Belva St Vegetable Soup Food

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

BELVA ST. VEGETABLE SOUP

Steps:

• Combine all ingredients together in a large crock pot.
• Cook on high 6-7 hours.

EASY VEGETABLE SOUP RECIPE

Steps:

• Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
• Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
• Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

BELVA ST. STUFF

Steps:

• Brown ground beef, sprinkling with lemon pepper and garlic salt as it cooks.
• Drain beef.
• Combine beef, soup, paprika (sprinkled over top), and one bay leaf in crockpot.
• Stir Well.
• Cook for 2-3 hours on high.

BELVA ST. CHICKEN TETRAZZINI

Steps:

• Place frozen chicken tenderloins in pan; add water to cover.
• Add 1 teaspoon salt and 1 teaspoon pepper, and bring to a boil.
• Cover, reduce heat, and simmer 1 hour or until chicken is tender.
• Remove chicken from broth, reserving broth.
• Let chicken cool to touch. Shred chicken.
• Add enough water to reserved broth to measure 3 quarts; Bring to a boil.
• Cook spaghetti in broth according to package directions and drain.
• Saute sliced musrooms and red pepper in butter over medium-high heat until tender.
• Add flour, garlic salt, 1/2 teaspoon salt, and 1/2 teaspoon pepper; stir until smooth.
• Cook 1 minute, stirring constantly.
• Gradually stir in half-and-half, and cook until mixture is thickened, stirring gently.
• Add 3/4 cup Cheddar cheese, stirring until cheese melts.
• Add shredded chicken, mushroom soup, and 1/2 cup Parmesan cheese; stir well.
• Combine chicken mixture and spaghetti, tossing until combined.
• Spread mixture in a greased 13x9 inch baking dish.
• Bake, uncovered, at 350 degrees for 20 to 25 minutes or until thoroughly heated.
• Combine remaining 1/4 cup Parmesan cheese and 1 teaspoon paprika; stir well.
• Sprinkle remaining 1 1/4 cups cheddar cheese in diagonal rows across top of casserole.
• Repeat with parmesan-paprika mix.
• Bake 5 more minutes or until cheddar cheese melts.

BELVA ST. BISHOP'S CHICKEN

Steps:

• Place frozen chicken tenderloins in a large crockpot.
• Mix cream cheese, soup, and sour cream together.
• Pour mixture over chicken.
• Cook on high for about 4 hours, stirring about half way through. (Time can be shortened to about 2 1/2 hours if the chicken is completely thawed.).

BELVA ST. MARINATED CHICKEN

Steps:

• Place frozen chicken tenderloins in a large crockpot.
• Mix salad dressing and soy sauce together.
• Pour mixture over chicken.
• Cook on high for about 4 hours, stirring about half way through. (Time can be shortened to about 2 1/2 hours if the chicken is completely thawed.).