SOUP

is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made
by combining ingredients of meat or vegetables with stock, or water.

Potato-Vegetable Soup
Ingredients
2 1/2 cups water
2 potatoes, peeled and cubed
1 tablespoon salt, or to taste
1 carrot, chopped
1 stalk celery, chopped
1/4 onion, chopped
1 cube beef bouillon
1 tablespoon olive oil
1/2 cup frozen mixed vegetables
1 (10.75 ounce) can condensed cream of celery soup
1/4 tablespoon dried parsley
1/2 teaspoon onion powder
ground black pepper to taste

Directions
1. In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft
and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon.
Mix together and cook until all vegetables are soft.
2. Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a
thinner type of soup you may want to add 1/2 cup of water.
3. Heat soup through, stirring occasionally, and serve.
Italian Wedding Soup
Ingredients
1/2 pound extra-lean ground beef
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil

1/2 teaspoon onion powder

5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot

Directions
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion
powder; shape into 3/4 inch balls.

In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped
carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow
boil for 10 minutes, or until pasta is al dente.

Stir frequently to prevent sticking.

Grandma's Chicken Noodle Soup
Ingredients
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning

1 cup chopped celery

1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat

Directions
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil
for 8 minutes, or until tender. Drain, and rinse under cool running water.

In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning.
Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15
minutes.

In a small bowl, mix cornstarch and water together until cornstarch is completely
dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken,
and heat through.
Butternut Bisque
Ingredients
3 tablespoons butter
1 large onion, diced
1 teaspoon kosher salt, plus more to taste, divided
1 (2 pound) butternut squash
2 tablespoons tomato paste
1 quart chicken broth
1 pinch cayenne pepper
1/2 cup heavy cream or creme fraiche, plus more to garnish
2 tablespoons maple syrup, or to taste
Chopped fresh chives for garnish
Pomegranate seeds for garnish

Directions
•Melt butter in a pot over medium-low heat. Add onions and a large pinch of salt.
Cook and stir until onions have softened but not taken on any color, about 10 or
15 minutes.

•Cut off ends of squash. Carefully cut squash in half lengthwise and remove the
seeds. Peel the squash with a vegetable peeler. Cut into chunks.

•Raise heat under pot to medium-high. Stir in tomato paste; cook and stir until
mixture begins to caramelize and turn brown, about 2 minutes. Add squash,
chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce
heat to medium-low and simmer until squash is very tender, 15 to 25 minutes.
Reduce heat to low. Blend with an immersion blender until very smooth. Stir in
cream and maple syrup; add more salt if needed.

•Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives
and pomegranate seeds.
Spiced Butternut Squash Soup
Ingredients
3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
1/8 teaspoon cayenne pepper

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
1/2 cup sherry wine
1 cup half-and-half cream
1/2 cup sour cream (optional)

Directions
•Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in
a baking dish, or a cookie sheet with sides. Place the squash halves cut side down
on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh.
Cool slightly, then remove the peel. Set aside.

•Melt the butter in a large pot over medium heat. Add the onion, leek and garlic,
and saute for a few minutes, until tender. Pour the chicken broth into the pot.
Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft.
Add the squash, and mash with the potatoes until chunks are small. Use an
immersible hand blender to puree the soup, or transfer to a blender or food
processor in batches, and puree until smooth. Return to the pot.

•Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper,
then stir in the sherry and half-and-half cream. Heat through, but do not boil.
Ladle into bowls, and top with a dollop of sour cream.
Butternut Squash Soup

Ingredients
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

Directions
•In a large saucepan, saute onions in margarine until tender. Add squash, water,
bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20
minutes, or until squash is tender.

•Puree squash and cream cheese in a blender or food processor in batches until
smooth. Return to saucepan, and heat through. Do not allow to boil.
Quick and Easy Chicken Noodle Soup

Ingredients
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast

1 1/2 cups egg noodles

1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

Directions
•In a large pot over medium heat, melt butter. Cook onion and celery in butter
until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in

•chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then
reduce heat and simmer 20 minutes before serving.
Delicious Ham and Potato Soup

Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions
•Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a
boil, then cook over medium heat until potatoes are tender, about 10 to 15
minutes. Stir in the chicken bouillon, salt and pepper.

•In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a
fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as
not to allow lumps to form until all of the milk has been added. Continue stirring
over medium-low heat until thick, 4 to 5 minutes.

•Stir the milk mixture into the stockpot, and cook soup until heated through.
Serve immediately.
Slow-Cooker Chicken Tortilla Soup

Ingredients
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Directions
•Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a
slow cooker. Pour in water and chicken broth, and season with cumin, chili
powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on
Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).

•Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread
on a baking sheet.

•Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle

tortilla strips over soup.
Spicy Chicken Soup

Ingredients
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped

3 cloves garlic, chopped

1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

Directions
•In a large pot over medium heat, combine water, chicken, salt, pepper, garlic
powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce
heat and simmer 1 hour, or until chicken juices run clear. Remove chicken,
reserve broth. Shred chicken.

•In a large pot over medium heat, cook onion and garlic in olive oil until slightly
browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili
powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth.
Simmer 30 minutes.
Slow Cooker Taco Soup

Ingredients
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid

1 (8 ounce) can tomato sauce

2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Directions
•In a medium skillet, cook the ground beef until browned over medium heat.
Drain, and set aside.

•Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce,
water, diced tomatoes, green chile peppers and taco seasoning mix in a slow
cooker. Mix to blend, and cook on Low setting for 8 hours.
Cabbage Fat-Burning Soup

Ingredients
5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix

1 (15 ounce) can cut green beans, drained

2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Directions
•Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a
large pot. Add onion soup mix, tomato juice, beef broth, and enough water to
cover vegetables. Simmer until vegetables are tender. May be stored in the
refrigerator for several days.
Mulligatawny Soup I

Ingredients
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth

1/2 apple, cored and chopped

1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated

Directions
•Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry,
and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer
about 1/2 hour.

•Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until
rice is done.

•When serving, add hot cream.

Healing Cabbage Soup

Ingredients
3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
2 quarts water
4 teaspoons chicken bouillon granules

1 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste
1/2 head cabbage, cored and coarsely chopped
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced

Directions
•In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook
until onion is transparent, about 5 minutes.

•Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage.
Simmer until cabbage wilts, about 10 minutes.

•Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Rich and Creamy Tomato Basil Soup

Ingredients
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil

1 cup heavy whipping cream

1/2 cup butter
salt and pepper to taste

Directions
•Place tomatoes and juice in a stock pot over medium heat. Simmer for 30
minutes. Puree the tomato mixture along with the basil leaves, and return the
puree to the stock pot.

•Place the pot over medium heat, and stir in the heavy cream and butter. Season
with salt and pepper. Heat, stirring until the butter is melted. Do not boil.