SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP
I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!
Provided by Chris&Kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
- Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.
Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g
SAVORY TOMATO BEEF SOUP
Meet the Cook: This soup's one my mother taught me to make. It's good all year but especially when the weather's cold. In winter, I serve it with grilled cheese sandwiches. It would also be a nice lunch with a side salad or homemade corn bread. Even our grandchildren - we have four - like it. It's a good way of getting them to eat their vegetables. My husband and I have two grown daughters. -Edna Tilley, Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.
Nutrition Facts : Calories 142 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 1057mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
FISH SOUP W/ SAVORY PLANTAIN BALLS
this is a special puerto rican soup which is served in the best spanish dinners, also called cuchifritos very tasty and savory,
Provided by rosa rivera
Categories Fish Soups
Time 1h15m
Number Of Ingredients 20
Steps:
- 1. in a 4 quart pot fill with water ,put on stove and put to boil, rinse fish ,put in pot, add sofrito goya /condiment ,add adobo,sazon w/culatro and achiote annato coloring,cut celery and slice carrots, also red pepper, add bouillon cube,olives also add 2 tablespoon oil, let cook at medium high heat covered for 30 minutes ,taste to see if it is not too salty or if not add more salt to taste. cook another 10 minutes covered.the soup will be watery ,thats why is called soup so don't find it strange. the plantain balls go in the bowl of soup and it will thickend soup and make it savory.
- 2. cut plantain in afew slices each put to boil ,cook until very tender, cut pork fat in little pieces , very small, put aside mince garlic very fine add oil in frying pan, put pork fat to fry ,till crispy add garlic to pork fat ,then add plantain little by little smashing them with fork,add all and smash till they are all blended , taste. ,make a ball ,then form small balls in a platter, do IT all .when finish serve soup in a bowl and add 3 to 4 plantain balls ,let stand for a minute and start eating your fish soup, hope u like it as much as my family likes it ,serves more than 8. BON APPETITE.
SAVORY ROASTED BUTTERNUT SQUASH & RED PEPPER SOUP
Having a warm soup in the fall is a delicious lunch or dinner. This roasted butternut squash soup recipe is hearty and savory. All the spices blend well together and give the recipe a kick of flavor. Roasted red peppers add a hint of sweetness to the soup. It is a labor of love, but so worth it.
Provided by Ashley Burnam
Categories Other Side Dishes
Time 2h20m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400. Cover a large baking sheet (I used a half sheet pan) in foil. Drizzle a layer of olive oil- probably a few tbsp. Dump squash on the pan.
- 2. Mix seasonings listed for the squash in a bowl and then sprinkle about half over the top. Toss with your fingers to bring up some of the oil and then add half the remainder of the seasoning and toss again. What's left will be used in a few steps. Bake on 400 for 20 minutes.
- 3. After 20 minutes have gone by, toss the squash and return to the oven for another 15-ish minute. You want some browning on the edges but no burning. When it's done, it can hang out on the counter for a bit until you need it.
- 4. While the squash is in the oven, add the butter and garlic to a large stockpot on medium heat. Let that simmer, stirring occasionally, until the garlic begins to turn golden. Then add the onion and remainder of the squash seasonings plus the allspice.
- 5. Simmer the onion for a couple of minutes on medium heat. Then add the squash, Worcestershire, beans, and tomatoes. Cook on medium for a few minutes while stirring.
- 6. Add 3 cups of vegetable or chicken stock (or enough to be even with the top of the vegetables). Let it come to a boil, add a squirt or two of sriracha. Then reduce heat to simmer and cover for 30 minutes. You can stir it after about 15 and lower the heat if it starts boiling vigorously.
- 7. At some point when you have a minute, put the bell peppers on a pan in the oven. Roast them on 400 for about 40 minutes, rotating after 20. When they're beginning to burn on the outside (on all sides) they're done. Let them rest on a plate until they're cool enough to handle barehanded. The skin should come off very easily, remove the seeds and throw the meat into a blender or food processor with the basil and some pepper. Puree until smooth and that's done for now.
- 8. The soup can simhmer/boil until the squash starts to get very mushy. Once it is, turn off the heat and puree to your preferred consistency with an immersion blender or regular blender.
- 9. Add the sour cream and stir. Add any seasonings if it needs them as well.
- 10. Now you can serve it! For dinner, I put the soup in a bowl and put some of the red pepper puree in the middle (mostly because it looked pretty) but you can also mix all of the puree right into the soup. It's really good with some crusty bread.
WOLFGANG PUCK'S SAVORY SQUASH SOUP
My best friend introduced me to this soup. I found this recipe several years ago someplace on the web. This does take some time but is well worth the effort. The prep and cooking times are guesses.
Provided by PaulaG
Categories Vegetable
Time 2h45m
Yield 2 quarts
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Cut each squash in half and discard seeds.
- Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg.
- Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
- Allow to cool until squash can be safely handled, then scoop out insides of squash.
- Puree the flesh in a food processor, reserve.
- This should produce about 4 cups of pureed squash.
- In a medium stockpot, melt the remaining 4 tablespoons of butter.
- Over low heat, saute the onion, do not allow it to brown.
- Add pureed squash and cook over very low heat until heated through, stirring occasionally.
- Do not allow it to bubble up.
- Season with salt, pepper, ginger and cardamom.
- Pour in stock and bring to a boil, over low heat, stirring often.
- Cook about 20 minutes.
- Add the Cream Fraiche and rosemary spring.
- Warm through, remove rosemary and adjust seasonings to taste.
- Roast the peppers over flame on stove or under broiler until skin blackens evenly.
- Allow to cool, peel off black skin, remove core and seeds; chop coarsely.
- In blender or food processor, puree the peppers, adding chicken broth until thick sauce consistency is attained.
- Season with salt and pepper, strain, and pour into plastic squeeze bottle.
- Serve the soup with swirls of the roasted red pepper coulis.
QUICK SAVORY CHEESE SOUP
This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. -Dee Falk, Stromsburg, Nebraska
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.
Nutrition Facts : Calories 402 calories, Fat 28g fat (19g saturated fat), Cholesterol 97mg cholesterol, Sodium 1088mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 20g protein.
SAVORY MUSHROOM-BARLEY SOUP
Fresh mushrooms and barley star in this tasty soup shared by Christine Wright of Franklinton, North Carolina. Onions, celery and carrots make it a hearty favorite throughout the year.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water and barley to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is partially cooked. (Do not drain.), Meanwhile, in a soup kettle or Dutch oven, saute onions and celery in oil until tender. Add mushrooms; cook and stir for 5 minutes. Stir in the broth, carrots, tomato paste and barley mixture., Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper. Sprinkle with parsley.
Nutrition Facts : Calories 136 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 416mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
SLOW-COOKED SAVORY CHEESE SOUP
This creamy cheese soup is great at parties. Let guests serve themselves and choose from fun garnishes such as popcorn, croutons, green onions and bacon bits. -Ann Huseby, Lakeville, Minnesota
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours. , Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened. , Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings.
Nutrition Facts : Calories 256 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 797mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
SAVORY ROASTED BUTTERNUT SQUASH SOUP
A real savory squash soup that is not pureed to death!
Provided by Swank
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking sheet.
- Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
- Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.
- Stir mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper into onion mixture; cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock; bring mixture to a boil.
- Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavors blend, 30 minutes.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.6 g, Cholesterol 21.8 mg, Fat 7.9 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 520.1 mg, Sugar 4.9 g
SAVORY VEGETABLE BEEF SOUP BY SWANSON®
Yum... you can ladle up this flavorful, homemade beef and vegetable soup in just 30 minutes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the broth and potatoes in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
- Stir the beef, vegetable juice, tomatoes, vegetables, thyme and 1/8 teaspoon ground black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.5 g, Cholesterol 13.5 mg, Fat 3.2 g, Fiber 6 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 588.3 mg, Sugar 5.5 g
SAVORY CURRIED CHICKEN, WILD RICE, AND APPLE SOUP
Everyone who tastes this recipe has to have it. It is just spicy enough, just sweet enough and totally delicious. It is a wonderful showcase for fall's best fruit, the apple.
Provided by MAEGANC
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 55m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread almonds onto a baking sheet with edges.
- Toast almonds in preheated oven, stirring every 2 minutes, until lightly browned, 5 to 10 minutes; transfer to a large bowl. Add chicken and mango chutney to the bowl; stir.
- Melt butter with olive oil in a large stock pot or Dutch oven over medium-high heat. Cook and stir onion, celery, and garlic in melted butter until onions begin to soften, about 5 minutes. Add tomatoes with juice and raisins; continue to cook, stirring frequently, until the raisins plump, about 10 minutes. Season the mixture with curry powder and cayenne pepper; stir.
- Pour chicken stock into the pot; add the chicken mixture, wild rice, apples, parsley, and lemon juice. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender yet retain some crispiness, about 5 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 23.9 g, Cholesterol 23.7 mg, Fat 8.8 g, Fiber 3 g, Protein 9.7 g, SaturatedFat 2.5 g, Sodium 461.8 mg, Sugar 13.3 g
SAVORY HAM & BACON POTATO SOUP
This soup was fantastic. I wasn't sure what to have for dinner. Then, realized I had all the makings for a good hearty potato soup. I hope you enjoy it as much as my family did. My photos
Provided by Cassie *
Categories Other Soups
Time 50m
Number Of Ingredients 15
Steps:
- 1. In 2 quart dutch oven add diced and peeled potatoes, celery, smashed garlic along with enough water to cover the potatoes at least 1-2 inches. Add thyme and bouillon. Cook on high heat until potatoes, celery and garlic are soft.
- 2. In the meantime, in a large, deep skillet; fry the bacon and onion until done. Add the precooked ham, warm through.
- 3. After this is cooked, drain off the grease and place into a bowl.
- 4. In the same skillet, melt 4 tablespoons of butter, then add 4 - 5 tablespoons of flour to the melted butter. I mix this well, with a whisk, till smooth.
- 5. After the flour has cooked a few minutes, whisk in the 3 cups of milk and the cream. Stir this over high heat until it thickens into a nice gravy consistency. I then stir in the salt and pepper.
- 6. If the potatoes are finished cooking. I use my whisk and smash about half the pot of potatoes, not mashed, just somewhat smashed. Now, add the thickened milk mixture to the potatoes. Add the bacon, onion and ham mixture. Stir in the cheese. When cheese is melted; season with salt and pepper and parsley.
- 7. When serving, add additional cheese or green onions for garnish ( totally optional) Enjoy this yummy soup!!
SAVORY COLD MANGO SOUP
Provided by Mark Bittman
Categories easy, weekday, soups and stews, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Purée mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning.
- Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 14 grams, Sodium 123 milligrams, Sugar 63 grams
SAVORY CHEESE SOUP (SLOW COOKER)
Make and share this Savory Cheese Soup (Slow Cooker) recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 7h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In slow cooker, combine the first eight ingredients.
- Cover and cook on low for 7-8 hours.
- Combine flour and water until smooth; stir into soup.
- Cover and cook on high 30 minutes longer or until soup is thickened.
- Stir in cream cheese and cheddar cheese until blended.
- Stir in beer if desired.
- Cover and cook on low until heated through.
- Serve with desired toppings such as croutons, popcorn, cooked crumbled bacon, sliced green onions.
Nutrition Facts : Calories 388.9, Fat 30.7, SaturatedFat 18.1, Cholesterol 91.4, Sodium 1468.4, Carbohydrate 11.1, Fiber 1, Sugar 3.5, Protein 17.2
LIPTON SAVORY HERB GARLIC SOUP & CHICKEN
I make this a lot and we really like it, nothing like a fast and easy dish when you have had a long day sometimes It is hard to find the herb lipton soup mix I have found it in walmart most of the time I guess if you cannot find it maybe try onion. I will give you the box cooking directions but I have not done it this way in the...
Provided by JM Avallone
Categories Chicken
Time 1h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 425° In broiler pan without the rack,add potatoes and carrots arrange chicken on top.
- 2. Mix the soup with water,olive oil & mayo over chicken and vegetables.
- 3. Bake uncovered 40 minutes or until chicken is thoroughly cooked and vegetables are tender.
- 4. SLOW COOKER METHOD: In slow cooker, layer potatoes, carrots then chicken. Pour Soup Mix blended with water,olive oil & mayo over chicken & vegetables. Cook covered on LOW 6 to 8 hours or HIGH 4 to 6 hours or until chicken is thoroughly cooked.
- 5. Tips: The directions above are from the box with a few exceptions, I had mentioned this lipton soup box recipe had mayo as one of the ingredients long ago for some reason it is no longer listed not sure what the deal is but I have kept it in as one of the components as I feel it adds so much flavor and keeps it very moist. If you don't want to add it leave it out I just can't tell you how it will taste. Also I use my toaster convection oven considering there is only the two of us, I am sure any toaster oven will work. I also don't put the carrots in as I don't always have carrots on hand I just cook whatever veggie I happen to have on the stove top I am sure this will taste really good must try it one day. I set my oven on 350 and cook for 35-45 min it just depends on how large the thighs are. The box calls for breast I have never used these I happen to know giant food stores carries their own brand of boneless breast that are quite amazing they seem to stay very tender so you might try these if you want to use breast. I use one large sliced potato, lay them in a 8x8 pan (mine is glass) pour half the oil soup mayo mixture on top of the spuds then lay the chicken then finish with the remaining mixture.
SAVORY CHORIZO SAUSAGE, RICE & BEAN SOUP
Perfect as a cool-weather warmer-upper-or any time of year when you're in the mood for a hearty soup. Just reading the ingredients list-chorizo sausage, black beans, garlic-and-butter flavored rice-is enough to make your mouth water. Enjoy!
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 42m
Yield 8
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
- Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
- Add remaining ingredients except Parmesan cheese.
- Reduce heat to low; continue cooking 12 to 15 minutes.
- Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 28.7 g, Cholesterol 56.2 mg, Fat 23.8 g, Fiber 3.4 g, Protein 21.4 g, SaturatedFat 9.3 g, Sodium 1242.6 mg, Sugar 3.2 g
SAVORY VEGETABLE BEEF SOUP
I developed this recipe as a way to use my homegrown vegetables. My teaching responsibilities keep me busy, but I love cooking for my husband and daughter most of all. -Leslie Luthe, Parkersburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients. , Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves.
Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 350mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 5g fiber), Protein 15g protein.
SEAFOOD SINIGANG (SOUR AND SAVORY SEAFOOD SOUP)
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Provided by Jacqueline Chio-Lauri
Categories Soup/Stew Dinner Philippines Seafood Shellfish Fish Salmon Shrimp Lemon Juice Lemon Tomato Green Bean Spinach Dairy Free Peanut Free
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the gremolata:
- In a 3-quart saucepan, heat the olive oil over medium heat until it shimmers. Add the garlic and cook until it is light golden, then immediately remove the pot from the heat. Transfer the garlic mixture to a bowl and let it cool for 1 minute. Mix with the parsley and lemon zest. Set it aside.
- Make the sinigang:
- Pour the seafood stock into the same saucepan used to fry the garlic. Add the lemon juice and sugar and bring the mixture to a boil over medium heat. Add the onions and tomatoes. Cover the pan, reduce the heat to low, and simmer for 5 minutes, or until the onions are translucent and the tomatoes are mushy.
- Put the fish in a strainer or colander and dunk it into the simmering broth. Cook for 3 to 5 minutes, until opaque throughout. Be careful not to overcook it. Immediately transfer the fish to a plate and set it aside.
- Put the beans in the strainer and dunk it into the simmering broth. Cook for about 5 minutes, or until the beans are tender but still vibrant green. Transfer the beans to a plate and set it aside.
- Put the chiles and water spinach in the strainer and dunk it into the simmering broth. Cook for about a minute, or until they are tender but still vibrant in color. Transfer the chiles and spinach to a plate and set it aside.
- While the broth continues to simmer, taste and add fish sauce and more lemon juice as needed. Distribute and arrange the fish, shellfish, and vegetables into each of four bowls.
- Remove the broth from the heat and ladle it into the bowls with the seafood and vegetables. Sprinkle each serving with the gremolata. Serve the soup piping hot, with rice or crusty bread.
SAVORY ROOT VEGETABLE SOUP
Instead of the usual side dishes, consider serving a vegetable-laden soup at Thanksgiving or other holidays. Each spoonful will warm the body and soul. -Zan Brock, Jasper, Alabama
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. Saute the celery, onion, green pepper and leeks in drippings until tender., Add the hash browns, sweet potato, parsnips, carrots and turnips; cook and stir over medium heat for 10 minutes., Add the broth, parsley, herbes de Provence, garlic, white pepper and coriander; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Ladle soup into bowls. Top each serving with sour cream, cheese and crumbled bacon.
Nutrition Facts : Calories 255 calories, Fat 14g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 855mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.
SAVORY CABBAGE AND PORK SOUP
Let this delicious pork soup cook all day - a delicious veggie-packed dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 13
Steps:
- Mix all ingredients in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until pork and vegetables are tender.
Nutrition Facts : Calories 215, Carbohydrate 21 g, Cholesterol 35 mg, Fiber 4 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 920 mg
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