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Soup to get Thin On

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Course Soups
Servings
people
Ingredients
  • 3 48 ounce white whole kernel corn1 bunch green onions, all sliced
Course Soups
Servings
people
Ingredients
  • 3 48 ounce white whole kernel corn1 bunch green onions, all sliced
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Instructions
  1. Combine all ingredients in slow cooker
  2. Cover
  3. Cook on low 6-8 hours
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Tomato Bisque

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Course Soups
Servings
people
Ingredients
  • 2 10 ? ounce can Bush?s? Chopped Turnip greens, or cooked fresh ones1 teaspoon sugar1 teaspoon salt Pepper to taste? 10 ? ounce-can cream of mushroom soup? cup
Course Soups
Servings
people
Ingredients
  • 2 10 ? ounce can Bush?s? Chopped Turnip greens, or cooked fresh ones1 teaspoon sugar1 teaspoon salt Pepper to taste? 10 ? ounce-can cream of mushroom soup? cup
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Instructions
  1. Mix ingredients in a 3-quart saucepan and cook over medium heat, stirring often, 8-10 minutes, or until thoroughly heated
  2. Serve immediately
  3. (Makes 7 cups; preparation time 5 minutes; cook time 8-10
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Turkey Chowder

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Course Soups
Servings
people
Ingredients
  • 1 cup apple cider2 quarts orange juice1 cup lemon juice (fresh is best, but can use bottled)1 quart pineapple juice1 quart cranberry juice4 cinnamon sticks about 15 cl
Course Soups
Servings
people
Ingredients
  • 1 cup apple cider2 quarts orange juice1 cup lemon juice (fresh is best, but can use bottled)1 quart pineapple juice1 quart cranberry juice4 cinnamon sticks about 15 cl
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Instructions
  1. Saut? onions, mushrooms, celery and carrots in butter
  2. Stir in flour, water, bouillon cubes, tarragon leaves, pepper and turkey
  3. Cover and cook 10 minutes
  4. Stir in milk and cheese and heat to low simm
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Turkey Soup

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Course Soups
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 quarts ham shanks4 bunches collard greens, rinsed, trimmed and chopped4 pepperoncini1 15-ounce jar of roasted red peppers, cut into strips? teaspoon baking soda1 t
Course Soups
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 quarts ham shanks4 bunches collard greens, rinsed, trimmed and chopped4 pepperoncini1 15-ounce jar of roasted red peppers, cut into strips? teaspoon baking soda1 t
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Instructions
  1. Combine first 11 ingredients
  2. Bring to a boil and simmer uncovered for 45 minutes or until vegetables and barley (or rice) are tender
  3. Stir in turkey and parsley, heat through
  4. Discard bay leaf before
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Potato Soup

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Course Soups
Co-op Dixie EC
Servings
people
Ingredients
  • 1 32 ounce bell pepper, cored, seeded and sliced 1/4-inch thick
  • 1 49 ounce fresh basil leaves, 12 for garnish, fresh or prepared
  • 1 package olives for garnish, optional
  • 1 package or 4 small cloves garlic, finely shopped
Course Soups
Co-op Dixie EC
Servings
people
Ingredients
  • 1 32 ounce bell pepper, cored, seeded and sliced 1/4-inch thick
  • 1 49 ounce fresh basil leaves, 12 for garnish, fresh or prepared
  • 1 package olives for garnish, optional
  • 1 package or 4 small cloves garlic, finely shopped
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Instructions
  1. Spray soup pot with cooking spray and place frozen potatoes in pot
  2. Cover with lid and steam 10 minutes until thawed
  3. Pour in the can of chicken broth and bring to a boil
  4. Prepare gravy mixes according to directions, adding milk in place of water (optional)
  5. Add gravy when thickened into the broth when it is at boiling point
  6. Cover and simmer for 30 minutes
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Grandma’s Homemade Tomato Soup

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Course Soups
Servings
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Ingredients
  • 1 tablespoon pecans (chopped or whole, whichever you prefer)
  • 1 cup cracker crust
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/2 cup milk to fill freezer
  • 1/4 cup bacon, cooked and crumbled
  • 2 28 ounce sweet potatoes, cubed
  • 3 1/2 cups fresh parsley, chopped
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon salt
  • 1/2 teaspoon of heavy whipping cream
  • 1.2 teaspoon of shortening
  • 4 drops love
Course Soups
Servings
people
Ingredients
  • 1 tablespoon pecans (chopped or whole, whichever you prefer)
  • 1 cup cracker crust
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/2 cup milk to fill freezer
  • 1/4 cup bacon, cooked and crumbled
  • 2 28 ounce sweet potatoes, cubed
  • 3 1/2 cups fresh parsley, chopped
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon salt
  • 1/2 teaspoon of heavy whipping cream
  • 1.2 teaspoon of shortening
  • 4 drops love
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Instructions
  1. Heat oil in a large Dutch oven over medium-high heat, sauté onion and garlic until onion is tender
  2. Add carrot and celery cook 7 to 9 minutes until tender, stirring frequently
  3. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce
  4. Reduce heat to low
  5. Cover and simmer 20 minutes, stirring frequently
  6. Serve with grilled cheese
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Homemade Tomato Soup

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Course Soups
Co-op Tombigbee EC
Servings
people
Ingredients
  • 8 medium red snapper fillets
  • 1 teaspoon INGREDIENTS:
  • 1 tablespoon flour
  • 1/2 cup milk
Course Soups
Co-op Tombigbee EC
Servings
people
Ingredients
  • 8 medium red snapper fillets
  • 1 teaspoon INGREDIENTS:
  • 1 tablespoon flour
  • 1/2 cup milk
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Instructions
  1. Dice tomatoes into medium saucepan
  2. Stew on low until tomatoes are soft, add sugar
  3. Place flour and milk in a jar and shake until well blended
  4. Add milk mixture to tomatoes a little at a time until desired consistency
  5. Continue cooking on low heat stirring until smooth
  6. Add salt and pepper to taste
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Soup to get Thin On

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Course Soups
Servings
people
Ingredients
  • 3 48 ounce cracked pepper, divided
  • 2 medium-sized box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 5 celery strained beets baby food
  • 5 parsnips, honey (1/3 c. plus 2 T.)
  • 1 head smoked turkey link sausage (cut in coins)
  • 4 bell baby romaine or spinach leaves
  • 8 ounces fresh tarragon, chopped
  • 10 ounce tiny green beans (haricots verts)
  • 10 ounce Tarragon DressingCreamy Tarragon Dressing:
  • 10 ounce green onion, finely chopped
  • 2-3 pieces fingerling potatoes
  • 14 ½ ounce coarsely ground pepper
  • 1 tablespoon white Chili seasoning
  • 1 tablespoon salt
Course Soups
Servings
people
Ingredients
  • 3 48 ounce cracked pepper, divided
  • 2 medium-sized box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 5 celery strained beets baby food
  • 5 parsnips, honey (1/3 c. plus 2 T.)
  • 1 head smoked turkey link sausage (cut in coins)
  • 4 bell baby romaine or spinach leaves
  • 8 ounces fresh tarragon, chopped
  • 10 ounce tiny green beans (haricots verts)
  • 10 ounce Tarragon DressingCreamy Tarragon Dressing:
  • 10 ounce green onion, finely chopped
  • 2-3 pieces fingerling potatoes
  • 14 ½ ounce coarsely ground pepper
  • 1 tablespoon white Chili seasoning
  • 1 tablespoon salt
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Instructions
  1. Combine all ingredients in slow cooker
  2. Cover
  3. Cook on low 6-8 hours
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Baked Potato Soup

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Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 6 large can green chilies, drained
  • 1 large can black beans, drained
  • 3 14 ounce block pepper jack cheese
  • ¼ cup butter
  • 2 ½ teaspoons salt
  • 1 ¼ teaspoons Ranch dry season mix
  • 1 cup onions (about 4 large), chopped (about 7 cups)
  • 1 cup sausage, thinly sliced
  • 3 tablespoons breast halves, boneless & skinless
  • 1 8 ounce can Mexicorn, drained
  • 4 slices peaches (do not peel)
  • Shredded cheese
Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 6 large can green chilies, drained
  • 1 large can black beans, drained
  • 3 14 ounce block pepper jack cheese
  • ¼ cup butter
  • 2 ½ teaspoons salt
  • 1 ¼ teaspoons Ranch dry season mix
  • 1 cup onions (about 4 large), chopped (about 7 cups)
  • 1 cup sausage, thinly sliced
  • 3 tablespoons breast halves, boneless & skinless
  • 1 8 ounce can Mexicorn, drained
  • 4 slices peaches (do not peel)
  • Shredded cheese
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Instructions
  1. Combine first 6 ingredients in a 5-quart slow cooker
  2. Cover and cook on high 4 hours or low 8 hours or until potatoes are tender
  3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives
  4. Top with sour cream, if desired and sprinkle with bacon and cheddar cheese before serving
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Santa Fe Soup

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Course Soups
Servings
people
Ingredients
  • 1 pound Splenda
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 packages red bell pepper, cut into ¼-inch strips
  • 2 packages is just a test. Sorry.
  • 1 16 ounce pot roast, (Sirloin is best) trim off fat
  • 1 16 ounce cocktail peanuts, whole or 24 halves
  • 1 16 ounce fry beef:
  • 1 16 ounce granulated garlic, to taste
  • 1 16 ounce fry sauce:
  • 2 16 ounce green bell pepper, cut into ¼-inch strips
  • 2 cups block of cream cheese
Course Soups
Servings
people
Ingredients
  • 1 pound Splenda
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 packages red bell pepper, cut into ¼-inch strips
  • 2 packages is just a test. Sorry.
  • 1 16 ounce pot roast, (Sirloin is best) trim off fat
  • 1 16 ounce cocktail peanuts, whole or 24 halves
  • 1 16 ounce fry beef:
  • 1 16 ounce granulated garlic, to taste
  • 1 16 ounce fry sauce:
  • 2 16 ounce green bell pepper, cut into ¼-inch strips
  • 2 cups block of cream cheese
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Instructions
  1. Cook meat and onion together; drain
  2. Stir in both mixes
  3. Add remaining ingredients (with juices)
  4. Simmer for 2 hours
  5. May thin soup with chicken or beef broth, if needed
  6. Garnish with sour cream, shredded cheese and/or diced green onions
  7. Serve with toasted Italian bread or corn bread sticks
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