Soup Recipes

Soups

I have always loved to eat soups whether it was hot or cold
outside. Soup is a comfort food for me and I don't have to be
sick to enjoy it. My Grandma Louisa made the best chicken and
beef soups. My husband is known for his Mexican soup called Menudo.
You can find more Mexican soup recipes at my Mexican Food page.

Potato Soup

4 potatoes - baked and cooled
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
1 cup chopped green onions
3/4 teaspoon salt
1/2 teaspoon ground black pepper
12 slices bacon - cooked and crumbled
5 ounces shredded Cheddar cheese

Scoop out the inside of the potatoes and set aside. Reserve
the skins for another recipeor discard. Melt the butter in a
large skillet over medium low heat. Stir in the flour to make
a roux. Cook about 1 minute, stirring constantly. Gradually
pour in the milk while stirring until all the milk has been
added. Bring heat to medium and keep stirring until the soup
mixture starts to get thick. Add the potatoes, green onions,
salt, ground black pepper, bacon and cheese. Stir well and
continue to heat for about 15 minutes, allowing the flavors
to blend. Stirring well, mix in the sour cream until well
blended with the soup.Serve immediately. Makes 4 servings

Zuppa Toscana " Italian Tuscan sausage soup. "

1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale leaves, cut in half, then sliced
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream

Preheat oven to 300 degrees F (150 degrees C).
Layer the sausage links onto a baking sheet and bake for
25 minutes, or until done. Cut in half length-wise, then cut
at an angle into 1/2 inch slices. Place onions and bacon in
a large saucepan and cook over medium heat until onions are
almost clear. Remove bacon and crumble. Set aside. Add garlic
to the onions and cook an additional 1 minute. Add chicken
base or bouillon, water, and potatoes, simmer 15 minutes.
Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes
and serve. Makes 4 -6 servings

Black Bean Soup

1 ½ cup dried black beans
6-8 cups of canned diluted chicken broth
1 cup chopped onion
1 cup chopped celery
1 cup of shredded carrots
2 tablespoons butter or margarine
1 cup shredded red potatoes
1 bay leaf
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon pepper
½ teaspoon powdered cumin
3 tablespoons fresh lemon juice
Lemon slices

Sort and wash beans. Place in a large pot. Cover with water
2 inches above the beans; let soak for 20 hours. Drain beans,
and return to pot. Add chicken broth; bring to a boil. Cover
and reduce heat, and simmer 3-4 hours. Sauté onions, celery,
and shredded carrots in butter in a large skillet, 3-5 minutes until vegetables are tender. Add vegetable mixture, potato, bay leaf,
minced garlic, oregano, cumin and pepper to beans. Stir well.
Bring to a boil: cover and reduce heat,and simmer 45 minutes
or until beans are tender. Remove and discard bay leaf.
Stir in the lemon juice. Makes 8 cups.

Pasta Toscani like Olive Garden

2 3/4 cups chicken stock or broth
1/4 cup heavy cream
1 medium russet potato
2 cups chopped kale
1/2 pound spicy Italian sausage
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Combine the stock and cream in a saucepan over medium heat.
Slice the unpeeled potato into 1/4-inch slices, then quarter
the slices and add them to the soup. Add the kale.
Grill or sauté the sausage. When cooked and cooled, cut the
sausage at an angle into slices about 1/2-inch thick. Add the
sausage to the soup. Add the spices and let the soup simmer
for about 2 hours. Stir occasionally.

Olive Garden Style Pasta Fagioli

1 pound Can undrained northern beans
2 cans(14 oz each )Sliced-style stewed tomatoes,
1 pound Jar Prego spaghetti sauce
2 Ribs celery, slice thin
1 small Onion, chopped
2 cups Small spiral pasta, uncooked
Salt and pepper

Combine everything in Dutch oven on medium-high. Bring just
to a boil; turn to low. Cover pan with lid and allow to cook
gently 30 minutes or until pasta is tender. Serves 4.

Cream of Chicken and Potato Soup

3 teaspoons ground cumin
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons dried thyme
4 potatoes, peeled and cubed
1 pound boneless chicken breasts, cubed
3 tablespoons chopped fresh parsley
1 stick butter
1/2 cup all-purpose flour
1 onion, chopped
1 bunch chopped fresh chives
2 quarts heavy cream
2 cups water
1 quart milk

Melt the butter in a large pot over medium heat. Stir in the
flour until absorbed thoroughly by the butter. Add the onion
and chives and saute for 5 minutes. Pour in the cream, water,
milk, cumin, salt, ground black pepper, garlic powder, thyme,
potatoes and chicken. Reduce heat to low and let simmer for
1 hour. Remove from heat, let cool slightly, pour into individual
bowls and garnish each with parsley. Makes 10 servings

New England Clam Chowder

4 slices bacon, diced
1 1/2 cups chopped onion
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
2 (6.5 ounce) cans minced clams
3 cups half-and-half
3 tablespoons margarine
1 1/2 cups water

Sauté bacon in large kettle until almost crisp. Add onions,
cook 5 minutes. Add cubed potatoes, salt, pepper to taste,
1 1/2 cup water, cook uncovered 15 minutes or until potatoes
are fork tender. Meanwhile, drain clams, reserving clam liquid.
Add clams, 1/2 of the clam liquid, half and half, and butter
to the kettle. Mix well and heat about 3 minutes or until
heated through. Do not allow to boil. Serve and enjoy.
Makes 8 servings

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