Posted on 12/30/2023 5:30:11 AM PST by Diana in Wisconsin
Had a few cans of clams left over from making party dip, so I made Zuppa di Vongole.
Basically chicken stock, tomato sauce, onions, garlic, clams, basil & parsley, bring to a slow boil. Add cooked pasta (thin works best). (Salt & pepper to taste, but probably needs no salt). You can dress it up however you want (hot pepper flakes, maybe?)
Mangia!
20 Minute Hidden Veggie Chicken Dumpling Soup
Creamy, spicy, and secretly has vegetables and protein too. Great for cold fall and winter nights!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American
Key Ingredient: bone broth, dumplings, pumpkin purée
Servings: 4
Calories: 415 Cal
Author: Tieghan Gerard
Ingredients
6 cups chicken or bone broth
1 can (14 ounce) unsweetened coconut milk
1/3 cup tamari or soy sauce
2 tablespoons creamy peanut butter
1/4 cup Thai red curry paste
1/2 cup canned pumpkin puree
1 inch fresh ginger, sliced
2 cups fresh or frozen spinach
20-30 frozen chicken or pork dumplings
chopped cilantro/green onion, for serving
toasted sesame seeds, for serving
Instructions
1. In a large pot, combine the broth, coconut milk, tamari/soy sauce, peanut butter, curry paste, pumpkin, and ginger. Set over medium-high heat and bring to a simmer, stirring until smooth. Simmer 5-10 minutes.
2. Mix in the spinach and bring the soup to a boil over high heat. Stir in the dumplings, cooking only until they float, 2-4 minutes.
3. Ladle the dumplings and broth into bowls and top with cilantro, green onion, and sesame seeds. Enjoy!
Nutrition
Calories: 415 Cal
Soup is my favorite thing, and I am the soup queen!!!
Easiest that I make is zucchini soup. Good if you aren’t feeling well.
1 zucchini sliced in bite sized pieces.
put in a pot and barely cover with water or stock (I use chicken stock) Cook till just tender.
Mix 1 egg with a large handful of parmesan cheese, salt pepper and parsley. It should almost be a paste. Stir into the soup, cook 30 seconds and serve.
For the most complex soup I make I use my 2 gallon pot, and quit adding ingredients when I run out of room. My record is 24 different kinds of veggies. It is almost a stew it is so thick. Fresh if you have them, canned for those you don’t. I use the liquid from canned veggies (except things like black beans which will make the color murky) I find the chopping and adding to the soup to be therapeutic, and then I have a bunch in the freezer for later. I don’t use white potatoes so it will freeze well. I also don’t use okra, because I hate it. 8-)
Vegetable soup.
Saute 1 pound of bulk sausage. (can be omitted for vegetarians)
Add chopped onion, celery and carrot and sauté just to soften.
Add 2 large cans of tomato juice, or V8
Start adding veggies. A partial list....
Mushrooms
broccoli
cauliflower
zucchini
yellow squash
acorn squash
butternut squash
green beans
wax beans
sweet potato
corn
black beans
chili hot beans
kidney beans
lima beans
tomatoes
green pepper
red pepper
red or green cabbage
A tablespoon of oregano, or to taste.
Simmer all till tender.
It is a hearty meal!
My husband’s favorite soup is Pig ‘n Pepper Potato Soup. I found this recipe on the internet years ago.
6 c. potatoes
1 c. celery, chopped
1 c. onion, chopped
1 lb. polish sausage, cut into bite size pieces
1 tbsp. salt
1 1/2 tsp. coarse ground pepper
1 tbsp. dried parsley
3 c. water
2 c. milk
1 c. half & half
2 tbsp. butter
3 tbsp. flour
Boil potatoes, celery, onion, sausage, salt, pepper, parsley, and water until potatoes are cooked. Add milk and half & half. Melt butter and mix with flour. Add to soup and cook until thickened.
I gave this recipe to a friend, and she sometimes uses fried country sausage instead of Polish sausage.
That looks like a real cold-weather cure. Bet that would work with butternut squash vs. pumpkin.
Soup is great comfort food as well, and what’s wonderful is that it makes great leftovers, so on days when you are busy or not feeling well, just heat it up and you have a nutritious meal all ready to go.
Sound good to me!
Bkmk/soup
My wife’s chicken soup was influenced by her mother’s recipe. It’s simple.
One whole chicken (now we just use broth) in a pot of water.
Celery, onions, carrots chopped (my job), tomatoes, bay leaf. Cook.
I don’t have exact measurements or times, but when it’s done, she cooks the tortellini in it, and serves. I usually add a little lemon juice.
Mmmmmm…good stuff. Oh, add grated Parmesan cheese to taste.
Dang, I could have not said that better! Awesomeness!
Very hearty———one meal soup.
Thanks, CB. Happy New Year!
Minestrone Soup is IN the pot .... first piglet is OUT!
When I went to the grocery, the roads are so crowded, they were backed beyond the turn lanes, couldn’t get in until the regular lanes got a green light & moved. The grocery stores were packed, long lines at the checkouts. At Aldi’s, the lone cashier’s line was halfway down the first aisle ... they finally called another one. I was kind of surprised so many were out shopping today.
You can arrow forward and back through the book. (Link open to Knickerbocker Bean soup.)
Pollard; General link for your (Or anyone who is reading this post's) Prepper files and just in case SHTF and everyone decides to bug out and show up at your place! Feed them for cheap with soup (like the Navy) and avoid having to shoot them, at least for a while!
***The front has info on using dehydrated foods.
🤣😂😇
Ooops! Wrong ‘reply’... sorry
I make 5 kinds of soup -— bean, potato, chicken noodle, egg drop, and vegetable beef, unless you count beef stew and chicken and dumplings. Egg drop is the fastest and easiest. I cut egg roll skins into strips and flash fry them to serve with the soup.
Well most prepping is homesteading and frugality which fits here.
I have heard some talk among the younger guys in the maintenance dept at work about things along the lines of bug out bags etc. Gives me a little hope. Two out of three have been service and are still able bodied. The other’s just a prepper which I figured out early on.
I make several soups and always make a huge pot; when cooled down I fill quart yogurt containers and freeze. DH’s favorite is potato soup. I also make pea soup, bean soup of various kinds, and minestrone. I like tomato soup but he doesn’t (cry). I save vegetable water (when veggies are from my own garden) and freeze to use in soups. Soup is very warming in the winter, And speaking of that WHERE IS WINTER???? In SW Or it’s the warmest winter in almost 25 years that I can remember.
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