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Hot Soups and Stews
Recipes are Provided by
Creamy Bean Soup
1 lb. dried navy beans
1/2 lb. bacon, crisp fried, crumbled
2 ham hocks
1 onion, minced
2 cloves of garlic, minced
1 stalk celery, minced
2 tbsp. dried parsley
Salt and pepper, to taste
1 c. half and half
Soak beans overnight in water to cover. Drain. Combine all ingredients with 5 cups water in crock pot. Cook on low for 8 to 10 hours.
COUSCOUS SOUP - 4 Servings
3 tsp. olive oil
1 onion, chopped
1 clove garlic, chopped
1 tsp. coriander powder
1/2 tsp. cumin powder
1/4 tsp. chili powder
Salt, to taste
5 cups vegetable stock
1/2 cup chickpeas, cooked
1/4 cup couscous
1 Tbsp. mint, chopped
1 Tbsp. parsley, chopped
Heat the oil and saut e the onions and garlic over medium heat for 2 minutes until soft. Add the coriander powder, cumin powder, chili powder, and salt. Stir and pour in the vegetable or chicken stock. Bring to a boil and cook for 3 to 4 minutes over medium heat. Add chickpeas and couscous and remove from heat. Serve hot, garnished with mint and parsley. Great with an Indian bread such as Tandoori Roti.
Albuquerque Corn Soup
Yield: 6 servings
1/4 c Butter
3 1/2 c Corn cut from the cob
1 Clove garlic
1 c Chicken broth
2 c Milk
1 ts Dry oregano
4 oz Green chiles
1 c Monterey Jack cheese
1. Melt butter in a 5-6 qt pan over medium heat. Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat. Whirl broth and 2 c of the corn in a blender or food processor until pureed; return to pan. Stir in milk, oregano, and chiles. Bring to a boil stirring over medium heat. Remove from heat. Stir in cheese. Season to taste with salt, and enjoy. Makes 6 servings.
Yield: 5 servings
1 tb Olive Oil
1/2 c Onions; Chopped
1 c Mushrooms; Sliced
8 oz Artichokes; Canned, *
2 c Chicken Broth
1/2 c Green Peas
4 tb Unbleached Flour
2 c Evaporated Skimmed Milk
1 Salt & Pepper; To Taste
* Drain and chop the canned artichokes.
1. In a large saucepan heat the oil and saute the onions. Add the mushrooms, artichokes, and broth. Cook about 5 minutes or until tender. Add the peas. Blend the flour into the evaporated milk and add to the mixture in the pan. Cook for 5 to 7 minutes or until slightly thickened. Season to taste with salt and pepper.
Yield: 4 Servings
5 1/2 c Cauliflower florets
2 c Water
1 ts Salt
2 tb Margarine
1/2 c Diced onion
2 ts All-purpose flour
1 Pkg instant chicken broth and seasoning mix
1 c Skim milk
1 ds White pepper
Ground nutmeg (Optional)
1. In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil.
2. Reduce heat and let simmer until cauliflower is tender; let cool slightly.
3. Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth.
4. Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed. Set aside.
5. In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent. Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute. Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower.
6. Reduce heat and let simmer, stirring occasionally, until heated through; stir in pepper.
7. Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg.
PORTUGUESE KALE SOUP
1 c. of baby lima beans, soaked overnight
1 lg. onion, diced
2 c. potato chunks
1 lb. choriso (Portuguese sausage - Kielbasa or pepperoni will do)
1/2 bunch kale, chopped
1 tbsp. salt (or less)
1/2 tsp. pepper
10 c. water
Combine all in a large pot and bring to a boil. Simmer for 2 to 3 hours or until beans are tender. If there are any leftovers, adding a bone or some chicken always adds extra flavor.
Amanda's Beef Stew
A Family Favorite!
Around my house, beef stew is a favorite, with kids and adults alike. It's such a simple meal really. Not much to it. A few basic vegetables, some meat, stock and an extra or two and voila! Meal for many!
1 lb beef stew meat, cubed (round steak works just as well)
1 tbsp ea of dried basil and dried oregano
4 medium potatoes, unpeeled, cut in quarters, then sliced
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
4 carrots, peeled and sliced
1 15 oz can diced tomatoes
1 15 oz can chicken broth
1 15 oz can beef broth (or vegetable broth)
salt & pepper to taste
1 cup miniature soup pasta shells, any shape
1 10 oz bag frozen mixed vegetables
1. In a dutch oven, over medium high heat, cook onions and garlic in olive oil until tender, about 3 minutes. Add stew meat and brown on all sides. Toss in basil, oregano, potatoes, and carrots; stir to coat. Add canned tomatoes, broths and enough water to completely cover ingredients in pot. Add salt and pepper to taste.
2. Reduce heat to medium low and cook, uncovered, for 1 1/2 - 2 hours, or until meat and carrots are tender.
3. Increase heat to medium, add pasta and frozen vegetables; cook for ten minutes more, or until pasta and vegetables are tender. Serve with freshly grated parmasan cheese and garlic bread.
Note: For soupier stew, add more water while stew is cooking (pictured). To freeze leftovers, put stew in a gallon freezer bag. Lay flat on freezer floor until frozen. Once frozen, this can be easily picked up and stacked with other freezer foods.
About the Author:
Amanda Formaro is the entrepreneurial mother of four children. She and her husband live in southeastern Wisconsin. She is also the owner of FamilyCorner.com Magazine at familycorner.com from which she operates several free newsletters, including her favorite, In The Kitchen.
Beet Soup With Dill And Yogurt
Yield: 6 servings
1 tb Oil
1 md Onion; sliced
1 lb Beets
- peeled and coarsely diced,
1 qt Chicken stock; or canned
- low-sodium chicken broth
1 ts Salt
3/4 c Plain yogurt
3 tb Chopped fresh dill
1. HEAT OIL IN PAN over low heat. Add onions and cook, stirring, about 12 minutes. Add beets and cook, covered, about 35 minutes, stirring occasionally, until beets are falling apart. Add stock and salt. Cover and bring to boil. Reduce heat and simmer 15 minutes.
2. Strain and reserve liquid. Transfer beets to blender or food processor and puree until smooth. Return puree to pan and add reserved liquid.
3. Pour hot soup into tureen and ladle soup into bowls in front of guests.
4. Decorate each soup bowl with 2 tablespoons yogurt and sprinkle yogurt with chopped dill.
Goldilocks' Gourmet Spinach Soup
Yield: 6 servings
5 T Butter, sweet
1/4 lb Mushrooms, fresh; washed, dried, trimmed & diced
1 Scallion; chopped
5 T Flour, all-purpose
2 c Chicken broth
2 c Milk
1/2 ts Salt; (opt)
Nutmeg, ground; (opt)
1/4 lb Cream cheese; softened & cut into cubes
1 c Swiss cheese; grated
3/4 lb Spinach, fresh
1. Wash spinach; trim, cook, and chop.
2. Melt the butter in a large saucepan. In it slowly saute the mushrooms and scallion until tender. Add flour and stir just until flour is cooked, a couple of minutes.
3. Whisk in first chicken broth and then milk, stirring until thickened. Add salt if desired, pepper, nutmeg if desired, cream cheese and Swiss cheese; stir until melted. Then stir in spinach. Heat and stir very gently.
4. Season to taste. Serve hot.
Italian Sausage Soup
Yield: 6 servings
A hearty winter favorite. Prep Time: approx. 10 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 50 Minutes. Makes 6 servings.
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can
1 Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves.
Soup is ready to serve after 5 minutes.
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