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From the desk of Wendy aka Krogerhoney. Green Chile Chicken Soup 1 Tablespoon olive oil 1 � cups chicken breast cubed � cup onion, chopped 2 cans chicken broth (full flavor is best) 1 4oz can green chile 1 can cannelli or great northern beans 1 Teaspoon garlic powder 1/8 Teaspoon ground red pepper (use chili powder or cayenne powder) 1 Teaspoon cumin � Teaspoon oregano leaves � Teaspoon fresh cilantro, chopped Green Onion, chopped Co-jack or Mexican Blend cheese, shredded Sour Cream Fried corn tortilla strips Heat oil in large sauce pan (use a pan you�d make soup in) over medium-high heat, add chicken and onion. Cook 4-5 minutes until chicken is cooked through. Add spices, chilies, and broth. Bring to a soft boil and simmer for 15-20 minutes. Stir in beans and simmer an additional 5-10 minutes. Serve with green onions, cheese, sour cream and tortilla strips. Makes 4-5 servings.
From the desk of Acezz Angel Unstuffed Cabbage Soup. Brown 8 oz ground meat add 1 large onion chopped, when done drain fat.add to meat and onion.1 can tom soup.15oz can tom sauce.2 cups of water.2 cans beef broth.1/2 tea worchestire sauce.pepper to taste.2 cups shredded cabbage.1 cup cooked rice.cook on low heat till cabbage is done.recipe can be doubled or tripled.
From the desk of Acezz Angel Bean Soup.cook ham end or ham hocks and remove ham place in pan. add chopped celery onion carrots and a large tater diced. cook till tender in chicken broth and add cans of navy beans and a large can great northern beans.u can judge the amt you want and add broth veggies and beans to your own preference.
From the desk of AXE228.FRENCH ONION SOUP Recipe : Serving Size : 10 Preparation Time :0:00 Categories : 2 medium yellow onion -- CUT IN HALF, CORED AND SLIVERED 1/4 gallon chicken stock(CLEAR) 2 ounce DEMI-GLACE OR VEAL STOCK To Taste salt and pepper 1 bay leaves 1/16 cup WHITE WINE 1/8 cup COGNAC OR COOKING SHERRY 1/8 fluid ounce VEGETABLE OIL 1 BRAZIER PAN CUT ONIONS IN HALF,CUT OUT THE CORE AND SLIVER HEAT OIL IN BRAZIER TIL SMOKING HOT ADD ONIONS AND COOK TIL BROWN ADD WHITE WINE WHEN ONIONS ARE BROWN ADD DEMI ADD CHICKEN STOCK ADD BAY LEAVES AND SALT AND PEPPER ADD COGNAC COOK UNTIL ONIONS ARE TENDER AND YOU HAVE THE DESIRED TASTE Yield: "1 1/4 quarts"- - - - - - - - - - - - Per Serving (excluding unknown items): .
From the desk of Leggzz66.Spunk up a campbells soup... You can up the nutritional punch of canned soups with this addition: Saut� a chopped onion in 1-2 tablespoons of olive oil. Add 4 cups broth, 3 chopped carrots, and about 2 cups fresh spinach (or one package frozen, thawed, and water squeezed out). Simmer for 30 minutes, then puree in blender or food processor. Stir some into a serving of canned vegetable or chicken noodle soup, heat, pour into thermos, and you're set! I sometimes make big batches of chili (my kids really love "white" chili made with chicken and great northern beans) at the beginning of the week�also makes a great thermos lunch.
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