The Soup Cookbook

8/17/2019 The Soup Cookbook

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The

Soup Cookbook

101 Delicious Soup Recipes For

All Occasions

by

Goce Nikolovski

Copyright © 2016 by Goce Nikolovski

All rights reserved. This book or any portion thereof may not

be reproduced or used in any manner whatsoever without theexpress written permission of the publisher.

ISBN 978-1-329-89020-6


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Introduction

Soup makes a hot, filling snack or meal that offers a variety

of health benefits. The ingredients and possible combinations are

virtually limitless. The healthiest soups are homemade and include

fresh, low-fat ingredients such as vegetables and beans and a

minimum amount of salt. Some benefits of eating soup are it can be

nutritious, providing a full serving of vegetables in one bowl, and

may offer weight-management benefits as it is generally low incalories.

The U.S. Department of Agriculture recommends most

adults strive to consume 2.5 to 3 cups of vegetables daily. Most

vegetables are naturally low in calories and fat, cholesterol-free and

rich in many vitamins and minerals essential for human health, such

as vitamins A, C, E; potassium, folate, magnesium, carbohydrates

and dietary fiber. Adding them to a soup increases the likelihoodyou will consume the minimum amount daily. In addition to adding

chopped vegetables and leafy greens to your soup, you can puree

them and use them as a thickener for the soup broth.

Soup can be quick and easy to prepare and most individuals

enjoy the food, making it a good meal choice for even the pickiest

eaters. You can toss your soup ingredients in a slow cooker and

place it on low heat before you leave for work. When you return

from a hectic day at work, you'll be greeted with a hot, flavorful

meal, ready to eat.

In this book, you will find 101 quick and easy delicious soup

recipes created with the whole family in mind. They make use of the

best seasonal vegetables and you will be happy your family is eating

healthy meals without you having to spend all day in the kitchen.


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What Are the Benefits of Eating Soup?

Soup is a quick, hot meal that offers plenty of health

benefits. You can throw a variety of ingredients into a slow cooker

in the morning before you leave for work or school and return

home to a delicious meal in the evening. The healthiest soups

include fresh, low-fat ingredients and a minimum of salt and extra

fat. You can use up leftovers in a soup pot and create new variations

of favorite recipes, since soup lends itself to experimentation.

Vegetables

The American Heart Association recommends adults

consume eight or more servings of fruits and vegetables every day.

That's 4 ½ cups. Soups can contribute to that total. Almost any

vegetable lends itself to use in soup, from creamy squash or tomato

bisques to vegetable beef or chicken vegetable soup. Add fresh orfrozen vegetables to canned soups to increase the servings of

vegetables and add flavor.

Nutrients

Soups made with beans and lean meats such as fish provide

lean protein. Beans also give you fiber. Tomatoes are a good source

of lycopene, an antioxidant that may help reduce the risk of cancer,

particularly prostate cancer, according to Penn State University.

Vegetables in soup contain many vitamins, such as A and C. Cream

soups supply calcium and vitamin D.

Low Fat

Most soups, if made with lean meat, are low in fat, making

them a good choice for anyone concerned about fat in his diet. Use


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fat-free broths and lean meat to reduce the fat content of soups. se

skin milk for cream soups; or, instead of milk, you can use pureed

white beans to thicken soup. To further reduce the fat content of

your soup without sacrificing flavor, chill it and skim off the fat

before reheating and serving.

Filling

Because soup contains so much water it fills you up with

fewer calories. When Barbara Rolls, Ph.D., conducted research at

Penn State University, she discovered that students who ate chicken

and rice soup instead of a chicken and rice casserole, consumed

fewer calories yet reported being equally satisfied. Rolls is author of

the book, The Volumetrics Weight Control Plan, in which she

explains how eating soup and other high-volume, low-calorie foods

can help you lose weight.

Why You Should Eat Soup

Soup is a great nutritious meal option with certain types of

soup even proven to help support weight loss,

We're now well and truly into winter season, the

temperature has dropped, the days are shorter and suddenly salad

doesn't seem like such an appealing lunch option. It's time to bring

on some soup! It may surprise you to hear that not only are soups a

great option nutritionally, but certain types of soup have also been

proven to help support weight loss.

In particular, vegetable-based soups are a great option

nutritionally as they combine a high nutrient density with a low

energy density - this means that we get lots of key nutrients


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including vitamins and minerals for relatively few calories. At a time

where foods with a high-energy density and low-nutrient density

such as white bread, snack foods, sugar-based drinks and high-fat

fast foods dominate our intake, a low-calorie option that fills us up

is a much better option for optimal health.

Studies have repeatedly shown that when diners consume a

low-calorie vegetable-based soup before their main meal, they

consume up to 20% less calories at a meal. The reason is simple.

Basically the bulk of the soup helps to fill us up so we eat less.

Nutritionally this is also beneficial as the nutrients found in

vegetables including many water soluble vitamins such as vitamin B,

C, K as well as dietary fibre and a range of minerals, also helps to

regulate the digestive tract and ensure that we get the number of

key nutrients we need each and every day.

In addition to this, eating soup has an extra benefit from a

weight and fluid retention perspective; soups that have a base of

leeks, onions and celery are also particularly high in the mineralpotassium. As potassium helps to bind excess sodium, it helps to rid

the body of excess fluid. As many of us carry fluid and regularly feel

bloated thanks to a high-salt diet and a lack of activity, dropping as

little as 500g of body weight after a few vegetable soups, even if it is

just fluid can make us feel lighter and leaner instantly.

Soup can be a simple meal addition - a way to ensure that

the family gets all of their vegetables and nutrition; a fillingafternoon snack or an entire lunch or light evening meal, especially

when beans, potato or sweet potato are the base providing heavier

carbs as well as chicken, lean sausage or some mincemeat for

protein. It is important to remember that rice, noodles, legumes

and pasta do add considerable carbohydrates and calories to your

soup and are likely to negate any weight loss benefits. On the other

hand, broth-style, vegetable-based soups have virtually no calories


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and can be consumed relatively freely (but of course you do need to

count any bread).

While bulking meals up with low calorie options such as

vegetable soup on a regular basis is a great way to load up on

nutrition in general, for those wanting to drop a couple of kilos

quickly, replacing the evening meal with a vegetable based soup is a

safe way to do it. The low energy content helps to keep your total

calorie intake low, while the bulk prevents you from feeling hungry

and deprived the way you would if you were eating very little on a

regular diet, or using meal replacement shakes.

For those wanting a more intense regime, a vegetable soup

can replace two meals a day for five to seven days without any

negative side effects. Although much of the weight loss will be fluid,

sometimes all we need to feel leaner and healthier is a flatter

stomach and a kilo or two less on the scales.

Naturally, homemade soups are the best option. This way

you can control the type and amounts of vegetables that you use tomake your soup as well as choosing to use salt-reduced stocks and

few other additives. Pre-made soups and packet soup mixes tend to

be exceptionally high in sodium (salt) with the average packet soup

containing a massive 800-1200mg of sodium or a third to half of

your total daily sodium limit. Premade soups also tend to be

relatively low in protein and high in carbohydrate thanks to their

base being potato starch. If you must seek out a pre-made soupoption, look for varieties that contain


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Bean Soup Recipes

Annie Mae Jones' Ham and Bean Soup

Ingredients:

1 c White beans, dried

2 quart Water, more if needed

1 Bone from baked ham* 1 Bay leaf

3 Parsley sprigs

1 Onion, large, mild**

Salt

Pepper

Directions:

Cover the beans with water and soak overnight.Drain beans and place in soup pot, add water, ham bone,

bay leaf, parsley, onion. Bring to a boil, then lower heat, partially

cover, and let simmer very gently until the beans are tender. Add

more water if needed.

Remove and discard bay leaf. Remove ham bone, cut off all

meat, and return it to the pot. Remove about 1 cup of the beans

and a little bean liquid. Mash to a paste and stir this into the pot to

thicken soup. Add salt and pepper to taste. If desired, thin soup

with milk.

* - leftover ham bone with plenty of leftover meat.

** - peeled & quartered.


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Bacon, Cabbage and Pasta Soup

Ingredients:

4 Slices bacon, cut up

2 c Coarsely shredded cabbage

2 (14-1/2 oz.) cans beef Broth

1 (16 oz.) pkg. Green Giant Frozen Pasta &

Vegetables

Accent Garden Herb Seasoning

Directions:

Cook bacon in large saucepan until crisp; remove bacon anddrain on paper towels. Crumble bacon.

Cook cabbage in broth until crisp tender. Stir bacon, broth,

frozen vegetables and pasta, and water into cabbage. Bring soup to

a boil; stir.

Reduce heat; cover and simmer 6 to 8 minutes or until

vegetables are tender.

Bajan Black Bean Soup

Ingredients:

Bajan Black Bean Soup Recipe

2 1/2 c Dried black beans, soaked-overnight

1 large Or 2 small ham hocks

3 To 3.5 quarts water

3 tb Olive oil

2 To 3 large onions

4 Cloves garlic

3 sm Fresh green peppers-(jalapeños if preferred)

8 Berries allspice coarsely crushed

2 ts Brown sugar (or 1 t of molasses)


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3 tb Tomato paste

3/4 c Creme fraiche or sour cream

Salt

Grated rind and juice from one lemon

Directions:

Put the drained beans and hock in a very large pan, cover

with the cold water and bring gradually to a boil. Leave to simmer

while you prepare the other ingredients.

In a frying pan heat the olive oil, then gently fry the onion,

garlic and chili with the allspice and lemon rind, stirringoccasionally, until the onions are translucent. Add this mixture to

the beans and go on simmering for 2 hours, by which time the

beans should be tender. At this point add the sugar, lemon juice,

and tomato puree. Cook for another 30 minutes. Add salt if

necessary.

Remove the hock, and pick off any meat. If you would like a

smooth soup, as mine (the author) was, process the mixture inbatches and return with the meat to the pan. Otherwise, for a

rougher texture crush with a potato masher. If the mixture seems

too thick at this stage, add more water and bring back to the boil for

a minute or two.

Ladle the soup into bowls, with a spoonful or two of cream

stirred in, and serve soup with a crusty bread.

Bean and Pasta Soup

Ingredients:

2 pack Low-Sodium Instant Vegetable Broth And

Seasoning Mix

Dissolved in 1 1/2 c Hot Water

1 c Low-Sodium Canned Stewed-Tomatoes


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4 1/2 oz Uncooked Small Shell-Macaroni

14 oz Rinsed, Drained, Canned Red-Kidney Beans

1 c Thawed Frozen Spinach,-Chopped

1/2 ts Oregano Leaves

1/2 ts Basil Leaves

3/4 oz Grated Parmesan Cheese

Directions:

In a 2 1/2-quart saucepan, combine the dissolved broth mix

and tomatoes; cook over medium heat until the mixture comes to a

boil. Add the macaroni and cook for 7 minutes.Add the beans, spinach, oregano and basil and stir to

combine; cook until the macaroni is tender, 5 to 7 minutes. (If the

soup is too thick, add a small amount of water.)

Divide the soup into 4 soup bowls and sprinkle each portion

with 1/4 of the Parmesan Cheese.

Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2

Breads, 5 Optional Calories Per Serving: 350 Milligrams Sodium; 5Milligrams Cholesterol.

Chili Bean Soup

Ingredients:

1 lb. Pinto beans

8 c Boiling water 1 t Garlic salt

1 t Onion salt

1/4 t Thyme

1/4 t Marjoram

10 1/2 oz. Can beef broth

16 oz. Can tomatoes


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1 package (1-5/8 oz.) chili seasoning mix

1 c Hot water

Directions:

Rinse, sort and soak beans overnight.

Drain and empty them into a large pot; add boiling water,

garlic and onion salts, thyme and marjoram.

Cover and simmer until beans are tender, about 3 hours.

(Don't let beans boil dry; add hot water as needed.)

Spoon out 3 cups of cooked beans to use another day in

another way.

Mash remaining beans with their liquid. Add remaining

ingredients. Heat 10 minutes to blend flavor

Creole White Bean Soup

Ingredients:

1/2 c Minced onion 1/2 c Minced celery

1/4 c Chopped bell pepper

2 T Butter or margarine

1 1/2 lb Ham,1" cubes

1 lb Smoked sausage, 1/2" slices

1 cn Tomato sauce(8oz)

2 cn Navy white beans w/bacon (16oz)

4 c Water

Salt

Black pepper

Directions:

In large saucepan, cook onion, celery and bell pepper in

butter until soft. Add ham and tomato sauce; simmer 15 to 20

minutes.


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In separate saucepan, bring navy beans with bacon to boil. Puree

beans and their liquid in a food processor or blender; add to ham

mixture.

Add the water; season to taste and simmer for 1 hour.

Serve this Creole white bean soup piping hot, with cornbread if

desired.

Ham Bone Turkey And Bean Soup

Ingredients:

10 oz 15-bean soup beans- or other "ham" beans

1 1/2 c Ham scraps or fat; divided

1 Ham bone (optional)

1 Turkey carcass (optional)

1 Celery stalk; sliced

1/2 Carrot; sliced 1/2 Bay leaf; crumbled

2 1/2 qt Water (or more)

1 Onion; chopped

2 Garlic cloves; chopped

Salt

Freshly ground pepper

Tabasco (optional)

Finely chopped fresh herbs (optional)

Directions:

COVER THE BEANS WITH WATER and soak overnight, or

place in a pan, cover, and bring to the boil. Remove from heat and

let sit 1 hour. Drain.


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Make a stock of 1 cup of the ham scraps or ham bone and

optional turkey carcass, celery, carrot, bay leaf and water by

bringing to the boil, reducing heat, and simmering a couple of

hours. Degrease and strain. This may be done ahead and frozen.

When ready to cook, add the beans, onion, and garlic to the

stock, and bring to the boil, reduce heat, and simmer until done,

about 45 minutes to an hour.

Season to taste with salt and pepper and optional hot

sauce. Add freshly chopped herbs if desired. Remove from the heat.

Frankfuter Bohnensuppe (Bean Soup With

Frankfurters)

Ingredients:

1 lb. Navy Beans; Dried

8 c Water

3 c Beef Broth 1 Carrot; Chopped

1 Celery Stalk; Chopped

4 Bacon; Strips, Cubed

2 Onions; Small, Chopped

1 t Salt

1/4 t Pepper; White

6 Frankfurters, Sliced, NOT hot dogs

2 T Parsley; Chopped

Directions:

Soak beans overnight. In a 3-quart saucepan bring beans,

water and beef froth to a boil. Cook for about 1 hour. Add carrot

and celery and continue cooking for 30 minutes.


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In a separate fry pan cook the bacon until transparent. Add

the onions; cook until golden. Set aside.

Mash soup through a sieve or food mill. Return to pan and

add the bacon onion mixture, salt and pepper.

Add frankfurters; reheat about 5 minutes. Sprinkle soup

with chopped parsley and serve.

French Canadian Pea Soup

Ingredients:

1 lb Dried peas

8 c Water

1/2 lb Salt pork, all in one piece

1 Onion, large; chopped

1/2 c Celery; chopped

1/4 c Carrots; grated

1/4 c Parsley; fresh, chopped 1 Bay leaf; small

1 ts Savory, dried

Salt and Pepper

Directions:

Wash and sort peas; soak in cold water overnight.

Drain and place in a large pot; add water, parsley, salt pork,

onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt.

Bring to a boil; reduce heat and simmer until peas are very

tender, about 2 hours, adding more water if needed.

Remove salt pork; chop and return to soup. Discard bay

leaf. Season to taste with salt and pepper.

Recipe makes 8 servings.


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"Newfoundland Pea Soup is very similar, but usually

includes more vegetables such as diced turnips and carrots, and is

often topped with small dumplings. This soup is very good reheated.

The most authentic version of Quebec's soupe aux pois use

whole yellow peas, with salt pork and herbs for flavour.

After cooking, the pork is usually chopped and returned to

the soup, or sometimes removed to slice thinly and served

separately.

Instead of fresh or dried herbs, herbes salees (herbs

preserved with salt) are often used; they are available commercially

or made at home.

Pea soup remains a popular dish in restaurants where

tourists enjoy a true taste of old Quebec.

In some variations, a little garlic, leeks, other vegetables or

a ham bone are added for flavour.

For a thicker consistency (though this is not traditional) a

cup or two of cooked peas can be pureed then returned to thesoup."

Texas Black Bean Soup

Ingredients:

2 (15 oz.) cans black beans, rinsed and drained

1 (14 1/2 oz.) can stewed tomatoes or Mexicanstewed tomatoes, cut up

1 (14 1/2 oz.) can diced tomatoes or diced tomatoes

with green chiles

1 (14 1/2 oz.) can chicken broth

1 (11 oz.) can Mexicorn, drained

2 (4 oz.) cans chopped green chiles

4 green onions, thinly sliced


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2 to 3 T. chili powder

1 tsp. ground cumin

1/2 tsp. dried minced garlic

Directions:

In a crock pot, combine all ingredients. Cover and cook on

HIGH for 4 to 5 hours or until heated through.

Serves 8 to 10. Yields about 2 1/2 quarts.

Split Pea Soup

Ingredients:

1 Tb butter

1 medium onion, chopped

5 cups frozen peas

2 cans (13 3/4 ounces each) chicken broth

1 Tb snipped chives, plus additional for garnish, if

desired Salt and pepper

1 cup buttermilk

Directions:

In a medium saucepan, heat the 1 tbs butter over medium

heat until melted. Add the onion and cook, stirring, about 5

minutes, until softened. Add the 5 cups peas and 4 cups broth and

bring to a boil. Simmer, uncovered, 5 minutes, until peas are tender.

Stir in the 1 tbs chives.

In a blender, puree the soup in batches. Strain the pureed

soup back into the saucepan and reheat until hot. Add salt and

pepper to taste. Stir in 2/3 cup of the buttermilk. Remove from the

heat, but cover to keep warm. Add the remaining 1/3 cup

buttermilk, if desired, to thin the soup to the desired consistency.


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Weisse Bohnensuppe (White Bean Soup)

Ingredients:

1 lb. Navy Beans; Dry

3 quarts Water

1 Ham Bone Or Hock; Smoked


1 c Onions; Finely Chopped

1 Garlic; Clove, Minced

2 c Celery &Tops; Finely Chopped

1 1/2 t Salt 1/2 t Pepper

Directions:

Cover beans with water in large pot or soup kettle and soak

overnight.

Rinse beans well and return to pot with ham bone and 3

quarts of water. Simmer, uncovered, for 2 hours.

Add parsley, onions, garlic, celery and tops, salt and pepper.

Simmer, uncovered, for 1 hour or until vegetables are tender.

Remove ham bone, dice the meat, and add meat to soup.

Serve hot.


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Canadian Soup Recipes

Potage de Ble ( Corn Soup)

Ingredients:

2 c Milk

4 c Corn kernels; fresh, frozen may be used if out of

season

1 ts -Salt 2 tb Butter

1/3 c Celery; chopped

1/4 c Onion; chopped

1/4 c Leek; chopped, white part only

2 tb Flour

1/2 c Whipping cream

Salt & ground black pepper

Directions:

Bring water to a boil in a large saucepan. Add milk, corn and

salt; cook just until corn is tender. Strain cooking liquid into a bowl

and set corn aside.

Heat butter in same saucepan and sauté celery, onion and

leek until softened. Blend in flour; cook until bubbly. Stir in reserved

corn cooking liquid.

Bring to a boil, then partially cover and let simmer for 15 to

20 minutes.

Place corn and liquid in food processor or blender and

puree in batches until smooth.

Return to saucepan and add cream. Adjust seasonings with

salt and pepper to taste. Reheat until piping hot.


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This fresh corn soup from Renard Jacques, chef at Auberge

Benedict Arnold in St. Georges is rich and creamy.

It may be made with frozen or canned corn kernels, but it

won't have the same delicate sweetness.

Recipe serves; 4-6

Fricot A La "Belette" (Weasel Fricot/Soup)

Ingredients:

1 Onion; chopped

3 tb Butter

2 tb Salted herbs

4 c Water

3 c Potatoes; diced

salt and pepper

1 tb Flour

Handkerchief Dumplings: 1 c Flour

1/2 ts Salt

1/2 c Cold water

Directions:

Handkerchief Dumplings: Mix flour with salt. Gradually add

cold water to the dough as one would when making biscuits.

Roll the dough fairly thin, cut into 1 1/2 inch squares and

place the squares in the fricot. Cover and simmer 7 minutes.

Sauté the onion and salted herbs in butter for 1-2 minutes

or until the onion is golden brown.

Add the water, potatoes, salt and pepper, and simmer for

20 minutes.

To thicken the broth, add dumpling or flour mixed with

water.


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"If there was one dish that could be called typically Acadian,

it would certainly be Fricot, a soup containing potatoes and meat.

The dish has been a long time favorite in Acadian

households, so much that the word fricot was once synomous with

a good meal and a common call for dinner was often, "Vous etes

invites au fricot!"

This potato fricot was prepared when neither meat nor fish

were available, and given the tongue-in-cheek name, "Weasel

Fricot" (Fricot a la Belette).

If you ask Acadians about the origin of the name, they will

smile and say, "Parce que b'lette a passe tout drouete (Because the

weasel went right on by.)

On Prince Edward it is called Fricot a la bezette

(Ninicompoop Fricot) where bezette roughly translates as

"nincompoop".

It is known as butter fricot, salted fricot and potato fricot,

and is often served with a large slice of buttered bread andmolasses."

Soupe Aux Pois Beauceons (Pea Soup, Beauce

Style)

Recipe serves 8

Ingredients: 2 c Dried white pea beans

2 tb Butter

1/2 c Onion, chopped

1/4 c Leek, chopped, white part only

1/4 c Smoked ham, plus ham bone

1/2 lb Salt pork

1 Garlic clove


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8 c Cold water

2 tb Salted herbs, rinsed in cold water

Directions:

Soak peas for at least 8 hours or overnight in water to

cover; drain.

Heat butter in a large, heavy pot and sauté onion and leek

until tender. Add peas, ham, salt pork (in one piece), garlic, water

and salted herbs.

Bring quickly to a boil, lower heat, partly cover, and cook

gently for 2 to 3 hours or until peas are tender. Stir occasionally

during cooking, adding more water if necessary.

Remove salt pork, cut in small pieces, then return to soup.

May be frozen.

Christmas Oyster Soup

Ingredients:

2 Carrots; medium, peeled & grated in long, thin

shreds

1/2 c Celery; finely diced

1/4 c Butter; melted

4 c Milk; or 1/2 milk, 1/2 cream

4 c Oysters

salt and pepper to tasteDirections:

Peel and grate in long thin shreds, the carrots and add finely

diced celery. Melt butter in saucepan and add the vegetables. Stir.

Cover and simmer over very low heat for 20 minutes,

without browning the vegetables. Add milk (or use 1/2 milk, 1/2

cream); bring to a boil.


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Heat oysters in enameled cast iron pan over medium heat;

do not boil. Pour into milk and serve. Use salt and pepper to taste.

The soup should be served as soon as ready, otherwise it

tend to curdle. The milk and vegetables can be be prepared ahead

of time and the oysters heated and served at the last minute.

To quote Mme. Benoit, "This traditional Quebec dish is still

very much alive. My grandmother's recipe is, as far as I am

concerned, the best there is."

Green Tomato Soup

Ingredients:

3 c Tomatoes; green-peeled & chopped fine

1 Onion; chopped

1/4 ts Cinnamon

1/8 ts Cloves; ground

1 ts Sugar 1/4 ts Pepper

2 c Water

1/4 ts Baking soda

3 tb Butter

3 tb Flour; all purpose

4 c Milk

Directions:

Place in the saucepan; the tomatoes, onion, cinnamon,

ground cloves, sugar, pepper and water. Bring to a boil and boil for

30 minutes.

Add the soda. Melt the butter, add the flour. Mix and add

the milk. Cook till creamy, stirring constantly.

Add green tomatoes to the cream. Mix thoroughly. Salt to

taste and serve.


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Soupe A L'ivrogne (Drunkard's Soup)

Ingredients:

2 tb Salted herbs

1/4 lb Salt pork, cut into small cubes

3 lg Onions, chopped

6 sl White bread, cubed

8 c Beef stock

Salt and ground black pepper

Directions:

Soak herbs in cold water, then drain.Fry salt pork until crisp and brown in a large, heavy frying

pan. Add onions and sauté until browned. Add bread cubes to the

frying pan; toss to coat well.

Place frying pan in a preheated 350 deg F oven for 15

minutes to toast bread lightly.

Transfer mixture to a large, heavy saucepan. Add beef stock

and salted herbs. Simmer gently for 1 hour.

Adjust seasoning with salt and pepper.


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Chicken Soup Recipes

Chicken Soup, Basic Chicken Soup, Hot Chicken Soup,

Deviled Chicken Soup and more.

Basic Chicken Soup

Ingredients:

1 large chicken

1-2 cups medium egg noodles (optional)

2 small carrots, peeled, cut in half long and across

into 1" pieces

2 small onions, cut into small dice

2 celery stalks, cut in half long and across into 1"

pieces

1 medium leek, white only, dice 1 small parsnip, peeled, large dice

1 small turnip, peeled, large dice

1 clove garlic, peeled, smashed

Stems only from 1 bunch parsley, washed, tied with

string

1/2 cup loosely packed dill, chopped

Directions:

Stock: In tall, narrow stockpot, bring chicken and water to

boil. Skim foam. Lower heat, simmer about 30 minutes.

Remove chicken with slotted spoon, cool slightly. Remove

and discard skin.

Remove meat, tear into bite-sized pieces and refrigerate for

use in soup or a later salad.


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Return bones to pot. Simmer for 3 1/2 hours, partially

covered. Skim occasionally to remove impurities and fat. Strain

through fine-mesh sieve, discard bones. Makes about 8 cups. Can

be frozen at this point.

Soup:

If using noodles, boil 3 liters water in a saucepan. Season

lightly with salt. Add noodles, cook until tender according to

package directions. Drain and reserve.

In stockpot or Dutch oven, combine the previously made

stock with the vegetables and herbs, except dill.

Bring to boil, simmer for 15 minutes, or until carrots and

turnips are tender. Remove parsley stems.

Stir in salt, dill, cooked noodles (if using) and the reserved

chicken if using.

Serve hot.

Chou’s Chicken Soup

Ingredients:

1 whole chicken (about 3 1/2 pounds)

5 quarts water

1/2 to 3/4 cup soy sauce

12 dried shiitake mushrooms, whole

2 slices fresh ginger, 1/4 inch thick 1 head Napa cabbage, cut into 1 1/2 inch squares

1 package fish balls (preferably Venus brand)

Salt to taste

Directions:

Combine chicken, water, soy sauce and shiitake mushrooms

and ginger in a stock pot; bring to a boil.


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Lower heat to medium- low and simmer for 1 1/2 to 2

hours. Add salt to taste.

Add cabbage and fish balls and simmer for another 15

minutes.

By time soup is done chicken is tender enough to break

apart with chopsticks (or fork).

Tear off a piece of breast or a leg to serve with bowl of

soup.

Soup is served over rice, cellophane noodles or pasta.

Grandma's Chicken Soup

Ingredients:

1 large roasting chicken or baking hen

6 drumsticks or chicken wings

4 medium carrots, peeled

1 large onions, peeled and quartered 1 parsnip, peeled

1 large sweet potato, peeled

1 large turnip, peeled

1 stalks celery

1 bunch parsley, washed, tied with string

salt, pepper to taste

Directions:

Wash chicken, place in large, 8 liter pot, filled 3/4 full of

water. Bring to boil.

Add carrots, onion, parsnips, sweet potato and turnip.

Simmer covered for 90 minutes.

Add celery and parsley, simmer an additional 45 minutes.

Spoon out chicken and bones.

Remove vegetables and a small amount of broth.


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Puree, stir back into soup. Add salt and pepper to taste.

Serve plain or with matzo balls.

Garlicky Chicken Soup

Ingredients:

3 1/2 cups home-made chicken broth

1 head garlic (about 15 cloves)

1 medium onion, quartered

1 1/2 Tb each minced parsley and cilantro

1 tsp. each minced mint and basil leaves

1 tsp. curry powder

1/2 tsp. red pepper flakes

salt to taste

1 Tb fresh lemon juice

Directions:

Put all ingredients, except for lemon juice, into a pot andbring to a boil. Reduce heat and simmer for 30 minutes.

Puree cooked garlic, onions, herbs with a little broth and

stir back into the soup. Add lemon juice.

For a clear broth, strain out solids.

This chicken recipe yields about 3 1/2 cups of soup.

Hot Chicken Soup

Ingredients:

4 cups home-made chicken broth

2 slices ginger, 1 cm each

2 medium cloves garlic, peeled and sliced

1 jalapeno pepper, seeded, de-ribbed, minced

6 mint leaves


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3 scallions, trimmed, white and green sliced into

rings

1/4 cup fresh lemon juice

1/2 bunch cilantro, leaves only, finely chopped

salt, fresh ground pepper to taste

cilantro leaves to garnish

Directions:

In medium pan, bring broth, 1/2 cup water, ginger, garlic

and jalapeno to boil. Lower heat and simmer covered for 15

minutes.Add mint and scallion whites, simmer 3 minutes; stir in

scallion greens and cook just until wilted, about 1 minute.

Stir in lemon juice, chopped cilantro, salt and pepper.

Serve sprinkled with cilantro leaves.

Home Made Chicken Garlic SoupIngredients:

1 Whole chicken, disjointed

2 Carrots, minced 2 Stalks celery, minced

1 Large Whole yellow onion

Chopped fresh parsley

Salt and pepper to taste

5 Cloves garlic, chopped

4 T Softened butter

2 T Flour

Directions:

Make the chicken broth by simmering chicken, carrots,

celery, onion, garlic, parsley, salt and pepper in enough water to

cover. When the chicken is thoroughly cooked, remove it and skim

the fat from broth. Simmer broth, reducing it until it is very rich.


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Add the flour and butter to a small amount of broth and mix

with a wire whisk until velvety. Pour this mixture into the remaining

broth. Tear chicken into bite-sized pieces and add to the soup.

Sprinkle with fresh parsley and serve

Chicken and Stuffed Dumplings

Ingredients:

1 cooked chicken

1 can (10 3/4 oz) cream of chicken soup

1 can (10 3/4 oz) golden mushroom soup

1/2 c. chopped celery

1/2 c. chopped onion

20 to 30 canned biscuits

Directions:

Cook chicken and debone. Chop chicken, onion and celery.

In large pan add both cans of soup to chicken broth. Bringto a boil. Roll out biscuits.

Place small amount of chicken, onion and celery on top.

Fold biscuits over and seal edges with a fork. After all biscuits are

stuffed drop into boiling liquid.

Cook for 20 to 30 minutes.

African Chicken Peanut Soup

Ingredients:

Vegetable cooking spray

3/4 cup sweet potato -- peeled and cubed

1/4 cup onion -- chopped

1/4 cup red bell pepper -- chopped

1 medium garlic clove -- minced


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1/2 medium jalapeno chile pepper -- seeded and

minced

1 cup cooked chicken breast halves -- chopped

1/2 cup bottled salsa

1/4 teaspoon ground cumin

1 (16 ounce) can chicken broth

1 (15 ounce) can Healthy Choice chicken with Rice

soup -- undiluted

1/2 (15 ounce) black beans, canned -- drained

3 tablespoons creamy peanut butterDirections:

Place a large Dutch oven coated with cooking spray over

medium high heat until hot.

Add sweet potato, onion, bell pepper, garlic, and jalapeno;

sauté 5 minutes.

Stir in chicken and next 5 ingredients (chicken through

beans); bring to a boil.Reduce heat; simmer 10 minutes. Add peanut butter,

stirring with a whisk; cook 2 minutes.

Best if made a day (or a few hours) ahead of serving time.

This chicken recipe serves 6, one cup each.

Creamy Chicken ManicottiIngredients:

8 manicotti shells

1 (10 3/4 oz) can low fat creamy chicken mushroom

soup, undiluted

1/2 cup fat free sour cream

2 cups chopped cooked chicken

1 tsp. marjoram


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1 tsp. thyme

1/4 cup chopped onion

1 (4 oz. can) or 1 cup sliced fresh mushrooms

2 Tbsp. margarine or butter, melted

1 cup low fat shredded cheddar or mozzarella

cheese

Directions:

Cook manicotti shells according to package directions, drain

shells, set aside.

Combine soup, sour cream and spices, stir well.Combine half of soup mixture and chicken, stir well. Set

aside remaining soup mixture.

Stuff manicotti shells with chicken mixture. Place in a

greased 12 x 8 x 2 inch baking dish.

Sauté onion in butter in a large skillet until tender; add

mushrooms. Stir reserved soup mixture into mushroom mixture.

Spoon over manicotti, bake, uncovered, at 350 degrees for15 minutes.

Sprinkle with cheese and bake an additional 5 minutes.

Coconut-Curry Chicken Soup

Start with shredded cooked chicken breast and transform

your dinner tonight into restaurant-quality Thai cuisine. Thecoconut milk gives the soup a creamy, smooth texture.

Chicken soup flavored with coconut and curry make this

Thai recipe a reader favorite. Snow peas, spinach, and chicken

breast give this coconut curry chicken soup flavor, texture, and a

wealth of nutrients.

Yield: 7 servings (serving size: 2 cups soup and 1 lime

wedge)


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Ingredients:

4 cups water

3 cups fresh spinach leaves

1/2 pound snow peas, trimmed and cut in half

crosswise

1 (5 3/4-ounce) package pad thai noodles (wide rice

stick noodles)

1 tablespoon canola oil

1/4 cup thinly sliced shallots

2 teaspoons red curry paste 1 1/2 teaspoons curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

2 garlic cloves, minced

6 cups fat-free, less-sodium chicken broth

1 (13.5-ounce) can light coconut milk

2 1/2 cups shredded cooked chicken breast (about 1

pound)

1/2 cup chopped green onions

2 tablespoons sugar

2 tablespoons fish sauce

1/2 cup chopped fresh cilantro

4 small hot red chiles, seeded and chopped, or 1/4teaspoon crushed red pepper

7 lime wedges

Directions:

Bring 4 cups water to a boil in a large saucepan. Add

spinach and peas to pan; cook for 30 seconds. Remove vegetables

from pan with a slotted spoon; place in a large bowl. Add noodles to

pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.


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Heat canola oil in pan over medium-high heat. Add shallots

and the next 5 ingredients (through garlic) to pan; sauté 1 minute,

stirring constantly. Add chicken broth to pan, and bring to a boil.

Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add

chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes.

Pour chicken mixture over noodle mixture in bowl. Stir in cilantro

and chiles. Serve with lime wedges.

Chicken and Wild Rice Soup

Light cheese and a flour-and-milk mixture keep this soup

creamy but surprisingly low in fat. Make a batch and reheat

throughout the week for effortless and satisfying meals.

Light cheese and a flour-and-milk mixture keep this chicken

and wild rice soup creamy but surprisingly low in fat. Make a batch

of soup and reheat throughout the week for effortless and

satisfying meals.

Yield: 8 servings (serving size: 1 1/4 cups)

Ingredients:

1 cup uncooked quick-cooking wild rice

Cooking spray

1 cup chopped onion

2 garlic cloves, minced

3 cups fat-free, less-sodium chicken broth 1 1/2 cups cubed peeled baking potato

3 cups 2% reduced-fat milk

1/3 cup all-purpose flour

10 ounce light processed cheese, cubed (such as

Velveeta Light)

2 cups chopped roasted skinless, boneless chicken

breasts (about 2 breasts)


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1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 cup chopped fresh parsley (optional)

Directions:

Cook rice according to package directions, omitting salt and

fat. Heat a large Dutch oven over medium-high heat. Coat pan with

cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and

potato; bring to a boil over medium-high heat. Cover, reduce heat,

and simmer 5 minutes or until potato is tender.

Combine milk and flour, stirring well with a whisk. Add themilk mixture to potato mixture; cook 5 minutes or until slightly

thick, stirring constantly. Remove from heat; add cheese, stirring

until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish

with parsley, if desired.

Roasted-Chicken Noodle SoupIt doesn't get more classic than chicken noodle soup, and

this creamy recipe is certainly a favorite. For the sake of

convenience, we call for canned low-salt chicken broth. But, if you

have a bit of time on your hands, feel free to use our recipe for

Roasted Chicken Stock, if you are so inclined.

For the sake of convenience, we call for canned low-salt

chicken broth.Yield: 2 1/2 quarts (serving size: 1 cup)

Ingredients:

2 teaspoons olive oil

1 cup chopped onion

1 cup diced carrots

1 cup sliced celery

1 garlic clove, minced


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1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon poultry seasoning

6 cups low-salt chicken broth

4 cups diced peeled baking potato

1 teaspoon salt

2 cups diced leftover roasted chicken

1 cup evaporated skim milk

4 ounces (2 cups) uncooked wide egg noodles Fresh thyme (optional)

Directions:

Heat olive oil in a Dutch oven over medium heat. Add

chopped onion, carrots, celery, and garlic clove; sauté 5 minutes.

Sprinkle flour, oregano, thyme, and poultry seasoning over

vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring

to a boil; reduce heat, and simmer, partially covered, 25 minutes or

until potato is tender. Add roasted chicken, milk, and noodles, and

cook 10 minutes or until noodles are tender. Garnish with fresh

thyme, if desired.

Chili-Spiced Chicken Soup with Stoplight Peppers

Fresh, high-impact flavors like those in our Chili-Spiced Soup

with Stoplight Peppers and Avocado Relish, will give your soup a

made-from-scratch taste that cannot be beat. Reader and recipe

developer Jamie Miller created this recipe for her husband who

loves Mexican food. "This recipe is everything you'd find in a fajita

in a healthy, tasty soup instead."

This recipe is everything you'd find in a fajita in a healthy,

tasty soup instead. —Jamie Miller, Maple Grove, Minn.


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Yield: 8 servings

Ingredients:

Spice blend:

2 1/2 teaspoons chili powder

2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon dried oregano

1 teaspoon cracked black pepper

1/2 teaspoon kosher salt

Soup: 1 tablespoon canola oil, divided

1 1/4 pounds skinless, boneless chicken breasts, cut

into 1/2-inch-wide strips

2 cups chopped sweet onion

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1 cup chopped yellow bell pepper

1 tablespoon minced garlic

1/2 teaspoon salt

2 cups fresh corn kernels

1 (32-ounce) carton fat-free, less-sodium chicken

broth

1 (28-ounce) can fire-roasted crushed tomatoes,

undrained

2 tablespoons fresh lime juice

Relish:


1/3 cup chopped green onions

1 teaspoon grated lime rind

3 ounces queso fresco, crumbled


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1 diced peeled avocado

Cilantro sprigs (optional)

Directions:

To prepare spice blend, combine first 6 ingredients in a

small bowl.

To prepare soup, heat 2 teaspoons oil in a large nonstick

saucepan over medium-high heat. Add chicken; sprinkle 1 1/2

tablespoons spice blend over chicken. Sauté 8 minutes or until

done; cool. Chop chicken; set aside.

Heat remaining 1 teaspoon oil in pan over medium-high

heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle

vegetable mixture with remaining spice blend; sauté 8 minutes or

until vegetables are tender. Stir in chicken, corn, broth, and

tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add

lime juice.

To prepare relish, combine chopped cilantro and next 4

ingredients (through avocado).Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish.

Garnish with cilantro sprigs, if desired.

Avocado-Corn Chowder with Grilled Chicken

Top a creamy chilled avocado soup with fresh corn and

grilled chicken for colorful and flavorful main dish entrée. Servewith tortilla chips for a well-rounded Southwestern meal.

Yield: 4 servings (serving size: 1 1/4 cups chowder, about 2

ounces chicken, 1 tablespoon cilantro, and 1 lime wedge)

Ingredients:

2 ripe avocados, divided

1 1/2 cups water

1/2 cup fresh orange juice


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1 teaspoon honey

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/4 teaspoon ground red pepper (optional)

12 ounces skinless, boneless chicken breast

1 teaspoon olive oil

1 small garlic clove, cut in half

1 1/2 cups fresh corn kernels (about 3 ears)

1 cup chopped red bell pepper

1/3 cup chopped green onions 1/4 cup chopped fresh cilantro

4 lime wedges

Directions:

Peel and coarsely chop 1 avocado; place in a blender. Add

water, orange juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black

pepper, and red pepper, if desired; blend until smooth. Place in

freezer to chill while chicken cooks.

Heat a grill pan over medium-high heat. Brush chicken with

oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon

black pepper. Place chicken in pan; cook 4 minutes on each side or

until done. Remove chicken from pan; rub chicken with cut sides of

garlic halves. Let chicken stand 10 minutes; cut or shred into bite-

sized pieces.

Peel and dice remaining avocado. Stir diced avocado, corn,

bell pepper, and onions into chilled avocado puree. Spoon chowder

into bowls; top with chicken and cilantro. Serve with lime wedges.


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German Soup

Ochsenschwanzsuppe (Ox Tail Soup)

Ingredients:

2 lb. Ox Tails; Disjointed OR

2 Veal Tails

1 Onion; Medium, Sliced

2 T Vegetable Oil 8 c Water

1 t Salt

4 Peppercorns

1/4 c Parsley; Chopped

1/2 c Carrots; Diced

1 c Celery; Diced

1 Bay Leaf

1/2 c Tomatoes; Drained

1 t Thyme; Dried, Crushed

1 T Unbleached Flour

1 T Butter or Margarine

1/4 c Madeira

Directions:

In a 4-quart Dutch Oven brown oxtail and onion in hot oil

for several minutes. Add water, salt and peppercorns; simmer

uncovered for about 2 hours. Cover and continue to simmer for 3

additional hours.

Add the parsley, carrots, celery, bay leaf, tomatoes, and

thyme; continue simmering for 30 minutes longer or until the


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vegetables are tender. Strain stock and refrigerate for an hour or

more.

In a blender puree the edible meat and vegetables and

reserve. Remove fat from top of stock and reheat.

In a large, dry fry pan brown flour over high heat. Cool

slightly. Add the butter or margarine, blend. A little at a time, add

the stock and vegetables. Correct seasoning and add Madeira just

before serving.

Kartoffelsuppe (Potato Soup)

Ingredients:

2 Potatoes; Medium

1 Onion; Medium Size

4 Celery & Leaves; Stalks

2 T Vegetable Oil

Boiling Water 1 Bay Leaf; Small

1/2 t Salt

2 T Butter

2 c Milk; Up to 3 Cups Maybe Used

Garnish:

Parsley; Chopped

Directions:

Peel and thinly slice potatoes, onion and celery. Sauté for 3

to 5 minutes in hot vegetable oil.

In a large pot, add all of the vegetables and cover with with

just enough boiling water to cover. Place bay leaf and salt in pot and

boil vegetables until tender. Drain vegetables and reserve liquid.


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Mash vegetables into vegetable stock; add butter. Thin

soup with milk as desired; heat until warm. (DO NOT boil). Ladle

into soup bowls and sprinkle with chopped parsley.

Frankfuter Bohnensuppe (Bean Soup With

Frankfurters)

Ingredients:

1 lb. Navy Beans; Dried

8 c Water

3 c Beef Broth

1 Carrot; Chopped

1 Celery Stalk; Chopped

4 Bacon; Strips, Cubed

2 Onions; Small, Chopped

1 t Salt

1/4 t Pepper; White 6 Frankfurters, Sliced, NOT hot dogs


Directions:

Soak beans overnight. In a 3-quart saucepan bring beans,

water and beef froth to a boil. Cook for about 1 hour. Add carrot

and celery and continue cooking for 30 minutes.

In a separate fry pan cook the bacon until transparent. Add

the onions; cook until golden. Set aside.

Mash soup through a sieve or food mill. Return to pan and

add the bacon onion mixture, salt and pepper.

Add frankfurters; reheat about 5 minutes. Sprinkle soup

with chopped parsley and serve.


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Weisse Bohnensuppe (White Bean Soup)

Ingredients:

1 lb. Navy Beans; Dry

3 quarts Water

1 Ham Bone Or Hock; Smoked


1 c Onions; Finely Chopped

1 Garlic; Clove, Minced

2 c Celery &Tops; Finely Chopped

1 1/2 t Salt 1/2 t Pepper

Directions:

Cover beans with water in large pot or soup kettle and soak

overnight.

Rinse beans well and return to pot with ham bone and 3

quarts of water. Simmer, uncovered, for 2 hours.

Add parsley, onions, garlic, celery and tops, salt and pepper.

Simmer, uncovered, for 1 hour or until vegetables are tender.

Remove ham bone, dice the meat, and add meat to soup.

Serve hot.

Gulaschsuppe (Goulash Soup)

Ingredients:

2 c Onion; Chopped

1/4 c Shortening

3 Green Bell Peppers; Chopped

3 T Tomato Paste

1 lb. Beef Cubes; 1-inch Cubes

Red Pepper; Dash


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1 t Paprika

2 Garlic Cloves; Minced

6 c Beef Broth

1 T Lemon Juice

1/4 t Caraway Seeds

Directions:

Fry onions in hot fat until transparent. Add green peppers

and tomato paste. Cover and simmer 10 minutes.

Add lean beef cubes and remaining ingredients. Simmer

about 1 1/2 hours, until meat is tender. (Add cubed potatoes if youlike and simmer until potatoes are done.)

Best when reheated and served the second day.

Grunkohlsuppe (Kale And Potato Soup)

Ingredients:

4 Potatoes; Medium 2 T Vegetable Oil

8 c Water

1 t Salt

1/2 t Pepper

2 lb. Kale; fresh

1/2 lb. Garlic Sausage; smoked, cooked and sliced

Directions:

Peel and chop potatoes. Combine with vegetable oil and

water. Cook for 20 to 30 minutes or until potatoes are tender.

Remove potatoes and reserve liquid. Mash potatoes

through a sieve and return to potato liquid. Add salt and pepper and

simmer for 20 minutes.


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Wash kale discarding all tough leaves and cut into shreds.

Add to potatoes and cook for 25 minutes. Add sausage. Simmer

gently for 5 minutes.

Frische Tomatensuppe (Fresh Tomato Soup)

Ingredients:

6 Tomatoes; Medium Size OR

2 lb Italian Plum Tomatoes

1 Onion; Chopped

1 Celery; Stalk, Chopped

2 c Chicken Broth

1 T Tomato Paste

1/2 t Basil; Dried

1/4 t Pepper; Freshly Ground

1/2 t Salt

1/2 c YogurtDirections:

Cut tomatoes into wedges and place in 1 1/2-quart

saucepan with all ingredients except yogurt. Simmer uncovered 30

minutes.

Strain to remove tomato skins and seeds. Adjust

seasonings. Garnish with spoonful's of yogurt.

Gurken Und Kartoffelsuppe (Cucumber and Potato

Soup)

Ingredients:

1 Cucumber; Medium

4 Potatoes; Med, Peel And Dice

1 t Salt


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2 c Water; Cold

1/4 t Pepper; White

1 c Cream; Heavy

1/2 c Milk

1 Green Onion; Grated

1 t Dill weed; Dried OR

1 T Fresh Dill; Chopped

Directions:

Peel the cucumber and slice it lengthwise. Scoop out seeds

with a spoon and discard. Dice cucumber.In a heavy 2 1/2-quart saucepan boil potatoes in salted

water until the potatoes are very soft. Pour potatoes and cooking

liquid into a sieve or food mill set over a large bowl.

Force potatoes through. Return to the saucepan. Stir in

pepper, cream, milk, grated onion and the cucumber. Simmer

gently about 5 minutes or until the cucumber is tender. Add dill and

season to taste. Serve hot.


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Restaurant Soup Recipes

Black Eyed Pea's Broccoli Cheese Soup

Ingredients:

1 1/2 pounds broccoli, fresh

2 cups water

3/4 teaspoon salt

1/2 cup cornstarch mixed with 1 cup cold water 1 pint half and half

1 pound Velveeta cheese

1/2 teaspoon pepper

Directions:

Steam broccoli until tender.

Place half-and-half and water in top of double boiler. Add

cheese, salt and pepper. Heat until cheese is melted. Add broccoli.Mix cornstarch and water in small bowl. Stir into cheese

mixture in double boiler and heat over simmering water until soup

thickens.

Bennigan's Onion Soup

Ingredients:

1/2 pound firm white onions, sliced

1/4 cup butter

2 tablespoons corn oil

3 tablespoons flour

1 quart chicken broth

1 quart beef broth


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8 slices French bread

Swiss cheese, shredded

Parmesan cheese, grated

Directions:

Sauté onions in butter and oil until onions are transparent,

but not well browned. When tender, turn heat to lowest point and

sprinkle with flour, stirring vigorously.

Pour into Dutch oven and stir in broths. Heat thoroughly

and divide among 8 oven-proof bowls. Float a slice of bread atop

each serving.Mix equal parts of cheese to smooth paste and spread over

bread.

Place all bowls on oven rack 4" from broiler heat and broil

until cheese melts. Serve at once.

Leftover soup freezes well up to 6 months.

Bennigan's Potato Soup

Ingredients:

1 3/4 ounces ham base (2-#40 scoop)

2 quarts chicken stock

8 ounces yellow onion, diced

3 ounces margarine

2 pounds potatoes, bite size 1 1/2 teaspoons black pepper

2 cups milk

3 ounces flour

3 ounces margarine

Directions:

Combine chicken stock in sauce pan with ham base. Stir

until lumps are gone.


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In separate stock pot: melt first margarine measurement;

add onion and sauté until transparent.

Add potato bite size pieces and pepper. Add chicken stock

mix and stir until well mixed. Bring mixture to a boil.

In small pan, melt second margarine measure and add flour

to create a roux. It should be light brown in color.

When stock comes to a boil, add roux with a wire whisk.

This will cause the soup to start thickening. Return to a boil. Slowly

add the milk.

If the soup is too thin, make additional roux and add it to

the soup. Make sure to cook the roux until a tan color. This will get

rid of the raw flour taste. If the soup is too thick, thin it out with

more milk.

Denny's Cheese Soup

Ingredients:

4 tablespoons butter or margarine

10 ounces cream of chicken soup

10 ounces cream of celery soup

1/2 soup can Kraft's mayonnaise

1 jar cheese whiz (8 ounces)

1 can chicken broth (14 ounces)

salt and pepperDirections:

Put butter, soups, mayo and Cheese Whiz in 1-1/2 quart

saucepan, stirring constantly over medium heat, until smooth.

Stir in broth and season to taste with salt and pepper. Stir

occasionally until piping hot - but do not let it boil.

Do not freeze because of the mayo. Use within a week.


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Chili's Chicken Enchilada Soup

Ingredients:

1 tablespoon vegetable oil

1 pound chicken breast fillets (approx. 3 fillets)

1/2 cup diced onion

1 clove garlic, pressed

4 cups chicken broth

1 cup Masa Harina

3 cups water

1 cup enchilada sauce 16 ounces Velveeta

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cumin

Garnish:

Shredded cheddar cheese

Crumbled corn tortilla chips

Pico de Gallo

Directions:

Add 1 tablespoon of oil to a large pot over medium heat.

Add chicken breasts to pot and brown for 4-5 minutes per side. Set

chicken aside.

Add onions and garlic to pot and sauté‚ over medium heatfor about 2 minutes, or until onions begin to become translucent.

Add chicken broth.

Combine Masa Harina with 2 cups of water in a medium

bowl and whisk until blended. Add masa mixture to pot with onions,

garlic and broth.

Add remaining water, enchilada sauce, cheese and spices to

pot and bring mixture to a boil.


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Shred the chicken into small, bite-size pieces and add it to

the pot. Reduce heat and simmer soup for 30-40 minutes or until

thick. Serve soup in cups or bowls, and garnish with shredded

cheddar cheese, crumbled corn tortilla chips, and Pico de Gallo.

Olive Garden Toscana Soup

Ingredients:

3/4 cup onions, diced 1/8 inch

1 slice bacon, 1/4-inch diced

1 1/4 teaspoon garlic cloves, minced

1 ounce chicken bouillon

1 quart water

2 medium potatoes, cut in half length-wise,

then cut in 1/4-inch slices

2 cups cavallo greens (kale can be substituted),

cut in half, then sliced into 1/16-inch strips 1 1/2 cups sausage link - spicy, pre-cooked, cut in

half

length-wise, then cut at an angle into 1/2-inch slices

3/4 cup heavy whipping cream

Directions:

Place sausage link onto sheet pan and bake in 300 degree

oven for 15 to 20 minutes or until done.

Place onions and bacon into 3 to 4 quart saucepan and cook

onions over medium heat until the onions are almost clear. Add

garlic and cook for 1 minute.

Add chicken bouillon, water and potatoes, bring to a

simmer for 15 minutes. Add remaining ingredients then simmer for

5 more minutes and serve.


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Turkey Soup Recipes

Ham Bone Turkey And Bean Soup

Ingredients:

10 oz 15-bean soup beans- or other "ham" beans

1 1/2 c Ham scraps or fat; divided

1 Ham bone (optional)

1 Turkey carcass (optional) 1 Celery stalk; sliced

1/2 Carrot; sliced

1/2 Bay leaf; crumbled

2 1/2 qt Water (or more)

1 Onion; chopped

2 Garlic cloves; chopped

Salt

Freshly ground pepper

Tabasco (optional)

Finely chopped fresh herbs (optional)

Directions:

COVER THE BEANS WITH WATER and soak overnight, or

place in a pan, cover, and bring to the boil. Remove from heat and

let sit 1 hour. Drain.

Make a stock of 1 cup of the ham scraps or ham bone and

optional turkey carcass, celery, carrot, bay leaf and water by

bringing to the boil, reducing heat, and simmering a couple of

hours. Degrease and strain. This may be done ahead and frozen.


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When ready to cook, add the beans, onion, and garlic to the

stock, and bring to the boil, reduce heat, and simmer until done,

about 45 minutes to an hour.

Season to taste with salt and pepper and optional hot

sauce. Add freshly chopped herbs if desired. Remove from the heat.

Turkey Tomato Soup

Ingredients:

1 med Onion; minced

2 tb Butter

1 Bay leaf

1/2 ts Minced thyme

1 qt Chicken or turkey stock

2 lb Tomatoes - peeled, seeded, finely chopped

(including juice)

Salt and pepper 2 c Shredded cooked turkey

Directions:

Sauté onion in butter until softened. Add the bay leaf,

thyme, stock, tomatoes and salt and pepper to taste. Simmer 20

minutes.

Add turkey and simmer 5-to-10 minutes. Remove bay leaf

and serve, garnished with additional minced thyme if desired.

Turkey Soup

Ingredients:

Onion, chopped

Carrot, chopped

Stalk celery, chopped


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tb Unsalted butter

1 tb Vegetable oil

1/4 c All purpose flour

c Chicken stock

c Water

1 c Dry white wine

Turkey carcass

Sprigs of parsley

1/2 ts Thyme

Bay lf Peppercorns

Directions:

Cook onion, carrot and celery in the butter and oil over

moderately high heat, stirring for 7 to 10 minutes or until

vegetables are golden.

Add flour and cook over moderate heat, stirring for 2

minutes. Stir in stock, 4 cups water and wine. Bring to a boil.

Add turkey carcass broken in pieces, parsley, thyme, bay

leaf and peppercorns. Simmer soup, partially covered, skimming any

froth as it rises to surface, for about 1 1/2 hours.

Strain soup into heated tureen, pressing hard on the solids.

Serve or cool and store.

Turkey Stuffing Soup

Ingredients:

1 Roasted turkey carcass - broken into pieces

2 1/2 qt Cold water

3 Carrots; thickly sliced

3 Celery stalks with leaves - sliced


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1 Onion; chopped

1/2 c Chopped parsley

1 Bay leaf

1 ts Dried thyme; crumbled

2 1/2 c Leftover turkey stuffing

2 c Turkey gravy

Salt

Directions:

Combine turkey carcass, water, carrots, celery, onion,

parsley, bay leaf, thyme, stuffing, gravy and salt in soup pot. Placeover medium heat and bring to boil, then reduce heat to simmer.

Stir and break up all clumps of stuffing. Simmer, covered, about 1

1/2 hours.

Remove carcass, saving any meat that can be stripped, and

add up to 1 1/2 cups of water if necessary to replace evaporation.

Adjust salt to taste. Let simmer 10 more minutes. Serve hot.

Makes about 10 cups, or 8 servings.

Turkey Soup Continental

Ingredients:

1/4 c Butter or margarine

2 tb Finely chopped onions

1 c Cooked turkey

2 c Diced raw potatoes

1 c Diced celery

2 c Turkey broth

1 c Creamed style corn

2 c Half and half cream

1 ts Salt


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1/4 ts Paprika

1/4 ts Ginger

1/8 ts Pepper

2 tb Chopped parsley

Directions:

In a large soup pot, sauté onions in melted butter. Add

turkey, potatoes, celery and broth.

Simmer until vegetables are tender-crisp. Add corn, cream

and seasonings. Heat thoroughly, stirring often.

Turkey Vegetable Soup

Ingredients:

1 tb Butter or Olive Oil

2 Onions, chopped

2 Crushed garlic cloves

20 oz Chicken broth 2 1/2 c Water, or

5 c Turkey stock

1/2 ts Poultry seasoning

1 c Small or medium egg noodles

1 kg Frozen mixed vegetables

2 c Leftover turkey, bite sized

Directions:

Melt butter in a large saucepan set over medium heat. Add

onions and garlic. Cook, stirring often, for 5 min.

Add chicken broth and water or turkey stock, and poultry

seasoning. Bring to a boil over high heat. Stir in noodles.

Return to a boil, then reduce heat to medium. Boil gently,

uncovered, stirring often, for 10 min.


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Add frozen vegetables and turkey. Cover and simmer just

until hot, about 2 to 3 min.

Creamy Wild-Rice Soup with Smoked Turkey

This top-rated smoked turkey soup is perfect paired with a

hot grilled cheese sandwich or hearty panini.

Yield: 8 servings (serving size: 1 cup)

Ingredients:

2 teaspoons butter or stick margarine

1 cup chopped carrot

1 cup chopped onion

1 cup chopped green onions

1 teaspoon chopped fresh or 1/4 teaspoon dried

rosemary

1/4 teaspoon black pepper

3 garlic cloves, minced 2 (16-ounce) cans fat-free, less-sodium chicken

broth

1 1/2 cups chopped smoked turkey breast (1/2

pound)

1 cup uncooked wild rice


2 3/4 cups 2% reduced-fat milk

2 tablespoons dry sherry

1/2 teaspoon salt

Directions:

Melt the butter in a Dutch oven over medium-high heat.

Add carrot and next 5 ingredients (carrot through garlic). Sauté 8

minutes or until browned. Stir in broth, scraping pan to loosen


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browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce

heat, and simmer 1 hour and 15 minutes or until rice is tender.

Lightly spoon flour into a dry measuring cup; level with a

knife. Combine flour and milk in a small bowl, stirring with a whisk.

Add to pan. Cook over medium heat until thick (about 8 minutes),

stirring frequently. Stir in sherry and salt.


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Vegetable Soup Recipes

African Tomato Avocado Buttermilk Soup

Makes 8 to 10 servings.

Ingredients:

3 lb Tomatoes, peeled and seeded

2 tb Tomato paste

1 c Buttermilk 1 tb Olive oil

1 Avocado, mashed to a puree

Juice of 1 lemon

2 tb Finely minced fresh parsley

Salt and pepper to taste

Hot pepper sauce

Garnish:

1 Cucumber, peeled, seeded, and diced

Sour cream, plain yogurt, or creme fraiche

Directions:

Puree tomatoes in a food processor or food mill, then press

through a sieve to remove seeds.

In a large mixing bowl, beat the pureed tomatoes, tomato

paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon

lemon juice to hold the color.

Add the avocado, remaining lemon juice, and parsley to the

tomato mixture; stir to mix well. Season to taste with salt and

pepper, and a generous number of drops of hot pepper sauce.

Refrigerate several hours before serving.


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At serving time, taste soup for seasonings. Ladle into

individual bowl and have guest garnish their portions with

cucumber and sour cream. Pass hot pepper sauce around to add

more piquancy.

Artichoke Bisque Soup

Ingredients:

8 tb Flour

16 oz Butter

6 c Beef Stock

2 Ribs Celery - finely chopped

3 lg Onions - finely chopped

1 bn Green Onions - finely-chopped

2 Bay Leaves

1/4 ts Thyme

2 Clove Garlic – minced 2 can Artichoke Hearts - (2 14-oz.-cans) (UN

DRAINED)

Salt and black pepper - to taste

1/4 ts Tabasco

1 c White Wine – dry

4 oz Light Cream

2 tb Parsley - minced

Directions:

Melt the butter in a heavy pot and add the flour. Over a low

heat cook for 5 minutes, stirring constantly. Slowly add the stock

and when well mixed, add the celery, onions, green onions, bay

leaves, thyme and garlic. Let this simmer for 45 minutes.


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Chop the artichoke hearts fairly fine and then add to the pot

along with the artichoke water. Cook at a low simmer for another

30 minutes. Add salt and pepper to taste, the Tabasco, wine and

cream and bring to a simmer. Do NOT boil. The bisque is now ready

to serve.

Sprinkle a bit of parsley over the bisque in each plate. With

a slice of French bread, it's a Creole treat for your bon appetit

Asparagus Soup

Makes 4 to 6 servings.

Ingredients:

3/4 lb Asparagus, cut up or one 10-ounce package

frozen cut

1 Thin slice onion

1/2 c Boiling water

1 c Milk 1/2 c Light cream

Directions:

In covered saucepan cook asparagus and onion slice in

water 8 to 10 minutes or till crisp-tender, do not drain. Cool slightly.

In blender container or food processor combine the un

drained asparagus and onion, milk, cream, 1/2 teaspoon salt, and

dash pepper. Cover and blend soup before serving.

Almond Dumplings Soup

Ingredients:

2 Eggs, separated

Salt & pepper

1/2 ts Chopped parsley


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6 Minced almonds

1/2 ts Baking powder

Flour

Directions:

Beat egg yolks very light. Add salt, pepper, parsley,

almonds, baking powder, & enough flour to make a VERY stiff

batter. Add beaten egg whites.

Test a teaspoonful in boiling water - if it boils apart, add

more flour. Drop from teaspoon into boiling soup 10 minutes before

serving.

Bacon, Cabbage and Pasta Soup

Ingredients:

4 Slices bacon, cut up

2 c Coarsely shredded cabbage

2 (14-1/2 oz.) cans beef Broth 1 (16 oz.) pkg. Green Giant Frozen Pasta &

Vegetables

Accent Garden Herb Seasoning

Directions:

Cook bacon in large saucepan until crisp; remove bacon and

drain on paper towels. Crumble bacon.

Cook cabbage in broth until crisp tender. Stir bacon, broth,frozen vegetables and pasta, and water into cabbage. Bring soup to

a boil; stir.

Reduce heat; cover and simmer 6 to 8 minutes or until

vegetables are tender.


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Baked Potato Soup

This recipe was originally for our Lighten Up column. Most

everyone was happy with it the first time we tried it, but I knew the

soup could be better. The soup originally used fat-free sour cream,

which I felt gave it a too-tart taste. After tweaking a few ingredients,

the recipe now calls for reduced-fat sour cream, and we all are

much happier with the results.

Ingredients:

4 baking potatoes (about 2 1/2 pounds)

2/3 cup all-purpose flour (about 3 ounces) 6 cups 2% reduced-fat milk

1 cup (4 ounces) reduced-fat shredded extrasharp

cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup reduced-fat sour cream

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled

Cracked black pepper (optional)

Directions:

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until

tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a

knife. Place flour in a large Dutch oven; gradually add milk, stirring

with a whisk until blended. Cook over medium heat until thick and

bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese,

salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove

from heat.


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Stir in sour cream and 1/2 cup onions. Cook over low heat

10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2

cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2

teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon

bacon. Garnish with cracked pepper, if desired.

Chili Bean Soup

Ingredients:

1 lb. Pinto beans

8 c Boiling water

1 t Garlic salt

1 t Onion salt

1/4 t Thyme

1/4 t Marjoram

10 1/2 oz. Can beef broth

16 oz. Can tomatoes 1 package (1-5/8 oz.) chili seasoning mix

1 c Hot water

Directions:

Rinse, sort and soak beans overnight.

Drain and empty them into a large pot; add boiling water,

garlic and onion salts, thyme and marjoram.

Cover and simmer until beans are tender, about 3 hours.

(Don't let beans boil dry; add hot water as needed.)

Spoon out 3 cups of cooked beans to use another day in

another way.

Mash remaining beans with their liquid. Add remaining

ingredients. Heat 10 minutes to blend flavor.


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Creole White Bean Soup

Ingredients:

1/2 c Minced onion

1/2 c Minced celery

1/4 c Chopped bell pepper

2 T Butter or margarine

1 1/2 lb Ham,1" cubes

1 lb Smoked sausage, 1/2" slices

1 cn Tomato sauce(8oz)

2 cn Navy white beans w/bacon (16oz) 4 c Water

Salt

Black pepper

Directions:

In large saucepan, cook onion, celery and bell pepper in

butter until soft. Add ham and tomato sauce; simmer 15 to 20

minutes.

In separate saucepan, bring navy beans with bacon to boil.

Puree beans and their liquid in a food processor or blender; add to

ham mixture.

Add the water; season to taste and simmer for 1 hour.

Serve this Creole white bean soup piping hot, with cornbread if

desired.

Texas Black Bean Soup

Ingredients:

2 (15 oz.) cans black beans, rinsed and drained

1 (14 1/2 oz.) can stewed tomatoes or Mexican

stewed tomatoes, cut up


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1 (14 1/2 oz.) can diced tomatoes or diced tomatoes

with green chiles

1 (14 1/2 oz.) can chicken broth

1 (11 oz.) can Mexicorn, drained

2 (4 oz.) cans chopped green chiles

4 green onions, thinly sliced

2 to 3 T. chili powder

1 tsp. ground cumin

1/2 tsp. dried minced garlic

Directions:In a crock pot, combine all ingredients. Cover and cook on

HIGH for 4 to 5 hours or until heated through.

Serves 8 to 10. Yields about 2 1/2 quarts.

Tomato-Basil Soup

Fresh tomato and basil are the stars of this classicsummertime tomato soup recipe. Low-fat milk and light cream

cheese keep it healthy. Serve with a slice of French bread baguette.

Fresh tomato and basil are the stars of this classic

summertime tomato soup recipe. Low-fat milk and light cream

cheese keep it healthy.

Yield: 8 servings (serving size: 1 cup soup and 1 bread slice)

Ingredients:

4 cups chopped seeded peeled tomato (about 4

large)

4 cups low-sodium tomato juice

1/3 cup fresh basil leaves

1 cup 1% low-fat milk

1/4 teaspoon salt


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1/4 teaspoon cracked black pepper

1/2 cup (4 ounces) 1/3-less-fat cream cheese,

softened

Basil leaves, thinly sliced (optional)

8 (1/2-inch-thick) slices diagonally cut French bread

baguette

Directions:

Bring tomato and juice to a boil in a large saucepan. Reduce

heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or foodprocessor; process until smooth. Return pureed mixture to pan; stir

in milk, salt, and pepper. Add cream cheese, stirring well with a

whisk, and cook over medium heat until thick (about 5 minutes).

Ladle soup into individual bowls; garnish with sliced basil, if desired.

Serve with bread.

NOTE: Refrigerate remaining soup in an airtight container

for up to 1 week.

Tomato Soup (Potage à la Tomate)

This soup is typical of most French seasonal soups. So rich in

tomato flavor, it must have been created by a farmer’s wife to take

advantage of an overabundance of sun-ripened tomatoes at the

end of the summer. Thickened with other vegetables, this soup isthe essence of summer.

Yield: 6 to 8 servings

Ingredients:

4 large vine-ripened tomatoes, cored, seeded, and

coarsely chopped

2 medium russet potatoes, peeled and diced

2 medium onions, chopped


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2 cloves garlic, peeled and crushed

3 sprigs fresh flat-leaf parsley

2 sprigs fresh thyme or 1⁄2 teaspoon dried thyme

1 bay leaf

1⁄2 teaspoon salt

4 cups water

Pepper

2 tablespoons crème fraîche or sour cream

Directions:

Combine the tomatoes, potatoes, onions, garlic, parsley,thyme, bay leaf, salt, and water in a saucepan and bring to a boil

over medium-high heat.

Reduce the heat and simmer for approximately 30 minutes,

or until the vegetables are soft.

Either pass the soup through a food mill into another

saucepan, or remove and discard the parsley, thyme, and bay leaf

and puree in a blender.Season with salt and pepper to taste. Stir in the crème

fraîche or sour cream before serving.


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Creamy Soup Recipes

Cut back on calories and cash, without sacrificing any

flavors, by cooking some of our favorite creamy soup recipes at

home.

Curried Butternut Soup

While it’s easy to think potato and tomato when coming up

with ideas for creamy soups, we’re not limiting ourselves to just

those. Think outside of the box by using ingredients like butternut

squash and avocados for enticing twists on otherwise-predictable

recipes.

First up, this butternut soup is the perfect way to brighten

up cold dark days, with its vibrant color and even better taste. For

multiple-meal-use, just wait to add the toppings until it’s time toreheat.

Our Curried Butternut Soup delivers all the same luscious,

silky flavors of its creamy version but without the butter and cream.

By roasting the butternut squash and simmering in chicken stock,

we are able to intensify and balance the flavors in this soup.

Yield: Serves 8 (serving size: about 3/4 cup soup, 1 1/2

teaspoons cilantro, 1 1/2 teaspoons coconut, and 1/4 chile)Ingredients:

1 (2 1/2-pound) butternut squash, peeled, seeded,

and cut into 2-inch cubes

4 teaspoons canola oil, divided

3/4 teaspoon kosher salt, divided

1 cup chopped onion


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3 cups no-salt-added chicken stock (such as

Swanson)

4 teaspoons red curry paste

1 1/2 tablespoons fresh lime juice

1 (13.5-ounce) can light coconut milk

1/4 cup cilantro leaves

1/4 cup flaked unsweetened coconut, toasted

2 small Thai red chiles, thinly sliced

Directions:

Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. Place

squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4

teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden

and tender.

Heat the remaining 1 teaspoon oil in a large saucepan over

medium heat; swirl to coat. Add onion; cook 5 minutes, stirring

occasionally. Add squash mixture, stock, and curry paste. Sprinklewith the remaining 1/2 teaspoon salt, and bring to a boil. Reduce

heat, and simmer for 15 minutes, stirring occasionally. Remove

from heat; stir in lime juice and coconut milk. Let stand for 15

minutes.

Place half of squash mixture in a blender, and blend until

smooth. Pour soup into a bowl. Repeat. Divide the soup evenly

among 8 bowls, and top evenly with cilantro, coconut, and chile

slices.

Avocado-Buttermilk Soup with Crab Salad

This recipe has simple orange-infused crabmeat floating

atop a rich, creamy soup for a unique combination. The entire


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recipe comes together without turning on the cooktop, making it an

ideal warm-weather dish.

Simple orange-infused crabmeat floats atop a rich, creamy

soup. If the soup seems a little too thick, add 1 to 2 tablespoons

more buttermilk.

Yield: 4 servings

Ingredients:

3/4 cup fat-free buttermilk

1/2 cup chopped fresh tomatillos

1/2 cup fat-free, lower-sodium chicken broth 3/8 teaspoon salt

2 ripe peeled avocados, pitted

1 serrano pepper, seeded

1 small garlic clove

2 tablespoons minced red bell pepper

1 tablespoon chopped fresh chives

1 teaspoon fresh lemon juice

1/2 teaspoon grated orange rind

8 ounces lump crabmeat, drained and shell pieces

removed

Directions:

Place first 7 ingredients in a blender; process until smooth.

Combine bell pepper and remaining ingredients; toss gently

to combine. Spoon about 3/4 cup soup into each of 4 bowls; top

each serving with about 1/3 cup crabmeat mixture.

Red Lentil-Pumpkin Soup

The hearty crunch of pumpkinseed adds wonderful contrast

and texture to this rich, creamy soup. And when paired with a slice


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of sourdough bread, it’s a complete, filling meal in just under 30

minutes.

Yield: Serves 4

Ingredients:

2 teaspoons canola oil

1 cup chopped onion

1 teaspoon minced garlic

3 1/2 cups organic vegetable broth, divided

1 cup dried small red lentils

1 teaspoon ground cumin 1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground red pepper

1 cup water

3/4 cup canned pumpkin

1 tablespoon grated peeled fresh ginger

1 tablespoon fresh lemon juice

3 tablespoons plain low-fat yogurt

1/4 cup unsalted pumpkinseed kernels, toasted


Directions:

Heat a large Dutch oven over medium-high heat. Add oil to

pan; swirl to coat. Add onion and garlic to pan; sauté 4 minutes. Stir

in 3 cups broth, lentils, and next 4 ingredients (through red pepper);

bring to a boil. Cover, reduce heat, and simmer 10 minutes or until

lentils are tender. Place the lentil mixture in a blender. Remove

center piece of blender lid (to allow steam to escape); secure

blender lid on blender. Place a clean towel over opening in blender

lid (to avoid splatters). Blend until smooth. Return lentil mixture to

pan over medium heat. Add remaining 1/2 cup broth, 1 cup water,


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and pumpkin to pan; cook 3 minutes or until thoroughly heated. Stir

in ginger and lemon juice. Ladle 1 1/2 cups soup into each of 4

bowls; top each serving with about 2 teaspoons yogurt, 1

tablespoon pumpkinseeds, and 1 tablespoon cilantro.

Delicata Creamy Squash Soup

"A rich and creamy soup, great for cold winter nights."

5 servings

Ingredients:

3 delicata squash, halved lengthwise and seeded

1 onion, chopped

3 cups vegetable broth

1 1/2 cups heavy whipping cream

2 tablespoons butter

salt to taste

Directions:Preheat oven to 325 degrees F (165 degrees C). Place the

squash, cut sides down, in a baking dish. Add 1/8 inch water in

baking dish, cover with foil and bake 35-40 minutes or until tender.

Cool.

In a large saucepan, melt butter. Add onion and cook over

low heat, stirring occasionally until on

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The Soup Cookbook