soups recipi 4 BB House

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Chicken, Tomato and White Bean Soup
Even more vegetables make this version of our Chicken Soup recipe especially tasty and filling!

Yield: 6 servings

1 medium onion, finely chopped
4 celery stalks, finely chopped
3 carrots, peeled and finely chopped
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 pounds cooked chicken breast, cut into bite-sized pieces (about 4 cups)
2 tablespoons butter
3 14.5-ounce cans chicken broth
2 cubes chicken bouillon
1 14.5-ounce can diced tomatoes, drained
1 14.5-ounce can white beans, drained and rinsed
1/4 cup finely chopped fresh parsley
1/4 teaspoon Tabasco sauce (about 2 shakes)

Place the vegetables, garlic, salt, and pepper in the slow cooker crock. Top with the chicken pieces, butter, broth and bouillon cubes. Do NOT stir.

Cover and cook on low for 7-1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.

Before serving, stir in parsley and Tabasco sauce.

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Fresh Tomato Gazpacho
This is also terrific with yellow tomatoes. Garnish with thin cucumber slices and some chopped red onion, if desired.

Yield: 6 servings.

2 pounds large tomatoes, halved
1/2 pound country-style bread, crust removed, cut into 1/2-inch pieces (about 4 cups)

1 red bell pepper, seeded, diced
1 cup chopped peeled English hothouse cucumber
1 cup chopped red onion
1/4 cup Sherry wine vinegar
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika

1 cup water

Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds.
Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1 hour.

Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.

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Vegetable Potato Bean Soup
Serves 10

1 lb. dried black beans (or any beans you prefer)
8 cups water
1/2 cup dry red wine
2 tsp. dried basil
1 1/2 tsp. salt
1 tsp. dried marjoram
1/4 tsp. pepper
2 cups onion, chopped
2 cups red potatoes, chopped
1 cup celery, chopped
1 cup carrot, sliced
6 garlic cloves, minced
1 12 oz can stewed tomatoes

Sort and wash beans. Place beans into a bowl and cover with water about 2 inches above beans and leave overnight.

Place beans without the water into a crock pot dish. Now add 8 cups water and all the other ingredients. Cover and place on low temperature. Simmer 2 1/2 hours or until vegetables are tender. Place soup into bowls and serve

[lazyprincessk]

my dil goingg MmmmMmmmMmmm..
wOw soooooO mazzehdaar soups...lekin 2nd one zayada tasty lagging haina...
anywaysss thanksssssssss alott for sending perfect soup recipes
gr888 app

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thx 4 liking