Soups - November

Thai Ginger and Chicken Soup (Nissa)
1 large chicken breast cut in 1 inch strips
2 can coconut milk
2 C chicken broth
1 1/2 inch piece of ginger root, peeled and grated
3 T fish sauce
4 T lime juice
2 green onions sliced
1 C cooked jasmine rice or your favorite
2 T cilantro chopped
2 pinches red pepper flakes

In a stock pot, saute chicken. Add the coconut milk, chicken broth, ginger, fish sauce, lime juice, and onions. Bring to a boil and simmer 3 minutes. Turn off the heat. Add the cilantro and red pepper, and rice.


World's Easiest Vegetable Beef Soup (Tonya)
1 can green beans (undrained)
1 can peas (undrained)
1 can corn (undrained)
1 can roast beef (with or without gravy)
1 can diced tomatoes
1 can tomato sauce
1 beef bouillon cube (crushed)

Add all ingredients to stock pot. Bring to a boil, reduce heat. Simmer for 1/2 hr.


Unstuffed Pepper Soup (Terra)
1 1/2 lbs ground beef
3 lg green peppers (chopped)
1 lg onion, chopped
2 cans (14.5 oz) beef broth
2 cans (10 3/4 oz)condensed tomato soup (undiluted)
1 can (28 oz) crushed tomatoes (undrained)
1 can (4 oz) mushroom pieces (drained)
1 1/2 C cooked rice

Cook beef, green peppers & onions over medium heat until meat is no longer pink; drain. Stir in broth, soup, tomatoes & mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice. Heat thoroughly.


3 Bean Tortilla Soup (Renae)
sautee 1 onion (diced) with 2 T butter.
Add 3 can of favorite beans (rinsed), 1 can diced tomatoes with green chilies, 1 can of regular diced tomatoes, about 2 C of frozen corn. Simmer until done. Top with sour cream, shredded cheddar, and crushed tortilla chips.


Chicken Enchilada Soup (Kate)
2 T butter
1/2 C diced onion
1/2 C diced bell pepper
1 can (4 oz) chopped green chili (drained)
1 T chili powder
1/2 t cumin
1 C shredded monterey jack cheese (or not)
1 can (10 3/4 oz) cream of chicken soup
1 can (32 oz) chicken broth
2 C diced cooked chicken
6 corn tortillas cut into 1/2 in pieces
1 C sour cream

In a 3 qt. sauce pan, melt butter over medium heat. Add onions and pepper, cook stirring until softened (about 3 min). Add chili, chili powder and cumin and stir constantly for 2 minutes. Add soup and broth.

When adding the 32 oz. can of chicken broth, do not add the entire can, only 3/4.

Whisk the soup and broth until smooth. Over medium heat, stir tortillas, sour cream and cheese. Stir until cheese is melted and hot (if you decided to use it). Add chicken. Remove from heat and serve immediately.


White Chicken Chili (Meta)
3 cans Great White Northern Beans
1 - 16 oz Pace Picante Salsa (mild)
3-4 shredded chicken breasts
1 lb hot pepper Monterrey Jack cheese

Simmer in Crock Pot or stove top for 15-20 minutes. Serve with tortilla chips and sour cream. Also, I sometimes also add a can of tomatoes or black beans.


Beef and Zucchini Soup (Tina)
1 lb ground beef
2 celery ribs, thinly sliced
1/3 c. chopped onion
½ c. chopped green pepper
1 can (28 oz) diced tomatoes (undrained)
3 medium zucchini, cubed
2 c. water
1 ½ tsp Italian seasoning
1 tsp salt
1 tsp beef bouillon granules
½ tsp sugar
Pepper to taste
Shredded Parmesan cheese

In a large saucepan, cook beef, celery, onion & green pepper over medium heat until meat is no longer pink & vegetables are tender; drain. Stir in the tomatoes, zucchini, water, Italian seasoning, salt, bouillon, sugar & pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until zucchini is tender. Garnish with Parmesan cheese. Serve with sour dough bread.


Creamy Broccoli Soup (Nikole)


Crescent Rolls (Nikole)
2/3 C warm water
2 t yeast
1/4 C sugar
*let sit for a minute in large bowl, mixer or bosh to dissolve.

1/4 C oil
1 egg
1 t salt
2 1/2 C flour

Mix really well (about 10 minutes). Let rise until double in size. (about 2 - 3 hours)

Roll out in a circle and with a pizza cutter make 16 pizza shapes. Roll up starting at the widest part and roll like a crescent roll. Let rise about 20 -40 minutes. (How long you let them rise will depend on if you like a more fluffy roll, or a more dense roll. The longer you let them rise, the fluffy they are.)

Bake at 400 for 8 minutes. This makes 16 rolls.