Archive for Soups

Ten Bean soup

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Ten Bean soup
Submitted By: 
Recipe Type: Soup
Cook Time: 
Total Time: 
 
Ingredients
  • 1 bag 10 bean mix
  • 1 lb. ham hocks
  • 1 tsp. chili powder
  • 1 large onion
  • 28 oz. can tomatoes
  • 1 tsp. lemon juice
  • Salt and pepper to taste
Instructions
  1. Wash the beans and soak overnight.
  2. Drain the beans and add two quarts of water and the ham hocks.
  3. Bring to a boil and simmer for 2-3 hours.
  4. Add remaining ingredients and simmer for an additional 30 minutes.
  5. Serves 10

 

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Broccoli Cheese Soup

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Broccoli Cheese Soup
Submitted By: 
Recipe Type: soup
Cook Time: 
Total Time: 
 
Ingredients
  • 4 chicken strips, boiled and cut up
  • 1 stick butter
  • ¾ tub sour cream
  • ¾ block velveta cheese (large block)
  • 3 bags chopped broccoli
Instructions
  1. Combine all ingredients in a pot and simmer for 1 hour.
  2. Serve.

 

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Armenian Zucchini Soup

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Armenian Zucchini Soup
Submitted By: 
Recipe Type: Soup
Cook Time: 
Total Time: 
 
Ingredients
  • 1 Large soup bone
  • Zucchini
  • Lemon
  • 1 qt. tomatoes, whip in blender
  • 2 cloves garlic
  • Salt to taste
  • Pepper to taste
  • Red pepper to taste
  • Mint to taste
Instructions
  1. Cook the soup bone in a pressure cooker for 20 minutes with water and salt.
  2. Add the remaining ingredients and allow to boil for 15-20 minutes.

 

Posted in International, Main Course, Soups

Potato Soup

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Potato Soup
Submitted By: 
Recipe Type: Soup
 
Ingredients
  • 6 C. water
  • 6 potatoes
  • 2 small onions
  • 1 carrot
  • 1 stalk celery
  • 5 chicken bullion cubes
  • 1 tbsp. parsley flakes
  • Salt and pepper to taste
Instructions
  1. Boil all ingredients together until done.
  2. Add 1 can evaporated milk and ½ stick of margarine.
  3. Can also add bacon bits.

 

Posted in Potatoes, Soups

Crock Pot Potato Soup

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Crock Pot Potato Soup
Submitted By: 
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 6 potatoes
  • 2 onions
  • 1 carrot
  • 1 stalk celery
  • 4 c. water
  • 1½ tsp. salt
  • 4 chicken bouillon cubes
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 tbsp. parsley flakes
  • 2 tbsp. butter
  • 13 oz. can evaporated milk
Instructions
  1. Cut all ingredients to bite-size pieces and put everything except milk in the crock pot.
  2. Cover and cook on low for 10 to 12 hours or high for 3-4 hours.
  3. Stir in evaporated milk during the last hour.

 

Posted in Crock Pot, Potatoes, Soups

Polish Sausage Soup

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Polish Sausage Soup
Submitted By: 
Recipe Type: Soup
Cook Time: 
Total Time: 
 
Ingredients
  • 1 c. chopped onions
  • 2 tsp. butter
  • 6 c. beef broth
  • 12 oz. beer
  • 16 oz. sauerkraut
  • 16 oz. diced tomatoes
  • 2 tbsp. brown sugar
  • ½ teaspoons crushed red pepper
  • 1 lb. kielbasa sausage, sliced
  • 3 c. diced raw potatoes
Instructions
  1. Sauté onion in butter. Stir in broth, beer, sauerkraut, tomatoes, brown sugar and red pepper flakes. Bring to boil and simmer, uncovered, for 1 hour.
  2. Add sausage and potatoes. Cover and cook until potatoes are tender (about 30 minutes).

 

Posted in International, Main Course, Meats, Soups

Bean and Bacon Soup

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Bean and Bacon Soup
Submitted By: 
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 2 cans Campbell's Bean and Bacon soup
  • 2 cans pinto beans
  • 2 cans great Northern beans
  • 1 pound link sausage, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. olive oil
Instructions
  1. Sauté onion, garlic and sausage in olive oil. \
  2. Add soup, beans, and 2 soup cans of water.
  3. Simmer 45 minutes, stirring occasionally to keep from sticking.

 

Posted in Soups

Cream of Mushroom Soup

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Cream of Mushroom Soup
Submitted By: 
Recipe Type: Soup
 
Ingredients
  • 1 lb. fresh mushrooms
  • 2 c. onions
  • 1½ tsp. sugar
  • 3 tbsp. flour
  • 1 c. cold water
  • 1 can chicken soup
  • 1 c. all purpose cream
  • Salt & pepper to taste
  • 2 tbsp. butter
Instructions
  1. Chop mushrooms and onions into fine pieces.
  2. Melt butter and sauté onions and sugar until brown.
  3. Add mushrooms and sauté for 3 minutes.
  4. Stir in flour until smooth.
  5. Add cold water and stir until blended.
  6. Add can of soup and simmer for 15 minutes.
  7. Just before serving, stir in cream.

 

Posted in Soups

Dumplings

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Dumplings
Submitted By: 
Recipe Type: Bread
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1½ C. flour
  • 2 tsp. baking powder
  • ¾ tsp. salt
  • 3 tbsp. shortening
  • ¾ C. milk
Instructions
  1. Sift dry ingredients together and cut in the shortening.
  2. Add the milk and mix well.
  3. Drop by spoonfuls onto chicken, meat or broth in boiling stock.
  4. Cook slowly for 10 minutes covered and 10 minutes uncovered.

 

Posted in Breads, Comfort Food, Soups

Hamburger Soup

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Hamburger Soup
Submitted By: 
Recipe Type: Soup
 
Ingredients
  • 1 to 2 lb. hamburger
  • ½ tsp. salt
  • ¼ tsp. each: pepper, oregano and basil
  • 1 pkg. onion soup mix
  • 6 c. water
  • 2 beef bouillon cubes
  • 1 (8 oz.) can tomato sauce
  • ½ c. chopped celery
  • 1 c. chopped carrots
  • 1 c. cubed potatoes
Instructions
  1. Mix all ingredients except hamburger, bring to a boil and reduce heat to a simmer.
  2. Fry hamburger, drain excess grease and add to soup.

 

Posted in Main Course, Meats, Soups

Red Lentil Soup

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Red Lentil Soup
Submitted By: 
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 1 lg. onion, chopped
  • 2 cloves garlic, chopped
  • 1 c. celery, chopped
  • 2 carrots, chopped
  • 2 tomatoes, chopped
  • 1 c. red lentils
  • 1 (14½ oz.) can chicken stock
  • 3 c. water
  • ½ c. mild picante sauce
Instructions
  1. Rinse lentils.
  2. Add all ingredients in large pot.
  3. Cook one hour or until tender.
  4. Puree ½ of soup and add to remaining of soup.

 

Posted in Soups

Hungarian Stew With Noodles

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Hungarian Stew With Noodles
Submitted By: 
Recipe Type: Stew
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • ½ c. salad oil
  • 1 med. garlic clove
  • 5 lbs. beef stew meat cut in 1 inch squares
  • 4 med. onions, sliced
  • 3 (6 oz.) cans tomato paste
  • 2½ c. water
  • 1 tbsp. paprika
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 bay leaf
  • 2 (8 oz.) pkg. bow tie macaroni
  • 2 tbsp. butter
  • 1 tbsp. minced parsley
  • 1 tbsp. grated lemon peel
  • ½ tsp. caraway seed
Instructions
  1. In 8 quart Dutch oven over medium high heat, in hot salad oil, cook garlic clove 1 minute, discard.
  2. Add stew meat and onions; cook, stirring occasionally until meat is lightly browned.
  3. Stir in tomato paste, water, paprika, salt, pepper and bay leaf; heat to boiling.
  4. Reduce heat to low; cover, simmer 2 hours or until meat is fork tender, stirring often.
  5. About 30 minutes before meat is done, prepare macaroni according to label directions.
  6. Drain and toss gently with butter and parsley.

 

Posted in International, Main Course, Pastas, Soups

Greek Lemon Rice Soup

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Greek Lemon Rice Soup
Submitted By: 
Recipe Type: Soup
 
Ingredients
  • 3 c. chicken broth
  • 3 oz. uncooked regular rice (not minute rice)
  • 2 eggs
  • 3 tbsp. lemon juice
  • Dash of salt
  • Dash of pepper
Instructions
  1. In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender.
  2. In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot chicken broth. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper.

 

Posted in International, Soups

Sausage lentil Soup

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Sausage lentil Soup
Submitted By: 
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 2-3 lg. cloves garlic, finely chopped
  • ½ c. or less olive oil
  • 2 c. diced Italian sausage, sauteed & fat drained
  • 1 med. onion, cut in half
  • 4 whole cloves, stuck into onion halves
  • 3 c. chicken stock
  • 3 c. water
  • 2 c. lentils, rinsed
  • 2 bay leaves
  • ½ tsp. finely chopped rosemary
  • Tabasco sauce to taste
Instructions
  1. In large saucepan, saute the garlic in the oil over medium heat.
  2. Add sausages, stock and water, onion halves, lentils, bay leaves and rosemary.
  3. Bring mixture to boil, then reduce heat, cover the pan and simmer the soup for 1 to 1½ hours, or until lentils are tender.
  4. Season with salt, pepper and Tabasco to taste.
  5. Remove bay leaves and rosemary and serve.
  6. Goes great with sour dough bread.

 

Posted in Soups

Clam Chowder

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Clam Chowder
Submitted By: 
Recipe Type: Soup
 
Ingredients
  • 1 C. Onion, finely chopped
  • 1 C. Celery, finely chopped
  • 2 C. Potatoes, finely chopped
  • 2 cans minced clams and juice
  • C. butter
  • C. flour
  • 1 qt. half and half cream
  • 1 ½ Tsp. Salt
  • Pepper to taste
  • 1 tsp. sugar
Instructions
  1. Drain juice from clams and pour over the vegetables in a very small saucepan.
  2. Add just enough water to cover the vegetables and cover the pan.
  3. Simmer over medium heat until barely tender.
  4. In a separate saucepan, melt the butter and add flour and cream and cook and stir until smooth and thick.
  5. Add the un-drained vegetables, clams and salt and pepper and continue to cook until clams are done.

 

Posted in Seafood, Soups
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