Any good easy recipes for a cold day inside?

Such as veggie soup, or a light pasta?Any good easy recipes for a cold day inside?
This soup is a delicious warmer-upper. Enjoy!





Cheddar Cheese Soup With Vegetables


Preparation time: 20 minutes. Serves 6





Ingredients:


1/4 cup butter


6 tablespoons flour


1/4 teaspoon white pepper


1/2 cup white wine (optional but adds good flavor)


5 cups chicken stock or 5 cups water and 5 teaspoons chicken bouillion


1/4 medium onion, chopped


1/2 cup of celery, chopped


1 very small carrot, thinly sliced


1/4 medium green pepper, seeded and diced


2 teaspoons garlic, minced


1 1/2 cups potatoes, diced (or use sliced cauliflower)


2 cups heavy cream heated over low heat (do not boil)


1/2 teaspoon dry mustard (optional but very good)


2 - 2 1/2 cups shredded cheddar cheese of good quality for the best flavor


Cayenne pepper or Tabasco to taste or use a few chopped crush red chilies


6 slices of bacon, fried crisp and crumbled





Instructions:


Melt the butter in a small saucepan and add the flour and white pepper and cook until smooth (this is a ';roux';)


Cook roux another 1-2 minutes but do not allow it to brown


Remove from heat and set aside


In another small sauce pan, reduce the wine over medium heat until 1/4 cup remains and then add dry mustard, stir and set aside


Place vegetables in a 3-4 quart soup pot, add chicken stock and cook until the vegetables are crisp tender (about 5-6 minutes)


Add half of the butter/flour mixture (roux) to the cooked vegetables, stirring with a wire whisk until thickened (use remaining roux only if needed for desired thickness)


Slowly add heated cream while stirring, until soup is correct consistency


Remove from the heat and add the cheese a little at a time while stirring and the cheese is melted


Add the reduced wine and stir to combine


Correct seasoning (taste before adding salt as cheese is already salty)


Add half the crumbled bacon to the soup and stir again


Ladle the soup into bowls and garnish each bowl of soup with more bacon crumbs





(Many more suggestions at the source below.)Any good easy recipes for a cold day inside?
Old-Fashioned Beef Stew


Prep: 20 minutes


Cook: 1-1/2 hours





Ingredients


2 tablespoons all-purpose flour


12 ounces beef stew meat, cut into 3/4-inch cubes


2 tablespoons cooking oil


3 cups vegetable juice


1 cup water


1 medium onion, cut into thin wedges


1 tablespoon Worcesershire sauce


1-1/2 teaspoons instant beef bouillon granules


1 teaspoon dried oregano, crushed


1/2 teaspoon dried marjoram, crushed


1/4 teaspoon black pepper


1 bay leaf


3 cups cubed potato (about 3 medium)


1-1/2 cups frozen cut green beans


1 cup frozen whole kernel corn


1 cup sliced carrot (2 medium)





Directions


1. Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat in hot oil; drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender.





2. Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.





3. Makes 5 servings (about 7 cups)





4. Slow-cooker directions: Prepare and brown meat as above. In a 3 1/2- or 4-quart slow cooker layer meat, onion, potatoes, green beans, corn, and carrot. Decrease vegetable juice to 2 cups. Combine vegetable juice, water, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender.


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Lemon Chicken Lasagna


Prep: 20 minutes


Bake: 40 minutes





Ingredients


Nonstick cooking spray


1 16-oz. jar roasted garlic alfredo sauce


1 Tbsp. drained capers


6 no-boil lasagna noodles


1/2 of a 15-oz. container ricotta cheese


6 oz. fontina cheese or mozarella shredded (1 1/2 cups)


1-1/2 tsp. finely shredded lemon peel


1/4 cup finely shredded Parmesan cheese


1 9-oz. pkg. refrigerated or frozen cooked chicken breast strips (thawed, if frozen)





Directions


1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a saucepan combine alfredo sauce and capers. Bring to boiling over medium heat, stirring occasionally. Spoon 1/3 cup of sauce mixture into prepared dish. Top with 2 lasagna noodles. In a bowl stir together ricotta, 1 cup of the fontina cheese, and 1 teaspoon of the lemon peel. Spoon half the cheese mixture over noodles. Sprinkle with 2 tablespoons Parmesan. Top with half the chicken. Spoon half the remaining sauce over chicken layer.








2. Top with 2 more noodles, remaining ricotta mixture, and remaining chicken. Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan.





3. Cover with foil. Bake for 40 minutes. Let stand, covered, on wire rack for 20 minutes before serving. Sprinkle with remaining lemon peel. Makes 6 servings.


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Meatball and Vegetable Soup with Pasta


Prep: 20 minutes


Cook: 10 minutes





Ingredients


3 14-ounce cans beef broth


1 12- to 16-ounce package frozen cooked meatballs


1 15- to 16-ounce can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained


1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained


1 10-ounce package frozen mixed vegetables


1 cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)


Crusty bread (optional)


Shredded Parmesan cheese (optional)





Directions


1. In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.





2. Beef and Vegetable Soup with Pasta: Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs.


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Cream of Vegetable Soup


Start to Finish: 25 minutes





Ingredients


Desired vegetable (see variations, below)


1-1/2 cups chicken broth or vegetable stock


1 tablespoon butter or margarine


1 tablespoon all-purpose flour


Seasoning (see variations, below)


1/4 teaspoon salt


Dash black pepper


1 cup milk, half-and-half, or light cream





Directions


1. In a large saucepan cook desired vegetable, covered, in a large amount of boiling water according to directions in each variation. Drain well. Set aside 1 cup cooked vegetables.





2. In a food processor combine the remaining cooked vegetables and 3/4 cup of the chicken broth. Cover and process about 1 minute or until smooth. Set aside.





3. In the same saucepan melt butter. Stir in flour, seasoning, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.





4. Stir in the reserved 1 cup cooked vegetables, blended vegetable mixture, and remaining 3/4 cup broth. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper.





5. Makes 4 servings (4-1/2 cups)





6. Cream of Potato Soup: Cook 5 medium potatoes, peeled and cubed, and 1/2 cup chopped onion as directed in Step 1 about 15 minutes or until tender. Drain. Reserve 1 cup of potato-onion mixture. Process remaining mixture as directed in Step 2, except use all of the broth. Use 1/4 teaspoon dried dill or basil, crushed, in Step 3.





7. Cream of Cauliflower-Cheese Soup: Cook 4 cups fresh or loose-pack frozen cauliflower florets as directed in Step 1 for 8 to 10 minutes or until tender. Drain. Reserve 1 cup cauliflower florets. Process remaining cauliflower florets as directed in Step 2. Use 1/2 teaspoon celery seeds in Step 3. Stir in 1/2 cup shredded American cheese along with the blended vegetable mixture in Step 4. If desired, top each serving with additional shredded American cheese.





8. Cream of Broccoli-Cheese Soup: Cook 4 cups fresh or loose-pack frozen chopped broccoli as directed in Step 1 for 8 to 10 minutes or until tender. Drain. Reserve 1 cup of broccoli. Process remaining broccoli as directed in Step 2. Use 1/4 teaspoon lemon-pepper seasoning in Step 3. Stir in 1/2 cup shredded American cheese with the blended vegetable mixture in Step 4. If desired, top each serving with additional shredded American cheese.
CHILI FOR A COLD WINTER'S NIGHT





1 lg. onion, sliced


1 green pepper, chopped


1 lb. lean ground beef


1/4 c. vegetable oil


1 med. can stewed tomatoes


1 med. can red kidney or chili beans


2 tsp. garlic powder


2 tbsp. chili powder


1 lg. can tomato sauce





Brown onion and green pepper in oil. When tender, add meat and brown thoroughly. Add tomato sauce, garlic and chili powder. Simmer one hour. Add beans and stewed tomatoes and simmer additional 45 minutes. Serves 6.





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WINTER STEW





1 1/2 lbs. stew beef


1/2 lb. navy beans (or pea beans - fresh)


2 lg. onions


5 carrots, sliced


4 lg. potatoes, cubed


1/2 head cabbage


2 cans stewed zucchini (in tomato sauce)


4 c. water





Wash beans. Boil for 1 hour. Saute beef and onion until beef is brown. Place beef, onion, beans, and water in large pot. Simmer for 2 1/2 hours. Add carrots, potatoes, and cabbage and simmer 1 hour more. Add zucchini; heat through (about 10 minutes). SDR
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
Soup heavy with potato's or noodles/ Stew like a good pork based type check mario bilaty recipe on The best recipes in the World site..
My contribution is a hearty vegetable barley soup that I learned to make from my grandmother. It鈥檚 very simple but quite delicious as well as healthful. You can use a food processor to chop the vegetables.





Vegetable Barley Soup





6 cups water


1 medium onion, finely chopped


2 celery stalks, finely chopped


2 carrots, finely chopped


1/4 cup lima beans, soaked overnight or covered with water and microwaved 5 minutes


1/4 cup split peas


1/4 cup barley


1 tablespoon oil (I prefer olive; Grandma likes canola)


1 teaspooon salt


1/2 teaspoon pepper


Chopped fresh dill or dried dill, to taste





Combine all ingredients in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 1 1/2鈥? hours.
Potato soup





6 to 8 large baking potatoes


2 cups milk


4 cups chicken broth


2/3 cup flour


2/3 cup butter


8-12 strips bacon, cooked


1 cup sour cream


8 oz. cheddar cheese, shredded


salt and pepper to taste





Bake potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup.


In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.





Add salt and pepper, potatoes, cooked bacon, and cheese. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.





Soup will be thick. Add milk to reheat.





Each time this soup is reheated, it gets better!
http://www.coquinaria.nl/english/recipes鈥?/a>


It's always sold on skating rinks in Holland.