Yield: 8 servings (about 2 quarts).
I tasted this thick and hearty soup at a food fair that I helped judge. The original recipe called for uncooked wild rice, but I use a quick-cooking rice blend. kathy herink // gladbrook, iowa
1 pound ground beef
2 cups chopped celery
2 cups chopped onion
3 cups water
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (6.75 ounces) quick-cooking long grain and wild rice mix
5 bacon strips, cooked and crumbled
In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
Add the water, broth, soup, rice and contents of the seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Garnish with bacon.
Nutrition Facts: 1 cup equals 268 calories, 11 g fat (4 g saturated fat), 43 mg cholesterol, 909 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.
Yield: 4 servings.
Here’s a healthy take on ooey-gooey sausage pizza. You won’t believe how delicious this soup really is. beth sherer // milwaukee, wisconsin
1/2 pound Italian turkey sausage links, casings removed
1 medium zucchini, sliced
1 cup sliced fresh mushrooms
1 small onion, chopped
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 cup water
1 cup reduced-sodium chicken broth
1 teaspoon dried basil
1/4 teaspoon pepper
Minced fresh basil and crushed red pepper flakes, optional
In a large saucepan, cook the sausage, zucchini, mushrooms and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, water, broth, dried basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Sprinkle with fresh basil and pepper flakes if desired.
Nutrition Facts: 1 cup equals 128 calories, 5 g fat (1 g saturated fat), 34 mg cholesterol, 528 mg sodium, 9 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat.
Yield: 9 servings (2-1/4 quarts).
I’ve also made this savory soup in a slow cooker for a fuss-free meal. It cooks on low for 3 to 4 hours. denise hruz // germantown, wisconsin
1/4 cup butter, cubed
4 large onions, sliced
1/4 cup sugar
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 cans (10-1/2 ounces each) condensed French onion soup
2 cups water
1/2 cup grated Parmesan cheese
9 slices French bread (1/2 inch thick)
9 tablespoons shredded part-skim mozzarella cheese
In a Dutch oven over medium-high heat, melt butter. Add onions; saute until tender. Add sugar; cook and stir until lightly browned. Stir in flour until blended; gradually add the broth, soup and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in Parmesan cheese.
Meanwhile, place bread on a baking sheet. Broil 4 in. from the heat for 2 minutes on each side or until toasted. Sprinkle with mozzarella; broil for 2 minutes or until cheese is melted. Ladle soup into bowls; top each with a cheese toast.
Nutrition Facts: 1 cup equals 192 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 875 mg sodium, 22 g carbohydrate, 2 g fiber, 7 g protein.
DRESS UP CANNED SOUP
You can up the nutrition and make any soup feel special by adding these homemade touches:
• Microwave or boil your favorite vegetables until tender; add to beef, vegetable or chicken soup
• Cut tortillas into thin strips and stir them into soup for an instant noodle effect
• Add cubed cooked sausage to bean or potato soup
• Stir cooked tortellini and your favorite herbs into tomato soup
Yield: 7 servings.
Here’s a hearty dish that’s perfect for hungry boys! Served over creamy mashed potatoes, this quick, comforting soup will really hit the spot. cathy peterson // menominee, michigan
4 bacon strips, chopped
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 medium onion, chopped
4 medium red potatoes, cut into 1/2-inch cubes
1-1/2 cups fresh baby carrots, cut in half lengthwise
1 cup frozen corn
1/4 cup medium pearl barley
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 jar (12 ounces) home-style beef gravy
1/2 teaspoon pepper
Mashed potatoes, optional
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef until meat is no longer pink; drain.
In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir).
Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.
Nutrition Facts: 1-1/3 cups (calculated without mashed potatoes) equals 319 calories, 10 g fat (3 g saturated fat), 68 mg cholesterol, 1,218 mg sodium, 32 g carbohydrate, 4 g fiber, 26 g protein.
Yield: 6-8 servings (2 quarts).
Early in winter, I make up big pots of this soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it’s hot and ready to serve! ann main // moorefield, ontario
2 pounds meaty beef soup bones (beef shanks or short ribs)
8 cups water
6 whole peppercorns
1-1/2 teaspoons salt
1 cup chopped carrots
1 cup chopped turnips
1 cup chopped celery
1/2 cup chopped onion
1/4 cup medium pearl barley
In a Dutch oven, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones.
Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
Nutrition Facts: 1 cup equals 155 calories, 7 g fat (3 g saturated fat), 35 mg cholesterol, 499 mg sodium, 9 g carbohydrate, 2 g fiber, 15 g protein.
Yield: 4 servings.
At the end of a long day, put something quick, warm and substantial on the table for your family. This soup always delivers! d. m. hillock // hartford, michigan
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) tomato sauce
1-1/2 cups frozen mixed vegetables, thawed
1-1/4 cups frozen corn, thawed
1-1/4 cups beef broth
1 tablespoon soy sauce
1 tablespoon molasses
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.
Nutrition Facts: 1-3/4 cups equals 318 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 1,099 mg sodium, 30 g carbohydrate, 5 g fiber, 27 g protein.
Yield: 8 servings.
If you love vegetables, you’ll find this minestrone especially satisfying. Keep the recipe in mind when you have a bounty of fresh garden produce. yvonne krantz // mt. upton, new york
1 pound Italian sausage links, cut into 1/2-inch slices
1 tablespoon olive oil
1 cup finely chopped onion
1 cup sliced fresh carrots
1 garlic clove, finely minced
1 teaspoon dried basil
2 cups shredded cabbage
2 small zucchini, sliced
2 cans (10-1/2 ounces each) condensed beef broth, undiluted or 3 beef bouillon cubes plus 1-1/2 cups hot water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon salt
1/4 teaspoon pepper
1 can (15-1/2 ounces) great northern beans, rinsed and drained
Minced fresh parsley
In a Dutch oven, brown sausage in oil. Add the onion, carrots, garlic and basil; cook for 5 minutes. Stir in the cabbage, zucchini, broth, tomatoes, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add beans; cook 20 minutes longer. Garnish with parsley.
Nutrition Facts: 1 serving equals 196 calories, 10 g fat (3 g saturated fat), 23 mg cholesterol, 1,291 mg sodium, 15 g carbohydrate, 5 g fiber, 11 g protein.
tasteofhome
COOKING SCHOOL
SECRET
DUMPLING SUCCESS
Light, fluffy dumplings make chicken soup simply divine. Follow these guidelines to ensure your dumplings are brag-worthy every time:
• Gently mix the dumpling dough just until combined; overmixing will result in a tough dough.
• To keep the dumplings from sinking and getting waterlogged, keep the soup at a bare simmer as you gently drop them onto the soup’s surface.
• Cook the dumplings with the soup pot covered and try to avoid peeking, which can deflate the dumplings.
Dress up your dumplings by stirring in herbs, Parmesan or cheddar cheese, or even chopped roasted peppers. They’d be delicious over beef stew, beef barley soup and many other choices. Dumplings are a great way to turn soup into a special and satisfying meal.
Yield: 20 servings (5 quarts).
This soup with light dumplings always brings positive comments. I like to fix it to take to my friends when they’re sick. tami christman // soda springs, idaho
12 green onions, chopped
1/2 cup butter
1/2 cup all-purpose flour
10 cups water
1 package (16 ounces) frozen peas and carrots
2 cans (10 ounces each) chunk white chicken, drained, divided
1/3 cup chicken bouillon granules
1/2 teaspoon pepper, divided
5 cups biscuit/baking mix
2 tablespoons dried parsley flakes
1-1/3 cups milk
In a stockpot, saute onions in butter until tender. Stir in flour until blended. Gradually add water. Stir in the vegetables, one can of chicken, bouillon and 1/4 teaspoon pepper; bring to a boil.
In a large bowl, combine the biscuit mix, parsley and remaining pepper. Stir in the milk just until moistened. Fold in the remaining chicken.
Drop by rounded tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts: 1 cup equals 266 calories, 14 g fat (5 g saturated fat), 27 mg cholesterol, 1,091 mg sodium, 25 g carbohydrate, 2 g fiber, 10 g protein.
»HOW TO:
MAKE CHICKEN STOCK
1 Remove the excess fat from the cut up chicken. In a stockpot or Dutch oven, combine chicken, vegetables, cold water and seasonings.
2 Bring to a boil over low heat. Skim foam as it rises to the top of the water. Reduce heat; cover and simmer until the chicken is tender, about 1 hour.
3 Remove chicken; let stand until cool enough to handle. Remove chicken from bones; discard skin and bones. Dice chicken; use immediately or cover and refrigerate. Skim fat from broth or chill broth overnight; lift fat from surface of broth and discard.
4 Bring soup to a boil; add noodles. Cook until tender. Stir in reserved chicken; heat through.
GRANDMA’S CHICKEN ’N’ DUMPLING SOUP
Yield: 12 servings (3 quarts).
I’ve enjoyed making this rich soup for over 40 years. Every time I serve it, I remember my grandma, who was very special to me and was known as a great cook. paulette balda // prophetstown, illinois
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup milk
Snipped fresh parsley, optional
Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stock pot.
Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat.
Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gently boil. Discard bay leaf.
For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist, stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts: 1 cup equals 333 calories, 14 g fat (5 g saturated fat), 79 mg cholesterol, 1,447 mg sodium, 28 g carbohydrate, 3 g fiber, 22 g protein.
Yield: 10 servings (2-1/2 quarts).
Because everyone in our family enjoys Mexican food, we find this soup especially appealing. It has just the right amount of zip without being overwhelming. tammy leiber // navasota, texas
1 medium onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
2 pounds beef stew meat, cut into 1-inch cubes
2 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) beef broth
1 can (10-1/2 ounces) chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon hot pepper sauce
10 corn tortillas (6 inches)
Shredded cheddar cheese, sour cream and sliced green onions, optional
In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender.
Tear tortillas into bite-size pieces; add to soup. Simmer, uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings with cheese, sour cream and onions if desired.
Nutrition Facts: 1 cup equals 267 calories, 10 g fat (3 g saturated fat), 56 mg cholesterol, 966 mg sodium, 24 g carbohydrate, 3 g fiber, 21 g protein.
Yield: 2-1/2 cups.
This bright and creamy soup is fast, easy and makes a perfect amount for two. robyn larabee // lucknow, ontario
2 cups chopped carrots
1/4 cup chopped onion
1 tablespoon butter
1 can (14-1/2 ounces) chicken broth
1/4 teaspoon ground ginger
1/2 cup buttermilk
In a small saucepan, saute carrots and onion in butter until crisp-tender. Add broth and ginger. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until carrots are very tender. Cool slightly.
Puree the soup in a blender; return to the pan. Stir in buttermilk; heat through (do not boil).
Nutrition Facts: 3/4 cup (prepared with reduced-fat butter and reduced-sodium broth) equals 84 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 458 mg sodium, 12 g carbohydrate, 3 g fiber, 4 g protein.
Yield: 12 servings (1-1/3 cups each).
This hearty soup is the perfect answer to your Turkey Day leftovers. With the zesty flavors of curry and cumin, it will never be mistaken for canned soup! jane scanlon // marco island, florida
1 leftover turkey carcass (from a 12– to 14-pound turkey)
4-1/2 quarts water
1 medium onion, quartered
1 medium carrot, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
SOUP:
2 cups shredded cooked turkey
4 celery ribs, chopped
2 cups frozen corn
2 medium carrots, sliced
1 large onion, chopped
1 cup uncooked orzo pasta
2 tablespoons minced fresh parsley
4 teaspoons chicken bouillon granules
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Place the turkey carcass in a stockpot; add the water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours.
Discard the carcass. Strain broth through a cheesecloth-lined colander. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4-6 months.)
Place the soup ingredients in a stockpot; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.
Nutrition Facts: 1-1/3 cups equals 175 calories, 2 g fat (1 g saturated fat), 19 mg cholesterol, 595 mg sodium, 24 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.
tasteofhome
COOKING SCHOOL
SECRET
GARNISHES ADD PANACHE
Add a garnish to soup just before serving to give it added color, flavor and dimension. It’s an easy way to make it feel like you’ve fussed!
Easy garnish ideas include finely chopped green onions or chives, minced fresh parsley, cilantro leaves, cheddar or Parmesan cheese, sour cream and croutons.
Yield: 6 servings (about 1-1/2 quarts).
I developed this recipe when I once had an abundance of sweet onions. I like making it for guests. Sometimes I’ll cut the recipe in half to make a little batch just for me! sharon berthelote // sunburst, montana
2 cups thinly sliced onions
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
2 cups milk
1-1/2 to 2 cups (6 to 8 ounces) shredded part-skim mozzarella cheese
Salt and pepper to taste
Croutons, optional
In a large saucepan, cook onions in butter over low heat until tender and transparent, about 20 minutes.
Stir in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute longer; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve with croutons if desired.
Nutrition Facts: 1 cup equals 294 calories, 23 g fat (14 g saturated fat), 66 mg cholesterol, 600 mg sodium, 12 g carbohydrate, 1 g fiber, 11 g protein.
Yield: 6 servings.
My mum used to make this recipe at home in England. It’s very aromatic and has a nice bite from the curry and pepper. julie mathieson // bristol, tennessee
1 large onion, chopped
1 large carrot, chopped
1 tablespoon butter
1 pound parsnips, peeled and chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk
In a saucepan, saute onion and carrot in butter until tender. Add parsnips; cook 2 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan; stir in milk and heat through.
Nutrition Facts: 1 cup equals 113 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 513 mg sodium, 20 g carbohydrate, 5 g fiber, 5 g protein.
CURRIED CARROT SOUP: Saute the onion in butter as directed (omitting 1 carrot). Add 1 pound of carrots instead of parsnips and proceed as directed.
Yield: 2 servings.
I discovered this recipe for our favorite soup in a children’s cookbook! Not only is it delicious, but it’s easy to prepare and makes a small amount—perfect for my husband and me. linda mumm // davenport, iowa
2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced
Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.
Nutrition Facts: 1 cup equals 277 calories, 8 g fat (5 g saturated fat), 28 mg cholesterol, 1,061 mg sodium, 41 g carbohydrate, 4 g fiber, 11 g protein.
»HOW TO:
PREPARE POTATOES
Scrub potatoes with a vegetable brush under cold water. Remove eyes or sprouts. When working with lots of potatoes, peel and place in cold water to prevent discoloration. Before baking a whole potato, pierce with a fork.
CREMINI & BUTTERNUT SQUASH SOUP
Yield: 8 servings (2 quarts).
This wholesome soup tastes like autumn, with vitamin-rich squash and the earthy flavor of mushrooms. Adding cream makes it velvety smooth. gilda lester // millsboro, delaware
1 large butternut squash (about 5 pounds)
1 carton (32 ounces) reduced-sodium chicken broth, divided
1 large onion, chopped
1 tablespoon olive oil
1/2 pound chopped baby portobello (cremini) mushrooms
3 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 teaspoon rubbed sage
1/8 teaspoon ground nutmeg
1/4 cup heavy whipping cream
1/4 cup grated Romano cheese
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 55-65 minutes or until the squash is tender.
Cool slightly; carefully scoop out pulp. Place in a food processor with 1 cup broth; cover and process until smooth.
In a large saucepan over medium heat, cook onion in oil until tender. Add mushrooms; cook 3-4 minutes longer or until tender. Add the garlic, thyme and sage; cook 1 minute longer. Stir in the nutmeg, squash puree and remaining broth. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Stir in cream; heat through (do not boil). Ladle soup into bowls; sprinkle with cheese.
Nutrition Facts: 1 cup with 1-1/2 teaspoons cheese equals 167 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 403 mg sodium, 26 g carbohydrate, 7 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.
»HOW TO:
PREPARE WINTER SQUASH
1 Wash squash, then pat dry with paper towels. Use a sharp knife to cut in half. Scrape out seeds and fibrous strings.
2 Acorn squash can be cut into decorative rings. Generally winter squash is first cooked, then the flesh is scooped out of the shell. It can be difficult to peel the shell from raw winter squash.
3 To bake winter squash, place cut side down in a greased pan and bake, uncovered, at 400° for 45-65 minutes or until tender. Cool slightly. Scoop squash out of shell; mash. A 1-pound squash will yield about 2 cups mashed squash.
Yield: 4 servings.
Swiss cheese gives an unexpected gourmet twist to a traditional, thick and rich potato cheese soup. krista musser // orrville, ohio
5 bacon strips, diced
1 medium onion, chopped
2 cups water
4 medium potatoes, peeled and cubed
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup all-purpose flour
2 cups 2% milk
1 cup (4 ounces) shredded Swiss cheese
In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings.
Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12 minutes or until potatoes are tender.
Combine flour and milk until smooth; gradually stir in potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.
Nutrition Facts: 1 cup equals 455 calories, 17 g fat (9 g saturated fat), 46 mg cholesterol, 1,218 mg sodium, 57 g carbohydrate, 4 g fiber, 21 g protein.
Yield: 8 servings (2 quarts).
I came across this recipe a few years ago and made some changes to suit our tastes. Because it starts with packaged macaroni and cheese, it’s ready in a jiffy. nancy daugherty // cortland, ohio
1 package (14 ounces) deluxe macaroni and cheese dinner mix
9 cups water, divided
1 cup fresh broccoli florets
2 tablespoons finely chopped onion
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
2-1/2 cups 2% milk
1 cup chopped fully cooked ham
Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender.
Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli and onion; cook, uncovered, for 3 minutes. Stir in the soup, milk, ham and contents of cheese sauce packet; heat through. Drain macaroni; stir into soup.
Nutrition Facts: 1 cup equals 263 calories, 9 g fat (4 g saturated fat), 28 mg cholesterol, 976 mg sodium, 32 g carbohydrate, 2 g fiber, 13 g protein.
BROCCOLI MAC ’N’ CHEESE SOUP: Double the broccoli and omit the ham for a meatless take on this easy soup.
Yield: 8 servings (2 quarts).
In less than half an hour, I can have the ingredients for my satisfying pea soup simmering away. It’s a treat to enjoy this soup on a chilly night. heidi schmidgall // hancock, minnesota
1 package (16 ounces) dried green split peas
2 smoked ham hocks
2 quarts water
2 medium carrots, halved lengthwise and thinly sliced
1 medium onion, chopped
1 celery rib, thinly sliced
1 garlic clove, minced
1 bay leaf
1 teaspoon chicken bouillon granules
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
In a 5-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until peas are tender. Skim fat; discard bay leaf.
Set ham hocks aside until cool enough to handle. Remove meat from bones; discard bones and cut ham into small pieces. Return meat to slow cooker; heat through.
Nutrition Facts: 1 cup equals 253 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 475 mg sodium, 38 g carbohydrate, 16 g fiber, 18 g protein.
Yield: 10 servings.
This comforting soup is a favorite of my five children. It’s full of potatoes, carrots and ham. The best part is that I can get it on the table in about 30 minutes. jennifer trenhaile // emerson, nebraska
10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups (12 ounces) shredded cheddar cheese
2 cups cubed fully cooked ham
In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.
Nutrition Facts: 1 cup equals 418 calories, 28 g fat (14 g saturated fat), 76 mg cholesterol, 1,056 mg sodium, 21 g carbohydrate, 2 g fiber, 19 g protein.
Yield: 6 servings.
I like to serve lentils often because they are inexpensive and nutritious. I sometimes add them to my homemade spaghetti sauce and serve over noodles.
rachel greenawalt keller // roanoke, virginia
2 medium onions, chopped
2 celery ribs, thinly sliced
1 medium carrot, chopped
2 teaspoons olive oil
5-1/4 cups water
1 cup dried lentils, rinsed
1/4 cup minced fresh parsley
1 tablespoon reduced-sodium beef bouillon granules
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
2 tablespoons white vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese
In a large saucepan coated with cooking spray, saute the onions, celery and carrot in oil until almost tender. Stir in the water, lentils, parsley, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender, stirring occasionally.
Stir in the tomato paste, vinegar, brown sugar and salt; heat through. Sprinkle each serving with cheese.
Nutrition Facts: 1 cup equals 122 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 420 mg sodium, 21 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
»HOW TO:
MINCE PARSLEY
Here’s a simple trimming tip: Don’t clean up a cutting board! Simply place parsley in a small measuring cup or glass container and snip sprigs with kitchen shears until minced.
Yield: 6 servings.
My family really enjoys this hearty soup, which is perfect for a wintry day. ann nace // perkasie, pennsylvania
1-1/2 cups dried navy beans
1/2 pound sliced bacon, diced
3/4 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery leaves
4 cups water
2 cups milk
2 teaspoons molasses
1-1/2 teaspoons salt
Place beans in a Dutch oven; add water to cover by 2 in. Boil 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid. Set beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
In drippings, saute onion until tender. Stir in carrot, celery leaves, beans and water. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beans are tender.
Stir in milk, molasses, salt and bacon. Remove 2-1/2 cups of soup; cool slightly. Place in a blender; cover and process until pureed. Return to the pan; heat through.
Nutrition Facts: 1 cup equals 315 calories, 10 g fat (4 g saturated fat), 22 mg cholesterol, 847 mg sodium, 40 g carbohydrate, 13 g fiber, 18 g protein.
COOKING SCHOOL
SECRET
YUM…CHILI!
There are as many scrumptious recipes for chili as there are cooks! From regional favorites, such as Cincinnati (which is served over spaghetti) to a loaded-with-beef Texas version, to white chicken chili, lightened-up turkey and vegetarian, you’ll find the perfect chili to meet your needs.
To make chili into a meal, serve Jalapeno Corn Muffins (page 258). Or, toast up a quick quesadilla on the stovetop by sandwiching your favorite shredded cheese between two tortillas. Cook filled tortillas in a skillet coated with cooking spray until lightly browned on both sides.
Freeze small portions of leftover chili for fuss-free future meals. (Do not freeze White Chili, which contains dairy and will appear curdled after freezing.) For easy portioning, place a small resealable plastic bag in a container to hold it upright and fill the bag with chili. Seal and label the bags of chili, which won’t take up much room in the freezer and will provide perfect individual portions.
Yield: 12 servings (1 cup each).
My friend and I came up with this delicious slow-cooked chicken chili. It’s unusual because it calls for Alfredo sauce.
cindi mitchell // st. marys, kansas
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 cups cubed cooked chicken breast
1 jar (15 ounces) Alfredo sauce
2 cups chicken broth
1 to 2 cans (4 ounces each) chopped green chilies
1-1/2 cups frozen gold and white corn
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded pepper Jack cheese
1 cup sour cream
1 small sweet yellow pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon ground cumin
1-1/2 teaspoons white pepper
1 to 1-1/2 teaspoons cayenne pepper
Salsa verde and chopped fresh cilantro, optional
In a 5– or 6-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated though, stirring once. Serve with salsa verde and cilantro if desired.
Nutrition Facts: 1 cup equals 336 calories, 15 g fat (9 g saturated fat), 69 mg cholesterol, 772 mg sodium, 27 g carbohydrate, 7 g fiber, 24 g protein.
»HOW TO:
COOK SPAGHETTI
Carefully hold spaghetti in boiling water and ease it down into the water as it softens, pushing it around the edge of the pan. When fully immersed in the water, stir the spaghetti to separate strands.
ROOTIN’-TOOTIN’ CINCINNATI CHILI
Yield: 4 servings.
Yes, there’s root beer in this spicy chili, and it adds a nice touch of sweetness. Serve over spaghetti and let everyone add their own favorite toppings. holly gomez // seabrook, new hampshire
1 pound ground beef
1 small onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 cup root beer
2 tablespoons chili powder
2 tablespoons tomato paste
2 tablespoons minced chipotle peppers in adobo sauce
1 tablespoon ground cumin
1 beef bouillon cube
Hot cooked spaghetti
Optional toppings: crushed tortilla chips, chopped green onions, and shredded cheddar and parmesan cheeses
In a large saucepan, cook the beef, onions and green pepperover medium heat until meat is no longer pink. Add the garlic; cook 1 minute longer. Drain. Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon. Bring to a boil.
Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve with spaghetti. Garnish with chips, green onions and cheeses if desired.
Nutrition Facts: 1 cup (calculated without spaghetti and toppings) equals 310 calories, 15 g fat (5 g saturated fat), 70 mg cholesterol, 662 mg sodium, 22 g carbohydrate, 4 g fiber, 23 g protein.
Yield: 6 servings (about 2 quarts).
This satisfying chili is full of traditional flavor. I like to keep it light with toppings like fresh cilantro, green onions and reduced-fat cheese. kim seeger // brooklyn park, minnesota
1 pound lean ground turkey
1 cup chopped onion
1 cup chopped green pepper
2 teaspoons minced garlic
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (11-1/2 ounces) tomato juice
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
2 tablespoons brown sugar
1 tablespoon dried parsley flakes
1 tablespoon ground cumin
3 teaspoons chili powder
2 teaspoons dried oregano
1-1/2 teaspoons pepper
In a large saucepan, cook the turkey, onion, green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until heated through.
Nutrition Facts: 1-1/3 cups equals 315 calories, 8 g fat (2 g saturated fat), 60 mg cholesterol, 706 mg sodium, 43 g carbohydrate, 11 g fiber, 23 g protein. Diabetic Exchanges: 3 starch, 2 lean meat.
»HOW TO:
CHOP AN ONION
1 To quickly chop an onion, peel and cut it in half from the root to the top. Leaving the root attached, place flat side down on work surface. Cut vertically through the onion, leaving the root end uncut.
2 Cut across the onion, discarding the root end. The closer the cuts, the finer the pieces will be. This method can also be used for shallots.
Yield: 8 servings (2 quarts).
This chili makes a comforting meal on cool nights. I love dipping oat bran bread into it. nancy zimmerman // cape may court house, new jersey
1 medium onion, chopped
1 medium carrot, thinly sliced
1 medium green pepper, chopped
1/2 pound sliced fresh mushrooms
1 small zucchini, sliced
1 tablespoon olive oil
4 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (4 ounces) chopped green chilies
3 tablespoons chili powder
3 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon crushed red pepper flakes
1 tablespoon white wine vinegar
Minced fresh cilantro and fat-free sour cream, optional
In a Dutch oven, saute the onion, carrot, pepper, mushrooms and zucchini in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally.
Stir in vinegar. Serve in soup bowls; garnish with cilantro and sour cream if desired.
Nutrition Facts: 1 cup (calculated without sour cream) equals 195 calories, 3 g fat (trace saturated fat), 0 cholesterol, 423 mg sodium, 35 g carbohydrate, 11 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
Yield: 9 servings.
I dreamed up this hearty chili with a Tex-Mex twist years ago. It’s still everyone’s favorite and the go-to recipe in our family cookbook. martha hook // tyler, texas
1-1/2 pounds ground beef
1 medium onion, chopped
5 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup V8 juice
1/4 cup brewed coffee
2 envelopes chili seasoning
1 can (16 ounces) refried beans
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 tablespoons ground cumin
2 tablespoons chili powder
1/4 teaspoon lemon juice
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, water, juice, coffee and chili seasoning.
Transfer to a 4-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours to allow flavors to blend.
Nutrition Facts: 1 cup equals 281 calories, 11 g fat (4 g saturated fat), 51 mg cholesterol, 1,115 mg sodium, 25 g carbohydrate, 8 g fiber, 21 g protein.
Yield: 2 servings.
Here’s a soup that goes nicely with a steak and salad. It’s great for special dinners because it feels festive, yet it’s surprisingly easy to make. stephanie buttars // phoenix, arizona
1 cup chicken broth
1 jar (7 ounces) roasted sweet red peppers, drained
1/2 teaspoon sugar
1/2 teaspoon paprika
1 cup coarsely chopped cooked shrimp (6 ounces)
1/2 cup heavy whipping cream
1/4 cup grated Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce
In a small saucepan, bring broth and roasted peppers to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat and cool slightly.
Transfer to a blender; cover and process until pureed. Return to the saucepan. Add sugar and paprika; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the shrimp, cream, 2 tablespoons cheese, salt, pepper and hot pepper sauce. Cook and stir for 2 minutes or until heated through. Garnish with remaining cheese.
Nutrition Facts: 1-1/4 cups equals 400 calories, 28 g fat (16 g saturated fat), 224 mg cholesterol, 1,284 mg sodium, 15 g carbohydrate, trace fiber, 24 g protein.
Yield: 8 servings (2 quarts).
This tasty soup comes together in minutes, and it’s a crowd-pleaser. The ingredients are all available in my little corner store, too. jessie grearson-sapat // falmouth, maine
1 medium onion, chopped
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1 cup water
1 tablespoon brown sugar
1 tablespoon minced fresh gingerroot
1 tablespoon fish or soy sauce
1 tablespoon red curry paste
1 lemon grass stalk
1 pound uncooked large shrimp, peeled and deveined
1-1/2 cups frozen shelled edamame
1 can (14 ounces) light coconut milk
1 can (8-3/4 ounces) whole baby corn, drained and cut in half
1/2 cup bamboo shoots
1/4 cup fresh basil leaves, torn
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1-1/2 teaspoons grated lime peel
1 teaspoon curry powder
In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemon grass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink.
Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime peel and curry powder; heat through. Discard lemon grass.
Nutrition Facts: 1 cup equals 163 calories, 7 g fat (3 g saturated fat), 69 mg cholesterol, 505 mg sodium, 9 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.
Yield: 10 servings (4 quarts).
Wine lends a warm background flavor to this satisfying take on a traditional French stew. Use low-fat mashed beans to thicken the broth and boost nutrition. lynn stein // joseph, oregon
1 pork tenderloin (1 pound), cut into 1/2-inch pieces
1 pound smoked turkey kielbasa, cut into 1/2-inch pieces
1 tablespoon olive oil
3 medium carrots, chopped
1 large onion, cut into wedges
4 garlic cloves, minced
2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes, cut up
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 teaspoons herbes de Provence
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
3/4 cup white wine or additional chicken broth, divided
In a Dutch oven coated with cooking spray, saute pork and kielbasa in oil until lightly browned; drain. Add carrots and onion; saute 4 minutes longer. Add garlic; cook for 1 minute or until crisp-tender. Stir in the tomatoes, broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Place one can of beans in a food processor; add 1/4 cup wine or broth. Cover and process until pureed. Stir into meat mixture. Stir in the remaining beans and wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat and vegetables are tender.
EDITOR’S NOTE: Look for herbes de Provence in the spice aisle.
Nutrition Facts: 1-1/2 cups equals 316 calories, 5 g fat (1 g saturated fat), 41 mg cholesterol, 959 mg sodium, 40 g carbohydrate, 11 g fiber, 25 g protein.
tasteofhome
COOKING SCHOOL
SECRET
SOMETHING SPECIAL: CASSOULET
Pronounced KASS-soo-LAY, this French stew contains white beans and a variety of meats. Our version is a lightened-up take on the classic because it uses leaner meats and isn’t thickened with butter and flour.
Serve cassoulet with a green salad and your favorite crusty bread for an informal fall get-together. Brie Phyllo Cups (page 18) are an easy- to-make appetizer that would keep up the theme.
For wine, offer both Pinot Noir and Chardonnay so guests have a choice between red and white wine. This stew goes excellently with either one. If your gang prefers red wine, go ahead and use it in the stew instead of white wine. Cassoulet is a flexible, forgiving dish!
