Tag: Soup

Soups · Vegetables

Green Vegetable Soup

Chocolate CastlesLeave a comment

Don’t turn up your nose just yet. Think, environmentally  green and clean. We have green cleaning products, green energy and now, here is green soup. Not only will you feel clean, but hopefully energized.

Serves 4

3/4 cup uncooked orzo

4 teaspoons olive oil, divided

1 1/2 cups thinly sliced leeks (about 2)

1 cup thinly sliced celery

1 tablespoon minced garlic, divided

1/4 teaspoon salt

3 1/4 cups unsalted chicken stock

1 cup water

3 thyme sprigs

1 cup frozen green peas

1 cup green beans, cut into 1″ pieces

1 (15 oz) can cannellini beans, rinsed and drained

2 cups baby spinach leaves

2 tablespoons grated fresh Parmesan cheese

2 teaspoons grated lemon rind

1 tablespoon fresh lemon juice

Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat a large Dutch oven over medium heat. Add 2 teas oil; swirl to coat. Add leeks, celery, 2 teas garlic and salt; sauté 5 minutes. Add stock, 1 cup water and thyme. Cover bring to a boil. Add peas and beans. Simmer, uncovered 4 minutes. Discard thyme. Stir in pasta and 1 cup spinach.

Place 1 cup spinach, basil, cheese, rind, juice 1 teas garlic and 2 teas oil in a food processor; process until smooth. Divide soup among 4 bowls; top with spinach-basil pesto.

 

Chicken · Meats · Soups · Vegetables

Vegetable Soup

Chocolate CastlesLeave a comment

I know, I know, I should be posting recipes that will help you stick to your New Year’s Resolution of losing that extra 10 lbs, but let’s wait till spring when cold salads sound better than they do when it is 50 degrees and the fireplace is just calling our name to sit by it with a book, blanket and a bowl of hot soup. Now, see doesn’t that sound better already? Besides, we really need this extra little “roll” to help us stay warm. So head to the kitchen and whip up this delicious vegetable soup.

3 quarts chicken broth

2 lbs red potatoes, cut into 2″pieces

1 lb carrots, cut into 1″ pieces

1 large onion, cut into 1″ pieces

1 stalk celery, peeled and chopped

1 (2 lb) bag frozen baby lima beans

1 (1 lb) bag frozen niblet corn

1 (28 oz) can crushed tomatoes

2 (14.5 oz) cans fire-roasted diced tomatoes

3 tables garlic powder

1 1/2 tables salt

1 tables sugar

1 tables Worcestershire sauce

In large stockpot, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to medium-low, simmer uncovered for 2 hours, stirring occasionally. (I like to put it in a heavy pot and bake it at 300 for 2-3 hours). Also that allows you to leave the house and come home to a great smelling kitchen. Serve with fried garlic toast (find that recipe on the blog)