#1
CREAM OF BROCCOLI SOUP
1
cup water 2
chicken bouillon cubes
1
10oz. fr. chop broccoli 2 cups milk
2
cups cubed Velveeta 1/2
cup flour
1
cup !/2&1/2 (or milk) croutons
(optional)
In
large pot, dissolve bouillon cubes in water.
Add broccoli, cook till tender.
Do not drain. Blend milk, cheese
& flour in blender. Add mixture plus
1/2&1/2 to broccoli. Cook, stirring
frequently over medium heat till thickens.
Serve garnished with croutons.
#2
CHEESE-AND-TREES SOUP
1
TBSP margarine 1 cup
chopped onion
4
med potatoes, unpeeled, in 3/4" cubes
2&1/2
cups water 2 chicken
bouillon cubes
1
10oz. frozen chopped broccoli, thawed & drained
1&1/2
cups shredded Cheddar salt &
pepper
In
saucepan, saute onion in margarine 5 min.
Add potatoes, water and bouillon cubes.
Bring to boil. Reduce heat, cover
& cook until potatoes are tender, about 15 min. Remove 1 cup of potatoes with slotted spoon,
set aside. Blend remaining mixture in
blender till smooth. Return mixture,
reserved potatoes & broccoli to pan.
Gradually add cheese, stir till melted.
Season with salt & pepper.
#3
SOUTH-OF-THE-BORDER SOUP
1
16oz. can stewed tomatoes, undrained
1
15&1/2oz. can Mexican-style chili beans, undrained
1
8oz. can corn, drained 1/2 cup beef
broth
1
4oz. can chopped green chilies
1
tsp chili powder 1/2 tsp
ground cumin
1/4
tsp garlic powder chopped
green onions
3/4
cup shredded Monterey Jack cheese
In
3 quart microwaveable casserole, combine tomatoes, beans, corn, beef broth,
chilies and seasonings. Cover & microwave
at high 12-15 min., stirring after 5 min.
Top each serving with green onions and cheese.
#4
CHILI
2
lbs ground beef 1 - 15oz
can tomatoes
1
large onion, chopped 1 - 15oz can
tomato sauce
salt
& pepper 1
- 15oz can kidney beans
chili
powder spaghetti
Brown
ground beef with onion, salt & pepper.
Add tomatoes, tomato sauce, kidney beans and chili powder, adding water
if cook 15 min. more.
#5
SKYLINE CHILI
2
lb FROZEN ground beef 1 tsp cinnamon
2
tsp dry minced onion 1 quart water
1
tsp garlic powder 5
bay leaves
1&1/2
tsp vinegar 1
tsp allspice
1-15oz.
can tomato sauce 1 TBSP salt
4
TBSP chili powder
1
tsp crushed red pepper or a dash of tobasco sauce
Cook
all spices, then add frozen ground beef.
Cook 3 hours over low heat, stir often.
#6A
MINESTRONE SOUP
1
lb stewing beef, cut in small pieces
2
quarts water 2-10&1/2
oz cans beef broth
1
TBSP salt 2
TBSP Worc. sauce
1-15oz
can kidney beans, drained
1-16oz.
can tomatoes 1-10oz.
pkg fr. green beans
1
medium onion, chopped 1 cup diced carrots
1/2
cup diced celery 1/2
tsp oregano
1/4
tsp pepper 1/4
tsp garlic powder
1
small zucchini, cubed 1/4 head
cabbage, shredded
1/2
cup uncooked macaroni Parmesan
cheese
#6B
MINESTRONE SOUP
Combine
beef, water, broth, salt and Worc. sauce in large saucepan. Cover & simmer 2&1/2 - 3 hours. Add kidney beans, tomatoes, green beans,
onion, carrots, celery, oregano, pepper, & garlic powder. Simmer, covered, 20-25 min. Stir in zucchini, cabbage and macaroni. Cook 15 min. longer or until macaroni is
tender. Sprinkle with Parmesan cheese.
#7A
LOW-FAT WHITE CHICKEN CHILI
1
lb white beans (Great Northern or navy)
6
cups+ chicken broth 2
cloves garlic, minced
2
med onions, chopped 1 TBSP oil
2-4oz
cans mild, chopped green chilies
2
tsp ground cumin 1&1/2
tsp oregano
1/4
tsp ground cloves 1/4
tsp cayenne pepper
4
cups cooked, diced chicken breast
Optional
toppings: Monterey Jack cheese, salsa, sour cream
#7B
LOW-FAT WHITE CHICKEN CHILI
Combine beans, broth, garlic and
half the onions in a large soup pot.
Bring to a boil. Reduce heat;
simmer until beans are soft (about 3 hours), adding more broth when necessary.
In a skillet, saute remaining
onions in oil until tender. Add chilies
and seasonings; mix thoroughly. Add to
bean mixture. Add chicken and simmer one
hour.
Serve over pasta and top with
cheese, salsa and sour cream, if desired.
#8A
BLACK TURTLE BEAN SOUP
14oz.
black turtle beans, rinsed and drained
10
cups water 1
ham hock
1
lg onion, chopped 3
celery stalks, sliced
3
carrots, sliced in rounds 1 tsp salt
1
bay leaf 1
tsp thyme
1&1/2
TBSP sugar 1/8
tsp cayenne pepper
1/4
cup fresh parsley or 2 TBSP dried
Optional:
1/3 cup dry sherry, thinly sliced green onion, crumbled
crisp
bacon and sour cream or sour cream substitute
#8B
BLACK TURTLE BEAN SOUP
Bring beans and 6 cups water to
a boil in a heavy kettle. Boil hard for
2 min. Remove from heat and let stand
covered for 1 hour. Add ham hock,
remaining water and all but optional ingredients. Bring to a boil, cover, reduce heat and
simmer until ham and beans are tender (3 or more hours).
Remove ham from bone. Return meat to soup. Heat until very hot. Mix in sherry and serve hot. Garnish with green onion, bacon and sour
cream.
#9
CHEESY POTATO SOUP
10
cups chopped small new potatoes, unpeeled
46
oz. chicken broth 2 tsp dill
1
& 1/2 - 2 cups chopped onions
Mix
in large pot, boil, then simmer about 10 min., till potatoes are soft. In another pan, melt 1 stick butter. Add 1/4 cup flour, & 3/4 tsp each salt
& pepper. Add 4 cups milk & stir
to make a white sauce. Meanwhile, mash
potatoes, add 2 cups to the white sauce & cook till thick. Add back to first pot. Stir in 3 cans cheddar cheese soup.
#10
VEGETARIAN CHILI
3/4
cup each: dried pinto, kidney & black beans
1/3
cup olive oil 3 yellow onions, chopped
2
jalapeno peppers, seeded & minced
6
large cloves garlic, minced 6
T chili powder
2
1/2 tsp ground cumin 1/4 tsp cayenne
pepper
3/4
tsp dried oregano
2
cans (28 oz. each) crushed plum (Roma) tomatoes
Rinse
beans, soak overnight. Warm oil in
large, heavy pot. Add onions, saute,
until soft, about 10 min. Add jalapenos,
garlic, chili powder, cumin, cayenne and oregano. Saute 2 min.
Add beans, tomatoes & water to cover by 3 in. Boil, reduce heat, cook 2 1/2 - 3 hours,
until beans fall apart. Add salt &
pepper, if desired.