Cabbage & Chicken Soup

Cabbage & Chicken Soup
The broth is flavorful and tasty. The Soup filling and that it is very low in calories a bonus. One of those meals that are great for those chilly cooler days.
Source:
Recipe type: Soup
Serves: Serves 4
Ingredients
  • 1 chicken breast cooked and chopped
  • ½ head of cabbage, chopped
  • 1 onion, diced
  • ½ cup carrots, diced
  • ½ green bell pepper, diced
  • 3 cloves garlic, minced
  • ½ inch ginger minced
  • 4 cups chicken broth
  • 3 cups water
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon red pepper flakes
  • few shakes of black pepper
  • ½ teaspoon salt
  • 2 tablespoons fish sauce
Directions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add, onions, bell peppers, and carrots.
  3. Sauté until slightly tender.
  4. Stir in garlic & ginger.
  5. Pour in chicken broth & water.
  6. Stir in cabbage.
  7. Bring to a boil and then reduce heat.
  8. Cook until cabbage is almost tender.
  9. Add the cooked chicken
  10. Stir in oregano, basil, red pepper flakes, black pepper, and salt
  11. Continue cooking until cabbage is tender
  12. Add the fish sauce
  13. Taste broth and adjust seasoning if needed
Notes
To save time I use white meat from a rotisserie chicken pulled into pieces which you can pick up at any grocery store

 

Cabbage Roll Soup

Cabbage Roll Soup
Cabbage Roll Soup is the perfect way to enjoy cabbage rolls without all of the work! a rich and hearty soup loaded with cabbage, meat & rice; perfect for a winter or fall evening!
Source:
Recipe type: Soup
Serves: 8 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef
  • ½ lb lean ground pork
  • ¾ cup uncooked long grain rice
  • 1 medium head cabbage, chopped (core removed)
  • 1 (28 ounce) can diced tomatoes
  • 1 Habanero Pepper chopped very fine (optional)
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1½ cups V8 or other vegetable juice
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
Directions
  1. In a large pot, brown onion, garlic, pork and beef. Drain any fat.
  2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
  3. Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
  4. Remove bay leaf and serve.
Notes
This soup comes out very thick, almost stew-like, if you prefer a more soupy consistency, you can add more broth. the leftovers) are amazing!

 

 

9 Bean Sausage Soup

 

9 Bean Sausage Soup
This is a very tasty and filling soup that freezes well
Source:
Recipe type: Soup
Serves: 6
Ingredients
  • 3 Spolumbo's spicy Italian sausage,
  • 4 cups Chicken broth
  • 2 cups beef broth
  • 14 oz. ( 2 cups) 9 Dry Bean Soup Mix
  • 1 bay leaf
  • 2 pinches crushed saffron threads
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • ½ red pepper, finely chopped
  • 1 tablespoon sweet paprika
  • 1 tablespoon fish sauce
  • 7 oz chopped kale veins stems removed (optional)
Directions
  1. Wash and rinse the beans then cover dried beans with three times their volume of water (6 cups) and let stand in refrigerator for 12 hours or overnight. Drain.
  2. Brown and cook the sausages in a large frying pan medium heat (Use a Dutch Oven for one pot only). About 15 minutes Remove from the pan, dice and set aside
  3. Heat the oil in the Dutch oven medium heat. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red pepper and paprika. Cook for a few minutes. Add Broth, diced sausage, and the drained beans. Add the saffron and bay leaf and fish sauce.
  4. Bring the soup to a low boil, and stir in the kale if using. Simmer for 60 minutes, until beans are tender. Salt and Pepper to taste. Serve hot.
Notes
This soup freezes very well
Can use 2 19 oz (540 ml) Can mixed beans drained and rinsed to save time. Simmer 30 minutes. If using canned beans,
You could also add 1 (200g) bunch about 7 oz, curly kale, leaves coarsely chopped Looks like a lot but shrinks on cooking.
Nutrition Information
Serving size: 363 grams Calories: 374 Fat: 27.3 g Saturated fat: 4.8 g Carbohydrates: 60.6 g Sugar: 3.6 g Sodium: 526.mg Fiber: 9.3 g Protein: 22.6 Cholesterol: 52 mg

 

Kale & Mixed Bean with Turkey Sausage Soup

Kale & Mixed Bean with Turkey Sausage Soup
The flavor of the sausage gives all those healthy Veggies just what they need to make it perfect and delicious.
Source:
Recipe type: Adapted from cookingclassy.com
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 Tbsp. olive oil
  • 12 oz. Turkey Sausage, (about two)
  • 1 ½ cups chopped carrots (about 3)
  • 1 ⅓ cups chopped yellow onion (1 medium)
  • ½ cup chopped celery (2 stalks)
  • 4 cloves garlic, minced
  • 1 habanero pepper membrane & seed removed Chopped fine
  • 5 cups low-sodium chicken broth
  • 1 cup water
  • 1 Tbsp. Dried parsley
  • 1 tsp dried rosemary, crushed
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 6 oz. kale, thick ribs removed, chopped (about 1½ bunches. 5 oz if using pre-cut)
  • 1 (19 oz.) can of Mixed Beans, drained and rinsed
  • 1 tsp fish sauce
  • Shredded parmesan cheese, for serving
Directions
  1. Heat olive oil in a large pot over medium heat.
  2. Add sausage and cook until browned, about 5 minutes. Remove sausage slice and set aside.
  3. Return pot to medium heat, add carrots, onion, and celery and sauté 3 minutes (while scraping the bottom of the pan to get the browned bits), add garlic and sauté 1 minute longer.
  4. Stir in chicken broth, water, parsley, rosemary, oregano, habanero pepper and season with salt and pepper to taste.
  5. Bring to a boil over medium-high heat, and allow to boil gently 10 minutes.
  6. Add kale, beans and sliced cooked sausage and allow to boil 10 minutes longer until kale and veggies are tender.
  7. Add the fish sauce. You can add more broth at this point to thin if you wish.
  8. Serve warm, top each serving with parmesan cheese.

 

Sausage and Cabbage Soup

Sausage and Cabbage Soup
This is a savory, hearty and figure-friendly fall or winter soup that is simple to prepare, and delightful to enjoy. Add any other vegetables you have on hand to enhance the delicious vegetable flavors
Source:
Recipe type: Soup
Serves: 8
Ingredients
  • 1 small head cabbage, coarsely chopped
  • 1 medium onion, chopped
  • 4 to 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 cups fat-free chicken broth
  • 3 tablespoons cider vinegar
  • 1 tablespoons brown sugar
  • 1 pound hot Italian sausage cut into ½ -inch pieces
  • 2 medium potatoes, peeled and cubed
  • 3 large carrots, chopped
  • ½ teaspoon caraway seeds (optional)
  • ½ teaspoon pepper
  • 1 ½ teaspoon or one packet Sazon Seasoning Mix*
Directions
  1. In a Dutch oven or soup kettle, sauté Sausage, cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the broth, vinegar, and brown sugar; add to cabbage mixture.
  2. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender.
Notes
*Sazon is like the magic spice blend in many of my Latin dishes. It's commonly found in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and makes anything taste good! Goya is the most popular brand or it is very easy to make your own Sazon seasoning mix.

Substitute Turkey or Chicken sausage for the Italian Sausage to further reduce the calories.

 

Wontons with Shrimp and Pork Filling

Wontons with Shrimp and Pork Filling with Chicken Broth
This is a basic recipe for wonton with a pork and shrimp filling. Deep-fry the wonton or boil in soup as desired. I have added the recipe for one of my favorite chicken broths which makes a delicious wonton Soup.
Source:
Ingredients
  • Wontons
  • ½ pound boneless lean pork
  • ½ pound shelled and deveined medium shrimp
  • 2- 3 stalks of scallions, thinly chopped
  • 2 slices ginger, or as needed to make 1 teaspoon
  • 1 tablespoon oyster sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon Chinese rice wine, dry sherry or rice vinegar
  • 1 teaspoon granulated sugar
  • A few drops sesame oil
  • Freshly ground white pepper, to taste
  • Wonton wrappers, as needed
  • One egg yolk
  • Broth
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 2 stalks celery (thinly sliced, about ½ cup)
  • 4 scallions (thinly sliced, white and light-green parts separated)
  • 2 cloves garlic (thinly sliced)
  • 1 piece ginger (peeled and julienned)
  • 1 serrano chile (small, stemmed and thinly sliced, about 1 tablespoon)
  • 2 heads baby bok choy (about 12 ounces, stalks sliced crosswise into ½-inch pieces, leaves left whole)
  • ¾ tsp fish sauce
  • coarse salt
Directions
  1. Wontons
  2. In a small bowl, lightly beat the egg and set aside.
  3. Preparing the filling: In a medium mixing bowl, add the pork, shrimp, scallions, minced ginger oyster sauce, soy sauce, rice wine or sherry or rice vinegar, sugar, sesame oil and white pepper.
  4. Wrapping the wontons: Put one wonton wrapper in the palm of your hand positioned as a diamond pointing upwards. Put half a tablespoon of filling in the center. (Do not overfill the wonton because they will fall apart when you cook them.) Using a spoon or your finger, add a thin layer of egg wash alongside the two top edges of the wrapper. Fold the bottom to the top, forming a triangle, pushing out as much air as possible, and then pressing the edges together to seal it. Then add egg wash to the two side tips and overlap one side over the other. The shape will look like a little boat with a pillow of filling in the center.
  5. Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
  6. If you are going to freeze them: Wrap a baking sheet with saran wrap. Put each wonton in a single layer on the baking sheet (without overcrowding them so they don’t get stuck together). Leave the baking sheet in the freezer overnight. In the morning, remove the wontons and put them in a bag and keep them in the freezer. Do not defrost the wontons if you want to boil them, but do defrost them if you want to deep fry them.
  7. Cooking the wontons: You can either boil the wontons or deep-fry them. Here are the instructions for both.
  8. Cooking option 1, boiling the wontons: Bring a large pot of water to a boil over low-medium heat. Add the wontons in the water (making sure there is enough room for them to move about freely) and gently stir every couple of minutes (to ensure the wontons don’t stick to the bottom of the pot) for about 5 to 8 minutes. You will know when they’re done when they float to the top. Check the wontons for doneness. When the wontons are done cooking, drain the pot and then and put the wontons in a bowl. Serve with soy sauce for dipping.
  9. Cooking option 2, deep-frying the wontons: In a wok or a pot, pour enough oil to a depth of 1½ inches, and heat to 375 degrees Fahrenheit. Add wontons in small batches to the oil, turning occasionally until they turn a golden brown, about 2 minutes. Remove the wontons with a slotted spoon and drain the oil on paper towels on a plate.
  10. Broth: will serve 4
  11. Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, Boil for 5 minutes add bok choy ,16 wontons fresh or frozen cook at simmer until the wontons float to the top of the broth.
  12. Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Sprinkle with scallion greens.
Notes
What to do with excess filling: If you end up with any extra filling, a good way to use it up is to roll about a tablespoon of filling into a ball - sort of like a mini-meatball, and repeat until all the filling is used. You can boil these meatballs in soup or freeze them the same way as you’d freeze wontons to use later.

 

Here’s a video of how to fold the wontons into the boat shape:

Bok Choy and Chicken Soup

Bok Choy and Chicken Soup
This dish has the comforts of chicken soup, with a kick from the ginger and chile pepper
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 2 stalks celery (thinly sliced, about ½ cup)
  • 4 scallions (thinly sliced, white and light-green parts separated)
  • 2 cloves garlic (thinly sliced)
  • 1 piece ginger (peeled and julienned)
  • 1 serrano chile (small, stemmed and thinly sliced, about 1 tablespoon)
  • 1 lb boneless, skinless chicken breast halves
  • 2 heads baby bok choy (about 12 ounces, stalks sliced crosswise into ½-inch pieces, leaves left whole)
  • ¾ tsp fish sauce
  • coarse salt
  • lime wedges (for serving)
Directions
  1. Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes. Remove chicken from broth. When cool enough to handle, tear into 1-inch pieces and divide among 4 bowls.
  2. Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.

Wonton Soup

Wonton Soup
Store bough wrappers and prepared chicken broth make an authentic tasting wonton soup that can be prepared quickly
Source:
Recipe type: Soup
Serves: 6 to 8
Ingredients
  • Wontons
  • 6 ounces ground pork
  • 1 small garlic clove, minced
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soya sauce
  • ¼ teaspoon sugar
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 scallions, minced
  • 1 tablespoon egg white, lightly beaten
  • 25 wonton wrappers store bought
  • Soup Base
  • 1 tablespoon vegetable oil
  • 2 ounces ground pork
  • 1 onion chopped
  • 2 garlic cloves peeled and smashed
  • 1 teaspoon fresh ginger, minced
  • 8 cups of chicken broth
  • 1 small carrot peeled and shredded
  • 3 scallions, sliced thin on bias
  • 1 ½ teaspoons salt, or to taste
Directions
  1. For the wontons:
  2. Mix pork, scallions, egg white, soy sauce, sesame oil, garlic, and pepper in medium bowl until thoroughly combined. Cover bowl with plastic wrap and freeze until mixture is chilled, about 10 minutes. Line rimmed baking sheet with parchment paper.
  3. Set 3 wonton wrappers on dry counter with corner of wrapper pointing toward you; cover remaining wrappers with plastic. Place 1 heaping teaspoon filling in center of wrapper and lightly brush 2 edges farthest from you with water. Fold wonton in half away from you to form triangle. Press edges firmly to seal. Lightly brush 2 corners nearest you with water, fold them over your finger, and press together to seal. Transfer wonton to prepared sheet and repeat with remaining filling and wrappers. Loosely cover wontons with plastic and refrigerate for at least 20 minutes or up to 4 hours. 2. Fill and shape the wontons. Place the filled wontons on a large baking sheet covered with parchment or wax paper and refrigerate, uncovered, for at least 20 minutes or up to a few hours.
  4. For the Soup
  5. Heat oil in Dutch oven over medium heat until shimmering. Add ground pork, onion, garlic, and ginger and cook, breaking up meat with wooden spoon, until pork is no longer pink, 3 to 5 minutes.
  6. Stir in broth and bring to boil. Reduce to gentle simmer, cover partially (leaving abut 1 inch of pot open)., and cook until broth is flavorful, about 25 minutes. Strain broth through fine-mesh strainer; discard solids.
  7. Return strained broth to clean saucepan and bring to boil. Carefully add carrot, scallions and wontons. Simmer until wontons are tender, 4 to 6 minutes. Serve immediately.
Notes
To make ahead strained broth can be refrigerated for up to 24 hours. Filled, uncooked wontons can be frozen for up to a 1 month; freeze on sheet until firm, then transfer to zipper-lock bag. Add frozen wontons directly to boiling g soup in last step and cook until tender, 6 to 9 minutes.
Store bought wonton wrappers work better then homemade ones. Choose the square ones and made with egg. Wrappers made with flour and salt turn translucent when cooked. Traditional wrappers, which are yellow in the package, remain opaque when cooked and have a richer flavor.

shaping wontons
1 Shaping Wontons Place a wonton skin on a flat, dry work surface with a corner pointing toward you. Place 1 teaspoon of filling in the center of the wrapper. Lightly brush the two edges farthest from you with water





2 Shaping Wontons Fold the wonton in half, away from you, making a triangle. Press edges firmly to seal






3 Shaping Wontons. Lightly brush the two corners nearest you with water, fold them over your finger, and press together to seal.

Italian Wedding Soup

 

Italian Wedding Soup
I happen to like the Italian Wedding soup at East Side Mario's so I found this recipe on line (as it was a long time ago I no longer know the source) this recipe is similar and now one of my favorites. Try it you will not be disappointed.
Recipe type: Soup
Serves: 8
Ingredients
  • For the meatballs:
  • 1 lb. lean ground beef
  • 2 eggs, beaten
  • ¼ cup breadcrumbs
  • 2 tablespoon grated Parmesan
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 3 tablespoon minced onion
  • For the soup:
  • 12 cup chicken broth
  • 2 cup spinach, chopped fine
  • 1 cup dry small pasta
  • ¾ cup diced carrots
  • prepared meatballs
  • dash of onion and garlic powder
  • salt and pepper to taste
Directions
  1. For the meatballs:
  2. In medium bowl, combine beef to onion and shape into small meatballs. Bake 350 for 20-25 minutes
  3. For the Soup:
  4. In large stockpot, heat broth to boiling and stir in everything else, except pasta. Cook pasta separately and add in at the end. Simmer soup for 30 minutes. Add pasta and cook for 5 more minutes. Serve warm
Notes
You can substitute Kale for the spinach. One plus of this soup is that it stirs up very quickly. But don't let that deter you from letting it simmer and giving that wonderful smell to the house. However long you simmer it, just be sure to put the pasta end at the end or it will get way too bloated.

 

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