SOUTHWESTERN PORK AND SQUASH SOUP
I adapted a pork and squash stew recipe, using tomatoes and Southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.
Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 7g fiber), Protein 19g protein. Diabetic Exchanges
SOUTHWESTERN WINTER SQUASH SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Rub all over with 1 teaspoon olive oil and season the cut sides with salt and pepper. Arrange cut-side down on a baking sheet and roast until very tender, about 30 minutes (a fork should easily pierce the skin). Set aside until cool enough to handle, then scoop out the squash into a bowl and discard the skin.
- Heat the remaining 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tortilla pieces and cook, stirring occasionally, until browned, 3 to 4 minutes. Add the carrots, red onion, chile, garlic, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion has softened, about 4 minutes.
- Add the roasted squash, broth and 3 cups water. Bring to a boil, reduce the heat to medium low and simmer until the carrots are very tender, about 25 minutes. Remove from the heat and let cool slightly.
- Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. (Or puree the soup in the pot with an immersion blender.) Add up to 1 cup water if the soup is too thick and reheat if needed. Season with salt and pepper. Serve with toppings.
Nutrition Facts : Calories 212, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 299 milligrams, Carbohydrate 38 grams, Fiber 7 grams, Protein 6 grams, Sugar 10 grams
SOUTHWESTERN TOMATO SOUP
This smooth flavorful tomato soup is unbeatable when the season's ripest tomatoes are available and the weather starts to cool. Each delicious fresh-tasting bowlful will warm you from the inside out.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place tomatoes cut side down on a broiler pan; broil 3-4 in. from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes., In a small skillet, saute onion and garlic in oil until tender. Transfer to a blender; add tomatoes and peppers. Cover and process until smooth., Press mixture through a strainer with a spoon; discard seeds. Place mixture in a large saucepan. Add the broth, cilantro, cumin, sugar, salt and pepper. Cover and cook on low for 15-20 minutes or until heated through., Meanwhile, heat 1/2 in. of oil in a skillet to 375°. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown; drain on paper towels. Garnish bowls of soup with tortilla strips. Serve with sour cream if desired.
Nutrition Facts :
CHUNKY BUTTERNUT SQUASH AND TOMATO SOUP
Our new fall favorite, this delicious soup is a combination of basic ingredients and a generous helping of vegetables. If you love butternut squash as much as we do, you'll love this hearty soup!
Provided by TTV78
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.
- Pour milk and Italian seasoning into the pot with the butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 44.4 g, Cholesterol 18.7 mg, Fat 9.6 g, Fiber 8.5 g, Protein 9.8 g, SaturatedFat 4.1 g, Sodium 1059.6 mg, Sugar 19.3 g
TOMATO SUMMER SQUASH SOUP
This is a great recipe to use food from the summer garden. Although the recipe calls for canned tomatoes, one could add 2 cups fresh tomatoes. I used canned tomatoes with basil, oregano & garlic seasoning. I also sauteed the vegetables in olive oil instead of the broth. DH said this is great! This is from 500 More Fat-Free Recipes by Sarah Schlesinger.
Provided by Chef Zephyr
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat 1/2 cup broth in large pot over medium heat.
- 2. Add carrot, onion, celery, and squash.
- 3. Simmer gently for 5 minutes.
- 4. Add garlic and basil.
- 5. Gradually stir in flour and cook for 5 minutes.
- 6. Gradually add remaining broth and tomatoes.
- 7. Bring to a boil, then reduce heat and simmer for 30 minutes.
- 8. Add black pepper and milk.
- 9. Heat through and serve hot.
BUTTERNUT SQUASH AND ITALIAN SAUSAGE SOUP
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
- In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
- With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
- In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
- Serve the soup in bowls, garnished with the crispy sage leaves.
SOUTHWESTERN CHICKEN BARLEY TOMATO SOUP
I was trying a new recipe that a friend gave me, but didn't have all of the ingredients on hand. I substituted with items that I had in the pantry, and came up with this soup.
Provided by NELady
Categories Chicken
Time 1h10m
Yield 1 Cup, 11 serving(s)
Number Of Ingredients 8
Steps:
- In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions).
- Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally.
- Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup).
- Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
- Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.
SOUTHWESTERN TOMATO SOUP
Garlicky southwestern inspired soup. The cilantro is really the key here, though if you've not tried cilantro before, consider reducing the qty to 1 cup to start since the flavor is unusual and intense.
Provided by rsarahl
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a stockpot on medium heat.
- Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
- Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
- Bring to a boil, then reduce heat to low.
- Simmer for 30 minutes, uncovered.
- Stir in parsley and check for seasoning.
- Add additional salt and pepper if necessary.
- Add chickpeas, corn and cumin and bring back to a boil.
- Simmer for 5 minutes.
- Reduce heat to low.
- Stir in cilantro.
- Ladle soup into bowls.
- Garnish with crushed tortilla chips.
- Serve immediately.
SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP
My version of a regional Mexican soup called caldo de queso, featuring potato simmered in tomato-tinted broth, with queso fresco added to each bowl.
Provided by Christian Reynoso
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
- Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
- Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.
CHUNKY TOMATO SOUP
Half of this rich and creamy soup is puréed, leaving some delicious chunks of tomato.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
- To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
- Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 3 g, Protein 6 g
SOUTHWESTERN SOUP
A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.
Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.
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