soup

Loaded Baked Potato Soup


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Courtesy of: Layla Nia

INGREDIENTS

  • 2 cans (15 ounces each) READ German Potato Salad

  • 1 tablespoon olive oil

  • 1 cup chopped onion

  • 3/4 cup shredded sharp Cheddar cheese

  • 3/4 cup sodium free chicken broth

  • 3 ounces diced cooked bacon

  • 1/2 teaspoon salt, optional

  • 1/2 teaspoon pepper

  • 1/4 cup chopped fresh parsley

  • 6 sourdough bread bowls (see note)

  • Chopped green onions, optionla

  • Diced cooked bacon, optional

  • Shredded Cheddar cheese, optional

DIRECTIONS

Makes 6 servings.

  1. Pour potato salad into large bowl. Using kitchen shears, cut potatoes in half or large pieces, set aside.

  2. Heath large Dutch oven or 3-quart saucepan over medium heat. Add olive oil; swirl to coat. Add chopped onion. Cook 5 to 7 minutes or until onion starts to brown, stirring occasionally.

  3. Stir in potato salad, cheese, broth and bacon. Bring to boil; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley. Stir to combine.

  4. Ladle soup into sourdough bread bowls or soup bowls and top each with green onions, diced bacon and cheese, if desired.


Note: Some supermarkets sell pre-made bread bowls in the bakery section. To make bread bowls, cut about 1/2 to 3/4 inch off the top of a small round bread loaf. Pull bread from inside, leaving a 1 to 1-1/2 inch thick border. Brush inside of bowl with olive oil. Bake on cookie sheet at 350°F about 10 to 15 minutes or until lightly golden brown inside the bowl. Add soup to warm bowl.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 600 calories; 26g protein; 68g carbohydrate; 25g fat; 1640mg sodium; 55mg cholesterol; 5g dietary fiber; 4.47mg iron; 0.66mg thaimin; 763.55IU vitamin A; 8,02mg vitamin C.

Potato Leek Soup


PREP TIME: 15 MINUTES | COOK TIME: 13 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 13 MINUTES

Courtesy of: Teresa Barajas

INGREDIENTS

  • 1 tablespoon unsalted butter

  • 2 leeks, trimmed, cleaned, finely chopped

  • 1 can (15 ounces) READ German Potato Salad

  • 1 cup reduced-sodium vegetable stock or broth

  • 1/4 cup half-and-half

  • 1 teaspoon extra-virgin olive oil, divided

DIRECTIONS

Makes 4 servings.

  1. Melt butter in large saucepan over medium heat.

  2. Add leeks; cook 5 minutes or until softened, stirring occasionally.

  3. Stir in German potato salad and vegetable stock. Bring to boil. Cook 5 minutes, stirring frequently. Reduce heat to low. At this point, the soup can be pureed or partially pureed, if desired. Stir in half-and-half. Cook 3 minutes or until soup is heated through, stirring frequently. Ladle soup into bowl. Garnish each bowl with 1/4 teaspoon olive oil.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 120 calories; 2g protein; 13g carbohydrate; 7g fat; 175mg sodium; 15mg cholesterol; 1g dietary fiber; 1.25mg iron; 0.03mg thaimin; 969.04IU vitamin A; 3.07mg vitamin C.

3-Bean Tortellini Minestrone


PREP TIME: 20 MINUTES | COOK TIME: 25 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 25 MINUTES


Courtesy of Joy of Eating

INGREDIENTS

  • 1 can (15 ounces) READ 3-Bean Salad

  • 1/2 cup extra-virgin olive oil

  • 1/2 medium yellow onion, diced

  • 3 peeled garlic cloves, minced

  • Salt

  • 1 teaspoon Italian seasoning

  • 1/4 teaspoon black pepper

  • 3 small carrots, trimmed, peeled and diced

  • 2 celery stalk, trimmed and diced

  • 1 medium zucchini, diced

  • 1 28-ounce can diced tomatoes, undrained

  • 1 Parmesan rind (optional)

  • 6 cups low-sodium vegetable broth

  • 9 to 10 ounces refrigerated cheese tortellini

  • 2 cups baby spinach

  • Jarred pesto, for serving (optional)

DIRECTIONS

Makes 6 servings (approx. 2 cups each).

  1. Drain and rinse bean salad; set aside.

  2. Heat olive oil in a large pot on medium heat. Add onions and garlic with a pinch of salt and saute until translucent, about 3 to 4 minutes. Stir in dried herbs and black pepper. Cook until fragrant, about 1 minute. Add carrots, celery and zucchini with another pinch of salt. Cook, stirring occasionally, until vegetables are crisp tender, about 5 to 7 minutes.

  3. Stir in canned tomatoes. Add Parmesan rind, if using. Cook on medium heat about 10 minutes, until most of the tomato juice has evaporated. Pour in vegetable broth. Bring to a boil. Add tortellini; cook 2 minutes or just until tender. Stir in bean salad and spinach. Cook 2 to 3 minutes to heat through.

  4. Season with additional salt and black pepper, as desired. Serve immediately, garnished with a dollop of pesto, if desired.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 360 calories; 10g protein; 33g carbohydrate; 22g fat; 650mg sodium; 15mg cholesterol; 7g dietary fiber; 6.87mg iron; 0.05mg thiamin; 5203.71IU vitamin A; 21.55mg vitamin C.

Cheesy German Potato Soup


PREP TIME: 20 MINUTES | COOK TIME: 15-20 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15-20 MINUTES


Recipe courtesy of Today's Creative Life

Ingredients

  • 1-1/2 cups shredded Cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 3 tablespoons all-purpose flour
  • 8 slices bacon, sliced into pieces
  • 3 large carrots, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 2 cans (15 ounces each) READ Salads German Potato Salad
  • 1 cup heavy cream
  • 1 cup whole milk
  • Chopped parsley or chives (optional)

Directions

Makes 8 (1-1/2 cup) servings.

  1. Place cheeses in gallon-size zip top bag. Add flour. Close bag. Shake until all cheese is covered with flour; set aside.
  2. In large Dutch oven, cook bacon pieces over medium heat until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside for garnish. 
  3. Pour off all but 2 to 3 tablespoons bacon drippings; discard excess. Place Dutch oven back on medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, about 3 to 4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in German Potato Salad. Continue cooking over medium heat about 5 minutes or until potatoes are heated through, stirring occasionally. 
  4. Reduce heat to low. Slowly stir in cream and milk. Cook 5 to 8 minutes, until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted.
  5. Serve immediately, topped with reserved bacon, and parsley or chives, if desired.

Option: Add chopped broccoli or cauliflower to soup along with chicken broth. 


Nutrition Information

Nutrition information per serving (1/8 of recipe): 470 calories; 17g protein; 29g carbohydrate; 32g fat; 870mg sodium; 90mg cholesterol; 3g dietary fiber; 1.49mg iron; 0.12mg thiamin; 6823.03IU vitamin A; 3.32mg vitamin C