MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Angel Hair Soup Ingredients: 1 can (28 oz.) diced tomatoes, undrained 1 small onion, chopped (about 1/2 cup) 1/4 cup Zesty Italian Dressing 2 cans (14-1/2 oz. each) chicken broth 1/2 cup oil 12 oz. thin noodles, such as angel hair, vermicelli, capellini or spaghetti 1 qt. (4 cups) water 1 cup Shredded Cheddar Cheese 1/4 cup Sour Cream Directions: Place tomatoes, onion and dressing in blender container; cover. Blend until smooth. Pour into large saucepot. Bring to boil on medium-high heat. Stir in chicken broth. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally. Meanwhile, heat oil in separate saucepan on medium heat. Add noodles; cook 1 minute or until golden brown, stirring constantly. Drain noodles. Add noodles and water to tomato mixture in saucepot; cook on medium-high heat 10 minutes or until noodles are tender and about 1/3 of the broth is absorbed. (The noodles should still be somewhat soupy.) Sprinkle with cheese. Top each serving with about 1 tsp. of the sour cream; swirl lightly with spoon.       Carrot Ginger Soup Ingredients: 4 cups chopped carrots 1 large onion, chopped 2 stalks celery, chopped 2 Tbsp. oil 1 Tbsp. ground ginger 2 cans (14.5 oz. each) chicken broth 3 cups water 1/2 cup MINUTE White Rice, uncooked 1 cup milk 1/4 tsp. salt Pepper to taste Directions: Cook and stir carrots, onion and celery in hot oil in large saucepot on medium-high heat 5 minutes or until onion is crisp-tender. Stir in ginger. Add broth and water. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until vegetables are tender. Stir in rice; simmer an additional 10 minutes. Stir in milk. Puree the soup with a hand-held blender, or in batches using a countertop blender or food processor. Return soup puree to pot; cook on low heat until heated through, stirring occasionally. Season with salt and pepper.	Sign up for our Email Newsletter For Email Marketing you can trust
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