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Soup Recipes II
Summer Vegetable Soup
Ingredients
1 tablespoon olive oil
One small diced red onion
One zucchini, halved lengthwise and thinly sliced
1 cup oyster mushrooms
Two medium tomatoes, cored and diced
2 cups purchased vegetable juice, such as V-8
1/4 cup slivered basil
Two thin slices French bread
2 tablespoons grated Parmesan cheese
Directions
Heat oil in medium pan. Add onion, zucchini and mushrooms and sauté ten minutes or until tender. Add tomatoes and cook over beef one minute or until pulpy. Add vegetable juice and simmer two minutes or until hot. Stir in basil and simmer two more minutes.
Meanwhile, place bread on baking sheet. Sprinkle with Parmesan cheese and toast in oven at 400-degrees five minutes or until cheese melts.
Pour soup into two bowls. Top each serving with one, cheese-topped bread slice.
Recipe makes two servings.
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Hot-Sour Soup
6 cups of chicken broth
1/4 cup white vinegar
1 teaspoon chili paste
1 tablespoon soy sauce
1 tablespoon of dry sherry
1/2 teaspoon chopped garlic
1 teaspoon chopped ginger
1 tablespoon oyster sauce
1 carrot, julienned
3/4 cup bamboo shoots, drained, rinsed, julienned
2 tablespoons cornstarch mixed with 3-tablespoons water
1 egg, beaten
8 ounces firm tofu, cubed
3 green onions, sliced
Directions:
Heat broth in large soup pot over medium-high heat. Add vinegar, chili paste, soy sauce, sherry, garlic, ginger, oyster sauce, carrot and bamboo shoots. Bring to boil. Stir in cornstarch mixture. Reduce heat and simmer until soup thickens slightly, about three minutes. Pour egg into hot soup in thin stream. Stir gently until egg cooks and shreds finely. Gently stir in tofu and green onions. Serve hot.
Recipe makes eight servings.
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Wild Rice Soup
Ingredients:
One pound ground beef
1/2 teaspoon salt
1 tablespoon Italian seasoning
1 cup uncooked wild rice
1 cup water
Three drops hot pepper sauce
2 teaspoons instant beef-bouillon granules
1/2 teaspoon ground black pepper
Four ribs celery, sliced
Two large onions, chopped
Three cans (10-3/4 ounces) 98-percent fat free cream of mushroom soup
Two soup cans of water
Directions:
In heavy, 4-quart (or larger) soup kettle, brown beef with salt and Italian seasoning, crumbling meat as it cooks. Add rice and water, hot pepper sauce, bouillon granules, pepper, celery and onion and simmer about 30 minutes.
Stir in soup and cans of water. Cover and simmer another 30 minutes. Adjust seasonings.
Recipe makes eight to ten servings.
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French Onion Soup
Ingredients:
1/8 cup olive
4 cups thinly sliced onions
2 cans (10.5 ounces each) beef broth (bouillon)
3/4 cup Coca-ColaŽ
1 teaspoon salt
1/2 teaspoon vinegar
1/8 teaspoon pepper
Thick French bread slices
Grated Parmesan cheese
*Note: To reduce foam for accurate measurement, use Coca-Cola room temperature and stir rapidly.
Directions:
Melt butter in heavy saucepan; add onions and cook until golden; do not brown. Add undiluted beef broth, one soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover; simmer 20-25 minutes. In a broiler, toast one side of the French bread slices. Turn, generously sprinkle with Parmesan cheese and toast until browned. Ladle soup into deep bowls and top with toast, cheese side up.
Recipe makes about 6 cups or four servings.
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Roasted Tomato Soup
Ingredients:
Two pounds ripe plum tomatoes, halved
Six garlic cloves, peeled
Three, fresh thyme sprigs
Three tablespoons olive oil
Three cups chicken or vegetable stock, preferably home made
Kosher salt and freshly ground black pepper to taste
Four, fresh sage leaves
Directions:
Preheat oven to 450-degrees.
Toss tomatoes with garlic, thyme and olive oil. Spread tomatoes evenly on baking sheet and roast them 20 minutes. Let tomatoes cool, then remove thyme sprigs and slip skins off tomatoes.
Puree tomatoes, garlic and stock in food processor until smooth. Transfer puree to soup pot and simmer over medium-low heat until it heats through. Season with salt and pepper. Ladle into bowls and serve hot, with sage leaves torn over the top.
Recipe makes four servings.
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Warming Ginger Soup
Ingredients:
2 tablespoons olive oil
Four small leeks, thoroughly washed and sliced
2 tablespoons fresh ginger root, grated
1-1/2 pounds parsnips, chopped into small pieces
1-1/4 cups of dry white wine
5 cups vegetable broth or water
Salt and pepper to taste
Paprika (optional)
Directions:
Heat oil in a large pan over low heat. Add leeks and ginger. Cook until the leeks begin to soften, about two minutes. Add parsnips and cook six minutes.
Pour in wine and broth or water and bring to a boil over high heat.
Reduce heat and simmer for 15 minutes.
Puree in blender until smooth. Season with salt and pepper to taste. Garnish with paprika.
Recipe serves four.
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Tortellini Soup
Ingredients:
32 ounces low-sodium, no-fat chicken broth
1/4 cup finely chopped onion
1 jalapeno pepper, seeded and finely chopped
1 cup cut-up fresh green beans
One large tomato, peeled and diced
One clove garlic, finely chopped
1-1/2 teaspoons tomato paste
One package (9 ounces) fresh cheese tortellini
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
Several drops liquid hot pepper sauce, optional
Directions:
Place chicken broth in a heavy 3 or 5-quart saucepan. Add onion, jalapeno pepper, green beans and tomato as you cut them up; bring to a boil then reduce heat and simmer three to four minutes.
Stir in garlic, tomato paste and tortellini; cook about four minutes.
Add basil, oregano and chili powder; continue cooking about two more minutes until tortellini is tender and the flavors are blended. Stir in hot pepper sauce, if using.
Recipe makes two to three servings.
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South of the Border Tortilla Soup
Ingredients:
4 cups South of the Border Beans (see recipe below)
Two cans of (14-1/2 ounces each) vegetable broth (see note)
1-1/4 teaspoons sugar
Juice of 1/2 lime
4 ounces baked or regular tortilla chips (for 2-1/2 cup crushed or to taste)
5 tablespoons shredded Mexican-blend cheese
Directions:
If beans are frozen, partly defrost beans by opening the plastic bag abut 2-inches to vent and micro-waving them, on high three minutes. Meanwhile, place broth and sugar in a 4-1/2-quart Dutch oven or soup pot over high heat. Cover pot, and bring to a boil.
Remove the beans from the bag and add them to pot. Stir gently to break up any frozen chunks of beans. Be careful not to mash beans. When soup returns to boil, reduce heat to medium-low.
Stir in lime juice. Crush chips slightly and place in soup bowls. Ladle soup over chips. Sprinkle with cheese. Serve at once.
Recipe makes five servings.
South of the Border Beans:
Ingredients:
1 teaspoon vegetable or olive oil
One large onion, for one cup chopped
One can of (15 ounces) white beans
One can of (15 ounces) red beans
Two cans of (15 ounces each) black beans, not drained
Two cans of (14-1/2 ounces each) diced tomatoes seasoned with garlic and onions
2 teaspoons bottled minced garlic
1-1/2 cup frozen yellow corn kernels
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
Directions:
Heat oil in extra-deep, 12-inch nonstick skillet over medium heat. (See note). Peel and coarsely chop onion, adding it to skillet as you chop. Raise heat to medium-high and stir from time to time.
While onions cook, rinse and drain red beans and white beans and add them to the skillet. Add black beans (with juice), tomatoes and garlic. Add corn, chili powder and cumin. Stir to blend well.
Reduce heat to low and simmer two minutes or until heated through and ready to serve. Recipe makes eight cups for two 4-cup batches.
Notes: If you do not have an extra-deep fryer, you can use a Dutch oven or soup pot. To freeze leftovers, allow beans to cool, then place four cups into a gallon-size, zipper-top plastic bag and freeze up to one month. To use frozen beans, partly open the plastic bag to vent. Microwave three minutes on high to defrost partly. Remove beans from bag and continue with your recipe.
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Quick Crab Soup
Ingredients:
One medium onion, finely chopped
2 tablespoon butter or margarine
1 tablespoon all-purpose flour
2 cups water
One (6 ounce) package frozen crab meat, thawed and drained
1/4 cup finely chopped celery
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
3 cups fat free milk
Directions:
Saute onion in butter in a heavy skillet until tender; add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add remaining ingredients, stirring well. Cook mixture over low heat, stirring constantly, just until thoroughly heated. Serve soup immediately.
Recipe makes about 1-1/2-quarts.
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Toasted French Onion Soup
Ingredients:
Four large onions, thinly sliced
1/4 cup butter or Smart Balance, melted
Three, (10-3/4-ounce) cans of beef broth, undiluted
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Four or five slices French bread, toasted
Grated Parmesan cheese
Directions:
Saute onion in butter in a Dutch oven over medium heat until tender, stirring frequently. Add broth, Worcestershire sauce and pepper; bring to a boil. Reduce heat; cover and simmer five minutes.
Ladle soup into individual baking dishes; top each with a slice of toasted bread. Sprinkle with cheese. Place under broiler two to three minutes to brown top. Serve immediately.
Recipe makes about four cups of soup.
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Chicken Soup and Dumplings
Homemade chicken soup and dumplings -- what could taste more like home!
Ingredients:
Soup Ingredients:
8 cups water
Two pounds chicken wings
Two medium (1 cup) onions, chopped
1 teaspoon salt
3/4 teaspoon pepper
One bay leaf
Three carrots (1-1/2 cups), sliced
Two stalks (1 cup) celery, chopped
1/2 teaspoon garlic salt
Dumpling Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold butter
1/2 cup fat free milk
3 tablespoons chopped fresh parsley
Directions:
Place water, chicken wings, 1/2-cup onion, 1-teaspoon salt, 1/2-teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover; cook until chicken is tender and comes off the bone (1 to 1-1/2 hours).
Remove chicken from broth. Cool chicken slightly and remove the meat from bones. Discard bones and skin. Strain broth.
Return chicken and broth to saucepan. Add remaining onions, pepper and all remaining soup ingredients. Increase heat to high. Cook until mixture comes to a boil (10 to 15 minutes). Reduce heat to low. Cook until heated through (five to ten minutes).
Meanwhile, stir together flour, baking powder and 1/4-teaspoon of salt in small bowl; cut in butter until mixture is crumbly. Stir in milk and parsley. Drop mixture by rounded teaspoonfuls onto hot soup. Cover; cook ten minutes. Uncover; continue cooking ten minutes.
Recipe makes six, 1-cup servings.
Nutrition information per serving:
Calories: 490
Protein: 32g
Carbohydrate: 25g
Fat: 29g
Cholesterol: 130mg
Sodium: 870mg
Fiber: 3g
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French Onion Tomato Soup
Tomato juice gives extra flavor to this soup so quick and easy to prepare.
Ingredients:
4 cups thinly sliced onions
One garlic clove, minced
2 tablespoons butter or margarine
One can of (46 ounces) tomato juice
2 teaspoons of beef bouillon granules
3 tablespoons lemon juice
2 teaspoons dried parsley flakes
2 teaspoons brown sugar
Six slices French bread, toasted
2 cups fat free Mozzarella cheese
Directions:
In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer uncovered for ten minutes, stirring occasionally.
Ladle soup into ten-ounce oven-safe soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil four to six-inches from the heat for two to three minutes or until cheese bubbles.
Recipe makes six servings.
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Ham and Vegetable Soup
Ingredients:
One medium onion, thinly sliced and separated into rings
One medium zucchini, cubed
1 tablespoon olive oil
One pound of fresh mushrooms, sliced
3 cups fresh or frozen corn
3 cups cubed fully cooked ham
Six medium tomatoes, peeled, seeded and chopped
1/2 cup chicken broth
1-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Shredded part skim mozzarella cheese
Directions:
In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer uncovered for ten minutes, stirring occasionally.
Ladle soup into ten-ounce oven-safe soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil four to six-inches from the heat for two to three minutes or until cheese bubbles.
Recipe makes eight to ten servings.
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Cheesy Broccoli Soup
Broccoli, a super vegetable, is a member of the cruciferous vegetable - or cabbage family. Other vegetables in this category include Brussels sprouts, cabbage, cauliflower, kale, kohlrabi, mustard greens and Swiss chard.
Ingredients:
1-1/2 cup broccoli, chopped
1/4 cup celery, diced
1/4 cup onion, chopped
1 cup chicken broth
2 cups milk (skim or 2%)
2 tablespoons cornstarch
1/4 teaspoon salt
Dash pepper and thyme, ground
1/4 cup Swiss cheese, grated
Directions:
Place vegetables and broth in saucepan. Bring to a boil, reduce heat, cover and cook until vegetables are tender.
Mix the milk, cornstarch, salt, pepper and thyme; add to cooked vegetables. Cook, stirring instantly until soup is slightly thick and mixture just begins to boil.
Remove from heat. Add cheese and stir until melted.
Tips: When selecting this vegetable, look for heads that are dark green, free of yellowing and have compact clusters. Refrigerate (unwashed) in a plastic bag or store in the freezer for later use.
To prepare fresh broccoli, trim off large leaves and peel the stalks; then cut stalks lengthwise length wise from end to green heads to make spears. Alternatively, cut heads into florets for other creations.
Recipe makes four servings.
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Belly Bytes!
Soup of the Evening - A witty and substantive research effort on the history of soup and food in all cultures, with over 400 pages of recipes, quotations, stories, traditions, literary references, breaking news stories, and original illustrations
See also:
Healthy Soup, Stew and Chowder Recipes!
Healthy, Hearty Soup Recipes eBook (Online Version)
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