Monday, December 14, 2009

Cheesy Lasagna Soup

I just made this one last night and I don't know why it took my so long to try it, it's really yummy and was pretty easy too. I got the recipe from Betty Crocker's website

1 pound lean ground beef
1 medium onion, sliced
2 large green bell peppers, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 cups water
1 can (28 oz) Progresso® diced tomatoes with Italian herbs, undrained
1 can (6 ounces) tomato paste
2 cups uncooked mafalda (mini-lasagna noodle) pasta (4 ounces)
1 tablespoon packed brown sugar
1 1/2 teaspoons Italian seasoning, crumbled
1/4 teaspoon pepper
1 1/2 cups Italian-style croutons
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)

1. Cook beef, onion, bell peppers and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
2. Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
3. Set oven control to broil.
4. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

I didn't add the green pepper or croutons (didn't have any). I cooked my pasta separately. Instead of the 2 cups of water I used 2 cups of chicken broth or you could use tomato juice. I added a little too much pasta so by the next day this wasn't soup, it was way too thick so I ended up adding tomato juice to it and some more seasoning. This was awesome as leftovers, the flavors have soaked in by the next day. The amt of mozzarella is stingy for us Wisconsinites :) I probably had 1/2 cup for each bowl :) Also it was an Italian cheese blend not just mozz. Then I added some Parmesan cheese to the top when I took it outta the oven.

Friday, October 23, 2009

Another Chicken & Wild Rice Soup

4 Tbsp butter
2 garlic cloves
1 medium onion
2 cans cream of mushroom soup
3 chicken breasts
1 bag Schwan's wild rice/prepared
1/4 cup flour
2 cups chicken broth
2 cups milk

Melt 1 T. butter and saute onions and garlic with diced up chicken. In a small skillet melt 3 T. butter and add flour to make a roux. Add roux to the pot, add broth and cream of mushroom soup then add the rice and milk.

Monday, October 12, 2009

Yummy Chicken Tortilla Soup

I whipped up a chicken tortilla soup tonight and thought I'd get it written down so I can make it again and of course so I can share it with everyone.

3 chicken breasts
olive oil
1 mediumish onion
1 jalepeno pepper
chili powder
package of spanish/mexican rice
salsa (chunky)
chicken broth
Tortilla chips
Monteray jack cheese

I put some olive oil in the bottom of my stock pot, diced up the chicken and started cooking it while I chopped up the onion. Add the chopped onion and garlic to the chicken and add the chili powder and cumin. I didn't measure this I usually just put it in to my preference it's probably 2 tsps. of each. While the chicken is cooking cook the rice according to package instructions.

Once the chicken is cooked I kind of chopped it up some I realized this soup would probably be better if it was shredded instead of chunks. Add the chicken broth, I used a box (I think it was like 34oz) then added what was left in the jar of salsa that was in the fridge :) it was a pint jar with about 1/4 gone but I would probably add a whole jar next time. The salsa was what I had canned this year, Id probably buy some next time because I don't want to use up all the canned stuff :) Once the rice is done add that to the soup. Put the tortilla chips in the bottom of the bowl and pour in your soup, top with mont jack cheese. We didn't have mont jack so I used mozz which was fine Id like to try Havarti with it sometime.

We didn't have any corn in the house otherwise I would have added some of that too. This soup was somewhat thick so if you like you can add more chicken broth to thin it some.