Baked Beefy Onion Soup
1-1/2 pounds meaty beef soup bones
2 quarts water
1 medium carrot, quartered
4 black peppercorns
3 teaspoons beef bouillon granules
2 sprigs fresh parsley
2 large onions, thinly sliced
1/4 cup butter
6 slices French bread (1/2 inch thick)
6 slices Swiss cheese
In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat.
Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six oven proof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese. Bake at 350° for 50-55 minutes or until golden brown.
Yield: 6 servings
Beef Tortellini Soup
1 pound ground beef
7 cups beef broth
2 cans (14-1/2 ounces each) stewed tomatoes
3/4 cup ketchup
3/4 cup thinly sliced carrots
3/4 cup thinly slice celery
3/4 cup finely chopped onion
1 tablespoon dried basil
1-1/2 teaspoon seasoned salt
1 teaspoon sugar
1/4 teaspoon pepper
4 bay leaves
1-1/2 cups frozen cheese tortellini
Grated Parmesan cheese, optional
In a Dutch oven or soup kettle, brown beef; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add tortellini; cook for 20-30 minutes or until tender. Remove bay leaves. Garnish individual servings with Parmesan cheese if desired.
Yield: 10-12 servings (3-1/4 quarts).
Beefy Vegetable Soup
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained, optional
1 package (10 ounces) frozen corn
1 cup shredded carrots
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped fresh tomato
1 tablespoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese, sour cream and tortilla chips, optional
In a skillet, cook beef, onion and the garlic over medium heat until the meat is no longer pink; drain. Transfer to a 5-qt. slow cooker.
Add the tomato sauce, beans if desired, vegetables and seasonings; mix well.
Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally.
Serve with cheese, sour cream and chips if desired.
Yield: 8-10 servings (about 2-1/2 quarts).
*Freeze Beefy Vegetable Soup in serving-size containers for quick, no fuss lunches.
Cabbage Patch Soup
1/2 pound ground beef
1-1/2 cups chopped onion
1/2 cup sliced celery
2 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 cup shredded cabbage
1 teaspoon chili powder
1/2 teaspoon salt
Hot mashed potatoes, optional
In a saucepan over medium heat, brown beef; drain. Add onion and celery; cook until tender. Add water, beans, tomatoes, cabbage, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until cabbage is tender. Top each bowl with mashed potatoes if desired.
Yield: 4-6 servings
Cherry Dumpling Soup
1 can (15 ounces) dark sweet cherries
2 cups water
1/3 cup plus 1 teaspoon sugar, divided
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 tablespoon cold water
Drain cherries, reserving juice; set cherries aside.
In large saucepan, combine juice, water, 1/3 cup sugar and cinnamon; bring to a boil over medium heat, stirring occasionally.
For dumplings, combine the flour, baking powder and remaining sugar in a small bowl. Add milk and oil, stirring just until moistened. Drop by teaspoonfuls into boiling soup. Reduce heat; cover and simmer for 10 minutes.
Dissolve cornstarch in cold water; stir into soup. Add cherries. Bring to a boil; boil for 1-2 minutes. Reduce heat; cover and simmer for 3-4 minutes.
Yield: 4-6 servings
Chicken and Dumpling Soup
6 pieces bone-in chicken
1-1/2 quarts water
2 celery ribs, cut into chunks
1 medium onion, cut into chunks
1/2 cup diced green pepper
1 garlic clove, minced
1 tablespoon minced fresh dill
1 teaspoon salt
1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen mixed vegetables, thawed
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
In a soup kettle or Dutch oven, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender.
Remove chicken; allow to cool. Debone and cut into chunks; set aside. Strain broth and set aside.
In a large saucepan, combine soups. Gradually add broth, stirring constantly.
Add mixed vegetables and chicken; cook over medium heat for 20-30 minutes or until vegetables are tender.
On a floured surface, pat biscuits to 1/4-in. thickness; cut into 1/4-in. strips. Bring soup to boil; drop in strips. Cover and cook for 15-18 minutes.
Yield: 8-10 servings (2-1/2 quarts).
Dandelion Soup
2 quarts chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
8 cups loosely packed dandelion greens
1 pound mixed ground meat (beef, veal and pork)
1 egg
3 tablespoons grated Parmesan cheese
2 tablespoons sour cream
2 tablespoons bread crumbs
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
In a large saucepan, combine broth, oregano, basil and garlic powder; bring to a boil.
Add the dandelion greens and cook until tender, 5-10 minutes. Meanwhile, combine the remaining ingredients; mix well. Shape into 1/2-in. meatballs.
Add to soup. Cook over medium-low heat for 10 minutes or until the meatballs are done. Serve immediately.
Yield: 6-8 servings (2-1/2 quarts)
Garlic Soup
2 small onions, chopped
3 garlic cloves, minced
1/2 cup butter or margarine
6 tablespoons all-purpose flour
6 cups chicken broth
1/4 to 1/2 teaspoon cayenne pepper
In a large saucepan, saute onions and garlic in butter until tender, about 2-3 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cayenne.
Yield: 4-6 servings
Pizza Soup
1-1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
1 teaspoon vegetable oil
2 cups water
1 can (15 ounces) pizza sauce
1 cup chopped pepperoni
1 cup chopped fresh tomatoes
1/2 cup cooked Italian sausage
1/4 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
Shredded mozzarella cheese
In a large saucepan, saute mushrooms and onion in oil for 2-3 minutes or until tender.
Add water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning.
Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese.
Yield: 4 servings
Superb Yellow Pepper Soup
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine, optional
6 medium sweet yellow peppers, cut into 1-inch pieces
1 large onion, diced
1 medium potato, peeled and quartered
1 garlic clove, minced
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup buttermilk
Sour cream and snipped chives, optional
Heat oil and butter if desired in a Dutch oven or soup kettle; saute the peppers, onion, potato and garlic until onion is tender, about 5 minutes.
Add broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan.
Stir in buttermilk; heat through. serve hot or cold; garnish with sour cream and chives if desired.
Yield: 12 servings
Chicken And Hominy Soup
3 tablespoons olive oil
3 bunches green onions, sliced
4 teaspoons ground cumin
2 1/2 teaspoons smoked paprika
10 cups low-salt chicken broth
1 (14 1/2-ounce) can petite tomatoes in juice
1 purchased roast chicken, meat shredded, skin and bones discarded
4 teaspoons hot pepper sauce
3 (15-ounce) cans golden or white hominy in juice
1 cup chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Add green onions, cumin, and paprika; sauté 5 minutes. Add broth, tomatoes with juice, chicken, and hot pepper sauce. Puree hominy with juice in processor or blender. Mix into soup; bring to boil. Reduce heat; simmer 15 minutes. Stir in cilantro. Ladle soup into bowls.
Serves: 8