Easy Soup Recipes

LAURI'S FISH SOUP

2009-08-30T19:54:00.000-07:00

2 tbsp. butter or margarine, melted
1/2 c. onion, chopped
2 cans (10 3/4 oz. each) cream of
potato soup, condensed
1 soup can measurement of half & half
or milk
1/2 soup can measurement of water
1/2 tsp. salt
1/4 tsp. pepper
2 chicken bouillon cubes
1 can (8 3/4 oz.) cream style corn
1 pkg. Sea Stick Salad Style Fish,
thawed*

*I use the crab - lobster blend found at food stores.) 10 ounces any vegetables (spinach, mixed vegetables, etc.). Saute onion in butter. Add rest of ingredients down through the fish and bring to a boil, stirring constantly. Reduce heat and add the 10 ounces of vegetable of your choice. Cook for 10 minutes or until heated thoroughly.

CROCK - POT TURKEY SOUP

2009-08-20T19:54:00.000-07:00

Carcass, wings & bones of 1 leftover
turkey
2 stalks celery with leaves
2 carrots, cut in chunks
2 bay leaves
1/2 tsp. basil
1/2 tsp. marjoram

Remove all meat from the bones and carcass and refrigerate. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot. Add remaining ingredients and 3 quarts of water. Cover and simmer on the low setting for 24 hours. Strain broth, and refrigerate overnight in a clean bowl. Discard vegetables and bones. The next day, remove the fat that has congealed on the surface of the broth. Place in a large kettle and bring slowly to the boil. Add: 1 1/2 c. chopped celery
1 1/2 c. chopped carrots
1/2 c. chopped parsley

Simmer for 15 minutes. Add 3/4 cup parsley and simmer for another 15 minutes or so. Salt and pepper to taste and add 1 cup noodles or other small soup pasta. Simmer until the pasta, barley and vegetables are tender. Add 1 to 2 cups leftover turkey (or however much you need to get rid of) and return to boiling. Makes approximately 3 to 4 quarts and freezes well.

SPLIT PEA SOUP

2009-08-10T19:53:00.000-07:00

8 c. water
1 lb. (2 1/4 c.) dried split peas
2 lbs. smoked ham
1 med. (1/2 c.) onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 med. (1 c.) carrots, cut into 1/2
inch pieces
2 med. (1 c.) stalks celery, cut into
1/2 inch pieces

Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand one hour. Stir ham, onion, salt, and pepper into peas. Heat to boiling; reduce heat. Cover and simmer until peas are tender, about one hour. Skim fat if necessary. Remove ham, trim fat and bone from ham. Cut ham into 1/2 inch pieces (about 4 cups). Stir ham, carrots, and celery into soup. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Makes 8 servings, about 1 1/2 cups each.

MUSHROOM SOUP

2009-07-30T19:52:00.000-07:00

2 lbs. fresh mushrooms
3 c. potatoes, diced
1 1/2 c. carrots, sliced
1 clove garlic (optional)
1 tbsp. onion, minced
1 tbsp. parsley, chopped
Salt and pepper to taste
1/4 c. oil for roux
4 to 5 tbsp. flour for roux

Place carrots and potatoes in approximately 4 quarts of water. When partially cooked, add sliced mushrooms, parsley, and onion, cook until tender. Make a roux of approximately 4 to 5 tablespoons flour, 1/4 cup oil, lightly brown in frying pan and slowly mix into soup broth. Add more water if too thick. For a richer soup, use chicken or beef broth.

LITHUANIAN POTATO SOUP

2009-07-26T19:49:00.000-07:00

1 1/2 c. bacon, diced
3 c. (3/4 lb.) peeled potatoes, cubed
1/2 c. onion, cubed
1/4 c. fresh marjoram
3 c. beef stock
3/4 c. carrots, cubed
3/4 c. celery, cubed
1/2 c. leeks, chopped
1 c. heavy cream
Salt and pepper to taste

In a little bit of butter, saute the bacon in a stock pot. Add the potatoes, onions, marjoram, and beef stock and cook over low heat about 25 minutes. At the end of that time, add the carrots, celery and leeks and simmer for an additional 10 minutes. Transfer ingredients to a food processor and process to a satiny consistency. Return ingredients to stock pot and add heavy cream. Cook about 5 more minutes over low heat. Season to taste. Garnish with parsley and serve immediately. Serves 6.

DUTCH STYLE SOUP

2009-06-30T18:57:00.000-07:00

1 (1 7/8 oz.) can chicken noodle dry
soup mix
3 c. boiling water
1/2 c. whole corn

In saucepan, stir soup into water; add corn. Partially cover; simmer 7 minutes, stirring now and then. Makes 3 to 4 servings.

DRUNKEN BEAN SOUP

2009-06-20T18:57:00.000-07:00

1 (16 oz.) pkg. dried pinto beans (2
1/2 c.)
3 c. water
1 slice bacon, cut into 1 inch pieces
2 tsp. sugar
2 tsp. salt
2 (12 oz.) cans beer
1 c. roast beef, shredded
2 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. garlic powder
1 (10 oz.) can tomatoes and green
chiles, drained

Sort and wash beans; place in Dutch oven. Cover with water 2 inches above beans. Cover and let soak 8 hours. Drain beans and return to Dutch oven. Add 3 cups water to beans, bring to a boil. Add bacon, sugar and salt; cover, reduce heat and simmer 30 minutes. Stir in beer, beef, chili powder, cumin and garlic powder. Cover and simmer 1 hour, stirring occasionally. Stir in tomatoes and green chiles. Cover and simmer an additional 30 minutes.

CARAT SOUP

2009-05-20T18:56:00.000-07:00

1 tbsp. butter
1 sm. onion, coarsely chopped (1/4 c.)
1/2 lb. carrots, pared and sliced
3/4 lb. potatoes, pared and sliced
3 c. degreased clear chicken broth
1 c. half and half
Salt and pepper to taste
Minced, plain or garlic chives

In a 3-quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes. Add the carrots, potatoes and broth. Simmer, covered, until vegetables are soft, about 30 minutes. Cool enough to use in electric blender, whirl (in two batches) until smooth. Return to saucepan; stir in the half and half, salt and pepper. Reheat. Sprinkle each serving generously with the chives. Makes 5 cups. Beautifully smooth, delicate in flavor and a lovely color. As good as gold!

BEANS AND SAUERKRAUT SOUP

2009-05-02T18:53:00.001-07:00

1 lb. cranberry beans
1 lg. can sauerkraut
1 med. onion
1 clove garlic
1 tbsp. oil
1 heaping tbsp. flour
Salt to taste

Soak beans overnight. Cook in approximately 3 quarts of water until tender (3 hours). Add sauerkraut and simmer 1/2 hour. Add flour and oil and brown lightly in skillet with onion and garlic (chop fine). Add to beans and sauerkraut. (For a richer soup, add ham bone or Kielbasi to beans and cook together.) For a fast soup use canned red beans.

EASY SOUP RECIPES TO THE RESCUE!

2009-02-28T20:38:00.000-08:00

Less than enchanting economic times prompt you to look for ways to save on the grocery bill, while hectic days encourage you to have a small stockpile of meals that can be brought quickly to the table.

One of the easiest ways to satisfy both objectives is to spend a Saturday making a couple of quarts each of two or three easy soup recipes. Portion the soups in individual or family size servings to freeze for future cheap, quick-to-fix and delicious meals.

Here are two such easy soup recipes to get you started. These recipes can be followed exactly as given, but they are also generic recipes. Substitutions give a similar texture and body, but with different flavors. Suggestion for alternate ingredients follows each of these easy soup recipes.

One uses a cream base while the other uses a broth. You'll be surprised to find how a few minor adjustments to each recipe can provide many distinctly different easy soup recipes.

EASY CLAM CHOWDER SOUP

3 Tb. Butter
3 Tb. flour
6 cups milk
2 large potatoes, cooked until almost done, diced in 2-inch cubes
2 3.5-ounce cans clams, with juice
1 15-ounce can corn
3 large mushrooms, sliced
1 large onion, diced
3 green onions, sliced
1 tsp. Thyme

Melt the butter in a large saucepan. Use a whisk to mix in the flour. Cook over low heat until the roux thickens. Gradually add the milk, stirring constantly. Add the remaining ingredients and cook over medium heat, stirring occasionally, for 30-45 minutes, or until soup acquires the thickness you prefer. Garnish with fresh parsley if you like.

Instead of, or in addition to clams, try shrimp, crab, Krab(, crawfish or catfish nuggets. Substitute celery, water chestnuts or spinach for any of the vegetables. Chives are good in place of green onions. Use a teaspoon of tarragon or 1/4 cup fresh cilantro in place of the thyme.

EASY CHICKEN VEGETABLE SOUP

8 cups chicken broth
2 chicken breasts, cooked and diced in 1-inch cubes
1 15-ounce can green beans
1 15-ounce can corn
1 large red bell pepper, diced
1 large onion, diced
2-3 stalks celery, sliced thinly
1 tsp. sage
2 tsp. minced garlic
a pinch of cayenne

Drain the canned vegetables. Combine all ingredients in a large saucepan over medium heat. Stir occasionally. Cook for 45 minutes.

Turkey, sausage or diced ham works just as well as chicken. In place of the green beans, try fresh, sliced zucchini added to the soup just 5 minutes before serving. Substitute one orange and one yellow bell pepper for the beans and corn for a colorful and tasty soup. Rosemary, thyme or marjoram can replace the sage.

Once you try these easy soup recipes, you'll see how adaptable they are. Use your imagination. Don't forget to use any leftovers from the frig. In just a few hours, you can have many lunch or dinner servings ready to go in minutes!

Soup Skills of Vegetarians

2009-02-20T20:36:00.000-08:00

If anything could be considered the heart of great vegetarian cooking it would be the soup. Because soup gives the cook so much freedom to combine various vegetables and herbs, the variety of tastes and consistencies is virtually endless. And because soups capture almost all of the nutrients of the cooking process in the soups stock, it is a dish that meets the highest of nutritional standards will being delicious, hearty and satisfying at the same time.

Another great thing about basing your vegetarian diet plan on soups and stews is that it fits so well with a busy modern lifestyle. Just because you are a vegetarian, you still are busy with work, family and social responsibilities. But with a big crock pot, you can put together a soup for the family that is just as good as if you had labored over it for hours. And when everyone has had their fill of soup, there is no waste because every drop of the excess can be refrigerated for another meal later or frozen be on hand down the road. All of these aspects of soups fill perfectly with the vegetarian way of life.

Creativity should become the guiding principle of your soup planning particularly if you are going to make soups every week for your vegetarian family. Naturally you will have your favorite recopies that everybody will clamor for each week. But every so often, start with a basic soup stock and then get creative from there. You can use as a foundation for y our soup the basics of onions, garlic and the base vegetables such as carrots or celery. But many vegetables will serve well as "surprise guests" in your soup of the week that will not show up every week. Such vegetables as potatoes, cabbage, peppers, cucumbers, watermelon, tomatoes and many more can add tremendous variety to your soup tastes and keep the soup concept constantly new and fresh as a staple of your vegetarian family meal planning.

One cooking skill you should invest some time in to become a top notch vegetarian soup cook is to know your spices. A soup can get pretty bland even with the best of ingredients but the wise and clever use of spices can make a soup come alive with flavor. Each soup ingredient interacts with spices differently. And you can change the very nature of a soup with nothing more than the addition of a few spices. With the addition of cumin and chili powder, a routine tomato soup becomes vegetarian chili. With the addition of Mexican spices, a run of the mill bean soup becomes vegetarian taco soup that can be as spicy as you want it to be. So learn to experiment with spices and get to know what kind of personality different spices like oregano, thyme, rosemary, lemon extract, cilantro and parsley can add to your soup.

Soups are also a wonderful way to blend in lots of different ingredients that your family might not otherwise eat. And since a big priority in vegetarian meal planning is to assure that your family gets the proper nutrition from each meal, you can add beans, rice, tofu and other staples from the vegetarian pantry to expand the nutritional value of your soup so it not only is delicious, it is filling and very healthy as well.

It is possible that at times your family may grow tired of soup after soup. So you might want to experiment with thickening the soup so that by the end of the preparation process, you have a stew that is just as good as soup but has much less liquid broth to present to your hungry vegetarians. Many cooks use cornstarch or flour to turn the broth into more of a paste before serving. Another clever device is to use instant potatoes that are sold in packages of flakes. By sprinkling a package into your soup, the flakes will soak up the soup and add that rich potato flavor to your stew.

Have fun with your soup creations and always be on the lookout for new and interesting soup recipes. The vegetarian web sites and blogs are a constant source of new innovations on the standard soup idea. But by being creative and vigilant in keeping your soups always new and fun, you can use the basic concept as the cornerstone of your vegetarian cooking for many years.

THE CHEMISTRY AND ECONOMY OF SOUP-MAKING.

2009-02-10T20:35:00.000-08:00

Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock or broth. The theory and philosophy of this process we will, therefore, explain, and then proceed to show the practical course to be adopted.

As all meat is principally composed of fibres, fat, gelatine, osmazome, and albumen, it is requisite to know that the fibres are inseparable, constituting almost all that remains of the meat after it has undergone a long boiling. Fat is dissolved by boiling; but as it is contained in cells covered by a very fine membrane, which never dissolves, a portion of it always adheres to the fibres. The other portion rises to the surface of the stock, and is that which has escaped from the cells which were not whole, or which have burst by boiling. Gelatine is soluble: it is the basis and the nutritious portion of the stock. When there is an abundance of it, it causes the stock, when cold, to become a jelly. Osmazome is soluble even when cold, and is that part of the meat which gives flavour and perfume to the stock. The flesh of old animals contains more osmazome than that of young ones. Brown meats contain more than white, and the former make the stock more fragrant. By roasting meat, the osmazome appears to acquire higher properties; so, by putting the remains of roast meats into your stock-pot, you obtain a better flavour.

Albumen is of the nature of the white of eggs; it can be dissolved in cold or tepid water, but coagulates when it is put into water not quite at the boiling-point. From this property in albumen, it is evident that if the meat is put into the stock-pot when the water boils, or after this is made to boil up quickly, the albumen, in both cases, hardens. In the first it rises to the surface, in the second it remains in the meat, but in both it prevents the gelatine and osmazome from dissolving; and hence a thin and tasteless stock will be obtained. It ought to be known, too, that the coagulation of the albumen in the meat, always takes place, more or less, according to the size of the piece, as the parts farthest from the surface always acquire that degree of heat which congeals it before entirely dissolving it.

Bones ought always to form a component part of the stock-pot. They are composed of an earthy substance, to which they owe their solidity, of gelatine, and a fatty fluid, something like marrow. Two ounces of them contain as much gelatine as one pound of meat; but in them, this is so incased in the earthy substance, that boiling water can dissolve only the surface of whole bones. By breaking them, however, you can dissolve more, because you multiply their surfaces; and by reducing them to powder or paste, you can dissolve them entirely; but you must not grind them dry. Gelatine forms the basis of stock; but this, though very nourishing, is entirely without taste; and to make the stock savoury, it must contain osmazome. Of this, bones do not contain a particle; and that is the reason why stock made entirely of them, is not liked; but when you add meat to the broken or pulverized bones, the osmazome contained in it makes the stock sufficiently savoury.

In concluding this part of our subject, the following condensed hints and directions should be attended to in the economy of soup-making:

Beef makes the best stock. Veal stock has less colour and taste; whilst mutton sometimes gives it a tallowy smell, far from agreeable, unless the meat has been previously roasted or broiled. Fowls add very little to the flavour of stock, unless they be old and fat. Pigeons, when they are old, add the most flavour to it; and a rabbit or partridge is also a great improvement. From the freshest meat the best stock is obtained.

If the meat be boiled solely to make stock, it must be cut up into the smallest possible pieces; but, generally speaking, if it is desired to have good stock and a piece of savoury meat as well, it is necessary to put a rather large piece into the stock-pot, say sufficient for two or three days, during which time the stock will keep well in all weathers. Choose the freshest meat, and have it cut as thick as possible; for if it is a thin, flat piece, it will not look well, and will be very soon spoiled by the boiling.

Never wash meat, as it deprives its surface of all its juices; separate it from the bones, and tie it round with tape, so that its shape may be preserved, then put it into the stock-pot, and for each pound of meat, let there be one pint of water; press it down with the hand, to allow the air, which it contains, to escape, and which often raises it to the top of the water.

Put the stock-pot on a gentle fire, so that it may heat gradually. The albumen will first dissolve, afterwards coagulate; and as it is in this state lighter than the liquid, it will rise to the surface; bringing with it all its impurities. It is this which makes the scum. The rising of the hardened albumen has the same effect in clarifying stock as the white of eggs; and, as a rule, it may be said that the more scum there is, the clearer will be the stock. Always take care that the fire is very regular.

Remove the scum when it rises thickly, and do not let the stock boil, because then one portion of the scum will be dissolved, and the other go to the bottom of the pot; thus rendering it very difficult to obtain a clear broth. If the fire is regular, it will not be necessary to add cold water in order to make the scum rise; but if the fire is too large at first, it will then be necessary to do so.

When the stock is well skimmed, and begins to boil, put in salt and vegetables, which may be two or three carrots, two turnips, one parsnip, a bunch of leeks and celery tied together. You can add, according to taste, a piece of cabbage, two or three cloves stuck in an onion, and a tomato. The latter gives a very agreeable flavour to the stock. If fried onion be added, it ought, according to the advice of a famous French chef, to be tied in a little bag: without this precaution, the colour of the stock is liable to be clouded.

By this time we will now suppose that you have chopped the bones which were separated from the meat, and those which were left from the roast meat of the day before. Remember, as was before pointed out, that the more these are broken, the more gelatine you will have. The best way to break them up is to pound them roughly in an iron mortar, adding, from time to time, a little water, to prevent them getting heated. In their broken state tie them up in a bag, and put them in the stock-pot; adding the gristly parts of cold meat, and trimmings, which can be used for no other purpose. If, to make up the weight, you have purchased a piece of mutton or veal, broil it slightly over a clear fire before putting it in the stock-pot, and be very careful that it does not contract the least taste of being smoked or burnt.

Add now the vegetables, which, to a certain extent, will stop the boiling of the stock. Wait, therefore, till it simmers well up again, then draw it to the side of the fire, and keep it gently simmering till it is served, preserving, as before said, your fire always the same. Cover the stock-pot well, to prevent evaporation; do not fill it up, even if you take out a little stock, unless the meat is exposed; in which case a little boiling water may be added, but only enough to cover it. After six hours' slow and gentle simmering, the stock is done; and it should not be continued on the fire, longer than is necessary, or it will tend to insipidity.

Note. It is on a good stock, or first good broth and sauce, that excellence in cookery depends. If the preparation of this basis of the culinary art is intrusted to negligent or ignorant persons, and the stock is not well skimmed, but indifferent results will be obtained. The stock will never be clear; and when it is obliged to be clarified, it is deteriorated both in quality and flavour. In the proper management of the stock-pot an immense deal of trouble is saved, inasmuch as one stock, in a small dinner, serves for all purposes. Above all things, the greatest economy, consistent with excellence, should be practised, and the price of everything which enters the kitchen correctly ascertained. The theory of this part of Household Management may appear trifling; but its practice is extensive, and therefore it requires the best attention.

MINESTRONE SOUP

2009-01-30T20:09:00.000-08:00

4 beef bouillon cubes
3 to 4 stalks celery, chopped
2 onions, chopped
3 carrots, sliced
4 cloves garlic, chopped
1 (10 oz.) pkg. frozen chopped spinach
2 cans whole tomatoes, chopped,
drained
1/2 c. ketchup to taste
1 lb. hamburg, cooked & drained
Basil to taste
Parsley to taste
Salt & pepper to taste

Use a 5 quart pan. Cook until vegetables are tender. Cook and add any type of macaroni and top with Parmesan cheese.

STRAWBERRY SOUP

2009-01-20T20:09:00.000-08:00

1 (16 oz.) pkg. frozen strawberries,
thawed
1 c. sour cream
1 c. half & half
1/4 c. sugar
2 tbsp. white wine

Place strawberries in blender, cover and blend well. Add remaining ingredients, blend well. Chill several hours. 8 (1/2 cup) servings.

What Are Some Mexican Soups

2009-01-19T20:35:00.001-08:00

If you love soup and you love Mexican food you are in luck. There are many different Mexican soups to discover and try. These would be perfect for special occasions such as Christmas dinners, and also anytime of the year. Some are sweet, while others are hot and spicy. Some are for dinner, while others are deserts. There is a soup that will please anyone!

Cream of Jalape๑o soup is perfect for a cold day. It includes ingredients such as avocados, tomatoes, garlic, and of course jalapenos. Even though it calls for jalapenos, the soup isn't extremely spicy. Another popular Mexican style soup is the Tortilla soup. There are different recipes for the soup, some making the soup creamy. Tortilla soup is a favorite, which is not a surprise. It contains many tasty ingredients. You will find the soup filled with different vegetables, chicken, and of course strips of corn tortillas.

Menudo is a traditional Mexican soup. It is usually full and spice and tripe. Long ago, poverty among the campesinos was common. This meant that when it came to food, they were not picky about what they had. They used just about everything from the cattle. This meant internal organs, brains, tails, hooves, and so on. The stomachs happened to be the lengthiest part of sheep and cattle so was used for the soup. Other foods that are added to this soup include onions, lime juice, oregano, and fresh cilantro.

It takes a long time to cook tripe in order for it to be good enough to eat, so typically Menudo is cooked in large batches and sold on certain days. In the Mexican state of Chihuahua, a soup called Pozole similar to Menudo is made, but uses a meat that is easier to cook. Menudo is so popular in Mexico, that the country gets shipments of tripe from the United States and Canada. This soup is often helps when someone is battling a hangover. It can also be seen served at special occasions.

Vegetables are throughout most of the soups. Pozole soup calls for traditional corn called maiz blanco. It is a large kernelled corn found throughout Mexico. The corn is soaked in a special solution of lime. The soup also includes pork, chilies, onions, and a variety of spices and seasonings. This soup is eaten in both Mexico and also the Southwestern United States, especially the state of New Mexico.

Mexican soups are also for dessert. Atole de Fresa is a strawberry desert soup. It includes milk, masa, cinnamon, and of course strawberries. The soup is usually served warm. Atole de Fresa can be found in Mexican restaurants.

There are so many more soups in Mexican cooking. Some include pumpkins, others include coconut. Before trying to make your own bowl, try a few different types at your local Mexican restaurants. Once you find one that you enjoy, try to make it at home for your family and friends to enjoy. It would be a crowd pleaser at your next party celebration.

HIGH FIBER VEGETABLE SOUP

2009-01-10T20:08:00.000-08:00

2 c. green pepper, chopped
2 c. onions, chopped
4 tbsp. butter
1 (28 oz.) can tomatoes and liquid
2 c. carrots, diced
1 c. corn
1 c. cabbage, chopped
2 c. celery, chopped
1 c. squash, diced, zucchini and/or
summer
1 c. potato, diced
2 c. green beans
10 c. water
5 tsp. beef broth granules
2 tbsp. lemon juice
1 bay leaf
2 tsp. marjoram
1 tsp. thyme
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/2 c. minced parsley
1 c. barley
Salt to taste

In large pot, saute green peppers and onions in butter about 2 - 3 minutes. Add: water, broth granules, tomatoes (chopped) and liquid, lemon juice, all vegetables, and all spices. Bring to low boil, reduce to simmer. Cover and simmer 20 minutes. Add barley and simmer 40 - 50 minutes longer. Makes 6 - 8 servings.

CHRISTMAS SOUP

2009-01-01T20:07:00.000-08:00

15 Bean Super Soup
15 bean pre-packaged soup mix, found
in supermarkets
1 lg. onion
1 lg. can tomatoes
1 pod red pepper (optional) OR
1 tsp. chili powder
Juice of one lemon
Salt and pepper to taste

Wash beans thoroughly. Place in large kettle, cover with water, add 2 teaspoons salt, and soak overnight. In morning, drain. Add 2 pints water and some ham or ham hocks. Bring to a boil, then simmer slowly 2 1/2 - 3 hours. Add onion, tomatoes, red pepper or chili powder, lemon, salt and pepper. Simmer another 30 minutes or so. Serve with crackers and a green salad.

Lobster Bisque Soup Recipe

2008-12-30T19:00:00.000-08:00

The lobster bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

2 lb boiled lobsters, medium sized
2 1/2 c fish or chicken stock
1 onion, sliced
4 celery stalks, with leaves
2 cloves, whole
1 bay leaf
1/4 c soft butter
1/4 c flour
3 c milk; heated
1/4 teaspoon nutmeg
1 c cream; hot but not boiling
2 tablespoons sherry
1/8 teaspoon parsley; minced
1/8 teaspoon paprika

Remove the meat from boiled lobsters. Dice and reserve the body meat and mince the tail and claw meat. Crush the shells and add them to the stock along with the onion, celery, cloves and bay leaf. Simmer these ingredients for about 30 minutes and strain the stock.

Combine the flour and soft butter in a small saucepan and cook for about 5 minutes, but do not let flour begin to color. Gradually pour the heated milk into this mixture. Whisk to combine thoroughly then add nutmeg. If there is coral roe, force it through a fine sieve into the mixture. Stir in the strained stock.

When the soup is smooth and boiling, add the lobster and simmer the bisque, adding the sherry and cover for 5 min. turning off the heat after that. Stir in the cream and season to taste. Serve at once with minced parsley and paprika, if desired.

Cool Summer Soup Recipes - A Food Processor And 10 Minutes Is All You Need

2008-12-21T18:59:00.000-08:00

Summer is coming and so is the hot weather. Nobody likes to cook in the heat of summer. A really hot meal on a hot day is almost as unpopular. It could be that a cool, easy to prepare summer soup is just what you need.

Below are 3 recipes for soups that can be made in your food processor or blender. If you have the ingredients on hand, none of them take more than 10 minutes to make. They are all delicious, nutritious, and really refreshing on a hot day. While the recipes all suggest you use a food processor, you can get very good results by using a blender or hand blender too.

These are all very simple recipes, so don't be shy to modify them and get a taste that your whole family can enjoy.

Here are the recipes.

Summer Vegetarian soup
This is great tasting soup with a touch of Italy included. It is super easy to make and very healthy. It is particularly good on a hot summer day

an avocado - skin and pit removed of course
4 Roma tomatoes - they may not be quite juicy enough (see below)
Basil to taste (Thai basil is really good in this)
4 tablespoons of extra virgin olive oil

Process
How easy is this soup? Simply throw everything into your food processor and mix until it is smooth. If you find that it is more like a smoothie than soup, simply add more liquid (or swap one of the Roma tomatoes for another more juicy variety). Pour into bowls, garnish as you wish (minced chives are nice) and enjoy.

Sensational Salsa & Black Bean

This soup is a very simple soup that takes just a few minutes to prepare. It can be served hot or cold, but always benefits from being heated.
Roughly 4 servings

INGREDIENTS:
2 normal sized cans of black beans (any brand is OK, but try for low salt)
1 1/2 cups soup stock (Just use chicken, beef, or vegetable bullion)
1 cup of your favorite salsa (chunky makes a heartier soup)
1 teaspoon cumin (best to use fresh ground in the soup and you can sprinkle seeds on top too)
1/4 cup of sour cream
1-2 green onions chopped fine

Process:
Put the beans, salsa, cumin, and soup stock into a food processor (a blender is OK too). Puree the mixture until it is creamy in texture. Pour the mixture into a mid-sized pot and heat on low-medium until it is completely hot. This allows the flavours to merge. If you are going to serve it cold, move it to the fridge to cool off till it is time to eat. To eat it hot, simply serve into bowls and garnish with the onions and some of the sour cream.

MANGO SOUP

Mangos are simply divine. They are great as a fruit, mixed into drinks, added to salads. They also make a really good cool summer soup which is explained below.

Ingredients:

1 large RIPE mango (it will be soft, no squishy, to touch)
2 cups chicken soup stock (make your own or use bullion if you must)
1 TBSP lemon grass (available in most Asian markets, it looks like long greenish reeds when you buy it)
1 TBSP ginger - Freshly chopped is best
Ground chili peppers to taste
1 cup yogurt (2% plain is best)
2 TBSP cilantro (chinese parsley) chopped fine

Process:
Chop mango and put in food processor. Mix briefly and then put in the ginger, lemon grass, chili and 1/2 cup of soup stock. Mix again till everything becomes very smooth. Move the soup into another bowl (be sure it is large enough) and mix in first the rest of the stock, and then the yogurt. This is best served cold, so put in fridge till you are ready to eat. Then put into bowls and serve with the cilantro as the garnish.

As the temperature starts to go up give these soups a try. They are all very simple and will add a new delicious and healthy dimension to your summer diet.

CREAM OF FRESH TOMATO SOUP

2008-12-15T20:02:00.001-08:00

1 sm. onion, finely chopped
6 med. ripe tomatoes, peeled, seeded
and chopped
3 tbsp. butter
1/2 tsp. black pepper, freshly ground
1/4 tsp. baking soda
1 c. heavy cream
2 tsp. salt
1/4 - 1/2 tsp. dried sage
Garnish: dollop of sour cream and
chopped parsley

Saute onion for 5 minutes in butter in a 4 quart saucepan. Add tomatoes, salt, pepper, baking soda and sage. Saute for 10 - 12 minutes or until thickened and pasty. Remove from heat and stir in cream. Taste for seasoning. Return to heat and heat through. Serve in heated cup or refrigerate and serve chilled with a dollop of sour cream and chopped parsley.

Warm Up With Fresh Mushroom Soup

2008-12-10T19:01:00.000-08:00

Mushrooms add something special to a meal and mushroom soup is a classic example.

But mushrooms give us more than great taste. Did you know that mushrooms help contribute to our daily intake of potassium, selenium and riboflavin? Plus, mushrooms are low in fat and have only 20 calories per serving.

Try "Light 'n Creamy Fresh Mushroom Soup" soon. This soup has only six grams of fat per serving, yet tastes rich and delicious. Prepare your favorite grilled sandwich while the soup simmers-and dinner is served.

Time-saver tip: Cook up a double batch and freeze half for another dinner.

Light 'N Creamy

Fresh Mushroom Soup

1 tablespoon butter

1 cup diced carrots

1/2 cup thinly sliced green onions (scallions)

1 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon dried thyme or oregano leaves

1/4 teaspoon ground black pepper

11/2 pounds white mushrooms, sliced (about 9 cups)

1 can (141/2 ounces) ready-to-serve chicken or vegetable broth

1 cup white wine or water

11/2 cups lowfat milk

In a large saucepan over medium-high heat, melt butter. Add carrots, onions, garlic, salt, thyme and pepper; cook, stirring often, until onions just begin to brown, about 5 minutes. Add mushrooms, broth, and wine; bring to a boil; cook for 1 minute. Using a slotted spoon, remove 1 cup of the vegetables; set aside. In a blender or food processor, place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk and reserved vegetables. Simmer just until heated through, about 5 minutes. If desired, garnish with thinly sliced green onion.

YIELD: 4 portions (about 6 cups)

Per portion: 153 cal; 6 g fat; 10 g protein; 17 g carbohydrate

Mushroom soup tastes creamy-without the cream.

Laura Bush's vegetable soup recipe

2008-11-30T19:00:00.000-08:00

Here's Laura Bush's secret vegetable soup recipe.

Here's the ingredients you will need for this vegetable soup recipe:

1-1/4 cups pinto beans, soaked overnight and drained
1 tsp. salt
1 bay leaf
1 tsp. dried oregano
1 lb. tomatoes, fresh or canned, peeled, seeded, and chopped; juice reserved
2 ancho chilies
1 lb. mixed summer squash
4 ears corn (about 2 cups kernels)
1 tsp. ground cumin
1/2 tsp. ground coriander
2 tbsp. corn or vegetable oil
2 yellow onions, cut 1/4 inch squares
2 cloves garlic, finely chopped
2 tbsp. red chili powder, or more to taste
8 ozs. green beans, cut into 1-inch lengths
4 ozs. jack or muenster cheese, grated
1/2 bunch cilantro leaves, roughly chopped
Whole cilantro leaves for garnish

Here's how to cook vegetable soup recipe:

Cook the pre-soaked beans for about 1 to 2 hours in plenty of water with the salt, bay leaf and oregano. Remove them from the heat when they are soft but not mushy, as they will continue to cook in the stew. Drain the beans, and save the broth. Prepare the tomatoes. Open the chili pods and remove the seeds and veins; then cut the chilies into narrow strips. Cut the squash into large pieces. Shave the kernels from the corn.

Heat the oil in a large skillet, and saute the onions over high heat for 1 to 2 minutes. Lower the heat, add the garlic, chili powder, cumin and coriander and stir everything together. Add a little bean broth, so the chili doesn't stew for 5 minutes. Stir in the squash, corn, green beans, and chili strips along with the cooked beans and enough broth to make a fairly wet stew. Cook slowly until the vegetables are done, about 15 or 20 minutes. Taste the stew and adjust the seasoning. Stir in the cheese and chopped cilantro, and garnish with whole leaves of cilantro.

Serve with cornbread or tortillas. A great one-dish meal if you have a garden or have just visited the Farmer's Market.

Cabbage Soup Recipe

2008-11-21T18:58:00.000-08:00

- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 Carrots
- 1 Container (10 oz. or so) Mushrooms
- 1 bunch of celery
- Half a head of cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes of bouillon (optional)
- 1 48oz can V8 juice (optional)
- Season to taste with salt, pepper, parsley, curry, garlic powder, etc.

Slice green onions, put in a pot and start cooking. Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot .If you would like a spicy soup, and add a small amount of curry or cayenne pepper now. You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need. Use about 12 cups of water, cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.

This is the recipe I found, and from speaking to several people this is my conclusion: if you stick to the plan, it can work for you, yet this whole cabbage soup business is for those who can actually appreciate it. As for me, I truly believe that one should consume not only what would make his loose weight, but also something that would taste good! What would be the point of suffering if your final goal is to feel good? I think that one should enjoy not only the result but also the process!

Try this cabbage soup recipe. You will not regret it. There aren't a lot of tatsy and healthy foods as the cabbage soup.

GOLDEN CHEESE SOUP

2008-09-30T19:25:00.000-07:00

1/3 c. carrots, grated
1/3 c. celery, chopped
2 tbsp. onion, chopped
3 tbsp. butter
1/4 c. flour
2 c. milk
1 (14 oz.) can chicken broth
1 1/4 c. cheese, shredded

Cook carrots, celery and onion until tender in 1 cup boiling salted water. Do not drain. Melt butter in double boiler; blend in flour. Add milk, cook stirring constantly until thick. Add broth, cheese and vegetables with liquid. Stir over low heat until cheese melts.

STRAWBERRY AND PEACH SOUP

2008-09-28T19:29:00.000-07:00

4 c. sliced strawberries
1/2 c. sugar
Pinch of salt
2 tbsp. lemon juice
1/2 c. yogurt plain
1/2 c. heavy cream
1 1/2 c. weak tea or water
1/2 c. white wine

Puree' strawberries until smooth. Add remaining ingredients and chill. Garnish with whole berries. Wonderful and cool on a summers day.

KINGS ARMS TAVERN CREAM OF PEANUT SOUP

2008-09-25T19:24:00.000-07:00

1 med. onion, chopped
2 ribs celery, chopped
1/4 c. butter
3 tbsp. flour
2 qts. chicken stock or broth
2 c. smooth peanut butter
1 3/4 c. light cream
Peanuts, chopped

Saute onion and celery in butter until soft but not brown. Stir in flour until well blended. Add chicken broth, stirring constantly, bringing to a boil. Remove from heat and put into blender and blend until smooth. Then add peanut butter and cream. Stir thoroughly. Return to low heat, do not boil.

SPINACH EGG DROP SOUP

2008-09-23T19:29:00.000-07:00

6 c. vegetable or chicken broth
1 pkg. (10 oz.) frozen chopped spinach
2 lg. eggs
2 tbsp. grated Parmesan cheese
1/3 tsp. ground nutmeg

Put broth and frozen spinach in a 4 quart pot. Bring to a simmer, breaking up spinach, until completely thawed. In a small bowl beat eggs, cheese and nutmeg with fork until well blended. Bring soup to a rapid boil. Slowly stir in egg mixture. Cook 1 to 2 minutes until eggs look like little shreds and are fully cooked. Makes 4 servings.

MARTIN STEW

2008-09-20T19:23:00.000-07:00

1 1/2 qts. water
2 1/2 c. macaroni
1 1/2 lbs. ground beef
1 onion, chopped
1 qt. tomato juice
Salt & pepper to taste
2 c. frozen peas

Bring 1 1/2 quart water to boil in large kettle. Add macaroni. Brown ground beef and onion. When redness is gone, add meat to macaroni. Add tomato juice and salt and pepper to taste. Simmer 1/2 hour. Just before serving add 2 cups frozen peas. Cook a few minutes and serve. Serves 6 to 8.

NEW YEAR'S DAY GOOD LUCK SOUP

2008-09-18T19:28:00.000-07:00

2 c. of bean mixture (13 bean mix, 1
pkg.)
Ham, or hocks or bacon
1 lg. onion
1 lg. can tomatoes
1 clove garlic
Juice of 1 lemon
Salt and pepper to taste

Wash beans, cover with water. Soak overnight. Put beans in 2 quarts of water. Add ham hocks, bacon or ham. Cut large onion in lengths. Let simmer 2 1/2 to 3 hours. Add tomatoes, garlic clove, juice of lemon. Salt and pepper to taste. Simmer. Makes (6) large bowls. Delicious!

POTATO SOUP (WITH DRY RIVELS)

2008-09-15T19:23:00.000-07:00

4 med. sized potatoes
1 1/2 qts. water
2 tbsp. butter or margarine
Salt
1/2 c. flour
1 egg
1/4 c. milk
1/2 c. cream

Cook diced potatoes in salt water until soft. Add margarine. To make rivels, rub egg and flour together, then add milk. These are best made by cutting through mixture with 2 forks. Drop rivels into boiling potatoes, stirring to prevent packing together. Cook 5 minutes with kettle covered. Add 1/2 cup cream. Garnish with pieces of crisp bacon. Makes about 4 servings.

ITALIAN SAUSAGE SOUP

2008-09-13T19:27:00.000-07:00

1 1/2 lb. mild Italian sausage cut in
1/2 inch lengths
2 cloves minced garlic
28 oz. can Italian style pear tomatoes
3 cans (14 oz. each) regular strength
beef broth
1 1/2 c. dry red wine
1/2 tsp. crumbled basil leaves
3 tbsp. chopped parsley
1 med. green pepper
2 med. zucchini sliced 1/4 inch thick
3 c. uncooked bowtie noodles
Parmesan cheese to taste
pepper to taste
1 lg. onion (diced)

In 5 quart or larger dutch oven cook sausage over medium heat until lightly browned. Drain fat. Add garlic and onion, cook until limp. Stir in tomatoes including liquid. Add broth, wine and basil. Simmer uncovered for 30 minutes. Cook and chill remove fat. Return to fire and add rest of ingredients (parsley, pepper, to taste, zucchini and noodles). Simmer covered about 25 minutes. Serve with Parmesan cheese on top.

LIMA BEAN SOUP

2008-09-10T19:24:00.000-07:00

1 carrot, sliced
1 lg. onion, chopped
1 tbsp. vegetable oil
1 (14 1/2 oz.) can stewed tomatoes
2 c. bean cooking liquid
2 c. cabbage, chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. cooked lima beans
1/4 c. parsley, chopped

Saute carrot and onion in oil in medium sized saucepan to tender crisp. Add tomatoes, beans, cooking liquid, cabbage, salt and pepper. Bring to boil. Cover, simmer for 10 minutes. Add lima beans and parsley. Heat. Makes 4 servings.

HEARTY TURNIP ONION SOUP

2008-09-08T19:27:00.000-07:00

4 med. white turnips, grated
8 tbsp. butter
8 med. onions, sliced
8 tbsp. flour
6 to 8 c. beef stock
2 c. water, optional
Salt
Freshly ground pepper
8 slices French bread, toasted
1 c. grated Parmesan cheese

Place grated turnips in a pot covered with water. Bring to boil 1 to 3 minutes. Drain. Dry turnips with paper towel. Melt 4 tablespoons butter in large heavy pan. Add onions and cook over medium heat until rich brown. Add turnips and continue cooking until turnips light brown and onions carmelized to nutty color. Stir in flour, tablespoon at a time. Taste beef stock; if strong or salty use less and dilute with water. Add beef stock and water and stir until boils. Then simmer 30 minutes. Salt and pepper if desired. Sprinkle toasted bread with Parmesan cheese and broil to slightly brown. Ladle soup into bowls over toasted bread or top with bread. Can be made ahead and best to do so the house doesn't smell. Freezes well also.

CHEDDAR - POTATO BROCCOLI SOUP

2008-09-05T19:22:00.000-07:00

1 tbsp. butter
1 c. onion, chopped
1 1/2 lbs. potatoes, chopped into 3/4
inch cubes
2 1/2 c. boiling water
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen broccoli,
thawed & cut
1 (6 oz.) pkg. shredded Cheddar cheese

In a 3 quart saucepan, melt butter. Add potatoes, water, bouillon cubes. Cover and bring to a boil, reduce heat to medium. Cook just until potatoes are tender. Remove one cup of potato cubes with a slotted spoon; set aside. Pour contents of saucepan into electric blender; blend until smooth then return to saucepan. Mix in reserved potatoes and broccoli. Heat on medium-low. Gradually add cheese, stirring until cheese melts.

CARROT ORANGE SOUP

2008-09-03T19:26:00.000-07:00

1 lb. carrots
3 or 4 c. chicken stock
1 bay leaf
1 orange (juice and zest)
Sour cream
Chopped chives

Peel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until tender. Meanwhile remove orange skin, zest (not white part) and cut in small pieces. Juice orange. Set aside, when carrots tender, remove bay leaf. In blender or food processor puree carrots, orange juice and zest. Add chicken stock to carrot and orange mixture. Heat. Serve hot with dollop of sour cream and sprinkled with chopped chives.

TOMATO SOUP FOR 2

2008-08-30T21:30:00.000-07:00

1 c. tomatoes (I use my home canned)
1 tbsp. butter or margarine
1 tbsp. flour
1 c. milk
Salt & pepper to taste

Mix butter or margarine; add the tomatoes and cook until thickened. Heat milk (but do not boil). Add the cooked tomatoes slowly, (while stirring) to the hot milk. Serve at once.

CREAMED ONIONS

2008-08-28T21:35:00.000-07:00

3 pts. pearl onions, peeled
3 tbsp. butter or margarine
3 tbsp. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. freshly grated nutmeg (or
ground)
1/4 c. chopped fresh parsley (or
dried)

Bring 4 quarts salted water to boil in large saucepan. Add onions and cook until tender, 7 to 10 minutes, drain. Melt butter in large saucepan over low heat. Add flour and cook 2 minutes. Increase heat, gradually whisk in milk. Bring to boil, reduce heat and simmer until thickened, 5 minutes. Season with salt, pepper and nutmeg. (Can be made ahead. Cover and refrigerate sauce and onions separately up to 24 hours. Reheat sauce over low heat. Stir in onions and parsley; heat through. Preheat broiler. Pour onions into flame-proof casserole dish. Broil about 4 minutes, until onions are bubbly and lightly browned. Makes 10 servings.

OLD FASHIONED" BEAN SOUP

2008-08-25T21:31:00.000-07:00

Ham bone, cut meat from bone
1 pkg. #2 Navy beans
1 carrot, diced
1 stalk celery, diced
5 whole allspice
1 onion, chopped
2 potatoes, peeled & diced
Salt & pepper
Water to cover

Boil approximately 3 hours until done.

MUSIC CITY BEER CHEESE

2008-08-23T21:34:00.000-07:00

20 oz. extra sharp cheese
2 cloves garlic
7 oz. bottle beer
1/8 tsp. salt
Hot sauce to taste

Grate cheese and garlic. Add remaining ingredients; mix well until blended real good. The mixture will be soft. Will harden in the refrigerator. Serve with crackers, celery sticks, etc.

DELICIOUS SOUP

2008-08-20T21:30:00.000-07:00

1 chopped onion
1 c. green onion
1/4 lb. ground round

2 cans creamed corn
1 lg. can stewed tomatoes
4 diced cooked potatoes

Add 3 cups milk. Heat all together.

AMBROSIA DELUXE

2008-08-20T19:20:00.000-07:00

1 (11 oz.) can mandarin oranges,
drained
1 (20 oz.) can pineapple chunks,
drained
1/3 c. shredded coconut
1/2 c. miniature marshmallows
1/2 c. plain low-fat yogurt

Mix ingredients well. Refrigerate for several hours before serving. Garnish with mint leaves or Maraschino cherries. Makes 6 portions, 1/2 cup.

CREAM OF ASPARAGUS SOUP

2008-08-18T21:34:00.000-07:00

1 lb. fresh asparagus
3 1/2 c. chicken stock
1/4 c. butter
1/4 c. flour
1/3 c. light cream
1/8 tsp. pepper

Trim off coarse ends of asparagus and cut into 1 inch pieces. Cook until tender in 1 cup of chicken stock. Melt butter in a deep saucepan. Remove from heat and stir in flour. Add remaining stock slowly. Cook, stirring constantly until slightly thickened. Stir in cream, pepper and cooked asparagus with liquid and heat through.

CROCK POT MANHATTAN STYLE CLAM CHOWDER

2008-08-15T21:29:00.000-07:00

1/4 lb. diced bacon, fried & drained
1 lg. onion, diced
2 carrots, thinly sliced
3 stalks celery with leaves, thinly
sliced
1 tbsp. fresh parsley (or dried)
1 lg. can tomatoes, broken up, with
juice
1 1/2 tsp. salt
Black pepper
1 bay leaf
1 tsp. thyme
3 potatoes, diced
2 or 3 cans clams with juice

Put all ingredients in crock pot. Stir to blend. Cover and cook on high for 1 hour, then on low for 8 hours. Serves 4.

MICROWAVE TOMATO CITRUS SOUP

2008-08-13T21:33:00.000-07:00

1 (10 1/2 oz.) can condensed tomato
soup, undiluted
1 c. orange juice
1/3 c. chicken broth
1 tsp. lemon juice
1/2 tsp. sugar

Combine tomato soup, orange juice, chicken, broth, lemon juice, and sugar in 4 cup glass measure. Cook on high 5 to 5 1/2 minutes in microwave. Serve with croutons, Parmesan cheese or sour cream.

PALUCCA SOUP

2008-08-10T21:28:00.000-07:00

1 rounded c. of sliced carrots
1 rounded c. sliced celery
1 med. sliced onion
3/4 c. rice (cooked)

Marinate in 3/4 stick melted butter for 30 minutes. Add 2 quarts of chicken broth and 3/4 cup white wine. Simmer until vegetables are done. Add 2 1/2 inches of Velveeta cheese, cut into small pieces. Stir until cheese melts. Stir into mix 1/2 pint of half and half. Serve at once.

PRONTO BEEF VEGETABLE SOUP

2008-08-08T21:33:00.000-07:00

3 c. leftover cubed, cooked roast beef
1 c. carrots, diced
1 c. peeled potatoes, diced
1 c. corn
1 c. cut green beans
1/2 c. onion, chopped
1 qt. tomato sauce
1/2 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1 tbsp. chopped fresh parsley

In a large saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. If necessary, add 1/2 to 1 cup water to thin soup. Yield 6 to 8 servings.

LEEK SOUP

2008-08-05T21:28:00.000-07:00

4 tbsp. butter
6 leeks, washed well & sliced (white
part only)
1 med. onion, chopped
1 potato, peeled & diced
2 c. hot water
2 c. milk
1/2 c. heavy cream
Salt & pepper to taste

Saute leeks and onion in melted butter, stirring for 5 minutes. Add potato, hot water and milk and bring to a boil. Reduce heat and simmer for half an hour. Add cream and seasoning. Garnish with chopped chives. Serves 4 to 6.

GARLIC SOUP

2008-08-03T21:31:00.000-07:00

6 cloves garlic, finely chopped
2 cans chicken broth
2 eggs
1 tbsp. apple cider vinegar (natural)

Saute garlic in small amount of oil. Pour in broth, let boil 2 minutes. Separate eggs, pour in whites with vinegar. Pour into soup and beat. Simmer 2 minutes. Use skillet for making serve in cup or hand bowl and drink. Tastes great and clears nasal passages and cleanses. Also good for high blood pressure.

VEGETABLE BEAN SOUP

2008-07-30T23:30:00.000-07:00

1 (28 oz.) can whole tomatoes,
undrained & cut into pieces
1 (16 oz.) can pork & beans
1 (10 oz.) pkg. frozen whole kernel
corn
1 c. water
1 c. sliced celery
1/2 c. chopped green pepper
1 tsp. oregano
Salt & pepper

In 3 quart saucepan combine all ingredients. Simmer 25 minutes or until vegetables are desired tenderness. Salt and pepper to taste. Makes 8 one cup servings.

PALOUSE SOUP

2008-07-28T23:30:00.000-07:00

Stir up a batch of homemade soup mix to have on hand or to package in jars as kitchen gifts. 2 1/2 c. washed lentils
2 1/2 c. washed green split peas
2 1/2 c. pearl barley
2 c. alphabet macaroni
1 c. dried onion flakes
1/2 c. celery flakes
1/2 c. parsley flakes

Mix all ingredients together and store in a jar with tight fitting lid. Stir well before using. TO COOK: Combine 1 cup of mix with 4 cups water or seasoned stock in a soup pot. Add 1 cup cooked, chopped meats, if desired. Bring to boil. Reduce heat to low and cover. Simmer gently for 45 minutes or until peas are tender. (Cooking time may need to be extended at high altitude or in hard-water areas.) Add 1 1/2 tablespoons salt, if desired. VARIATIONS: To create Minestrone Palous Soup, combine 1 cup mix with 16 ounce can of stewed tomatoes, 2 or 3 cups water. Add 1 chopped onion, 1 or 2 chopped potatoes and 1/2 teaspoon basil. Bring to boil and cook as directed above. The vast fertile Idaho-Washington border country commonly known as the Palouse produces almost all of the lentils grown in the United States.

ZUCCHINI SOUP WITH ITALIAN SAUSAGE

2008-07-27T21:27:00.001-07:00

2 lbs. zucchini, cut into 1/2 inch
pieces
1 lb. Italian sweet or hot sausage,
remove casing
2 c. celery in 1/2 inch pieces
1 c. chopped onion
2 qt. tomatoes
2 tsp.s alt
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. sugar
1/2 tsp. basil
1/4 tsp. garlic powder
2 green peppers in 1/2 inch pieces

Brown sausage, drain off fat. Add celery and cook 10 minutes. Add remaining ingredients except green pepper. Simmer, covered, 20 minutes. Add green pepper and cook, covered, 10 minutes. Makes 3 1/2 quarts. The tomatoes and zucchini create soup liquid. Serve with garlic buttered Italian bread and grated Parmesan cheese.

KIELBASA LENTIL SOUP

2008-07-25T23:30:00.000-07:00

One hour before serving, wash 2 1/2 cups lentils. Heat to boiling: 8 c. water
Lentils
32 oz. chopped tomatoes
2 bay leaves
1 tbsp. salt
Dash of pepper

Reduce heat. Add 1 1/2 pounds Kielbasa, cut up. Cover and simmer. Meanwhile, in skillet fry 8 slices bacon, cut up; 1 cup each chopped celery, carrots and onions. Cook 15 minutes stirring occasionally. Add to lentils and continue to cook for 30 minutes. Serves 8 to 10.

LENTIL SOUP

2008-07-23T23:29:00.000-07:00

2 c. dried lentils
2 qts. water
1 ham bone or smoke neck bones
2 lg. carrots, chopped
1 lg. onion, chopped
2 stalks celery & leaves, chopped
1 bay leaf
2 garlic cloves, peeled & quartered
6 good grinds of fresh pepper
1 tsp. salt
1/2 lb. Kielbasi sausage, diced

Wash lentils and pick over. Drain. Put in large kettle with remaining ingredients except sausage. Bring soup to a boil, reduce heat and simmer for 1 1/2 hours. Meanwhile, during last 10 minutes of cooking hour dice sausage and saute in skillet in a little heated oil until golden brown on all sides. Remove ham bone and bay leaf from soup. Garnish each serving with diced cooked sausage. Serves 8. For thinner soup, add additional 2 cups of water.

SOPA DE LIMON

2008-07-20T23:29:00.000-07:00

6 corn tortillas, cut in wedges
1 chicken breast, boned & skinned
2 onions - 1 quartered, 1 chopped
2 cloves garlic, chopped
6 c. chicken broth
4 peppercorns
1/2 tsp. thyme leaves
1 tbsp. olive oil
2 green chilies, chopped
Juice & zest of 1 lemon
1 tbsp. grapefruit zest
Cilantro leaves for garnish
Tomato

1. Spread tortilla wedges in a single layer on a baking sheet, then air dry, in a 200 degree oven for about 20 minutes, turning once. 2. Meanwhile, in a soup pot, combine chicken breast, broth, garlic, quartered onion, peppercorns and thyme. Raise to a boil, then reduce heat and simmer 20 minutes. 3. Lift chicken from broth and shred with 2 forks. Strain broth and reserve. 4. In soup pot, heat olive oil, then saute chopped onion and chilies over medium heat until onion is soft. Add tomato and saute about 5 minutes, stirring all the while. 5. Pour broth back into soup pot, salt to taste and raise to a boil. Add lemon juice and zest and grapefruit zest. Simmer 20 minutes or so. 6. Ladle soup over tortilla wedges in serving bowls and garnish.

COUNTRY BEAN SOUP

2008-07-18T23:28:00.000-07:00

1 lb. mixed beans for soup, USE ANY
COMBINATION OF: kidney, pea, black, yellow eye, etc.
1 lg. onion
1 (28 oz.) can tomatoes, cut OR
1 lg. can tomato puree
1 clove garlic
1/2 c. chopped celery
2 carrots, chopped
1 tsp. chili powder
Salt and pepper

Wash beans thoroughly, cover with water and soak overnight in a large covered kettle. Next day, drain and add 2 quarts water, 2 cups diced smoked sausage or 1 large ham bone. Cover and simmer 2 to 3 hours, then add: onion, tomatoes or puree, garlic, celery and carrots. Add chili powder, salt and pepper. Simmer 45 more minutes. Serve with cornbread. The flavor improves with age.

HEARTY HAMBURGER VEGETABLE SOUP

2008-07-15T23:28:00.000-07:00

1 lb. ground chuck
1 med. onion, chopped
1 med. green pepper, chopped
1 stalk celery, chopped
2 carrots, chopped
1 can whole tomatoes
1/4 c. barley
1 tbsp. salt
1/4 tsp. pepper
8 c. water
1 env. country vegetable soup mix
with noodles

Brown beef over moderate heat in a large saucepan or Dutch oven, breaking up lumps with a fork. Pour off all but 2 tablespoons of the drippings. Add onion and saute 5 minutes. Add green pepper, celery, carrot, whole tomatoes, barley, salt, pepper and water. Bring to boiling; lower heat. Cover and simmer 1 hour or until barley is tender. Add prepared soup mix, cook 30 minutes longer. Serve with crusty bread.

RHODE ISLAND CLAM CHOWDER

2008-07-13T23:27:00.000-07:00

2 oz. salt pork, finely diced
1 med. onion, chopped
8 c. potatoes, peeled, diced OR red
potatoes, diced with skins
2 c. minced clams with juice
12 - 14 med. size quahaugs, open and
grind saving juice
32 oz. clam juice, from quahaugs and
bottled
2 - 4 tbsp. chopped celery leaves
16 oz. can peeled chopped tomatoes
with juice

Saute salt pork over medium heat until golden. Remove solid pieces. Add onion and cook until golden in salt pork oil. Cook potatoes in water until just tender in large soup pot. Add salt pork and onion. Add remaining ingredients and bring to simmer. Simmer for 30 minutes. Add salt and pepper to taste.

CORN CHOWDER A LA NEW ENGLAND

2008-07-10T23:27:00.000-07:00

1 reg. size can creamed corn
1 sm. can corn niblets
2 - 3 sm. pieces salt pork OR
1/8 lb. butter
2/3 c. chopped onions
3 - 4 c. homog. milk
1 1/2 - 2 med. sized potatoes

Render out salt pork pieces in large cast aluminum pot. Remove salt pork pieces and add onions. Saute until translucent. Peel and dice potatoes. Bring to slow boil in separate pot for 20 minutes. Warm milk in separate pan. Add creamed corn to onions and fat. Add corn niblets and warm milk. Drain diced potatoes and combine all in original large aluminum pot. Salt and pepper to taste.

NORTH CAROLINA PEANUT SOUP

2008-07-08T23:27:00.000-07:00

1/4 c. chopped onion
1/4 c. chopped celery
1 tsp. crushed garlic
3 tbsp. unsalted butter
2 tsp. curry powder
2 tbsp. flour
2 (13 3/4 oz.) cans chicken broth
1/4 tsp. pepper
1 c. peanut butter
1/2 c. plain yogurt
2 tbsp. lemon juice
1/2 c. chopped peanuts
1/4 c. chopped parsley

Saute onion, celery and garlic in butter in medium sized saucepan until tender but not browned, stirring often. Stir in curry powder. Mix in flour until smooth, cook 1 minute stirring constantly. Remove from stove. Add water to chicken broth to make total of 4 cups. Gradually stir into curry mixture until smooth. Stir in pepper. Cook over medium heat, stirring constantly until mixture thickens and boils. Cool slightly. Place broth mixture and peanut butter in blender or processor. Whirl until smooth. Return to saucepan. Bring to boiling, lower heat, cover and simmer 10 minutes. Place yogurt in small bowl. Gradually stir in some hot soup. Return to saucepan. Gently heat just to serving temperature. DO NOT BOIL. Stir in lemon juice. Ladle into bowls. Sprinkle with chopped peanuts and parsley.

LEMON SOUP

2008-07-05T23:26:00.000-07:00

6 c. chicken broth
1/2 c. orzo
2 eggs
1 tbsp. water
2 tbsp. lemon juice
Salt and pepper to taste

Bring broth to a boil. Add orzo cook until tender about 10 minutes. Remove from heat. In bowl beat eggs until frothy. Add water to lemon juice and slowly add to egg mixture. Very slowly dribble hot broth to egg and lemon mixture beating continuously until you have added a cup or more of broth. Ten pour egg mixture into remaining broth stirring constantly so as not to curdle. Season to taste and serve immediately.

GAZPACHO

2008-07-03T23:26:00.000-07:00

1 (48 oz.) can Sacramento Brand tomato
juice
2 (10 oz.) cans tomato soup
1 c. each finely chopped: celery,
tomato, cucumber, green pepper
1/2 c. yellow onion, finely chopped
1/2 c. green onion, finely chopped
1/4 c. fresh cilantro, finely chopped
2 oz. tarragon wine vinegar
4 oz. reconstituted lemon juice
2 tsp. Tabasco sauce, to taste
2 tsp. salt, to taste
1 tbsp. olive oil

Combine above in large container. Serve ice cold with croutons and grated Parmesan cheese.

HOT MADRILENE SOUP

2008-06-30T21:46:00.000-07:00

2 cans (18 oz. each) tomato juice
1/4 c. (1/4 stick) butter
1/4 c. chopped onion
2 cans (10 1/2 oz. each) beef broth
or bouillon
1 bay leaf
Grated Parmesan cheese
Parsley

In saucepan melt butter. Saute onion. Add juice, broth and bay leaf. Heat to boiling point, reduce heat and simmer 5 minutes. Serve garnished with cheese and parsley. Serves 7.

STRAWBERRY BAVARIAN CREAM

2008-06-30T21:36:00.000-07:00

1 sm. pkg. strawberry Jello
1 (10 oz.) pkg. frozen strawberry
halves
1 c. boiling water
1 tub Cool Whip

Drain strawberries, reserving any syrup. Dissolve gelatin in boiling water. Add water to reserved syrup to make 1 cup. Add syrup to gelatin. Chill until almost set. Then fold in strawberries and gelatin into whipped cream and chill. Makes 10 servings.

DIET SOUP

2008-06-28T21:46:00.000-07:00

2 c. tomato juice
2 pkgs. beef broth powder
1 c. French green beans
1 can Chinese vegetables
1 c. raw cabbage, sliced
3 stalks celery, sliced
Salt & pepper to taste

Simmer above ingredients together for 20 to 30 minutes.

POTATO SOUP

2008-06-24T21:45:00.000-07:00

3 to 4 lg. potatoes, peeled & chopped
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped

Cook above in small amount of water (covered) until tender. Add: 1 can evaporated milk
2 to 3 c. 2% milk
Salt & pepper to taste

Add 4 slices crisp cooked bacon, crumbled. Simmer, do not boil. When ready to serve, add dill weed and parsley.

POTATO - DILL SOUP

2008-06-22T21:45:00.000-07:00

3 c. water
3 potatoes, cubed
1 tsp. salt
1 c. cream (half & half)
2 tbsp. fresh or frozen dill
4 hard-boiled eggs
1 tbsp. flour

Boil potatoes in salt water. Combine flour and cream. When potatoes almost cooked, add flour and cream mixture. Bring soup to a boil. Add finely chopped dill (do not use stems of dill). Garnish with chopped egg. Season with vinegar to taste.

WILD RICE SOUP

2008-06-20T21:44:00.000-07:00

6 tbsp. butter
1 tbsp. minced onion
1/2 c. flour
3 c. chicken broth
2 c. cooked wild rice
1/2 tbsp. salt
1 c. half & half
2 tbsp. dry sherry
Snipped parsley or chives

Melt butter in saucepan. Saute onions until tender. Blend in flour. Gradually stir in broth. Cook, stirring constantly until begins to boil. Boil 1 minute. Stir in rice and salt. Simmer 5 minutes. Blend in half & half and sherry. Serves: 4. VARIATION: Add 1/2 cup minced ham and 1/3 cup finely shredded slivered almonds.

HAM & CORN CHOWDER

2008-06-18T21:43:00.000-07:00

2 tbsp. butter or margarine
2 c. frozen chopped onions
1 c. frozen chopped green bell pepper
1 lb. chunk fully cooked ham
1 lg. Russet (baking) potato
3 1/2 c. water
3 c. frozen corn kernels
1 chicken bouillon cube or 1 tsp.
instant broth granules
13 round buttery crackers
1 c. milk

Melt butter in a 4-quart Dutch oven; stir in onions and pepper and, stirring occasionally, cook over high heat 5 minutes until crisp-tender. Meanwhile cut ham in small chunks (3 cups) and peel and dice potato. Add to pot with the water, corn and bouillon cube. Bring to boil, reduce heat, cover and simmer 14 minutes or until potato is tender. While soup cooks, crush crackers (1/2 cup); add milk and cracker crumbs to soup; stir until soup returns to a simmer. Serves 6.

TRUE SPANISH FLAVOR SPANISH BEAN SOUP

2008-06-16T21:42:00.000-07:00

1 med. onion, minced
2 cloves garlic, minced
1/2 med. bell pepper, chopped
2 oz. Vigo olive oil
1 Chorizo (Spanish Sausage)
1/2 lb. smoked ham
1/4 tsp. Vigo paprika
1 (#2) can garbanzos
2 med. potatoes, diced 1/2 inch
Salt to taste
Vigo flavoring & coloring for yellow
rice

In large saucepan, fry onion, garlic and bell pepper in olive oil, add Chorizo, smoked ham and paprika. Fry until onions are tender, but not browned. Add entire contents of garbanzo can (including liquid) and also 1 1/2 cans of water. Bring to a boil. Add potatoes, salt to taste and pinch of Vigo flavoring and coloring to obtain desired golden color. Then lower heat, cook 15 minutes or until potatoes are tender. Serves 4.

CHINESE RAINDROP SOUP

2008-06-14T21:42:00.000-07:00

6 thinly sliced water chestnuts
2 thinly sliced scallions
1 tbsp. sherry
Salt & pepper
3 3/4 c. chicken stock
1 1/2 c. cooked chicken

Put all ingredients in pan to boil, then simmer for 15 minutes. Add sherry and season to taste.

(VOMATCHKA) A BOHEMIAN CREAM BEAN SOUP

2008-06-12T21:41:00.000-07:00

1 pt. string beans, cut in 1 inch
pieces (green or yellow beans)
3 sm. onions, cut in pieces
5 sm. potatoes, cut in pieces
Fresh dill to taste (take out after
soup is done)
Salt & pepper

Cover with water and boil 30 to 45 minutes. When boiled enough, add 3 eggs and stir a little. Add a mixture of flour and water just to thicken a little. Add 1 pint of half & half cream. Heat 1/4 cup vinegar and add last to soup. Do not boil any more with vinegar. May have to add more or less vinegar to your taste. Peppers, calorabi, celery, and carrots, can also be added.

BLUE CHEESE GELATIN

2008-06-10T21:41:00.000-07:00

2 c. cottage cheese
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. crumbled blue cheese
2 tbsp. chopped green onions or
parsley
1/4 c. nutmeats
1/4 c. chopped celery
1/2 c. mayonnaise
1/2 c. whipping cream
Few drops green coloring

Soften gelatin in water 5 minutes. Set over hot water until dissolved. Mix gelatin with cheese, parsley, nuts, celery and mayonnaise. Gently fold whipped cream into mixture. Add drops of green color. Fill molds and chill. Arrange molded gelatin on plate of lettuce. Surround with canned pears, strawberries, kiwi, grapes, melon cubes, chunk pineapple, orange or grapefruit, spiced crabapple.

CREOLE SOUP POT

2008-06-08T21:40:00.000-07:00

2 c. chicken , cut in bite size pieces
or 1 lb. shrimp, cooked
6 slices bacon, cut in 1/2 inch pieces
3/4 c. green onion, sliced
1 med. green pepper, cut into 1/2
inch pieces
1 tsp. garlic
2 cans chicken with rice soup
1 (14 1/2 oz.) can stewed tomatoes
1 1/2 c. water
1 bay leaf
Hot sauce to taste

In soup kettle, cook bacon until crisp over medium heat. Remove bacon and drain fat, leaving 2 tablespoons in pot. Add green onions, green pepper and garlic; cook over medium heat until crisp tender. Add tomatoes, soup, water, and bay leaf. Bring just to boil, reduce heat. Simmer, uncovered, 10 minutes. Add chicken/shrimp and bacon; cover and heat gently for 5 more minutes. Add hot sauce and serve.

WILD RICE SOUP

2008-06-06T21:40:00.000-07:00

1 lb. bacon, cooked until crisp
1 lg. onion, chopped
1 pt. half and half
2 (4 oz.) cans mushrooms with juice
2 cans cream of potato soup
1 c. (8 oz.) wild rice, cooked
1 c. cheese, shredded
1 pt. water

Cook bacon until crisp. Remove from pan. Saute onion in bacon grease, drain. In large saucepan, combine bacon, onion and remaining ingredients. Heat thoroughly, being careful not to scorch.

SENATE BEAN SOUP

2008-06-04T21:39:00.000-07:00

1 lb. dry navy beans
1 meaty ham bone or 1 1/2 lbs. ham
hocks
1 c. onion, chopped
2 garlic cloves
1 c. celery, chopped
2/3 c. potato flakes
1/4 c. parsley, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. each nutmeg, oregano, basil
1 bay leaf

In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil; boil 2 minutes. Remove from heat; cover. Let stand 1 hour. Drain; add 2 quarts cold water and ham. Bring to a boil. Simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 to 30 minutes until beans are tender. Remove ham; trim off meat. Return to soup. Makes about 3 quarts. Freezable.

TOMATO EGG FLOWER SOUP

2008-06-02T21:37:00.000-07:00

4 dried black mushrooms
6 c. chicken broth
1 tbsp. dry sherry
1 med. tomato, peeled, seeded & diced
2 tbsp. cornstarch, mixed with 1 cup
water
1 egg, slightly beaten
1 tsp. sesame oil
1/4 tsp. white pepper
1 green onion, thinly sliced

Soak mushrooms in warm water to cover for 30 minutes; drain. Reserve 1 cup liquid. Cut off stems, discard, dice caps. In 3 quart pot, bring broth, sherry, mushroom liquid and mushrooms to boil. Cook 3 minutes. Add tomato, simmer 1 minute. Add cornstarch and cook, stirring until soup boils and thickens slightly. Remove from heat and slowly drizzle in egg while stirring. Add pepper. Divide sesame oil and green onions into each bowl. Ladle soup on top.

FISH CHOWDER

2008-05-30T21:37:00.000-07:00

3 lg. potatoes, cubed
1 lg. onion, chopped
1 (16 oz.) can tomatoes, squeezed
1/2 green pepper, diced
3 lg. stems celery, cut in 1/2 inch
pieces
2 tbsp. lemon juice
1 or 2 cloves garlic, pressed or
chopped
2 tbsp. Worcestershire sauce
2 lbs. fish, cubed
2 tsp. salt
1/2 tsp. red pepper flakes
1 tbsp. sugar
1/4 tsp. black pepper; or all of the
foregoing to taste

Cook potatoes, drain and save water. Set aside. Saute onions in 3 tablespoons oil until clear. Add next 6 ingredients and seasonings; simmer until celery is almost tender. The above can be prepared ahead. 1/2 hour before serving, heat the tomato mixture, add the potatoes. Bring to a slow boil; add fish, stir to mix and simmer until fish is done, about 4 to 5 minutes. Do not overstir. Northern or walleye are best to use as they retain firmness.

HAM AND POTATO CHOWDER

2008-05-28T21:35:00.001-07:00

1/2 c. all-purpose flour
1/2 c. onion, chopped
3 garlic cloves, minced
1/4 c. butter or margarine
4 c. water
4 chicken flavored bouillon cubes OR
4 tsp. chicken flavored instant
bouillon
1 1/2 c. (2 med.) potatoes, peeled,
cubed
1/2 c. carrots, chopped
1/2 tsp. thyme leaves
1/2 tsp. nutmeg
1/8 tsp. pepper
1 bay leaf
1 (17 oz.) can whole kernel corn,
undrained
2 c. half & half
1 lb. (3 c.) cooked ham, cubed
2 tbsp. fresh parsley, chopped

Lightly spoon flour into measuring cup; level off. In large saucepan, or Dutch oven, saute onion and garlic in margarine until crisp-tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in 4 cups water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil; reduce heat. Cover; simmer an additional 15 to 30 minutes or until slightly thickened. Add corn. Cover; simmer an additional 20 to 30 minutes or until vegetables are tender. Stir in half and half and ham. Cook until thoroughly heated. Do not boil. Remove bay leaf. Garnish with parsley. Yield: 8 servings (1 1/2 cups each).

POTATO - CHEESE SOUP

2008-05-24T19:38:00.001-07:00

2 tbsp. oil
4 lg. potatoes, peeled & sliced
2 lg. onions, peeled & sliced
2 lg. celery, sliced
2 c. chicken broth
Salt & pepper
1 lg. clove garlic, minced or
equivalent of garlic powder
1 c. milk
8 oz. grated sharp Cheddar cheese

In a Dutch oven, cook garlic and vegetables in the oil for about 10 minutes. Add broth and salt and pepper. Bring to a boil, reduce heat, cover and simmer until tender. Mash to desired consistency. Add milk, heat thru. Add cheese and stir until melted. 4 servings.

BROCCOLI CHEESE SOUP

2008-05-24T19:37:00.003-07:00

1 c. water
1 chicken bouillon cube
1 (10 oz.) pkg. frozen broccoli
1 med. carrot, cut into sm. pieces
2 tbsp. butter
3/4 lb. Velveeta cheese
1/2 can cream of chicken soup
1 tsp. onion flakes
1 tbsp. Worcestershire sauce
Pepper to taste

Heat water and bouillon cube to boiling; add frozen broccoli and carrot pieces. Cook over medium low heat according to broccoli package directions. Remove from heat but DO NOT DRAIN. In another pan, melt butter; slowly add flour. Continue stirring and add milk. Stir in cheese (in pieces), soup, onion flakes and Worcestershire sauce. After cheese is melted, add ingredients from other pan. Heat thoroughly, simmering 20 to 30 minutes over low heat and serve.

CHEESE SOUP

2008-05-24T19:37:00.001-07:00

4 c. water
1 sm. onion, chopped
1/2 c. potatoes, diced
2 cans cream of chicken soup
4 chicken bouillon cubes
1 c. celery, chopped
2 1/2 c. California Blend Vegetables,
frozen
1/2 lb. Velveeta
1/2 lb. Cheddar cheese, shredded

Add first 5 ingredients in 4 quart saucepan. Cover and simmer 20 minutes. Add remaining vegetables and simmer until crispy tender. Add soup and simmer until vegetables are done. Add cheese until melted. Sprinkle bacon bits on top of served soup.

FRENCH ONION SOUP

2008-05-24T19:36:00.003-07:00

2 sm. onions, thinly sliced
2 tbsp. butter
2 tsp. all-purpose flour
2 (14 1/2 oz.) cans beef broth
1/2 c. water
1 tsp. Worcestershire sauce
Garlic salt
Grated Parmesan cheese
4 slices French bread
1/4 c. Mozzarella cheese, shredded
1/4 c. Swiss cheese, shredded

Cut onion slices in half and separate. Combine onion and butter in 3 quart casserole. Cover and microwave for 9 minutes. Stir in flour; cover and microwave for 1 minutes. Add broth, water and Worcestershire sauce. Cover and microwave for 6 to 8 minutes. Spoon into 4 bowls. Sprinkle desired amount of garlic salt and Parmesan cheese on 1 side of bread. Top with remaining cheese. Place on top of each serving of soup. Microwave uncovered for 45 seconds.

JUNGLE STEW

2008-05-24T19:36:00.001-07:00

2 tbsp. onion, chopped
2 tbsp. oil
1/2 green pepper, chopped
1 clove garlic, minced
1/2 c. uncooked macaroni
15 1/2 oz. can red beans
1/8 tsp. pepper
16 oz. can stewed tomatoes
1 lb. ground beef
1 tsp. salt

Cook onion, pepper and garlic in the hot oil until onion is tender. Add ground beef and crumble with fork until it loses it's red color. Stir in remaining ingredients. Bring to a boil. Simmer, until macaroni is tender and there is little liquid, about 30 minutes.

EASY OVEN STEW

2008-05-24T19:34:00.000-07:00

2 lbs. boneless beef (chuck or round)
in 1 inch cubes
1/4 c. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 tbsp. Wesson oil
4 sm. onions, quartered
4 sm. carrots, pared & cut into 1
inch pieces
4 sm. potatoes, pared & cut into
halves
1 c. sliced celery
1 c. water
2 oz. cans Hunt's tomato sauce with
mushrooms

Combine flour, salt, pepper and paprika in paper bag. Drop in beef, a portion at a time; shake until coated. Mix with Wesson oil in 3 quart casserole. Bake, uncovered, at 400 degrees for 30 minutes. Stir once. Add vegetables, water, and Hunt's sauce; mix well. Cover; bake at 350 degrees for 1 3/4 hours or until done. Yield: 6 servings.

WON - TON SOUP

2008-05-24T19:33:00.002-07:00

4 c. chicken broth
2 c. water
1 tbsp. soy sauce
1 pkg. won-tons (In boiling water
cook won tons 10 minutes or until
they float. Drain in colander;
cool under running cold water;
drain.)
1/4 lb. cooked ham, cut in thin
strips (roast pork can be
substituted for ham.)
2 med. green onions, chopped

In large saucepan, bring broth, water and soy sauce to boil. Add won tons and cook about 5 minutes or until heated through. Add ham and onions. Serve hot. Makes 6 servings.

NINE BEAN SOUP

2008-05-24T19:33:00.001-07:00

1 pkg. nine beans
2 qts. water
1 lb. ham or big ham hock
1 lg. onion, chopped
1 clove garlic, minced
2 tsp. salt or to taste
1/2 tsp. pepper
1 bay leaf
1/2 tsp. oregano
1 (12 oz.) can vegetable cocktail
juice
1/2 tsp. basil
1/2 c. parsley, chopped
1 (16 oz.) can tomatoes with liquid

Wash bean mix. Cover with water and let soak overnight. (If you forget to soak beans overnight, cover beans with water, bring to boil and boil 2 minutes. Remove from heat, cover and let stand 1 hour.) Drain beans. Ad 2 quarts cold water and ham. Bring to a boil; simmer covered 2 1/2 to 3 hours. Stir in remaining ingredients; simmer 30 minutes, stirring occasionally.

POTATO CHOWDER

2008-05-24T19:32:00.000-07:00

5 med. potatoes, peeled, sliced
1/3 c. onion, chopped
2 tbsp. flour
Salt & pepper to taste
2 tbsp. margarine
1 (3 oz.) jar dried beef (cut beef
into sm. pieces)
3 c. milk

Cook potatoes in 2 1/2 cups boiling water until tender. Break up potatoes, slightly with a fork. Melt margarine in a saucepan. Add onion and cook until brown. Add beef. Cook and stir until beef curls. Add flour, mix well. Add milk all at once and stir until thickened. Add potatoes. Reheat. Serves 8.

SOUTHWESTERN ALASKA COD CHOWDER

2008-05-24T19:30:00.000-07:00

3 slices bacon, cut into pieces
3/4 c. onion, chopped
1 clove garlic, minced
3/4 tsp. ground cumin
1/4 tsp. red pepper flakes
2 tbsp. flour
2 (14 1/2 oz.) cans low salt chicken
broth
1 (14 1/2 oz.) can tomatoes
1/2 c. white wine
1/2 green bell pepper, seeded &
chopped
1/2 sm. sweet potato, peeled & cut
into 1/2 inch cubes
1/2 pound Alaska cod or pollock, cut
into bite sized chunks
3/4 c. frozen corn kernels
1 1/2 tsp. lime juice
Pepper to taste

Saute bacon in large saucepan over medium heat until crisp. Stir in onion, garlic, cumin and pepper flakes. Saute five minutes or until onions are soft. Remove from heat and stir in flour. Cook one minute, stirring constantly. Gradually whisk in chicken broth. Stir in tomatoes, wine, peppers and sweet potatoes. Bring to a boil and reduce heat and simmer 10 minutes or until sweet potatoes are soft. Add fish and corn. Simmer 2 to 3 minutes, or until fish flakes with a fork. Season with lime juice and pepper. Spoon into bowls, garnish with parsley or cilantro. Serves 4.

VEGETABLE, HAM SOUP

2008-05-23T09:03:00.003-07:00

1 tbsp. margarine
1 c. coarsely chopped green or red
peppers
1 c. onion, chopped
1 (16 oz.) pkg. frozen, whole kernel
corn (3 1/2 c.)
1 c. chicken broth
4 oz. cooked lean ham, cubed
1/2 tsp. ground cumin
1/4 tsp. ground white pepper
1/3 c. flour plus 1 tbsp.
3 c. (two 12 oz. cans) undiluted
evaporated low-fat milk, divided
3 to 4 drops hot pepper sauce
(optional)

In large saucepan, melt margarine; saute pepper and onion over medium heat for five minutes or until tender. Stir in corn, broth, ham, cumin and white pepper. Cook for five more minutes, stirring occasionally, until corn is cooked. Pour 1/2 cup evaporated lowfat milk into bowl; whisk in flour until well blended. Add remaining 2 1/2 cups evaporated lowfat milk; mix well. Slowly pour into saucepan. Increase heat to medium high; cook, stirring constantly for five minutes until mixture comes to a boil and thickens. Boil for one minute, add hot sauce. Makes 6 cups.

FRENCH ONION SOUP

2008-05-23T09:03:00.001-07:00

2 lg. or 3 med. onions, sliced
1/4 c. butter or margarine
1 qt. (4 c.) water
6 cubes or 6 tsp. beef bouillon
1 tsp. Worcestershire sauce
Dash of pepper
4 to 6 slices French bread, toasted
Grated Parmesan cheese

In large saucepan, cook onions in butter until tender. Add water, bouillon, Worcestershire sauce and pepper. Cover and simmer for 20 to 25 minutes to blend flavors. To serve, top each serving with a slice of toasted French bread and sprinkle with Parmesan cheese. If desired, place under broiler until cheese is bubbly. Makes 4 to 6 servings.

CANADIAN CHEESE SOUP

2008-05-23T09:02:00.004-07:00

1/4 c. onion, minced
1/4 c. flour
1 3/4 c. chicken broth
1/4 c. celery, minced
Dash of paprika
2 tbsp. butter
2 c. milk
1/4 c. carrot, minced
Dash of salt
1/2 c. cubed sharp process American
cheese

Cook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika. Cook and stir until mixture thickens slightly. Reduce heat; add cheese, stirring until cheese melts. Simmer 15 minutes. Do not boil. Serves 4.

BEEF & VEGETABLE SOUP

2008-05-23T09:02:00.003-07:00

1 qt. beef stock
1/4 to 1/2 lb. boiled beef
1 to 1 1/2 c. frozen mixed vegetables
1 sm. tomato, peeled, diced
Chives, finely chopped
Freshly grated Parmesan cheese, if
desired

Bring stock to a boil in a medium saucepan. Trim any fat from beef; slice or dice beef. Add beef and frozen vegetables to boiling stock. Cook 5 minutes. Vegetables should be slightly crisp but tender. Add tomato and chives to taste. Ladle hot soup into 4 soup bowls. Sprinkle with Parmesan cheese, if desired. Serve with fresh crusty French bread. VARIATION: For a more substantial soup, add pieces of boiled potato, leftover pasta, rice or small flour dumpling.

TOMATO SOUP SALAD

2008-05-23T09:02:00.001-07:00

2 (3 oz.) pkgs. lemon Jello
1 pt. boiling water
1 can tomato soup
1 lg. pkg. cream cheese
1 c. mayonnaise
1 1/2 tsp. onion, finely chopped
1 1/2 c. celery
1 green pepper
1 c. nuts, chopped

Dissolve gelatin in boiling water. Cool. Combine soup and cheese and heat until melted. Mix in gelatin. Pour into mold and chill.

BLACK BEAN SOUP

2008-05-23T08:48:00.000-07:00

1 c. black beans
4 c. cold water
2 sm. onions, chopped
2 tbsp. margarine
1 bay leaf
1 clove garlic, crushed
1 tbsp. parsley flakes
Ham pieces, ground (about 1/4 lb.)
1/4 tsp. salt
Pepper to taste

Place beans in soup kettle with enough water to cover entirely. Soak overnight. Drain water off beans and fill kettle with 4 cups cold water. Cook beans on low heat until soft. Saute garlic, onions and parsley in margarine and add to soup kettle along with all other ingredients. Continue cooking over low heat until soft (about 3 hours). Add water if beans become too thick. Recipe can be doubled if desired.

BARLEY SOUP

2008-05-23T08:47:00.002-07:00

1 lb. ground chuck (can use 1 lb.
ground turkey)
3 onions, chopped
3 stalks celery, chopped
3 carrots, chopped
1 jar (2 oz.) granulated beef bouillon

Cook awhile in 1 quart water (crumbling meat). Add: 1 lg. can puree
1 pkg. Sweet & Low
1/2 box barley (approx.
1 c.)

Add after other ingredients are done. Simmer until everything is done. Stir often. Add enough water to make 5 quarts.

OLD-FASHIONED VEGETABLE SOUP

2008-05-23T08:47:00.001-07:00

3 lb. fresh tomatoes
2 1/2 qts. water or chicken broth
1 c. chopped onion
1 c. chopped celery
2 bay leaves
3 tsp. basil leaves, divided
2 tsp. salt
1/2 tsp. ground black pepper
4 c. coarsely chopped cabbage
2 c. cauliflower flowerettes
Parsley flakes
2 c. fresh corn kernels
2 c. sliced carrots
2 c. sliced zucchini
2 c. peeled, diced potatoes

Use tomatoes held at room temperature. Remove cores and coarsely chop. Place in a large pot with water. Bring to a boil. Add onion and celery, bay leaves, 1 1/2 teaspoons basil, salt and black pepper. Cover and simmer for 1 hour. Add remaining vegetables. Cover and simmer until vegetables are tender, 45 to 60 minutes longer. Add remaining basil leaves, simmer 5 minutes longer.

VEGETABLE - BURGER SOUP

2008-05-23T08:46:00.001-07:00

1/2 lb. ground beef
1 (1 lb.) can (2 c.) stewed tomatoes
1 (8 oz.) can (1 c.) tomato sauce
2 c. water
1 (10 oz.) pkg. frozen mixed
vegetables
1/2 env. dry onion soup mix
1 tsp. sugar

In Dutch oven or large heavy saucepan, lightly brown ground beef; drain off excess fat. Stir in tomatoes, tomato sauce, water, frozen vegetables, onion soup mix and sugar. Bring to boiling. Reduce heat, cover and simmer 20 minutes. Makes 6 to 8 servings.

SAUSAGE SOUP

2008-05-23T08:45:00.000-07:00

1 lb. smoked sausage
1 onion, chopped
1 tbsp. oil
2 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. thyme
3 carrots in strips
3 celery stalks, chunks
1/2 head cabbage, chunks
2 tbsp. rice, uncooked
1 (8 oz.) can tomato sauce
1 can kidney beans
1 can whole tomatoes (28 oz.)
3 c. water

In a large saucepan, brown onion in oil until tender. Add remaining ingredients. Cover and simmer for 45 minutes.

CLASSIC BEEF & BARLEY SOUP

2008-05-22T07:16:00.003-07:00

2/3 c. pearl barley
1 1/2 lbs. ground beef
1 med. onion, chopped fine
4 carrots, minced
3 ribs celery, diced
3 (10 1/2 oz.) cans beef consomme
2 c. water
1 (10 1/2 oz.) can tomato soup
1 bay leaf
1/4 c. parsley, minced

Brown ground beef and onion in Dutch oven or heavy kettle until meat is no longer pink. Add remaining ingredients, cover and cook, simmering 1 1/2 to 2 hours.

HARVEST SOUP

2008-05-22T07:16:00.001-07:00

9 c. water
1 lg. onion, chopped
2 lg. cloves garlic, minced
2 stalks celery, chopped
2 c. squash, cubed
1 sm. cauliflower
4 med. carrots, sliced
4 med. zucchini, sliced
3 med. white potatoes, sliced
1 sm. head cabbage, sliced thin
1/2 tsp. dried thyme
1/2 tsp. dried basil
2 tbsp. vegetable bouillon
1 tsp. sea salt
Dash of nutmeg
2 tbsp. fresh lemon juice

In heavy soup kettle, bring water to boil. Add all ingredients except lemon juice. Simmer for 30 minutes, stirring frequently to break up squash and form thick stock. Stir in lemon juice at end of cooking. Great leftover. Serves 8.