MARKET BASKET SOUP
I use kohlrabi in this soothing veggie soup. The vegetable has a mellow broccoli-cabbage flavor and can be served raw, but this is my favorite way to eat it. -Kellie Foglio, Salem, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a stockpot, heat oil over medium-high heat. Stir in kohlrabi, celery, onions and carrots; cook 5 minutes or until onions are softened. Add garlic, salt and pepper; cook and stir 5 minutes., Stir in stock, beans and bay leaves. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, until vegetables are tender, 20-25 minutes. Add remaining ingredients; simmer 5 minutes more. Discard bay leaves.
Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 664mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic exchanges
FRENCH MARKET SOUP
An old friend gave me this recipe and it is so heart-warming in the cold, winter months. I think it is even more flavorful the next day and it's best made the day before serving. Leftovers freeze well.-Terri Lowe, Lumberton, Texas
Provided by Taste of Home
Categories Lunch
Time 4h50m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 14
Steps:
- Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.
Nutrition Facts : Calories 291 calories, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 840mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 18g fiber), Protein 23g protein.
HAMBURGER SOUP
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
- Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
- Serve with crusty bread!
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