SOUP

 SOUPS

Bacon Potatoes Soup

2/3 cup bacon, lean, diced

1 medium onion

2 tablespoons flour

6 cups beef bouillon

4 medium potatoes, thinly sliced

1/2 cup sour cream

1/2 cup light cream or milk

2 egg yolks

1 tablespoon Chervil  (Chervil substitute: If you don't have chervil and a recipe calls for it, you could substitute fresh parsley or tarragon or a combination of the two.)

Cook bacon and dice.   Sauté onion until soft but not brown.  Add flour and stir in beef broth stir until bubbling.  Add potatoes and cook until tender.  In a separate bowl mix together egg, sour cream and milk.  Add some of the hot soup to the milk mixture then stir mixture back into the hot soup.  Do not allow this to boil.  Add the chervil and serve. 

 

Broccoli Cheese Soup

½ cup Butter

1 Onion

1 (16-ounce package of chopped frozen broccoli) (I used fresh broccoli cut up small)

4 (14.5 ounce) cans chicken broth (I added 1 large tablespoon of Better than Bullion and 1 large tsp. of bullion powder)

1-pound Havarti cheese cut up in squares

1 can milk

1 large tablespoon of garlic

2/3 cup cornstarch

1 Cup water

In stockpot, melt butter over medium heat.  Cook diced up onion in butter until softened and transparent. Stir in broccoli, garlic and cover with chicken broth.  Simmer until broccoli is tender, 10 to 20 minutes.

Reduce heat, and stir in cheese cubes until melted.  Mix in milk.

In small bowl, stir cornstarch into water until dissolved.  Stir into soup, cook, stirring until thickens. 

Chicken Tortellini Soup

6 cups water

3  14.5 oz. cans chicken broth

1 10.75 oz. can cream of chicken soup

2 cups chicken, cubed

1 Cup onion chopped

1 cup carrots, sliced

2 Tablespoons apple juice, frozen concentrate

2 cloves garlic, minced

½ teaspoon basil leaf

½ teaspoon ground oregano

7oz package cheese tortellini

9 oz. package frozen broccoli

Parmesan cheese, grated

 In a large cooking pot, place water, broth, soup, chicken, onion, carrots, juice, garlic, basil and oregano.  Bring to a boil.  Simmer uncovered.  Simmer 10 to 15 minutes more until tortellini is cooked and broccoli is tender.  Serve with Parmesan cheese. 

 

Clam Chowder (Janice Clayton)

3/4-pound clams, mince.  (2 to 3   6 1/2 oz. cans), do not drain

1 cup onion, chopped

1 cup celery, diced

2 cups potatoes, finely chopped

Water

3/4 cup butter

1 quart half and half

2 tablespoons sugar

3/4 cup flour

1 1/2 teaspoons salt

1 tablespoon vinegar

Pepper 

Do not drain canned clams.  Add onion, celery, potatoes and water to cover veg. and cook until tender.

Melt butter in a pan and add flour.  Slowly add in cream (I use canned milk instead) sugar, salt, pepper, and vinegar.  Cook until bubbling and smooth.  Stir constantly.  Combine the 2.   Don't let the soup boil after that.  Keep the heat low.  Serve

Cream of Broccoli Soup (Jan Clayton)

3/4 cup margarine

3/4 cup flour

1 quart half and half

1 onion

1 1/2 bunches broccoli

1 cup chicken broth (or 1 bullion and 1 cup of water)

Make a cream sauce with the flour, margarine, and 1/2 and 1/2. 

Cook the following together onion, broccoli, and chicken broth. 

Divide out some of the broccoli and coarsely puree the onion, chicken broth and the rest of the broccoli. 

Put everything into the cream sauce and season with pepper and salt, a dash of sugar.  Warm up but do not boil.


Cream of Chicken Soup Rice       Sally Davis

1 cube of butter melted/ brown a little

1 cup of flour

2 tbs. Chicken base

7 cup water

Boil and thickened first four ingredients

Add:

2 cup cooked chicken

1 ½ cup cooked rice

½ C frozen peas

1 cup whipping cream warmed.

Variation:  We have added broccoli

Chicken Noodle Soup Sherrie Anthony

1 whole chicken (or chicken parts or beasts)

1 large onion

2 stalks celery

Carrots, chopped

Homemade noodles

2 cups flour

2 large eggs

1 teaspoon salt

4 tablespoons water

Cook chicken, onion, and celery together with salt and pepper.  You don't have to chop things up small just put them in the pan and cover with water.  Cook until the Chicken is done and the veg. are well cooked.  Pour into a colander to separate the veg and meat from the broth.

To the broth add chicken bouillon and seasonings.  I like the one that Dara brings me.  Put in chopped carrots.  Cook the carrots. 

Homemade noodles: mix the flour, eggs and salt together.  Add the water by tablespoons until you get a consistency that will stick together.  Use as little water as possible.  (Somewhere between 3 and 6 tablespoons) Wrap the dough ball into a plastic bag and let it set for at least 10 minutes.  Use flour and use a pasta maker to roll out dough.

Put noodle in the broth and cook until done.  Skin and bone the meat and cut up.  Add to broth and serve.  You can make it a cream sauce by adding canned milk and thickening a little.  But I don't do that. 

CHICKEN CHILI  Amy Barlow

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chicken-chili-recipe.html?oc=linkback

Ingredients

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

Toppings:

Chopped onions, corn chips, grated cheddar, sour cream, avocado

 I just tweeted it a little, I add more chopped garlic, and when it's time to add the tomatoes and spices, I add a portion of a box of chicken broth, if I'm making a large batch, the whole box, but also, I include all the broth rendered from the baked split chicken breasts. Ina bakes split chicken breast, very important, skin on and bone in, olive oiled, salt and pepper, and baked to 165 internal temp. This renders juices that I pour off and put in frig while they are cooling. When juices are cooled you scrape off the fat and pour broth in the soup as it simmers. I found that preparing the base and letting it sit overnight in frig, then pulling and cutting up chicken and adding the next day to simmer again, following the process of Ins's recipe for about 20-30 minutes longer on low improves the flavor. At this point, l also add white beans, two cans, can be Northern White beans or the Can...? The Italian version of white beans, both works, and I add a teaspoon or two, depending on the size of the batch, of tomato paste, deepens the flavors. Then just add additional spices to taste.  If I get a good amount of broth off the baked chicken my adjustments are small. If I don't get much broth from cooking the breasts, I sometimes add a chicken broth cube Knor brand. Just depends on how it goes, but it's all really simple to put together. If you don't have time, just go through the process and serve. But it will be better the next day, as all soup/chilies are. I'll see if I can forward the recipe from Food Network, but if not, just go there and type in Ina Garten chicken chili.
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Chicken and White Bean Soup       Sharon Draper

2 chicken breasts

42 oz. chicken broth (3 cans)

3 carrots

2 celery sticks, chopped

1 tbs. dried minced onion

3 cups water

½ tsp oregano

1 tsp garlic salt or to taste

Pepper

Great northern white beans dried or 1 15 oz. can drained and rinsed

If using dried beans, soak overnight and drain and rinse in the morning.  Simmer until softened.  Add everything but the beans to the pot, cook until chicken is cooked through and vegetables are tender.  Add the bean back and heat all together.  This soup is a favorite meal for those recovering from stomach flu.

Clam Chowder, Market Street

1 Cup potatoes, diced ½ inch

1 cup celery, diced ½ inch

1 cup onion, diced ½ inch

1 cup green pepper, diced ½ inch

1 cup leek, diced ½ inch

¾ cup chopped clams (canned or fresh)

1/3  tablespoon coarse ground black pepper

1 ½ tablespoon salt (cut down)

¾ tablespoon whole thyme

6 bay leaves

1 teaspoon Tabasco

¾ cup sherry wine

2 cup water

¾ cup clam juice do not drain

¾ cup butter, melted

1 cup flour

2 quarts half and half ( think this is way too much. Half that is more than you need)

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes.  In large saucepan, combine remaining ingredients except half and half.  Simmer until potatoes are thoroughly cooked.  Stir butter-flour mixture into chowder and stir until thick.  Mixture will be slightly less thick than cookie dough, Remove chowder from heat.  Stir in half and half until blended.  Heat to serving temperature, stirring occasionally.  Serve immediately.

Corn Chowder

Ingredients

• 2 tbsp butter unsalted
• 1/2 cup onion diced
• 3 cloves garlic minced
• 2 tbsp all-purpose flour
• 32 ounces corn frozen or canned (approx. 9 ears of corn)
• 1 lb. gold potatoes diced ½- inch cubes
• 2 tsp salt
• ¼ tsp ground black pepper
• ¼ tsp paprika
• 4 cups chicken broth unsalted
• 1 cup half and half (or milk of preference)
• 1 lb. ham diced into ½-inch cubes

Instructions

1.                   In a large Dutch oven or pot, melt the butter over medium heat.

2.                   Add the diced onion and cook until softened and translucent. Add the garlic and cook an additional 30 seconds.

3.                   Stir in the flour to make a thick paste. Allow this to cook for about 1-2 minutes, just to cook the flour.

4.                   Stir in the salt, pepper, and paprika. Pour in the chicken stock. Stir to combine.

5.                   Add the diced potatoes. Cook for about 10-15 minutes over medium heat.

6.                   Add in the corn and continue to cook for another 10 minutes, until corn is heated through and the potatoes are fork tender.

7.                   Turn off the heat and using an immersion blender blend up the soup to desired consistency. I prefer to leave some chunks of corn and potato in mine. The more you blend the thicker the soup will be. If you don't have an immersion blender, you can remove about half of the soup carefully and blend in a blender or food processor. Then return to the pot.

8.                   After soup is blended, add in the ham. I prefer giving my ham a quick sear in a separate pan over medium high heat for about 5 minutes before adding to the soup. This is completely optional. If you skip this step, turn the heat back on the soup and let the soup cook longer to make sure the ham is warmed through.

9.                   Add in the half and half. Stir to combine.

10.                Serve soup warm with a garnish of fresh chives, or parsley and a dash of fresh ground pepper.

Notes

1. If you would prefer to have bacon in the corn chowder instead you can cook the bacon as the first step, remove the crisp bacon bits, leave about 2 tablespoons of the grease and continue with the recipe, using the bacon grease instead of the butter.
2. To make this soup in the slow cooker: add all ingredients to a slow cooker, MINUS the butter, flour and milk. Cook on low for 6 hours. Blend the soup. If you still want thickness to the soup mix together equal parts flour and water (1 tablespoon each) and whisk into the soup. Cook on low an additional 30 minutes before serving. 

Corn Chowder Sharon Draper

28 oz. chicken broth

2 cups water

4 leftover baked potatoes or you can cook them from fresh

½ tsp. thyme

1 Tabs dried minced onion

2 chicken bouillon cubes

2 cups milk

½ Cup flour

¼ tsp pepper

¼ tsp salt

3 cups frozen sweet corn

1 lb. bacon cooked and chopped

This is really fast if you have leftover baked potatoes.  Add the broth, water, potatoes, thyme, onion and bullion to the pot.  Heat through, or if using fresh potatoes, cook until they’re tender.  In a separate bowl, whisk together the milk and flour until no lumps remain and pour into the soup while stirring.  Also add the salt and pepper.  Heat until thickened.  Add the corn and heat through.  Serve with the bacon. 

Corn Chowder, Midwest

1/2-pound bacon

1/2 cup celery, chopped

2 medium onions, chopped

1 tablespoon flour

4 cups water

3 cups potatoes, diced

1 can creamed corn

1 can evaporated milk

Salt and pepper 

Fry bacon crumble and set aside.  In 3 tablespoons of the fat sauté celery and   onions for 5 minutes.  Then add 2 tablespoons of flour.  Stir in water and potatoes and cook 15 minutes.  Add corn and milk.  Simmer a few minutes but do not boil.  Salt and pepper to taste. Add bacon and serve.

Corn Chowder, Creamy Chicken

1 lb. boneless skinless chicken breast, cooked and shredded (3 cups)

8 slices bacon, cooked and crumbled

¼ cup butter, diced into 1 Tbs. pieces

1 large red bell pepper, diced (1 ½ cups)

1 medium yellow onion diced (1 ¼ cups)

1 to 2 jalapenos, seeded for less heat if desired, finely chopped

4 cloves garlic, minced

1/3 cup all-purpose flour

6 cups low-sodium chicken broth

3 medium russet potatoes, peeled and diced slightly less than ½ inch thick (3 cups)

2 bay leaves

Salt and freshly ground black pepper, to taste

2 ½ cups fresh or frozen corn

1 ½ cups half and half

Green onions and seeded, finely chopped jalapenos (optional) for serving

In a large pot, melt butter over medium heat.  Add red bell pepper, onions, jalapenos and sauté until tender, about 3 minutes.  Add garlic and cook 30 seconds longer.  Stir in flour, and cook 2 minutes stirring constantly.  While stirring slowly add in chicken broth and whisk until well blended.

Add potatoes, bay leaves and season with salt and pepper to taste.  Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.

Add in cooked chicken, corn and half and half and simmer, uncovered 10 to 15 minutes longer, stirring occasionally.  Serve warm topped bacon, green onions, and optional jalapeno peppers.

Diana’s Lime Soup

2 limes

2 chicken breasts

3 tomatoes fresh  peeled

1 onion chopped (put ½ the onion with the chicken)

3 cloves garlic

1 pepper green (quarter)

3 teaspoon chicken bullion

1 teaspoon of salt

½ teaspoon of pepper

Barely cover chicken breast with water.  Add ½ onion, garlic and the salt and pepper.  Cook until chicken is cooked.  Strain off the chicken /2 onion and garlic.  Keep the clear broth.  Let chicken cool and then shred the chicken.  Add 3 cups of water to the left-over chicken broth and limes sliced.  Now add the other ½ of the onion chopped, peeled tomatoes, pepper and bullion.

Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

Servings: 6 servings

Ingredients

·         2 Tbsp olive oil, divided

·         1 lb. lean ground beef

·         1 1/2 cups chopped yellow onion

·         1 cup diced carrots (about 2 medium)

·         1 cup diced celery (about 3 stalks)

·         3 cloves garlic, minced (1 Tbsp)

·         3 (8 oz) cans tomato sauce

·         2 14.5 oz cans low-sodium chicken broth

·         1/2 cup water, then more as desired

·         1 (15 oz) can diced tomatoes

·         2 tsp granulated sugar

·         1 1/2 tsp dried basil

·         1 tsp dried oregano

·         3/4 tsp dried thyme

·         1/2 tsp dried marjoram

·         Salt and freshly ground black pepper

·         1 cup dry ditalini pasta

·         1 (15 oz) can dark red kidney beans, drained and rinsed

·         1 (15 oz) can great northern beans, drained and rinsed

·         Finely shredded Romano or Parmesan cheese , for serving

·         3 Tbsp minced fresh parsley

Instructions

1.                   Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through. 

2.                   Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. 

3.                   Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer. 

4.                   Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. 

5.                   Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 

6.                   Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.

7.                   Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 

8.                   Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Notes

*If you don't plan on eating all of the soup right away, I recommend adding the pasta to individual servings. Otherwise, pasta gets soggy and absorbs too much broth.

French Onion Soup     Chantal Jensen

6 to 8 onions

2 TBS flour

1 to 2 TBS cider vinegar

½ loaf of French bread

2 TBS butter

4 Cups beef stock (or use canned beef broth)

½ lb. Gruyere cheese grated

2 TBS olive oil

1 cup water

In a medium pan, heat butter and olive oil over medium heat.  Add onions (cut into thin slices), salt and ½ tsp pepper.  Cook, stirring occasionally, until the onion becomes transparent.  Reduce heat to low and continue stirring until onion is caramelized about 30 minutes and a light golden-brown color.  Continue cooking 30 to 45 minutes until onion is a deep brown this sound like a long time to cook the onion, but caramelized onions are the secret to great French onion soup. 

Stir in flour and bring to a boil, cooking 2 to 3 minutes.  Slowly stir in beef stock, water and vinegar.  Simmer partially cover about 15 minutes to blend flavors.  Add salt and pepper to taste.

Heave oven to 225 and cut bread into 4 thick slices.  Bake 6 minutes per side until dry.  Turn on broiler.  Pour soup into over safe individual serving dishes and lay one slice of bread on top of each dish.  Sprinkle grated cheese on top of the bread stack it as high as you can and broil 2 to 3 minutes, or until cheese is cooked to preference.  Make 4 servings 578 calories per serving.

 

Hamburger Soup (Laura Duffin)

1 pound hamburger, browned and drained

1 onion, chopped

3 carrots, chopped

3 potatoes, chopped

Celery, chopped

2/3 cup water

2 cans cream of mushroom soup

Cook hamburger and onions together.  Drain and set aside.

Cook carrots, potatoes, celery and water together until the veg. are done.  Add the mushroom soup and hamburger.  Heat and serve.

 

Hamburger Soup

1 ½ labs hamburger

3 medium potatoes

2 medium onions

2 celery sticks

2 cups tomato juice

1 tsp Worcestershire sauce

1 tabs sugar

1 ½ quarts of water

3 tsp. salt

1/8 tsp ground cloves

4 medium carrots

¼ tsp pepper

Brown meat, drain excess grease mix spices, salt, pepper, sugar with browned meat.  Dice celery, potatoes, carrots and onions.  (Fairly large cubes) add water, tomato juice and vegetables and cook 1 ½ hours. 

Italian Tortellini

1 lb. sweet, Italian Sausage cut into slices

1 Cup chopped onion

2 garlic cloves minced

5 cups beef broth

½ cup water

½ cups cooking wine

1 large can stewed seeded / peeled chopped tomatoes

1 cup sliced carrots

½ tsp basil

½ tsp oregano

8 oz. can tomato sauce

3 tbsp. parsley

1 medium green pepper chunked

Grated Parmesan (for decoration)

Brown onions, meat, garlic until tender- add broth, wine, water, tomatoes, carrots, seasoning and sauce.

Bring to boil – reduce heat and cook 30 minutes.

Skin off fat of sausage

Add zucchini, pepper, parsley and tortellini

Simmer 30 minutes

Sprinkle cheese on top serve.

 

Lasagna Soup Sharon Draper

1 lb. lean ground beef or Italian sausage

1 onion chopped (use 1 Tbs. dried minced)

2 green peppers, optional

2 cloves garlic finely chopped

2 cup water or broth

28 oz. Italian stewed tomato, cut up

2 (8oz) cans tomato sauce

1 Tbsp. packed brown sugar

2 tsp Italian seasoning

¼ tsp. pepper

Fresh spinach washed and trimmed (optional)

6 regular lasagna noodles or mini lasagna noodles (mafada)

Grated mozzarella

Brown and drain ground beef, onion, pepper if desired and garlic.  Add tomatoes, tomato sauce, brown sugar, seasoning and pepper.  Simmer a while, 30 minutes before serving, break up the lasagna noodles and add.  5 minutes before serving add the spinach.  Serve with mozzarella.  This soup goes great with the Artisan bread. 

 

Lentil Soup

1-pound lentils or beans

1 large onion, diced

1 cup carrots, diced

2 smoked pork hocks

1 teaspoon basil, crushed

2 teaspoons salt

1/4 teaspoon pepper

8 cups water

2 tablespoons parsley, chopped

Rinse lentil and put in large pan with pork hocks and seasoning.  If you use beans sock the night before and add them to cook with the pork.  Simmer two hours or more.  Remove meat and add veg.  Cook veg.  And then add meat back and heat up and serve.

Manhattan Style Clam Chowder

4 strips bacon

2 cups water

2 carrots, chopped

2 stalks celery, chopped

1 onion, chopped

1 potato, diced

2 cups tomato juice

1 can minced clams

Salt and pepper

Dash thyme

Fry bacon until crisp.  Cut up bacon set aside.  In water boil carrots, celery, onion, and potato about 1 1/2 hours or until veg. are cooked well.  Add tomato juice, claims (do not drain) and bacon and seasonings and simmer. 

 

Minestrone Soup

Water

Canned kidney beans

Celery, chopped

Cabbage, chopped

1 bay leaf

Celery salt and seasoned salt

3 tablespoons barbecue sauce

Macaroni, cooked, elbow

Boil water and add all the other ingredients except the macaroni and barbecue sauce.  Put in Barbecue sauce and simmer 30 minutes.  Add cooked macaroni the last 10 minutes. 

Minestrone Soup (Jan Clayton)

Ham bones

2 quarts water

Canned kidney beans

2 quarts tomatoes

3 potatoes, chopped

Parsley

Basil

Oregano

Garlic powder

Onion, chopped

Carrots, chopped

Green beans

Celery, chopped

Spaghetti noodles

Cook ham bones in water with kidney beans.  Remove ham and add potatoes, onion, carrots, celery, tomatoes and spices.  Cook until tender.  Add spaghetti noodles broken into couple inches long.  Cook 20 minutes.  Add green beans and ham you have picked off the bones.   Warm up and serve.

 

Minestrone Soup Recipe Olive Garden

3 tablespoon olive oil

1 small minced white onion

½ cup zucchini

½ cup frozen cut Italian green beans

½ stalk minced celery

4 cloves minced garlic

4 cups vegetable broth

2 can (15 oz.) red kidney beans, drained

2 can (15 oz.) great northern or small white beans, drained

1 can (14oz) diced tomatoes

½ cup shredded carrot

2 tablespoon minced parsley

1 ½ tablespoons dried oregano

1 ½ teaspoons salt

½ teaspoon ground black pepper

½ teaspoon dried basil

¼ teaspoon dried thyme

3 cups hot water

4 cups fresh baby spinach

½ cup small shell pasta

Measure olive oil into a large stock pot and heat on medium.  Put the onion, celery, garlic, green beans, and zucchini into the pot and sauté for about 5 minutes or until the onions becomes see-through.  Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.  Bring to a boil and then reduce to a simmer for 20 minutes.  Add the spinach leaves and the pasta and cook for an additional 20 minutes.

 

Minestrone Soup Sister Downs

3 large cans of minestrone soup

3 cans of water

1 lb. ground beef browned

1 large onion cooked with the ground beef

1 cup celery chopped

1 tablespoon Worcestershire sauce.

1 ½ teaspoon oregano

1 large can of pork and beans

Simmer for a couple of hours.

Pasta –All Purpose

2 cups flour

2 large eggs

5 water

1 teaspoon salt

Mix together.  Start with 3 tablespoons of water and add up to 6 if needed so you can barely knead the dough until smooth.  Let dough rest 10 to 20 minutes in plastic. Divide into 3 or 4 balls work on one ball at a time.  Keep others covered in plastic.  Shape into the kind of paste you want.

Split-Pea Soup How I like it, Michael Roberts.

Ham Bone (start with a great ham bone to build your stock)

Split-Peas

Carrots

Red Potatoes

Celery

Onions

Parsnips (If you like)

Chicken Stock

Bouillon for salt

1 Tablespoon sugar

Garlic

Pepper

3-4 bay leaves

Half and half

Take the meat you want to use off of the bone, trim and dice it, and put it aside.

Simmer the bones, until you have the soup stock you want.  (I usually boil chunks of onion, celery tops, fresh ground pepper, crushed garlic, bay leaves and anything else that I think will make the stock richer and fuller tasting.  Warning more is not always better. 

Clear strain this stock

Dice potatoes ½ inch and boil till almost tender and remove from stock

Boil your peas in the stock until very soft, (Just this side of mush)

Put the peas through a mill or food processor, creating a smooth mixture.

Peel and dice carrots into ¼ inch pieces

Dice celery as above

Dice onions as above

Sauté Vegetables with fresh garlic until tender

Add chicken stock to thin, add half and half or milk as desired, brown sugar and diced ham.

Add sautéed vegetables a little before serving. 

Sweet Potato Soup

3 cups diced sweet potatoes

1 cup diced bacon

1 cup diced onion

1 cup chopped cilantro

2 tbs. chopped garlic

4 cups water

2 can coconut milk

Peel and cube potatoes in ½ inch cubes.  Cut bacon into ½ inch pieces.  Peel and dice onion into ½ inch pieces.  Chop cilantro (do not use the stems).  With soup pot on stove at Medium high heat sauté bacon until brown, then add onions, garlic and sauté for 3 minutes.  Drain off excess fate.  Add water and potatoes.  Cook until potatoes are soft, add coconut milk.  Cook for 5 minutes stirring occasionally then add cilantro.  Salt and pepper to taste and enjoy.  

Taco Soup

1 pound ground beef, browned and drained

Onion, chopped

1 8 oz. can tomato sauce

1 16 oz. can kidney beans

1 15 oz. can corn

2 cans chili beans or black beans

1 can stewed tomatoes

1 package taco seasoning mix

Chips, Frito

Cheddar cheese, grated

Sour cream

Brown ground beef with onion and drain.  Add all but the chip, cheese and sour cream.  Heat up and simmer for about 20 minutes.  Top with chip, cheese, and sour cream.

 

Taco Soup     Jan Whitaker

1 pound ground beef

1 onion, chopped

1 potato, grated

2 carrots, grated

1/2 teaspoon curry powder

1/2 package taco seasoning mix

1 teaspoon sugar

1 large can tomato juice

1 can kernel corn

Tortilla chip

Sour cream

Cheddar cheese, grated

Olives, chopped

Brown meat and drain under water.  Cook onion until tender and add potatoes, carrots seasonings, tomato juice corn.  Simmer slowly until all is cooked. 

Serve with tortilla chips, sour cream, cheese, olives.

Sweet Potato Soup

3 cups diced sweet potatoes

1 cup diced bacon

1 cup diced onion

1 cup chopped cilantro

2 Tablespoon chopped garlic

4 cups water

2 can coconut milk

Peel and cube potatoes in ½ inch cubes.  Cut bacon into ½ inch pieces.  Peel and dice onion into ½ inch pieces.  Chop cilantro (do not use the stems) with soup pot on stove at Med.  High heat sauté bacon until brown, then add onions, garlic and sauté for 3 minutes.  Add water and potatoes.  Cook until potatoes are soft, add coconut milk.  Cook for 5 minutes stirring occasionally then add cilantro.  Salt and pepper to taste and enjoy. 

 

Tomato Soup

1 tsp olive oil

½ cup chopped onion’2 garlic cloves

1 lb. raw Italian poultry sausage, casings removed. (I used Wegmans poultry sausage, you can use turkey or chicken sausage)

1 (28 oz) can unseasoned crushed tomatoes

2 tablespoons chopped fresh basil

2 tsp Italian seasoning

1 tsp salt

A pinch of black pepper

½ tsp crushed red pepper flakes

3 oz 1/3 less fat cream cheese, cut into cubes

12 oz refrigerated cheese tortellini

2 cups torn fresh spinach

Directions:

Pour the olive oil into a soup pot or Dutch oven and bring over medium heat.  Add the onions and str to coat.  Cook, stirring occasionally, for a few minutes until onions are softened.  Add the minced garlic, stir together and cook for another 30 to 60 seconds.  Add the sausage and stir together.  Coo, until the sausage is cooked through and fully broken up.

Add the broth, crushed tomatoes, basil, Italian seasoning, salt, pepper and red pepper flakes, increase the heat and bring to a boil.  Once boiling, reduced the heat to low and simmer, covered, for 20 minutes.  Uncover the pot and add the cream cheese.  Whisk the cream cheese in while simmering until the cheese is  dissolved.  Add the tortellini an spinach and stir together.  Cover the pot and simmer for 10 minutes until pasta is cooked.

 

White Bean Chili     Sharon Draper

1 lb. dried white beans

2 boneless chicken breasts (can be frozen)

2 cans chicken broth (low sodium)

2 can cream of chicken

1 can green chilies

2 cups frozen corn

1 tsp garlic power

2 tsp. ground cumin

1 tsp oregano

¼ tsp white pepper

1 (19oz) can green enchilada sauce

3-4 cups water

The night before, soak the white beans.  The next morning, drain and rinse the beans and add to the Crockpot.  Add the frozen chicken and all the other ingredients except the corn.  You can also use canned beans but you may want to add them closer to time to serve.  Let cook on low for 6-8 hours.  Remove chicken and cut up or shred and place back in Crockpot.  Add frozen corn and let cook for 15 more minutes.  Serve with corn chips and Monterrey Jack cheese.  

White Bean Soup

1 lb. Dried white beans

¼ cup olive oil

4 leeks, well washed and chopped (1 ½ c.)

4-5 cloves garlic, finely chopped

2 large carrots, peeled and chopped 1 cup

2 stalks celery, chopped 2/3 c

1 ½ lb. smoked ham shank, excess fat removed

1 (14 ½ oz.) can beef broth

1 (14 ½ oz.) can clear chicken broth

8 c. water (to be added as needed)

1/8 tsp. dried sage

1 bay leaf

Chopped parsley, optional

1 soak beans overnight in cold water to cover.

2. Drain beans. Put in a large pot.  Add all other ingredients except parsley.  Bring to a boil. Reduce heat and simmer, covered, stirring occasionally until beans are tender, about 2 hours.

3.  Discard Bay leaf. Remove ham hocks; cut off meat into small pieces, put back into soup.

4.  Place 4 cups of bean mixture, in 2 batches, in food processor or blender.  Whirl until smooth puree.  Stir back into soup.  Sprinkle with parsley, if you wish. 

Note.  This freezes well and is handy to have on hand. 

 

Zuppa Toscana, Olive Garden Copycat

1 lb. Italian sausage (I like mild sausage)

1 large onion, chopped

3 cloves garlic, minced

Kosher salt

Freshly ground black pepper

6 cups low-sodium chicken broth

4 large russet potatoes, diced

1 bunch kale, leaves stripped and chopped

¾ cups heavy cream

4 slices cooked bacon, chopped

¼ freshly grated Parmesan, for serving

DIRECTIONS

In large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes.  Transfer to a plate and drain.

Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minutes more.  Season with salt and pepper.  Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes.

Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.

Season with pepper, garnish and Parm, and serve.  

Olive Garden Copycat Zuppa Toscana

1 lb. Italian sausage (I like mild sausage)

2 large russet baking potatoes, sliced in half, and then in 1/4-inch slices

1 large Onion, chopped

1⁄4 cup bacon bits (optional)

2 garlic cloves, minced

2 cups kale or 2 cups Swiss chard, chopped

2 (8 ounce) cans chicken broth

1 quart water

1 cup heavy whipping cream

DIRECTIONS

1.          Chop or slice uncooked sausage into small pieces.

2.          Brown sausage in your soup pot.

3.          Add chicken broth and water to pot and stir.

4.          Place onions, potatoes, and garlic in the pot.

5.          Cook on medium heat until potatoes are done.

6.          Add bacon.

7.          Salt and pepper to taste.

8.          Simmer for another 10 minutes.

9.          Turn to low heat.

10.       Add kale and cream.

11.       Heat through and serve.

Servings 4 to 6