Soups

Lentil Soup

Summary

Yield
4 Servings
SourceJean Ross (2002)
Prep time24 hours
Cooking time3 hours, 20 minutes
Total time27 hours, 20 minutes

Ingredients

1 lb
dried lentils
1⁄4 lb
bacon
2
onion (medium, sliced)
2
carrots (medium, sliced)
2 q
water
1 c
celery (diced)
2 1⁄2 t
salt (or 3 t to taste)
1⁄2 t
pepper
1⁄2 t
dried thyme
2
bay leaves
1
potato (large, peeled)
1
ham bone
2 T
lemon juice

Instructions

The night before, wash lentils and soak overnight. Early the next day, drain lentils. Sauté bacon until golden in large pot. Add onions and carrots; sauté until golden. Add lentils, water, celery, salt, pepper, thyme and bay leaves. Grate potato into soup. Add ham bone. Simmer 3 hours. Remove ham bone, cut meat from it and return to soup. Add lemon juice. Remove bay leaves.

Chicken Cheese Chowder

Summary

Yield
2 Servings
SourceKate Hastings, Main Library (2007)
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes

Ingredients

1 c
carrots (shredded)
1⁄4 c
onion (chopped)
4 T
butter
1 T
dry white wine
1⁄4 c
flour
2 c
milk
1 cn
chicken broth
1 c
cooked chicken (torn or diced)
1⁄2 t
celery seed
1⁄2 t
Worcestershire sauce
1 c
sharp American cheese (shredded)

Instructions

In a large saucepan, sauté carrot and onion in butter until tender but not browned.

Blend in flour and add milk and chicken broth. Stir until thick and bubbly.

Add chicken, wine, celery seed and Worcestershire sauce. Heat through and add cheese until melted.

Shopping Day Soup

Summary

Yield
4 Servings
SourceCarol Deshler (1995)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1 T
olive oil
1⁄2 c
bacon (diced)
2
carrots (chopped)
1
onion (medium, chopped)
3 clv
garlic (crushed)
3 cn
chicken broth (14-oz)
2 cn
diced tomatoes in juice (14 1/2-oz)
3⁄4 t
marjoram
1⁄2 t
sage
1⁄2 t
salt
1 c
orecchiette pasta (heaping, uncooked)
1 cn
chickpeas (19-oz)
1 pk
frozen chopped spinach or kale, thawed (10-oz)
 
freshly grated Parmesan cheese
1⁄2 t
ground pepper

Instructions

In Dutch oven, heat olive oil. Add bacon and sauté over medium heat for 3 to 4 minutes, until bacon is lightly browned. Add carrots, onion and garlic. Cover pot and cook for 5 minutes, or until vegetables are soft. Stir in chicken broth, tomatoes with their juice, marjoram, sage and salt. Bring mixture to boiling; stir in pasta. Cover pot and cook, stirring frequently as pasta label directs. Add chickpeas with their liquid and spinach or kale. Heat soup through and stir in pepper. Sprinkle Parmesan cheese over each serving.

Baked Potato Soup

Summary

Yield
8 Servings
SourceAnn Moore (1998)
Prep time1 hour
Cooking time40 minutes
Total time1 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 time15 minutes
Cooking time25 minutes
Total time40 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 time5 minutes
Cooking time4 hours, 20 minutes
Total time4 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 time30 minutes
Cooking time4 hours, 30 minutes
Total time5 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 time20 minutes
Cooking time40 minutes
Total time1 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 time20 minutes
Cooking time30 minutes
Total time50 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 time20 minutes
Cooking time30 minutes
Total time50 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.

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