I found a recipe for chicken and corn soup in an old cook book and modified it today. I have had a head cold and was reading about how chicken soup is good to help get rid of a cold, but if you add hot spicy stuff and garlic it is even better. So that is what I did. I didn't measure much of the ingredients except for the water and base everything else I just tossed in.
8 c. water
2 T. chicken base
2 T dried onion
2 T dried carrots
3/4 c diced celery
1/2 c chopped red bell pepper
1 pkg frozen corn
Throw all of this in a pot and get it simmering
then add:
1 pint bottle of chicken
1 small can chopped green chilies
1 T chili powder
1/2 t cummin
1/2 t garlic granules
When it looks like the vegetables have cooked enough
Mix 3/4 c cornmeal, 3/4 cup white flour, 1/2 t salt, some pepper and 1 egg
together in a bowl, just like you would for lumpy dick.
Then slowly add it to the simmering soup and stir and let it simmer for 15 minutes It thickens the soup and makes little dumplings at the same time.
Wednesday, March 27, 2013
Saturday, March 2, 2013
Lasagna Soup
Ingredients:
1 lb italian sausage (we used Hot and it gave it really good flavor)
1 onion chopped
7 cloves of garlic
5 medium carrot sticks chopped
3 stalks of celery chopped
1 1/2 C chopped bell peppers
2 tsp dried oregano
2 tsp dried basil
1 small can of Tomato Paste
2 cans of Italian diced tomatoes
6 C of Water (or chicken stock)
8 oz of pasta (We used rotini, we just threw in a box)
Garlic salt and pepper to taste
Top with cottage cheese and mozzarella.
Cook Sausage and break into bite size pieces. Add Onions and Garlic and vegetables and saute with sausage for about 6 minutes. Add oregano and basil. Add Tomato paste and stir well. Add diced tomatoes and water (or chicken stock) and stir to combine. Bring it to a boil and then reduce heat and simmer for about 30 minutes. Then you can add uncooked pasta and cook until done, but don't let the pasta overcook. You may want to cook the pasta separately and then just put soup over the pasta so that it doesn't aborb too much of the moisture in the soup. It's up to you and your preferences and the time and dishes you want to put into making it. This soup is yummy especially served with a cottage cheese and sprinkled with mozzarella to make it even more lasagna like. Enjoy!
1 lb italian sausage (we used Hot and it gave it really good flavor)
1 onion chopped
7 cloves of garlic
5 medium carrot sticks chopped
3 stalks of celery chopped
1 1/2 C chopped bell peppers
2 tsp dried oregano
2 tsp dried basil
1 small can of Tomato Paste
2 cans of Italian diced tomatoes
6 C of Water (or chicken stock)
8 oz of pasta (We used rotini, we just threw in a box)
Garlic salt and pepper to taste
Top with cottage cheese and mozzarella.
Cook Sausage and break into bite size pieces. Add Onions and Garlic and vegetables and saute with sausage for about 6 minutes. Add oregano and basil. Add Tomato paste and stir well. Add diced tomatoes and water (or chicken stock) and stir to combine. Bring it to a boil and then reduce heat and simmer for about 30 minutes. Then you can add uncooked pasta and cook until done, but don't let the pasta overcook. You may want to cook the pasta separately and then just put soup over the pasta so that it doesn't aborb too much of the moisture in the soup. It's up to you and your preferences and the time and dishes you want to put into making it. This soup is yummy especially served with a cottage cheese and sprinkled with mozzarella to make it even more lasagna like. Enjoy!
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