Creamy Vegetable Soup

Creamy Vegetable Soup

Creamy Vegetable Soup

3 (16 ounce) cans low sodium vegetable broth (or chicken broth if you prefer)
4 large carrots, chopped
2 medium potatoes, unpeeled and chopped
1 large onion, chopped
1/2 cup brown rice, uncooked
8 cups fresh broccoli, coarsely chopped
8 cups fresh cauliflower, coarsely chopped
1 cup fresh zucchini, cubed
4 1/2 cups skim milk
1 teaspoon black pepper, freshly ground

In a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil.

Reduce heat, simmer for 20 minutes.

Add broccoli, cauliflower and zucchini; simmer for 20 minutes or until veggies are tender. Cool slightly.

Puree half of the mixture in a blender or food processor then return to soup pot. Add milk and pepper; mix well.

Heat through but do not boil.

Serves 16

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

The following items or measurements are not included below:
low sodium vegetable broth

Calories 122
Calories from Fat 7 (5%)
Amount Per Serving %DV
Total Fat 0.8g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 1mg 0%
Sodium 103mg 4%
Potassium 724mg 20%
Total Carbohydrate 24.2g 8%
Dietary Fiber 5.4g 21%
Sugars 3.9g
Protein 6.9g 13%
Vitamin A 4396mcg 87%
Vitamin B6 0.5mg 23%
Vitamin B12 0.3mcg 5%
Vitamin C 82mg 138%
Vitamin E 1mcg 5%
Calcium 155mg 15%
Iron 1mg 6%

Cook N Home 8 Quart Stainless Steel Stockpot Saucepot with Lid


Black Bean Chili

1 teaspoon olive oil
1 medium red onion, diced (1 cup)
2 medium cloves garlic, crushed
1 small red bell pepper, diced (1/2 cup)
1 16-ounce can black beans, rinsed and drained (1 1/2 cups)
1 medium tomato cut into 2-inch pieces (1 cup)
1 cup frozen corn
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 tablespoon tomato paste
1 cup fat-free, low-salt chicken broth
1 cup broccoli florets
4 ounces low-fat, honey-roasted ham, diced
Salt and freshly ground black pepper
1/2 loaf crusty sour dough bread
cooked rice

For garnish:
1/2 ounce grated Monterey Jack cheese (2 tablespoons)
2 scallions, chopped (1/2 cup)

Preheat oven to 350°F.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 3 minutes. Add garlic and red pepper. Saute more 3 minutes. Add black beans, tomatoes, corn, chili powder and cumin.

Mix tomato paste into chicken broth and mix into chili. Simmer, covered, 10 minutes. Add broccoli and ham and simmer 5 more minutes. Add salt and pepper to taste. Adjust seasonings as desired.

Warm bread in oven for 5 minutes. Slice and serve with chili.

Serve chili over rice and pass cheese and scallions to sprinkle on top.

Serves 2

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition information per serving
647 calories (15 percent from fat),
10.6 grams fat,
34 milligrams cholesterol,
37.2 grams protein,
108.4 grams carbohydrates,
17.8 grams fiber,
1,440 milligrams sodium.

Calphalon Classic Nonstick Saute Pan with Cover, 5 quart, Grey

Red Beans Barley and Sausage Stew

Red Beans Barley and Sausage Stew
Red Beans Barley and Sausage Stew

1 pound dried red kidney beans
46 ounces can chicken broth
2 cups water
1 pound smoked sausage, sliced
1 cup barley
2 each bay leaves
1/2 teaspoon garlic powder
1 teaspoon thyme

Rinse beans. Place in a large bowl, cover with water and soak overnight. Drain and rinse.

Put all ingredients in a large slow cooker, stir, cover and cook on low for 8 hours.


Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Beef Goulash

1-1/2 pounds beef stew meat
2 medium carrots, bias-cut into 1/2-inch-thick slices
2 medium onions, thinly sliced
3 cloves garlic, minced
1-1/4 cups beef broth
1 6-ounce can tomato paste
1 tablespoon Hungarian paprika
1 teaspoon finely shredded lemon peel
1/2 teaspoon salt
1/2 teaspoon caraway seeds
1/4 teaspoon ground black pepper
1 bay leaf
1 red or green sweet pepper (bell pepper), cut into bite-size strips
Hot cooked noodles
Dairy sour cream or yogurt
Hungarian paprika (optional)

In a 3-1/2- or 4-quart slow cooker, combine meat, carrots, onions, and garlic.

In a small bowl, combine broth, tomato paste, the 1 tablespoon paprika, the lemon peel, salt, caraway seeds, black pepper, and bay leaf. Stir into vegetable and meat mixture in cooker.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

If using low-heat setting, turn to high-heat setting. Stir in sweet pepper strips. Cover and cook for 30 minutes more. Discard bay leaf.

Serve with hot cooked noodles. Top with sour cream or yogurt. If desired, sprinkle with additional paprika.

Makes 6 servings.


Proctor-Silex 4-Quart Slow Cooker

Crock Pot Beef Stew

2 pounds beef stew meat cubed
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 clove garlic
1 bay leaf
1 teaspoon paprika
4 carrots — sliced
3 potatoes — diced
1 stalk celery — diced

Place meat in crock-pot.

Mix flour, salt and pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir well.

Cover and cook on low 10 to 12 hours. (High 4 to 6 hours.) Stir well before serving.


Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer, Stainless Steel

Shiitake Mushroom Vegetable Soup

12 shiitake mushrooms, fresh or dried, cut or broken into pieces (6-9 pieces/mushroom)
1 cup broccoli florets, cut into bite size pieces
1 onion, medium size, sliced and cut into small pieces
2 oz. water chestnuts, sliced thin
1 cup carrots, shredded
2 cups cabbage, shredded
2 teaspoons garlic, chopped or crushed
1 lb. tofu, cut into small cubes
1 chipotle pepper, finely cut or chopped
1 teaspoon ginger, powdered
1/2 teaspoon mustard, dry powder
1/2 teaspoon turmeric, powder
1/4 cup soy sauce
2 tablespoons corn starch

Put 5-6 cups of water into a pot and place on the stove top on high heat. Add all the ingredients except the soy sauce and corn starch. Bring to a boil and then reduce the heat to simmer.

In a cup, mix the corn starch with the soy sauce until the corn starch is evenly dispersed. When the onions become translucent, pour in the soy sauce –
corn starch mixture and mix well until all the corn starch is dissolved. Do no let the soup come to a boil. Remove from the stove and serve.

Note: A 1 lb. package of frozen stir-fry vegetables can be substituted for the broccoli and water chestnuts.


DOWAN 20 oz Porcelain Cereal/Soup Bowl Set – 6 packs, White, Deep

Amigo Chicken Tortilla Soup

1 1/2 tablespoons olive oil
1 onion, chopped
1-2 cups chicken
3/4 cup apple juice
12 oz tomato sauce or puree
1 1/2 cup chicken broth
3/4 teaspoon cumin
3/4 teaspoon chili powder
2 cans black beans, rinsed
3/4 cup salsa
1 1/2 tablespoons lime juice
tortilla chips
grated cheese

Cook onion in olive oil until tender. Add all other ingredients.

Serve hot with tortilla chips and grated cheese sprinkled on top.


New Star Foodservice Stainless Steel 4pcs Measuring Cups and Spoons Combo Set

Chicken and Rice Soup

1 cup Water Maid® Medium Grain Rice or River® Medium Grain White Rice
8 cans (10 oz Each) low sodium chicken broth
1 medium onion, chopped
1 cup celery, sliced
1 cup carrots, sliced
1/4 cup parsley, snipped
1 teaspoon ground black pepper
1 teaspoon dried thyme leaves
1 bay leaf
2 cups chicken, cooked and cubed (about 3/4 pound)
2 tablespoons lime juice
lime slices, for garnish

Prepare rice according to package directions.

Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in Dutch oven. Bring to a gentle boil; stir once or twice. Reduce heat; simmer, uncovered 10 to 15 minutes. Add chicken, simmer, uncovered 10 minutes or until chicken is cooked.

Remove and discard bay leaf.

Before serving stir in rice and lime juice. Garnish with lime slices.

Serves 8


Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red

Egyptian Bean and Vegetable Soup

1 onion, diced
2 cloves garlic, crushed
1/4 cup (60ml) olive oil
1 teaspoon (5ml) whole Cumin
1 1/2 teaspoons (7.5ml) French Dressing Mix
1/4 teaspoon (1.25ml) Harissa
2 bay leaves
1 large carrot, diced
1 cup (250ml) diced tomatoes (fresh or canned)
4 cups (1L) vegetable stock
2 cups (500ml) canned fava (or white kidney) beans
3 tablespoons (45ml) fresh lemon juice
Sea salt and pepper to taste
1 teaspoon (5ml) mint

In a large pot over medium heat, saute garlic and onions until onions are translcent. Add cumin, French Salad Dressing Mix, Harissa, bay leaves and carrots. Cook for 5 minutes.

Stir in tomatoes and vegetable stock and simmer until carrots are tender (about 15 minutes).

Add fava beans, lemon juice and Mint. Season to taste with sea salt and pepper.

Serves 4 to 6


Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red

Wild Rice Soup

2 tablespoons butter
1 cup each diced carrots, onions and celery
3 tablespoons all-purpose flour
3 cups hot chicken broth
1 cup cooked wild rice, drained
1 cup cubed cooked chicken
1 teaspoon thyme, crushed
1 cup stemmed fresh button mushrooms, cubed
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
2 teaspoons white wine Worcestershire Sauce
1 cup fresh or frozen peas
2 teaspoons minced orange peel
3 tablespoons slivered almonds, toasted
salt and freshly ground black pepper to taste

Melt butter in Dutch oven and add carrots, onions and celery. Saute’ about 5 minutes; add flour and cook about 5 minutes more, stirring constantly. Add broth and stir to loosen roux from bottom of pan. Add wild rice, chicken and thyme; let simmer for about a half hour, stirring frequently.

Meanwhile, saute’ mushrooms and parsley in olive oil and Worcestershire sauce about 5 minutes; add to soup, along with peas, orange and almonds. Season with salt and freshly ground black pepper to taste before serving.

Yield: 6 servings


Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red