32 potato soup pepper salsa Recipes

onion, chopped, canola oil, red potatoes, cubed, chicken broth, condensed cream of chicken soup, undiluted, salsa verde, chili powder, garlic powder, ground cumin, pepper, salt, cubed cooked chicken breast, great northern beans, rinsed and drained, cream-style corn, shredded cheddar cheese and sour cream, optional

bacon, chopped, shredded carrots, onion, chopped, olive oil, chicken broth, water, salsa, dried lentils, rinsed, bay leaf, ground cumin, dried rosemary, salt and ground black pepper to taste, fresh spinach , torn, cubed potatoes

cauliflower, large, fresh (i do mean large, white, really fresh), leeks, cleaned and thinly sliced, bacon, chopped, oil (for frying ), chicken broth (4 cups, 1 litre, chicken stock), potatoes, peeled and chopped, hot pepper sauce (salsa thickness), garlic, chopped (or more , to taste), parsley, roughly chopped , loosely measured (pref. flatleaf), salt (taste the soup before adding to taste), ground nutmeg

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

black beans dry, whole onion chopped, bell peppers quartered, vegetable broth, carrots quartered, new potatoes halved, salsa, cumin, chili powder, garlic sliced, cayenne

dried black-eyed peas, cubed ham, lean stewing beef, cut into bite-size pieces, bay leaves, salt, potatoes, peeled and cubed, fresh collard greens , tough stems removed & roughly chopped, frozen collard greens, olive oil, onion, chopped, bell pepper, chopped, salsa (chow-chow is good, too)

water, chicken bouillon (reduced-sodium ) or 4 tsp vegetable bouillon (reduced-sodium), broccoli florets, hash brown potatoes (southern-style, frozen), carrot, chopped, celery, chopped, salt, pepper, all-purpose flour, nonfat milk, velveeta cheese, chunky salsa

beef broth, sliced carrot, diced onion, diced potato, garlic clove, minced, crushed tomatoes, worcestershire sauce, salsa , to taste, shredded cheese, diced avocado, diced green pepper, diced cucumber, ripe olives, fresh mushrooms, sliced and sauteed in butter, baby shrimp, cooked and peeled, cooked ham, diced, onion, sliced, hard-boiled eggs, chopped, diced tomato, sour cream

rump steak (i prefer organic rib or top sirloin from whole foods) or 4 lbs chuck (i prefer organic rib or top sirloin from whole foods) or 4 lbs arm roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs rib roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs top sirloin steaks (i prefer organic rib or top sirloin from whole foods), potatoes, halved, baby potatoes (i prefer organic amandine), white pearl onion, shiitake mushroom, thinly sliced, baby carrots, green chili peppers, sliced in 1/4 in. strips . (use medium or hot roasted new mexico chilies. if you have access to roasted hatch green chilies-use the), yellow bell pepper, coarsely chopped, orange bell peppers or 1 red bell pepper, coarsely chopped, garlic cloves, finely minced, water, beef stock, cream of mushroom soup, cream of broccoli soup, roasted tomato salsa (medium or hot roasted corn salsa), dry onion soup mix, dry mushroom gravy mix, red burgundy wine (highly recommend the 2002 joseph drouhin, bourgogne vero-remainder serve chilled with the meal), mild horseradish, worcestershire sauce, cracked pepper, salt, habanero salt or 1/2 tsp seasoning salt, thyme, paprika, blue cheese, crumbled (maytag blue cheese if available)

bulk pork sausage, chopped onion (1 medium), frozen diced hash brown potatoes, shredded monterey jack cheese with jalapeno pepper (4 oz), red sweet pepper, chopped, sliced mushrooms, drained, condensed fiesta nacho cheese soup, water, shredded monterey jack cheese with jalapeno pepper (optional), sliced fresh jalapeno (optional), salsa , and (optional) or dairy sour cream (optional)