Soups

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.

Emilie's Beef Vegetable Soup

Summary

Yield
8 Servings
SourceJulie Whitt (2004)
Prep time30 minutes
Cooking time3 hours, 30 minutes
Total time4 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 time10 minutes
Cooking time40 minutes
Total time50 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 time10 minutes
Cooking time3 hours
Total time3 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 time20 minutes
Cooking time45 minutes
Total time1 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 time15 minutes
Cooking time55 minutes
Total time1 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 time30 minutes
Cooking time2 hours
Total time2 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.

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