Four Grain Tomato Soup With Greens Recipes

GARDEN-FRESH TOMATO SOUP

Steps:

• Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes.
• Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes.
• Whisk milk and cornstarch together in a bowl until dissolved.
• Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes.
• Slowly pour cornstarch mixture into tomato soup, stirring until incorporated.
• Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.

EASY SUPER-GREENS SOUP

Steps:

• Heat oven to 375°F. Line rimmed baking pan with foil.
• In 5-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Cook onions, carrot and celery in oil 9 to 12 minutes, stirring occasionally, until carrots are just tender. Stir in garlic, salt, dried herbs and pepper; cook about 1 minute or until garlic is fragrant. Add beans and broth. Increase heat to high; heat to simmering. Cover; reduce heat to medium-low, and simmer 15 minutes. Stir in baby greens; simmer 4 to 5 minutes or until greens are tender.
• Meanwhile, place baguette slices on pan; brush with remaining 4 teaspoons oil. Bake 8 to 9 minutes or until crispy and lightly browned.
• To serve, divide soup among bowls; top with Parmesan cheese, and serve with baguette.

FOUR-GRAIN TOMATO SOUP

Steps:

• Heat the oil in a soup pot. Add the onions and sauté over medium-low heat for 5 to 8 minutes, until translucent.
• Add all the remaining ingredients except the dill, salt, and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 1 hour, stirring every 15 minutes or so.
• If the soup is too thick, adjust the consistency with more water as needed, and return to a gentle simmer. Stir in the dill and season with salt and pepper. Simmer gently for 15 to 20 minutes longer, or until the grains and vegetables are completely tender. Discard the bay leaves.
• Serve at once, or if time allows, let the soup stand off the heat for an hour or two, then heat through before serving. This soup thickens quite a bit as it stands. Add water and adjust the seasonings as needed.
• Per serving:
• Calories: 193
• Total fat: 4g
• Protein: 6g
• Fiber: 6g
• Carbohydrate: 37g
• Cholesterol: 0mg
• Sodium: 55mg

HOMESTYLE 4-GRAIN CHICKEN SOUP

Steps:

• Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer 10 minutes.

GARDEN TOMATO SOUP

Steps:

• In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.

GRANDMA'S TOMATO SOUP

Steps:

• In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes. Add sugar and salt. Stir in egg noodles and heat through. If desired, sprinkle with parsley.

4B'S OLD FASHIONED CREAM OF TOMATO SOUP

Steps:

• Mix tomatoes, chicken broth, butter, sugar, onions and soda.
• Simmer over low heat for 1 hour.
• Heat cream in a double boiler.
• Add cream to hot tomato mixture and serve.

GREEN TOMATO SOUP

Steps:

• Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
• Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.

FOUR GRAIN TOMATO SOUP WITH GREENS

Steps:

• Spray a soup pot with oil spry and add the onion-- sauté over medium heat for 5 to 8 minutes, until translucent. Add water as needed to keep from sticking.
• Add the celery, carrots, sweet potato, tomatoes, the four grains and seasoning.
• Stir in 6 cups stock and bring to a simmer. Simmer gently, covered, for one hour, stirring every 15 minutes or so.
• If the soup is too dense, adjust with additional water and return to a gentle simmer. Season to taste with salt and pepper. Simmer gently for another 15 to 20 minutes, or until the grains and vegetables are tender.
• If time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed.
• Just before serving, stem, wash, and coarsely chop the chard or spinach. Steam in a large saucepan with just the water clinging to the leaves, just until the leaves wilt, then stir into the soup.
• This soup thickens quite a bit as it stands.
• Add water as needed and adjust the seasonings.