|
|||
|
|||
Joanne's Chicken Soup
from JJCATHCART@
Ingredients
1 can chicken broth (either low salt or low fat)
1 piece of pre-cooked chicken breast (such as Tyson), broken in pieces
1 handful of frozen veggies (your choice--I use either mixed or green beans)
1 small onion sauteed in water
Pepper to taste
Instructions
Dump all ingredients in a pot. Add a bit of instant rice, if desired, and set aside, or
Precook some noodles or barley.
Add two slices of American cheese (I do this to boost my protein.)
Put in refrigerator for a few hours to marry the flavors.
Reheat
Joanne's Hamburger Soup
from JJCATHCART@
Ingredients
1 can of beef broth, either low salt or low fat
1 onion, sauteed in water
1-2 potatoes, pre-boiled but not falling apart
1/2 lb. hamburger, sauteed and drained
1 tomato, squashed by hand
Instructions
Heat all ingredients together and simmer.
Serve with good bread or rolls.
CUCUMBER SOUP
from Delcros7@
Ingredients
4 cucumbers
2 stalks of celery
1 can of chicken broth (double strength)
1-1/4 cups (312.5ml) of water
1/4 cup (62.5ml) of milk
2 chives
2 teaspoons of flour
1 tablespoon of olive oil
Instructions
Cut your celery in small pieces and soften with olive oil.
Peel and slice the cucumbers.
Cook celery and cucumbers with chicken broth and water. Let boil for a half hour or until cucumbers are tender.
Blend until liquefied.
Dissolve 2 teaspoons of flour in four tablespoons of water and add to blended broth.
Add milk and season to taste.
Let it boil for a few more minutes while stirring.
When serving, sprinkle with chopped chives.
Soup is delicious served either warm or cold. Serves four people.
Quick & Easy Vegetable Soup
from Linie
Ingredients
4 large onions
3-4 large potatoes, diced
2 green bell peppers
2 large cans of stewed or crushed tomatoes
1 bunch of celery
1 large head of cabbage
5-6 carrots
2 packages of Lipton Onion Soup Mix
Salt and pepper to taste
Other desired seasoning such as curry, chili powder, etc.
Instructions
In large pot, place cut up vegetables, and add soup mix and seasoning.
Fill pot with water about 2 inches above vegetables (amount of water depends on how thick you want your soup).
Boil fast for about 10 minutes, then reduce heat and simmer until all vegetables are tender.
The soup can be eaten anytime you are hungry and helps cleanse the liver. (Cut recipe in half for smaller amount.)
