Makeover Taco Soup

Yield: 7 cups

1 lb. lean ground turkey
1/2 medium red onion, diced
8 oz. no-salt added-tomato sauce
1 (14 1/2 oz) can fire-roasted diced tomatoes, undrained
1 (15 1/2 oz) can no-salt-added or low-sodium whole kernel corn, undrained
1 (15 1/2 oz) can no-salt-added or low-sodium kidney beans, undrained
3 1/2 Tbs. Homemade Taco Seasoning Mix
1-2 cups water

Garnishes:
Shredded cheese
Fritos
Light or fat free sour cream OR plain, fat-free Greek yogurt

Brown turkey and onion; drain.  Add tomato sauce, tomatoes, corn, beans, taco seasoning, and water.  Cover and simmer 20 minutes, stirring occasionally.

Nutrition Facts:
1 cup (no garnishes) = 225 calories, 5.32 g fat (1.2 g saturated fat), 37 mg cholesterol, 304 mg sodium, 25.2 g carbohydrates, 7.3 g dietary fiber, 9 g sugar, 19 g protein

Notes:
- The nutrition facts listed use no-salt-added corn and reduced sodium kidney beans.  Amounts will actually vary by brand.

Southwestern Turkey Soup

Adapted from AllRecipes.com, submitted by Doug Matthews.
Serves 8 (each serving is 1 1/2 cups).

Prep time: 30 minutes (less if the meat is already cooked).

Cook time: 30-40 minutes.

Only 210 calories per serving! (Though it depends on the brands, etc. that you use.)  Goes great with corn muffins!

1 1/2 cups shredded cooked turkey

4 cups vegetable broth

1 (28 oz) can petite diced tomatoes
1 (15 oz) can black beans, rinsed and drained

1 (4 oz) can diced green chiles

2 roma tomatoes, chopped

1/2 medium yellow onion, diced
1/2 medium red onion, diced

2 cloves garlic, crushed

1-2 Tbs. lime juice

1/2 tsp. cayenne pepper

1/2 tsp. ground cumin

1 avocado, peeled, pitted, and diced

1 Tbs. fresh, chopped cilantro

1 cup shredded Monterey Jack cheese

Salt & pepper to taste

Puree or blend half the can of tomatoes.

In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne pepper, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer 15-20 minutes.

Stir in avocado, black beans, and cilantro and simmer 15-20 minutes, until slightly thickened. Spoon into serving bowls and top with shredded cheese.

Notes:

- I used 2 cups shredded chicken instead of turkey because that's what I had.

- I put the garlic through a garlic press instead of just crushing it.

- Before adding everything to the pot, I sauteed the garlic and onions in some water until they were a little soft.

- The soup wasn't as spicy as I thought it would be, but it tasted good. It left me with a hint of heat after I finished the bowl. I might consider adding a little bit more next time.  My mom added 1 diced jalapeno, seeds and membranes removed.

Tortellini Chicken Soup

From Mom Larsen.

Combine in a large pot and bring to a boil:
3 (10.75 oz) cans chicken broth
1 can cream of chicken soup
2 cups cubed cooked chicken
1 cup chopped onion
1 cup chopped carrots
½ cup water
2 cloves garlic, minced
½ tsp basil
½ tsp oregano

Add 7 oz. package cheese tortellini. Simmer uncovered 30 minutes.

Add 9 oz. fresh or frozen broccoli. Simmer additional 5-10 minute or until broccoli is tender.

Serve with grated parmesan cheese.

Notes:
- Meatless Version: Use vegetable broth instead of chicken broth.  Use cream of mushroom soup instead of cream of chicken soup.  Omit chicken and add more vegetables and pasta.

Taco Soup

From Mom Larsen.

Serves: 4-6

1 lb. hamburger, browned and drained
1 onion, chopped and browned with hamburger
1 8-oz. can tomato sauce
1 14½-oz. can cut-up tomatoes, undrained (Mexican style is best)
1 15½-oz. can whole-kernel corn, undrained
1 15½-oz. can kidney beans, undrained
1 package taco seasoning (try using Homemade Taco Seasoning Mix)

Garnishes:
Shredded cheese, Fritos, sour cream or fat-free Greek yogurt

Put first 7 ingredients into a large saucepan and simmer for 20 minutes. You will probably want to add 1-2 cups of water for a mores soupy consistency. To serve, put soup in individual serving bowls and sprinkle with cheese and Fritos. Add a dab of sour cream.

Notes
- We recently used fire-roasted diced tomatoes (I think the brand was Dole).  So delicious!  The tomatoes were softer and added a sweeter flavor to the soup.
- Next time we make this, we're going to try it with black beans instead of kidney beans.

Larry's Chili

From Dad Larsen.

In a crock-pot or large pot, add the following ingredients and turn on to a medium setting:

3 15-oz. cans of small red beans
3 15-oz. cans of Mexican-style stewed tomatoes
1 15-oz. can of Beef Consommé (or beef bouillon or beef broth)
1 small can (about 3 or 4 oz.) diced, green chilies
3 Tbs. chili powder (2 Tbs. for a milder flavor)
1 Tbs. ground cumin
Salt & pepper to taste (suggested: 1 tsp. salt & 1/2 tsp. black pepper)

Meanwhile, brown the following in a skillet:

1 medium yellow onion, chopped
1 lb. lean ground beef
1 Tbs. olive oil (omit if hamburger is not lean)

After hamburger is browned and onion is cooked, drain off excess fat. Add hamburger and onion to crock-pot.

Cook for 1 hour or more.

Note:
- When small red beans or poquito’s are not available, use kidney beans. May use a combination of kidney and small red beans, if desired.

Hot and Sour Soup

From Szechuan Garden in Mountain View, CA.

Makes a LOT!

Boil on high for 30 minutes:
10 cups water
4 packets low-salt chicken bouillon
1.25 oz. black (shiitake) mushrooms, crushed (but not into powder)
4 oz. bamboo shoots, cut in strips
1 Tbs. corn starch in ¼ cup cold water (mixed)

Meanwhile, cut 2 chicken breasts into small pieces and marinate in the following spices:
3/8 cup white vinegar
5/8 cup soy sauce
2 ½ Tbs. corn starch mixed with 3/8 cup Chablis (or water, if desired)
3 ½ tsp. sugar
1 tsp. white pepper (or black, if necessary)
¼ tsp. red pepper
2 tsp. sesame oil

Prepare:
1 14-oz. package of extra firm Tofu, cut into strips or chunks the size of sugar cubes
1 egg, scrambled (mix, don’t cook yet), hold in fridge
1 scallion (or green onion), cut into small rings

Procedure:
Stir tofu into soup and cook 15 minutes.
Add meat and marinade and cook only 2 minutes.
Add egg slowly in a stream while stirring the boiling mixture.
Add scallions.

Let stand 20 minutes. Serve.

Won Ton Soup

1 ½ quarts rich chicken broth
Approx. 2 dozen won ton wrappers
1 beaten egg
1 green onion, including top, minced

Filling:
½ lb. lean ground pork
1 green onion, including top, minced
1 Tbs. dry Sherry, optional (possible substitutions: orange, apple, or pineapple juice)
1 tsp. sesame oil (important!)
½ tsp. sugar
¼ tsp. salt
Pinch of white pepper (use black if you have to)

Combine filling ingredients; mix well and set aside.

Pour broth in pot to reheat. Skim oil and fat, then season with salt and pepper if necessary. Cover and simmer over very low heat until ready to serve.

To assemble won tons:
Spoon about 1 tsp. filling into center of won ton wrapper. Brush edges with egg. Fold in half. Brush one of the folded corners with egg. Pinch other folded corner on top of it. (Will look a little like tortellini.)

Bring a large pot of water to boil. Drop in all won tons. When water begins to boil again, add 1 cup cold water to reduce temperature. When water reaches another boil (about 3 minutes) and won tons start to float, remove them with a strainer and add to broth when done.

Add optional/additional ingredients to broth while won tons are cooking. Once won tons are added, sprinkle with sesame oil and minced green onion.

Optional/additional soup ingredients:
Sliced BBQ pork (also called Yangtze pork), boiled prawns or shrimp, snow peas, black (shiitake) mushrooms, white mushrooms, sliced water chestnuts, pieces of Chinese cabbage (Bok Choy—white stem, dark green leaves) or fresh spinach, carrots, bamboo shoots, thinly sliced beef, sliced chicken

Notes:

- To store, remove won tons with a slotted spoon and store in a separate bowl in the fridge to prevent sogginess.  May add a little sesame oil to prevent sticking together.
- Add soy sauce to taste at the table.

After Thanksgiving Turkey Soup

Adapted from Taste of Home's Holiday and Celebrations Cookbook Annual 2001, p. 140.

Prep: 30 min. / Cook: 40 min.

Yield: 8 servings

6 cups chicken broth*
3-4 cups cut up turkey
1 medium onion, diced
2 large carrots, peeled and diced
1 celery rib, diced
½ cup butter, cubed
½ cup flour
1 cup half-and-half cream (can use non-fat)
½ cup uncooked long grain rice
1 tsp. salt
½ tsp chicken bouillon
½ tsp pepper

In a soup kettle or Dutch oven, sauté the onions, carrots, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 2 cups broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add half-and-half, rice, salt, bouillon, pepper, remaining broth, and turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Great served in bread bowls.

Note:

- The original recipe calls for a leftover turkey carcass, which is brought to a boil, then covered and simmered for 1 hour. The subsequent broth is then used in the recipe, as well as the turkey meat.

Bread Bowls or French Bread

From Kim Herring.

Yield: 2 loaves French bread or 6 bread bowls

2 1/4 cups warm water
2 tablespoons sugar
2 packages or 2 T. active dry yeast
1 tablespoon salt
2 tablespoons soft shortening or oil
6 cups flour, stirred and measured

Preheat oven to 400 F.

In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt, shortening/oil and 3 cups flour; beat well.

Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again. Repeat this process until dough has been stirred down five times.

Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled.

For French Bread:
Divide into two parts. Roll each part of dough into rectangle 9 x 12 inches. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that's been sprinkled with cornmeal, allowing room for both loaves. Repeat with second part of dough.

For Bread Bowls:
Divide into six parts. Form into balls, smooth on top with the seam pinched together on the bottom. Arrange on a large baking sheet that's been generously sprinkled with cornmeal.

Cover lightly; allow to rise for 30 minutes. With a very sharp knife, cut three gashes at an angle in top of each loaf (I cut two gashes on each bread bowl); brush entire surface with egg wash (1 egg beaten slightly with 1 tablespoon water). If desired, sprinkle with sesame or poppy seeds.

Bake for 30 minutes or until brown. Cool on racks.

Note:

- I used a bowl and wooden spoon the first time I made these, and then I switched to my Kitchen Aid mixer with the dough hook. Works out just the same, except my arms don't feel like they're going to fall off.

New England Clam Chowder

From Dave Lieberman.

Yield: 6-8 servings.

2 Tbs. unsalted butter
1 medium onion, finely diced
2 celery stalks, trimmed, quartered lengthwise, then sliced into ¼-inch pieces
3 Tbs. flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into ½-inch cubes
Salt and freshly ground pepper

Heat the butter in a large pot over medium-high heat. Add the onion and celery and sauté until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from cans of clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper. Cook until clams are just firm, another 2 minutes.

Pan-Toasted Croutons:
2 to 3 Tbs. unsalted butter
½ baguette, cut into 1-inch cubes
3 Tbs. freshly chopped flat-leaf parsley
Salt and freshly ground pepper

Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.

Notes:
- Really good served in bread bowls (without the croutons).