This is a great hearty healthy soup.  Great for lunch or anytime.  It also freezes well.  There is no additional salt added (except bouillon), so you may have to season to taste.

• 1 turkey (or chicken) carcass – boil with 2 l water in a large pot.
• add 1 large onion chopped
• 1 clove garlic
• boil for approximately 1 hour
• strain the liquid and remove remaining meat from the bones.
• return broth to the pot and add:
• 3 stalks of finely chopped celery
• 1 large onion finely chopped
• 2 large cloves garlic finely chopped
• 3 parnips finely chopped
• 1/2 large turnip chopped
• 1 bag of baby carrots chopped
• 1 Tablespoon Italiano seasoning (Clubhouse)
• 1 chicken bouillion cube 1130 mg  sodium per 1/2 cube (or Luda Chicken bouillon mix 95 mg sodium/20 ml) 
• 1 tsp. parsley
• 1/2 tsp. ground black pepper
• 1/2 tsp. oregano
• 1/2 tsp. Mrs. Dash chicken grilling blend (optional)

Simmer on medium low heat until vegetables are cooked (approximately 1 and 1/2 hours).  Add more water if desired.  Skim fat when cool. You could add cooked rice, cooked barley, cooked lentil soup mix, cooked pasta (cooking before adding to the soup will help reduce the starch in those foods).  You can add any vegetables in this soup that you wish.

Posted on June 26th, 2007 by neslyn
Filed under: Lunch, Soups | No Comments »

This was so quick and easy to make.  I made it for lunch today just because I felt like soup and didn’t want to eat the canned version.  You could put anything in this cream soup that you like (spinach, chives, tarragon) just be creative.

• I sliced about 10 mushrooms and sauteed then in a cast iron fying pan in a little olive oil
• sliced up a small onion, and after the mushrooms were brown, I added the sliced onion and sauteed them together for a minute.
• Add about 1/2 cup of chicken stock
• then add 1/2  to 1 cup fat free canned skim milk (I think this just makes the soup a bit creamier but you probably could use skim milk)
• simmer a few minutes to mix the flavors
• I added about 1/2 tsp. tarragon just because I love the flavor
• If you want a thicker version, dissolve 1 to 2 tsp. cornstarch in the same amount of water and add to the soup.  Simmer until thick.

This was so quick and easy, I hadn’t made it before and didn’t have a recipe, just thought I’d try the vegetables together to see how it worked.  I was really pleased with the result.  It makes one bowl of soup.  Hot and fresh!  Any fresh herbs would be great too.

Posted on June 16th, 2007 by neslyn
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This is a fantastic soup.  It takes awhile to prepare, but well worth the time.  It freezes well in a glass container.  To make it easier, you can buy roasted red peppers instead of roasting them yourself.

• 1 Tablespoon olive oil
• 1 chopped onion
• 3 stalks chopped celery
• 2 large chopped carrots
• 1 or 2 cloves of chopped garlic
• 1 large container of chicken broth (sodium reduced)
• 2 bay leaves
• 1 potato (optional)
• 5 roasted red peppers

Heat oil in large pot.  Add onion, celery, carrots and garlic until tender.  Add broth, bay leaves potato and simmer for 10 minutes.  Add roasted peppers (method below) and simmer approximately 15 minutes,  Remove bay leaves then put the soup into a blender or food processor and puree.  Garnish with basil and yogurt (and a circle of maple sryup is desired).

To roast red peppers:  Spray whole pepper with olive oil and bake in hot oven until the peppers turn blackish.  Remove from oven and immediately put in a tightly covered sealed baking pan for about 20 minutes.  Remove skin (should come off easily).

Posted on May 22nd, 2007 by neslyn
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• 1 or 2 large cans crushed tomatoes (I use fresh tomatoes because I don’t like canned tomatoes and I really like the taste of fresh tomatoes)
• 6 large green onions – chopped
• l large can beef or chicken broth – sodium reduced – or use home made
• 1 package vegetable soup mix dry (knorr is good)
• 2 green peppers (you can buy fozen mixed peppers that work just as well – less work)
• 2 lbs carrots chopped (I use baby carrots because they are easy)
• 1 bunch celery chopped
• 2 can green beans (or you can use 1 can yellow and 1 can green)
• Season – boil everything for 10 then simmer until vegetables are tender.

1. You can add other vegetables if you like (I’ve used turnip and parsnip). I’ve also added cooked lentils for a more hearty soup ( they are also a source of protein).
2. This soup tastes great. I find it get a bit mushy in the fridge after 4 or 5 days, but it freezes very well. Put 1 portion in a glass jar, and just defrost it whenever you want a quick meal.

Posted on April 30th, 2007 by neslyn
Filed under: Soups | 1 Comment »