Soups

Refried Bean Soup

Summary

Yield
8 Servings
SourceSharon Hammond (1997)
Prep time
5 minutes
Cooking time
25 minutes
Total time
30 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 time
20 minutes
Cooking time
1 hour, 10 minutes
Total time
1 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 time
10 minutes
Cooking time
40 minutes
Total time
50 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.

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.

Roasted Chicken & Wild Rice Chowder

Summary

Yield
8 Servings
SourceMarty Prass (2002)
Prep time
20 minutes
Cooking time
55 minutes
Total time
1 hour, 15 minutes

Ingredients

2 c
wild rice
2 T
vegetable oil
1 lb
boneless chicken breast
1⁄4 lb
bacon
2
onions (medium)
4
carrots
4
celery stalks
1 lb
potatoes
6 c
chicken stock
6
sprigs fresh thyme
2
bay leaves
2 c
heavy cream
 
Salt and pepper (to taste)

Instructions

Cook wild rice according to package directions. Cut chicken, bacon and vegetables into bite-sized pieces. In large stock pot, sauté chicken and bacon in oil over high heat. Add onions, carrots, celery and potatoes. Cook and stir until vegetables are tender, about 25 minutes. When vegetables are tender, add chicken stock, thyme and bay leaves. Simmer over lower heat about 15 minutes. Stir in cream and add rice. Heat through. Add salt and pepper, if desired. Remove bay leaves before serving.

Lentil Soup

Summary

Yield
4 Servings
SourceJean Ross (2002)
Prep time
24 hours
Cooking time
3 hours, 20 minutes
Total time
27 hours, 20 minutes

Ingredients

1 lb
dried lentils
1⁄4 lb
bacon
2
onion (medium, sliced)
2
carrots (medium, sliced)
2 q
water
1 c
celery (diced)
2 1⁄2 t
salt (or 3 t to taste)
1⁄2 t
pepper
1⁄2 t
dried thyme
2
bay leaves
1
potato (large, peeled)
1
ham bone
2 T
lemon juice

Instructions

The night before, wash lentils and soak overnight. Early the next day, drain lentils. Sauté bacon until golden in large pot. Add onions and carrots; sauté until golden. Add lentils, water, celery, salt, pepper, thyme and bay leaves. Grate potato into soup. Add ham bone. Simmer 3 hours. Remove ham bone, cut meat from it and return to soup. Add lemon juice. Remove bay leaves.

Chicken Cheese Chowder

Summary

Yield
2 Servings
SourceKate Hastings, Main Library (2007)
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Ingredients

1 c
carrots (shredded)
1⁄4 c
onion (chopped)
4 T
butter
1 T
dry white wine
1⁄4 c
flour
2 c
milk
1 cn
chicken broth
1 c
cooked chicken (torn or diced)
1⁄2 t
celery seed
1⁄2 t
Worcestershire sauce
1 c
sharp American cheese (shredded)

Instructions

In a large saucepan, sauté carrot and onion in butter until tender but not browned.

Blend in flour and add milk and chicken broth. Stir until thick and bubbly.

Add chicken, wine, celery seed and Worcestershire sauce. Heat through and add cheese until melted.

Shopping Day Soup

Summary

Yield
4 Servings
SourceCarol Deshler (1995)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

1 T
olive oil
1⁄2 c
bacon (diced)
2
carrots (chopped)
1
onion (medium, chopped)
3 clv
garlic (crushed)
3 cn
chicken broth (14-oz)
2 cn
diced tomatoes in juice (14 1/2-oz)
3⁄4 t
marjoram
1⁄2 t
sage
1⁄2 t
salt
1 c
orecchiette pasta (heaping, uncooked)
1 cn
chickpeas (19-oz)
1 pk
frozen chopped spinach or kale, thawed (10-oz)
 
freshly grated Parmesan cheese
1⁄2 t
ground pepper

Instructions

In Dutch oven, heat olive oil. Add bacon and sauté over medium heat for 3 to 4 minutes, until bacon is lightly browned. Add carrots, onion and garlic. Cover pot and cook for 5 minutes, or until vegetables are soft. Stir in chicken broth, tomatoes with their juice, marjoram, sage and salt. Bring mixture to boiling; stir in pasta. Cover pot and cook, stirring frequently as pasta label directs. Add chickpeas with their liquid and spinach or kale. Heat soup through and stir in pepper. Sprinkle Parmesan cheese over each serving.

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.

Southwestern Chicken Corn Chowder

Summary

Yield
4 Servings
SourceDianne Annis (2000)
Prep time
15 minutes
Cooking time
25 minutes
Total time
40 minutes

Ingredients

1⁄2 t
olive oil
1 c
onions (chopped)
1 t
garlic (minced)
1 cn
chicken broth (14 1/2-oz, fat-free)
1 cn
cream of chicken soup (10 3 /4-oz, reduced-fat)
1 cn
chopped green chiles (drained 4 1/2-oz)
1 cn
premium chicken (12-oz, breast meat, drained and shredded)
1 cn
cream-style corn (15-oz)
1 t
chili powder (or to taste)
1⁄2 t
ground cumin
1 c
milk (low-fat)
 
Mexican-blend cheese (shredded, for garnish, optional)

Instructions

Place olive oil in a Dutch oven or soup pot over medium-high heat. Stir in onions and cook for 30 seconds. Stir in garlic. Add chicken broth and raise heat to high. Add undiluted cream of chicken soup and stir to mix well. Allow the soup to come to a boil. Add chiles and chicken. When soup returns to a boil, reduce the heat to low. Add the cream-style corn, chili powder and cumin. Stir to mix well. Remove pot from heat and stir in the milk. Serve at once, garnished with cheese, if desired.

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