CHILI-BEEF-POTATO SOUP
Categories: Beef, Chili, Soups
Yield: 6 Servings

1/2 lb Ground beef
1/2 c Chopped onion
1/2 c Chopped celery
1 cn Tomatoes (16 oz), cut up
2 c Potatoes, peeled & diced
1 cn Condensed beef broth (10 1/2 oz)
1 cn Water (1 1/3 cups)
1 ts Chili powder
1/2 ts Salt
1/2 ts Worcestershire sauce
1 c Cooked or leftover peas green beans

Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetables are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; heat through. 
From "Better Homes and Gardens: Good Food on a Budget" c.1971. 

White Bean Soup with Rosemary and Parmesan
Yield: 6 servings

1 1/2 c (10-1/2oz/330 g) dried small white (navy) beans pick over; discard damaged
3 T Olive oil
1 Yellow onion; minced
1 Carrot; wash; finely chopped
1 Celery stalk; finely chopped
1 t Fresh rosemary; minced
7 c (56 fl oz/1.75 l) chicken or vegetable stock or water
Salt
Pepper; freshly ground
1/2 c Parmesan; freshly grated
1 T Fresh parsley; minced 

Soak the beans in lots of water for at least three hours. Drain.
Cook the onion, carrot and celery in heated oil for about 10 minutes or until soft. Add garlic and rosemary and cook for 3 minutes. Add the beans and stock, reduce the heat to low and simmer, uncovered, until tender - about an hour and a half. Cool slightly.
Place one-third of the bean mixture in a blender or processor and puree until smooth. Return to soup and reheat. Adjust seasonings. 
Ladle the soup into bowls and garnish with cheese and parsley and serve at once.

VEGETABLE SOUP
(Orange Soup) 

3 lb. beef soup meat
3 large beef soup bones
carrots, as much as you want
celery, as much as you want
2 or 3 large onions
2 Tbsp. salt
1/4 tsp. ground thyme
1 large can crushed tomatoes
fine egg noodles

Put soup meat and bones in large pot; cover with water.
Boil 2 1/2 hours. Remove soup bones from pot, then add carrots, onions, celery and canned tomatoes. Cook 2 1/2 hours on medium heat, then add salt and thyme. Cook another hour or until vegetables are done (if soup boils down too much, just add more water). Cook noodles in separate pot. When done, put in soup bowls and add soup. (If you cook noodles with soup they get too mushy.)

MEXICALI SOUP
(Beef and Vegetable Soup) 

1 beef soup bone
1 lb. soup beef, cut into
cubes
1/2 tsp. peppercorns
1 bay leaf
2 qt. water
1 Tbsp. salt
1 medium onion, sliced
1 large carrot, diced
1 c. green beans
1 c. corn
1 c. diced potatoes
1 green pepper, diced
1/2 clove garlic, cut fine
2 1/3 c. tomatoes
salt and pepper

Put the soup bone, soup beef, peppercorns, bay leaf,
water and salt into a large pot. Bring to a boil, then simmer
for 1 hour. Next, add vegetables and bring to a boil again.
Simmer 1 more hour. Then take the meat off the bone and put it in the soup. Season with salt and pepper to taste. Makes 2 1/2 quarts of soup.

MEATBALL SOUP

For Soup:


4 carrots, sliced
4 celery sticks, sliced
3 Tbsp. parsley
1/4 small cabbage, chopped
1 medium onion, chopped
4 medium potatoes, diced
1 c. tomato soup

For Meatballs:
1 lb. ground chuck
1 finely chopped celery stick
1 small onion, finely chopped
2 eggs
1 c. cracker crumbs
salt and pepper or portion of
boiled meat loaf mix

For Soup:
7 c. water

Boil carrots, celery, parsley, cabbage, onion and
potatoes until tender.
For Meatballs: Mix ingredients and turn out on a plate.
In separate pot from soup, boil water and spoon meatballs mix in desired size as you would dumplings. Cook 20 minutes and drain off all water. Add cooked meatballs to simmering soup pot. Add one can of condensed tomato soup. Bring to boil. Remove from heat and soup's on!

ROMAN BEEF STEW SOUP


1 lb. beef, cut into 1-inch
cubes
2 Tbsp. shortening
1 can onion soup
1 soup can water
1 clove garlic, minced
1 bay leaf
1/8 tsp. thyme, crushed
1 can tomato soup
1 soup can water
3 medium carrots, cut in
2-inch pieces
2 green peppers, cut in chunks
1/3 c. elbow macaroni (do not
boil, put in soup hard)

Brown beef in shortening; pour off drippings. Add onion
soup, 1 can water, garlic, bay leaf and thyme. Cover; cook
over low heat 30 minutes. Stir in tomato soup, water and
carrots. Cover; cook 30 minutes. Add green peppers and
macaroni. Cover and cook 30 minutes more or until meat and vegetables are tender. Stir often.

FRESH GARDEN TOMATO SOUP


4 Tbsp. unsalted butter
6 large cloves garlic, peeled
and coarsely chopped
4 lb. ripe plum tomatoes,
coarsely chopped
3 c. chicken broth
2 tsp. salt
1/2 tsp. freshly ground black
pepper
24 baby carrots, peeled
8 small red-skinned new
potatoes, quartered
2 large bunches fresh
radishes, cleaned with
stems removed
1 c. fresh asparagus tips, 2
inches long
12 large basil leaves, well
washed and cut into slivers
1/4 c. chopped fresh dill

Melt butter in a large heavy soup pot over low heat.
Add garlic and cook for 5 minutes. Add tomatoes, chicken
broth, tarragon, salt and pepper. Cover and simmer for 30
minutes. Remove from heat and cool slightly. While soup is
simmering, fill a medium size pot with water. Bring to a boil
and carefully drop in potatoes. Cook for 10 minutes, drain,
and reserve. Fill another medium pot with water. Add carrots; bring to a boil and cook for 5 to 7 minutes, until carrots are just tender. Drop in radishes and cook an additional 1 minute. Drain and reserve. Puree soup in a blender or food processor, fitted with a steel blade, in small batches; strain to remove tomato seeds. Return soup to pot and stir in half and half. Before serving, heat soup over low flame. When it is hot throughout, add potatoes, carrots, radishes, snow peas, asparagus tips, basil and dill. Cook for 8 to 10 minutes. Serve immediately, while vegetables are just tender and brightly colored. To serve, remove vegetables with a slotted spoon and divide evenly among 8 soup bowls. Mound them a bit in the center of each bowl. Ladle the soup around the vegetables. Serves 8.

CHICKEN SOUP
(Chicken-In-The-Pot) 
There was a woman in the Bronx who bought 2 chickens and
kept them on her fire escape to fatten them up. Sadly, one of the hens became indisposed. So, she killed the healthy chicken to make soup to bring the sick chicken back to health. Here's the recipe:


vegetables (onions, carrots,
celery, soup greens,
anything you like, or
available, parsley, even
turnips, parsnips will do!)
1 (3 lb.) chicken, cut in
parts
1 Tbsp. salt
3 qt. cold water
Salt chicken; let stand in kettle 1 hour. Add water and
let stand for 1/2 hour. Bring water to boiling point. Then
simmer, covered, for 3 hours. Add vegetables at least 2 full
cups. Cover and simmer for another hour (4 hours all together). Strain; chill. Remove surface fat (a paper napkin will blot up excess fat). Throw the vegetables away. After 4 hours of cooking you will have 1 1/2 quarts of soup. Reheat soup. Taste for flavor; add salt and pepper, if required.
Hot soup should be hot! Cold soup should be cold!
Lukewarm soup is an abomination!!!

A SURPRISING SOUP


1 can condensed tomato soup
1 can milk
2 rounded Tbsp. peanut butter
(smooth or crunchy)
2 rounded Tbsp. cottage cheese
cucumber, cut in small chunks
(optional)
radishes, sliced (optional)
scallions, sliced (optional)
other vegetables (optional)

Empty soup into saucepan. Fill can with milk and mix
into soup; heat. Meanwhile, put peanut butter into soup bowl. Gradually add some soup. Mix to blend peanut butter. When soup comes to a boil, add peanut butter mixture and bring back to a boil, mixing continuously or it may stick to bottom and burn. Pour into soup bowls and add cottage cheese in center of bowl. Do not mix it in. Add raw vegetables. Makes 2 well
balanced servings.

BRUNSWICK STEW SOUP


2 large chicken breasts
2 cans Campbell's chicken
broth
1 1/2 cans water (use soup
cans to measure)
3 potatoes, cubed
1 onion, chopped
1 large can stewed tomatoes
1 (10 oz.) pkg. frozen baby
lima beans
1 large can white corn
salt and pepper to taste
1 tsp. sugar
2 slices bacon

Fry bacon; brown chicken breasts in bacon fat. Drop
into soup mixture. Put bacon slices on top of chicken in soup
mixture. Cook on low for about 2 hours. Remove bacon and
discard. Remove chicken from soup. After removing bones from chicken, chop chicken and return to soup.
This soup is better the 2nd day.

HOMEMADE MINESTRONE SOUP

Soup Mix:


1 lb. Great Northern beans
1 lb. pinto beans
1 lb. light red kidney beans
1 lb. lentils
1 lb. green split peas
1 lb. yellow split peas
1 lb. chickpeas
1 lb. black turtle beans

Soup:
2 c. Soup Mix
6 c. water
1 large onion, chopped
6 carrots, pared and sliced
4 stalks celery, sliced
1 large can tomatoes, chopped
2 cloves garlic, crushed
1 bay leaf
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1 tsp. marjoram
3/4 lb. smoked pork chops, cut
in bite size chunks*

Combine all dried beans, mix well. Store in airtight
container. Wash 2 cups soup mix; add 4 cups water and soak overnight. Brown pork, onion and garlic in large soup pot. Add soaked beans and remaining ingredients. Bring to a boil. Reduce heat and simmer 2 hours or until beans are tender. Remove bay leaf and garlic cloves. Thin to desired consistency with remaining 2 cups water.
*If chops unavailable, I use 3 to 4 chicken breasts.
Boil until tender with skin. Remove meat from bones, use
chicken stock instead of water to thin soup.

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FAMOUS-BARR'S FRENCH ONION SOUP


3 lb. peeled onions (5 lb. bag
peeled will equal 3 lb.)
4 oz. butter or margarine
1 1/2 tsp. freshly ground
pepper
2 Tbsp. paprika
1 bay leaf
3/4 c. flour
3 qt. canned beef bouillon
1 c. white wine (optional)
2 tsp. salt

Slice onions 1/8-inch thick. Melt butter, place onions in it, saute slowly for 1 1/2 hours in large soup pot. Add all other ingredients, except bouillon and saute over low heat 10 minutes more. Add bouillon and simmer 2 hours. Adjust color to rich brown with caramel coloring or Kitchen Bouquet. Season with salt to taste. Put in refrigerator overnight. Makes 2 quarts soup.
To serve, heat soup. Fill fireproof casserole or
individual fireproof bowls with 8 ounces soup. Top with three 1 1/2-inch slices French bread and top with 1 1/2 ounces imported Swiss cheese. Place under broiler until brown, about 5 minutes.
One of every four customers in the U.S. Senate restau- 
rant orders the famous Senate Bean soup each day. It's slightly different from the 10 to 12 gallons of bean soup downed daily in the House restaurant, but we'll give you that recipe some other time.