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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
1/25/08 4:36 P

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SOUNDS GOOD TO ME, BUT OKAY FOLKS LETS MOVE THE RECIPES TO THE TEAM FORUM FOR SHARING RECIPES JUST SCROLL DOWN THE TEAM PAGE AND YOU WILL FIND IT WE ARE TRYING SOMETHING NEW SO THAT WE DON'T LOSE ALL THESE GOOD RECIPES THAT ARE POSTED IN THE SHUFFLE OF THE MESSAGE BOARD THREADS, THIS WAY YOU CAN ALWAYS GO RIGHT TO THEM AND FIND WHAT YOU ARE LOOKING FOR....YUM YUM WHAT A FORUM THIS WILL BE FOR US TO USE......THANKS FOR YOUR HELP IN THIS SWITCH.....SOMETHING NEW WE DECIDED TO TRY AS EVERYONE WANTED TO KEEP UP WITH ALL OF THE YUMMIES THAT ARE POSTED DAILY......JUST START A THREAD CALLED FAVORITE SOUP STEW RECIPES AND LET HER FLY FROM THERE....

CAROL
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"THE DOG KENNEL IS NO PLACE TO KEEP A SAUSAGE" DANISH PROVERB


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CANDYMAX68's Photo CANDYMAX68 SparkPoints: (3,417)
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1/25/08 1:10 P

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My dad used to make this when we had our garden, but I make it with frozen veggies.

He made a stock of beef broth from the marrow of a beef bone cut by the butcher, but I use beef and veggie broth, it's just easier.

In a stock pot,I start with 1 can of beef broth and 1 can of veggie broth and add kernel corn, all kinds of beans: lima, green, yellow,navy, and garbonzo (chick peas), crushed and peeled tomatoes, peas, onion, baby carrots, and whatever else you want for veggies. I use either stew beef or cut a roast up myself into small chunks to add to the pot. I then add water to balance out the number of veggies and allow the whole thing to simmer. If you want to add more beef flavor later, I just add more broth to the mix. I don't add any salt, just some pepper and worstershire to give it a little zing, but it is all to your taste. I find it is better the next day or if you freeze it and use it later.

Lisa

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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
1/22/08 11:52 P

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YUMMY SOME MORE SOUP RECIPES TO FIX AND KEEP WARM WITH DURING THESE COLD COLD DAYS.....

CAROL
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"THE DOG KENNEL IS NO PLACE TO KEEP A SAUSAGE" DANISH PROVERB


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,174
1/22/08 4:49 P

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Both those soup recipes sound really good. Wish I was having soup tonight instead of fish. Oh well.

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WRITEMANN1's Photo WRITEMANN1 Posts: 8,996
1/22/08 12:46 P

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Here's another 'whatevers in the 'frige' recipe:
Grate 4-5 redskin potatoes or Yulon golds leave about half the peel on.
rough chop the following:
2-sweet peppers, 1- sm. red onion (or tone it down with shallots), small carrot, two Roma tomatoes.

In pot bring 2-3 cps of chicken or veg. broth to a low boil,add 1/2 tsp dried pepper flakes, add the veggies. Let simmer for 10-12 minutes. Slowly add the potatoes and 1 tsp of balsamic vinegar, salt and pepper to taste, reduce heat, cover and let simmer for 20-25 minutes, stir every now and then. Serve hot with some crusty italian bread. Super comfort...

"I can do all things if I just get off my but's and admit I'm in control of me!" SGM 1:1-5 The only real verse I need.

Never say you didn't have enough time: You have the same amount of time that was given to Helen Keller, Albert Einstein, William Shakespeare, Julius Caesar, Winston Churchill.

I teach because I love to Learn!


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DAMIENDUCKS's Photo DAMIENDUCKS Posts: 3,855
1/22/08 12:06 P

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I whipped this up last night b/c A) I needed to clean out the fridge and B) it was hella cold out, so I wanted soup!...it looked kind of suspect at first, but it came out fabulously...

Creamy Cauliflower Ginger Soup

1 T. olive oil
1 large onion, diced
1 T. minced fresh ginger root (about a 1" piece, peeled)
1 large carrot, diced
3 cloves garlic, minced
4 c. chicken or veggie stock, divided
1 large head cauliflower, chopped into florets (chop the stalk, too, if it's not too tough)
1 c. shredded cheddar cheese (optional)
salt and pepper to taste

Heat olive oil in dutch oven over medium heat. Add onion, ginger, carrot, and garlic and saute till carrots are softened, about 8 minutes. Add 1 c. stock and chopped cauliflower; cover and steam 5 minutes. Add remaining stock and bring to a simmer; cook till cauliflower is very tender. With an immersion blender (or go all old-school and do it in batches in a regular blender!), puree the soup. Serve immediately. If desired, sprinkle each serving with 2 T. cheese. Makes 8 1-cup servings.

Nutrition Info (does not include cheese)
Calories: 101.5
Total Fat: 3.4 g
Cholesterol: 3.6 mg
Sodium: 210.5 mg
Total Carbs: 13.6 g
Dietary Fiber: 3.5 g
Protein: 5.6 g


If I can't be a good example, then I'll just have to be a horrible warning. ~Catherine Aird

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JLPNURSE's Photo JLPNURSE SparkPoints: (159,745)
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1/22/08 6:40 A

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YUM, those all sound so good and toasty!

MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
1/21/08 10:49 P

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OH LORDY DAY WHAT A TON OF SUPER SOUP RECIPES TO PRINT OUT NOW,,,,,,YUMMMMY YUMMMMMMY AND WITH THE FRIGID TEMPS OUTSIDE THE SOUP ON THE INSIDE JUST IS A NO BRAINER, THANKS ALL FOR SHARING THESE.....

CAROL
LOVE TO COOK TEAM LEADER
DOGLOVERS TEAM LEADER
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"THE DOG KENNEL IS NO PLACE TO KEEP A SAUSAGE" DANISH PROVERB


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DLSARMYWIFE's Photo DLSARMYWIFE Posts: 534
1/21/08 6:33 P

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These recipes all sound so good! I wanted to share one that I just made for the first time tonight. I really liked it as well!

Asian Shrimp Soup

2 pkg Oriental flavored Ramen
3 can light and FF chicken broth
1 broth can of water
2 green onions finely chopped
1 small package mushrooms chopped
1 pound shrimp peeled and deveined.

Mix broth and water with seasoning packets. Add mushroom and onion. Bring to a low boil. Add ramen noodles. (I broke mine up since I've got little ones eating) Also add shrimp since they only take a few minutes to cook. Cook until shrimp is opaque and pink and noodles are done!

Enjoy with a little light soy sauce and Presto easy asian meal!
Deborah

The beauty of a woman is not in the clothes she wears,
The figure she carries, or the way she combs her hair.
The beauty of a woman must be seen from her eyes
Because that is the doorway to her heart.
The place where love lies.
The beauty of a woman is not in a facial mole,
But true beauty in a woman is reflected in her soul.
---I believe this quote is attributed to Audrey Hepburn but I'm not sure.
www.dlsarmywife.etsy.com


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SCTAYLOR's Photo SCTAYLOR SparkPoints: (0)
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1/21/08 3:55 P

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Taco Soup is one of our favorites.

1 can whole kernel corn
1 can pinto beans
1 can kidney beans
1 can black beans
1 large can diced tomatoes
1 small can Rotel tomatoes
1 packet taco seasoning
1 packet dry ranch dressing

Pour all ingredients, undrained, into pot and simmer until ready to eat. You can serve with shredded cheese.

The original recipe calls for 1/2 pound of ground turkey and chopped onion browned before addint the other ingredients. We like the vegetarian version. This is really great warmed up also.

Steph

Stressed backwards is Desserts!



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TAMI39's Photo TAMI39 Posts: 2,390
1/21/08 3:45 P

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My favorite is a roasted cauliflower soup. My recipe is very similar to Jennie's below.

-Tami-

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LADYTILE's Photo LADYTILE Posts: 213
1/21/08 2:48 P

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At my house the kids love my Tortellini Soup...

I start with Onions and garlic sauted, add one can stewed tomatoes chopped...Use low Sodium chicken broth for some of the liquid and water for the rest. I use turkey sausage links for the meat cut into slices bring to a boil. add Frozen cheese Tortellini and Tons of Fresh Spinach Heat for another 10 to 15 minutes..then it is done. I add salt and pepper to taste

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SKINNYMINNIE08's Photo SKINNYMINNIE08 SparkPoints: (0)
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1/20/08 5:40 P

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oh my goodness, they are sound wonderful, especially since it is soooooo cold out! Can't wait to try them!

Personal Goals:

155 - July 19th
150 - August 3rd
145 - August 30th
140 - Sept 15th
135 - Oct 22nd (my anniversary)

*Fingers crossed*


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,174
1/20/08 4:56 P

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Here's an old Weight Watchers Recipe I like in winter. It is real comfort food.

COMAPANY POT ROAST
2 lbs. lean chuck roast
1/4 cup low-salt soy sauce
2 garlic cloves minced
1 cup beef broth
1(.35oz) package of dried morel mushrooms
1 Tbs cracked black pepper
3 Tbs of sun-dried tomato paste
2 medium onions quartered
1 (16 oz) package of carrots, peeled,cut to 2" pieces
16 small round red potatoes (about 2 lbs) halved
1 Tbs vegetable oil
1 1/2 Tbs all-purpose flour
3 Tbs water

Trim fat from roast. Combine roast, soy sauce, and garlic in a large zip-top bag; seal bag, and marinate in refrigerator at least 8 hours and turn bag occassionally.

Bring broth to a boil in a small saucepan; add mushrooms. Remove from heat;cover, and let stand 20 minutes. Drain mushrooms through cheesecloth or coffee filter lined strainer, reserving broth mixture.

Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture, and tomato paste. Stir well and set aside.

Place mushrooms, onion, carrot, and potato in the slow cooker; toss gently

Heat oil in a large skillet over mdeium-high heat. Add roast, browning well on all sides. Place over vegetables in slow cooker. Pour tomato paste mixture into skillet, scraping bottom of skillet to remove browned bits. Pour tomato past mixture over roast and vegetables. Cover with lid' cook on low heat setting 8 hours. Place roast and vegatables on a platter; keep warm. Reserve liquid in slow cooker; increase to high-heat setting.

Place flour in a small bowl. Gradually add water, stirring with a whisk until well blended. Add four mixture to liquid in slow cooker. Cook uncovered 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables. Yield: 8 servings (serving size: 3 oz beef, 1 onion wedge, about 3 carrot pieces, 4 potato halves, and about 1/4 cup gravy).

WW points 8, 384 calories, 27.4g protein, 12.5g fat (sat 4.2g,), Carbs 40.0g, fiber 5.6g, cholesterol 75.7, iron 5.0mg, sodium 488mg, calcium 49mg.




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DIETPEPSIFREE's Photo DIETPEPSIFREE Posts: 174
1/20/08 4:27 P

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Skinny Butt Cauliflower Soup

From the kitchen of: Jennie

INGREDIENTS:
3 cups sliced raw carrots, steamed
4 cups sliced raw celery, steamed
2 cups raw onions, steamed
4 - 12 ounce packages Birds Eye Steamfresh fresh frozen specially seasoned garlic cauliflower, cooked as directed
2 tablespoons Smart Balance buttery spread
3 tablespoons flour
2 cups 1% milk
6 cups Swanson's chicken broth (or 1 - 14 ounce can + 1 - 32 ounce box)
1/8 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
2 teaspoons garlic powder
1 tablespoon cooking sherry

DIRECTIONS:
Steam the carrots, celery & onion until tender not mushy using Glad Simply Cooking Microwave Steaming Bags. Steam each vegetable separately, they cook at different rates. Melt the butter and add flour. Add chicken broth and bring to a boil stirring continuously with a wire whisk. The sauce will thicken a little. Add remaining ingredients and simmer. It’s ready to eat whenever you decide it’s ready.


Makes 12 – 1 1/4 cup servings
Calories:130.3

Once it is conceivable, it is achievable. Don't give up!" ~AuthorUnknown
DIETPEPSIFREE's Photo DIETPEPSIFREE Posts: 174
1/20/08 4:24 P

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Another:

Skinny Butt Chicken Noodle Soup

From the kitchen of: Jennie

INGREDIENTS:
1 Cup dry whole wheat blend pasta (Rotini) - cooked
1 – 14.6 oz can of green beans drained
1 – 12.5 ounce can (Hormel) Chicken Breast in water
1 bag of baby carrots cut into smaller pieces
½ - 1 cup chopped onion
1 entire bag of celery stalks cut into bite size pieces
32+ ounces of (Swanson’s) chicken broth
Pepper and seasonings as desired

DIRECTIONS:
Simmer broth, celery and onions until tender. Add remaining ingredients and simmer to mix flavors. I figure this entire batch at less than 1000 calories.


Once it is conceivable, it is achievable. Don't give up!" ~AuthorUnknown
DIETPEPSIFREE's Photo DIETPEPSIFREE Posts: 174
1/20/08 4:22 P

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Here's another. I only add my most favorites to recipe cards so I must have liked this one:

Roasted Cauliflower Soup
From the kitchen of Jennie

4 servings 262 calories per serving

Ingredients:
1 head cauliflower
2 tablespoons Annie’s Naturals Roasted Garlic EVOO (formerly Consorzio) salt as desired
2 teaspoons garlic powder
1/4 to 1/2 teaspoon freshly ground pepper
1/4teaspoon nutmeg
1 tablespoon butter
1 medium onion
3 tablespoons all purpose flour
14 ounces chicken broth
1 cup milk
1 tablespoon cooking sherry

Directions:
1.Preheat oven to 450°. Drizzle oil and seasonings over cauliflower in a small roasting pan. Cover and shake to mix. Roast cauliflower (uncovered) until tender, mixing every 10 minutes, for 30-40 minutes.
2.Melt butter in a large saucepan. Add onion. Sauté until lightly golden brown and soft, about 10 minutes.
3.Sprinkle flour over onions and stir to coat. Slowly pour chicken broth and milk in the pan. Mix with a wire whisk until all the flour is dissolved. Bring soup to a boil, stirring continuously until thickened, and then reduce to low heat. Add the sherry and then the roasted cauliflower. Mix well. Enjoy as is or purée 1/2 of the soup in the blender & then combine. Add additional seasonings if desired.

Also found at: allrecipes.com/Recipe/Roasted-Caulif
lo
wer-Soup/Detail.aspx


Edited by: DIETPEPSIFREE at: 1/20/2008 (16:22)
Once it is conceivable, it is achievable. Don't give up!" ~AuthorUnknown
BIKNNDIVN's Photo BIKNNDIVN Posts: 17
1/20/08 4:21 P

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OK, don't laugh, but it's REALLY cold here too! I love all the soup ideas, I can't do the store bought anymore, cuz it's too high in sodium!

S

You only live once, be healthy enough to enjoy it!


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DIETPEPSIFREE's Photo DIETPEPSIFREE Posts: 174
1/20/08 4:16 P

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This is my most recent favorite Chili recipe I created yesterday. I like mine mild & with protein, vegetables & a low calorie count. I divide it into 12 - 120 calorie servings.

Mild Chili

INGREDIENTS:
16 ounce can refried beans
15 ounce can black beans
14.5 ounce can Hunts dice tomatoes with sweet onion
2- 14.5 ounce cans of Red Gold roasted garlic & onion tomatoes
2 1/2 cups V-8
2 cups each – Diced celery & onions, cooked in V-8 until tender
1 Tbsp + 1 teaspoon chili powder
1/4 cup Splenda


DIRECTIONS:
Mix in large pan and simmer.


Once it is conceivable, it is achievable. Don't give up!" ~AuthorUnknown
WRITEMANN1's Photo WRITEMANN1 Posts: 8,996
1/20/08 4:13 P

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Wow! Good soups going here!! emoticon

"I can do all things if I just get off my but's and admit I'm in control of me!" SGM 1:1-5 The only real verse I need.

Never say you didn't have enough time: You have the same amount of time that was given to Helen Keller, Albert Einstein, William Shakespeare, Julius Caesar, Winston Churchill.

I teach because I love to Learn!


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EMDEDE's Photo EMDEDE Posts: 332
1/20/08 2:32 P

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When it's really chilly and I want something hearty but healthy, I make my south western kitchen sink soup. I don't have a recipe because this is my go-to when I throw open the pantry and freezer/ frig and start dumping; however, I can give you a general idea of how I make it
emoticon

Take a large onion, dice and sauté in large pot. Mince 4 garlic cloves and add to sauté. When cooked & slightly caramelized, add the following:
Can of black beans (juice and all...there's nutrition in there ya know!)
Can of pinto beans (juice and all)
Can of green chiles
Can of diced tomatoes (with juice, of course)
Frozen or whole canned corn
Leftover cooked brown rice
Seasonings- I use cumin, chipotle chile, salt, pepper
Chicken stock (to thin to desired consistency)

Simmer till heated through & 'married'. Top with fresh chopped cilantro and serve. Viola! Quick and super healthy!!!

Note: When I want some extra kick, I add a chopped chipotle pepper in adobe sauce (out of a can). Grilled chicken pieces are a delicious addition to this, too!

Edited by: EMDEDE at: 1/20/2008 (14:32)
SW: 179
GW: 150 (05/05/08)


 
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CYNTHIA609's Photo CYNTHIA609 Posts: 6,283
1/20/08 2:32 P

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It is very cold up where I am too. I love to eat my homemade Chicken Chili with white kidney beans and ground chicken. The recipe is under my shared recipes on the Spark Recipes. I love to eat for days afterwards.

Friends are those rare people who ask how we are and then wait to hear the answer.

"Plant a seed of friendship; reap a bouquet of happiness." - Lois L. Kaufman

A friend is someone who you can tell your
complaints; a good friend is someone you
can tell your dreams. --Dale Dauten

Life without friends is like a garden without flowers.


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DLSARMYWIFE's Photo DLSARMYWIFE Posts: 534
1/20/08 2:21 P

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We have two favorites....Tortellini Soup and Hamburger Soup.

Both are super easy.
Tortellini Soup

2-3 cans tomato sauce or 1 jar
1-2 cans chicken broth
1 pound frozen tortellini

Mix sauce and broth. Heat until simmering. Add tortellini and cook as directed on package. Don't drain! That's it! We like to serve with a little parmesan cheese sprinkled on top.

Hamburger Soup

1 pound lean ground beef, browned and drained
frozen mixed veggies (use as much or as little as you want.
1 can diced potatos
1 can sliced mushrooms
3-5 cans beef broth

Heat broth to low boil, add frozen veg. cook until veg is almost done, and potatos and mushrooms. Just before serving add hamburger. Serve and enjoy!

Hope y'all enjoy our family's favorite winter warm-up soups!
Deborah

The beauty of a woman is not in the clothes she wears,
The figure she carries, or the way she combs her hair.
The beauty of a woman must be seen from her eyes
Because that is the doorway to her heart.
The place where love lies.
The beauty of a woman is not in a facial mole,
But true beauty in a woman is reflected in her soul.
---I believe this quote is attributed to Audrey Hepburn but I'm not sure.
www.dlsarmywife.etsy.com


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RFGOLDSTEIN's Photo RFGOLDSTEIN SparkPoints: (2,847)
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1/20/08 12:05 P

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I made one yesterday with chuck roast, marsala, and an entire bottle of merlot (makes 12 cups, don't worry). It's under my shared recipes on my sparkpage.

Rebecca

Snap a picture because I am a two-time successful baby-weight veteran!! Now, if I could only become a cannelloni and garlic knot veteran ....


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2BSKINNY4ME's Photo 2BSKINNY4ME SparkPoints: (0)
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1/20/08 11:56 A

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My family loves Pizza soup

1 jar/can spagatti sauce
1 can diced tomatoes fire roasted w/ garlic my
favorite.
2 can fat free beef broth
3 clove minced garlic
1 tbsp italian seasoning
1 c. grated parmasan cheese

and 1/2 c. each any topping you would put onto your pizza, ie... mushrooms, onions,pepers, turkey peparoni,black olives

combine and warm till heated thru and all veggies are tender serve with crusaty bread...YUMMMMY!!!!

Mini Goal : go down 10 pounds in 30 days.. From 188- 178 BY 10-10-10


wt wise: to fit in those sz 13 LEI jeans

emotionally: to love exercise as much as I love oreos

physically: 40 mins a day even if I don't want to ( that means making time)

spirtually: To love how I look even if I am not perfect!!!


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KICHLER073's Photo KICHLER073 Posts: 1,238
1/20/08 11:43 A

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This is a Giada De Laurentiis recipe from Food Network and it is really good. When I make it again I will add a pound of cooked hamburger.


Quick & Spicy Tomato Soup

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.


KICHLER073's Photo KICHLER073 Posts: 1,238
1/20/08 11:28 A

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It is very cold in MInnesota too. Yesterday I made chili.

Chili

2 lbs ground beef
1 onion
1 tablespoon garlic powder
2 tablespoons chili powder
1 can 28oz diced tomatoes
1 can tomato soup
1 can kidney beans
1 can chili beans in mild, medium or hot sauce
salt & pepper to taste

Brown hamburger and add onions and garlic powder. Drain grease. Add all ingredients in a crockpot.

If you want more kick, add red pepper flakes.

JLPNURSE's Photo JLPNURSE SparkPoints: (159,745)
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1/20/08 10:47 A

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It's cold and I want something warm!

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