CREAM OF FRESH TOMATO SOUP

Ingredients:

• 1 sm. onion, finely chopped
• 6 med. ripe tomatoes, peeled, seeded and chopped
• 3 tbsp. butter
• 1/2 tsp. black pepper, freshly ground
• 1/4 tsp. baking soda
• 1 c. heavy cream
• 2 tsp. salt
• 1/4 - 1/2 tsp. dried sage
• Garnish: dollop of sour cream and chopped parsley

Instructions:

Saute onion for 5 minutes in butter in a 4 quart saucepan. Add tomatoes, salt, pepper, baking soda and sage. Saute for 10 - 12 minutes or until thickened and pasty. Remove from heat and stir in cream. Taste for seasoning. Return to heat and heat through. Serve in heated cup or refrigerate and serve chilled with a dollop of sour cream and chopped parsley.

HIGH FIBER VEGETABLE SOUP

Ingredients:

• 2 c. green pepper, chopped
• 2 c. onions, chopped
• 4 tbsp. butter
• 1 (28 oz.) can tomatoes and liquid
• 2 c. carrots, diced
• 1 c. corn
• 1 c. cabbage, chopped
• 2 c. celery, chopped
• 1 c. squash, diced, zucchini and/or summer
• 1 c. potato, diced
• 2 c. green beans
• 10 c. water
• 5 tsp. beef broth granules
• 2 tbsp. lemon juice
• 1 bay leaf
• 2 tsp. marjoram
• 1 tsp. thyme
• 1/2 tsp. black pepper
• 1/4 tsp. crushed red pepper
• 1/2 c. minced parsley
• 1 c. barley
• Salt to taste

Instructions:

In large pot, saute green peppers and onions in butter about 2 - 3 minutes. Add: water, broth granules, tomatoes (chopped) and liquid, lemon juice, all vegetables, and all spices. Bring to low boil, reduce to simmer. Cover and simmer 20 minutes. Add barley and simmer 40 - 50 minutes longer.

Makes 6 - 8 servings.

CREAMY CORN CHOWDER

Ingredients:

• 3 to 4 potatoes, pared
• Salt
• 1/4 c. butter or oleo
• 1 c. chopped celery
• 2 cans whole kernel corn, drained
• 1/2 tsp. whole basil
• 1/4 tsp. pepper
• 2 (13 oz.) cans evaporated milk
• Snipped parsley

Instructions:

• 1 Cook potatoes until fork tender and save water. Dice potatoes to equal 2 cups.
• 2. In large pan, melt butter, stir in celery and saute until tender. Add drained corn, potatoes, 1 1/2 teaspoons salt, basil and pepper. Cover and heat 10 minutes.
• 3. Add evaporated milk, reserved potato water adding water to make 2 cups total. Heat, but do not boil.
• 4. Garnish with parsley.

Makes 7 to 8 servings.

CABBAGE - TOMATO SOUP

Ingredients:

• 1 head green cabbage, coarsely chopped
• 2 (16 oz.) cans stewed tomatoes
• 2 lbs. beef short ribs with bone
• 1 to 2 tbsp. sugar
• 1 to 2 tbsp. lemon juice
• 2 c. water

Instructions:

Brown short ribs well on all sides. Add remaining ingredients and simmer for 2 to 3 hours or until beef is tender. Remove beef from bone and return to soup. Fat can be removed by chilling broth. Serve with crusty rolls for a tasty meal.

CABBAGE SOUP

Ingredients:

• 1 1/2 lbs. shin-bone meat or 1 1/2 to 2 lbs. stew meat
• 1 lg. can reg. tomatoes
• 2 bay leaves
• 1 tsp. black pepper
• Sm. amt. basil
• 1 lg. onion, diced
• 3 stalks celery, diced
• 4 to 5 potatoes, cut up
• 6 carrots, sliced
• 1/2 head cabbage, sliced thinly
• Salt, if desired

Instructions:

Put shin-bone meat, onions, celery and garlic in a large 4 quart pan. Cover with water, tomatoes and spices. Pan should be 3/4 full. Bring to a boil, then let cook slowly for 1 1/2 hours or until meat is tender. Add the vegetables and continue cooking. Separate the meat from the bone and add meat back to soup. Add more liquid to fill pan. Cook until vegetables are tender, 1/2 hour. Serve with dark bread.