Soups, Stews, and Beverages

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Soups, Stews, and Beverages

Here you can find crock pot recipes and other fun ideas! Yum!

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Tomato, Saffron, and Roasted Garlic Soup (Lumpyloohoo)
5 cups vegetable stock
2 cups chopped canned tomato
1 head garlic, brushed with olive oil
2 lbs. fresh tomatoes, peeled and seeded
1 tbs. extra virgin olive oil
1 medium yellow onion, diced
1/4 tsp. dried thyme
salt & pepper
1 medium carrot, diced
1 rib celery, diced
1 medium yellow or red pepper, diced
5 cloves garlic, finely chopped
1/2 cup dry sherry
2-3 pinches saffron threads
1 bay leaf
3 tbs. chopped Italian parseley
Grated Parmesan Cheese

Mix veggie stock and canned tomato, keep warm over low heat.
Roast garlic head: wrap in foil and bake at 400F for ~1 hr.
Squeeze roasted garlic into food processor with fresh tomatoes and puree.
Heat skillet. Add olive oil, onion, thyme, 1/2 tsp. salt, pinch of pepper. Saute 5 minutes. Add carrot, celery, peppers, and chopped garlic. Saute until tender. Add sherry. Simmer 1-2 minutes until pan is almost dry.
Add tomato-garlic puree, 1/2 tsp. salt, pinch pepper, saffron, bay-leaf, an d stock. Cover and simmer for at least 30 minutes.

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Old-Fashioned Chicken and Rice Soup

1/4 cup butter
1 onion, chopped
1 carrot, diced
1 rib celery, diced
1/2 lb raw chicken, diced
1/3 cup all-purpose flour
3 cups chicken stock
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 1/2 cups cooked rice

1. In a large saucepan melt butter. Add onion, carrot, and celery. Cook gently 5 minutes until vegetables are fragrant and tender.

2. Add chicken. Cook 2-3 minutes until chicken loses its raw appearance.

3. Sprinkle with flour. Cook 3-4 minutes, browning lightly.

4. Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minutes.

5. Add milk and bring to a boil. Add rice and cook 5-10 minutes. (If soup is thicker than you wish, add a bit more milk; if it is thinner than you like, cook uncovered for 5-10 minutes to reduce it) Taste and adjust seasoning, if necessary.

***If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.

***I usually add the flour with some of the liquid, so it doesn't get as "clumpy"

***You could also just use any frozen mixed veggie combo (broccoli/cauliflower/carrots, etc.)

Variation: For Cream of Chicken Noodle Soup, add 1 1/2 cups cooked noodles instead of rice.

To make in Crockpot: I just use leftover cooked chicken and toss everything in the crockpot together and then on High or Low until it's hot and veggies are cooked

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Punch

1 Gallon White Cranberry Juice
1/2 Gallon Orange Juice
2 Liters Ginger Ale

Just combine Smile

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Crockpot Chicken & Noodles
4 boneless chix breasts, cut into strips (I just use the stir fry chix already cut up for you)
1 can cream of chix soup
1 can cream of mushroom soup
1 tsp sugar
¼ cup flour
½ tsp garlic powder
8 oz. sour cream
1 large pkg of egg noodles (12 oz)

Place chix in bottom of crockpot. Combine soups, sugar and garlic powder in bowl and mix well. Pour mixture over chicken. Cover and cook on high for 3-4 hours or on low for 7-9 hours. Combine flour and sour cream and stir into cooked chicken mixture. Continue cooking for about 30 more minutes. Serve over noodles cooked according to package directions!

Chicken & Stuffing
4 boneless chicken breasts
1 can cream of chicken soup
1 can chix broth
1 box of stuffing mix
Cheese (I use cheddar)

Put chicken breasts in buttered crockpot. Slice cheese and place on top of chicken. Mix rest of ingredients in bowl and pour on top of chicken and cheese. Sprinkle top with parmesan cheese. Cook on low for about 7-9 hours.

BBQ’s
2 lbs hamburger
2 tbls brown sugar
Can of tomato soup
2 tbls ketchup
Dash of mustard

Combine all in crockpot. Warm and serve on buns.

Vegetable Beef soup
Boil 2-3 soup bones until meat falls off. Let cool and scrape grease off of top. Add mixed veggies, potatoes, onions, 2 cans of tomato soup, salt and pepper to crockpot. Add shredded meat that fell off the bone. Pour beefy water mixture to almost top of crockpot. Cook until tender. 8 hrs on low, 5 on high.

Crockpot Chops
4 chops
1 can chix broth
5-6 potatoes
1 can cream of mushroom soup

Brown chops in the chix broth. Slice and peel taters-put into crockpot. Place chops & broth on top of taters. Pour cream of mushroom soup over chops. Cook on low for 8 hours or high for 5 hours.

Chix Noodle Soup
Boil boneless chix breasts until tender. Add that water to the crockpot. Add can of chix broth and a couple of chix bouillon cubes. Throw in potatoes, carrots, celery. Cook for 8 hrs on low or 4 hrs on high. Add noodles and finish cooking until those are tender.

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Beef and Bean Chili

1 tablespoon + 1 teaspoon olive oil
1 cup onions, chopped
1/2 cup carrot, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
2 teaspoons garlic, finely chopped
1 teaspoon seeded jalapeno pepper, finely chopped
10 ounces extra-lean ground beef, 10% or less fat
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon ground coriander
2 cups canned plum tomatoes with juice, chopped
16 ounces cooked pinto or kidney beans, rinsed, drained
1/2 teaspoon salt
Pinch pepper
1/4 cup chopped fresh cilantro
1/4 cup nonfat sour cream
1/4 cup chopped red onion
Chopped fresh cilantro

1. In large saucepan, heat oil; add onions, carrot, celery, bell pepper, garlic and jalapeno. Cook over medium heat, stirring occasionally, until onion is translucent, about 15 minutes.

2. Add beef, breaking it up with a wooden spoon; saut'e until no longer pink, about 2-3 minutes. Add chili powder, cumin, oregano and coriander, cook and stir 1 minute.

3. Add tomatoes, beans, salt and pepper; reduce heat to low and simmer gently, partially covered, 20 minutes, stirring occasionally. Stir in cilantro before serving. Top each serving with 1 tablespoon each of sour cream, red onion and come cilantro.

Makes 4 Servings

Per serving: 388 calories, 27 g Protein, 13 g Fat, 43 g Carbohydrate, 566 mg Sodium, 44 mg Cholesterol, 7 g Dietary Fiber

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Skinny Cow Root Beer Float

1 "Skinny Cow" Vanilla Ice Cream Sandwich 1 Can (12oz) Diet A&W Root Beer

Instructions
Chop up Ice Cream Sandwich and put in a Big Mug. Poor Diet Root Beer over and Watch it Foam! Eat up with a spoon or drink with a straw as it melts. A Yummy Root Beer Float Treat!

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Beef Stew

2 teaspoons olive oil
1 pound chuck steak, cut into 1 inch pieces
1 onion, chopped
3/4 cups celery, chopped
3/4 pound potatoes, peeled and cut into small dice
6 carrots, sliced
10 whole mushrooms, sliced
1 pound canned peeled tomatoes, chopped
1/2 cup plus 2 tablespoons beef stock
1 garlic cloves, minced
3/4 teaspoon rosemary
10 ounces green beans
1 tablespoon flour
2 tablespoons cold water

Directions: Heat oil in a nonstick skillet at medium-high heat and saute meat for 3-4 minutes. Set aside. Combine next 5 ingredients in same skillet and saute for 5 minutes. Add meat and next 5 ingredients to skillet and bring to a boil. Combine flour and water in a container with a lid and shake to mix well. Wisk into stew and simmer about 10 minutes or until stew has thickened.

Nutritional Information:

Makes: 8 servings

Serving Size: 1 cup

Calories: 280 Fat: 8 g Cholesterol: 60 mg Protein: 25 g Carbohydrates: 30 g Fiber: 6 g Sodium: 340 mg

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Apple Pie Shake

Ingredients
2c ff frozen vanilla yogurt
1c unsweetened applesauce
1/2tsp apple pie spice (can substitue cinnamon)
1c skim milk

Instructions
In blender combine first three ingredients add milk and blend just until mixed. Served in chilled glasses.

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Taco Chili

Ingredients
1 large can diced tomatoes
1 can northern beans, drained
1 can kidney beans, drained 1 pkg morning star crumbles
1 pkg taco seasoning
1 pkg dry ranch dressing
1 small diced onion Shredded Cheddar (optional)

Instructions
Place all ingredients (except cheese) in a pot, heat and eat!

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Banana Shake Smoothie

2 bananas, sliced
2 cups skim milk
2 cups nonfat vanilla yogurt
1 cup pineapple juice
1 T honey

Process all ingredients in a blender until smooth. Serve immediately. Makes 4 servings
Per serving: 219 cal., 0.5 g fat, 134 mg sodium, 763 mg potassium

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Berry Smoothie

1 cup skim milk
1 cup frozen unsweetened strawberries
½ cup frozen unsweetened raspberries
3 tablespoons sugar
1 cup ice cubes

Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth.
113 calories, trace fat, 0 fiber
3 (1 cup) servings

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Easy peanut butter milk shake

Yield: 5 Servings

Ingredients:
3 c Cold skim milk
1 pk (4-serving size) jell-o butterscotch
flavor sugar- free instant pudding and pie filling
1 1/2 c Vanilla ice milk *
2 tb Creamy peanut butter

* Recipe calls for ice milk but diabetics would
be better served to use a SF
frozen dairy dessert instead.

Pour milk into blender container. Add remaining
ingredients; cover. Blend at
high speed 15 seconds or until smooth. (Mixture
will thicken as it sits.)

Nutritional information per serving:
calories 170, protein 9 gm.,
fat 5 gm., carbohydrates 23 gm., cholesterol 10
mg., sodium 410 mg.

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bump

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Chicken Tortilla Soup

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can chicken broth
1-1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (optional)
1 (4 ounce) can diced green chiles
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breasts, cooked and cut into pieces
1 green onion, chopped

In a medium stock pot, saute onion and garlic in oil. Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water. Bring to boil and simmer for 5 to 10 minutes. Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.

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butternut squash apple soup

POINTS value | 5
Servings | 4

Ingredients
1 Tbsp unsalted butter
1 small onion(s), finely chopped
1 small stalk celery, finely chopped
1 medium carrot(s), finely chopped
1 medium butternut squash, halved lengthwise, peeled, seeded and chopped
1 small apple(s), green, tart, peeled and cut into 1/2-inch cubes
2 cup canned chicken broth
1/8 tsp ground nutmeg, freshly grated, or more to taste
1/8 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste

Instructions
Melt butter in a medium saucepan over moderate-high heat Add onion, celery and carrot and sauté until tender, about 3 to 5 minutes.
Add squash, apple and broth and simmer, covered, until squash is tender, about 10 to 12 minutes.
Puree mixture in a blender or food processor and transfer soup back to saucepan. Add nutmeg, salt and pepper and adjust to taste. Reheat soup and serve. Yields about 3/4 cup per serving.

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tuscan pumpkin-white bean soup

POINTS| 2
Servings | 6

Ingredients
1 serving olive oil cooking spray (5 one-second sprays per serving), or enough to coat pot
1 medium onion(s), coarsely chopped
15 oz canned pumpkin
3 1/2 cup fat-free chicken broth
15 1/2 oz canned white beans, rinsed and drained
1/4 tsp ground oregano
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
6 Tbsp grated Parmesan cheese

Instructions
Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
In a blender, process soup in batches until smooth. (Note: Make sure not to overfill blender in order to avoid splattering.) Return soup to pot and reheat; season with salt and pepper.
To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.

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hearty vegetable and veal stew

POINTS| 4
Servings | 4

Ingredients
1 Tbsp olive oil
1 medium garlic clove(s), chopped
8 oz lean veal shoulder, cut into 1-inch cubes
1 cup carrot(s), sliced
1 small green pepper(s), chopped
1 small onion(s), chopped
2 tsp canned tomato paste
2 cup beef broth
1/2 cup water
1 cup canned cannellini beans, drained
2 Tbsp parsley, chopped, for garnish

Instructions
In a Dutch oven, heat oil. Sauté garlic until golden. Brown veal, about 5 minutes; set aside.
Add vegetables and cook until tender, 6 minutes. Add tomato paste, broth and water. Return veal to pan.
Cover and simmer 1 to 1 1/2 hours or until veal is tender. Season to taste.
Add beans; heat through. Sprinkle with parsley and serve. Yields about 1 1/2 to 1 3/4 cups per serving.

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homeade chicken soup!

2 big pieces of chicken breast (more if you like a lot of chicken)
1 small bag of baby carrots cut up
celery i use a whole thing of celery
2 onions
2 16 oz bags of reames frozen homeade noodles
1 large can of chicken broth, 1 small can
half can of water use large brooth can!
1 chicken bouliion cube
1 teaspoon parlsey flakes
1/2 teaspoon of poultry seasoning
1/2 teaspoon of ground thyme
salt and pepper i just use a dash of each

brown chicken
add everything except noodles bring to a boil and simmer for 15 mins

add noodles and boil for 20 mins!!!!!!!!!!!!!!!!!!!
enjoy!!!!!!!!!!!!!!!!

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Gorgonzola – White Bean Soup

½ cup chopped onion (about 1 medium)
½ cup chopped celery (about 1 medium stalk)
½ cup carrot (about 1 medium)
1 tablespoon reduced-calorie margarine
3 cups chicken broth
1 cup ¼-inch leek slices (about 1 medium)
½ cup dried white beans (about 4 ounces)
1 cup skim milk
1 ounce Gorgonzola cheese, crumbled

Cook onion, celery and carrot in margarine in 3-quart nonstick saucepan over medium heat until onion is tender, about 3 minutes. Stir in chicken broth, leek and beans. Heat to boiling; boil two minutes.
Reduce heat and simmer until beans are tender, about 2 hours.
(Add water during cooking if liquid does not cover beans.)
Stir in milk.

Place 1 cup of the soup in blender container or workbowl of food processor filled with steel blade.
Cover and blend on high speed until of uniform consistency, about 30 seconds;
stir into remaining soup mixture.
Stir in cheese until melted.
4 servings.

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Roasted Garlic Soup with Parmesan Cheese
*a.k.a. the soup to keep away vampires for years Lol

26 garlic gloves (unpeeled)
2 tablespoons olive oil

2 tablespoons (¼ stick) butter
2 ¼ cups sliced onions
1 ½ teaspoons chopped fresh thyme
18 garlic gloves, peeled
3 ½ cups chicken stock or canned low-salt chicken broth
½ cup whipping cream

½ cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350F. Place 26 garlic gloves in small glass baking dish.
Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat.
Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes.
Working in batches, puree soup in blender until smooth.
Return soup to saucepan; add cream and bring to simmer.
Season with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate.
Rewarm over medium heat, stirring occasionally.)

Divide grated cheese among 4 bowls and ladle soup over.
Squeeze juice of 1 lemon wedge into each bowl and serve.

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Taco Soup

1 lb hamburger
1 small onion
Fresh garlic (I use the kind that comes in a jar)
1 can stewed Mexican style tomatoes
1 can whole kernal corn (drained)
1 can black beans
1 packet taco seasoning
1 packet ranch dressing mix

Dice onion. Brown hamburger, onion, and a big spoonful of garlic. Drain. Combine in a medium sized pot with remaining ingredients + about 1 1/2 cans of water and simmer for at least an hour. So good and so easy! Serves 4-6

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Minestrone Soup

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 fluid ounce red wine
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil

DIRECTIONS
Over medium-low heat, in a large stock pot, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

(This makes a lot - my family of four ate it two nights in a row!)

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BROCCOLI CHEESE SOUP.................CROCK POT!

This soup is better than any soup I've had in a restaurant!
Can also be made with cauliflower or brussel sprouts in place of the broccoli.

32 oz. bag of frozen broccoli
1 quart of half & half (or substitute for whole milk)
16 oz. jar of cheese whiz (regular or low fat)
2 cans of cream of celery soup (regular or low fat/low sodium)

Dump all ingredients in the crock pot and cook on LOW for 2-3 hours.
SO GOOD!!