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Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Tuesday, September 1, 2009

Easy Casserole

1 Pound Lean ground beef
2 Medium Potatoes, peeled and diced
2 Tablespoon Onion, chopped
4 Ounce Can sliced mushrooms,drained
10 1/2 Ounce Can cream of mushroom soup
Salt and pepper, to taste
3 Ounce Can french fried onion rings

Place all ingredients except onion rings in a 3 quart casserole. Mix well. Cover. Microwave at high until potatoes are tender. 16 to 18 minutes. stirring twice during cooking time. Sprinkle onion rings on top. Microwave, uncovered at high 1 1/2 to 2 minutes.

Friday, January 25, 2008

Cream of Potato Soup

1 medium potato, peeled and cubed
1/2 cup water
1 celery rib, diced
2 tablespoons finely chopped onion
2 tablespoons butter
3/4 cup evaporated milk
1 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash pepper
In a small saucepan, bring the potato and water to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
In a small skillet, saute celery and onion in butter until tender. Add to potato mixture. Stir in the milk, parsley, salt and pepper; heat through. Yield: 2 servings.

Thursday, January 17, 2008

Black-Bean and Corned-Beef Soup


2 tablespoons cooking oil
1 onion, chopped
2 carrots, diced
2 ribs celery, diced
1 red bell pepper, diced
1 1/2 teaspoons salt
3 cups water
3 cups canned low-sodium chicken broth or homemade stock
2 cups drained and rinsed canned black beans (one 19-ounce can)
1 jalapeño pepper, seeds and ribs removed, minced
1/2 pound sliced deli corned beef, cut crosswise into thin strips
1 1/2 tablespoons red- or white-wine vinegar
1/4 cup chopped fresh parsley


In a large pot, heat the oil over moderate heat. Add the onion, carrots, celery, bell pepper, and 1/2 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
Add the water, broth, and the remaining teaspoon of salt to the pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes. Stir the beans and jalapeño into the soup and simmer for 5 minutes more.
Remove the pot from the heat and stir in the corned beef, vinegar, and parsley.
Make Ahead: If you make the soup ahead of time, wait to stir in the last three ingredients until you're ready to serve. Otherwise, the flavor of the corned beef will leach out into the broth, the vinegar will lose its bite, and the parsley will turn brown

Corn & Crab Chowder Recipe


- 4 tablespoon unsalted butter
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 3 cup fresh corn kernels
- 1/4 cup water
- 1 1/2 tablespoon cornstarch
- 2 cup whole milk
- 3/4 cup lump crabmeat, about 4 ounces
- 1 cup whipping cream
- 2 poblano chili peppers, roasted and, diced
- 1 canned chipotle chili pepper, diced
- Salt to taste Chopped fresh thyme or cilantro


1. Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes.
2. Transfer to a blender and add corn kernels, water and cornstarch. Blend until smooth.
3. Melt remaining butter in same pan. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes.
4. Add milk and heat to a simmer. Cover partially and simmer 15 minutes, stirring often.
5. Strain soup, pressing on solids to remove as mush liquid from the corn as possible.
6. Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt.
7. Heat to a simmer. Serve hot, garnished with thyme or cilantro.
8. Makes 4 cups

Thursday, January 10, 2008


2 large potatoes, cubed
2 to 3 medium carrots, sliced
1 can whole kernel corn, drained
3 medium onions, diced
1 lb. lean ground beef
2 stalks celery, diced
1 (10 oz.) can tomato soup
1 (10 oz.) can water
In a skillet brown ground beef and drain off the fat. Place all the vegetables in the slow cooker; add the beef
and mix well. Mix the water and soup, pour over ingredients in pot. Cover and cook on low for 6 to 8 hours (high for 2 to 4


4 white potatoes (peeled & cut up)
1 med. white onion
1 can butter beans
1 can whole kernal corn
1 can creamed corn
1 large can tomatoes
1/2 butter
1 can Libby's corn beef
Sugar to taste

Cook potatoes and onion until tender.
Add Corn, Beans & tomatoes cook until
all is done. Add butter and corn beef
and let come to a boil.
Add a little sugar to taste.

This is a good, quick pot of soup for
a cold day.

Tuesday, January 8, 2008


1 box broccoli - cooked, drained, chopped
1 can cream of mushroom soup
2 Tbsp. margarine
Milk - Amt. needed for consistency you like.

Mix all ingredients together. Heat & season
to taste.

Recipe from Halifax Baptist Church Cookbook


Be sure to use white corn—it's sweeter.

1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crab meat, flaked

Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.

Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; saute 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center



1 med yellow onion
1 med red onion
1 med leek (white Portion)
5 green onion tops
1 garlic clove, minced
2 tbsp. butter
2 cabs beef broth (14½ oz)
1 can beef consume (10½ oz)
1 tsp. Worcestershire
½ tsp. nutmeg
4 oz shredded Swiss cheese
6 slices of french bread
Parmesan Cheese

Slice all onion thin. Over medium heat saute
onions and garlic in butter for 15 Min's,until
tender. Add broth, consomme, Worcestershire and
nutmeg. Bring to a boil. Reduce heat and simmer
for 30 minutes. Sprinkle 1 Tbsp of Swiss cheese
in bottom of 6 oven proof bowls. Top each with
slice of french bread. Sprinkle with remaining
Swiss cheese and Parmesan cheese. Broil until
cheese melts.

Recipe for Halifax Baptist Church Cookbook


½ lb.ground beef
3/4 cups shredded carrots
3/4 cups chopped onions
3/4 cup diced celery
1 tsp. dried basil
1 tsp dried parsley flakes
4 tbsp. butter, divided
3 cups chicken broth
4 cups diced,peeled potatoes
¼ cup all-purpose flour
8 oz. processed Am. cheese, cubed
1½ cups milk
¾ tsp. salt
¼ to ½ tsp. pepper
¼ cup sour cream

In a 3 qt saucepan, brown beef; drain and set
aside in separate bowl. In the
same saucepan, saute onion, carrots, celery,
basil, and parsley in 1 Tbsp. butter unti
vegetables are tender, about 10 mins. Add
broth, potatoes, and beef: bring to a boil.
Reduce heat: cover and simmer 10-20 mins or
until potatoes are tender. Meanwhile, in
small skillet, melt remaining butter. Add
flour, cook and stir 3-5 minutes or until
crumbly. Add to soup. Bring to boil. Cook
and stir 2 minutes. Reduce heat to low.
Add cheese, milk, salt and pepper. Cook
and stir until cheese melts. Remove from
heat and blend with sour cream.

Recipes from Halifax Baptist Church Cookbook

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