3 large tomatoes
2 garlic cloves
1/4 green pepper
green onion stems
1/2 T. cumin
Olive oil to taste
Sherry vinegar to taste
Puree everything except the croutons, sliced olives, and chopped green onion stems.
Add water to desired consistency.
Garnish with extra chopped tomato, cucumber, green onions, olives, and croutons.
Creamy Potato Leek Soup
Monica J. Pileggi, Dec 2003
½ cup sliced leeks, washed well
1 onion, diced
1 clove garlic, chopped
2 T. butter
2 cans chicken broth
4 medium potatoes - cut into 1" cubes
¾ cup half and half cream
½ tspn pepper
½ tspn salt
1 tspn dried thyme (or dill, chives, parsley)
½ tspn celery seeds
2 T. butter
Sauté leeks, onions, and garlic in 2 tablespoons of butter, until tender. Add the broth and bring to a boil. Add the potatoes and reduce to medium. Simmer, covered, for about 25 minutes.
Add the seasonings and cream and simmer 5 minutes more. Puree the batch along with 2 T of butter. Serve with a salad or crusty bread.
Lentil & Sausage Soup
Monica J. Pileggi, November 2004
I searched the Internet to see if I could find the recipe to Carrabba's lentil soup. I made an easier version and used what I had on hand.
2 Italian hot sausage links (I use Italian style hot turkey sausage)
1 19-oz can Progresso Lentil Soup
1 Small tomato, diced, seeded
3 baby carrots, diced
1 large clove of garlic, minced
About 1/4 of a small onion, diced
1 C. chicken broth
Dash red pepper flakes.
Thyme, Basil, Oregano, Parsley; Salt and Pepper to taste
In a pan, cook the sausage until brown, breaking up into large pieces. In a large pot, add the lentil soup, cooked sausage, and remaining ingredients. Adjust as necessary. The soup at Carrabba's has a nice kick, so use as much red pepper flake as you like.
To serve: Top with grated parmesan cheese. Serves 4.
This is the recipe I found on the internet, which I adapted:
Lentil & Sausage Soup
1 lb Italian sausage (I use Italian style hot turkey sausage)
8 slices turkey bacon
1 large onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cloves garlic, minced
8 cups chicken broth
2 cups water
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 Teaspoon salt
2 cups dry lentils, rinsed
Pinch red pepper flakes
Basil, oregano, parsley, thyme to taste
In a large pot, add the chicken broth, water and lentils. Simmer for about an hour.
Brown sausage and bacon, in a large pan, until just cooked. Remove to a platter lined with a paper towel to remove excess fat. In the same pan, sauté the onion, celery, carrots and garlic. Add the meats and vegetables to the pot of lentils, as well as the tomatoes, salt, pepper, red pepper flakes, and herbs.
Reduce heat, cover. Simmer for about 1 hour or until lentils are tender. Add water, if necessary. Sprinkle with parmesan cheese, serve. Serve with crusty bread!
Note: I added another 1.5 cups of water to the soup.
Monica J. Pileggi, March 2005
2 lbs boneless, skinless chicken breasts - cut into 1/2" pieces
2 medium sweet red peppers, diced
4 cloves garlic, minced
2 medium onions, chopped
2 T. olive oil
1 T. chili powder
2 t. cumin
1/4 t. cayenne pepper
1 28.5 oz can diced tomatoes, undrained
2 14.5 oz cans fat free chicken broth
3 15.5 ounce can cannelloni beans, drained and rinsed
1 cup salsa
1 10-oz package frozen corn
In a large pot, sauté the first 4 ingredients in oil over medium heat, until chicken is no longer pink and the vegetables are tender.
Add in chili powder, cumin, and cayenne pepper; stir and cook for 1 minute.
Add in the tomatoes and chicken broth; bring mixture to a boil; lower heat and simmer, uncovered, for 15 minutes.
Add two cans of the beans, salsa, corn, and salt. For the last can of beans, puree in a process and add to the pot (this will thicken the sauce). Cook for another 15-20 minutes on low heat.
1. For Weight Watchers: Total of 48 points; 3.55 points per cup. Makes approx 29 1-cup servings.
2. For a hotter flavor, add more chili powder. Any kind of beans can be used.