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.

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.

CHILLED CUCUMBER SOUP

Ingredients:

• 2 tbsp. sherry
• 1 lg. onion, chopped
• 4 leeks, chopped
• 4 med. potatoes, chopped (3 c.)
• 1 c. chopped celery
• 3 tbsp. minced parsley
• 6 c. chicken broth
• 1 c. non-fat yogurt
• 3 lg. cucumbers
• Salt to taste
• Tabasco to taste
• Worcestershire sauce to taste

Instructions:

In a soup pot, heat the sherry and saute the onions and leeks (a total of 4 cups between the 2) until golden. Add potatoes, celery, parsley and chicken broth. Cook until the vegetables are tender. Puree. Allow to warm to room temperature. Meanwhile, peel and grate the cucumbers (you should have about 2 cups). Blend into the cooled soup, along with the yogurt. Season to taste with salt, Worcestershire sauce and Tabasco. Refrigerate until well chilled, at least 4 hours. Garnish with chives.

HONEY DEW - LIME SOUP

HONEY DEW - LIME SOUP

Ingredients:

• 1/2 of a med. ripe honeydew melon
• 2/3 c. water
• 1/4 c. frozen limeade concentrate
• 1 (8 oz.) carton vanilla yogurt
• Thin slices of prosciutto ham
• 6 sm. thin slices ripe honeydew melon

Instructions:

Remove seeds from melon half; discard seeds. Scoop melon pulp into a blender or food processor (approximately 2 1/2 cups pulp). Add water and limeade. Cover and blend or process until smooth. Transfer mixture into a large mixing bowl. Stir in yogurt. Cover and chill for 2 to 24 hours. Top each serving with a strip of prosciutto tied around a melon slice. Serve with assorted cheeses. Preparation time: 20 minutes.

Serves: 6.

VEGETABLE SOUP

Ingredients:

• 1 lb. beef, cut bite size
• 1 soup bone
• 3 1/2 qts. cold water
• 2 1/2 tbsp. salt (or to taste)
• 1 clove garlic, minced
• 1/2 c. onion, chopped
• 4 tbsp. parsley, minced
• 1/8 tsp. pepper
• 1 c. whole (or cut up) green beans
• 3/4 c. celery, diced
• 2/3 c. shelled peas
• 2 c. green cabbage, shredded
• 1 c. carrots, diced
• 1 (No. 2) can tomatoes (2 1/2 c.)

Instructions:

Combine beef, water, and 2 tablespoons salt. Cover; bring to boil and skim off any scum that rises to the top. Re-cover and simmer 4 hours. Add remaining ingredients except 2 tablespoons minced parsley. Cover and simmer 30 minutes. Sprinkle with remaining parsley.

Serves 8 to 10.

SPLIT PEA SOUP

Ingredients:

• 8 c. water
• 1 lb. (2 1/4 c.) dried split peas
• 2 lbs. smoked ham
• 1 med. (1/2 c.) onion, chopped
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 med. (1 c.) carrots, cut into 1/2 inch pieces
• 2 med. (1 c.) stalks celery, cut into 1/2 inch pieces

Instructions:

Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand one hour. Stir ham, onion, salt, and pepper into peas. Heat to boiling; reduce heat. Cover and simmer until peas are tender, about one hour. Skim fat if necessary. Remove ham, trim fat and bone from ham. Cut ham into 1/2 inch pieces (about 4 cups). Stir ham, carrots, and celery into soup. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Makes 8 servings, about 1 1/2 cups each.

MUSHROOM SOUP

Ingredients:

• 2 lbs. fresh mushrooms
• 3 c. potatoes, diced
• 1 1/2 c. carrots, sliced
• 1 clove garlic (optional)
• 1 tbsp. onion, minced
• 1 tbsp. parsley, chopped
• Salt and pepper to taste
• 1/4 c. oil for roux
• 4 to 5 tbsp. flour for roux

Instructions:

Place carrots and potatoes in approximately 4 quarts of water. When partially cooked, add sliced mushrooms, parsley, and onion, cook until tender. Make a roux of approximately 4 to 5 tablespoons flour, 1/4 cup oil, lightly brown in frying pan and slowly mix into soup broth. Add more water if too thick. For a richer soup, use chicken or beef broth.

CREAM OF POTATO SOUP

Ingredients:

• 6 c. potatoes, diced
• 1 c. carrots, diced
• 1 c. onions, chopped
• 1 c. celery, chopped
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 c. milk
• 1/4 stick margarine

Instructions:

Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine. Simmer 30 minutes.

BEANS AND SAUERKRAUT SOUP

Ingredients:

• 1 lb. cranberry beans
• 1 lg. can sauerkraut
• 1 med. onion
• 1 clove garlic
• 1 tbsp. oil
• 1 heaping tbsp. flour
• Salt to taste

Instructions:

Soak beans overnight. Cook in approximately 3 quarts of water until tender (3 hours). Add sauerkraut and simmer 1/2 hour. Add flour and oil and brown lightly in skillet with onion and garlic (chop fine). Add to beans and sauerkraut. (For a richer soup, add ham bone or Kielbasi to beans and cook together.) For a fast soup use canned red beans.

TOMATO SOUP WITH MOZZARELLA

Ingredients:

• 1/4 c. olive oil
• 2 med. onions, chopped
• 5 to 6 med. tomatoes, peeled
• 1 sm. clove garlic, minced
• 1 med. beet, peeled & sliced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tbsp. lemon juice
• 3 to 4 drops Tabasco sauce
• 1 tbsp. white vinegar
• 1/4 lb. Mozzarella cheese
• 1/4 tsp. basil

Instructions:

Heat olive oil and onions in medium saucepan. Quarter tomatoes and add to saucepan along with garlic and beet. Season with salt, pepper and basil. Reduce heat to low and cook 45 minutes. Discard beets and transfer to food processor, puree until smooth. Before serving, season with lemon juice, Tabasco sauce and vinegar, then add 1/2 inch cubes of Mozzarella cheese.

BUSY DAY POTATO SOUP

Ingredients:

• 4 potatoes
• 1 qt. milk (4 c.)
• 1/2 to 1 diced onion
• 4 tbsp. margarine
• 1 tsp. salt
• 1 tbsp. (heaping) flour
• Dash of pepper

Instructions:

Cut potatoes into small pieces and cook in salted water, with the onion. In a heavy pan melt the margarine over low heat. Stir in flour and cook until bubbly. Slowly add half of the milk. Add hot, cooked potatoes and onion mixture. Use an "old-timers" potato masher to break up potatoes a little bit. Add the rest of the milk and the salt and pepper. Cook over medium heat until hot. If it is not thick enough, shake 1 tablespoon of flour with 1/2 cup cold milk and add to the soup, stir frequently, garnish with a sprinkle of dried parsley. MMMM - Good! Serves 4. The guys love it! Serve with crackers and butter.

BROCCOLI CHEESE SOUP

Ingredients:

• 2 tsp. oleo or oil
• 2 tbsp. onion
• 1 1/2 c. water
• 1 chicken bouillon cube
• 1/2 c. potatoes
• 1/8 tsp. salt
• 1 1/2 c. broccoli, cook 4 minutes
• Dash of garlic
• 1 1/2 c. milk
• 1/4 lb. cut up Velveeta

Instructions:

Saute chopped onion in oleo or oil. Add water and bouillon. Heat to boiling, stirring until dissolved. Add potatoes and salt, cook until potatoes are soft, then mash them in pan. Add cooked broccoli, garlic and milk. Heat. Add cheese, stirring until melted. You may add pepper to taste.

ACORN SQUASH & APPLE SOUP

Ingredients:

• 2 med. acorn squash, seeded & halved
• 3 c. degreased chicken stock or canned
• 2 tart green apples (2 c. cored, seeded & chopped)
• 1/2 c. chopped onion
• 1 c. unsweetened apple juice
• 2 tsp. fresh ginger root, peeled & grated
• 1/2 tsp. salt (omit if using canned stock)
• 1 tbsp. fresh lemon juice
• White pepper to taste
• Yogurt or sour cream & chives (garnish)

Instructions:

Cook squash, remove pulp. Combine 1/2 cup stock, apples and onion in heavy medium saucepan. Cover and cook over low heat for 10 minutes. Add squash pulp, remaining stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes. Puree soup in batches in blender or processor. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently. Season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt or sour cream and chives.

LENTIL SOUP2

Ingredients:

• Prepare in crock pot 3 lg. cans no fat chicken broth No fat chicken broth
• 1 c. lentils
• 1 lg. onion, chopped
• 1 med. can no salt V8 juice.
• Oil canola or margarine
• 6 to 8 cocktail beef franks
• Pieces of celery and carrots, optional
• Garlic powder
• 2 bay leaves
• 3 cloves, sage
• coarse ground pepper
• 6 allspice, whole
• Salt substitute
• Celery seed

Instructions:

Wash and drain lentils. Simmer on low with chicken broth and spice bag (cheese cloth) for several hours. Lightly brown onion and celery in canola oil. Add carrots to pot and simmer another hour, remove spice bag. Add V8 juice and small hot dogs. Simmer another 1/2 hour. Serve with garlic, Parmesan flat bread or corn bread and salad.

HEARTY TURNIP ONION SOUP

Ingredients:

• 4 med. white turnips, grated
• 8 tbsp. butter
• 8 med. onions, sliced
• 8 tbsp. flour
• 6 to 8 c. beef stock
• 2 c. water, optional
• Salt
• Freshly ground pepper
• 8 slices French bread, toasted
• 1 c. grated Parmesan cheese

Instructions:

Place grated turnips in a pot covered with water. Bring to boil 1 to 3 minutes. Drain. Dry turnips with paper towel. Melt 4 tablespoons butter in large heavy pan. Add onions and cook over medium heat until rich brown. Add turnips and continue cooking until turnips light brown and onions carmelized to nutty color. Stir in flour, tablespoon at a time. Taste beef stock; if strong or salty use less and dilute with water. Add beef stock and water and stir until boils. Then simmer 30 minutes. Salt and pepper if desired. Sprinkle toasted bread with Parmesan cheese and broil to slightly brown. Ladle soup into bowls over toasted bread or top with bread. Can be made ahead and best to do so the house doesn't smell. Freezes well also.

CARROT ORANGE SOUP

Ingredients:

• 1 lb. carrots
• 3 or 4 c. chicken stock
• 1 bay leaf
• 1 orange (juice and zest)
• Sour cream
• Chopped chives

Instructions:

Peel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until tender. Meanwhile remove orange skin, zest (not white part) and cut in small pieces. Juice orange. Set aside, when carrots tender, remove bay leaf. In blender or food processor puree carrots, orange juice and zest. Add chicken stock to carrot and orange mixture. Heat. Serve hot with dollop of sour cream and sprinkled with chopped chives.

POTATO SOUP (WITH DRY RIVELS)

Ingredients:

• 4 med. sized potatoes
• 1 1/2 qts. water
• 2 tbsp. butter or margarine
• Salt
• 1/2 c. flour
• 1 egg
• 1/4 c. milk
• 1/2 c. cream

Instructions:

Cook diced potatoes in salt water until soft. Add margarine. To make rivels, rub egg and flour together, then add milk. These are best made by cutting through mixture with 2 forks. Drop rivels into boiling potatoes, stirring to prevent packing together. Cook 5 minutes with kettle covered. Add 1/2 cup cream. Garnish with pieces of crisp bacon.

Makes about 4 servings.

CHEDDAR - POTATO BROCCOLI SOUP

Ingredients:

• 1 tbsp. butter
• 1 c. onion, chopped
• 1 1/2 lbs. potatoes, chopped into 3/4 inch cubes
• 2 1/2 c. boiling water
• 2 chicken bouillon cubes
• 1 (10 oz.) pkg. frozen broccoli, thawed & cut
• 1 (6 oz.) pkg. shredded Cheddar cheese

Instructions:

In a 3 quart saucepan, melt butter. Add potatoes, water, bouillon cubes. Cover and bring to a boil, reduce heat to medium. Cook just until potatoes are tender. Remove one cup of potato cubes with a slotted spoon; set aside. Pour contents of saucepan into electric blender; blend until smooth then return to saucepan. Mix in reserved potatoes and broccoli. Heat on medium-low. Gradually add cheese, stirring until cheese melts.