December 28, 2004
Taco Soup
Taco Soup Submitted by: Robin
Ginney gave me this terrific recipe and I made a few adjustments
1 lbs ground beef
1/2 chopped onion
2 14 1/2 oz. cans kidney beans
2 14 1/2 oz. cans diced tomatoes
1 can corn
1 small can diced green chili's
1 small can sliced black olives
1 package ranch dressing mix
1 package taco seasoning mix
2 cups cooked salad macaroni
Brown ground beef and onion in a medium soup pot. Add dry ranch dressing and taco seasoning and mix. Add diced tomatoes, corn, green chili's, black olives, kidney beans (with juice from beans) and salad macaroni. Add enough water to make soupy (I added about 43.5 ozs. (I filled the kidney beans can three times with water). Simmer for about 45 minutes. You can add extra taco seasoning if needed to make the soup zesty
The original weight watchers recipe calls for 3 cans of kidney beans and 1 can of diced tomatoes, but I didn't want that many beans. It also didn't included olives and macaroni, but I think they're a nice addition. Next time I'm going to try it with ground turkey instead of ground beef.
This is a yummy, low fat recipe and it's very filling.
Posted by at 08:04 PM | Comments (0)
December 26, 2004
Oxtail Soup
Oxtail Soup Submitted by Marilyn
5 lbs oxtails
½ cup flour
1 teas. salt
¼ teas. pepper
¼ cup olive oil
1 package Mrs. Grass Onion Soup Mix
3 cups water
1 cup dry white wine
1 large onion, chopped
1 30 oz. can cut up tomatoes
3 medium carrots, diced
1 tbl. sugar
1 medium turnip, peeled and diced
4 cloves garlic
½ teas thyme
2 bay leaves
2 cups pearl onions or frozen small onions
4 medium parsnips, peeled and julienned
1 cup frozen peas
Combine flour, salt, pepper. Coat meat, then brown in Dutch oven in hot oil. Turning often, drain off excess fat. Return all meat to large heavy bottom soup/stew pot. Add condensed beef broth, water, ½ cup of the wine, the chopped onion, tomatoes, the chopped carrot, turnip, garlic, bay leaves. Bring to boil. Reduce heat; cover and simmer 1 ½ hours. Remove and discard bay leaves. Skim off any additional fat. Return to boiling; reduce heat and stir in remaining ½ cup wine. Cover and simmer for 30 minutes. Add pearl onions and simmer 15-20 minutes, then add peas simmering for 5 minutes.
Posted by at 08:03 PM | Comments (0)
December 18, 2004
Garbanzo Bean Soup
Garbanzo Bean Soup Submitted by Ginney
2-3 cans garbanzos
1small onion chopped
1 tablespoon olive oil
1 package chopped spinach
Salt and pepper to taste
Empty garbanzo beans in saucepan. With a fork smash some of the beans. Add the onion and at least one can of water. Bring to a low boil. Add the frozen spinach and simmer until heated. Add the olive oil and salt and pepper to taste.
Posted by at 07:59 PM | Comments (0)
December 16, 2004
Fabulously Red Soup
Fabulously Red Soup Submitted by Marilyn
2 envelopes Mrs. Grass Onion Soup
8 cups Water
2 large (1#14oz.) cans Red Tomatoes - preferably cut-up
1½ lbs. Steak - cubed
1 teas. salt
1 teas. pepper
1 cup flour
4 tbl Olive Oil
4-6 stalks of Celery
1 medium-large Red Onion
6-10 cloves Garlic - chopped
2 medium Red Beets - cubed or diced
2 medium Parsnips - cubed or diced
4 medium Carrots - cubed or diced
6-8 small Red Potatoes - cubed or diced
¼ head Red Cabbage - slawed
1-2 tbl Worcestershire Sauce
In a large soup pot or kettle combine Mrs. Grass Onion Soup envelopes contents, water, and cans of cut-up tomatoes. Start heating. In a ziplock plastic bag, add salt, pepper, flour and cubed steak pieces. Shake to cover meat. In large fry pan add olive oil, brown all the floured cubed steak. Add meat to pot or kettle. Saute celery, Red onion, and garlic in the leftover oil. When onions become a bit translucent, add some water (about a cup) and let all the crusty bits from frying the meat incorporate into the sauteed vegetables. (Aside: This step does two things...1. It gets all the flavor of the meat into the soup...2. It practically cleans the pan! )
Add all the other vegetables as you get them cut-up or if they are already cut-up add them now. Bring kettle to a boil, turn down to simmer for 20 minutes with lid, then turn off heat entirely. This soup is ready to eat as soon as it has cooled down.
Posted by at 08:00 PM | Comments (0)