Link to MamasHealth.com

Soup Recipes

Angel hair
Asian vegetable
Baked potato
Bean & bacon
Bean & barley
Bean & burger
Beef mushroom
Brazil stew
Broccoli
Catfish stew
Chicken tortellini
Classic French onion
Coconut thai
Corn chowder
Creamy broccoli
Creamy corn and turkey
Creamy potato
Creamy tomato
Cuban black bean
Dahl
Garbanzo
Gazpacho
Ginger veggie
Italian minestrone
Lemon grass
Laurel's pumpkin
Lose your friends
Meatball spinach
Minestrone
Miso
Mulligatawny
New England Oyster
Oyster stew
Parmesean & pea
Potato leak
Pumpkin
Tortellini
Red lentil veggie
Rice & pepper
Rice salmon
Sausage stew
San Diego gazpacho
Seafood bisque
Split pea
Tortellini and bean
Tortilla
Veggie lentil
Veggie stew
Won ton soup
Zesty califlower

Links  

Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
Vegetarian Recipes

Freezing tips

Meat Substitutes

Ingredient Substitutions
Types of Steak

.

Ginger Veggie Soup

Ingredients:

  • 1 cup of ginger root, grated
  • 2 onions, chopped
  • 3 ribs of celery, chopped
  • 1 zucchini, chopped
  • 1 1/2 cups of potato, peeled and cubed
  • 1/2 cup of basmati rice, washed and cooked
  • 3 tbsp of chives, chopped
  • salt and pepper
  • 5 tbsp of chopped parsley
  • 4 tbsp of olive oil
  • 8 cups of boiling vegetable stock
  • 1/2 bay leaf
  • 1 tbsp of thyme
  • 1 tbsp of basil

Directions:

  1. Sautee ginger root, onions, celery, zucchini, potatoes, chives, parsley, bay leaf, thyme, basil and olive oil for 10 minutes.
  2. Add the boiling vegetable stock and simmer for 45 minutes.
  3. Add the rice 30 minutes into the simmering.
  4. Add salt and pepper to taste.

 

 

 

Carrot and Peanut Soup

Ingredients:

  • 10 carrots, peeled and chopped
  • 1/2 cup of organic natural chunky peanut butter
  • 5 cups of vegetable stock
  • 1 large white onion, chopped
  • 1 tsp of Cayenne pepper
  • 2 tbsp of olive oil
  • salt and pepper

Directions:

  1. Sautee the onion in the olive oil for 5 minutes in a large pot.
  2. Add the carrots and sauté for another 4 minutes.
  3. Add the cayenne pepper, vegetable stock and salt and pepper.
  4. Cook the ingredients covered for 25 minutes.
  5. Add vegetable stock mixture to a food processor and blend on high.
  6. Return the ingredients to the pot.
  7. Beat the peanut butter into the soup.
  8. Simmer for 5 minutes and serve.

 

 

 

Thai Curry Beef Soup

Ingredients:

  • 4 teaspoons red or green Thai curry paste
  • 8 cups water
  • 14 ounce can coconut milk
  • 3 tablespoons fish sauce or soy sauce
  • 2 tablespoons granular Splenda
  • 2-3 pounds round steak or chuck roast, in bite-size pieces
  • 1 medium onion, sliced thin, 4 ounces
  • 1 medium carrot, cut in half moons, about 2 ounces
  • 2 4-ounce cans mushrooms, drained
  • 1/2 head cauliflower, cut into florets, 16 ounces
  • 2-4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground coriander, optional
  • 3/4 pound fresh green beans, trimmed

Directions:

  1. Allow about 30 minutes of prep time to get the meat and vegetables prepared.
  2. Cut any larger cauliflower florets in half or quarters, but don't make them too small or they will fall apart in cooking.
  3. Snap off the stems of the green beans and leave them whole.
  4. Whisk red onions, water, coconut milk and fish sauce/soy sauce in slow cooker.
  5. Add all but the green beans; stir to coat everything with the sauce.
  6. Add 8 cups water.
  7. Place beans on top, but do not mix in.
  8. Cook on LOW 8 hours, stirring in the beans during the last half hour or so.

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved