Soups

Beef Vegetable Soup

Summary

Yield
8 Servings
SourceKaryl Hanhilammi (2003)
Prep time
5 minutes
Cooking time
4 hours, 20 minutes
Total time
4 hours, 25 minutes

Ingredients

2 lb
roast beef
1 T
oil
 
spicy V8 juice (48-oz. bottle)
1 cn
diced tomatoes with juice (28-oz.)
1
onion soup mix (envelope)
2 pk
frozen mixed vegetables
 
tomato juice or water (if needed)

Instructions

Brown the beef on all sides in the oil. Add V8 juice, canned tomatoes, soup mix and frozen vegetables. (At this point, additional tomato juice or water can be added, if desired, but this is a vegetable-thick soup.) Bring ingredients to a boil, then simmer for at least 4 hours (or put in slow cooker). Remove roast from the soup, cut into bite-sized pieces or shred and return to soup mix.

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.

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.

17-Bean Soup

Summary

Yield
4 Servings
SourceNancy Alonzo (2002)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 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.

Southwest Soup

Summary

Yield
8 Servings
SourceHeather Phalen (1995)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 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.

Mexican Zucchini Soup

Summary

Yield
4 Servings
SourceLouise Bishop (1991)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

1 1⁄3 c
onion (small, chopped)
1 1⁄2 t
butter or margarine
2 c
Chicken or vegetable broth
2 c
zucchini (unpeeled, diced, 10 oz. or 2 small)
1 1⁄2 c
corn kernels (about 8 oz.)
2 T
green chilies or jalapeno peppers, finely chopped
1⁄2 t
salt (optional)
1⁄8 t
ground pepper
1 c
low-fat milk
2 oz
Monterey Jack cheese (cut into ¼-inch cubes)
 
minced parsley and ground nutmeg (for garnish)

Instructions

In a large saucepan, sauté the onion in the butter or margarine until it is tender, about 3 minutes. Stir in the broth, zucchini, corn, chilies, salt and pepper. Bring the soup to a boil, reduce the heat, cover the pan and cook the soup until the zucchini is tender, about 5 minutes. Stir in the milk and heat the soup until it is hot, but not boiling. Remove the soup from the heat and stir in the cheese. Garnish with soup with parsley and nutmeg. Suggestion: Canned or frozen corn may be used, but in the summer, fresh corn from the cob is special. For hearty eaters, double the recipe and feel free to alter the quantities to suit. This is a healthful way to use some of the summer persistent zucchini!

Tortilla Soup

Summary

Yield
8 Servings
SourceTerri McKeown (2003)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

1 cn
Italian tomatoes with juices (14.5-oz. can)
3 T
vegetable oil (plus additional for frying)
1
skinless, boneless chicken breasts, halved
1
onion (medium, chopped)
3 clv
garlic (minced)
2 t
chili powder
2 t
cumin
6 c
chicken stock or broth
1 T
tomato paste
1 cn
mild green chilies (4-oz. can, drained and chopped)
1 T
seedless jalapeno peppers (about 2, or to taste, minced)
4
corn tortillas (cut into ¼-inch wide strips)
2 T
cilantro (chopped, optional)
 
Salt and pepper
2 T
Parmesan cheese (grated, optional)

Instructions

In a food processor or blender, purée tomatoes in their juices. In large (4-quart or larger) saucepan, heat 2 tablespoons oil over medium heat. Add chicken and cook 3 minutes on each side. Transfer chicken to a plate. Add and heat remaining 1 tablespoon oil. Add onion and cook, stirring frequently, until golden. Add garlic, chili powder and cumin. Cook, stirring frequently, for 1 minute. Add chicken stock, puréed tomatoes, tomato paste, chilies and jalapeños. Return chicken to saucepan, bring to boil. Reduce heat, cover and simmer 20 to 30 minutes. Transfer chicken to cutting board, cut into bite-sized pieces and return to saucepan. Continue simmering, uncovered, until ready to serve. In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Add tortilla strips in batches and cook, stirring frequently, until crisp, 1 to 2 minutes. Transfer tortilla strips to paper towel to drain. Skim the surface of the soup and season with salt and pepper to taste. Divide tortillas among 4 soup bowls and ladle soup over tortillas. Sprinkle with chopped cilantro and Parmesan cheese.

Mushroom Soup

Summary

Yield
8 Servings
SourceSally Blue (1982)
Prep time
10 minutes
Cooking time
45 minutes
Total time
55 minutes

Ingredients

3 T
butter
1
onion (medium, chopped)
3 T
flour
2
sprigs parsley
1
bay leaf
1⁄4 t
thyme
6 c
chicken stock
1 lb
mushrooms
2 T
butter
 
Dash seasoned salt
1 t
lemon juice
2
egg yolks
1 c
whipping cream
 
splash brandy
 
parsley (chopped)

Instructions

Sauté onions in butter until tender. Add flour and cook for 2 minutes without browning. Add stock and seasonings. Remove the stems from the mushrooms and chop; add to stock and simmer, partially covered, for 20 minutes. Strain, pressing juices from throw-away stems. Return soup to pan. Melt the 2 tablespoons butter in a skillet and sauté the mushroom caps, which have been sliced. Add seasoned salt and lemon juice. Add mushrooms to soup base. Simmer 10 minutes. Beat egg yolks with whisk into cream and slowly stir into soup. Add brandy; heat, but do not boil. Top with chopped parsley to serve. Serves 8 to 10.

Naniboujou Lodge Cream of Tomato Soup

Summary

Yield
4 Servings
SourceAnn Moore (2004)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

2 T
butter
1⁄2 c
onions (diced)
6 oz
cream cheese
2 cn
tomato soup (11-oz. cans)
3 c
milk
2 cn
diced tomatoes (14-oz. cans, undrained )
2 t
basil (fresh)
1 T
parsley (fresh)
 
cooked wild rice (optional)

Instructions

Melt the butter in a medium saucepan and gently sauté the onions until tender, approximately 3 to 5 minutes. Add the cream cheese, stirring while it melts. Do not let it burn. Mix in the tomato soup until smooth. Turn off the heat. Add the milk slowly, mixing well. Return to heat to continue cooking. Add the diced tomatoes and basil. Stir and heat until hot. Add parsley or sprinkle parsley on top of each bowl when serving. For a thicker soup, add cooked wild rice.

Potato-Leek Soup

Summary

Yield
6 Servings
SourceDianne Annis (1993)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

4
leeks (medium-sized, white parts only, rinsed clean)
6 T
butter or margarine (divided)
3
potatoes (large-sized, peeled, quartered and thinly sliced)
2 c
chicken broth
 
Salt to taste
 
pepper to taste
2 c
milk

Instructions

Mince the leeks. Melt 3 tablespoons butter in a soup pot and add the leeks. Cook gently on medium heat for 15 minutes, stirring occasionally. Add potatoes and chicken broth. Add salt and pepper to taste. Cook, covered, until potatoes are tender, about 30 minutes. Add milk and remaining butter and stir until very hot. Serves 6 to 8.

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