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Amish Chicken Corn Soup Black Bean Chicken Chili Broccoli Chowder Cheddar Chowder Cheese Burger Soup Cheesy Chilli Chicken Noodle Soup Clam Chowder Corn Chowder with Tomato Basil Salad Creamy Corn Chowder Easy Sausage Chowder Garden Chowder Ground Turkey & Barley Vegetable Soup Hearty Broccoli Soup Hearty Cauliflower Soup Kielbasa-bean soup Leek Soup Navy Bean with Ham Soup Potato - Ham Soup Southwest Chicken Barley Soup Vegetable Tortelline Soup Wild Rice Soup Zucchini Garden Chowder |
Soup Recipes
Amish Chicken Corn Soup (serves 16) 2 large cans Chicken Broth (12cups)In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender. Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper. Black Bean Chicken Chili 2 c. cooked cubed chicken Broccoli Chowder Taste of Home Feb/Mar 2006, Recipe (serves 6) 4 cups fresh Broccoli floretsIn a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8 – 10 minutes or until vegetables are tender, Add 3 cups milk and the bouillon, Worcestershire sauce, salt and pepper. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cheese just until melted. Cheddar Chowder Zion cookbook, page 11 2 cups WaterPut potatoes, carrots, celery, and water divided equally in two pots. Bring to a boil and cook just until starting to be tender. To make White Sauce, melt butter in pan. Add flour and stir until smooth. Add milk and cook and stir until thickened. Add grated cheese and stir until melted. Add sauce equally to undrained vegetable pans and heat thoroughly but DO NOT BOIL. Cheese Burger Soup: 1/2 pound Ground beefIn a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir for 3 to 5 minutes or until bubbly. Add to soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream. Makes 8 servings (2 1/4 quarts) Cheesy Chili (4 ½ times) 2# ground Beef 2 medium Onions, diced 2 cloves Garlic, minced 3 Cans diced Tomatoes with Green Chiles, Undrained (10oz. each) 1 28 oz can diced tomatoes 2 cans (4 oz. each) Green Chili, diced ½ tsp. Pepper 1 tsp. Chili Powder 1 ½ # Velvetta (or up to 2#) In a large saucepan, cook the beef, onions and garlic until meat is no longer pink; drain and rinse. Stir in the tomatoes, chilis and pepper and bring to a boil. Reduce heat, simmer uncovered for 10-15 minutes. Stir in cheese until melted. Serve immediately or allow to cool before freezing. May be frozen up to 3 months. To use frozen chili: Thaw in the refrigerator; heat in a saucepan or microwave. Yields 3 quarts (13 ½ quarts) Chicken Noodle Soup: 3 Chicken breast, halvesCook chicken breast halves in enough water to cover them. Cook until done and then drain the broth from the chicken and let cool. Take off excess fat from broth when it has set. Take skin and bones from chicken and dice up. Set aside for later. (This is easiest if done a day ahead of time to give the broth time to set) 1 large Carrot, dicedPut Chicken broth into a kettle and add onions, carrots and celery. Bring to a boil and cook until vegetables are tender. Add cut up chicken. Add noodles and cook until tender. Season and serve. Clam Chowder 6 slices baconIn a large, wide saucepot gently fry the bacon until crisp; remove bacon, drain on brown paper and crumble. To the bacon drippings add the onion. Fry gently, stirring often until a rich, dark golden brown. With a slotted spoon remove the onion. Drain the liquid from the clams (reserve the clams) and add to the drippings in the saucepot along with 8 oz. water and the potatoes. Boil gently until the potato is tender. Gradually stir about a cup of the cream into the flour, keeping smooth; add to the potato mixture with the remaining cream, the drained clams and the salt and pepper. Cook over moderately low heat, stirring constantly, until thickened. Stir in the milk, bacon, and onion; reheat. Makes 8-10 servings. Corn Chowder with Tomato Basil Salad (from Oregonian Food Day) 4 ears Corn, shucked or 3 cups frozen cornSalad: 1 Tomatoes, seeded & chopped 2 Tbls. Fresh Basil, chopped 2 Green Onions, chopped Combine and set aside. If using fresh corn: Remove all silk from corn. Cut corn kernels off cobs with sharp knife, being careful not to shave off the hard cob itself. Put corn cobs, broth, water and bay leaf in large soup pot over high heat. Bring to boil, cover, reduce heat and simmer 30 minutes. Strain the stock into large bowl; discard bay leaf and corn cobs. Or, for extra flavor, scrape the corn cobs with the back of a knife to get all of the bits of corn and add to the stock. Put the cobs in the garbage. Follow the following directions with fresh corn, also. If using frozen corn: Put a large soup pot on the burner and add the butter. Add the onions and the pepper to the butter and cook 8 minutes, stirring constantly. Stir in the flour and cook for 1 minute, stirring constantly. Slowly add chicken broth and bring to a boil. Add half of the corn kernels, potato and ½ tsp (4 tsp.) Salt. Cover and reduce heat and simmer for 20 minutes or until the potatoes are tender. If to thick add up to 16 cups of water—only add as much as needed. Stir in the remaining corn kernels and the cayenne pepper and cook for another 5 minutes. Taste the soup and add salt and pepper as needed. Turn the soup down to very low and gradually whisk in cheese until completely melted. If you prefer thicker chowder, smash some of the potatoes against the side of the pot to thicken the soup. Ladle the soup into bowl and gently spoon the salad garnish on top of the soup. Creamy Corn Chowder: 2 small Potato's
Easy Sausage Chowder 1# ground Sausage (Jimmy Deans)In a soup kettle or Dutch oven over medium heat, brown the sausage and onions. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add remaining ingredients; cook 5-10 minutes linger or until heated through. Yield: 12 servings(about 3 quarts) Garden Chowder ½ cup Green Pepper, dicedIn a Dutch oven or soup kettle, sauté green pepper and onion in butter until tender. Add diced vegetables, water, bouillon, salt and pepper. Bring to a boil. Reduce hat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted. Yield: 6-8 servings (2 quarts) Ground Turkey & Barley Vegetable Soup 1 lb. lean ground turkeyCook ground turkey in lightly oiled Dutch oven about 5 minutes or until no longer pink, stirring occasionally. Drain off any fat. Stir in water, tomatoes, vegetable juice, barley, split peas, 3/4 tsp salt, oregano, basil, black pepper and bay leaf. Bring to boiling, reduce heat. Simmer, covered for 30 minutes. Stir the celery and carrot into the turkey mixture. Simmer covered, for 30 minutes more or until vegetables and barley are tender. Remove bay leaf. Season to taste. 6 servings. Hearty Broccoli Soup As with any soup you can use more or less vegetables or even different ones. ThIs soup can be served chunky or pureed. Yields 8 cups .......................................................................................... 2 cups potatoes (diced)................................................ Broccoli-cauliflower variation: Replace the carrots and celery with chopped cauliflower. .......................................................................................... From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. Copyright 2005 by Herald Press, Scottdale, PA 15683. Used by permission. To order call 1-800-245-7894. www.heraldpress.com Hearty Cauliflower Soup: 1 quart Cauliflower floweretsIn a saucepan, cook cauliflower and carrots in water until tender. Set aside but do not drain. In a skillet over medium heat, saute onions in butter. Add flour, salt and pepper. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add Cauliflower, carrots and cooking liquid and heat through. Stir in the cheese until melted. Yield 8 servings. Kielbasa-bean slow cooker soup 4 (14.5 oz.) Chicken brothMix all ingredients, except tomatoes, in a 5 to 6 quart slow cooker (crock-pot). Cover and cook on low-heat setting at least 6 hours or until beans are tender. Stir in tomatoes, cover and cook on high-heat setting until heated through, about 15 minutes more. Yeild: 8 one cup servings Leek Soup 1 lb. Hamburger or Sausage or mixedBrown meat in skillet. Add water. Add leeks and let cook 10 minutes or until soft. Add chopped mushroom. Let boil 5 minutes. Add soup and heat through. Add cream cheese right before serving, allowing enough time for cheese to melt. Add more water if soup is too thick. Navy Bean with Ham Soup: 1 lb. Navy BeansWash beans and soak in boiling water overnight. Pour off water and then put on stove with 2 quarts water. Add celery, onion, carrots and ham and simmer until beans are tender. Do not cook so hard that beans turn to mush. Season soup and serve. This soup should be out on the stove by nine o'clock (to be ready for noon). Potato – Ham Soup 3 cup diced potatoesCook vegetables, salt, parsley, water, butter and bouillon for 10-15 minutes. Mix milk with flour and add to hot vegetables. Cook until thick. Add cheese and ham. Simmer until cheese is melted. Southwest Chicken Barley Soup 1 medium Onion, choppedSauté onions and garlic in oil until tender. Add the next 10 items and bring to a boil. Reduce heat. Cover and simmer for 45 minutes. Stir in meat and cook about 15 minutes more or until barley is tender. Vegetable Tortelline Soup ½ Onion, dicedIn a large saucepan cook onion and garlic in olive oil until tender. Add broth, tomatoes, picante sauce and basil. Bring to a boil. Stir in tortellini; simmer 15 minutes until totellini is tender. Sprinkle parmesan over soup in bowls. * We pureed the tomatoes so they weren’t in such big chunks. ** I used fresh/frozen Tortellinni (Three Cheese and Three Cheese & Roasted Garlic Tortellini) found usually by the lunch meats and cheese. Wild Rice Soup: (Canby Herald 2005) 2/3 cup Wild RiceCover wild rice with water in a cooking pot. Simmer over low heat about 40 minutes until rice is barely tender, taking care not to overcook. Drain and set aside. Combine broth and butter in a soup kettle. Add grated potatoes and minced onions. Reserving 1/4 cup milk, pour remaining milk into soup kettle. Stir often to avoid scorching. Add flour to remaining milk and stir into kettle until soup is creamy and smooth in texture. Season with salt and Pepper: stir in rice, parsley flakes, cheese and bacon. Heat until cheese melts. Serves 8 to 10. Zucchini Garden Chowder "My friend served this at a playgroup and I loved it because it tasted good and was full of vegetables, which I am always trying to get into my children," says contributor Kerry Stutzman. Serves 6-8 .......................................................................................... 2 tablespoons butter or margarine.......................................................................................... From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. Copyright 2005 by Herald Press, Scottdale, PA 15683. Used by permission. To order call 1-800-245-7894. www.heraldpress.com |
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