My Camper Kitchen

Posts Tagged ‘Soup’

Zuppa Toscana Soup

1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet. Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften. Add all other ingredients and simmer until the potatoes are tender.

Ingredients

Instructions

1. In a medium bowl combine ground beef/turkey, egg, bread crumbs, parsley, oregano, basil, salt, pepper & parmesan cheese until well mixed.
2. Form meat mixture into very small meatballs.
3. Place meatballs on cookie sheets and place in refrigerator for 30 minutes.
4. Meanwhile, combine the rest of the ingredients except escarole, acini di pepe pasta and remaining parmesan cheese in a 6 quart crock-pot.
5. Gently add chilled meatballs to the soup mixture.
6. Cover and cook on LOW for 7 1/2 hours.
7. Add acini di pepe pasta and escarole to the soup and cover and cook an additional 30 minutes.
8. Serve in bowls topped with additional parmesan cheese.

Ingredients:

4 Chicken quarters cooked (boiled, baked or broiled) pull meat into small torn pieces
2 tablespoons of butter
1 pint heavy whipping cream
2 peeled carrots, chopped or shredded
1 onion, diced
1 stalk celery, chopped
1 ½ tsp. salt
1 ½ tsp. pepper
1 small bag of frozen peas

(optional, use chicken broth paste, following directions on the jar to make enough broth to fill the  pot 1/2 way full) But, If you boil the chicken, you will have fresh homemade broth!

Place the cooked shredded chicken pieces, butter, carrots, celery, onion, chicken broth and seasoning in a pot.
Cover. Cook for for 1 1/2 on low to medium heat.

*About a 1/2 hour before serving, put the frozen peas, and dumplings in the crock pot. Add milk if you want a thinner consistency.

Dumpling Ingredients and Directions:

1 1/2 cups of milk, but pour in slowly
2 cups of self rising flour
2 eggs, beaten lightly

(optional) add 1 tablespoon of garlic paste to the dumpling mix, salt and lots of pepper!

Mix well, make sure the dough has a thick sticky consistency! Spoon out small teaspoons of the dough and drop in hot broth in the pot one at a time so they don’t stick together!  This will allow the dumplings to settle in to the mix and capture all those wonderful flavors! Once broth is thickened and and dumplings are done, allow to cool before serving!

Photo By Carolyn Davidson Hicks

Ingredients:

2 tablespoons of olive oil
1/2 lb chicken strips (optional grilled to get the char on them)
½ lb beef strips (optional grilled to get the char on them)
1 onion, finely chopped
1 teaspoons of ginger minced
1 large jalapeño, halved, seeded and thinly sliced
4 cups chicken stock or low-sodium broth
1 lb celery cut into 1 inch pieces
1 box Delallo gnocchi
1/2 can spinach drained
2 teaspoons shredded basil leaves
1 box Delallo gnocchi
1 can of spinach, drained

Directions:

Warm oil in large, heavy stock pot. Add the chicken and beef, cook over high heat until lightly browned, about 4 minutes. Add the onion, ginger and jalapeño and cook, stirring, until onion is softened, about 4 minutes. Add chicken stock and bring to a boil. Cover and cook over medium heat until the chicken and beef is cooked through, about 10 minutes.

Add the gnocchi and cook on medium heat until gnocchi begin to rise to the surface, about 5 minutes. Add spinach and basil, and taste for salt.

Serves 4 to 6.

Add a little fish stock and bok choy and you can turn this into a Thai dish! Just leave out the beef!

Photo By Carolyn Davidson Hicks

Ingredients:
2 cups of sweet corn
2 small red sweet peppers
2 small yellow sweet peppers
1 small sweet onion chopped
1 small zucchini chopped
1 pint heavy whipping cream (for lessor calories, substitute with half n half, low fat milk, etc.)
Salt and pepper
1/2 stick of Butter
2 tablespoons of Olive oil
About 2 tablespoons of flour

Directions:
Saute the onions, peppers and zucchini in olive oil, salt and pepper  until tender. In a sauce pot, add heavy whipping cream,butter and flour and bring to a simmer.  Add vegetables and allow to simmer for about 20 minutes on low to medium heat, stirring occasionally until soup thickens.

Gourmet Chicken Soup for two! Photo By Carolyn Davidson Hicks

I package of Tomato and Basil Chicken Meatballs  (with Asiago and Mozzarella Cheese quartered)
1/2 small onion finally chopped
1/2 medium red potato finally chopped
1/2 stalk of celery finally chopped
1/2 carrot shredded
1/4 cup of diced mushrooms
1 qt low sodium chicken broth

Place all ingredients in a 2 1/2 quart sauce pan on low to medium heat for about 20 minutes or until potatoes are tender. Serve hot!

al fresco’s Tomato & Basil Chicken Meatballs