FAT FREE BROCCOLI & CHEESE SOUP

1 medium bunch fresh broccoli
3 cups skim milk
4 ounce fat free cream cheese
4 slices fat free american cheese
1 cup shredded fat free cheddar cheese
(add a little Wondra or Cornstarch to thicken up)
Salt and pepper to taste

Steam broccoli in spearate pot. Drain and cut in pieces. Set aside.

Heat milk to almost boiling.

Add cheeses, stirring constantly until melted. Whip 2 - 3 minutes, with wire wisk.

Add salt and pepper to aste. If needed, thicken with cornstarch/water mix or Wondra.

Gently stir broccoli into soup.

Sounds yummy....I will have to give this recipe a try! Thanks!

Creamy Shell Soup

This is a very savory and tasty soup and is best served
with garlic toast. Makes 8 servings.

2 cups medium seashell pasta
4 cups water
24 ounces boneless, skinless chicken meat
1 cup diced onion
1/4 cup chopped celery
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon ground white pepper
2 potatoes, diced
4 green onions, chopped
3 cubes chicken bouillon
1/2 teaspoon seasoning salt
1/2 teaspoon poultry seasoning
4 cups milk
1/4 cup margarine
1/4 cup all-purpose flour
1 pinch ground nutmeg
3 tablespoons chopped fresh parsley

Bring a large pot of lightly salted water to a boil.
Add pasta, and cook for 8 to 10 minutes or until al dente.
Drain, and set aside.

Simmer water, chicken, diced onions, celery, minced
parsley, bay leaf, salt and pepper in Dutch oven until chicken
is tender. Remove bay leaf; discard. Remove chicken; cool.

Add potatoes, green onions, bouillon cubes, seasoned
salt and poultry seasoning to broth. Simmer 15 minutes. Add
milk, cooked pasta, and chicken; return to simmer.

Melt butter or margarine over medium heat. Add flour,
stirring constantly, until mixture begins to brown. Add to
soup; blend well. Let soup stand 20 minutes to blend
flavors. Season to taste. Garnish with nutmeg and chopped parsley.

Rivel Soup

An authentic Pennsylvania Dutch Soup.
Makes 4 servings.

2 cups all-purpose flour
1/2 teaspoon salt
1 egg, beaten
4 cups chicken broth
1 cup whole corn kernels, crushed

Combine the flour, salt, and beaten egg and mix together with the fingers until mixture is crumbly.

Pour this mixture into the gently boiling broth, add the corn and cook about 10 minutes. The rivels will look
like boiled rice when cooked.


My late best friend used to make this for me, she often left out the corn and it was very yummy...frugal too.

Chinese Hot & Sour Soup

2 cans chicken broth
3 thin slices fresh ginger
2 TB dark soy sauce
1/4 cup rice wine vinegar
1/2 tsp sesame oil
1/2 tsp granulated sugar
1/2 tsp ground white pepper
1/2 cup sliced bamboo shoots
1/2 cup sliced water chestnuts
1/2 cup of firm tofu, diced
1 egg, lightly beaten

Bring chicken broth and ginger to a boil, simmer gently for 2-3 minutes.

Remove the ginger and discard.Turn down the heat.
Add the soy sauce, vinegar, sesame oil, sugar, and white pepper.
Add the bamboo shoots, water chestnuts and the tofu.
Bring the soup to a boil.

Quickly stir in the egg.
Remove from heat and continue to stir to break up the egg strands.

I love Hot and sour soup. :hungry:

Maybe these will inspire me to fix something besides potato sound or tomato soup....lol

They do sound wonderful Brenda.

Cream Soup Base

2 c. instant non-fat dry milk
2 tbsp. onion flakes
1 tsp. basil and thyme
1/4 c. chicken bouillon
3/4 c. cornstarch
1/2 tsp. pepper

To reconstitute for one can soup add 1/3 cup mix with 1 1/4 cup water. You can add celery or broccoli for cream of celery soup same for mushroom soup. Heat until thick as soup.

Makes 3 cups or 9 cans soups.
Mix thoroughly and store in cool dry place.

Easy Tomato Soup

1 lb. of bacon, diced
1 large onion, chopped
1 each green, red and yellow peppers, chopped
6 large beefsteak tomatoes (more if you want to increase the amount of soup; this goes for all ingredients)
1 lb. of mushrooms, sliced
Garlic powder, onion powder, Italian spice, salt and pepper to taste

In large skillet saute bacon, onions and peppers, When these are soft add sliced tomatoes and mushrooms. Let cook until tomatoes turn to liquid add your spices to taste. Serve in a large soup bowl with lots of toast.

You can probably get away with chopped low fat ham instead of the bacon.

Thanks Brenda!

Basic Beef Stock

2 lbs beef bones
2 large carrots, sliced
2 large ribs celery, sliced
1 medium onion, quartered
1 bay leaf
6 whole peppercorns
parsley stems (about 6 to 8)
optional: 1 dried chili, sprig of fresh thyme

Method #1 - place the bones in a roasting pan and roast at 350f for 45 minutes, or until brown and crusty. Put the roasted bones into a large pot. Pour the fat off the roasting pan. Add some water to the roasting pan and scrape up all the roasted on bits & add to the pot. Add all the other ingredients and cover with cold water to 1” over the top of the contents of the pot. Bring to a boil, reduce to a slow simmer, cover and simmer for 2 hours.

Method #2 - place the bones in a large pot and cover with cold water. Slowly bring to a boil, reduce to a simmer and skim off any foam that rises to the top. When no more foam rises, add the other ingredients and more water to cover. Bring to a boil, reduce to a slow simmer, cover and simmer for 2 hours.

For both methods - allow to cool. Strain through a fine mesh strainer or a colander lined with cheese cloth. Discard the bones and other solids. Chill until fat rises to the top and remove it. Refrigerate or freeze in small portions.

Please note: Do not add salt to the stock since you will add it when you make your soup.

Basic Chicken Stock #1

3 lbs chicken legs and/or wings and/or backs
2 large carrots, sliced
2 large ribs celery, sliced
1 medium onion, quartered
parsley stems (about 6 to 8)
optional: one medium parsnip, peeled and sliced

Place the chicken in a large pot and cover with cold water. Slowly bring to a boil, reduce to a simmer and skim off any foam that rises to the top. When no more foam rises, add the other ingredients and more water to cover. Bring to a boil, reduce to a slow simmer, cover and simmer for 2 hours.

Allow to cool. Strain through a fine mesh strainer or a colander lined with cheese cloth. Pick any meat off the bones and reserve. Discard the bones and other solids. Chill until fat rises to the top and remove it. Refrigerate or freeze in small portions.

Please note: Do not add salt to the stock since you will add it when you make your soup.

Beef Stew

1 lb of round steak, fat trimmed, and cubed
3 cups of water
2 packages Lipton Onion soup mix
24 ounces of potatoes
2 large onions
1 pound of baby carrots cut in half
4 stalks of celery chopped
12 ounces of mushrooms (washed and stems off if desired)
1 tablespoon of cornstarch mixed with 1 tablespoon of cold water
until smooth.
salt and pepper to taste.


Throw all but the cornstarch mixture in

Cook all day

Add the cornstarch mixture about an hour before eating.

Makes 12 (1-cup) servings

I make biscuits to go with it for my husband and son, for myself, I
take a wheat bun and toast it in the toaster and serve the stew over
it.

I sometimes substitute half the water for beer

This is Very Hearty and filling. It fills a 3 qt crockpot, which is
12 cups.

Thank you!

Jalapeño Cheese Soup

6 cups Chicken Broth
8 Stalks Celery, diced
2 Cups Yellow Onion, diced
3/4 Teaspoon Garlic Salt
1/4 Teaspoon White Pepper
2 Lbs Velveeta Cheese
1/2 Cup Jalapeño Peppers, Seeded and diced
Sour Cream
Flour Tortillas

Cut the Velveeta Cheese into cubes.

In a large saucepan, place the Chicken Broth, Diced Celery, Diced Onions, Garlic Salt and White Pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.

In a blender or food processor, place the Broth and the Cubed Velveeta Cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the Diced Jalapeño Peppers and mix thoroughly.

Serve with a dollop of Sour Cream and a warm Flour Tortillas.

Note, if you want to make the soup a little hotter/spicier, either increase the amount of the Jalapeno Peppers or do not seed them, or both.

these all sound great, thanks!

CHEDDAR POTATO-BEER SOUP

1/2 Stick Butter
20 Baby carrots
5 medium Potatos, cubed
1 medium Onions, diced
1/4 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon White pepper
1 cup Ham, diced
1 bottle Beer
4 cups Chicken stock
3 cups Cheddar cheese, mild, shredded
Slice carrots into thick coins.

In large stock pot, melt butter and brown veggies, meat and spices, about 10 minutes.

Add beer and bring to boil, scraping the bits from the bottom of the pot.

Add chicken stock, bring to boil and simmer for 10-15 minutes, until veggies are tender.

Remove half of the solids with a slotted spoon.

Place these in a blender, add 1 cup of stock and puree.

Add this back into the pot, slowly add the cheese and heat until all is melted

Yummy :hungry: thanks for so many new soup ideas!!

Originally posted by Ellise
Yummy :hungry: thanks for so many new soup ideas!!

You're welcome and thank you for yours. :D

Carrot Ginger Soup :hungry:

Makes: 4 servings

4 cups chopped carrots
1 large onion, chopped
2 stalks celery, chopped
2 Tbsp. vegetable oil
1 Tbsp. ground ginger
2 cans (14.5 oz. each) chicken broth
3 cups water
1/2 cup Minute White Rice, uncooked
1 cup milk
1/4 tsp. salt
Pepper to taste

Cook and stir carrots, onion and celery in hot oil in large saucepot on medium-high heat 5 minutes or until onion is crisp-tender. Stir in ginger. Add broth and water. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until vegetables are tender.

Stir in rice; simmer an additional 10 minutes. Stir in milk.

Puree the soup with a hand-held blender, or in batches using a countertop blender or food processor.
Return soup puree to pot; cook on low heat until heated through, stirring occasionally. Season with salt and pepper.

The rice in this soup acts as thickener, making the soup taste and feel creamy without the addition of cream or more fat.

Big Hugs Brenda!! :hug2:

You never cease to amaze me my friend!! :)

Mexican Chicken Fricassee (Stew)

Serves 4.

4 bone-in chicken breasts
2 Tbl olive oil
1 Tbl butter
8 oz sliced mushrooms
1 large onion cut into chunks
1 red bell pepper cut into chunks
1 Tbl chopped garlic (Roasted if you can get it. Jar garlic is fine.)
5 medium red potatoes cut into approximately 1-inch chunks
1-1/2 cups of salsa (preferably fresh; mild or medium)
1 cup water
1-1/2 cups of dry white wine (If you don't cook with wine, substitute chicken broth for the wine.)
1 cup sour cream (low-fat is fine)
1/2 cup French onion dip
2 Tbl chopped fresh parsley (optional)

In a LARGE skillet, brown the chicken breasts skin-side down in the oil and butter. (You use oil and butter in combination because the oil keeps the butter from browning too fast and burning.) You want the breasts a nice golden brown. Include the sliced mushrooms. This should take about 4 to 5 minutes on Medium High.

Turn the breasts over. Add the onions, red pepper, garlic, potatoes, salsa, water, and wine.

Bring the mixture to a boil. Turn down to Medium and simmer for 40 minutes. At the halfway mark, stir the mixture to make sure the potatoes are boiling in the sauce so they get fully cooked.

Before serving, stir the sour cream and French onion dip together in a bowl. Serve your stew (fricassee) in large bowls or on plates and top with a dollop of the dip mixture. Garnish with parsley (optional) if you want more color.

If you want to serve this dish to larger groups, just brown the chicken in saute pans and then transfer all ingredients to 9x13-inch casseroles or large lasagna pans. You'll roast the dishes in the oven for 1 hour and 15 minutes on 375 degrees.

Enjoy!

Boston Bean Bake Soup
Serves 4-6

2 Slices Bacon, diced
2 Cloves Garlic, minced
1Onion, chopped
1 (28 oz.) Can cut peeled tomatoes
4 C. Water
2 Tbls. Brown sugar
2 Tbls. Molasses
2 Tbls.Dijon mustard
2 Tbls.Tomato paste
1/4 C.Chopped parsley
1/4 Tsp. Liquid hickory smoke
1/4 TspHot sauce1 (16 oz.)
Can Small red beans, drained1 (16 oz.)
Can Black beans, drained1 (16 oz.)
Can White beans, drained
1/4 C.Bottled horseradish

In a Dutch oven, cook the bacon over medium high heat until crisp. Add garlic and onion. Saute 5 minutes.
Add tomatoes, water, brown sugar, molasses, mustard, tomato paste, hickory smoke and hot sauce.

Bring to a boil.
Cover, reduce heat and simmer 15 minutes.
Stir in beans, parsley and horseradish.

Heat through

SAVORY VEGETABLE STEW

1/4 cup butter
4 medium (2 cups) carrots, sliced
2 ribs (1 cup) celery, sliced
1 large (1 cup) onion, chopped
4 cups shredded coleslaw mix
1 cup apple juice
1/2 cup chopped fresh parsley
1 (15-ounce) can condensed tomato sauce
1 (14 1/2-ounce) can diced tomatoes
1 (10 3/4-ounce) can tomato soup
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 (16-ounce) package cooked kielbasa, sliced 1/2 inch

Melt butter in 4-quart saucepan until sizzling; add carrots, celery and onions. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (5 to 7 minutes).

Add all remaining ingredients except kielbasa. Reduce heat to low. Cover; cook, stirring occasionally, until heated through (12 to 15 minutes).

Stir in kielbasa. Continue cooking, stirring occasionally, until heated through (10 to 15 minutes). Remove bay leaf.

Sweet Potato and Coconut Cream Soup

1 tbsp peanut oil
1 onion, peeled and finely chopped
1 garlic clove, crushed
½ inch piece fresh ginger, peeled
1 ½lbs sweet potatoes, peeled and diced
1 tbsp lemon grass, chopped
1 pint vegetable stock
1pint coconut cream
to taste salt and freshly ground black pepper
2 limes, zest and juice

Vegan - Serves 4

Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender.
Add the sweet potatoes and lemongrass and cook for a further 3 minutes.

Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.

Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.

Return the soup to the saucepan, add the remaining coconut cream.and season with salt and pepper.
Heat through without allowing the soup to boil, and add the lime juice.

Ladle the soup into bowls and garnish with the lime zest.

Originally posted by Debbie
Big Hugs Brenda!! :hug2:

You never cease to amaze me my friend!! :)

:blush: :stir: :yippee: :D

Oh boy, was this soup good! And it makes alot! Next time I make it, I will probably replace the water with beer. I served it with Russian Black Bread made in my bread machine. That was good, too!

Bavarian Barley Soup

1/2 lb. smoked sausage, sliced
3/4 cup barley
2 cups shredded cabbage, or 1 sm. can sauerkraut
1 cup carrot, sliced
1 cup celery, sliced
1/2 cup onion, chopped
1 garlic clove, crushed
1 bay leaf
4 cups chicken broth
1 cup water
2 cans stewed tomatoes
2 Tbs. prepared mustard
1 tsp. each caraway seeds and salt, optional
1 cup croutons

Brown sausage in a kettle over medium heat. Drain. Add barley, shredded cabbage, sliced carrots, sliced celery, chopped onion, crushed garlic clove, bay leaf, chicken broth, water, stewed tomatoes, caraway seeds and salt. Cover and simmer for 1 hour, or until the barley and vegetables are tender. Stir in prepared mustard. Garnish with croutons. Makes 6 servings.

RUSSIAN BLACK BREAD

7/8 cup water
1-1/2 Tbs. cider vinegar
2 cups bread flour
1/2 cup rye flour
1 tsp. salt
1-1/2 Tbs. butter or margarine
1-1/2 Tbs. dark corn syrup
2 tsp. brown sugar
2 Tbs. cocoa powder
3/4 tsp. instant coffee powder
2 tsp. caraway seeds
Pinch of fennel seeds (optional)
2 tsp. active dry yeast

Place all ingredients in pan and press Start. After baking cycle ends, remove bread from pan, place on cake rack and allow to cool for 1 hour before slicing. Makes a 1-lb. loaf.

:) Great recipe ideas! I can't wait to try the Sweet Potato Coconut Soup! Sounds delicious-

any body got a pea or split pea soup recipe

This is how I make my split pea soup. I've cut down the portions some, to fit our family's needs.

1/2 bag dried split peas
1-2 stalks celery, sliced
1-2 carrots, chopped
1 onion, chopped
5 cups water
salt, 1/2-1 tsp, add according to taste
pepper, according to taste
ham bone

Put all in the crockpot. Cover. Cook all day on low. Then, take out ham bone and remove any meat that is still on the bone. Chop up remaining meat. Mash or blend remaining soup base( I have a hand held blender, works well) and put ham back in. You can add extra water if you want to thin the soup out some. Yummy!!!!!

thanks so much.. i love soup i even take it to work

:hurray:
Brenda.....I was wanting a variety of soups to make at home and freeze for work and on those days when I just don't want to cook, I could pull some out of the freezer. Then I find these recipes!! I think you must be the soup queen!....<smile>.....thank you so much!!

Smoky Chicken Tortilla Soup

The smoky heat provided by the Chipotle Sauce sets this tortilla soup apart from the ordinary.

2 tablespoons olive oil
1 cup diced red onion
3/4 cup diced celery
1/2 cup diced green bell pepper
1-1/2 tablespoons minced garlic
2 tablespoons Chipotle Sauce (see below), or to taste
8 cups chicken stock
3 cups diced, cooked chicken
2 14.5-ounce cans chopped tomatoes (not stewed tomatoes with peppers and onions)
1/4 cup fresh lime juice
1/4 cup minced fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste

Heat the oil in a large soup pot. Sauté the onion, celery, bell pepper and garlic until the onion is clear. Add all remaining ingredients and simmer for about 30 minutes. Garnish with tortilla chips and grated Monterrey Jack cheese. Makes 8 servings.

Chipotle Sauce
1 small can (7-ounce) chipotle peppers in adobo sauce
2 14.5-ounce cans chopped tomatoes (not stewed tomatoes with peppers and onions)
2 tablespoons olive oil
1/2 cup minced fresh cilantro

Combine all ingredients and purée in a blender or food processor.

Originally posted by momma42
:hurray:
Brenda.....I was wanting a variety of soups to make at home and freeze for work and on those days when I just don't want to cook, I could pull some out of the freezer. Then I find these recipes!! I think you must be the soup queen!....<smile>.....thank you so much!!

:laugh: :stir: :ponder:

Quick Minestrone
This is quick, easy, and delicious!"


1 (14-1/2 oz.) can tomatoes, broken up
1 (16-oz.) can garbanzo beans (chick peas), drained*
1 cup water
1 cup chicken or beef broth
1/2 cup uncooked elbow macaroni
Salt (optional)
1 cup fresh or frozen cut green beans
1 Tbsp. chopped fresh parsley (can use dried)
1 Tbsp. chopped fresh basil (optional) (can use dried basil, 1 or 2
tsp.)
1/2 tsp. minced fresh garlic (can use already minced in a jar--easy!)

Mix tomatoes, garbanzo beans, water and broth in a medium-size
saucepan. Bring to a boil over medium heat. Stir in macaroni and
salt to taste. Cook, partially covered, 10 minutes. Add green
beans; cover partially and cook 5 minutes until macaroni and green beans are tender. Remove from heat.

Stir in spices and garlic. May also swirl in a bit of olive oil
into each serving--yum!
NOTE: For a richer soup, use tomato juice or a V-8 type of juice in
place of the water and/or broth.

*You may use another type of bean if you don't like garbanzos--white beans, black beans, pinto beans--whatever is more to your taste.

BRUSSELS SPROUT SOUP

1/2 c. butter
1/2 c. flour
1 1/2 c. chopped celery
1 c. chopped onion
1 qt. chicken broth
5 c. milk
2 1/2 lbs. frozen Brussels sprouts or 1 pkg. fresh, chopped

Melt butter in saucepan. Add onion and celery.
Cook until tender. Add flour. Salt and pepper to taste.
Gradually add chicken broth and milk.
Add chopped Brussels sprouts.

Cook for 35 minutes

Basil Chicken Soup


1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and
cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese

In a 2 to 3 quart pan, combine butter, onion, and garlic.
Stir occasionally over medium heat until onion is limp
and slightly tinged with brown, about 10 minutes.
Stir in flour to coat onion.
Gradually stir in broth, and bring to a boil on high heat.
Add potato; cover and simmer over low heat until potato is tender when pierced, 15
to 20 minutes.
Add chicken; cover and simmer just
until chicken is hot, 1 to 2 minutes. Stir in basil.
Ladle into bowl and offer cheese to add to taste.

Serves 4.

Calories 237

Thank You

Mom's Vegetable-Beef Soup

1 beef roast
1 large onion, diced
1 head cabbage, chopped
1 large can V-8 or tomato juice
32 oz. frozen mixed vegetables or
leftover vegetables (any kind you like)
1 c. diced celery
8-10 potatoes, peeled and diced
10 c. water
2 t. salt
1/2 t. pepper
(she also likes to put cooked soup beans into hers, but I usually don't)

Cook roast in water until it is tender enough to fall off bones. Cut roast into chunks approx. 1 inch or a little less. Add all remaining ingredients into large soup kettle.
Cook on medium for about an hour or until the potatoes and cabbage gets tender.

If you are going to freeze it, I would omit the potatoes and add them in when you are ready to serve it. They get a little soft and mushy if they are frozen.

Roasted Squash Soup

It’s easy to make, since the squash roasts in the oven while you cook other things. You could even make it a day ahead, if you like.

INGREDIENTS

1 small butternut squash (about 1 1/2 pounds), cut in half
1 acorn squash, cut in half
1/2 spaghetti squash (about 1 1/2 pounds)
3 tablespoons butter or olive oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon curry powder
2 Granny Smith or other tart apples, peeled and cut into 1/2-inch chunks
2/3 cup sherry
5 cups water or vegetable stock
1 teaspoon salt
Fresh-ground black pepper to taste
Pinch cayenne (optional)


Preheat oven to 400F. Lay the squash halves cut side down on baking sheets, and roast them for 45 minutes or until the flesh is soft (the spaghetti squash may take a bit longer). When the squash has cooled a little, scoop out the seeds and discard them. Then, with a large spoon, scoop out the flesh of the squash into a bowl.

Heat the butter or oil in a medium saucepan over medium heat. Ad the onion. Coo for 5 minutes, stirring frequently, until the onion softens. Add the garlic, ginger, and curry powder, and cook, stirring, for 1 minute. Add the apples and the sherry, and simmer for 10 minutes, or until the apples soften.

Puree the squash flesh with the water or stock in batches in a blender or food processor. Transfer the squash puree to a large saucepan, then puree the apple-sherry mixture, and add this to the pureed squash.

Heat the soup, and season it with the salt, pepper, and, if you like, cayenne. Ladle the hot soup into bowls, and serve.

Serves 6.

Pumpkin Corn Chowder

Pumpkin and sweet potato with corn, onion, and cream make a wonderful bowl of chowder.

Served with a salad and some cornbread or biscuits, Pumpkin Corn Chowder makes the perfect supper.

INGREDIENTS

3 tablespoons butter or olive oil
1 medium onion, peeled and chopped
2 to 3 garlic cloves, minced
1/2 cup well-scrubbed sweet potato, cut into 1/2-inch chunks
6 cups vegetable broth
1 cup pumpkin puree
1 cup corn, frozen or cut from the cob
1/2 teaspoon dried thyme
1/2 teaspoons crumbled dried sage
1/2 cup light cream or half-and-half (vegans may substitute soy or rice milk or 2 tablespoons nut butter)
salt and freshly-ground pepper to taste

Heat butter or olive oil in a large soup pot over medium heat. Add onion, garlic, and sweet potato. Saute, stirring to coat the vegetables with the butter, until onion is translucent, just a few minutes.

Add vegetable broth and bring to a boil. Reduce heat to low and cook, covered, 30 minutes, until sweet potato is tender.

Add pumpkin puree, corn, and herbs. Bring back to a boil, then reduce heat again and cook over low heat for 10 minutes. Stir in cream and remove soup from the heat.

Puree half the soup in a blender and return it to the pot, stirring well to combine. Add salt and pepper to taste.

Serves 6.

Squash, Cider, and Apple Soup

I like to mix vegetables, like carrots and squash, with fruit in soups. The soup has cinnamon and clove.

INGREDIENTS
2 tablespoons unsalted butter
1 large onion, finely chopped
3 cups peeled and diced butternut squash
2 large apples (any kind), peeled, cored, and chopped
3 cups chicken or vegetable stock
¼ teaspoon salt
1 bay leaf
1 ½ cups fresh cider
2 tablespoons firmly packed light brown sugar
¼ teaspoon ground cinnamon
Large pinch of ground cloves

Melt the butter in a medium-size pot or large saucepan over moderate heat. Stir in the onion, cover, and sweat for 10 minutes.

Add the squash, apples, stock, salt, and bay leaf to the pot. Bring to a boil, reduce the heat to moderately low, cover, and simmer the soup until the squash and apples are very soft, about 20 minutes. Remove from the heat.

As the soup simmers, pour the cider into a medium-size skillet, bring to a boil, and reduce to 4 or 5 tablespoons; you don't have to be too precious about it. Remove from the heat.

Remove the bay leaf from the soup, then spoon the solids into a food processor. Process the mixture until smooth, then stir it back into the broth. Add the reduced cider. Reheat the soup, stirring in the brown sugar and spices. Serve piping hot.

Creamy Sage and Onion Soup Baked in a Pumpkin

We owe the idea of baking things in pumpkins to the Native Americans.

INGREDIENTS
1 4 - 5 pound pumpkin
1 tablespoon olive oil
1 medium yellow onion, chopped
1 medium carrot, diced
2 teaspoons dried sage
3 cups good-quality vegetable broth
sea salt to taste
½ tablespoon butter, softened
3 tablespoons fresh parsley, chopped
1 cup light or heavy organic cream
freshly-ground white or black pepper to taste

Preheat oven to 350.

In a large saucepan, cook onion in olive oil over medium heat until translucent and softened. Add diced carrot and stir to coat with oil, then cook until slightly softened, about 5 minutes. Sprinkle vegetables with sage, stirring to coat.

Add vegetable broth and salt and bring to a boil.

Cut top off pumpkin and scrape out seeds and strings. Prick cavity with a fork and rub with softened butter.

Place pumpkin in a shallow baking pan and pour broth and vegetables into pumpkin cavity. Add about half an inch of hot water to the bottom of baking pan.

Bake for 1 ½ hours or until pumpkin is tender, adding water to pan as necessary to avoid sticking.

Carefully remove pumpkin from oven when done and add cream, parsley, and pepper, stirring gently before serving. Scrape some of the delicious tender pumpkin out to serve in the broth, being careful not to break the shell.

Serves 6.

I'll make this one Saturday! Squash, Cider, and Apple Soup sounds devine Thank you so much.

These are my two favorites:

Slow-Cooker Vegetable Soup (Very Good)

1 1lb. boneless round steak, cut into ½" cubes (I used stew meat)
1 can (14 ½ oz.) diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. salt
1/4 tsp. pepper
1 ½ cups frozen mixed vegetables (I used a whole bag)

In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours.
Add vegetables; cover and cook on high 2 hours longer
or until the meat and vegetables are tender. Yield: 8-10 servings
(about 2 ½ quarts).


Roasted Garlic Soup (My family LOVED this)

5 Bulbs of Garlic
1/2 Cup Olive Oil
1 Small Onion, Finely Chopped
1 Large Potato, Peeled And Cut Into Cubes
4 Cups Chicken Broth
1/3 Cup Dry Marsala Wine
1 Cup Heavy Cream
Salt & Pepper To Taste
1/4 Cup Chopped Chives

Cut off about 1/4 inch off the tops of each garlic head; place in a baking pan, and pour the olive oil on top. Bake in a 400 degree F. oven for about one hour, or until the garlic is soft.
Cool (they are HOT), then squeeze the garlic pulp into a small bowl. Reserve the olive oil.
Using the reserved oil, sauté the onions until translucent. Add the broth and the wine, and bring to a boil. Add the potato cubes and the garlic, and reduce the heat to a simmer. Cook for around 30 minutes or until the potato is soft.
Puree the soup in batches in a food processor. Return the soup to the pot and add the cream. Season with salt and pepper. Simmer until thickened, about 10 minutes.
Ladle soup hot into bowls, and garnish with chopped chives. Serve.

Originally posted by GinaBean
These are my two favorites:

Slow-Cooker Vegetable Soup (Very Good)

1 1lb. boneless round steak, cut into ½" cubes (I used stew meat)
1 can (14 ½ oz.) diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. salt
1/4 tsp. pepper
1 ½ cups frozen mixed vegetables (I used a whole bag)

In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours.
Add vegetables; cover and cook on high 2 hours longer
or until the meat and vegetables are tender. Yield: 8-10 servings
(about 2 ½ quarts).


Roasted Garlic Soup (My family LOVED this)

5 Bulbs of Garlic
1/2 Cup Olive Oil
1 Small Onion, Finely Chopped
1 Large Potato, Peeled And Cut Into Cubes
4 Cups Chicken Broth
1/3 Cup Dry Marsala Wine
1 Cup Heavy Cream
Salt & Pepper To Taste
1/4 Cup Chopped Chives

Cut off about 1/4 inch off the tops of each garlic head; place in a baking pan, and pour the olive oil on top. Bake in a 400 degree F. oven for about one hour, or until the garlic is soft.
Cool (they are HOT), then squeeze the garlic pulp into a small bowl. Reserve the olive oil.
Using the reserved oil, sauté the onions until translucent. Add the broth and the wine, and bring to a boil. Add the potato cubes and the garlic, and reduce the heat to a simmer. Cook for around 30 minutes or until the potato is soft.
Puree the soup in batches in a food processor. Return the soup to the pot and add the cream. Season with salt and pepper. Simmer until thickened, about 10 minutes.
Ladle soup hot into bowls, and garnish with chopped chives. Serve.

These look yummy too, thanks!

,

Chicken Soup with potato dumplings

1/4 c Onion; chopped
1 tb Vegetable oil
2 c Chicken; cut up, cooked
1 c Carrots; sliced
1 1/2 c Bisquick
1 tb Green onion; chopped w/ top
1/4 c Milk
1 ea Garlic; crushed clove
6 c Chicken broth
1 c Celery; sliced
1/4 ts Sage; dried, crushed leaves
1 c Mashed potatoes; cold
1/8 ts Pepper

The first 8 ingredients (onion to sage) make up the soup. Cook onion and garlic in oil in 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, checken, celery, carrots, and sage. Heat to boiling. Prepare the potato dumplings by mixing the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms. Beat vigorously 30 seconds. Knead about 2 minuted or until smooth, adding more baking mix if necessary. Roll dough into 18 balls, about 1 1/2 inches in diameter. Drop the dumplings into the boiling soup. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Each serving has 305 calories.

Spicy Tumeric Stew

6 Chicken Thighs
4-6 Tbsp. Olive Oil
Flour
Salt, Pepper

1 1/2 Tbsp. Cumin Seeds
1 Tbsp. Corriander Seeds
2 Tbsp. Ground Ginger
2 Tbsp. Tumeric
2 Bay Leaves
1 Cinamon Stick
4 Cloves Garlic, minced

1 or two Onion(s), diced
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
3 habanero Peppers, minced
1 large can Crushed Tomatoes

For Sauce:
16 oz Chicken Stock
16 oz. Plain Yogurt
4-6 oz. Goat Cheese
3/4 cup Flat-leaf Parsely, chopped

Get a heavy-duty pan (a large, deep one, so we can add a lot of liquid, or use a stock pot) and heat it well, then add about half the oil. Dredge the chicken thighs in seasoned flour and brown on both sides, then set them aside.

Toast the cumin and corriander seeds in the hot oil. This happens very quickly; as soon they go brown and you can smell the spice wafting up off the pan, add the the other spices, (ginger, tumeric, cinamon, bay) the garlic, and the onion, and give 'em all a stir to coat. [3] You might need to add the rest of the olive oil at the point if it looks a bit dry; you want the veg to have enough to fry in. Then add the peppers, stir together, and let sautee until the onions are soft and traslucent, say 5 or 6 minutes.

At this point, add the crushed tomatoes and the chicken stock. Return the chicken to pot and taste for seasoning (Don't worry if it seems too spicy at this juncture; see [2].) Let the whole come to a boil, then turn the heat down to a gentle simmer, and let work for about an hour, or until the chicken is falling-off-the-bone tender.

Fish out the bay leaves and the cinamon stick. Remove the chicken, take off the skin and seperate the meat from the bone, and return the meat to the pot. Turn off the heat, add the yogurt and the goat cheese, and stir thoroughly until everything's incorporated. (The yogurt goes in pretty easy, the goat cheese is a bit slower to incorporate.) Add the parsley, give it a good stir, and you're good to go.

The end product should be a rich, meaty stew, bright yellow in color, with green and red flecks from the pepper and parsley and darker spots of spice.


- Spice amounts are approximate. I eyeballed it at the time. But I thought people might find "A hefty amount of tumeric" a bit vague. Adjust to taste, of course, but if you don't like a lot of spice, then, um...don't make something called "Spicy Tumeric Stew."

The heat pretty much comes from the Peppers in this dish. If you don't like a lot of heat, you could knock it down a pepper or two. But I'd leave at least one in; you want some kick, and if it tastes too hot initially, that's fine, as a lot of the heat will be mellowed out by the yogurt 'n goat cheese in the completed dish.

Adding the onion immediately after the powdered spices is Very Important, as it prevents the spices from burning.