FIREHOUSE TOMATO SOUP RECIPE - FOOD.COM
Make and share this Firehouse Tomato Soup recipe from Food.com.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 quarts, approximately, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions and garlic in olive oil until the are soft.
- Add tomatoes and reduce heat to low.
- Stir or whisk in the peanut butter until thoroughly mixed and then add all the other ingredients.
- Simmer over low heat, stirring frequently, for 10 to 15 minutes.
- This soup will burn easily if not stirred enough and/or if soup is allowed to boil.
- Feeds 12 firefighters or 8 really hungry firefighters or 6 starving firefighters.
Nutrition Facts : Calories 553.4, FatContent 37.3, SaturatedFatContent 7.1, CholesterolContent 0, SodiumContent 320.4, CarbohydrateContent 45.8, FiberContent 11.4, SugarContent 22.9, ProteinContent 20.1
FARMHOUSE CHICKEN SOUP RECIPE: HOW TO MAKE IT
Over the years, I've changed this recipe bit by bit until my family said it was perfect. I hope your family enjoys it as much as we do!
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 40 minutes
Prep Time 30 minutes
Cook Time 01 hours 10 minutes
Yield 10-12 servings (about 3 quarts).
Number Of Ingredients 18
Steps:
- Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer., For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.
Nutrition Facts : Calories 210 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 558mg sodium, CarbohydrateContent 15g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 17g protein.
More about "firehouse soup recipes"
FIREHOUSE TOMATO SOUP RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 553.4 per serving
- Feeds 12 firefighters or 8 really hungry firefighters or 6 starving firefighters.
FARMHOUSE CHICKEN SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 01 hours 40 minutes
Category Lunch
Calories 210 calories per serving
- Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer., For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.
FIREHOUSE TOMATO SOUP RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 553.4 per serving
- Feeds 12 firefighters or 8 really hungry firefighters or 6 starving firefighters.
FARMHOUSE CHICKEN SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 01 hours 40 minutes
Category Lunch
Calories 210 calories per serving
- Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer., For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.
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