I got this great soup idea from my fun and inspiring co worker Aviva Feldman! I am trying to do the low carb thing, but I love pea soup…not allowed! She told me about this recipe she makes that turns out very pea soupish! It is really delicious and my whole family loved it. So here is what you do…cut up a red onion and saute it in butter in a large pot. Add a few pounds of cut up asparagus, I used three pounds. Cover it with broth… I used chicken broth, my friend Aviva used vegetable broth. Cook it till it is really mooshy…Then use your immersible blender and blend away to your desired consistency. I made mine into a green mush with the occasional asparagus chunk. At this point you can add other things if you like, like other veggies or chunks of meat. Really a delicious soup, it will be on my “frequently made” list.
What are you going to do with all those left overs… sandwiches… for sure.. a full lunch plate… What about the carcass?… I am boiling a large piece of our victim for some turkey soup. Boil… strain, add some spices, veggies and pasta or rice…that’s it… very easy! Try it..!!
We served ours over egg noodles prepared separately.
Turkey Soup (from leftovers)
Leftover turkey soup is easy to make and good tasting.
Prep time: 20 minutes
Cook time: not including boiling turkey 30 minutes
Total time: 50-60 minutes
- one turkey carcass (boiled)
- 6-8 quarts water
- 1 tsp (adjust to taste) salt
- 1 tsp (adjust to taste) pepper
- 1 tsp poultry seasoning
- 4 bay leaves
- 1 tsp garlic powder
- 1/2 purple onion
- 1 tsp rosemary
- 1/2 tsp italian seasoning
- 3 stalks celery
- 1 cup chopped baby carrots
- 2 cups coarsely chopped turkey
- 4 (adjust to taste)) tsp caldo de pollo
- Boil turkey carcass for 2-3 hours in enough water to cover. After boiling, strain stock to separate out solids. return stock to stove top, adding seasonings and onions. Simmer on medium for 30 minutes.. adjust seasonings then add veggies.Simmer until carrots are to your liking. Add the turkey meat and heat through.
Ok another crock pot effort.
I put together a stew for tonight.. using a new base I discovered some time back.
6oz. of Goya Sofrito tomato cooking base
1 red potato (cubed to 1/4 inch)
1/3 each red /green peppers (diced to 1/4 inch)
3 oz. baby carrots (finely chopped)1/4 onion (finely chopped)
3 oz. baby Bok Choy (coarsely chopped)
4 0z. mushrooms (coarsely chopped)
7.5 oz. Green Giant sweet corn
4 cups Caldo de Tomate prepared
Very simple to do..
Brown meat and throw it along with all other ingredients into a crock pot and heat through.
Let me just say this soup is not low calorie! I am really trying to do the Atkins diet but have been craving a creamy soup, so I put together this one out of various low carb ingredients, and the result was really delicious!
Two cups of cut up cooked chicken……….. ( I boiled a couple of carcasses of grocery store rotisserie chicken, made broth and used the meat)
Four cups of chicken broth ( make your own or use canned.. see above…)
One half onion diced
Two bay leaves
Fresh ground black pepper to taste
One pound package frozen cut up broccoli
Eight ounces sliced fresh mushrooms
Two cups half and half or heavy cream (depending on how naughty you wanna be)
8 oz shredded cheddar cheese
Combine all ingredients and simmer until broccoli and mushrooms are done… yum.. If you dont care about carbs you could thicken the soup with some flour… I chose not to do this and it was fine…
I have been craving beef barley soup for about a week now… so I have decided tonight is the night! I looked at a few recipes and decided to borrow some of their ideas but mainly just do my own thing. Here is what I am doing:
Two pounds bone in beef chuck steak or roast
Two fifteen oz cans of beef broth
Four to six cups water
Four stalks of celery
Four carrots, peeled
One can diced tomatoes or tomato sauce
Two bay leaves
Salt and Pepper to taste
1/4 cup pearled barley
First, combine in large pot the beef, broth, one onion quartered, two stalks celery, two carrots and the bay leaves. Simmer over medium heat for about two hours. Strain the broth, discarding vegetables (or eat them :-). Cut up meat, return to broth and add tomatoes or tomato sauce. Cut up and add remaining vegetables and the barley, simmer for one more hour or until the barley and vegetables are finished. Correct seasoning as desired. Would be great served with a large hunk of fresh bread and butter!
What to do with this leftover chicken? Well.. It’s a rainy, chilly day. What’s better than soup?! Chicken noodle soup it is!
It is very easy to make.
Here is what I used:
Half a leftover rotisserie chicken ( about 4 cups cubed)
12 cups water
Enough bouillon (half chicken half vegetable to taste) I used more than the bouillon called for to make 12 cups stock.
3 stalks of celery coarsely chopped
3 carrots coarsely chopped
Half an onion finely chopped
2 tsp. poultry seasoning or to taste
Enough egg noodles as needed
Boil chicken carcass 2 hours and strain afterwards (saving stock).
Add all ingredients and spices (except egg noodles) to saved stock and simmer until veggies are tender.
Cook egg noodles per package directions and drain.
Serve noodles and add soup to bowl. I use this method for 3 reasons; so that the noodles do not get mooshy, especially if there is any soup left, if someone wants a lot of noodles or if someone does not want noodles.
We had grilled cheese sandwiches with this warm, aromatic soup.
Finally had my Navy Bean Soup. It’s been in the freezer for a few days. It turned out to be really good. Large veggie salad and a glass of water filled out the meal. Survivor time.
Ok I was really inspired by hearing about my brother making soup today… but I am trying to do the low carb thing and wanted to find a low carb soup recipe that would use these really wonderful low carb black soy beans I had found. I did not have any canned chipotle peppers so i added a teaspoon of chipotle powder, and that worked out just fine, had a little kick. I used really lean ground beef.. more carrots than the recipe called for… and I wished I’d had sour cream cuz that would have been really yummy on top. Instead we sprinkled a little grated white cheddar. Yum! -Kerrie
P.S. A perfect chance to use my Cuisinart smart stick hand blender i got for my birthday. :-)How do you like yours? Creamy or like me, a little chunky?