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SOUPS
Alphabetical Table of Contents
BAKED POTATO SOUP ......................................................................................................................... 15
BEAN SOUP .............................................................................................................................................. 9
BEEF BARLEY SOUP..................................................................................................................... 5, 9, 25
BROCCOLI SOUP ..................................................................................................................................... 5
BROCCOLI-CHEESE SOUP ................................................................................................................... 22
CANADIAN CHEESE SOUP .................................................................................................................. 13
CHEESY POTATO CORN CHOWDER ................................................................................................. 23
CHEESY POTATO SOUP ....................................................................................................................... 21
CHICKEN AND GNOCCHI SOUP ......................................................................................................... 25
CHICKEN BACON WILD RICE SOUP ................................................................................................. 26
CHICKEN VELVET SOUP ..................................................................................................................... 21
CLAM CHOWDER ................................................................................................................................ 7, 9
CREAM OF BROCCOLI SOUP .............................................................................................................. 13
CREAM OF CAULIFLOWER SOUP ..................................................................................................... 19
FAMOUS BARR’S FRENCH ONION SOUP .................................................................................... 5, 10
FRENCH ONION SOUP ........................................................................................................................ 6, 9
HAM-BEAN STEW ................................................................................................................................. 25
JOHNNY CARINO’S BREAD SOUP ..................................................................................................... 24
LASAGNA SOUP .............................................................................................................................. 24, 27
NACHO BEAN SOUP ............................................................................................................................. 11
NOAH’S ARK CLAM CHOWDER .......................................................................................................... 6
SENATE BEAN SOUP ............................................................................................................................ 19
SLOW COOKER CHEESY POTATO SOUP ......................................................................................... 27
STEAK SOUP ............................................................................................................................................ 6
STEPHANIE’S COLD STRAWBERRY SOUP ...................................................................................... 21
TACO SOUP ............................................................................................................................................ 24
TEXAS STYLE SOUP ............................................................................................................................. 23
THE MANSION’S TORTILLA SOUP .................................................................................................... 22
TOMATO, BEEF & BARLEY SOUP ..................................................................................................... 22
TORTELLINI VEGETABLE SOUP ....................................................................................................... 11
VEGETABLE SOUP .................................................................................................................................. 6
VEGETABLE-CHEESE CHOWDER ..................................................................................................... 26
WHITE CHICKEN CHILI ....................................................................................................................... 17
T-1
SOUPS
Adele Killian Fink
T-2
SOUPS
Adele Killian Fink
BEEF BARLEY SOUP
(Pat Guntli Winter)
3 ½ lb soup bones (meat) maro
2 sticks celery and tops
1 or 2 onions (2 better)
10 peppercorns
parsley
carrot
bay leaf
4 pints cold water
¼ cup barley
BROCCOLI SOUP
(Pat Guntli Winter)
2 cups fresh or frozen broccoli
½ tsp thyme
1 bay leaf
dash garlic powder
1 ½ cup chicken broth
½ cup onion, chopped
2 tbsp butter
2 tbsp flour
½ tsp salt
1/8 tsp white pepper
1 cup milk
FAMOUS BARR’S FRENCH ONION
SOUP
3 lbs of peeled onions
(5 lb bag of unpeeled will equal 3 lbs
peeled)
½ cup (1 stick) butter or margarine
1 ½ tsp freshly ground pepper
2 tbsp paprika
1 bay leaf
¾ cup flour
1 cup white wine, optional
3 qts beef bouillon
2 tsp salt
Kitchen Bouquet
Sourdough or French bread, sliced
1 ½ oz Swiss or gruyere cheese, per bowl
Cook all ingredients except barley for 3 hours.
Strain to make clear soup. Reserve vegetables and
meat. Cut up vegetable and meat. Refrigerate
separately from soup. Refrigerate long enough to
be able to skim fat from top or overnight. Add
barley and cook 1 or 2 hours. If too thick add the
canned beef consommé or beef broth. If you add
beef consommé also add a can of water. After
barley is cooked. Add meat and vegetables.
Continue heating until vegetables and meat are
warm.
Combine broccoli, thyme, bay leaf, garlic powder,
chicken broth and onion. Heat and bring to a boil.
Reduce heat. Cover and simmer. Remove bay leaf.
Blend in blender 30 to 60 seconds. Make a white
sauce. Melt butter in a saucepan. Add flour, salt,
pepper. Stir well. Gradually add milk. Stir and
heat until smooth. Blend into soup.
Slice onions 1/8” thick. Melt butter. Sauté onions
slowly in butter. Cook uncovered over low heat for
1 ½ hours, stirring occasionally. Stir in pepper,
paprika and bay leaf; sauté over low heat 10
minutes more, stirring frequently. Pour in 6 cans
broth and wine. Increase heat and bring to a boil.
Stir together remaining 1 can broth and flour. Stir
into boiling soup. Reduce heat to low and simmer
very slowly for 2 hours. Adjust color to a rich
brown with caramel coloring or kitchen bouquet.
Season with the salt to taste. Put in the ice box
overnight. This recipe yields 4 quarts finished
soup; 16 servings. Heat soup. Fill ovenproof
casserole or individual bowls with 8 oz of soup.
Top with three 1 ½ inch slice of French bread and
with 1 ½ oz imported Swiss cheese. Place under
broiler until brown, approximately 5 minutes at 550
T-5
SOUPS
Adele Killian Fink
FRENCH ONION SOUP
(Pat Guntli Winter)
¼ cup butter or margarine
3 cups frozen chopped onion
2 cans beef consommé soup
1 cup water
2 enveloped brown gravy mix
French bread
Swiss or mozzarella shredded cheese
NOAH’S ARK CLAM CHOWDER
1 can New England Clam Chowder
1 can Cream of Potato Soup
1 can milk
1 tbsp butter
STEAK SOUP
1 stick margarine
1 cup flour
½ gallon water or beef broth
2 to 2 ½ lbs coarse ground meat,
1 cup onion
carrots and celery if wish
2 pkgs frozen mixed vegetables
1 can tomatoes, cut up
1 tbsp Accent
2 tbsp beef concentrate or Kitchen Bouquet
1 tbsp pepper
salt
VEGETABLE SOUP
Maro bone & meat
Frozen mixed vegetables
Parsley flakes
2 beef bouillon cubes
#2 can peeled tomatoes, cut up
water
salt/pepper
celery
uncooked noodles
T-6
Melt butter in large saucepan. Sauté onion until
tender. Add consommé. Add water. Bring to boil.
Mix in a little hot with the gravy mixes. Stir into
saucepan. Simmer 10 minutes. Ladle into 4 oven
proof mugs. Put 1 slice of French bread in each.
Put cheese over bread. Place mugs in 400 oven for
3 minutes or until cheese is bubbly.
Combine all ingredients. Heat thoroughly.
Melt margarine and whip in flour to make smooth
paste. Blend in water or beef broth. Sauté meat.
Add onion (carrots and celery, if wish). Add frozen
vegetables, tomatoes, Accent, beef concentrate,
pepper and salt. Bring to a boil. Reduce to simmer.
Simmer at least 4 hours.
Combine all ingredients except noodles. Cook until
done. About ½ hour before serving add noodles.
SOUPS
Johanna Goewert Fink
CLAM CHOWDER
2 cans Campbells New England Clam
Chowder
2 cans Cream of Potato Soup
½ stick butter
1 can half & half milk or Pet
Combine all ingredients. Let simmer 2 hours.
T-7
SOUPS
Georgine Fink Siems
CLAM CHOWDER
2 tsp butter
1 medium onion
2 cans cream of potato soup
2 cans cream of celery soup
2 soup cans of half & half
2 cans (& juice) minced clams
2 tsp parsley
2 tsp onion powder
BEAN SOUP
Ham bone or marrow bone
½ lb northern beans
1 onion
3 potatoes
taste for seasoning
water
BEEF BARLEY SOUP
1 tbsp oil
1 lb ground beef
2 tbsp flour
4 cups beef broth
½ cup pearl barley
1 can tomatoes, crushed & juice
1/3 cup chopped onion
2 carrots, peeled & chopped
1 rib chopped celery
salt to taste
pepper to taste
mushrooms, sliced
FRENCH ONION SOUP
¼ cup oleo
3 cups frozen chopped onions
3 cans beef consommé soup
1 soup can of water
3 bouillon cubes
Worcesterhire sauce
2 envelopes brown gravy
French bread
Swiss or mozzarella cheese
Sauté onion in butter. Add all ingredients. Mix
well. Heat but do not boil.
If possible soak beans first. Put everything in a pot
and cook slowly for about 3 hours. With potato a
masher mash beans in pot. Brown some bacon
grease with flour. Thicken soup with the flour
mixture.
Put beef in oil in pan. Cook until beef looses its red
color, about 5 minutes. Stir occasionally, breaking
up pieces. Sprinkle flour over beef and stir until
flour looses white color, about 30 seconds. Slowly
add broth, stirring. Add remaining items. Bring
soup to boil. Reduce heat and simmer, stirring
occasionally until barley and vegetables are tender,
about 1 hour.
Preheat oven to 400
soup mugs
Melt oleo in a large pot. Sauté onions until tender.
Add consommé. Add water. Bring to a boil. Mix a
little water with brown gravy mixes. Stir in gravy
mix. Simmer 10 minutes. Ladle into soup mugs.
Put 1 slice French bread in each. Put cheese over
bread. Heat in oven for 3 minutes or until cheese
melts.
T-9
SOUPS
Georgine Fink Siems
FAMOUS BARR’S FRENCH ONION
SOUP
1 lb 6oz peeled onions
3 oz butter or margarine
1 tsp freshly ground or café ground pepper
1 tbsp Spanish paprika
2 bay leaves
1 ½ tsp salt
½ cup flour
1 ½ qts beef bouillon, canned or from cubes
caramel coloring, optional
SERVING
French bread
Swiss cheese
T - 10
Cut onions in half and slice with the grain about
1/8” thick. Melt butter and add sliced onions.
Sauté slowly for 20 minutes, stirring frequently.
Add paprika, pepper, bay leaves and flour. Mix
well, keeping the flame low. Stir while cooking for
5 minutes. Gradually add the hot beef bouillon
while stirring, preferably with a wooden spoon.
Simmer spoon, covered, for at least 30 minutes. If a
rich brown color is desired, add caramel coloring.
Taste soup and season with salt. Yield: 2 quarts.
Serving suggestion: Heat soup and pour in ovenproof casserole or in individual oven-proof soup
crocks with 8 oz of soup. Top with thin slices of
French bread and cover each serving with about 1 ½
oz of grated Swiss cheese (Emmenthaler or Gruyere
preferred). Place under boiler and melt cheese until
golden brown.
SOUPS
Carolyn Fink Mosley
TORTELLINI VEGETABLE SOUP
2 tbsp olive oil
1 medium onion, diced
1 bag mix vegetables
½ bag frozen sliced carrots
5 ½ cup chicken broth
3 tbsp chicken soup base
1 cup crushed tomatoes
1 tsp basil
9 oz tortellini, cheese or meat
2 – 3tbsp parsley
pepper to taste
NACHO BEAN SOUP
14 ½ oz can ready-to-serve fat-free chicken
broth with 1/3 less sodium
1 cup milk
2 tbsp flour
15.5 or 15 oz can pinto beans, drained/rinsed
4.5 oz can chopped green chilies
8 oz (2 cups) shredded taco-flavored cheese
blend
2 tbsp chopped fresh cilantro
1 cup broken tortilla or corn chips
Heat olive oil. Add vegetables and onion. Sauté
over medium heat 8 to 10 minutes, stirring often.
Add chicken broth, soup base, tomatoes and basil,
heat to low boil. Add tortellini, bring to a low boil.
Simmer 5 to 6 minutes. Gently stir in parsley and
heat 2 minutes. Add pepper to taste.
In large saucepan, combine broth, milk and flour;
blend well. Cook and stir over medium heat until
mixture comes to a boil. Stir in beans, chilies,
cheese and cilantro. Cook 5 minutes or until
thoroughly heated and cheese is melted, stirring
constantly. To serve, ladle soup into individual
bowls; sprinkle with tortilla chips.
T - 11
SOUPS
Billie Sue Fink Mattlage
CREAM OF BROCCOLI SOUP
(Blue Owl)
3 bunches fresh broccoli
4 tbsp margarine
12 cup milk
3 tbsp chicken base
4 tbsp cornstarch
1/3 cup water
½ cup sour cream
CANADIAN CHEESE SOUP
(Blue Owl)
¼ cup butter
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
¼ cup flour
3 tbsp cornstarch
8 cups milk
3 to 4 tbsp instant chicken broth
¼ tsp baking soda
3 – 5 oz jars of Kraft Old English Cheddar
Cheese
salt and pepper
2 tbsp parsley
Place broccoli spears in a large pot and cover with
water. Cook until tender. Drain well and add
margarine. Slice through large pieces of broccoli;
return to stove. Add milk and chicken base. Cook
over medium-high heat, stirring frequently to
prevent scorching. Mix cornstarch with water.
When mixture becomes very hot, add cornstarch,
stirring constantly until creamy. Remove from heat,
add the sour cream. Stirring until dissolved. May
want to substitute half and half for some of the milk
for a thicker soup.
Melt butter in a large saucepan. Add carrots, onion
and celery. Sauté over low heat until soft. Add
flour and cornstarch and cook until bubbly. Stir in
chicken broth. Add milk and make a smooth sauce.
Add soda and the cheese finely cut in small pieces.
Season with the salt and pepper. Stir constantly
over low heat while cheese is melting to avoid
scorching. Add parsley before serving. May want
to substitute half and half for some the milk for a
thicker soup.
T - 13
SOUPS
Jo Ann Fink Panos
BAKED POTATO SOUP
4 large baking potatoes
8 or more slices of bacon
6 cups of milk
½ cup flour
4 or more green onions sliced
5 oz cheddar cheese
¾ tsp salt
¼ tsp pepper
8 oz sour cream
Pierce potatoes with fork and microwave on high
for 10 minutes or more turning once halfway
through cooking. Cook bacon in dutch oven over
medium heat until crisp. Remove from dutch oven,
crumble and set aside. In same dutch oven,
combine milk and flour and blend well. Cook over
medium heat about 15 minutes or until thick and
bubbly. Stir frequently. Cut cooked potatoes in
half and scoop out the meat from the skin. Place the
potato in a bowl then mash potato well. Add
potatoes, ½ of the bacon, 2 tbsp of onion, 1 cup of
cheese, salt and pepper to milk mixture. Cook and
stir until cheese is melted. Add sour cream and
cook until soup is thoroughly heated. Extra cheese,
onions, and bacon is for garnish.
T - 15
SOUPS
Sharon Siems Sedlack
WHITE CHICKEN CHILI
About 6 cups cooked navy beans
(1 lb dried) or drained canned beans
2 lbs skinless, boneless chicken breasts
4 cups chicken stock, divided
2 medium onions, chopped
1 tbsp olive oil
4 cloves garlic, minced
2 tsp ground cumin
¼ tsp ground cloves
¼ tsp ground red (cayenne) pepper
1 tsp dried oregano
2 (4 ½ oz) cans chopped chilies, drained
20 oz Monterey Jack or mozzarella cheese,
shredded, divided
Optional Garnishes
Sour cream
Jalapeno peppers
Guacamole
Frito Scoops, for serving
Soak and cook beans according to package
directions, ideally the day before making soup.
Refrigerate until ready to use. Simmer chicken
breasts in about 2 cups chicken stock on stovetop
until no longer pink, about 10 to 15 minutes (or
cook in microwave until done). Let chicken cool in
broth to become tender. When cool enough to
handle, chop into cubes. Meanwhile, sauté onions
in olive oil until translucent. Add garlic, cumin,
cloves, red pepper and oregano. Transfer to large
soup kettle; add chicken and the broth it cooked in,
beans, chilies and remaining 2 cups stock. Bring to
a simmer, then cook about 15 minutes, stirring
occasionally. Do not let soup come to a full boil.
Just before serving, stir in half of the cheese until
melted. Top each serving with additional cheese,
sour cream, jalapeno peppers or guacamole. Use
Fritos Scoops for crackers. Yield: 6 to 8 generous
servings.
I have tried a lot of recipes for this. This is very
good.
T - 17
SOUPS
Julie Sainz Siems
CREAM OF CAULIFLOWER SOUP
1 head cauliflower, cut into small pieces
¼ cup butter
2 cups sliced onions
¼ cup flour
3 cups half & half
(can use 2% or skim milk for less calories)
3 cups chicken broth
1 tsp salt
½ tsp white pepper
SENATE BEAN SOUP
(Shirley Sainz)
1 lb small navy beans
8 cups hot water
1 onion, chopped
butter
1 ½ lb smoked ham hocks
salt to taste
pepper to taste
2 small potatoes, cut into small pieces
Steam the cauliflower. Melt the butter. Add the
onion and sauté. Add the flour. Stir and cook 1
minute. Stir in half & half and the chicken broth.
Cook over medium heat. Add the salt and pepper.
Add the cauliflower and simmer 15 minutes. Serve
hot.
Wash/soak the beans until they are white. Put on
stove in hot water. Brown onions in butter then add
to beans. Add the ham to beans and simmer for 3
hours in a covered pot. Cut ham off of bone and put
back into the soup. Add the potatoes and simmer 1
hour longer. Slightly mash the soup. This makes it
a little thicker. Salt and pepper to taste before
serving.
T - 19
SOUPS
CHICKEN VELVET SOUP
Billie
1/3 c butter
1 c milk
¾ c flour
1 c heavy cream
6 c hot chicken broth
salt/pepper
4 c diced, cooked chicken
1 – 2 T instant chicken bouillon or base
STEPHANIE’S COLD STRAWBERRY
SOUP
Billie
2 pints strawberries
2 c plain yogurt
½ c orange juice
½ c sugar
¼ c water
dash of cinnamon
CHEESY POTATO SOUP
Anna
3 c peeled & diced potatoes
1 c peeled & diced carrots
1 c chopped celery
½ c chopped onion
1 ½ - 2 c water
1 chicken bouillon cube
1 tbsp chopped parsley
½ t salt
dash of pepper
2 tbsp flour
1 ½ c milk
½ - ¾ lb Velveeta cheese
Melt butter in a large saucepan. Whisk in flour and
cook until flour begins to bubble. Stir in 2 cups
chicken broth, milk and cream. Stir in remaining
broth, chicken and bouillon. Salt and pepper to
taste.
Blend all ingredients together. Makes 4 servings.
Large pot
Prepare vegetables and place in large pot. Add
water, bouillon and seasonings. Cover and simmer
until vegetables are tender. In a small bowl,
combine flour and milk. Add milk mixture to
vegetables. Cut Velveeta cheese. Add to vegetable
and milk mixture. Melt on low, stirring frequently.
T - 21
SOUPS
BROCCOLI-CHEESE SOUP
Billie
16 oz pkg frozen chopped broccoli, thawed
12 oz cubed processed cheese
1.8 oz envelope white sauce mix
1.3 oz envelope dry vegetable soup mix
12 oz can evaporated milk
14 oz can chicken broth
2 c water
crock pot
In large slow cooker sprayed with vegetable
cooking spray, combine all ingredients and stir well.
Cover and cook on low for 6 to 7 hours or on high
for 3 ½ to 4 hours. Stir about 1 hour before serving
time.
THE MANSION’S TORTILLA SOUP
Sharon
3 tbsp corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tbsp chopped fresh epazote or cilantro
1 c fresh onion, pureed
2 c pureed fresh tomatoes
1 jalapeño, chopped, optional
(remove seeds to cut down on “heat”)
1 tbsp ground cumin
2 tsp chili powder
2 whole bay leaves
4 tbsp canned tomato puree
2 qt chicken stock
salt
cayenne pepper
1 cooked chicken breast cut into strips
1 avocado, peeled, seeded/cubed
1 c cheddar cheese, shredded
3 corn tortillas, cut in strips and fried until
crisp
Large saucepan
Heat oil in a large saucepan over medium heat.
Sauté tortillas with garlic and epazote over medium
heat until tortillas are soft. Add onion, jalapeño and
fresh tomato puree and bring to a boil. Add cumin,
chili powder, bay leaves, canned tomato puree and
chicken stock. Bring to a boil again, then reduce
heat to simmer. Add salt and cayenne pepper to
taste, and cook stirring frequently for 30 minutes.
Skim fat from surface, if necessary. Strain and pour
into warm soup bowls. Garnish with an equal
portion of chicken breast, avocado, shredded cheese
and crisp tortilla strips. Serve immediately.
TOMATO, BEEF & BARLEY SOUP
Billie
1 lb lean ground beef
2 cans (19 oz each) Progresso Vegetable
Classics hearty tomato soup
2 c water
½ c uncooked quick-cooking barley
1 c sliced celery
1 c frozen mixed vegetables
6 tbsp shredded parmesan
seasoned pepper
salt
4 qt saucepan or dutch oven
In pan, cook beef over medium-high heat 5 to 7
minutes, stirring occasionally until thoroughly
cooked, drain. Stir in soup, water, barley and
celery. Heat to boiling, stirring occasionally.
Reduce heat to low, simmer uncovered about 15
minutes, stirring occasionally until barley is tender.
Stir in frozen mixed vegetables. Cook 6 to 7
minutes, stirring occasionally, until mixture is hot.
Season with salt and pepper. Sprinkle each serving
with 1 tbsp parmesan.
T - 22
SOUPS
TEXAS STYLE SOUP
Billie
1 lb ground meat, browned and drained OR
1 lb stew meat, cut into tiny bites
2 cans (15 oz each) black beans,
rinsed/drained
14.5 can petite diced tomatoes
14.5 can Williams Diced Tomatoes and
Green Chilies (used Rotel, it’s smaller but
works)
14.5 can chicken broth
2 cans (4 oz each) chopped green chilies
(did not use – spicy enough for us)
1 ½ c frozen corn
4 green onions, thinly sliced
1 pkg Williams Chili Seasoning
2 tsp ground cumin
1 tsp dried minced garlic
sour cream, for garnish (did not use)
Mexican style shredded cheese, for garnish
Fried corn tortillas or tortilla chips, for
garnish
Slow cooker
Place all ingredients except sour cream, cheese and
chips in slow cooker. Cover and cook on low
setting for 7 to 9 hours. Ladle into bowls. Dollop
with 1 tbsp sour cream. Sprinkle 1 tbsp shredded
cheese over all and crush 4 chips on top.
CHEESY POTATO CORN CHOWDER
Stacy
2 tbsp margarine
1 c chopped onion
1 c chopped celery
2 – 14.5 oz cans chicken broth
3 c peeled and cubed potatoes
15 oz can corn, undrained
4 oz can diced green chilies
2.5 oz pkg Country Style Gravy Mix
2 c milk
1 c sliced Mexican style Velveeta
Large saucepan
In large saucepan melt margarine over medium
heat. Add celery and onion; cook and stir until
tender (about 5 minutes). Add chicken broth and
bring to a boil. Add potatoes; cook over low heat
for 20 – 25 minutes until potatoes are soft, stirring
occasionally. Stir in corn and chilies, return to
boiling. Dissolve gravy mix in milk, stir into
boiling mixture. Add cheese, cook and stir over
low heat until cheese is melted.
T - 23
SOUPS
TACO SOUP
Stacy
2 lbs ground beef
2 c diced onions
2 (15 ½ oz) cans pinto beans, undrained
1 (15 ½ oz) can pink kidney beans,
undrained
1 (15 ¼ oz) can whole kernel corn, drained
1 (14 ½ oz) can Mexican-style stewed
tomatoes
1 (14 ½ oz) can dice tomatoes
1 (14 ½ oz) can tomatoes with chilies
2 (4 ½ oz) cans diced green chilies
1 (4.6 oz) can black olives, drained/sliced,
optional
½ c green olives, sliced, optional
1 (1 ¼ oz) pkg taco seasoning mix
1 (1 oz) pkg ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Skillet and slow cooker or stockpot
Brown the ground beef and onions in a large skillet;
drain the excess fat, then transfer the browned beef
and onions to a large slow cooker or a stockpot.
Add the beans, corn, tomatoes, green chilies, black
olives, green olives, taco seasoning and ranch
dressing mix and cook in a slow cooker on low for
6 to 8 hours or simmer over low heat for about 1
hour in a pot on the stove. To serve, place a few
corn chips in each bowl and ladle soup over them.
Top with sour cream, cheese, green onions and
jalapenos. Easy and super yummy!
LASAGNA SOUP
Stacy
1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
1 tsp garlic powder
1 tsp thyme
1 tbsp firmly packed brown sugar
1 (32 oz) box chicken broth
2 (14.5 oz) cans petite-diced tomatoes
2 (15 oz) cans tomato sauce
2 tsp Italian seasoning
½ tsp salt
2-3 c mini bow-tie pasta, uncooked
shredded mozzarella or cheddar cheese
Dutch oven
In a large Dutch oven, combine ground chuck,
onion, bell pepper and garlic. Cook over mediumhigh heat for 8 to 10 minutes, stirring occasionally
until beef is browned and crumbles. Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes,
tomato sauce, Italian seasoning and salt. Bring to a
boil over medium-high heat; reduce heat and
simmer 20 minutes. Add pasta and simmer until
tender. Evenly sprinkle with mozzarella or cheddar
cheese. Serve immediately. Can be made in a
crock pot on low, adding noodles for last hour.
JOHNNY CARINO’S BREAD SOUP
Stacy
2 cans Italian styled stewed tomatoes
1 can cooked chicken breast
OR left-over grilled chicken
¼ c Italian breadcrumbs
garlic/butter croutons
fresh grated Parmesan cheese
T - 24
Food processor or blender and sauce pan
In food processor or blender puree tomatoes. Add
chicken and pulse a few times to chop up the
chicken. Transfer to sauce pan and heat to desired
temperature. Garnish with fresh Parmesan and
croutons.
SOUPS
BEEF BARLEY SOUP
Sharon
¼ c flour
1 tsp salt
½ tsp pepper
2 lbs lean boneless beef, cut into ½” cubes
2 tbsp oil
4 c sliced fresh mushrooms, (did not use)
4 (14.5) oz can beef broth
2-4 carrots, sliced
2 cloves garlic
3 celery stalks, sliced (less/more as like)
½ tsp dried thyme
1 onion, diced
1 c medium barley (not instant)
Dutch oven
In a large resealable plastic bag, combine the flour,
salt and ¼ tsp pepper. Add beef and shake to coat.
In a Dutch oven, brown beef in oil over medium
heat. Remove and set aside. In same pan, sauté
mushrooms until tender. Add beef, vegetables,
broth, thyme and remaining pepper. Bring to a boil.
I cooked this for a couple of hours to allow the meat
to get very tender. I then added the barley and let it
cook another hour. It thickens up great. I did not
use instant barley. You could add any other
vegetable you like. This was very good. We all
loved it and it was even better left over.
Billie’s Notes: I used seasoned pepper, Italian
seasoning, 3 c sliced baby carrots and sirloin tip
roast. I just put an onion sliced in half in pot since
we do not like onion in it. I also doubled the flour
mixture. I did use the mushrooms. It was really
good. The leftovers were really thick, so added 1
more can of beef broth.
CHICKEN AND GNOCCHI SOUP
Billie
1 ½ lb boneless-skinless chicken, cut into
3/4" pieces
1 c julienne carrots
½ c chopped celery
½ c chopped onion
32 oz chicken broth (4 cups)
1 tsp dried thyme leaves or Italian seasoning
10 ¾ oz condensed cream of mushroom with
roasted garlic soup
16 oz pkg gnocchi (not frozen)
9 oz frozen baby sweet peas, thawed
Slow Cooker
10” nonstick skilled
In skillet cook chicken 5 to 7 minutes, stirring
frequently, until browned and no longer pink in the
center. Spray 3 to 4 quart slow cooker with cooking
spray. In cooker, mix chicken and remaining
ingredients except gnocchi and peas. Cover; cook
on low heat for 8 to 10 hours. Increase heat setting
to high. Stir in gnocchi and peas. Cover; cook
about 30 minutes longer or until gnocchi and peas
are tender. (Gnocchi are potatoes dumplings. I did
use frozen but thawed them.)
HAM-BEAN STEW
Lyn
2 c dry navy beans
4 c cold water
2 lbs cooked ham, cut into ½” cubes
5 c water
4 stalks celery, sliced
4 medium carrots, sliced
1 medium onion, chopped
½ tsp dried thyme, crushed
½ tsp liquid smoke, optional
¼ c snipped fresh parsley
4-6 qt slow cooker
Rinse beans; place in a large saucepan. Add the 4
cups cold water. Bring to boiling; reduce heat.
Simmer uncovered for 10 minutes. Remove from
heat. Cover; let stand for 1 hour. Drain and rinse
beans. In the slow cooker, combine beans, ham, the
5 cups water, celery, carrots, onion, thyme and, if
desired, liquid smoke. Cover; cook on low-heat
setting for 8 to 10 hours or on high-heat setting for
4 to 5 hours. Stir in parsley. Makes 8 servings.
T - 25
SOUPS
VEGETABLE-CHEESE CHOWDER
(ANY VEGETABLE AND/OR MEAT
CHOWDER)
Billie
16 oz pkg frozen broccoli, cauliflower and
carrots
½ c water
2 c milk
1/3 c flour
14 oz can chicken broth
1 c (4 oz) shredded smoked or regular
Gouda cheese (I used sliced, smoked Gouda.
It added a wonderful flavor. I just tore the
slices into pieces. Be sure to remove the
darkest brown outside part of the casing
before adding to soup because it does not
melt.)
large saucepan
THIS IS A WONDERFUL BASE FOR ADDING
WHATEVER YOU WANT IN THE CHOWDER.
IT IS QUICK, EASY AND DOES NOT MAKE
TOO MUCH.
In a large saucepan, combine frozen vegetables and
the water. Bring to a boiling; reduce heat. Cover
and simmer about 4 minutes or just until vegetables
are tender. Do not drain. You can cut the
vegetables into bite sizes if you need or want to.
Meanwhile, in a screw-top jar, combine 2/3 cup of
the milk and the flour; cover and shake well. Stir
milk mixture into vegetable mixture in saucepan.
Add the remaining 1 1/3 cups milk and the broth.
Cook and stir until thickened and bubbly. Cook and
stir for 1 minute more. Ad the cheese; cook and stir
over low heat until cheese is nearly melted.
CHICKEN BACON WILD RICE SOUP
Billie
3 (10 ¾ oz) cans chicken broth
2 c water
½ c uncooked wild rice, rinsed (I used a box
of Uncle Ben’s Long Grain & Wild Rice
Fast Cook)
½ c finely chopped green onions
½ margarine or butter
¾ c flour (may want to use a little more if
use 1% milk instead of half and half)
½ tsp salt
¼ tsp poultry seasoning
1/8 tsp pepper
2 c half and half (I used 1% milk)
1 ½ c cubed cooked chicken or turkey
8 slices bacon, crisply cooked and crumbled
(I used ½ to ¾’s of a Mario 100% Real
Bacon Crumbled 2.5 oz pkg)
1 tbsp chopped pimento (did not use)
2-3 tbsp dry sherry, if desired (did not use)
Saucepans
In a large saucepan, combine chicken broth and
water. Add wild rice and onions. Bring to a boil.
Reduce heat, cover and simmer 30-45 minutes (or
until rice is tender). I did this about 5 minutes since
used Uncle Ben’s Fast Cook rice. In a medium
saucepan, melt margarine, stir in flour, salt,
seasoning and pepper. Cook 1 minute, stirring
constantly until smooth and bubbly. Gradually stir
in half and half or milk. Cook until slightly
thickened, stirring constantly. Add remaining
ingredients. Heat gently, stirring frequently. DO
NOT BOIL.
T - 26
SOUPS
SLOW COOKER CHEESY POTATO
SOUP
Stacy or Sharon
32 oz bag frozen southern-style diced hash
brown potatoes, thawed
½ c frozen chopped onion, thawed
1 medium stalk celery, diced (1/2 c)
32 oz carton chicken broth
1 c water
3 tbsp flour
1 c milk
8 oz (2 c) shredded American-cheddar
cheese blend
¼ c real bacon pieces
4 medium green onions, sliced (1/4 c)
3-4 qt Crockpot
Combine the potatoes, onion, celery, broth and
water in the crockpot. Cover; cook on low heat for
6-8 hours. In small bowl, mix the flour into the
milk; stir into potato mixture. Increase heat setting
to high. Cover, cook 20-30 minutes or until mixture
thickens. Stir in cheese until melted. Garnish
individual servings with bacon and green onions.
Sprinkle with pepper if desired.
LASAGNA SOUP
Stacy
2 tsp olive oil
1 ½ lbs Italian sausage
3 c chopped onions
4 garlic cloves, minced
2 tsp dried oregano
½ tsp crushed red pepper flakes
2 tbsp tomato paste
28 oz can fire roasted diced tomatoes
2 bay leave
6 c chicken stock
8 oz mafalda or fusilli pasta
½ c finely chopped fresh basil leaves
Salt and freshly ground black pepper, to
taste
CHEESY TOPPING
8 oz ricotta
½ c grated parmesan cheese
¼ tsp salt
Pinch of freshly ground pepper
Large pot
Heat olive oil in pot over medium heat. Add
sausage, breaking up into bite-sized pieces and
brown for about 5 minutes. Add onions and cook
until softened, about 6 minutes. Add garlic,
oregano and red pepper flakes. Cook for 1 minute.
Add tomato paste and stir well to incorporate. Cook
for 3 to 4 minutes, or until tomato paste turns a
rusty brown color. Add diced tomatoes, bay leaves
and chicken stock. Stir to combine. Bring to a boil
and then reduce heat and simmer for 30 minutes.
Add uncooked pasta and cook until al dente. Do
not over-cook or let soup simmer for a long period
of time at this point, as the pasta will get mushy and
absorb all the soup broth. You may even want to
consider cooking the noodles separately and then
adding some to individual bowls before ladling the
soup over them. This would be an especially smart
move if you are anticipating any leftovers. Right
before serving, stir in the basil and season to taste
with salt and pepper. While the pasta is cooking,
prepare the cheesy topping. In small bowl, combine
the ricotta, parmesan, salt and pepper. To serve,
place a dollop of the cheesy topping in each soup
bowl, sprinkle some of the mozzarella on top and
ladle the hot soup over the cheese. Serves 8.
2 c shredded mozzarella cheese
T - 27