Soups

Baked Potato Soup

Summary

Yield
8 Servings
SourceAnn Moore (1998)
Prep time
1 hour
Cooking time
40 minutes
Total time
1 hour, 40 minutes

Ingredients

2⁄3 c
butter or margarine
2⁄3 c
flour
7 c
milk
4 c
potatoes (baked, peeled and cubed)
4
green onions (sliced)
12 sli
bacon (cooked and crumbled)
1 1⁄4 c
cheddar cheese (shredded)
1 c
sour cream
3⁄4 t
salt
1⁄2 t
pepper

Instructions

In a large soup kettle or Dutch oven, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer 10 minutes. Add remaining ingredients and stir until cheese is melted. Serve immediately. Makes 8 to 10 servings.

Southwestern Chicken Corn Chowder

Summary

Yield
4 Servings
SourceDianne Annis (2000)
Prep time
15 minutes
Cooking time
25 minutes
Total time
40 minutes

Ingredients

1⁄2 t
olive oil
1 c
onions (chopped)
1 t
garlic (minced)
1 cn
chicken broth (14 1/2-oz, fat-free)
1 cn
cream of chicken soup (10 3 /4-oz, reduced-fat)
1 cn
chopped green chiles (drained 4 1/2-oz)
1 cn
premium chicken (12-oz, breast meat, drained and shredded)
1 cn
cream-style corn (15-oz)
1 t
chili powder (or to taste)
1⁄2 t
ground cumin
1 c
milk (low-fat)
 
Mexican-blend cheese (shredded, for garnish, optional)

Instructions

Place olive oil in a Dutch oven or soup pot over medium-high heat. Stir in onions and cook for 30 seconds. Stir in garlic. Add chicken broth and raise heat to high. Add undiluted cream of chicken soup and stir to mix well. Allow the soup to come to a boil. Add chiles and chicken. When soup returns to a boil, reduce the heat to low. Add the cream-style corn, chili powder and cumin. Stir to mix well. Remove pot from heat and stir in the milk. Serve at once, garnished with cheese, if desired.

Beef Vegetable Soup

Summary

Yield
8 Servings
SourceKaryl Hanhilammi (2003)
Prep time
5 minutes
Cooking time
4 hours, 20 minutes
Total time
4 hours, 25 minutes

Ingredients

2 lb
roast beef
1 T
oil
 
spicy V8 juice (48-oz. bottle)
1 cn
diced tomatoes with juice (28-oz.)
1
onion soup mix (envelope)
2 pk
frozen mixed vegetables
 
tomato juice or water (if needed)

Instructions

Brown the beef on all sides in the oil. Add V8 juice, canned tomatoes, soup mix and frozen vegetables. (At this point, additional tomato juice or water can be added, if desired, but this is a vegetable-thick soup.) Bring ingredients to a boil, then simmer for at least 4 hours (or put in slow cooker). Remove roast from the soup, cut into bite-sized pieces or shred and return to soup mix.

Slow Cooker Hearty Tomato Soup

Summary

Yield
6 Servings
SourceNancy Roth, Main Library (2007)
Prep time
30 minutes
Cooking time
4 hours, 30 minutes
Total time
5 hours

Ingredients

1 lb
bulk Italian sausage
1
28 oz. can diced tomatoes
6 c
beef broth
1
15 oz. can tomato sauce
2 c
zucchini (sliced)
1
large onion (chopped)
1 c
carrots (sliced)
1 c
fresh mushrooms (sliced)
1
medium green pepper (chopped)
1⁄4 c
parsley (minced)
2 t
sugar
1 t
dried oregano
1 t
dried basil
1 clv
garlic (minced)
2 c
frozen cheese tortellini
 
Parmesan cheese (grated, optional)

Instructions

In a skillet, cook and drain sausage. Place sausage and remaining ingredients except tortellini and cheese into slow cooker. Cover and cook on high for 3-4 hours until vegetables are tender.

Cook tortellini; drain. Stir into slow cooker, cover and cook 30 minutes longer. Serve with Parmesan cheese if desired.

Chicken Divan Soup

Summary

Yield
6 Servings
SourceDiane Annie (1998)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

 
vegetable cooking spray
1 1⁄4 lb
skinned boned chicken breasts (cut into bite-size pieces)
3⁄4 c
onion (chopped)
2 clv
garlic (minced)
1 c
cooked long-grain rice
1⁄4 t
pepper
1⁄4 t
salt
2 cn
sliced mushrooms (4-oz, drained)
1 pk
frozen chopped broccoli (16-oz, thawed)
1 cn
chicken broth (14 1/2-oz)
1 cn
evaporated skim milk (12-oz)
1 cn
cream of chicken soup (10 3/4-oz, reduced-fat reduced-sodium, undiluted)

Instructions

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken, onion and garlic and sauté until onion is tender. Add rice and remaining ingredients, stirring well. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Yield: 6 (1 1/2-cup) servings. Delicious!

Adapted from Healthy Heart One-Dish Meals.

Potato Soup

Summary

Yield
4 Servings
SourceKelly Wiehe (1999)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

2
bouillon cubes
3 c
potatoes (cubed)
1⁄2 c
celery (sliced)
1⁄2 c
carrots (sliced)
1⁄4 c
onion
2 c
water (up to 3 c)
 
Salt and pepper
1⁄2 c
milk
3 T
flour
1⁄2 lb
Velveeta cheese (cubed)

Instructions

Cook first seven ingredients together until tender. Mix milk and flour together and add to vegetables. Add cheese. Cook until thick, stirring occasionally.

Hamburger Vegetable Chowder

Summary

Yield
4 Servings
SourceDiane Bare (2000)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

1⁄2 lb
ground beef
2 T
oil
1 c
canned tomatoes
1⁄2 c
carrots (diced)
1⁄2 c
celery (diced)
1
onion (medium, chopped)
2 t
salt
1⁄2 t
pepper
1⁄4 c
rice (uncooked)
1 1⁄2 c
water
1 c
potatoes (cubed)

Instructions

Brown ground beef in oil. Add remaining ingredients. Put in pan with a tight-fitting lid. Simmer until vegetables are tender and rice is cooked.

Emilie's Beef Vegetable Soup

Summary

Yield
8 Servings
SourceJulie Whitt (2004)
Prep time
30 minutes
Cooking time
3 hours, 30 minutes
Total time
4 hours

Ingredients

1 1⁄2 lb
chuck roast or stew meat
2 T
olive oil
1⁄2 t
garlic (minced)
1 1⁄2 c
celery (chopped)
1 1⁄2 c
onion (chopped)
1 cn
crushed tomatoes (large)
1 cn
tomato sauce (small)
1⁄2 c
navy beans
1
large bag frozen vegetables
2 t
salt
 
pepper (to taste)
3
bay leaves (optional)
 
water
2
potatoes (large, cubed)
1⁄2
head cabbage (chopped fine)

Instructions

Sear stew meat in olive oil. Add garlic, celery and onions. Add can of crushed tomatoes and the small can of tomato sauce. Rinse navy beans. Add navy beans, frozen vegetables, salt, pepper and bay leaves, if using. Add enough water to cover ingredients in pan. Simmer for 2 hours. Add potatoes and cabbage. Simmer for 1 additional hour.

Creamy Italian White Bean Soup

Summary

Yield
4 Servings
SourceAngie Grandstaff, Main Library (2007)
Prep time
10 minutes
Cooking time
40 minutes
Total time
50 minutes

Ingredients

1 T
vegetable oil
1
medium onion (finely chopped)
1
medium celery stalk (finely chopped)
1
garlic clove (minced, or use garlic powder)
2 cn
15 1/2 -19 oz Cannellini beans (rinsed and drained)
1
14 oz. can chicken broth
1⁄4 t
black pepper (coarsely ground)
1⁄8 t
dried thyme leaves
2 c
water
1 bn
10-12 oz. fresh spinach
1 T
lemon juice
 
freshly grated Parmesan cheese (optional)

Instructions

In a 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery; cook 5-8 minutes until tender, stirring occasionally. Add garlic; cook 30 seconds while stirring. Add beans, chicken broth, pepper, thyme and water; heat to boiling over high heat. Reduce heat to low, simmer uncovered 15 minutes.

Meanwhile, discard tough stems from spinach and thinly slice leaves. With slotted spoon, remove 2 cups bean and vegetable mixture from soup; set aside. In blender, with center part of cover removed to let steam escape, blend remaining soup in small batches until smooth. Return blended soup to saucepan. Stir in reserved beans and vegetables. Heat to boiling over high heat, stirring occasionally. Stir in spinach; cook 1 minute until wilted. Stir in lemon juice. Remove from heat. Serve with Parmesan cheese if desired.

Makes 6 cups.

Chicken Soup & Matzo Balls

Summary

Yield
4 Servings
SourceMrs. Bokowski (1970)
Prep time
10 minutes
Cooking time
3 hours
Total time
3 hours, 10 minutes

Ingredients

1
cut-up chicken
2
carrots
 
celery
1⁄2
onion
 
salt
3
eggs (separated)
1⁄2 c
matzo meal (plus 2 t)
1⁄2 t
salt
  ds
pepper
  pn
baking powder

Instructions

Soup: Put chicken in boiling water (amount of water depends on how much chicken you have). Add sliced onion, carrots, celery and salt. Cook slowly about 3 hours or more. Spoon off excess fat that rises to the surface. (If after an afternoon of boiling, soup is still weak, cheat a little and add a few chicken bouillon cubes.)

Matzo Balls: Beat egg whites stiff, add baking powder. Beat egg yellows and pour into whites. Add matzo meal, salt and pepper. Let stand for about 5 minutes. Form into balls about 1 to 1 1/2 inches and place into kettle or 4 or 5 quarts boiling water and cook for 1 hour. Cook, covered, half the time. Serve in chicken soup.

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