Soup Recipes

Chicken Stew

2008-06-25T11:40:00.000-05:00

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

2008-02-08T07:27:00.000-06:00

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

2008-01-29T09:44:00.000-06:00

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

2008-01-29T09:02:00.000-06:00

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

2008-01-28T11:21:00.000-06:00

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

2008-01-25T10:41:00.000-06:00

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

2008-01-22T14:38:00.000-06:00

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

2008-01-22T14:35:00.000-06:00

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

2008-01-10T08:14:00.000-06:00

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

2008-01-09T14:57:00.000-06:00

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

2008-01-08T11:00:00.000-06:00

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

2008-01-08T10:58:00.000-06:00

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

2008-01-07T07:42:00.001-06:00

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

2008-01-04T12:29:00.000-06:00

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)

2008-01-04T12:19:00.000-06:00

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

2008-01-02T08:22:00.000-06:00

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.

Back Porch Soup

2007-12-26T13:47:00.000-06:00

1 pound ground meat, browned and drained
1/2 cup chopped onions, sauteed
1 package taco seasoning mix
1 (1-ounce) package dry ranch dressing mix

Brown these ingredients in saucepan and add to large stock pot.

Add:

1 can of corn
1 can of diced tomatoes
1 can of pinto beans
2 cups of water
1 cup of chicken stock

Simmer 1 hour.

Baked Potato Soup

2007-12-26T13:40:00.000-06:00

1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 (14 1/2-ounce) can chicken broth
1 (12-ounce) can Evaporated Milk
2 large or 3 medium baking potatoes, baked or microwaved
Salt and ground black pepper to taste
4 strips bacon, cooked and crumbled
1/2 cup (2 ounces) shredded cheddar cheese
3 tablespoons sliced green onion

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk.

Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.

Dice remaining potato skin and potato(es); add to soup. Heat though. Season with salt and pepper.

Top each serving with bacon, cheese and green onion.

Pressure Cooker Chicken and Sausage Soup

2007-12-18T12:25:00.000-06:00

2 Tbsp. olive oil
1/2 lb. bulk Italian sausage
1 onion, chopped
1/2 cup pearl barley
3 cloves garlic, minced
12 cups chicken stock
1 cup lentils, sorted and rinsed
1 boneless, skinless chicken breast
9 oz. pkg. frozen spinach, thawed and drained
1 cup salsa

Place 1 Tbsp. olive oil in cooker; heat using brown function or heating over medium high heat. Cook sausage, drain, and set aside. Add remaining 1 Tbsp. olive oil to pressure cooker and saute onion and garlic for 2 minutes, stirring frequently. Add barley and saute one minute longer. Add browned sausage, lentils, uncooked chicken breast, then add enough chicken stock to cover ingredients in cooker.

Close lid, bring to high pressure then cook for 9 minutes. Remove from heat and release pressure naturally, with quick-release valve or cold-water method for old-fashioned cookers. Open cooker lid. Remove chicken, shred meat and return to cooker. Add remaining chicken stock, beans, thawed spinach and salsa to soup mixture, close lid, bring to high pressure, and cook for 2 minutes. Reduce pressure, remove lid, and serve. 6-8 servings

Beer Cheese Soup

2007-12-18T12:24:00.000-06:00

1 cup minced celery
1 cup minced carrots
1 onion, minced
1/2 cup butter
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups half and half
10 oz. bottle beer (non alcoholic works just fine)
10 oz. can condensed chicken broth
3 cups grated sharp Cheddar cheese
white cheese popcorn

In heavy stockpot, saute celery, carrots, and onion in butter until tender, 4-5 minutes. Add flour and cook with a wire whisk, stirring constantly, until mixture bubbles, 4-5 minutes. Add half and half, beer, and chicken broth. Cook and stir until thickened, about 10 minutes. Then add cheese, salt and pepper and cook until soup is blended and cheese is melted. Serves 6

Potato Carrot Soup

2007-12-18T12:22:00.000-06:00

16 cloves garlic, peeled
4 (14 oz.) cans reduced sodium chicken broth
3 potatoes, peeled and cubed
3 carrots, peeled and chopped
1/3 cup heavy cream
salt and pepper to taste

In large saucepan, combine garlic, broth, potatoes, and carrots. Bring to a boil, then reduce heat. Cover saucepan and simmer for 20-25 minutes until vegetables are very tender. Cool 10 minutes.

In blender container or food processor, process soup, 1/3 at a time, until smooth. Pour the soup back into the saucepan and add cream, salt and pepper to taste. Heat thoroughly, but do not boil. 4 servings

Crockpot Meatball Taco Soup

2007-12-18T12:20:00.000-06:00

16 oz. pkg. frozen Italian meatballs
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 (14 oz.) cans ready to serve beef broth
16 oz. jar salsa or picante sauce
1 Tbsp. chili powder
1/4 tsp. ground cumin
1 cup ditalini pasta
2 cup shredded Cheddar cheese
1/4 cup sour cream
1 Tbsp. chopped fresh cilantro

Combine meatballs, onion, green pepper, garlic, beef broth, salsa or picante sauce, chili powder, and cumin in a 3-4 quart crockpot. Cover and cook on low for 5-7 hours. Add pasta and seasonings, stir well, cover, and cook on low an additional hour or until pasta is tender. Sprinkle with cheese, dollop with sour cream, sprinkle with cilantro, and serve. 4-6 servings

Quick Black Bean Soup

2007-12-18T12:19:00.000-06:00

1 Tbsp. olive oil
1 onion, chopped
2 (15 oz.) cans black beans, rinsed and drained
14 oz. can chicken broth
15 oz. can corn, drained
14 oz. can diced tomatoes with herbs
2 bay leaves
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil leaves
1 tsp. balsamic vinegar
1/2 tsp. cumin

Cook onion in oil in a large soup pot. Open one can of beans, mash the beans using a fork, and scoop out of the can into the pot, along with the can of whole beans, drained corn, chicken broth, and tomatoes. Stir in seasonings. Cover pot and bring to a boil. Reduce heat to low and simmer the soup for 8-10 minutes, stirring frequently. Remove bay leaves and serve. Serves 4-6

Cold Cucumber and Honeydew Melon Soup with Crab

2007-12-13T12:15:00.000-06:00

2 quarts roughly chopped, peeled and seeded English cucumbers
1 quart roughly chopped, peeled and seeded ripe honeydew melon
3 tablespoons fresh lemon juice
1 tablespoon sugar
1/3 cup heavy cream
salt to taste
1/8 teaspoon hot sauce
10 ounces fresh picked crab meat
3/4 cup seeded and diced yellow and/or red tomato
1/2 cup diced ripe (yet still firm) avocado
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh tarragon (or basil)
fresh herb sprigs for garnish

1. Add the cucumbers, melon, 2 tablespoons of the lemon juice and the sugar to a food processor and puree until smooth.

2. Strain through a medium strainer pushing down on the solids with a rubber spatula to extract as much liquid as possible.

3. Stir in the cream and season to taste with salt and hot sauce. You should end up with about 1 quart of soup. Cover and refrigerate for at least 1 hour.

4. Gently combine the crab, tomato, avocado and herbs. Season to taste with salt, hot sauce and lemon juice.

5. To serve: Gently press the crab mixture into a 1/4 cup measuring cup and unmold in the center of a large, flat soup plate. Ladle the chilled cucumber mixture around and garnish with herbs.

Mullagawtawny Soup

2007-12-13T09:19:00.000-06:00

Saute lightly, but do not brown:
1/2 cup diced onion
1 diced carrot
2 diced ribs celery
in: 1/4 cup butter

Stir in: 1-1/2 Tablespoons flour
2 teaspoons curry powder

Stir and cook them about 3 minutes.

Pour in and simmer 15 minutes:
4 cups chicken or lamb broth
1 bay leaf

Add and simmer 15 minutes longer:
1/4 cup diced tart apples
1/2 cup boiled rice 1
/2 cup diced cooked chicken or lamb
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon thyme
1/2 teaspoon grated lemon rind

Immediately before serving, stir in: 1/2 cup hot cream or coconut milk

Seafood Cabbage Soup

2007-12-10T10:26:00.000-06:00

1/2 head cabbage
1 onion chopped
3 cloves of garlic, minced
1 can of cream of whatever soup
1 can chicken broth
1 LB cod
1 LB shrimp
white wine
1 can tomatoes

Cook cabbage, onion and garlic until soft. Add chicken broth, soups, wineand tomatoes. Simmer 1/2 hour. Add cod, cook until almost flaky. Addshrimp and continue to cook until the shrimp is done.

Tonya's Mexican Chicken Soup Superb

2007-12-06T13:40:00.000-06:00

Amount of servings vary with size of family or pot! I use about 6 boneless breasts in a dutch oven...you need a large amount of water/liquid to end up with enough broth.)

Boil chicken breasts until tender with 1/2 large onion, chopped or sliced, save the broth and debone or use Sanderson boneless breasts.

Add 1-2 cans chicken broth, 2 cans tomato SAUCE.

Add 1/4 cup chili powder or to taste...it needs quite a bit and should turn the broth very dark.

Add a bit of red pepper flakes to taste.

Bring back to boil and simmer about 20 mins.

When serving, add fresh chunks of avocado, place handful of tortilla chips in soup and squeeze FRESH lime juice all over soup.Salt and pepper to taste. Remember, the tomato sauce is salty.

Hamburger Soup

2007-12-06T09:06:00.000-06:00

1 lb hamburger, browned and drained
1 can Rotel tomatoes
1 can kidney beans,drained 1/2 cup chopped onion
1/2 tsp garlic powder
1/2 can corn, or a small can of corn
1 tsp each salt, pepper, chili pepper, oregano
water

After browning the hamburger, you can either throw it and the rest of the ingredients in the crockpot and cook on low for 4 or 5 hrs, or put it in a big pot on the stove and simmer for an hour.

Low Calorie Aztec Soup

2007-12-05T14:23:00.000-06:00

1 pasilla chile, seeded and deveined
6 corn tortillas, cut into strips
Cooking spray (such as Pam)
9 plum tomatoes, cut in half
1 tbsp. chopped garlic2 medium onions
2 sprigs cilantro, finely chopped
1 tsp. powdered oregano
2 sprigs fresh basil, finely chopped
1 cup finely chopped smoked ham hock (leave only about 5 percent of fat)
7 cups fat-free chicken broth
Salt and pepper to taste
1 cup grated fat-free mozzarella cheese
6 tbsp. fat-free sour cream (optional)

Preheat oven to 350°F. Place opened chile on baking tray and roast 5 minutes or until toasted but not burned. Let cool, then chop into small pieces and set aside. Place tortilla strips on comal or baking tray and bake until golden brown. Set aside and allow to cool. Place tomatoes in skillet greased with cooking spray and add garlic and onions. Sauté 5 minutes. Add cilantro, oregano, and basil. Place mixture in food processor and purée. Grease skillet with cooking spray and sauté ham, then add tomato purée and chicken broth. Cover and cook over low heat 10 minutes. Season with salt and pepper to taste. Serve in bowls, and sprinkle with chopped chile and grated cheese. Add sour cream if desired. Garnish with tortilla strips and serve immediately. Makes 6 portions.

This delicious Mexican soup only has 165 calories and 3.83 g fat per serving.

7 Can Soup

2007-11-29T11:52:00.000-06:00

Try this super easy recipe. All you do is open each can and dump it into your crockpot. You don't even have to drain the liquids!

1 can of Rotel tomatoes with chillis
1 can of Diced tomatoes
1 can of chili with beans
1 can of chili without beans
1 can of pinto beans
1 can of corn
1 can of canned tamales

Cook on low for 6 to 8 hours.

Ukrainian Borscht

2007-11-28T07:54:00.000-06:00

1 lbs Beef spareribs
1 tbsp Salt
few Peppercorns
1 Bay Leaf
2-3 Beets, sliced thinly
1-2 Carrots, sliced thinly
2 Stalks celery, chopped
1 Medium onion, chopped
1 cup Cabbage, shredded
1/2 tsp Sugar
1 cup Tomato juice
1 tbsp Vinegar
1/2 cup Cream or sour cream
pinch Dill

1. Cut up spareribs, cover with 1 1/2 or 2 quarts water. Add seasonings and cook on low heat until meat is tender and falls off bone.

2. Lift out meat and strain juice.

3. Pre-boil shredded cabbage until softened.

4. Add all veggies to soup stock and cook until tender.

5. Add sugar, tomato juice and vinegar. 6. Just before serving, add cream and dill, or serve individual soup plates with a dollop of sour cream and a sprig of fresh dill.

Rachel Rey's Wedding Soup

2007-11-27T14:42:00.000-06:00

2 Tablespoons extra virgin olive oil
2 carrots, peeled & chopped
2 celery stalks, chopped
1 medium onion, chopped
2 bay leaves (dry or fresh)
3/4 pound of ground veal or ground beef, pork & veal mixture
1 egg, beaten
1/2 cup plain bread crumbs
1/3 cup grated Parmigiano or Romano cheese
2 pinches ground nutmeg (1/4 teaspoon)
salt and pepper, to taste
1 quart (32 oz) chicken broth
2 cups warm water
1 cup dried pasta (ditalini, rings, broken up fettuccini)
A handful chopped fresh flat-leaf parsley or 2 teaspoons dried

In a deep pot heat olive oil over medium heat. Add chopped vegetables & bay leaves. Cover pot & cook for 5 or 6 minutes, stirring occaisionally. While the veggies cook, combine ground meat with egg, bread crumbs, cheese & nutmeg & salt & pepper. Uncover veggies, add broth and water, and raise heat to high. Bring liquids to a boil. Roll meat mixture into bite-size meatballs and drop into boiling broth. Add pasta. Return to a boil. Reduce heat and simmer 8 minutes, until pasta is al dente and meatballs are cooked through - split one open and make sure there is no pink left in the meat. Add parsley and remove from heat.

Rachel Ray's Mini Meatball Soup

2007-11-26T11:51:00.000-06:00

1 pound lean ground round
1 egg
1/2 cup bread crumbs
1/3 cup parmesan cheese
1 t. garlic powder
1/2 medium onion, chopped...plus 1/4 onion, chopped
pepper & salt to taste
1 carrot, chopped
1 stalk of celery, chopped
2 garlic cloves, minced
2 T. EVOO (extra virgin olive oil)2 pinches of nutmeg
Three 15oz cans of chicken broth
1/2 cup small pasta

Preheat oven to 375°F. Combine meat, bread crumbs, cheese, garlic pwdr, 1/4 c. of the minced onion, salt & pepper. Form 1/2" meatballs & place on a baking sheet. Bake about 12-15 minutes. While meatballs are baking, saute 1/2 cup chopped onion, carrot, celery & garlic in olive oil over medium heat (in a soup pot). Sprinkle vegetables with nutmeg, salt & pepper. Cook 5 minutes. Add broth & turn heat to medium high. When broth boils, drop in pasta. Reduce heat to simmer, drop in meatballs, and cook until pasta is al dente.

Crab Bisque

2007-11-21T09:04:00.001-06:00

10 oz. can condensed cream of potato soup
8 oz. can stewed tomatoes with green peppers
1/2 cup half and half
1/2 cup frozen imitation crab (surimi) cut into 1/2" pieces
cayenne pepper to taste

Combine all ingredients in medium saucepan and mix. Cook uncovered over medium heat for 5-8 minutes until thoroughly heated. Remove bay leaf before serving. 6 servings

Peanut Butter Soup

2007-11-19T12:17:00.000-06:00

1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced green pepper
2 cloves minced garlic3
2 T butter
3 to 4T all purpose flour
2 1/2 cups chicken broth
5 cups milk
1 1/2 cups half and half cream
1 cup creamy peanut butter
2T Tomato Paste
3T Soy sauce
Chopped peanuts for garnish

Saute onions, celery, green pepper and garlic in the butter until onions are translucent. Add flour and cook for 2 to 3 minutes, until you have a light roux. Stir in broth; add milk slowly. Bring to a boil. Add peanut butter, tomato paste andsoy sauce. Reduce heat and simmer approximately 15 minutes.

Serve hot with chopped peanuts for garnish.

Vermont Cheddar Cheese Soup

2007-11-16T12:21:00.001-06:00

2 cups shredded Cheddar cheese
3 tablespoons butter4 scallions (including some of the green parts), chopped
1 small onion, chopped
1 rib celery, chopped
3 tablespoons flour
1/8 teaspoon grated nutmeg
1/8 teaspoon pepper
2 cups chicken broth1 quart milk
1 teaspoon salt
1 tablespoon Worcestershire sauce

In a large pot, melt the butter. Add the scallions, onion and celery. Cook until the onion softens. Sift in the flour, nutmeg and pepper and cook for 2 or 3 minutes longer. Gradually stir in the broth. Bring the mixture to a boil and simmer for 15 minutes.

Cool the mixture slightly. Strain into a bowl and return it to the pan. Add the milk and bring the soup just to a boil. Gradually add the cheese, stirring to melt each batch before adding more. Return the soup to a boil, stirring often. Taste for seasoning, and add salt and Worcestershire.

Curried Pumpkin-Apple Soup

2007-11-15T12:52:00.000-06:00

1/4 cup butter
1 clove garlic
1 onion
1 leek
1 large apple, peeled and chopped
1 tbsp curry powder
2 cups chopped fresh pumpkin
4 cups chicken stock
1 cup whipping cream
salt and pepper
apple wedges

Melt butter in saucepan. Saute garlic, onion, leek and apple. Stir incurry powder and cook for 1 minute, stirring constantly. Add pumpkin andstock. Bring to boil, stirring occasionally. Reduce heat and simmer untilveggies are tender.

Puree all in blender or food processor. Return tosaucepan and stir in all of cream but 2 tablespoons. Season with salt andpepper.

When serving, garnish with fresh apple wedges, and pour a bit of cream over top.

Serves 6-8.

Turkey Carcass Soup

2007-11-14T07:28:00.001-06:00

Toss the turkey carcass, one whole onion, 2 whole cloves of garlic and 2 bay leaves into a big stock pot, cover with water and simmer overnight.

The next morning, strain all of the whole ingredients from the stock.

To stock, add leftovers: vegetables, mashed potatoes and turkey meat. Salt & pepper to taste.

Simmer ½ hour, then serve.

ROASTED RED BELL PEPPER SOUP

2007-11-13T15:19:00.000-06:00

6 RED bell peppers, roasted, peeled and chopped coarsely
3 tblsp shallots
1 tsp thyme
1 tblsp unsalted butter
1.5 cups chicken broth plus a little extra
0.5 cup heavy cream

In a heavy saucepan, melt the butter and saute the shallots with thet hyme until the shallots are soft. Add the chopped pepper and 1.5 c. chicken broth. Simmer covered for 12-15 minutes, until peppers are verysoft. Puree in food processor. Pour back in saucepan and whisk in cream. Add small amount chicken broth to get desired consistency

Delicious hot or cold.

CHEDDAR BEER SOUP

2007-11-13T08:23:00.000-06:00

10 oz frozen mixed vegetables
4 tblsp margarine
1/4 cup flour
1 tsp salt
1 tsp dry mustard
2 cups milk
1 tsp worchestershire sauce
2 cups shredded medium sharp cheddar cheese
1 cup beer

Cook vegetables and drain. Melt margarine, stir in flour, salt, and mustard. Cook over low heatuntil smooth. Remove from heat. Add milk and worchestershire. Heat mixture until it coats the spoon. Add cheese. Cook over medium heat until cheese melts. Stir in beer and vegetables bring to a simmer. Cook about 15 minutes. Serve with preferred garnishes (croutons, paprika, etc.)

Broccoli and Cheddar Cheese Soup

2007-11-12T16:45:00.000-06:00

2 cups Minute® White or Brown Rice
1 (10 ounce) package frozen chopped broccoli, thawed
1 (10.75 ounce) can reduced fat cream of mushroom soup
3 cups 2% milk
1 pound 2% processed cheese, cubed

Prepare rice according to package directions.
In a medium saucepan, combine broccoli, soup and milk. Bring to a simmer over medium heat. Add cheese and stir until melted. Remove from heat and stir in rice.

Leftover Turkey Soup

2007-11-11T21:20:00.000-06:00

6lb leftover turkey breast (at least 2 cups diced turkey)
2 medium onions
3 stalks of celery
1 tsp thyme
1/2 tsp rosemary
1/2 tsp sage
1 tsp basil
1/2 tsp marjoram
1/2 tsp tarragon
1/2 tsp salt
pepper to taste
1/2 lb pastini or pasta of choice

Place turkey breast in 6-quart dutch oven and cover with water until pan is approximately 3/4 full.

Cut onions in large pieces, and slice celery. Add to soup pot.

Bring to boil, then lower heat to medium low.

Cowboy Soup

2007-11-10T23:23:00.000-06:00

2 lb. hamburger

1 onion, chopped

1 can whole kernel corn

1 can mixed vegetables

1 can ranch beans

1 can chopped tomatoes

1 can Ro-Tel tomatoes

1 pkg. Spanish rice, precooked

3 cans beef broth

8 oz. tomato sauce

Brown hamburger and onion together until well cooked. Drain well. Add the remaining ingredients. Do not drain any of the vegetables. Add more broth or water as desired.

Stroganoff Soup

2007-11-09T11:14:00.000-06:00

10 oz. can condensed cream of mushroom soup
10 oz. can condensed beef noodle soup
1-1/4 cups water
1 cup cubed cooked beef
1/3 cup sour cream
1 tablespoon flour

In medium saucepan, combine all ingredients except sour cream and flour. Bring to a boil, stirring frequently.

In small bowl, place sour cream and flour and blend well. Then stir in a few tablespoons of the hot broth from the soup. Stir well with a wire whisk to blend. Reduce heat and stir sour cream mixture into soup.

Heat gently, stirring constantly, until thickened - do not boil. Serves 4

Split Pea Soup

2007-11-08T10:10:00.000-06:00

"Beautiful soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!
Beau--ootiful Soo--oop!
Beau--ootiful Soo--oop!
Soo--oop of the e--e--evening, Beautiful, beautiful Soup"
--- The Mock Turtle Song

3 qts. water
1/2 lb. bacon, cut in pieces
1 lb. (16 oz pkg) dry split peas
1 tsp. salt
1/4 tsp. pepper
3 carrots, chopped
3 celery stalks, chopped
3 c. canned tomatoes
1/4 tsp. cumin seasoning
1/4 tsp. garlic salt1 med. onion, chopped

Put in slow cooker at night on low. Let cook on low all night. It will be ready for noon meal.

0 (Zero) Point Soup

2007-11-07T15:05:00.000-06:00

2/3 cup sliced carrot
1/2 cup sliced onion
2 garlic cloves, minced
3 cups fat free broth
1.5 cups diced green cabbage
1/2 cup fresh green beans
1 TBS tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini

In large saucepan, sprayed with nonstick spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes.

Add broth, cabbage, beans, tomato paste, basil, oregano and salt. Bring to boil.

Lower heat and simmer covered about 15 minutes or until green beans are tender.

Stir in zucchini and heat 3-4 minutes.

Serve hot

Easy Vegetable Beef Soup

2007-11-06T07:39:00.000-06:00

2 pounds ground beef, browned
5 potatoes, cubed
5 carrots, chopped
1/2 onion, chopped
1 (15.25 ounce) can whole kernel corn, with liquid
1 (15 ounce) can green beans
1 (15 ounce) can lima beans
1 (15 ounce) can butter beans
1 (14.5 ounce) can peeled and diced tomatoes with juice
salt and pepper to taste

Drain excessive grease from cooked ground beef. Add enough water to cover the beef. Place the potatoes, carrots and onions into the pot, adding water if necessary. Boil for 30 minutes.

Drain the water but leave enough to cover the meat and vegetables in the pot. Then add the corn, peas, green beans, lima beans, butter beans and tomatoes. Reduce heat to low and let simmer for 1 to 1 1/2 hours. Season with salt and pepper to taste.

Asparagus Soup

2007-11-05T07:55:00.000-06:00

1 1/2 lb. asparagus
4 Tbs. (1/2 stick) plus 2 tsp. unsalted butter
1 yellow onion, diced
3 garlic cloves, minced
1/4 cup dry vermouth
3 cups chicken stock, plus more as needed
Salt and freshly ground pepper, to taste
3/4 cup heavy cream

Snap off the tough stem ends from the asparagus spears. Cut the tips off 8 of the spears into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-inch pieces. In a heavy soup pot over medium heat, melt the 4 Tbs. (1⁄2 stick) butter. Add the onion and garlic and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.

Add the vermouth and cook until most of the liquid has evaporated. Add the chopped asparagus and the 3 cups stock. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the asparagus is tender, about 20 minutes.

Using an immersion blender, puree the soup until smooth, about 2 minutes. Stir in the cream plus more stock if needed to reach the desired consistency. Season with salt and pepper. Set the pan over low heat and reheat the soup to serving temperature. In a small sauté pan over medium heat, melt the 2 tsp. butter. Add the reserved asparagus tips and cook until just tender, about 2 minutes.

Ladle the soup into warmed bowls, garnish with the asparagus tips and serve immediately. Serves 4.

Tonya's Mexican Chicken Soup Superb

2007-11-02T07:38:00.001-05:00

Amount of servings vary with size of family or pot! I use about 6 boneless breasts in a dutch oven...you need a large amount of water/liquid to end up with enough broth.)

Boil chicken breasts until tender with 1/2 large onion, chopped or sliced, save the broth and debone or use Sanderson boneless breasts.

Add 1-2 cans chicken broth, 2 cans tomato SAUCE. Add 1/4 cup chili powder or to taste...It needs quite a bit and should turn the broth very dark. Add a bit of red pepper flakes to taste.

Bring back to boil and simmer about 20 mins.

When serving, add fresh chunks of avacado, place handful of tortilla chips in soup and squeeze FRESH lime juice all over soup.
Salt and pepper to taste. Remember, the tomato sauce is salty.

2 by 4 Soup

2007-11-01T07:13:00.000-05:00

1 lb ground beef
2 Cans Minestrone Soup
2 Cans Ranch Beans
1 Can Rotel Diced Tomatoes

In a large Dutch oven brown Ground Beef and drain any fat or juices. Add soup, beans, and Rotel. Cover and bring to a boil and then reduce heat and simmer for 20 minutes. This make a large pot and the soup is very hearty. Serve with corn bread, sour dough bread, Fritos or crackers. Add a salad and you’ve got dinner in 30 minutes.

V-8 Chicken Soup

2007-10-31T15:14:00.000-05:00

BOIL WHOLE CHICKEN WITH SALT, PEPPER & GARLIC.

BONE CHICKEN.

BOIL IN BROTH: POTATOES, CARROTS, CELERY, ONION, BELL PEPPER.

ADD ONE CAN OF HOT & SPICY V-8 JUICE & CHICKEN. SPRINKLE WITH PARSLEY AND BASIL.

Taco Soup

2007-10-31T15:10:00.000-05:00

1 to 1 1/2 lb. ground beef
3 cans whole kernel corn
2 cans Rotel
2 cans chili beans
1 pkg of Ranch dressing
1 pkg Taco Seasoning
chopped onion to taste

Brown ground beef & onion together then drain. In crockpot add ground beef & above ingredients, turn on low & simmer all day turning occasionally.