Soup Index

  • Corn Chowder - AWESOME
  • Black bean soup - Susan Holland
  • Borst - Dave Degner
  • Broccoli cheese soup
  • Cabbage soup - low cal - Dave Degner
  • Carrot soup
  • Corn chowder - from Bert Degner
  • Mexican chicken or turkey soup (yum)
  • Minestrone soup - beef
  • Squash soup

Corn Chowder

  • 1 can yellow corn (not drained)
  • 1 can white corn
  • 1 1/2 c ups cubed, peeled potatoes
  • 1 1/2 cups chopped onoin
  • 3/4 cup water
  • 2 tbsp instant chicken boulion
  • 1/4 tsp pepper
  • 5 1/3 cup whole milk, divided
  • 3 tbsp butter
  • 6 tbsp flour
  • 1 can cream style corn
  • 1/4 cup ranch dressing (more or less to taste)
  • 1 tsp cumin
  • 2 cups shredded sharp cheddar cheese

In a large saucepan or cooking pot, combine yellow corn, white corn, potatoes, onion, water, bouillon and pepper. Bring to a boil; reduce heat. Cover and simmer for about 10 minutes or until potatoes are just tender, stirring occasionally. Stir in 5 cups milk and add butter. Separately combine the remaining milk with flour. Add to corn mixture. Cook and stir until thick and bubbly. Cook for a minute more. Add cream-style corn, ranch dressing, cumin and shredded cheese. Cook until cheese is melted. This is a nice, warm, thick soup for those cold winter nights.

Black Bean Soup – Susan Holland’s

1 pkg – 16 oz dired black beans
10 cups water
8 slices vegetarian bacon
3 large carrots finely chopped
1 large onion, finely chopped
2 tbsp garlic powder
3 tsp salt – you could try less salt (ie. perhaps 1.5 tsp)
1 tsp ground cumin
1 tsp ground black pepper
1 cup cooked rice

soak beans in water overnight.  Add everything except rice and cook for 3 hours (or until beans are soft.  Remove from heat and add cooked rice.

Serve with pepper relish

½ cup chopped sweet red pepper
½ cup chopped green pepper
¼ cup diced onion
1 teaspoon apple cider vinegar
1 teaspoon garlic powder
1 tsp salt
½ tsp dried oregano
½ tsp crushed bay leaves
½ tsp ground black pepper
Mix all ingredients in bowl and all to sit for 8 hours for flavors to blend (in fridge).

Borst from Dave Degner

1 ½ cups diced potatoes
2 cups diced raw beets
2 stalks celery sliced
2 cups shredded cabbage
1 diced onion
1 cup sliced carrot
1 quart stewed tomatoes

1 tsp salt
¾ tsp pepper
1 tbsp parsley
1 tbsp chopped dill
1/8 cup vinegar
Water just enough to cover vegetables

1 can green cut beans and its juice
1 can peas and its juice

Method:
Place veggies that take longest to cook (beets and cabbage) and cook first.  Put canned veggies in last.

Serve:

Add either sweet or sour cream to taste to your bowl of soup.

Broccoli cheese soup
  • 2 tablespoons margarine
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 3 cups chicken broth
  • 8 cups broccoli florets
  • 3 tablespoons margarine
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • ground black pepper to taste
  • I also add 1 cup of 2% Velveta cheese at the very end to make it tastier.
DIRECTIONS
  • Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
  • Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat.
  • In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Note:  instead of adding butter, I just mix flour in a gravy shaker and pour into soup and heat to thicken.  Add Velveta that has been cubed and stir til melted.

Corn soup – Bert Degner

1.5 cups frozen corn
1.5 cups chopped celery
1.5 cups chopped carrots
1 chopped onion

Seasoning salt to taste
2 tbsp chicken in the mug
pepper to taste

Method

  1. cover with water until veggies are covered and cook til soft
  2. add 1 cup bacon bits or chunked ham
  3. add 3 tbsp butter (optional)
  4. add 3 cups milk
  5. add corn starch until it is thickened (about 4 tbsp)

Cabbage soup

1 head cabbage chopped
1 bundle onion greens chopped
1 bag heart of celery chopped
1 pound carrots chopped
2 cans green beans and juice
3 x 10 oz cans beef broth
2 x 24 oz tomatoes soup
½ cup pearl barley or wild rice
1 tsp black pepper
1 tbsp basil
1 tbsp savory
1 tbsp oregano – optional
1 tsp Laurey’s seasoning salt
add water until it is covered

Boil hard for 30 minutes and stir so that it does not burn, then turn to a medium boil for 45 minutes.  Veggies should be soft. 

CARROT AND CARAWAY SOUP

A beautiful bright orange, this soup has the sweetness of carrots and the aromatic nuttiness of caraway.
1 tablespoon butter
1 onion, chopped
12 ounces carrots, peeled, sliced
1 teaspoon caraway seeds, crushed in mortar with pestle
1 14-ounce can (or more) low-salt chicken broth

2 tablespoons aquavit*
Chopped fresh parsley

Melt butter in heavy medium saucepan over medium heat. Add onion and sauté 1 minute. Add carrots and sauté until onion is tender, about 8 minutes. Add caraway and cook 30 seconds. Add 1 can broth. Cover and simmer until carrots are tender, about 35 minutes.

Transfer soup to processor; puree. Season to taste with salt and pepper.  (Can be made 1 day ahead. Cover and refrigerate.)

Return soup to saucepan and bring to simmer, thinning with more broth if too thick. Mix in aquavit. Ladle into bowls. Garnish with parsley and serve.

*A Scandinavian caraway-seed-flavored liqueur; available at some liquor stores and specialty foods stores.

 

Makes 2 servings.

Cauliflour soup

2 stalks celery, chopped
1 onion, chopped
3/4 cup shredded carrots

2 tablespoons olive oil

1 head cauliflower, coarsely
chopped
6 cups chicken broth

ground black pepper to taste

In a large saucepan over medium heat, saute the celery, onion and carrot in olive oil for 5 minutes, or until onion is translucent. Remove from heat and set aside.

Steam cauliflower in a colander over boiling water or in a steamer until tender. Mash.

Add the mashed cauliflower to the vegetable mixture, return to stovetop over medium heat and add the chicken broth. Pepper to taste and simmer for 15 minutes or until soup is heated thoroughly.

 

 

Mexican Chicken or Turkey Soup - created by Dan Degner

1 turkey carcass
enough water to fill a large pot to the 6 inch mark – about 6 quarts
1 ½ pkg of taco seasoning
1 tsp Hy’s seasoning
2 cups salsa of desired heat
1 large tin of stewed tomatoes
2 cups corn
2 cans black beans
2 large onions
4 cloves garlic
1 cup regular white/and wild rice
1 block Velveeta cheese
2 cans evaporated milk
8 tbsp flour

Add turkey carcass, water, seasoning, salasa, tomatoes, onions, garlic and cook until turkey starts to soften, then add rice.  Cook until the rice has softened.  Add corn, beans, cheese and stir occasionally until melted.  Mix the flour with milk – use hand blender to get rid of lumps, then add to soup and heat, stirring constantly until soup thickens.

Serve with taco chips.

Beef Minestrone Soup

½ lb beef or fake meat (if you use fake meat then add beef in the mug)
28 oz canned tomatoes with juice, broken
1 cup Chopped onion
1 cup grated cabbage
1 medium carrot chopped
1 – 7 inch zucchini cubed
1 medium potato diced
1 tsp parsley flaps
¼  tsp garlic powder
¼ tsp dried sweet basil
¼ tsp dried oregano
1 tsp salt
¼ tsp pepper
 2 ½ cups water

Combine above ingredients, and cook in crock pot on low for 10 to 12 hours or on high for 5 to 6 hours.

Then add beans and macaroni and cook for another 20 min or until the macaroni is soft

14 oz red kidney beans drained
½ cup uncooked elbow macaroni
Grated Parmesan to sprinkle

Butternut Squash Soup

Delicious and very easy to make. You can use 3 to 4 cups of chicken broth
instead of the water and bouillon cubes. Also works well with half as much cream
cheese if you don't want it too rich.
Servings: 6

Ingredients:
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash (or 4 cups of mashed squash – then the soup takes about 15 minutes to make)
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:
1. 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.
2. 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.

Garnish with bacon bits and freshly made croutons.ttp://allrecipes.com/arcookbook/?tsrc=ef.

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 

 

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