02-27-2012, 11:46 AM
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Join Date: Jan 2012
| | Shrinking with Soups
TURKEY ALBONDIGAS INGREDIENTS § 1 lb. Lean Ground Turkey § 1 C Whole Wheat Bread Crumbs § 1 Large Egg § 2 tsp Ground Cumin (Divided) § 2 tsp Dried Oregano (Divided) § ¾ tsp Fresh Ground Pepper (Divided) § ½ tsp Sea Salt (Divided) § 1Tbsp Canola oil § 1 Large White Onion (Diced) § 2 Carrots (Diced) § 3 Poblano Peppers (Diced) § 3 Plum Tomatoes (Diced) § 6 C Chicken Broth § ½ C Cooked Brown Rice § 2 Tbsp Lime juice § 1 Jalapeno (Minced) § 2 Tbsp Minced Fresh Cilantro DIRECTIONS Line a large baking sheet with waxed paper. Place turkey, bread crumbs, egg, 1 tsp Cumin, 1 tsp Oregano, ¼ tsp Pepper, ¼ tsp Salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 ½ inch balls and transfer to the baking sheet. (about 20 meatballs). Place in the refrigerator and chill at least 20 minutes. Heat oil in a Dutch Oven over medium-high heat. Add onion and carrots and sweat, stirring often (until soft, about 4 minutes). Add peppers, tomatoes and the remaining half of the spices, and cook until fragrance is released. (About 1 minute). Add broth and increase heat to high. Bring to a boil and reduce heat to simmer. Simmer for about 5 minutes. Carefully submerge meatballsinto the simmering soup; cook for about 8 minutes. Add rice and cook stirring occasionally about 5 minutes. Remove from heat and stir in lime juice. Serve with jalapeno, and cilantro as garnish.
Sausage and Bean soup ingredients
§ 1 lbground sweet Italian sausage
§ 1 mediumsweet onion, chopped
§ 2 minced garlic cloves
§ 1/2cupdiced celery
§ 1/2cupdiced carrot
§ 1/2cupdiced bell pepper, red, green whatever
§ 1(28 ounce) can diced tomatoes, do NOT drain
§ 3 -4 cupsbeef broth, depending how liquidy you like it
§ 1/2teaspoon sugar
§ 1(19 ounce)cannellini beans, rinse and drain, Progresso makes 19 oz size
§ salt, as needed to taste
In a large soup pot, brown the sausage with the onion, breaking up the sausage as it cooks. Drain off fat and rinse and drain again well.
Return cooked drained sausage and onions to pot.
Add the garlic, celery, carrots, bell pepper, undrained tomatoes, beef broth, sugar, oregano, basil, thyme, and pepper.
Bring to a boil; reduce heat and gently simmer for 20-25 minutes or until veggies are tender.
Stir in the rinsed and drained cannellini beans. Cook for an additional 5 minutes until heated through.
Add salt, if needed, to taste
Cabbage soup This French cabbage soup recipe makes the ideal farmhouse soup: easy in preparation, rustic in presentation, and exquisitely delicious in taste. The flavors of the vegetables meld together seamlessly with only a hint of smoky salted bacon, lemony thyme, and nutty Gruyere cheese. Serve this with good bread and a bottle of wine for a hearty meal. Ingredients: § 7 slices bacon § 4 cups chicken stock § 3 cups water § 2 onions, chopped § 2 leeks, washed and thinly sliced § 2 carrots, finely chopped § 1 clove garlic, crushed and chopped § 3/4 teaspoon dried thyme § 2 medium potatoes, chopped § 8 cups chopped cabbage § 1/2 teaspoon salt § 1/4 teaspoon pepper § 1/2 cup grated Gruyere (optional, for garnish) Preparation: In a large saucepan, fry the bacon until it is cooked through, but not crispy and browned. Remove 5 slices of the bacon, drain them on a paper towel-lined plate, and chop into small bits. Continue cooking the remaining bacon until it turns crisp and brown. Transfer the crispy bacon to a separate paper towel-lined plate and allow it to drain; crumble and reserve the browned bacon. Drain the bacon fat from the pan and return the chopped, non-browned bacon to it. Add the water, chicken stock, onions, leeks, carrots, garlic, and thyme to the pan and bring it to a boil. Reduce the heat slightly and simmer the ingredients for 30 minutes. Add the potatoes, cabbage, salt, and pepper to the pan and continue simmering the soup for 1 hour. Serve the cabbage vegetable soup garnished with the reserved, crumbled bacon and grated Gruyere cheese. This cabbage soup recipe makes 6 to 8 servings.