Asian Vegetable Soup in a Large Pan Sauté: 1 Tb Peanut Oil

Asian Vegetable Soup

In a large pan sauté: 1 Tb peanut oil 1 large purple onion, cubed 3 garlic cloves, minced Add: 4 cups canned chicken stock 1 red pepper, julienne 2 carrots, julienne 1 cup snow peas 1 cup Bean sprouts 1 cup chopped Napa Cabbage (can use Savoy or Bok Choy) Season with: 1 Tb sesame oil 1 teaspoon ground ginger Soy Sauce to taste ¼ teaspoon cumin ½ teaspoon cayenne pepper Pepper Fish sauce (optional)

Baked Potato Soup

♦ In large soup kettle melt: 2/3 cup butter ♦ Stir in until smooth: 2/3 cup flour ♦ Gradually add until thickened: 7 cups milk ♦ Add: 4 large baked potatoes, cooled, peeled, cubed 4 chopped scallions ♦ Bring to a boil stirring constantly ♦ Reduce heat; simmer 10 minutes ♦ Add: 1 lb. bacon or ham, cooked & crumbled 1 ¼ cups shredded cheddar cheese 1 cup sour cream (can use fat free) ¾ teaspoon salt ½ teaspoon pepper ♦ Done!

Bean Soup

Wash & place in pan, cover with water & soak overnight: 20 oz. bag of 15 dry bean mix (or any dry bean mix) 2 Tb. salt Drain & add: 2 quarts fresh water 1 ½ lbs. Chopped ham, smoked sausage, or ham hocks Bring to a boil. Simmer slowly for 3 hours. Add: 1 large chopped onion 1 large can tomatoes 1 teaspoon chili powder juice of 1 lemon 1 clove minced garlic S & P to taste Simmer another 30 minutes.

Beef Barley Soup

In large pan, heat oil & garlic, cover meat with flour & brown: 2 Tb. olive oil 2 cloves crushed garlic 2 Tb. flour 1 ½ lb. stew meat or cut up beef roast Add, and simmer 1 hour: 8 cups water 15 oz. tomato sauce 1 Tb. Worcestershire sauce 1 teaspoon crushed basil Dash of “kitchen bouquet” gravy seasoning ½ cup dry barley (found near noodles or rice) Add, and simmer additional ½ hour: 10 oz. frozen peas 2 cups sliced carrots 1 cup chopped celery 1 cup chopped onion

Broccoli Cheddar Soup

Melt in a large pan: ½ cup butter Add & cook over medium heat until tender: 3 cups chopped onion 2 cups chopped celery Add & bring to a boil. Reduce heat, cover & simmer 8 minutes, or until broccoli is tender: 40 oz. frozen chopped broccoli, thawed & drained 7 cups chicken broth If desired, puree 2 ½ cups at a time in blender. Pour back into pan. Add: 1 lb. (4 cups) extra sharp cheddar cheese 1 cup half & half cream ½ teaspoon ground nutmeg, S & P to taste Stir until cheese melts and soup is hot.

4 boullion cubes 4 C water 1/2 C oleo 1 C onion diced 1/4/C flour frozen or fresh broccoli chopped (calls for 2 packages, I use lots) 1 1/2 C cheddar cheese 2 C milk salt and pepper to taste

Cook onion in oleo...add flour while boiling water and cubes, add broccoli. Don't overcook broccoli .....add onion mixture...add cheese. I also add little dumplings made out of egg , add flour until thick and sticky and dip a spoon into hot soup, drop little pieces of egg mixture into hot soup, cover and cook until dumplings float to top. Add the milk but DON'T BOIL. Little pieces of ham are optional....

Janet requested this recipe and it is the ONLY soup recipe I have written down so everyone will get it. OK? She has lost her copy!!! BUTTERNUT SQUASH AND LEEK SOUP ------

4 1/2 lbs. butternut squash, halved lengthwise 5 tbsp. unsalted butter 4 lg. leeks (white and tender green), chopped 7 sprigs of fresh thyme or 1 tsp. dried 5 c. chicken stock or unsalted canned broth 1 1/4 tsp. salt 1/2 tsp. freshly ground pepper 1/2 c. sour cream 2 to 3 tbsp. chives, chopped 8 slices of bacon, fried crisp and crumbled

Preheat the oven to 350 degrees. Place the squash, cut-side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.

Meanwhile, in a large saucepan melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally until soft and lightly browned, about 40 minutes. Remove the thyme sprigs.

Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in patches until smooth. Pour the soup back into the pan and season with the salt and pepper. (The recipe can be prepared to this point up to 2 days ahead. Reheat the soup before proceeding.) To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chopped chives and a sprinkling of the bacon.

Chicken Soup

Boil 1 whole chicken. Remove from water saving stock. Cool chicken & remove fat & bones. Add: chicken, cubed enough water to cover vegetables 1 cup chopped carrots 1 cup frozen peas 1 cup chopped celery 1 cup frozen corn 1 cup chopped cabbage 1 whole chopped broccoli 1 chopped onion 3 cloves minced garlic 2 teaspoons salt 1 teaspoon pepper 1 teaspoon dry Italian seasoning Add: Pre-cooked noodles or rice

Chicken Tortilla Soup

In a large soup kettle, add: 2 Tb olive oil 2 –medium large onions, diced 4 cloves garlic, minced 4 teas chili powder 2 teas dried oregano 2-28 oz cans crushed tomatoes 1 quart chicken broth 1-16 oz package frozen corn 2-4 oz cans green chilies (chopped) 2-16 oz cans black beans 4 cups shredded chicken (can use roasted chicken) ½ cup fresh cilantro, chopped

Simmer for 15-20 minutes. Sprinkle with crumbled taco chips and grated cheese.

Chilled Shrimp Gazpacho Shrimp, cantaloupe and balsamic vinegar make this gazpacho deliciously different...and it only takes 15 minutes to make! It's so refreshing, especially on a hot summer's day.

Prep. time: 15 minutesServes: 6 servings (1 1/2 cups each)

Source: Campbell's Recipes

Ingredients

2 cups Swanson® Vegetable Broth, (Regular or Certified Organic) 3/4 cup V8® 100% Vegetable Juice 1 slice Pepperidge Farm® Farmhouse™ Hearty White Bread, , torn into pieces 4 cups grape or cherry tomatoes, , cut into quarters 1 small cucumber, , peeled, seeded and diced (about 1 cup) 1 cup diced cantaloupe, or Cavaillon melon 1 tablespoon balsamic vinegar 3 fresh basil leaves, , cut into very thin strips 1/2 pound cooked small shrimp Additional fresh basil leaves, (optional)

Directions

Place the broth, juice and bread in a blender. Cover and blend until the mixture forms a paste. Pour into a large bowl. Stir the tomatoes, cucumber, cantaloupe, vinegar and basil in the bowl and season to taste. Place 1/2 of the broth mixture into a blender. Cover and pulse about 5 times for a partially blended mixture. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Stir into the puréed mixture. Cover and refrigerate for 3 hours or until the soup is cold. Ladle 1 cup of the gazpacho into each of 6 chilled serving bowls. Top each serving of soup with about 2 shrimp and additional basil for garnish, if desired. This soup may also be served hot. Pour all of the puréed mixture into a 2-quart saucepan. Cook over medium heat until the mixture is hot and bubbling. Dietary Exchange: 1/2 Starch, 1 Vegetable, 1 Lean Meat

Notes Reload_Campbells_Recipe.Nutrition

Clam Chowder

In large pan cook sauté until tender: 1 stick butter 1 cup chopped onion 1 cup chopped celery Add: 1 cup flour 4 cups clam or chicken broth 2 clam or dish bouillon cubes 12 oz. chopped clam (fresh or in a can) 2 cups boiled, diced potatoes 2 ½ salt pork Let stand 20 minutes. Remove salt pork. Add, and heat on medium heat until hot: 1 pint half & half

Creamy Broccoli & Ham Soup

In a large pan, cook until tender: ½ cup butter 1 large onion, chopped 2 cups chopped celery Add, using whisk: ½ cup flour 1 Tb. salt ¼ teaspoon pepper 6 cups milk Add: 2 cups chopped, cooked ham 20 oz. chopped, frozen broccoli Stir in so it doesn’t curdle: 2 cups light sour cream Simmer 15-20 minutes.

Curried Chicken Chowder Heat in large saucepan on medium until tender: 1 Tb olive oil 1 medium Granny smith apple, chopped 1 small onion chopped 1 small carrot, chopped 2 cloves garlic, minced Add & stir for 2 minutes: 2 Tb flour 1 Tb curry powder 1 teaspoon ground cumin Stir in & simmer for 20 minutes: 5 cups chicken broth ½ cup chopped tomato 1 large potato, peeled and diced 1 lb. pre-cooked rotisserie chicken pieces Salt & Pepper to taste ½ cup chopped fresh cilantro or 2 teaspoon dried

Easy Cheesy Potato Chowder Leftover chicken or turkey never had it so good! You can quickly turn it into this hearty and quick cheesy chowder.

Prep. time: 10 minutes Cooking time: 20 minutes Serves: 5

Source: Betty Crocker® Cookbook

Ingredients

1 package Betty Crocker® Chicken Helper® chicken & potatoes au gratin 1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, , undrained 2 cups water 3 cups milk 2 cups cut-up cooked chicken or turkey, , (10 ounces) 1 cup shredded Cheddar cheese, , (4 ounces)

Directions

1. Heat uncooked Potatoes, Sauce Mix, corn, water, milk and chicken to boiling in Dutch oven, stirring constantly; reduce heat. 2. Cover and simmer 15 minutes, stirring occasionally. 3. Stir in cheese; sprinkle with Topping.

Gazpacho

Take & mix in large bowl: 6 large peeled tomatoes (Submerge in boiling water for 15 seconds. Rinse under cold water. Skins should slip right off.) Chop 3 tomatoes, puree the other 3 in blender.

Add: 1 large cucumber, remove seeds & dice 1 large green pepper, chopped 1 medium red onion, minced 3 teaspoons red wine vinegar 2 teaspoons olive oil Juice of ½ lemon 2 teaspoons parsley 2 teaspoons basil S & P to taste Tabasco sauce to taste

Cover & refrigerate for several hours before serving. Serve with herb croutons.

Hamburger Soup

In a sautee pan cook and drain: 1 pound ground hamburger or turkey Chop the following and add to a stew/soup pot: 1 cup onion 1 cup cabbage 1 cup carrots 1 cup celery 1 cup diced potato 10 oz frozen peas Add and simmer 20-30 minutes until veggies are softened: 28 oz stewed tomatoes 46 oz tomato juice 3 cups water Add: ½ tea oregano ½ tea salt ½ tea dill weed ¼ tea ground black pepper ½ tea garlic powder or fresh chopped garlic ¼ cup sugar Cook separately and add to soup: ¼ cup raw rice

If you prefer, eliminate potato and rice and add cooked pasta (cooked in a separate pan so as to not absorb the soup stock) 8 oz any type pasta

Simmer until blended.

Hearty Black Bean Soup

In a blender, add and blend until smooth: 15 ½ oz. can black beans & its water

In large pan cook until tender: ½ cup onion, chopped 3 cloves garlic, minced Pour in blended bean mix. Add: Another 15 ½ oz. can black beans – drained 14 ½ oz. can stewed tomatoes ¼ teaspoon cayenne pepper ¼ teaspoon cumin

Bring to a boil and simmer about 1 hour.

Hearty Cheese Soup in Sourdough Bread Bowls

A thick, creamy soup loaded with chopped vegetables is the perfect thing to ladle into baked Sourdough bread bowls from Panera Bread.

- 5 tablespoons butter or margarine - 2 medium carrots, chopped - 2 stalks celery, chopped - 1/2 green bell pepper, chopped - 1 medium onion, chopped - 1 cup mushrooms, chopped - 1/2 cup cooked ham or bacon, chopped - 1/2 cup all-purpose flour - 2 tablespoons cornstarch - 4 cups chicken broth - 4 cups milk - 1/2 teaspoon paprika - 1/4 teaspoon cayenne pepper - 1/2 teaspoon ground mustard - 1 pound sharp cheddar cheese - Salt - Ground black pepper - 6 Sourdough bread bowls

In a large, heavy stockpot, melt butter or margarine. Add chopped vegetables and ham or bacon and cook over medium heat until vegetables are slightly tender, about 10 minutes. Stir in flour and cornstarch. Cook, stirring constantly, about three minutes. Add broth and continue stirring until slightly thickened. Add milk and spices. Add cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper and serve piping hot in a hollowed sourdough bread bowls.

Italian Wedding Chicken Soup

Chop 1 onion, 1 celery stalk, 2 carrots and 1 tablespoon thyme; sauté in butter until tender. Season with salt and pepper. Add 6 cups chicken broth; simmer 20 minutes. Add 2 cups shredded cooked chicken, 1/3 cup mixed chopped dill and parsley, and some lemon juice. with a rind of parmesan in the broth. Add 1 pound mini meatballs, 1 cup orzo and 3 cups torn escarole (or other greens); simmer until the orzo is tender.

Italian Wedding Soup

You're just minutes away from a delicious homemade soup that uses beans, garlic and oregano for a rustic Italian touch.

Prep. time: 15 minutes Cooking time: 60 minutes Serves: 10

Source: FamilyTime Favorites

Ingredients

1 pound lean ground beef 1 egg, or 2 egg whites 1/2 cup fresh bread crumbs 3 tablespoons grated Parmesan cheese 2 tablespoons grated onion 1/4 teaspoon ground black pepper 12 cups Swanson® Chicken Broth, (Regular, Natural Goodness™ or Certified Organic) 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon celery salt 2/3 cup orzo, , (rice shaped pasta) 2 cups thinly sliced escarole grated Parmesan cheese

Directions

Mix thoroughly the beef, egg, bread crumbs, cheese, onion and pepper. Shape firmly into 1/2-inch balls.

Janet’s Savory Squash Soup

½ large onion, finely chopped ½ stick butter 3-4 cups of cooked, mashed up squash* (I prefer mostly butternut) 1 cup cream or milk 1 box (32 oz) low sodium vegetable stock 1 Tb ground cracked pepper 1 teaspoon tarragon 1 teaspoon cayenne pepper 1 teaspoon garlic salt 1 Tablespoon parsley flakes

Sautee onions in melted butter. Add squash, cream, vegetable stock. Mix squash with an immersion blender if you like it really creamy. Add spices. Bring to a quick boil, and eat!

*Cut squash in half, remove seeds and place skin side up on a cookie sheet. Bake at 400˚ for 45-60 minutes – until a knife can go all the way through the squash.

Lentil Curry Soup

In crockpot: 1 bag lentils 1 cup chopped onion 8 cups of water 1 cup chopped celery 1 Tb garlic 1 cup chopped carrots Simmer for 2-3 hours on high – until lentils are tender. Add: 2 Tb curry powder Salt & Pepper to taste 2 Tb cumin 1 large can diced tomatoes

Minestrone Soup

In a pan add: 1 large can tomato juice 1 can tomato paste 4 cups water 2 cloves minced garlic 1 large chopped onion 1 Tb dry Italian seasoning mix Chopped veggies suitable for soup. Cook until tender. (approx. 4 cups total of any or all below): Zucchini Corn Sugar Peas Broccoli Carrots Celery Bok Choy or Green Cabbage Add: 1 can Garbanzo beans 1 can kidney beans Cook in a separate pan and add: 1 box seashell noodles Simmer until blended.

Poppycock’s Vegetarian Chili

Heat oil, simmer veggies: 1 cup EVOO ½ cup diced carrots ½ cup diced red onion ½ cup chopped garlic ½ cup diced white onion ½ cup diced celery Add: ½ cup red Zinfandel wine 1 cup V-8 tomato juice ¼ cup dark chocolate ½ cup beer ½ cup brewed coffee 1 Tb salt 1 Tb pepper 1 Tb cayenne pepper 1 Tb white pepper 1 Tb red pepper flakes 1 Tb oregano 1 Tb basil 1 Tb dried parsley 1 Tb paprika 1 Tb garlic powder 1 Tb onion powder 2 Tb chili powder 2 Tb cumin ¼-½ cup chopped jalapenos ½ cup canned green chilies ½ cup diced red pepper ½ cup diced yellow pepper ½ cup diced green pepper ½ cup diced peppercuchini 1 cup diced tomatoes 2 Tb hot cauce 1 cup black beans 1 cup red beans 1 cup garbanzo beans 1 cup kidney beans 1 cup navy beans 1 cup tomato paste 1 cup vegetable stock

Simmer for 30-45 minutes. For best taste, cool and & refrigerate overnight and reheat.

Pumpkin Soup

Sautee for about 5 minutes: 1 Tb oil 3 leeks - sliced 1 large potato - peeled and cubes Add & simmer 15 minutes: 16 oz. canned pumpkin 3 cups chick broth Blend in: 1/2 teaspoon cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 12 oz. can evaporate skim milk

Squash Soup

Blend in food processor & pour into large pan: 3 cups cooked acorn or butternut squash 1/2 cup chopped onion 2 cups chicken broth Add & simmer: 1/2 teaspoon cinnamon 1 Tb apple cider vinegar 1/4 teaspoon coriander 1 cup buttermilk 1/4 teaspoon cumin 4 Tb nonfat dry milk 1/8 teaspoon tumeric 1 Tb soy sauce 1/4 teaspoon black pepper 1 Tb chopped parsley

Taco Soup

Brown and drain fat: 1 ½ # ground beef 1 med chopped onion

Add. Stir and simmer for 10 minutes: 2 cups water 1 package taco seasoning 1 pkg dry Ranch dressing 15 oz. chili beans

Drain and rinse: 15 oz. can black beans 15 oz can dark kidney beans

Add: 15 oz can stewed tomatoes 15 oz. can peeled diced tomatoes 1 can of Rotel tomatoes 1 can whole kernel corn (do not drain)

Simmer for 15-20 minutes. Sprinkle with crumbled taco chips and grated cheese.

Thai Chicken Soup

Throw in large pot and bring to a boil: 1 boneless, skinless chicken breast cut in strips 4 green onions 2 cloves crushed garlic 2 diced tomatoes 1 ½ cups bean sprouts 6 oz sliced mushrooms 4 cups chicken stock 2 cups water 1 chopped red bell pepper Add and simmer 45 minutes: 4 oz dry angel hair pasta Add and simmer uncovered for additional 5 minutes, stirring frequently: 1 ¼ cups coconut milk

Tortilla Soup

In a large pan bring to a boil over medium heat. Simmer 10 minutes: 16 oz. fat free refried beans 14 oz. fat free chicken broth 5 oz. can chicken (94% fat free) 11 oz. can corn with liquid 15 oz. can pinto or black beans (rinsed & drained) 3 cups chunky salsa Add: 8 oz. light shredded cheddar cheese Crumble into a bowl: 3-4 tortilla chips (optional) Pour soup over chips.

1 cup = 4 Weight Watcher points; 2 if you don’t use cheese.

Tuscan Tomato Bread Soup with Steamed Mussels There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. If you choose, omit the mussels.

Prep. time: 10 minutes Cooking time: 48 minutes Serves: 4

Source: Food and Wine Quick from Scratch

Ingredients

6 tablespoons olive oil 1 onion, , chopped fine 1 red bell pepper, , chopped fine 6 garlic cloves, , minced 1/4 cup chopped fresh basil, , plus 2 tablespoons thin-sliced basil leaves 1/2 teaspoon dried oregano 2 cups canned crushed tomatoes in thick puree, , from one 28-ounce can 1 1/4 pounds vine ripened tomatoes, , (about 4), cut into small dice 1 cup canned low sodium chicken broth 2 1/4 teaspoons salt Pinch sugar 3/4 pound country bread loaf, , crust removed, cut into 1-inch cubes (about 7 cups) 1/4 teaspoon fresh ground black pepper 2 pounds mussels, , scrubbed and debearded 1/4 cup dry white wine

Directions

In a large saucepan, heat 4 tablespoons of the oil over moderately low heat. Add the onion, bell pepper, garlic, chopped basil, and oregano. Cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the canned and fresh tomatoes, the broth, salt, and sugar; bring to a simmer. Reduce the heat to low. Simmer, uncovered, until thick, about 30 minutes.

Meanwhile, heat the oven to 350 degrees. Put the bread on a baking sheet and toast in the oven until crisp, about 25 minutes. Remove. Add the bread and the pepper to the sauce and bring to a simmer. Cook, stirring gently, until the bread absorbs all the liquid, about 5 minutes.

Discard any mussels that have broken shells or that don’t clamp shut when tapped. Put the wine, mussels, and 1 tablespoon of the oil in a large stainless-steel saucepan. Cover and bring to a boil over high heat. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Discard any mussels that do not open. Mound the bread soup in shallow bowls and surround with the mussels and broth, leaving any grit in the pan. Drizzle with the remaining 1 tablespoon oil and sprinkle with the sliced basil.

Tips Wine Recommendation: With such a regional dish, the wine almost has to come from Tuscany, too. Try a Rosso di Montalcino, Brunello’s lighter, less costly cousin.

Tuscan Vegetable Soup Heat in large saucepan on medium: 3 Tb olive oil 4 cloves minced garlic ½ cup chopped onion 4 Tb chopped fresh sage Add & stir for 5 minutes: 1 cup frozen peas 1 cup fresh green bean pieces 1 cup diced carrots ½ cup diced celery 1 sweet potato, peeled & diced 1 16-oz can white beans rinsed & drained Add & simmer 15-20 minutes: 6 cups chicken broth ½ tea crushed red pepper flakes Salt & Pepper to taste 1 Tb dried Italian Seasoning

Crock Pot Chicken Chili

Cook & cube and place in crock pot: 2 skinless-boneless chicken breasts Add: 1 large jar of pre-cooked great Northern beans plus juice 2 small jars salsa

Cook in crock pot for 2 hours then add 1 cup of water and cook an additional 30 minutes.

White Chicken Chili

Boil 1 whole chicken or 4 chicken breasts. Save stock (water).

In a large pan add: 2-3 quarts chicken stock, drain off fat 2 cans white beans (navy or pinto), drained & rinsed 1/2 onion, chopped 2 diced carrots 2 chopped celery stalks 3 cloves minced garlic 1 teaspoon ground cumin 2 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon white pepper 4 cups diced chicken 1 cup corn 2 oz. chop green chili’s w/juice 1 can evaporated milk

Mix to paste, bring to a boil: 1/2-1 cup flour + cold water to thicken. Simmer 45 minutes.