September 2, 2009

Wednesday's Chow - Sunday Night Vegetable Soup


Today kicks off the first day of my month-long Recipe Extravaganza Contest. All you have to do to be eligible to win the weekly prize is post a recipe. This week, it needs to be an appetizer, soup, or salad. Post between today and next Tuesday. I'll draw the winner on Wednesday, Sept. 9th. Check out all the details on the Recipe Extravaganza and Contest post. This week's prize is a “Smart Women Read Romance” T-shirt and 2-oz bottle of Bath and Body Works “P.S. I Love You” lotion. Can I tell you how good this stuff smells?

Since autumn is just around the corner for some of you....really, here in Houston, we have about 3 more months of summer to get through. Honestly, we still have leaves on the trees at Christmas! I miss West Virginia and Colorado sometimes. Anyway, here's a cozy, easy Vegetable Soup recipe. It's even easier than the Italian Vegetable Soup I make quite often. You don't have to chop the vegetables with this new recipe.

Sunday Night Vegetable Soup

1 pound ground meat
1 medium onion, chopped
1 6-oz can tomato paste
1 cup water
2 16-oz packages frozen mixed vegetables
1 ½ teaspoons red hot sauce (I make this optional)
2 beef bouillon cubes
1 11-oz can zesty tomato soup

Brown meat and onions in heavy dutch oven. Pour off fat. Add the rest of the ingredients and simmer for 30-60 minutes.

Serves 6
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13 comments:

Ginger Simpson said...

Easy Smeazy Summer Salad

1 small package/box spaghetti
1 large Cucumber
1 medium/large Vidalia Onion
1 Large bottle Italian Dressing

Cook and drain the spaghetti and set aside. Peel and cut the large cuke into pieces. The end result is better if you cut out the seeds, but it's your choice. I cut the cuke in half, remove the seeds then cut down the middle again to make bite-sized curves. *lol* Cut the onion into small pieces and place in fairly large bowl.

Add the drained noodles to the vegetables and stir in the large bottle of Italian dressing. You can add more dressing to suit your taste, even mix or blend two. Chill and serve. It makes a great side dish for a BBQ and people gobble it up. Yum!

Ginger Simpson said...

oops...mizging@gmail.com

Marie-Nicole Ryan said...

Marie-Nicole's Vegetable Soup

½ pound of lean ground beef (93% fat-free)
½ to 1 onion, chopped
1 Tsp of chopped garlic
Baby carrots (best to cook them about 20 minutes before adding to soup)
½ Green pepper, chopped
3 medium potatoes, chopped
½ cup Frozen corn
1 can green beans, drained and rinsed (to get rid of the salt)
Any other vegetables you might want.
Beef stock to thin if it’s too thick.
Spices:
Worchestershire sauce—season to taste—I like a lot
1 tsp. dried oregano
¼ tsp dried basil
Sprinkle of ground thyme
2 bay leaves (remove after cooking)
While browning meat, throw in onions, garlic and pepper. Then pour off what little fat there is.
Add the rest of the ingredients. I like to rub the oregano and basil in my palms as I dump it in.
Cook in dutch oven or large soup pan for about an hour. Stir frequently and taste (of course!)
Serve with whole wheat rolls or crusty French bread. Mmmm.

Chris Redding said...

Bread and cheese soup.
This looks elegant to your guests, but is so simple.

Bread, preferably a baguette, sliced and toasted lightly.

Cheese, your choice, but make it something that melts well. My personal favorite is Gruyere. Fontina would work. This should be grated.

Chicken broth. We make our own, but if you buy it, get the low sodium kind. For vegetarians, get vegetable broth.

Heat the broth to boil. Put a slice of bread in each person's bowl. Put the cheese on top of the bread. Pour the heated broth on top filling the bowl as much as you want. The cheese will melt, the bread will get soft. It will all be yummy.

chrisreddingauthor@yahoo.com

Anna Kathryn Lanier said...

Great looking recipes everyone. Thanks for sharing.

unwriter said...

My other half loved the recipe and she's a professional cook.

Brenda said...

I don't have a great recipe to share! I don't cook a lot.

If you cut up onions and mushrooms and let them cook slowly in a frying pan with butter, cooking wine or sherry, and garlic, you will know when they are done cause you'll think you could eat the air!
Put over your steak, burgers, etc.

DanceAlert At Aol Dot Com

Debra St. John said...

Cheesey Dip

8 oz shredded cheddar
1 egg
1 cup mayo
1/2 tsp pepper

Mix mayo, pepper, and egg. Stir in cheese. Heat at 325 fo 1/2 hour. Serve with crackers.

debrastjohn08@yahoo.com

Lexie said...

'Green' Rolls Appetizer

1 box lasagna noodles
1 package chopped spinach
8 oz. whole milk ricotta
8 oz. crumbled feta
2 eggs
1 red bell peppers
1 jar favorite pasta sauce
olive oil
salt
black pepper

1) Cook lasagna noodles as directed on packaging. Be careful to keep them in one piece. When draining run cold water over them to help keep them from sticking. Lay out on paper towels to dry a little without sticking together.

2) Prepare chopped spinach as directed. Its important to get out as much of the moisture from the spinach as possible so make sure to press the spinach against the sides of a collander or mesh holder before patting dry. Set aside in a small bowl to cool a little when done.

3) Wash and slice the red bell pepper into four segments, carefully cutting out all the pulp and seeds. lay out flat on a broiler pan and sprinkle with a little bit of olive oil and salt. Place under broiler for a minute or two, or until they are to your liking (we prefer to broiler them a little longer as we like slightly charred roasted pepper). flip over and repeat. Once done slice into thin strips. Set aside.

4) Combine the feta, eggs and ricotta cheese in medium sized bowl. Salt isn't necessary (feta has a lot already), but add a little bit of black pepper to taste. Once done mixing, add spinach. As my family doesn't like a lot of spinach I only end up adding about three pinches of spinach just to give some color to the mixture.

5) Take out a casserole dish or some sort of pan (I use my glass rentangle cake pans). Spray the pan with PAM or like substitute to avoid sticking.

6) Take out a plate you can work with and place a lasagna noodle on it. Spread the feta/ricotta/egg/spinach mixture in a thin sheet on each individual noodle. Take some of the sliced pepper and put it so that its parallel to the short side of the noodle. Put as much or as little as you like. Roll the noodles up like a sleeping bag and then lay on flat on the seamed side about half an inch apart. Its okay if the peppers stick out a little bit. Repeat until all noodles are thusly done. Sprinkle with oil (optional).

7) Bake at 350F for 10-15 minutes. Check frequently to ensure the noodles do not dry out and the insides do not ooze out a great deal (some oozing will occur). If either begins to happen take the dish out of the oven and put it somewhere to cool.

8) In your serving dish spread the sauce out as thickly as you like. Cut the spinach rolls into two or three pieces, put a toothpick slantways into them and prop up in the serving dish over the sauce. Leftover pepper slices can be mixed with balsalmic vinegarette and fresh mozzerella as another appetizer.

--its a little messy at first, but once you get the hang of making the feta mixture it becomes less messy. I know my biggest problem when I first began making them was that I would either add too much filling or not enough. If you add just the right amount (which is hard to explain) it should dry out just enough to hold the roll together.

The biggest difference between my recipe and my grandmother's is that she likes to have chopped fresh garlic and chopped onions, both of which I hate with a passion.--

Lexie.Cenni(@)gmail.com

jennifer57 said...

chevybelair1 @ juno . com

Mix in food processor or stand mixer until it forms a ball:
Ingredients:
•2 cups all purpose flour
•1/2 teaspoon salt
•1 egg
•5 Tablespoons real butter
•1/2 cups milk
Preparation:
Roll out to about 1/8 inch on cutting board and cut with pizza cutter into diamonds. Drop into your chicken broth and cook about 10 minutes while you remove the chicken from the bones. Pop the chicken back in the pot and serve.

ddurance said...

Party Pinwheels

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 green onions, minced
4 (12 inch) flour tortillas
1/2 cup red bell pepper, diced
1/2 cup diced celery
1 (2 ounce) can sliced black olives
1/2 cup shredded Cheddar cheese

DIRECTIONS
In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Deidre
deidre_durance at hotmail dot com

robynl said...

this soup is so yummy and even better when served with homemade buns/rolls buttered.

COUNTRY CHICKEN CHOWDER
1 medium onion, chopped (1/2 cup)
2 tablespoons margarine
2 cans Chicken Noodle Soup
1 can water
1 can Cream Corn
2/3 cup Evaporated Milk(small can)
Pepper

Saute the onion in the margarine in a pot or soup kettle. Add the Chicken Noodle soup, water, Cream Corn and pepper. Start heating the mixture and before it gets hot add the Evaporated Milk and give it a stir. Continue heating till almost at boiling point over medium heat. Enjoy.

SiNn said...

cucumber salad

4 to 6 fresh cucumbers depending on how large ur family or less



3 or 4 cups of milk


Add salt to taste

3 teaspoon fulls of vinagar
2 table spoons of sugar

garnish with green peppers and onions chill till cold and serve








Easy Nachos


1 lb of velveta cheese

2 cans of rotel tomatoes
2 packages of taco seasoning
2 lbs of ground beef


brown the ground beef and add the taco seasoning like you would to make tacos

cut the cheese in to chunks and open the rotel and pour in to a bowl with the chunked cheese microwave till all is melted
stir
mix the rotel and the cheese together

serve with your favorite garnishes



mortalsinn@yahoo.com