Healthy Zuppa Toscana Soup Recipe (Part 2)

Don't forget to watch part 1 first! www.youtube.com This is part 2 of 2 of a healthy alternate recipe of the Olive Garden's Zuppa Toscana soup. Here's what you'll need: 1 lb or more of Italian turkey sausage 1 white onion 5 or 6 cloves of garlic 3 large potatoes 1 bundle of kale 5 cubes of chicken bouillon Crushed red pepper flakes Ground black pepper 10 cups of water Here are the steps to follow: 1. Add some red pepper flakes and some black pepper to the Italian turkey sausage and cook on low heat until brown. 2. Dice the onion and crush the garlic cloves. 3. Remove the cooked turkey and set aside. 4. Sautee the onions and garlic for 10-15 minutes on low heat until soft. 5. Add the water and the chicken bouillon to the mix and bring to a boil. 6. Skin and slice the potatoes, then add them to the boiling soup. Cook for about 10-15 minutes until soft. 7. Shred the Kale into small pieces and then add them to the soup. 8. Return the turkey to the soup. 9. Cook for 10 more minutes to allow the flavors to evenly and thoroughly distribute. 10. The soup is done! Serve it in a bowl, allow it to cool, and then eat it. Main YouTube Channel www.youtube.com Join the Zack Scott Fun Club! www.youtube.com Follow me on Twitter twitter.com Friend me on Facebook www.facebook.com Cool daily photos: www.dailybooth.com



http://www.youtube.com/watch?v=Ko-n7a3iIvk&hl=en

Ham and agrarian augment soup mix

In which I experiment with making dry soup mixes for camping and MRE's. Recipe: 1/3 cup Minute Premium Rice 1 pkt. Goya Ham Flavored Concentrate (dry) 1/4 oz. Mixed Dehydrated Mushrooms (Porcini, Shitake, Chantrelle) 1 1/2 Tbs. Cream Soup Base Mix 1 Cup Water Put in a pot and bring to a boil, then simmer for 6 minutes. Cream Soup Base Mix: 2 cups instant nonfat dry milk powder 10 Tbs. cornstarch 1/2 cup potato flakes 1/4 cup chicken bullion granules 2 Tbs dried vegetable flakes 1 tsp onion powder 1/2 tsp marjoram 1/2 tsp garlic powder 1/8 tsp white pepper Buzz it all up in a blender until vegetable flakes are all finely chopped. Store in an airtight container, in a cool dry place for up to a year.



http://www.youtube.com/watch?v=dv7F_f6Ff0o&hl=en

Ham Bone Red Peas Soup - Grace Foods Creative Cooking Traditional Jamaican Dishes

Carlene Holness is in Portmore at the New Testament Church of God where member Cynthia Williamson walks her through the steps to making a sumptuous Hambone Red Peas Soup.



http://www.youtube.com/watch?v=PHUYaHuZExY&hl=en

SOUPP LOVES YOUUUUUUU!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ham and Soupp video featuring ONLY Soupp!!!!! (sorry it's so quiet!)



http://www.youtube.com/watch?v=KveDmtjhb34&hl=en

Gypsy breach pea soup with ham

Gypsy split pea soup with ham Cooking Please Leave a Comment Stevens Lee Adams uwanawich Marks King of Gypsy Striper Bass Gypsy Old Gypsy Pictures Gipsy Cooking Fishing Dvl Diamond Valley Lake Bass Ranger Boats Gypsy Cooking Loverstevens Fishing California BBQ Aluminum Foil Gypsy...



http://www.youtube.com/watch?v=D4PSZzst_Rs&hl=en

Eric's Crock Pot Pea Soup Recipe

Crock Pot Pea Soup is one of my favorite comfort foods. Here's my simple recipe using a crock pot, you can start the soup and leave it all day. Watch the show and then share your recipes on our viewer forum, The Green House. www.green-house.tv Distributed by Tubemogul.



http://www.youtube.com/watch?v=dn8M_BWIGh8&hl=en

Soups: Mushroom Corn Chowder

Sue Mallick with Food City presents a fresh recipe for Mushroom Corn Chowder at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details. Mushroom Corn Chowder Ingredients: 1 1/4 cups sliced carrots 1 cup chopped celery 1 cup sliced mushrooms 3 green olives sliced 1/4 cup butter 1 can cream of mushroom soup 1 1/3 cups milk 1 1/2 cups frozen corn, thawed 1/2 cup cooked ham 1/2 tsp seasoned salt 1/2 cup processed cheese, cubed In a Dutch oven, melt butter; saute carrots, celery, mushrooms, and onions until tender. Stir in the soup, corn, ham, and seasoned salt. Bring to a boil. Reduce heat, stir in cheese. Cook and stir 3 to 5 minutes or until cheese is melted. Serve.



http://www.youtube.com/watch?v=-4xv-RhKeek&hl=en