5 minute Asian noodle soup

This is a quick lunch for a cold day. I tend to throw whatever greens I have in there!
asian noodle soup_edited-3

Ingredients

1 1/2 cups chicken broth
1 tsp soy sauce
1/2 tsp fish sauce
1/4 tsp srichacha or other chilli sauce
1/4 tsp sugar
squeeze of 1/4 lime
!/4 cup chopped cilantro
1 chopped scallion (green onion)
1/2 cup coleslaw mix (shredded cabbage and carrots)
Leftover chicken or pork, sliced or shredded
Any Asian noodle- soba, ramen, udon, rice

Preparation

Heat broth. When boiling, add soy sauce, fish sauce, chilli sauce and sugar. Add noodles and cook according to directions.
Put slaw mix into bow. Pour hot soup on top. Top with cilantro, scallion and a squeeze of lime.

Oven beef stew

by Mandy D.’s book, Colton, SD

Ingredients

1 1/4 lb. lean stewing beef cubes
4 med. carrots, sliced (can use baby carrots instead)
1 med. onion, sliced
3/4 c. celery, cut up
1 2/3 c. potatoes, cut in 3/4″ cubes
1 c. tomato juice
1/3 c. water
1 T. sugar
1 2/3 T. Minute Tapioca
Salt, to taste

Preparation instructions

Mix all of the above ingredients well and cover in a large casserole or enamel roaster. Bake at 250 degrees for 5 hours. Do not brown or do not uncover once. You’ll be tempted, but DON’T PEEK.

Submitted by: Joyce K

Tortilla chicken soup

by Sarah S.’s book, Milwaukee, WI

Ingredients

2 pounds skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 large cans of fat-free chicken broth
2 jalepeno peppers, chopped or mashed
4 tsp. chili power
2 cups chopped seeded tomatoes (canned OK)
1/4 cup fresh lime juice (or add to taste)
1 T. ground cumin
Salt to taste
4 (6-inch) corn tortillas
2/3 cup chopped fresh cilantro
1 cup Mexican cheese — (grated)

Preparation instructions

Preheat oven to 425 degrees.
Heat a soup pot or Dutch oven coated with cooking spray over medium-high heat. Add cubed chicken and saute 5 minutes or until slightly browned. Remove chicken from pot.

Add onion to pan, cook 4 minutes, stirring frequently. Add garlic; saute 15 – 30 seconds. Add chicken broth, jalepena peppers, and chili powder. Bring to a boil, cover, reduce heat, and simmer 20 minutes.

Stir in tomato and next 3 ingredients; add chicken. Cover and simmer another 20 minutes.

While soup simmers, cut tortillas into 1/4 X 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely.

Ladle soup into bowls; sprinkle servings evenly with grated cheese, cilantro and tortilla strips.

Submitted by: Sarah S

Hamburger soup

by Mandy D.’s book, Colton, SD

Ingredients

1 pound ground beef
2 cups water
2 beef boullion cubes
3 tsp. worchestire sauce
1 can tomato sauce
4 large potatoes diced
1 cup chopped carrots
1/2 cup chopped celery
1 chopped onion
1/2 a zuchinni diced (optional)
1 tomato (optional)
salt
pepper

Preparation instructions

Brown the hamburger in a large pot. Add the rest of the ingredients and simmer until vegetables are tender. Add cayenne pepper for a spicier version.

Submitted by: Mandy D

Cream of broccoli soup

from Eileen H.’s book, Highland Park, IL

Ingredients

1 large can chicken broth
1 package frozen chopped broccoli
1 roux (7 tbls. flour, 6 tbls. butter)
1/2 c. milk

Preparation instructions

Simmer broccoli in chicken broth for 1 hour.
After it cools a bit put in blender until smooth.
Mix flour in the melted butter and slowly add milk. Slowly add soup to the flour mixture.
Serve with thin slice of lemon floating on top.

Submitted by: Eileen H

Broccoli-cheese soup

by Mandy D.’s book, Colton, SD

Ingredients

1 1/2 c. boiling water
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen, chopped broccoli
2 T. finely-chopped onion
2 T. margarine
3 T. flour
1/8 tsp. salt
1/8 tsp. pepper
2 c. milk
5 oz. shredded Velveeta cheese (1 c.)

Preparation instructions

Dissolve the bouillon cubes in the boiling water; add broccoli and cook. Remove from heat.

In another pan, cook onion in margarine. Do not brown. Stir in flour, salt and pepper; remove from heat. Stir in part of the milk until you have a paste. Add remaining milk and cheese until melted. Add broccoli and the liquid. Heat until steaming, but do not boil.

Submitted by: Joyce K

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