Soups

Vegetable and Beef Soup
1 1/2 LB beef in 1 1/2 inch cubes
4 cans beef broth
1 14 oz can diced tomatoes
1/4 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
1/2 C barley
6 big carrots cut in chunks
1 large onion cut in chunks
1/2 head cabbage, cored and cut in chunks
1 package frozen okra
1/2 C frozen green beans
1/2 C frozen corn
1/2 C frozen peas
small amount oil
Brown meat in a small amount oil. Add broth, simmer 1-2 hours or until meat is tender. Add barley and tomatoes, simmer 1/2 hour. Add remaining ingredients and simmer until carrots are tender.

Beef Stew
1 1/2 LB beef cut in cubes
4 cans beef broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
6 big carrots, cut in chunks
1 large onion cut in chunks
6 medium potatoes, cut in chunks
small amount oil
1/4 C flour mixed with 1/2 C water until smooth
Brown meat in a small amount oil. Season. Add broth. Simmer until meat is tender about 1 1/2 to 2 1/2 hours depending on cut used. Add vegetables and simmer until tender. Thicken with the flour and water mixture.

Albondigas and Tortilla Soup
Soup base
6 C beef broth
1 1/2 C tomato juice or V-8 juice
2 -3 C vegetables, any combination: chopped onion, diced or sliced carrots, diced or sliced celery, diced potato, sliced zucchini, cut green beans
2 cloves garlic, chopped
1/2 tsp. leaf oregano
Combine ingredients in a large pot. Simmer until vegetables are tender
Meatballs
1 pound very lean ground meat; beef, pork, turkey or a combination
1 C cooked rice
1/2 C finely chopped green onion
1/4 C finely chopped cilantro
Combine ingredients. Lower heat on the soup until it no longer bubbles. (you have to poach the meatballs, boiling liquid will break them apart) Form meatballs the size of walnuts and drop them into the liquid. Cover the pot and cook 20 minutes.
Garnish
6 corn tortillas
1/3 C grated jack cheese
sliced green onions
Cut the tortillas into wedges and divide between 6 serving bowls. Ladle in soup. Garnish with grated cheese and green onions. Serves 6

Hamburger Soup
1 LB hamburger
2 medium onions, sliced in thin wedges
1 C celery, sliced
1/4 tsp. garlic powder
salt and pepper to taste
2 14oz cans diced tomatoes
1 can beef broth
1/2 tsp. leaf oregano
1/2 tsp. leaf sweet basil
1 Tbs. lemon juice
Brown hamburger, with onions and celery. Season. Add remaining ingredients. Simmer 10-15 minutes. Serves 4.

New Year Pozole (Pork and Hominy Stew)
2 1/2 lb. boned pork shoulder, fat trimmed, cut in 1 1/2 inch chunks
1 medium onion, chopped
8 cloves garlic, minced
2 Tbs. chili powder
1/2 tsp. dry oregano
1/2 tsp. pepper
2 29 oz can of hominy, drained
1 small can diced green chilies
3 quarts chicken broth
chopped green onion
Combine pork, onion, seasonings and 1 cup broth in a large saucepan. Bring to a boil and simmer rapidly, tightly covered on medium heat for 30 minutes. Uncover and stir often until all the broth is absorbed and the drippings are richly browned. Deglaze pan with 1 cup broth. Add hominy, chilies, an 7 more cups broth. Simmer gently until pork is tender about 1 1/2 hours. Add more broth as needed to keep the level of the broth constant. Garnish with chopped green onions. Serves 6 - 8.

Green Beans with a Ham Bone
1 ham bone
2 lb. fresh green beans, cleaned
1 large onion, diced
1/8 tsp. garlic powder
salt and pepper to taste
6 medium red potatoes, quartered
Place bone, beans, onion, and seasonings in a large pot. Add water to cover. Simmer 2 hours. Beans should be soft. Add potatoes. Simmer until potatoes are soft.

Sausage and Cabbage Soup
1 medium head cabbage, coarsely chopped
1 large onion, chopped
1 C barley
1/4 tsp. garlic powder
1/4 tsp. pepper
5 cans beef broth
4 carrots, cut in chunks
1 LB kielbasa cut in 1/4 inch slices
Put cabbage, onions, barley, seasonings and 4 cans of broth in a large pot. Bring to a boil, simmer 1 hour, add more broth if needed. Add carrots, simmer an additional 30 minutes. Add kielbasa and simmer until kielbasa is hot. Serves 4-6

Turkey Soup
Stock - Remove all the meat from the carcass. Cover the meat and refrigerate it. Place the carcass in a very large pot (you may have to cut it up to get it to fit) And 1 whole unpeeled onion, halved, a couple ribs of celery and any leftover tops, a couple carrots and 1 whole bulb of garlic, halved. Cover with water and simmer very slowly 3 - 4 hours without stirring. Let cool slightly and strain.

Soup
10 - 12 C turkey stock
1 C barley, noodles or macaroni
2 cloves garlic, minced
1 onion, diced
4 large carrots cut in chunks
3 -4 C assorted vegetables in any combination
diced potatoes
cut green beans
corn
sliced zucchini
sliced celery
chopped cabbage
sliced okra
diced tomato
packaged frozen vegetables
2 C diced turkey
salt and pepper to taste
Bring the stock to a boil, add the onion, garlic and barley (if you're using it) and simmer 30 minutes. Add the remaining ingredients and simmer until tender.

Gumbo
3/4 C vegetable oil
3/4 C flour
2 C chopped onion
1 C chopped bell pepper
1 C chopped celery
1 Tbs. salt
1 Tbs. Bayou Blast (recipe in special section)
1 tsp. cayenne
5 bay leaves
8 C chicken stock
1 package frozen sliced okra
1 can diced tomatoes
2 C cooked chicken, coarsely shredded
1 LB medium shrimp, peeled and deveined
2 hot links sausage, sliced
1/2 C sliced green onion
1/4 C finely chopped parsley
In a heavy pot, heat the oil then whisk in the flour. Lower the heat and stir constantly for 15 - 20 minutes until flour is richly browned. Add the onions, peppers, and spices. Cook until all the vegetables are soft. Add the stock and clam broth and mix well. Simmer 1 hour. Add the okra and tomato and simmer another 30 minutes. Add the remaining ingredients and cook only until the shrimp are done. Ladle the soup into a shallow bowl. Place a heaping portion of steamed white rice in the center and garnish with sliced green onion. Serve with a thick slice of French bread.

Lady Jo's Louisiana Gumbo
1/2 c shortening
1/2 c.flour
2 cups okra, chopped
l large onion, chopped
1 cup celery,chopped
1 cup bell pepper
2 cups shrimp
l cup crabmeat
1 1/2 qts chicken broth
1/2 lb. hot sausage
1 diced tomatoes
Salt Pepper to Taste
1/4 tsp powdered bay leaf
Gumbo Filet 1/4 t or more to taste
Liquid shrimp/crab boil or cajun seasoning to taste
Melt the shortening, add the flour and over low heat in large iron pot, brown the flour, stirring constantly making the roux. Add okra, onion, celery, bell pepper. Simmer 10 minutes. Add tomatoes and seasoning. Bring to boil and simmer very low for 1 1/2 hours. Add shrimp, crab and sausage and simmer 15 minutes. Turn off add 2 T gumbo filet and stir. Serve hot over rice with plenty of liquid. Serves 6 to 8. Even better after in frig all night. A little boned chicken with added liquid just makes it even more delish!

Wally's Thai Chicken Coconut Soup
3 C chicken broth
2 Tbs. lime juice
2 Tbs. nuoc mam (fish sauce) or soy sauce - more or less to taste
4 chicken thighs, boned and cut into 1 inch pieces
3/4 C unsweetened coconut milk
2 - 6 serrano peppers, halved
1/4 C fresh cilantro, chopped
1/4 C green onions, sliced
1 can straw mushrooms, drained
Bring broth, peppers and fish sauce to a boil and boil gently 10 minutes. Mash the peppers with a potato masher and stir. Simmer another minute or two. Strain broth and return to pan. Add the chicken and simmer until done. Add remaining ingredients and simmer another minute or two. Serve over cooked rice. Garnish with additional chopped cilantro and sliced green onion.

Alita's Clam Chowder
4 cans chopped clams with liquid
1 C water
1/2 C chopped onion
2 C diced potatoes
1 pint half and half
1 can Campbell's Cream of Potato soup
Juice of 1/2 lime
salt and pepper to taste
Bring clam liquid and water to a boil, add the onions and potatoes. Cook until liquid is reduced by half. Add remaining ingredients and heat through. Season with salt and pepper. Serves 4.

Hot and Sour Soup
5 wood ear mushrooms
5 Chinese mushrooms
2 cloves minced garlic
2 Tbs. peanut oil
1/2 C shredded pork
4 C pork stock
1/4 C bamboo shoots
6 Tbs. cider vinegar
2 tsp. sugar
3 Tbs. soy sauce
3 Tbs. cornstarch mixed with 3 Tbs. water
1/2 C bean curd
1 egg, slightly beaten
1 Tbs. sesame oil
5 green onions, sliced
Soak 5 pieces of wood ear and 5 Chinese mushrooms in 1 C boiling water for 20 minutes. Drain and slice. Set aside. Reserve liquid. In the soup pot, sauté garlic briefly in oil. Add the pork and sauté 2 minutes. Add broth, mushroom liquid and mushrooms. Simmer 30 minutes. Add bamboo shoots, vinegar, sugar and soy sauce. Thicken with cornstarch mixture. Drizzle in beaten egg. Add bean curd. Remove from heat, stir in sesame oil. Serves 4. Garnish with green onion.

French Bistro Onion Soup Gratinee
3 lb. thinly sliced yellow onions
1/4 C butter
2 Tbs. olive oil
1/2 tsp. sugar
salt and pepper
1/4 C flour
6 Cups beef broth
1 C dry white wine
1/2 C cognac
2 bay leaves
2 tsp. dried thyme
8 slices of French bread 1 inch thick
1 clove of garlic
3 C grated Gruyere
2/3 C grated parmesan
In a large pot cook the onions and sugar in the butter and oil over low heat until golden. (This may take a long time) Add the flour and cook 2 minutes. Add the stock, wine, and seasonings. Simmer 30 minutes. Add the cognac. Toast the bread under the broiler then rub with the garlic. Fill 4 ovenproof bowls with soup. Cover the soup with 2 slices of bread. Top with cheeses. Bake 15 minutes or until cheese has melted. Serves 4.

Quick French Onion Soup
2 medium onions, sliced
1 Tbs. butter
1 can Campbell's Consommé plus 1/2 can water
2 slices toasted French bread
1/2 C grated Swiss cheese
Cook onions in butter over low heat until very limp and golden. Add consommé, heat. Place toast on a baking sheet. Divide cheese over the top, broil until melted. Place toast in a bowl, ladle the soup into the bowl. Serves 2.

Stephanie's Almost Leek and Potato Soup
3 bunches green onions, sliced (or the white part of 6 leeks, sliced)
1 white onion, sliced
1/4 C butter
6 medium potatoes, peeled and sliced
6 C chicken broth
1/2 C parsley, chopped
1 egg yolk, beaten
1/2 tsp. salt
1/4 tsp. pepper
dash nutmeg
2 C light cream
crumbled bacon
Sauté onion in butter until wilted but not brown. Add potatoes, broth, and parsley and simmer until vegetables are soft. Strain and sieve vegetables and return to broth. Begin stirring egg yolk, add about 1/4 C broth to the yolk in a thin stream while stirring continuously then return broth and egg yolk mixture to the pot. Add seasonings. Add cream and reheat, do not boil. Garnish with crumbled bacon. Serves 6-8.

Spicy Squash Soup
7 lb. cooked and mashed winter squash, (butternut, banana, hubbard)
5 C chicken broth
2 serrano chilies,
2 C summer squash, diced (zucchini, yellow crookneck, or pattypan)
1/2 C green onions, sliced
1/4 C lime juice
2 Tbs. chili powder
Simmer broth and chilies 20 minutes. Strain and return to pan. Add mashed squash. Add remaining ingredients and simmer until summer squash is tender. Garnish with sour cream and finely chopped red bell pepper. Serves 8.

French Celery Soup
2 C sliced celery
1/2 C sliced green onion
2 Tbs. butter
1 tsp. dried tarragon
salt and pepper to taste
4 C chicken stock
juice of 1 lemon
Sauté the celery in the butter until tender. Stir in the green onions and seasonings. Add the liquids. Heat until it reaches the desired temperature. Serves 4.

Spring Consommé
1/2 C sliced mushrooms
1/2 C thinly sliced carrots
1/4 C sliced green onions
1 Tbs. butter
4 C consommé
Sauté the mushrooms and carrots in the butter until tender. Add the green onions and sauté briefly. Add the consommé and heat. Serves 4.

Asparagus Soup
1 LB asparagus, woody ends removed then sliced
1 Tbs. butter
4 C chicken broth
1 Tbs. lemon juice
salt and pepper to taste
Sauté the asparagus in butter until barely tender. Add remaining ingredients. Heat and serve. Serves 4.

There's a trick to processing hot soups in the blender or food processor. First, in both machines, work in small batches, no more than 1 1/2 cups at a time. second, if you're using the blender set the lid on loosely so steam can escape and hold it on with a kitchen towel so you don't get burned - If you're using the food processor, use brief pulses to avoid forcing the liquid out of the container. Cream of Asparagus Soup
2 Tbs. butter
6 green onion, sliced
2 lb. asparagus, woody ends removed then sliced, reserve tips for garnish
4 C chicken stock
salt and pepper to taste
1 1/2 tsp. tarragon
1 C heavy cream
Sauté asparagus tips in 1 tsp. of butter, set aside. Sauté green onions and remaining asparagus in remaining butter until vegetables are soft. Add 2 cups stock, tarragon and salt and pepper. Simmer 30 minutes. Puree in a food processor or blender until smooth return to pan. Add remaining stock, bring to a boil. Remove from heat whisk in cream. Garnish with asparagus tips. Serves 4 - 6.

Broccoli-Cheese Soup
2 packages chopped broccoli
2 cans chicken broth
8 oz cream cheese, cubed
8 oz Velvetta, cubed
salt and pepper to taste
croutons for garnish
Cook broccoli in chicken broth until soft. Reserve 3/4 cup cooked broccoli. Process broccoli and cooking liquid in small batches, adding some cheese to each. Return puree to pot. Chop reserved broccoli, add to puree. Season. Serve garnished with croutons. Serves 4 - 6.

Smooth Corn Soup
1 plastic package frozen corn
1 jalapeno pepper, more or less to taste
2 cans chicken broth
1/4 tsp. cumin
1 clove garlic, minced
juice of 1 lime
8 oz cream cheese, cubed
4 oz Velvetta, cubed
salt and pepper to taste
chopped cilantro
Simmer corn, jalapeno, garlic, and cumin in chicken broth 20 minutes. Process corn and cooking liquid in small batches adding some cheese to each. Return to pot. For a smoother soup, strain through a sieve using the back of a spoon to force the liquid through while leaving the corn skins. Season. Garnish with chopped cilantro. Serves 4.

Cream of Tomato Soup
6 large vine ripe tomatoes, chopped
1/4 C butter
1 C cream
salt and pepper to taste
Make tomato juice by forcing the tomatoes through a food mill or by pureeing in a blender. Melt butter in a large saucepan, add tomato juice. Cook over low heat, stirring occasionally until thick. Add cream. Season. Serves 2 - 4.

Italian Wedding Soup
1 lbs Sweet Italian sausage, removed from the casings
1 eggs
1/2 cup fine bread crumbs
6 cups chicken stock
1 med onion, diced
1 small green pepper, diced
4 large carrots, cut in small julienne
1 clove garlic, minced
2 tbls olive oil
1 bunch fresh spinach, cleaned, stems removed, cut in thin strips
1/2 cup Acini de Pepe pasta (small round pasta)or other very small pasta
1/4 thinly sliced fresh basil
salt and pepper
Juice of 1/2 lemon
Saute the onion, green pepper, garlic, and carrot in the oil until the onion is translucent. Season with salt and pepper. Add the stock and bring it to a boil add the pasta then reduce to a low simmer. Combine the sausage, egg and bread crumbs. Make very small meatballs (about the size of a dime) and drop in the broth. Cook the meatballs completely. Add the spinach and basil. Simmer about 5 minutes. Add lemon juice. Ganish with freshly shaved parmesan cheese if desired Serves 6 - 8.

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