The Best Shrimp Soup

So, so good.  All the kids gave it a thumbs up.







2 Tb cooking oil
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
3/4 cup rice
1/8 tsp cayenne pepper
1 3/4 tsp salt
1 can diced tomatoes
5 cups water
1 cup coconut milk
1 lb deveined shrimp
1/4 tsp fresh black pepper
1 Tb lemon juice
1/2 cup chopped cilantro

• In a large pot, heat the oil and stir in the onion, green pepper and garlic.  Cook until the vegetables are tender, about 10 minutes.
• Pour in the rice, cayenne pepper and salt.  Stir for a couple minutes.
• In a blender, puree the diced tomatoes.  Pour into the pot along with the water.  Bring to a boil and cook for about 10 minutes.
• Pour in the coconut milk and bring the soup back to a simmer.  Add the shrimp and simmer for about 5 minutes.  Add the black pepper, lemon juice and cilantro.

Upstate Minestrone Soup

1 lb Italian sausage
1 Tb olive oil
1 onion, diced
1 clove garlic, minced
1 cup carrots, sliced
1 tsp dried basil
2 small zucchini, sliced
1 (15oz) can diced tomatoes
2 cans beef broth
4 cups shredded cabbage
1 tsp salt
1/4 tsp pepper
2 (15 oz) can great northern beans, undrained

• Slice sausage and brown in saucepan.  Add onion, garlic, carrots, and basil.  Cook for 5 minutes.
• Add tomatoes with liquid, beef broth, cabbage, zucchini, salt and pepper.  Bring to a boil, reduce and simmer covered for 1 hour.
• Add beans with liquid.  Cook another 20 minutes

Potato Ham Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1/2-1 teaspoon ground white or black pepper
5 tablespoons butter
5 tablespoons flour

• Combine the potatoes, celery, onion and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
• In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
• Stir the milk mixture into the stockpot, add ham and cook soup until heated through. Serve immediately.

Tomato Basil Soup

Although I try to eat healthy, I have realized that sometimes substituting the "fattening" ingredients really does alter the taste.  It is true in this case of this recipe.









4-6 tomatoes, skinned and diced
4 cups of tomato juice
15 fresh basil leaves
1 cup heavy cream
1/2 cup butter
salt and pepper to taste

• Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
• Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Chicken Orzo Soup

This recipe is from Pampered Chef. It is a nice change of pace from the traditional chicken noodle soup. The recipe calls for Feta cheese which Jess and I both really liked with the soup. If you are not a Feta lover or want a substitute for your kids, use Queso Fresco. It has the same consistency but has a very mild taste.

1/2 cup chopped onion
1 tsp olive oil
2 garlic cloves, pressed
1 tsp dried oregano
32 oz. chicken broth
1 cup water
1/4 tsp ground pepper
1/3 cup uncooked orzo
1 1/2 cups diced cooked chicken
1 cup chopped zucchini
1/3 cup chopped roasted red pepper
1 Tb lemon juice
Feta cheese

• In a pot, saute onion and garlic in oil with the oregano. Add broth, water and pepper. Bring to a boil. Stir in orzo and cook, stirring occasionally, until orzo is tender. About 8 minutes.
• Meanwhile, dice chicken. Chop zucchini and red pepper and add them to the broth. Return to a boil and cook 1 minute. Remove from heat and stir in lemon juice. Ladle soup into bowls and sprinkle with Feta cheese.

Tortilla Soup ll

1 pound chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

• Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
• An hour before serving, take out chicken, shred it and put it back into the soup.

Tortilla Soup

This was originally named "Spicy Chicken Soup" but to me it tasted so much like a tortilla soup that we added the cheese and tortilla chips on top and ate it that way. It makes a lot of soup, so I always make it when I am making dinner for someone. Plenty of soup for our own family and the family we are feeding.







2 quarts water
3 skinless, boneless chicken breasts
1/2 tsp salt
1 tsp pepper
2 Tb dried parsley
1 Tb onion powder
5 cubes chicken bouillon
1 tsp garlic powder
3 Tb olive oil
1 onion, chopped
3 cloves garlic, minced
1 (16 oz) jar chunky salsa
2 cans diced tomatoes
1 can tomato soup
1 can corn
2 cans chili beans
1 (8 oz) sour cream
1 Tb chili powder

• In large pot combine water, chicken, salt, pepper, garlic powder, parsley, onion powder, and bouillon. Boil then reduce heat and simmer 1 hour or until chicken juices run clear. Remove and shred chicken and save broth.
• In large pot, cook onion and garlic in oil until browned. Stir in salsa, diced tomatoes, soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups of broth. Simmer for 30 minutes.

Chowder

This is a very versatile recipe, which is one of the reasons I like it. I also like that it is healthy and my kids eat it.

My favorite way to eat it is to dip herb or cheese flavored bread in the soup.




2 stalks celery, thinly sliced
3 Tb butter
2 Tb flour
1 (14 oz) can chicken or vegi broth
2 cups refrigerated, diced potatoes w/onions
2 1/2 cups whole milk
4 slices of bacon, cooked and crumbled
salt and pepper to taste

• In saucepan, cook celery in butter for 5 min. Stir in flour until combined. Stir in broth and bring to a boil, stirring constantly. Add potatoes and bring to a boil again.
• Add salt and pepper, reduce heat and simmer uncovered for 15 min. Slightly mash potatoes. Stir in milk and bacon.

Variations

1. Add 1 cup frozen peas and carrots, 8 oz. chicken tenders (cooked and chopped) and 1 tsp dried tarragon or oregano.
2. Cook 1 sweet pepper and 1/8 tsp crushed red pepper flakes with celery. (My kids won't eat it if I include the red pepper flakes.) Add 8 oz grilled tuna or salmon, cut in bite sizes.
3. Add 12 oz. crab meat, drained and 13 oz artichoke hearts, drained. Add 2 tsp dried basil.