Chicken Stew

• 1 pound boneless skinless chicken breasts, cooked and cubed
• 1 can (14-1/2 ounces) Italian diced tomatoes , undrained
• 2 medium potatoes, peeled and cut into 1/2" cubes
• 5 medium carrots, chopped
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 2 cans (4 oz. each) mushroom stems and pieces, drained
• 2 chicken bouillon cubes2 tsp. sugar
• 1 tsp. chili powder1/4 tsp. pepper
• 1 talbespoon cornstarch
• 2 cups cold water

In a 5-qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine the cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hours or until veggies are tender.

Confetti Rice Soup - Crockpot

• 2/3 cup uncooked wild rice, rinsed, drained
• 1/2 cup chopped onion
• 3 (14-1/2 oz) cans chicken broth
• 2 medium carrots, thinly sliced
• 1/2 teaspoon dried marjoram leaves
• 1/8 teaspoon pepper
• 2 boneless, skinless chicken breast halves, cut into 1/2-inch pieces
• 1-1/2 cups frozen whole-kernel corn, thawed, drained
• 1 cup frozen cut broccoli, thawed, drained

In a 3 1/2- to 4-quart slow cooker (crockpot), combine allingredients except corn and broccoli; mix well.

Cover; cook on Low setting for at least 8 hours.Before serving, stir in corn and broccoli. Increase heat to Highsetting; cover and cook an additional 5 minutes or until vegetables are crisp-tender.

tip To quickly thaw corn and broccoli, place in colander or strainer;rinse with warm water until thawed. Drain well.Note: If you like your broccoli and corn cooked a little more, cookan additional 10 minutes.Makes 6-8 servings

Turkey Tortilla Soup

• 3 corn tortillas
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 tablespoons tomato sauce
• 4 cups chicken broth
• 1/4 cup chopped flat-leaf parsley
• 1 jalapeño, seeded and chopped
• 1 cup chopped cooked turkey
• 1/4 teaspoon lemon juice
• 1/8 teaspoon cayenne pepper
• 1 cup cheddar cheese, grated

Cut corn tortillas into strips about 1/4-inch wide; set aside.

Heat oil in a large saucepan or kettle. Saute chopped onion in theoil until soft. Stir in tomato sauce, chicken broth, chopped parsley,chopped jalapeno, cooked, chopped turkey, lemon juice, cayennepepper, and the tortilla strips. Bring to a boil; reduce the heat,and simmer for 15 minutes, stirring occasionally.

Garnish withshredded cheddar cheese.

Makes 6 servings.

French Onion Soup

• 2 tablespoons butter or margarine
• 3 large onions, peeled, sliced and separated into rings
• 2 (10.5 ounce) cans condensed beef broth
• 1 tablespoon A.1. Original Steak Sauce
• 1 cup seasoned croutons
• 1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese or Shredded Swiss Cheese

Melt butter in large saucepan on medium heat. Add onions; cook 10 min. or until golden brown, stirring frequently.

Add broth, 2 soup cans water and steak sauce. Bring to boil. Reduce heat to medium-low; simmer 5 min.

Preheat broiler. Ladle soup evenly into 4 large ovenproof bowls. Top with croutons and cheese. Broil 2 to 3 min. or until cheese is melted.

Yield: 4 servings

Hungarian chicken soup

• 2¼ pounds Chicken, cut in serving pieces
• 6¼ cup Water
• 1 bunch Parsley
• 1 teaspoon Salt
• 2 cups Cooking apples, peeled and thinly sliced
• 1 teaspoon Honey
• 1 tablespoon Uncooked oats
• ½ cup Sour cream
• 1 Egg yolk, optional

Place chicken and 6 cups water in large kettle. Bring to a boil; reduce heat, cover and simmer 30 minutes, skimming as necessary. Chop parsley leaves and set aside. Add stalks and salt to broth. Simmer 50 minutes more. Place apples, remaining 1/4 cup water and honey in a covered saucepan and cook gently until apples are just soft. Remove parsley stalks and chicken pieces from broth. Remove skin and bones; dice meat. Toast oats on a baking sheet at 400 until light brown. Stir oatmeal into sour cream, then add to soup. Simmer 5 minutes. Add diced chicken and apples and simmer just until heated through. Remove from heat. If desired, beat egg yolk with 2 tablespoons of the hot soup. Stir mixture into soup until soup thickens. Sprinkle with chopped parsley and serve.

Callaloo soup

• 1 large crab
• 20 or so okra (ladies fingers), chopped
• 1lb callaloo (substitute spinach leaves), shredded
• 1 pint coconut milk
• 3 tablespoons ground nut oil
• 6 cloves garlic, crushed
• 2 onions, finely chopped
• bunch of spring onions (10-12), chopped
• Hot pepper sauce (e.g. Tabasco), to taste
• pinch dried thymeblack peppersalt

Optional ingredients :- a couple of ounces of salt cod or salt pork.

Fry onions until soft. Add the thyme,pepper,salt, garlic and cook fora few minutes. Put in the okra and callaloo ,cover and simmer gentlyfor 5 minutes or so. Add the coconut milk and bring back to simmerthen put in the crab meat (including the cracked claws), the springonions and Tabasco. Cover and simmer on a low heat for 30 minutes.

For a less 'chunky' soup remove claws and divest them of theirmeat. Blend in a liquidiser then add lots of cream to taste. Re-heatgently.

Vegetarian Posole

• 1/2-1 cup onion, chopped
• 2-5 cloves garlic, chopped
• 1 1/2 cups mushrooms cut into halves or quarters
• 2 sliced carrots1 cup green beans
• 2 cups chopped squash
• 2 cups canned tomatoes or 4 to 7 fresh tomatoes and 1/2 cup water
• One can (29 ounces) hominy
• pinch salt
• 2 teaspoons each (more or less) cumin and oregano
• black pepper to taste
• Fresh cilantro to taste (3-6 Tablespoons, shredded)

Brown the onions and garlic in a little oil.Add the vegetables to the browning onions and garlic. Add the tomatoes and cook until vegetables start to soften (about 10-15minutes).

Add the seasonings. Add the hominy.

Cook until all vegetables and the hominy are soft (another 10-15 minutes).

Squash and Orange Soup

Peel and finely dice the squash of your choice, leaving out any seeds etc.

Finely chop a medium sized onion or a handful of shallots. Put both in a large pan and add just enough water to cover.

Add a little very finely chopped parsley.

Bring pan to the boil, and then simmer for 15-20 minutes (or until squash and onion have gone very soft). Turn out heat and allow to cool slightly.

Put contents of pan through a blender till an even consistency has been achieved. Tip back into pan and add 5 fl oz fresh orange juice and fresh ground black pepper. Reheat, but do not boil. Serve marbled with plain yogurt.

Crockpot Beef and Dumpling Soup

• 1 pound lean round steak, cut into 1-inch cubes
• 1 envelope onion soup mix
• 1 can condensed beef broth, about 10 1/2 ounces
• 5 cups hot water
• 2 carrots, peeled and coarsely shredded
• 1 rib finely chopped celery
• 1 can (14.5 ounces) diced tomatoes
• 1 cup biscuit mix
• 6 tablespoons milk
• 1 tablespon finely chopped fresh parsley or 1 teaspoon dried parsley flakes

With crockpot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato. Cover and cook on low 4 to 6 hours or until meat is tender. Turn pot control to HIGH.

In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into Crock Pot with a teaspoon. Cover and cook on high for about 30 minutes. Serves 4 to 6.

Reuben Soup

• 1/2 cup onion, chopped
• 1/4 cup celery, chopped
• 3 Tbsp butter
• 1/4 cup flour
• 3 cup water
• 4 tsp instant beef bouillon or 4 beef bouillon cubes
• 1/2 pound corned beef, shredded
• 1 cup sauerkraut, well drained
• 3 cups half and half
• 3 cups shredded Swiss cheese
• 6 - 8 slices rye or pumpernickel bread, toasted and cut into triangle quarters

In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon and bring to a boil. Reduce heat; simmer uncovered for 5 mins. Add corned beef, sauerkraut, cream and 1 cup of the cheese. Cook for 30 mins. or until slightly thickened, stirring frequently. Ladle into 8 ovenproof bowls. Top each with a slice of bread and put 1/4 cup of the cheese on top of the bread. Place in oven under broiler until the cheese melts and browns ever so lightly.

Cream of Broccoli Soup

• 1 Bunch of Broccoli
• 1/4 c Butter
• 2 Onions
• 2 c Chopped Celery
• 1 Garlic Clove
• 1/2 c Flour
• 4 c Milk
• 4 c Chicken Broth
• 1/2 t Marjoram
• 1/2 t Thyme
• 1 t each, Salt and Pepper
• Almond Slivers
• 1 Chopped Tomato

Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired.

Minestrone Soup

• 1 T olive oil
• 1 onion, coarsely chopped
• 1/4 t minced garlic
• 24 oz tomato juice or V8
• 15 oz kidney beans
• 10 oz frozen mixed vegetables
• 1/2 c pasta
• 2 T dried tomato bits
• 1 t dried basil, crushed
• 1 t freshly ground pepper
• 2 oz grated mozzarella

Saute onion and garlic in oil until onion is translucent. Add juice and undrained kidney beans. Bring to a boil.Add vegetables, pasta and tomato bits. Simmer, covered, for 10 minutes. Stir in basil, add pepper to taste. Serve topped with cheese along with warm whole wheat rolls.

Creamy Bacon Mushroom Soup

• 10 Bacon strips, diced
• 1 pound Fresh Mushrooms
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1 quart Heavy Whipping Cream
• 1 (14 1/2 ounces) can Chicken Broth
• 5 ounces shredded Swiss Cheese
• 3 tablespoons Cornstarch
• 1/2 teaspoon Pepper
• 1/2 teaspoon Salt
• 3 tablespoons Water

In a large souppot cook bacon over med heat until crisp. Remove bacon to paper towels, drain, reserving 2 T. drippings. Saute mushrooms, onion,and garlic in drippings. Stir in cream and broth. Gradually stir in cheese until melted. In a small bowl combinesalt, pepper, cornstarch and water, until smooth. Stir into soup bring to a boil cook and stir 2 minutes until thickened. Garnish with bacon. Makes 2 quarts.

CREAM OF RED PEPPER SOUP

• 1 tblsp olive oil
• 1 large red bell pepper, seeded and chopped
• 1/2 cup onion, chopped
• 1/4 cup celery, diced
• 1/2 cup potatoes, diced
• 1/2 tsp whole rosemary
• 1/2 tsp whole fennel seed
• 1/2 tsp Hungarian paprika
• 1/2 tsp salt
• 1/8 tsp white pepper
• 1 1/2 cups soy milk
• 1/2 cup water
• 2 tblsp white miso
• 1/2 cup julienned carrots
• 2 tsp parsley for garnish

In a large saucepan, saute all vegs but carrots in oil w/seasoningsabout five minutes. Add water and soy milk. Cover and simmer abouttwenty minutes. Add miso and puree in food processor until smooth. Addcarrots and return to pot and cook on med another five minutes. Garnishand serve.

AVGOLEMENO - (EGG-LEMON CHICKEN SOUP)

• 1/2 cup uncooked rice or orzo (rice shaped pasta)
• 7-8 cup chicken stock
• 2 tblsp water
• 2-3 eggs
• juice of 1 lemon
• salt and pepper to taste

Prepare a stock by boiling slowly lean lamb, meat bones, or chicken withenough water to cover. Strain stock when meat is done. 1/2 hour beforeserving, boil stock and add rice or orzo. When orzo is done, reduceheat to simmer. In a bowl, beat eggs with 2 Tbsp. water and the lemonjuice. Spoon broth into egg mixture STIRRING CONSTANTLY to preventcurdling. After adding about 5 Tbsp. broth to eggs, add eggs to thebroth on the stove STIRRING CONSTANTLY. Remove from heat. It should beslightly thick. Serve immediately.

Peanut Butter Soup

• 2 tsp butter
• 1/2 cup of finely chopped celery
• 1 garlic clove finely chopped
• 1 Tbsp of flour
• 4 cups of unsalted chicken stock
• 1/2 cup of light cream
• 2 Tbsp of peanut butter
• 1/4 tsp of salt
• 1/4 tsp of cayenne pepper [to taste]
• 2 scallions, trimmed and thinly sliced in ovals

Melt butter in a heavy-bottomed pot over medium heat. Add celery and garlic and cook two minutes.Stir in flour and cook one more minute stirring constantly. Whisk the stock, peanut butter, salt and pepper, and simmer for15 minutes. Stir in the scallions and the cream, let the soup heat throughand serve.