ITALIAN PEASANT SOUP
My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
PEASANT PASTA STEW
When I was trying to duplicate a favorite restaurant recipe, I came up with this hearty stew. Pork, pasta, vegetables and beans in a thick tomato broth make it a warm and satisfying supper. My husband and I love the savory Italian flavor.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 286 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1169mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 6g fiber), Protein 15g protein.
PEASANT STEW
Found the basic recipe in Cooking Light Magazine - I changed some spices and added more juice (with the broth and wine). It sounded like a great way to use up some chicken thighs I got for a steal at the grocery store and it being colder out now, this turned out FANTASTIC!!! My family loved it, and my hubby is VERY picky, he had seconds (which is okay, because it is low cal and good for you).
Provided by stephanierndos
Categories Stew
Time 4h15m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Combine chili powder, garlic powder, Kosher salt, and pepper; sprinkle over chicken.
- Place chicken in an electric slow cooker.
- Stir in onion, tomatoes, broth and wine.
- Cover with lid; cook on high-heat setting for 3 hours.
- Stir in beans.
- Cover; cook on high-heat setting 1 hour.
- Place 1/3 cup brown rice in each of 3 soup bowls.
- Next, place 1 chicken thigh on top of brown rice in each soup bowl;
- Ladle 1 1/4 cups stew into each bowl.
- Top each serving with 2-3 Tablespoons shredded mexican blend cheese & 2 teaspoons cilantro and 2 teaspoons sour cream.
Nutrition Facts : Calories 372.9, Fat 6.9, SaturatedFat 2.5, Cholesterol 65.1, Sodium 1365.9, Carbohydrate 50.7, Fiber 9.1, Sugar 6.5, Protein 25.4
TREO PHEASANT STEW
This stew/soup turned out great. Very similar to the soup we were fed while on the hunt at Treo Ranches in Oregon. Serve this hearty dish with bowls of sour cream, chopped cilantro, olives, green onions, and shredded cheese. Credits to Judy Stevens "TREO Ranches".
Provided by the-cat-did-it
Categories Stew
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Remove all skin and any visible fat before cooking.
- Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 60 minutes or until pheasant is tender.
- Remove pheasant with slotted spoon. Let cool.
- Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender.
- Cut pheasant from the bones and add to the stew.
- This can be thickened and dumplings put on top for a main dish.
- I use the legs and the thighs of the Pheasant.
Nutrition Facts : Calories 384.1, Fat 12.8, SaturatedFat 3.6, Cholesterol 80.6, Sodium 1817.4, Carbohydrate 33.9, Fiber 5.7, Sugar 9.7, Protein 35
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