Soups

Broccoli Soup

Summary

Yield
8 Servings
SourceDianne Annis (1988)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

2 T
margarine
1
onion (medium, chopped)
2 pk
10-oz. frozen chopped broccoli (thawed)
1 1⁄2 cn
water
1 cn
10-3/4-oz. condensed cream of potato soup
1 1⁄2 c
milk
1⁄2 t
salt (or to taste)
1⁄4 t
pepper
1⁄8 t
nutmeg

Instructions

Cook onion in margarine until tender, using a large saucepan over medium heat. Add water to saucepan and bring to a boil. Add thawed broccoli, soup, milk and seasonings. Simmer gently for 15 minutes. Carefully place 1 1/2 cups of hot soup into blender container. Purée until smooth. Return to saucepan.

Vegetable Cheese Soup

Summary

Yield
4 Servings
SourceJane Joyce (1992)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

2
potatoes (large, finely chopped)
1
onion (large, finely chopped)
1⁄2 c
carrots (finely chopped)
1⁄2 c
celery (finely chopped)
2 cn
beer (12-oz. cans, or 3 c. water)
4 t
instant chicken bouillon
1 c
half & half
2 c
Cheddar or American cheese (shredded)
1⁄8 t
ground nutmeg
1⁄4 c
parsley (snipped)

Instructions

Heat vegetables, beer and bouillon to boiling in 3-quart pan; reduce heat. Cover and simmer until vegetables are tender. Stir in remaining ingredients except pars- ley. Heat through. Sprinkle with parsley.

17-Bean Soup

Summary

Yield
4 Servings
SourceNancy Alonzo (2002)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

1 1⁄2 c
17-bean and barley soup mix
1 t
dried basil
1 c
onions (chopped)
1 c
celery (chopped)
1 c
carrots (chopped)
1 c
bell peppers (chopped)
1 t
dried basil
1 clv
garlic
1
bay leaf
1⁄2 t
Italian seasoning
1 cn
spaghetti sauce
2 T
olive oil

Instructions

Soak beans overnight (optional) and drain. Cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft. Combine all ingredients in a large pot and cover with water. Simmer, covered, about 1 hour to desired tenderness.

Carrot Chowder

Summary

Yield
8 Servings
SourceBarb Apel, Main Library (2006)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

1 lb
ground beef (browned)
1 c
onion (chopped)
1 c
celery (chopped)
1 c
green pepper (chopped)
2 1⁄2 c
carrots (grated)
2 cn
cream of celery soup
4 c
tomato juice
1 1⁄2 c
water
1⁄2 t
sugar
1⁄2 t
pepper
1⁄2 t
salt
1⁄2 t
garlic salt
1⁄8 t
marjoram
8 sli
Swiss cheese

Instructions

Combine all ingredients except Swiss cheese and simmer 1 hour. To serve, place a slice of cheese in the bottom of each bowl and ladle chowder on top. Serves 8-10.

Vegetable Soup

Summary

Yield
6 Servings
SourceMarge Smith (1987)
Prep time20 minutes
Cooking time4 hours
Total time4 hours, 20 minutes

Ingredients

2 pk
short ribs or beef
2 cn
consomme
6
potatoes
6
onions
6
carrots
8
celery stalks
1 cn
yellow corn
1 cn
tomato sauce (large)
3 cn
tomatoes (quartered)
1 pk
frozen mixed vegetables (large)
1 clv
garlic (chopped)
3 T
Worcestershire sauce
3 T
sugar
 
Salt and pepper

Instructions

Place all ingredients in a deep kettle. Simmer for 4 hours, adding water as necessary. Chill overnight. Skim off grease. Remove bone, cut meat into bite-size pieces and return meat to soup.

Split Pea Soup

Summary

Yield
6 Servings
SourceTerri Williams (1991)
Prep time20 minutes
Cooking time1 hour, 30 minutes
Total time1 hour, 50 minutes

Ingredients

1 lb
dried green split peas
6 c
water
4 c
chicken or beef stock
1⁄4 lb
smoked pork or ham (diced)
3⁄4 c
celery (with some leaves, chopped)
2
leeks (white part only, thinly sliced)
1 c
onion (chopped)
2 1⁄2 c
potatoes (diced)
1 1⁄2 c
carrots (diced)
1⁄2 t
salt (if desired)
1⁄4 t
freshly ground pepper
 
Dash hot pepper sauce (or to taste)

Instructions

In a large saucepan, combine the peas and water. Bring the water to a boil and cook the peas for 2 minutes. Remove the peas from the heat, cover the pan and let it stand for 1 hour. Add the broth, pork or ham, celery, leeks and onion. Bring the soup to a boil, reduce the heat, cover the pan and simmer the soup for 1 1/2 hours. Add the potatoes and carrots and cook the soup for another 15 to 30 minutes (the peas should disintegrate). If the soup gets too thick, thin it with additional broth. Season the soup with salt, pepper and hot pepper sauce. The flavor of this soup improves with age and it can be frozen.

Danish Holiday Fruit Soup

Summary

Yield
8 Servings
SourceLouise Vetter (1992)
Prep time5 minutes
Cooking time2 hours, 20 minutes
Total time2 hours, 25 minutes

Ingredients

2 q
boiling water
1 c
sugar
1⁄2 t
salt
1 c
dried prunes
1⁄2 c
seedless raisins
1 c
fruit juices (1/3 c orange juice, 1/3 c lemon juice, 1/3 c grape or cherry juice)
1 T
vinegar (or 2 T sweet pickle juice)
2
cinnamon sticks
1⁄2 c
Minute Tapioca or sago

Instructions

Bring water to boil. Add sugar and salt. Stir, with wooden spoon, to dissolve sugar and salt. Stir until water boils again. Add fruit, fruit juices, vinegar and cinnamon sticks. Simmer until prunes are almost soft. Add tapioca or sago. Cook until white of tapioca disappears (about 1 hour). Serve chilled. Makes 8 to 12 servings.

Refried Bean Soup

Summary

Yield
8 Servings
SourceSharon Hammond (1997)
Prep time5 minutes
Cooking time25 minutes
Total time30 minutes

Ingredients

1
onion (small, chopped)
2 clv
garlic (minced)
1 T
vegetable oil
1 cn
refried beans (31-oz. can, fat-free, if preferred)
1 cn
diced tomatoes (16-oz. can, undrained)
1 cn
diced tomatoes with green chiles (10-oz. can, undrained)
1 cn
chicken broth (14 1/2-oz. can, low-sodium, if preferred)
2 T
chopped fresh cilantro (optional)
 
tortilla chips
 
shredded cheese (Jack, cheddar or Co-Jack)
 
sour cream

Instructions

Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly until tender. Add beans and next 3 ingredients, stirring until smooth. Bring to a boil. Reduce heat and simmer 15 minutes. Stir in cilantro, if desired. Ladle soup into individual bowls. Top with tortilla chips, cheese and sour cream, as desired. Yield: 7 cups.

Salmon Bisque

Summary

Yield
4 Servings
SourceBeth Davis, Lane Road Branch (2006)
Prep time20 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 30 minutes

Ingredients

1 T
vegetable oil
1 c
onion (chopped)
1 c
celery (chopped)
4 c
potatoes (peeled and chopped)
1⁄4 c
fresh parsley (finely chopped)
1 t
white pepper (do not use black)
1⁄2 t
salt
2 cn
14 1/4-oz. no-salt-added chicken broth
1⁄4 c
dry white wine
2 cn
12-oz. evaporated skim milk
1 t
lemon juice
1 lb
salmon fillet (skinned and cut into 1/2-inch pieces - remember, the soup is only going to be as good as the quality of salmon that you use)
2 T
parsley (chopped, for garnish)

Instructions

Heat oil in Dutch oven over medium heat. Add onion & celery; sauté 10 minutes or until tender. Add potatos and next 4 ingredients (potatoes through broth). Bring to a boil, reduce heat, and simmer for 20 minutes or until tender. Place this mixture in blender or food processor until smooth. Return to pan, stir in wine and milk. Cover and cook over medium-low heat 15 minutes, stirring occasionally. Add lemon juice and fish; cook 10 minutes or until fish is done, stir frequently. Sprinkle with parsley.

It’s kind of labor-intensive but worth every minute. Skinning and cutting the salmon is the worst part. I use no-salt, no-fat chicken broth and skim evaporated milk, but you could make it high-test if you prefer.

Italian Tomato & Rice Soup

Summary

Yield
6 Servings
SourceBeverly Cain (1994)
Prep time10 minutes
Cooking time40 minutes
Total time50 minutes

Ingredients

1
12-oz jar chunky salsa
1 c
tomato juice (sodium-reduced)
1⁄3 c
quick-cooking brown rice
1 T
dried minced onion
1 t
Italian seasoning (crushed)
1⁄2 t
instant vegetable bouillon
1⁄8 t
dried minced garlic
1⁄8 t
pepper
1 pk
frozen zucchini, carrots, cauliflower, lima beans and Italian beans (16-oz )
1⁄3 c
Parmesan cheese (optional)

Instructions

In a large saucepan, combine the salsa, tomato juice, rice, onion, Italian seasoning, bouillon, garlic, pepper and 2 cups water. Bring to boil; reduce heat. Cover and simmer for 10 minutes. Meanwhile, place frozen vegetables in a colander. Run cold water over vegetables until thawed. Stir into rice mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 10 minutes, or until rice and vegetables are tender. Top each serving with cheese, if desired.

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