A
African Chicken Soup
Avocado Soup
B
Beef Stew
Bistro Bean Soup
C
Cauliflower Soup
Chicken Noodle Soup with Home-made Egg Noodles
Chicken Soup, April's
Chickpea and Pasta Soup
Corn Chowder with Fresh Herbs and Smoked Ham
Clam Chowder
Cream of Pumpkin
D
E
F
G
Garlicky Beef Soup
Gazpacho
Ginger Chicken Noodle Soup
H
I
Italian Wedding Soup
J
Jambalaya Soup
K
L
Lentil Stew
M
Mexican Cheese Soup
N
O
Orange Consomme
P
Pea Soup
Posole
Potato, Leek, and Rice Soup
Potato-Leek Soup
Potato Soup
Q
R
Russian Buttermilk Soup
S
Sausage and Veggie Soup
Sausage Soup with Tortellini
Southwestern Black Bean Soup
T
Taco Stew
Tomato Veggie Soup
Tortilla Soup
U
V
Vegetable Soup, April's
W
White Bean Soup
X
Y
Z
African Chicken Soup
Serves 20 Approx.
3 T. olive Oil
3 lg. diced onions
12 c. chicken broth
2 c. chicken strips, uncooked (I use breast meat, but all works)
5 c. or 2 #6 cans of diced tomatoes
1 1/2 c. diced celery
2 T. parsley, dried
1 cinnamon stick
1/4 t. ground cloves
3 bay leaves
1/4 t. cayenne pepper (add more for more spice)
1 c. bulgur, uncooked
1 T. black pepper
3/4 c. chopped peanuts
In an 8-12 qt. stock pot, saute onion and chicken strips in olive oil until cooked thoroughly but not browned. Remove from pan to plate. Add rest of ingredients except peanuts to pan. Bring to a boil. Simmer for 30 minutes. Add chicken and onions back into pot and simmer 1 hour. Remove bay leaves and cinnamon sticks. Add 1/2 cup chopped peanuts, reserving 1/4 cup for garnish. Cool and skim fat from top. Freezes well. Serve piping hot with a sprinkling ofchopped peanuts and parsley on top for garnish.
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Sopa de Aguacate - Mexican Avocado Soup
2 to 3 large, ripe avocados, peeled and pitted
4 to 6 cups (1-1.5 L) canned or fresh chicken or vegetable stock
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh cilantro or parsley
Lime wedges
Mash the avocados and press them through a fine sieve. Add the mashed avocados to a large soup pot along with the stock, cream, salt, pepper, and nutmeg. Bring to a simmer over moderate heat, stirring frequently with a wire whisk. Sprinkle a little chopped cilantro or parsley on the surface and garnish with lime wedges. Serves 4 to 6.
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Old Fashioned Beef Stew
12 ounces boneless beef round roast cut into bite-size pieces
1/2 cup chopped onions
1 green pepper, chopped
2 cloves garlic, minced
2 medium potatoes, peeled and diced
4 medium carrots, sliced
1 (14-ounce) can beef broth, defatted
1/4 cup evaporated skim milk
1 teaspoon paprika
2 tablespoons cornstarch
2 tablespoons dry sherry or dry red wine or nonalcoholic red wine
Spray an unheated large skillet with no-stick spray. Heat the skillet over medium-high heat. Add the beef onions, green peppers and garlic. Cook and stir until the beef is browned. Stir in the potatoes, carrots and broth. Bring to a boil, then reduce the heat. Cover and simmer about 30 minutes or until the meat is nearly tender. (Do not boil.) Stir in the milk and paprika. In a custard cup, stir together the cornstarch and sherry or wine until smooth. Then stir the cornstarch mixture into the beef mixture. Cook until slightly thickened and bubbly. Cook and stir for 2 minutes more.
Nutrition Facts (per Serving): 315 calories, 82 mg cholesterol, 9 g fat Serves: 4
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Bistro Bean Soup
Prep Time (min.): 30
1 tablespoon vegetable oil
1/2 cup chopped onion
8 ounces reduced-fat smoked turkey sausage, sliced 1/4-inch thick
1 can (14-1/2 ounces) stewed tomatoes, undrained
2 cans (15 ounces each) small white beans, rinsed and drained, divided
2 cans (14-1/2 ounces each) fat-free, reduced-sodium chicken broth, divided
2 teaspoons minced fresh thyme leaves or 1 teaspoon dried thyme leaves
Salt and pepper, to taste
Heat oil in 3-quart saucepan over medium heat. Add onion; cook 3 minutes. Meanwhile, halve sausage slices; add to saucepan. Cook about 5 minutes, sitting occasionally, until sausage is lightly browned.
Break up and add tomatoes, 1 can of beans, 1 can of broth and thyme to saucepan. Combine remaining broth and beans in electric blender container. Blend until smooth; stir into saucepan.
Heat soup to boiling, reduce heat and simmer 3 minutes. Season with salt and pepper. Servings: 4 main-dish servings (about 8 cups)
Nutritional Information Per Serving: 268 calories; 6 g fat; 26 mg cholesterol; 1219 mg sodium; 36 g carbohydrates; 8 g fiber; 23 g protein.
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Cauliflower Soup
2 Tbs (30 ml) butter
1 small onion, chopped
2 ribs of celery (including leaves), chopped
3 cups (750 ml) canned or fresh chicken stock
1 cup (250 ml) cooked cauliflower, mashed with a fork
1 cup (250 ml) cream or milk
Salt and pepper to taste
A pinch of coriander
Heat the butter in a saute pan and cook the onion and celery until tender but not brown. Add the chicken stock and cauliflower and bring to a boil. Add the cream, salt, pepper, and coriander and bring to a simmer. Serves 4 to 6.
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Chicken Noodle Soup with Home-made Egg Noodles
1 Chicken, cut into serving pieces
1 can of chicken broth (14 1/2 oz.)
2 Tbs. chicken bouillon
6 eggs (or just the yolks)
1/2 tsp. salt
1/4 tsp. baking powder
flour
Place chicken in a large pot and cover with plenty of water. Boil chicken for about an hour, adding water as necessary. Remove chicken from water (DON'T THROW OUT THE WATER!!) and remove chicken from the bone, shredding into bite size pieces. It's okay if the chicken is still a little pink because it still has a lot of cooking time left! Return the chicken pieces to the pot and add the broth and bouillon and more water if necessary to fill the pot. Let the chicken boil gently while you prepare the egg noodles. In a large bowl mix together the eggs, salt and pepper. Add enough flour, a little at a time until the mixture holds together. On a well floured surface dump the mixture and knead, adding as much flour as needed, until it is not sticky. Roll out and cut into strips. As you are cutting your noodles remember that they will be a lot bigger once they cook, so keep them thin. Bring the chicken to a brisk boil and then drop your prepared egg noodles into the broth. Boil for about 10 minutes, then lower to medium heat and simmer until it reaches the desired consistency. I usually wait until the broth & noodles are about the same color.
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Chicken Soup, April's
2-3 skinless, boneless chicken breasts with excess fat removed
carrots, peeled or not, sliced to make about 1 1/2 cups of "coins" half an average onion, diced
1 to 1 1/2 cups chopped celery
2 small to medium potatoes, peeled and diced into about 1/2-1 inch cubes
couple dashes mesquite seasoning
salt
pepper
garlic powder
italian seasoning
Boil chicken in a fairly large pot over low to medium heat until there is no or very little pink left in the middle. Remove from water and store in the fridge until later. Strain broth carefully through cheesecloth, and replace in pot. Add carrots, onions, a couple dashes each of salt, pepper, and mesquite seasoning. Return to heat and simmer until carrots are about halfway done and onions are transparent. Add celery and potatoes, simmer until carrots are done and potatoes are almost done but still firm enough not to crumble. Reduce heat to low. Shred chicken and add with a couple dashes garlic powder and italian seasoning about 5 minutes before removing from heat. Serve with good crusty bread like french with butter.
Optional: You can leave out the potatoes and add more vegetables like zucchini, peppers, a bit of corn, etc. Or you can add noodles instead - leftover noodles work great. All seasonings are to taste, smelling is a good way to tell if you have them right.
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Hearty Chickpea and Pasta Soup
Prep Time (min.): 45
1 teaspoon vegetable oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons dried oregano leaves
1/2 teaspoon dried rosemary leaves
2 cans (14 1/2 ounces each) chicken broth
1 can (15 1/2 ounces) zucchini and tomatoes
Half of 1 can (15 ounces) chickpeas (garbanzo beans), rinsed well, drained
1 package (12 ounces) frozen or refrigerated cheese tortellini
1/4 teaspoon salt
1/4 teaspoon pepper
In large saucepan, heat oil over medium heat. Add onion and garlic and saut・until tender. Stir in oregano and rosemary and cook 1 to 2 minutes. Add chicken broth, zucchini and tomatoes, and chickpeas. Heat to boiling. Add tortellini. Reduce heat and simmer, uncovered, until tortellini is just cooked, about 5 minutes. Stir in salt and pepper. Preparation Time: 36 minutes
Servings: 6
Nutritional Information Per Serving: 185 calories; 4 g fat; 15 mg cholesterol; 1097 mg sodium; 29 g carbohydrate; 4 g fiber; 9 g protein.
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Corn Chowder With Fresh Herbs and Smoked Ham
Prep Time (min.): 60
2 cans (14 1/2 oz. each) chicken broth
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
1 sprig each fresh thyme and tarragon
Canned Potatoes: 2 cans (16 oz. each) whole potatoes, drained
Canned Corn: 2 cans (16 or 17 oz. each) whole kernel corn, drained
1/2 cup half and half
Canned Pimentos: 2 cans of pimentos, drained and diced
3 tablespoons chopped parsley
1 cup (4 oz.) julienne-cut smoked ham
In 3-quart saucepan combine broth, onion and carrot. Tie together bay leaf and fresh herbs to make bouquet garni. Add to saucepan and bring to boil; reduce heat and simmer 10 minutes. Remove herbs. Dice enough of the potatoes to make 1 cup; set aside. Add the remaining potatoes and 1 can of the corn to the saucepan; puree with electric blender in batches until smooth. Return to saucepan. Stir diced potatoes, the remaining corn and the half and half into saucepan. Bring to boil, reduce heat and simmer 5 minutes. Stir in pimentos and parsley. Season with pepper, if desired. Ladle into bowls; garnish with ham and additional chopped parsley.
Servings: Six (about 8 cups)
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Clam Chowder
Preparation Time: 25 minutes
Servings: 6
1 medium onion, chopped
1 cup water
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 cans (6oz. each) chopped or minced clams (use clam juice)
3 packages (1 tsp each) chicken bouillon granules
4 cups low-fat (1% fat) milk
3 tbsp each: flour and cornstarch, mixed with 1/2 cup water in a blender
Freshly ground pepper to taste
1/4 cup very lean, cooked bacon bits
In a large, heavy soup pot sprayed with nonstick spray, stir-fry onion over medium heat until soft. Add water, potatoes, clams and chicken bouillon granules. Simmer until potatoes are tender, about 10 minutes. Add milk, flour-cornstarch mixture and pepper. Cook over medium heat, stirring constantly, until thickened. Ladle into 6 large soup bowls and garnish with bacon bits.
NUTRITIONAL INFORMATION per serving: 177 calories; 12.8g protein; 24g carbohydrate; 2.46g fat; 883mg sodium; 23mg Cholesterol; .5g Fiber Diabetic Exchanges: 1/2 lean meat; 1 bread; 3/4 nonfat milk
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Cream of Pumpkin Soup
1 lb (500 g) pumpkin flesh
1 Tbs (15 ml) butter
1 tomato, chopped
1/2 small onion, chopped
1 carrot, diced
1 cup (250 ml) cooked ham, diced
1 Tbs (15 ml) flour
3 cups pumpkin stock
1 bay (laurel) leaf
1 sprig fresh thyme
Salt and freshly ground pepper to taste
1 cup milk or cream
Cook the pumpkin in enough boiling water to cover for 15 to 20 minutes, until tender. Drain and reserve the cooking liquid. Mash the pumpkin and set aside. In a large pot, melt the butter over moderate heat and saute the tomato, onion, carrot, and ham for 5 minutes, stirring occasionally. Add the flour and stir to combine well. Add the reserved pumpkin stock, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer covered for 45 minutes. Add the mashed pumpkin, salt, pepper, and milk and bring to a boil. Remove the bay leaf and thyme sprig. Serves 4 to 6.
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Garlicky Beef Stew
serves 6 - 8
1 lb. lean beef, cut into 1 inch cubes
1/4 cup flour
4 TBS vegetable oil
3 ribs of celery cut into 3/4 inch pieces
1 large onion, chopped (med. to large pieces)
4 cups water
1 pkg. dry onion soup mix
1/4 cup red wine
2 TBS red wine vinegar
12 cloves garlic, (crushed or diced)
1/2 tsp. dried thyme
1/2 tsp. pepper
1/8 tsp. ground dried sage
1/4 tsp. dried marjoram
1/4 tsp. salt
2 med. carrots, cut into 1/4 inch slices
1 red or green bell pepper, cut into 1 inch pieces
1 cup eggplant. peeled and cut into 1 inch pieces
4 small new potatoes, peeled and cut into 1 inch pieces
***You may omit a vegetable and add more of one of the others if you like
Coat beef with flour and set aside. Heat 2 Tbs. oil in a large skillet and brown beef over medium heat for 10 to 12 minutes. Drain off fat and set meat aside. Heat 2 Tbs. oil in a large pot. Add celery and onion and saute for 3 minutes over medium heat. Add water and bring to a boil. Reduce heat; add soup mix, wine, vinegar, garlic, spices and beef. Mix thoroughly and simmer for 1 hour and 15 minutes. Add remaining ingredients and simmer for 1 hour, or until vegetables are tender. Serve with warm french bread and a salad.
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Gazpacho for Summer
10 vine ripened tomatoes
1/2 cup lime juice
Salt & Black pepper to taste
Tabasco to taste
1 medium Vidalia onion, diced
1/4 cup green onions (white part)
2 garlic cloves minced
1/4 cup sweet corn (cut from cob)
2 red bell peppers, seeded & diced
1/2 cup sweet basil cut fine
2 cups tomato juice
2 small zucchini, diced
2 Tbs. Worcestershire sauce
8 sprigs fresh basil for garnish
1/4 cup virgin olive oil
2 Tbs. grated lime rind
Preheat the oven to 325 degrees. Cut the tomatoes across in half and place cut side up on sheet pan. Season with salt and fresh ground pepper. Place on the lower rack and roast until shriveled and condensed (about 1 1/2 hours.) Remove from oven and let cool. In blender, combine the roasted tomatoes, onion, garlic and add half the red pepper and half the zucchini. Puree until smooth. Add the Worcestershire, lime juice and grated lime rind. Season with salt and Tabasco to taste. Add remaining red pepper and zucchini, green onion, corn, basil and olive oil. Refrigerate over night. Next day, season again with salt, Tabasco and lime juice as vegetables absorb much of the flavor over night. Add tomato juice and adjust consistency of soup. Serve in a chilled bowl with an ice cube and a sprig of fresh basil floating on top.
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Fifteen-Minute Ginger-Chicken Noodle Soup
cups (3 ounces) medium egg noodles
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 can (5 ounces) chunk white chicken in water, drained
1 can (4 ounces drained weight) sliced mushrooms, drained
2 teaspoons grated fresh ginger
2 teaspoons reduced-sodium soy sauce
1/4 cup sliced green onions
2 tablespoons chopped cilantro
Cook noodles according to package directions; drain and set aside. Meanwhile, in 2-quart saucepan over high heat, bring broth to boil. Reduce heat to medium-low. Mix in chicken, mushrooms, ginger and soy sauce. Simmer 3 minutes. Mix in noodles, onions and cilantro. Return to simmering to heat through. Ladle into soup bowls.
Servings: 4
Nutritional Information Per Serving: 153 calories; 4 g fat; 36 mg cholesterol; 359 mg sodium; 17 g carbohydrate; 1 g fiber; 13 g protein.
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Italian Wedding Soup, aka Italian Penicillin
Croutons:
2 1/2 cups Grated Cheese, your preference, Romano, Parmesan, etc.
3 Small Eggs or 2 Jumbo Eggs, beaten
1+ T. Garlic Powder, to taste
2 T. Dried Parsley
Mixture should be solid enough to stick together - but not so sticky that it sticks to your hands. Pat into a greased loaf pan - bake at 300 degrees for 45 minutes or so. It will be dry enough to cut and not soft in the center. Let it cool until you're able to cube into half inch squares. Set aside. CAN BE MADE A WEEK PRIOR TO THE SOUP AND FROZEN. I've even bought the big can of shaker cheese and make it all up and freeze what I don't use.
Meatballs: Feel free to use the ready made, if you're in a hurry; or you can use another favorite recipe for Italian meatballs - but shape them small, a little larger than your thumbnail. Brown and set aside. (I have a delicious recipe for meatballs - but unfortunately, I typically don't measure and don't have it precisely written down! Send me a note and I'll be prepared!!!)
Soup: Chicken parts cooked and removed from the bone. Set aside.Take about 2 1/2 Quarts Chicken Stock, you can use the stock, bullion or canned/ready made, but it's best to make your own. Heat the broth until it's almost boiling, add chicken pieces, meatballs and cubed croutons. Let simmer while you clean endive, spinach or greens of your choice. About 15 minutes before serving, place greens in the pot and put the lid on. Let simmer a little longer and serve with more grated cheese on top. A loaf of Italian bread and it doesn't get any better!
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Jambalaya Soup
1 Lg. fryer deboned or put bones from chicken in pot to make broth or use
5 to 6 chicken breast fillets
2-10 oz. cans chicken broth and 8 cans water
1 lb. smoked sausage sliced thin
2 rib celery cut chunky
1 Lg. onion cut chunky
1 red bell pepper cut chunky
1 green bell pepper cut chunky
3 garlic cloves, minced
1-14.5 oz. can stewed tomatoes
1-10 oz. can diced rotel tomatoes
3 or 4 bay leaves
2 portabella mushroom diced
6 white mushrooms diced
1/4 cup green onions tops chopped fine
1/4 cup parsley chopped fine
1 Tbs. Poultry Seasoning
Salt and pepper to taste
Make stock with bones. Saute sausage and drain fat., then add chicken cut into big chunks skin and fat removed, then add vegetables, then stewed tomatoes and rotel tomatoes, onion tops, parsley, poultry seasoning and bay leaves. Add stock and cook until meat is tender. May have to add more water or chicken stock to cover. Cook in 8 or 10 qt. pot. It should be liquidy like a soup. Can serve over rice or just eat like that. Servers 4 to 6 people
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Lentil Soup
7 cups water
1 lb. lentils, sorted and rinsed
1 bay leaf
1/2 tsp. salt (optional)
1 large potato, cubed
1 large carrot, thinly sliced
1 medium onion, chopped
1 small green pepper, chopped
1/4 cup tomato paste
4 cloves garlic, minced
1 tsp. dried savory
1/4 cup chopped fresh parsley
In a large saucepan, combine the water, lentils, bay leaf and salt (if using). Bring to a boil over high heat, then reduce the heat to medium, cover and gently simmer for 10 minutes. Stir in the potatoes, carrots, onions, peppers, tomato paste, garlic and savory. Mix well. Cover and gently simmer, stirring occasionally, for 30 minutes, or until the lentils are tender. Stir in the parsley. Remove and discard the bay leaf.
Nutrition Facts (per Serving): serves 6 302 calories, 0 mg cholesterol, 1 g fat, 96 mg sodium
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Mexican Cheese Soup
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup white potato, peeled and chopped fine
1/4 cup butter (or margarine)
1 medium onion, chopped fine
3 tablespoons white flour
2 cups scalded milk
2 cups chicken broth (canned is OK)
2 5 oz. glasses Kraft Old English
Pasturized cheese product
1/2 cup Medium-hot Pace picante sauce
Place first 3 veggies in 1-1/2 quart sauce pan, cover with water and cook until tender, drain and set aside. In a 4 quart soup pot (Preferably Non-Stick), melt butter (or margarine) and saute onion until soft. Blend in flour; remove from heat and add milk and chicken broth, stir to blend. Return to heat and stir frequently until slightly thickened. Stir in cheese until melted. Add drained veggies and picante sauce and heat 10 minutes. Makes 6 fantastic servings.
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Orange Consomme
4 cups (1 L) canned or fresh chicken stock
2 cups (500 ml) orange juice
1 Tbs (15 ml) orange zest, finely chopped
2 cloves
1 star anise*
1 orange, thinly sliced for garnish
Combine the chicken stock, orange juice, orange zest, cloves, and star anise in a saucepan and bring to a simmer over moderate heat. Simmer for 5 minutes and strain into a non-metallic bowl. Chill in the refrigerator for at least 3 hours. Serve chilled with a slice of orange floating in the bowl. Serves 4 to 6.
* Available in the spice section of finer supermarkets and in Asian specialty shops.
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French Canadian Pea Soup
1 pound Dried peas
8 cups -Water
1/2 pound Salt pork-all in one piece
1 Onion, large -- chopped
1/2 cup Celery -- chopped
1/4 cup Carrots -- grated
1/4 cup Parsley; fresh -- chopped
1 Bay leaf -- small
1 teaspoon Savory -- dried
and Pepper
"Newfoundland Pea Soup" is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings. This soup is very good reheated. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavor. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately. Instead of fresh or dried herbs, herbes salees (herbs preserved with salt) are often used; they are available commercially or made at home. Pea soup remains a popular dish in restaurants where tourists enjoy a true taste of old Quebec. In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavor. For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup.
Wash and sort peas; soak in cold water overnight. Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp. salt. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed. Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper. MAKES 8 SERVING
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Posole
For the sauce you'll need:
1 - 8 oz. can of tomato sauce + one can of water
about 2 teaspoons salt
2 or 3 teaspoons of oregano
2 or 3 cloves of garlic, crushed or minced
and about 2 or 3 of those large red Anaheim
chilies torn into small pieces.
Put all of these ingredients into a small sauce pan and bring to a boil. When the chilies get soft, cook for a minute or two longer. Have your blender ready to puree this sauce, be careful this is hot to the touch. Set aside until you have the rest of your ingredients assembled.
For the "Rest" of your ingredients you will need:
1 - 3 or 4 lb. fresh pork roast, cut into 1" cubes, have your butcher do this, it's much easier on you later.
4 - 16 oz. cans of hominy, either white or yellow, depending on your preferences And the sauce you've prepared earlier.
Place all these ingredients in a large pot and cook over low to medium heat until the meat is done.
And last, but not least:
1 head of lettuce, shredded
several fresh lemons, sliced into wedges
To serve, place stew in bowls and top with fresh shredded lettuce and fresh squeezed lemon juice.
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Potato, Leek, and Rice Soup
2 ea leeks
1 tbsp unsalted butter
2 cup baking potato, diced
2 1/2 cup mushrooms, sliced
1/2 cup Arborio rice
2 qt water
1 tsp salt
1 tbsp olive oil
1 tbsp basil, chopped
1/2 tsp freshly cracked black pepper
8 ea baguette slices, 1/2-inch thick
1/2 cup Fontina cheese, shredded
2 tsp flat-leaf parsley, chopped
Estimated Time: 35min
1 Preheat oven to 350 degrees F(175 C). Remove and discard green part of leeks. Peel and chop leeks; soak leeks in a large bowl of water to remove dirt.
2 Melt butter in a stock pot over medium heat. Add drained leeks, potato, and mushrooms and cook until potatoes begin to soften, about 5 minutes.
3 Stir in rice, water, and 1/2 of the salt; cook until potatoes and rice are tender, about 15 minutes.
4 Combine olive oil, basil, remaining salt, and pepper; stir until well-blended. Brush bread slices with olive oil mixture and place on baking sheet. Toast until golden brown, about 3 minutes.
5 Ladle soup into bowls and sprinkle with cheese and parsley; arrange 2 bread slices on the rim of each soup plate just before serving.
Serving Size 20.0 fl oz Number of Servings 4
Calories: 402 Cholesterol: 25mg Carbohydrate: 61g Protein: 12g Sodium: 715mg
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Potato-Leek Soup
1 lb bacon (diced, browned, drained, & set aside)
10 lbs potatoes (peeled & diced) 2 lg cans chicken broth
2 large leeks (cleaned & sliced thin)
white pepper to taste
Add pepper, potatoes & leeks to boiling broth. Lower heat to simmer and cook until leeks have dissolved.
Turn heat to very low. When no longer boiling add:
1 quart half-and-half or heavy cream
1 16 oz carton sour cream
1 lb brilliant shrimp (optional)
cooked bacon
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Norwegian Cold Potato Soup
4 medium potatoes, peeled and diced
1 medium onion, peeled and chopped
2 cups (500 ml) milk
2 cups (500 ml) heavy cream
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
1 cup (250 ml) sour cream
Chopped fresh dill
Boil the potatoes and onion in enough salted water to cover until tender. Drain and mash thoroughly. Add the milk, cream, salt, pepper, and butter and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 5 minutes. Chill thoroughly. Just before serving stir in the sour cream, and sprinkle with the chopped dill. Serves 6 to 8.
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Russian Buttermilk Soup
Stock :
1 peck of green beans, washed and cut-up
8-10 medium potatoes ; peeled and cubed.
1 medium onion ;diced
1 stalk celery diced
fresh parsley (optional)
Thickening:
1/2 cup butter
1 cup flour
1 Tablespoon onion
Base:
1 pint sour cream
2 eggs
1 heaping Tablespoon flour
2-3 cups buttermilk
Salt and pepper to taste { I use white pepper so it doesn't look like dirt fell in the soup. :) }
Cook potatoes, onions,and celery together in enough water to cover until soft, but not mushy. Drain water from potatoes and onions and set aside.Steam green beans to a crunchy doneness, and add to potato/ onion mixture. Do Not throw away the water. You will need the water in the next step. Make a thick roux of butter, flour and onion. Brown until golden. Add water from stock until smooth and thick like medium white sauce. Add to potatoes and beans. Mix sour cream, eggs, buttermilk and flour until smooth, add to above mixture. Heat to thicken but DO NOT ALLOW TO BOIL. Put the entire mixture in the refrigerator and serve cold.
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Sausage and Veggie Soup
1/2 lb turkey sausage, low fat
1 tbsp olive oil
1 ea white onion, medium, chopped
2 ea garlic clove, chopped
1/2 lb mushrooms, chopped
1 qt canned chicken broth, low-sodium
1/2 cup dry white wine
1 cup Arborio rice
1 ea canned plum tomatoes, 12- ounce can
2 ea zucchini, small, quartered lengthwise and cut into 1/2-inch pieces
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1 tbsp basil, chopped
1 tbsp Parmesan cheese, grated
Estimated Time: 35min
1 Gently squeeze the sausage meat out of its casing, shaping the meat into small balls as you go. In a large pot, heat the oil over high heat; lightly brown the sausage in 2 or 3 batches. With a slotted spoon, remove the sausage to a plate.
2 Over medium-high heat, sweat the onions until translucent, about 3-5 minutes. Add the garlic and cook for 1 minute. Next, add the mushrooms and cook for 3 minutes. Add the broth, wine, rice, tomatoes and sausage. Simmer until the rice is tender, about 15-20 minutes.
3 In the last 10 minutes of cooking, stir in the zucchini. If the soup is too thick, add some extra chicken broth. At about the same time the rice is tender, the zucchini should be soft and bright green. Adjust seasoning with salt and pepper. Before serving, top with basil and grated Parmesan cheese.
Nutrition Facts
Serving Size Number of Servings 4
Calories: 412 Cholesterol: 49mg Carbohydrate: 54g Protein: 20g Sodium: 1141mg Total Fat: 13g
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Italian Sausage Soup with Tortellini
1 lb. Italian sausage
1 cup coarsely chopped onions
2 garlic cloves sliced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine
2 cups of chopped, seeded, peeled tomatoes
1 cup thinly sliced carrots ( i use canned)
1/2 tsp basil leaves
1/2 tsp oregano
8oz. can tomato sauce
1-1/2 cups sliced zucchini
8oz. or 2 cups of cheese-filled tortellini or very small ravioli
3 Tbl chopped fresh parsley ( i use 1-2 Tbs dried)
1 green bell pepper, cut into about 1/2 inch pieces
grated Parmesan cheese.
Brown sausage in dutch oven and drain, but save some drippings to saute the onion and garlic.Add beef broth, water,wine,tomatoes,carrots,basil, oregano,tomato sauce and sausage.Bring to a boil, reduce heat and simmer uncovered for 30 min.Skim fat. Stir in zucchini,tortellini,parsley and green pepper.Simmer covered another 35-40 min, or until tortellini are tender. Sprinkle the parmesan cheese on top of each serving. Makes about 8 servings
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Southwestern Black Bean Soup
Prep Time (min.): 30 Cornbread would be a fitting accompaniment to this spiced-just-right soup.
4 ounces (5 slices) bacon, coarsely chopped
1 large sweet onion, coarsely chopped (about 2 cups, reserve 1/4 cup for garnish)
1/4 teaspoon crushed red pepper flakes
1 can (15 ounces) black beans, undrained
1 can (14-1/2 ounces) diced tomatoes with roasted garlic
1 can (10-1/2 ounces) low-sodium chicken broth
1/2 cup coarsely chopped fresh cilantro
In large heavy saucepan or Dutch oven, fry bacon over medium heat about 4 minutes, stirring often, until crisp. With slotted spoon, transfer bacon to paper towel to drain. Tilt pan; spoon off all but about 1 tablespoon drippings. Add onion and crushed red pepper to pan. Cook about 3 minutes, stirring often, until onion is crisp-tender. Return bacon to pan with beans, tomatoes and broth. Raise heat to high, cover and bring to boil. Reduce heat to medium-low and simmer 5 minutes to blend flavors. Remove soup from heat. With potato masher or hand-held mixer, mash some of the beans to thicken the soup, keeping a chunky texture. Stir in cilantro and serve with reserved シ cup chopped onion.
Servings: 2 main-course servings or 4 first-course serving
Nutritional Information Per Serving:
316 calories; 8 g fat; 2 g saturated fat; 15 mg cholesterol; 2119 mg sodium; 52 g carbohydrate; 14 g fiber; 19 g protein.
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Taco Stew
Prep Time (min.): 30
1 pound lean ground beef
1 medium onion, chopped
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (10 ounces) diced tomatoes with chilies, undrained
1 can (15 ounces) pinto beans in chili sauce, undrained
1 envelope (1-1/4 ounces) dry taco seasoning
1 can (10-3/4 ounces) tomato soup, undiluted
1 cup water
Baked tortilla chips
Monterey Jack cheese, grated
Brown beef, drain fat, and rinse with hot water to remove excess fat. Drain beef thoroughly. In Dutch oven over low heat, simmer beef and all remaining ingredients, except tortilla chips and cheese until heated through. To serve, crumble tortilla chips in a serving bowl and cover with a generous helping of beef mixture.
Sprinkle with cheese.
Servings: 4 to 6
Nutritional Information Per Serving (1/4 of recipe): 700 calories; 25 g fat; 100 mg cholesterol; 2,540 mg sodium; 77 g carbohydrate; 10 g fiber; 39 g protein
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Tomato Vegetable Soup
Prep Time (min.): 60
Canned Tomatoes: 1 can (14 1/2-ounces) diced tomatoes with juice
Canned Chicken Broth: 2 1/2 cups canned chicken broth (not condensed)
1 cup water
1 large rib celery, chopped (about 1/2 cup)
1 medium potato, cut in 1/2-inch cubes
1 small onion, chopped (1/4 cup)
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon dried thyme
Pinch of black pepper
Canned Carrots: 1/2 cup sliced carrots
Canned Green Beans: 1/2 cup cut green beans
Bring tomatoes, broth and water to boil in 3-quart saucepan. Add celery, potato, onion, garlic, salt, thyme and pepper, and simmer for 20 minutes, or until potatoes are almost tender. Add carrots and green beans, and cook additional 10 minutes, until all vegetables are tender. (Less time is needed for the canned vegetables to heat through.)
Servings: Six Nutritional Information Per Serving: 60 calories; 1 g fat; 0 mg cholesterol; 650 mg sodium; 10 carbohydrate; 2 g fiber; 2 g protein
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Tortilla Soup
3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon chopped fresh cilantro
1 cup fresh onion puree
2 cups fresh tomato puree
1 tablespoon cumin powder
2 teaspoon chili powder
2 bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
Salt to taste
1 cooked chicken breast, cut into strips
1 avocado, peeled, seeded and cubed
1 cup shredded cheddar cheese
3 corn tortillas, cut into thin strips and fried crisp
Heat oil in large saucepan over medium heat. Saute tortillas with garlic and cilantro over medium heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt to taste and cook, stirring frequently for 30 minutes. Skim fat from surface, if necessary. Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve immediately.
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Vegetable Soup, April's
2-3 boneless, skinless chicken breasts with all visible fat removed (optional)
1 1/2 - 2 cups sliced carrots, peeled or not
2 small unpeeled granny smith apples, diced and with seeds removed
1/2 onion, chopped
1-2 cups shredded green cabbage
1/2 cup diced celery
mesquite seasoning
worchestershire sauce
soy sauce
salt
pepper
1 tbsp butter or margarine
Using Chicken:
Boil chicken over medium heat. Remove from pot when done and store in the fridge. Strain broth through cheesecloth into a bowl and set aside. Clean any fat residue out of pot, then add butter/margarine. Heat over medium low until butter/margarine melts. Add carrots and onions, and heat until most of the butter is gone. Add some broth and simmer until carrots start to look done. Add apples and celery, with remaining broth. Simmer another 10-20 minutes, until carrots are almost completely done and apples are tender. Add cabbage, about 1 tsp worchestershire sauce, dash soy sauce, 1/2 tsp mesquite seasoning, a couple dashes each salt and pepper. Cover, reduce heat to low and simmer while you shred the chicken and remove any tendons. Add chicken and simmer another 5 minutes until all cooked and warmed through.
Without Chicken:
Melt butter/margarine over medium to low heat. Add carrots and onions, and cook until most of the butter is gone. Add water or broth to cover and simmer until carrots are starting to get tender and onions are transparent. Add apples and celery, and several cups water or broth to fill the pot maybe 2/3 way. Simmer another 10-20 minutes, until carrots are almost completely done and apples are tender. Add cabbage, about 1 tsp worchestershire sauce, dash soy sauce, 1/2 tsp mesquite seasoning, a couple dashes each salt and pepper. Cover and simmer until all vegetables are done.
Note: All seasonings are to taste and are approximate. You can easily add/remove ingredients from this, or change the batch size.
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White Bean Soup
1/4 lb Great Northern beans, soaked overnight and drained
1 ea bay leaf
1/2 cup parsley, chopped
1 qt Everyday Chicken Stock
1/2 ea carrot, sliced into 1/4-inch rounds
1/4 ea cabbage, small head, chopped finely
1 ea leeks, split, cleaned, sliced
1/4 lb bratwurst, or fresh kielbasa
1/4 lb kielbasa, smoked
1/8 tsp ground nutmeg
salt and freshly cracked black pepper, to taste
Preparation Steps
Estimated Time: 120min
1 In a large soup pot or Dutch oven, cook the beans with the bay leaves, 3/4 of the parsley, and the chicken stock for 45 minutes to an hour, or until the beans are tender but still whole.
2 Add the carrot, cabbage, and leeks, and cook 15 minutes more.
3 Pan-fry the fresh bratwurst whole to render some of the fat and make the sausages easier to slice. Cool briefly, and slice into 3/4-inch rounds.
4 Put in the fresh and smoked sausages, the nutmeg, salt, and pepper, and cook an additional 15 minutes until some of the beans are beginning to break up in the soup.
5 Serve in warm bowls, garnished with the remaining parsley.
Nutrition Facts
Serving Size 16.0 oz Number of Servings 4
Per Serving Calories: 300 Cholesterol: 44mg Carbohydrate: 17g Protein: 20g Sodium: 882mg Total Fat: 17g
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