1 2 3 4 Soup Recipes

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1-2-3 HEALTHY SOUP



1-2-3 Healthy Soup image

Make and share this 1-2-3 Healthy Soup recipe from Food.com.

Provided by VERSachi

Categories     Clear Soup

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 cup soybeans
4 cups chicken stock
2 cups broccoli (thawed)
3 red potatoes (cleaned)
1/2 head green cabbage (sliced)
salt and pepper

Steps:

  • Cook the soy beans as directed on package in the chicken stock.
  • Once beans are cooked add all other ingredients to the borth and cook 15-20 minutes or until potatoes are cooked through.
  • Once soup has cooled to room temperature puree the broth in a blender.
  • Bon Apetite.

Nutrition Facts : Calories 637, Fat 14.5, SaturatedFat 2.8, Cholesterol 14.4, Sodium 777.3, Carbohydrate 95, Fiber 18.2, Sugar 23, Protein 38.3

HARISSA CHICKEN AND LENTIL SOUP



Harissa Chicken and Lentil Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
4 scallions, thinly sliced (dark green parts separated)
3 cloves garlic, minced
1 pound skinless, boneless chicken breasts, cut into 1 1/2-inch chunks
Kosher salt and freshly ground pepper
4 teaspoons ground cumin
1/4 cup plus 2 tablespoons harissa
1 14.5-ounce can diced tomatoes
2 15.5-ounce cans lentils
4 pieces pita bread
1 teaspoon grated lemon zest, plus 4 teaspoons lemon juice
1/2 cup nonfat plain Greek yogurt

Steps:

  • Preheat the oven to 350˚ F. Heat the olive oil in a medium pot over medium-high heat. Add the white and light green scallion parts and cook until they begin to soften, about 2 minutes. Add the garlic and cook 1 minute. Add the chicken, season with 3/4 teaspoon each salt and pepper and cook, stirring occasionally, until browned on all sides. Stir in the cumin and 1/4 cup harissa to coat the chicken completely; cook 1 minute.
  • Add the tomatoes, lentils and 4 1/2 cups water to the pot. Cook until the chicken is cooked through and the soup thickens slightly, about 15 minutes. Season with salt and pepper.
  • Meanwhile, wrap the pita in foil and place in the oven to warm, 8 to 10 minutes. Stir the remaining 2 tablespoons harissa and the lemon zest into the yogurt. Right before serving, stir the lemon juice into the soup.
  • Divide the soup among bowls. Top with the yogurt mixture and dark green scallion parts; serve with the pita.

Nutrition Facts : Calories 640, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 84 milligrams, Sodium 1281 milligrams, Carbohydrate 73 grams, Fiber 19 grams, Sugar 9 grams, Protein 49 grams

1-2-3-4 LEMON CAKE



1-2-3-4 Lemon Cake image

The name of this old-fashioned lemon cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch round layer cake

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups sifted all-purpose flour, plus more for pans
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
4 large eggs, lightly beaten
1 1/4 cups buttermilk
1 1/2 teaspoons pure vanilla extract
Grated zest of 2 lemons
3 cups Homemade Lemon Curd
Sweetened Whipped Cream
12 ounces assorted fresh berries
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
  • In a large bowl, sift together flour, baking powder, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
  • On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
  • Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
  • Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
  • Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners' sugar through a fine sieve.

TWO BY FOUR SOUP



Two by Four Soup image

From Mom's friend Sylvia. It actually calls for two pounds of beef (thus, two by four), but Sylvia only uses one, and I found it sufficient. I put this in the crockpot on warm on a busy afternoon, and had dinner waiting for me. I served it with a salad and tortillas. This is greater than the sum of its parts; I wasn't expecting it to be as good as it was. DH told me "this is the best thing to ever come out of that crockpot!"

Provided by Sudie

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb chopped beef, browned and drained
2 cans minestrone soup (Campbell's size)
2 (15 ounce) cans chopped tomatoes, one should be with jalapeno
2 (15 ounce) cans chili beans
chili powder
salt and pepper, to taste

Steps:

  • Throw everything into a pot and heat gently.
  • Gets better the second day.

1-2-3-4 SOUP



1-2-3-4 Soup image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 4

1 cans v8 tomato juice
2 cans tomatoes
3 pounds ground beef
4 cans minestrone soup

Steps:

  • Brown ground beef and drain.
  • Add remaining ingredients with ground beef in large pot.
  • Simmer 30 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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