Shannon's Cookbook

This recipe is my version of the Italian soup commonly served at Olive Garden. Easy, delicious and ready in under a half hour. 1 lb. Italian Sausage (I use a spicy version) 2 large potatoes, diced 1 large onion, chopped 2 cloves garlic minced 2 cups fresh baby spinach, stems removed 2 cans chicken broth 1 qt. water 1 small can diced tomatoes 1 cup 1/2 and 1/2 Brown sausage in a large pot. Drain on paper towel. Return to pot and add onion. Saute for about five minutes. Add garlic and sauté about one minute more. Add potatoes, chicken broth, water and tomatoes to pot, and cover and cook on medium heat til potatoes are done (about 15 minutes). Add salt and pepper to taste, spinach and 1/2 and 1/2. Bring to a simmer til heated through.

This is what I came up with for dinner tonight. It was very tasty! 2 cups dried beans (I used one cup of great northern and one of pinto) 8 cups water or broth 3 tablespoons olive oil , divided 3 garlic cloves , minced 1 t rosemary, crushed 1 bay leaf 1 large onion , chopped 1 large carrot , chopped 1 large celery stalk, chopped 1 teaspoon thyme , crushed 4 cups chicken broth 1 lb fresh link chorizo sausages , casings removed 1/4 cup whipping cream or half and half Place beans in large pot or Dutch oven. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature. Drain and rinse beans; return to same saucepan. Add 8 cups water, one tablespoon oil, one garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 1 1/2 hours. Season to taste with salt. Drain beans, reserving 2 cups cooking liquid. Discard bay leaf. Return beans and liquid to Dutch oven and keep warm. H...

I am not sure where I ever found this recipe, but I am SO glad I did. The combination of the cinnamon and orange juice along with the beef creates an incredible soup. The original recipe calls for raisins and chocolate to be added, but that just doesn't sound good to me. I have never added it. 2 tablespoons olive oil, divided 1 lb boneless stewing beef, cut in to chunks 2/3 cup red wine 1 onion, chopped 1 green pepper, chopped 1 small fresh red chili pepper, chopped (I used a cayenne) 4 cloves garlic, minced 1 carrot, sliced 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 teaspoon dried oregano, rubbed 2 bay leaves 1/2 cup fresh orange juice 1 (14 ounce) can diced tomatoes, not drained 5 cups beef broth 1/4 cup white or brown rice (I used brown as I had some leftover from lunch) fresh cilantro, for garnish Heat half the oil in a large soup pot over medium high heat, add the meat and brown on all sides. Add the wine and simmer for a few minutes. P...

This recipe was inspired by Joanne H’s bean soup recipe. I had SUCH a craving for it! * 1 ½ cups dry Great Northern beans (or your favorite bean variety) * 6 cups water * 1 pound country style beef ribs (1 to 1-1/2 inches thick), cut in to pieces * 1/4 teaspoon salt * 1/4 teaspoon ground black pepper * 1 tablespoon olive oil * 1 cup chopped onion * 1 cup chopped carrots * 1 cup chopped celery * 4 cloves garlic, minced * 6 cups water * 2 smoked pork hocks * 1 small can beef broth * 1 small can diced tomatoes * 1 large bay leaf * 1/2 teaspoon dried thyme, crushed * 1/2 teaspoon dried rosemary, crushed * 1/2 teaspoon salt or to taste * 4 cups torn fresh spinach leaves (or use Swiss chard) 1. Rinse beans. Place beans and 6 cups cold water in Dutch oven. Cover and let stand in a cool place for 6 to 8 hours or overnight. Drain beans in colander; set aside. 2. Sprinkle beef ribs with the 1/4 teaspoon salt and the pepp...

Galangal is a rhizome with culinary and medicinal uses, best known for its appearance in Southeast Asian cuisine. It resembles ginger in appearance. However, it tastes little like ginger; in its raw form, it has a soapy, earthy aroma and a pine-like flavor with a faint hint of citrus. It is available as a powder from vendors of Oriental spices and also available in whole, cut or powdered from vendors of herbs. Lemon grassis widely used as an herb in Asian cooking. It has a citrous flavour and can be dried and powdered, or used fresh. It is usually finely sliced and added to recipes or it may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk. In my humble opinion, there are no sufficient substitutes for galangal or lemon grass in this recipe. Measurements are approximate. 1 lb white fish (I used pollock) olive oil 2 cups chicken broth 1 can coconut milk 1 tablespoon galangal, julienned 1 tablespoon lemon grass, thinly sliced ¼ cup cil...

I created this recipe to use up chorizo sausage that I had, along with potatoes, and some leftover black beans and rice. 1 lb. chorizo 1 small onion, diced fine 1 minced garlic clove 1 small can diced tomatoes 1 chicken bouillon cube 6 small potatoes, diced leftover black beans and white rice olive oil Pour oil in to pan. Turn up heat to medium high. When oil is almost smoking, add chorizo. When sausage is well browned, add onion. Cook about 5 minutes. Add garlic. While stirring, add potatoes, tomatoes, bouillon, and 1 can water. Bring to boil, add beans and rice. Turn heat to medium, and simmer soup 20-30 minutes. Variations: Add your favorite beans. Add cilantro just before serving. Add leftover pork or chicken. http://media-files.gather.com/images/d32/d945/d743/d224/d96/f3/full.jpg

I saw a picture for Buffalo Chicken soup on google images today, and it sounded so good that I had to make it! I used my recipe for boneless buffalo chicken as a starting point and created this creamy and spicy soup. 2 bunches green onions, chopped 3 stalks celery, chopped vegetable oil 1/4 cup flour 3/4 cup half and half or milk 3/4 cup chicken broth 2 cups diced chicken breast 1 cup hot sauce + 2 T butter 8 ounces Velveeta cheese, cut in to chunks 1/2 teaspoon cayenne 1/2 teaspoon celery seed 1/2 teaspoon garlic powder 2 T butter Bleu cheese dressing or crumbles Saute onions and celery in oil until tender in a large pot. Remove from pan. Add chicken and cook til brown. Remove. Add more oil to pan. When hot, stir in flour until smooth. Slowly add half and half and broth. Meanwhile, melt butter in hot sauce in the microwave (20 seconds or so). Mix all ingredients (except velveeta) and simmer, stirring occasionally, about 15 minutes. Remove from heat, add velveeta and stir until cheese...