Soups


Soups

What a super start to a meal or  ‘warmer-upper’ on a cold day…..

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Minestrone

This recipe was used in my Foods Management Class in 1994-95. I got an email from a former student requesting it….So Rosa Reyes….this is getting published on here in your honor. Since I didn’t have this recipe on my site and to show you how proud it makes me to hear a student of mine using our recipes….this is for you dear.

2 Tbsp butter
1 small onion
1 stalk celery
2- 10.5 oz cans beef broth
1- 7.5 oz can whole tomatoes, broken up
1 zucchini, diced
1 carrot, peeled and chopped
1/2 c. small sized macaroni
1- 8 oz can kidney beans, drained
2 Tbsp. Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. each basil and oregano

Saute onions and celery in melted butter in a large saucepan until tender, about 10 minutes. Stir in beef broth, tomatoes, zucchini, carrots, macaroni. Simmer another 10 minutes or until vegetables and pasta are tender. Add beans, parmesan cheese, and seasonings. Simmer uncovered 10-15 minutes. Makes 6 cups.


Tortilla soup

 

Tortilla soup is an easy, super-tasty option for dinner. It’s the next best thing to snapping your fingers and finding a full meal on your table. Half of the ingredients are canned and all you need to chop is an onion. Which, in our (cook)book, is a successful recipe. Because we hate to chop.

Here’s what you need and how you do it

 

1 medium onion

1 teaspoon garlic (we use the pre-minced variety, as if you didn’t know)

Olive oil

4 cups chicken broth

1 28-ounce can diced or crushed tomatoes

1 can black beans

1 can corn or 1 cup frozen corn

2 chicken breasts, cooked and shredded

1/2 to 1 packet taco seasoning (we like Simply Organics Southwest Taco)

5 to 6 flour tortillas

Juice from one lime (optional)

Pinch of chili powder (optional)

Green onions, chopped (optional)

 

In a stock pot or large sauce pan, saute onion and garlic in olive oil. Add chicken broth, tomatoes, black beans, corn, chicken and taco seasoning. Rip 3 or 4 of the tortillas into bite-sized chunks and add to soup. Heat all ingredients through. At the end, squeeze in lime juice and stir.

 

If you want to get fancy: Cut remaining tortillas into strips and spread flat across a cookie sheet. Spray with olive or canola oil, then sprinkle with chili powder and bake in a 350 degree oven for 10 minutes. Heap on top of soup with green onions.


Black Bean Soup
Recipe courtesy Dave Lieberman
Yield: 8 to 10 servings

10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.


TOMATO FLORENTINE SOUP

  • 1 cup chopped onion
  • 5 to 6 cloves garlic, minced
  • 8 cups chicken broth, divided 
  • 1 1/2 teaspoons oregano leaves
  • 1 teaspoon thyme leaves
  • 1 1/2 teaspoons basil leaves
  • 1/2 teaspoon black pepper
  • 1/4 cup red wine
  • 2 cans (14 1/2 ounces each) chopped tomatoes, undrained
  • 1 can (12 ounces) unsalted tomato paste
  • 1/2 cup water
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons grated Parmesan cheese, for garnish

Spray a large soup pot with nonstick spray and warm over medium heat. Add onion, garlic and 1/4 cup of the broth. Stir and cook until onions are limp.

Stir in oregano, thyme, basil, pepper and red wine.

Add remaining broth, chopped tomatoes, tomato paste, water and thawed spinach which has been drained and squeezed dry. Mix and bring soup to a simmer; cook for about 10 minutes.

Add balsamic vinegar and serve immediately after adding vinegar.

Spoon grated Parmesan cheese on top of each bowl when serving.

Servings: 14


Salad Bar Chicken Soup
By ME, your favorite FACS teacher

Go to your grocery salad bar and gather one cup of each of any of the following:

1 cup celery
1 cup shredded carrot
1 cup chopped or sliced onion (mixture of both)
1 cup kidney beans or garbanzo beans or both (opt.)
1 cup bell peppers (opt)
1 cup mushroom (opt)
anything else you’d like in your soup from the salad bar…
1 box of Orzo pasta
2-3 boxes of chicken broth (largest is 32oz) two boxes if you use just a few veggies from above, 3 if you loaded it up.
1 prepared roasted chicken, found in your deli section or where your store puts their usual cut chicken parts.

In big stock pot put few TBSP of butter and little drizzle of olive oil. Put your celery and carrots to sauté in pot. Throw in your onions, (separate if they are in rings) sauté. Add a clove or two of chopped garlic in the pot. If you purchased any other raw veggies chop them(or not, if you like) and add to pot. Keep
stirring to soften. Add any beans when veggies are done. Put temp. on low and add 2-3 boxes of chicken broth. Open the box of Orzo pasta and eyeball like a cup of pasta…..I don’t recommend dumping the whole box in for these will swell up quite a bit. Save the rest of box for next soup.

While soup is simmering, remove all skin of pre-prepared roasted chicken. Use hands to remove all chicken meat off bones. Make sure there is no cartilage while you shred the meat into bite sized pieces. Throw all bones away with the skin. Place about 3/4 of the meat in your soup. If you used 3 boxes of broth place ALL the chicken meat in.
Simmer soup until hot and veggies are soft as you like. The pasta only needs 8 min. to cook through.
The beauty of this soup is that it doesn’t need to cook all day long. Just enough to cook the veggies. Season to taste before serving.


Thai Chicken Noodle Soup
Recipe courtesy Rachael Ray

Yield: 4 servings

2 tablespoons vegetable oil, 2 turns of the pan
1 medium size yellow onion, peeled, quartered and thinly sliced
3 garlic cloves, peeled and finely chopped
2 poblano or anaheim peppers, seeded and thinly sliced
Salt and freshly ground black pepper
1 cup shredded carrots, available in pouches in the produce department
6 cups, 1 1/2 quarts, chicken broth
1 1/2 pound chicken tenders cut into bite size chunks, 2 packages
2 small bundles from a 3.75 ounce package of bean thread noodles, there is usually 3 bundles in one package (recommended: Kame)
3 tablespoons cilantro leaves, chopped
15 fresh basil leaves, roughly chopped
1 lime

Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.


Homemade Tomato Soup
Recipe courtesy Michael Chiarello

Yield: 6 servings

1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.


Pumpkin Soup with Chili Cran-Apple Relish
Recipe courtesy Rachael Ray

Yield: 8 first course-4 entree

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 tablespoons poultry seasoning or 2 teaspoons ground thyme
2 tablespoons hot sauce
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.


Cauldron of Bubbling Cheesy Bean Soup
Recipe courtesy Sandra Lee
Yield: 6 servings

1 pound ground beef
1 can cheese soup with 1/2 can of water
1 (16-ounce) package processed cheese with jalapeno peppers
1 (15-ounce) can kidney beans, well drained
1 (15-ounce) can black beans, well drained
1 cup medium or hot salsa
6 medium individual rounds dark rye bread, unsliced

Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the cheese with jalapeno peppers, and stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2-inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot.


French Onion Soup
By Beth McKinnell (my cousin, don’t ask why her name is spelled differently….long story)

6 T butter
8 large onions (thinly sliced)
2 T flour
1 tsp salt
ground pepper to taste
10 c. beef broth
8 thick slices of French Bread
8 T freshly grated Parmesan Cheese
8 T grated swiss

In a heavy pot, melt the butter, add the sliced onions and cook slowly, stirring occasionally until golden brown. Sprinkle on flour and stir for few minutes to cook flour. Season with salt and pepper.  Add beef broth, stirring constantly. Bring to a boil and lower heat. Let soup simmer partially covered for 30 min.
Toast bread slices in oven until brown. Place toast in individual oven proof soup bowls. Preheat broiler. Sprinkle bread with parmesan cheese Pour the soup over the bread and top with swiss. Brown cheese under broiler and serve at once.


Tex Mex Potato Soup
Spicy and rich potato soup.
Makes 6 servings.

2 potatoes, peeled and cubed
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons margarine
4 ounces chopped ham
1 tablespoon chopped green chile peppers
1/4 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
14 (14.5 ounce) cans chicken broth
1 egg yolk, beaten
1/4 cup heavy whipping cream
1/2 cup shredded Cheddar cheese
Directions
1 Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
2 In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham,
green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
3 In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
4 Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir
yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.


CREAMY POTATO SOUP
4 Tbsp. butter
1 medium onion, diced
1 c. or 2 medium carrots, diced
1 (2 lb.) bag hash browns
2 cans cream of celery soup
3 c. chicken broth
4 c. milk (approximately)
1/2 tsp. white pepper
Saute onions and carrots in melted oleo in an 8 quart saucepot for five minutes. Add frozen potatoes and three cups of water and bring to a boil. Simmer five to ten minutes until carrots and potatoes are cooked tender and water is absorbed.  Add two cans of soup and milk to desired consistency. Add
white pepper and whisk soup until well blended. Heat and serve. Serves 8.


Stuffed Spud Soup
Quick and Easy!

2 lbs frozen hash browns
1 stick butter
1 10 0z can cream of chicken soup
salt and pepper to taste
3-4 cups half and half or milk
1 c. shredded cheddar cheese
parsley flakes or chopped chives for garnish
Sauté onion in butter. Add soup, half n half, and thawed potatoes. Stir in cheese and heat gently. Garnish and serve.
Serves 8 to 10


Outback Steakhouse Walkabout Soup

Ingredients:
2 C. Thinly Sliced Yellow Sweet Onions
2 Tbs. Butter
1 Can Chicken Broth 14.5 oz -15oz
1/4 tsp. Salt
1/4 tsp. Fresh Ground Pepper
2 Chicken Bouillon Cubes
1/4 C. Diced Velveeta Cubes (compressed in measuring cup)
1 1/2 – 1 3/4 C. White Sauce (Below)
Shredded Cheddar Cheese for Garnish

Preparation:
In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. Add white sauce and Velveeta cheese. White sauce will be thick because it has been remove from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 min. to 45 min.
Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.

Thick White Sauce
3 Tbsp. Butter
3 Tbsp. Flour
1/4 tsp. Salt
1 1/2 C. Whole Milk
In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup


Olive Garden Zuppa Toscana

Ingredients:
1 1/2 C. spicy sausage links — 12
2 medium potatoes, cut in half lengthwise, and then cut into 1/4″ slices
3/4 C. onions, diced
6 slices bacon
1 1/2 tsp. minced garlic
2 C. kale leaves, but in half, then sliced
2 T. chicken base
1 qt. water
1/3 C. heavy whipping cream

Preparation:
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, oruntil done; cut in half length-wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.


Olive Garden Pasta e Fagioli

My Dad’s favorite!!!

1 pound ground beef 
1 small onion, diced (1 cup) 
1 large carrot, julienned (1 cup) 
3 stalks celery, chopped (1 cup) 
2 cloves garlic, minced 
2 14.5-ounce cans diced tomatoes 
1 15-ounce can red kidney beans (with liquid) 
1 15-ounce can great northern beans (with liquid) 
1 15-ounce can tomato sauce 
1 12-ounce can V-8 juice 
1 tablespoon white vinegar 
1 1/2 teaspoons salt 
1 teaspoon oregano 
1 teaspoon basil 
1/2 teaspoon pepper 
1/2 teaspoon thyme 
1/2 pound (1/2 pkg.) ditali pasta 

Brown the ground beef in a large saucepan or pot over medium heat. 
Drain off most of the fat. 
Add onion, carrot, celery and garlic and saute for 10 minutes. 
Add remaining ingredients, except pasta, and simmer for 1 hour. 
About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts 
of boiling water over high heat. Cook for 10 minutes or just until 
pasta is al dente, or slightly tough. Drain. 
Add the pasta to the large pot of soup. 
Simmer for 5-10 minutes and serve. 

 


Olive gardens’ Gazpacho Italiano

Soup base; 
28 oz. Canned Italian plum tomatoes 
1 clove minced garlic 
1/2 cup mixed herbs chopped very, fine 
1/2 cup olive oil 
3 tbsp. White wine vinegar 
3 tbsp. Lemon juice 
1 tsp. Salt 
1/4 cup white or red onion diced 
3 cups chicken broth 
3/4 tsp. Tabasco sauce 
1 tsp. Sugar(opt.) 
1/2 cup green bell pepper, chopped fine 
1 cup tomato, peeled and chopped, fine 
1/2 cup ditalini or tubetti, cooked, rinsed, and drained 

This soup should be served cold, about 35-45 degrees. The vegetable and pasta solids should not be added to soup base until it is
time to serve, because they will get soggy. Soup base; process tomatoes, juice, garlic, and herbs. Mix in a non-aluminum bowl, with
olive oil, vinegar, lemon juice, salt, onion, stock, and sugar. Place in refrigerator allowing 4 hours for soup base to chill and marry
flavors. Prepare veggies and chill along with the pasta. To serve; soup bowls should be very cold. Stir base well, and ladle 6 oz. Soup
per bowl. Add about 1 tbsp. Of blended veggies, and 2 tbsp. Pasta. Per bowl. Garnish with a few croutons and sprinkle the croutons
with Parmesan and chopped parsley. 


7 CAN SOUP

1 1/2 LB. Hamburger meat, browned and drained.
l medium onion chopped and cooked with your hamburger.
1 can diced tomatoes
1 can rotel tomatoes
1 can mixed vegetables
1 can whole kernel corn
1 can chili With/beans
1 can chili No/beans
1 can red kidney beans
After browning and draining your hamburger and onions…Add all your vegetables, undrained. THIS WILL TAKE A LARGE BOILER. Let all come to boil, reduce heat and cook on low for 45-60 minutes, covered..stirring often. This will make a large pot of soup..can be frozen


TORTELLINI SOUP

4 ounces fresh pork sausage links
4 cups water
7-1/2 ounce can tomatoes, cut up
3/4 cup shredded cabbage
1/4 cup chopped onion
1/4 cup chopped green pepper
2 teaspoons instant beef bouillon granules 1/2 teaspoon dried basil, crushed
1/8 teaspoon pepper
1-1/4 cups frozen cheese-filled tortellini 2/3 cup diced zucchini
1. In a medium skillet, cook sausage till brown and no longer pink in the center; drain on paper towels. Slice sausage into bite-size pieces; set aside.
2. In a 3-qt. saucepan, combine water, undrained tomatoes, cabbage, onion, green pepper, bouillon granules, basil and pepper. Bring to boiling; reduce heat. Simmer the mixture uncovered, for 15 minutes.
3. Stir in tortellini, zucchini and sausage. Return to boiling; reduce heat. Cook uncovered, 5 minutes or till pasta is tender, stirring occasionally. Serves 6


Pepperoni Pizza Chili
This is really good
Yield 8 servings

1 lb ground beef
1 can (16 oz) kidney beans
1 can (15 oz) pizza Sauce
1 can (14-1/2 oz ) Italian stewed tomatoes
1 can (8 ounces) tomato sauce
1-1/2 cups water
1 package (3-1/2 oz sliced pepperoni)
1/2 cup chopped green pepper
1 tsp pizza seasoning or Italian seasoning
1 tsp salt
shredded mozzarella cheese, optional
In a large saucepan cook beef over medium heat
until no longer pink ;drain. Stir in the beans ,pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil reduce heat simmer uncovered for 30 minutes or until chili reaches desired thickness Garnish with cheese if desired


CAULIFLOWER SOUP
6 cups water
4 cups cauliflower — chopped
2 cups sliced carrots
1/2 cup chopped onions
2 tablespoons chopped parsley
4 chicken bouillon cube
salt — to taste
white pepper — to taste
1. In a 5-quart saucepan, add all ingredients except salt and white pepper. Cover and simmer until vegetables about 20 minutes.
2. Strain off and reserve most of the liquid. Place vegetables in a food processor and puree.
3. Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.


CHEDDAR CHEESE SOUP
1 small onion, chopped
1 medium stalk celery, thinly sliced
2 T. butter or margarine
2 T. all-purpose flour
1/4 tsp. pepper
1/4 tsp. dry mustard
1 (10 3/4 oz.) can condensed chicken broth
1 C. milk
2 C. (8 oz.) shredded Cheddar cheese
Paprika
Cover and simmer onion and celery in butter in 2-quart saucepan until onion is tender, about 5 minutes. Stir in flour, pepper and mustard. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat. Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Reduce heat to low. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted. Do not boil the soup after the cheese has been added, as the soup may separate. Sprinkle soup with paprika.


PICK-ME UP SOUP
48 Fl. Oz. V-8 Juice
10 3/4 Oz Beef Consomme Condensed
2 bay leaves
4 Whole Cloves
1 dash Worcestershire Sauce
1 dash Tabasco sauce
Simmer all ingredients for 1 hour. Serves 8


Mini Meatball Soup
Recipe courtesy Rachael Ray 

Cook Time: 27 minutes
Yield: 4 big servings  

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 
2 carrots, peeled and chopped 
2 ribs celery, chopped 
1 medium onion, chopped 
2 bay leaves, fresh or dried 
Salt and freshly ground black pepper 
1 pound ground beef, pork and veal combined 
1 egg, beaten 
2 cloves garlic, minced 
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls 
1/2 cup plain bread crumbs, a couple of handfuls 
1/2 teaspoon freshly grated or ground nutmeg 
6 cups chicken stock or broth 
2 cups water 
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini 
1 pound triple washed fresh spinach, coarsely chopped 
Grilled 4 Cheese Sandwiches, recipe follows
 

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. 
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. 
Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread.


Macho Gazpacho
Recipe courtesy Rachael Ray

2 (32-ounce) cans diced tomatoes in puree 
1/4 cup cayenne pepper sauce (for mild heat use 2 tablespoons) 
1/2 European seedless cucumber, cut into chunks 
1 small red onion, cut into chunks 
2 jalapenos or serranos, seeded and coarsely chopped 
2 ribs celery, from the heart of the bunch, chunked 
Handful fresh cilantro leaves 
1 lemon or lime, juiced 
Coarse salt and black pepper 
Lemon or lime wedges, for garnish
 

Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish.

 


French Onion Soup

Recipe courtesy Rachael Ray

1 tablespoon extra-virgin olive oil
2 tablespoons butter
6 medium onions, thinly sliced
Salt and freshly ground black pepper
2 teaspoons fresh thyme, picked and chopped or poultry seasoning
1 bay leaf, fresh or dried
1/2 cup dry sherry
6 cups beef stock
4 thick slices crusty bread, toasted
2 1/2 cups shredded Gruyere or Swiss cheese

Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil. 

Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.
 

Yield: 4 servings


French Onion Soup Gratinée

Ingredients: 
3 lb. Cooking Onions, Sliced
3 cups Chicken Stock
3 cups Beef Stock
1 tsp. Dried Thyme
1/2 tsp. Black Pepper
1 tsp. Salt
2 Bay Leaves
2 oz. Sherry (Optional)
2 tbsp. Vegetable Oil
Croutons
8 oz. Swiss Cheese, grated

Instructions: 
In a Heavy-bottomed Pan, heat Vegetable Oil and add Onions.  Saute for a few Min., then lower heat to medium. Stir to prevent onoins sticking. Continue cooking until rich brown color (about 10-15 min.)  Add Salt, Pepper, Thyme and Bay Leaves.  Give Onions a good stir to scrape up brown bits at bottom of pot.  Add chicken and Beef Stock, Increase heat to full and bring to a boil.  Reduce heat to low and Simmer for 30 min.  Top with Croutons and 2 oz. grated Swiss Cheese per person.  Brown and Melt Cheese in individual bowls under the Broiler if desired. 

Serves 4


Beef Stew

2 lbs beef chuck, cubed
1 tbsp. Worcestershire sauce
1/2 c. flour
1 tbsp. Salt
1 tsp pepper
1 tsp. Paprika
2 cups beef broth
1 clove garlic, minced
1 bay leaf
4 carrots, sliced
2 onions, chopped
1 rib celery sliced
3 potatoes, diced 

1.  Place meat in slow cooker. 
2.  Combine flour, salt, pepper and paprika. Stir into meat until coated thoroughly. 
3.Add remaining ingredients. Mix well. 
4.Cover. Cook on low 10-12 hours or High 4-6 hours. 
5.Stir before serving. 


Italian Vegetable Beef Soup 

   1 lb. Ground beef (already browned)
  3 carrots , sliced
  3 ribs celery, chopped
  1 med onion, chopped
  1 tsp. Garlic powder
  1 tsp. Italian seasoning
   1 tsp salt
  15 oz can DICED tomatoes (Italian style)
   6 oz tomato paste
   5 cups water
  4 cups beef broth
 

   1.Combine all ingredients as specified in list in slow cooker. 

    2.Cover. Cook on High 6-8 hours or until carrots are tender. 


CROCKPOT SPLIT PEA SOUP

1 (16 oz.) pkg. dried green split peas, rinsed 
1 hambone, or 2 meaty hamhocks, or 2 c. diced ham 
3 carrots, peeled & sliced 
1 med. onion, chopped 
2 stalks of celery plus leaves, chopped 
1 or 2 cloves of garlic, minced 
1 bay leaf 
1/4 c. fresh parsley, chopped (optional) 
1 tbsp. seasoned salt (or to taste) 
1/2 tsp. fresh pepper 
1- 1/2 qts. hot water 

     Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. Freezes well. 


Cauliflower Soup 
 Recipe courtesy Rachael Ray 

   Coarse salt and coarse black pepper 
   1 tablespoon extra-virgin olive oil 
 3 tablespoons butter 
 2 small heads cauliflower, or 1 large, cut into small bunches of florets 
  3 ribs celery and leafy tops from the heart of stalk, finely chopped 
  1 medium onion, chopped 
   2 tablespoons chopped fresh thyme leaves 
   2 tablespoons all-purpose flour 
  1 quart chicken broth 
 1 cup half-and-half or whole milk 
   Hot sauce, optional 
  3 tablespoons chopped fresh parsley leaves or chives, for garnish 
 1/2 cup grated Parmesan, for passing at the table 

 In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season
 with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion
 and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more
 tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the
 flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15
 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I
  like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired. 

 Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to
  sprinkle on top. 


Bennigan’s Ultimate Baked Potato Soup 

 Ingredients: 
                          3 lbs all-purpose potatoes, scrubbed and pierced in several places 
                          1 Tbsp. stick butter or margarine 
                          1 1/2 C. finely chopped onions 
                          2 Tbsp. minced garlic 
                          1 can (14 1/2 oz) chicken broth 
                          3 C. milk 
                          1 tsp. salt 
                          1/4 tsp. pepper 
                          TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions 

 Preparation:

1. Heat oven to 400°F. 
2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. 
3. Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. 
4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings. 
 

 


La Madeleine’s Tomato Basil Soup 
(Ms. MacKinnell’s fave) 

 Ingredients: 
 4 C. (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned whole tomatoes, crushed 
 4 C. tomato juice and part vegetable stock or chicken stock 
 12 to 14 washed fresh basil leaves 
 1 C. heavy cream 
 1/4 pound sweet, unsalted butter 
 salt to taste 
 1/4 tsp. cracked black pepper    

Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). 

Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread. 


RUBY TUESDAY POTATO CHEESE SOUP 

2 large russet potatoes 
2 Tbsp. finely minced celery 
1 Tbsp.finely minced onion 
1 Tbsp. grated carrot 
2 cups chicken stock or broth 
1 tsp. salt 
2 tsp. white vinegar 
2 Tbsp. flour 
1 1/2 cups milk 
1 cup plus 1 Tbsp. shredded cheddar cheese 
1 Tbsp. shredded monterey jack cheese 
2 slices bacon, cooked 
1 tbsp. chopped green onion 

Peel the potatoes and chop them into bite size pieces (about 4 cups) 
Celery and onion should be very finely minced and carrot should be very finely grated. Combine veggies with stock, salt and vinegar
in large saucepan over medium heat. Bring to boil, turn down heat, cover and simmer for 20 minutes.  Whisk together flour and milk
in a medium bowl.  Remove pan from heat, add flour and milk mixture, return to heat and simmer uncovered 5-8 minutes till soup has
thickened and potatoes are very tender. 
Add 1 cup cheddar and simmer till melted.  Spoon soup into bowls, sprinkle on remaining cheddar and the monterey jack cheese.
Crumble bacon and sprinkle on top of cheese. Top each bowl with chopped green onion. 
Serves 4 as an appetizer or 2 as an entree. 


Wonton Soup 
 

A simple, light ‘Chinese dumpling’ classic …whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East …! Garnish with fresh scallions. Makes 8 servings.   

3/4 pound ground pork, finely chopped 
1 teaspoon brown sugar 
1 tablespoon Chinese rice wine 
1 tablespoon light soy sauce 
1 teaspoon finely chopped green onion 
1 teaspoon chopped fresh ginger root 
24 (3.5 inch square) wonton wrappers 
3 cups chicken stock 
1/8 cup finely chopped green onion  

Directions 
                      

1 In a large bowl, combine pork, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well,  and let stand for 25 to 30 minutes. 
                    
2 Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together.  Continue until all wrappers are used. 
                      
3 FOR SOUP: Bring the chicken stock to a rolling boil.  Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Notes:  Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.) 
                      
TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce. 

 


Soup Nazi’s Mexican Chicken Chili
(Soup Nazi is a character from Seinfeld, supposed to be paralleled to a soup vendor in NYC)

1 pound chicken breast fillets (4 fillets) 
1 tablespoon olive oil 
10 cups water 
2 cups chicken stock 
1/2 cup tomato sauce 
1 potato, peeled & chopped 
1 small onion, diced 
1 cup frozen yellow corn 
1/2 carrot, sliced 
1 celery stalk, diced 
1 cup canned diced tomatoes 
1 15-ounce can red kidney beans, plus liquid 
1/4 cup diced canned pimento 
1 jalapeno, diced 
1/4 cup chopped Italian parsley 
1 clove garlic, minced 
1 1/2 teaspoons chili powder 
1 teaspoon cumin 
1/4 teaspoon salt 
dash cayenne pepper 
dash basil 
dash oregano 

On the side 
Sour cream 
Pinch chopped Italian parsley 

1. Sauté the chicken breasts in the olive oil in a large pot over medium/high  heat. Cook the chicken on both side until done — about 7-10 minutes per side.  Cool the chicken until it can be handled. Do not rinse the pot. 
2. Shred the chicken by hand into bite-sizes pieces and place the pieces back  into the pot. 
3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should 
reduce substantially to thicken and darken (less orange, more brown) when done. 
4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

Makes 4-6 servings. 

 


Pumpkin and Black Bean Soup 
Recipe courtesy Rachael Ray 

                    2 tablespoon extra-virgin olive oil, 1 turn of the pan 
                    1 medium onion, finely chopped 
                    3 cups canned or packaged vegetable stock, found on soup aisle 
                    1 can (14 1/2 ounces) diced tomatoes in juice 
                    1 can (15 ounces) black beans, drained 
                    2 cans (15 ounces) pumpkin puree (found often on the baking aisle) 
                    1 cup heavy cream 
                    1 tablespoon curry powder, 1 palm full 
                    1 1/2 teaspoons ground cumin, 1/2 palm full 
                    1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand 
                    Coarse salt 
                    20 blades fresh chives, chopped or snipped, for garnish 

     Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes.  Add
   broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil.
  Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5
  minutes, adjust seasonings and serve garnished with chopped chives. 

                    Yield: 4 to 6 servings 

 


Chili
(Chili is really a stew and a stew is a very thick soup)
Makes 8 servings 

2 tablespoons vegetable oil 
2 onions, chopped 
3 cloves garlic, minced 
1 pound ground beef 
3/4 pound beef sirloin, cubed 
1 (14.5 ounce) can peeled and diced tomatoes with juice 
1 (12 fluid ounce) can or bottle dark beer 
1 cup strong brewed coffee 
2 (6 ounce) cans tomato paste 
1 (14 ounce) can beef broth 
1/2 cup packed brown sugar 
3 1/2 tablespoons chili powder 
1 tablespoon cumin seeds 
1 tablespoon unsweetened cocoa powder 
1 teaspoon dried oregano 
1 teaspoon ground cayenne pepper 
1 teaspoon ground coriander 
1 teaspoon salt 
4 (15 ounce) cans kidney beans 
4 fresh hot chile peppers, seeded and chopped 

1 Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender. 

2 Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.   Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours. 

3 Stir in the 2 remaining cans of beans, and simmer for another 30 minutes. 


Reuben Soup

1 gallon chicken broth
4 small bay leaves
1 cup sauerkraut, drained; reserve 1/4 cup juice
2 cups whole milk
1 cup (2 sticks) butter
1 cup flour
1/4 pound chopped corned beef
1 teaspoon white pepper
1 cup sour cream 

Heat broth to simmer. Add bay leaf. Add sauerkraut and sauerkraut juice. Cook 30 minutes. Remove sauerkraut and set aside. Return liquid to boil, then add milk.

In small saucepan, melt butter. Add flour and cook about 2 minutes, whisking frequently to create a roux. Gradually add roux to pot to thicken soup, stirring with wooden spoon. Soup should very thick and creamy.

Return reserved sauerkraut to pot. Add corned beef and pepper. Stir in sour cream. Remove bay leaves. Makes 10 large servings.


Cheeseburger Soup
 

1/2 pound ground beef 
3/4 cup chopped onions 
3/4 cup shredded carrots 
3/4 cup diced celery 
1 t. dried basil 
1 t. dried parsley flakes 
4 T. margarine, divided 
3 cups chicken broth 
4 cups diced peeled potatoes 
1/4 cup all-purpose flour 
8 ounces process American cheese, cubed(2 cups) 
1-1/2 cups milk 
3/4 t. salt 
1/4 to 1/2 t. pepper 
1/4 cup sour cream 

In a 3-quart saucepan brown ground beef, drain and set aside. In the same pan saute onions, carrots, celery, basil, and parsley in 1 T. margarine until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes. Meanwhile, in a small skillet melt the remaining margarine. Add flour, cook 3-5 minutes until bubbly, add to soup.Bring to a boil, cook and stir for 2 minutes.Reduce heat to low, add cheese, milk, salt and pepper, stir until cheese melts.Remove from heat and blend in sour cream.


Cincinnati Chili
An unusual chili, with cinnamon, cloves, and even chocolate!   Makes 8 servings. 

1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves 
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese

Directions
1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
2 Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
3 Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil.  Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
4 It is the best if you now refrigerate overnight.
5 Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.
 

 


Broccoli Cheese Soup

Makes 12 servings 

 Ingredients: 

1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water

 Directions 

1 In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2 Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3 In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Yields 6 servings  

 


Mushroom Stew

Ingredients:
                          1 lb. Fresh Mushrooms 
                          4 large Yellow Onions 
                          1 cup Sour Cream 
                          1/2 stick Butter or 4 Tbsp. 
                          3 Tbsp. Flour 
                          Salt & Pepper

Preparation:
In a large pot, cook sliced mushrooms with 1/2 stick of butter over medium heat. Drain the water that cooks out of the mushrooms until they give no more. (reserve this stock for soup.) Sauté chopped onions in small amount of oil until brown. In a cast-iron skillet or wok, melt 1 stick of butter over low heat. Add sifted flour until thick, stirring constantly. Add sour cream and stir until mixture is warm. Add more flour if necessary to thicken. Combine all ingredients and stir well. Salt and pepper to taste. Serve over fresh mashed potatoes.


Colonial Inn Creamy Yam and Ham Soup

1 cup finely minced onion (preferably Spanish onion)
1 cup (2 sticks) butter
1 tablespoon paste-style chicken base (bouillon may be substituted) 
Juices from ham (see note)
6 tablespoons packed dark brown sugar
Dash of liquid smoke
1 tablespoon freshly ground pepper (use a combination of black, white and red peppers)
Dash of hot pepper sauce
3 cans (15 ounces each) sweet potatoes in light syrup, chopped or mashed, juice reserved
2 quarts 1% milk
2 cups finely chopped lean smoked ham (about 1 1/4 pounds, from canned or smoked ham, reserve any liquids)
3 tablespoons cornstarch mixed with 6 tablespoons milk to thicken as needed
Freshly chopped parsley for garnish

Using 6-quart or larger non-stick pot, combine onions, butter, chicken base, ham juices, brown sugar, liquid smoke, pepper and pepper sauce. Bring just to boil, then immediately reduce heat to low, cover and simmer gently 30 minutes.

Add sweet potatoes and their syrup. Add milk and ham. Cook very slowly over low heat, stirring frequently to prevent sticking, about 1 hour.

As soon as mixture comes to boil (within the hour), begin to gradually add the cornstarch mixture until soup thickens enough to coat back of spoon thickly. Do not add too much of mixture as yams are starchy and will help thicken soup. Stir in parsley and serve. Makes about 5 quarts, or 20 (1-cup) servings.

Notes: After milk is added, if mixture is allowed to boil, the soup will curdle.

You should have about 1 tablespoon liquid from ham. If you do not, substitute 1 tablespoon bacon grease.

 


Campbell’s Soup Casserole Sauce Mix
 

    2 cups Non-fat dry milk
      3/4 cup Cornstarch
      1/4 cup Instant chicken bouillon
    2 tablespoons Dried onion flakes
    1 teaspoon Crushed dried thyme
    1 teaspoon Crushed dried basil
      1/2 teaspoon Pepper

 Combine all ingredients and store in airtight container. To substitute for one can condensed soup:  Mix 1/3 cup of dry mix with 1  1/4 cup water in saucepan.  Cook and stir until thickened.  Add cheese, mushroom bits or celery to duplicate the canned soup in the recipe.

 


Cream of Sweet Potato Soup

2 1/2 pounds medium sweet potatoes, peeled and cut in half
1/4 cup (1/2 stick) butter
1/4 of a medium Spanish onion, diced
1 quart water
1 pint whipping cream
1 pint whole milk
1 tablespoon chicken base
1/2 pound dark brown sugar (about 1 1/4 cups packed; see note)
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon salt
1/2 teaspoon white pepper
4 tablespoons butter
4 tablespoons flour 

Boil sweet potatoes until tender. Drain, cool slightly, then puree in batches in food processor. Set aside.

Melt butter in large soup pot over medium heat. Saute onions until tender. Add sweet potatoes and cook just until heated through. Blend in water, cream, milk, chicken base and sugar. Bring to boil. Add seasonings.

Make roux by melting butter in small saucepan. Gradually whisk in flour and cook 2 to 3 minutes, whisking occasionally. Gradually whisk some of the roux into soup, stirring until smooth. Simmer until thick, 2 to 3 minutes. Soup should be thick enough to coat back of spoon. Make and add more roux if needed. Taste soup and adjust seasonings. Makes 10 to 12 side-dish servings.

Note: For a less-sweet soup, add 3/4 to 1 cup brown sugar.


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