Hearty Soups & Salads

101 Hearty Soups & Salads

Hearty Chicken Vegetable Soup

Vegetable Soup.

  • 2 tbsp of butter
  • 2 tbsp vegetable oil
  • ½ cup of green beans
  • salt & pepper to taste
  • 1 lb boneless chicken breast
  • 1 red bell pepper (cut into ½ squares)
  • 1 green bell pepper (cut into ½ squares)
  • 2 tbsp of cornstarch
  • 1/4 cup of celery (diced)
  • ½ tsp of poultry seasoning
  • ½ cup of fresh carrots (diced)
  • 1/4 cup of dried chopped onions
  • 1/4 cup of fresh parsley (diced)
  • 2 qt of liquid chicken bullion
INSTRUCTIONS: Preheat oven at 375°

Hearty Chicken Vegetable Soup
1. Braise chicken breast in a heavy skillet with 2 tbsp of oil for 4 minutes on medium high heat, on each side, cover and set aside.
2. Pour chicken stock in a large 2-4 qt pot, add remaining ingredients, cook for 15 minutes on medium heat.
3. Cut chicken into ½" squares then add and reduce heat to a simmer.
4. For thicker broth, in a small mixing bowl add 2 tbsp of cornstarch with 1½ cups of water, whisk thoroughly until smooth with no lumps.
5. Add mixture to soup stirring until desired thickness is achieved.


Seafood Salad

Fisherman's wharf in a bowl.

  • 1 tomato diced
  • 1 lb. Pollock (imitation crab meat)
  • 2 cans of Seafare® claw crab meat
  • ½ cup of mayo (add more if necessary)
  • ½ lb of cooked small shrimp (peeled & deviened)
  • ¼ tsp of celery seed
  • ¼ cup of onions (diced)
  • ½ cup of celery (diced)
  • ½ tsp Old Bay® seasoning
  • 1 cup of shredded romaine lettuce

Seafood Salad
1. In a medium size mixing bowl break up Pollock.
2. Combine remaining ingredients and gently toss.


Butternut Squash Sweet Potato Soup

Squash was never suppose to taste like this. Some vegetables are made for each other.

  • 4 tbsp butter
  • 1 tsp kosher salt
  • ½ tsp white pepper
  • 1 qt chicken stock (low salt)
  • 1 large butternut squash (peeled, seeds removed, washed & diced)
  • ½ cup of heavy cream
  • 1 cup of celery (diced)
  • 1 cup of fresh carrots (diced)
  • ¼ cup cup of onions (finely diced)
  • 2 large sweet potatoes (peeled ¼' deep, washed & diced)

Butternut Squash Potato Soup
1. Preheat a 12" over skillet medium high heat, add butter and sweet potatoes saute for 8 to 10 minutes, then add squash, celery, carrots & onions.
2. Reduce heat to low, add 1 cup of chicken stock, cook until tender about 10 minutes.
3. Smash mixture using a mashed potato tool, transfer to blender, mix adding heavy cream until smooth.
4. Return to pot, heat on simmer for about 10 minutes, if to thick, add liquid chicken stock to thin soup out.
5. Serve hot, garnish with fresh basil and croûtons.


Mediterranean Shrimp Salad

A shrimp lovers delight. This ain't that boring shrimp cocktail. This is a vibrant alternative to it.

  • ¼ paprika
  • ½ red onion sliced
  • ½ cup of shredded carrots
  • ¼ cup of red cabbage (sliced)
  • 1 lemon & pepper seasoning
  • 1 tbsp of extra virgin olive oil
  • ¼ cup of tomato balsamic vinegar
  • 1 cup of green leaf lettuce (sliced)
  • 1 lb of fresh medium shrimp (peeled & deviened, leave tails on)
  • 2 jersey tomatoes quartered(When in season, if not use vine ripe)
INSTRUCTIONS: Preheat oven at 375°

Mediterranean Shrimp Salad
1. Season shrimp with lemon & pepper seasoning, paprika, then braise both sides in a 12" heavy skillet with oil on high heat for 2-4 minutes, remove from heat leave covered.
2. Combine remaining ingredients and toss.
3. Top salad with warm shrimp.
4. Drizzle with tomato balsamic vinegar.


Clear Broccoli Soup

Feeling a little under the weather? Try this soup recipe, it may help.

  • ½ tsp thyme
  • 1 bunch fresh broccoli
  • 1 green bell pepper (sliced)
  • 2 tbsp of butter
  • 1 qt of vegetable stock
  • 1 tbsp of dried chopped onions

Clear Brocolli Soup
1. Wash broccoli, cut excess stems off and split.
3. Pour vegetable stock into a large pot, add sliced bell pepper, butter, chopped onions and thyme.
4. Bring liquid to a boil add broccoli and stir for 2-4 minutes and remove from heat.
5. Add salt and pepper to taste.

Serve hot with warm bread.


Garden Salad with Bay Scallops

Look what happens when land and sea come together. What a nice bouquet of goodness.

  • 1 tbsp of butter
  • 1 lb of bay scallops
  • ½ cup of alfalfa sprouts
  • 1 cup of raspberry vinaigrette dressing
  • 2 hard boiled large brown eggs (shells removed)
  • 1 tsp paprika
  • ½ cup of red cabbage
  • 1 tbsp of cooking sherry
  • ½ tsp of ground black pepper
  • 2 cups of green leaf lettuce leaves

Garden Salad with Bay Scallops
1. Preheat a 12" heavy skillet add butter and braise scallops on high heat for 2-4 minutes, sprinkle with sherry and stir for 2 minutes.
2. Cover and remove scallops from heat, cut eggs in half lengthwise.
3. Combine remaining ingredients and toss thoroughly, top with warm scallops and eggs.
4. Drizzle raspberry vinaigrette over top and garnish with garlic feta crumbles.


Creamy Potato Corn Chowder

This is a delightful and healthy way to start a great lunch or dinner. The style in which this meal is prepared makes it light and flavorful that compliments anything that follows.

  • 1 tsp of thyme
  • 2 tbsp of butter
  • 2 cup of frozen corn
  • 1 cup of heavy cream
  • 1 tsp of garlic powder
  • ½ cup of fresh parsley
  • 2 qt of liquid chicken stock
  • 1 tsp freshly ground black pepper
  • ¼ cup of red bell pepper (chopped)
  • 6 red bliss potatoes (thoroughly washed & quartered)

Creamy Potato Corn Chowder
1. Pour chicken stock into a large pot, boil potatoes until tender.
2. Add remaining ingredients (Except Cream), reduce heat to a simmer and gently stir.
3. Slowly add heavy cream to thicken soup to a desired consistency.

Serve with warm buttered bread


Crinkle Cut Garden Salad with Pineapple Orange Glaze

We all need to eat our fruits and vegetables, this recipe is a fantastic way to enjoy them.

  • ½ radishes
  • ¼ sliced red onions
  • ½ cup of orange juice
  • 1 tsp Italian seasoning
  • 1 tbsp of minced garlic
  • 1 pint of grape tomatoes (sliced in half)
  • 2 tbsp of Kraft® Zesty Italian dressing
  • ½ cup of pineapple juice
  • 1 cucumber (crinkle cut sliced)
  • 1 tsp coarse ground black pepper
  • 1/4 cup of green bell pepper (diced)
  • 1 cup of zucchini (crinkle cut sliced)
  • 1/4 cup of celery (sliced thin 3" pieces)
  • 2 medium carrots (peeled and crinkle cut sliced)

Crinkle Cut Garden Salad with Pineapple Orange Glaze
1. Pour orange and pineapple juice into a medium non-stick saucepan over medium low heat.
2. Cook to a syrup like consistency, then add 2 tbsp of Kraft® Zesty Italian dressing.
3. Combine the balance of ingredients and toss vigorously, Drizzle with pineapple orange glaze dressing and serve.


Creamy Rich Grits & Shrimp with Red-eye Gravy

This is a premium recipe we offer for anyone who wants to go that extra mile. The return on the time you invest in preparing this is well worth the wait. Good things do come to those who wait. Take your time with this recipe. We've laid it all out for you, step by step.


    Creamy Rich Grits

  • 3 cups milk
  • ¼ cup heavy cream
  • 3 cups chicken stock
  • 2 teaspoons kosher salt
  • 1½ cups quick cooking grits
  • 4 tablespoons unsalted butter
  • ¾ teaspoon freshly ground black pepper
  • ¼ cup shredded Asiago or Parmesan cheese

    Shrimp in Red Eye Gravy

  • 1 cup chicken broth
  • 2 teaspoons cornstarch
  • 1 cup sliced mushrooms
  • ½ cup cold black coffee
  • 4 to 6 branches fresh thyme
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, finely minced

    Shrimp in Red Eye Gravy

  • Kosher salt
  • freshly ground black pepper
  • 1 cup finely diced yellow onion
  • 1 medium tomato, seeded and diced
  • 1 cup finely diced green bell pepper
  • ¼ cup Madeira wine or sherry or brandy
  • 1 lb large fresh shrimp, peeled & deviened
  • 4 strips smoked bacon, cross cut into thin strips

Creamy Rich Grits & Shrimp with Redeye Gravy

Creamy Rich Grits: Combine the milk, chicken stock, salt and pepper in a large 3- to 4-quart saucepan. Add the grits and let sit for about 10 minutes to allow the grits to begin absorbing liquid. Bring the mixture to a simmer, and turn the heat down to the lowest setting on the stove. Continue cooking until the liquid is mostly absorbed, 45 minutes to 1 hour. If the consistency gets too thick, you can always add more stock or milk.

Stir in the butter, cheese and cream. Adjust the seasonings to taste. Serve warm.

Shrimp in Red Eye Gravy: 1. Place bacon in large saute or braising pan and cook over medium-high heat until the fat is rendered. Meanwhile, bruise the whole thyme sprigs by lightly pounding with the side of the wide end of a chef's knife. Remove the bacon with a slotted spoon and place on a paper-towel-lined plate and set aside. Leave the bacon grease in the pan for cooking the vegetables.

2. Add the bruised thyme, onions and bell peppers to the bacon grease. Sprinkle liberally with salt and black pepper. Stir to coat with the bacon grease and spread the vegetables evenly across the bottom of the pan. Cook until the peppers and onions are nicely browned. Add the butter and allow it to melt. Add the mushrooms, garlic, tomatoes and reserved bacon and another sprinkling of salt and black pepper. Cook until the mushrooms and tomatoes have cooked down and given off their juices.

3. De glaze the pan with the coffee and stir to scrape up cooked-on bits. Allow the coffee to cook down until reduced by half, and then add the chicken broth and hot pepper sauce. While the chicken broth is coming to a simmer, begin pulling the thyme sprigs from the pan, scraping the stems with the edge of a spoon to remove the leaves that haven't yet fallen off. Discard the stems.

4. When the mixture comes to a simmer, mix together the Madeira and cornstarch, and then add into the pan. Cook until thickened to a sauce-like consistency. Taste for seasoning and adjust with salt, black pepper or hot pepper sauce. Stir in the peeled shrimp and cook until they just turn pink, about 2 minutes.

Serve over creamy grits.


Chef Bob D's Macaroni Salad with Tuna

Yankee Doodle went to town, Riding on a Pony, Stuck a feather in his cap, And called him Macaroni. Yankee Doodle, keep it up. Yankee Doodle Dandy mind the music and the step and with this salad you'll be happy.

  • 1 tsp Kosher salt
  • 1 tsp garlic powder
  • 2 tbsp of sweet relish
  • ½ cup of mayonnaise
  • ¼ cup of onion (diced)
  • 1 boiled egg (chopped)
  • ½ cup of celery (diced)
  • ½ cup of fresh dill pickle (diced)
  • ¼ cup of red bell pepper (diced)
  • ¼ cup of green bell pepper (diced)
  • 2 8oz cans of tuna packed in water
  • 1 16oz box of small elbow macaroni

Chef Bob D.'s Macaroni Salad with Tuna
1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.

2. In a large bowl, stir together the macaroni and remaining ingredients.
Serve cold with your favorite chips, pretzels or bread. Enjoy!


Bob D.

Comment (37)
Ninik Becker
4 months ago

“Love sweet potato, easy and quick..thanks for sharing.”

Yahspoet Leon Ben
1 month ago

“Wow! That looks so good”


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