Vietnamese Pho Recipe: Beef Noodle Soup | Steamy Kitchen Recipes

I will be making this soon... oh yes I will!!!

Vietnamese Pho Recipe: Beef Noodle Soup Steamy Kitchen Recipes

If you have any great Pho recipes please link me to them!

Cheers,

Bonnie

Spicy Bacon Tater n Corn Chowder Soup.

Ok so I found this recipe sans bacon and taters on my calendar...and thought...hmmm I should give it a try. 

The very first time I made it it was without the bacon and potato...and it was the easier soup I've ever made.

So after that I thought hmmm bacon n taters would be a delicious addition to this recipe and voila!

Enjoy!

Ingredients:

1/2 lb of bacon chopped into little bits
3 medium peeled russet potatoes
1/4c butter
1 small onion chopped
1/2c diced red bell pepper
1/2c diced green bell pepper
1c chicken broth
1c milk
1 16-17 oz can of whole kernal corn, drained, liquid reserved
1/2 tsp cumin
1/4 tsp  cayenne pepper
1/4c all purpose flour
minced cilantro or dried cilantro leaves (optional)

Directions

• Cook bacon until crispy, add butter, onions, red & green pepper, cumin & cayenne pepper and saute for about 8 minutes until veggies are tender.
• Add flour and stir for 1 minute. Gradually mix in broth, milk and reserved corn liquid.  Bring mixture to a boil, whisking until smooth.
• Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with Cilantro if desired.

Loaded Baked Potato Soup

Deep South Dish: Loaded Baked Potato Soup

So I made this for dinner tonight!
OMG.... soooooo good...but... it's sooooo not healthy.

Minus the Cajun/ Creole Slap Ya Mama seasoning and the hot sauce.

All out of hot sauce. Was still pretty dang good!

Loaded Baked Potato Soup

From the Kitchen of Deep South Dish
6 medium sized potatoes, about 1-1/2 pounds
6 slices of bacon, chopped
1/2 cup of unsalted butter
1-1/2 cups of diced onion
1/2 cup of diced celery
2 teaspoons of minced garlic
3/4 cup of all purpose flour
5 cups of chicken stock or broth
1-1/2 cups of milk
1-1/2 cups of half and half
2 teaspoons of salt
6 turns of the pepper grinder
1/2 teaspoon of Slap Ya Mama, or your favorite
   Cajun/Creole seasoning, or to taste, optional
Couple dashes of hot sauce
1/3 of a cup of sour cream
1-1/2 cups of shredded sharp cheddar
1/8 cup of sliced green onions
Additional cooked crisp bacon or bacon bits,
   for garnish, optional
Additional sliced green onion, for garnish, optional
Dollop of sour cream, for garnish, optional

Preheat oven to 425 degrees F.  Scrub the potatoes and prick several times with a fork or the tip of a knife. Bake directly on the oven rack for about 45 minutes, or until tender. Let cool, then peel off just the outer layer of peeling and then cut into chunks. Don't worry if some of the chunks break up - it will only add to the creaminess of the soup base. The potatoes can be baked a day or so in advance and stored in the refrigerator, if desired.

Cook the chopped bacon over medium heat in the bottom of a soup pot until tender, but not crisp.  Add the butter and melt; saute the onion and celery with the bacon about 4 minutes, or until softened.  Add the garlic; cook another 2 minutes.  Sprinkle the flour in, a little at a time, stirring until all of the flour is fully incorporated. Cook over medium heat, stirring constantly about 5 minutes. Bring the heat up to medium high and begin adding the chicken broth a little at a time, stirring constantly, until all of the broth has been incorporated and mixture is smooth. Reduce to a simmer and cook for 15 minutes, stirring several times.

Stir in the milk, half and half, salt, pepper, Cajun seasoning, hot sauce, and potatoes.  Increase heat and bring mixture up to just before a boil, then reduce heat to simmer and cook another 15 minutes, stirring several times.  Stir in the sour cream, cheese, and green onions and simmer just until cheese has melted and everything is heated through.  Garnish individual bowls with a small pinch of shredded cheese, green onion and crumbled bacon.

Source:  http://deepsouthdish.com

Apple Butternut Squash Soup

Apple Butternut Squash Soup

Ingredients:

2 Tbsp. olive oil

2 butternut squash (2 lb./900 g each), peeled, seeded and cut into chunks

3-4 medium Gala Apples or Apples of your choice.

1 onion, chopped

2 clove garlic, minced

1 tsp. Ground AllSpice

1 tsp. Ground Cinnamon

20 fl oz/600 mL each sodium reduce chicken broth

1/2 cup light sour cream, divided

Directions:

Add all ingredients in a baking pan and bake at 350F for 30 minutes or until squash is tender.

Add in batches, to food processor; or blender and process until smooth. Place in saucepan; cook until heated through, stirring occasionally.

Spoon soup into bowls. Add 1 Tbsp. sour cream to each; swirl gently with spoon.

NOTE:

For a thinner soup, add more chicken broth or some water until of desired consistency.

CHILLED BUTTERNUT SQUASH SOUP

Prepared as directed; cool. Refrigerate in airtight container until ready to serve.

Omit apples if you just want the Butternut Squash taste..

Mexican Tortellini Soup

Mexican Tortellini Soup

Ingredients:

2 x 900 mL Reduced Sodium Chicken Broth
796mL diced tomatoes
2 large Carrots sliced
2 large Celery stalks sliced
1/4 Zucchini diced
3-4 mushrooms sliced
1 large onion diced
2-3 gloves of garlic minced/grated
1 small can of black beans
1 small can of nibblet corn
1 small pack of tortellini
1/2 red pepper diced
1/2 green pepper diced
1 small jalapeno pepper sliced
2-3 links of Chorizzo Sausage Cooked, & chopped (optional for Vegetarians)
3-4 Tbsp of Watkins Mexican Soup Base or 1- 2 Packets of Sodium reduced Taco Seasoning Packets.

Directions:

1. Saute onions, garlic, mushrooms, celery, red & green peppers, carrots, zucchini &
jalapenos in a bit of olive oil until softened.
2.Then add sausage and saute until sausage is completely cooked.
Drain the grease.
3.Add canned tomatoes, corn & beans.
4. Add both cartons of chicken broth , add Mexican Soup Base or Taco Seasoning & simmer for about 20-30 minutes.
5. Add Tortellini & cook until ready.

This makes alot of servings. You will definately have leftover to freeze after.
You may add or remove any of these veggies/meat ingredients. I don't always use zucchini.
Enjoy.

Please let me know if you've tried my recipe.
Enjoy!
Hugs, Bonnie