Cuban Black Bean Soup

Ingredients

1 16 oz. jar mild thick and chunky salsa   1 15 oz. can black beans, rinsed and drained 1 14 oz. can chicken broth or  Homemade chicken stock 1 3/4 cups water  1 1/2 cups cubed cooked ham (8 oz.)   1 teaspoon ground cumin 1/2 cup sour cream

Directions

1. In a large saucepan or Dutch oven combine salsa, beans, broth, the water, ham, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.  2. Top each serving with sour cream

Pumpkin Soup

Ingredients

2 tablespoons olive oil 1/2 cup red onion, chopped fine 2 cloves garlic, minced 2 cooking apples, peeled and diced 1/2 teaspoon cumin 2 teaspoon peeled and minced fresh ginger How to grow your own ginger. 1 teaspoon curry powder 1 Large can pureed pumpkin (30oz) 1 can chicken (28oz) broth or Homemade chicken stock 1 cup coconut milk Dash of salt 1/4 teaspoon red pepper flakes

Directions

1. In a large stockpot, heat the oil over medium heat. Add the onion and apples. Sauté until soft, about 2-3 minutes. Add the garlic and cook for 1-2 minutes. 2. In a small mixing bowl, mix together the cumin, ginger, and curry powder. Add to the apple mixture and cook for 1 to 2 minutes. Add the pumpkin and chicken broth. Bring to a boil, then lower the heat and simmer for 10-12 minutes. Let cool. 3. Puree in a blender in small batches until all of the soup is smooth, then return to the stockpot. Add the coconut milk, salt, and pepper, and heat through.

Sausage And Lentil Soup

Ingredients  

8–12 ounces reduced-fat Italian-style turkey sausage, casing removed 

1½ cups chopped onions 

¾ cup chopped carrots 

1 pound dried lentils 

3 quarts Beef Stock  

1 can (28 ounces) reduced-sodium crushed tomatoes 

½ teaspoon each: dried marjoram and thyme leaves 

1 bay leaf 

2–3 teaspoons lemon juice 

Salt and pepper, to taste

Directions  

1. Cook sausage, onions, and carrots in large saucepan over medium heat until 

sausage is browned, about 8 minutes; crumble sausage with a fork. Add lentils, 

stock, tomatoes, and herbs; heat to boiling. Reduce heat and simmer, covered, 

until lentils are tender, about 30 minutes. Discard bay leaf; season to taste with 

lemon juice, salt, and pepper.

Cajun Crab Soup

Ingredients

1/2 cup Unsalted butter 1 Med. Onion chopped 3 Garlic cloves minced 1/4 cup All-purpose flour 2 cups Clam juice 2 cups Chicken broth or Homemade chicken stock 1 10oz. pkg. frozen white corn 1 tablespoon Salt 1/2 teaspoon White pepper ground 1/4 teaspoon Dried thyme 1/4-1/2 teaspoon Cayenne pepper ground 2 cups Heavy cream 1 lb Lump crabmeat drained 4 Green onions chopped

Directions

1. Melt butter in a large saucepan over med-heat. Saute onion and garlic until onion is tender. Whisk in flour then cook for about 2-3 mins. 2. Stir in clam juice & chicken broth then bring to a boil. Mix in corn then season with salt, white pepper, thyme & Cayenne pepper. Reduce heat then simmer for 15 mins. 3. Stir in cream, green onions & crabmeat. Heat through but don't boil once you add the cream.

Green Cabbage Soup

Ingredients:

1 small green cabbage, preferably Savoy (about 1 pound) 

2 to 3 tablespoons butter 

1 large leek, white part only, quartered lengthwise, chopped, and rinsed 

1 hefty Yukon Gold or russet potato, peeled and roughly cubed 

Sea salt and freshly ground pepper

Sour cream or yogurt 

Minced parsley or dill

Directions:

1.  Quarter the cabbage, remove the cores, and thinly slice the wedges crosswise. You should have 5 to 6 cups. Bring 3 quarts water to a boil, add the cabbage, cook for 1 minute, then drain. 

2.  Melt the butter in a soup pot. Add the leek and potato, give them a stir, and cook for a minute or two, then add the cabbage and 1 teaspoon salt. Pour over 5 cups water, bring to a boil, then lower the heat and simmer, covered, for 20 minutes or until the potato is tender. Taste for salt and season with pepper. 

3.  Ladle the soup into bowls, then add to each a dollop of sour cream, a sprinkling of parsley, and a final grinding of pepper

Pork and Cabbage Soup

Ingredients 

 1 lb. Pork sausage (Hot or Mild)

 12 oz. of beef broth 

 1 1/2 cup of water

 1 1/2 teaspoons of beef bouillon granules

 1/4 lb. chopped cabbage

 1 Large Potatoe diced

 1 Onion diced

 1 clove garlic diced

 1/8th oz. Dried marjoram

 3 tablespoons Olive oil for frying

 Salt and black pepper to taste 

         

  

  Directions  

 1. Heat olive oil in a pan and fry pork sausage in it. 

Cook till it becomes brown and remove. 

 2. Place cabbage, onions, garlic into the pan. Cook them

 till they become soft. 

 3. Add the beef broth into the mixture. Add the beef 

bouillon granules into the mixture. Season with marjoram. 

 4. Add salt and pepper according to taste. Simmer for 

20-25 minutes.

Creamy Corn and Chicken Soup

Ingredients 

 1 pound boneless skinless chicken breasts 

 4 cups low-sodium chicken broth or  

 4 cups corn kernels, fresh, or frozen, thawed 

 1 cup thinly sliced leeks white and pale green part only

 1 cup peeled and diced russet potato 

 1/2 cup dry white wine

 1 medium celery ribs, chopped 

 2 tablespoon Worcestershire sauce 

 1/2 teaspoon dried thyme 

 3/4 cup heavy cream      

  

  

         

                             

Directions  

 1. Place the chicken breasts in the a 4-6 qt. slow cooker. Add the broth, 

corn, leeks, potato, white wine, celery, Worcestershire sauce, and thyme. 

Stir well.

 2. Cover and cook on low for 5 hours, or until the meat is cooked through 

and the potato is tender.

 3. Transfer the chicken to a cutting board; cool for 5 minutes. Keep the 

slow cooker covered and on low. 

 4. Transfer the chicken breasts to a cutting board. Puree the remaining soup: 

use an immersion blender right in the cooker; or ladle the soup in batches into 

a large blender, cover, and blend until smooth, pouring the soup back into the 

slow cooker. Keep the slow cooker set on low.

 5. Chop the chicken into bite-size bits; stir these into the soup along with the 

cream. Cover and cook on low for 15 minutes to blend the flavors.

Chicken and Pasta Soup

Ingredients 

 3 1/2 cups reduced-sodium fat-free chicken broth 

 1 can (14 1/2 ounces) diced tomatoes, undrained

 8 ounces boneless, skinless chicken breast, cubed

 1 cup chopped onion

 1/2 cup each: diced green and red bell pepper

 1 clove garlic, minced

 3/4 teaspoon each: dried basil and oregano leaves

 1 cup uncooked ditalini 

 1/4 cup chopped parsley

 Salt and pepper, to taste   

  

  

         

                              

 Directions

 1. 1. Combine all ingredients, except pasta, parsley, salt, and 

pepper, in slow cooker; cover and cook on high 4 to 6 hours, 

stirring in pasta and parsley during last 20 to 30 minutes. 

Season to taste with salt and pepper. 

Mexican Meatball Soup

 1 1/2 tablespoon olive oil 

 3/4 cup chopped yellow onion 

 3/4 cup stemmed, seeded, and chopped red bell pepper 

 7 cups low-sodium beef broth 

 1 3/4 cups no-salt-added canned diced tomatoes 

 1 1/2 tablespoon stemmed and minced jalapeño pepper 

 2 teaspoon minced garlic 

 1 teaspoon ground coriander 

 1 teaspoon ground cumin 

 3/4 teaspoon salt 

 1 lb lean ground beef (at least 93% lean) 

 3 tablespoon uncooked long-grain white rice 

 2 large egg yolks 

 2 teaspoon dried oregano 

 1 teaspoon ground black pepper  

  

  

         

                              

 Directions

 1. Put a large skillet over medium heat for a few minutes, 

then swirl in the oil. Add the onion and bell pepper. Cook, 

stirring often, until softened a bit, between 8 and 12 minutes, 

depending on the size of the batch.

 2. Scrape the contents of the skillet into a 4-6 qt. slow cooker. 

Stir in the broth, tomatoes, jalapeño, garlic, coriander, cumin, 

and salt.

 3. Mix the ground beef, rice, egg yolks, oregano, and pepper 

in a large bowl until the eggs and oregano are evenly distributed 

in the meat and rice. With clean, dry hands, form the mixture 

into meatballs, using 2 to 3 tablespoons per meatball. Drop them

 into the soup. 

 4. Cover and cook on low for 6 hours, or until the meatballs are 

cooked through and the flavors have blended. 

Cream of Broccoli Soup

    

  

  

      Ingredients

 1 tablespoon butter 

 2 slices bacon, chopped 

 1 medium onion, chopped 

 2 scallions, chopped 

 1 stalk of celery, chopped 

 1 tablespoon all-purpose flour

 4 cups chicken broth or  Homemade chicken stock

 florets from 1 large head of broccoli, chopped 

 1/2 teaspoon salt 

 ground black pepper 

 dash of ground nutmeg 

 1 cup light cream                

                       

                                 

 Directions

 1. Melt butter. Sauté bacon, then add onion, leek, and celery. 

Cook until heated through. 

 2. Add flour and stir until well combined. Stir in stock; simmer 

for 15-18 minutes.

 3. Add broccoli; simmer for 15-18 minutes. Pour into blender 

and purée. 

 4. Return to pot and season with salt, pepper, and nutmeg. 

Stir in cream and cook until heated through; do not boil.

 Makes 4-6 sevings

Tomato Bisque

Tomato Bisque


      Ingredients


1 each: chopped large onion, small carrot, small red bell pepper
2 each: sliced ribs celery, minced garlic cloves
1½ teaspoons olive oil
2 tablespoons flour
2½ cups Beef Stock
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
2 small smoked pork hocks (about 1¼ pounds)
½ cup diced peeled potatoes
1 teaspoon dried thyme leaves
½ teaspoon each: ground allspice, curry powder
1½ cups 1% low-fat milk
1 teaspoon sugar
Salt and pepper, to tast              

                     

                               
 Directions

1. Sauté onion, carrot, bell pepper, celery, and garlic in oil in
large saucepan until softened, about 5 minutes. Stir in flour;
cook 1 to 2 minutes.

2. Stir in stock, tomatoes, tomato paste, pork hocks,
potato, and seasonings; heat to boiling. Reduce heat and simmer,
covered, 15 minutes.

3. Discard pork hocks. Process soup in food processor
or blender until smooth; return mixture to saucepan and add milk
and sugar. Cook, covered, over medium heat until hot; do not boil.
Season to taste with salt and pepper.

Shrimp and Vegetable Soup

Shrimp and Vegetable Soup    

  

      Ingredients

 1 can (14 oz) diced tomatoes, undrained

 1 can (8 oz) tomato sauce

 2 cups vegetable broth or  Homemade stock 

 1/2 cup orange juice

 2 cups sliced mushrooms

 1/2 cup chopped onion 

 1/2 cup chopped green bell pepper

 3 cloves garlic, minced

 2 strips orange zest (3 in. long)

 2 bay leaves

 3/4 teaspoon dried marjoram 

 1/2 teaspoon crushed fennel seeds

 1 pound Med. shrimp, peeled, deveined

 Salt and pepper, to taste              

                       

                                 

 Directions

 1. Combine all ingredients, except shrimp, salt, and pepper, 

in crock pot; cover and cook on high 3 to 4 hours, adding shrimp 

last 10-15 minutes. Remove and discard bay leaves; season to 

taste with salt and pepper. 

Citrus-Tomato Soup

Citrus-Tomato Soup

  

      Ingredients

 2 tablespoons finely chopped onion 

 1 cup reduced-sodium fat-free chicken broth 

 1 cup frozen orange juice concentrate 

 1 quart reduced-sodium tomato juice 

 2 tablespoons light brown sugar 

 2 tablespoons lemon juice

 1–2 drops hot pepper sauce 

 Salt, to taste 

 Thin orange slices, as garnish                 

                                 

 Directions

 1. Heat onion and broth to boiling in small saucepan; 

reduce heat and simmer, covered, until tender, about 

5 minutes; transfer to bowl and add remaining ingredients, 

except salt and orange slices.

 2. Season to taste with salt; refrigerate until chilled. 

 3. Garnish each bowl of soup with an orange slice. 

Spiced Plum Soup

   


 Spiced Plum Soup


      Ingredients


2 pounds very ripe purple plums
2 large pieces orange zest
1 cup fresh orange juice
1 3-inch cinnamon stick
4 cloves
½ teaspoon ground cardamom
½ teaspoon ground coriander
1/3 to ½ cup mild honey to taste
½ cup buttermilk
Orange flower water
1½ teaspoons balsamic vinegar
Fresh mint leaves          

                               


 Directions

 1. Leave very small plums whole and cut larger ones roughly in half.

 2. Put them in a pot with the orange zest and juice, spices, and 1/3 cup honey.
Bring to a boil, then lower the heat and simmer, covered, until the flesh easily
falls away from the pit, about 30 minutes.

3. Transfer the plums to a food mill set over a bowl and begin to turn it.
It will grate against the pits and loosen the flesh. Pick out the pits,
cinnamon stick, and cloves with your fingers as you come across them
and continue to work the plums through, skins and all.

4. Whisk the buttermilk and l teaspoon orange flower water into the plum
puree and chill. When the soup is cold, stir in the vinegar; taste again and
correct the seasonings, adding more spice, honey, or orange flower water
if needed. Garnish with the mint leaves and serve.

Pinto Bean Soup

Pinto Bean Soup

  

            

       Ingredients

 2 cups dry pinto beans

 5 1/2 cups water, divided

 2 (14.5-oz) cans low-sodium chicken stock

 1 teaspoon ground cumin

 1/2 teaspoon onion powder

 1/2 teaspoon garlic powder

 1/4 teaspoon black pepper

 1/4 teaspoon cayenne pepper

 1 (14.5-ounce) diced tomatoes, undrained

 Shredded Monterey Jack cheese for garnish

 Sliced green onion tops for garnish              

 Directions

 1. Place the beans and 5 cups of the water in a Dutch oven 

over high heat. Bring to a boil and immediately reduce the 

heat to medium low. Simmer uncovered for 10 minutes and 

remove from the heat. Cover and let stand for 1 hour. Drain 

and rinse the beans, then transfer to a lightly greased medium 

slow cooker.

 2. Add the remaining 1/2 cup of water, stock, cumin, 

onion powder, garlic powder, black pepper, and cayenne.

 3. Cover and cook on low for 8 hours or on high for 4 1/2 hours 

or until the beans are tender. Stir in the tomatoes and their juices, 

cover, and cook for 30 minutes longer. 

 4. Serve warm with a garnish of cheese and green onions.

Ham and Lima Bean Soup

Ham and Lima Bean Soup 

            

       

  Ingredients

 1 1/2 cups dried lima beans 

 6 cups water 

 2 cooked smoked ham hocks 

 2 1/4 cups water 

 1 14.5-oz can chicken broth 

 1 1/2 cups sliced celery 

 1 1/2 cups sliced carrot 

 1 1/2 cups sliced leek 

 2 tablespoons fresh rosemary, crushed 

 1/4 teaspoon ground black pepper 

 1 bay leaf 

 3 cups chopped spinach leaves 

                                            Salt to taste                                                                

 Directions

  

 1. Rinse beans. In a 4-quart Dutch oven combine 

beans and the 6 cups water. Cover and let soak in 

a cool place overnight. Drain and rinse beans.

 2. Transfer to a 5- to 6-quart crockpot. 

 3. Add ham hocks, the 2 1/4 cups water, broth, celery, 

carrot, leek, rosemary, 1/4 teaspoon pepper, and bay leaf 

to slow cooker. Cover and cook on low-heat setting for 

11 to 12 1/2 hours or on high-heat setting for 5 1/2 to 6 1/2 hours. 

 4. Remove ham hocks and cool slightly, remove the meat. 

Discard bones. Chop the ham meat. Discard bay leaf. Stir 

meat and spinach leaves into soup. Season to taste with 

salt and pepper. 

Garbanzo and Pasta Soup

Garbanzo and Pasta Soup   

            

       

  Ingredients

 1 qt. Chicken broth 

 1 can (15 ounces) garbanzo beans, rinsed, drained

 1 can (8 ounces) tomato sauce

 1 chopped medium onion

 1 minced clove garlic

 1/3 cup finely chopped celery

 1/2 cup finely chopped carrot

 1 bay leaf

 1/2 teaspoon dried thyme 

 1/2 teaspoon basil leaves

 1 small zucchini, chopped

 1/3 cup uncooked ditalini pasta

                                                    Salt and pepper                                                              

 Directions

  

 1. Combine all ingredients, except zucchini, 

pasta, salt, and pepper, in crock pot.

 2. Cover and cook on high 4 to 6 hours.

 3. Add zucchini and pasta during last 20-25 minutes. 

 4. Discard bay leaf.

 5. Season to taste with salt and pepper.

Baked Potato Soup

Baked Potato Soup

            

       

  Ingredients

 2 large baking potatoes 

 3 tablespoons butter 

 6 tablespoons sliced green onion 

 3 tablespoons all-purpose flour 

 2 teaspoons fresh chives 

 1/4 teaspoon salt 

 1/4 teaspoon ground black pepper

 4 cups milk 

 1 1/4 cups shredded cheddar cheese 

                                6 slices bacon, crisp-cooked, drained, and crumbled                                                            

 Directions

  

 1. Preheat oven to 425°F. 

 2. Scrub potatoes and pat dry. Bake for 40 to 60 minutes 

or until tender. Let cool. Cut potatoes in half lengthwise; 

gently scoop out pulp, breaking up any large pieces. 

Discard potato skins. 

 3. In a large saucepan melt butter over medium heat. 

Add half of the green onion; cook and stir until tender. 

Stir in flour, chives, salt, and pepper. Add milk all at 

once; cook and stir for 12 to 16 minutes or until thickened 

and bubbly. Add the potato and 1 cup of the cheese; stir 

until cheese is melted.

 4. Ladle in to a soup bowl and top each with remaining 

cheese, remaining green onion, and bacon.

Mushroom and Potato Soup

        Mushroom and Potato Soup            

       

  

 Ingredients

 2 Tablespoons butter

 1 Onion, finely chopped

 2 Celery ribs, finely chopped

 1 Garlic clove, crushed

 1 lb Mushrooms

 cleaned and coarsely chopped

 1 qt chicken broth 

 1/2 lb baking potatoes, peeled and cubed

 2 Tablespoons finely chopped parsley

                                         salt and ground black pepper                                            

 Directions

  

 1. Melt the butter in a large saucepan over medium heat. 

Add the onion, celery, and garlic and cook for about 3–4 minutes, 

or until softened.

 2. Stir in the mushrooms and cook for 5–7 minutes more. 

Add the stock and potatoes and bring to a boil. Reduce the 

heat and simmer gently for 30-35 minutes. 

 3. In batches, process in a blender or food processor with 

the lid ajar until coarsely puréed.

 4. Sprinkle in the parsley and season with salt and pepper. 

Serve ho

Lemon Chicken and Rice Soup

             Lemon Chicken and Rice Soup           

       

  

 Ingredients

 3/4 pound boneless skinless chicken breasts 

 4 medium carrots, peeled 

 2 small yellow onions, halved and peeled

 2 bay leaves 

 1 cup uncooked long-grain white rice 

 6 cups low-sodium chicken broth 

 2 whole large eggs 

 1/4 cup fresh lemon juice 

 1 tablespoon cornstarch 

                                         1/4 cup chopped fresh parsley leaves                                     

 Directions

  

 1. Place the chicken, carrots, onions, and bay leaves in a 

4-6-Qt. slow cooker; sprinkle the rice on top. Pour in the broth, 

making sure the grains of rice are fully submerged.

 2. Cover and cook on high for 3 hours or on low for 6 hours, 

or until the rice is tender. Discard the onions, carrots, and bay leaves.

 3. Transfer the chicken to a cutting board; cool for 5 minutes. 

Keep the slow cooker covered and on low. 

 4. Whisk the eggs, lemon juice, and cornstarch in a big bowl 

until frothy. Whisk at least a third of the hot soup into this egg 

mixture until smooth.

 5. Whisk this egg-and-lemon mixture back into the remaining 

soup in the slow cooker. Chop the chicken and stir it in with the 

parsley. Cover and cook on high for 15-20 minutes or until hot.