Friendship Soup

Soup Mix:
2 bay leaves
2 tsp Italian Seasoning
1/2 c long grain rice
1/4 c pearl barley
1/2 c split peas
1/4 c dried onion flakes
1/2 c dry lentils
1/3 c beef bouillon granules
1/2 c alphabet pasta (in bag)

1 lb ground beef
1 (28 oz) can diced tomatoes- undrained
1 (6 oz) can tomato paste
3 quarts water
black pepper to taste
garlic powder to taste

Set pasta aside. Brown ground beef in a large pot over medium hear with pepper and garlic powder, drain. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in pasta, cover and simmer 15-20 minutes, or until pasta, peas, lentils, and barley are tender.

Dill Butternut Squash Soup

1 butternut squash, (peeled, seeded, cut into chunks)
4 medium potatoes (peeled, cut into chunks)
2 large carrots (washed, cut into chunks)
1 green apple (peeled, seeded, cut into chunks)
1/4 c minced dried onion
1/2 T salt
1/2 t pepper
1/2 T dill
4 t chicken bouillon
5-6 c water

Dissolve bouillon in water. Add the rest of the ingredients. Add more water, if needed, to cover veges. Bring to a boil, and cook until vegetables are tender. Puree in a blender.
(makes 11 cups)

Brazilian Black Bean Pumpkin Soup

1 c dried black beans, rinsed and picked over

8 c reduced-sodium chicken broth

1 c chopped onions

3 cloves garlic, minced

One 15-ounce can pumpkin or squash pure (1 1/2c)

1 c chopped tomato, or one 14.5 oz can diced tomatoes, drained

1 t kosher salt

½ t freshly ground pepper, or to taste

1 ½ T lemon juice

1 t finely sliced lemon zest

2 scallions, thinly sliced, divided

1. Soak the beans in water for at least 4 hours or up to 1 day. Drain and put them in a soup pot with the broth, onions, and garlic and bring to a boil, then reduce heat and simmer until the beans are soft, about an hour.

2. Add remaining ingredients, reserving 2 T scallions for a garnish. Simmer for 15 minutes.

3. If desired, puree half or all of the soup. Garnish with the reserved scallions, and a 1 T plain yogurt.

Yields: 11 cups

Lentil Soup

(haven't tried yet. but looks good to me)

Ingredients

• 2 tablespoons olive oil
• 2 large onions, cubed
• 1 teaspoon minced garlic
• 3 carrots, diced
• 2 stalks celery, diced
• 3 1/2 cups crushed tomatoes
• 1 1/2 cups lentils - soaked, rinsed and drained
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup white wine
• 2 bay leaves
• 7 cups chicken stock
• 1 sprig fresh parsley, chopped
• 1/2 teaspoon paprika
• 1/2 cup grated Parmesan cheese

Directions

1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
3. Sprinkle the soup with parsley and Parmesan (optional) before serving.

Amount Per Serving Calories: 263 | Total Fat: 6.4g | Cholesterol: 11mg

Cauliflower Cheese Soup

In a pot, add:
1 lg. cauliflower, cut into florets (Set aside 2 cups)
1 lg. potato, peeled and diced
1 c onion, chopped
1 c carrot, chopped
1 clove garlic
1 1/4 t salt
4 c water

Bring to a boil. Lower heat, cover, and simmer for 20 minutes.

In the meantime, steam the 2 cups cauliflower in a saucepan for 15 minutes, or until tender. Set aside.

In a blender, puree the soup in batches. Be careful of hot splatters. Return the puree to the stock pot.
Stir in:
3/4 c milk
2 c cheddar cheese, grated
steamed cauliflower florets

Heat gently until cheese is melted. Serve with an extra sprinkle of cheese.

Yields: 6 servings

Homemade Tomato Soup

3/4 bushel tomatoes, cooked and strained

Blend the following in a blender:
10 onions
4 green peppers
1 bunch celery, no leaves
2 c sugar
1/2 c salt
3/4 lb butter, melted

Add all the ingredients. Cook for 25 minutes.

Add 1 c flour mixed as paste.

Cook 5 minutes more. Put in hot jars with lids. Water bath for 25 minutes.

Heat soup with small can evaporated milk, or 3/4 c fresh milk.

Chunky Garden Vegetable Soup

Saute in 2 T olive oil:
1 small onion, chopped
1 garlic clove, crushed

Add:
1 carrot, cut in 1/4" slices
1/4 lb fresh peas
1 small zucchini, sliced
1 can white kidney beans, drained and rinsed
1 can stewed tomatoes
1 c water
2 c chicken, vegetable or beef broth
1/2 c acini di pepe pasta, uncooked
1 t salt
1/2 t black pepper

Bring to a boil. Reduce heat and cook for 30-45 minutes until vegetables and pasta are tender.

Yields: 8 cups

30 minute Minnestrone

In a large saucepan, saute in oil for 5 minutes:
2 medium carrot, chopped
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced

Add and bring to boil:
3 c water
1 can (14.5 oz) Italian stewed or diced tomatoes, undrained.
3 beef bouillon cubes

Reduce heat. Simmer uncovered for 20-25 minutes or until veggies are tender.

Stir in, and heat through:
1 c torn spinach
2/3 c cooked elbow macaroni
1/4 t pepper

Yields: 5 servings.

Pace Chili Chicken Soup

Combine in a crockpot or pot:
3 boneless, skinless, chicken breasts- cubed, browned
1 c onion, chopped
2 garlic cloves, minced
2 T olive oil
2 cans (14 oz each) stewed tomatoes or 4 c fresh diced tomatoes
2 cans (15 oz each) pinto beans, drained or 4 c fresh
1 can (15 oz) kidney beans, drained
1 t ground cumin
1/2 t salt

Cook on low for 8 hours.
Garnish with avacado, cheese, sliced green onions, and sour cream.

Roasted Red Pepper and Sweet Potato Soup

Drizzle 1 T olive oil on 4 red peppers (seeded and chopped.)
Rub to coat and place skin side up on a cookie sheet. Roast in oven at 450 for 20-25 minutes. Remove from oven and transfer peppers to a plastic bag and seal. Let stand for 15 minutes and then peel the black skins off the pepper.

In a large pot, saute:
1 medium onion, diced
2 garlic cloves, chopped
2 T olive oil

Add:
The roasted peppers, 3 thyme sprigs, and cook for 5 minutes.

Boil until veges are tender (12-14 minutes:
4 sweet potatoes, peeled and roughly chopped
6 c veggie or chicken stock

Remove from heat, remove thyme sprigs, and puree in a blender or using a blender wand.

Stir in 1/2 c heavy cream

Serve.

Butternut Squash Soup

Bake, peel scoop out flesh, and cube:
3 butternut squash (or 3, 12 oz pkg)

Saute:
1/2 medium onion, diced
2 T butter

Add, and simmer:
3 cans chicken broth

Add squash and:
curry, to taste
salt and pepper, to taste
3 strips fried bacon (optional)

Bratten's Clam Chowder

Drain juice into a pot:
6 1/2 oz can minced clams

And add:
1/2 c onions, diced
1/2 c celery, diced
1 c potatoes, diced

Add enough water to barely cover vegetables.
Simmer until vegetables are barely tender.

In a separate pan, make a very thick white sauce of:
1/3 c butter, melted
1/3 c flour
3/4 t salt
2 c half and half (or 12 oz canned milk)
Combine with vegetables, and add 1-2 T apple cider vinegar.

Taco Soup

Brown:
1 lb hamburger
1 onion, chopped

Add:
1 can kidney beans, drained and rinsed
1 8 oz can tomato sauce (or V8)
1 4 oz can diced green chilies
2 14 oz cans diced tomatoes
1 15 oz can corn, drained and rinsed
2 c water
6 tsp taco seasoning

Simmer in crockpot until ready to serve.

Grandma's Chicken Noodle Soup

Boil 6 chicken breasts (seasoned with salt, pepper, and celery seed,)in 8 c water.
Save the water, and chop/shred the chicken into chunks.

Put in crockpot:
Water (from above)
4 c carrots, chopped
4 stalks celery, chopped
1 onion, chopped
4 t chicken base
1 t rosemary
1/2 c white Worcestershire or Lea and Perrin's marinade for chicken

Cook on low 4-5 hours. After about 2, make a roux by mixing:
1/4 c butter, melted
1/2 c flour
4 c milk

And cook until thickened.
Add it to the crockpot.
Add 16 oz country egg noodles about 1 hour before serving.

Salmon Curry Soup

Dice and simmer in 1 box (or 2 cans) vegetable broth until tender:
3 carrots
3 potatoes
1 medium onion
4 stalks asparagus
2 c broccoli
1 zucchini
1 yellow squash
1/4 head cabbage, chopped
(or any vegetables you have!)

Add:
2 cans coconut milk
1/2 t green curry paste
1 t sugar
1 t vanilla

Simmer 5-10 minutes. Enjoy.

Pumpkin Soup

4 slices bacon, cooked and chopped

Saute in oil:
1 medium/small onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped

Stir in, bring to boil, and simmer until veges are tender:
bacon
4 c chicken stock
1 16 oz can pumpkin, solid pack
1/2 T fresh or 1/2 t dried thyme
1 t sugar

Puree soup in blender (or use a blender wand) and tehn return to pot.

Add:
1/2 c half and half
1/16 t nutmeg
1/2 c sharp cheddar cheese, grated
1/2 c fresh parmesan cheese, grated
1 t curry powder (optional)

Stir until cheese is melted.
(You can add more stock to reach desired consistency.)

Yields:
6 1/2 Cups

Hamburger Soup

Brown:
1 lb ground
2 lg onions, chopped

Add 4 c water
4 c tomatoes (or juice)
5 medium potatoes, peeled and cubed
3 large carrots, sliced
1 t garlic salt
1 bay leaf
3 t soup base
1/2 t pepper
1 t salt

Bring to a boil, lower heat, and simmer vegetables (1 hour or until tender).

Just before serving stir in 1/2 to 1 lb jack or cheddar cheese, cubed

Lentil Soup

In a crockpot, combine:
2 c lentils
2 t salt
8 c water
sausage or beef, browned
1 clove garlic
1 onion, diced
1 T parsley
2 c diced tomatoes
2 c tomato juice
1 c carrots, sliced
1 c celery, sliced
salt and pepper to taste

Cook on low 8 hours.

Mexican Corn Chowder

Oh how I love this soup!

In a saucepan, brown until no longer pink:
3 boneless, skinless chicken breasts, cubed
1 small onion, diced
1-2 garlic cloves, minced

Add, and bring to a boil:
2 chicken bouillon cubes dissolved in 1 c hot water
1 t cumin

Reduce heat, and simmer for 5 minutes.

Add:
2 c Half and Half
2 c Monterey Jack cheese, (grated or cubed for easier melting)
1 (14 3/4 oz) can cream-style corn
1 (4 oz) can diced green chilies
1/4 t Tabasco Sauce (or other hot sauce)

Cook and stir over low heat until cheese is melted.

Stir in:
1 tomato, chopped

Serve.

Garnish with fresh cilantro.

Audrey's Tomatoe Soup

In a pot, bring to boil:
4-5 c tomatoes
1/2 c onion, chopped
1 T parsley
1/2 t sugar
1/4 t fresh basil
1/8 t pepper

Simmer for 20 minutes, then process in a blender or with a blender wand.

In a saucepan, cook until bubbly:
2 T butter
1 1/2 T flour
1 can chicken broth
Add to tomato mixture.

Then add:
1/2 c milk