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Corals Recipes (Soups)

Forum: 2014 Playroom


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September 30th, 2013, 10:32 PM
2015 Offshoremama78's Avatar Platinum Supermommy
Join Date: Feb 2011
Location: Tucson, AZ
Posts: 6,371
Next addition!


(Zuppa Toscana) *like* Soup


3/4 cup onions, diced 1/8 inch
6-8 slices bacon, 1/4-inch diced
1 1/4 teaspoon garlic, minced
1 ounce chicken bouillon
1 quart water
2 large potatoes, cut in half length-wise, then cut in 1/4-inch slices
2 cups cavallo greens (kale can be substituted), cut in half, then sliced into 1/16-inch strips
1 1/2 cups sausage link - spicy, precooked, cut in half length-wise, then cut at an angle into 1/2-inch slices
3/4 cup heavy whipping cream


Place sausage link onto sheet pan and bake in 300 degree oven for 15 to 20 minutes or until done.

Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute.

Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and serve.

serves/makes 5

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Vegetable Beef Soup


2 pounds beef stew meat -- cubed
4 onions
4 potatoes
6 carrots
6 celery stalks
1/2 head cabbage
6 tablespoons butter
3 teaspoons salt
1 teaspoon black pepper


1. Melt butter in a large heavy pot with lid. Trim any fat from stew meat. Brown beef on all sides. Add vegetables (except cabbage) which have all been diced.

2. Add 5 cups water. Cover and simmer for 1-1/2 hours, adding more water if needed.

3. Slice cabbage and add to pot along with salt and pepper.

4. Simmer for 20-25 minutes longer.

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Chicken Noodle Soup Recipe:

3 lb. chicken

2 Large Chicken Broth

2 tsp. salt

2 c. celery, chopped

2 c. carrots, chopped

1 c. onions, chopped

Dash pepper

4 c. egg noodles **(Directions at bottom or you can substitute with store bought, my kids and hubby just don't like them)

Place chicken in kettle with 2 Large Chicken Broth. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add celery, carrots, onions, and pepper and cook until vegetables are tender. Add noodles and cook until desired firmness (about 10-20 minutes).

Noodle Recipe:

3 Eggs

3 Cups of Flour

3 Tablespoons of Water

2 tsp of salt (I use a salt substitute)

Beat together eggs, water and salt. Add flour one cup at a time. If the dough is sticky, add a little more flour. Roll out with a rolling pin about 1/4" thick. Let stand 20-30 minutes (depending on humidity). Cut into desired lengths and thickness (I usually cut about 1/8" in width). Let stand 3 hours. Then add to soup.

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Delicious Ham and Potato Soup


7 cups peeled and cubed potatoes
2 cans kitchen cut green beans
2/3 cup cut onion
2-1/2 cups cubed cooked ham
6-1/2 cups water
1/4 cup chicken bouillon granules
1 teaspoon salt, or to taste
2 teaspoons ground white or black pepper, or to taste
1/2 cup and 2 tablespoons butter
1/2 cup and 2 tablespoons all-purpose flour
3 cups milk
1 cup of heavy cream


Combine the potatoes, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk and heavy cream (mixed together) as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, add in green beans and cook soup until heated through. Serve immediately.

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Pasta E Fagioli


3 teaspoons Oil
2 pounds Ground beef
12 ounces Onion; chopped
14 ounces Carrots; slivered
14 ounces Celery; diced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 cups cooked White kidney beans
88 ounces Beef stock
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley; (fresh chopped)
48 ounces Spaghetti sauce
8 ounces dry pasta Shell macaroni; or other pasta


Preparation: Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!

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1 cup each: finely minced celery, onion, and carrot
1/4 cup butter
1/2 cup each: garbanzo beans, kidney beans, whole dried peas, white pea beans
3/4 cup carrots sliced
3/4 cup onion coarsely chopped
3/4 cup celery sliced
3/4 cup bell pepper chopped
1/2 cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
Parmesan cheese


1. Slowly sauté finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they take longest) about 2 to 2 1/2 hours.

2. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.

3. About 20 minutes before serving time add the macaroni and more water if needed.

Ladle into bowls and sprinkle with Parmesan cheese. Pepper to taste.

serves/makes 6

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Cheddar Cheese Soup Freezer Recipe

4 1/2 cups diced white/yellow potatoes

3 cups yellow onions, diced

3 cups water

6 cups consomme

3/4 lb shredded cheddar cheese

1 1/2 cups cream

Bring water to a boil in sauce pan, adding potatoes and onions. Simmer ten minutes or until vegetables are tender. Remove from heat and puree vegetables in a food processor or blender. Then add consomme, cheddar cheese and cream until fairly smooth. Freeze in single serving sizes or in a family size.

On cooking day:

Defrost, heat and serve!

The hard part about this recipe is the Consomme. I usually just use veggie broth instead.

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Clam Chowder


4 tablespoons Butter
1 ¾ cups Onion diced
3 cups Crisp Bacon Chopped
4 cups Potatoes diced
2 clove Garlic minced
5 cups Hot Water
2 ounces Clam Base
4 cups Hot Water, more if needed
14 ounces chopped Clams with Juice
2 Carrot peeled and grated
2 pints half and half


1 cup Butter
1 cup Flour


Sauté celery, onion, and garlic in the 2 Tbsp. butter.

Add potatoes and water, and simmer for 30 minutes.

Add clam base, a pinch of thyme, salt, pepper, and hot water.

Simmer for 15 minutes and add clams and carrot.

Simmer 15 minutes and add half and half and water. Heat through until bubbling.

Meanwhile make a roux out of the 1 C. butter and the 1 C. Flour.

Make sure that the flour cooks through before adding this to the simmering soup.

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Loaded Baked Potato Soup


6 large baking potatoes, peeled, cut in 1/2-inch cubes1 large onion, chopped1 quart chicken broth3 cloves garlic, minced (or pressed)1/4 cup butter2 1/2 teaspoons salt1 teaspoon pepper1 cup cream or half-and-half cream1 cup shredded sharp Cheddar cheese3 tablespoons chopped fresh chives1 cup sour cream (optional)8 slices bacon, fried & crumbledcheese, for sprinkling


Combine first seven ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).

Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened. Stir in cream, cheese and chives.

Top with sour cream (if used), sprinkle with bacon and more cheese.
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