Last year for Christmas I bought an Instant Pot for my sister. We use it sometimes to try new recipes. This is one of those recipes and it turned out yummy. The recipe is from A Bountiful Kitchen, a website that gives great instructions for cooking with the Instant Pot. The Instant Pot cooks much quicker than the stove top or slow cooker, however the recipes make it seem a lot quicker than the actual cooking time. The Instant Pot has to come up to temperature (for the pressure) and then you also have to wait for it to release the pressure. This recipe will take about 60-75 minutes to complete, even though the time shown below is only about 36 minutes. However, that is much quicker than 6-8 hours in the slow cooker or several hours on the stove/in the oven. Plus, the meat is so incredibly tender.
2 lbs. beef stew meat
1-2 Tbsp. olive oil
salt and pepper to season meat
2 Tbsp. flour
3 Tbsp. Worcestershire sauce
1-2 cloves garlic, chopped
2-1/2 C. no-sodium beef broth
1 lg. onion chopped into one-inch pieces (yields about 2 C. chopped onions)
2 stalks celery, chopped into one-inch pieces
(yields about 1 C. chopped celery)
1 lb. bag baby carrots
2 lbs potatoes, red, white or russets, cleaned, cut into 1-1/2 inch cubes
Sliced mushrooms
1 14-oz. can chopped tomatoes or 2 C. chopped tomatoes with juice
1 Tbsp. Knorr beef seasoning or 2 beef bouillon cubes (preferably with no MSG included)
1 tsp. pepper
2 Tbsp. dried parsley
1 tsp. dried thyme
1 tsp. oregano
1 Tbsp. plus 1 tsp. cornstarch (optional)
Turn the Instant Pot to the saute setting.
Pour olive oil into the pot. Place the meat into the pot, season generously with salt and pepper (this is in addition to the seasonings added with the vegetables). Add flour to the meat and saute on high until the meat is browned a bit. This takes about 2-3 minutes. Toss meat around so the flour is not visible and the meat browns.
Add Worcestershire sauce, garlic, and broth. Turn the pot to the manual setting and use the up arrow until the display shows 20 minutes. Place the lid in the locked position with the seal in place and the vent to the closed position. Start the pot.
While the meat is cooking, chop the veggies. You should have about 10 cups total of any combination of vegetables listed in the recipe.
When the timer goes off and the meat is finished cooking, let the pressure naturally release for about 10-15 minutes. Release any remaining pressure using the pressure release valve.
Add the vegetables to the Instant Pot, along with the canned or fresh tomatoes, beef flavoring, pepper and dried herbs. No need to mix yet.
The pot will be VERY full. Set the lid on the Instant Pot and using the "steam" setting, set the steam for 6 minutes (it will take about 10-15 minutes before the vegetables will start steaming). Lock the lid in position and turn the pot on.
After the vegetables have steamed, manually release the pressure and give the stew a mix. If it is not as thick as you'd like, remove some of the liquid from the pot (about 1 cup) and add the tablespoon of cornstarch to the liquid and whisk. Add back to the pot and stir gently. Leave the pot on the warm mode and it will come to a boil, stir until thickened, then turn off pot to serve.
Notes:
If the meat is frozen or you don't have time to brown the meat, add the meat to the pot and omit the browning step. Do not add the flour. Simply add the meat and follow directions for adding rest of ingredients Worcestershire, garlic, salt, pepper and broth and cook.
I omitted most of the salt from this recipe. There is so much salt in the bouillon, that I do not think more salt needs to be added (or at least can be added by the diner).
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
Cabbage Stew
From Taste of Home. Very easy to make.
1 lb. ground beef or turkey
1/2 C. chopped onion
2 cans (16 oz. each) low-sodium kidney beans, rinsed and drained
1 can (14-1/2 oz.) low-sodium beef broth
1 can (16 oz.) crushed tomatoes
4 C. chopped cabbage
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
salt and pepper to taste
In a large saucepan, cook beef (or turkey) and onion until meat is browned and onion is tender; drain.
In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to saucepan with remaining beans and broth, tomatoes, cabbage, and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender.
Notes: I often substitute dried onion flakes for chopped onion. I also used packaged sliced cabbage (typically used in coleslaw) rather than cutting up a head of cabbage. Next time I make this I may experiment with the seasonings. The stew was very good, but the seasonings make it taste a little too much like spaghetti.
1 lb. ground beef or turkey
1/2 C. chopped onion
2 cans (16 oz. each) low-sodium kidney beans, rinsed and drained
1 can (14-1/2 oz.) low-sodium beef broth
1 can (16 oz.) crushed tomatoes
4 C. chopped cabbage
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
salt and pepper to taste
In a large saucepan, cook beef (or turkey) and onion until meat is browned and onion is tender; drain.
In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to saucepan with remaining beans and broth, tomatoes, cabbage, and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender.
Notes: I often substitute dried onion flakes for chopped onion. I also used packaged sliced cabbage (typically used in coleslaw) rather than cutting up a head of cabbage. Next time I make this I may experiment with the seasonings. The stew was very good, but the seasonings make it taste a little too much like spaghetti.
Hearty Vegetable Soup
From the October 2007 issue of Good Housekeeping.
1/2 lb. carrots, sliced
2 C. onions, chopped (from about 1-1/2 medium onions)
2 lg. stalks celery, sliced
1 lg. clove garlic, crushed with press
1 28-oz. can whole tomatoes in juice
3 C. sliced green cabbage (from about 1/4 small head cabbage)
6 oz. green beans, trimmed and each cut into thirds
3 C. chicken or vegetable broth
3 C. water
1 tsp. salt
1/4 tsp. ground black pepper
12 oz. zucchini, sliced into half-moons (from about 1-1/2 medium zucchini)
1 6-oz. bag baby spinach leaves
1. Coat 6-quart stockpot (or 1 large saucepan) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Yields 14 cups. Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g unsaturated0, 4 g fiber, 0 mg cholesterol, 410 mg sodium.
Notes: I used the pre-packaged cabbage for coleslaw instead of buying a head of cabbage. Frozen vegetables can be substituted for fresh vegetables. Freeze the portion of the soup you don't want to use. This is a basic soup. I haven't tried them, but variations can be found on the Good Housekeeping website.
1/2 lb. carrots, sliced
2 C. onions, chopped (from about 1-1/2 medium onions)
2 lg. stalks celery, sliced
1 lg. clove garlic, crushed with press
1 28-oz. can whole tomatoes in juice
3 C. sliced green cabbage (from about 1/4 small head cabbage)
6 oz. green beans, trimmed and each cut into thirds
3 C. chicken or vegetable broth
3 C. water
1 tsp. salt
1/4 tsp. ground black pepper
12 oz. zucchini, sliced into half-moons (from about 1-1/2 medium zucchini)
1 6-oz. bag baby spinach leaves
1. Coat 6-quart stockpot (or 1 large saucepan) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Yields 14 cups. Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g unsaturated0, 4 g fiber, 0 mg cholesterol, 410 mg sodium.
Notes: I used the pre-packaged cabbage for coleslaw instead of buying a head of cabbage. Frozen vegetables can be substituted for fresh vegetables. Freeze the portion of the soup you don't want to use. This is a basic soup. I haven't tried them, but variations can be found on the Good Housekeeping website.
Lasagna Soup
Very slightly adapted from Our Best Bites.
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 C. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes, optional
2 Tbsp. tomato paste
28-oz. can diced tomatoes, preferably fire roasted
2 bay leaves
6 C. chicken broth
8 oz. cooked pasta, such as fusilli (corkscrew), mafalda (ribbon), or farfalle (bow-tie)
1/2 C. chopped fresh basil OR 1 heaping Tbsp. dried basil
salt and freshly ground pepper to taste
shredded mozzarella cheese, optional
8 oz. cottage cheese
1/2 C. shredded Parmesan cheese
1/4 tsp. salt
dash black pepper
Heat olive oil in a large pot over medium heat. Add sausage. Use spatula to break sausage up into bite-sized pieces and cook until browned and cooked through. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. If using dried basil, add it at this point. Cook for about one minute, until fragrant. Add tomato paste and stir well to incorporate.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring soup to a boil and then reduce heat and simmer for 30 minutes. Season to taste with salt and freshly ground pepper. If using fresh basil, stir into soup right before serving.
In a small bowl, combine the cottage cheese, Parmesan cheese, salt, and pepper.
To serve, place a generous dollop of the cottage cheese mixture in each soup bowl. Add spoonful of cooked pasta, and then ladle the hot soup over the pasta. Let soup sit for a minute to melt the cheese on the bottom of the bowl. If desired, sprinkle mozzarella cheese on top.
Notes: As suggested in the recipe, I use sweet turkey sausage. Take the sausage out of the casing before cooking. I use a knife to cut the casing down the middle and then just drop the sausage into the pan. The original recipe called for 8 oz. ricotta cheese instead of 8 oz. cottage cheese. I don't like the taste of ricotta cheese, so I substituted the cottage cheese (I think it's less expensive, too!). The first time I made this soup I used farfalle pasta. Farfalle pasta doesn't really hold the soup, so I tried penne pasta the next time. The penne was hard to eat with a spoon. Next time I make this soup I will probably try shells.
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 C. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes, optional
2 Tbsp. tomato paste
28-oz. can diced tomatoes, preferably fire roasted
2 bay leaves
6 C. chicken broth
8 oz. cooked pasta, such as fusilli (corkscrew), mafalda (ribbon), or farfalle (bow-tie)
1/2 C. chopped fresh basil OR 1 heaping Tbsp. dried basil
salt and freshly ground pepper to taste
shredded mozzarella cheese, optional
8 oz. cottage cheese
1/2 C. shredded Parmesan cheese
1/4 tsp. salt
dash black pepper
Heat olive oil in a large pot over medium heat. Add sausage. Use spatula to break sausage up into bite-sized pieces and cook until browned and cooked through. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. If using dried basil, add it at this point. Cook for about one minute, until fragrant. Add tomato paste and stir well to incorporate.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring soup to a boil and then reduce heat and simmer for 30 minutes. Season to taste with salt and freshly ground pepper. If using fresh basil, stir into soup right before serving.
In a small bowl, combine the cottage cheese, Parmesan cheese, salt, and pepper.
To serve, place a generous dollop of the cottage cheese mixture in each soup bowl. Add spoonful of cooked pasta, and then ladle the hot soup over the pasta. Let soup sit for a minute to melt the cheese on the bottom of the bowl. If desired, sprinkle mozzarella cheese on top.
Notes: As suggested in the recipe, I use sweet turkey sausage. Take the sausage out of the casing before cooking. I use a knife to cut the casing down the middle and then just drop the sausage into the pan. The original recipe called for 8 oz. ricotta cheese instead of 8 oz. cottage cheese. I don't like the taste of ricotta cheese, so I substituted the cottage cheese (I think it's less expensive, too!). The first time I made this soup I used farfalle pasta. Farfalle pasta doesn't really hold the soup, so I tried penne pasta the next time. The penne was hard to eat with a spoon. Next time I make this soup I will probably try shells.
Cheesy Chicken Chowder
I was looking for a good chicken noodle soup recipe. I came across this creamy one from The Girl Who Ate Everything. I liked the soup very much, but it didn't seem like a traditional chicken noodle soup because it does not end up with the clear broth I am used to. Since the soup is thick and creamy and has potatoes, I have renamed this to Cheesy Chicken Chowder. The measurements listed here are halved from the original recipe. Even with the half measurements, this recipe still makes a lot of soup!
3 carrots, peeled and diced
3 potatoes, peeled and diced
1/2 onion, diced
2 celery stalks, diced
6 C. water
6 chicken bouillon cubes
1/2-1 C. shredded chicken
1 stick butter
1/2 C. flour
4 oz. Cheez Whiz
1 C. egg noodles, cooked
Over medium heat in large pan, bring water and bouillon to boil. Add vegetables and partially cook them. In separate pan, melt butter over medium heat. Add flour to melted butter and cook for one minute until mixture is bubbly. When butter/flour mixture is smooth, add to vegetables. Turn heat to medium-low. Add Cheez Whiz and chicken. Simmer 30 minutes, or until vegetables are cooked. Add egg noodles and serve.
Notes: I used Yukon gold potatoes. I used shredded chicken from three boneless, skinless chicken breasts (not sure how many cups of chicken that is). I had a 15-oz. jar of Cheez Whiz and meant to only use 4 oz. in the soup but miscalculated and used 8 oz. The soup still tasted fine, so adjust the amount of Cheez Whiz as desired. I also used 2 C. egg noodles. The soup was very thick when it was done so I added about 1 C. hot water to the soup at the end to make it less thick and to also cut down on the saltiness (the soup is very salty from the bouillon and Cheez Whiz). Add more or less water as needed until the soup is the desired consistency. I also seasoned the soup with pepper. The recipe didn't specify the size of the bouillon cubes, but they are the small cubes. I picked up a box of Knorr chicken bouillon which contains extra-large cubes. Luckily I noticed before I added all six cubes to the soup. Since the cubes were extra-large cubes, I only used three. When I make the soup again, I will probably only use five regular-sized bouillon cubes or two extra-large cubes to minimize the sodium content.
3 carrots, peeled and diced
3 potatoes, peeled and diced
1/2 onion, diced
2 celery stalks, diced
6 C. water
6 chicken bouillon cubes
1/2-1 C. shredded chicken
1 stick butter
1/2 C. flour
4 oz. Cheez Whiz
1 C. egg noodles, cooked
Over medium heat in large pan, bring water and bouillon to boil. Add vegetables and partially cook them. In separate pan, melt butter over medium heat. Add flour to melted butter and cook for one minute until mixture is bubbly. When butter/flour mixture is smooth, add to vegetables. Turn heat to medium-low. Add Cheez Whiz and chicken. Simmer 30 minutes, or until vegetables are cooked. Add egg noodles and serve.
Notes: I used Yukon gold potatoes. I used shredded chicken from three boneless, skinless chicken breasts (not sure how many cups of chicken that is). I had a 15-oz. jar of Cheez Whiz and meant to only use 4 oz. in the soup but miscalculated and used 8 oz. The soup still tasted fine, so adjust the amount of Cheez Whiz as desired. I also used 2 C. egg noodles. The soup was very thick when it was done so I added about 1 C. hot water to the soup at the end to make it less thick and to also cut down on the saltiness (the soup is very salty from the bouillon and Cheez Whiz). Add more or less water as needed until the soup is the desired consistency. I also seasoned the soup with pepper. The recipe didn't specify the size of the bouillon cubes, but they are the small cubes. I picked up a box of Knorr chicken bouillon which contains extra-large cubes. Luckily I noticed before I added all six cubes to the soup. Since the cubes were extra-large cubes, I only used three. When I make the soup again, I will probably only use five regular-sized bouillon cubes or two extra-large cubes to minimize the sodium content.
Chicken Noodle Soup
Slightly adapted from Cooking Classy.
2 boneless, skinless chicken breast halves
2 qt. (64 oz.) low-sodium chicken broth, divided
2 Tbsp. extra virgin olive oil
1 C. carrots, diced (about 3 medium carrots)
1 C. celery, diced (about 3 stalks celery)
1/2 C. yellow onion, diced (about 1/2 medium onion)
2 cloves garlic, minced
2 tsp. parsley flakes
1/2 tsp. dried thyme leaves
1/4 tsp. ground nutmeg
1-1/2 Tbsp. freshly squeezed lemon juice (juice from about one lemon)
2 C. rotini noodles
Salt and pepper
Finely grated parmesan or Romano cheese, optional
Place chicken and 2 cups chicken broth in a slow cooker and cook on low heat for 4 hours. Remove chicken from slow cooker; set aside. Strain broth from slow cooker through a fine strainer into bowl; set aside. Heat olive oil in a large pot over medium heat. Add carrots, celery, onion, and garlic. Saute 3-4 minutes until vegetables are slightly tender. Add remaining broth and reserved chicken broth that was set aside. Stir in parsley, thyme, nutmeg, and lemon juice. Bring soup to a boil over medium-high heat. Once soup reaches a boil, reduce heat slightly and stir in rotini noodles. Cook until noodles reach desired tenderness, about 10-12 minutes. Meanwhile, shred chicken then add to soup once noodles are cooked through. Season soup with salt and pepper to taste. Serve warm with cheese.
Notes: The original recipe called for fresh parsley; I substituted parsley flakes. The original recipe also called for 1/2 tsp. ground nutmeg. The nutmeg scared me, so I used half that amount. I might be adventurous next time and try the full amount. Next time I make this recipe I will probably cook the noodles separately. By the time the noodles were done cooking the vegetables weren't quite soft enough but I was worried to cook the noodles any longer for fear they would become too mushy. Even though it requires an extra pan, I recommend cooking the noodles separately and then adding the noodles to the soup once the vegetables reach the desired texture.
2 boneless, skinless chicken breast halves
2 qt. (64 oz.) low-sodium chicken broth, divided
2 Tbsp. extra virgin olive oil
1 C. carrots, diced (about 3 medium carrots)
1 C. celery, diced (about 3 stalks celery)
1/2 C. yellow onion, diced (about 1/2 medium onion)
2 cloves garlic, minced
2 tsp. parsley flakes
1/2 tsp. dried thyme leaves
1/4 tsp. ground nutmeg
1-1/2 Tbsp. freshly squeezed lemon juice (juice from about one lemon)
2 C. rotini noodles
Salt and pepper
Finely grated parmesan or Romano cheese, optional
Place chicken and 2 cups chicken broth in a slow cooker and cook on low heat for 4 hours. Remove chicken from slow cooker; set aside. Strain broth from slow cooker through a fine strainer into bowl; set aside. Heat olive oil in a large pot over medium heat. Add carrots, celery, onion, and garlic. Saute 3-4 minutes until vegetables are slightly tender. Add remaining broth and reserved chicken broth that was set aside. Stir in parsley, thyme, nutmeg, and lemon juice. Bring soup to a boil over medium-high heat. Once soup reaches a boil, reduce heat slightly and stir in rotini noodles. Cook until noodles reach desired tenderness, about 10-12 minutes. Meanwhile, shred chicken then add to soup once noodles are cooked through. Season soup with salt and pepper to taste. Serve warm with cheese.
Notes: The original recipe called for fresh parsley; I substituted parsley flakes. The original recipe also called for 1/2 tsp. ground nutmeg. The nutmeg scared me, so I used half that amount. I might be adventurous next time and try the full amount. Next time I make this recipe I will probably cook the noodles separately. By the time the noodles were done cooking the vegetables weren't quite soft enough but I was worried to cook the noodles any longer for fear they would become too mushy. Even though it requires an extra pan, I recommend cooking the noodles separately and then adding the noodles to the soup once the vegetables reach the desired texture.
White Chicken Chili
From The Recipe Club. Perfect for a cool day!
16 oz. box low-sodium chicken broth
2 frozen boneless, skinless chicken breasts
1/2 white or yellow onion, chopped
2 4-oz. cans mild diced green chiles, undrained
2 cans (14-16 oz.) great Northern beans, undrained
1 tsp. cumin
1 tsp. oregano
1/2 tsp. cayenne pepper
Place ingredients in slow cooker and cook on high 3-5 hours. About 30 minutes before serving, shred chicken and return to slow cooker.
Right before serving, add:
1 C. sour cream
4 oz. cream cheese
Top with shredded pepper jack cheese, avocado, Fritos, extra sour cream, sliced jalapeno peppers, cilantro, pico de gallo, etc.
Note: The original recipe called for three chicken breasts, but I thought it was too "chicken-y." If you prefer lots of chicken, use three chicken breasts instead of two. I used light sour cream and light cream cheese. I have also omitted the onions with no discernable difference in flavor.
16 oz. box low-sodium chicken broth
2 frozen boneless, skinless chicken breasts
1/2 white or yellow onion, chopped
2 4-oz. cans mild diced green chiles, undrained
2 cans (14-16 oz.) great Northern beans, undrained
1 tsp. cumin
1 tsp. oregano
1/2 tsp. cayenne pepper
Place ingredients in slow cooker and cook on high 3-5 hours. About 30 minutes before serving, shred chicken and return to slow cooker.
Right before serving, add:
1 C. sour cream
4 oz. cream cheese
Top with shredded pepper jack cheese, avocado, Fritos, extra sour cream, sliced jalapeno peppers, cilantro, pico de gallo, etc.
Note: The original recipe called for three chicken breasts, but I thought it was too "chicken-y." If you prefer lots of chicken, use three chicken breasts instead of two. I used light sour cream and light cream cheese. I have also omitted the onions with no discernable difference in flavor.
Corn Chowder
I adapted this recipe from a clam chowder recipe.
1 small onion, finely chopped
4-5 large baking potatoes, diced
1 can whole kernel corn, undrained
3/4 C. butter (no substitutions)
3/4 C. flour
1 quart half & half (regular or fat-free)
Place onion and potatoes into large pot. Drain water from corn over onions and potatoes. Add enough tap water to barely cover onions and potatoes and simmer over medium heat until potatoes are tender (about 20 minutes). Meanwhile, melt butter in 2-quart saucepan. Add flour and cook for 1-2 minutes, stirring constantly. Stir in half & half and cook until mixture is smooth and thick, stirring constantly with a wire whisk. Add thickened half & half to pot with potatoes and onion. Add canned corn and stir thoroughly. Season with salt and pepper to taste.
Note: To save time, I usually do not peel the potatoes for this soup.
Variation: Omit the canned corn for cream of potato soup. Top with bacon, cheese, and/or sliced green onions.
1 small onion, finely chopped
4-5 large baking potatoes, diced
1 can whole kernel corn, undrained
3/4 C. butter (no substitutions)
3/4 C. flour
1 quart half & half (regular or fat-free)
Place onion and potatoes into large pot. Drain water from corn over onions and potatoes. Add enough tap water to barely cover onions and potatoes and simmer over medium heat until potatoes are tender (about 20 minutes). Meanwhile, melt butter in 2-quart saucepan. Add flour and cook for 1-2 minutes, stirring constantly. Stir in half & half and cook until mixture is smooth and thick, stirring constantly with a wire whisk. Add thickened half & half to pot with potatoes and onion. Add canned corn and stir thoroughly. Season with salt and pepper to taste.
Note: To save time, I usually do not peel the potatoes for this soup.
Variation: Omit the canned corn for cream of potato soup. Top with bacon, cheese, and/or sliced green onions.
Broccoli Cheese Soup
Another recipe from my friend Susan.
1 package Lipton Noodle Soup Mix (with chicken broth)
3 C. milk
1 10-oz. package frozen broccoli
1 8-oz. package Velveeta cheese, cubed
grated cheddar cheese, optional
In large pan, combine soup mix with milk. Cook for a few minutes, stirring often. Add broccoli. Cook until broccoli is tender, stirring constantly. Add Velveeta cheese and stir until melted. Ladle soup into bowls. Top with cheddar cheese if desired.
Notes: Be sure to stir the soup often or the milk will scorch the bottom of the pan.
1 package Lipton Noodle Soup Mix (with chicken broth)
3 C. milk
1 10-oz. package frozen broccoli
1 8-oz. package Velveeta cheese, cubed
grated cheddar cheese, optional
In large pan, combine soup mix with milk. Cook for a few minutes, stirring often. Add broccoli. Cook until broccoli is tender, stirring constantly. Add Velveeta cheese and stir until melted. Ladle soup into bowls. Top with cheddar cheese if desired.
Notes: Be sure to stir the soup often or the milk will scorch the bottom of the pan.
Bacon, Cheese & Potato Chowder
I love Kraft's free quarterly cooking magazine. Soup is one of my favorite things to eat so this recipe jumped out at me. It is probably the easiest soup I have ever made.
3 C. fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 C. frozen Southern-style hash browns
1 C. Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 slices Oscar Mayer Bacon, crisply cooked, drained and crumbled
1/4 C. thinly sliced green onions
Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently. Ladle soup into bowls. Top evenly with cheese, bacon, and onions. Makes 6 one-cup servings.
Notes: I do not like cooking bacon so I use the real bacon bits. I prefer the fattening cheddar cheese, too.
3 C. fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 C. frozen Southern-style hash browns
1 C. Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 slices Oscar Mayer Bacon, crisply cooked, drained and crumbled
1/4 C. thinly sliced green onions
Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently. Ladle soup into bowls. Top evenly with cheese, bacon, and onions. Makes 6 one-cup servings.
Notes: I do not like cooking bacon so I use the real bacon bits. I prefer the fattening cheddar cheese, too.