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CABBAGE ROLL SOUP
1-1/2 lb. ground beef
1 pkg. onion soup mix
1 pkg. cole slaw mix
1/2 C. rice
1 large can tomato juice
1 small can diced tomatoes
1 tsp. lemon pepper
salt and pepper to taste
Brown ground beef with onion soup mix and lemon pepper. Add salt and pepper if desired. Drain and return to large pot. Cover contents with water. Add cole slaw mix and rice. Bring to a boil, then simmer for 20 to 30 minutes or until cabbage is done. Add tomato juice and diced tomatoes. Cover and simmer for 45 to 60 minutes or until you're hungry. gets better the longer it cooks!
This can also be made in the crockpot. Put cooked, drain ground beef mixture and all ingredients into the crockpot. Simmer all day (cook on low). |
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Chicken 'n' Dumpling Soup
Time: 30 min.
Ingredients
12 ounces boneless chicken strips for stir-frying
1 tablespoon olive oil or cooking oil
2 tablespoons all-purpose flour
1/4 teaspoon dried marjoram, crushed
1 14-ounce can chicken broth
1 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup purchased julienne or coarsely shredded carrots
2/3 cup reduced-fat packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk
1 cup water
Salt and pepper
Directions
1. Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes.
2. In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.) Makes 4 servings. |
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Tomato Florentine Soup with a kick
4 cups water
1 tbsp. concentrated chicken stock
1 can vegetable soup
1/2 cup salsa
1 can tomato soup
1 tbsp. sugar
1 pkg. frozen spinach
1/4 tsp. oregano
ground pepper to taste
1 tsp. worchestershire sauce
1/4 tsp. minced chipotle
1/4 tsp. minced jalapeno
1/2 tsp. minced garlic
1 pkg. Spring Vegetable Cup-a-Soup
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1/2 cup cooked mini pasta shells
Combine all ingredients except cooked pasta shells in saucepan without thawing the spinach. Allow to heat gently for 20 minutes on medium-low heat until spinach is tender. Do NOT boil!
Add cooked, drained pasta and cook for 10 minutes longer. |
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Cabbage and Rice Soup
6 to 8 tablespoons butter
1 medium to large cabbage, coarsely chopped
1 large onion, thinly sliced
6 cups chicken stock (may need more)
salt and pepper
1/8 teaspoon nutmeg
3/4 tsp thyme
1/2 cup rice, uncooked ( I used Jasmine)
1 lb. kielbasa
Garnish: grated Gruyere or Parmesan cheese. (opt.)
Melt the butter in a Dutch oven, toss in the cabbage and onion to coat, then cover and cook over low heat until the cabbage is almost cooked, about 20 minutes. Stir frequently or it will burn. Pour in the stock and bring to a boil. Season to taste with the salt and pepper, then stir in the nutmeg and thyme. Reduce heat, cover, and simmer for 10 minutes. Add the rice and kielbasa and continue simmering for 15-20 more minutes. Serve with grated cheese. |
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Chicken Artichoke Dijon
Three grilled chicken breasts, chopped small dice
1 qt. Heavy Cream
1 qt. Half & Half
3 TBL Olive oil
2 Garlic bulbs, or 1 TBL chopped
1 small can artichoke hearts (chopped small)
1/2 Jar of Dijon (the small jar)
1 twig fresh rosemary
2 bay leaves
Salt & Pepper to taste
Cornstarch
In a soup pot, sweat garlic, artichoke hearts, bay leaves and rosemary. Once the garlic begins to turn golden brown, add heavy cream and half & half.
Bring to a simmer, add chicken and 1/2 jar of Dijon mustard.
Let simmer for at least 40 minutes. Add cornstarch to thicken. Salt & Pepper to taste.
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Crock Pot Soup
Ingredients
1 large can of chicken (leftover cooked chicken can be used -I use 3 or 4 boneless, skinless chicken breast halves)
2 cans Mexican stewed tomatoes
1 can corn
1 can pinto beans
1 small can diced green chilies
1 package taco seasoning mix
Procedure
Stir all ingredients in a crock pot and simmer on high for 3 hours. Garnish with crushed tortilla chips and grated cheese, if desired. |
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Ham and Cheese Soup
1 medium onion--chopped
1 Tbsp of margerine or butter
2 C cubed cooked ham
1 can chicken broth
1 C milk
3/4 lb Velveeta cubed
1 small pkg frozen mixed veg--thawed and drained
Melt margerine in a pot and add the onion and cook until translucent over medium heat. Add the milk and the chicken broth. Add the velveeta and stir frequently until melted. Add the ham and the vegetables and cook until heated through.I don't always use frozen vegetables. I use whatever is handy. And because we love mushrooms I always add a couple small cans to the soup too. But it's good no matter what. |
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CREAM OF BROCCOLI SOUP
1/2 C. margarine
2 T. flour
1 can chicken broth
1-1/2 to 2 C. milk
1/2 to whole head of broccoli, cooked and pureed
1 T. dillweed
2 T. green onion, chopped
Melt margarine in a 2-quart saucepan. Add flour, stir and let bubble for a couple of minutes. Remove from heat and add chicken broth, stirring constantly. Return to heat and add milk. Cook and stir until slightly thickened. Add broccoli, dillweed and green onion. Cook until it bubbles gently. Do NOT boil. Stir often.
This is best if made the day before. Heat and serve. |
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Onion Soup Gratine
3 lbs onion, thinly sliced
8 thick slices French bread, toasted
3/4 cup butter
1 1/2 cups Muenster cheese, grated
1 Tbsp flour
1 1/2 cups Swiss cheese, grated
6 cups beef broth (48 oz)
1/2 cup grated Parmesan cheese
1/3 dry red wine
1/2 tsp thyme, crushed
salt, pepper to taste
In a large heavy saucepan, saute onion in butter until caramel colored (40-45 minutes). Sprinkle flour over onions and cook, stirring, 2 minutes. Stir in broth, wine, thyme, salt and pepper. Cover and simmer 30 minutes. Divide the soup into 8 bowls. Top each bowl with a slice of French bread topped with 3 tbsp each of Muenster and Swiss cheese, then 1 tbsp Parmesan cheese. Put under broiler 1-2 minutes until cheese melts and is lightly browned. |
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Crockpot Hamburger Soup
2 pounds ground beef
3 medium onions, chopped
1 clove garlic, minced
8 ounces elbow macaroni
4 cans (10-1/2 ounce size) condensed beef broth, undiluted
1 can (28 ounce size) diced tomatoes, undrained
3 cups water
1 cup each diced carrots and celery
1 cup fresh or frozen cut green beans
1 cup fresh or frozen corn
1 cup frozen peas
1 cup cubed peeled potatoes
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
In a skillet, cook beef, onions and garlic over medium heat until the meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the remaining ingredients and mix well. Cover and cook on high for 6- 8 hours or until heated through. |
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SPINACH SOUP
2 quarts chicken broth ( I used water and chicken soup base)
2 pkg. frozen spinach (fresh can be used)
4 eggs
1/4 C. parmesan cheese
*Cook spinach according to package directions.
In a bowl, beat eggs; add the parmesan cheese. Drop slowly into soup. Stir constantly. When eggs are cooked, serve in bowls. |
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SAURKRAUT SOUP
2 quarts hot chicken broth
2 lb. chicken (cooked and chopped)
2 C. ham (chopped)
1 medium onion (chopped)
2-1/2 C. saurkraut (drained)
1 can stewed tomatoes
parsley
salt & pepper to taste
Brown ham and onions, then add cooked, chopped chicken, saurkraut and parsley. Cook until lightly browned. Add hot chicken broth. Add tomatoes. Simmer for 1 to 2 hours. Salt and pepper to taste. During the last half-hour of cooking time, add dumplings.
DUMPLINGS:
4 eggs
3-1/2 C. flour
Make a very stiff dough. Dip teaspoon into the hot soup; then add tiny dumplings to the soup mixture. Cook until done, about 15-20 minutes. |
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HUNGARIAN MUSHROOM SOUP
1 stick of butter
2 C. finely chopped onion
1 lb. fresh mushrooms, sliced
2 tsp. dill weed
3 T. paprika (hungarian-not hot)
5 C. chicken broth
5 T. flour
2 C. milk
1 T. lemon juice
1 C. sour cream
1/2 tsp. pepper
1/2 bag of egg noodles
Melt 1/2 stick of butter in a medium saucepan over medium heat. Saute onions for 5 minutes; stirring occasionally. Add mushrooms, dill, paprika and 1 cup of chicken broth. Bring to a boil; then reduce heat to a simmer. Cook noodles according to package directions. Drain.
Meanwhile, in a large stockpot, melt the remaining butter over low heat. Add flour, cook, stirring constantly (2 to 3 minutes). Turn off heat and slowly stir in milk, a little at a time. Continue to stir until mixture is smooth. Turn the heat back on low. Stir almost constantly until mixture thickens. When the mushroom mixture is done, stir it into the white sauce along with the remaining chicken broth and the cooked noodles. Cover and simmer 30 minutes. Just before serving, stir in lemon juice and sour cream. Adjust seasonings. Heat through and serve. |
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VENISON BOULLA (BOOYA)
1-1/2 lb. venison, cubed and browned
water-------two - two and a half quarts
diced potatoes-----about 3 to 4 cups
carrots------three, sliced, diced as you like
diced rutabaga-----1 to 2 cups or more -Do NOT omit this it's vital to the success of the recipe
salt pork----1/4 lb. or less, diced into small bits**
1 medium onion--diced
salt & pepper to taste
whole allspice (about 12)-wrapped in cheesecloth, so it can be removed from the stew pot
Pour water into the stew pot containing the browned venison. Bring to a light boil, and add the rest of the ingredients. Simmer until done. (About an hour or 2 or more) Remove the allspice. Add thickening of your choice to attain a light gravy-like consistency.
Serve steaming hot in stew bowls.
** Recommended to brown with the vension cubes. |
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Egg and Lemon Soup (Soupa Avgolemono)
2 -3 Eggs
Broth
1 -2 lemons Lemon Juice
Egg and lemon sauce is the most usual way for making a typical Greek soup. To make the soup, use 2 or 3 eggs, or only the egg yolks. The most sensitive part of an egg is the white, because heat cooks it much more rapidly than egg yolks. To avoid this problem, work as follows. Prepare a simple soup, a bouillon broth, for example. Remove from the fire and let stand. Squeeze the juice of 1-2 lemons. Beat the eggs in a bowl, slowly adding the lemon juice. Take one ladleful of broth from the soup and add to the beaten eggs. Beat well with a fork and gradually pour the mixture into the soup, stirring constantly. If desired, add 1 tablespoon of flour to the beaten eggs. The egg yolks can be beaten separately from the white, combining them afterwards to add to the soup, stirring all the while.
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Ham Bone Soup
Ingredients
1 ham bone with meat or 1/2 lb. ham steak, cut in strips
2 qt. water
1 c. onion, diced
1 c. celery, diced
1 1/2 c. green beans
1 c. black-eyed peas
2 c. potatoes, diced
1 can. diced tomatoes
1/2 c. fresh or frozen green peas
1 c. fresh or frozen corn
1 tbsp. sugar
1/2 tsp. black pepper
1 tsp. salt
1 tsp. lemon pepper
Procedure
Add ham bone and ham strips to water and bring to a boil. Simmer for 15 minutes. Add onion, celery, green beans, black-eyed peas and potato. Simmer under vegetables are barely tender. Add remaining ingredients and simmer until all are tender.
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