#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.