Carabas Sausage and Lentil Soup
2 stalks celery, diced
large onion, chopped
2 cloves garlic, crushed
lb hot Italian sausage* (bulk or links with casing removed)
8c. chicken broth
28 oz whole tomatoes
2c dried lentils
3/4 tsp black pepper
1/2 tsp red pepper flakes
1/2 tsp oregano
1/2 tsp fennel seeds (I omit)
In a large saucepan, heat oil. Add carrot, celery, onion and garlic. Saute until tender. Remove vegetables from the pan and add sausage. Brown and drain off the fat. In a large stock pot, place chicken broth, vegetables and meat. Add tomatoes breaking them up with your hands. (My husband hates chunks of tomatoes so I run them through the blender.)
Add dried lentils which have been washed according to the package directions. Add seasonings. Simmer until the lentils are tender, about 30-45 minutes. Remove 1/3 of the soup, run it through the blender and return it to the pot. Check seasoning and remove bay leaf.
*I think this soup is very spicy if you use hot sausage and the red pepper flakes. The last time I made it I didn't use the hot and like it much better.
Chili's Chicken Enchilada Soup
This is one soup everyone in my family is happy to see on the table. I've had kids ask for it for their birthday meal! I personally think this recipe is MUCH better than the soup served in the restaurant.
lb chicken breasts (approx. 3 fillets)
1/2c diced onion
garlic clove, pressed
4c chicken broth
1c masa harina (corn flour available in the Mexican food section of the grocery store)
1c enchilada sauce (I use a 10oz can)
16 oz Velveeta
tsp chili powder
1/2 tsp cumin
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo
Heat oil in a large pot over medium heat. Add chicken breasts and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot and saute over medium heat for about 2 minutes or until onions become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred chicken into small, bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup in bowls and garnish as desired. (We use Fritos.)
Tony Roma's Baked Potato Soup
I've never been to this restaurant, but I LOVE this soup.
2 medium potatoes (about 2 cups chopped)
3 Tbsp butter
1 cup diced onion
2 Tbsp flour
4c chicken stock
1 1/2c instant mashed potatoes
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
cup half and half
shredded cheddar cheese
Bake potatoes, peel and chop. Melt butter in a large saucepan and saute onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water cornstarch, mashed potatoes and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Add chopped potato and half and half, bring soup back to a boil. Reduce heat and simmer the soup for another 15 minutes or until it is thick. Garnish individual bowls as desired.
Cuban Black Bean Soup (3 pts)
I found this recipe in a Weight Watcher's magazine. The kids and I thought it was pretty yummy. I served it with Rosemary Flatbread that came from the same magazine.
1c refrigerated prechopped celery, onion and bell pepper mix (I just chopped fresh)
15oz can reduced-sodium black beans
14.5 oz can fire-roasted tomatoes, undrained
2c vegetable broth
1/2 tsp cumin
1/4 tsp crushed red pepper
1/8 tsp ground allspice
1/4c reduced-fat sour cream
1/4c chopped green onions
Heat a large saucepan over medium-high heat; coat pan with cooking spray. Add vegetable mix to pan; saute 2 minutes. Stir in beans and next 5 ingredients. Bring to a boil; cover, reduce heat and simmer 10 minutes. Mash beans slightly with a potato masher. Stir until coup is slightly thickened. Top each serving with sour cream and onions. Makes 4 (1 1/2 cup) servings.