Thursday, November 29, 2012

Three soups

I got copied on an email today that included two soup recipes. So I'm putting them here.

Easy Crab Soup
2 cans of cream of potato soup
2 cans of cream of celery
3 cans of evaporated milk
1 stick of melted butter
Old Bay to taste
1 pound of claw crab meat
1 pound of jumbo lump crab
Cook in a crockpot for about 4-5 hrs for the flavor of the crab go through.

Italian Wedding Soup

2 c. cooked orzo pasta
2 pkg frozen cooked spinach, thawed and drained
4 eggs, beaten
4 large or 12 regular cans of chicken broth
Bring broth to a boil. Quickly beat in eggs. Add remaining ingredients.
2 lb ground beef
2 eggs
Garlic salt, oregano, pepper
Bread crumbs
Mix together. Roll into very small bite size balls. Bake 350 until browned, 10-15 mins. Add to soup.

And I had a taste for this one. I googled it and started cooking it well before I realized I had a tried and true recipe saved in a folder, dating back to 2009. 

For your pleasure (and what's for dinner tonight):

 Pasta e Fagioli
 1 1/2 hours/15 min prep
1 lb ground beef
1 cup diced onion
1 cup juliened carrot
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 (14 1/2) ounce cans diced tomatoes
1 (15 ounce) can red kidney beans (with liquid)
1 (15 ounce) can great northern beans (with liquid)
1 (15 ounce) can tomato sauce
5 (14.5 ounce) cans beef broth
1 teaspoon vinegar
1 teaspoon tabasco sauce
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1 tablespoon parsley
1/2 lb ditali pasta or less
1.  Brown beef in a large stock pot over medium heat-drain off fat.
2.  Add onion, carrot, celery and garlic and saute for 10 minutes.
3.  Add remaining ingredients, except pasta, and simmer for 1 hour.
4.  After 50 minutes, boil pasta to al dente.  Drain well.
5.  Add pasta to the large pot of soup and simmer for 10 minutes.
NOTE: If you think it's too thick, you can add a little water or another can of beef broth.

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