UNCLE BILL'S LIGHT VEGETABLE SOUP
I have been making this recipe for many years, easy to make, very tasty. Good for any kind of weather and it is healthy for you.
Provided by William Uncle Bill
Categories Stocks
Time 55m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- In a large cooking pot, add broth, water and chicken soup base and bring to boil.
- In the meantime, in a frying pan on medium-high heat, melt butter, add onions and saute for 5 minutes or until translucent.
- Add tomatoes and cook until reduced and sauce starts to thicken, about 10 minutes; set aside.
- To the cooking pot, add carrots, potatoes, garlic, white pepper, salt, chili powder, hot red pepper flakes, dried dill weed and pasta and cook until pasta is el dente, about 10 minutes.
- Add onion/tomato sauce, celery and tiny peas and cook for another 5 minutes.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portions.
- You can use all water instead of chicken broth or vegetable broth. Use 1 vegetable bouillon cube or 1 teaspoon of chicken soup base for each 2 cups of water.
- You can also use a small penne pasta of your choice, or pearl barley, macaroni or basmati rice instead of small shell pasta.
UNCLE BILL'S GREEN SPLIT PEA WITH HAMBONE SOUP
Make and share this Uncle Bill's Green Split Pea With Hambone Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Ham
Time 4h
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Rinse peas well in cold water and add to a large cooking pot.
- Measure 8 cups of water and add to cooking pot.
- Bring to boil, remove from heat, cover and let sit for 1 hour.
- Return to stove and bring back to boil.
- Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
- Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
- Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
- Discard ham bone.
- If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
- Remove bay leaf and discard.
- Adjust seasonings to taste.
- If you desire a smooth soup, then puree' in batches in a food processor or blender.
- Or eat the soup without puree'ing.
- If soup is too thick, add more water to your desired consistency.
- Beef broth or chicken broth may be added, just reduce the water by the amounts used.
- Smoked ham hocks are excellent to use instead of a ham bone.
- If there is not enough ham on the ham bone, then add additional ham of your choice.
- You may also use about 1/4 teaspoon of Liquid Hickory Smoke, to get a smokey flavor.
- You may also use whole peas, but it will take a bit longer to cook these peas so that they are tender.
Nutrition Facts : Calories 128.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 390.9, Carbohydrate 23.3, Fiber 9.2, Sugar 4.3, Protein 8.6
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP
I wanted to make a light style soup using many of the fresh veggies that are available at this time. This soup is easy to make and tastes so good.
Provided by William Uncle Bill
Categories Potato
Time 39m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a cooking pot on medium-high heat, melt butter and add olive oil.
- Add chopped onions and saute' on medium-high heat for 5 minutes.
- Add garlic and saute' for another 2 minutes.
- Add chicken broth and water and bring to boil.
- Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
- Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
- Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
- Reduce heat and add whipping cream slowly, stirring all the while when adding.
- Adjust seasonings to taste.
- Remove soup from heat and let stand for 10 minutes before serving.
- Refrigerate any unused portions.
Nutrition Facts : Calories 256, Fat 12.6, SaturatedFat 6.7, Cholesterol 31.8, Sodium 484.1, Carbohydrate 29.4, Fiber 6, Sugar 6.4, Protein 7.9
SCOTTISH VEGETABLE SOUP
Growing up in Scotland certain things were staples in our diet. We ate a lot of root veggies because my aunt and uncle ran a farm. Herbs and spices also were not all that common when I was little. This is a very easy soup to make with the vegetables that grow very easily on the east coast of Scotland but are easily found in many grocery stores. We would eat it almost every weekend. The turnips and onion especially give it a phenomenal taste, precluding the use of stock.
Provided by Converting to vegan
Categories Vegan
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a large pot, bring to the boil, then simmer for an hour.
- Add more salt and pepper if desired.
Nutrition Facts :
UNCLE BILL'S INDIAN SPLIT PEA SOUP
I developed this recipe after spending 2 months holidaying in Fiji. Their Indian soups were just tremendous but I could not get them to tell me the ingredients.
Provided by William Uncle Bill
Categories Ham
Time 3h55m
Yield 20 serving(s)
Number Of Ingredients 21
Steps:
- In a large cooking pot, add 10 cups of water and bring to boil.
- Add ham bone, bay leaves, peppercorns, whole cloves, cinnamon stick, celery including leaves, green and yellow split peas and red lentils.
- Bring to boil, reduce heat, cover and simmer for 3 hours.
- Remove from heat and let completely cool until fat gels on the top.
- Carefully skim all fat and discard.
- Remove ham bone and large ham pieces that fall off the bone and set aside.
- Leave small pieces of ham in cooking pot.
- Remove sack of cloves and cinnamon stick and discard.
- In a frying pan, heat olive oil.
- Add onion and garlic and saute' until onions are translucent.
- Transfer cooked onions to cooking pot.
- Add 8 cups of water, curry powder, turmeric, ground cumin, red hot pepper flakes, salt, carrots, and bring to boil.
- Reduce heat, cover and simmer for 1/2 hour.
- Puree' soup in batches in a food processor or blender and return to cooking pot.
- Chop ham pieces into bite size pieces and add to cooking pot.
- Adjust seasonings to taste.
- Bring soup back to boil.
- If you prefer a spicier soup, add more red hot pepper flakes or some cayenne pepper.
- Serve soup hot.
Nutrition Facts : Calories 75.3, Fat 3, SaturatedFat 0.4, Sodium 135.3, Carbohydrate 9.4, Fiber 3.3, Sugar 1.6, Protein 3.3
UNCLE BILL'S PETITE PEA SALAD
A very light salad to add to any dinner meals. I developed this recipe in 1995 and it has been a highly rated salad.
Provided by William Uncle Bill
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a microwave-proof dish, microwave peas on HIGH (full power) for 2 minutes; stir.
- Continue to microwave for an additional 2 minutes on HIGH (full power).
- Drain and cool completely with cold water and ice cubes; then drain.
- In a large mixing bowl, mix together peas, sour cream, mayonnaise, dill weed, onions and celery and mix well to blend.
- Chill for at least 30 minutes in refrigerator.
- Meanwhile, fry bacon until well done and crispy; DO NOT BURN.
- Place fried bacon on paper toweling to drain.
- Crumble bacon and garnish salad when serving.
UNCLE BILL'S CHICKEN SOUP
This chicken soup recipe is particularily good especially when you have a cold. Substitute and use turkey if it is available.
Provided by William Uncle Bill
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
- Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
- Add chicken broth, water, bay leaf, thyme and rosemary.
- Bring to boil.
- Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
- Add noodles and bring soup to boil.
- Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
- Remove bay leaf and discard.
- Stir in parsley, salt and pepper.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portions.
- NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.
QUICK & EASY STEAMER BAG VEGETABLE SOUP
I am tired of the cost and similar taste of all the canned soups out there, but I wanted something that was almost as easy to fix for lunch. As an added plus, my son said it was the best vegetable soup he had ever had! I've used all the combinations of the 3 types of vegetable mixes and have liked them all. I like adding the chickpeas for my protein, but the family prefers the chicken.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam the veggies in the microwave as directed on each of the bags you choose to use.
- Dissolve bouillon cubes in 1 cup of hot water. Combine vegetables, bouillon broth, sugar and tomatoes in large sauce pan. Added more water to cover vegetables if necessary. Chicken and/or chickpeas can be added if desired. Let simmer for 15 minutes or until heated thoroughly.
- Notes: we like the sugar in it because it cuts some of the acidity of the tomatoes. It also works well to place all the ingredients in a crock-pot and refrigerate overnight. Then just heat for about 4 hours on low for an easy meal the next day.
UNCLE BILL'S PETITE PEA VEGETABLE SOUP
This recipe originated with my Grandmother in 1910. Since then, I made modifications to use more veggies to enhance the flavor of the soup.
Provided by William Uncle Bill
Categories Potato
Time 50m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- In a large cooking pot add water, salt, 8 pieces of potatoes and bring to boil.
- Reduce heat to simmer and cook until potatoes are just tender.
- Remove potatoes to a large bowl, saving the cooking water in the pot.
- Add butter to the potatoes and mash.
- Now add whipping cream and mix well to incorporate; set aside to add later to pot.
- In the meantime, to a small frying pan on medium high heat, add onions and 1 tablespoon of butter and saute for about 5 minutes; DO NOT BURN.
- When onions are done, add to the cooking pot.
- Add sliced carrots, garlic, broth, diced potatoes and cook until potatoes are not quite tender, about 6 minutes.
- Now add celery, cauliflower florets, petite peas, dried dill weed, black pepper and cayenne pepper and simmer for about 6 minutes or until cubed potatoes are just tender.
- Add reserved mashed potato mixture, stir well and bring to boil.
- Reduce heat to simmer and cook for 3 minutes.
- Adjust seasonings to taste.
- You may also puree all or part of the soup, depending on how you prefer the soup.
- Serve soup hot.
- Refrigerate any unused portion of soup.
- NOTE: If desired, add about 4 ounces of snow peas or sugar peas.
- Remove strings from pea pods and discard.
- Cut pea pods into small pieces and add to soup when adding the petitie peas.
Nutrition Facts : Calories 159.9, Fat 8.4, SaturatedFat 5, Cholesterol 25.4, Sodium 723.2, Carbohydrate 18.5, Fiber 2.9, Sugar 4, Protein 3.7
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