Soups Tips

Hot & Spicy Corn Chowder

1 stick margarine
1 small onion, diced
1 red bell pepper, diced
1 Tbsp garlic, chopped
1 Tbsp jalapeño pepper, chopped
pinch black pepper
pinch cayenne pepper
pinch thyme
1 (16 ounce) can of corn, drained (reserve the juice)
1/2 cup flour
4 cups chicken broth
1 (16 ounce) can creamed corn
1/8 cup jalapeño juice (taken from a jar of peppers)
Milk, as needed...add enough to make good consistency

Saute first 8 ingredients on low heat for 10 minutes, then add the flour and Cook on low for 5 minutes. Add
chicken broth, creamed corn, reserved juice from the can of corn, jalapeño juice, and milk.

Bring to a boil, stirring frequently with a whisk.
When the mixture starts to thicken, slowly add small amounts of milk to correct the consistency, being careful not to add too much.

Let simmer for 15 minutes on low flame. Season with salt and pepper as needed.

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Fish Chowder

2 Tbsp butter
1 onion, chopped
2 celery stalks, thinly sliced
3/4 pound new potatoes, cut into bite-sized chunks
1/4 tsp dried thyme
2 (8 ounce) bottles clam juice
1/2 pound smoked trout fillets, skinned and flaked
1 cup fresh or frozen corn kernels
1 cup heavy cream
2 Tbsp fresh flat leaf parsley, minced
Salt and pepper to taste
Lemon Slices for garnish

Melt the butter in a stock pot; add the onion and celery and saute until tender. Add the potatoes and thyme and cook until just heated through, about 1 minute. Add the clam juice and 1-1/2 cups of hot water and bring to a boil. Reduce heat to simmer, cover and cook until the potatoes are just tender, about 7 minutes. Add the trout, corn and cream. Cover and cook over low heat until the vegetables are tender, about 5 minutes. Add the parsley, season with salt and pepper and serve. Garnish with a lemon slice and extra parsley.

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Pasta Fagioli

1 pound ground beef
1 large onion, chopped
1 tsp garlic, minced
1 large carrot, peeled, halved and sliced
2 large stalks celery, thinly sliced
2 cans stewed tomatoes, crushed
1 tsp dried basil
salt & pepper
3 cups beef broth
1 can great northern beans, drained
6 ounces small-sized pasta

Place meat, onion and garlic in a large pot and brown over medium heat; stirring constantly to crumble, until meat cooked. Drain off any excess fat. Add carrot, celery, tomatoes, seasonings and broth to pot and bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes or until veggies are tender. Add the beans and pasta to the pot, cover and simmer for 7 to 9 minutes or until pasta is al dente.

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Beef Ragout

2 pounds lean beef cubes
Kitchen Bouquet
1 cup Port Tawny wine
1 package dry onion soup mix
2 cans whole white potatoes
1 pound carrots; peeled, sliced and cooked
1 can of peas

Toss beef cubes with Kitchen Bouquet. Brown in Dutch oven. Remove meat, set aside. Add 2 cups water and the wine to the pan; bring to a boil. Add soup mix; boil for 3 minutes and then add the meat. Simmer for 2 hours. Add potatoes and cooked carrots. Heat and add green peas just before serving.

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Vegetable Soup

6 cups water
1/4 tsp dried thyme
1 bay leaf
1-1/2 tsp salt
1/4 tsp black pepper
1-1/2 cups carrots, diced
1 head garlic, peeled and crushed
1-1/2 cups carrots, diced
3 cups leeks (white part only), sliced
2-1/2 cups onions, diced
1-3/4 cups potatoes, diced
1-1/4 cups small pasta
1 cup green beans, sliced
4 tsp butter
1/4 tsp black pepper

Combine water, thyme, bay leaf, salt pepper and garlic in a stock pot. Bring to a boil over medium-high heat. Add carrots; return to boil. Reduce heat and simmer for 5 minutes. Repeat with leeks, then
onions, then potatoes, simmering 5 minutes after each
addition. Return to boil; add pasta and cook, covered, stirring occasionally, for 8 minutes. Add green beans and cook until vegetables are tender and soup is thick, 7 to 8 minutes more. Discard bay leaf before serving.

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Turnip

Adding a chopped turnip makes a sweet-tasting addition to any beef stew.

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Cream of Tomato Soup

1 small Onion, finely chopped
1 small Carrot, finely chopped
2 Tbsp Butter or Margarine
28 ounce can Italian-Style Tomatoes
1/2 tsp Thyme
1/2 tsp Basil
Salt & Pepper to taste
1 cup Heavy Cream

Cook onion and carrot in butter until onion is soft. Add tomatoes and their liquid, thyme, basil, salt and pepper. Bring to a boil; cover, reduce heat, and simmer for 20 minutes.

In a blender or food processor, puree soup until smooth; return to pan. Whisk in cream, and heat through.

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Cream of Carrot Soup

3 Tbsp butter
4 cups sliced carrots
3/4 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
4 cups chicken broth
1 cup light cream
1 Tbsp minced parsley

Melt butter in stockpot. Add carrots, salt, sugar and
pepper. Cook over low heat 10 minutes, stirring frequently. Add broth; cook over low heat 30 minutes.

Pour into a blender, blend until pureed. Add cream and mix well. Serve topped with parsley.

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Vegetable Soup #2

10 cups Water
2 Large Potatoes, cut in chunks
1/4 cup Soy Sauce
1 tsp Basil
1 tsp Thyme
2 Carrots, sliced
2 Onions, sliced
2 Medium Zucchini, chopped
3 Tomatoes, chopped
2 Garlic cloves, crushed
1/2 tsp Onion Powder
1 cup String beans, cut in 1" pieces
1 tsp Oregano
1/2 tsp Cumin
1/2 tsp Dill Weed
1 Tbsp Parsley

Place 10 cups water in a large stock pot. Add chopped vegetables. Bring to boil. Add seasonings. Simmer over medium-low heat about 45 minutes.

Variations: use 2 cups tomato juice in place of 2 cups water. About 15 minutes before end of cooking time, add cooked rice or pasta to soup.

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Tortilla Soup

2 cups chicken broth
1 cup beef broth
1 onion, chopped
2 cloves garlic, minced
1 (14 ounce) can tomato sauce
1 tsp cumin
1 tsp chili powder
1 Tbsp Worcestershire sauce
2 Tbsp oil
2 Tbsp fresh parsley, chopped
2 cups broken tortilla chips
1 cup Monterey Jack cheese, shredded
1 tomato, chopped
salt and pepper to taste

Saute garlic, onion, and fresh parsley in oil for several minutes. Add tomato sauce, chicken broth, beef broth and spices. Cook over low heat for 30 minutes. Add broken tortilla chips and cook for 5 - 10
more minutes. Ladle into bowls and top with cheese and fresh diced tomato.

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Beef, Mushroom & Barley Soup

2 Tbsp olive oil, divided
1 pound beef stew meat
2 leeks, trimmed and sliced
1 pound mushrooms, sliced
1/2 cup pearl barley
7 cups beef stock
1 cup red wine
2 tsp lemon juice
1/8 tsp each salt and pepper

In a soup pot, heat 1 Tbsp of the oil over moderate heat. Add beef and saute, stirring, until browned. Using a slotted spoon, remove beef and set aside. Add the remaining oil to the saucepan, then stir in the leeks and saute until softened. Add the mushrooms and cook, stirring until softened. Return beef to saucepan with barley, stock, and red wine. Bring to a boil, then simmer, partially covered, about 45 minutes, until beef and barley are very tender. Season with lemon juice, salt, and pepper.

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Roasted Red Pepper Soup

4 Red Bell Peppers, roasted, peeled, and seeded
2 cups Chicken broth
1 clove Garlic, minced
2 tsp Cumin
1/4 cup Cream
Salt and pepper to taste

Place roasted, seeded peppers in a food processor. Puree the peppers and pour into a medium saucepan. Add the garlic, chicken broth, and cumin. Bring to a boil. Reduce the heat and simmer 30 minutes. Whisk in the cream and simmer 15 more minutes. Check seasonings and serve.

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Southwest Chicken Soup

1 quart chicken broth
4 boneless chicken breast halves, grilled & chopped
1 (3 ounce) can chopped mild green chilies
1 onion, chopped
1/2 tsp garlic, minced
1-1/2 tsp cumin
1 (16 ounce) can crushed tomatoes

Combine all ingredients in soup pot. Slowly bring to a boil. Reduce heat and simmer one hour. Serve hot with tortilla chips.

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Potato Soup

4 large potatoes
2/3 cup butter
2/3 cup flour
1-1/2 quarts of milk
Salt and Pepper to taste
4 green onions
1 cup sour cream
2 cups cooked, crumbled bacon
5 ounces of grated cheddar cheese

Bake the potatoes until tender, cool, and peel. 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. When milk mixture is very hot, add chopped potatoes and green onions. Stir well, then add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted. Slowly pour in the milk until you reach the desired consistency. If the soup is too runny, you can add some dried potato flakes to thicken.

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French Onion Soup

6 cups thin sliced onions
4 cups beef broth
1/4 cup butter
1 tsp sugar
1/4 cup white wine
2 tsp Worcestershire sauce
salt and pepper to taste
6 - 8 slices French bread, toasted
6-8 slices provolone or mozzarella cheese

Saute onions in butter over low heat until tender, do NOT brown. Add beef broth, sugar, white wine, Worcestershire sauce, salt and pepper. Bring to a boil, then reduce heat and simmer for 15 - 20 minutes.

Ladle soup into oven proof bowls. Place one slice of toasted bread in each bowl, and then cover the bread with a slice of cheese.

Bake in the oven at 350 degrees F for 5-10 minutes or until cheese is melted and lightly browned.

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Cream of Broccoli Soup

4 cups Broccoli stems, cut very fine
1 quart Chicken broth
1 Bay leaf
1/2 cup Finely chopped onion
3 Chicken bouillon cubes
1/4 cup Butter
1/4 cup Flour
1 cup Half and half
1-1/2 cups broccoli florets, chopped
1/4 tsp White pepper

Combine broccoli stems, chicken broth, bay leaf and onion in a saucepan. Bring to a boil, and cook for 10 minutes. Add bouillon cubes and cook 3 minutes longer. Strain and set broth aside.

In a saucepan, melt butter and add flour. Cook and stir for 5 minutes over low heat, being careful not to brown. Add half and half and broth and stir until mixture boils and is thickened. Add broccoli florets and pepper. Let simmer over low heat for 20 minutes, stirring occasionally.

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Easy Shrimp Gumbo

4 ounces butter
4 ounces flour
1 medium onion, diced
1 green bell pepper, diced
2 tsp garlic, minced
6 ounces okra, sliced
4 cups chicken broth
2 cups clam juice, bottled
1 pound raw shrimp, peeled & deveined
Hot pepper sauce to taste
2 cups rice, cooked

Melt the butter in a heavy soup pot. Whisk in the flour and cook, stirring frequently, over a medium-low flame until medium brown. Add the vegetables and stir. Add the liquids and bring to a simmer. Add the shrimp and simmer until the vegetables are soft (45-60 minutes). Adjust seasonings to taste, and serve over rice.

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Easy Beef Vegetable Soup

1 pound ground beef
1 small onion, chopped
1 stalk celery, chopped
1 large can beef broth
1 small can diced tomatoes, undrained
3 potatoes cut in chunks
Veggies, fresh, frozen or canned
Seasonings to taste (salt, pepper, fresh or dried herbs)

Put ground beef, onions and celery in pot. Cook until ground beef is browned; drain. Add beef broth and tomatoes. If you need more liquid, you can add water. Add potatoes and fresh vegetables cut into pieces. (If you are using frozen or canned, you can wait to add until potatoes are almost done.) Add seasonings. It's ready when the potatoes are done, or you can simmer longer for a more blended flavor.

Again, you really can't make any mistakes on this soup. Add as much or as little of the ingredients as you want. Try adding barley, rice or noodles instead of potatoes, be creative!

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Cream of Mushroom Soup

1 (8 ounce) can mushrooms, drained, liquid reserved
water
1/4 cup butter or margarine
2 Tbsp onion, chopped
1/4 cup flour
1 tsp seasoned salt
12 ounces evaporated milk

Add enough water to mushroom liquid to make 2 cups.
Melt butter over medium heat in a large saucepan. Add onion; cook until tender, but not browned. Remove from heat. Stir in flour and seasoned salt; return to heat. Stir in mushroom liquid mixture, evaporated milk and mushrooms. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Serve.

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Santa Fe Stew

1-1/2 pounds beef stew meat
1 Tbsp vegetable oil
1/2 cup onions, chopped
2 garlic cloves, minced
1-1/2 tsp oregano
1 tsp cumin
1/2 tsp crushed red pepper
1/2 tsp salt
4 cups chopped canned tomatoes
1/2 cup water
1 (4 ounce) can whole green chilies
1 Tbsp cornstarch
1/4 cup green onion tops, sliced

Heat the oil in a stock pot. Add the beef, onions and garlic. Cook until the beef is browned. Drain off the fat.

Combine the oregano, cumin, red pepper and salt. Sprinkle over the meat. Add 3 cups of the tomatoes and the water to the pot. Cover and simmer for 2 hours or until beef is tender, stirring occasionally. Drain the chilies and reserve the liquid. Cut the chilies into 1/2" pieces and add to the pot. Combine the cornstarch and the liquid from chilies together. Add to the stew and cook uncovered until thickened, stirring often. Stir in the remaining tomatoes and top with the green onion tops.

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Creamy Onion Soup

1/4 cup butter
3 cups thinly sliced onions
1-1/2 cups water
4-1/2 tsp chicken bouillon
1/4 cup flour
1-3/4 cups milk
1-1/2 cups shredded Swiss cheese, divided
buttered croutons
salt & pepper to taste

Preheat Broiler

Melt butter in large saucepan; saute onions over medium heat until soft. Stir in water and bouillon, bring to a boil. Lower heat, and cover and simmer for 15 minutes.

Whisk together flour and milk, and add to the saucepan. Cook over medium heat until mixture comes to a boil and thickens, stirring constantly. Remove from heat. Add 3/4 cup of the cheese; stir until melted. Add salt and pepper to taste.

Ladle soup into 4 oven-proof bowls; sprinkle with buttered croutons and top with remaining cheese. Broil until cheese is melted.

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Bay Scallop Chowder

3 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
1/2 tsp dried thyme
2 Tbsp dried parsley
1/2 tsp salt
1/4 tsp ground black pepper
1 pound fresh mushrooms, sliced
1 pound bay scallops
2 Tbsp margarine
1/2 cup white wine
1 egg yolk
1 cup heavy whipping cream

In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt, and ground black pepper; bring to a boil. Reduce heat to medium-low and simmer for 10-15
minutes. Transfer mixture to a food processor or blender, puree until smooth; set aside.

In the same pot, over medium heat, sauté the mushrooms and scallops in the butter or margarine for 2-3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low, and allow to simmer.

In a separate small bowl, combine the egg yolk and heavy cream. Mix well, and add to the soup. Continue simmering over low heat, stirring occasionally, for 10-15 minutes.

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Tomato Soup

For the best flavor when preparing canned tomato soup, add 1 can of milk instead of water. It makes a creamy, delicious soup. Add your favorite frozen or canned vegetables, and maybe some rice, for a great vegetable soup.

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White Corn Chowder

2 Tbsp Butter
1 onion, diced
3 stalks celery, diced
2 carrots, peeled and diced
2 Tbsp Flour
2 cups Chicken broth
4 cups Milk
2 Potatoes, diced and cooked until almost done
3 cups White corn
Salt and pepper to taste

Melt the butter in a stockpot. Add the onion, celery,
and carrots. Cook over medium heat until just soft.
Sprinkle on the flour and cook for 3 minutes, stirring
frequently. Stir in the broth and the milk. Heat until
steaming. Add the cooked potatoes and corn. Cook for 45-55 minutes over low heat.

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Manhattan Clam Chowder

1/4 cup bacon, diced
1/4 cup onion, minced
2 (7 ounce) cans minced clams, drained (reserve juice)
2 cups potatoes, peeled and diced
1 cup water
1/3 cup celery, diced
1 can (16 ounce) tomatoes
2 tsp snipped parsley
1 tsp salt
1/4 tsp thyme
1/8 tsp pepper

In stock pot, cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in reserved clam juice, potatoes, water and celery. Cook uncovered until potatoes are tender. Add clams, tomatoes and seasonings, heat to boiling, then simmer until potatoes are done.

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Spinach Soup

5 strips of bacon, chopped
1 cup of cubed ham
3 potatoes, cubed
salt & pepper to taste
2 boxes of frozen spinach, or equivalent in fresh
2 cans of great northern beans
3 (bean) cans of water

Fry bacon till crisp. Add potatoes, ham, salt & pepper.

Cook, drain & add spinach. Stir in beans and water. Bring to a boil, reduce heat, and simmer for at least one hour.

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Minestrone Soup

2 cups dried beans (9 bean mix works well)
8 cups water
3/4 pound smoked pork or ham
1 cup chopped onions
6 sliced carrots
2 cloves garlic, crushed
4 stalks celery, sliced
1 tsp marjoram
1 tsp basil
1 bay leaf
1/2 tsp oregano
1 tsp salt
1/2 tsp pepper
1 (16 ounce) can Italian style tomatoes

Rinse beans, combine with 4 cups of water in a pot and let stand overnight, covered.

Brown diced pork, onion and garlic. Add to beans and soaking liquid. Add all other ingredients and stir to mix. Bring to a boil, lower heat, and simmer for 2 hours or until tender. I usually add some sort of cooked pasta toward the end, small shells or bow ties works best. If the soup is too thick, just add a bit more water.

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Corn Chowder

3 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
2 stalks celery, diced
2 bell peppers, seeded and diced
6 to 8 ears of corn
4 cups milk
2 medium potatoes, peeled and diced
Salt and freshly ground pepper to taste
Cayenne pepper (optional) to taste

Fry the bacon in a large soup pot over moderate heat for 10 to 15 minutes, until the bacon is crisp. Remove the bacon and drain on paper towels. Discard all but 2 Tbsp of the bacon fat.

Add onion, garlic, celery, and bell peppers to the bacon fat and cook over moderate heat, stirring frequently, for 5 to 10 minutes, until tender. Cut the corn kernels off the cobs and reserve the kernels.

Add the cobs and the milk to the pot and
bring to a boil. Add the potatoes and simmer covered for 10 to 15 minutes, until the potatoes are tender. Remove the corn cobs and add the reserved corn kernels. Season with salt, pepper and optional
cayenne. Simmer for 5 minutes.

Meanwhile, remove about 1 cup of the solids from the soup and puree in an electric blender or
food processor. Return the pureed mixture to the pot to thicken chowder, and stir. Ladle into individual soup bowls and sprinkle with the reserved cooked
bacon.

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Easy Chicken Gumbo

1 stewing chicken
1 quart of tomatoes, canned or fresh
1 onion, chopped
3/4 pound cured ham, diced
Salt to taste
Dash of cayenne pepper

Cut chicken into serving sized pieces. Simmer in lightly salted water until tender, about 3 or 4 hours. When the chicken is about halfway done, skim off the fat and add tomatoes and onion. Brown the ham in a small amount of oil, then add to the soup pot. Continue to simmer until both meats are tender and sauce has a fairly thick consistency. Add salt to taste, and a dash of cayenne. Serve with cooked rice.

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Pumpkin Soup

1 large onion, chopped
1/2 pound of bacon, chopped
1 (15 ounce) can of pumpkin
1 cup water
2 cups apple cider
1/4 cup brown sugar, packed
4 cubes chicken bouillon
1 apple, peeled, seeded and chopped
Dash of liquid smoke
salt, to taste
2 tsp white pepper
1/3 cup crystallized ginger, chopped

Saute onion and bacon in large pot. Add remaining ingredients, then cover and simmer for 1 hour, stirring frequently. Remove to blender, and blend until smooth (this might have to be done in 2 or more batches. Return to pot and heat through. May be served with a dollop of sour cream on top.

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Potato Soup with Sour Cream

1/4 pound bacon, diced
1 medium onion, diced
2 stalks celery, diced
2 Tbsp flour
3 cups water
2 cups chicken broth
4 large potatoes, peeled and diced
1-1/2 cups sour cream
Salt and pepper to taste

Cook the bacon pieces in a heavy soup pot until they start to brown. Add the onion and celery and cook until just soft. Sprinkle on the flour and cook for 3 minutes, stirring constantly. Add the water and broth. Add the potatoes and slowly bring to a
boil.

Reduce the heat and simmer until the potatoes are
soft (about 30-40 minutes). In a separate bowl, ladle in 2 cups of the soup broth. Whisk in the sour cream until blended. Whisk the mixture back into the soup. Heat for 3 minutes longer. Adjust seasonings to taste.

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Roasting Soup Bones

Before placing bones in water for soup, roast the bones at 400 degrees F for 30 minutes. This will give the stock a rich flavor and color.

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Sweet Potato Soup

1-1/2 pounds sweet potatoes, peeled and chopped
2 cups water
1 (14-1/2 ounce) can chicken broth
1 cup half-and-half
1/4 tsp nutmeg
1/4 tsp salt
1/8 tsp pepper
1/2 cup sour cream
1 Tbsp chopped fresh dill

Bring sweet potatoes, water and broth to a boil
over high heat. Reduce heat to low and cook until tender, about 15 minutes. Transfer sweet potatoes and about 1 cup broth to a blender. Reserve remaining broth mixture. Process sweet potato mixture until smooth; return to saucepan with remaining broth mixture; stir well. Add half-and-half, nutmeg, salt and pepper. Bring just to a boil. Top each serving with some sour cream and dill.

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Lentil Soup

2 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
5 cups water
2 cans chicken broth
1 package dried lentils, washed and drained
3 carrots, chopped
2 bay leaves
1/4 tsp rosemary
1 tsp salt
3/4 tsp pepper

In a large pot, heat the oil and saute the onions and garlic for about 3 minutes until soft but not brown. Add all the remaining ingredients. Bring to a boil then cover and simmer on low for 45 minutes. Remove bay leaves before serving.

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Shrimp Bisque

6 cups water
4 potatoes, peeled and quartered
2 onions, chopped
1 bay leaf
1/2 tsp dried thyme
1 clove garlic, minced
1 tsp salt
1/8 tsp black pepper
1 cup shrimp, chopped
2 egg yolks
1/2 cup heavy cream
Paprika

Bring the water to a boil. Add the potatoes, onions, bay leaf, thyme, garlic, salt and pepper. Simmer until the vegetables are tender, for 15 minutes, add the chopped shrimp and cook for 5 minutes more.

Remove the bay leaf and pour soup into a blender, puree until smooth. Return to the saucepan and bring to a boil. Blend the egg yolks and cream together. Remove the soup from the heat and stir in the cream and egg yolk mixture, mixing well. Top off each bowl with a sprinkling of paprika.

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Beef Vegetable Soup

6 cups beef broth
1 pound beef stew meat
2 tsp salt
1/4 teaspoon pepper
hot pepper sauce to taste
2 cups potato, diced
1/2 cup onion, chopped
1 cup frozen corn
2 cups canned stewed tomatoes

Cover meat with the broth. Add seasonings and simmer gently over low heat 1 hour. Add vegetables and simmer for an additional hour.

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Cajun Bean Soup

1 pound dried Red beans
1 (8 ounce) Ham hock
4 cups Chicken broth
4 cups Water
1 Onion, diced
3 stalks Celery, diced
1 tsp Hot pepper sauce
3/4 pound Andouille sausage, diced
2 tsp garlic, minced
Salt and pepper to taste

Soak beans overnight. Drain. Place all ingredients in a large soup pot. Slowly bring to a boil, skimming any foam off the top. Reduce the heat and simmer for 3 hours, or until the beans are soft.

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Cioppino

3 Cups tomato juice
1/2 cup celery, thinly sliced
1/2 cup onion, chopped
2 cloves garlic, chopped
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp oregano
1/2 pound fresh fish, boned
2 cups fresh mushrooms, sliced
1/4 cup red wine
6 clams in the shell
6 large shrimp in the shell
1/2 pound fish cut in bite sized pieces
2 Tbsp parmesan cheese, grated
6 parsley sprigs
6 lemon wedges

Place tomato juice in a soup pot and bring to a simmer. Add the onion, celery, spices and boned fish to the kettle and simmer for an hour to thicken broth.

Add the mushrooms, wine, shrimp, clams and fish chunks and heat until fish is cooked and clams have opened.

Top individual servings with parmesan, a sprig of parsley, and a lemon wedge.

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Tortellini Soup

1 cup cooked, diced chicken
1 box frozen chopped spinach, thawed, rinsed & drained
2 cans Chicken Broth
1 package Cheese Tortellini
1 (28-ounce) can Stewed Tomatoes
Parmesan Cheese

Heat the chicken broth in a large saucepan over medium heat just until boiling.

Cook the cheese tortellini as directed on the package, and drain. Add the cooked tortellini and the cooked chicken to the simmering chicken broth. Add the stewed tomatoes and spinach.

Let the mixture come to a boil, then reduce heat and simmer for 30 minutes. Top servings with parmesan cheese.

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Too much salt?

If a dish such as soup turns out too salty, drop a peeled, cut potato in for the last few minutes of cooking. The potato will absorb much of the excess salt, and then you can just remove and discard it.

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More Flavor

When making homemade soups, instead of adding water, add canned chicken or beef broth instead. No broth? Try bouillon cubes in the water. You can also add a can of creamed soup.

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Beef Stew

1-1/2 pounds beef stew meat
2 Tbsp oil
1/2 cup flour
Salt and pepper to taste
3-1/2 cups beef broth
1 medium onion, diced
3 carrots, peeled and diced
2 potatoes, diced
1 can tomatoes, diced

Heat the oil in a stew pot. Season the flour with salt and pepper. Toss the beef in the flour to coat. Add beef to the hot oil and cook until well browned, stirring frequently. Add the remaining flour and cook for 3 minutes. Add the remaining ingredients. Bring to just under a boil. Reduce heat to simmer, cover and cook until the beef and vegetables are tender, about 2 hours.

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Cream of Asparagus Soup

2 cups chicken broth
1 pound fresh asparagus
1 clove garlic, minced
1 bunch green onions, chopped
1 Tbsp fresh lemon juice
2 Tbsp butter
2 Tbsp flour
1/2 cup cream

Remove tough part of asparagus stem. Chop stalks into 1 inch pieces. Melt butter in saucepan and saute onions and garlic until soft; stir in flour and chicken broth and lemon juice. Add asparagus pieces and simmer for 20 - 25 minutes until asparagus is tender. Place mixture in a blender or food processor and puree.

Return to saucepan and add cream and salt and pepper to taste. Heat through and serve.

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Cincinnati Chili

2 pounds ground beef
1 quart water
1 cup onions, chopped
2 (8 ounce) cans tomato sauce
4 cloves garlic, minced
1/2 tsp allspice
4 whole cloves, crushed
1 bay leaf
1/2 ounce unsweetened chocolate
3 Tbsp chili powder
2 Tbsp cider vinegar
2 tsp Worcestershire sauce
1/2 tsp salt
1 tsp ground cumin
1 tsp ground cinnamon
1-1/2 tsp sugar
2 Tbsp flour mixed with 1/4 cup cold water

In a large saucepan, combine the ground beef and the water and simmer for 30 minutes, breaking meat apart as it cooks. Add the remaining ingredients except the flour & water and simmer for 3 hours. Add the flour & water, bring to a boil, and cook for 5 minutes. Remove from the heat and serve over cooked spaghetti. Top with cheddar cheese and chopped onions if desired.

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Easy Chili Pie

2 cans of chili with beans, or 4 cups leftover chili
sliced or shredded cheese
corn chips
chopped onion

Heat chili. Pour corn chips in a bowl. Put the chili on top of the corn chips and sprinkle with cheese and chopped onion if desired.

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Turkey & Tomato Soup

6 cups chicken broth
1/3 cup quick cook barley
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
1 Tbsp parsley
1 tsp salt
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic powder
1/4 tsp pepper
2 cup cubed cooked turkey
1-1/2 cup sliced celery
1 onion, chopped

Combine first 9 ingredients in a stockpot. Bring to a boil; Reduce heat, cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer until vegetables are tender.

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Burnt stew

If your stew is slightly burned, adding a bit of milk will help remove the bitter taste.

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