Pantone Chef #6 - Battle Soup

[morea]

Each week, after the 'surprise' ingredient is revealed, the challengers face off in a frantic recipe battle. Whether or not the Pantone Chef defends his title--you, the viewers, always win.

Today's competition:

http://www.webtree.ca/tree/gifs/Food/soup.jpg

BATTLE SOUP!!!

[morea]

INGREDIENTS:

* 2 quarts vegetable broth
* 1 cup uncooked barley
* 2 large carrots, chopped
* 2 stalks celery, chopped
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 zucchini, chopped
* 1 (15 ounce) can garbanzo beans, drained
* 1 onion, chopped
* 3 bay leaves
* 1 teaspoon garlic powder
* 1 teaspoon white sugar
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 teaspoon dried parsley
* 1 teaspoon curry powder
* 1 teaspoon paprika
* 1 teaspoon Worcestershire sauce


DIRECTIONS:

Pour the vegetable broth into a large pot.

Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves.

Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce.

Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. (The soup will be very thick. You may adjust by adding more broth or less barley if desired.)

Remove bay leaves before serving.

[morea]

Ingredients:

* 1 cup dry lentils
* 1 quart water
* 1 cube vegetable bouillon
* 3 medium tomatoes, peeled and diced
* 1 large onion, diced
* 1 carrot, sliced
* 1 medium apple - peeled, cored and diced
* 1/2 cup frozen peas
* 1 large clove garlic
* 1 tablespoon olive oil
* 1/4 cup barbeque sauce
* 1/2 teaspoon paprika
* salt and pepper to taste


Directions:

Place the lentils and water in a large pot, and mix in the vegetable bouillon.

Bring to a boil, reduce heat to low, and simmer 20 minutes.

Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes.

Season with salt and pepper to serve.

[morea]

Ingredients:

* 3 tablespoons olive oil
* 1 onion, quartered then halved
* 2 cloves garlic, minced
* 1 (29 ounce) can tomato sauce
* 5 1/2 cups water
* 1 tablespoon dried parsley
* 1 1/2 teaspoons dried basil
* 1 1/2 teaspoons dried oregano
* 1 teaspoon salt
* 1 (15 ounce) can cannellini beans
* 1 (15 ounce) can navy beans
* 1/3 cup grated Parmesan cheese
* 1 pound ditalini pasta


Directions:

In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.

[morea]

Tip: use light cheese and 98% fat-free soup to reduce the fat content of the soup.

Ingredients:

1 (10 ounce) package frozen chopped broccoli
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
8 ounces processed cheese food (eg. Velveeta)
salt and pepper to taste


Directions:

1. Prepare broccoli according to directions. Drain off excess water.

2. Add cream of mushroom soup and one can of milk to broccoli. Stir and heat thoroughly on low.

3. Add cheese, stirring until melted. Add salt and pepper to taste.

[Ulysses]

Ingredients:
1 x Tin of Heinze Chicken & Vegetable soup.
2 x Cuts of fresh bread.

Directions:
1. Open tin with provided ring-pull.
2. Pour contents of tin into a pan.
3. Heat for a few minutes, until almost begins to boil.
4. Reduce heat, and stir for 10 seconds.
5. Pour contents of pan into a bowl, and dig in with the aid of a spoon and bread cuts.

[morea]

there you go! I *knew* somebody else knew how to make soup. :p

[greyghost]

1 3# Chicken
3 carrots
1 stick celery
16oz mushrooms, sliced
1 vidalia onion
1 bag egg noodles
4 bay leaves
3 sprigs fresh parsley
2 chicken boullion cubes
seasonings

Remove innards of chicken. Boil chicken in large pot one minute, let simmer for 3 hours in water with 2 bay leaves. Salt optional. Don't forget to skim the fat off the top of the water every so often.

Remove chicken, let it cool enough to handle, debone chicken. Break chicken into bite-size peices for soup.

Set aside half of the chicken broth in large pot. Bring pot to low boil, add chopped vegetables, parsley, boullion cubes, bay leaves, and desired amount of chicken. 10 minutes before dinnertime, add the noodles.

*this is my way of cooking - I make extra chicken for the next night's dinner, which could be chicken enchiladas or whatever. I also make my soups more like a stew, nice and thick with lots of leftovers.

** you can also put in whatever veggies you like - potatoes, tomatoes, okra... whatever.

[D-Zine]

French Onion Soup
Makes 4 quarts

5 lbs.onions, unpeeled
1/2 cup butter - (1 stick)
1 1/2 tsp. black pepper
2 Tbs. paprika
1 bay leaf
7 cans beef broth (16-ounce cans) divided (Swanson's)
1 cup dry white wine - optional
3/4 cup flour
2 tsp. salt
French baguettes, optional
Swiss or Gruyere cheese, optional

Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt butter in a larger stockpot. Add onions; cook, uncovered,
over low heat for 1 1/2 hours, stirring occasionally. Stir in pepper, paprika and bay leaf; sauté over low heat 10 minutes more, stirring frequently.

Pour in 6 cans broth and wine. Increase heat and bring to a boil. Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours.

season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove.

Top with a slice of bread and grated cheese. Heat under the
broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.

[D-Zine]

Homemade Wonton Soup

Ingredients:
1 6-ounce frozen, peeled cooked shrimp, thawed and finely chopped
1/2 cup finely chopped, cooked pork
1/2 cup finely chopped mushrooms
1/2 cup sliced green onion
2 tablespoons finely chopped pimiento
2 tablespoons finely snipped fresh cilantro
2 tablespoons soy sauce
1/8 teaspoon ground red pepper
40 wonton skins
4 cups chicken broth
1/2 cup thinly bias-sliced carrot
5 to 6 green onions, slivered (1/2 cup)
1 1-inch piece gingerroot
Several dashes toasted sesame oil
Fresh cilantro (optional)

Directions:
1. For filling, combine shrimp, pork, mushrooms, green onion, pimiento, cilantro, soy sauce, and red pepper. Use half the wontons for soup. Freeze remaining wontons for a second batch of soup.

2. Top of each wonton skin with 1 teaspoon filling. Fold the lower corner of the wonton over the filling and bring its point up; tuck under the wonton's filling. Roll the wonton up slightly to cover the filling, leaving about 1 inch of skin unrolled at the top corner. Moisten a side corner. Grasp corners; overlap them over the filling, attaching moistened corner to other corner.

3. In a 3-quart saucepan bring 6 cups water to boiling. With a spoon place wontons, 1 at a time, into boiling water; reduce heat. Simmer, uncovered, for 5 minutes. (If using frozen wontons, do not thaw; after adding, return water to boiling before simmering.) Drain; rinse with cool water.

4. Meanwhile, in a 2-quart saucepan combine chicken broth, carrot, green onions, and gingerroot. Bring to boiling; reduce heat. Simmer, covered, for 2 to 4 minutes or until vegetables are crisp-tender. Remove gingerroot and discard. Stir in sesame oil. Divide wontons among bowls; ladle broth mixture atop. If desired, sprinkle with cilantro. Makes 4-1/2 cups (4 to 6 servings).

[Kool]

I have some but they will have to wait till this afternoon. http://home.comcast.net/~rnick9/koolsmiley.gif

[D-Zine]

Ummm soups! Nice topic morea!

I have another recipe for 2 to go here if I get a chance at work today. One is my moms homemade potatoe soup and the other is my veggie beef soup! YUM!

[morea]

Ingredients:

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream


Directions:

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.

Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.

Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

[Ulysses]

You're all such sophisticated eaters ... you all put me to shame.

[morea]

Ingredients:

2 pints strawberries
2 cups plain yogurt
1/2 cup orange juice
1/2 cup white sugar
1/2 cup water
1/8 teaspoon ground cardamom


Directions:

In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Chill and serve.

[morea]

Ingredients:

1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
salt and pepper to taste


Directions:

In a large pot over medium heat, combine the oil, onions, celery and carrots. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.

Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage.

Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

[morea]

Ingredients:

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 fluid ounce red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil


Directions:

Over medium-low heat, in a large stock pot, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

[morea]

Ingredients:

6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked


Directions:

In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.

Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne.

Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

[Neuro]

Hearty Meatball Spinach Soup

Prep Time: 15 min
Total Time: 1 hr 30 min
Makes: 7 servings, about 1 cup soup and 5 crackers each

1/2 lb. lean ground beef
1 cup chopped onion, divided
3 cloves garlic, minced, divided
2 tsp. dried oregano leaves, divided
20 PREMIUM Saltine Crackers, finely crushed
1 egg, lightly beaten
1 Tbsp. vegetable oil
2 cans (14 oz. each) reduced sodium beef broth
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

COMBINE meat, 1/4 cup of the onion, 1/3 of the garlic and 1/2 tsp. of the oregano in large bowl. Add cracker crumbs and egg; mix well. Shape into 1-inch balls; set aside.
COOK remaining 3/4 cup onion and remaining garlic in hot oil in Dutch oven or large saucepan on medium-high heat 3 to 5 min. or until onion is tender. Add broth, tomatoes with their liquid, spinach and the remaining oregano; bring to boil. Add meatballs. Reduce heat to low; cover. Simmer 20 to 25 min. or until meatballs are cooked through.
SERVE with additional PREMIUM Saltine Crackers.

[Kool]

Cream of Tomato Soup

2 12oz cans of tomato paste
12 oz of Clamato, tomato juice
4 big cloves garlic
2 large fresh tomatoes
16 oz half & half
Salt & Pepper
1/2 cup flour
1/2 cup butter

Combine the tomato paste & Clamato juice and the garlic ,finely chopped, in a big pot and bring to a slow boil. While that is heating melt the butter in a small pan and then stir in the flour making a rough. Cook until it is a golden brown then stir it into the boiling tomato mix. This will make it quite thick so after it has returned to a boil slowly add the cream to thin it down until it reaches the thickness you desire. Last step add the two tomatoes diced and salt & pepper to taste. Just heat until the tomato pieces are warm then serve.

[morea]

I've made turkey soup using the leftover carcass-in fact, the carcass from the bird we had at Thanksgiving is still waiting in the freezer. Here's what I do:

Simmer the bones in water enough to cover with 4 chicken bouillon cubes, a teaspoon each of dried parsley, salt and pepper for 45 minutes to an hour.

Remove the bones and strain the broth. You can refrigerate the broth at this point to let the fat rise to the top, then skim it off.

Remove the meat from the bones and return to the broth.

Add the following to the broth:

1/2 cup chopped celery
3 or 4 carrots, sliced
1 onion, chopped
2 or 3 potatoes, chopped

Bring to boil, reduce heat, and simmer til tender.

Add:

1 can of peas-I don't drain
1 cup of pasta