Soups

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.

Potato-Leek Soup

Summary

Yield
6 Servings
SourceDianne Annis (1993)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

4
leeks (medium-sized, white parts only, rinsed clean)
6 T
butter or margarine (divided)
3
potatoes (large-sized, peeled, quartered and thinly sliced)
2 c
chicken broth
 
Salt to taste
 
pepper to taste
2 c
milk

Instructions

Mince the leeks. Melt 3 tablespoons butter in a soup pot and add the leeks. Cook gently on medium heat for 15 minutes, stirring occasionally. Add potatoes and chicken broth. Add salt and pepper to taste. Cook, covered, until potatoes are tender, about 30 minutes. Add milk and remaining butter and stir until very hot. Serves 6 to 8.

Fish Chowder

Summary

Yield
4 Servings
SourceCarl Anderson (1982)
Prep time
15 minutes
Cooking time
55 minutes
Total time
1 hour, 10 minutes

Ingredients

1 1⁄2 lb
turbot filet
3
potatoes (medium, diced)
4
carrots (medium, diced)
1
onion (large, minced)
1 pk
frozen black-eyed peas
3 T
wheat germ
1 q
milk (nonfat)
1 q
water
 
pepper (or curry or sage)

Instructions

Bring combined milk and water to a boil. Mix potatoes, carrots, onion, black-eyed peas, wheat germ and fish in a 3-quart saucepan. Cover with boiling liquid. Simmer 40 minutes. Season when served (pepper is always good, curry and sage may be added separately or in a combination).

Farmer's Soup

Summary

Yield
8 Servings
SourceBarbara Seib (1999)
Prep time
30 minutes
Cooking time
2 hours
Total time
2 hours, 30 minutes

Ingredients

1 1⁄2 lb
ground beef (up to 2 lb, browned and drained)
4
carrots (large, chopped or shredded)
2 c
potatoes (chopped or shredded)
3
celery stalks (chopped or shredded)
1
onion (large, chopped or shredded)
1 cn
tomatoes (25-30 oz)
30 oz
beef consomme (canned)
1 cn
tomato soup
4 T
barley

Instructions

Mix ingredients and simmer for 2 hours with salt, pepper, bay leaf, thyme and basil to taste.

Chicken Tortilla Soup

Summary

Yield
12 Servings
SourceThe Convalarium at Indian Run (2008)
Prep time
10 minutes
Cooking time
2 hours, 20 minutes
Total time
2 hours, 30 minutes

Ingredients

2 cn
Campbell’s cream of mushroom soup
2 cn
Campbell’s cream of chicken soup
2 cn
Campbell’s cream of celery soup
2 cn
Campbell’s cheddar cheese soup
2 cn
chicken broth
1 cn
diced tomatoes
1 c
picante salsa
1 cn
green chilies
1
medium onion (chopped)
4 clv
fresh garlic (minced)
1 t
chili powder
1⁄4 c
fresh cilantro (chopped)
4
fresh chicken breasts (cut into small chunks)
10
flour tortillas
1 1⁄4 c
vegetable oil
1⁄2 lb
colby cheese (shredded)

Instructions

In a large stockpot, combine and whisk together all 8 cans of soup until smooth. Add chicken broth, tomatoes, salsa, green chilies, onion, garlic, chili powder, salt and pepper. Bring all ingredients to a full boil, reduce heat and simmer for 1 hour. Add cilantro and chicken; simmer for another hour.

While soup is simmering, cut flour tortillas into small, thin strips. Heat oil and deep fry tortilla strips until lightly browned.

To serve, ladle soup into bowls and top with shredded cheese and tortilla strips.

Chicken Soup with Rivels

Summary

Yield
4 Servings
SourceSusan Roberts (1989)
Prep time
10 minutes
Cooking time
1 hour, 30 minutes
Total time
1 hour, 40 minutes

Ingredients

1
broiler-fryer (3 1/2 to 4-lb)
1
onion (large, chopped)
6 c
water
3 c
carrots (sliced)
1⁄4 t
pepper
 
salt
1 c
all-purpose flour
1
egg
1 T
milk (up to 2 T)
1 c
celery (chopped, with leaves)

Instructions

In 8-quart Dutch oven or large sauce pot over high heat, heat chicken, onion, water, carrots, pepper and 1 tablespoon salt to boiling. Reduce heat to low; cover and simmer 45 minutes, or until chicken is fork-tender. Remove chicken to cutting board; allow to cool. Meanwhile, prepare the rivels: In medium bowl with fork, stir flour, egg, 1/2 teaspoon salt and approximately 1 tablespoon milk to make a crumbly but moist mixture. With spoon, sprinkle rivels into simmering soup. Add celery; cook 20 minutes, or until tender. Cut chicken meat from bones into small chunks; stir into soup and reheat. This is very good and easy!

Naniboujou Lodge Cream of Tomato Soup

Summary

Yield
4 Servings
SourceAnn Moore (2004)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

2 T
butter
1⁄2 c
onions (diced)
6 oz
cream cheese
2 cn
tomato soup (11-oz. cans)
3 c
milk
2 cn
diced tomatoes (14-oz. cans, undrained )
2 t
basil (fresh)
1 T
parsley (fresh)
 
cooked wild rice (optional)

Instructions

Melt the butter in a medium saucepan and gently sauté the onions until tender, approximately 3 to 5 minutes. Add the cream cheese, stirring while it melts. Do not let it burn. Mix in the tomato soup until smooth. Turn off the heat. Add the milk slowly, mixing well. Return to heat to continue cooking. Add the diced tomatoes and basil. Stir and heat until hot. Add parsley or sprinkle parsley on top of each bowl when serving. For a thicker soup, add cooked wild rice.

New England Clam Chowder

Summary

Yield
4 Servings
SourceKathy Lamantia (1978)
Prep time
10 minutes
Cooking time
25 minutes
Total time
35 minutes

Ingredients

6 sli
bacon (trimmed of excess fat)
1⁄2 c
onion (chopped)
2 cn
clams with juice (4 1/2-oz)
1 cn
cream of potato soup (10-oz)
10 oz
milk (use potato can to measure)
1 T
lemon juice
 
pepper (to taste)

Instructions

Cook in 2-quart saucepan. Cut trimmed bacon into bite-size pieces. Cook with onion until bacon is tender but not brown and onion is translucent. Do not drain. Add can of potato soup, milk, 2 cans of clams with juice and lemon juice. Stir well. Sprinkle with pepper. Cook until heated through.

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