Find Recipes Instantly! (Type the Recipe name or any Ingredient) Pasta and Potato Soup 1/2 pound macaroni, preferably med.sized and mixed, shells, elbows, spaghetti, broken into 3 parts 1 large onion 1 (16-ounce) can crushed tomatoes 1 large potato, cubed Salt and pepper Small amount of olive oil Grating cheese, Parmesan or any ofyour choice, Italian only In a large skillet brown onion slightly in olive oil. Add can of tomatoes, salt and pepper. Simmer for about 1 hour. In large pot cook macaroni and potato together. Drain some water, but leave enough so that pasta is covered. Add tomatoes and onions to pasta and potatoes. Add grated cheese into the pot of soup and serve. Potato Cheese Soup Ingredients: 1 cup leftover mashed potatoes 1 cup diced leftover ham 1 cup water 2 cups milk 1/2 cup grated cheese 1 onion, diced 1 teaspoon salt 1 teaspoon pepper 2 tablespoon flour 1 tablespoon butter Melt butter and sauté onion until light brown. Stir in flour and spices. Stir to form a paste. Add water while stirring constantly. When mixed, add the rest of the ingredients. Stir while it thickens and the cheese melts. Serve while hot with rolls or homemade bread for a hearty quick supper! Noodle Soup Mix 1 cup uncooked egg noodles 1-1/2 tablespoons chicken bouillon 1/2 teaspoon ground black pepper 1/4 teaspoons thyme 1/8 teaspoon celery seeds 1/8 teaspoons garlic powder 1 bay leaf Combine all ingredients in a medium bowl. Store in an airtight container. Attach note: Noodle Soup Combine mix and 4 cups water in a large stockpot. Add 2 diced carrots, 2 stalkes diced celery, and 1/3 cup minced onion. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Discard the bay leaf. Stir in 3 cups cooked, shredded poultry. Heat through. Beef & Barley Vegetable Soup Mix 1/2 cup barley 1/2 cup dried split peas 3 beef bouillon cubes -- crumbled 1/4 teaspoon ground black pepper 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1 bay leaf Combine the ingredients in a small bowl, and store in an airtight container.Makes 1 1/8 cups. To Use: 2 tablespoons vegetable oil 1 pound stew meat -- cut in 1" cubes 6 cups water 14 ounces canned tomatoes 1 package Beef Vegetable and Barley Soup Starter Mix -- (see recipe) 3 ribs celery -- chopped 3 carrots -- chopped In a large stockpot, heat the oil and add the meat cubes. Saute until the meat is browned on all sides. Add the water, tomatoes, and Soup Mix. Bring the mixture to a boil, and reduce the heat. Cover and simmer for 45 minutes. Stir in the celery and carrots. Cover and simmer for 1 hour. Discard the bay leaf. Serve with Cornbread or biscuits Lentil and Escarole Soup Serves 4 If you can't find French green lentils, substitute brown lentils. 1 tablespoon unsalted butter 1/2 medium onion, finely chopped 1 small clove garlic, finely chopped 1 small carrot, coarsely chopped 3/4 cup French green lentils 1 bay leaf 2 whole canned tomatoes, drained, seeded, and coarsely chopped 1 1/2 teaspoons salt 1/8 teaspoons freshly ground black pepper 2 slices Italian bread, cut into 3/4-inch cubes 1/2 head escarole, cut crosswise into 1-inch strips 2 teaspoons extra-virgin olive oil 1. In a stockpot, melt butter over medium heat. Add onion, garlic, and carrot, and sauté until tender, about 5 minutes. Add lentils, bay leaf, tomatoes, salt, pepper, and 5 1/2 cups water. Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes. 2. Meanwhile, heat oven to 425°. Toast bread cubes on a baking sheet, turning occasionally until golden brown, about 7 minutes. 3. Add escarole to soup, and cook for 5 minutes more. Adjust seasonings, and serve in four bowls topped with croutons and olive oil. Love Soup Mix in a Jar 9 - 12 cubes beef bouillon 1/4 cup dried minced onion 1/2 cup dried split peas 1/2 cup uncooked twist macaroni 1/4 cup barley 1/2 cup dry lentils 1/3 cup long-grain white rice 1 cup uncooked tri-color spiral pasta Directions 1 Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar. 2 Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar. 3 Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad. Palouse Soup Mix 2-1/2 c. green split peas (16 oz. pkg.) 2-1/2 c. lentils (16 oz. pkg.) 2-1/2 c. pearl barley (16 oz. pkg.) 2 c. alphabet macaroni (8 oz. pkg.)--I use brown rice instead 1 c. dried onion flakes (2 3/8-oz. pkgs.) 1/2 c. celery flakes (1 3/8-oz. pkg.) 1/2 c. parsley flakes (1 1/4-oz. pkg.) Optional: 1-1/2 t. thyme 1-1/2 t. white pepper Sage Leaf Mix all ingredients together. Vacuum Seal or store in jars. Stir before using. Makes 10 c. of mix. TO COOK: Combine 1 c. of soup mix with 4 c. of water or seasoned stock in large pan. Add 1 - 2 Cups of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 t. salt if desired. Turkey Noodle Soup Mix 1 cup Uncooked fine egg noodles 1 tablespoon instant minced onion 2 and 1/2 tablespoons chicken-flavored bouillon granules 1 and 1/2 teaspoons pepper 1/4 teaspoon dried whole thyme 1/8 teaspoon celery seeds 1/8 teaspoon garlic powder 1 bay leaf Combine all ingredients in a small plastic bag; store in a cool, dry place. (Mix each soup recipe individually for proper seasoning distribution) To make the soup: Combine soup mix, 8 cups water, and 1 carrot, diced, in a large pot. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Discard bay leaf. Stir in 3 cups cooked, diced turkey; simmer an additional 5 minutes. Baked Onion Soup Onion soup is classic French bistro fare; onions are cooked until slightly caramelized, then simmered in beef broth before being ladled over French bread and finished off with Swiss cheese melted over. 4 Tbs butter or margarine 6 cups sliced peeled onions 2 Tbs flour 6 cups beef broth 2 Tbs vinegar 1/2 tsp salt 1/2 tsp ground black pepper 1/2 lb French bread, sliced 6 oz Swiss cheese, sliced 1/2 cup grated Parmesan cheese 1 Preheat oven to 375°F. 2 Melt butter in a heavy stockpot; sauté onions over medium-low heat until light brown, stirring occasionally, 8 to 10 minutes. Sprinkle flour over onions. Stir in beef broth, vinegar, salt, and pepper. Bring to a boil, reduce the heat, and simmer uncovered for 10 minutes. 3 Place French bread in oven-safe serving bowls. Ladle soup over bread and place a slice of Swiss cheese on top of each bowl. Sprinkle with Parmesan cheese. 4 Bake until cheese has melted, about 5 minutes. Serve hot. Servings: 6 Preparation time: 25 minutes Recipe Type Soup Recipe Source: Nestlé Chilled Cucumber Soup 5 cucumbers, peeled, and chopped, plus 1 cup peeled, seeded, and finely disced cucumber 1-1/2 cups plain yogurt 1/4 cup sour cream 1/2 tsp english-style dry mustard, to taste 1/4 cup chopped fresh dill Salt and pepper to taste fresh lemon juice, to taste Cucumber slices, dill sprigs, for garnish In a blender, puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup until ready to eat. Before serving, stir in finely diced cucumber, dill, and lemon juice. Garnish soup with cucumber and dill sprigs.