Vegetarian Barley-Vegetable Soup

Yield: 10 servings

2 x Med Onions, peeled and diced
2 x Lg Carrots, scraped and diced
2 x Stalks Celery, chopped
3 T Butter or margarine
1 cn Tomatoes, chopped-1 lb 12 oz
8 c Water
1 t Dried Basil
1/2 t Dried Thyme
2 t Salt
1/4 t Pepper
1 c Pearl Barley
2 c Frozen green beans or peas *
1 T Chopped fresh Dill
* Cut up up the frozen green beans or green peas to make 2 cups.

Saute onions, carrots, and celery in heated butter or margarine
in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme,
salt, and pepper. Bring to a boil. Stir in barley and lower heat.

Cook slowly, covered, 1 1/2 hours, until barley is tender. Stir
in beans or peas during last 10 minutes of cooking. Remove from
heat and stir in dill. Serves 10-12.

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Lentil Soup With Frankfurters

Yield: 4 servings

1 c Lentils; dried quick-cooking
6 c Water
2 ea Bacon; slices, diced
1 ea Leek or green onion; *
1 ea Carrot;large, finely chopped
1 ea Celery;stalk, finely chopped
1 ea Onion; finely chopped
1 T Vegetable oil
2 T Unbleached flour
1 T Vinegar
4 ea Frankfurters; thickly sliced
1 T Catsup; tomato
1 t Salt
1/4 t Black pepper

* Leek or Green Onion should be finely chopped.

Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6
cups of water to a boil. Add the lentils, bacon, leek or green
onion, carrot and celery. Simmer, partially covered, for 30 to
40 minutes.

Meanwhile in a frypan, saute chopped onion in vegetable oil until
soft. Sprinkle flour over onion, and stir. Lower heat, stir
constantly, and cook until the flour turns a light brown.
DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the
browned flour; beat with a wire whisk until well-blended. Beat
in vinegar.

Add contents of frypan to lentil pan and stir together. Cover
and simmer for 30 minutes or until lentils are soft.

Add the frankfurters and catsup. Cook to heat frankfurters
through.

Season with salt and pepper and serve hot.

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Old-Fashioned Potato Soup

Yield: 1 servings

8 ea potato, cubed
1 ea milk
1 T butter
1 ea egg, well beaten
1/2 c flour
1/4 c milk

Boil the potatoes until soft. Drain off all the water. Add the
milk and heat thoroughly; season to taste. Work the butter into
the flour and then add the egg and 1/4 cup milk, using only enough
milk to make mixture thin enough to drop into the hot milk. Add to
hot milk mixture. Cover the saucepan and cook about 10 minutes.

Serve at once.

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Creamy Mushroom Soup

Yield: 2 servings

1/4 c Chopped Onion
2 T Snipped Parsley
1 T Butter Or Margarine
1 1/2 c Fresh Sliced Mushrooms
1 1/2 t Cornstarch
1 t Instant Beef Bouillon
1/2 t Worcestershire Sauce
1/8 t Dry Mustard
1 x Dash Freshly Ground Pepper
2/3 c Water
1/2 c Dairy Sour Cream
1 x Snipped Parsley (Opt.)

In a 4-cup measure micro-cook the chopped onion, the 2 T snipped
parsley, and butter or margarine, uncovered, on 100% power for 1
to 1 1/2 minutes or till the onion is tender but not brown. Stir
in the sliced fresh mushrooms. Micro-cook, covered, on 100% power
for 2 to 3 minutes or till the mushrooms are tender, stirring once.
Stir in cornstarch, beef bouillon granules, worcestershire sauce,
dry mustard, and freshly ground pepper. Add water; mix well.

Micro-cook, uncovered, on 100% power 3 to 4 minutes or till
thickened and bubbly, stirring twice. Combine hot mushroom
mixture and dairy sour cream in a blender container. Cover and
blend till mixture is nearly smooth. Pour back into the 4-cup
measure. Micro-cook, uncovered, on 100% power about 1 minute or
till the mushroom mixture is heated through. DO NOT BOIL!

Garnish with additional snipped parsley, if desired.

NOTE:
After making Creamy Mushroom Soup, use this quick clean-up method
to wash your blender. Simply fill the blender container about
1/3rd full with lukewarm water and add a small amount of detergent.
Replace the lid and run the moter a few seconds or till the blender
container is clean. Rinse, dry, and return the blender container to
it's base.

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Herbed Tomato Soup

Yield: 2 servings

2 T Chopped Onion
1 T Butter Or Margarine
8 oz (1 Can) Tomato Sauce
1/4 t Dried Basil, Crushed
1/8 t Dried Thyme, Crushed
1 x Dash Freshly Ground Pepper
1 c Water
1 t Instant Chicken Bouillon
1 x Parmesan Croutons

In a 4-cup measure micro-cook onion and butter or margarine,
uncovered, on 100% power 1 to 1 1/2 minutes or until onion is
tender but not brown. Stir in tomato sauce, dried basil, dried
thyme, and freshly ground pepper. Micro-cook, uncovered, on 50%
of power for 4 to 6 minutes or just till boiling. Stir in the
water and instant chicken bouillon granules. Micro-cook, uncovered,
on 100% power for 2 to 3 minutes or till the mixture is heated
through.

Serve with the Parmesan Croutons.

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Savory Hamburger Soup

2 servings

1 ea Lge. Carrot, Thinly Sliced
2 T Chopped Onion
1 T Water
1/2 lb Lean Ground Beef
1 c Tomato Sauce
1/2 c Water
2 T Dry Red Wine
1/2 t Sugar
1/4 t Salt
1 x Dash Garlic Powder
1 x Dash Pepper
2 T Shredded Cheddar Cheese

In a 1-quart casserole micro-cook sliced carrot, chopped onion,
and 1 T water, covered, on 100% power for 2 minutes.

Stir the ground beef into the partially cooked vegetables.

Microwave, uncovered, on 100% power for 3 minutes, stirring once to
break up the meat. Drain off the fat.

Stir in tomato sauce, 1/2 cup water, dry red wine, sugar, salt,
garlic powder and pepper. Microwave, uncovered, on 100% power
for 4 to 5 minutes more or until mixture is heated through and
vegetables are tender.

Sprinkle with shredded cheddar cheese and serve.

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French Onion Soup

Yield: 2 servings

3 ea Small onions
1/2 c Butter
2 ea 10 1/2 oz. can beef broth
1 c Hot water
1/2 c Dry white wine
1/4 t Salt
1/4 t Cayenne pepper
6 ea Slice of French bread
1 c Muenster cheese

Add broth, water, wine, salt and pepper to the sauted onions. Cook
to boiling and simmer a minute or two. Float french bread and
Muenster cheese in the bowl.

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Minnesota Minestrone Soup

Yield: 10 servings

2 lb Lean Ground Beef
1 c Onion; Chopped, 1 Lg
1 ea Clove Garlic, Minced
28 oz Tomatoes; 1 Cn
15 oz Kidney Beans; 1 Cn
12 oz Whole Kernel Corn; 1 Cn
1 c Celery; Sliced, 2 Stalks
2 c Cabbage; Shredded,Abt 1/2 Hd
2 c Zucchini; Sliced, 2 Sm
1 c Elbow Macaroni; Uncooked, OR
1 c Spaghetti; Broken, Uncooked
2 c Water
1/2 c Red Wine Or Water
2 t Beef Bouillon; Instant
1 1/2 t Salt
1 1/2 t Italian Seasoning


1 x Parmesan Cheese; Grated

Cook and stir the meat onion, and garlic in a Dutch oven until the
meat is brown. Drain off the excess fat. Stir in the undrained
tomatoes, undrained kidney beans, the undrained corn, and remaining
ingredients except the cheese, breaking up the tomatoes as you do.
Heat to boiling then reduce the heat and simmer, covered, until the
macaroni and vegetables are tender, about 30 minutes, stirring
occasionally.

Serve hot with the Parmesan cheese.

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Vegetable Soup

Yield: 8 servings

8 c Chicken broth (see recipe)
1/3 c Olive oil
1/4 c Chopped parsley
4 ea Garlic cloves
1/4 lb Pancetta or unsmoked bacon
3 c Shredded cabbage
1 ea Medium onion, finely chopped
2 ea Carrots, finely chopped
1 ea Celery stalk, finely chopped
1 ea Potato, peeled, chopped
2 ea Zucchini, finely chopped
1 ea Large tomato, chopped
1/4 lb Mushrooms, finely chopped
1/4 lb String beans finely chopped
4 ea Pieces prosciutto rind
1 x Salt, to taste
1 x Pepper, to taste
1/2 c Grated Parmesan cheese

There are as many versions of vegetable soup in Italy as there
there are cooks.

Pancetta - Pancetta is the same cut of pork as bacon. It is
cured with salt and is not smoked. It comes rolled up like a
large salami. Widely used in Italian cooking, especially in
Emilia-Romagna, it is vital to many dishes. If available, buy
a large quantity.

Cut into several pieces and freeze it. You can substitute
domestic bacon for pancetta. It must be blanched in boiling
water for two three minutes to reduce the smoky flavour. Fresh
side pork can also be used. I'll be posting several recipes over
the next while that call for pancetta, so if you can find some,
it won't go to waste.

Prepare chicken broth (see my previously posted recipe). Heat oil
in a large saucepan. Add parsley and garlic. Saute over medium
heat. Before garlic changes colour, add pancetta. Saute until
lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes.
Add remaining vegetables to saucepan. Cover and cook about 5
minutes. Add broth and water, if using, and prosciutto rind or ham
shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove
half the vegetables with a slotted spoon. Place in a blender or
food processor and process until smooth. Return to saucepan.
Season with salt and pepper. Serve hot with Parmesan cheese
sprinkled over top. Makes 8 to 10 servings.

VARIATION:
Toast about 20 thick slices of Italian bread. Place 2 slices
in each soup bowl and sprinkle generously with Parmesan cheese.
Ladle soup into bowls. Serve with additional Parmesan cheese.

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Zwei-bohnenensuppe (two bean soup)

Yield: 4 servings

1 1/4 c White Beans; Dry
4 oz Ham; Cubed
1 c Cut Green Beans; *
1/4 c Celery; Diced
1 ea Green Onion; Diced
1 ea Onion; Yellow, diced
1 ea Potato; Peeled amp; Diced
1 T Butter
2 T Unbleached Flour
3/4 c Beef Broth
1/2 t Salt
1/4 t Pepper

1 ea Parsley; Sprig

* Beans can be either fresh or frozen. Do not use canned.

Cover white beans with cold water and soak overnight. Drain and
place beans in a 2-quart saucepan. Add ham and enough cold water
to cover beans by 1 inch. Bring water to a boil and simmer for
about 1 hour or until beans are tender. Add green beans, celery,
onion and potato. Add enough water to cover the vegetables; simmer
for 20 minutes.

In a frypan melt butter and stir in flour. Cook, stirring
until lightly browned. Remove from heat and stir in heated
beef broth. Cook mixture until smooth. Stir mixture into
the soup and simmer until soup is thickened and vegetables are
tender. Season with salt and pepper. Garnish with chopped
parsley and serve immediately.

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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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