August 21, 2009 • 1:38 pm
From: Swanson
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 6 servings
Ingredients
2 cup shredded roasted chicken
2 tsp. vegetable oil
2 medium onions, halved and thinly sliced
8 cup Swanson Chicken Broth
1/8 tsp. ground black pepper
2 medium carrots, sliced
2 stalks celery, sliced
3/4 cup uncooked trumpet-shaped pasta (campanelle)
Directions
1. Heat oil in 10″ skillet over medium-high heat. Add onions and cook until they begin to brown, stirring occasionally. Reduce heat to medium. Cook until onions are tender and caramelized, stirring occasionally. Remove skillet from heat.
2. Heat broth, black pepper, carrots and celery in 4-qt. saucepan over medium-high heat to a boil. Stir pasta and chicken in saucepan. Reduce heat to medium. Cook 10 min. or until pasta is tender. Stir in onions and serve immediately.
Filed under: soups and stews , soup
August 16, 2009 • 1:12 pm
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours, 15 minutes
Makes: 6 servings
Ingredients
2 sweet potatoes, peeled and chopped
1/2 head cabbage, coarsely chopped
1 cup chopped carrots
1 pound turkey bratwurst, sliced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon ground white pepper
1/2 cup dry white wine
3 cups chicken broth
Directions
1. Place the sweet potatoes, cabbage, and carrots into a slow cooker, then place the bratwurst slices on top of the vegetables. Sprinkle with the salt, thyme, rosemary, and pepper. Pour the wine and chicken broth over the vegetables.
2. Cook on Low until the sweet potatoes are easily pierced with a fork, 5 to 6 hours.
Filed under: soups and stews , soup
August 14, 2009 • 4:16 pm
From: Betty Crocker
Prep Time: 30 minutes
Total Time: 30 minutes
Makes: 8 servings
Ingredients
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with green pepper, celery and onions (or other variety), undrained
4 cups water
5 teaspoons beef bouillon granules
1-1/2 teaspoons Italian seasoning
1/4 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)
Directions
1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.
3. Sprinkle 2 tablespoons cheese in each of 8 soup bowls; fill bowls with soup.
Filed under: soups and stews , soup
From: Betty Crocker
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 6 servings
Ingredients
2 cans (10 3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
1 can (10 oz) enchilada sauce
2 cups milk
1 cup shredded reduced-fat Cheddar cheese (4 oz)
1 package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, chopped (2 cups)
3/4 cup crushed tortilla chips
Directions
1. In 3-quart saucepan, mix all ingredients except tortilla chips. Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted.
2. Top individual servings with tortilla chips.
Filed under: soups and stews , soup
From: Betty Crocker
Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 4 servings
Ingredients
1 tablespoon olive or vegetable oil
1 small onion, chopped (1/4 cup)
1-3/4 cups chicken broth
1/2 cup water
1/2 teaspoon Italian seasoning
1 bag (12 oz) Green Giant Valley Fresh Steamers frozen broccoli & cheese sauce
1 package (9 oz) refrigerated cheese-filled tortellini
1 cup cubed cooked chicken
1 large plum (Roma) tomato, chopped (1/2 cup)
1/4 cup shredded Parmesan cheese
Directions
1. In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender.
2. Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli.
3. Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese.
Filed under: soups and stews , soup
August 13, 2009 • 9:05 pm
From: AllRecipes.com
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour, 40 minutes
Makes: 6 servings
Ingredients
2 tablespoons butter or oil
1-1/2 pounds boneless pork, cut into 1/2-inch cubes
2 cloves garlic, minced
1 medium onion, chopped
3 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1 bay leaf
3 cups frozen, cubed butternut squash
2 MacIntosh apples, cored and cubed
2 large potatoes, peeled and cubed (optional)
2 cups carrots, peeled and diced (optional)
Directions
1. Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
2. Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
3. Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.
Filed under: soups and stews , stew
August 10, 2009 • 9:47 pm
From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Makes: 10 servings
Ingredients
1 pound ground beef
1 onion, diced
6 red potatoes, finely diced
5 carrots, thinly sliced
1/2 cup water
1 (15 ounce) can whole kernel corn, drained
2 cups frozen green beans
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
Directions
1. In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
2. Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
3. Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
Filed under: soups and stews , soup
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Makes: 6 servings
Ingredients
1-1/2 pounds beef for stew, cut in 1 inch pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (10.5 ounce) can Campbell’s Condensed Beef Consomme
1 cup Pace Thick & Chunky Salsa
1 large onion, coarsely chopped
1 (15 ounce) can pinto beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
Directions
1. Coat the beef with flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in 2 batches until it’s well browned, stirring often.
2. Stir the beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker.
3. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
*Or on HIGH for 4 to 5 hours.
Filed under: soups and stews , stew
From: AllRecipes.com
Makes: 7 servings
Ingredients
3/4 cup chopped celery
3/4 cup chopped onion
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes, drained
3 cups tomato-vegetable juice cocktail
2 cups water
1 leek, chopped
1 potato, peeled and cubed
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans garbanzo beans, drained
1 cup long-grain white rice
1 tablespoon soy sauce
1/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
Directions
1. In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
2. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Filed under: soups and stews , soup
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 4 servings
Ingredients
1/2 pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves
Directions
1. Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
2. Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
3. Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.
Filed under: soups and stews , soup
