Collard Green Soup

Collard Green Soup

Collard Greens Soup Ingredients

When like to do in my survival recipe is to make my recipes so it does not require refrigerated food. In case of emergency we can not possibly have such power to keep the equipment working so I prefer to go at it from the standpoint of total destruction of our infrastructure.

Collard Greens Soup Ingredients

1 can chopped Collard Greens
1 can white limas or Black Eye Peas
5 cups water
2 chicken bullion cubes
1 tablespoon onion powder
1 teaspoon thyme
1 / 8 cup dehydrated celery

Put five cups of water in a large pot and bring to a boil. Crumble bullion cube and add to the water as it boils. Add can of Collard Greens and beans at this time whether you use a pyramid or the Black Eyed Peas. Enter the onion powder, thyme and celery dehydrated to the next pot. Bring all ingredients to a boil again quickly and then reduce heat to simmer. Continue to cook for twenty minutes to allow flavors to bend together properly. If the soup seems to dry add just enough water to keep wet and liquidy. Remove the pan from the heat and set aside to cool for a short time. As an option you can serve the soup warm with a sprinkle with grated cheese and crouton was placed on top. This recipe will make enough soup for about six servings.

Turkey Bean Soup is Perfect for Cold Winter

Even better, you can use the meat from a deli roasted chicken or could even cube up a hunk of deli meat. However you choose to make this soup it is still easy and quick. In today's busy households, especially during this time of the year, that can be very important. So give this soup a try the next time you need a quick, easy meal.

TURKEY BEAN SOUP

1 tsp olive oil

1 small onion, chopped

1 tsp dried rosemary

1/2 tsp black pepper

1/2 lb cooked, cubed or shredded turkey (or chicken)

1 can (14-oz) fat-free reduced sodium chicken broth

1 can (14 to 15 oz) stewed tomatoes

1 can (15-oz) cannellini beans

Hot pepper sauce to taste

Heat the olive oil in a large saucepan. Add the onion and cook 4 to 5 minutes or until tender, stirring occasionally so it will not burn.

Sprinkle the rosemary and pepper over the turkey and add to the onion in the saucepan stirring to mix well. Add the broth and the tomatoes (do not drain); bring to a boil. Cover the pan, reduce heat to simmer and allow to simmer for about 10 minutes. Add the beans, stir to mix in, and cook another 10 to 15 minutes, uncovered, until the soup begins to thicken. Add hot pepper to suit your taste. Turn off heat and ladle the soup into serving bowls. Garnish with sprigs of fresh parsley, if desired.

Make A Tasty Red Potato Soup

This recipe calls for red potatoes and makes a creamy soup. Try it soon!

RED POTATO SOUP

1 lb red potatoes (approx. 8 small) scrubbed and cut into cubes

2 cups water

1/2 tsp salt

1/4 cup butter

3/4 cup chopped celery

1/2 cup chopped onion

2 medium carrots, finely chopped

3 tbsp all-purpose flour

3 cups milk

3/4 tsp salt

1/4 tsp pepper

1/8 tsp thyme

Place potatoes, water, and 1/2 tsp salt in a 2-quart saucepan. Heat to boiling. Reduce heat to simmer, cover pan, and cook until potatoes are tender, about 10 to 15 minutes. Drain.

Meanwhile, in a large skillet, melt butter over medium heat. Add celery, onions, and carrots. Cook, stirring vegetables, until tender. Stir in flour and stir to blend well. Add mixture to the potatoes in the saucepan. Stir in milk, 3/4 tsp salt, pepper, and thyme. Cook and stir over medium heat until bubbly. Continue to cook and stir for a minute or until thickened. Remove from heat.