Any recipe for soup ??????????!
pls any soup recipe that are high in calories and healty as well!?Www@FoodAQ@Com
Answers:
Here is a goody for you my son is always wanting it !.
cod or chicken
cheese tortellinis
asparagus , onion, celery , carrot , parsnip
all cut into med!. chunks
red or black beans
chop up fresh kale , endive , escarole or chard
put ginger , lemon juice , garlic ,salt , white pepper , crushed peppers in itWww@FoodAQ@Com
cod or chicken
cheese tortellinis
asparagus , onion, celery , carrot , parsnip
all cut into med!. chunks
red or black beans
chop up fresh kale , endive , escarole or chard
put ginger , lemon juice , garlic ,salt , white pepper , crushed peppers in itWww@FoodAQ@Com
Here are a few high calorie, well balanced soups!.
Sweet Potato and Linguica Sausage Soup
2 Tablespoons extra-virgin olive oil
1 11- to 13- ounce fully cooked smoked Potuguese linguica sausage, sliced into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, crushed
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, halved and cut into 1/4-inch thick slices
1 pound white-skinned potatoes, peeled, halved and cut into 1/4-inch thick slices
6 cups chicken broth
1 9-ounce bag fresh spinach
Heat olive oil in a large, heavy pot over medium-high heat!. Add sausage and cook until brown, stirring often, about 5-7 minutes!. Transfer sausage to a paper towel to drain!.
Add onions and garlic to pot and cook until translucent, about 5 minutes!.
Add all potatoes and cook until they begin to soften, stirring often, about 12 minutes!.
Add broth and bring to a boil, scraping up any browned bits!. Reduce heat to medium-low and cover!. Simmer until potatoes are soft, about 20 minutes!. Using a potato masher, mash some of the potatoes in the pot!. Add browned sausage to soup!. Stir in fresh spinach and simmer just until wilted, about three minutes!. Season with salt and divide among bowls to serve!.
**************************************!.!.!.
coconut ginger lentil soup
1 T vegetable oil
1 small onion, diced
1 carrot, diced
4 cloves garlic, minced
1 celery stalk, diced
1 t red chili flakes
1 t cumin seeds, freshly ground using a mortar & pestle
1 T grated ginger root
1 T curry paste (I used Patak's Balti)
1 c red lentils, rinsed
3 c water or vegetable stock
1 tiny can coconut milk
1 T candied ginger, diced
yogurt (optional)
In a large soup pot, heat up the oil and saute the onion, garlic, carrots and celery until soft, about 5 minutes!. Add in the cumin, chili flakes, ginger root and curry paste and saute for another minute!. Stir in the lentils and add in the water or stock!. Lower heat and simmer for 15 minutes, until lentils are somewhat soft!. Add in the coconut milk and the candied ginger and simmer for another 10 minutes!. Serve with a dollop of yogurt!.
**************************************!.!.!.
Red Lentil and Vegetable Soup
1 tablespoon(s) olive oil
4 medium carrots, chopped
1 small onion, chopped
1 teaspoon(s) ground cumin
1 can(s) (14 1/2-ounce) diced tomatoes
1 can(s) (14- to 14 1/2-ounce) vegetable broth
2 cups water
1 cup(s) dried red lentils
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
1 bag(s) (5-ounce) baby spinach
In 4-quart saucepan, heat oil on medium until hot!. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender!. Stir in cumin; cook 1 minute!.
Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high!. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender!. Stir in spinach!. Makes about 7 1/2 cups!.
**************************************!.!.!.
Beef, Barley & Mushroom Soup
3 tablespoons extra virgin olive oil
2 ? pounds beef chuck, cut into ?-inch cubes
1 large yellow onion, diced
2 stalks celery, diced
1 carrot, diced
3 to 4 cloves garlic, minced
1 tablespoon tomato paste
1 pound button mushrooms, sliced
? cup red wine
3 quarts beef broth
1 ? cups pearled barley
1 bay leaf
1 sprig thyme
Kosher salt
Freshly ground black pepper
1 tablespoon minced Italian parsley
Heat a large, heavy pot over high heat until very hot but not smoking!. Add the oil and swirl to coat the bottom of the pot!. Add half of the beef and cook for 6 to 7 minutes, tossing about 2 times, until crusty and brown in spots!. Using a slotted spoon, remove the beef to a plate!. Sear the remaining beef in the same manner and set aside!.* Reduce the heat to medium, add the onion, and sauté for 5 to 6 minutes, or until soft!. Add the celery and carrot and sauté for 5 to 6 minutes, or until soft!. Add the garlic and tomato paste and sauté for another 1 to 2 minutes, or until fragrant!. Add the mushrooms and sauté 6 to 7 minutes more, or until soft!. Add the wine and simmer for a minute or so, scraping up the brown bits from the bottom of the pan with a heat-proof spatula!. Return the beef to the pot and add the broth, barley, bay leaf, and thyme!. Bring to a boil and simmer for 50 to 55 minutes, or until the beef and barley are both tender!. Remove from the heat, discard the bay leaf and thyme sprig, and skim off any fat from the surface of the soup!. Season to taste with salt and pepper and stir in the parsley!. Ladle into bowls and serve immediately!.
Serves 6 to 8 as a main course!. This is hearty, satisfying comfort food, and perfect for the coldest of days!. The recipe makes a lot, but it’s even better the second day!.
**************************************!.!.!.
TasteMemory's oh so easy mulligatawny soup
3/4 cup yWww@FoodAQ@Com
Sweet Potato and Linguica Sausage Soup
2 Tablespoons extra-virgin olive oil
1 11- to 13- ounce fully cooked smoked Potuguese linguica sausage, sliced into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, crushed
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, halved and cut into 1/4-inch thick slices
1 pound white-skinned potatoes, peeled, halved and cut into 1/4-inch thick slices
6 cups chicken broth
1 9-ounce bag fresh spinach
Heat olive oil in a large, heavy pot over medium-high heat!. Add sausage and cook until brown, stirring often, about 5-7 minutes!. Transfer sausage to a paper towel to drain!.
Add onions and garlic to pot and cook until translucent, about 5 minutes!.
Add all potatoes and cook until they begin to soften, stirring often, about 12 minutes!.
Add broth and bring to a boil, scraping up any browned bits!. Reduce heat to medium-low and cover!. Simmer until potatoes are soft, about 20 minutes!. Using a potato masher, mash some of the potatoes in the pot!. Add browned sausage to soup!. Stir in fresh spinach and simmer just until wilted, about three minutes!. Season with salt and divide among bowls to serve!.
**************************************!.!.!.
coconut ginger lentil soup
1 T vegetable oil
1 small onion, diced
1 carrot, diced
4 cloves garlic, minced
1 celery stalk, diced
1 t red chili flakes
1 t cumin seeds, freshly ground using a mortar & pestle
1 T grated ginger root
1 T curry paste (I used Patak's Balti)
1 c red lentils, rinsed
3 c water or vegetable stock
1 tiny can coconut milk
1 T candied ginger, diced
yogurt (optional)
In a large soup pot, heat up the oil and saute the onion, garlic, carrots and celery until soft, about 5 minutes!. Add in the cumin, chili flakes, ginger root and curry paste and saute for another minute!. Stir in the lentils and add in the water or stock!. Lower heat and simmer for 15 minutes, until lentils are somewhat soft!. Add in the coconut milk and the candied ginger and simmer for another 10 minutes!. Serve with a dollop of yogurt!.
**************************************!.!.!.
Red Lentil and Vegetable Soup
1 tablespoon(s) olive oil
4 medium carrots, chopped
1 small onion, chopped
1 teaspoon(s) ground cumin
1 can(s) (14 1/2-ounce) diced tomatoes
1 can(s) (14- to 14 1/2-ounce) vegetable broth
2 cups water
1 cup(s) dried red lentils
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
1 bag(s) (5-ounce) baby spinach
In 4-quart saucepan, heat oil on medium until hot!. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender!. Stir in cumin; cook 1 minute!.
Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high!. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender!. Stir in spinach!. Makes about 7 1/2 cups!.
**************************************!.!.!.
Beef, Barley & Mushroom Soup
3 tablespoons extra virgin olive oil
2 ? pounds beef chuck, cut into ?-inch cubes
1 large yellow onion, diced
2 stalks celery, diced
1 carrot, diced
3 to 4 cloves garlic, minced
1 tablespoon tomato paste
1 pound button mushrooms, sliced
? cup red wine
3 quarts beef broth
1 ? cups pearled barley
1 bay leaf
1 sprig thyme
Kosher salt
Freshly ground black pepper
1 tablespoon minced Italian parsley
Heat a large, heavy pot over high heat until very hot but not smoking!. Add the oil and swirl to coat the bottom of the pot!. Add half of the beef and cook for 6 to 7 minutes, tossing about 2 times, until crusty and brown in spots!. Using a slotted spoon, remove the beef to a plate!. Sear the remaining beef in the same manner and set aside!.* Reduce the heat to medium, add the onion, and sauté for 5 to 6 minutes, or until soft!. Add the celery and carrot and sauté for 5 to 6 minutes, or until soft!. Add the garlic and tomato paste and sauté for another 1 to 2 minutes, or until fragrant!. Add the mushrooms and sauté 6 to 7 minutes more, or until soft!. Add the wine and simmer for a minute or so, scraping up the brown bits from the bottom of the pan with a heat-proof spatula!. Return the beef to the pot and add the broth, barley, bay leaf, and thyme!. Bring to a boil and simmer for 50 to 55 minutes, or until the beef and barley are both tender!. Remove from the heat, discard the bay leaf and thyme sprig, and skim off any fat from the surface of the soup!. Season to taste with salt and pepper and stir in the parsley!. Ladle into bowls and serve immediately!.
Serves 6 to 8 as a main course!. This is hearty, satisfying comfort food, and perfect for the coldest of days!. The recipe makes a lot, but it’s even better the second day!.
**************************************!.!.!.
TasteMemory's oh so easy mulligatawny soup
3/4 cup yWww@FoodAQ@Com
2 quarts chicken stock
1 head garlic, halved
1/2 pound small rigatoni
Extra-virgin olive oil
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose sweet Italian pork sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
2 (28-ounce) cans cannelloni beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
12 slices baguette
1 cup freshly grated Parmigiano-Reggiano
Directions
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic!. Keep warm!.
Bring a pot of salted water to boil for the rigatoni!.
Pour 1/4 cup olive oil in a large saucepan!. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes!. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned!. Chop the carrots, celery, and onion in a food processor!. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned!.
To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock!. Bring to a simmer and cook for 15 minutes stirring occasionally!.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone!. Drain and stir into the simmering soup!. Add the parsley, and salt and coarsely ground black pepper, to taste!. Discard the bay leaf and herb sprigs!.
To serve, preheat the broiler!. Put the baguette slices in a single layer on a baking sheet!. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes!. Ladle the soup into bowls and float a couple of the baguette slices on topWww@FoodAQ@Com
1 head garlic, halved
1/2 pound small rigatoni
Extra-virgin olive oil
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose sweet Italian pork sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
2 (28-ounce) cans cannelloni beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
12 slices baguette
1 cup freshly grated Parmigiano-Reggiano
Directions
Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic!. Keep warm!.
Bring a pot of salted water to boil for the rigatoni!.
Pour 1/4 cup olive oil in a large saucepan!. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes!. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned!. Chop the carrots, celery, and onion in a food processor!. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned!.
To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock!. Bring to a simmer and cook for 15 minutes stirring occasionally!.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone!. Drain and stir into the simmering soup!. Add the parsley, and salt and coarsely ground black pepper, to taste!. Discard the bay leaf and herb sprigs!.
To serve, preheat the broiler!. Put the baguette slices in a single layer on a baking sheet!. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes!. Ladle the soup into bowls and float a couple of the baguette slices on topWww@FoodAQ@Com
* 1 ham bone
* water
* 2 potatoes, peeled and diced
* 6 green onions
, sliced
* 3 stalks celery, chopped
* 1/4 cup minced fresh parsley
* 2 cups chopped cabbage
* 2 carrots, diced
* 3 tablespoons all-purpose flour
* 1 cup light cream
* ground nutmeg
Preparations:
1!. In a soup kettle, bring ham bone and 2 quarts water to a boil!. Reduce heat and simmer 1 hour or until meat pulls away from the bone!. Remove ham bone!. When cool enough to handle, trim any meat and dice!. Discard bone!. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes!. Stir together flour and 1/4 cup cold water!. Slowly pour into the soup, stirring constantly!. Bring soup to a boil; cook 2 minutes!. Reduce heat; stir in cream!. Remove from the heat!. Sprinkle a dash of nutmeg on each bowlful just before serving!.
**************************************!.!.!.
2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2" cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting
Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying)!.
Prepare meatballs: stir ingredients together, shape into 1 1/4" meatballs and place on lightly oiled broiler pan!. Spray lightly with an olive oil spray if you used very lean meat!. Broil until nicely browned or bake at 400° 15 minutes!.
To roast the baby carrots, cut carrots in half, lengthwise!. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan!. Do the same with the thawed snow peas!.
Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown!. Drain on paper towels briefly and add to soup!. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok!.
With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce!.Www@FoodAQ@Com
* water
* 2 potatoes, peeled and diced
* 6 green onions
, sliced
* 3 stalks celery, chopped
* 1/4 cup minced fresh parsley
* 2 cups chopped cabbage
* 2 carrots, diced
* 3 tablespoons all-purpose flour
* 1 cup light cream
* ground nutmeg
Preparations:
1!. In a soup kettle, bring ham bone and 2 quarts water to a boil!. Reduce heat and simmer 1 hour or until meat pulls away from the bone!. Remove ham bone!. When cool enough to handle, trim any meat and dice!. Discard bone!. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes!. Stir together flour and 1/4 cup cold water!. Slowly pour into the soup, stirring constantly!. Bring soup to a boil; cook 2 minutes!. Reduce heat; stir in cream!. Remove from the heat!. Sprinkle a dash of nutmeg on each bowlful just before serving!.
**************************************!.!.!.
2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2" cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting
Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying)!.
Prepare meatballs: stir ingredients together, shape into 1 1/4" meatballs and place on lightly oiled broiler pan!. Spray lightly with an olive oil spray if you used very lean meat!. Broil until nicely browned or bake at 400° 15 minutes!.
To roast the baby carrots, cut carrots in half, lengthwise!. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan!. Do the same with the thawed snow peas!.
Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown!. Drain on paper towels briefly and add to soup!. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok!.
With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce!.Www@FoodAQ@Com
High in calories and healthy do not usually go together!.
But I would reccomend a creamy tomatoe bisque!. saute some chopped veggies in buter!. Just clean out the fridge!.
Carrots
Celery
Onions
Garlic
Mushrooms
Bell peppers
Zucchini
Egg plant
parsley
clintaro etc!.!.!.
Use a good dallop of butter if you want more calories, or use olive oil!. Olive oil actually has more calaories than butter, but it is a better fat!.
Add in some diced stewed tomatoes and chicken bullion or broth and simmer untill the veggies are completly soft!.Seasone to taste!.
Process in a blender or food processor, You will most likely need to do it in batches!. Add some regular sour cream to one or 2 of the btaches, and return to the pan to heat up!. Adjust seasonings!.
Serve with a grilled cheese!.Www@FoodAQ@Com
But I would reccomend a creamy tomatoe bisque!. saute some chopped veggies in buter!. Just clean out the fridge!.
Carrots
Celery
Onions
Garlic
Mushrooms
Bell peppers
Zucchini
Egg plant
parsley
clintaro etc!.!.!.
Use a good dallop of butter if you want more calories, or use olive oil!. Olive oil actually has more calaories than butter, but it is a better fat!.
Add in some diced stewed tomatoes and chicken bullion or broth and simmer untill the veggies are completly soft!.Seasone to taste!.
Process in a blender or food processor, You will most likely need to do it in batches!. Add some regular sour cream to one or 2 of the btaches, and return to the pan to heat up!. Adjust seasonings!.
Serve with a grilled cheese!.Www@FoodAQ@Com
My favorite is Taco Soup!.!.!.!.
1 lbs extra lean ground beef
2 cans pinto beans
2 cans whole kernel corn
1 can diced tomatoes
1 can rotel
1 pkg taco seasoning
1 pkg hidden valley ranch dressing
1 cup onion (i use the frozen chopped onion)
brown beef and drain!. add all ingredients and simmer 30-45 minutes
very yummy!Www@FoodAQ@Com
1 lbs extra lean ground beef
2 cans pinto beans
2 cans whole kernel corn
1 can diced tomatoes
1 can rotel
1 pkg taco seasoning
1 pkg hidden valley ranch dressing
1 cup onion (i use the frozen chopped onion)
brown beef and drain!. add all ingredients and simmer 30-45 minutes
very yummy!Www@FoodAQ@Com
I don't know about being high in calories and healthy at the same time, but if you want high calorie!.!.!.Paula Deen is the queen of downhome cooking using "good" ingredients!.
Here is a link to a list of many, many soup recipes she makes!.
http://www!.pauladeen!.com/recipe_category!.!.!.Www@FoodAQ@Com
Here is a link to a list of many, many soup recipes she makes!.
http://www!.pauladeen!.com/recipe_category!.!.!.Www@FoodAQ@Com
cook a couple of pounds of stew beef and then add!.!.!.!.
2 large cans of veg-all
2 regular size cans of stewed tomatoes and
add anything else that you like!.
In about 3 hours you will have some very tasty soup!.Www@FoodAQ@Com
2 large cans of veg-all
2 regular size cans of stewed tomatoes and
add anything else that you like!.
In about 3 hours you will have some very tasty soup!.Www@FoodAQ@Com
Here are some great soup recipes: http://allthingsitalianinmt!.wordpress!.co!.!.!.Www@FoodAQ@Com
Bisques are really good:
http://hubpages!.com/hub/Delicious-Bisque!.!.!.Www@FoodAQ@Com
http://hubpages!.com/hub/Delicious-Bisque!.!.!.Www@FoodAQ@Com
Beef Minestrone Soup!
Get a vegetable dip/soup mix from the grocery, about $2!.
Get some top round steak!.
Get 1 can tomatoes and 1 can dark red kidney beans!.
IN A BIG POT:
To 1 pkg!. veggie dip/soup mix add 1 can diced tomatoes and 1 can water!. Bring to a boil!.
Add in rinsed beans!. *I add canellini beans too (white kidney beans)
Reduce to simmer!.
Add in some chopped garlic and salt/pepper!.
Add in 2 cans vegetable or beef broth!.
Add in 1 cup dry small pasta!.
Slice your top round (about 1/2 lb!.) into thin slices and "stir fry" them in a bit of canola oil until browned!. Add in some steak seasoning while cooking (salt/pepper/garlic powder/herbs)!.
Add to the simmering soup!.
Simmer for 45 mins on low!.
Garnish with some fresh chopped flat leaf parsley!.Www@FoodAQ@Com
Get a vegetable dip/soup mix from the grocery, about $2!.
Get some top round steak!.
Get 1 can tomatoes and 1 can dark red kidney beans!.
IN A BIG POT:
To 1 pkg!. veggie dip/soup mix add 1 can diced tomatoes and 1 can water!. Bring to a boil!.
Add in rinsed beans!. *I add canellini beans too (white kidney beans)
Reduce to simmer!.
Add in some chopped garlic and salt/pepper!.
Add in 2 cans vegetable or beef broth!.
Add in 1 cup dry small pasta!.
Slice your top round (about 1/2 lb!.) into thin slices and "stir fry" them in a bit of canola oil until browned!. Add in some steak seasoning while cooking (salt/pepper/garlic powder/herbs)!.
Add to the simmering soup!.
Simmer for 45 mins on low!.
Garnish with some fresh chopped flat leaf parsley!.Www@FoodAQ@Com