Soups

Polish Barshch (Beet Soup)

Summary

Yield
4 Servings
SourceRuth Browning (1988)
Prep time5 minutes
Cooking time1 hour, 10 minutes
Total time1 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).

Cheese Soup with Smoked Sausage

Summary

Yield
6 Servings
SourceMarti Coblentz (1992)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

9
potatoes
2
onions
1 lb
kielbasa or smoked sausage (in casing)
2 c
milk
1 q
chicken broth
3⁄4 pk
Kraft Old English cheese
 
Instant potatoes

Instructions

Sauté chopped onions and 1/2-inch slices of sausage in small amount of butter. Add to chicken broth. Add bite-size pieces of potato. Simmer until potatoes are tender Add cheese, cut into small pieces. Stir gently. Do not boil. Add 2 cups milk. Thicken with instant potatoes. Heat, but not to the boiling point.

Southwest Soup

Summary

Yield
8 Servings
SourceHeather Phalen (1995)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

6 c
chicken broth
1
onion (small, chopped)
2 clv
garlic
1 cn
green chilies (4-oz. can, chopped)
2 cn
diced tomatoes (14-oz. cans)
1 1⁄2 c
chicken (cooked, cubed)
1 t
sugar
1⁄2 t
cumin
3 T
parsley
 
juice of 2 limes

Instructions

Add all ingredients and simmer 1/2 hour. Ladle soup over shredded Monterey Jack cheese and tortilla chips in large soup bowls.

Dinner Soup

Summary

Yield
4 Servings
SourceKay Jones (1997)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1
carrot (chopped)
2 c
potatoes (diced)
3⁄4 c
onions (minced)
3
celery stalks (diced)
2 1⁄2 c
chicken broth (boiling, or water, or mixture)
4 T
butter (or margarine)
4 T
flour
 
pepper
1⁄2 t
dry mustard
1 1⁄2 t
Worcestershire sauce
2 c
milk (or half & half, or nondairy cream)
1 1⁄2 c
cheese (grated)
1 T
parsley (chopped)
1 cn
diced tomatoes
 
ham (leftover, or chicken, optional)

Instructions

Mix first 6 ingredients and cook for about 15 minutes. Create a Sauce with next 6 ingredients. Add final four ingredients and combine.

Mollie Katzen’s Squash Soup

Summary

Yield
6 Servings
SourcePam Buesing Cole, Lane Road Library (2006)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

2
medium acorn or butternut squash
2 1⁄2 c
water or stock
1 c
orange juice
2 T
margarine
1⁄2 c
onion (chopped)
1 clv
garlic (crushed, medium size)
6 oz
mushrooms (sliced)
1⁄2 t
ground cumin
1⁄2 t
coriander
1⁄2 t
cinnamon
3⁄4 t
ground ginger
1⁄4 t
dry mustard
1 1⁄4 t
salt
1 ds
cayenne pepper
 
fresh lemon juice (optional)
 
plain yogurt and chopped toasted almonds (for garnish)

Instructions

Split the squash lengthwise and bake face-down in a 375 degree oven on an oiled tray, 30 minutes or until soft. Cool and scoop out the insides. You’ll need about 3 cups worth. Put it in the blender with the water or stock and puree until smooth. Combine in a kettle or saucepan with the orange juice.

Heat the butter in a skillet and add the garlic, onion, salt and spices. Sauté until the onion is very soft. (You may need to add a little water if it sticks.) Add mushrooms, cover, and cook 10 minutes. Add the sautéed ingredients to the squash, scraping the skillet well. Heat everything together very gently. Taste to correct seasoning; you may want more cayenne or salt. This is a fairly sweet soup, so you may want to spruce it up with some fresh-squeezed lemon juice. Serve topped with yogurt and almonds.

This soup need not be served immediately. It can simmer a while and the flavors will mature.

Vegetarian French Onion Soup

Summary

Yield
6 Servings
SourcePam Buesing (2003)
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

1⁄8 c
olive oil
3
white or yellow onions (large, thinly sliced)
1
portobello mushroom cap (large, thinly sliced)
3 clv
garlic (minced)
1 t
dried thyme
1⁄4 c
tomato paste
1 c
dry red wine
4 c
vegetable stock
1⁄4 c
tamari or soy sauce
1⁄8 c
dark miso (dissolved in 1 c. warm water or vegetable stock)
1 T
nutritional yeast
 
freshly ground pepper (to taste)
 
Rye or sourdough bread slices
 
grated Gruyere or Parmesan cheese

Instructions

Heat the olive oil in a large sauce pot over medium heat and sauté the onions for at least 3 minutes before stirring. The onions should start to brown before you move them around with a spoon. Continue to cook the onions, stirring only occasionally in order for the natural sugar to brown. Cook for 20 minutes, until the onions are well browned. Add the mushroom, garlic, thyme and tomato paste. Continue to cook for 5 minutes, until the tomato paste turns golden brown. Add the wine, scraping the pan bottom to deglaze the pan. Cook down the wine as you simmer for another 2 minutes. Add the stock, tamari, dissolved miso and nutritional yeast. Continue to simmer, uncovered, for 10 minutes longer; season with pepper. Put a slice of bread in each bowl. Ladle soup over it then garnish with cheese. Serves 6 to 8.

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.

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