Wontons for Wonton Soup

Ingredients:

• 1/2 pound lean ground pork or veal
• 1/4 pound medium shrimp - peeled, deveined, and coarsely chopped
• 5 brown mushrooms
• 3 green onions, finely chopped
• 1 egg
• 2 tablespoons soy sauce
• 1 teaspoon sherry
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon sugar
• 1 tablespoon oriental 5 spice
• 1 (14 ounce) packages square wonton wrappers

Directions:

Prep Time: 60 min Total Time: 75 min Yield: 70 wontons

1. Strain mushroom soaking liquid completely. Pat dry with paper towel, and chop.
2. Place pork, shrimp, mushrooms, green onion, egg, soy sauce, salt, and dashi (if using) together in a large bowl. Mix thoroughly until all ingredients are completely incorporated.
3. Have a bowl of luke-warm water available for dipping. If you are right-handed, place wonton wrapper in a triangle position on your left palm. Place a small amount of filling (about a heaping teaspoon or more) near the lower corner of wonton wrapper. Fold that corner over filling toward the opposite corner about half way, making sure the filling is securely enclosed.
4. Dip finger into a bowl of water and dab left corner of wrapper with water. Fold left and right corners toward you (away from the top corner), resulting in the shape of a nurse's hat.
5. Place wontons on cookie sheets while you work, keeping them covered with a damp towel to prevent drying out. Wontons may be carefully stored in plastic freezer bags and frozen for future use.
6. Boil wontons 5 minutes before adding to broth to be heated up as soup.

Approx. Calories 25 per wonton

 

Commste Borschte

Ingredients:

• 1 -2 lb beef soup bone, with meat on it
• 2 medium onions, chopped
• 1 bay leaf
• dried dill, to taste
• dried parsley, to taste
• 8 peppercorns
• 2 -3 carrots, peeled and cut up
• 1 small cabbage, chopped
• 2 -4 potatoes, peeled and cut in cubes
• salt and pepper
• 2 -3 cups tomato juice or 1 can tomato soup

Directions:

Prep Time: 30 min Total Time: 4 hours 30 min Yield: 6

1. Place beef bone in a large soup pot and cover with water. Simmer for 1-3 hours.
2. Cut the meat off the bone and discard bone. If time permits, let the broth sit in the fridge overnight so that fat hardens.
3. Remove hardened fat and discard.
4. Add onions, bay leaf, dillweed, parsley, peppercorns (place peppercorns in a spice ball, or else you'll have to fish them out at the end), carrots and cabbage.
5. Bring to a boil and simmer for 10 minutes.
6. Add potatoes, salt and pepper. Simmer until all vegetables are tender.
7. If broth is not flavourful enough, add some beef bouillon.
8. Stir in tomato juice or soup. Continue cooking until soup is hot.

Approx. Calories 150 per serving

Hearty Hamburger Soup

Ingredients:
2 lbs lean ground beef
1 white onion, peeled and diced
1/4 teaspoon ground black pepper, more to taste
1/2 teaspoon dry oregano, more to taste
1/2 teaspoon dry basil, more to taste
1/4 teaspoon seasoning salt
1 (1 1/2 ounce) envelope onion soup mix
6 cups water, more to desired consistency
1 (8 ounce) can tomato sauce
1 tablespoon soy sauce
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can corn, drained
1 cup celery, sliced
1 cup fresh carrot, sliced
1 cup white potato, peeled and cut into small cubes
garlic salt, to taste
shredded parmesan cheese, to serve

Directions:
Prep Time: 10 min  Total Time: 55 min  Yield: 10
Brown ground beef and onion in a large pot. Drain if needed.
Add spices and onion soup mix.
Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
Season to taste with garlic salt.
Serve with shredded parmesan cheese.

Approx. Calories 300 per serving

Creamy Vegetable Chowder

Ingredients:

• 2.5 cups navy beans, cooked 
• 2.5 cups cauliflower, cooked 
• 2 (400 ml) cans artichoke hearts, chopped (packed in water) 
• 900 ml low sodium chicken broth 
• 2 cups fat-free cottage cheese 
• 1 cups 1% low-fat milk 
• 3 tablespoons garlic-flavored olive oil 
• 1 tablespoon basil 
• 1/2 teaspoon fresh ground black pepper

Directions:
Prep Time: 90 min  Total Time: 90 min  Yield: 10

1. Cook beans and cauliflower according to directions.
2. Combine all ingredients in food processor, including water from artichoke cans, and puree.
3. Pour into crockpot and cook on high for 2-3 hours or low for 4-6 hours.

Approx. Calories 300 per serving

Something Different Stew

Ingredients:

• 3 cups turkey, cooked
• 2 (8 ounce) cans condensed cream of potato soup
• 1 (8 ounce) can condensed cream of asparagus soup
• 1 cup milk
• 1 (12 ounce) can potatoes
• 1 (12 ounce) jar asparagus
• 1 (12 ounce) jar carrots
• salt, to taste
• pepper, to taste

Directions:
Prep Time: 10 min  Total Time: 2.25 hrs Yield: 6
1. Cube turkey and dice potatoes, asparagus and carrots.
2. Pour all ingredients into crockpot, set on high (2 hours) or low (4-5 hours).
Approx. Calories 275 per serving

Hearty Homemade Tomato Soup

Ingredients:

• 1 (14 ounce) can sweet potatoes (can substitute with carrots)
• 2 (28 ounce) cans diced tomatoes
• 1 (14 ounce) can tomato sauce
• 1 (10 ounce) can condensed tomato soup
• 3 cups dried navy beans cooked as directed
• 1 (10 ounce) jar roasted red peppers, including oil (if adding fresh peppers add 3 tbsp oil)
• 2 cups chicken broth
• 1 cup no fat cottage cheese
• 1/2 cup 1% milk
• 1/4 cup onion flakes
• 3 cloves garlic
• 2 tablespoon basil
• 1 tablespoon red pepper spice
• 1 tablespoon butter
• salt
• pepper

Directions:
Prep Time: 15 mins Total Time: 35 mins Yield: 10
1. Simmer potatoes, tomatoes, beans, peppers in juices from canned tomatoes and broth.
2. Fry garlic, butter and onion flakes until brown, add to simmering veggies with basil.
3. After veggies simmered for at least an hour, add all other ingredients except cottage cheese and milk, then blend ingredients until pureed. Separately puree cottage cheese and milk.
4. Pour all pureed ingredients into crockpot, stir, and cook on low for 8 hrs
Approx. Calories  175  per serving