| | Soups are great at anytime of the
year.
Please enjoy these soup recipes, if you have a favorite soup recipe that you
would like to contribute to this site please email them to Stacey's
Recipe Club
![](_themes/citrus/citbul1a.gif) | Sandy's Lentil Rice Barley Soup
Yield: 6 Servings
1 c Lentils
1 c Rice
2/3 c Barley
1 Onion, chopped
1 Bay Leaf
2 cn Corn
1 1/2 ts Sweet Basil
1 1/2 cn Evaporated Milk
Salt to taste
Wash and sort lentils, rice, barley. Simmer lentils, rice and barley
in 6 cups water with salt, onion, bay leaf and sweet basil until
tender. Add corn and milk. Add additional salt to taste. Warm to
desired eating temperature.
Serve in a bowl with generous servings on Cottage Cheese on top of the
soup.
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![](_themes/citrus/citbul1a.gif) | CHILLED LEMON SOUP
Categories: Appetizers, Soups, Fruits, Vegetarian
Yield: 4 Servings
1 1/2 pt Vegetable stock
1/2 pt Dry cider
2 oz Short-grain brown rice
Salt & pepper
2 ea Lemons, juiced, rind grated
2 tb Chives, snipped
4 ea Thin lemon slices to garnish
Simmer the stock, coder & rice in a covered pot with salt, pepper
& lemon rind for 40 minutes. Puree & return to the pot. Mix in
the lemon juice & simmer gently. Cool & skim any fat that
might appear on the surface. Chill.
To serve, scatter with the chives & garnish each bowl with a slice
of lemon.
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![](_themes/citrus/citbul1a.gif) | BAKED POTATO SOUP
Categories: Soups
Yield: 1 servings
4 lg Potatoes
2/3 c Butter
2/3 c Flour
1 1/2 qt Milk
Salt and Pepper
4 Green onions
1 c Sour cream
2 c Crisp-cooked bacon
-crumbled
5 oz Grated cheddar cheese
Heat oven to 350 degrees and bake the potatoes until for tender. Melt
butter in a medium saucepan. Slowly blend in flour with a wire whisk
until thoroughly blended. Gradually add milk to the butter-flour
mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly. Cut potatoes in half, scoop out the
meat and set aside. Chop half the potato peels and discard the
remainder. When milk mixture is very hot, whisk in potato. Add green
onion and potato peels. Whisk well, add sour cream and crumbled bacon.
Heat thoroughly. Add cheese a little at a time until it is all melted
in. Serve with crusty French Bread and fresh butter.
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![](_themes/citrus/citbul1a.gif) | Chicken Soup with Potato Dumplings
Categories: Soups, Poultry
Yield: 6 Servings
1/4 c Onion; chopped
1 tb Vegetable oil
2 c Chicken; cut up, cooked
1 c Carrots; sliced
1 1/2 c Bisquick
1 tb Green onion; chopped w/ top
1/4 c Milk
1 ea Garlic; crushed clove
6 c Chicken broth
1 c Celery; sliced
1/4 ts Sage; dried, crushed leaves
1 c Mashed potatoes; cold
1/8 ts Pepper
The first 8 ingredients (onion to sage) make up the soup. Cook onion
and garlic in oil in 4 qt. Dutch oven, stirring frequently, until
golden brown. Add broth, checken, celery, carrots, and sage. Heat to
boiling. Prepare the potato dumplings by mixing the Bisquick, mashed
potatoes, green onion, pepper, and milk until a soft dough forms. Beat
vigorously 30 seconds. Knead about 2 minuted or until smooth, adding
more baking mix if necessary. Roll dough into 18 balls, about 1 1/2
inches in diameter. Drop the dumplings into the boiling soup. Cook
uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Each serving has 305 calories. Annette Thompson.
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![](_themes/citrus/citbul1a.gif) | lowcal vegan
Yield: 12 Servings
12 c Water
6 ts Vegetable Bouillon granules
4 Tomatoes, fresh or 1-lb can
1/2 c Corn, fresh or canned
1 Celery rib, diced
1 Onion, diced
1/2 c Okra, cut
1/4 c Rice, white or brown
1/8 ts Tabasco Sauce (optional)
1 c Shredded cabbage (optional)
Directions: Place all ingredients in a large pot, bring to boil, cover
and simmer about 20 minutes until all vegetables are done. 1-l/2 C
serving equals about 35 calories.
NOTE: I use Uncle Ben's Converted Rice as it seems to hold its shape
better in long cooking periods. Any rice will work if this soup is not
reheated several times, but it usually is!
This is a thin soup, I sometimes add shredded cabbage, chard, bok choy,
or other green vegetable to it. The greens make it thicker and more
filling, but add few calories. This doesn't resemble the real Cajun
Gumbo, but is good for those days when you feel you've over-indulged
and need to cut back. I keep in it the fridge and use it as a snack
when I just have to have something else. You can also add herbs, hot
pepper, it is very versatile, and a good starting recipe.
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![](_themes/citrus/citbul1a.gif) | CREAM OF ONION SOUP
1/4 c Butter
2 Stalks celery, fine chop
1 Blade mace
Salt & Pepper to taste
2/3 c Milk
Fried croutons (garnish)
3 c Onions, finely chopped
3 3/4 c Chicken stock
1 Bay leaf
1/4 c Flour
2/3 c Single or double cream
Chopped fresh mixed herbs
Fry onions and celery for 5 minutes, without browning, in melted
butter. Add chicken stock, mace, bay leaf and seasoning. Bring to a
boil, cover and simmer 45 minutes or until tender. Remove bay leaf and
mace blade. The soup can now be sieved or pureed if a smooth soup is
desired. Blend flour with milk and whisk gradually into soup. Return
to a boil, stirring constantly. Reduce heat and simmer for 5 minutes.
Adjust seasoning. Stir in cream and reheat before serving. Dip the hot
fried croutons into finely chopped savory herbs and float them on top
of soup
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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.
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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.
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Cranberry-Raspberry Soup
This soup's bright pink color signals its lively flavor, with a good
tart-sweet balance.
8 ounces cranberries, fresh or frozen
1 cup water
1/2 cup sugar, or more as needed
3 cups raspberries, fresh or frozen
Grated zest and juice of 1 orange
1 cup half-and-half
1)In a large saucepan, combine cranberries, water, and sugar. Bring to
a boil, reduce heat, and simmer for 5 minutes. (Many berries will
pop.) Remove from heat and cool to room temperature.
2)Stir in raspberries, orange zest, and juice. Pass mixture through a
food mill or fine sieve set over a large bowl to remove seeds and
cranberry skins. Discard seeds and skins.
3)Whisk half-and-half into soup and taste for sweetness. Add more
sugar, if desired. Serve chilled.
Makes 6 servings.
PER SERVING: 201 CAL (20% from fat), 3g PROT, 4.4g FAT, 37g CARB, 17mg
SOD, 16mg CHOL, 4.6g F |
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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.)
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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.
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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!
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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.
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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.
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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!!!
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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.
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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.
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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.
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Pricing
Description |
SKU # |
Price |
option 1 |
sku-1 |
100 |
option 2 |
sku-2 |
200 |
option 3 |
sku-3 |
300 |
|