Tomato Tortellini Soup

Source: Taste of Home Feb/March 2010

1 pkg (9 oz.) refrigerated cheese tortellini

2 cans (10 3/4 oz each) reduced-sodium condensed tomato soup, undiluted

2 c vegetable broth

2 c 2% milk

2 c half-and-half cream

1/2 c chopped oil-packed sun-dried tomatoes

1 tsp onion powder

3/4 tsp garlic powder

1 1/2 ts dried basil

1/2 tsp salt

1/2 c shredded Parmesan cheese

Cook tortellini according to package directions.

Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings.  Heat through, stirring frequently.  Drain tortellini; carefully add to soup.  Stir in cheese.  Sprinkle each serving with additional cheese if desired.

Chicken Corn Noodle Soup

½ (6 oz) package medium egg noodles
4 T butter
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
1 T fresh parsley
6 c chicken broth
½ lb chicken, cooked and shredded
2 c freezer corn, thawed
Salt and pepper

In a large saucepan over medium heat, melt butter. Add onions, carrots and celery and sauté for about 10 min or until vegetables are slightly soft. Add parsley and sauté an additional 10 min. Add chicken broth and noodles and simmer until noodles are tender, about 8-10 min. Three minutes before soup is done add the chicken and corn and heat through. Season with salt and pepper, to taste.

Creamy Pepper-Jack Tomato Soup

1 medium onion, chopped

2 Tbsp butter

2 cans (14 1/2 oz each) diced tomatoes, undrained

2 cans (10 3/4 oz each) condensed tomato soup, undiluted

1 1/2 c milk

1 tsp sugar

1 tsp dried basil

1 tsp paprika

1/4 tsp garlic powder

6 oz cream cheese, cubed

6-8 oz pepper-jack cheese, cubed

In a large saucepan, saute onion in butter until tender. Place one can of diced tomatoes in a blender to make smooth. Add to saucepan, contents of blender, second can of tomatoes, 2 cans of soup, milk , sugar, basil, paprika and garlic powder.  (At this point, without fail, my milk curdles.  I'm not sure if bringing it to room temp or adding a small amount of the above mixture to the milk before adding would help.  In any case, pour slowly and proceed with caution!!!! LOL)

Bring to a boil. Reduce heat; cover and simmer for 10 minutes.  Stir in cream cheese and pepper-jack cheese until melted. Serve immediately.

**I found the recipe, here, and tried some suggested variations to make it as similar to a soup we love at the PA restaurant chain, Isaac's.

Chesapeake Chowder

1/2 pound unpeeled, medium-size fresh shrimp
1/2 pound fresh crabmeat
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 tablespoon olive oil
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 cup dry white wine or chicken broth
1 (8-oz.) bottle clam juice
5 red potatoes, peeled and diced
1 tablespoon Old Bay seasoning
1/2 cup heavy cream
Garnish: chopped fresh parsley

1. Peel shrimp; devein, if desired. Drain and flake crabmeat, removing any bits of shell. Set seafood aside.

2. Sauté onion, garlic, and celery in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until potatoes are tender.

3. Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink. Garnish, if desired.

A Southern Living recipe.

Broccoli and Cheese Soup

picture from myrecipes.com

Cooking spray
1 c chopped onion
2 garlic cloves, minced
3 c fat-free, less-sodium chicken broth
1 (16-oz) package broccoli florets
2 1/2 c 2% reduced-fat milk
1/3 c all-purpose flour
1/4 tsp black pepper
8 oz light processed cheese, cubed (such as Velveeta Light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Yield: 6 servings (serving size: 1 1/3 cups)

Source: myrecipes.com

Corn and Potato Chowder

Cooking spray
1 1/2 cups prechopped green bell pepper
1 cup chopped green onions, divided (about 1 bunch)
2 cups frozen corn kernels
1 1/4 cups water
1 teaspoon seafood seasoning (such as Old Bay)
3/4 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
1 pound baking potatoes, cut into 1/2-inch pieces
1 cup half-and-half
1/4 cup chopped parsley
3/4 teaspoon salt
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.

Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.

Source: myrecipes.com

Mom & Dad's Chili

1 lb ground beef
1/2 c chopped onion
1/2 c chopped green pepper
1-2 garlic cloves, minced
3 tsp chili powder
1 tsp salt
1/4 tsp pepper
1/4 tsp hot pepper sauce
3/4 c water
28 oz can whole tomatoes
OR - 2 14.5 oz cans petite diced (I got the ones with garlic in them and then skipped adding in the cloves)
10 3/4 oz can tomato soup
6 oz can tomato paste
Large can mushrooms
15 1/2 oz kidney beans, undrained (I used cannellini beans)

In medium skillet, brown ground beef with onion; drain. In large saucepan, combine ground beef mixture and remaining ingredients except beans.

Cover; simmer over low heat for 2 hours. Add beans and heat thoroughly.

Serve with sour cream, cheddar cheese and a slice of cornbread!


Source: My parents

Chicken and Dumplings

1 (32-oz.) container low-sodium chicken broth

1 (14 1/2-oz.) can low-sodium chicken broth

3 c shredded cooked chicken (about 1 1/2 lb.)

1 (10 3/4-oz.) can reduced-fat cream of celery soup

1/4 tsp poultry seasoning

1 (10.2-oz.) can refrigerated jumbo buttermilk biscuits

Stir together first 5 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes.

Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

Return broth mixture to a low boil over medium-high heat. Drop strips, 1 at a time, into boiling broth. Reduce heat to low; simmer 10 minutes, stirring occasionally to prevent dumplings from sticking.

Personal Variation: Buy a second can of buttermilk biscuits to enjoy with dinner.

Source: Southern Living magazine, November 2006