Soups

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.

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.

Cream of Curried Pea Soup

Summary

Yield
4 Servings
SourceElaine McLinn (1999)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

1 c
peas (shelled fresh or frozen )
1
onion (medium, sliced)
1
carrot (small, sliced)
1
potato (medium, sliced)
1
celery stalk with leaves (sliced)
1 clv
garlic
1⁄2 t
salt
1 t
curry powder
2 c
chicken broth (divided)
1 c
half-and-half

Instructions

Place veggies, seasonings and 1 cup chicken broth in saucepan and bring to a boil. Cover. Reduce heat and simmer 15 minutes. Transfer to electric blender, cover and with motor running, pour in remaining stock and cream. Reheat or serve chilled with a dab of sour cream. If I have leftover chicken or ham, I mince some and add to soup.

Split Pea Soup

Summary

Yield
6 Servings
SourceTerri Williams (1991)
Prep time
20 minutes
Cooking time
1 hour, 30 minutes
Total time
1 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.

Broccoli Soup

Summary

Yield
8 Servings
SourceDianne Annis (1988)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 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.

Polish Barshch (Beet Soup)

Summary

Yield
4 Servings
SourceRuth Browning (1988)
Prep time
5 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 15 minutes

Ingredients

1 cn
1-lb.-4-oz. beets, water
1⁄2
cucumber (sliced)
1 cn
10-1/2-oz. can condensed consomme or bouillon

Instructions

Pour beets and liquid from can into a saucepan. Fill the beet can with water and pour water into the saucepan. Cover pan and simmer for 1 hour, or until the juice is cooked out of the beets. Remove beets and add 1 can condensed consomme or bouillon to the juice. Cover and simmer 10 minutes longer. Season to taste. Serve either hot or cold (with sliced cucumbers floating in it).

Zesty Squash Soup

Summary

Yield
6 Servings
SourceSusan Lense (2003)
Prep time
1 hour
Cooking time
30 minutes
Total time
1 hour, 30 minutes

Ingredients

1
butternut squash (large)
1
squash (acorn or winter)
1 pt
sour cream (lowfat)
1 pt
half & half
1 q
apple cider (or less)
1⁄2 t
cumin (or to taste)
1⁄2 t
dried jalapeno pepper (or other hot pepper to taste)
 
Chicken or vegetable broth
 
salt

Instructions

Reduce the apple cider until flavor is concentrated. Set aside. Bake or microwave both squashes. Cool and remove seeds and peelings. In a large saucepan, mash the squash as you would potatoes. Gradually blend in sour cream, diluting with half & half. (Low fat milk can be used instead.) Mix in cumin, pepper and reduced cider. Add broth until the soup reaches desired consistency. Salt to taste.

Melon Gazpacho Soup

Summary

Yield
8 Servings
SourceFirst Community Village (2008)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

4 c
honeydew melon (diced)
4 c
cantaloupe (diced)
1
cucumber (peeled, seeded and diced)
1 c
red onion (diced)
1 c
celery (diced)
1
red bell pepper (seeded and small diced)
1
yellow pepper (seeded and small diced)
1⁄2 c
lemon juice
1⁄4 c
white wine
1⁄4 c
red wine vinegar
1⁄4 c
basil (chopped)

Instructions

Mix melons, pureé half of melon mixture. Mix all other ingredients together in the pureéd mixture. Serve cold.

Potato Corn Soup

Summary

Yield
9 Servings
SourceRuth McNeil, Main Library (2008)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

2 T
butter
1⁄2 c
onion (chopped)
5 c
chicken broth
4 c
white potatoes (pared and diced)
1 c
carrots (pared and sliced)
2 t
lemon juice
4 t
salt
1⁄4 t
pepper
1⁄4 t
dried leaf thyme
1
1-lb. can whole kernel corn (drained)

Instructions

In large saucepan, melt butter. Add onion and cook 5 minutes. Add remaining ingredients except corn. Cover and simmer 40 minutes or until potatoes are tender. Add corn and heat 5 minutes.

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.

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