Recipe for soup
#2
/Users/ruthoneil/Desktop/thumbnail_IMG_2110.jpg
I don't know if you'll be able to open this. It's a picture of a recipe for tortellini soup. If you can't open it, message me. OK? I've gotten lots of compliments on it.
I don't know if you'll be able to open this. It's a picture of a recipe for tortellini soup. If you can't open it, message me. OK? I've gotten lots of compliments on it.
#3
Super Member
Join Date: Nov 2011
Location: California
Posts: 1,987
Cheese Cauliflower Sautee 1/2 onion, 2 stocks celery and one carrot until soft. Break one head of cauliflower up into small pieces. Add one can of vegetable broth, simmer 12-15 minutes until cauliflower is tender. You can use a potato masher or stick blender to blend smooth. Add 1 cup milk, 2 TBls. butter, 2 tables flour or 1 cup heavy cream. 1 1/2 cups shredded cheddar cheese.
#4
Super Member
Join Date: Aug 2011
Location: kansas
Posts: 6,407
My go-to (and one everyone I've shared it with raves about) is Artichoke-Sausage Soup--super easy too! Brown 1-1.5lb of ground Italian sausage, dump 2 cans of artichoke hearts (I use the prequartered ones to be really lazy) and 2 cans of diced tomatoes; 1-1.5 tsp of Italian seasoning, about 1-1.5 cans of water. Let simmer for at least 30 min. It's fantastic, especially served with a hard roll. You will get some initially that saw artichokes??? really?? but once they taste it they want the recipe.
#5
My go-to (and one everyone I've shared it with raves about) is Artichoke-Sausage Soup--super easy too! Brown 1-1.5lb of ground Italian sausage, dump 2 cans of artichoke hearts (I use the prequartered ones to be really lazy) and 2 cans of diced tomatoes; 1-1.5 tsp of Italian seasoning, about 1-1.5 cans of water. Let simmer for at least 30 min. It's fantastic, especially served with a hard roll. You will get some initially that saw artichokes??? really?? but once they taste it they want the recipe.
#7
Senior Member
Join Date: Jul 2011
Posts: 490
#8
Super Member
Join Date: Aug 2011
Location: kansas
Posts: 6,407
they basically cook down so you can tell there's something "green" there but the "leaves" soften and don't really look like artichokes. I hadn't made it for at least a month and after posting this I asked DH (who has the flu & I'm following around with Lysol wipes!) how that sounded for dinner tomorrow--he definitely wants me to make it--so picked up the ingredients today.
#9
they basically cook down so you can tell there's something "green" there but the "leaves" soften and don't really look like artichokes. I hadn't made it for at least a month and after posting this I asked DH (who has the flu & I'm following around with Lysol wipes!) how that sounded for dinner tomorrow--he definitely wants me to make it--so picked up the ingredients today.
#10
Super Member
Join Date: Nov 2014
Location: Dakotas
Posts: 3,030
Santa Fe Cheese Soup (this is a quilters or working person’s dream it’s that easy)
1 can whole kernel corn (drain)
1 can Pinto beans (drain)
14 oz chicken broth
1 can Rotel with chilis
1 can chopped green chili’s (about 4 oz)
1 can chunk white chicken (about 4 oz)
About a pound or less of Velveeta (cubed)
Mix all in crockpot, low setting 2-3 hours. Stir now & then. Serve with coarse broken tortilla chips & sour cream on the side. I double this but not double Velveeta.
1 can whole kernel corn (drain)
1 can Pinto beans (drain)
14 oz chicken broth
1 can Rotel with chilis
1 can chopped green chili’s (about 4 oz)
1 can chunk white chicken (about 4 oz)
About a pound or less of Velveeta (cubed)
Mix all in crockpot, low setting 2-3 hours. Stir now & then. Serve with coarse broken tortilla chips & sour cream on the side. I double this but not double Velveeta.
Thread
Thread Starter
Forum
Replies
Last Post