Soup Recipes

Beef Vegetable Barley Soup

from Marcia Miller

 

 

1 lb. stew meat cut up

1/2 c chopped onion

1 clove garlic minced

7 c water

Canned tomatoes cut up

1/2 c barley uncooked

1/2 c chopped celery

1/2 c sliced carrots

2 beef bouillon cubes

1/2 tsp. dried basil

1 9oz.frozen mixed vegetables

 

Brown meat with onion and garlic. Drain.

Stir in remaining ingredients except frozen vegetables.

Cover and bring to a boil.

Reduce heat and simmer 50-60 minutes, stirring occasionally.

Add frozen vegetables and cook 10 minutes more or until vegetables are done.

 

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Chicken Tortilla Soup

from Ginny Bonessi

 

 

1/2 cup chopped onion

4 boneless chicken breast halves

1 garlic clove chopped

½ tsp. chili powder

½ tsp. ground cumin

4 cans chicken broth (14 1/2 ounces each)

1 can diced tomatoes (14 1/2 ounces )

2 cans chopped green chilies (4 ounces undrained)

1 cup grated cheddar cheese 

 

Cut chicken into ½ inch pieces and sauté in some oil on the stove top

 3 – 4 minutes. - set aside.

Combine all the other ingredients in soup pot (except the cheese).

Bring to a boil and simmer 20 – 30 minutes to blend flavors.

Cut chicken into bite size pieces and add to soup mixture.

Allow chicken to heat through a few minutes.

Serve into bowls and add grated cheese.

You can garnish with some chopped fresh cilantro if desired.

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Cream of Mushroom Soup

from Rick Alexander

 

Serves 6

 

1 pound        Mushrooms, diced

1                  Medium onion, chopped

½ cup           Butter, melted

¼ cup           Flour

3 cups          Chicken broth

2 cups          Half and half

1 tsp            Salt

¼ tsp           White Pepper

½ cup           Dry sherry

¼ tsp            Angostura bitters

 

 

Sauté mushrooms and onions in butter in a heavy saucepan over low heat for 10 minutes or until vegetables are tender.

Add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add broth, stirring constantly until thickened and bubbly.

Reduce to low heat and stir in remaining ingredients.

Cook until just thoroughly heated, stirring frequently.

Serve immediately.

Makes 1-1/2 quarts

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Potato Soup
From Jamie Sherow

2 medium red potatoes
2 C. water
3 C. milk
1 small onion
½ tsp. sugar
3 T. butter or margarine
1 C. shredded cheddar cheese
3 T. flour
1 C. cooked ham
salt and pepper to taste

Peel potatoes and cut into 1” cubes. Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain reserving 1 C. of liquid. Set aside liquid and potatoes. Peel and finely chop small onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is tender (not brown.) Add flour, salt, and pepper, cook for 3 minutes. Gradually add reserved cup of cooking liquid, milk, sugar and potatoes to onion mixture and stir well. Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently.

Recipe note: Kielbasa or sausage (hot) may be used instead of cooked ham…original cook says very Yummy!!!!! Original recipe from Tracey Keck in the First Presbyterian Church cookbook, Pleasant Valley, NY

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Ham and Bean Soup

from Lorry Cowan

Ingredients:
1 lb.4 oz. bag, 16 variety dry bean mix
1/2 half large sweet Mayan onion diced
1 lb. can diced tomatoes, drained
one minced clove of garlic
1 grated carrot
1 lb. cooked ham cut in cubes or bite sized pieces
  ( You can use leftover spiral ham and bone)
1 ham bone
Worcestershire sauce
Goya seasoning
salt
pepper
Bay leaf
parsley
Cooking Sherry
(Optional  1 lb. black beans, rinsed and drained)

Prepare and Cook the Beans:
Rinse and sort dried beans, discard seasoning packet.
Cover beans in a large pot with 2 inches of water and
2 tsp. of baking soda.  Bring beans to a rapid boil for 3
minutes.  Skim surface well.  Remove beans from heat
and let stand for 1 hour.  (You may also let beans soak
overnight, 6-8 hours, as an alternative method of preparation.)
After soaking or cooking, rinse beans thoroughly in a colander.
Rinse and clean the pot.  Put the beans back into the
8 quart pot with ham bone.  Add fresh water to cover
two inches higher than the level of the beans in the pot.
Do not use more than 2 1/2 quarts of water total.
Bring to a boil and reduce to a simmer until beans are
tender, approximately 1-2 hours.  You must skim frequently. Do not boil the beans too hard as they will break.  Add a little water as necessary.

Add  Other Ingredients: 
Approximately 30 minutes before the beans are quite tender, add chopped tomatoes that have been drained, chopped onion,grated carrot, garlic, pepper, several shakes of Worcestershire sauce, Goya seasoning sprinkled on top, parsley, a bay leaf and 1/4 to 1/3 cup of cooking sherry. Add salt carefully to taste.  Now is the time to add optional drained and rinsed can of black beans if desired.  Also remove the ham bone and trim off pieces of ham cut into small pieces. Add to the soup. Discard ham bone. If using ham slices, cut into bit sized pieces and add to the soup.  Simmer uncovered until the broth is reduced to your liking, at least an additional 1/2 hour or longer.  The key is tender beans.  Enjoy.

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Hillbilly Bean Soup

from Linda Moorhouse

 

1-20 oz bag of Hurst’s Hambeens 15 Bean Soup (soup aisle)

1T Salt

1 lb. Ham Pieces

1 Clove Chopped Garlic

1 -28oz can Tomatoes

1 Large Chopped Onion

Juice of one Lemon

1 chopped Red or Green Pepper

Pepper to taste

Salt to taste

 

Wash the beans

Put the beans in a large bowl and cover with water (allow enough water for

          the beans to swell.)  Mix in 1T salt and soak overnight.

Drain the water and put beans in 2Q of fresh water

Add:  ham, garlic, tomatoes, onion, lemon juice, salt & pepper and red/green      pepper.

Cook all day (at least 4 hours).

May be kept in covered container in fridge up to four days.

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Maple Squash Soup

from Karen Raman

 

4 medium butternut squash (about 2-1/4 pounds each)

1/2 cup butter or margarine

1/2 tsp. salt

1/4 tsp. pepper

3 cups chopped onions

1 medium leek, chopped

1 celery rib, chopped

3 cans (14-1/2 oz. each) vegetable or chicken broth

1 cup maple syrup

additional maple syrup

1/4 tsp. ground nutmeg

 

Pierce neck end of squash in several places with a sharp knife.  Microwave uncovered, on high for 4 - 5 minutes.  Cut squash between neck and bulb.  Peel, remove seeds & membrane and cut into cubes; set aside. 

 

In a soup kettle, sauté onions, leek and celery in butter until tender.  Add squash cubes, broth and syrup; bring to a boil.  Reduce heat; cover and simmer for 20 minutes or until squash is tender.  In a blender, puree soup in small batches until smooth.  Return to the pan.  Drizzle additional syrup if desired.  Sprinkle with nutmeg.  Yields: 3 quarts.

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Pot Pie Soup

from Sherri Kelly

 

8 chicken breasts (seasoned with salt/pepper & Extra Virgin Olive Oil)

3 large carrots (diced)

4-5 celery hearts (leaves too)

4 small Yukon gold potatoes (small dice)

1 small sweet onion

1 small bag frozen peas

1 small bag frozen corn

½ lb fresh green beans

4 sprigs fresh thyme (leaves only)

3 stems fresh Italian parsley (leaves only & chopped)

12 cups chicken stock

2 T flour

2 cups heavy cream

Biscuits

Salt & Pepper

 

Roast chicken breast on 400 until almost done, meanwhile dice and sauté carrots, celery, onions & potatoes, add thyme & Italian parsley and salt & pepper to taste.

Chopped chicken and add along with juices from chicken to above sauté.  Add chicken stock (thin with water if too strong), add in frozen veggies & green beans.  Mix together flour & cream until flour is dissolved, slowly add in to chicken soup mixture until desired creaminess.  To serve, drop a biscuit to a bowl and ladle over the soup—yummy!!!!!!!!!

 

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Potato Bacon Soup

from Pam Best

 

2 – 14 oz cans chicken broth  

3 large russet potatoes, chopped

1 medium onion, finely chopped                       

1 teaspoon dried thyme

 

Combine broth, potatoes, onion and thyme in Dutch oven; bring to a boil over high heat. 

Reduce heat to medium high and boil 10 minutes or until potatoes are tender.

 

5 strips bacon, chopped

½ cup shredded Cheddar cheese (optional)

 

While potatoes are cooking, place bacon in a microwavable container. 

Cover with paper towels;

Cook on HIGH 6-7 minutes or until bacon is crisp.  Break up bacon. 

Immediately transfer bacon to broth mixture; simmer 3-5 minutes.

Season to taste with salt and pepper.

Ladle into bowls. 

Sprinkle with cheese.

You can add chopped green onions for taste.

 

*** I cooked the bacon crisp and then threw everything in a crockpot and heated on high for 2 hrs.  Then I heated on low for several hours until ready to eat.

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Steak Soup

from Anita Campbell

 

1 pound round steak

1/2 cup butter

1/2 cup flour

1 medium onion, chopped

1 large carrot, chopped

3 stalks celery, chopped

1 (1 pound, 13 ounce) can tomatoes, chopped

1 (48 ounce) can beef stock

Salt and pepper

1 Tablespoon Worcestershire sauce

3/4 cup half and half

 

Finely dice meat and brown in butter.  Stir in flour until smooth.  Add onion, carrot, and celery and cook 10 minutes.  Add tomatoes, stock, salt and pepper to taste and Worcestershire sauce.  Simmer for 2 hours.  Add half and half during the last 5 minutes of cooking.  (If too thick, add more stock and adjust seasoning.)

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Stuffed Green Pepper Soup

from Jeanne Smith

 

1 ½ lb. Lean Ground Beef

1 Medium Onion, chopped

6 Beef Bouillon Cubes

6 cups Water

3-4 Medium Green Peppers, chopped

1-28 oz can Crushed Tomatoes

1 Can Tomato Soup

1 C Ketchup
½ tsp Paprika
½ tsp Salt

½ tsp Pepper

2 cups Cooked Rice

 

Heat a Dutch oven and brown ground beef and onions, drain.

Add bouillon cubes and water.

Bring to a boil.

Add remaining items except rice.

Cook 1-2 hours until peppers are tender.

Stir in rice and heat thoroughly.

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Stuffed Pepper Soup

from Diane Jacobs

INGREDIENTS

• 2 pounds ground beef
• 1 green bell pepper, chopped
• 1 (29 ounce) can tomato sauce
• 1 (29 ounce) can diced tomatoes
• 2 cubes beef bouillon cube
• 1/4 cup packed brown sugar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon soy sauce
• 2 cups cooked white rice

DIRECTIONS

1. In a Dutch oven brown beef over medium high heat. Drain off any fat.
2. Add the peppers to the browned meat and sauté for 3 minutes.
3. Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
4. Serves 10.

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Tortellini Soup

from Kelly Stebor

 

8 Cloves Garlic

28oz Crushed Tomatoes

2 large cans Chicken Broth

2T Basil

2T Parsley

2T Salt

1-2T Pepper (depends on how hot you like it)

½ cup Parmesan Cheese

10 oz Frozen Chopped Spinach, thawed

1 Family Size pkg Frozen Cheese Tortellini

 

Sauté garlic in olive oil.

Add remaining ingredients, except tortellini.

Simmer 2-3 hours on medium low heat.

Add frozen tortellini.

Simmer 1 - 1 1/2 hours longer.

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Wedding Soup

from Judy Weber

 

 

4 – 32 oz chicken broth  

3 – cups water

4 – boneless chicken breast

4 – stalks celery

2 – chopped carrots

1 – small chopped onion

2 – tsp. ready to use chopped garlic

 

When broth begins to boil, add ½ jar Wylers Chicken Granules, and cook on low for about and hour or so. Before adding the seasoning – take out the chicken, cut up the chicken and put back into the pot. Then add the seasoning:

1 – tsp oregano leaves

1 – tsp sweet leaf basil

2 – whole bay leaves (remove before serving the soup)

 

Meatballs:

1 – lb beef, pork & veal

2 – eggs beaten

¼ cup parmesan cheese

¼ cup dry seasoned bread crumbs

1 – tsp ready to use chopped garlic

1 – tbls fresh parsley

 

Mix all ingredients in a large bowl, roll into small balls, ¾  to one inch diameter and drop into the soup.

 

Boil ¼ cup of pastina or orzo, rinse, and add to soup, then add a bunch of escarole, endive or spinach to the soup.

 

Serve with parmesan cheese and can add salt and pepper if desired.

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Winter Minestrone

from Laurie Donaldson

Makes 8 servings
Prep:  40 minutes
Cook:  4-5 hours plus 5 minutes

Ingredients:
1 lb. uncooked Italian sausage cut into ¾-inch slices.
2-1/2 cups peeled yams, cut into 1-inch cubes
2 cups cubed white potatoes
1 large onion, chopped
2-3 large carrots, peeled and sliced
2-3 tsp. minced garlic
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can diced tomatoes
½ tsp. dried sage, crushed
1 tbsp. Nature’s seasoning
1 quart chicken broth
1 cup dry white wine
4 cups chopped kale or frozen spinach

Directions:
In a large skillet, cook the sausage until brown.  Drain well.  In a 5-6 quart crock pot, place cooked sausage, yams, potatoes, onion, carrots, garlic, beans, tomatoes and seasonings.  Pour broth and wine over all.  Cover and cook on high-heat setting for 4-5 hours.  Stir in frozen spinach.  Cover and cook 5 minutes more.

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