Soup Recipes
Split Pea Soup
Contributor: Donna
Taken from "Next Door with Katie Brown" on Lifetime TV
Ingredients:
- 2 T. olive oil
- 2 stalks celery (chopped)
- 2 carrots (chopped)
- 1 leek (finely sliced)
- 1 onion (chopped)
- 1 lb. dried green split peas
- Ham hock
- 4 c. chicken broth
- 4 c. water
- 4 sprigs fresh thyme
- 4 sprigs fresh flat leaf parsley
- 1 bay leaf
- Salt and pepper to taste
How to prepare:
1. Heat olive oil.
2. Sweat celery, carrots, leek and onion in covered pot for 8-10
minutes.
3. Rinse peas under running water; be sure to remove any rocks.
4. Add peas to pot, and stir. Cover and cook for approximately 2
minutes.
5. Add remaining ingredients. Bring to boil, then reduce heat and simmer for 45-55 minutes.
6. Once soup has reached desired consistency, remove ham hock and whole herbs.
7. Remove meat from ham hock and add to soup.
Wild Rice Soup
Contributor: Donna in MN
- 4 - 4 1/2 C. chicken broth
- 2/3 C. wild rice (rinsed)
- 1/2 C. diced onion
- 1/2 C. diced carrots
- 1/2 C. diced celery
- 2 strips bacon - diced
- 3 Tbs. butter
- 1 - 1 1/2 C. whipping cream ( I have also used fat-free half/half successfully!)
- 1 Tbs. flour
- Salt/pepper to taste
- Dash of curry (optional)
Sauté rice, vegetables and bacon in 2 T. butter until veggies are
tender. Stir in chicken stock. Bring to boil and then reduce heat. Simmer approximately 40 minutes or until rice pops (tender). Stir in 1 C. of cream. Mix 1 Tbs. butter
with flour and whisk into soup. Stir constantly until thickened. Then stir in remaining cream to desired consistency. You may add chopped ham, chicken to soup and/or slivered almonds too.
LOW COUNTRY SHE CRAB SOUP
Contributor: MaryBeth
- 1/4 cup minced onion
- 1 1/2 tablespoons butter
- 4 tsp. all purpose flour
- 2 tablespoons medium dry sherry or to taste
- 1 cup bottle clam juice
- Pinch of Cajun seasoning
- 1/2 tsp. lemon juice or to taste
- Dash of hot sauce or to taste
- 1 cup half and half
- 1/2 pound crab meat
In large saucepan cook onion in butter (or margarine) over moderately low heat until softened. Stir in flour and continue stirring the roux for 3 minutes. Stir in sherry, clam juice, Cajun seasoning, lemon juice, hot sauce, half and half, and salt and pepper to taste. Simmer mixture, stirring occasionally for 15 minutes. Add crab meat and heat mixture until crab meat is heated through. Serves 2.
FRIENDSHIP SOUP MIX
Contributor: Becky
I gave this soup mix and recipe as Christmas gifts this year. It is really pretty layered in a glass jar (I used old spaghetti sauce jars) and capped with a piece of pretty fabric or bow. It would also be a good housewarming or welcome to the neighborhood gift. If you use a canning jar with the ring tops, you can place the pretty fabric between the lid and the ring.
- 1/2 cup dry split peas
- 1/3 cup beef bouillon granules
- 1/4 cup pearl barley
- 1/2 cup dry lentils
- 1/4 cup dried minced onion
- 2 teaspoons Italian seasoning
- 1/2 cup uncooked long grain rice
- 1/2 cup alphabet macaroni or other small macaroni
Additional Ingredients recipient will add:
- 1 lb ground beef
- 3 quarts water
- 1 can (28 oz) diced tomatoes, not drained
In a 1-1/2 pint jar, layer the first eight ingredients in the order listed. (I added a little extra macaroni to mine to fill the jar to the top for a tight fit. I didn't want the ingredients to shift as I mailed several of these) Seal tightly Yield: 1 batch
To prepare soup:
Carefully remove macaroni from top of jar and set aside. In a large soup pot or Dutch oven, brown beef; drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add the reserved macaroni; cover and simmer for 15-20 minutes or until macaroni, peas, lentils and barley are tender. Yield: 16 servings (4 quarts per batch.
Nutritional Analysis:
One 1-cup serving (prepared with low-sodium bouillon and lean ground beef) equals 165 calories, 106 mg sodium, 19 mg cholesterol, 21 gm carbohydrate, 12 gm protein, 4 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 meat.
CHEESE AND VEGTABLE CHOWDER
Contributor: Dawn
Simmer fresh vegetable with an au gratin potato mix, and this warming chowder is steaming and ready to serve.
Total preparation time: 35 minutes
- 4 c. water
- 3 c. shredded cabbage
- 2 large carrots, thinly sliced (1 1/2 cups)
- 1 c. finely chopped Canadian-style bacon (4 1/2 oz.)
- 1 5 1/4- to 5 1/2-oz. package dry au gratin potato mix
- 1 c. milk
- 1 t. cornstarch
- 1 c. frozen cut green beans
Combine water, cabbage, carrots, and bacon in a Dutch oven. Stir in the dry potatoes with sauce mix. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Combine milk and cornstarch; add to soup. Add beans. Bring to boiling; reduce heat. simmer, covered, for 10 to 15 minutes or until beans are tender. Makes 4 servings.
Facts per serving: 239 cal., 11 g protein, 39 g carbohydrate, 5 g fat, 16 mg cholesterol, 5 g dietary fiber, 1,076 mg sodium
SKI SOUP
Contributor: Jenn
If you were ever starving in a condo in Crested Butte, Colorado with 18 feet of snow outside, ten people to feed and a bunch of canned stuff and a little bit of meat...You too...could have developed this recipe!
- Two pounds of stewing beef (or leftover roast works)
- Two 6 oz cans of tomato paste
- Can of french-onion condensed soup.
- about 5 cups of water
- 2 cups of sliced carrots
- 2 cups of sliced celery
- 1 can of (whole or lg.cut) greenie beanies
- 2 or three good sized potaoes chunked
- 1-˝ tsp salt
- ˝ tsp black pepper
- tsp. garlic powder
- tsp. of dried basil leaves
Amounts are relative:) I usually throw in a bit "more"of everything. In a large pot...combine meat and tomato paste, onion soup, water ,salt, pepper, garlic powder and basil. Bring to a boil, reduce heat and simmer for about an hour and ˝ or until meat is tender. (If using roast that's cooked, cut time down) Cover pot. After meat is done...Add carrots first, (let cook a few mins) then potatoes, celery and undrained green beans.
Continue simmering (30-40) mins until veggies are tender. Grab a bowl and let the storms come :) Cold weather-warm heart!
EEZY CHEEZY MAKE YA FAT N' HAPPY SOUP
Contributor: Jenn in Texas
Approx: I just throw stuff in :)
- 8 cups of water
- 8 chicken bouillon cubes
- 24 oz. cubed potatoes
- ˝ cup ea. chopped celery,onions,carrots
- sm. pkg frozen (or as much fresh as you want) broccoli
- butter, butter, butter.....LOL maybe ˝ stick
Simmer 15-20 minutess till veggies get tender. Add 1lb. Velveeta cut into cubes. Stir until melted. Serve with dry, crusty, hot French Bread. Grin:)...don't have your cholesterol checked for the next six months.
TIP: Can be made with ˝ pkg. Butter-Buds and Lite Velveeta...but we would never do that here in Texas. Makes about 8 bowls worth and tastes even better the next day.
JENN'S COMFY TATER SOUP
Contributor: Jenn in Texas
Drag out the big pot, fill halfway with water.
- salt & pepper
- pepper
- 1/2 stick real butter
- celery
- sm. or med. sweet onion
- 6 to 7 potatoes
- two large cans of evaporated milk
Bring to boil. Chop a whole bunch celery (leaves
and all). Dump in. Chop onion, toss in. Let cook for a few minutes while peeling and chunking 6 or 7 potatoes. Throw them in. Cook until veggies are tender. Turn heat way down. Add two large cans of milk and remaining ˝ stick of butter. Stir together salt and pepper with NO FEAR!
Serve with toasty french bread and fuzzy houseshoes.
CREAM OF CHICKEN AND WILD RICE SOUP
Contributor: Cheri Hall
- 2 14 1/2oz. cans chicken broth (3.5 cups}
- 1 C sliced carrots
- 1/2 C sliced celery
- 1/3 C wild rice
- 1/3 C sliced leek or green onion
- 1/2 t dried thyme, crushed
- 2 T margarine or butter
- 3 T all-purpose flour
- 1 C half-and-half or milk
- 1 1/2 C chopped cooked chicken
- 2 T dry sherry
In a saucepan mix broth, carrots, celery, uncooked rice, leek, thyme, and 1/4 teaspoon pepper. Bring to boiling, reduce heat. Cover. Simmer 50 minutes or until rice is tender. Meanwhile, melt margarine. Stir in flour, then stir in half-and-half. Cook and stir until bubbly. Cook and stir one minute more. Slowly add half-and-half mixture to rice mixture. Stirring constantly. Stir in chicken and sherry. Heat through. Serves 4.
Nutritional Information: 342 calories per serving. 25 g protein. 23 g carbohydrates. 16 g total fat. 6 g saturated fat. 67 mg cholesterol. 809 mg sodium. 585 mg potassium.
HERBED LAMB STEW
Contributor: Melody
- 1-pound lamb or pork stew meat, cut into 3/4" pieces
- 2 tablespoons cooking oil
- 2 cups beef broth
- 1 cup dry red wine (or additional beef broth)
- 2 cloves garlic, minced
- 1 teaspoon dried marjoram, crushed
- 1 bay leaf
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups peeled potatoes, cut into 1/2" cubes
- 1 1/2 cups sliced carrots, sliced in about 1/2" slices
- 1 1/2 cups celery, sliced in about 1/2" slices
- 1/2 cup chopped onion
- 1/2 cup dairy sour cream
- 3 Tablespoons flour (all-purpose)
In a large saucepan, brown meat (half at a time)in hot oil. Drain fat. Return all meat to pan. Add broth, wine (or additional broth), garlic, marjoram, bay leaf, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boil; reduce heat. Cover; simmer approximately 20 minutes or till nearly tender. Stir in potatoes, carrots, celery, and onion. Return to boiling; reduce heat. Cover; simmer about 30 minutes or till vegetables are tender. Discard bay leaf. Mix sour cream and flour together. Stir 1/2 cup of the hot stew liquid into sour cream mixture till smooth. Stir this new mixture back into the pan. Cook and stir till bubbly. Stir 1 minute more till slightly thickened. Makes
about 4 main dish servings.
(On the farm, this was slightly increased; over the years
away, I've had to reduce it.)
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