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.

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

Crockpot Beef and Lentil Soup

Ingredients

3 quarts beef broth 1/4 cup dry white wine 1 pound cubed lean beef stew meat 3 cups dried lentils 1 1/2 cups finely chopped onions 1/2 cup leeks, chopped leeks 1/2 cup,carrots, chopped 1/2 cup,celery, chopped Salt and black pepper, to taste

Directions

1. Combine all ingredients, except salt and pepper, in 6-quart slow cooker; cover and cook on low 6 to 8 hours. Season to taste with salt and black pepper.

Onion with Cheese Soup

Ingredients

1 lb. Onions, diced into equal size pieces 1 teaspoon Garlic paste Olive oil for frying 1/8 oz. chopped Fresh thyme 8 oz. water Grated parmesan cheese to be used as topping.

Directions

1. Heat olive oil in a stock pan. 2. Fry onions in it till they becomes limp but should not be allowed to change color. 3. Add garlic paste to it and cook for 3-4 minutes more. 4. Add freshly chopped thyme to the mixture and add the water. 5. Simmer over medium heat till mixture is cooked properly. Transfer to a blender. Top with fresh grated parmesan cheese before serving.

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.

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. 

Summer Snow Pea Soup

Summer Snow Pea Soup

  

  

      Ingredients

½ cup each: chopped green onions, yellow onion 

1 tablespoon margarine or butter 

4 cups reduced-sodium fat-free chicken broth 

1 pound snow peas, trimmed 

4 cups coarsely chopped romaine lettuce 

½ teaspoon each: dried tarragon and mint leaves 

Salt and white pepper, to taste 

                        6 tablespoons plain fat-free sour cream                              

                       

                                 

 Directions

 1. Sauté onions in margarine in large saucepan until tender, about 5 minutes. 

Add remaining ingredients, except salt, pepper, and sour cream; heat to boiling. 

2. Reduce heat and simmer, covered, until snow peas are very tender, about 

15 minutes. Process soup in food processor or blender until smooth; strain and 

discard solids. 

3.Season to taste with salt and white pepper. 

Serve warm or chilled; garnish each bowl of soup with a dollop of sour cream.

Make this soup a day in advance so that flavors can blend.

Tomato Vegetable Soup

Tomato Vegetable Soup

  

  

      Ingredients

1 each: chopped medium onion, large rib celery, medium carrot, red bell pepper 

1½ teaspoons olive oil 

1 cup reduced-sodium beef broth 

1 can (28 ounces) Italian plum tomatoes, undrained 

¼ cup dry white wine  

1 teaspoon lemon juice 

¾ teaspoon celery salt 

Pinch of crushed red pepper 

                              Salt and pepper, to taste                                

                       

                                 

 Directions

 1. Sauté onion, celery, carrot, and bell pepper in oil in large 

saucepan until vegetables are tender, about 10 minutes. Stir 

in remaining ingredients, except salt and pepper; heat to boiling. 

Reduce heat and simmer, covered, until vegetables are tender about 15-18 minutes.

2. Process soup in food processor or blender until smooth; season 

to taste with salt and pepper. Refrigerate until chilled.

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.

Hot-and-Sour Cabbage Soup

  

Hot-and-Sour Cabbage Soup

  

      Ingredients

 2 quarts reduced-fat chicken broth 

 3 cups shredded green cabbage

 1 large carrot, chopped

 1/4 cup finely chopped red bell pepper

 4 green onions, thinly sliced, divided

 1 large clove garlic, minced

 2 teaspoons minced gingerroot

 3 tablespoons soy sauce

 1 1/2 tablespoons apple cider vinegar

 1/4 teaspoon Oriental hot chili oil

 2 tablespoons cornstarch

 1 tablespoon light brown sugar                   

                       

                                 

 Directions

 1. Combine broth, vegetables, garlic, and gingerroot in 

6-quart crockpot; cover and cook on high 3 to 4 hours. 

 2. Stir in combined remaining ingredients during last 

3 to 4 minutes.

Red Lentil Soup

Red Lentil Soup 

  

  

      Ingredients

 2 tablespoons extra-virgin olive oil

 2 large onions, cut into medium dice

 2 cloves garlic, minced

 2 teaspoons ground coriander

 1 teaspoon ground cumin

 1 teaspoon ground turmeric

 1/2 teaspoon paprika

 1/4 teaspoon ground cinnamon

 1 1/2 teaspoons kosher salt

 1/2 teaspoon ground black pepper

 7 cups vegetable broth 

 1 can (about 20 ounces) crushed tomatoes

 2 cups dried red lentils, washed and rinsed

 3 tablespoons fresh Italian (flat-leaf) parsley

 1 tablespoon chopped fresh cilantro

 Juice of 1 lemon

 Pinch of red pepper flakes                

                       

                                 

 Directions

 1. Heat the olive oil in a large skillet over medium- high heat. 

Add the onions and cook until tender, about 3-4 minutes. 

 2. Add the garlic, coriander, cumin, turmeric, paprika, 

cinnamon, salt, and pepper and cook for another minute or two. 

 3. Add broth and tomatoes and heat to boiling. Pour into a 

5- to 6-quart Crock pot. 

 4. Stir in the lentils, cover the cooker, and cook for 4 to 5 hours 

on high, or 8 to 10 hours on low, until the lentils are tender.

 5. Stir in the pepper flakes, lemon juice, parsley, and cilantro, 

cover, and cook on high for 10 minutes.

Chicken Enchilada Soup

Chicken Enchilada Soup 

  

  

      Ingredients

 1 med. onion, chopped 

 1 clove garlic, pressed 

 1 to 2 teaspoons oil 

 14-1/2 oz. can beef broth 

 14-1/2 oz. can chicken broth 

 10-3/4 oz. can cream of chicken soup 

 1-1/2 cup water

 12-1/2 oz. can chicken, drained 

 4-oz. can chopped green chiles 

 2 teaspoons Worcestershire sauce 

 1 Tablespoon steak sauce 

 1 teaspoon ground cumin 

 1 teaspoon chili powder 

 1/8 teaspoon pepper 

 6 corn tortillas, cut into strips 

 1 cup shredded Cheddar cheese (Mild or Sharp)               

                       

                                 

 Directions

 1. In a stockpot over medium heat, sauté onion and garlic in oil. 

Add remaining ingredients except tortilla strips and cheese; 

bring to a boil. 

 2. Cover; reduce heat and simmer for one hour, stirring occasionally. 

 3. Uncover; stir in tortilla strips and cheese. Simmer an additional 

10-12 minutes. 

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. 

Lima Bean Buttermilk Soup

 Lima Bean Buttermilk Soup

  

  

            

      Ingredients

 1 tablespoon olive oil

 1 sweet onion, peeled and chopped

 4 cups fresh lima beans

 4 cups vegetable stock

 1 1/2 cups buttermilk

 1/2 teaspoon garlic salt

 1/2 teaspoon black pepper

 Bacon bits for garnish         

                                 

 Directions

 1. Pour the oil in a large skillet over mediumhigh heat. 

When hot, add the onions and cook for 5-6 minutes, 

stirring frequently.

 2. Place the beans, stock, buttermilk, garlic salt, and 

pepper in a lightly greased medium to large slow cooker.

 3. Add the onions and pan drippings. Cover and cook 

on low for 4 hours. 

 4. Serve warm with a garnish of bacon bits.

Vidalia Onion Soup

Vidalia Onion Soup  

  

  

            

      Ingredients

 6 cups chicken broth or Homemade Chicken Stock

 6 cups thinly sliced Vidalia onions

 2 cloves garlic, minced

 1 teaspoon sugar

 1 1/2 teaspoons dried sage leaves

 2 bay leaves

 3 tablespoons cornstarch

 1/4 cup cold water

 Salt and pepper, to taste

      Chopped chives                         

 Directions

 1. Combine all ingredients, except cornstarch, water, salt, 

white pepper, and chives, in 6-quart crock pot; cover and 

cook on high 5 to 6 hours.

 2. Discard bay leaves; stir in combined cornstarch and water, 

stirring 2 to 4 minutes.

 3. Process soup in blender until smooth. Season to taste with 

salt and pepper. Serve warm or chilled; 

Garnish with chopped chives. 

Cream of Tomato Soup

Cream of Tomato Soup

  

  

            

      Ingredients

 4 cups chopped fresh tomatoes 

 1 onion, chopped

 4 whole cloves 

 6-8 peppercorns 

 1 teaspoon brown sugar 

 1 teaspoon sea salt 

 4 sprigs parsley 

 3 tablespoons butter 

 3 tablespoons flour 

 1 1/2 cups chicken broth 

 1 cup heavy cream                   

 Directions

 1. Simmer the tomatoes, onion, cloves, peppercorns, sugar, 

salt, and parsley together for 10 minutes. Run through a food mill. 

 2. Melt the butter; add flour and stir until golden. Pour in 

chicken broth and stir until thickened. Add the tomato mixture 

and simmer 5 minutes; cool slightly before adding cream.

 Heat through, but do not boil.