Soups

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.

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.

Vegetable Soup

Summary

Yield
6 Servings
SourceMarge Smith (1987)
Prep time
20 minutes
Cooking time
4 hours
Total time
4 hours, 20 minutes

Ingredients

2 pk
short ribs or beef
2 cn
consomme
6
potatoes
6
onions
6
carrots
8
celery stalks
1 cn
yellow corn
1 cn
tomato sauce (large)
3 cn
tomatoes (quartered)
1 pk
frozen mixed vegetables (large)
1 clv
garlic (chopped)
3 T
Worcestershire sauce
3 T
sugar
 
Salt and pepper

Instructions

Place all ingredients in a deep kettle. Simmer for 4 hours, adding water as necessary. Chill overnight. Skim off grease. Remove bone, cut meat into bite-size pieces and return meat to soup.

Vegetarian French Onion Soup

Summary

Yield
6 Servings
SourcePam Buesing (2003)
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 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.

Barley-Cabbage Soup

Summary

Yield
6 Servings
SourceAnn Swearingen (1985)
Prep time
20 minutes
Cooking time
2 hours
Total time
2 hours, 20 minutes

Ingredients

1⁄4 c
pearl barley
4 c
meat or vegetable broth (may use bouillon)
3 T
vegetable oil
2
onions (medium, chopped)
3 c
green cabbage (up to 4 c, finely chopped)
1⁄4 c
parsley (chopped)
1⁄4 c
vegetable oil
1⁄4 c
flour
4 c
milk
4
chicken bouillon cubes
1⁄2 t
celery salt
 
bacon bits
 
Croutons
 
chopped ham

Instructions

Combine barley and broth in a large pan. Simmer, covered, 2 hours. Heat 3 tablespoons oil in skillet and sauté onions, cabbage and parsley; cook until soft, but do not brown. Make a white sauce by heating 1/4 cup oil, then stirring in flour, milk, bouillon cubes and celery salt. Cook until thick. Add white sauce to barley and broth. Stir in sautéed vegetables. Taste for seasonings. Serve sprinkled with bacon bits, croutons and ham. Well worth the effort!

Tortellini & Vegetable Soup

Summary

Yield
4 Servings
SourceBonnie DeWitt (1998)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

1⁄4 c
wild rice
 
nonstick spray coating
1 c
onions (chopped)
1⁄2 c
celery (thinly sliced)
1 clv
garlic (minced)
6 1⁄2 c
water*
2 t
instant vegetable bouillon granules
1 t
dried oregano (crushed)
1⁄2 t
dried marjoram (crushed)
1⁄8 t
pepper
1
bay leaf
1 pk
refrigerated cheese tortellini (9-oz)
2 c
broccoli flowerets (chopped)
2 T
snipped dried tomato (not oil-packed)

Instructions

Rinse wild rice in a strainer under cold running water about 1 minute. Drain; set aside. Spray a large saucepan with nonstick coating. Preheat over medium-high heat. Add the onions, celery and garlic. Cook, covered, for 3 to 4 minutes, or until vegetables are crisp-tender, stirring once or twice. Carefully stir in wild rice, water, bouillon granules, oregano, marjoram, pepper and bay leaf. Bring to a boil, reduce heat. Cover and simmer about 35 minutes, or until rice is nearly tender. Discard bay leaf. Add tortellini, broccoli and dried tomato. Return to a boil; reduce heat. Cook, uncovered, for 5 to 6 minutes more, or until tortellini and broccoli are just tender. To serve, ladle soup into bowls. *May substitute 6 1/2 cups vegetable stock for water and bouillon granules.

From Better Homes and Gardens Low-Fat and Luscious Vegetarian

Pasta Roma Soup

Summary

Yield
4 Servings
SourceChristine Minx (2001)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1 cn
garbanzo beans (16-oz can, drained)
1⁄4 c
olive oil
3⁄4 c
onions (diced)
1 c
celery (diced)
1 t
garlic (minced)
1 c
carrots (julienned)
1 1⁄2 c
canned tomatoes (drained and diced)
1 q
chicken broth
1⁄2 t
black pepper
1⁄8 t
dried rosemary
2 T
fresh parsley (chopped)
3⁄4 c
miniature pasta (elbows or similar size)

Instructions

Put beans in food processor or blender; process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic; sauté for 5 minutes on medium heat. Add remaining ingredients, except pasta, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 20 minutes. While soup is simmering, cook pasta according to package directions. Add pasta to finished soup and serve immediately. Makes 4 to 6 servings. Variations: Add chopped cooked bacon and chopped zucchini when sautéing vegetables.

Chickpea & Sausage Soup

Summary

Yield
8 Servings
SourceBev Rhodes (2004)
Prep time
10 minutes
Cooking time
40 minutes
Total time
50 minutes

Ingredients

2
mild Italian sausages (removed from casings)
1
onion (medium, chopped)
3 c
water
1⁄2 t
dried basil
1⁄2 t
dried oregano
2
carrots (sliced)
1
zucchini (medium, halved and sliced)
1 cn
condensed tomato soup (10 3/4-oz. can)
1 cn
stewed tomatoes with liquid (15-oz. can)
1 cn
chickpeas, drained
1 t
salt
1⁄4 c
Parmesan cheese (grated)

Instructions

In 4-quart pot, cook the sausage and onion over medium heat until sausage is light brown and onions wilted. Drain off fat. Stir in all remaining ingredients except cheese. Heat to boiling, stirring constantly. Reduce the heat, cover and simmer for 20 minutes, or until vegetables are tender. Serve sprinkled with cheese.

Farmer's Soup

Summary

Yield
8 Servings
SourceBarbara Seib (1999)
Prep time
30 minutes
Cooking time
2 hours
Total time
2 hours, 30 minutes

Ingredients

1 1⁄2 lb
ground beef (up to 2 lb, browned and drained)
4
carrots (large, chopped or shredded)
2 c
potatoes (chopped or shredded)
3
celery stalks (chopped or shredded)
1
onion (large, chopped or shredded)
1 cn
tomatoes (25-30 oz)
30 oz
beef consomme (canned)
1 cn
tomato soup
4 T
barley

Instructions

Mix ingredients and simmer for 2 hours with salt, pepper, bay leaf, thyme and basil to taste.

Emilie's Beef Vegetable Soup

Summary

Yield
8 Servings
SourceJulie Whitt (2004)
Prep time
30 minutes
Cooking time
3 hours, 30 minutes
Total time
4 hours

Ingredients

1 1⁄2 lb
chuck roast or stew meat
2 T
olive oil
1⁄2 t
garlic (minced)
1 1⁄2 c
celery (chopped)
1 1⁄2 c
onion (chopped)
1 cn
crushed tomatoes (large)
1 cn
tomato sauce (small)
1⁄2 c
navy beans
1
large bag frozen vegetables
2 t
salt
 
pepper (to taste)
3
bay leaves (optional)
 
water
2
potatoes (large, cubed)
1⁄2
head cabbage (chopped fine)

Instructions

Sear stew meat in olive oil. Add garlic, celery and onions. Add can of crushed tomatoes and the small can of tomato sauce. Rinse navy beans. Add navy beans, frozen vegetables, salt, pepper and bay leaves, if using. Add enough water to cover ingredients in pan. Simmer for 2 hours. Add potatoes and cabbage. Simmer for 1 additional hour.

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