Soup Recipes

Name:	Quick Creamy Tomato Soup
Submitted By:	Donna H.
Ingredients:	2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics) 1 (28-ounce) can concentrated crushed tomatoes 1 cup heavy cream Coarse salt and black pepper 20 leaves fresh basil, cut into chiffonade, for garnish Soup toppers, for garnish, recipe follows
Directions:	Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers. Soup Toppers: 4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market 2 cloves cracked fresh garlic, optional Extra-virgin olive oil Freshly ground black pepper 1/2 pound shredded cheese to compliment your soup: provolone, Asiago, cheddar, Gruyere, Swiss, etc. Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
Notes:	Yield: 4 servings Preparation time: 5 minutes Cooking time: 1 minute
Name:	Beef Noodle Soup
Submitted By:	Donna H.
Ingredients:	1 pound cubed beef stew meat 1 cup chopped onion 1 cup chopped celery 1/4 cup beef bouillon granules 1/4 teaspoon dried parsley 1 pinch ground black pepper 1 cup chopped carrots 5 3/4 cups water 2 1/2 cups frozen egg noodles
Directions:	1 In a large saucepan over medium high heat, saut‚ the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides. 2 Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Notes:	Makes 6 Servings
Name:	Chicken Noodle Soup
Submitted By:	Donna H.
Ingredients:	2 eggs 4 tablespoons milk 1 teaspoon salt 2 cups all-purpose flour 8 cups chicken broth 2 cups diced celery 1 cup diced onion 3 cups baby carrots, chopped 2 teaspoons minced garlic 1 pound chopped, cooked chicken meat 1 (16 ounce) package frozen corn kernels salt and pepper to taste seasoned salt to taste 1 cube chicken bouillon
Directions:	1 Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry. 2 In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours. 3 Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed. 4 Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.
Notes:	Makes 8 Servings
Name:	Chicken Vegetable Soup
Submitted By:	Donna H.
Ingredients:	1 boneless skinless chicken breasts, cut into 1 inch pieces 1 cup chopped onion 2 cloves garlic, minced 2 tablespoons margarine 1 (10 ounce) package frozen diced carrots 4 cups tomato-vegetable juice cocktail 4 cups water 1 1/2 cups farfalle pasta 1 tablespoon Italian seasoning 1 (10 ounce) package frozen chopped spinach
Directions:	1 In a large saucepan over medium high heat, combine the chicken, onion, garlic and butter or margarine. Saut‚ for about 5 minutes, or until the onions are tender. Add the carrots, tomato vegetable juice, water, macaroni and seasoning. 2 Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes. Add the spinach and cook 5 more minutes. Serve hot with the crackers
Notes:	Makes 10 Servings
Name:	Spaghetti Soup
Submitted By:	Donna H.
Ingredients:	1 pound ground beef 1 cup chopped onion 1 clove garlic, minced 2 (14.5 ounce) cans peeled and diced tomatoes with juice 1 (15.25 ounce) can whole kernel corn 1/2 pound uncooked spaghetti 8 cups water
Directions:	1 In a large pot over medium high heat, add the ground beef and saut‚ for 5 to 10 minutes, or until well browned. Add the onion and garlic and saut‚ for 2 more minutes. 2 Then add the tomatoes, corn and water. Bring to a boil and add the spaghetti. Reduce heat to medium low and simmer for 15 minutes, or until the spaghetti is tender.
Notes:	Makes 6 Servings
Name:	Cream of Asparagus Soup
Submitted By:	Donna H.
Ingredients:	1 pound fresh asparagus 3 1/2 cups chicken broth 1/4 cup margarine 1/4 cup all-purpose flour 1/2 cup half-and-half 1/2 teaspoon salt 1/8 teaspoon ground black pepper
Directions:	1 Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, saut‚ the asparagus in 1 cup of the broth for about 7 minutes, or until tender. 2 In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened. 3 Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!
Notes:	Makes 8 Servings
Name:	Ham and Lentil Stew
Submitted By:	Donna H.
Ingredients:	3 Cups chopped cooked ham 3 Cups chopped carrot 2 Cups dried lentils 2 onions, chopped 2 10-oz, cans condensed chicken broth 4 cups water
Directions:	Combine all ingredients in 3-4 quart slow cooker and mix. Cover and cook on low for 7-9 hours. Makes 8 Servings
Notes:	Calories: 290 Fat: 4 Grams Sodium: 1200 mg.
Name:	Chicken Dumpling Soup
Submitted By:	Donna H.
Ingredients:	2 to 3 tablespoons cooking oil 1 large onion, diced 2 carrots, diced 1/2 stalk celery, diced Meat from 1 chicken, cooked and shredded 4 to 6 cups chicken broth 1 cup fresh cut green beans 1 cup pearl barley 1 teaspoon celery salt 1 tablespoon fresh chopped parsley 2 bay leaves Salt and pepper Dumplings: 1 cup milk 1/2 cup butter 1/2 teaspoon salt 1/2 teaspoon nutmeg 1 cup all-purpose flour 3 eggs
Directions:	Soup: In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes. Make dumplings: Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough. Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.