Soup and Srews

CHICKEN CABBAGE CHILI
1 lb. chicken breast, cooked and shredded
12 c. shredded cabbage
8 c. chicken broth
1 (14oz.) can diced tomatoes with green chilies
1 clove garlic, minced
½ med. onion, chopped
1 ½ t. chili powder
1 ½ t. cumin
Salt and pepper to taste
In a large stock pot, add cabbage, broth, tomatoes and chilies, garlic, and onion. Bring to a boil;
add spices and reduce heat to low. Simmer uncovered, stirring often, until cabbage is tender.
Add cooked and shredded chicken at last few minutes of cooking to heat through.
Makes 4 servings; 3 ½ cups each
Calories: 187 per serving Fat: 3g.


ITALIAN VEAL STEW
1 lb. veal or beef, 1-inch cubes cut for stew
2 c. beef broth
8 c. cabbage, coarsely chopped
2 stalks celery, cut into ½ inch pieces
4 green onions, cut into ½ inch pieces
2 cloves garlic, minced
1 (14oz.) can diced tomatoes
1 (8oz.) can tomato sauce
1 bay leaf
½ t. crushed rosemary
1 t. Italian seasoning
Salt and pepper to taste
Cooking time 7-9 hours
Place all ingredients into a 4 quart or larger crock pot or slow cooker. Stir well. Cover; cook on
low for 7-9 hours until meat is very tender. Remove bay leaf before serving.
Makes 4 servings of 2 ½ cups each
Calories: 242 per serving Fat: 6.5g.

CHICKEN FAJITA SOUP
1 lb. chicken, cooked and shredded
6 c. chicken broth
4 lrg. Zucchini, sliced
1 (14oz.) can diced tomatoes with green chilies
1 med. onion, chopped
1 clove garlic, minced
1 T. Fajita or other Mexican seasoning
¼ c. fresh snipped cilantro
Salt and pepper to taste
In a large stock pot combine chicken broth, zucchini, and tomatoes with chilies, onion, garlic,
and seasoning. Bring to a boil over medium-high; reduce heat. Simmer covered for 15-20
minutes or until zucchini is tender. Stir in cooked chicken; heat through. Just before serving stir
in snipped cilantro.
Makes 4 servings of 2 ½ cups each
Calories: 190 per serving Fat: 3g.


CHICKEN EGG DROP SOUP
1 lb. chicken breast, cooked and shredded
8 c. cabbage, shredded
1 small zucchini, grated or 2 c. spinach
1 med. onion, chopped
1 clove garlic, minced
8 c. chicken broth
2 egg whites, lightly beaten
¼ c. soy sauce
¼ t, white pepper
Salt to taste
Add broth, soy sauce, white pepper
and salt to a large stock pot. Bring to
a boil over medium-high heat. Slowly
drizzle egg whites into broth; stirring
constantly in a figure 8 motion. Add
cabbage, zucchini, onion, and garlic.
Reduce heat and simmer until
cabbage is tender. Add cooked
chicken during last few minutes of
cooking, to heat through.
Makes 4 servings of 3 cups each
Calories: 197 per serving Fat: 3g.


BEEF AND CABBAGE STEW
1 lb. (95%) lean ground beef
½ med. onion, chopped
2 stalks celery, with leaves, chopped
12 c. cabbage, shredded
4 c. beef broth
1 clove garlic, minced
½ t. dried parsley
¼ t. onion salt
¼ t. celery salt
Pepper to taste
In a large stock pot add cabbage and beef broth. Cover and heat on medium-high until boiling,
reduce heat to low. In a large non-stick skillet brown ground beef and drain grease if needed.
To browned beef add; onion, celery, garlic and seasoning. Cook and stir until vegetables are
slightly tender. Add beef mixture to cabbage. Simmer uncovered, on low until cabbage is
tender.
Makes 4 servings of 2 ½ cups each
Calories: 198 per serving Fat: 4.5g.


ZUCCHINI RED CHILI
1 lb. lean stew meat or ground beef
4 med. zucchini, sliced
½ lrg. onion, chopped
2 cloves garlic, minced
1 (14oz.) can diced tomatoes with green
chilies
½ t. dried oregano
½ T. cumin
½ T. chili powder
½ t. paprika
1 (8oz.) can tomato sauce
1 ½ c. beef broth
Salt and pepper to taste
Cooking time; 5-7 hours
Brown beef cubes in a larger non-stick skillet. In an electric crock pot of slow cooker, combine
browned beef, onion, garlic, tomatoes and green chilies, spices, tomato sauce, and beef broth.
Stir well. Add sliced zucchini and stir again. Cover and cook on low for 5-7 hours, or until beef is
very tender.
Makes 4 servings of 2 ½ cups each
Calories: 255 per serving Fat: 8 g.