Category Archives: Soups

Casseroles, Meats & Main Dishes, Soups

Shrimp and Sausage Gumbo

Leave a comment

Shrimp and Sausage Gumbo

Print Recipe

Ingredients
  

  • 1 lbs hot Italian sausage links pricked several times with fork
  • 3 tbl Vegetable Oil
  • 1/4 cup All-Purpose Flour
  • 1 medium green pepper chopped
  • 1 medium Onion chopped
  • 2 cloves garlic finely chopped
  • 2 medium stalks celery chopped
  • 14 1/2 ounces Chicken Broth
  • 14 1/2 ounces stewed tomatoes
  • 1 cup Water
  • 10 ounces frozen sliced okra thawed
  • 1 Bay Leaf
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/2 tsp Salt divided
  • 1 1/2 cups regular long-grain white rice
  • 1 1/2 lbs shrimp shelled and deveined

Instructions
 

  • Heat 6-quart Dutch oven on medium-high until hot. Add sausage links and cook 8 minutes or until well browned, turning frequently.
  • Transfer sausages to plate to cool slightly, about 10 minutes. When cool, cut sausages into 1/2-inch- thick diagonal slices.
  • While sausages cool, discard all but 1 tablespoon drippings from Dutch oven. Add oil to Dutch oven and heat on medium. (If your sausages are very lean and you do not get 1 tablespoon drippings, add enough additional oil to drippings to equal 1/4 cup fat total.)
  • Gradually stir flour into drippings until blended, and cook 4 to 5 minutes or until flour mixture (roux) is deep brown, stirring constantly.
  • Add green pepper, onion, celery, and garlic, and cook 5 to 6 minutes or until all vegetables are tender, stirring occasionally.
  • Return sausages to Dutch oven; stir in broth, tomatoes, water, okra, bay leaf, oregano, thyme, and 1/4 teaspoon salt; heat to boiling on high.
  • Reduce heat to low; cover and simmer 30 minutes to blend flavors.
  • Meanwhile, prepare rice as label directs.
  • In medium bowl, toss shrimp with 1/4 teaspoon salt.
  • Add shrimp to Dutch oven; cook 2 to 3 minutes or until opaque throughout.
  • To serve, discard bay leaf. Serve gumbo in large bowls. Top each serving with a scoop of rice. Makes about 10 cups.
Soups

Chicken Corn Chowder

Leave a comment

This is a really quick, easy dish. We usually just have this and some bread for dipping but you could make it a first course to a larger meal, too.

Chicken Corn Chowder

Print Recipe

Ingredients
  

  • 4 tbsp Butter
  • 1/2 cup Onion chopped
  • 1/2 cup Celery chopped
  • 1/2 cup Bell Pepper chopped
  • 1/4 cup Flour
  • 2 cans Whole Kernel Corn undrained
  • 2 cans Chicken Broth
  • 3/4 cup Heavy Cream
  • 1 Roasted Chicken shredded
  • Salt and Pepper

Instructions
 

  • Melt butter in large pot.
  • Add chopped onion, celery, and bell pepper and saute until tender, about 5 minutes.
  • Add flour to vegetables and stir to coat. Cook for about one minute.
  • Add corn (including liquid), chicken broth, cream, and shredded chicken.
  • Bring to boil.
  • Reduce heat and simmer 20 minutes. Add salt and pepper to taste.
  • Grab a spoon and enjoy!

Soups

Tomato Basil Chicken Stew

Leave a comment

Tomato Basil Chicken Stew

This delicious Tomato Basil Chicken Stew recipe is hearty, healthy, and so comforting.
Print Recipe

Ingredients
  

  • 1 tbsp olive oil
  • 1 small White Onion Chopped
  • 2 ea Carrots Peeled And Diced
  • 2 stalk Celery Diced
  • 4 clove garlic
  • 28 oz Whole Tomatoes (With Their Juices)
  • 14 oz Cannelinni Beans
  • 3 cup Shredded Cooked Chicken
  • 2 handful Baby Spinach
  • 1/4 cup Fresh Basil Roughly Chopped
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Crushed Red Pepper Flakes

Instructions
 

  • Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sautee for an additional minute or two until fragrant.
  • Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed.
  • Serve with freshly-grated Parmesan cheese.
  • **Or, you can add all ingredients except the cheese to a slow cooker, stir to combine, cook on high for 3-4 hours (or low for 6-8), then serve with freshly-grated Parmesan cheese.**
Soups

15 Bean Soup

Leave a comment

15 Bean Soup

Print Recipe

Ingredients
  

  • 2 cup Beans From Mixture Below
  • 3 quart Water
  • 1 lb Ham Pieces/Bone
  • 1 large Can V8 Juice
  • 1 large Onion Chopped
  • 1 clove Garlic Chopped
  • 1 large Can Whole Tomatoes
  • 1 tbsp Lemon Juice
  • beans. Cover with water and add 1 tbsp Salt. Soak Overnight And Drain Off. Add Remaining Ingredients And Cook All Day Over Low Heat. Will Require At Least 4 Hours Simmering.

Beans: 1 each of:

  • Bolita
  • Adzuki
  • Small red beans
  • Navy
  • Green split peas
  • Lentils
  • Pinto
  • Black turtle beans
  • Pequot
  • Garbanzo
  • Great northern
  • Lg. white lime
  • Yellow split peas
  • Red lentils
  • Black eyed peas
  • Barley

Instructions
 

  • Wash 2 cups beans. Cover with water and add 1 tbl. Salt. Soak overnight and drain off. Add remaining ingredients and cook all day over low heat. Will require at least 4 hours simmering.
Soups

Cabbage Chowder

Leave a comment

Cabbage Chowder

Print Recipe

Ingredients
  

  • 1 lb Salt Pork Diced
  • 1 large Onion Chopped
  • 2 medium Potatoes Diced
  • 8 cup Cabbage Finely Chopped
  • 2 cube Chicken Bouillon
  • 3 cup Water
  • 2 tbsp Flour
  • 3 cup Milk

Instructions
 

  • Fry pork. Saute onion til tender. Add potatoes and cabbage stir. Until cabbage wilts. Add bouillion and 2 c. water. Simmer uncovered 15 minutes. Stir in flour which has been mixed with c. water until smooth. Stir soup until thickened. Add milk and salt and pepper to taste.