Chef Foundation

Archive for the ‘Soup Recipe’ Category

Hearty homemade soups make great meals for babies and toddlers. These
soups combine meat and vegetables into one easy meal, they are
inexpensive to make, and they freeze well for later meals. My twin boys love this split pea soup recipe!

Beef Stew

1/3 c. flour

1 1/2 lb. stew meat, cut into 1-inch cubes

2 tbsp. vegetable oil

3 c. water

4 medium potatoes

3 medium carrots

Coat meat with flour and brown in oil. Place all ingredients in
crock pot and cook on low all day or on high for 4-5 hours. Other vegetables like green
beans or peas can also be added.

Split Pea Soup

3 c. split peas, rinsed

1 c. ham, cut into small cubes

1 medium carrot, cut into small cubes

7 c. water

3 tsp. chicken bouillon granules

Place all ingredients in crock pot and cook on low all day or on high for 4-5 hours.

After soups cool, blend in blender or food processor, adding more
water if necessary for desired consistency. Blend soups until
completely smooth for younger babies. These soups are suitable
for babies 6 months and up who are eating a variety of solid
foods and also for toddlers.

To freeze soups for later, pour the cooled soup into ice cube trays and freeze
until solid. Transfer frozen cubes to Ziploc freezer bags. Happy cooking!

This cheddar potato recipe makes a soup that is creamy and smooth with true baked potato flavor. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is.

The flour serves to thicken the soup. I don’t like my soup real thick, so I usually use less. If you like a real thick soup, increase the amounts to 6 tablespoons or a little more. The important thing when adding flour is to cook it in the butter before adding the liquid. This will avoid that raw flour flavor that can result if the flour is not completely cooked.

It is important that the soup not boil once the cream is added. Boiling will cause the cream to separate. If this is a problem for you, wait to add the cream just before serving and only reheat.

Cheddar Baked Potato Soup Recipe

6 Tablespoons butter

1 cup yellow onions, diced

4 Tablespoons all-purpose flour

6 cups hot chicken stock

4 cups baked potatoes, peeled and chopped

2 cups heavy cream

1/4 cup parsley, chopped

1 1/2 teaspoons granulated garlic

1 1/2 teaspoons dried basil

1 1/2 teaspoons salt

1 1/2 teaspoons hot pepper sauce

1 1/2 teaspoons coarse black pepper

1 1/2 cup Cheddar cheese, grated

1/4 cup diced green onions (white part only)

Additional grated cheese and chopped parsley for garnish

1. Cook onions in butter over medium-high heat until transparent, about 3 minutes.

2. Add flour, stirring to prevent lumps. Cook 3 – 5 minutes until just golden brown.

3. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.

4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes. Do not boil.

5. Add grated cheese. Heat until cheese melts and soup is smooth.

Garnish each serving as desired with grated cheese and chopped parsley. You can also use a dollop of sour cream and chives or crumbled bacon.

At first glance, the recipe can be considered a very simple one. And it is. It was designed to minimize carbohydrates as well as caloric intake. Although some people comment on the Cabbage Soup Diet as merely losing water weight as opposed to true fat loss, the soup can be effective if it is only done the right way.

The recipe for the Cabbage Soup Diet is as follows:

- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 Carrots
- 1 Container (10 oz. or so) Mushrooms
- 1 bunch of celery
- half a head of cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes of bouillon (optional)
- 1 48oz can V8 juice (optional)

Cooking the Soup

The soup is prepared by cutting the vegetables into tiny pieces. Place them in a pot and boil with the onion mix soup as the liquid base. V8 juice is also recommended. After boiling, let it simmer for a few minutes. You can let the vegetables simmer until tender but if you want it chunky, you have the option of turning the heat after a few minutes. Some people have made different varieties of the soup, giving an Indian twist to the dish by adding curry. Some people also place different herbs like parsley or sage to give it aromatic flavor.

The 7-Day Diet Plan

First Day

The first day is reserved for fruits. Any kind of fruit can be eaten, except bananas. The dieter can have as much as soup as he or she wants together with the fruit. On the first day, water is the preferred drink although cranberry juice and plain tea (without any kind of sweetener) are also allowed.

Second Day

On the second day, vegetables are the food of choice. You can eat them raw or cooked with no calorie or carbohydrate content. The diet restricts vegetables like beans, corn and peas. The diet suggests taking in as much cabbage soup as the dieter can muster. For dinner, the dieter is allowed one baked potato with little butter. However, the dieter is not allowed any kind of fruit on the second day.

Third Day

The third day is the merging of days one and two. The dieter can have as much fruit and vegetables as well as the cabbage soup on this day. However, he or she is not allowed a baked potato.

Fourth Day

The dieter can eat as many as eight bananas today as well as milk (should be skimmed). The cabbage soup is still the main course however for all three of the day’s meals.

Fifth Day

Beef is introduced on this day but only up to ten to twenty ounces and raw tomatoes can be eaten but it should not exceed six tomatoes in all. Drink as much as eight glasses of water today. The cabbage soup intake can be reduced to only once a day.

Sixth Day

The dieter can eat as much beef and vegetables today. And your cabbage soup intake can be only once a day.

Seventh Day

On this day, brown rice is the first truly carbohydrate-rich food that can be taken by the dieter. The soup should still be taken once a day and fruit juices and vegetables are also advised to be part of the diet today.

There are lots of types of food you can make in a crockpot, including stews, casseroles and more. But what about soup recipes and pumpkin soup in particular? You might not have considered making soup in a slow cooker before but there are a few reasons why you might want to think about using this unusual cooking method for your favorite soup recipes.

Three Great Things about Crockpot Soups

First of all, crock-pot cooking is easy. Some of the many types of soups you can make in your crockpot include classic pumpkin soup, bean soup, tomato soup, broccoli soup and lots of others.

With a lot of crock-pot soup recipes you simply add the ingredients to the crock-pot, let it cook all day and then puree it in a food processor or blender. You can make extra soup and freeze what you do not want to eat immediately. If freezing your pumpkin soup omit the milk or cream in the recipe. When you thaw it, you can add that afterwards.

Secondly, a slow cooker brings out the flavors of your food like no other cooking method. Vegetables become juicier and sweeter and all the flavors you add to the soup recipe blend and combine together perfectly.

Another great reason to make soup in a crock-pot is that it is ready when you are. You can add the soup ingredients in the morning, go out all day and the soup will be ready when you get home.

Some slow cookers have programmable warming options so you can set it to cook on low or high for the right number of hours and then to keep your soup warm rather than cook it any more.

If you are using an old or simple crockpot, one of the best things about crockpot cookery is that the timing for your recipes is flexible and does not need to be exact to the minute.

If you are cooking soup and it needs to be left to cook for six hours, you will find that if you get home half an hour late the soup will not be ruined because it has been cooking over such a low heat.

Tasty Slow Cooker Pumpkin Soup

Pumpkin soup is one of the nicest kinds of soup to make in a slow cooker. There are many different types of this delicious, hot soup that you can choose from and these include curried pumpkin soup, a simple canned pumpkin soup recipe, an old fashioned, classic pumpkin soup and lots more.

Crockpot cooking brings out the natural juiciness and sweetness of pumpkin, enhancing its naturally delicious flavor. The flavor of pumpkin goes just as well with sweet ingredients like apple cider, sugar, cinnamon, and fruit as with savory ingredients like carrot, potato, chicken broth, and broccoli. Depending on your personal taste and preferences there are lots of types of pumpkin soup recipes you can choose from.

Ingredients you will need:

1.5 lbs of Red Peppers

l lb Fresh Tomatoes

1 large Onion

4 cloves Garlic

1 tablespoon Tomato paste

1 1/2 quarts Chicken stock

1 teaspoon Fresh Basil

1 pinch of thyme and 1 pinch of oregano

1/2 cup of grated Parmesan Cheese

1 Tablespoon Olive oil

Salt and Pepper T.T. = ( to taste )

Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil. Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast. Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom. Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold. If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings reguardless of how you serve them right before you serve yourself and or guest.

You may also add heavy cream and a pinch of sugar for extra flavor if you don’t mind the calories.

This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch / time crunch.

Looking to start the Sacred Heart diet? It’s been a pretty popular one week diet plan for a while now, and can be helpful for people looking to lose weight quickly. For some pros and cons of the diet, check the link at the bottom. The sacred heart soup diet really isn’t the best way to lose weight if you want to keep it off, but it’s got some good points to it.

Traditional sacred heart soup recipe:

* 6 – Green onions; chopped
* 2 – Diced Bell peppers
* 2 – Cans tomatoes, diced or whole, including the juice
* 2 – Cups of cold water
* 2 – Finely chopped Garlic cloves
* 1/2 Head cabbage chopped in bite size pieces
* 2 – Cubes beef or chicken bouillon that is dissolved in hot water
* 2 – Squash, diced into bite size pieces
* 1 – Zucchini, diced
* 2 – Cups each of sliced carrots, celery and mushrooms
* 2 – Tablespoons of fresh chopped parsley
* Hot Sauce, salt and pepper may be added to your taste

Cooking directions:

Get a pot or a kettle, put all the ingredients in it, and bring it to a boil for about ten minutes. Then reduce the heat and simmer until all ingredients are tender… usually about an hour and a half. The longer you let it simmer, the more flavorful it will be.

You should notice an increase in your energy levels within a few days as you lose weight. Don’t live on it though since it doesn’t have all the things your body needs to function long term… but it makes a pretty good filler meal. Remember if you’re going to do the Sacred Heart Soup Diet, you need to follow the rest of the eating plan too.

Here is another sacred heart soup recipe, one that is a little lighter on the ingredients. Same cooking ingredients as above.

* 6 large green
* 2 green peppers
* 1 or 2 cans of tomatoes
* 1 bunch celery
* 1/2 head cabbage
* 1 package Lipton Soup Mix
* 1 or 2 cubes bouillon
* 1 48 oz. can V8 Juice
* 1 Cup of cold Water
* Salt & pepper to taste

The 7 day Sacred Heart plan to go with the Soup Recipe:

Add this to the sacred heart soup, and you’ve got a plan that can help you break through some dieting plateaus. No bread, pasta, and alcohol. Leave the soda alone, especially diet soda (it makes food cravings a lot worse). Water, tea, or coffee work fine as long as you don’t add too many sweeteners and cream.

* Day 1 – Any fruit you would like to eat except bananas.
* Day 2 – All the fresh vegetables you want, in moderation of course.
* Day 3 – Consume as much soup as you wish. Consume plenty of fruits and vegetables.
* Day 4 – No more than six bananas. You may also have some skim milk
* Day 5 – 8 to 12 ounces of lean beef.
* Day 6 – More beef or chicken along with any vegetables you like
* Day 7 – Consume as much unsweetened fruit juices, brown rice and fresh vegetables as you wish.