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Meatball Soup Submitted by:Rena Cloise, Garden City, NY Ingredients: ½ pound ground beef (or turkey) ½ head cabbage, finely chopped 1 scallion, finely chopped 2 turnips, coarsely grated 2 large carrots, coarsely grated 2 cups chicken broth 1 egg 1/2 sliced onion oil salt-pepper Method: In a large pot, sauté the vegetables in oil for about 10 minutes, stirring them occasionally Add the broth and boil. Lower heat Mix meat, egg, salt & pepper and form into little balls. Add meatballs to liquid cooking for 30 minutes |
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Southwestern Chowder Submitted by:Rena Cloise, Garden City, NY Ingredients: 2 cans (14oz) chicken broth 1 jar (16oz) Taco Bell Home Originals Salsa 1 can (15oz) kidney beans, rinsed 1 can (7oz) whole kernel corn, drained ¾ cup elbow macaroni 1 cup halved zucchini slices 1/2 teaspoon ground cumin ½ cup Mexican style shredded cheese Method: Mix broth, salsa,beans and corn in a large saucepan Bring to a boil Add macaroni, zucchini and cumin: return to boil Reduce heat to medium; simmer 6 to 10 minutes until macaroni is tender To Serve: Spoon into bowls and top with cheese |
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Creamy Corn and Turkey Soup Submitted by:Rena Cloise, Garden City, NY Ingredients: ½ cup chopped onion 1 cup chopped red pepper, divided in half 2 tablespoons butter 4 ounce cream cheese, cubed 1 can (14oz) cream style corn 2 cups chicken broth ¾ cup milk 2 cups shredded leftover turkey Method: Cook onion and half of red pepper in butter in a large saucepan on med.heat till tender, stirring frequently. Reduce heat to low Add cream cheese cubes; cook until melted, stirring constantly. Add corn, broth, milk and turkey, mix well Cook until soup is heated through, stirring occasionally. Serve topped with remaining chopped red pepper |
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| Slow-Cooker Mexican
Chicken Soup w/corn tortillas Submitted by: Betty
Rockwell , Williston VT |
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Simple Cauliflower & Cheddar Soup Ingredients: ½ cup butter 2 ribs celery finely diced ½ cup onion finely diced 1 cup flour 4 cups chicken stock (or water) 1 quart whole milk (or 2%) ½ head cauliflower coarsely chopped ½ pound sharp cheddar cheese grated nutmeg to taste Method: Melt butter in sauce pan, add celery & onion, simmer till tender Gradually stir in flour till it is paste like, Set aside Combine stock (or water) and cauliflower in soup pot, simmer till tender Gradually stir in roux Stir in milk & cheese. Heat till cheese melts Lightly season with hint of nutmeg |
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Simple Potato Soup Ingredients: 3 tablespoons butter 3 cups chopped leeks (you can use onions) 3 tablespoons flour 2 quarts water 4 cups potato, peeled & chopped ½ cup heavy cream 3 tablespoons chopped parsley(fresh is best) 3 teaspoons butter (additional) Method: Melt butter in 5-quart saucepan. Add leeks(or onions) cook slowly 5 min(do not brown) Blend flour into melted butter and leeks, cook low 2 minutes Gradually add water, stirring continuously to prevent lumps Add potatoes, bring to a boil and simmer, partially covered, 45 minutes You can prepare in advance to this point Before serving, bring soup to a simmer, stir in cream, parsley and 3 teaspoons butter |
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| Old
Fashioned Hearty Soup Ingredients: 8 oz cooked chicken or beef or ham cut into bite size 1 sup white potato peeled and cubed or sliced 1 cup sliced fresh carrots 1 small onion chopped or sliced 4 cups water 1 packet dry onion soup mix 2 cups peeled chopped tomatoes 1 cup pasta (small size) 1 teaspoon oil ½ teaspoon sugar salt and black pepper to taste Chopped fresh herbs to taste Method: Place oil in large saucepan over med. heat & fry onion till transparent Add meat & brown lightly then add potatoes, carrots, tomatoes, onion soup nix and water Bring to a boil, reduce heat & simmer 10-15 minutes Allow reboiling - gently stirring in pasta Simmer gently 15-20 minutes or till vegs. are tender Add chopped fresh herbs before serving |
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Hearty Meatball Spinach Soup Ingredients: ½ lb hamburg 1 cup chopped onion, divided 3 cloves garlic, minced divided 2 teaspoon dried oregano leaves, divided 20 saltine crackers, finely crushed 1 egg, slightly beaten 1 Tablespoon oil 14oz cans beef broth (reduced sodium is best) 14oz-stewed tomatoes, undrained 10oz frozen chopped spinach, thawed & well drained Method: Combine meat, ¼ cup onion, 1/3 garlic & ½ teaspoon oregano in a large bowl Add cracker crumbs & egg, mix well, shape into 1inch balls; set aside Cook and stir remaining onion & remaining garlic in hot oil, in Large Saucepan on med-high till onion is tender Add broth, tomatoes with their liquid, spinach and remaining oregano; bring to boil Add meatballs Reduce heat to low; cover and simmer 20 – 25 min or until meatballs are cooked through |
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Hearty Mushroom Soup Ingredients: 4 TBL butter 1 Medium onion, chopped 1 pound dark-grilled mushrooms, sliced (old &dry mushrooms are best) 4 Cups beef or vegetable stock 1/3-cup parsley, minced 3 TBL tomato paste 1 clove garlic, minced 1/4 tsp. pepper 1/2Cup dry white wine Garnish: 4 slices caraway rye, baked until dry toast 1 cup grated cheese (swiss, parm & cheddar ¼ each) Method: Melt butter in saucepan over med-low heat. Add onion, sauté till tender Turn up heat, add mushrooms, and sauté few minutes, stirring Stir in stock, parsley, tomato paste, garlic & pepper Bring soup to a boil, reduce heat and add wine. Cover and simmer 10-15min To serve: Place one slice rye toast in bottom of each bowl, sprinkle with grated cheese then ladle soup over all. |
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| Friendship Soup Mix Submitted by: Ruthie Labarge, Groton, CT I put this into quart size canning jars at Christmas time |
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| Crock Pot Minestrone
Soup Submitted by: Maureen Roy -
Scarborough, Maine |
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| Baked Potato
Soup Submitted by: Lena Roker - Webster, Mass Ingredients: 4 large baked potatoes – baked and cooled (or microwave for 20min on high) 4 slices bacon 6 cups milk ½ cup flour 4 green onions-sliced 5 ounces shredded sharp cheddar cheese ¾ teaspoon salt ¼ teaspoon pepper 8 ounce container sour cream Method: 1. Cook bacon in dutch oven till crisp. Remove bacon from dutch oven and drain on paper towel. 2. In same dutch oven combine, flour stirring in milk slowly. Blend well, cook over medium heat about 15 minutes stirring frequently until bubbly and thickened. Remove from heat. 3. Meanwhile, scoop baked potato out of skins into a bowl and mash well. 4. Add mashed potatoes, crisp bacon, 2 Tablespoons of onion, 1 cup of cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until fully heated. |
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| Lite
Cheesy Vegetable Chowder
Submitted by Lena Roker Ingredients: 2 cups cabbage-chopped 1 cup celery-chopped 1 cup carrots-thinly sliced 2 Tablespoons water 1 14oz can cream corn 1 8oz can peas,drained 2 ½ cups skim milk ½ teaspoon dried thyme leaves ¼ teaspoon pepper 10 oz light processed cheese, cubed( 2 cups) Method: 1. In a large saucepan or dutch oven combine cabbage, celery, carrots, onions and water. Cover and cook over med/high 5 minutes. 2. Uncover; cook additional 3 to 5 minutes till crisp-tender. 3. Add corn, drained peas, milk, thyme and pepper. Bring just to a boil. 4. Reduce heat to medium cook 15 to 20 minutes stirring occasionally. 5. Stir in cheese, heat gently till melted – Do Not Boil. Serve. |
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| Simple Clam
Chowder Submitted by: Rebecca Tully - Brewer, Maine Ingredients: 1 cup white potatoes, diced 1 small onion, diced 1 ounce butter 2 tablespoons flour 3 cups milk Pinch of pepper ½ teaspoon salt 1 8 oz can clams – drain and save juice Method: In a large saucepan, simmer potatoes and onion in enough water to just cover them. Meanwhile, in a small saucepan, melt butter, add flour till well mixed, add clam juice and stir well. Add butter/flour mixture to potato mixture, stirring well, then add drained clams and milk. Stir well. Heat to serving temperature – do not boil – serve and enjoy |
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| Garbanzo
Bean Soup Submitted by: Rhonda Spur - Suffield, CT Ingredients: 4 cups water 15 oz can tomato sauce 15 oz can garbanzo beans (drained) 14 oz can chopped tomatoes (undrained) 3-oz package oriental noodles with beef flavor (ramen type) 1 cup frozen cut leaf spinach, thawed or Coarsely chopped fresh spinach Method: In medium saucepan, combine water, sauce, beans and tomatoes Bring to a boil Break oriental noodles into quarters; stir into bean mixture. Cook 2 minutes Stir in beef flavor packet and spinach Let stand covered 2 to 3 minutes and serve. (Great reheated) |
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| Beef Barley
Soup (a real man’s soup) Submitted by: Raymond Rogers - Simsbury, CT Ingredients: ¾ cup dry barley 1 tablespoon oil 1 ½ pound beef (chuck) cut up 1 large onion – chopped 1 clove garlic – minced 9 cups water 3 beef bouillon cubes 1 tablespoon Worcestershire sauce 1 teaspoon basil 1 bay leaf 8 oz can crushed tomatoes 3 ribs celery – chopped 3 large carrots – peeled and sliced ½ teaspoon Tabasco sauce Optional (fresh green beans-cut) I don’t use them myself Method: To cleanse barley – in a med. saucepan combine barley and enough water to cover. Bring to a boil for 5 minutes and drain In a large pot, heat oil and brown meat; add onion and garlic sauté 2 to 3 minutes. Add barley to pot along with water, beef bouillon cubes, Worcestershire, basil, bay leaf, carrots and celery. Cover, simmer 1-½ hours. Add to pot- tomatoes, green beans, & pepper sauce. Cover and heat ½ hour longer
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| Corn Chowder Submitted by: Bob Larkin - Ludlow, MA |
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