How to prepar Tomato Meatball Soup

Tomato Meatball Soup

Ingredients:

• 1 can (14.5 oz.) Del Monte® Cut Green Beans-No Salt Added
• 1 can (14.5 oz.) Del Monte® Whole New Potatoes, cut into cubes
• 1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added
• 1 can (14.5 oz.) Del Monte® Zucchini with Italian Style Tomato Sauce
• 1 can (8.25 oz.) Del Monte® Sliced Carrots
• 2 cans (14.5 oz. each) Del Monte® Diced Tomatoes with Basil, Garlic and Oregano-No Salt Added
• 2 cans (14.5 oz. each) College Inn® Fat Free & Lower Sodium Beef Broth

Cooking Methods:

• Drain liquid from all vegetables, except zucchini and tomatoes.
• Combine all ingredients in 5-qt. soup pot.
• Bring to boil. Reduce heat and simmer 3 minutes.

Fire Roasted Tomato Soup Recipe

                                                Fire Roasted Tomato Soup

Organic fire roasted tomatoes and a touch of cream make tomato soup extraordinary.

Ingredients:

* 1 tablespoon butter or olive oil
* 1 large onion, chopped (1 cup)
* 2 cloves garlic, finely chopped
* 2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
* 1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
* 2 tablespoons chopped fresh basil leaves, cilantro leaves or Italian (flat-leaf) parsley
* 1 teaspoon sugar
* 1/4 teaspoon crushed red pepper flakes
* 1/2 cup whipping cream

Cooking Procedure:

#

In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
# 2

Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
# 3

In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.

Slow Cooker Tuscan Bean Soup Recipe

                                               Slow Cooker Tuscan Bean Soup

Cool weather? Warm tummies with a fix-and-forget-it hearty soup.

Ingredients:

* 1 lb small red potatoes, cut into fourths (about 3 cups)
* 4 medium carrots, sliced (2 cups)
* 1 medium onion, chopped (1/2 cup)
* 2 cloves garlic, finely chopped
* 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
* 3 1/2 cups Progresso® chicken broth (from 32-oz carton)
* 2 cups diced fully cooked ham
* 1 teaspoon Italian seasoning
* 1/2 teaspoon salt
* 2 tablespoons chopped fresh parsley
* 1 tablespoon olive or vegetable oil

Cooking Procedure:

#

In 3- to 4-quart slow cooker, mix all ingredients except parsley and oil.
# 2

Cover: cook on Low heat setting 8 to 10 hours.
# 3

Stir in parsley and oil before serving.

Chicken Tortilla Soup Recipe

                                               Chicken Tortilla Soup

Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor! From eatbetteramerica.

Ingredients:

* 6 corn tortillas (6-inch)
* 2 tablespoons vegetable oil
* 1 small onion, chopped (1/3 cup)
* 2 cloves garlic, finely chopped
* 1 medium Anaheim, poblano or jalapeño chile, seeded, chopped
* 1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
* 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
* 1/2 teaspoon coarse (kosher or sea) salt
* 1 1/2 cups shredded cooked chicken breast
* Avocado slices, if desired
* Shredded Monterey Jack cheese, if desired
* Chopped fresh cilantro, if desired
* 1 lime, cut into wedges

Cooking Procedure:

#

Heat oven to 450°F. Brush both sides of tortillas with 1 tablespoon of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in single layer on cookie sheets. Bake 8 to 10 minutes or until strips begin to brown, stirring once halfway through baking; cool. Strips will become crisp when cooled.
# 2

Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
# 3

To serve, divide half of tortilla strips among 6 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Appetizers: Crab Claws & Saffron Cream Soup

One of the best appetizer recipes there are around are those that cater to cravings for something unique and special. One of which is the Crab Claws & Saffron Cream Soup. The recipe and cooking procedure you will find below are taken from Ajinomoto Quickfire recipes by chef Rosebud Benitez which you can find at ajinomoto.com.ph.

Chicken Sotanghon Soup Recipe

Chicken Sotanghon Soup

Ingredients:

1 tablespoon vegetable oil
1/8 cup chopped onion leeks
1/4 cup sliced carrots
1/8 cup chopped celery
3/4 cup cubed chicken breast
1 teaspoon soy sauce
3 cups chicken stock
1/4 teaspoon paprika
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning
3/4 cup soaked sotanghon

Cooking Procedure:

1. Heat vegetable oil in a stock-pot. Stir-fry leeks, carrots, celery, chicken, then add soy sauce. Stir-fry until chicken is cooked.

2. Pour chicken stock. Add paprika, then sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning.

3. Add soaked sotanghon and simmer for 2 minutes. Serve hot.

Chicken Soup With Cauliflower Recipe

Chicken Soup With Cauliflower

Ingredients:

1 cup boiled and flaked chicken
1/2 cup pork tenderloin strips
2 beaten eggs
4 cups chicken broth
1/2 cup evaporated milk
2 tablespoons rice wine
2 tablespoons soy sauce
1/2 cup sotanghon noodles
1 1/4 cups cauliflower, separated
3 tablespoons cornstarch dissolved in
1/4 cup water
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1 pack 6 grams AJI-SHIO Seasoning Mix with Garlic

Cooking Procedure:

1. Combine flaked chicken meat, pork and beaten eggs. Set aside.
2. Boil chicken broth, then add meat mixture.
3. Add evaporated milk, rice wine, soy sauce and sotanghon noodles. Stir well.
4. Add cauliflower and cornstarch solution.
5. When soup slightly thickens, sprinkle AJI-SHIO Seasoning Mix with Pepper and AJI-SHIO Seasoning Mix with Garlic. Simmer for another minute before turning off the fire.
6. Serve hot.

Chicken Tinola Recipe

Chicken Tinola

Ingredients:

1/2 kilo chicken, cut into small serving pieces
1 tablespoon cooking oil
1 teaspoon ginger strips
1/4 cup chopped onions
3 cups water
1 1/2 cups unripe papaya, cut into small serving pieces
1 cup sili leaves
2 teaspoons AJI-SHIO Seasoning Mix with Garlic
2 teaspoons AJI-SHIO Seasoning Mix with Pepper

Cooking Procedure:

1. In hot oil, saute ginger and onions until fragrant.
2. Add chicken pieces, cover and simmer for 10 minutes.
3. Add water and simmer until chicken is tender.
4. Add papaya and cook until half done.
5. Add sili leaves.
6. Sprinkle AJI-SHIO Seasoning Mix with Garlic and AJI-SHIO Seasoning Mix with Pepper. Mix well. Serve hot.

Cream of Kalabasa Soup Recipe

Cream of  Kalabasa Soup

Ingredients:

3/4 cup cubed chicken breast fillet
2 tablespoons finely chopped fresh basil leaves
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
2 tablespoons butter
1/4 cup chopped onions
1 1/2 cups boiled and mashed kalabasa
2 1/2 cups chicken stock
1/2 cup all purpose cream
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning
2 tablespoons cornstarch dissolved in
1/2 cup water

Cooking Procedure:

1. Combine chicken with basil and sprinkle with AJINOMOTO GINISA All Purpose Seasoning Mix. Refrigerate for 1 hour.
2. Melt butter in a casserole, saute onions and add chicken with basil. Stir-fry unitl brown.
3. Add kalabasa, chicken stock and all purpose cream, stir well. Simmer in medium heat for 5 minutes.
4. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning. Stir-in cornstarch mixture and simmer until it thickens.

Festive Green Pea Soup Recipe

Festive Green Pea Soup

Ingredients:

1 liter chicken stock
1/2 kilo frozen peas
1/2 cup sliced onions
1 cup lettuce leaves
1/4 cup soy sauce
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

1/2 cup all purpose cream
1 pack 2.8 grams AJI-SHIO Seasoning Mix with Pepper
1 pack 2.8 grams AJI-SHIO Seasoning Mix with Garlic
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Cooking Procedure:

1. In boiling chicken stock, add frozen peas, sliced onions, lettuce leaves and basil leaves. Simmer for 5 minutes. Pour soy sauce and sprinkle AJI-NO-MOTO® Umami Super Seasoning.
2. Cool mixture and blend until mashy.
3. Transfer mixture to a casserole, add all purpose cream and mix well.
4. Sprinkle AJI-SHIO Seasoning Mix with Garlic, AJI-SHIO Seasoning Mix with Pepper, and AJI-NO-MOTO® Umami Super Seasoning. Mix well.
5. Serve hot.

Fresh Mushroom and Cabbage Soup Recipe

Fresh Mushroom and Cabbage Soup

Ingredients:

1 tablespoon vegetable oil
1/2 cup sliced button mushrooms
1 cup sliced Chinese cabbage
3 cups meat stock
1 tablespoon soy sauce
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning
1 cup soaked sotanghon

Cooking Procedure:

1. Heat vegetable oil in a saucepan. Stir-fry mushroom until soft. Add cabbage and stir-fry for 1 minute.
2. Pour in meat stock and soy sauce. Bring to boil until cabbage is soft.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning.
4. Add soaked sotanghon and let it simmer for 2 minutes. Serve hot.

Gabi-Corn Soup Recipe

Gabi-Corn Soup

Ingredients:

1 tablespoon margarine
1 tablespoon flour
1 1/2 cups water
3/4 cup evaporated milk
3/4 cup mashed boiled gabi
1/2 cup corn kernels
1 tablespoon
soy sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
A pinch of pepper
1 tablespoon chopped spring onions (topping)

Cooking Procedure:

1. Melt margarine, add flour and pour in water and milk gradually, while stirring constantly. Cook over medium heat for 5 minutes.
2. Add gabi and corn. Stir in soy sauce and sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix. Add pepper and simmer for another 5 minutes. Remove from fire.
3. Top with spring onions before serving. Serve hot.

Albondigas Soup Recipe

Albondigas Soup

Ingredients:

1/2 kilo ground beef
1/4 cup long grain cooked rice
1 piece egg
1 tablespoon cilantro
1/4 cup ice water
3 cups beef broth
2 pieces peeled ripe tomatoes
1/4 cup diced celery
1/3 cup diced carrot
3/4 cup diced potato
1 tablespoon tomato sauce
1 tablespoon AJINOMOTO GINISA All Purpose Seasoning Mix
1 1/2 tablespoons soy sauce
1/4 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Cooking Procedure:

1. In a bowl, combine ground beef, rice, egg and cilantro.
2. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and blend thoroughly. Add ice water.
3. Mash and form into a balls. Set aside.
4. In a large saucepan, combine broth and vegetables.
5. Add AJINOMOTOAJINOMOTO GINISA ALL PURPOSE SEASONING MIX and soy sauce.
6. Sprinkle with AJI-NO-MOTO® Umami Super Seasoning.
7. Add meatballs and bring to a boil. Reduce heat, cover and simmer for 30- 40 minutes stirring occasionally.

Batchoy Bisaya Recipe

Batchoy Bisaya

Ingredients:

1 tablespoon cooking oil
1/2 cup clam meat
1/2 cup shelled and deveined shrimp
1/2 cup boiled and shredded chicken breast
1/2 cup sliced beef liver
1 tablespoon soy sauce
2 cups shrimp broth
3 cups chicken stock
3/4 cup miki
1 1/2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/8 teaspoon AJI-NO-MOTO® Umami Super Seasoning

Cooking Procedure:

1. Heat oil in stock-pot. Stir-fry clam meat, shrimp, chicken and liver for 1 minute. Add soy sauce.
2. Pour shrimp and chicken stock. Boil for 2 minutes.
3. Add miki, then sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Super Seasoning. Serve hot.

Bean Paste Flavored Beef with Noodles in Broth Recipe

Bean Paste Flavored Beef with Noodles in Broth

Ingredients:

1 1/2 cups cubed beef
2 tablespoons cooking oil
1 tablespoon chopped spring onions
1 teaspoon minced ginger
1/2 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
2 tablespoons soy sauce
1/2 tablespoon bean paste
1/2 teaspoon hot bean paste
2 cups water
1 1/2 teaspoons rice wine
2 tablespoons sugar
1/2 piece star anise, floweret
225 grams dry noodles, boiled

For every serving, add:

1/4 teaspoon chopped spring onions
1/2 teaspoon soy sauce
1/8 teaspoon sesame oil
1/8 teaspoon pepper
1/2 cup beef stock
2 tablespoons blanched cabbage

Cooking Procedure:

1. Heat 2 tablespoons oil in a preheated wok. Add spring onions and ginger; sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix.
2. Add soy sauce, bean paste and hot bean paste and stir-fry until fragrant.
3. Pour in water, followed by rice wine,sugar and star anise.
4. Add beef and bring to a boil.
5. Simmer over low heat about 30 minutes until the meat is cooked soft.
6. Combine beef and noodles in each serving bowl and serve hot.

Beef Sukiyaki Recipe

Beef Sukiyaki

Ingredients:

1/4 kilo beef round, sliced paper thin , then cut into 2" square

Marinade:
1 tablespoon soy sauce
1 tablespoon sugar
1/8 teaspoon AJI-NO-MOTO® Umami Seasoning

1/4 cup butter
2 pieces blanched and quartered tokwa
1/3 cup dried mushrooms, soaked in water for 10 minutes, cut in half

Soup :
1 1/2 cups sugar
1 1/2 cups soy sauce
3 cups water

Veggies:
2 cups water for blanching
1 cup carrot sliced in thin rounds
1 cup quartered onions
1 cup onion leeks, cut 1" long
5 pieces pechay leaves, cut into serving pieces

1 cup soaked and drained sotanghon, cut as desired

Cooking Procedure:

1. In a bowl, mix together soy sauce, sugar, and AJI-NO-MOTO® Umami Seasoning. Add beef slices and marinate for at least 4 hours. Set aside.
2. In a pan, melt butter, add beef including the marinade. Stir fry until almost cooked but not dry. Add quartered tokwa and dried mushrooms. Stir fry for another minute and set aside.
3. In another casserole, mix together sugar, soy sauce and water. Let boil. Lower the heat and simmer for another minute. Set aside.
4. Meanwhile, boil water in a separate casserole. Dip sifter on it and blanched each kind of vegetables one at a time.(Note: Veggies should not be mixed together).
5. Divide vegetables and sotanghon on 4 separate bowls.
6. Pour equal amount of soup on each containers. Serve hot.

Boneless of Love (Sinigang na Tuna sa Miso) Recipe

Boneless of Love (Sinigang na Tuna sa Miso)

Ingredients:

1/4 kilo tuna belly
1 piece sliced onion
1 piece sliced tomato
1 piece green chili
1 piece sliced radish
1 cup sliced string beans
1 piece sliced eggplant
2 tablespoon miso
1 pack AJINOMOTO SINIGANG na may Miso
A dash of AJI-NO-MOTO Super Seasoning

Cooking Procedure:

1. Boil water. Once rapidly boiling, add onions and tomatoes. Add miso paste.
2. Add all the vegetables and tuna belly.
3. Add AJINOMOTO SINIGANG na may Miso.
4. Season with salt, pepper and AJI-NO-MOTO® Umami Super Seasoning.