RAINY DAY SOUP
One rainy day a few years back, this comforting soup was served at a local arts and crafts bazaar. Now family members who are feeling under the weather request it.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven coated with cooking spray, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until the vegetables and barley are tender.
Nutrition Facts : Calories 196 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 703mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges
RAINY DAY CHICKEN AND RICE SOUP
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large stockpot combine the parsley, pepper, onion, chicken, bouillon cubes and 10 cups water. Bring to a boil and cook for about 30 minutes. Remove and reserve the chicken from the broth, then strain the broth into a large bowl. Discard the onion mixture. Allow the chicken to cool and cut into cubes.
- Measure the broth and add water so that you have 8 cups of liquid in the large stockpot. Add the carrots and potatoes, bring to a boil and cook until the potatoes are done, about 20 minutes. Add the noodles and cook for 10 minutes more. Remove the pot from the heat and add the rice and reserved chicken. Stir the mixture and let it stand for 10 minutes before serving. Garnish with cubed cheese.
RAINY DAY BEAN SOUP
This hearty soup is perfect for chasing the chills away! From a November 1988 Bon Appetit in the "Cook's Exchange" section.
Provided by Leslie in Texas
Categories Ham
Time 2h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Rinse beans, place in large pot and add salt and enough water to cover beans by 2 to 3 inches; let soak overnight.
- Drain beans and return to pot.
- Add 6 cups water, sausages, ham hocks and garlic; bring to a boil, skimming surface occasionally.
- Reduce heat, cover and simmer 1 1/2 hours, adding more water if necessary to keep the beans covered.
- Add tomatoes with liquid,onion,lemon juice, thyme,pepper flakes, garam masala and allspice.
- Cover and simmer until beans are tender, stirring occasionally, about 1 hour.
- Remove sausages and ham hocks from pot.
- Cut sausages into bite-sized pieces and remove meat from ham hocks, cutting into bite-sized pieces;return meat and sausages to pot.
- (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.).
- Stir in parsley,cilantro and sherry.
- Adjust seasonings and serve.
Nutrition Facts : Calories 155.4, Fat 10.8, SaturatedFat 3.9, Cholesterol 25.8, Sodium 1766.5, Carbohydrate 6.6, Fiber 1.3, Sugar 3.2, Protein 5.9
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