REC: Super Soup

I had bought a free-range chicken last weekend and roasted it. There is such
a huge difference in taste, it's the only type I buy any longer.

Anyway, I had the carcass and some meat left. This week it finally started
feeling like winter around here (no more 90 degree days, thank God!), and I
love soup when it's cold.

I placed the carcass into my stock pot, covered it with water, added a
little dry sherry, black pepper, sage, tarragon, a little salt and the
following veggies. Chunks of sweet potato, red bell pepper, onion, lots of
garlic, broccoli, cabbage, spinach. I also added chunks of bake tofu.

It is some of the tastiest and most nutritious soup I've made; perfect for
fighting off those nasty winter colds. I love soups, don't you? : )

Martha

Martha I always try to buy free range chicken - I couldn't agree with
you more about the taste. It's a lot kinder to the chickens too.
I like the sound of this recipe, maybe I'll try it.
janice

On Thu, 06 Nov 2003 04:29:30 GMT, "MH"
wrote:

I had bought a free-range chicken last weekend and roasted it. There is such
a huge difference in taste, it's the only type I buy any longer.

Anyway, I had the carcass and some meat left. This week it finally started
feeling like winter around here (no more 90 degree days, thank God!), and I
love soup when it's cold.

I placed the carcass into my stock pot, covered it with water, added a
little dry sherry, black pepper, sage, tarragon, a little salt and the
following veggies. Chunks of sweet potato, red bell pepper, onion, lots of
garlic, broccoli, cabbage, spinach. I also added chunks of bake tofu.

It is some of the tastiest and most nutritious soup I've made; perfect for
fighting off those nasty winter colds. I love soups, don't you? : )

Martha

"janice" wrote in message
...
Martha I always try to buy free range chicken - I couldn't agree with
you more about the taste. It's a lot kinder to the chickens too.
I like the sound of this recipe, maybe I'll try it.
janice

It does make a difference, doesn't it? With this type of soup, it's fun to
just throw together what you have. I replaced the usual noodles or white
rice with the sweet potato and it tasted awesome.

It still amazes me how powerful nutrition-wise some foods are. I'm reading
through a nutrition encyclopedia I have, and the same veggies and certain
other foods keep popping up with every vitamin. Food is fuel for us, nothing
more or less, really. It's just a major bonus when it tastes great.

Martha

I am going to try your soup, too. We are a big soup family and I love
making soup in the winter. Not to mention, after the intial prep, it is an
easy dinner. One of my favorites is a garlic soup that has 40 gloves of
garlic, but so much other stuff (read: high fat) that I don't think it will
be in our bowls this winter. Another great soup is Rachel Ray's verson of
italian wedding soup from her second cookbook. Like all her meals, easy (a
requirement in my kitchen) and good. Elise.
"MH" wrote in message
...
I had bought a free-range chicken last weekend and roasted it. There is
such
a huge difference in taste, it's the only type I buy any longer.

Anyway, I had the carcass and some meat left. This week it finally started
feeling like winter around here (no more 90 degree days, thank God!), and
I
love soup when it's cold.

I placed the carcass into my stock pot, covered it with water, added a
little dry sherry, black pepper, sage, tarragon, a little salt and the
following veggies. Chunks of sweet potato, red bell pepper, onion, lots of
garlic, broccoli, cabbage, spinach. I also added chunks of bake tofu.

It is some of the tastiest and most nutritious soup I've made; perfect for
fighting off those nasty winter colds. I love soups, don't you? : )

Martha

I make a garlic soup that has just beef broth, whisky (I use wine as I don't
feel like buying a bottle of whiskey just to cook with) and roasted garlic.
It is not a satisfying meal kind of soup but a small serving at the
beginning of a meal is wonderful.

Also, I will frequently put tomatoes, garlic and onions in the crockpot and
roast all day. In the evenings, they go in the blender with some chicken
broth and wine and are pureed. Just before serving, I add a little ff sour
cream or yogurt to thicken. If you don't use the broth, it is also a
wonderful sauce for pasta.

My favorite soup lately involves sautéing an onion and then adding a pound
of Healthy Choice sausage and garlic. When the sausage starts to brown, I
add two cans of tomato soup and 6 cups of chicken broth. When that comes to
a boil, I add two pounds of fresh corn. When it re-boils, I add low fat
tortellini. You get the enjoyment of a pasta dinner without the calories
and you get some extra lean protein as well. Serve with freshly grated
parmesan cheese. When I am feeling especially domestic, I make bread bowls
by stretching dough over 8 oz inverted custard cups and baking. Serving
soup in them is wonderful. I make the bread with oatmeal and whole wheat
flour. It isn't spectacular eaten alone but tastes wonderful when it is
filled with a rich soup.

j
"Cox SMTP east" wrote in message
news:JCrqb.6339$iE.4510@okepread01...
I am going to try your soup, too. We are a big soup family and I love
making soup in the winter. Not to mention, after the intial prep, it is
an
easy dinner. One of my favorites is a garlic soup that has 40 gloves of
garlic, but so much other stuff (read: high fat) that I don't think it
will
be in our bowls this winter. Another great soup is Rachel Ray's verson of
italian wedding soup from her second cookbook. Like all her meals, easy
(a
requirement in my kitchen) and good. Elise.
"MH" wrote in message
...
I had bought a free-range chicken last weekend and roasted it. There is
such
a huge difference in taste, it's the only type I buy any longer.

Anyway, I had the carcass and some meat left. This week it finally
started
feeling like winter around here (no more 90 degree days, thank God!),
and
I
love soup when it's cold.

I placed the carcass into my stock pot, covered it with water, added a
little dry sherry, black pepper, sage, tarragon, a little salt and the
following veggies. Chunks of sweet potato, red bell pepper, onion, lots
of
garlic, broccoli, cabbage, spinach. I also added chunks of bake tofu.

It is some of the tastiest and most nutritious soup I've made; perfect
for
fighting off those nasty winter colds. I love soups, don't you? : )

Martha

This came in my healthy recipes newsletter today. It looks really good but
doesn't seem to have a lot of protein in it. I wonder if adding lentils
instead of corn would be good.

SANTA FE SWEET POTATO SOUP

Yield: 8 servings
Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=140

INGREDIENTS

- 2 dried New Mexico chili peppers
- 2 cups boiling water
- 1 tablespoon vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 finely chopped jalapeno pepper, optional
- 1 teaspoon salt, optional
- 1 teaspoon dried oregano leaves
- 4 cups peeled, cubed sweet potatoes, about 1/2 inch
- 6 cups vegetable or chicken broth
- 2 cups corn kernels, thawed if frozen
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 2 roasted red peppers, cut into thin strips
- Finely chopped cilantro

DIRECTIONS

In a heatproof bowl, soak chilies in boiling water for
30 minutes. Drain, discarding soaking liquid and stems.
Pat dry, chop finely and set aside.

In a skillet, heat oil over medium heat. Add onions
and cook, stirring, until softened. Add garlic, jalapeno
pepper and salt, if using, oregano, and reserved chilies
and cook, stirring, for 1 minute. Transfer mixture to
slow cooker stoneware. Add sweet potatoes and broth and
stir to combine.

Cover and cook on Low for 8 to 10 hours or on High for
4 to 6 hours, until sweet potatoes are tender. Strain
vegetables, reserving broth. In a blender or food
processor, puree vegetables with 1 cup reserved broth
until smooth. Return mixture, along with reserved broth,
to slow cooker stoneware. Or, using a hand-held blender,
puree the soup in stoneware. Add corn, lime zest and juice.
Cover and cook on High for 20 minutes, until corn is tender.

When ready to serve, ladle soup into individual bowls and
garnish with red pepper strips and cilantro.

Nutritional Information Per Serving (1/8 of recipe):
Calories: 175, Fat: 3 g, Carbohydrate: 31 g, Fiber: 4 g,
Protein: 7 g, Sodium: 439 mg, Cholesterol: 0 mg
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Fat

Want more recipes?
Visit our archive at http://diabeticgourmet.com/recipes

"Julianne" wrote in message
news:5Urqb.5603$j_4.2484@lakeread05...
I make a garlic soup that has just beef broth, whisky (I use wine as I
don't
feel like buying a bottle of whiskey just to cook with) and roasted
garlic.
It is not a satisfying meal kind of soup but a small serving at the
beginning of a meal is wonderful.

Plus a great cold fighter. Sounds wonderful too!

Also, I will frequently put tomatoes, garlic and onions in the crockpot
and
roast all day. In the evenings, they go in the blender with some chicken
broth and wine and are pureed. Just before serving, I add a little ff
sour
cream or yogurt to thicken. If you don't use the broth, it is also a
wonderful sauce for pasta.

Nice.

My favorite soup lately involves sautéing an onion and then adding a pound
of Healthy Choice sausage and garlic. When the sausage starts to brown, I
add two cans of tomato soup and 6 cups of chicken broth. When that comes
to
a boil, I add two pounds of fresh corn. When it re-boils, I add low fat
tortellini. You get the enjoyment of a pasta dinner without the calories
and you get some extra lean protein as well. Serve with freshly grated
parmesan cheese. When I am feeling especially domestic, I make bread
bowls
by stretching dough over 8 oz inverted custard cups and baking. Serving
soup in them is wonderful. I make the bread with oatmeal and whole wheat
flour. It isn't spectacular eaten alone but tastes wonderful when it is
filled with a rich soup.

Sounds great!

Martha

"MH" wrote in message
...

"Julianne" wrote in message
news:5Urqb.5603$j_4.2484@lakeread05...
I make a garlic soup that has just beef broth, whisky (I use wine as I
don't
feel like buying a bottle of whiskey just to cook with) and roasted
garlic.
It is not a satisfying meal kind of soup but a small serving at the
beginning of a meal is wonderful.

Plus a great cold fighter. Sounds wonderful too!

Also, I will frequently put tomatoes, garlic and onions in the crockpot
and
roast all day. In the evenings, they go in the blender with some
chicken
broth and wine and are pureed. Just before serving, I add a little ff
sour
cream or yogurt to thicken. If you don't use the broth, it is also a
wonderful sauce for pasta.

Nice.

My favorite soup lately involves sautéing an onion and then adding a
pound
of Healthy Choice sausage and garlic. When the sausage starts to brown,
I
add two cans of tomato soup and 6 cups of chicken broth. When that
comes
to
a boil, I add two pounds of fresh corn. When it re-boils, I add low fat
tortellini. You get the enjoyment of a pasta dinner without the
calories
and you get some extra lean protein as well. Serve with freshly grated
parmesan cheese. When I am feeling especially domestic, I make bread
bowls
by stretching dough over 8 oz inverted custard cups and baking. Serving
soup in them is wonderful. I make the bread with oatmeal and whole
wheat
flour. It isn't spectacular eaten alone but tastes wonderful when it is
filled with a rich soup.

Sounds great!

Martha


Yep, looking forward to our winter the highs are merely in the 50's and 60's
and a warm bowl of soup or stew sets the tone for the entire house.

j