Princess Fionas Royal Swamp Soup Recipes

PRINCESS FIONA'S ROYAL SWAMP SOUP

Princess Fiona's Royal Swamp Soup image

Rich and chunky with chunky salsa and whole kernel corn, this quick-to-prep soup is topped with crushed tortilla chips and shredded cheese.

Provided by My Food and Family

Categories Home

Time 25m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 lb. ground beef
2 cans (14-1/2 oz. each) beef broth
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (7 oz.) whole kernel corn, undrained
1 cup tortilla chips, crushed
1 cup KRAFT Mexican Style Shredded Cheese

Steps:

Brown meat in large saucepan; drain.
Add broth, salsa and corn; mix well. Bring to boil. Reduce heat to low; simmer 5 minutes or until heated through, stirring occasionally.
Serve topped with the crushed chips and cheese.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 940 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 4 g, Protein 16 g

PRINCESS SOUP

Princess Soup image

My friend Allison Dennis was hard at work one day in the kitchen and I had asked her what she was making for dinner. She said Princess Soup. I had asked her what the heck Princess Soup was. She said that it is an Italian inspired soup. She had given it the distinct name "Princess Soup" to coax her two little girls to be excited about the soup and eat it up! Enjoy and tell me what you think!

Provided by Keepnupncali

Categories Pork

Time 55m

Yield 12 bowls, 12 serving(s)

Number Of Ingredients 15

Ingredients

1 -2 lb Italian sausage
2 (32 ounce) cans chicken stock
2 (14 1/2 ounce) cans stewed tomatoes
1 (14 1/2 ounce) can crushed tomatoes
1 large potato, cubed
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 head cabbage, finely chopped
2 tablespoons italian seasoning
1 (15 ounce) can kidney beans
3 cups fresh corn kernels
1 zucchini, sliced
3 packages cheese, filled tortellini precooked
salt and pepper

Steps:

1.Brown and drain sausage.
2.In a large soup pot combine the chicken broth/stock the un-drained tomatoes, potatoes, onions, celery, carrots, cabbage and Italian seasoning. Add drained sausage. Bring to a boil and reduce heat. Simmer for about 15 minutes.
3.Stir in the beans, corn, zucchini and tortellini; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper to taste.
4.Serve with garlic bread and grated Mozzarella cheese. Enjoy like a princess or prince!

Nutrition Facts : Calories 328.2, Fat 13.2, SaturatedFat 4.2, Cholesterol 26.1, Sodium 1050.1, Carbohydrate 38.4, Fiber 6.9, Sugar 13.3, Protein 17.2

ROYAL GAME SOUP

Royal Game Soup image

A rich and hearty soup for special occasions, using 'game' carcases.

Provided by philipallan

Time 8h15m

Yield Serves 8

Number Of Ingredients 26

Ingredients

1 lb Pheasant or grouse carcasses
1 lb Venison bones
Water.
Seasoning of salt and pepper.
Two chopped carrots.
2 chopped onions
1 celery stick, roughly chopped.
2 bay leaves
12 black peppercorns, roughly ground
1 small bunch of parsley stalks and celery leaves, chopped
pinch of salt
2.4 litres (4 pints) stock (from above)
900g (2lb) Game Bones or Carcasses (hare, rabbit, pheasant, partridge, grouse, venison)
450g (1lb) Left-over Meat, shredded (pheasant, grouse, venison)
2-3 Carrots, sliced
2 Leeks, chopped
2 Rashers Bacon, chopped
25g (1oz) Butter
2 Sticks Celery, chopped
1 Large Onion, chopped
1 Small Parsnip, chopped
Bouquet of Fresh Herbs (Basil, Parsley, Thyme, Bay leaves, Rosemary and Tarragon)
12 Black Peppercorns
4 Cloves finely chopped
1 glass Port
Salt to taste

Steps:

STOCK: Place bones in a large saucepan and cover with water. Season, bring to the boil and simmer. During this time skim off the fatty scum and discard.
After about three hours add the chopped vegetables and simmer for another two hours. Still keep skimming off the fat that rises to the surface of the pan.
Remove from the heat and sieve the liquid into a new pan. Throw out the bones and vegetables. Please don't be tempted to keep the vegetables for future soup, it will be tasteless because all the goodness is now in your soup stock. This stock may be made in advance and frozen.
SOUP: Melt the butter in a large saucepan and fry the bacon. Add the bones (or carcasses) and fry gently. Add the carrots, leeks, celery, onion and parsnip. Stir well and cook until the bones and vegetables are well browned.
Add the stock, herbs and seasonings. Bring to the boil, simmer for 2 hours, skimming as required. Strain the soup, removing any meat from the bones. Add the left-over meat (grouse, partridge, pheasant, hare, rabbit or venison). Simmer for 30 minutes.
Stir in a glass of port a few minutes before serving. Serve immediately.

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