Fire-Roasted Tomato Soup

If you want to go a step above opening a can of Campbell's tomato soup, this is your recipe.  It takes only slightly longer to prepare and is much creamier and tastier.  I like to serve it with grilled cheese sandwiches.
Note that it didn't all quite fit in my blender, so either do it in two batches or just use an immersion blender.

Fire-Roasted Tomato Soup

2 (28oz.) cans crushed tomatoes
1 (14.5 oz) can fire-roasted diced tomatoes (or Italian diced tomatoes)
1 cup heavy whipping cream
1 1/2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

seasoned croutons

1.  Process all ingredients (except croutons) in a blender until smooth and pour into a large saucepan or use an immersion blender in the saucepan.
2.  Cook over medium heat 15 minutes or until thoroughly heated.  (Do not boil.)

top individual servings with seasoned croutons.  (I like the Texas Toast Cheese & Garlic ones.)


source:  emeals

Asian Pork Noodle Soup

This is so flavorful and warm.  The whole family was happy to eat it all up.

Asian Pork Noodle Soup

1 Tbsp vegetable oil
1 3-4 lb bone-in boston butt pork roast, well trimmed (a smaller, 2-3 lb boneless roast would work as well.)
2 (32 oz.) cartons low-sodium chicken broth
1 1/2 cups chopped onion
2/3 cup coarsely chopped cilantro leaves and stems
3 cloves garlic
3 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger (I often use prepared, jarred minced ginger or ginger paste instead.)
1 tsp garlic-chili sauce
1 tsp ground coriander
8 oz.  rice noodles (or rice vermicelli)  If you cant find either of those just use a packet of ramen noodles, (without seasoning packet).
optional topings:  Basil leaves, cilantro leaves, lime wedges, and garlic-chili sauce. (I found the lime wedges to be the best addition.)

1.  Heat oil in a large skillet over med-high heat;  add roast, and brown on all sides.
2.  Transfer to slow cooker.  Add broth, onion, cilantro, garlic, soy sauce, ginger, chili sauce, and coriander.  Cover and cook on low 6-8 hours or until pork is tender.
3.  Remove pork from cooker; shred with two forks, discarding fat and bone.  Strain cooking liquid from cooker discarding solids.
4. Return strained liquid to cooker along with roast, 2 cups water, and rice noodles.  Cook on high another 20-30 minutes or until noodles are tender.
Serve with desired toppings.


source: emeals

Meatball and Orzo Soup

I'm a HUGE fan of soup, but it is sometimes hard to find one which garners as much enthusiasm with the kids as it does with me.  This one comes close.  It's also extremely easy to make and comes together quickly. And if you use turkey meatballs it's quite healthy as well.

Meatball and Orzo Soup

1 Tbsp. extra virgin olive oil
1/2 yellow onion, finely diced
2 carrots,finely diced
1 1/2 tsp.minced garlic
32 oz. reduced-sodium chicken or vegetable broth
1 cup water
15 oz.  petite-diced tomatoes, with their liquid  (I will also sometimes use Italian or Fire-Roasted tomatoes for an extra boost of flavor.)
1 lb. pre made meatballs or turkey meatballs (I like the Italian Meatballs at Aldi the best.)
1/2 cup ditalini noodles or orzo
3 cups fresh spinach, coarsely chopped
dash of crushed red pepper, optional (I leave this out for the kids, as they don't like the heat.)

1. In a largestockpot, heat the oil over medium heat. When it is hot add the onions, carrots and garlic, and sauté them until they onions and carrots are tender, about 5 minutes.
2.  Add the broth, water, and tomatoes, cover it, and bring it to a boil. Add the meatballs and orzo, and stir frequently for a minute or two so the noodles don’t stick to the bottom of the pot. Add crushed red pepper, if using.  Simmer the soup for 15 minutes, partially covered, stirring occasionally.
3.  Stir in the spinach and let it wilt for one minute. Season the soup with salt and pepper to taste, and serve it immediately.

As with many soups, I like to serve it with my perfect Bread Machine Dinner Rolls.


source:  Mom Made Foods

Smothered Sweet Pork Burritos

This is another case when Pinterest just WORKS.  It is a crowd pleaser, but I warn you they make a TON!  The original recipe says it will all fit in a 9x13 pan, but in my experience it makes enough for two pans.  I usually make one and then take one to a friend, or make the whole thing if I'm feeding a crowd.  Thus, I've altered the recipe to add a bit more sauce and cheese and tortillas to accommodate 2 pans.   You can compare with the original if you like, but this is about how it works out for me.  I also sometimes just use regular sized tortillas instead of burrito sized if that's what I have on hand, it just makes smaller burritos, which is fine because they are kiddo sized.   I also just use regular rice instead of the cilantro-lime rice in the interest of time and simplicity, but the cilantro-lime rice does add a nice boost of extra flavor if you are so inclined.

Smothered Sweet Pork Burritos

2 1/2 pounds pork roast like pork shoulder or Boston butt roast  (not pork loin)
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke  (ok, I have never used this so I'll place it firmly in the OPTIONAL camp, but I wanted to include it just in case you are a person who likes the flavor of liquid smoke.  I don't.)
1/2 cup water
1/2 cup packed light or dark brown sugar
3 cups green enchilada sauce
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
12 ounces Monterey Jack or cheddar cheese (or a combination), grated
10-12 whole wheat or white flour tortillas, burrito-size
1 cup rice

1.  Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
3.  Add the liquid smoke, if using  and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
4.  While the pork is cooking, prepare the rice.  (Or the cilantro-lime rice.)
5.  Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
6.  Stir in the beans, rice and cilantro to the pork mixture.
7.  Lightly grease a 9X13-inch baking dish (or TWO) with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
8.  Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
9.  Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

source:  Mel's Kitchen Cafe