Tag Archives: soup

Panera Bread’s Broccoli Cheese Soup

Wow! It has been too long since my last post. I have just been very lazy. Time to share a yummy recipe! I need to come up with a healthier version though. I found this on Recipe Zaar.

I love Panera Bread and I love their broccoli cheese soup even more!

Panera Broccoli Cheese Soup
SERVES 4 (I must double!)

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.

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Healthy Corn Chowder

Corn Chowder
serves 4
(from Charise)
2 tblspns olive oil
1 small onion, diced
1 large carrot, diced
1 stalk celery, diced
1 bay leaf
3 cups skim milk
3 cups low-sodium, fat-free chicken broth
2 medium yukon gold potatoes, peeled and diced
4 ears of sweet corn, kernels removed from cob (reserve cobs; see step 2 of this post for the best way I’ve found to remove kernels)
1/2 red bell pepper, chopped
salt & pepper and thyme to taste (I used Penzey’s mural of flavor instead of thyme)

 

1. Saute onions in a stock pot or dutch over in oil over medium heat for a few minutes; add celery and carrots and saute a few more.

 

2. Pour in milk and broth; break cobs in half and add to pot along with bay leaf. Bring to boil and reduce to a simmer; cover and cook about 20 min

 

3. Remove cobs and bay leaf; add potatoes and bell pepper, along with some salt and pepper. Bring back to a boil and then reduce to a simmer, cooking until potatoes are done, about 15-20 min.

 

4. Optional: Use immersion blender to puree to desired consistency (I leave it part chunky, part smooth). You could also dump half the mixture into a regular blender, or just leave it all broth and whole vegetables.

 

5. Add corn and thyme; once again bring to a boil and then reduce to let simmer about 5 min.

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Busy Day Mexican Chicken Soup

Busy Day Mexican Chicken Soup

(from Penny Thoughts)

1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
1 can Rotel tomatoes (diced tomatoes with green chilies)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
2 cans chunk chicken breast (use cooked fresh chicken breasts if you have more time)
2 to 3 cans chicken broth, depending on how soupy you like your soup
1 teaspoon chili powder, or more to taste (I like more)
1 teaspoon cumin, or more to taste (I like more of this too)

Step 1: Put all ingredients into a pot, bring to a boil, reduce heat, and simmer until veggies are tender.  This won’t take long at all-just a few minutes.

Step 2: Uh, that’s it!  Serve with chopped fresh cilantro.  (Tortilla chips and cheese are good too, though not at all healthy.)

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Soup and Beans!

It is cold and wet here. I found a couple of bean soup recipes that sound so tasty and warm!

Cajun Beans Over Cornbread

Cornbread
8 oz Stewed tomatoes
1 ts Dried minced onion
Tobasco sauce
15 oz Great north. beans; canned
1 ts Chicken bouillon
1/8 ts Garlic powder
1/2 c Cheddar; shredded

Combine undrained beans, undrained tomatoes, and all ingredients except cheese in medium saucepan. Bring to a boil, reduce heat, and simmer 10 mins.

To serve, split a piece of cornbread in half. Spoon beans over cornbread and sprinkle with cheese.

Black Bean Soup 

4 thick slices bacon (chopped)
2 stalks celery (chopped)
3 onions (chopped)
1 lb. black beans (soaked overnight and drained)
1 ham bone
2 bay leaves
2 cloves garlic (pressed)
1/2 tsp. cayenne pepper
2 cans beef broth
6 cans water
Salt and pepper to taste
8 lemon slices for garnish

In a heavy saucepan, saute bacon pieces until lightly browned. Add celery and onions and saute for 3 minutes without browning. Add remaining ingredients. Combine well and bring to a boil.

Simmer low about 2 1/2 hours, stirring occasionally. Remove meat from bone and discard bone. Cool the soup. Put through blender. Reheat and serve with lemon slices on top.

I got these from Bethany’s blog. She said she added 2 cups of cooked rice to the Black Bean Soup and left out the ham bone and lemon.

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Bacon, Cheese & Potato Chowder

Bacon, Cheese & Potato Chowder
(from Michelle’s Recipe Box)

3 cups milk
1 can cream of potato soup
2 cups frozen Southern-style hash browns
1 cup Sharp Cheddar Cheese
2 slices Bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions

Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently. Ladle into six soup bowls. Top evenly with the cheese, bacon and onions.

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Olive Garden’s Minestrone Soup

I posted this a long time ago on  my homeschool blog and I have got so many hits from people searching for this recipe. I have made this a few times and it does taste just like OG’s soup! 

Olive Garden’s Minestrone Soup

3 tablespoons olive oil
1 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/2 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Heat three tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Makes about eight 1 1/2 cup servings.

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Southwestern Bean Soup With Cornmeal Dumplings

I made this  tonight for dinner and my dh and I enjoyed it.  The kids are picky however, but if your kids don’t mind beans, it is a good one!
Southwestern Bean Soup With Cornmeal Dumplings
3 cups water
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can black beans, pinto beans, or Great Northern beans, rinsed and drained
1 14-1/2-ounce can Mexican-style stewed tomatoes
1 10-ounce package frozen whole kernel corn
1 cup sliced carrot
1 cup chopped onion
1 4-ounce can diced green chili peppers
2 tablespoons instant beef or chicken bouillon granules
1 to 2 teaspoons chili powder
2 cloves garlic, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
Dash salt
Dash pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon cooking oil
Directions
1. In a 3-1/2- or 4-quart crockery cooker combine water, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours.
2. In a medium mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined. Drop dumpling mixture into 6 mounds atop the bubbling soup. Cover and cook for 30 minutes more. (Do not lift lid while dumplings are cooking.)
Makes 6 servings

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