~Soup~
Cream of Spinach Soup
This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.
1 (10 ounce) package frozen chopped spinach,
3 chicken bouillon cubes,
1 1/2 cups water,
3 tablespoons butter or margarine,
1/4 cup all-purpose flour,
3 cups milk,
ground black pepper,
salt,
1 tablespoon grated onion
Combine water, bouillon cubes, and spinach in a medium saucepan. Bring
to a boil, and cook till tender. In a large saucepan, melt the butter over medium heat. Stir in flour until smooth. Whisk in milk, and heat through. Season with grated onion, salt, and pepper. Stir in spinach mixture. Makes 4 servings
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Cheese Soup
4 chicken bouillon cubes; 1 qt. water; 1 c. chopped onion; 1 c. chopped celery; 2 c. cubed raw potatoes; 1/2 c. chopped carrots; 1 small bag frozen broccoli; 1 small bag frozen cauliflower; 2 cans cream of chicken soup; 2 lb. velveeta cheese; 5 crisp bacon strips, crumbled
Mix bouillon cubes, onion, celery and potatoes with the water, cover and cook 20-30 minutes. Add rest of vegetables and cook until tender. Add soup and stir well. Then add cheese. Cook slowly until cheese is melted. Then add crumbled bacon.
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Tortilla Soup
2 cans chicken broth; 1 - 8 oz. can tomato sauce; 3-4 bay leaves; 6 corn tortillas, sliced long ways; 3 chicken breasts, cut into strips; 1 small onion, chopped; 3-4 ribs celery, chopped; 3/4 c. cilantro, chopped; 1/4 c. margarine, divided
Saute' chicken until tender in part of the margarine and set aside. In the remaining margarine, saute' the tortillas, onions, celery and cilantro until the vegetables are tender. Mix broth, tomato sauce, chicken, vegetables and bay leaves. Cook on medium to low heat 45 minutes to 1 hour. Serve in bowls. Garnish with grated cheese, avocado slices and tortilla chips.
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Corn Soup
1 pkg. (8 oz.) cream cheese; 1/2 c. water; 1/2 c. bell pepper, chopped; 1/2 c. onion, chopped; 1/2 c. celery, chopped; 1 can cream style corn; 1 can Fiesta corn; 1 can whole kernel corn; 1 Tbsp. margarine
Cook onion and celery in margarine until tender. Add bell pepper to onion/celery mixture. Melt the cream cheese in 1/2 c. water and cook on low heat until dissolved. Add the rest of the ingredients and cook on low heat another 15-20 minutes.
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Chicken Noodle Soup
2 1/2 c. wide egg noodles; 1 tsp. vegetable oil; 12 c. chicken broth; 1 Tbsp. + 1 1/2 tsp. salt; 1 c. chopped celery; 1 c. chopped onion; 1/3 c. cornstarch; 1/4 c. water; 3 c. diced cooked chicken
In medium saucepan, bring about 4 c. water to a boil. Add noodles and oil and boil 8 minutes. Drain and rinse under cool running water. In large saucepan or Dutch oven, bring broth and salt to a boil. Stir in celery and onion. Reduce heat, cover and simmer 15 minutes. Add noodles. In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Add chicken and heat through.
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Vegetable Soup
6 c. beef broth; 1 can (15 oz.) tomato sauce; 1 can (14 1/2 or 16 oz.)whole peeled tomatoes, undrained, chopped; 1 1/2 c. diced carrots; 1 1/4 c. diced potatoes; 1 c. chopped celery; 1/2 c. chopped onion; 1/8 tsp. pepper; 1/2 tsp. salt
In large saucepan or Dutch oven, combine broth, tomato sauce, tomatoes, carrots, potatoes, celery, onion and pepper. Bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in salt.
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Bread