Creamy Turkey and Vegetable Soup

1 medium onion, diced
1 medium celery rib, diced
1 medium carrot, diced
1 garlic clove, minced
1/4 cup flour
3 1/2 cups turkey stock
1 /12 cups diced cooked turkey meat
3/4 cup frozen corn kernels
3/4 cup light cream or milk
1 tsp dried sage
Salt and pepper

Melt butter or heat oil in a pot set over medium heat.Add onion, celery, and garlic and cook til softened, about 5 minutes. Mix the flour and cook 2 minutes more. While stirring, slowly pour in stock. Mix in diced turkey, corn and sage, bring the soup to a simmer, and simmer 15 minutes. Mix in cream or milk and heat throughj 1 to 2 minutes. Season with salt and pepper and serve.

Bow Island Bean Soup

2 cup bean mix
2 quarts water
1 lb diced ham
1 large onion chopped
1 clove garlic, minced
1/2 tsp salt
1- 4oz can green chillies, undrained
1- 19 0z diced tomatoes, undrained
Mix all in crockpot and cook on low for 8 hours.

Albondigas Soup Recipe

This Mexican meatball soup was a family favorite growing up. Not an appetizer, always a main course, either for lunch or dinner. "Albondigas" means "meatballs" in Spanish, and the trick to perfect albondigas soup is to put chopped mint leaves into the meatballs. The mint is what gives an albondigas soup meatball its unique flavor.

Preparation time: 1 hour.

2 tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup of tomato sauce
3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)

2 large carrots, sliced
1/2 lb of string beans, cut into 1 inch pieces

1 pound ground beef
1/3 cup of raw white rice
1 raw egg
1/2 cup of chopped fresh mint leaves and/or parsley
1 1/2 teaspoon salt
1/4 teaspoon black pepper

1/1/2 cup of frozen or fresh peas
Dried oregano, crumbled
Salt and pepper
1/2 cup chopped fresh cilantro

1 Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.

2 Prepare meatballs. Mix rice into meat, adding mint land parsley leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs.

3 Return soup to gentle simmer. Add meatballs to soup, one at a time. Cover and let simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro.

Serves 6-8.

Tortilla Soup

compliments of my fav lady Martha!

2 cloves garlice, minced
1/2 tsp ground coriander
ground pepper
2 boneless skinless chicken thighs
1 Tbsp lime juice
coarse salt
2 plum tomatoes coarsely chopped
1/2 cup frozen corn kernels
1 small minced jalapeno chilie (remove seeds for not as hot)
1 cup tortilla chips
3 scallions thinly sliced

In a small saucepan, bring 2 1/2 cups water to boil Add chicken, garlic, jalapeno, coriander and half the scallions. Season with salt and pepper. Reduce to a simmer; cover and cook until chicken is tender and opaque throughout; about 15 minutes.

Remove chicken and shred or thinly slice. Return to pan; stir in tomatoes and corn. Cook until heated through, about 3 minutes more.

Add lime juice and half the tortilla chips; stir to combine. Garnish with remaining chips and scallions; serve immediately.

* This recipie is only for 1 person - so I doubled it and it made lots for both of us. *

Southwestern Corn Chowder

1 tablespoon butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
coarse salt and pepper
1 baking potato, peeled and cut into 1/2 inche pieces
1 package (10 ounces) frozen corn kernels
1 can (14.5 ounces) chicken broth
1 cup milk

In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cool stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth and milk.

Bring to a boil over medium heat and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir green part of scallion, and season with salt and pepper. Refrigerate in an airtight container up to 1 day.

Serves 2.


Super easy and doesn't make too much
(but you can easily double it.)

Tortellini Soup

I pkg of your favorite tortellini (cheese or beef)
1 or 2 italian sausages
I can chopped tomatoes (with juices)
1 carton of chicken broth
salt
pepper
italian seasoning
small onion and or garlic/garlic powder
however many of whatever vegetables you want
(I like corn and or carrots)

Boil tortellini till almost done and drain water
fry sausage with onion or garlic or whatever

In a big pot warm the chicken broth with vegetables and seasonings then add everything in and let it simmer, don't over cook the tortellini.
Add any extra seasonings to your liking (I add quite a bit of Italian seasoning)
If you want a little more broth, just add some water with a chicken flavoring.

I get the Costco size of tortellini(750g). If you do that, I would use 2 sausages and the 14 oz can of tomatoes and a some water.
It makes about 4 generous adult servings and 2 kid size servings. All you need is bread or buns to go with this, its very filling.
This stuff freezes good too.


by Lindsay