Whether you are looking for some hearty comfort food to warm or your soul or a quick summer vegetable splash, you will find it here in our soup recipes!

Page last updated: 02/16/2006 04:02 AM

Index of Soup Recipes

Sweet Potato Soup

1 tablespoon butter or margarine
1 large yellow onion, chopped
1 large carrot, chopped
1/4 cup minced parsley
2 medium-size sweet potatoes (about 1 pound), peeled and cut up
1-3/4 cups lower-sodium chicken broth
1 teaspoon ground cinnamon
1/4 teaspoon each salt and black pepper
1/4 teaspoon ground nutmeg
1 cup low-fat (1% milkfat) milk
1/3 cup half-and-half

In a large saucepan, melt butter over moderately high heat.  Add the
onion, carrot, and parsley and cook for 5 minutes or until vegetables
are tender, stirring often.  Add the sweet potatoes, broth, cinnamon,
salt, pepper, and nutmeg.  Bring to boil.  Lower the heat and simmer,
covered, for 20 minutes or until sweet potatoes are tender.  Cool
slightly (do not drain).
In a food processor or blender, process sweet potato mixture, half at a
time, until smooth.  Return mixture to saucepan.  Stir in the milk and
half-and-half.  Cook, uncovered, for 5 minutes or until heated through. 
[If you would like to serve the soup cold, cover it, then refrigerate.
(It will keep for 1 week.)  Before serving, stir 1/4 cup low-fat (1-%
milkfat) milk into soup.]  Makes 4 side-dish servings.
Prep Time: 15 minutes, Cooking Time: 36 minutes

Back to Index

Back to Index

Chicken with Parsley Dumplings
2-1/2 to 3 pounds chicken breasts, thighs, and drumsticks
3 cups lower-sodium chicken broth
2 medium-size yellow onions, sliced
2 stalks celery, cut into 1/2-inch slices
1-1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoons each salt and black pepper
1/4 cup cold water
2 tablespoons all-purpose flour

For the dumplings:
1 cup all-purpose flour
2 tablespoons minced parsley
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup low-fat (1% milkfat) milk
2 tablespoons vegetable oil

Remove and discard chicken skin. Rinse chicken; drain and pat dry. In
a Dutch oven, combine chicken, broth, onions, celery, poultry seasoning,
garlic powder, the ½ teaspoon salt, and the pepper. Bring to a boil.
Lower the heat and simmer, covered, about 30 minutes or until chicken is
cooked through. In a small bowl, whisk together the cold water and the
2 tablespoons flour. Stir into chicken mixture. Cook, stirring
constantly, until the mixture starts to thicken. Cook and stir for 2
minutes more or until thickened.
To prepare dumplings, in a medium-size bowl combine the 1-cup flour,
parsley, baking powder, and the 1/4 teaspoon salt. In a small bowl,
whisk together the milk and oil. Pour milk mixture into flour mixture.
With a fork, stir until mixed. Drop into 4 mounds on top of the
bubbling chicken mixture. Simmer, covered, for 10 minutes or until
toothpicks inserted in centers of the dumplings come out clean (do not
lift lid before 10 minutes cooking). Makes 4 servings.
Prep Time: 20 minutes, Cooking Time: 50 minutes

Back to Index

1 package navy beans

4-5 tablespoons brown sugar
1 tablespoon sorghum

1 onion, diced
Salt & Pepper to taste

1 teaspoon prepared mustard
3 tablespoons molasses

Diced ham
Catsup

Soak beans in water overnight. In morning, boil for about 1 hour. Pour
beans and water in bean pot and add rest of ingredients. Bake at 350 for
4-5 hours until beans are soft.

Back to Index

BEER AND CHEESE SOUP
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 tsp dry mustard
5 cups chicken or vegetable stock
1 bunch broccoli
11 fl oz beer (use a can or bottle and save a swallow for the cook!)
6 oz cheddar cheese, grated
2 tblsp grated parmesan cheese
salt & pepper to taste

Sauté the diced vegetables in butter.
Mix flour and mustard into sautéed vegetables. Add the chicken or
vegetable stock to mixture and cook for five minutes.
Break broccoli into small flowerets; cut stems into bite-sizes pieces.
Steam until tender-crisp. Add beer and cheeses to the soup. Simmer
10-15 minutes. Check seasonings.
To serve, place some broccoli into a soup bowl and ladle the soup over it.

Back to Index

Pasta and Beans
4 ounces elbow macaroni
1 tablespoon olive or vegetable oil
1 large yellow onion, halved lengthwise and thinly sliced
1 medium-size sweet green pepper, chopped
1 large carrot, shredded
2 cloves garlic, minced
1-3/4 cups chopped tomatoes or 1 can (14-1/2 ounces) lower-sodium
tomatoes, undrained and cut up
1 teaspoon each dried oregano leaves and basil leaves
½ teaspoon salt
¼ teaspoon black pepper
1 can (15 ounces) cannellini beans or great Northern beans, rinsed and
drained

Cook the macaroni according to package directions. Drain, rinse, and
drain again; return the cooked macaroni to the saucepan.
Meanwhile, in a Dutch oven, heat the oil over moderate heat. Add the
onion, green pepper, carrot, and garlic and cook for 5 minutes or until
vegetables are tender. Stir in the tomatoes, oregano, basil, salt, and
pepper. Bring to a boil. Lower the heat and simmer, covered, for 10
minutes. Stir in the cooked macaroni and the beans. Cook, covered, for 5 minutes
more or until heated through. Serve with grated Parmesan cheese and
minced parsley. Makes 4 main dish servings.
Prep Time: 20 minutes, Cooking Time: 25 minutes.

Back to Index

Split Pea Soup with Kielbasa
3-1/2 cups lower-sodium chicken broth
1 cup dried green split peas, sorted and rinsed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (cayenne)
2 large yellow onions, chopped
1 can (14-1/2 ounces) lower-sodium tomatoes, un-drained and cut up
2 large carrots, chopped
6 ounces turkey kielbasa (Polish sausage), sliced
1/2 cup water

In a large saucepan, combine the broth, peas, cumin, salt and red
pepper. Bring to a boil. Lower heat and simmer, covered, for 1 hour,
stirring occasionally. Stir in the onions, tomatoes, carrots, kielbasa,

and water. Bring to boil. Lower heat and simmer, covered, for 25

minutes more or until vegetables are tender, stirring occasionally.

Makes 4 main-dish servings. Prep Time: 15 minutes, Cooking Time: 1 hour 35 minutes.

Back to Index

Vegetarian Vegetable Soup
1 package sliced zucchini (frozen)
1 package cauliflower (Frozen)
1 package broccoli (Frozen)
1 package sliced carrots (frozen)
1 package corn (frozen)
2 large cans V-8 juice

Combine all ingredients in large pot. Add 1 can of water (more maybe be added later).

Cook until heated thoroughly. Serve. (Frozen mixed vegetables may be used).
Note: Two cups of cooked noodles can be added just before you serve.

Back to Index

Chicken-Oyster Gumbo
1/3 cup all-purpose flour
3 tablespoons vegetable oil
2-1/2 to 3 pounds chicken breast, thighs, and drumsticks
Nonstick cooking spray
1 tablespoon vegetable oil
2 stalks celery, sliced
1 medium-size sweet red or green pepper, chopped
1 medium size yellow onion, thinly sliced
1 clove garlic, minced
2-1/2 cups lower-sodium chicken broth
1 can (14-1/2 ounces) lower-sodium tomatoes, un-drained and cut up
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon each salt and black pepper
1-cup okra pods cut into 1-inch pieces, or 1 cup frozen sliced okra
1 can (8 ounces) oysters, drained

For roux, in a large heavy saucepan, stir together the flour and the 3
tablespoons oil until smooth. Cook over moderate heat, stirring
constantly, for 5 to 7 minutes or until the roux is dark brown. Remove
from heat. Remove and discard chicken skin. Rinse chicken; drain and pat dry.
Coat a Dutch oven with cooking spray. Add the 1-tablespoon oil and heat
over moderately high heat. Brown chicken in hot oil and heat over
moderately high heat. Brown chicken in hot oil for 10 minutes or until
golden, turning occasionally. Remove from Dutch oven. Add celery,
sweet red pepper, onion, and garlic to Dutch oven. Cook for 5 minutes
or until vegetables are tender. Stir in roux and heat until bubbly.
Gradually stir in chicken broth. Stir in tomatoes, ground red pepper,
salt, and black pepper. Return chicken to Dutch oven. Bring to a boil.

Lower heat and simmer, covered, about 30 minutes or until the chicken

is cooked through. Stir in okra and oysters. Cook for 10 minutes more

until okra is tender. Serve over hot cooked rice. Makes 5 or 6 servings.
Prep Time: 20 minutes, Cooking Time: 1 hour 5 minutes.

Back to Index

Feeling-Great Chicken Soup
3-1/2 cups lower sodium chicken broth
1 package (10 ounces) frozen peas and carrots
1 cup chopped cooked chicken
1-1/2 teaspoons dried oregano leaves
1/4 teaspoon each salt and black pepper
1/2 cup fine egg noodles

In a large saucepan, combine chicken broth, peas and carrots, chicken,
oregano, salt, and pepper. Bring to a boil. Lower the heat; stir in
the noodles. Simmer, covered, for 6 minutes or until noodles are tender,

stirring occasionally. Makes 4 main-dish servings.

Back to Index

Submitted by Shan Eisler

shanskitchen.com

1 cup dry macaroni pasta
1 1/2 tbsp olive oil
1 chopped onion
1 can (28 ounces) tomatoes with basil, garlic and oregano,
chopped (recipe-ready) with juice,
1 14.5 ounce can low-sodium chicken broth
1 1/2 cups water
1/2 cup sour cream (lite works well)
2 tsp dried basil
2 1/2 cups shredded cheddar cheese (10 ounces)
(lite does NOT work well, doesn't melt!)
Salt and pepper to taste

In a 3-quart saucepan, sauté onions in oil until soft. Add tomatoes and
juice, broth and water. Bring to boil and add pasta, boiling about 8-10
minutes or until pasta is al dente. Cool for a few minutes and add to
soup ¼-cup sour cream and whisk until blended. Add remaining sour
cream and gently stir in basil, cheese, salt and pepper. Return to stove
and heat thoroughly on medium heat. Do not boil again. Yield: 4 servings

Back to Index

Quick And Easy Mushroom Soup
1 can cream of mushroom soup
1 can chicken broth
2 cups water
2 tablespoons butter
1 teaspoon salt
1 can boned chicken
1 tablespoon chopped chives
1 teaspoon curry powder
1 cup cream
1 cup cooked rice

Combine all ingredients in large saucepan; heat through.

Back to Index

Spicy Cheese and Beer Soup
1 tablespoon butter or margarine
1 medium-size yellow onion, finely chopped
1 medium-size carrot, shredded
2 cups low-fat (1% milkfat) milk
1/4 cups all-purpose flour
1/4 teaspoon ground red pepper (cayenne)
1-1/2 cups shredded sharp American cheese (6-ounces)
1 can (12-ounces) reduced-calorie beer
1 cup shredded cabbage

In a large saucepan, melt butter over moderate heat. Add the onion and carrot and cook for 5 minutes or until tender, stirring frequently. In a small bowl, whisk together the milk, flour, and red pepper. Stir into onion mixture. Cook, stirring constantly, for 7 minutes or until thickened and bubbly. Gradually add the cheese. Heat over low heat until cheese melts, stirring constantly (do not boil). Stir in the beer and cabbage; heat through. Serve with pumpernickel bread. Makes 4 main-dish servings. Prep Time: 20 minutes, Cooking Time: 18 minutes.

Back to Index

Irish Stew
1 pound lean boneless lamb, trimmed and cut into 1-inch cubes
4-1/2 cups lower-sodium beef broth
3 medium-size leeks, sliced, or 1 large yellow onion, thinly sliced
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
4 medium-size carrots, sliced
3 medium-size parsnips, peeled and cut into 1/2-inch pieces
1 teaspoon dried dill weed
1/4 cup all-purpose flour

In a Dutch oven, combine lamb, 4 cups broth, leeks, bay leaf, salt and
pepper. Bring to a boil. Lower the heat and simmer, covered, for 45
minutes. Stir in the carrots and parsnips. Bring to a boil. Lower the heat and
simmer, covered, for 30 minutes more or until the meat and vegetables
are tender. Stir in the dill weed.In a small bowl, stir together the remaining 1/2-cup broth

and the flour, and then stir into the meat mixture. Cook over moderate heat,
stirring constantly, until mixture starts to thicken. Cook and stir for
2 minutes more or until thickened. Discard bay leave. Makes 4
servings. Prep Time: 20 minutes, Cooking Time: 1-1/2 hours

Back to Index

Canadian Cheese Soup
½ cup chopped carrots
½ cup chopped celery
2 tablespoons chopped onion
Butter or margarine
1 can Cheddar cheese soup
½ soup can milk
Chopped parsley to taste

Sauté carrots, celery and onion in small amount of butter until tender. Blend soup, milk and

1/2 soup can water. Add vegetables; bring just to a boil. Add parsley; serve. Yield: 4 servings.

Back to Index

Watercress Soup
3-1/2 cups lower-sodium beef broth
2 cups thinly sliced fresh mushrooms
½ cup shredded carrot
2 large green onions with tops, sliced into ½-inch lengths
1 tablespoon minced fresh basil or 1 teaspoon dried basil leaves
1 tablespoon lemon juice
1 clove garlic, minced
¼ teaspoon salt
1/8 teaspoon black pepper
2 cups bite-size pieces watercress or fresh spinach

In a large saucepan; combine the beef broth, mushrooms, carrot, green onions, basil,

lemon juice, garlic, salt, and pepper. Bring to a boil. Lower the heat and simmer, covered

for 3 minutes or until vegetables are just crisp-tender. Stir in the watercress. Cook, uncovered,

for 30 seconds more or until the watercress just starts to wilt. Makes 6 side-dish servings.
Prep-Time: 20 minutes, Cooking Time: 10 minutes.

Back to Index

Chicken Stew

2-1/2 to 3 pounds chicken breast, thighs, and drumsticks

3-1/2 cups water

2 teaspoons dried dill weed

1/2 teaspoon salt

1/4 teaspoon black pepper

4 carrots, sliced 1/2-inch thick

2 medium-sized potatoes, cut into 1-inch cubes

2 parsnips, peeled and sliced 1/2-inch thick

1/2 cup cold water

3 tablespoons all-purpose flour

1/3 cup half-and-half

Remove and discard chicken skin.  Rinse and pat dry chicken.  In Dutch oven, combine the chicken, the 3-1/2-cups water, dill weed, salt and pepper.  Bring to a boil.  Lower the heat and simmer, covered for 5 minutes.  Stir in carrots, potatoes, and parsnips.  Return to a boil.  Lower heat and simmer, covered, for 20 minutes or until chicken is cooked through.  Remove chicken and vegetables to a serving bowl. Whisk together the 1/2-cup cold water and the flour; whisk into mixture in the Dutch oven.  Cook, whisking constantly, for 2 minutes.  Stir in the half-and-half.  Bring to a boil; cook for 1 minute.  Serve with the chicken and vegetables.

Back to Index

Fast Chili

1 pound lean ground beef

2 tablespoons celery, chopped

2 tablespoons onion, chopped

1 can tomato soup

1 can kidney beans

Salt and pepper to taste

Chili powder to taste

In large skillet brown beef, celery and onion.  Add tomato soup and beans; mix well.  Add salt, pepper and chili powder.  Simmer 5 minutes and serve.  Yield: 4 servings.

Back to Index

Oven Beef Stew

1 pound stew beef

1 can cream of mushroom soup

4 potatoes, cut up

4 carrots, cut up

1 onion, cut up (optional)

Place a large enough piece of foil in baking pan to cover all food.  Place beef in center of foil; pour soup over the beef.  Cover with foil.  Bake at 350-degrees for 30 minutes.  Unfold; add vegetables and reseal.  Cook for 30 minutes longer or until vegetables are tender.  Yield: 4 servings.

Back to Index

Hamburger Stew

1 pound lean ground beef

1 package frozen mixed vegetables

1 can tomato juice

1 can stewed tomatoes

In large skillet brown the hamburger meat.  Drain off the fat.  Cook vegetables according to package directions.  Add the hamburger meat, tomato juice and tomatoes.  Simmer for 15 to 20 minutes until bubbling.  Yield 6 servings.

Back to Index

Creamy Potato Soup

4 cups potatoes, peeled and cubed

1 cup onion, coarsely chopped

1 cup celery diced

2 teaspoons salt

2 cups water

1 cup cream

1 cup milk

1 tablespoon dried parsley flakes

1/8 teaspoon pepper

3 tablespoons melted butter

1/2 teaspoon caraway seeds

In a large Dutch oven combine the potatoes, celery, onion, water, and salt.  Cover and simmer about 20 minutes or until potatoes are tender.  Mash mixture once or twice with potato masher, leaving some vegetables whole.  Stir in the remaining ingredients.  Return to heat and cook, stirring constantly until soup is heated through.  Yields: 7 cups.

Back to Index

Brunswick Chicken Stew

2-1/2 to 3 pounds chicken breast, thighs, and drumsticks

4 cups water

1 large yellow onion, chopped

2 bay leaves

1/2 teaspoon salt

1 can (14-1/2 ounces) lower-sodium tomatoes, undrained and cut up

1 package (10-ounces) frozen lima beans, thawed

1 cup frozen corn

1/2 cup chopped cooked lower-sodium ham

1/4 cup minced parsley

1 tablespoon-lower sodium Worcestershire sauce

1/4 teaspoon ground red pepper (cayenne)

Remove and discard chicken skin.  Rinse chicken; drain and pat dry.  In Dutch oven, combine chicken, water, onion, bay leaves, and salt.  Bring to a boil; skim surface.  Lower the heat and simmer, covered, about 30 minutes or until chicken is cooked through.  Remove chicken.  Cool the chicken; remove and discard the bones.  Cut meat into bite-size pieces. Add the tomatoes, lima beans, corn, ham, parsley, Worcestershire sauce, and red pepper to Dutch oven.  Return to a boil.  Lower the heat and simmer, covered, for 10 minutes.  Discard bay leaves.  Stir in chicken pieces and heat through.  Makes 5 or 6 servings. Prep Time: 20 minutes, Cooking Time: 50 minutes.  Calories per serving: 307.

Back to Index

Mulligan Stew

1 pound lean ground beef

2 beef bouillon cubes

1 teaspoon salt

1/4 teaspoon pepper

2 cups mixed vegetables, cooked

Brown ground beef.  Drain off any excess fat.  Add bouillon cubes, 2 cups water, salt and pepper.  Simmer for 15 minutes.  Add vegetables; cook until warmed.  Serve with hot corn bread.  Yield: 4 servings.

Back to Index

Chili

4 medium-sized yellow onions, coarsely chopped

3 cloves garlic, crushed

1/4 cup olive oil

1 teaspoon oregano

2 bay leaves, crumbled

2 pounds lean ground beef

1/4 cup chili powder

1 (1-pound 12-ounce) can tomatoes (do not drain)

3 (1-pound 4-ounce) cans red kidney (do not drain)

2 teaspoons salt

3 tablespoons cider vinegar

1/8 to 1/4 teaspoon crushed red-hot chili peppers

In large heavy pot sauté the garlic and onions in the oil, stirring occasionally, about 10 minutes or until golden.  Add oregano, bay leaves, and beef and sauté breaking up the beef, about 10 minutes or until beef is no longer pink.  Add 2-tablespoons chili powder, tomatoes, 2 cans kidney beans and simmer, uncovered, over low heat, stirring occasionally, 1-1/2 hours.  Add remaining chili powder, kidney beans, salt, vinegar, and red peppers.  Simmer, stirring occasionally 15 minutes longer.  Serve hot or cool and freeze for future use.   Serves: 10 to 12.  About 450 calories for 10 servings, 375 calories for 12 servings.

Back to Index

Dieter's Vegetable Soup

2 cup clear broth

1/2 medium tomato

1/2 large celery stalk, chopped

3 tablespoons cabbage, shredded

1/2 small onion, chopped

1 carrot, sliced

Salt and pepper to taste

In large saucepan, combine broth and vegetables.

Cook for 15 to 20 minutes or until vegetables are tender.

Season with salt and pepper. Yield: 2 servings/16 calories per serving.

Back to Index

Quick Vegetarian Chili

15-1/2 ounce can Great Northern beans, drained

15-1/2 ounce kidney beans, drained

15-1/2 ounce can garbanzo beans, drained

16 ounce can whole tomatoes

16 ounce can stewed tomatoes (optional)

1 (6-ounce) can tomato paste

1 clove garlic, minced

1 teaspoon chili powder

In a saucepan combine all of the ingredients and mix well. 

Simmer for 15 minutes or until heated through. Serves: 8.

Each serving equals: 3 proteins, 1/4 cup tomato paste, vegetable.

Back to Index

Mexican Soup

3 cans minestrone soup

2 cans diced Rotel

2 cans Ranch style beans

1 tall can tomato sauce

1 pound ground chuck

 In a large skillet brown the ground chuck. Drain off all excess fat.  Do not drain any of the ingredients.  Cook in crockpot 4-5 hours on low or simmer for 1 to 1-1/2 hours in large pot on stove.

Back to Index

Mexican Stew

2 pounds stew meat, cut in bite size cubes

3 medium sized onions, diced

3 large potatoes, diced

4 cans (4-1/2 ounces) green chile, chopped

3 large cloves of garlic, chopped fine

3 pinches cumin

Salt and pepper to taste

In a large skillet brown meat, Drain off fat. Add onions, garlic, salt, pepper, cumin and chile with enough water to cover.  Add to diced potatoes, cook entire stew in crockpot for 5 to 8 hours on low setting.

Back to Index

Velveeta Soup

4 chicken bouillon cubes

1 (20-ounce) bag frozen mixed vegetables

2 cans cream of chicken soup

2-1/2 cups raw potatoes, cubed

1 cup celery, diced

1 cup onions, diced

1 cup carrots, diced

1 quart water

1 pound Velveeta cheese

In a large stock pot or saucepan combine the bouillon cubes, water, celery and onion.  Cover and cook for 20 minutes.  Add the potatoes, carrots, and mixed vegetables.  Cook until tender, approximately 30 minutes.  Add the cream of chicken soup and Velveeta cheese.  Heat until the cheese is melted.  Serve warm with warm bread sticks.

Back to Index

Oven Stew

1-1/2 pounds lean chuck, cut up for stew

4 carrots, scraped and sliced thin 1-inch pieces

1/2 cup chili sauce

2 small onions, peeled and sliced

1/2 pound mushrooms, cleaned and sliced

1/2 teaspoon dill

2 stalks celery, sliced

1/2 cup water

1/2 cup tomato puree

Salt and pepper, to taste

Preheat the oven to 325-degrees. Combine all of the ingredients in a casserole dish. Cover and cook

for 3 hours or until the meat is tender. Stir once during cooking process. Serves 6 at 320 calories.

Back to Index

Chili and Rice

2 (8-ounce) cans chili

1/2 pound grated Cheddar cheese

1 cup rice

Parmesan cheese

Cook the rice per package instructions.  Drain.  Mix in the cheese until melted. 

Add the chili.  Place in 2-1/2 quart casserole dish or an oven-safe bowl and bake

at 350-degrees for1 hour.  Sprinkle with layer of cheese and Parmesan cheese.

Back to Index

Bean Soup

1 cup dry beans

6 cups water

1 teaspoon salt

Ham bone

1 onion

Wash Beans.  Put beans into water and boil for 2 minutes.  Remove from heat.  Cover and let stand 1 hour.  Add salt and ham bone.  Cover and cook over low heat for 2 hours.  Chop onion, add to soup and cook until beans are soft, about 30 minutes.  Remove bone and serve.

Back to Index

Chicken Noodle Soup

4 cup cooked chicken, cooked and diced

1 cup chopped celery, chopped

1 cup onion, chopped

1/4 cup margarine

12 cup water

1 cup carrots, diced

3 tablespoons chicken flavor instant bouillon

1/2 teaspoon marjoram leaves

1/4 to 1/2 teaspoon pepper

1/2 teaspoon basil 

1 bay leaf

1/2 of a (12-ounce package) wide egg noodles

1 tablespoon parsley, chopped

In a large saucepan or Dutch oven, cook the celery and onion in margarine until tender; add remaining ingredients except for the noodles and parsley.  Bring the mixture to a boil.  Reduce heat; simmer covered 30 minutes.  Remove the bay leaf; add the noodles and parsley.  Cook for an additional 10 minutes or until the noodles are tender, stirring occasionally.  Makes approximately 4 quarts. 

Back to Index

Clam Bisque

6 tablespoons butter or margarine

1 large onion, chopped

6 tablespoons flour

3 (8-ounce) cans minced clams with liquid

2 (8-ounce) bottles clam juice

3 cups half-and-half

3 tablespoons tomato paste

3 tablespoons lemon juice

In a large saucepan, melt the butter or margarine. Sauté the onion until soft. Stir in the flour. Cook and stir until bubbly, approximately 2 minutes. Slowly stir in the clams with liquid and clam juice. Cook and stir until mixture thickens and boils. Cover and simmer for 15 minutes. Stir in half-and-half, tomato paste and lemon juice. Heat slowly; do not boil. May be refrigerated overnight or frozen and reheated.  Makes 10 servings

Back to Index

Quick Fish Stew

1 pound sea bass, cut into 4 pieces

1 pound can tomatoes

1 cup brown rice

2 cups water

1 medium onion, chopped

1 celery stalk, diced

1 teaspoon fennel

Salt & pepper

1/4 teaspoon garlic powder

1/4 teaspoon oregano

1/4 cup chopped parsley

1/4 cup dry white wine

Place the fish pieces in a saucepan. Combine the remaining ingredients and add to

the quartered bass. Cook until the fish and vegetables are tender, about 35 minutes. Serves: 4.

Back to Index 

Potato Broccoli Cheese Soup

2-1/2 pound potatoes (about 8 medium)

2 tablespoons butter

2 cup onion, chopped

5 cup boiling water

4 chicken bouillon cubes

3 cup broccoli, cooked

3 cup Cheddar cheese, shredded

Peel the potatoes and cut into cubes.  In a saucepan, sauté the onion in butter.  Add the potatoes, water and bouillon.  Cover, bring to boil.  Reduce heat to medium and cook until the potatoes are tender, about 15 minutes.  Cook broccoli and combine.  Blend in blender until smooth or desired consistency.  Season with salt and pepper.  Heat again over stove, adding cheese until melted. 

Back to Index 

Swedish Fruit Soup

1-3/4 cup mixed dried fruit, sliced in half

1/2 cup golden raisins

1 (3-inch) stick cinnamon

4 cups water

2-1/4 cups unsweetened pineapple juice

1/2 cup red currant jelly

1/4 cup sugar

2 tablespoons quick-cooking tapioca, uncooked

1/4 teaspoon salt

1 medium orange, unpeeled, sliced, and seeded

In a Dutch oven combine the dried fruit, raisins, cinnamon, and the 4-cups water.  Mix well.  Bring the mixture to a boil.  Reduce the heat and simmer, uncovered for 30 minutes or until the fruit is tender.  Add the remaining ingredients and mix well.  Bring to a boil.  Reduce the heat and simmer for 15 minutes, stirring often.  Remove from heat, cover and refrigerate for 3 to 4 hours.  Yields: 7-cups.

Back to Index 

Stuffed Pepper Soup

Thank you Inez!

2 pounds ground meat

1 green bell pepper

1 (29-ounce) can tomato sauce

1 (29-ounce) diced tomatoes

2 cubes bouillon

1/4 cup brown sugar

2 teaspoon salt

1 teaspoon pepper

1 tablespoon soy sauce

1 cup cooked white rice

Brown meat and drain.  Add pepper and sauté 3 minutes. Add the tomato

sauce and dice tomatoes with juice, bouillon cubes, brown sugar, salt and

pepper and soy sauce. Reduce the heat to low and cook for about 30 to 45

minutes.  Remove from heat and add the rice.

Back to Index 

Potato Soup 

4 cups potatoes, peeled, diced

1/2 cup onion, diced

Pinch of salt

Dash of black pepper

1 tablespoon parsley

1/2 tablespoon chives

3 chicken bouillon cubes

6 cups milk, scalded

4 tablespoons butter

1/2 cup flour

In a large saucepan, combine the potatoes, onion, salt, pepper, parsley, bouillon and enough water just to cover; cook for 20 minutes on medium (Do Not Drain). Add the butter and flour to the scalded milk, stirring with wire whisk to avoid lumps. Add to the vegetable pot. Simmer for approximately 15 to 20 minutes.

Back to Index 

Creamy Broccoli Potato Soup

Recipe Submitted: Thank you Dell!

Prep: 20 min - Cook: 30 min

6 cups Swanson® Chicken Broth

1/4 teaspoon pepper

2 cloves garlic, minced

8 cups chopped fresh broccoli

3 large potatoes, sliced 1/4-inch thick

1 large onion, sliced

1-3/4 cups milk

1/4 cup grated Parmesan cheese

Mix broth, pepper, garlic, broccoli, potatoes and onion in saucepot.

Heat to a boil. Cover and cook over low heat 15 minutes or until vegetables

are tender. Remove from heat. Blend broth mixture in blender or food processor

until smooth. Return to pan. Stir in milk and cheese. Heat through. Makes 13 servings.

Nutritional Info Per Serving: Calories 79, Total Fat 2g, Saturated Fat 1g, Cholesterol 6mg,

Sodium 514mg, Total Carbohydrate 12g, Dietary Fiber 2g, Sugars 4g, Protein 5g

Back to Index

Chicken and Mushroom Soup

1/2 pound boneless chicken breast

4 tablespoons Sesame oil

2 cup chicken stock

2 tablespoons Sherry

1 cup fresh mushrooms, quartered

2 tablespoons fresh parsley, chopped

Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the

chicken and mushrooms. When the soup starts to boil again and all of the ingredients float

to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning.

Add the salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley

on top. Serves: 2

Back to Index

Corn and Potato Chowder

Vegetable oil spray

1/2 cup chopped onions

2 garlic cloves, minced

1/8 cup chopped fresh parsley

1-1/4 cups frozen cut corn, thawed, or corn cut from 3 ears of corn

3 cups water

4 boiling potatoes, cubed

1 cup silken tofu

1 teaspoon dried dill

2 cups soymilk

1 teaspoon thyme

1/2 teaspoon black pepper

In a large pot, spray vegetable oil and heat. Add onions, garlic, parsley, and corn.

Cover the pot and simmer for 20 minutes, stirring frequently. Add water and bring

to a boil. Add potatoes and simmer, uncovered, until potatoes are tender, approximately

30 minutes. For a very smooth texture, blend tofu in a blender or food processor prior to

adding to soup. Stir in tofu, dill, soymilk, thyme, and pepper. Simmer chowder for 15

minutes or until very hot. Serves: 3. Total calories per serving: 309, Dietary Fiber: 8 grams,

Total Fat as % of Daily Value: 10%, Protein: 15 grams, Fat: 7 grams, Carbohydrates:

53 grams, Calcium: 75 milligrams, Iron: 4 milligrams, Sodium: 39 milligrams.

Back to Index 

10 Minute Chili

3/4 pound ground beef

1 tablespoon chili powder

1 can (14.5-ounce) chili style chunky tomatoes

2 cans (8-ounce) tomato sauce

1 can (16-ounce) kidney beans

In a large skillet brown the meat with chili powder. Remove

from heat and drain. Add the tomatoes, tomato sauce and

beans. Cook over medium high heat for 5 minutes

Back to Index

All American Clam Chowder

3 slices bacon

1/2 cup onions, minced

1 (7-1/2 ounce) can minced clams (save clam liquor)

1 cup potatoes, cubed

1 can cream of celery soup

1-1/2 cups milk

Dash of pepper

In a saucepan cook the bacon until crisp.  Remove from pan and break into one inch pieces.

Brown the onions in the bacon fat.  Add the clam liquor and the potatoes. Cover and cook over

low heat until the potatoes are done (approximately 15 minutes).  Blend in the bacon pieces,

minced clams, and remaining ingredients.  Heat, but do not boil, bacon may be used for garnish. 

Back to Index

This is a wonderful recipe that is very versatile. 

Add potatoes, zucchini or your favorite vegetables.

Slow Oven Stew

2 pounds stew meat, no need to brown

2 medium onions, cut lengthwise in 1/8-inch pieces

3 stalks celery, cut on extreme bias in 1-inch pieces

4 medium carrots, cut in 1/2-inch pieces

3 cups tomato juice

1/3 cup quick tapioca

1 tablespoon sugar

2 teaspoons salt

1/4 teaspoon pepper

1 bay leaf

Combine all of the ingredients in a medium casserole dish. Bake covered at 3

00-degrees for 2-1/2 hours. Remove the bay leaf. Add potatoes, if you'd like,

and bake for an additional hour. You can also add zucchini or any other vegetables you like.

Back to Index 

Quick and Easy Vegetable Beef Soup

1 round steak (or other meat preference)

3 cans (28-ounce) crushed, diced tomatoes

2 cans (16-ounce) whole kernel corn, drained

1 can (16-ounce) green peas

2 cans (16-ounce) whole potatoes

1 box (8-ounce) elbow macaroni

Pour the canned tomatoes in a large saucepan set over medium

heat. Add 1 and 1/2 cans of water. Add the macaroni and stir

regularly to keep from sticking. Cook the round steak or meat

of choice in a skillet until done, and cut into small pieces. While

the steak is cooking, add the canned corn, peas and potatoes

to the saucepan. Add the steak pieces along with the broth to

the soup. Season with salt, pepper and sugar to taste. Simmer

until the macaroni and vegetables are tender.

Back to Index