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Page history last edited by dawntush 9 months, 3 weeks ago



Crab, Shrimp & Potato Chowder



Three Onion Chowder with Parley Oyster Crackers 



Black Bean Tortilla Soup




32 ounce vegetable broth

3 finely chopped garlic cloves

1 medium onion chopped

2 corn on the cob (cut corn off of cobb or use frozen corn, around 1.5 cups)

1/2 cup finely chopped cilantro

1 tablespoon finely chopped poblano pepper, no seeds (or use part of a jalapeno pepper)

2 cups fresh cherry tomatoes (I crushed mine with a potato masher), or use 20 oz can of crushed tomatoes

14 oz drained can of black beans

2 tsp chilli powder

2 tsp ground cumin

2 tsp salt 

WHEN SOUP IS READY, ADD the juice of 1 lime



spray baking sheet with Pam spray

cut corn tortillas into strips and put on pan

spray corn tortillas with Pam spray






Shrimp Gumbo from Food52 website

Ingredients send grocery list
  • 2 cups cooked white or brown rice, kept warm
  • 1 pound medium shrimp, peeled and deveined; shells rinsed and reserved
  • 2 tablespoons grapeseed oil
  • 2 tablespoons flour
  • 2 large onions, chopped fine
  • 2 stalks celery, chopped fine
  • 1 clove garlic, put through garlic press
  • 1 cup chopped tomatoes (fresh is best but since it's winter, I used Pomi chopped tomatoes)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • 1/2 lemon, juiced
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chopped parsley
  • 1 pinch salt and pepper to taste and as described in the recipe
  • 5 dashes Tabasco sauce to taste, and to be used as a condiment








Tomato Bisque 

 - Made for me by my wonderful husband, on Valentines Day. It was so delicious, and served in a Panera Bread bowl.


Credit: http://www.foodnetwork.com/recipes/michael-chiarello/homemade-tomato-soup-recipe/index.html


  • 1 (14-ounce) can chopped tomatoes
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup half-n-half, optional


Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.


Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.  


Howard's Best Chili Ever

Serves 4-6



  1. Cook ground beef in large frying pan.
  2. While cooking, stir and chop beef with spatula to crumble.
  3. Continue cooking for about 7 minutes or until the meat is brown and cooked through.
  4. Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
  5. Cook while stirring, until onion is translucent, about 5 minutes.
  6. Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
  7. Stir well and bring to a boil.
  8. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
  9. Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.



Sweet Potato and Red Pepper Soup - super delicious!!!



Beet Greens Soup

2 table olive oil

1 lwwk

1 small fennel bulb, green parts discarded - white diced

1 yellow onion diced

2 garlic 

greens from 1 bunch beets, stems and leaves separated, washed and chopped

sea salt

black pepper

veg stalk - 6 cups


cook leek, fennel, onion, garlic, beet stems stirring 10 minutes in oil. Add the rest Heat and then blend in blender to smooth. 


Butternut Squash Soup

2 table margarine

1 large white onion

1 garlic clove

4 medium carrots dices

2 celery stalks, sliced crosswise

1 large russet potato, peeled, and cubed

1 medium butternut squash, peeled, seeded and diced

3 (14.5 oz) cans vegetable stock

1/2 cup maple syrup or agave nectar

1/2 teasp dried thyme leaves

salt and pepper

Cook onions nd garlic. Add other ingredients and bring to boil. Cook for about 45 minutes. IN batches,use blender. 



Cream of Carrot Soup

2 pounds carrots, peeled and chopped

3 (14 oz) vegetable stock

1/2 cup fresh dill chpped

1/2 teas salt

2 table sugar

1/4 teasp ground pepper

1/2 stick margarine

1 medium onion

1/4 cup flour

2 cups nondairy milk, preferably soy

IN pan, combine carrots, vegetable stock, dill, sugar, salt and pepper. Bring to boil and then simmer for 20 minutes or until carrots are tender. 

Melt the margarine and add onion to cook. Add flour and cook stirring for 3 minutes. Add to soup. Blend.


Baker Potato Soup - yum love this one

Makes 6 servings


12 slices bacon


2/3 cup margarine


2/3 cup all-purpose flour

7 cups milk

4 large baked potatoes, peeled and cubed

4 green onions, chopped


1 1/4 cups shredded Cheddar cheese


1 cup sour cream


1 teaspoon salt


1 teaspoon ground black pepper



  1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
  2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
  3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.


Stuffed Pepper Soup - yumo delirious


3 cups cooked brown rice

1 lb 95% lean ground beef (I used ground venison as a substitute)

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 cup diced onion

3 cloves chopped garlic

2 cans (14.5 oz each) cans petite diced tomatoes

1 3/4 cups tomato sauce

2 cups reduced sodium, fat-free chicken broth

1/2 tsp chili powder

 1 tsp salt and 1/2 tsp pepper


I tried to figure out the calorie count and I think it runs about 275 calories for a heaping bowl (about 1 1/2 cups).  Makes about 8 cups total. 



Cook 3 cups brown rice and set aside.

Using a large soup pot, brown the meat and drain any remaining fat.  Reduce the heat and add in the peppers, onion and garlic.  Cook until the veggies are slightly tender (about 5 minutes). 

Add in canned tomatoes, chicken broth, tomato sauce, chili powder and salt and pepper. 

Cover and simmer for another 5 minutes.  Lastly, add in the cooked rice and simmer on low for 25 minutes. 


Pasta e Fagioli (from Olive Garden) - pretty good - I may add more broth next time
1 lb. ground beef

1 small onion,

diced1 large carrot, chopped

1 stalk celery, chopped

2 cloves garlic,

minced1 quart of tomatoes (or 2 14.5 oz. diced tomatoes)

1 15-oz. can red kidney beans (w/ liquid)

1 15-oz. can Great Northern Beans (w/ liquid)
1 15-oz. can tomato sauce

1 T. white vinegar

1 & 1/2;t. salt

1 t. oregano

1 t. basil

1/2; t. pepper

1/2; t. thyme

1/2; lb. Ditali pasta

1.  Brown the ground beef in a large stock pot or Dutch Oven over medium heat.2. Add the onion, carrot, celery, and garlic, and saute for 10 minutes, until vegetables are tender.3. Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.4. At 50 minutes into simmer time, cook the pasta according to package directions, until al dente.  Drain the pasta and add to the pot of soup.5. Simmer for 5-10 minutes and serve.  Top with freshly grated Parmesan cheese.


Creamy Chicken, Mushroom and Wild Rice Soup

  • 16 oz mushrooms (shiitake and baby portabellas mixed), sliced

  • 1 pound chicken, sliced thin
  • 2 cloves of garlic, minced
  • 1 tsp oregano
  • 4 TBSPs butter
  • 4 TBSPs flour
  • 2 cups milk (I used 2%)
  • 3 cups chicken stock
  • 1 1/2 – 2 cups wild rice, cooked, depending on how thick you want your soup*
  1. Place a large soup pot over medium heat and spray the pot heavily with cooking spray. Add the chicken, season with salt and pepper, and sauté the chicken until it is cooked on the outside (it doesn’t need to be cooked all the way through).  Remove from the skillet and set aside.
  2. Add more cooking spray if necessary and cook the garlic for about 30 seconds.  Then add the mushrooms and oregano and sauté until the mushrooms are fully cooked.  Remove and set aside.
  3. Melt the butter in the pan, scrapping up any browned bits.  Add the flour a little at a time, creating a smooth roux.  Slowly whisk in the milk.  Then slowly add the chicken stock.
  4. Return the mushrooms, chicken, and rice to the liquid and bring it all to a boil (uncovered).  Reduce the heat to a low simmer and cook for 20 more minutes.


Chicken Vegetable Dumpling Soup

3 large chicken thighs (bone in skin ON) about 1 lb.
2 cups celery small dice
2 cups carrot small dice
3 cups onion small dice
2 cups cabbage small dice
1 1/2 quarts water
3 bay leaves
5 whole peppercorns
1 Tbls Herbs de Provence (or thyme, oregano and basil combined)
1 48 oz can chicken stock

2 cups celery small dice
2 cups carrot small dice
2 cups onion small dice
1 14 oz can diced tomatoes
1 cup dry white wine, like my wife's chardonnay
1 bunch scallions, small dice
1 cup fresh parsley, leaves and stems chopped

2 cups Bisquick
2/3 cup milk

In a large soup pot or dutch oven add the water, chicken thighs and first group of vegetables. Bring to a boil, reduce to a simmer, skim any scum with a ladle, now add herbs, peppercorns and bay leaves. After 25 minutes remove chicken thighs with tongs, set aside - allow to soup simmer 2 hours. When volume of water recedes replenish with canned chicken stock. Now add 2nd group of vegetables, white wine and canned tomatoes and keep replenishing lost liquid with chicken stock until it is all added. Simmer another 60 minutes. Remove skin from chicken thighs and debone thigh meat and carefully cut up into 1/2 inch chunks, add to soup pot. Bring soup up to a low boil, make dumplings by combining Bisquick and 2/3 milk and mix well. Allow to sit 5 minutes then shape dumplings with a tablespoon and push off spoon into soup with another spoon. Cook on a high simmer/very low boil for 10 minutes, then cover pot and cook 10 minutes more. Remove pot from heat and let rest about 10 minutes covered. Serve in wide bowls. We almost fight over the dumplings.


Parsnip, Carrot and Lentil Soup 5:2 diet 


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 3 large parsnips, chopped
  • 2 large parsnips, grated
  • 3 large carrots, chopped
  • 2 large carrots, grated
  • 3 pints vegetable stock, add more if you think it needs it
  • 1 tsp cumin
  • 1 tsp dried coriander
  • 150g red lentils, rinsed well
  • a good grinding of salt and pepper


1. In a large pot, saute the onions and garlic in the olive oil until the onions are soft.  
2. Add the chopped parsnips and carrots and cook gently for a few minutes. 
3. Next add the grated vegetables and the stock and stir well. 
4. Add the spices and red lentils. Stir frequently, so the lentils don't stick to the bottom of the pan.  
5. Being to the boil, then reduce to a simmer, put the lid back on and cook gently for 30 minutes until the vegetables are soft and the soup is thick. 
6. Season with salt and pepper, then serve.
7. Enjoy!

Total time: 45 mins 
Yield: Serves 6-8

Chicken Meatball and Orzo Soup- one of my most favs


for the meatballs
  • 1 cup minced chicken
  • 1 cup bread crumbs
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 egg
  • 2 cloves of garlic, grated
  • 1/4 cup grated parmesan cheese
  • salt and freshly grated pepper
  • 2 tablespoons oil to pan fry the meatballs
for the soup
  • 1 tablespoon butter
  • 1 inch ginger, grated
  • 2 bay leaves
  • 2 carrots, cut in bite size
  • 1/2 celery stalk, cut in bite size
  • 1/2 cup orzo
  • 1 tablespoon fresh or dried basil leaves
  • 2 cups of water or broth
  • juice of 1/2 lemon
  • salt for seasoning
  • grated parmesan for garnishing


Prepare the meat balls
  • In a mixing bowl, add all the ingredients (except oil) and mix until everything is properly combined.
  • Make tiny balls and keep it aside.
  • In a pan, heat the oil and fry the meatballs rolling it frequently to give it a nice brown crust.
Prepare the soup
  • In a deep pan, heat the butter.
  • Drop grated ginger, bay leaves and give it a stir.
  • Add celery, carrots and cook for about 2 minutes.
  • Season with salt and add basil leaves. Cook for couple more minutes.
  • Now, add broth or water to the pan.
  • Once it starts boiling, add the meatballs and let it cook for about 5 minutes.
  • Add orzo to it, season with some more salt and let it cook for 8 minutes.
  • Pour lemon juice and check for salt one last time.
  • Discard the bay leaves and serve the soup with some grated parmesan on top for garnish.


Roasted Vegetable Soup - the best

  • 1 medium eggplant, cut into 3/4-inch pieces
  • 2 medium zucchini, cut into 3/4-inch pieces
  • 2 large sweet red peppers, cut into 3/4-inch pieces
  • 1/2 pound fresh mushrooms, quartered
  • 1 large sweet potato, peeled and cut into 3/4-inch pieces
  • 1 large potato, peeled and cut into 3/4-inch pieces
  • 1 medium leek (white part only), sliced
  • 6 garlic cloves, minced
  • 4 cans (14-1/2 ounces each) vegetable or chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 2 to 3 teaspoons red wine vinegar
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste




  • Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender.
  • In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through. 




Bean & Barley Soup - very delicious (my husband just made this for me)!!

4 servings 


  • 4 teaspoons extra-virgin olive oil


  • 1 large onion, chopped
  • 1 medium fennel bulb, cored and chopped
  • 5 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 (15 ounce) can cannellini or other white beans, rinsed
  • 1 14-ounce can fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • ¾ cup quick-cooking barley
  • 1 (5 ounce) package baby spinach (6 cups)
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon ground pepper
  1. Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes.
  2. Mash ½ cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.


17.5 bike ride today and now for something 😋. 


Black Bean & Jackfruit Stew

One can of black beans

One can of drained jackfruit – shredded

1/8 of a block of vegan cream cheese 

2 cups of your favorite salsa

Freshly chopped tomatoes from your garden (optional)

Chopped green pepper from your garden (optional)

Chopped fresh spinach (optional)














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