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Soups and Stews and Chili

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Staff member
Jan 17, 2008

healthy minestrone


medium onion, chopped
1 tablespoon olive oil
reduced-sodium chicken broth
1 1/2 cups water
1 15 ounce can cannellini beans, rinsed and drained
1 medium zucchini, coarsely chopped
1 cup sliced carrots
3 cloves garlic, minced
3/4 cup dried multigrain elbow macaroni
1 tablespoon snipped fresh oregano or 1 tsp. dried oregano, crushed
6 cups coarsely torn, trimmed Swiss chard or 8 cups packaged fresh baby spinach leaves
1 14 1/2 ounce can no-salt-added diced tomatoes


1. In 5- to 6-quart Dutch oven cook onion in hot oil over medium heat until tender, stirring occasionally. Add broth, water, beans, zucchini, carrots, and garlic. Bring to boiling. Add pasta and dried oregano, if using. Return to boiling; reduce heat. Simmer, covered, 5 minutes. Stir in Swiss chard. (If using spinach, stir in at the last with tomatoes.) Simmer, uncovered, 5 to 7 minutes more or until pasta is tender, stirring occasionally.
2. Stir in tomatoes and fresh oregano, if using. Remove from heat. Season with salt and black pepper. Sprinkle with additional fresh oregano.


Super Moderator
Feb 20, 2008
Alligator Jambalaya

(Just in case you have an alligator in your freezer and don't know what to do with it, lol)

1 lb Marinated alligator fillet
-cut into small pieces
1 lb Hot sausage (italian) cut
-into chunks
3 tb Oil
2/3 c Bell peppers chopped
2 cl Garlic crushed
3/4 c Parsley
1 c Chopped fresh parsley
1 c Chopped celery
2 cn Tomatoes (16 oz each)
2 c Chicken stock (2
-pkgchicken cube mix +
-water also works)
1 c Green onion
2 ts Oregano
2 ds Red hot sauce (optional)
Cajun spices (blackened or
-cajun king herbed spice
-excellent) to
I use about a tablespoon
Salt to taste
2 c Raw white rice

Recipes from Chef John Folse Chef John Folse Home Page In deep frying pan
(cast iron preferably) saute the bell pepper, garlic, parsley and celery.
While this is cooking, add tomatoes & their liquid, the chicken stock &,
green onion to a pot that can cook on the stove and in the oven (Corning
ware ) Stir in spices, sauteed vegetables raw rice, sausage and alligator
fillet pieces. Cook on medium-high heat until liquid is absorbed (stir
occasionally to make sure rice doesn't burn on bottom) and then bake
covered in the oven for 25 minutes. Good luck, I done this three times and
the usual comment is its superb but where is the alligator...


Super Moderator
Feb 20, 2008
Family Hamburger Soup


lb lean (at least 80%) ground beef
cup chopped onion
cups diced peeled potatoes
cup sliced celery
bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
cups water
cans (10 1/2 oz) condensed beef broth
cups Muir Glen® organic diced tomatoes, undrained (from 28-oz can)
tablespoon Worcestershire sauce


1 In 3-quart saucepan or Dutch oven, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
2 Add all remaining ingredients; mix well. Heat to boiling. Reduce heat to low; cover and simmer 18 to 20 minutes, stirring occasionally, until vegetables are tender.


Super Moderator
Feb 20, 2008
Asian Wild Rice Soup


1/2 cup uncooked wild rice
3 cups water
1 small red bell pepper, chopped (1/2 cup)
1 can (14 1/2 ounces) ready-to-serve vegetable broth
1 1/2 cups sliced mushrooms (4 ounces)
1 1/2 cups 1/2-inch pieces Chinese pea pods
3 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
Chopped fresh cilantro, if desired


1 Heat wild rice and water to boiling in 3-quart saucepan; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.
2 Stir in bell pepper and broth. Cook uncovered over medium heat 5 minutes, stirring occasionally.
3 Stir in remaining ingredients except cilantro. Cook uncovered over medium heat 5 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle each serving with cilantro.

Expert Tips

This light soup is bursting with flavor! Complete the meal by serving it with a crusty whole grain or sourdough bread.

Add 1 cup diced cooked chicken or turkey with remaining ingredients in step 3. Continue as directed.


Super Moderator
Feb 20, 2008
Japanese Onion Soup

Servings: 6

1 chicken bone
1 onion, diced fine
1/2 carrot, sliced
1 beef bone
1/4 celery stalk
1/4 garlic clove, smashed
2 quarts water

Boil the above for 45 minutes. Strain through cheesecloth or a soft napkin and use only the broth. A beef soup base can be used for added flavor. Add salt to taste.


Staff member
Jan 17, 2008

brats and beer cheddar chowder

2 tablespoons butter or margarine
onion, finely chopped (1/2 cup)
1 medium carrot, coarsely shredded (1/2 cup)
3 large shallots, chopped
1 14 ounce can vegetable broth or 1-3/4 cups vegetable stock
1/3 cup all-purpose flour
1 cup whole milk, half-and-half or light cream
1 teaspoon caraway seeds, crushed
ground black pepper
10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded
cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced
beer or 12-ounce bottle ale


1. In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.
2. In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).


Super Moderator
Feb 20, 2008
Mexican Corn Zucchini Soup

3 T. butter
2 medium onions, chopped
2 (10-oz.) pkg. frozen corn, thawed, or 3 C. fresh corn kernels
3 medium zucchini, washed and sliced
6 to 10 large leaves epazote, stemmed and chopped (1 1/2 to 2 T.), plus a bit more for garnish
5 C. milk, divided
salt and freshly ground pepper to taste

Heat the butter in a large saucepan or Dutch oven, and saute the onions, stirring occasionally, until they start to become translucent. Add the corn and zucchini and cook, stirring occasionally, until the zucchini slices are soft. Add the epazote and 2 cups of the milk and puree.
Return to the pan, add the remaining milk, salt and pepper, bring to a simmer, lower the heat, and simmer 20 to 30 minutes. Puree again, in batches if necessary, and serve. Garnish with a sprinkling of chopped epazote.
Serves 6 to 8.


Super Moderator
Feb 20, 2008
Chicken Cordon Bleu Chowder

2 (19 ounce) ready-to-serve creamy potato with
garlic soup
1 cup cubed cooked chicken breast
1 cup diced fully cooked ham
1 cup (4 ounces) shredded Swiss Cheese

Heat soup, chicken and ham in 3-quart saucepan over medium-high heat 5 minutes, stirring occasionally.
Slowly stir in cheese. Cook about 2 minutes, stirring frequently, until cheese is melted.

4 servings.


Junior Streaker
Aug 12, 2014
Moroccan Carrot Red Lentil Soup


- 2 Tbps olive oil
- 1 Sweet onion, chopped
- 3 Garlic cloves, minced
- 7 Carrots, peeled, chopped
- 1 Tsp cumin
- 1 Tsp turmeric
- 2 Tsp coriander
- 1/2 Tsp paprika
- 1/4 Tsp cinnamon
- 2 Cups red lentils, rinsed until water runs clear
- 1-15 oz can diced tomatoes
- 6 Cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro, fresh lemon juice and crushed red pepper to garnish


1. Heat 2 Tbps in a large pot over medium heat. Saute the onion and garlic until soft. Add the carrots and saute until carrots are tender about 10-12 minutes.
2. Add the spices and saute for an additional 2 minutes.
3. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 30-35 minutes until lentils are tender.
4. To create a creamy soup use a blender and blend soup in portions or use an immersion blender.
5. Serve soup with fresh cilantro, crushed red pepper and fresh lemon juice.

* This soup freezes very well if you have leftovers.
** You can use chicken broth instead of vegetable broth.


Staff member
Jan 14, 2008
Is there anything better than a big juicy bacon cheeseburger? Your mouth just started watering a little bit…..didn’t it?

This soup delivers that same mouth watering taste, but in the form of an easy peasy crockpot recipe.
Luckily for my vegetarian hubby, this Crockpot Bacon Cheeseburger Soup can easily be made vegetarian using soy crumbles.

Ingredients: Crockpot Bacon Cheeseburger Soup
1 lb ground beef (or soy crumble for vegetarians)
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
5 strips of bacon, cooked and crumbled (or soy bacon for vegetarians)
1/2 cup celery, chopped
1 cup carrots, shredded
2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth (or veggie broth for vegetarians)
1/4 cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp salt
1 tsp dried basil
1 tsp dried parsley
1/2 tsp pepper