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Catherine's Spicy Chicken Soup
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. ... [... more]
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Frogmore Stew
Bring water and Old Bay Seasoning to boil in a large stockpot. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 ... [... more]
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Venison Italian Soup
Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes. Stir in beans, carrots, and zucchini. Simmer soup for 90 ... [... more]
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Doing the Fat Math
Nutrition labels list total fat content, but that number may not tell you everything Most labels don't tell you this number. To figure it out, divide the fat calories per serving by the total calories per serving and multiply by 100. So a food ... [... more]
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Jenny's Jambalaya
Select a medium-high setting for an electric skillet; heat oil in hot skillet. Cook onion in oil until soft. Stir in tomatoes, chicken, and sausage. Season with garlic powder, hot sauce, salt, and pepper. Stir in rice, pour in broth, and add ... [... more]
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Split Pea and Ham Soup I
In a medium pot, saute onions in oil or bacon grease. Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and season with salt and pepper. Cover, and cook until there are no peas left, just a green ... [... more]
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Chicken Soup
Put cooked chicken meat and water in a large pot and bring to a boil. Add the carrots, zucchini and garlic and simmer all together for 5 to 10 minutes. Add the chicken broth and simmer for an additional 5 minutes. Serve. Sep. 4, 2005 This was a ... [... more]
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Seafood Chowder
Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. ... [... more]
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Big Ed's Cajun Shrimp Soup
Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. ... [... more]
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French Market Soup in a Jar
In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 (1 pint) lidded ... [... more]
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Healthy Soups
Here are a few tricks for upping the flavor of your soups while lowering their fat content: If your recipe calls for pre-cooked vegetables--such as onions, celery, or carrots--use a very small quantity of oil or cooking spray. If the vegetables ... [... more]
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Melissa Newman's Minestrone
Simmer the beans, onion, celery, carrot, cabbage, and peas in 3 cups of water(or more if needed) with the bouillon cubes until the vegetables are tender, about 12 or 15 minutes. Add the pasta sauce and simmer gently 5 minutes more. Serve ... [... more]
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