Soup and More Soup

more soup pics 2014 005  When it comes to making soup the sky is the limit, and as a cook I enjoy the freedom to use my imagination. Let’s face it ninety percent of cooking is imagination.  How many times have we adjusted a recipe or actually created a whole new recipe? Well that’s how it goes with making soups.  In my kitchen the first thing that comes to mind for soup is using up leftovers in refrigerator. For example the other day we had a few slices of Deli turkey that needed to be used up, so that was enough to create a turkey veggie soup. I started with chicken broth; added the turkey (grounded in blender with leftover cooked mixed veggies).  Once that came to a boil I added a couple cups bite size carrot, let that simmer for about five minutes and added a cup of elbow pasta, and a teaspoon of Italian seasoning.  So within 30 minutes we had a homemade Turkey veggies soup ready to serve. When you think about it, making a cream soup can be just as easy.  Even if you start from scratch it really doesn’t take much longer to whip up a delicious cream of broccoli, asparagus, mushroom (use your imagination) soup.  Personally I am particle to broth soups basically because they are quick, easy and more nutritious. Not to brag, but here are a couple of my favorite soup recipes, right out of my own cookbook “Conquering Healthier Recipes and Beyond”.

HEARTY NO-FAT CARROT SOUP

Ingredients:
1 ½ C. carrots, shredded
½ C. onions, chopped
6 C. beef broth
¼ C. Italian style tomato paste
1 T. uncooked rice
1 C. frozen peas
1 T. chives

Directions: Put everything except peas and chives in a 4-quart pot and boil.  Simmer 40 minutes or so, add peas and simmer until peas are done.  Sprinkle chives on individual servings.

BURN-THE-FAT-OFF SOUP

Ingredients:
3 large onions, sliced
3 carrots, sliced
4 celery stalks, sliced
1 zucchini, sliced
1 yellow squash, sliced
3 cans tomatoes, crushed
2 low-sodium chicken bouillon cubes
3 cans water

Directions: Add seasonings to taste; Tarragon, basil, oregano, thyme, crushed garlic.  Bring to a boil; simmer 1 hour. Makes 6 servings

Please give these recipes a try and Enjoy!

There you go, it doesn’t get much easier, quicker or nutritious.  So, this will inspire you to use your imagination and make Soup and More Soup.

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