2/12 QUARTS OF WATER 1 ham hock (for flavor) 1 CAN OF WHITE BEAN 2 CHORIZOS ( SPANISH SAUSAGE) 3 ounces of cured ham (Optional) 1 onion finely chopped 1/2 of a green pepper chopped 3 tablespoons of tomato sauce ( Freeze the rest) 1 Tablespoon of olive oil 1 small turnip chopped 3 small red potatoes with skin, washed & quartered 1 cup of frozen collard greens ( about a handful) 1 tablespoon of minced garlic 1 zuccini, sliced thinly
Take a large soup pot and add 2 1/2 quarts of water, place 1 ham hock into water and begin cooking on high. Meantime....drain and rinse 1 can of white beans and prep all the other ingredients Add all the ingredients into the soup pot, sprinkle a little rosemary into the soup and black pepper...cook for 45 minutes or med to low heat or until potatoes are soft.
Fitness Minutes: (16,751)
5/6/13 11:10 P
I have also made the taco soup mentioned here, but I make it with chicken breast. I just cook them in the crock pot for 4-6 hours then add everything else. I top it with fresh cilantro and squirt of lime juice!
Fitness Minutes: (265)
273 3/24/13 4:13 P
Hi Steph, Didn't know how to make the link so you could try it so it is as follows, very tasty and filling worth a try enjoy.
Creamy Mushroom soup Submitted by: JOANPHIL1
Introduction Great for lunch or dinner and quick to make.
Minutes to Prepare: 15
Minutes to Cook: 40
Number of Servings: 6
800grm Mushrooms 1 Onion Packet of celery Small or half of a chilli Pot of herb infussions or bunch of fresh mixed herbs 2 vegatable oxo cubed 300mls lowfat sour cream 2 litres of water season to taste with salt & pepper
I have add lowfat creamy pesto or garlic cheese to make even more yummy.Takes the calories up a little but well worth it
Works great in a pressure cooker' roughly chop all the veg, add to the pot. the chilli is optional I just like the kick. Add the herbs and stock cubes with the water to the pot and cook until soft. Blitz with a hand blender until smooth, then add the sour cream and season with salt and pepper to taste. blend until creamy. Enjoy
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3/23/13 7:03 P
Can you post the link to your recipe? I can't find it.
1 pound ground meat (your choice) 1 can tomato sauce 1 can diced tomatoes with peppers or chilis (I've used both) 1 can red kidney beans 1 can black beans 1 can corn 2 packs of taco seasoning maybe 1-2 cups of water to thin it into soup consistency.
Brown the meat, add the rest of the ingredients bring to a boil and let simmer for at least 15 minutes to the canned tomatoes have time to get the "canned" taste to go away. Serve with whatever toppings you may eat with a taco (i.e. sour cream, cheese, lettuce, tortilla chips, etc)
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3/6/13 8:04 A
Thanks, I think it's next on my list!. I was considering adding turkey kielbasa, but maybe I'll just make it according to the recipe the first time.
I use the Ravioletti by Bertolli. They are mini Raviolis stuffed with cheese. They only need a few minutes in the broth & they are done.
I make a tortilla soup too - have used ground chicken, corn, beans (white, black and/or green beans even!) & love it with a little dollop of RF sour cream.
Fitness Minutes: (11,285)
3/4/13 11:40 A
I make soup for supper about once a week. One I am making tomorrow is Tortilla soup. I will be making it meat free but have made it with chicken tenders cut in 3. Onions, carrots, celery, leeks can of diced tomatoes, cup of chunky salsa, small macaroni like ditalini. It is very good. serve with or on top of tortilla chips. I will be serving mine with bread.
Fitness Minutes: (20,717)
3/3/13 11:56 A
I love soup and usually make a pot every week. This week was an experiment and it came out pretty good. Ground turkey, celery, onion, spinach, carrots and cheese tortellini. I see you used ravioletti. Is that small ravioli? I never thought to use a filled pasta in a soup before, but will surely try your recipe.
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3/2/13 4:17 P
Here is mine: Ravioletti, Sausage, Mushroom & Spinach Italian Soup http://recipes.sparkpeople.com/recipe-de tail.asp?recipe=2323310
I just did a makeover & got more bang for my buck by using Chicken Italian Sausage (Hot). Significantly less fat = more sausage in the soup! 1 lb of the Chicken Sausage resulted in ~6g fat per soup serving. This recipe is a quickie & holds up well for lunches.
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