Minestrone Soup

Minestrone is the name for a variety of thick Italian soups made with vegetables and often with pasta or rice.  Nine grams of fiber and 14 grams of protein per serving make this minestrone soup a health-conscious  meal.

Ingredients:

3 14-ounce cans beef broth

1 15-ounce can kidney beans, rinsed and drained

1 15-ounce can garbanzo beans, rinsed and drained

1 14-1/2-ounce can low-sodium stewed tomatoes

1 11-1/2-ounce can vegetable juice (did not use in mine as I didn't have it on hand)

1 6-ounce can tomato paste

2 teaspoons sugar

1 teaspoon dried Italian seasoning, crushed

1-1/2 cups loose-pack frozen mixed vegetables (such as an Italian blend)

2 cups fresh spinach leaves, cut into strips

2 cups cooked pasta (1 cup uncooked), such as small shells or mostaccioli

Finely shredded Parmesan cheese (optional)

Instructions:

In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning.
Bring to boiling.
Add mixed vegetables. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Add spinach and cooked pasta; heat through.
To serve, ladle into bowls.
If desired, sprinkle with Parmesan cheese. Makes 8 main-dish servings.

Submitted by:  Caroline G.
Source:  Yahoo Shine Recipes

CHICKEN VEGETABLE NOODLE SOUP

CHICKEN VEGETABLE NOODLE SOUP

Ingredients:

6 c. water
1-4 lb chicken, cut up (or you can use boneless chicken)
1/3 c. chopped onion
1 bay leaf
2 tsp salt
1/4 tsp pepper
1-16 oz can diced tomatoes
1-16 oz can cream corn
2 small zucchini
3/4 c. diced carrots
1 1/2 c. uncooked egg noodles

Instructions:

In large kettle combine water, chicken, onion, bay leaf, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for two hours or until chicken is cooked through. Remove chicken, cut meat off bone and cube. Discard bones and skin. Skim fat from broth, remove bay leaf and return chicken to pan. Add tomatoes (undrained), corn, zucchine and carots to broth. Bring to a boil, stir in noodles, reduce heat, cover and simmer for 15 mintures or until noodles are tender.

Source: May H.

Submitted by: Melanie H.
"My mother-in-law made this soup when my whole family was sick. It was delicious!"

SOUTHWEST CHICKEN SOUP

SOUTHWEST CHICKEN SOUP

Ingredients:

2 frozen chicken breasts
1/4 c. onion
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp chili powder
1 can chicken broth
1 can corn kernels, undrained
1 can beans, drained and rinsed
1 can mexi-style diced tomatoes

Instructions:

Combine all ingredients in crockpot. Heat on high for 4 hours. When chicken is done, remove from crockpot, shred with two forks and return to crockpot. Serve with tortilla strips, shredded cheese and/or sour cream if desired.

Source: Melanie H.

Submitted by: Melanie H.
"This is a great winter soup recipe and SO easy to make. The chicken doesn't even have to be thawed."

GARDEN CHOWDER

GARDEN CHOWDER

Ingredients:

1/2 C chopped green pepper
1/2 C chopped onion
1/2 cup butter or margerine
1 C each, diced potato, celery, cauliflower, carrot & broccoli (I adjust to my liking)
3 C water
3 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1/2 C flour
2 C milk
1 Tbs. minced fresh parsley
3 C shredded cheddar cheese

Instructions:

In a Dutch oven or soup kettle, saute green pepper & onion in butter until tender. Add vegetables, water, bouillon, salt & pepper; bring to a boil. Reduce heat; cover & simmer for 20 minutes or until the vegetables are tender. Combine flour & milk until smooth; stir into pan. Bring to boil; cook & stir for 2 minutes. Add the parsley. Just before serving, stir in cheese until melted. Yield: 6-8 servings

Source: My tried & true "Taste of Home" cookbook

Submitted by: Robyn S.
"This is the best vegetable chowder ever! I'd eat it every day if I could get my kids to eat vegetables".

WHITE CHILI

WHITE CHILI

Ingredients:

2 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 med. oinion, chopped
1 (15 oz.) can chicken broth
1-2 (4 oz.) cans chopped green chilis
2 tsp. garlic powder
2 tsp. ground cumin; 1 tsp. oregano
1 tsp. dry cilantro
1/4 tsp. cayenne pepper
2 (15.5 oz.) cans white kidney beans, undrained
Monterey jack cheese

Instructions:

Heat oil & add chicken & onions. Saute until chicken is cooked through. Add broth, chili, garlic powder, cumin, oregano, cilantro & cayenne. Simmer for 30 minutes. Add beans and simmer for add'l 10 minutes. Put in bowls & garnish with Monterey jack cheese & green onions. Serves four.

Source: Church cookbook

Submitted by: Robyn S.
"This is my absolute favorite!"

MEXICAN TWO BEAN CHICKEN CHILE

MEXICAN TWO BEAN CHICKEN CHILE

Ingredients:

1 medium zuchini, chopped
1- 15 oz. can black beans, drained
1- 15oz. can pinto beans, drained
1- 8 3/4 oz. can corn, drained
2- 14 1/2 oz. cans chicken broth
1 16 oz. jar salsa
1 8 oz. can tomato sauce
3 cups cooked shredded chicken
1 clove garlic
1 1/2 Tablespoons Chile Powder
1 teaspoon ground cumin

Instructions:

Add everything to a large pot, bring to a boil and then simmer for at least a half hour.

Source: Sister-in-law

Submitted by: Lori S.
"I always get rave reviews on this one. I make a double batch and serve with corn bread and salad when having a large group of people over".