Dump Soup
1 can chili with beans
1 can chili without beans
1 can green beans
1 can whole kernel corn
1 can mixed vegetables
1 can diced potatoes
1 can diced tomatoes
1 can vegetable beef with barley soup
1 pkg. Hidden Valley Ranch Dressing (dry)

Dump all together in large pot or crock-pot. Do not add water. Heat thoroughly. Can sizes are all #2 cans

Asparagus Vichyssoise

This creamy soup is best the next day, after the flavors have blended; season



it generously before serving.



2 lb. asparagus, tips reserved, stalks cut into 1" lengths

2 TB unsalted butter

3 medium leeks, white and tender green parts only, thinly sliced

1/2 lb. Yukon Gold potatoes, peeled and cut into 1" chunks

2-1/2 cups chicken stock or canned low-sodium broth

2 cups water

1 large thyme sprig

1-1/2 cups milk

1-1/4 tsp. salt

1/4 tsp. ground white pepper

Chive Oil, for serving



1. In a saucepan of boiling salted water, blanch the asparagus tips until

crisp tender, about 1 minute. Drain the asparagus tips in a colander and

refresh under cold water. Pat dry, halve the tips lengthwise and set aside.



2. Melt the butter in a large sauce pan.  Add the leeks and cook over

moderate heat,

stirring, until softened, about 5  minutes. Add the asparagus stalks,

potatoes,

stock, water and thyme and  bring to a boil. Reduce the heat to low, cover

and

simmer until the potatoes are  tender, about 15 minutes.



3. Discard the thyme sprig. Working in batches, puree the soup in a blender,

then

transfer to a large bowl. Stir in the milk, salt and white pepper. Let the

soup

cool to room temperature, then refrigerate until chilled, at least 4 hours or

overnight.



4. Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with

the asparagus

tips and serve.



Serves: 10.



Recipe from Danielle Custer.



Chive Oil

1 large bunch chives (1 oz.), minced

1/4 cup extra virgin olive oil

Salt



n a blender, puree the chives with the olive oil. Season with salt. Strain

the oil

through a fine sieve. Cover and refrigerate until ready to use.



This can be refrigerated for up to 5 days.



Makes: about 1/3 cup.

Mushroom Soup

1 onion chopped

4 strips bacon diced

4 (4 oz) cans mushrooms drained

1/3 C. flour

3 cans chicken broth

1 chicken boullion cube

6 potatoes peeled and cubed

1/2 C. heavy cream

1/2 T. parsley

Saute' onion and bacon in 6 qt. dutch oven until golden, about 2-3 minutes. Add mushrooms; cook until liquid evaporates, approximately 8 minutes. Add flour; stirring about 1 minute. Stir in chicken broth and boullion cube. Add potatoes. Cook approximately 20-25 minutes or until potatoes are tender, stirring occasionally.

Transfer 2 C. of the soup mixture to a blender. Blend until pureed. Return to dutch oven. Stir in the heavy cream and parsley. Simme an additional 5 minutes.

Navy Bean and Bacon Soup

1 lb dried navy beans
8 cups water
1 lb bacon, diced
2 large onions, diced
3 stalks celery, diced
8 cups chicken, beef, or vegetable stock
1 bay (laurel) leaf
A pinch ground cloves
Salt and freshly ground pepper to taste
1 can (16 oz,) chopped tomatoes with their juice

Combine the beans and water in a large pot and bring
to a boil over high heat. Boil for 10 minutes, cover
the pot, remove from the heat, and allow to sit for 1
hour. Meanwhile, cook the bacon in a large skillet
until golden brown. Remove all but about 1/4 cup (60
ml) of the fat and add the onions and celery. Saute
for about 10 minutes, stirring frequently. Drain the
beans and combine with the stock in a large pot. Add
the bacon mixture, bay leaf, cloves, salt, and pepper
and bring to a boil. Reduce the heat and simmer
covered for 90 minutes, until the beans are tender.
Stir in the tomatoes with their juice and simmer an
additional 30 minutes.

Serves 6 to 8.

Black-Eyed Pea Soup



2 Tablespoons olive oil

2 cups finely chopped onions

2 stalks finely chopped celery

1 Tablespoon minced garlic

2 15 ounce cans black-eyed peas, drained

2 1/2 cups low-salt chicken broth

1 8 ounce cans tomato sauce

2 1/2 teaspoons dried oregano

1 Large pinch of cayenne pepper

1 teaspoon red wine vinegar



Freshly grated Parmesan cheese



Heat olive oil in heavy large pot over medium heat.

Add onions and sauté until onions are golden and

tender, about 8 minutes. Add Celery and garlic, cook a

few more minutes to sweat the celery. Add black-eyed

peas, chicken broth, tomato sauce, oregano and cayenne

pepper and bring to simmer. Simmer 15 minutes to blend

flavors. Mix in vinegar. Season to taste with salt and

pepper. (Can be prepared up to 1 day ahead. Cover and

refrigerate. Bring to simmer before serving.)



Ladle soup into bowls. Sprinkle with Parmesan cheese

and serve.



Makes 4 servings.



From: Bon Appetit

Sweet Potato Soup



1 1/4 pounds sweet potatoes

3 small carrots

1 large stalk celery

1 bay leaf

6 cups water

1 1/2 teaspoons salt

2 tablespoons lemon juice

1 teaspoon paprika

1 1/2 tablespoons butter

1/2 cup heavy cream



Peel the sweet potatoes and cut them in small dice.

Scrape and thinly slice the carrots. Slice the celery.

Put all the vegetables and the bay leaf in a pot with

the water. Bring the water to a boil, then lower the

heat and let the soup simmer for about 1 hour,

stirring occasionally. Add the remaining ingredients

and simmer the soup for another 10 minutes or so.



Serves 5 to 6.

Dump Soup

1 can chili with beans
1 can chili without beans
1 can green beans
1 can whole kernal corn
1 can mixed vegetables
1 can diced potatoes
1 can diced tomatoes
1 can vegetable beef with barley soup
1 pkg. Hidden Valley Ranch Dressing (dry)

Dump all together in large pot or crockpot. Do not add water. Heat
thoroughly. Can sizes are all #2 cans.

Minestrone

8 ounces dry navy beans or white beans
8 ounces salt pork or bacon
2 tablespoons olive oil
1 large onion chopped
1 14 ounce can of Italian tomatoes, drained and chopped
2 1/2 quarts water
1 teaspoon sugar
3 carrots, diced into 1/2 inch pieces
2 celery ribs, diced into 1/2 inch pieces
1 teaspoon dried oregano
1 teaspoon dried sage leaves
1 large can green beans
1 1/2 teaspoons salt
1/2 teaspoon pepper
Romano cheese

Rinse beans thoroughly, place in a large pot and cover with cold water. Bring to a boil for one minute, shut off the heat, cover and let stand for 1 hour, then drain. If using salt pork, boil it in water for 15 minutes to remove salt. Dice 1/4 inch pieces. Heat a large pot and add salt pork, cook lightly, add onion and garlic. Cook at a medium heat until onions are softened. Add the tomatoes, sugar, water, beans carrots, celery, sage, oregano, salt and pepper. Cover and cook until the beans are tender. About an hour, add green beans, heat.

Creamy Vegetable Soup

 

1 onion chopped

1/4 C. butter or margarine

3 medium sweet potatoes peeled and chopped

3 zucchini chopped

1 bunch broccoli chopped

2 quarts chicken broth

2 potatoes peeled and shredded

1 t. celery seed

1-2 t. ground cumin

2 t. salt

1 t. pepper

2 C. light cream

In a large kettle saute' onions in butter until transparent but not browned.  Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender.  Stir in broth; simmer for a few minutes.  Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender.  Stir in cream and heat through.

Makes 4 quarts.

Portuguese Bean Soup
2 ham hocks
4 c. water
1 pkg. Polish sausage
1 medium onion
Oleo or oil
1 c. red wine
1/2 head red cabbage
1 to 2 potatoes (raw), diced coarsely
3 large cans kidney beans (and juice)
1 qt. cooked tomatoes
1 tsp. nutmeg
1 bay leaf
Salt and pepper to taste

Cook ham hocks in water until tender. In a skillet, saute Polish sausage and onion in oleo or oil. Combine this and all other ingredients to ham hocks. Cook until done, about 1 hour. Serves 4 to 6 good size servings. This also freezes well.