Corn Chowder Soup

Yield: 4 servings

1 ea medium potato diced
1 ea onion, chopped
1 ea can (14 oz) chicken broth
1 ea can (16 oz) cream-style corn
2 c milk
2 T butter
1 ea egg slightly beaten
1 ea can (8 oz) corn

Saute onion in butter until golden brown. Add broth and
potato and simmer until potato is tender. Add corn and milk,
blend well.

Season with salt and pepper. Bring to a boil. Remove from heat.
Stir some of chowder into egg. Add mixture to sauce pan and
blend well. Simmer until heated through. Serve.

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Beefy Spaghetti Soup

Yield: 4 servings

1/2 lb ground beef, crumbled
1 c frozen cut green been
1 ea medium onion
1 1/2 c broken spaghetti (uncooked)
1 ea clove garlic minced
1 t parsley flakes
4 c beef stock
3/4 t salt
1 t olive oil
1/8 t pepper
1 ea can sliced mushrooms
1 ea bay leaf
1 ea can tomato sauce
1/2 t oregano

In large casserole combine ground beef, onion, garlic,
and oil. Microwave at high until meat is no longer pink,
stirring once during cooking. Drain.

Add remaining ingredients. Cover. Microwave at high till
spaghetti is done (around 20 to 25 minutes). Stir occasionally.

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Gingered Chinese Noodle Soup

Yield: 3 servings

3 oz cellophane noodles
1 c shredded watercress leaves
2 T vegetable oil
1/2 c thinly sliced mushrooms
1 ea medium onion, sliced
1 c snow peas
2 ea thin carrots sliced diagonal
1 t oriental sesame oil
1 t minced fresh ginger
1 t rice vinegar
3 c chicken stock
2 ea green onions thinly sliced
1 1/2 c water
1 T soy sauce
1 c ham cut into julienne

Put cellophane noodles in large bowl. Cover with boiling water.
Let stand 5 minutes. Drain thoroughly.

Heat oil in wok or deep large skillet over medium high heat. Add
onion and carrots and stir fry 3 minutes. Add garlic and ginger
stir fry 30 seconds. Add stock, water and soy sauce. Cover
and boil 2 minutes.

Add ham water cress, mushrooms and noodles.

Return to boil. Cover, turn off heat and let steep 2 minutes.

Add snow peas, cover and let steep until vegetables are crisp
tender about 3 minutes. Stir in sesame oil, rice vinegar and
red pepper flakes. Adjust seasoning.

Serve in deep bowls, sprinkle with green onions.

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Hearty Vegetable Beef Soup

Yield: 8 servings

2 lb stew beef, cubed
1 1/2 c corn
3 1/2 qt water
2 ea onions, sliced
1 ea onion, chopped
1 ea large potato, cubed
1 T salt
1 c spinach, chopped
1/2 t thyme
1 c green beans, chopped
1/2 c split peas
1 c green peas
6 ea carrots, sliced
1 c lima beans
3 c celery, diced
1 c ketchup
1 ea green pepper, diced
2 T parsley, chopped
3 ea medium tomatoes, cubed

In large kettle, cover beef with water and add chopped onion,
salt, thyme. Bring to boil. Skim fat from surface. Add split
peas, cover and simmer over low heat, 3-4 hours. Add all
remaining ingredients. Cover and simmer 30 minutes. Adjust
seasoning.

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Fisherman's Bouillabaisse Soup

Yield: 4 servings

1/4 c Olive Oil
2 ea Med. Cloves Garlic Fine Chop
1 c Water
1/2 c Dry White Wine
1 ea Env. Soup Mix *
1 T Finely Chopped Parsley
1 t Thyme Leaves
14 1/2 oz (1 can) Tomatoes **
1 1/2 lb Lobster Tails ***
1 lb Fish ****
6 ea Clams, Well Scrubbed
6 ea Mussels, Well Scrubbed

* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained.
*** There should be about 3 lobster tails that are cut into 3-inch.
**** Choose one. Red Snapper, cod or halibut.

In large saucepan or stockpot, heat oil and cook garlic over
medium heat until golden. Add water, wine, onion recipe soup
mix, parsley, and thyme, blend thoroughly. Stir in tomatoes.

Bring to a boil, then simmer covered 15 minutes. Add lobster and
fish and simmer 10 minutes. Add clams and mussels and simmer an
additional 5 minutes or until shells open. (DISCARD ANY UNOPENED
SHELLS).

Serve, if desired, with bread or rolls.

Makes about 4 (2 cup) servings.

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Hamburger Soup

Yield: 8 servings

1 1/2 lb Lean Ground Beef
1 ea Med. Onion, Chopped
1 c Carrots, Sliced
1 c Celery, Sliced
1 c Cabbage, Sliced
6 oz (1 cn) Tomato Paste
2 t Worcestershire sauce
3 c Beef Bouillon, or Stock

In skillet, brown hamburger adn drain thoroughly. Add onion,
arrots, celery and cabbage. Combine tomato paste, worcestershire
sauce and beef stock/bouillon. Add to crock pot, with Hamburger
and stir to blend. Cover and cook on low setting for 8 to 10
hours, or high setting for 3 to 4 hours.

NOTE:
This is an updated version of an old chuckwagon recipe. They
would use finely diced beef and the vegetables and let them cook
all day at roundup time.

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Chili Bean Soup

Yield: 5 servings

1 lb Pinto beans
8 c Boiling water
1 t Garlic salt
1 t Onion salt
1/4 t Thyme
1/4 t Marjoram
10 1/2 oz Can beef broth
16 oz Can tomatoes
1 pk (1-5/8 oz)chili seasoning mx
1 c Hot water

Rinse, sort and soak beans overnight.

Drain and empty them into a large pot; add boiling water, garlic
and onion salts, thyme and marjoram.

Cover and simmer until beans are tender, about 3 hours.
(Don't let beans boil dry; add hot water as needed.)

Spoon out 3 cups of cooked beans to use another day in another way.

Mash remaining beans with their liquid. Add remaining ingredients.

Heat 10 minutes to blend flavors.

Serve with garlic bread.

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Cream of Broccoli Soup

Yield: 10 servings

1 ea Bunch of Broccoli
1/4 c Butter
2 ea Onions
2 c Chopped Celery
1 ea Garlic Clove
1/2 c Flour
4 c Milk
4 c Chicken Broth
1/2 t Marjoram
1/2 t Thyme
1 x Salt and Pepper
1 x Almond Slivers
1 x Chopped Tomato

Trim broccoli and cut into one-half inch thick slices. Steam in
salted water until tender.

In large sauce pan, melt butter and saute onions, celery and garlic
until brown.

Stir flour gradually into butter mixture. Add milk slowly, then add
chicken broth and herbs.

Stir over low heat until soup thickens and boils.

Add broccoli, salt and pepper.

Serve hot. Top with almond slivers or chopped tomato, if desired.

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Split Pea Soup

Yield: 6 servings

1 lb Smithfield Ham, bits/pieces
1 ea Large Onion, chopped
1 ga Water
2 lb Split Peas
3 ea Large Carrots, chopped fine
2 ea Celery Stalks w/ leaves

Separate fat from meat. Fry fat in soup pan. When crisp, discard
solids. Fry onion in the fat. Add lean ham pieces. Toss a few
minutes more. Add water, peas, carrots, and celery (center portion
with leaves, chopped fine). Cover and cook slowly until peas are
mushy. Do not puree.

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Shrimp Soup

Yield: 10 servings

8 c Chicken stock
2 t Louisiana hot sauce
1 c Green onions, chopped
1/2 c Celery, chopped
1 x Salt, to taste
1 T Garlic, diced
1 T Lea amp; Perrins
1 c Parsley, chopped
2 c White wine, dry
2 lb Shrimp, chopped

Put ingredients, except shrimp, in chicken stock. Bring to
boil and then lower heat. Cover, and cook for 45 minutes.

Add shrimp and simmer for 30 minutes more.

You may wish to experiment with the amount of wine you use.
2 cups in the pot may be a bit much for some taste. If that
is so, you may take the rest internally, for the sake of your stomach

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