Soup for 4 Feb19

[pippin3]

Jambalaya with Shrimp and Andouille Sausage
Makes 4 servings (serving size: 1 1/2 cups) ∙ Source Myrecipes.com
INGREDIENTS

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less-sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley
DIRECTIONS

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.

Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

[wilderness]

I saw this recipe this morning and thought it sounded good.  Worth a try.

OLD-FASHIONED HOMEMADE CHICKEN AND DUMPLINGS RECIPE

Yield: makes 10 to 12 servings.
FOR THE SOUP:
INGREDIENTS
1 whole 4- to 5-pound chicken 1 medium yellow onion, diced 5 bay leaves
5 tablespoons salted butter
1-1/2 tablespoons table salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

INSTRUCTIONS
Put the chicken into a large soup pot. Cover with about ½ inch of water and add onion, bay leaves, butter, salt, and pepper. Cover, set over high heat, and bring to a boil. Reduce heat to low, partially cover, and very gently simmer until the chicken is cooked through, about 1 hour.

When the chicken is done, transfer it to a cutting board, leaving the broth and bay leaves in the pot. When chicken is cool enough to handle, pull the meat from the bone in small pieces and set aside (discard bones, skin, and other waste).

FOR THE DUMPLINGS:
INGREDIENTS
3 cups all-purpose flour
1-1/2 teaspoons baking powder 1 teaspoon table salt
1/2 cup vegetable oil
3/4 cup plus 2 tablespoons water 2 large eggs, beaten
Garnish: minced fresh parsley

INSTRUCTIONS
Put the flour, baking powder, and salt in a large bowl and whisk to blend. Add the oil and stir to coat the flour, then add the water and beaten eggs. Stir just enough to combine, then knead with clean hands until evenly mixed.
Turn the dough out onto a generously floured board and divide in half. Take the first portion and roll out into a thin rectangle. Slice the dough lengthwise into 1/2-inch-wide strips, then cut cross-wise into pieces 4 inches long. Repeat with remaining dough.
Bring the broth back to a boil. Drop the dumpling strips into the boiling liquid. Reduce heat to a simmer and cook uncovered, stirring occasionally to prevent sticking, until the dumplings are tender (they'll puff up a bit), about 20 minutes. Return the chicken to the pot in the last 5 minutes of cooking. Taste and add additional salt and pepper as needed. Serve hot, garnished with parsley.

[pghjan]

Every year our church has a Soup Sandwich & Salad luncheon. All monies go to the local Alzheimer Center. There is no charge but a basket is available at the end of the table for contributions. We're just a small country church but last year we raised almost $500. Soup and desserts are donated. Our women's group provides barbecue sandwiches, hot dogs and a salad bar. Since we never know about the weather or if enough soup will be donated it can be a little stressful but I've learned to have faith because on Sunday morning the women will be lining up to bring in their crockpots full of soup. This coming Sunday is our luncheon.

Most of my recipes are from the old TOH cooking board. This one is from The Pioneer Woman.

Bean with Bacon Soup--Pioneer Woman

1 pound Great Northern White Beans
4 cups Low Sodium Chicken Stock
1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
1 whole Onion, Diced
2 whole Large Carrots, Peeled And Diced
2 stalks Celery, Diced
 Salt And Pepper, to taste
4 cloves Garlic, Minced
2 Tablespoons Tomato Paste
2 whole Bay Leaves
Minced Parsley, To Taste
3 whole Roma Tomatoes, Chopped (optional)

Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.

Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.

While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.

Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.

When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

[pippin3]

Sounds good, Bett..when I read it the first time, I thought you  put the chicken in  half inch of water but it is about a half inch over the top of the chicken..right.? Am having a senior moment maybe?🤔
Your soups always sound good, Janet...love cannelloni beans in soup.

[wilderness]

Linda, that recipe is as it was written but I do think they mean to cover the chicken with 1/2" of water.

Bet

[pghjan]

This just came in an email from Sugardale along with a coupon.

HAM AND VEGETABLE MINESTRONE

2 Tbsp olive oil
2 cups Sugardale Ham, diced
2 cups butternut squash, peeled and cubed
1 cup onion, diced
1 cup fennel, diced
3 cloves garlic, minced
1 Tbsp fresh rosemary
1 Tbsp fresh thyme
Salt and pepper, to taste
4 cups vegetable broth
1 (24.5oz) can tomato sauce
1 cup water
1 cup ditalini pasta
2 cup kale, sliced
1 cup fresh parsley
1 Tbsp lemon juice
Shredded Parmesan, if desired

Peel butternut squash and cut into cubes. Dice onion and fennel.

Heat olive oil in a large stock pot over medium heat. Add in butternut squash, onion, and fennel. Cook and stir for 8-10 minutes until squash is soft. Stir in the garlic, rosemary, thyme, salt and pepper. Cook for 2 minutes.

Meanwhile, dice ham.  Add vegetable broth and tomato sauce to the pot. Use the water to rinse out the tomato sauce can. Add to the pot. Add ham to the pot. Bring soup to a simmer and cook for 10 minutes, stirring occasionally.

Cook pasta according to the package. Drain and set aside.

Add kale and ¾ cup parsley to the pot. Cook for 2 minutes. Stir in pasta and lemon juice.

Top with reserved parsley and Parmesan cheese if desired. Serve.