Soup Special of the Day……Tomato Basil Soup

November 25, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a comment
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This week’s Soup Special of the Day is a Tomato Basil Soup. The recipe uses; tomatoes, leeks, carrots, shallots, garlic, thyme, bay leaves, and basil. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Tomato Basil Soup
Consider making a double batch for the freezer or for popping into the microwave the next day for a perfect low-calorie light lunch.

Recipe Ingredients:
1 pound fresh tomatoes, peeled, seeded and chopped
1/2 cup carrots, washed and chopped
1/2 cup leeks, washed and chopped (can substitute onions)
1/2 cup chopped shallots
1/2 teaspoon minced garlic
1/4 cup olive oil
1 sprig fresh thyme
2 bay leaves
1/4 cup tomato paste
8 cups chicken broth
5 tablespoons chopped fresh basil

Cooking Directions:
1 – Heat olive oil in a 4-quart saucepan.
2 – Add tomatoes, leeks, carrots, shallots and garlic; sauté for 1 to 2 minutes.
3 – Add fresh thyme, bay leaves, tomato paste and chicken broth
4 – Simmer on low heat for 20 to 25 minutes.
5 – Remove thyme and bay leaves.
6 – Purée mixture in blender or food processor.
7 – Reheat soup.
8 – Serve with freshly chopped basil in each bowl.
Makes 4 servings.
https://www.cooksrecipes.com/soup/tomato_basil_soup_recipe.html

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Soup Special of the Day…..Italian Skillet Roasted Vegetable Soup

November 18, 2018 at 6:02 AM | Posted in Diabetes Self Management, Soup Special of the Day, Soups | Leave a comment
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This week’s Soup Special of the Day is an Italian Skillet Roasted Vegetable Soup. Bell Peppers, Tomatoes, Garlic, and Zucchini are just a few of the ingredients for this delicious soup! Prepared using your Dutch Oven. It’s from the Diabetes Self Management website. At the Diabetes Management site you’ll find a huge selection of Diabetic Friendly Recipes along with tips on managing your Diabetes, Diabetic News, and much more so check it out today. Plus you can subscribe to the Diabetes Self Management Magazine! So Enjoy and Eat Health in 2018! https://www.diabetesselfmanagement.com/

Italian Skillet Roasted Vegetable Soup

Ingredients
2 tablespoons olive oil, divided
1 medium red, yellow, or orange bell pepper, chopped
1 clove garlic, minced
2 cups water
1 can (about 14 ounces) diced tomatoes
1 medium zucchini, thinly sliced lengthwise
1/8 teaspoon red pepper flakes
1 can (about 15 ounces) navy beans, rinsed and drained
3 to 4 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon liquid smoke (optional)
Directions
1 – Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add bell pepper; cook and stir 4 minutes or until edges are browned. Add garlic; cook and stir 15 seconds. Add water, tomatoes, zucchini, and red pepper flakes; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes.

2 – Add beans, basil, remaining 1 tablespoon oil, vinegar, salt, and liquid smoke, if desired; simmer 5 minutes. Remove from heat; let stand, covered, 10 minutes before serving.

Tip. If your diet plan permits, top with croutons.
Yield: 5 servings.

Nutrition Facts Per Serving:
Calories: 157 calories, Carbohydrates: 25 g, Protein: 8 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 670 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/italian-skillet-roasted-vegetable-soup/

Soup Special of the Day….Creamy Turkey and White Bean Soup

November 11, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a comment
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This week’s Soup Special of the Day is a recipe for Creamy Turkey and White Bean Soup. Made using the always fresh and delicious Honeysuckle White Turkey Breast along with Onion, Celery, Tomatoes, Cannellini Beans, Parmesan Cheese, and Seasoning. Great recipe for any leftover Turkey during the Holidays. The recipe is from the CooksRecipes website which has an endless choice of recipes to please all tastes. So check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Creamy Turkey and White Bean Soup
Cooked turkey breast with onion, celery, garlic, tomatoes, white beans, fresh basil, garnished with Parmesan cheese and parsley.

Recipe Ingredients:
4 tablespoon olive oil
1 pound Honeysuckle White Turkey Breast, chopped, cooked (great for leftover turkey)
1 medium onion, finely chopped
1 medium celery rib, sliced fine
2 cloves garlic, minced
3 Roma tomatoes, peeled, seeded and chopped
2 cups chicken broth
1 cup cannellini beans, puréed or use 1 cup white beans
2 tablespoon fresh basil, chopped
Salt and ground black pepper to taste
Parmesan cheese for garnish
Chopped parsley for garnish

Cooking Directions:
1 – Sauté onion, garlic and celery in olive oil over medium high heat until onions are transparent. Add tomatoes and broth and simmer 10 minutes.
2 – Add beans, mix well and continue to cook an additional 5 minutes.
3 – Next finely chop basil and add to soup along with the turkey.
4 – Garnish with Parmesan cheese and chopped parsley.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): 413 Calories from fat: 204 Total fat: 23 gm Saturated fat: 4 gm Cholesterol: 102 mg Sodium: 794 mg Carbohydrate: 13 gm Protein: 38 gm.
https://www.cooksrecipes.com/soup/creamy_turkey_and_white_bean_soup_recipe.html

Soup Special of the Day….Roasted Corn and Chipotle Soup

November 4, 2018 at 6:02 AM | Posted in CooksRecipes, Soup Special of the Day, Soups | Leave a comment
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This week’s Soup Special of the Day is a Roasted Corn and Chipotle Soup. Roasted Corn and Chipotle Chilies combine to make this week’s recipe. It’s from the CooksRecipes website which has a huge selection of recipes for all diets and cuisines. Be sure to check out their many recipes today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Roasted Corn and Chipotle Soup
The nutty flavor of roasted corn complements the smoky-sweet taste of chipotle chiles. A crisp green salad and warm tortillas will complete this meal.

Recipe Ingredients:
2 cups fresh or frozen corn kernels, thawed
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup chopped onion
2 cloves garlic, minced
3 cups chicken stock
1 (28-ounce) can crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground white pepper
2 (7-ounce) cans chipotle chiles in adobo sauce

Cooking Directions:
1 – Preheat the oven to 400°F (205°C).
2 – Place corn on a baking sheet in a single layer; roast about 10 minutes, until browned.
3 – Heat oil and butter in a large skillet; sauté onion and garlic over medium-high heat until browned.
4 – Add broth, tomatoes, salt and pepper; simmer 5 minutes.
5 – Add chiles and corn, simmer 5 minutes to heat through.
Makes 6 servings.
https://www.cooksrecipes.com/soup/roasted_corn_and_chipolte_soup_recipe.html

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