No more hibernating for your taste buds.
Provided by: Sarah Landrum
Ingredients:
Steps:
My sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.— Audrey Wall, Industry, Pennsylvania
Provided by: Taste of Home
Categories: Dinner,Lunch
Total time: 01 hours 30 minutes
Prep time: 20 minutes
Cook time: 01 hours 10 minutes
Yield: 8 servings (2 quarts).
Ingredients:
| 1 pound ground beef |
| 4 cups cubed peeled potatoes (1/2-in. cubes) |
| 1 small onion, chopped |
| 3 cans (8 ounces each) tomato sauce |
| 4 cups water |
| 2 teaspoons salt |
| 1-1/2 teaspoons pepper |
| 1/2 to 1 teaspoon hot pepper sauce |
Steps:
- In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
Nutrition Facts:
Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 764mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
This broth packs a lot of flavor in just a little time. If you don’t have the Sriracha on hand, thin slices of jalapeño pepper make a good substitute for this soup recipe.
Provided by: Ivy Manning
Yield: Serves 4
Ingredients:
| 3 cups fat-free, lower-sodium chicken broth |
| 1 ½ cups water |
| 1 ½ cups shredded rotisserie chicken breast |
| ½ cup grated carrot (about 1 medium) |
| ½ cup thinly sliced snow peas |
| 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong) |
| 2 teaspoons lower-sodium soy sauce |
| 1 ½ teaspoons Thai red curry paste |
| 1 (2-inch) piece peeled fresh ginger |
| 6 cups water |
| 3 ounces uncooked wide rice sticks (rice-flour noodles) |
| 1 tablespoon fresh lime juice |
| ¼ cup chopped fresh mint |
| ¼ cup chopped fresh cilantro |
| ¼ cup thinly sliced green onions |
Steps:
- Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.
- Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of 4 bowls.
- Discard ginger. Add juice to broth mixture; stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tablespoon each mint, cilantro, and green onions.
Nutrition Facts:
Calories 197 calories, Carbohydrate 23.5 g, Cholesterol 47 mg, Fat 2.1 g, Fiber 2.7 g, Protein 19.9 g, Saturated Fat 0.5 g, Sodium 635 mg