Cold Avocado Soup

Name: Cold Avocado Soup
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Cuisine: Mexican, American
Ingredients: Cold Avocado Soup; 3 large, ripe avocados, peeled, pitted and cut into 1/2-inch pieces; 1 1/2 cups chicken stock; 1/4 cup minced scallions; 2 tablespoons fresh lemon juice; 2 tablespoons minced fresh cilantro, plus 6 sprigs; 1 1/2 teaspoons salt; 1/2 teaspoon cayenne; 1 cup heavy cream; 1 tablespoon olive oil; 1 cup corn kernels; 1/2 teaspoon cumin

December 2, 2019May 30, 2020 BeckieLeave a comment

Cold Avocado Soup

Save to BigOven

Yum

Cuisine Mexican, American

Category Cold Soups

Persons

Prep Time

15 minutes

Cook Time

5 minutes

Total Time

20 minutes

Rate this recipe

0 ratings

Ingredients

Cold Avocado Soup

3 large, ripe avocados, peeled, pitted and cut into 1/2-inch pieces
1 1/2 cups chicken stock
1/4 cup minced scallions
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro, plus 6 sprigs
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1 cup heavy cream
1 tablespoon olive oil
1 cup corn kernels
1/2 teaspoon cumin

Instructions

In batches in a food processor, puree the avocados, chicken stock, scallions, lemon juice, cilantro, 1 teaspoon of the salt, and the cayenne.
Pour into a soup tureen or large pitcher and stir in the heavy cream just before serving.
In a small skillet, heat the oil over medium-high heat. Add the corn kernels, cumin, and remaining 1/2 teaspoon salt, and cook until fragrant and golden brown, about 5 minutes, stirring occasionally.
Remove from the heat and garnish each serving of soup with 2 tablespoons of the toasted corn and 1 sprig of cilantro.
Serves 4 to 6.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		414.3 kcal
% Daily Value*
Total Fat 36.5 g		56.2%
	Saturated Fat 12.36 g	61.8%
	Trans Fat 0.0 g
Cholesterol 56.14 mg		18.7%
Sodium 612.0 mg		25.5%
Total Carbohydrate 20.93 g		7%
	Dietary Fiber 9.28 g	37.1%
	Sugars 3.94 g
Protein 5.89 g

Vitamin A 21.02 %		Vitamin C 18.32 %
Calcium 5.1 %		Iron 6.53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

avocados,

cayenne,

cilantro,

corn kernels

Tomato Basil Soup

May 27, 2019April 23, 2020 BeckieLeave a comment

Tomato Basil Soup

Save to BigOven

Yum

Cuisine American

Category Soups and Stews

Persons

Serving Size

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Rate this recipe

0 ratings

Ingredients

Tomato Basil Soup

4 cups canned crushed tomatoes
2 cups tomato juice
2 cups chicken or vegetable stock
1 teaspoon dried thyme
2 dried bay leaves
2 cloves garlic, minced fine
1/3 cup fresh basil leaves, chopped
1 cup half-and-half
1/4 cup unsalted butter, room temperature
salt and pepper to taste

Garnishes:

dollop of sour cream
4 tablespoons fresh basil, chopped
4 tablespoons fresh parsley, chopped

Instructions

Mix basil and parsley garnish together and set aside.
Over medium heat, combine tomatoes, juice, stock, thyme, bay leaves and garlic in a Dutch oven. Heat to just boiling, reduce heat and simmer for 15 minutes. Remove bay leaves.
In a food processor, combine tomato mixture and chopped basil in small batches and process until smooth.
Return mixture to Dutch oven over low heat. Stir in half-and-half and butter. Season with salt and pepper. Continue stirring over low heat until soup is heated through.
Ladle into 8 bowls. Add a dollop of sour cream, if you’re using, and 1 tablespoon basil-parsley garnish to each bowl and serve.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 8
Calories		163.99 kcal
% Daily Value*
Total Fat 10.52 g		16.2%
	Saturated Fat 6.07 g	30.4%
	Trans Fat 0.23 g
Cholesterol 28.24 mg		9.4%
Sodium 331.51 mg		13.8%
Total Carbohydrate 15.01 g		5%
	Dietary Fiber 2.74 g	11%
	Sugars 9.18 g
Protein 5.17 g

Vitamin A 13.4 %		Vitamin C 63.8 %
Calcium 9.42 %		Iron 13.23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

canned crushed tomatoes,

dried thyme,

fresh basil leaves,

garlic,

half-and-half,

tomato juice

Creamy Vegetable Soup

March 3, 2019May 1, 2020 BeckieLeave a comment

Creamy Vegetable Soup

Save to BigOven

Yum

Cuisine American

Category Soups and Stews

Persons

Serving Size

1 bowl

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Rate this recipe

0 ratings

Ingredients

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

Instructions

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.

Amount Per Serving: 1 bowl
Calories		108.78 kcal
% Daily Value*
Total Fat 0.74 g		1.1%
	Saturated Fat 0.23 g	1.2%
	Trans Fat
Cholesterol 1.39 mg		0.5%
Sodium 95.93 mg		4%
Total Carbohydrate 21.28 g		7.1%
	Dietary Fiber 3.85 g	15.4%
	Sugars 6.86 g
Protein 6.06 g

Vitamin A 29.26 %		Vitamin C 84.1 %
Calcium 19.33 %		Iron 5.75 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Broccoli,

brown rice,

Cauliflower,

potatoes,

skim milk,

Zucchini

Source: Food.com

Black Bean Chili

February 4, 2019May 5, 2020 BeckieLeave a comment

Black Bean Chili

Save to BigOven

Yum

Cuisine Mexican

Category Beans Chili

Persons

Serving Size

1 bowl

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Rate this recipe

0 ratings

Ingredients

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
dash salt and freshly ground black pepper
1/2 loaf crusty sour dough bread
1 cup cooked rice

For garnish:

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

Instructions

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.

Amount Per Serving: 1 bowl
Calories		1200.35 kcal
% Daily Value*
Total Fat 20.0 g		30.8%
	Saturated Fat 6.79 g	34%
	Trans Fat 0.02 g
Cholesterol 45.97 mg		15.3%
Sodium 1609.26 mg		67.1%
Total Carbohydrate 197.62 g		65.9%
	Dietary Fiber 34.54 g	138.2%
	Sugars 18.38 g
Protein 66.06 g

Vitamin A 28.89 %		Vitamin C 100.25 %
Calcium 54.69 %		Iron 88.64 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Broccoli,

can black beans,

frozen corn,

honey-roasted ham,

Mexican,

serves 2

Shiitake Mushroom Vegetable Soup

April 19, 2018July 10, 2020 BeckieLeave a comment

Shiitake Mushroom Vegetable Soup

Save to BigOven

Yum

Cuisine American

Category Soups and Stews Vegetable

Persons

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Rate this recipe

0 ratings

Ingredients

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

Instructions

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

Amount Per Serving:
Calories		109.52 kcal
% Daily Value*
Total Fat 3.42 g		5.3%
	Saturated Fat 0.7 g	3.5%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0
Sodium 764.43 mg		31.9%
Total Carbohydrate 13.63 g		4.5%
	Dietary Fiber 2.91 g	11.6%
	Sugars 3.98 g
Protein 8.56 g

Vitamin A 29.01 %		Vitamin C 34.71 %
Calcium 18.59 %		Iron 10.8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Broccoli,

Cabbage,

carrots,

chipotle peppers,

shiitake mushrooms,

tofu,

tumeric,

water chestnuts

Wild Alaska Salmon, Herb and Lemon Dumplings

April 14, 2018July 13, 2020 BeckieLeave a comment

Wild Alaska Salmon, Herb and Lemon Dumplings

Save to BigOven

Yum

Cuisine American

Category Dumplings Fish and Seafood Soups and Stews

Persons

Prep Time

25 minutes

Cook Time

20 minutes

Total Time

45 minutes

Rate this recipe

0 ratings

Ingredients

Wild Alaska Salmon, Herb and Lemon Dumplings

7.5 oz can red or pink wild Alaska salmon
3 oz fresh breadcrumbs
1 1/2 oz vegetable suet
Finely grated zest of 1 lemon
1 tablespoon freshly-chopped dill or parsley
1 small egg, beaten
A little plain flour
1 1/4 pint vegetable stock
1 small courgette, cut into fine strips
1 small carrot, cut into fine strips
Salt and freshly-ground black pepper

Instructions

Drain the salmon, reserving the liquid. Remove the skin and bones, if desired. Set aside
Mash the salmon and mix in the breadcrumbs, suet, lemon zest and dill or parsley. Season with a little salt and pepper. Mix in enough beaten egg to make a stiff paste. Using floured hands, form the mixture into 10 or 12 small balls
Heat the vegetable stock in a large saucepan and add the courgette and carrot strips. Pour in the reserved salmon liquid, straining it through a sieve. When the mixture is simmering, add the dumplings.
Cover and cook over a low heat for 12-15 minutes
Ladle the broth and dumplings into 2 soup plates and serve at once, sprinkled with dill or parsley
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		578.02 kcal
% Daily Value*
Total Fat 29.95 g		46.1%
	Saturated Fat 13.27 g	66.4%
	Trans Fat 0.04 g
Cholesterol 173.38 mg		57.8%
Sodium 1378.27 mg		57.4%
Total Carbohydrate 43.0 g		14.3%
	Dietary Fiber 4.49 g	18%
	Sugars 6.26 g
Protein 35.15 g

Vitamin A 31.22 %		Vitamin C 32.19 %
Calcium 45.48 %		Iron 25.53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

2 servings,

canned pink wild Alaska salmon,

carrots,

vegetable stock,

vegetable suet,

Zucchini

Amigo Chicken Tortilla Soup

April 2, 2018July 23, 2020 BeckieLeave a comment

Amigo Chicken Tortilla Soup

Save to BigOven

Yum

Cuisine Mexican

Category Chicken Soups and Stews

Persons

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Rate this recipe

0 ratings

Ingredients

1 1/2 tablespoons olive oil
1 onion, chopped
1-2 cups cooked 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

Instructions

Cook onion in olive oil until tender. Add all other ingredients, except for chips and cheese. Simmer for about 20 minutes
Serve hot with tortilla chips and grated cheese sprinkled on top.

Notes

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

Amount Per Serving:
Calories		218.91 kcal
% Daily Value*
Total Fat 5.43 g		8.4%
	Saturated Fat 1.1 g	5.5%
	Trans Fat
Cholesterol 21.04 mg		7%
Sodium 618.5 mg		25.8%
Total Carbohydrate 28.23 g		9.4%
	Dietary Fiber 9.1 g	36.4%
	Sugars 6.41 g
Protein 15.49 g

Vitamin A 2.53 %		Vitamin C 9.72 %
Calcium 6.48 %		Iron 18.11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

apple juice,

can black beans,

cooked chicken,

Mexican,

salsa,

tortilla chips

Source: Unknown

Chicken and Rice Soup

March 17, 2018July 31, 2020 BeckieLeave a comment

Chicken and Rice Soup

Save to BigOven

Yum

Cuisine American

Category Chicken Soups and Stews

Persons

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Rate this recipe

0 ratings

Ingredients

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

Instructions

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

Notes

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

Amount Per Serving:
Calories		153.85 kcal
% Daily Value*
Total Fat 8.22 g		12.6%
	Saturated Fat 2.37 g	11.9%
	Trans Fat 0.04 g
Cholesterol 31.89 mg		10.6%
Sodium 137.28 mg		5.7%
Total Carbohydrate 7.4 g		2.5%
	Dietary Fiber 1.1 g	4.4%
	Sugars 1.94 g
Protein 14.09 g

Vitamin A 17.34 %		Vitamin C 7.77 %
Calcium 3.69 %		Iron 7.88 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

carrots,

celery,

cooked chicken,

rice,

stove top

Egyptian Bean and Vegetable Soup

March 7, 2018August 10, 2020 BeckieLeave a comment

Egyptian Bean and Vegetable Soup

Save to BigOven

Yum

Cuisine Egyptian

Category Beans Soups and Stews

Persons

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Rate this recipe

0 ratings

Ingredients

1 cup chopped onions
2 garlic cloves, pressed
1 1/2 teaspoons ground cumin seeds
1 1/2 teaspoons sweet Hungarian paprika
1/4 teaspoon cayenne
2 bay leaves
1 large carrot, chopped
1 1/2 cups chopped fresh tomatoes
4 cups vegetable stock
2 15-oz. cans fava beans, rinsed and drained
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste
fresh mint leaves (optional)

Instructions

In a large, non-stick soup pot, sauté the onions and garlic until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 3 minutes.
Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste.

Notes

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

Amount Per Serving:
Calories		135.79 kcal
% Daily Value*
Total Fat 0.8 g		1.2%
	Saturated Fat 0.14 g	0.7%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0
Sodium 889.85 mg		37.1%
Total Carbohydrate 25.39 g		8.5%
	Dietary Fiber 7.29 g	29.2%
	Sugars 3.07 g
Protein 9.02 g

Vitamin A 16.67 %		Vitamin C 19.49 %
Calcium 7.55 %		Iron 13.87 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

can fava beans,

Gluten Free,

Middle Eastern,

North African,

vegan

Wild Rice Soup

March 4, 2018August 7, 2020 BeckieLeave a comment

Wild Rice Soup

Save to BigOven

Yum

Cuisine American

Category Chicken Rice Soups and Stews

Persons

Prep Time

30 minutes

Cook Time

45 minutes

Total Time

1 hour, 15 minutes

Rate this recipe

0 ratings

Ingredients

2 tablespoons butter
1 cup diced carrots
1 cup diced onions
1 cup diced 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 Worcestershire Sauce
1 cup fresh or frozen green peas
2 teaspoons minced orange peel
3 tablespoons slivered almonds, toasted
salt and freshly ground black pepper to taste

Instructions

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

Notes

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

Amount Per Serving:
Calories		250.05 kcal
% Daily Value*
Total Fat 11.71 g		18%
	Saturated Fat 3.8 g	19%
	Trans Fat 0.16 g
Cholesterol 31.28 mg		10.4%
Sodium 671.36 mg		28%
Total Carbohydrate 23.58 g		7.9%
	Dietary Fiber 3.92 g	15.7%
	Sugars 6.18 g
Protein 13.61 g

Vitamin A 26.55 %		Vitamin C 12.5 %
Calcium 5.53 %		Iron 10.58 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cooked chicken,

cooked wild rice,

fresh button mushrooms

Cold Avocado Soup

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Cold Avocado Soup

Instructions

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Tomato Basil Soup

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Tomato Basil Soup

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Creamy Vegetable Soup

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Creamy Vegetable Soup

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Black Bean Chili

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Shiitake Mushroom Vegetable Soup

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Wild Alaska Salmon, Herb and Lemon Dumplings

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Amigo Chicken Tortilla Soup

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Chicken and Rice Soup

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