FoodDrink Soups

One of the quickest, easiest, and most economical ways to feed your family and/or friends, is to serve a delicious soup. Soups are perfect with or without meat and they are versatile enough to serve as a snack, an appetizer, or a light lunch with a sandwich or salad. On a busy weeknight, soup makes a good dinner option. Serve with cornbread or a rustic crusty bread, a relish tray or a tray of meat and cheeses. You can add a simple dessert for a complete meal. For those who like a meaty soup, try this recipe for Chicken Soup with Wild Rice and Spinach. For the vegetable lovers, try this recipe for Spring Creamy Vegetable Rice Soup.

CHICKEN SOUP WITH WILD RICE AND SPINACH

1 can (14-oz) reduced sodium chicken broth
1 3/4 cups carrots, diced
2 cups cooked wild rice
2 cans (10 3/4-oz each) condensed cream of chicken soup
1 tsp dried thyme
1/4 tsp dried sage
fresh ground black pepper to suit taste
1 1/2 cups cooked chicken, diced or shredded
2 cups baby spinach, coarsely chopped
1/2 cup milk

In a medium saucepan, bring chicken broth to a boil and add carrots; cook about 10-12 minutes. Add the cooked rice to the carrots. Stir in the soup, thyme, sage, and pepper; return to a boil. Stir in the chicken, spinach and milk. Cook soup, stirring occasionally, about 2 to 3 minutes or until thoroughly heated.

Serves 4 to 6. Per one cup: 256 calories, 22 g protein, 28 g carbs

SPRING CREAMY VEGETABLE RICE SOUP

3 tbsp butter
3 leeks, chopped
1 small onion, chopped
1/2 cup regular long grain rice
1 1/2 tsp salt
8 cups water
3 medium potatoes, thinly sliced
1 medium carrot, thinly sliced
12 stalks fresh asparagus, cut into 1-inch pieces
1 bag (10-oz) fresh spinach, chopped fine
2 tsp salt
dash freshly ground black pepper
1 cup heavy cream

In a large Dutch oven, over medium-low heat, melt the butter. Cook leeks and onions in the butter until tender. Add rice, 1 1/2 teaspoons salt, and 8 cups water. Cover and heat to boiling. Reduce heat to low and simmer 5 minutes. Add potatoes, carrot and asparagus; cover and simmer 10 minutes. Add the spinach, 2 teaspoons salt, black pepper, and cream, stir and allow to set 5 to 8 minutes.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

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With the US-led global economic meltdown causing more stress and anxiety each day, almost every household is striving hard to save every dollar possible. As the food prices are soaring high, a few changes in food habits are also essential to keep the expenditure within the budget. But, the main question that arises here is, "Is it possible to eat good and healthy while spending less?" The answer is a definite "yes".

Well, many websites and magazines that deal with cooking and food are offering several money-saving ideas to people now-a-days. We are often persuaded to stop buying ready-made foods, eat legumes, give up meat, use our food coupons wisely, or even pack our lunches to office. All these are no doubt very good ideas. But, what should one eat when he/she is really broke? Can't something simple, tasty, healthy, and cheap be prepared at home? Yes, it is possible to do so. All you need to do is use a little creativity in kitchen. Here is an interesting budget recipe that you can try at home:

Preparation of Vegan Stew: An Amazing Recession Food Recipe

The principle behind preparing this stew is extremely simple. Just follow a few steps as follows:

1) Put whatever is left in your kitchen, for instance canned vegetables, into a pot. Canned vegetables are not only healthy, but are also cheap. You can try canned corn as well, if you have some.

2) Use the liquid the veggies are packed in as the broth in the stew. Canned tomatoes and beans are particularly good for this.

3) In case you do not have any broth, just use some hot water instead.

4) Next, add potato, garlic, spices, or the left over bacon - just whatever you can get your hand on in your kitchen. Do you have a cup of rice or some left over chicken? If yes, do not mind adding that too!

5) Then, cook everything you have put in the pot till all gets tender enough to eat. Thus, with the required broth, vegetables, starch (rice), protein, and an amazing aroma, your Vegan Stew is ready to serve. If you are a non-vegetarian, you can add some leftover chicken to your stew, if you wish.

A medley of vegetables in the Vegan Stew gives this wholesome day-before-payday meal loads of nutrients and a hearty broth. Did this recipe sound gross? Well, may be, but try it once, it is really tasty, and above all, it is healthy and cheap.

If you would like to learn more Healthy Budget Recipes, visit the online recipe guide at abcdrecipes.com - The Flavor of Indian Cooking.

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There exists as many legends about stone soup as there does recipes for stone soup. So, in the interest of time, I will share with you my favorite story of stone soup, and how it relates to making quick easy cheap meals.

The story begins with some travelers who arrive in town hungry and destitute. They are unable to convince passers-by in the village to share their food. So, the travelers cook up an idea. They obtain a large pot, fill it with water and put it over a fire to boil. They choose out a smooth stone and place it inside. As the villagers pass by, they inquire as to what the travelers are cooking. "Stone soup," is the answer. While each villager stands amazed looking at the pot and wondering how stone soup will taste, the travelers convince them that the soup needs only a little garnishing. One villager goes home to get parsley, another to get carrots, and so on, to donate to the stone soup. Well, you can guess that the travelers ended up with a mighty fine pot of soup indeed. And so they did.

Be the maker of a great stone soup

While a great stone soup does not require a stone to make it great, the story is fun for the telling. The story sets the stage for you becoming the creator of your own great soup. To begin, you need a tasty broth. To that you will add vegetables, grains, and meat if desired. Season with herbs and spices and let simmer. Raw ingredients will take longer to cook than frozen. Canned vegetables only need to be warmed up.

* Broth: homemade, canned, tetrapack, or boullion cubes and water. Canned tomatoes with their juice, or tomato juice can also be used as the broth.
* Seasonings: fresh garlic, oregano, thyme, marjoram, parsley, basil, etc. Fresh or dried is good; whatever you have.
* Vegetables: fresh, frozen or canned in a pinch. Leftovers are good too.
* Grains: barley, rice, lentils, macaroni, broken spaghetti, etc.
* Meats if desired: little bits are all you need; leftovers are great.

Develop your skills in creating soups and you will be able to enjoy many quick easy cheap meals. Just add toast or a quick bread and you're set.

One great recipe to get you started

* Hamburger soup:

* Broth: 1 large can tomatoes with juice. Cut up tomatoes. Add 8 cups beef broth.
* Seasoning: 1 tsp minced garlic, 1 Tbsp marjoram and 1/4 tsp basil.
* Vegetables: 4 cups total of chopped veggies. Try carrots, celery, onions, potatoes, cabbage. Whatever you have. This is your creation.
* Grains: Try 1/2 cup barley and 1/4 cup lentils. Again, use whatever you have.
* Meats: 1 cup leftover cooked beef or cooked hamburger.

Simmer on stove until barley is tender, 35-40 minutes. Alternatively, place in crockpot and cook on high one hour and then low for 3 hours.

Great soups make quick easy cheap meals. They are loaded with nutrition and are tasty and filling.

Have fun being the creator of your own stone soup.

Quick, easy, cheap meals: Something we can all enjoy with a little practice

Peggy Hurd is a Mother and Family Manager for her family of seven. She has many years experience in providing quick, easy, cheap meals for her large family; many times at a moment's notice. You will find great tips and helps here:

http://www.quick-easy-cheap-meals.blogspot.com

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I've enjoyed many a bowl of Italian Wedding Soup over the years and I've always been curious about its history. When, I often wondered, did it become a staple at Italian weddings? And who, I wondered, was responsible for the preparation of the soup? It seemed to me that it would be the mother of the groom. I imagined this as some sort of tradition symbolizing the son's final meal made by his mother's hand.

So I went online and I discovered many surprising things about this popular and delicious soup. The most surprising thing I learned is that Italian Wedding Soup has nothing to do with Italian wedding ceremonies. The "marriage" makes reference to the marriage between the ingredients in the soup.

I also learned that there are as many variations as there are regions in Italy. I'm not sure if anyone has used broccoli rabe instead of spinach so maybe I'm the first. Here's a quick and easy variation for you to try:

1- 12 oz package of small Italian-style meatballs
1 bunch broccoli rabe, chopped into 1 inch pieces
2 large cans (49 oz. each) chicken broth
1 1/2 cups tortellini pasta
1 cup carrots, chopped
1 tsp dried basil
1 tsp onion powder
½ cup Parmesan cheese

Directions

In a large saucepan, heat broth to a boil. Add remaining ingredients and return to a boil. Reduce heat to medium and cook for 10 minutes or until pasta is tender, stirring frequently. Serve sprinkled with Parmesan cheese.

I used meatballs that were made with a combination of turkey and beef. Serve with crusty Italian bread and Enjoy!

Roland Bonay is an Sytems Engineer in New Jersey. He enjoys drawing, writing and cooking. See more recipes at http://ilovebroccolirabe.com

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Diets that are high in fat and a lifestyle lacking in exercise, have lead to obesity spreading like wildfire across the Western world. Diet soup is a healthy option that many of us, even the veggie-impaired, can enjoy.

Soup is a prime example because it is very filling but also low in calories and rich in vitamins and antioxidants. Soups are complete meals with all the daily nutrients needed, and it is almost always eaten at both the midday and evening meals.

Fat-free vegetable soups, vegetable broths, and soups made with skimmed milk are very healthy soup. If you want the soup to be more healthier and taste better, removing the fat from the soup is the best way to do it. There are some adept ways to imperatively get rid of all visible fat and grease from the soup.

1. You can cover and refrigerate the soup or broth for 6 to 8 hours or until the fat rises through liquids and solidifies in a layer at the top. Then use a spoon to lift off the hardened fat.

2. If you're in a hurry to skim the fat off a soup or stew, use bread slices by direct application to the top layer of the soup, in order to blot up or absorb the grease.

3. A few leaves of lettuce dropped in a pot of soup will absorb grease from the top. Remove them after the fat has been absorbed onto the leaf or leaves. The lettuce leaf may also impart a slight flavor to the soup, helping to lend a little zest.

4. Blot up the top layer of grease by floating one or more paper towels on the surface of the soup. When it is fat saturated, discard the towel; it is a greasy reminder of escape from unhealthy calories.

5. Another way you can use to get rid of the fat is to boil the meat and rinse it under the cold water before you add it into the soup. It not only can rid the fat off the soup , but also make the meat much quick to cook and more tender.

Some soup producers make canned soups that have almost a half-teaspoonful of fat per serving of soup when diluted evenly with water. So dry soup mixes are the good substitution choice, and it rather low in fat and are very enjoyable. Vegetable and vegetable-beef canned soups, yet, are very low in fat content and are thus highly suitable for the low-fat diet.

Haiyan Lai-Heskin has been a nurse for 17 years. She has been writing Health, Wellness and Fitness articles for many years. Her website Healthy Living Golden Rules has varieties of health related articles advocate people to have a healthy lifestyle. Get 71 Weight Loss Tips FREE E-book with this Free trial of Acai berry Select Today! And you'll be automatically signed up to our Free lifetime membership of weight loss management system.

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It is no wonder that one of the most popular inspirational book series is called Chicken Soup. Few foods illicit such strong feelings of warmth and comfort. Most of us remember fondly the Campbell Soup commercials of the little boy coming in out of the cold to a piping hot bowl of this magic elixir. And of course, we all have heard of the mythical healing powers in those steaming bowls of chicken soup. So today let's finish off the last of that Sunday roasted chicken: a few morsels of meat clinging to the thigh and back, the golden crisp skin and not to be forgotten the mineral rich bones.

Before we move into the kitchen, let's rate this homemade version against the canned variety on our four Frugal Family core values:

Family first. As with other homemade options we have discussed if preparation time were the only measure of this value, then the canned variety would clearly win. But if we include intangibles like sharing the cooking experience and the pleasure of the homemade variety, then this one can be deemed a draw at the very least.

Saving money. Clearly the homemade variety wins in this category. A tin of store brand chicken noodle soup costs about forty-five pence (fifty cents USD) and holds approximately two portions. With my leftover chicken and noodles that were destined for the bin or compost heap and a couple of cups of fresh vegetables costing less than the can, we will make enough to feed four to five people.

Environmentally friendly. Again the homemade option clearly offers the advantage of producing no waste. In fact, it actually consumes food products that would otherwise end up in the bin or in my case partially in the composter. So while the aluminium tin may well be recyclable, the homemade version does better by reducing waste.

Healthier. Besides the obvious fact that the homemade version allows you to better control added salts and sugars, it also offers you the opportunity to alter the recipe to the likes, dislikes, and nutritional needs of your family. Soup is usually one of the main food products that I offer to my post-partum doula clients. It makes an excellent lunch that is both nutritious and delicious...plus since the first two weeks of food is offered as part of my package it is economical too. Of course, boiling the bones for a prolonged period of time as the homemade option does means that those highly valuable micro-nutrients such as iron and calcium leach into the broth. In addition, the most healing property of traditional chicken soup is actually the garlic, natures anti-biotic. Last week, we had nasty colds so I increased this ingredient to half of a head; something more difficult to do with a tin.

So now that we now why we should spend the extra time to make our homemade chicken noodle soup, let's go into the kitchen and make it.

Begin by boiling all of the leftover chicken bits, including bones and skins; use enough water to cover it all. Add your garlic at this point as well so that it too can infuse with the chicken into a rich broth base. Once you have brought it all to a rolling boil, turn down the heat and allow it to simmer. Remember the longer you boil it the more of those micro-nutrients will get into the soup. This is especially important if you are ill, recovering from an accident, or are pregnant or breastfeeding. Minimum simmering time is approximately half an hour, but two or three hours is perfectly acceptable; just make sure to add more water if necessary. Once you are satisfied, allow this broth to cool. Then pick out the bones and skin. If you are serving small children you may even want to use a colander to drain these out.

Now, using our creative cooking skills, look inside your fridge for vegetables to add. Today I found:

* Celery
* Carrot
* Onion
* Mushrooms
* Sweet peppers
* Broccoli

When working with vegetables, a golden rule is the more colours you can add naturally the more nutritious it will be. This selection I used basically had every colour of the rainbow except blue; but I just did not think that blue berries would taste that good in chicken soup. But a handful for desert would fill out our rainbow of vitamin and minerals. Now bring our broth with those wonderful bits of chicken back to a rolling boil on high heat; add your fresh vegetables and simmer for another half an hour. I happened to have a container of leftover spaghetti from dinner a couple of nights ago. But if you don't you can add dry pasta and cook until that is done to your taste (my family likes it al-dente). Remember though that for variety or to change the nutritional values, you can also use rice or potatoes.

Now serve it all up piping hot with a smile. While it may have taken several hours from start to finish the amount of prep time is actually less than fifteen minutes; mainly to pick the meat off the bones and sieve the broth and to chop your fresh vegetables. While this makes an excellent light lunch, it can serve as dinner as well by adding a salad and some bread.

Terri O'Neale is the mother of six; ranging in age from 3 to 22. She has been both a working and stay-at-home mother at various times in her life. She was also a single mother for almost five years, before re-marrying the love of her life at the age of forty. Obviously, she has a life-time of training in raising a family on a tight budget. In addition to these real life experiences, she possesses a bachelors degree in health education and a minored in environmental management in her masters programme.

Terri feels strongly that this is one of the most challenging times in history for the family, but she also believes that families with the will and resolve to address the pressing issues of saving money, becoming greener, leading healthier lifestyles and spending more time with one another can endure these challenging times and come out victorious in the end.

Through Frugal Family articles, blogs, videos and social networking, she helps modern families rediscover some lost art forms such as cooking, sewing, and gardening. The goal is not to go back in time or become fanatical, but to help all families find simple and effective ways that fit into their lifestyle to make moderate changes with huge impacts. For more information, check out her blog http://frugalfam.wordpress.com/.

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In another article I shared my chicken soup for the stomach...as well as the soul. Another really tasty and hearty winter lunch is steak & potato soup. So after cleaning up from last week's celebration of steak and jacket potatoes, I took the leftovers and threw them into the pot and made an excellent homemade version.

So let's look once more at how this creative cooking matches our Frugal Family core values:

Family first. This night, my three year-old daughter was too tired after dinner to help in the kitchen. Instead I waited until she was snuggled in her bed before finishing this recipe off. But I did manage to involve my mother-in-law, who was very happy to have fresh soup for her lunch at work the next day.

Save money. Again this one is a biggy. Because it is steak and potato, these are always premium products and even the canned versions cost over £1. I made a whole pot that served me and Emily two lunches...and my mother-in-law's. That is three servings for less than the cost of a single can.

Environmentally friendly. Not only did we re-use our leftover steak and sautéed mushrooms and onions, which meant they did not end up in the council dumpsite. We also re-used an old glass spaghetti jar as a secure storage for my mother-in-law's lunch.

Healthier. As always, the homemade version allowed us to better control the amounts of salt and sugars added. Of course, it is also preservative free. In the case, we also had the opportunity to reduce the fat content by trimming the leftover steak before adding it to the soup.

So once again a little creative cooking and re-using left-overs allows us to share quality family time, save money, and live greener and healthier lives.

***

So let's look at what went into this homemade steak and potato soup:

Begin by trimming excess fat from the leftover cooked steak. Then cube the steak; about half-inch squares is an excellent bite size. Toss the meat and any leftover sautéed mushrooms and onions into a pot and cover with water. Bring this to a boil while you cut up one small onion and two large potatoes. Cut according to your family's taste; small or large chucks. We prefer large. Now add these to the boiling meat. Allow this to simmer until the potatoes are cooked.

To finish the soup off, add about two tablespoons of sour cream/crème freche. Now grate parmesan cheese to taste, but remember that these two ingredients will have the majority of your fats. Of course, they also add a great deal of flavour. One thing I have always found useful was to make a dish to my family's taste initially and then over time cut back on things like cheese, milk, butter and any of the other worrisome ingredients. Finally add salt and pepper to taste.

And enjoy...

Terri O'Neale is the mother of six; ranging in age from 3 to 22. She has been both a working and stay-at-home mother at various times in her life. She was also a single mother for almost five years, before re-marrying the love of her life at the age of forty. Obviously, she has a life-time of training in raising a family on a tight budget. In addition to these real life experiences, she possesses a bachelors degree in health education and a minored in environmental management in her masters programme.

Terri feels strongly that this is one of the most challenging times in history for the family, but she also believes that families with the will and resolve to address the pressing issues of saving money, becoming greener, leading healthier lifestyles and spending more time with one another can endure these challenging times and come out victorious in the end.

Through Frugal Family articles, blogs, videos and social networking, she helps modern families rediscover some lost art forms such as cooking, sewing, and gardening. The goal is not to go back in time or become fanatical, but to help all families find simple and effective ways that fit into their lifestyle to make moderate changes with huge impacts. For more information, check out her blog http://frugalfam.wordpress.com/.

Article Source: http://EzineArticles.com/?expert=Terri_O'Neale

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Whenever you make soup, always use soft water and be careful to proportion the quantity of water to that of the meat. Use a little less than a quart of water per pound of meat -this is a good rule for common soups. To make richer soups simply use a little less water.

Making the stock that is used in soup is the most important part of the soup making processes. Generally the soup and stock may be regarded, as one and the same. Keep in mind, however, that whenever reference is made to the making of soup, this means the making of stock as well.

Before you actually start making the soup, the nature of the ingredients you will be using should be well understood.

Almost every kind of meat including beef, lamb, game, veal, poultry and mutton, is used for making soup. When soup stock is made from these meats, they may be cooked separately or as a combination. For instance, mutton used by itself makes for a very strongly flavored soup. It is not unusual to therefore combine this kind of meat with other meats with a less distinctive flavor. On the other hand, veal alone does not add a strong enough flavor, so it must be combined with other meats such as lamb, fowl, game, or some other stronger flavored meat.

You mat prefer certain cuts of meats to others in the making of soup because of the difference in their texture. The tender cuts of meat do not produce a strong enough flavor. They are also more expensive!

The tougher cuts of meat, which come from the muscles that the animal uses constantly grows tough and hard, are usually cheaper. They are also more suitable because they make for the best soup.

The shins, the shanks, the lower part of the round, the neck, the flank, the shoulder, the tail and the brisket are best adapted to soup making. Stock made from one of these cuts will be improved if a small amount of the fat of the meat is cooked with it. Excess fat that remains after cooking should be carefully removed to avoid soup that is too greasy.

If you are looking for an easy soup recipe, one calling for fish, a white variety should be selected. You may use the head and trimmings, but these alone aren't sufficient because soup requires some solid pieces of meat. The same is true of meat bones. They are valuable only when they are used with meat. An equal proportion of meat and bone are required for the best stock.

For More Soup Recipe Ideas Visit Us at Easy Soup Recipes

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Tony Buel - EzineArticles Expert Author

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Another of the many Korean soups is ox tail soup. I honestly have no idea who came up with an ox tail soup recipe, but it is incredibly delicious. The recipe is simple as well and doesn't call for many ingredients that you would never normally use in regular cooking. There is also a recipe for a dipping sauce you would use for the ox. Here is how to make Ox Tail Soup.

Here are the ingredients that you will need. For the ox tail soup, you will need: ox tails(if you can't find ox tails in an American market, Korean markets will have them for sure), water, ginger, and salt. For the dipping sauce, you will need: soy sauce, sesame oil, sesame seeds, black pepper, spring onions, garlic, and ginger.

First things first, we will need to prepare the ox tails. When you buys ox tails, they will usually be chopped into large chunks already. If not, simple get a large kitchen knife, find the area where the joint is, and cut it at the joints.
Now, grab a pot and add water, ginger and salt along with the ox tails and bring it to a boil. After 5 minutes, drop the heat to a simmer and continue cooking until the ox meat becomes really tender and looks like it will fall off the bone.

While waiting for the ox tail soup to finish cooking, we will work on the dipping sauce for the ox tail. Take the soy sauce, add a little bit of sesame oil, and mix in a bit of the remaining ingredients and mix well. The soup, if cooked without using a pressure cooker, will take a couple of hours so you will have some time to wait. During this time, you can either prepare other dishes for your table or take a little break.

Teach your friends how to make this delicious dish today.

TVLesson.com is a community educational based for all users. Variety of different how to lessons can be searched in more than 14 different categories. We welcome our users to register and join the TV Lesson community so they can help us develop and fine tune the TV Lesson experience to the community's needs. Join us and share your own wisdom and know-how by uploading your videos. Many lessons can be found in variety of channels. Sharing lessons can be a great way to connect in community and to increase knowledge. All lessons are carefully hand-selected and filtered to provide the best instructional videos.

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This is another Korean soup dish that involves cucumbers. This dish is an incredibly easy dish. My family over in Korea likes to make this dish when they're in a sudden mood for something cold. It is many times a replacement for ice cream for my family because it is healthier for you and much cheaper than ice cream. Here is how to make chilled cucumber soup.

There are not many ingredients that you will need to make chilled cucumber soup. Here are the ingredients that you will need: a couple of large cucumbers, water, vinegar, Korean chili pepper powder, sugar, and ice.
To prepare to make the chilled cucumber soup, first you will have to finely chop the cucumbers. Leave the cucumbers alone for now.

Now it's time to make the soup of the cucumber soup. Get a good sized bowl of water, add a little bit of vinegar, and add some sugar and Korean chili pepper powder to it. You can also get a pack of the soup at a Korean market, have it frozen, and take it out whenever you need it.

Now, whenever someone wants something refreshing but something more than just ice cream, you can just take out the soup and serve it.

Although cucumber soup is preferred during the summer time, you can actually enjoy it any time, even in the winter.

You can teach your friends how to make this delicious soup today. It's incredibly simple to make and easy to serve to others.

TVLesson.com is a community educational based for all users. Variety of different how to lessons can be searched in more than 14 different categories. We welcome our users to register and join the TV Lesson community so they can help us develop and fine tune the TV Lesson experience to the community's needs. Join us and share your own wisdom and know-how by uploading your videos. Many lessons can be found in variety of channels. Sharing lessons can be a great way to connect in community and to increase knowledge. All lessons are carefully hand-selected and filtered to provide the best instructional videos.

Are you getting tired of searching for free video tutorials online? Now you can find all lessons in just one place. Explore our largest video library collection of free how-to videos.

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