Lasagna Soup

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes. Add onions and cook until softened, about 5-6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute.

Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 10 minutes.

Add uncooked pasta and cook until al dente, about 10 minutes.

Meanwhile, prepare the cheesy goodness. In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine.

Add the basil and pepper to the soup; stir. To serve, place a dollop of the cheesy goodness in each soup bowl and ladle the hot soup over the cheese.

Yield: 8 servings (about 1 1/2 cups each with 2 heaping tablespoons cheesy goodness)
http://www.preventionrd.com/2012/11/lasagna-soup/

In Jan 2013 bulletin

Light Baked Potato Soup

Yield: 4 servings
From Cooking Light Oct 2010

4 (6 oz) red potatoes
2 t olive oil
1/2 C chopped onion
1 1/4 C lower-sodium chicken broth
3 T all-purpose flour
2 C 1% low-fat milk, divided
1/4 C reduced-fat sour cream
1/2 t salt
1/4 freshly ground black pepper
3 bacon slices, halved
1/3 C shredded cheddar cheese
4 t thinly sliced green onions

Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth.  Combine flour and 1/2 C milk in measuring cup; add to pan then add the remaining 1 1/2 C milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minutes. Remove from heat; stir in sour cream, salt and pepper.

Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher. Ladle soup into four bowls and top with cheese, green onions, and bacon.

In the RS program March 18, 2012.

Won Ton Soup

3 1/2 qts water

10 chicken bouillon cubes
2 TBSP vinegar**
2 TBSP soy sauce
cayenne pepper

1-2 cups broccoli cut into bite sized spears
1-2 cups carrots cut into large match sticks
chopped green onions (we love these so I do quite a few)

Won tons: Fry 1 lb. sausage until completely cooked. Drain and rinse off fat. Cool enough to handle. Put 1 piece of sausage on a won ton square and seal up according to package directions. Set on cookie sheet until ready to cook.

Combine the broth ingredients and simmer together. Add carrots and cook until carrots are tender. Right before serving bring broth to boil. Add just enough broccoli and won tons that you will serve and simmer until broccoli is slightly tender and won tons float. Spoon into bowls removing all broccoli and won tons from pan. Sprinkle green onions in bowls and stir to cook slightly.

Submitted by Darcee Waddoups, in honor of Chinese New Year 2012.

**Tom  likes much more vinegar than me and adds it to his taste in his own bowl afterwards. I hold my breath and close my eyes because I find that quite unpalatable, but true Chinese would likely add much more vinegar that me. You can decide for yourself.

Zupas Copy Cat Wisconsin Cauliflower Soup

From UtahDealDiva.com. This tastes very very close to Zupa's soup. It cools down very quickly so you need to eat it fast!

2 T Butter
1 med Onion, chopped
1/4 C Flour
1/2 t Salt
2 C Milk
3 1/2 C Water
5 Chicken Bouillon Cubes
1 Head Fresh Cauliflower or 1 Bag Frozen Cauliflower
1 t Dijon Mustard
1 C Cheddar Cheese, shredded
1 C Pepper Jack Cheese or Provolone or Mozzarella, shredded/ whatever you like

Cheese and Bacon for toppingsIn a large pan saute onion in butter until soft and golden brown. Whisk in flour and salt. Gradually stir in milk, and water. Add bouillon cubes and cauliflower. Bring to a boil then reduce heat, cover and simmer for about 15 minutes until cauliflower is tender. In a blender, (with center, top part removed, so the steam can vent) blend cauliflower at low speed in small batches until very smooth. Blending is really easy and your kids won't even know there is cauliflower in the soup unless you tell them. So sneaky, they underestimate your sneakiness! Return cauliflower mixture to pot and heat on medium until hot. Stir in mustard and cheese, mix until cheese is melted and smooth. Ladle into bowls and top with cheese and bacon.

Mmmm!


9 October 2011

Taco Soup

1/2 lb ground beef
1/4 C onion, chopped
1 pkg taco seasoning mix
2 C water
1 (15 oz) can kidney beans
1 (15 oz) can whole kernel corn
1 (14.5 oz) can diced tomatoes
Corn chips

In large saucepan, brown ground beef with onion.  Drain. Stir in seasoning mix and water. Drain kidney beans and corn. Mix in tomatoes. Simmer 20 minutes.  To serve, place corn chips in individual bowls. Add soup.  Sprinkle or spoon on toppings, if desired.

Toppings: Grated cheese, sour cream, sliced avocado, chopped tomatoes, chopped green onion, cilantro

"We really love this recipe in our home, this is just a basic recipe. If I don't have the exact ingredients, I just improvise.  Maybe use tomato sauce or black beans, just whatever I have.  Ground turkey is really good in it, or use half beef and half turkey." Submitted by Vicky Koop

January 30, 2011