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Kathy's Cookbook

Hearty Vegetable Beef Soup


1 pound ground beef
3 cups water
2 medium carrots, sliced (about 1 cup)
2 medium stalks celery, sliced (about 1 cup)
1 medium onion, diced
1 tsp salt
1 tsp browning sauce
1/4 tsp pepper
1/4 tsp dried basil
1 bay leaf
3 cups tomato juice

Cook ground beef in Dutch over, stirring occasionally, until brown. Drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are tender. Remove bay leaf. You can add cooked noodles to this soup if you desire.

ITALIAN VEGETABLE SOUP
 
1# ground beef
1/2 medium onion, diced
1 tsp minced garlic
1 28 oz can tomatoes in juice
1 10 1/2 oz can French Onion Soup
1 small can green beans
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 tsp dried basil
3 1/2 cups water
9 oz cheese tortellini
Brown beef and drain well.  Add onion, garlic, tomatoes, onion soup, seasonings, and water.  Simmer 1 hour.  Add green beans.  Simmer until tortellini is tender. 
Serve with french bread.

Beef Barley Stew
 
1 pound beef stew meat, cut into 1 inch pieces
1 medium onion, diced
1 T. vegetable oil
1 quart water
1 15 oz can tomato sauce
3 medium carrots cut into 1/2" slices
1 celery rib, thinly sliced
2 tsps salt
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp pepper
2 cups fresh or frozen green beans
2 cups frozen or fresh corn
3/4 cup medium pearl barley
In a large soup kettle, brown beef and onion in oil.  Drain.  Add water, tomato sauce, carrots, celery, salt, oregano, paprika, and pepper.  Cover and cook on low for 1 hour.  Add beans, corn and barley.  Cover and cook on low until barley and veggies are tender.
Makes 6-8 servings.
 
 
Cheesy Potato Soup
 
3 cups potatoes, cubed
1 cup water
1/2 cup celery chopped
1 carrot, sliced
1/4 cup onion, diced
1 tsp parsley flakes
1/2 tsp salt
dash pepper
1 chicken bouillion cube
1 1/2 cups milk
2 T. flour
2 T margarine
1/2 # Velveeta cheese
 
Combine first nine ingredients.  Cook 15-20 minutes until tender.  Mix milk and flour until smooth.  Add slowly to soup.  Stir until it thickens.  Add cheese to melt.  Makes 4 1/2 cups soup.
 
 
 
Keilbasa-Cheese Soup
 
 
1 large onion, diced
1 c. sliced celery
1/2 c. margarine
1/4 c flour
2 tsp worchestershire
3/4 tsp dry mustard
1 14 oz can chicken broth
3 c. peeled and cubed potatoe
1 c. chopped carrot
6 oz fully cooked keilbasa or polish sausage sliced 1/4" thick
3 1/2 c milk
4 oz shredded cheddar
8 oz Velveeta
1/4 tsp coarsely ground pepper
In a 4 qt dutch oven, cook onion and celery in margarine until tender.  Stir in flour, worchestershire and mustard and cook for 2 min more.  Carefully stir in broth.  Add potatoes, carrots and keilbasa.  Bring to boil.  Reduce heat and simmer for about 30 minutes.   Stir in milk.  Heat and stir until almost comes to a boil.  Reduce heat and add cheese and pepper.  Cook on very low heat until cheese melts.  Serves 6-8.
 
 
Tortellini Soup Supreme
 
3 cups chicken broth
1 cup cooked chopped chicken
1 28 oz can tomatoes crushed
1 medium onion, chopped
1 c. celery diced
1 c. carrots diced
2 T parsley minced
1 4 oz pkg parmesan filled tortellini
1/2 tsp garlic powder
1 1/2 tsp Italian Seasoning
1 tsp basil
1/2 tsp chives
1/4 tsp oregano
1 tsp salt
1/2 tsp pepper
Combine all ingredients and simmer until veggies are tender.  Makes 8 servings
 
 

 

Bacon & Potato Soup

6 slices extra-lean bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onions
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low-fat chicken broth
4 cups potatoes, cubed
1/8 teaspoon cayenne pepper, or to taste
1/2 cup grated cheddar cheese, optional
1/2 teaspoon kosher salt, optional

Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3 to 4 minutes. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes. Stir in
cheese, heating just until melted - do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt,
if desired. Serve at once.

 

Cheesy Chicken Chowder
 
3  cups chicken broth
2 cups potatoes -- diced, peeled
1 cup carrots
1 cup celery -- diced
1/2  cup onion -- diced
1 1/2  teaspoons     salt
1/4  cup margarine
1/3  cup flour
2 cups milk
2 cups cheddar cheese -- shredded
2 cups chicken -- diced, cooked

In a 4 quart saucepan, bring chicken broth to a boil.Reduce heat; add
potatoes, carrots, celery, onion, salt and pepper.  Cover an simmer for
15 minutes or until vegetables are tender.  Meanwhile, melt margarine in
a medium saucepan; add flour and mix well.  Gradually stir in milk, cook
over low heat until slightly thickened.  Stir in cheese and cook until
melted, add to broth along with chicken.  Cook and stir over low heat
until heated through.

 

Homemade Vegetable Soup

1/2 lb. top round steak, cubed
1/2 cup water
1 chicken bouillon cube
1 medium onion, chopped
1 cup celery, chopped
2 Tbsp. Worcestershire sauce
2 13 1/2 oz cans tomato sauce plus 2 sauce cans water
34 1/2 ounces V-8 juice
1 medium potato, peeled and cubed
3 medium carrots, peeled and sliced
1/2 cup corn
2 cups mixed vegetables
1/2 cup rice
8 ounces spaghetti, broken into 1" pieces
1 can pinto beans, drained
1/4 tsp cilantro

Cook steak, drain and set aside.  In large stew pot coated with Pam, combine 1/2
cup water, bouillon cube, onion, celery, and Worcestershire sauce.  Saute 3 - 5
minutes over medium heat.  Add water if needed. Add meat and tomato sauce, 2
cans water, and V-8 juice.  Bring to a boil.  Add potatoes, carrots, corn and
mixed vegetables.  Return to a boil and cook 10 minutes stirring occasionally.
Add rice and spaghetti to boiling soup and cook until tender, stirring
frequently.  Add salt and pepper to taste.  Add pinto beans and cilantro, simmer
and serve.  Serves 16

 

 


 

 

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