Tag-Archive for » tomatoes «

Garden Patch Minestrone

01
Mar 2010
By

I’m going to have to make this soup. It sounds as good as effective weight loss pills. You make it in a Dutch oven or stockpot and use a box of Hamburger Helper.

2 tbsps EVOO (Extra Virgin Olive Oil)
2 medium carrots – sliced (about a cup)
2 medium stalks of celery – sliced (about a cup)
1 small onion – chopped (about 1/3 cup)
2 cloves of garlic – finely chopped
1 medium zucchini or yellow summer squash, cut into 1/4 inch pieces
1/4 cup chopped fresh basil leaves or 1 tsp dried basil leaves or Italian seasoning
1 box of beef pasta Hamburger Helper
1 can (15 oz) dark red kidney beans – drained & rinsed
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano – undrained
5 cups hot water

1. In a 5 quart Dutch oven or stockpot, heat oil over medium heat. Add the carrots, celery, onion and garlic and cook for about 5 minutes – stirring frequently until the veggies are almost tender.

2. Stir in the zucchini, basil, uncooked pasta and sauce mix from the Hamburger Helper box, beans, tomatoes and hot water. Heat to boiling. Reduce the heat.. cover and simmer for about 10 minutes or until the pasta and veggies are tender.

Prep time: 30 minutes Total time: 40 minutes Makes 7 1 1/2 cup servings.

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Cabbage Soup

07
Sep 2008
By

This soup is rumored to be a fat burner. I don’t know if that’s true or not.

INGREDIENTS

5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

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Chicken Paella

24
Jun 2008
By

* 1/2 pint of oil
* 1 chicken, cut to 8 pieces
* 2 bowls of rice (1lb. 5 oz. approximately)
* 5 bowls of meat broth
* 1 green pepper
* 1 red pepper
* 1 small can of peas
* 1 small onion
* 2 tomatoes
* Saffron
* 1 clove of garlic (optional)
* Parsley
* Salt

Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it’s brown, set it aside in a dish. Add the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.

Let it cook about 5 minutes more, mashing the tomatoes. Strain it and put it in the paella pan.

Add the rest of the oil to the paella pan. Add the green pepper, cut into half inch pieces. Add the fried chicken. Keep stirring without letting it get brown. Add salt, and the hot meat broth.

Meanwhile, chop up the garlic (optional), the parsley and the saffron, with a little bit of salt, and add a couple of soup spoonfuls of warm water. Put this mixture on the rice and stir.

When the broth has reduced to add red pepper cut to ribbons, and the peas.

Cook about 20 minutes.

Once the rice is cooked and the broth has reduced, remove the paella pan from the heat, and put it on a wet cloth for about 5 minutes.

Serve it with some lemon wedges for decoration.

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