Microwave Soups

People are always on the go in this fast pace world but yet want a good meal. There are many meals you can cook in just minutes, especially in the microwave. As I continue on with my microwaveable cooking series I hope you enjoy then and please comment on how they turn out. Love hearing how others like the reciepts. Again check out the rest of the microwave series and if there is a receipt you would like to see let me know. Links to the other parts of this series will be at the bottom of this hub.

1 pound chicken parts

1 cup sliced onion

1 tablespoon flour

1 16-ounce can stewed tomatoes

1 10-ounce package frozen okra, thawed

1 8-ounce can corn

2 cups chicken broth

1 1/2 teaspoons salt

1/4 teaspoon hot pepper sauce

1/4 teaspoon pepper

1/8 teaspoon garlic powder

1. Arrange chicken pieces with their meatiest sides facing outward in a 3-quart glass casserole. Cover. Microwave at cook cycle 1 (power level 10) for 7 to 9 minutes, or until chicken is cooked, rotating the casserole 1/2 turn after 3 minutes. Remove chicken from casserole and set aside to cool.

2. Add onion to casserole containing chicken juices. Microwave, uncovered, at cook cycle 2 (power level 10) for 3 minutes. Stir in flour. Add all remaining ingredients. Set microwave oven at cook cycle 1 (power level 10) for 7 minutes, and then cook cycle 2 (power level 5) for 10 minutes, Stir 4 times.

3. While soup is cooking, remove chien meat from bones. Add chicken meat to soup. Cover. Microwave at cook cycle 1 (power level 5) for 5 minutes. Let stand 5 minutes.

makes 5 to 6 servings

 4 tablespoons bacon dripping or oil, preferably olive oil

1/2 cup thinly sliced onion

1/2 cup thinly sliced carrot

2 cups chicken broth

2 cups water

1 16-ounce can tomatoes, coarsely chopped

1 cup shredded cabbage or zucchini

1 to 2 cloves garlic, finely chopped

1 teaspoon basil or oregano

1 teaspoon dried parsley flakes

1 teaspoon salt

1/4 teaspoon pepper

1 16-ounce can kidney beans, drained

1/2 cup frozen peas, thawed

1/3 spaghetti, broken into 2-inch pieces

1.  In a 3-quart glass casserole, combine drippings or oil and onion and corrot.  Microwave, uncovered, at cook cyle 1(power level 10) for 5 to 6 minutes, or until vegetables are beginning to brown lightly, stirring once.

2.  Add broth, water, tomatoes, cabbage or zucchini, garlic, basil or oregano, parsley flakes, salt, and pepper.  Cover.  Microwave at cook cycle 1 (power level 10) for 8 minutes, stirring once.

3.  Add remaining ingredients.  Cover.  Microwave at cook cycle 1 (power level 5) for 10 minutes, or until spaghetti is tender.

Makes 4 servings

 2 small lobster tails

2 pounds fish fillets

12 to 16 medium clams in shells

1 1/2 cup chpped onion

2 cloves garlic, pressed or finely chopped

1/4 cup oil, preferalby olive oil

1 16-ounce can tomatoes, with their juice

1 cup water

1/4 cup chopped parsley

2 teaspoons dried basil

1 bay leaf

1 teaspoon salt

1/4 teaspoon pepper

1.  Thaw fish if frozen.  Split lobster tails in half lengthwise, then cut each length into quarter.  Cut fish fillets into 1-inch chunks.  Wash clams thoroughly.  Set all fish aside.

2.  Combine onion, garlic, and oil in a 4-quart glass casserole.  Microwave, uncovered, at cook cycle 1 (power level 10) for 5 minutes, stirring once.  Add remaining ingredients, except for fish, stirring briskly to break up the tomatoes.  Cover.  Microwave at cook cycle 2 (power level 10) for 10 minutes, stirring twice.

3.  Add fish.  Cover.  Microwave at cook cycle 1 (power level 10) for 10 to 12 minutes, or until lobster and fish are cooked and clams open, stirring gently 3 times.  Let stand 5 minutes before serving.

Makes 6 servings