Family Recipes Blog to Share Family Recipes

This is my own version but close to the one we have had at a place near the temple here that we really like.  Dad liked it well enough to have extra helpings.

In a large sauce pan saute:

• 4-6 cloves garlic, chopped fine
• 1 onion, chopped fine
• 3-4 stalks celery, chopped fine

Saute until clear, then add:

• 6 links hot italian sausage cut in half lengthwise and then slices thin

Cook until sausage is cooked through.

Add:

• 1 can diced tomatoes
• 1 can chicken broth
• 1 can cantelloni beans (or other white beans)
• 3-4 carrots, sliced
• 2-3 stalks celery, sliced
• 1 Tablespoon oregano (fresh is great but dried is fine also)
• 2 teaspoons pepper (black pepper or mixed with other – like white – I did not use red or cayenne pepper)

Let cook until all ingredients are blended and carrots are softened but not mushy.

Add 1 cup ditalini or other small pasta.  Let cook until pasta is cooked through (could cook pasta separate but it cooked fine with the soup).

Serve with parmesan cheese and bread.

Note: I started this soup at about 4 and it was ready to eat by 6 and I didn’t cook the whole time.  Daniel sent me a recipe that I plan to try but the other recipes I found didn’t sound like the ones we had had that we liked.  Let me know what you think if you try it.

Wontons:
•    8 ounces ground chicken
•    1 packet dried onion soup mix
•    2 tablespoons sesame oil
•    2 tablespoons oyster sauce
•    1 tablespoon minced garlic
•    24 wonton wrappers
Soup:
•    1 skinless chicken breast, sliced into 1/4-inch strips
•    1 tablespoon minced garlic
•    1 tablespoon vegetable oil
•    4 (14-ounce) cans chicken stock
•    2 tablespoons light soy sauce
•    1 tablespoon sesame oil
•    2/3 cup Chinese barbecued pork, thinly sliced
•    1 (4-ounce) jar sliced water chestnuts (chop fine)
•    1 (4-ounce) jar bamboo shoots (also chop fine)
•    1/2 (12-ounce) bag frozen vegetable stir-fry mix (snap peas, carrots, mushrooms) or brocolli heads
Wontons:
Combine the first 5 ingredients in large bowl and mix together thoroughly. Place 1/2 teaspoon of filling in the center of each wonton wrapper. Moisten the sides of wrapper with water and then fold diagonally in half to form a triangle. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape. Set aside.
Soup:
In a soup pot, saute the chicken strips and minced garlic in the vegetable oil. Add the chicken stock, soy sauce, sesame oil, and barbecue pork. Simmer for 15 minutes on medium heat. Add the dumplings and cook for another 10 minutes. Drain the bamboo shoots and water chestnuts; add to soup pot. Add the frozen vegetables and simmer for another 10 minutes.

Copyright, 2006, Robin Miller, All rights reserved
•    3 cups reduced-sodium vegetable or chicken broth
•    1 (28-ounce) can diced tomatoes
•    1 (15-ounce) can white (cannellini or navy) beans, drained
•    2 carrots, peeled and chopped
•    1 celery stalk, chopped
•    1 cup onion, chopped
•    1 teaspoon dried thyme
•    1/2 teaspoon dried sage
•    2 bay leaves
•    1 ½ pounds hot sausage sliced thin
•    Salt and ground black pepper
•    2 cups cooked ditalini pasta
•    1 medium zucchini, chopped
•    2 cups coarsely chopped fresh or frozen spinach, defrosted
•    4 tablespoons grated Parmesan or Romano cheese
•    Basil sprigs, garnish, optional
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.  Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes.  Remove bay leaves and season, to taste, with salt and black pepper.  Ladle soup into bowls and sprinkle parmesan cheese over top.  Garnish with basil, if desired.

•    2 tablespoons olive oil
•    1 small onion, diced small
•    1 small carrot, diced
•    1 stalk celery, diced
•    1 red potato, diced
•    1 (14 ounce) can chicken broth
•    1/8 teaspoon black pepper
•    1 cup water
•    1 (15 1/2 oz)can white beans
•    2/3 cup ditalini
•    1/2 bag frozen spinach
•    1-2 cans diced tomatoes
•    grated cheese
•    sour cream
•    Opt – Hot Italian sausage cut in small pieces and cooked with the soup
In a 4 quart saucepan, over medium high heat, cook onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently.  Add chicken broth, pepper and water; increase heat to high and bring to a boil.   Add cooked, thinly sliced sausage and tomatoes.  Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.  Increase heat to high; stir in beans with their liquid and pasta and heat to a boil.  Reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally.  Stir in spinach until heated through.
Serve with cheese and sour cream
Can also add green chilies or even jalapinos.

•    1 pound green split peas
•    1 meaty ham bone, extra ham also
•    1 1/2 cup diced onion
•    1 1/2 cup diced celery
•    1/2 cup diced carrots
•    1 or 2 bay leaves (take out before serving)
•    1/2 teaspoon thyme
•    4 cups water
•    dash pepper
Cook all except peas until ham separates from bone, remove bone and cut up meat.  Add peas and cook until tender.

•    1 can chopped clams
•    3 cups water
•    6 cups milk or light cream
•    1/2 cup margarine
•    3 large onions, finely chopped
•    8 large potatoes, peeled and diced
Drain clams, save liquid.   Saute onions in margarine.  Add potatoes and clam liquid.  Cover and simmer 15 minutes until potatoes are tender.  Add clams.  Cook 3 minutes more.  Add water and milk.  Heat but do not boil.  Season with salt and pepper to taste.  Thicken with flour if desired. Approximately 24 servings.

•    1 pound boneless, skinless chicken breasts
•    1 1/2 Teaspoons garlic powder
•    1 Tablespoon vegetable oil
•    2 Cans great northern beans (15 oz cans)
•    1 Can chicken broth (14 oz can)
•    1 Can chopped green chilies (4 oz cans)
•    1 Teaspoon ground cumin
•    1 Teaspoon dried oregano
•    1 Cup sour cream
•    1/2 Cup milk
Dice chicken into 1/2 inch cubes. In a large saucepan, sautéé chicken and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and milk. Serve immediately.
(I modified the above in several ways. I added chopped onions and jalapeñños and omitted the oil. I cooked mine in a crock pot for several hours after cooking the onions and chicken in a skillet. The second time I made it I omitted the milk and thickened it a bit with some corn starch.)

•    4 boneless skinless chicken breasts

•    4-6 links of hot italian sausage, cut in small pieces

•    2 cans (14 ounces each) diced tomatoes (undrained)

•    1 small can mild green chilies, diced OR 2 jalapenos, diced

•    2 medium onions, diced

•    2 cloves garlic, minced

•    1 cup chicken broth (may need up to a cup more)

•    1 teaspoon cumin and 1 teaspoon red pepper flakes (or more if desired)

•    salt/pepper to taste

•    4 corn tortillas cut in 1/4″ pieces (can fry lightly and then cut but I usually don’t)

•    2 tablespoons fresh cilantro, chopped

•    1/2 cup shredded montery jack (I use pepper jack for the extra kick)

•    1 avocado, diced and tossed with lime
Cook chicken, sausage, tomatoes, chilies, onion, garlic, chicken broth, and cumin until chicken is tender enough to be shredded.   Shred chicken.  Return to liquid and season as desired.   Add tortillas and cilantro before serving.  Stir well to blend.   Serve with cheese and avocados and tortilla chips.