Broccoli Cheese soup
submitted by
Alicia1/2 cup butter or margarine
3/4-1 cup finely chopped onions
6 cups seasoned chicken broth or 6 cups water with 1/3 cup chicken bullion
4 cups milk
3 cups shredded processed american cheese
3-4 Tbsp. cornstarch mixed with about 1/2 cup water to thicken soup
1 small head of broccoli, chopped
In a large pan over medium heat, melt butter and saute onions until tender. Do not brown. Add chicken broth and milk and bring to a boil. Thicken to desired consistency with cornstarch and water mixture. When soup is hot, add cheese a little at a time. Stir constantly until cheese melts. Do not add cheese all at once as it will separate. Stir in broccoli.
Speedy Turkey Spinach Soup
submitted by
Alicia8 cups water
1 14.5 oz can stewed tomatoes
1 10 oz. package frozen spinach
2 cups carrots, diced
1 medium onion, chopped
2 beef bullion cubes
1/4 tsp. black pepper
1 lb. turkey sausage
1 cup uncooked macaroni or other pasta
grated Parmesan cheese
Put all ingredients except sausage and macaroni in a pot, bring to boil. Drop pieces of sausage into soup. Stir in pasta. Simmer until pasta is tender. Serve with grated Parmesan cheese.
Turkey Corn Chowder
submitted by Jenny Muth2-3 T butter1 sm onion, chopped 3 T flour3 cups Milk Leftover turkey or chicken, cooked (I hear bacon is good as well)1 can cream of cornany other cooked, canned or frozen veggies, or potatoes (we like carrots & potatoes best) salt & pepper to tasteSaute the onion in the butter, when the onions soften, mix in as much flour as you can to achieve a paste. (depending on how large of a batch you want to make) If you need to add more butter, this is fine, or you can add a little milk and then mix in more flour. Use 1 T flour for every cup of milk you are going to add. Add milk gradually, wisking to avoid lumps. Add cream of corn and cook soup until thickened, adding salt & pepper to taste. Add other veggies, if desired, and meat. Heat through, serve immediately.
Love soup
submitted by Janelle
18 beef bouillon cubes
¼ c. dried minced onion
½ c. dried split peas
¼ c. barley
½ c. dry lentils
1/3 c. long grain white rice
½ c. uncooked twist macaroni
1 c. uncooked tri-colored spiral pasta
2 cans diced tomatoes
1 lb. ground beef
In large kettle, brown ground beef. Remove macaroni from the top of the jar and reserve. Add the rest of the jar contents to the kettle with 12 c. of water. Let it come to a boil, reduce heat and simmer for 45 minutes. Add pasta and simmer 15 more minutes. Serve with your favorite bread or rolls and a tossed salad.
Alicia, this is how the card on the jar read. I actually added the diced tomatoes to the recipe (added with the other ingredients after the beef has browned). I thought it added color as well as more flavor to the soup. I usually serve this with a baguette of sourdough bread or a loaf of French Bread. Hope you enjoy!
Cream of Broccoli soup
submitted by Mrs. T
3 cups chicken broth
1 large bunch broccoli, chopped
1 large onion, chopped
3 bay leaves
6 Tablespoons butter
7 Tablespoons flour
3 cups milk
Salt & pepper to taste
In large saucepan or dutch oven, bring broth to a boil. Add broccoli, onion, and bay leaves. Reduce heat; cover and simmer until broccoli is tender; remove bay leaves.
Meanwhile, in another pan, melt butter. Stir in flour until smooth and bubbly. Remove from heat and gradually stir in milk. Return pan to heat and cook over medium heat, stirring often, until mixture is hot and thickened. Add 1 cup of the broccoli mixture to the milk mixture, stirring until well blended. Gradually add all of the milk mixture to the broccoli mixture in the dutch oven. Stir to combine well. Heat and stir until well blended. Add salt and pepper to taste.
Makes 4 to 6 servings.
This is our family’s favorite broccoli soup. I like it because it’s a little different from most broccoli soup recipes in not calling for cheese. That makes it a little bit healthier, too. The bay leaves in this recipe make all the difference to the flavor!
Baked fish chowder
submitted by Mrs. T
2 lb. haddock, hake or pollock fillets (probably most any mild white fish
would work fine)
4 med. potatoes, peeled
2 1/2 t. salt
1/4 t. freshly ground pepper
1/4 t. cayenne pepper
1/4 t. chili powder
1 garlic clove, crushed
1 bay leaf
3 med. onions, cut in chunks (I sometimes use 2 or 3 green onions, snipped, instead)
1-2 T. butter, cut in 2 pieces
1/4 t. dried dill weed
2 c. half and half OR 1 can evaporated milk
Preheat oven to 375º. Put fish in a 3 qt. casserole dish with a cover, or a Dutch oven. Layer potatoes on top of fish. Sprinkle with the salt, pepper, cayenne, and chili powder, then add garlic and bay leaf. Top with onions, butter, and dill. Pour in 2 1/4 c. boiling water. Cover and bake for 1 hour. Stir evaporated. milk or half and half into the chowder. Remove bay leaf and serve hot with crusty bread or crackers.
**This is probably the easiest fish chowder recipe I’ve ever seen, and it is fabulous! The spices give it a nice flavor and an unusual “kick.” This is so yummy on a cold night. I can’t usually afford fresh fish, but I like to use the frozen pollock that you can buy at Walmart for under $3/lb.
Cheeseburger soup
submitted by Mrs. T
1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 T. butter or margarine, divided
3 c. chicken broth
4 c. diced peeled potatoes
1/4 c. flour
8 oz. velveeta, cubed (I have also substituted shredded cheddar)
1 1/2 c. milk
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1/4 sour cream (I almost never add this)
In 3-qt. saucepan (I use a dutch oven), brown the beef; drain if necessary and set aside. In same saucepan, sauté onion, carrots, celery, basil and parsley in 1 T. butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes, or until potatoes are tender. Meanwhile, in a small saucepan, melt remaining butter. Add flour; cook and stir for 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; stir in sour cream if using.
Yield: 8 servings.
Christmas Eve soup
submitted by Mrs. T
6 cups sliced potatoes 1 cup sliced carrots
6 slices bacon 1 cup chopped onions
1 cup sliced celery 1 and 1/2 teaspoons salt
1/4 teaspoon pepper 2 cups milk
2 cups half & half cream Finely shredded cheddar cheese
Parsley sprigs
Cook potatoes and carrots in boiling water until tender;
drain. Sauté bacon until crisp in skillet. Drain on paper towels;
crumble. Pour off all but 2 tablespoons of bacon fat. Sauté the onion
and celery in the reserved bacon fat until tender but not brown.
Combine potatoes, carrots, onion mixture, salt, pepper, and cream in a
large kettle or Dutch oven. Simmer for 30 minutes; do not boil.
Garnish with shredded cheddar , parsley sprigs and the crumbled bacon.
Serves 4 to 6.
This has been our traditional Christmas Eve meal for approximately 25 years! Some things about the supper and the evening may change from year to year, but Christmas Eve Soup always has a part!
Classic Steak and Cheese soup
submitted by Mrs. T
3 frozen beef sandwich steaks
1 onion, peeled, quartered and sliced
8 ounces sliced fresh mushrooms
1/2 cup (or more, to taste) diced or sliced green bell pepper
1/4 cup flour
3 cups beef broth
1 cup milk (or more, to taste)
Salt & pepper to taste
8 ounces Velveeta-type cheese, cubed
Cut the steaks in strips. Cook steak strips, stirring, in a Dutch oven
over medium heat until most of the pink is gone. Add onion, mushrooms, and green peppers. Cook over medium-high heat, stirring, for about 10 minutes or until vegetables are tender. Stir in flour. Remove from heat; gradually add broth and milk. Return to heat; cook, stirring often, until thickened and bubbly. Stir in cheese and continue to cook until cheese is melted. Add salt and pepper to taste; if soup is too thick for your taste, add milk until it is the consistency you like.
Makes 4 to 6 servings.
My family loves steak and cheese sub sandwiches, so I invented this
yummy soup full of the same flavors. A bowl full will warm you up on the chilliest winter night!
Gone-all-day soup
submitted by Mrs. T
1 can tomato soup, undiluted
1 cup water
1/4 cup flour
2 pounds beef chuck, cut in 1-inch cubes, trimmed of fat
3 medium carrots, cut in 1-inch pieces
1 onion, chopped (or use a handful of frozen baby onions)
4 medium potatoes, cut in 1 1/2-inch chunks
1/2 cup celery, cut in 1-inch slices
12 whole large fresh mushrooms (optional but good)
2 beef bouillon cubes ( or 2 tsp. beef bouillon granules)
1 Tblsp. Italian herb seasoning mix
1 bay leaf
3 grinds fresh pepper
In a large casserole dish (at least 3-quart) mix the soup with the water and flour until smooth. Add the remaining ingredients and mix well. Cover the casserole and bake at 275º for 4 to 5 hours. (The stew may also be cooked in a slow cooker on Low for the same amount of time.) Yield: 6 to 8 servings.
This delicious stew was a staple for us during the years our kids were at Dublin. It was the perfect meal for Sunday lunch before the trip back to school. I can’t even count the number of times I have given out this recipe over the years.
Alphabet soup
submitted by Mrs. T
1 pound ground beef
1 c. chopped onion
1 clove garlic, minced
1 14.5 oz. can diced tomatoes (do not drain)
2 c. beef broth (use a can, or use 2 c. water with 2 bouillon cubes)
2 c. water
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. pepper
1 1/2 c. frozen mixed vegetables
5 Tblsp. alphabet macaroni
Parsley if desired
In a soup pot, cook the first 3 ingredients together over medium heat for 5 to 8 minutes, stirring often, until the beef is browned well and the onion is tender. Drain off any fat.
Add the tomatoes, beef broth, water, and seasonings. Simmer, partially covered, for 10 minutes. Add the vegetables and the pasta. Cook uncovered over medium heat for 10-12 minutes or until the pasta is cooked the way you like it. Stir in some chopped parsley if you like. Yield : 4 servings.
This homemade alphabet soup is delicious and so easy. It really hits the spot on a cold evening, and also makes a great lunch.
Beef ravioli soup
submitted by Mrs. T
1 cup sliced celery
1/2 cup chopped onion
1 cup sliced carrots
2 Tblsp. olive or vegetable oil
4 cups beef broth
1/4 tsp. crushed red pepper flakes
1/8 tsp. black pepper
1 15-oz. can beef ravioli
Chopped fresh parsley
Grated Parmesan cheese
In large kettle, saute´the celery, onion, and carrots in oil for 3 minutes; add broth and seasonings. Bring to a boil; reduce heat and simmer, covered, about 15 minutes or until vegetables are tender. Stir in ravioli and heat through. Garnish with parsley and Parmesan.
Yield: 1 1/2 quarts (4 to 6 servings)
This good and easy soup recipe came from Country Woman magazine some years ago. Makes a quick, easy supper with crusty bread or rolls!
Basque soup
submitted by Mrs. T
1 lb. sweet Italian sausage (either links or bulk -- I used bulk)
1 cup chopped onions
2 (14.5 oz.) cans diced tomatoes (don’t drain)
3 medium potatoes, cubed, skins on
1 cup chopped celery (include some celery leaves)
1/4 cup snipped parsley (or use 1 Tblsp. or so parsley flakes)
4 cups water
2 tsp. beef bouillon granules (or use 2 beef bouillon cubes)
1 Tblsp. lemon juice
1 tsp. dried thyme
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
Slice or crumble the sausage -- slice it if it’s in links, crumble it if it’s bulk sausage. (I often have trouble finding bulk Italian sausage when recipes call for it, but my supermarket sells Italian sausage patties which can be used the exact same way.) Brown the sausage and the onion together in a Dutch oven. Add all of the remaining ingredients and bring to a boil. Cover the pot, lower the heat, and simmer the soup for 1 1/2 hours. Yield: 6 to 8 servings.
This recipe comes from my favorite cooking newsletter, COOK & TELL (see link in sidebar). It was in the September 1998 issue and is just delicious. I am not sure whether or not it’s completely authentic, but it does taste reminiscent of some Basque food we have had, and we absolutely loved this soup. Last summer in Nevada we had the opportunity to enjoy some authentic Basque food. We had dinner at a Basque dinner house and also ate lunch at a restaurant in a Basque hotel. In both cases the soup we had with our meal was a Basque vegetable soup. It was good, but this is even better!
Nevada Chili-Albodigas Soup
submitted by Mrs. T
Meatballs:
1.5 lbs. ground beef
1 Tblsp. dried sweet basil
1 tsp. chili powder
1 egg
1/2 tsp. garlic granules
1/3 cup fine dry plain bread crumbs
1 Tblsp. water mixed with 1/2 tsp. chicken bouillon granules
Soup:
2 qts. water
3/4 cup chicken broth
1 28-oz. can diced tomatoes
2 medium carrots, cut in sticks (I actually used baby carrots, sliced vertically, probably almost a pound of them)
1/2 head cabbage, coarsely chopped
1 green pepper, diced
1/2 onion, diced
5 whole fresh garlic cloves (I prefer to take the green sprout out of the center of my garlic before using it, so I sliced these vertically in half rather that leaving them whole)
3 beef bouillon cubes
1/2 tsp. paprika (I used the Hungarian sweet paprika)
1/8 tsp. cayenne pepper
Salt to taste
Mix the meatball ingredients together in a large bowl. Form into small balls approximately 1.5 inches in diameter.
Bring 2 qts. water to boil in a large soup kettle. Add all of the remaining soup ingredients (except salt and meatballs). Return the soup to boiling. When soup is boiling, carefully drop in the meatballs. Turn heat to simmering. Cover and cook from 1.5 hours to 3 hours. Add salt to taste. Serve soup very hot with warm, buttered flour tortillas or warm, buttered sourdough bread. (For the church dinner, I served this with herbed dinner rolls. For the leftovers, at home, I made cornbread to go alongside.) This recipe is from Machi’s, a restaurant in Elko, Nevada.
This makes a LOT of soup, so you might want to experiment with cutting the recipe in half. It does get more and more flavorful each time it is reheated, I noticed.
Easy Potato Soup
submitted by Jenny
1 bag cube-style hash brown potatoes
1 pkg (2-cup size) McCormick Country Gravy Mix (NOT sausage flavored)
2 cans chicken broth
bacon or ham if desired
green onion & cheese for toppings
Combine potatoes and broth in soup pan. Stir the country gravy mix
with about 1/4 cup of water, enough to make a thick paste, add to soup
pan. Add chunks of ham or bits of bacon if desired. Cook until soup
reaches desired consistancy, stirring frequently. Top with green
onions & cheese if desired.
"Homemade" Chicken Noodle Soup
submitted by Jenny
2 cans Swanson Chicken broth
1 chicken bullion cube, or 1 tsp dry bullion
1 large boneless skinless chicken breast, chopped into 1/2" pieces
1 1lb baby carrots
1/2 tsp minced garlic (or one clove)
1/4 c chopped onion, or however much you like.
black pepper to taste
1 cup dry Kluski noodles (these are awesome, they are homestyle noodles)
In your soup pan, cook chicken pieces in a small amount of olive oil.
When the outsides are just done, add broth, bullion, carrots, garlic,
& onion. Cook until carrots are tender (you can pre-cook these in the
microwave if you're really short on time) Add Kluski, cook until
noodles are the desired consistancy, about 10 minutes. Add pepper to
taste, serve!
OR you can cook this in your slow cooker, just throw everything but
the noodles in there and cook it on high for a couple of hours (no
need to pre-cook the chicken). Add Kluski the last 20 minutes or so.
