Minestrone

2 cups chicken broth
1 small zucchini, sliced
1 cup frozen mixed vegetables
1 tomato, peeled and chopped
2 tbsp. chopped onion
1 clove garlic, chopped
1/3 cup uncooked macaroni
1 (8-3/4-oz.) can kidney beans, drained
1/4 tsp. oregano
1/4 tsp. basil
Parmesan cheese, grated

Bring broth to a boil in a saucepan.

Add remaining ingredients except cheese. Reduce heat and simmer 15 minutes.

Sprinkle with cheese and serve.

Makes 1 quart.

Serves 2

Mushroom Soup

1 can mushrooms, stems and pieces OR 8 to 10 fresh mushrooms, chopped and sautéed in butter
1 potato, cubed
1 onion, chopped
1 cup milk
Sprinkle of dried parsley
Salt and pepper, to taste

Cook potato and onion with a bit of salt in enough water to cover.

When potato is almost cooked, add can of mushrooms, with their juice, (or sautéed fresh mushrooms) and heat through.

Heat the milk separately.

Add the potato mixture to the hot milk. Let stand a few minutes for flavors to blend. Thicken, if desired.

Serves 2

Pacific Halibut Soup

1 tbsp. olive oil or salad oil
1 medium-size onion, chopped
1 small clove garlic, minced or pressed
1/3 cup thinly sliced celery
1 (1 lb.) can tomatoes
1 (14-oz.) can regular-strength chicken broth
1/2 tsp. Italian herb seasoning OR 1/4 tsp. each oregano leaves and dry basil
2 tbsp. rice
1 cup frozen cut green beans, thawed
1/2 to 3/4 lb. halibut, thawed if frozen
Salt and pepper
Chopped parsley
Grated Parmesan cheese (optional)

Heat oil in a heavy 4-qt. pan over medium heat; add onion, garlic, and celery. Cook, stirring, until onion is limp.

Stir in tomatoes (break up with a spoon) and their liquid, broth, Italian herbs, and rice. Cover and simmer for 15 minutes.

Add green beans and simmer, covered, for about 10 minutes longer or until rice and beans are tender to bite.

Meanwhile, remove skin and bones from fish and cut into about 1-in. pieces. Add to soup and simmer just until fish flakes readily when prodded with a fork (about 5 minutes).

Season with salt and pepper to taste.

Sprinkle individual servings with parsley and pass Parmesan cheese to spoon over each serving, if you wish.

Picture an intimate dinner for two--starring a rack of lamb with four small chops for each of you. The size is perfect. Accompany with asparagus spears, broccoli, and shrimp-stuffed tomatoes. A scoop of vanilla ice cream with a little creme de menthe poured over makes a quick dessert.

Potato Soup

2 cups diced potatoes
1/2 cup diced celery OR 1/4 tsp. celery salt
1/4 cup minced onion
3/4 cup water
1 tsp. salt
1 cup milk
1 tbsp. butter
Dash of pepper

Cook potatoes, celery and onion with salt in just enough water to barely cover. Cook over moderate heat until vegetables are tender.

Mash vegetables slightly in liquid. Add milk and butter. Heat. Add pepper and celery salt if preferred.

Makes 2 generous servings.

Tomato Dill Bisque

1 small onion, chopped
1 garlic clove, minced
1 tbsp. olive oil
1 lb. tomatoes, peeled and chopped
1/4 cup water
1 chicken bouillon cube
1/2 tsp. sugar
1/2 tsp. dried dill weed
salt and pepper to taste
1/4 cup mayonnaise

In medium saucepan, sauté onions and garlic in oil until tender.

Add remaining ingredients, except mayonnaise. Cover and simmer 10 minutes, or until tomatoes are tender.

Remove from heat; cool.

Purée in a blender or food processor.

Return to saucepan and stir in mayonnaise. Cook and stir or over low until heated through.

If you don't like a creamy type soup, leave out the mayonnaise.

 

Serves 2

Vegetable Beef Soup

1 medium onion
1 stalk of celery
2 medium carrots
1 potato
1/2 cup canned tomatoes
1/4 lb. chopped beef
Salt
Pepper
A few parsley flakes
1 beef bouillon cube
Lawry's seasoning salt
1/4 cup barley

Cut onion, celery, carrots and potato in small pieces. Add tomatoes; add water to cover; heat. When it comes to boil, add beef, broken up. Add salt, pepper, parsley flakes, bouillon cube and seasoning salt to taste. Let cook 15 minutes, then add barley. Let cook 15 minutes more. Simmer slowly, adding more water if necessary.

Serves 2.

From: <NOBR>Jolene·</NOBR>  (Original Message)

Sent: 8/16/2008 10:53 AM

Turkey or Chicken Soup 1 cup chopped, cooked turkey or chicken  1/4 teaspoon thyme dash of pepper  2 cups low sodium chicken broth 1/4 chopped onion 1/4 cup chopped celery 2 thinly chopped carrots 1 cup cooked pasta (such as bowtie, shells,macaroni, etc.) OR 1 cup cooked rice 1. Add all ingredients, except pasta or rice to pan. Bring to a boil, reduce heat to a simmer and cook covered until vegetables are tender crisp, about 10 to 15 minutes. 2. Add cooked pasta or cooked rice and cook a few more minutes until pasta or rice is heated. Makes 2 servings

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 8/19/2008 1:55 PM

Dieter's Vegetable Soup 2 cup clear broth 1/2 medium tomato 1/2 large celery stalk, chopped 3 tablespoons cabbage, shredded 1/2 small onion, chopped 1 carrot, sliced Salt and pepper to taste In large saucepan, combine broth and vegetables. Cook for 15 to 20 minutes or until vegetables are tender. Season with salt and pepper. Yield: 2 servings/16 calories per serving.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 8/20/2008 11:33 AM

Golden Vegetable Chowder 1 1/4 cups water 1 cup thinly sliced carrots 1/4 cup soy milk 1 cup frozen southern style hash brown potatoes 1 8 3/4 ounce can cream corn 1 8 ounce jar chopped green pepper Combine water, carrots, green pepper and potatoes in large saucepan. Simmer 15 minutes or until vegetables are tender. Add remaining ingredients; heat thoroughly, stir occassionally. Serves 2.

From: <NOBR>lindah©</NOBR>  (Original Message)

Sent: 9/28/2008 10:35 PM

Pasta Cheeseburger Soup "'This tastes just like a cheeseburger' is what I always hear when I serve this satisfying soup," says Darlene Brenden. In Salem, Oregon, she combines ground beef and small shell pasta with popular burger toppings. 1 pound ground beef 1/2 cup chopped onion 3 cups water 1 can (10-3/4 ounces) condensed cheddar cheese soup, diluted 1 can (10-3/4 ounces) condensed tomato soup, undiluted 3 tablespoons dill pickle relish 1 cup uncooked small shell pasta Ketchup and Mustard In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, soups and relish. Bring to a boil. Reduce heat; add pasta. Cook, uncovered for 15-20 minutes or until pasta is tender stirring occasionally. Drizzle each serving with ketchup and mustard. Yield: 3 servings.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 10/29/2008 11:33 AM

Vegetable Beef Soup recipe 1 medium onion 1 stalk celery 2 medium carrots 1 potato 1/2 cup canned tomatoes 1/4 pound chopped beef Salt Pepper A few parsley flakes 1 beef bouillon cube Lawry's seasoning salt 1/4 cup barley Cut onion, celery, carrots and potato in small pieces. Add tomatoes; add water to cover. When it comes to boil, add beef, broken up. Add salt, pepper, parsley flakes, bouillon cube and seasoning salt to taste. Let cook 15 minutes, then add barley. Let cook 15 minutes more. Simmer slowly, adding more water if necessary. Serves 2.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 10/29/2008 12:21 PM

Carrot Soup recipe 4 large carrots, peeled and sliced 1 medium potato, peeled and sliced 1 chopped onion 2 cloves garlic 1 tablespoon butter 2 ounces cream cheese 1/2 cup milk Sprinkle of nutmeg Boil carrots and potato for 10 minutes in 3 cups water. Saut�?onion and garlic in butter. Add cream cheese to carrots and allow to melt. Blend all vegetables on lowest speed of blender for 15 seconds and return to pan. Add milk and warm slowly. Sprinkle with nutmeg. Serves 2.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 10/29/2008 12:19 PM

Minestrone recipe 2 cups chicken broth 1 small zucchini, sliced 1 cup frozen mixed vegetables 1 tomato, peeled and chopped 2 tablespoons chopped onion 1 clove garlic, chopped 1/3 cup uncooked macaroni 1 (8 3/4 ounce) can kidney beans, drained 1/4 teaspoon oregano 1/4 teaspoon basil Parmesan cheese, grated Bring broth to a boil in a saucepan. Add remaining ingredients except cheese. Reduce heat and simmer 15 minutes. Sprinkle with cheese and serve. Makes 1 quart, serving two.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 10/30/2008 2:17 PM

20 Minute Hamburger Skillet Stew Serves 2  1/4 lb. Lean ground beef 1 large Onion, sliced wafer-thin 4 Carrots, sliced wafer-thin 2 Potatoes, halved, sliced wafer-thin 3 Ribs celery, sliced wafer-thin 1 cup Boiling water 2 tsp. Beef extract OR bouillon 2 Bay leaves 1/4 tsp. Dried thyme Salt OR garlic salt Pepper 1/4 cup Dry red wine OR tomato juice 2 Tbsp. All purpose flour Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water OR broth and extract or bouillon. Add remaining veggies and seasonings. Cover and cook over low heat, 15 mins. until veggies are tender. Combine wine or water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, about 4 minutes.

From: <NOBR>Genie·</NOBR>

Sent: 10/30/2008 2:20 PM

Hamburger Soup 1/2 pound ground beef 3 cups water 1 cup tomato juice 1/4 cup shredded carrots 1 cup diced potatoes 1/4 cup chopped celery 2 tablespoons uncooked rice 1 medium onion, chopped 1 teaspoon salt Brown beef in skillet, chopping into bite size pieces as it browns. Drain and add to 3 cups boiling water in sauce pan. Add remaining ingredients and simmer for approximately 30 minutes or until the vegetables are tender.