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

 

Mulligatawny Soup

Ingredients:

  • 2 medium onions
  • 3 medium carrots
  • 3 large celery stocks
  • 1 large potatoe diced
  • 3 cloves garlic
  • 1 inch piece of sliced ginger
  • 1 medium apple
  • 1 Cup water
  • 8 Cups of low sodium chicken stock
  • Pepper
  • Curry paste
  • 1 cup of brown rice

Directions:

  1. Chop all of the ingredients and place in separate containers.
  2. In 1 cup of water, simmer:
    • 1/2 of the chopped onion
    • 1/3 of the chopped carrots
    • 1/3 of the chopped celery
    • all of the garlic
    • all of the ginger
    • all of the apple
  3. Once the water mixture is tender, let cool slightly
  4. Puree in blender until smooth. 
  5. Pour pureed mixture into stock pot and add 8 cups of
    low sodium chicken stock.
  6. Add the remainder of the carrots, celery, onion, potato.
  7. Add 1 heaping tablespoon of natural smooth peanut butter, two
    tablespoons of curry paste, and 1 cup of precooked brown rice.
  8. Simmer till veggies are cooked, add salt and pepper to taste.

**Recipe submitted by M. Flint of British Columbia, Canada.

 

 

 

Cheesy Chili Soup

Ingredients:

  • 1 can (28 oz.) diced tomatoes, un-drained
  • 1 can (15 oz.) kidney beans, rinsed, drained
  • 1 can (14-1/2 oz.) chicken broth
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 tsp. chili powder
  • 1 cup Mexican Style Shredded Cheese, divided
  • 1 tsp cumin powder

Directions:

  1. Bring all ingredients except cheese to boil in medium saucepan.
  2. Reduce heat to low; simmer 25 min. or until vegetables are tender.
  3. Ladle into bowls. Sprinkle with cheese.

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