xiaoxl/recipe_data huggingface dataset:
Kielbasa and Apple Pasta Bake


Ingredients:
rigatoni pasta, penne pasta, milk, all-purpose flour, cheese, salt, jonathan apples, kielbasa, green onion

Directions:
Preheat oven to 350 degrees F.  Coat a 2-quart baking dish or casserole with nonstick cooking spray; set aside.
Cook pasta according to package directions in a large saucepan.  Drain and return to saucepan; set aside.
Meanwhile, in a medium saucepan whisk together milk and flour.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir 1 minute more.  Remove from heat.  Stir 1/2 cup of cheese, salt and hot pepper sauce into the milk mixture until smooth.
In the large saucepan toss together the cooked pasta, apples, kielbasa and cheese sauce.  Transfer to prepared baking dish; cover with foil.
Bake in preheated oven for 20 minutes.  Uncover and carefully stir pasta mixture.  Sprinkle with remaining 1/2 cup cheese and the green onion.  Bake 10-15 minuted more or until cheese is melted and sauce is bubbly.  Remove from oven and let stand for 10 minutes before serving.
Vegan Chocolate Orange Mousse


Ingredients:
tofu, maple syrup, Grand Marnier, vanilla, nutmeg, of fresh mint

Directions:
Melt chocolate in a double boiler on low heat.
Put all other ingredients in the blender and blend until creamy. You will need to stop and scrape the bowl a few times. This will insure that it will be smooth.
Once the chocolate is melted, add to the Vita-mix and blend some more.
Pour in a big bowl or individual serving bowls. Refrigerate for at lest 1 hour .
Serve garnished with orange rind and fresh mint.
Grilled Cheddar and Bacon on Raisin Bread


Ingredients:
unsalted butter, extra-sharp cheddar cheese, bacon

Directions:
Butter one side of each raisin bread slice and turn slices over.
Arrange cheddar on unbuttered sides of bread and top 4 slices with bacon.
Flip remaining bread onto bacon.
Heat a nonstick sillet over moderate heat until hot and cook sandwiches in batches, pressing lighly with a spatula, until undersides are golden, about 1 minute.
Turn sandwiches over and cook, pressing lightly until undersides are golden and cheese is melted about 1 minute.
Strawberry Luscious


Ingredients:
strawberry Jell-O gelatin dessert, boiling water, frozen strawberries, crushed pineapple, bananas, sour cream

Directions:
Dissolve Jello in boiling water., Add strawberries and pineapple, undrained., Add whipped bananas., Pour half into 8X12 inch pan and chill until set., Spread sour cream over top and cover with remaining gelatin., Chill until firm., May Use Cool Whip.
Simple Herbal Iced Tea (Sugar-Free)


Ingredients:
tea bags, cold water

Directions:
Pour the water into an appropriate pitcher or empty bottle., Add the two tea bags., Let steep for at least two hours or overnight in the fridge.
Rainbow Sherbet Punch


Ingredients:
ginger ale, cranberry juice

Directions:
In a small pitcher, stir together the ginger ale, cranberry juice, and pineapple juice. Keep cold.
In a chilled punch bowl, scoop the rainbow sherbet out in balls in separate colors. Just before serving, pour the chilled punch carefully over the balls of sherbet.
Aunt Nancy's Cajun Rice and Beans


Ingredients:
garlic cloves, red onion, chopped tomato, green peppers, frozen corn kernels, bay leaf, fresh parsley, salt, crushed red pepper flakes, black pepper, water, kidney beans, brown rice, water, vegetable broth, green onion

Directions:
Put the rice and 2 2/3 cups water or broth in a pot, and bring to a boil. Reduce heat to low, cover and simmer about 30 minutes.
Meanwhile, prepare the other ingredients. After rice has been cooking 15-20 minutes, continue as follows.
In a skillet, soften the onion and garlic in a little water.
Stir the next 8 ingredients into the skillet (tomato to pepper]. Add the water and bring to a boil. Reduce heat and simmer 5 minutes.
When no water is left on the rice and it's just beginning to stick, remove from the heat and let it stand covered. This is important, to allow it to dry and fluff up a bit before serving.
Slightly mash half of the beans. Stir them all into the skillet. Cook partially covered, stirring often, for 10 minutes. Discard bay leaf.
Serve over rice, garnished with green onions if desired.
Easiest Teriyaki Marinade Ever
Category: side-dish
By KELLI-JO

This fabulous, quick and easy teriyaki marinade is great for all meat types and kabobs. It works especially well with pork chops. The longer the meat marinates, the better it will taste!

Ingredients:
⅓ cup water
⅓ cup brown sugar
⅓ cup soy sauce
1 teaspoon crushed garlic
½ teaspoon ground cinnamon

Directions:
In a medium bowl, mix water, brown sugar, soy sauce, garlic, and cinnamon. Place desired meat in the mixture. Cover, and marinate in the refrigerator at least 2 hours before grilling as desired.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 1 cup

Calories: 29.5
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 7 g
Sugars: 6 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 0 mg
Sodium: 603.3 mg
Mafé or Maafe  – African Groundnut Stew


Ingredients:
beef stew meat, onion, garlic cloves, fresh ginger, canned tomatoes, eggplant, crunchy peanut butter, cayenne pepper

Directions:
In a large pan sauté meat for about 10 minutes on 3 tablespoons of peanut oil until lightly browned on all sides. Stir constantly to keep from burning. Set aside.
In the pressure cooker pot sauté onion on 1 tablespoon of oil for about 3 - 4 minutes. Stir in the garlic and ginger, sauté for 1 - 2 minutes.
Add the meat to the pot, stir in the tomato concentrate and chopped tomatoes; bring to a boil. Reduce flame and simmer for 8 - 10 minutes to reduce the volume of the tomatoes.
Add enough beef stock to loosen the dish to a stew like consistency.
Stir in the eggplant, peanut butter and cayenne pepper.
Cover and lock lid on pressure cooker. Bring to pressure and, when pressure is reached, turn the flame down to low. Continue cooking for 10 minutes. Turn off the flame and release the pressure naturally.
Serve stew with rice or couscous.
Easy variations: mafé becomes a full meal by adding vegetables like cabbage, yams, squash, okra, eggplant, potatoes, peppers or carrots. For vegetarian mafé eliminate the meat and use only vegetables.
Easy Nachos Deluxe Bake


Ingredients:
tortilla chips, black beans, monterey jack cheese, cheddar cheese, tomatoes, cilantro

Directions:
Set oven to 375 degrees.
Grease a 13" x 9" baking dish.
Arrange tortillas in a single layer in prepared baking dish.
Sprinkle with HALF of each cheeses over the tortillas.
Sprinkle chiles over cheese.
Top with dollops of refried beans, then gently spread the beans over the cheese and chiles (reserve any extra beans for another use].
Sprinkle with HALF of the remaining cheeses.
Top with tomatoes and cilantro.
Then top with the remaining cheeses.
Bake, uncovered for 15-20 minutes, or until cheeses are hot and bubbly.
Serve immediately.
Triple Chili Wing Sauce


Ingredients:
chili sauce, garlic clove, brown sugar, ginger

Directions:
In a saucepan over medium heat, combine all the ingredients. Whisk until well mixed and cook sauce down until it reaches a syrupy consistency, about 30 to 45 minutes.
Pour ½ the sauce over cooked wings and proceed with the recipe.
Tangy Flank Steak


Ingredients:
beef flank steak, onion, water, vinegar, chili powder, garlic powder, granulated sugar, salt, pepper

Directions:
Spray crockpot with cooking spray.
In a large skillet over medium-high heat, brown flank steak in oil.
Place in crockpot.
You may need to cut it in half to fit.
In skillet, place onion, green chiles, water, vinegar, chili powder, garlic powder, sugar, salt and peper.
Bring to a boil over medium heat, stirring to loosen browned bits from bottom of skillet.
Pour over meat.
Cover and cook until meat is very tender, 6 to 7 hours on low or 3 to 3 1/2 hours on high.
Transfer meat to a warm platter.
Slice meat diagonally.
Remove onion from crockpot with slotted spoon and arrange around meat.
If desired, baste with juices.
Chili Lime Texas Caviar


Ingredients:
black-eyed peas, black beans, red bell pepper, green bell pepper, red onion, grape tomatoes, avocados, cilantro, olive oil, lime juice, cilantro, garlic cloves, brown sugar, ground cumin, salt, pepper

Directions:
Cut up and mix ingredients together., Put over chopped greens, or eat with chips as a salsa.
Baby Lima Bean Soup


Ingredients:
baby lima beans, ham bone, onions, carrots, celery ribs, garlic cloves, salt, pepper, water

Directions:
In a large pot throw in;.
Washed beans, and the rest of the ingredients, except for the salt.
Put enough water or stock to completely cover all ingredients.
Cook for around 3 to 3/12 hours, taste and add the salt if needed.
( depends on the ham ]
I put some mozzarella cheese in the bottom of the bowl -- and put the
soup on top. It melts and gives the soup even more flavor.( as if it
needed it.lol ].
Cranberry Sour Cream Kuchen
Category: desserts
By AUNT MAMIE

This is a holiday breakfast favorite in our home. It is equally delicious served warm or cold, and it also freezes well, so you can make it ahead.

Ingredients:
½ cup butter
1 cup white sugar
1 teaspoon vanilla extract
3  eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups sour cream
2 cups chopped fresh cranberries
¼ cup white sugar
¼ cup brown sugar
2 tablespoons all-purpose flour
2 tablespoons chopped almonds
1 tablespoon butter
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan. Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter. Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 10-inch cake

Calories: 339.9
Fat: 15.6 g
Saturated fat: 9.1 g
Carbohydrates: 46.1 g
Sugars: 26.3 g
Dietary fiber: 1.6 g
Protein: 5 g
Cholesterol: 79.9 mg
Sodium: 324.2 mg
Thick Chocolate Shake
Category: drinks
By love2cook

This is something my mom use to make for us kids as a cool treat on a warm day. It is a rich chocolate treat.

Ingredients:
2 cups vanilla ice cream
½ cup whole milk
¼ cup powdered chocolate drink mix
1 teaspoon powdered egg whites

Directions:
In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites. Cover, and blend until smooth. You may need to stop and stir once or twice to get it evenly mixed. The shake will be very thick.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 345.7
Fat: 16.8 g
Saturated fat: 10.3 g
Carbohydrates: 42.9 g
Sugars: 39 g
Dietary fiber: 1.4 g
Protein: 7.8 g
Cholesterol: 64.2 mg
Sodium: 164.7 mg
Watermelon Martini


Ingredients:
lemon juice, citrus-infused vodka, watermelon juice

Directions:
"Shake ingredients with ice and strain into a chilled cocktail glass. Garnish with a sprig of mint, and serve."
Pork Piccata


Ingredients:
olive oil, shallot, garlic, chicken broth, fresh lemon juice, fresh parsley, capers, black pepper

Directions:
Slice tenderloin into 1/2 inch pieces.
Dredge in breadcrumbs.
Heat olive oil on in a large skillet to medium high heat and brown pork for 3- 4 minutes each side until golden brown.
Remove pork from pan and reduce heat to medium.
Add shallots and garlic to pan and cook for 45 seconds.
Add broth and lemon juice, scraping pan to loosen any browned bits.
Stir in parsley, capers and pepper and simmer 2 to 3 minutes.
Return pork to pan and cook 5- 10 minutes until thoroughly heated.
Serve over garlic mashed potatoes or rice.
Japanese Teriyaki Sauce


Ingredients:
soya sauce, mirin, sugar, ginger, honey, salt, minced garlic clove

Directions:
Heat all ingredients in a pot.
Bring to a boil, then reduce heat and simmer to thicken the sauce.  (about 15 minutes].
Remove from heat and cool.
This sauce can be stored in an air-tight jar in the refrigerator.
Mexican Egg Rolls
Category: appetizers-and-snacks
By STEPHANIEJO

These are easy and delicious!  Use them as an appetizer, or as a main dish.  As an appetizer, serve with salsa.  As a main dish, serve on a bed of lettuce with all the taco fixin's you love.

Ingredients:
1 (14 ounce) package egg roll wrappers
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (4 ounce) can diced green chilies, drained
2 cups shredded pepperjack cheese
4 cups oil for frying, or as needed

Directions:
Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add  , and cook according to package directions. Set aside. Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C). Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling. Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 14 rolls

Calories: 285.6
Fat: 17.2 g
Saturated fat: 6 g
Carbohydrates: 19 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 12.5 g
Cholesterol: 42.3 mg
Sodium: 571.3 mg
Strawberry Lemon Shortbread Bars


Ingredients:
all-purpose flour, powdered sugar, lemon zest, butter, cream cheese, granulated sugar, eggs, fresh lemon juice, strawberry slices

Directions:
Preheat oven to 350°.
Stir together flour, powdered sugar, and 1/2 teaspoons lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13 x 9 inch pan.
Bake at 350° for 20 to 22 minutes or until lightly browned.
Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 teaspoons lemon zest, beating well.
Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges.
Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours.
Cut into bars; garnish, if desired.
Enjoy!
Chicken or Tuna Casserole


Ingredients:
onion, garlic clove, mushrooms, butter, parmesan cheese, sour cream, celery seed, canned milk, chicken, tuna, green peas, butter

Directions:
Saute onion, garlic and mushrooms with 3 tbsp butter in large saucepan.
Add canned soups, parmesan cheese, salt, pepper, sour cream and milk.
Bring to heavy simmer and cook about 15 minutes, stirring often.
While sauce is cooking, drain and rinse chicken or tuna, squeeze all moisture out.
Drain peas.
Add chicken and peas and noodles to sauce and gently combine well.  Pour into greased large casserole.
Top with crushed crackers and dot with 2 tbsp butter.
Bake at 350 for 30 - 40 minutes.  Will be a bit bubbly and top will be browned.
Elvis A.M. Protein Burrito


Ingredients:
flour tortilla, chunky peanut butter, banana, bacon, honey

Directions:
Put the tortilla onto a work surface and spread an even layer of peanut butter. Add banana, bacon, and drizzle with honey. Fold in sides and then roll tortilla from the bottom.
Over medium high heat, in a small non-stick skillet greased with cooking spray, cook burrito until browned on all sides. Serve.
Roasted Vegetable Rhode Island Clam Chowder


Ingredients:
red bell pepper, celery, green onion, olive oil, sweet onions, bacon, minced clams, clam broth, chicken broth, bay leaf, dill, thyme, white pepper

Directions:
Chop the red pepper, scallions, and celery into bite sized pieces.  Mix together in shallow roasting pan with 1 tablespoon olive oil.
Roast in a 375 oven for 30 minutes, stirring half way through.
Dice bacon and onions and saute until golden, about 15-20 minutes.
Add clam broth, chicken broth, and clam broth from the canned clams.
Add all seasonings, Simply Potatoes, and let simmer for 15 minutes while vegetables are finishing up in oven.
The clams should just be added at the end to warm through, but do not let them boil.
Ladle into bowls and garnish with roasted vegetables.  Enjoy!
The Best Roasted Chicken
Category: meat-and-poultry
By Patricia Feeney Monson

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Ingredients:
¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1  lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1  whole chicken
1 tablespoon olive oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl. Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan. Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 380.8
Fat: 27.1 g
Saturated fat: 10 g
Carbohydrates: 3 g
Dietary fiber: 1.1 g
Protein: 31.1 g
Cholesterol: 117.4 mg
Sodium: 536.5 mg
Broccoli, Chickpea and Root Vegetable Soup


Ingredients:
celeriac, broccoli, carrots, ginger, curry powder, chickpeas

Directions:
In a large pan, place all the vegetables and add vegetable stock or water and vegetable cubes to the level that barely covers the vegetables.
Bring to a boil, reduce heat, and cook until all the vegetables are tender. (If you have a pressure cooker, cook about 8 minutes under pressure and use a natural releasing method.].
Use a hand blender, blender or food processor to purée the soup.
Add curry powder (optional]. Add salt if necessary (I didn’t use any.].
Add chickpeas.
Infuse love and serve!
Oatmeal Almond Butter Bites
Category: appetizers-and-snacks
By Christy Parker

Super healthy and deliciously soft high-fiber snack made with chia seeds, ground flax, unsweetened coconut, and oatmeal. Almond butter adds protein. I use raw honey in these.

Ingredients:
2 ½ cups rolled oats
1 cup almond butter
1 cup semisweet chocolate chips
½ cup honey
¼ cup chia seeds
¼ cup ground flax seeds
¼ cup finely shredded unsweetened coconut

Directions:
Combine oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut in a stand mixer fitted with the paddle attachment. Beat together, gradually increasing speed, until mixture no longer sticks to the center of the paddle. Shape mixture into 1-inch balls with your hands. Place on a baking sheet lined with parchment paper. Freeze balls until firm, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

Prep time: 20 mins
Total time: 50 mins
Yields: 18 bites

Calories: 228.9
Fat: 13.7 g
Saturated fat: 3.4 g
Carbohydrates: 25.7 g
Sugars: 13.7 g
Dietary fiber: 3.5 g
Protein: 4.6 g
Sodium: 65.8 mg
BBQ Muttonbird / Shearwater / Titi With Cherry Sauce


Ingredients:
dried sage, star anise, ground black pepper, cornflour

Directions:
Rinse muttonbird under cold running water.
Cover muttonbird well with water in a large pot and bring to the boil (uncovered all the time] over the wok burner on your BBQ and simmer for 15 minutes. You can also do this part on a stove top but they do smell terrible while cooking.
Drain water from pot, but this time re-fill with boiling water and repeat process of bringing back to the boil and simmering 20 minutes uncovered once again.
Drain water and pat muttonbird dry with a paper towel.
Lightly sprinkle muttonbird all over with sage, star anise and pepper.
Cook muttonbird over high heat over BBQ grill plates until cripsy, around 5 minutes a side. Start with the fatty / skin side down first.
While cooking blend orange juice and cornflour in a small bowl, followed by addition of cherries.
When muttonbird is turned for the first time add this mixture to a wok and cook over burner at low-medium temperature for 5 minutes until it starts to thicken.
Place muttonbird into wok and coat well with the sauce cooking for a few minutes further over low heat until combined well.
Magic Women Wet Burritos


Ingredients:
ground beef, tomato sauce, crushed tomatoes, water, cumin, chili powder, beef bouillon cubes, green onion, green chili, soft taco-size flour tortillas, cheddar cheese

Directions:
1] Chop up onions and chilies add to hamburger and brown, set aside.
2] In a sauce pan heat up 1 cup of water and add bouillon cubes Bring to boil reduce heat.
3] Add 1 1/2 cups of water and the rest of the ingredients cook over medium heat. For approx 1/2 hour stirring often.
4] Pour 1/2 the sauce in with meat onion and chilies, mix well.
5] Scoop desired amount of meat into a shell with a large pinch of cheddar cheese and roll up place on cookie sheet. Do remaining shells untill meat is gone.
6] Pour ramaining sauce and cheese over burritos, bake 1/2 hour at 325.
Serve with sour cream and your favorite salsa.
Roasted Red Pepper and Tomato Soup
Category: soups-stews-and-chili
By Carol Crane

On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.

Ingredients:
1 teaspoon olive oil
1  onion, chopped
2 cloves garlic, minced
3  red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

Directions:
Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside. Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth.  Add puree back into broth. Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 170
Fat: 9.6 g
Saturated fat: 4.9 g
Carbohydrates: 14.2 g
Sugars: 7.3 g
Dietary fiber: 3.5 g
Protein: 7.6 g
Cholesterol: 16.5 mg
Sodium: 812.4 mg