19 Sep Soups
ROMANO BEAN SOUP – Marie
one diced onion
1 tsp minced garlic
1 can romano beans, washed and drained
2 cups water
1 to 2 tbsp bouillon
1 tbsp chili powder
dash cayenne (optional)
2 to 3 tbsp brown sugar
1 cup milk
1/4 cup sour cream
In a saucepan, saute onion and garlic till onion is translucent. Add beans, water, bouillon, chili powder, cayenne and brown sugar. Cook 10 minutes. Put all soup through a blender to fully puree it. Add 1 cup of milk and 1/4 cup of sour cream. Heat and serve.
HEARTY VEGETABLE SOUP – Teresa
potatoes diced
carrots diced
celery diced
onions diced
tomatoes diced
can(s) of romano beans
lard or butter
parsley
spaghetti (broken into 1-inch pieces)
Melt lard or butter in a saucepan. Brown the potatoes, carrots, onions, tomatoes and celery. Boil beans in salted water to soften them a bit more. Add them with their water to the browned vegetables. Add water to desired consistency (stew or soup). Simmer for 20 minutes. Add broken spaghetti and parsley. Cook for 10 minutes. Add salt and pepper to taste. Serve with your favorite bread.
HAM AND POTATO SOUP – Barbara
3½ cups Potatoes, peeled and diced
1/3 cup Celery, diced
1/3 cup Onion, finely chopped
¾ cup Cooked ham, diced
3¼ cups Water
2 Tbsp. Chicken bouillon granules
½ tsp. Salt, or to taste
1 tsp. Ground white or black pepper
5 Tbsp. Butter
5 Tbsp. All purpose flour
2 cups Milk
Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt, and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Serves 8.
WINTER VEGETABLE SOUP WITH SPINACH – Katerina
2 tbs olive oil
3 med. carrots, chopped
2 cloves garlic, chopped
1 onion, chopped
1 lb celeriac (celery root), chopped
1 large sweet potato
1 tsp dried thyme
1/2 tsp dried rosemary
6 cups chicken or vegetable stock
3/4 cup small pasta shapes
1/2 tsp each salt and pepper
1 bag (10 oz) baby spinach
In a large pot, heat oil over medium-high heat. Cook carrots, garlic, onion, celeriac, sweet potato, thyme and rosemary for 8 min. or until vegetables are starting to soften and turn golden.
Pour in stock and bring to boil. Reduce heat, cover, and simmer for 25 min.
Puree soup in a blender and return to pot. Bring to boil, add pasta and cook for 5 min. Add spinach and cook for another 5 min.
Makes 6 servings.
EASY BEAN SOUP– Marian
In a blender, puree one 19 oz. Can of romano beans with juices included.
Add some boiling water till you get the consistency you want and bouillon for flavor.
Pour into a pot. Add salt and pepper to taste. Heat and serve. Can add cooked noodles or rice if you desire. Simple and high in protein and fiber.
QUICK AND EASY VEGETABLE SOUP – Karen
1 bag of frozen mixed vegetables
1 jar of herb and garlic pasta sauce
1 chopped onion
water to cover a couple inches above veggies
salt to taste
cook on high to boil then turn to low to simmer the longer the better
enjoy with a loaf of fresh bread
This can also go into the crock pot
MAJOR VEGETABLE SOUP – Hilda
You can subtract or add most of these vegetables. Definitely a hearty nutritious soup!
1 can of broth (chicken/beef/vegetable) or a bouillon cube with 1 cup of water
1 medium onion chopped
1/ bunch of celery stalks, chopped
1/2 bunch of kale, spinach or Swiss chard leaves, chopped
1 tsp minced garlic
1 can stewed/diced tomatoes (28oz)
1 can tomato sauce (17oz)
equal amounts of water for these two cans
3 cups of fresh or frozen vegetables (broccoli, cauliflower, green beans, carrots, etc.)
l/2 cup pearl barley or rice
1/2 large sweet potato or yam, peeled and cubed
2 tsp Worcestershire or hot sauce
1 bay leaf
spices to taste: basil, marjoram, paprika – choose your favorites)
l lb of cooked ground turkey or cubed stewing beef,or cooked and cubed chicken
l can drain chickpeas/red kidney beans etc.
Combine all ingredients, except meat, in a very large pot. Bring to a boil. Reduce heat to low. Cover and simmer 25 minutes, until sweet potato is tender. Add meat. When heated, ready to serve. Remove bay leaf before serving. Freezes well.
NO CREAM CREAMY BROCCOLI SOUP – Melinda
This soup can either be pureed or you can put it in the blender for a shorter time to leave some vegetable chunks..your choice!
2 medium carrots peeled chopped
1 medium onion chopped
2 celery stalks chopped
2 tbsps. oil
2 can chicken broth
2 cups water
2 small bunches broccoli chopped ( about 5 cups )
1/2 cup minute rice uncooked
2 cups milk
1/4 cup grated Parmesan cheese
Cook and stir carrots, onion and celery in hot oil in large pot on medium heat. Add chicken broth and water stir…bring to a boil.
Stir in broccoli and rice. Reduce heat to medium-low. Simmer 10 – 15 minutes.
Add soup in batches to blender or food processor . Blend to a puree. Return soup purees to pot. Add milk and cheese cook until heated through stirring occasionally.
HEARTY TOMATO VEGETABLE SOUP – Melinda
3 cans chicken broth ( or one box container of broth 900 mL)
1 can tomato soup
5 cups fresh cut up vegetables
1/2 tsp oregano
1/4 tsp garlic powder
1/2 cup uncooked fusilli pasta
Heat broth, soup, vegetables, oregano and garlic to a boil in large pot. Add uncooked pasta. Cook at a gentle boil until pasta is tender…about 20 minutes.
BLACK BEAN SOUP – Angela
1/2 chopped onion
2tsp. butter
1 can (19oz) black beans, drained and rinsed
1 3/4 cup chicken broth
1 can (14oz) creamed or kernel corn
1/2 cup Heinz chili sauce
(1/4 chopped red onion and 1/4 cup shredded sharp cheddar cheese for garnish)
Saute onion in butter. Add beans, broth, chili sauce and corn. Bring to a boil. Simmer uncovered for 15 min. Garnish when serving.
MINESTRONE SOUP
1 ½ lbs of ground beef
1 chopped onion
l chopped celery stalk (optional)
28 oz can tomatoes
2 pkgs onion soup mix
6 cups water
l small pkg frozen vegetables (corn, carrots, etc.)
l jar spaghetti saucepan
½ cup small pasta
1 ½ tsp sugar
½ tsp thyme
½ tsp oregano
½ tsp basil
salt and pepper to taste<
BR> Saute onion and brown the beef. Place in a large pot. Add tomatoes, onion soup mix, and water. Boil. Add vegetables. Simmer 30 minutes. Add rest. Simmer 15 minutes.
HAMBURGER-CABBAGE SOUP
l lb. hamburger browned and drained
l onion chopped and browned
½ green pepper, chopped
1 cup chopped carrots
l cup chopped potatoes
l tin stewed tomatoes
l tin tomato soup
l tin pork and bean (any kind)
2 beef cubes
salt and pepper to taste
l pkg onion soup mix
6 cups water
½ medium cabbage, chopped
Except for cabbage, put all ingredients in a big pot. Bring to a boil then simmer for l hour. Add cabbage and cook for one hour. Serve.
CREAM OF BROCCOLI SOUP
2 tbsp margarine
l chopped onion
l good sized head of broccoli, trimmed and chopped
l cup soup stock
l ½ cup milk
½ tsp salt
¼ tsp pepper
½ cup sour cream
lemon juice
Saute onion in margarine. Add broccoli and soup stock. Simmer covered for 15 minutes. Remove from heat and put through a blender till pureed. Put back in a pot. Add milk, salt, pepper. Heat through, but don’t boil. Stir in sour cream and a squeeze of lemon juice. Adjust seasonings. Serve.
CABBAGE AND POTATO SOUP
¼ -1/2 head of cabbage, shredded
l large chopped onion
oil
5 tbsp flour
2 tbsp chopped parsley
1 bay leaf
2 carrots, sliced
5 potatoes
½ cup of uncooked rice
Pour boiling water over shredded cabbage and let sit for about 5 minutes. Drain. Saute onion in oil. Add flour and stir for 2 minutes. Add soup stock (or water and bouillon powder or cubes) slowly to thicken – about 4 cups. Add potatoes, cabbage, parsley, bay leaf, carrots and rice. Add enough soup to cover vegetables. Bring to a boil. Add salt and pepper to taste. Simmer 25 minutes.
CARROT SOUP
1/3 cup butter or margarine
½ cup chopped onion
2 cups thinly sliced carrots
1 tbsp chicken bouillon mix
3 cups water
¼ cup uncooked long grain rice
½ tsp salt
2 cups milk
Saute onion in butter. Add carrots, bouillon mix, water, rice, and salt. Bring to a boil. Reduce heat and simmer for 20 minutes. Puree in blender. Return to pot. Add milk and heat through. Serve.
CURRIED SQUASH SOUP
l chopped onion
3 minced garlic cloves
2 carrots chopped
1 acorn squash, peeled and chopped
2 tbsp margarine
1 tsp curry powder
4 cups of water
4 tsp bouillon
Saute onion and garlic in some oil. Add carrots and squash. Stirring for about 5 minutes. Add curry powder. Stir for l minute. Add water and bouillon. Boil. Simmer for 25 minutes. Puree. Add salt and pepper to taste and serve.
CREAM OF POTATO -Edna
very old potatoes diced
butter
finely diced onion
milk
chicken bouillon
salt, pepper, and parsley
Melt butter. Saute onions and potatoes, stirring frequently for 5 minutes. Add 50% milk, 50% water and bouillon to cover potatoes. Add salt and pepper. Boil. Simmer for 30 minutes. Put half through the blender to puree. Return it to pot. Top with some parsley and serve.
CREAM OF MUSHROOM SOUP – Rachel
l lb mushrooms, sliced
½ cup margarine
1 tsp salt
1/3 cup flour
3 ½ cups of soup
1 small onion diced
1 cup cream (can use milk)
l tsp lemon juice
1 tsp pepper
Melt margarine. Saute onions, add mushrooms and lemon juice. Cook till all very liquidy. Add flour for thickening. Slowly add soup. Cook for 10 minutes. Puree half in a blender. Add salt, pepper and cream. Warm. Serve.
CHICKEN STEW/SOUP – Ursula
diced chicken breast
l tsp salt, ¼ tsp paprika, l tsp sugar
1 diced onion
rice (½ cup)
l tbsp shortening
l shredded carrot and 2 diced peeled potatoes
½ tsp thyme, ¼ tsp marjoram, pepper
water (5-6 cups) and chicken bouillon
Brown onion in shortening. Add meat and spices. Cook till no longer pink. Add rest.
Cook 30 minutes.
Sorry, the comment form is closed at this time.