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Soups, Chowders & Stews

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Ingredients
  • 1 medium onion, chopped
  • 5 celery ribs, sliced
  • 3 carrots, sliced
  • 1 large potato, cut into 1/4-inch cubes
  • 1 clove garlic, minced
  • 3 1⁄2 cups chicken broth
  • 1 (14 1/2 ounce) can whole kernel corn, rinsed and drained
  • 1/4 cup butter or 1/4 cup margarine
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 (16 ounce) loaf processed cheese, cubed
  • 1 (2 ounce) jar diced pimientos, undrained
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • celery leaves
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Nutrients
  • Calories: 327.6
  • Calories from Fat: 168 g
  • Total Fat: 18.8 g
  • Saturated Fat: 11.3 g
  • Cholesterol: 48.3 mg
  • Sodium: 1240.5 mg
  • Total Carbohydrate: 26.7 g
  • Dietary Fiber: 2.9 g
  • Sugars: 6.8 g
  • Protein: 15.1 g

Cheesy Vegetable Chowder

I've made this recipe so many times and it is fantastic! It is easy to do and tastes soooo good! Give…

  • 09/04/2002
(0 / 5)
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Ingredients
  • 2 1⁄2 cups dried black beans, picked over
  • 1 1⁄2 lbs smoked ham hock, tough outer skin and visible fat cut away and discarded
  • 1 medium yellow onion, chopped fine
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 6 cups water
  • 2 cups chicken broth
  • 1 tablespoon red wine vinegar
  • 1⁄2 teaspoon sugar
  • 1 small red onion, chopped fine
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Nutrients
  • Calories: 459
  • Calories from Fat: 23 g
  • Total Fat: 2.6 g
  • Saturated Fat: 0.7 g
  • Cholesterol: 0 mg
  • Sodium: 393.4 mg
  • Total Carbohydrate: 81.8 g
  • Dietary Fiber: 19.3 g
  • Sugars: 5.4 g
  • Protein: 29.4 g

Black Bean Soup

So delicious and easy too!

  • 08/04/2002
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Ingredients
  • 4 (1/2 stick) tablespoons butter
  • 2 cups chopped onions
  • 1⁄2 cup diced carrot
  • 1⁄2 cup diced celery
  • 7 1⁄2 cups frozen corn kernels, thawed, drained (about 42 ounces)
  • 1 teaspoon dried rosemary
  • 1⁄4 teaspoon cayenne pepper
  • 6 cups chicken stock or 6 cups canned low sodium chicken broth
  • 1 cup half-and-half
  • 1 red bell pepper, chopped
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Nutrients
  • Calories: 476.2
  • Calories from Fat: 268 g
  • Total Fat: 29.8 g
  • Saturated Fat: 17.5 g
  • Cholesterol: 77.3 mg
  • Sodium: 450.1 mg
  • Total Carbohydrate: 47.9 g
  • Dietary Fiber: 4.5 g
  • Sugars: 5.7 g
  • Protein: 11.1 g

Corn Bisque with Red Bell Pepper and…

This simple and delicious starter gets a hint of spiciness from cayenne pepper. From Bon Appétit, 1998.

  • 31/03/2002
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Ingredients
  • 1⁄2 cup dried fava beans
  • 1⁄2 cup dried great northern beans
  • 6 cups water
  • 1 large onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 stalk celery, finely chopped
  • 8 ounces savoy cabbage, cut into 1-inch pieces (about 4 cups)
  • 1⁄2 head bibb lettuce, cut into 1-inch pieces (about 2 cups)
  • parmesan cheese, freshly grated
  • extra virgin olive oil
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Nutrients
  • Calories: 91.5
  • Calories from Fat: 3 g
  • Total Fat: 0.4 g
  • Saturated Fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 24.7 mg
  • Total Carbohydrate: 17.3 g
  • Dietary Fiber: 6.2 g
  • Sugars: 2.8 g
  • Protein: 5.9 g

Country-Style Soup (Minestra di Campagna)

Creativity with simple ingredients is one of the themes of Sicilian cooking. There's no better example than this bean and vegetable…

  • 31/03/2002
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Ingredients
  • 3 medium zucchini, sliced
  • 2 medium carrots, sliced
  • 10 mushrooms, sliced
  • 1 medium onion, sliced
  • 1 (10 ounce) russet potatoes, peeled, cut into 1-inch pieces
  • 3 (14 1/2 ounce) cans vegetable broth
  • 3 cups canned crushed tomatoes, with added puree
  • 1 (14 1/2 ounce) can stewed tomatoes
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • additional chopped fresh parsley
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Nutrients
  • Calories: 85.7
  • Calories from Fat: 5 g
  • Total Fat: 0.7 g
  • Saturated Fat: 0.1 g
  • Cholesterol: 0 mg
  • Sodium: 147.3 mg
  • Total Carbohydrate: 18.6 g
  • Dietary Fiber: 3.9 g
  • Sugars: 7.6 g
  • Protein: 3.8 g

Low-Fat Vegetable Soup

A soup so delicious and easy and low fat, too! an excellent soup to serve anytime! From Bon Appetite, 1995.

  • 31/03/2002
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Ingredients
  • 1 1⁄3 lbs dried cranberry beans
  • 5 quarts cold water
  • 2 medium onions, coarsely chopped
  • 2 medium boiling potatoes, peeled and coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 2 medium tomatoes, seeded and coarsely chopped
  • 1 tablespoon minced fresh rosemary
  • 1⁄4 lb sliced pancetta or 1/4 lb bacon, coarsely chopped
  • 1 tablespoon fine sea salt
  • 1 teaspoon fresh ground black pepper
  • 1⁄3 lb ditalini (or other short tubular pasta)
  • 3 tablespoons extra virgin olive oil
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Nutrients
  • Calories: 336.2
  • Calories from Fat: 46 g
  • Total Fat: 5.2 g
  • Saturated Fat: 0.8 g
  • Cholesterol: 0 mg
  • Sodium: 724.5 mg
  • Total Carbohydrate: 57.2 g
  • Dietary Fiber: 16.9 g
  • Sugars: 2.6 g
  • Protein: 17 g

Pasta and Bean Soup (Pasta e Fagioli)

Venetians prize a soup made thick by using mashed beans. This recipe is based on the preparations at Venice's Fiaschetteria Toscana…

  • 31/03/2002
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Ingredients
  • 2 slices bacon, chopped
  • 1 small onion, chopped
  • 1 russet potato, peeled, cut into 1/2 cubes
  • 1⁄2 red bell pepper, chopped
  • 2 cups whole milk
  • 1 (15 ounce) can creamed corn
  • 1 cup fresh corn kernels or 1 cup frozen corn kernels
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
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Nutrients
  • Calories: 294
  • Calories from Fat: 91 g
  • Total Fat: 10.1 g
  • Saturated Fat: 4.2 g
  • Cholesterol: 19.9 mg
  • Sodium: 481.4 mg
  • Total Carbohydrate: 45.9 g
  • Dietary Fiber: 4.2 g
  • Sugars: 13.2 g
  • Protein: 9.9 g

Corn and Potato Chowder

Wonderful!

  • 31/03/2002
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Ingredients
  • 1⁄2 lb bacon, coarsely chopped (about 8 slices)
  • 1 (6 ounce) russet potatoes, peeled, cut into 1/2-inch pieces
  • 1 cup chopped onion
  • 3⁄4 cup chopped celery
  • 2 small bay leaves
  • 2 cups milk
  • 1 (10 ounce) package frozen corn kernels
  • 1 (14 3/4 ounce) can creamed corn
  • 1 1⁄4 cups canned vegetable broth
  • 1⁄2 cup chopped celery leaves
  • 1⁄4 teaspoon hot pepper sauce
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Nutrients
  • Calories: 360.4
  • Calories from Fat: 186 g
  • Total Fat: 20.8 g
  • Saturated Fat: 7.7 g
  • Cholesterol: 37.1 mg
  • Sodium: 596.6 mg
  • Total Carbohydrate: 36.6 g
  • Dietary Fiber: 3.2 g
  • Sugars: 4.2 g
  • Protein: 10.8 g

Corn and Bacon Chowder

Yummy!

  • 31/03/2002
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Ingredients
  • 8 slices bacon (about 1/4 pound)
  • 1⁄2 onion, chopped
  • 2 carrots, cut into 1/4-inch dice
  • 1 lb dried split peas
  • 2 1⁄2 quarts water (or chicken broth)
  • 1 smoked ham hock
  • 1 teaspoon salt
  • 1 bay leaf
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Nutrients
  • Calories: 306.3
  • Calories from Fat: 98 g
  • Total Fat: 10.9 g
  • Saturated Fat: 3.5 g
  • Cholesterol: 15.4 mg
  • Sodium: 504.7 mg
  • Total Carbohydrate: 36.5 g
  • Dietary Fiber: 15 g
  • Sugars: 5.5 g
  • Protein: 16.8 g

Mrs. Schreiner’s Split Pea Soup

My family loves split-pea soup and this is the best recipe for it I have found! I like to substitute canned…

  • 31/03/2002
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Ingredients
  • 1 turkey carcass, broken into large pieces
  • 4 1⁄2 quarts water
  • 1⁄3 cup water
  • 4 cloves garlic
  • 3 pieces peeled fresh ginger root (1-inch cubes)
  • 1⁄4 cup vegetable oil
  • 2 tablespoons curry powder
  • 3⁄4 teaspoon ground cumin
  • 2 large boiling potatoes (about 1 pound total)
  • 4 cups chopped onions
  • 3 carrots, sliced
  • 1 cup canned unsweetened coconut milk (available at Asian markets, specialty foods shops, and some supermarkets)
  • 1⁄4 cup fresh lime juice
  • 1⁄3 cup finely chopped fresh coriander
  • coriander sprig (to garnish)
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Nutrients
  • Calories: 162.3
  • Calories from Fat: 95 g
  • Total Fat: 10.6 g
  • Saturated Fat: 5 g
  • Cholesterol: 0 mg
  • Sodium: 34 mg
  • Total Carbohydrate: 16.7 g
  • Dietary Fiber: 2.7 g
  • Sugars: 4 g
  • Protein: 2.2 g

Turkey Mulligatawny Soup with Coriander

I'm always looking for wonderful ways to use leftover turkey. This is a great soup recipe from Gourmet Magazine! Soup's on!

  • 28/03/2002
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Ingredients
  • 2 (15 ounce) cans garbanzo beans (chickpeas)
  • 2 tablespoons olive oil
  • 1 lb hot Italian sausage, casings removed
  • 4 teaspoons chopped fresh rosemary
  • 2 cloves garlic, chopped
  • 1⁄4 teaspoon dried crushed red pepper flakes
  • 1⁄4 cup tomato paste
  • 5 cups canned low sodium chicken broth
  • 8 ounces orecchiette (or other small pasta)
  • 1 1⁄2 cups grated Romano cheese
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Nutrients
  • Calories: 1103.5
  • Calories from Fat: 503 g
  • Total Fat: 56 g
  • Saturated Fat: 20.1 g
  • Cholesterol: 119.1 mg
  • Sodium: 2068.6 mg
  • Total Carbohydrate: 99.9 g
  • Dietary Fiber: 12 g
  • Sugars: 4.2 g
  • Protein: 51 g

Spicy Pasta, Bean and Sausage Soup

Great for a cold night!

  • 28/03/2002
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Ingredients
  • 1 leftover smoked ham bone or 2 smoked ham hocks
  • 1 lb lentils, picked over and rinsed (about 2 1/2 cups)
  • 1⁄2 lb mushroom, chopped (about 3 1/2 cups)
  • 3 onions, chopped coarse
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 1⁄2 cups beef broth
  • 8 cups water
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Nutrients
  • Calories: 238.8
  • Calories from Fat: 13 g
  • Total Fat: 1.5 g
  • Saturated Fat: 0.4 g
  • Cholesterol: 0 mg
  • Sodium: 967 mg
  • Total Carbohydrate: 41.5 g
  • Dietary Fiber: 14 g
  • Sugars: 9.9 g
  • Protein: 18 g

Hearty Lentil and Ham Soup

Simple to make and delicious!

  • 28/03/2002
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Ingredients
  • 4 bacon, slices, cut into 3/4-inch pieces
  • 1 large onion, finely chopped
  • 1 tablespoon unsalted butter
  • 2 teaspoons ground cumin
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 large boiling potato, peeled and cut into 1/4-inch dice
  • 1⁄2 cup heavy cream
  • 1 (10 ounce) package frozen corn kernels
  • 1⁄2 lb sharp cheddar cheese, grated
  • salt & pepper, to taste
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Nutrients
  • Calories: 537.7
  • Calories from Fat: 314 g
  • Total Fat: 34.9 g
  • Saturated Fat: 21.1 g
  • Cholesterol: 107.9 mg
  • Sodium: 1134.5 mg
  • Total Carbohydrate: 35.1 g
  • Dietary Fiber: 3 g
  • Sugars: 3 g
  • Protein: 23.7 g

Corn Cheddar Chowder

This soup stands on it's own as a main course. Serve with Italian bread and a tossed green salad. To save…

  • 28/03/2002
(0 / 5)
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Ingredients
  • 4 slices bacon, chopped
  • 6 chicken thighs, with, skin, and, bones (about 2 1/2 pounds)
  • all-purpose flour
  • 1 large onion, chopped (about 2 cups)
  • 5 cloves garlic, minced
  • 2 (14 1/2 ounce) cans stewed tomatoes
  • 1 (14 1/2 ounce) can low sodium chicken broth
  • 3⁄4 cup dry red wine
  • 1⁄2 cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 2 (15 ounce) cans cannellini beans, drained
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Nutrients
  • Calories: 833.6
  • Calories from Fat: 302 g
  • Total Fat: 33.6 g
  • Saturated Fat: 10.1 g
  • Cholesterol: 133.8 mg
  • Sodium: 833.7 mg
  • Total Carbohydrate: 75.4 g
  • Dietary Fiber: 16.8 g
  • Sugars: 12.7 g
  • Protein: 52.6 g

Chicken Stew with Tomatoes and White Beans

This is a delicious recipe and makes a comforting meal on a cold evening. Bon Appétit published this in 1999.

  • 28/03/2002
(0 / 5)
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Ingredients
  • 2 tablespoons vegetable oil
  • 1 (4 lb) chicken, cut into 8 pieces
  • 3 tablespoons butter
  • 4 parsnips, peeled, sliced
  • 3 large carrots, peeled, thinly sliced
  • 3 medium leeks, halved lengthwise, sliced (white and pale green parts only)
  • 1 lb baby new potato, thickly sliced
  • 3 tablespoons all-purpose flour
  • 3 cups canned chicken broth
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • 1 bay leaf
  • 1⁄4 cup whipping cream
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Nutrients
  • Calories: 1399.5
  • Calories from Fat: 826 g
  • Total Fat: 91.9 g
  • Saturated Fat: 30 g
  • Cholesterol: 385.4 mg
  • Sodium: 1631.9 mg
  • Total Carbohydrate: 41.8 g
  • Dietary Fiber: 5.5 g
  • Sugars: 6.8 g
  • Protein: 98 g

Chicken and Mixed Vegetable Stew

Stew is always a great supper because it is like a one dish meal. This recipe come from Bon Appétit from…

  • 28/03/2002
(0 / 5)
The Bev Rowe Recipe Book

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