The Soup Cookbook

The
Soup Cookbook
101 Delicious Soup Recipes For
All Occasions
by
Goce Nikolovski
Copyright 2016 by Goce Nikolovski

All rights reserved. This book or any portion thereof may not
be reproduced or used in any manner whatsoever without the
express written permission of the publisher.
ISBN 978-1-329-89020-6
Introduction
Soup makes a hot, filling snack or meal that offers a variety

of health benefits. The ingredients and possible combinations are
virtually limitless. The healthiest soups are homemade and include
fresh, low-fat ingredients such as vegetables and beans and a
minimum amount of salt. Some benefits of eating soup are it can be
nutritious, providing a full serving of vegetables in one bowl, and
may offer weight-management benefits as it is generally low in
calories.
The U.S. Department of Agriculture recommends most
adults strive to consume 2.5 to 3 cups of vegetables daily. Most
vegetables are naturally low in calories and fat, cholesterol-free and
rich in many vitamins and minerals essential for human health, such
as vitamins A, C, E; potassium, folate, magnesium, carbohydrates
and dietary fiber. Adding them to a soup increases the likelihood
you will consume the minimum amount daily. In addition to adding
chopped vegetables and leafy greens to your soup, you can puree
them and use them as a thickener for the soup broth.
Soup can be quick and easy to prepare and most individuals
enjoy the food, making it a good meal choice for even the pickiest
eaters. You can toss your soup ingredients in a slow cooker and
place it on low heat before you leave for work. When you return
from a hectic day at work, you'll be greeted with a hot, flavorful
meal, ready to eat.
In this book, you will find 101 quick and easy delicious soup
recipes created with the whole family in mind. They make use of the
best seasonal vegetables and you will be happy your family is eating
healthy meals without you having to spend all day in the kitchen.
What Are the Benefits of Eating Soup?
Soup is a quick, hot meal that offers plenty of health

benefits. You can throw a variety of ingredients into a slow cooker
in the morning before you leave for work or school and return
home to a delicious meal in the evening. The healthiest soups
include fresh, low-fat ingredients and a minimum of salt and extra
fat. You can use up leftovers in a soup pot and create new variations
of favorite recipes, since soup lends itself to experimentation.
Vegetables
The American Heart Association recommends adults
consume eight or more servings of fruits and vegetables every day.
That's 4 cups. Soups can contribute to that total. Almost any
vegetable lends itself to use in soup, from creamy squash or tomato
bisques to vegetable beef or chicken vegetable soup. Add fresh or
frozen vegetables to canned soups to increase the servings of
vegetables and add flavor.
Nutrients
Soups made with beans and lean meats such as fish provide
lean protein. Beans also give you fiber. Tomatoes are a good source
of lycopene, an antioxidant that may help reduce the risk of cancer,
particularly prostate cancer, according to Penn State University.
Vegetables in soup contain many vitamins, such as A and C. Cream
soups supply calcium and vitamin D.
Low Fat
Most soups, if made with lean meat, are low in fat, making
them a good choice for anyone concerned about fat in his diet. Use
fat-free broths and lean meat to reduce the fat content of soups. se
skin milk for cream soups; or, instead of milk, you can use pureed
white beans to thicken soup. To further reduce the fat content of
your soup without sacrificing flavor, chill it and skim off the fat
before reheating and serving.
Filling
Because soup contains so much water it fills you up with
fewer calories. When Barbara Rolls, Ph.D., conducted research at
Penn State University, she discovered that students who ate chicken
and rice soup instead of a chicken and rice casserole, consumed
fewer calories yet reported being equally satisfied. Rolls is author of
the book, The Volumetrics Weight Control Plan, in which she
explains how eating soup and other high-volume, low-calorie foods
can help you lose weight.
Why You Should Eat Soup

Soup is a great nutritious meal option with certain types of
soup even proven to help support weight loss,
We're now well and truly into winter season, the
temperature has dropped, the days are shorter and suddenly salad
doesn't seem like such an appealing lunch option. It's time to bring
on some soup! It may surprise you to hear that not only are soups a
great option nutritionally, but certain types of soup have also been
proven to help support weight loss.
In particular, vegetable-based soups are a great option
nutritionally as they combine a high nutrient density with a low
energy density - this means that we get lots of key nutrients
including vitamins and minerals for relatively few calories. At a time

where foods with a high-energy density and low-nutrient density
such as white bread, snack foods, sugar-based drinks and high-fat
fast foods dominate our intake, a low-calorie option that fills us up
is a much better option for optimal health.
Studies have repeatedly shown that when diners consume a
low-calorie vegetable-based soup before their main meal, they
consume up to 20% less calories at a meal. The reason is simple.
Basically the bulk of the soup helps to fill us up so we eat less.
Nutritionally this is also beneficial as the nutrients found in
vegetables including many water soluble vitamins such as vitamin B,
C, K as well as dietary fibre and a range of minerals, also helps to
regulate the digestive tract and ensure that we get the number of
key nutrients we need each and every day.
In addition to this, eating soup has an extra benefit from a
weight and fluid retention perspective; soups that have a base of
leeks, onions and celery are also particularly high in the mineral
potassium. As potassium helps to bind excess sodium, it helps to rid
the body of excess fluid. As many of us carry fluid and regularly feel
bloated thanks to a high-salt diet and a lack of activity, dropping as
little as 500g of body weight after a few vegetable soups, even if it is
just fluid can make us feel lighter and leaner instantly.
Soup can be a simple meal addition - a way to ensure that
the family gets all of their vegetables and nutrition; a filling
afternoon snack or an entire lunch or light evening meal, especially
when beans, potato or sweet potato are the base providing heavier
carbs as well as chicken, lean sausage or some mincemeat for
protein. It is important to remember that rice, noodles, legumes
and pasta do add considerable carbohydrates and calories to your
soup and are likely to negate any weight loss benefits. On the other
hand, broth-style, vegetable-based soups have virtually no calories
and can be consumed relatively freely (but of course you do need to

count any bread).
While bulking meals up with low calorie options such as
vegetable soup on a regular basis is a great way to load up on
nutrition in general, for those wanting to drop a couple of kilos
quickly, replacing the evening meal with a vegetable based soup is a
safe way to do it. The low energy content helps to keep your total
calorie intake low, while the bulk prevents you from feeling hungry
and deprived the way you would if you were eating very little on a
regular diet, or using meal replacement shakes.
For those wanting a more intense regime, a vegetable soup
can replace two meals a day for five to seven days without any
negative side effects. Although much of the weight loss will be fluid,
sometimes all we need to feel leaner and healthier is a flatter
stomach and a kilo or two less on the scales.
Naturally, homemade soups are the best option. This way
you can control the type and amounts of vegetables that you use to
make your soup as well as choosing to use salt-reduced stocks and
few other additives. Pre-made soups and packet soup mixes tend to
be exceptionally high in sodium (salt) with the average packet soup
containing a massive 800-1200mg of sodium or a third to half of
your total daily sodium limit. Premade soups also tend to be
relatively low in protein and high in carbohydrate thanks to their
base being potato starch. If you must seek out a pre-made soup
option, look for varieties that contain <20g total carbohydrates per
serve and <800mg of sodium.
Bean Soup Recipes
Annie Mae Jones' Ham and Bean Soup

Ingredients:
1 c White beans, dried
2 quart Water, more if needed
1 Bone from baked ham*
1 Bay leaf
3 Parsley sprigs
1 Onion, large, mild**
Salt
Pepper
Directions:
Cover the beans with water and soak overnight.
Drain beans and place in soup pot, add water, ham bone,
bay leaf, parsley, onion. Bring to a boil, then lower heat, partially
cover, and let simmer very gently until the beans are tender. Add
more water if needed.
Remove and discard bay leaf. Remove ham bone, cut off all
meat, and return it to the pot. Remove about 1 cup of the beans
and a little bean liquid. Mash to a paste and stir this into the pot to
thicken soup. Add salt and pepper to taste. If desired, thin soup
with milk.
* - leftover ham bone with plenty of leftover meat.
** - peeled & quartered.
Bacon, Cabbage and Pasta Soup

Ingredients:
4 Slices bacon, cut up
2 c Coarsely shredded cabbage
2 (14-1/2 oz.) cans beef Broth
1 (16 oz.) pkg. Green Giant Frozen Pasta &
Vegetables
Accent Garden Herb Seasoning
Directions:
Cook bacon in large saucepan until crisp; remove bacon and
drain on paper towels. Crumble bacon.
Cook cabbage in broth until crisp tender. Stir bacon, broth,
frozen vegetables and pasta, and water into cabbage. Bring soup to
a boil; stir.
Reduce heat; cover and simmer 6 to 8 minutes or until
vegetables are tender.
Bajan Black Bean Soup

Ingredients:
Bajan Black Bean Soup Recipe
2 1/2 c Dried black beans, soaked-overnight
1 large Or 2 small ham hocks
3 To 3.5 quarts water
3 tb Olive oil
2 To 3 large onions
4 Cloves garlic
3 sm Fresh green peppers-(jalapeos if preferred)
8 Berries allspice coarsely crushed
2 ts Brown sugar (or 1 t of molasses)
3 tb Tomato paste
3/4 c Creme fraiche or sour cream
Salt
Grated rind and juice from one lemon
Directions:
Put the drained beans and hock in a very large pan, cover
with the cold water and bring gradually to a boil. Leave to simmer
while you prepare the other ingredients.
In a frying pan heat the olive oil, then gently fry the onion,
garlic and chili with the allspice and lemon rind, stirring
occasionally, until the onions are translucent. Add this mixture to
the beans and go on simmering for 2 hours, by which time the
beans should be tender. At this point add the sugar, lemon juice,
and tomato puree. Cook for another 30 minutes. Add salt if
necessary.
Remove the hock, and pick off any meat. If you would like a
smooth soup, as mine (the author) was, process the mixture in
batches and return with the meat to the pan. Otherwise, for a
rougher texture crush with a potato masher. If the mixture seems
too thick at this stage, add more water and bring back to the boil for
a minute or two.
Ladle the soup into bowls, with a spoonful or two of cream
stirred in, and serve soup with a crusty bread.
Bean and Pasta Soup

Ingredients:
2 pack Low-Sodium Instant Vegetable Broth And
Seasoning Mix
Dissolved in 1 1/2 c Hot Water
1 c Low-Sodium Canned Stewed-Tomatoes
4 1/2 oz Uncooked Small Shell-Macaroni

14 oz Rinsed, Drained, Canned Red-Kidney Beans
1 c Thawed Frozen Spinach,-Chopped
1/2 ts Oregano Leaves
1/2 ts Basil Leaves
3/4 oz Grated Parmesan Cheese
Directions:
In a 2 1/2-quart saucepan, combine the dissolved broth mix
and tomatoes; cook over medium heat until the mixture comes to a
boil. Add the macaroni and cook for 7 minutes.
Add the beans, spinach, oregano and basil and stir to
combine; cook until the macaroni is tender, 5 to 7 minutes. (If the
soup is too thick, add a small amount of water.)
Divide the soup into 4 soup bowls and sprinkle each portion
with 1/4 of the Parmesan Cheese.
Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2
Breads, 5 Optional Calories Per Serving: 350 Milligrams Sodium; 5
Milligrams Cholesterol.
Chili Bean Soup

Ingredients:
1 lb. Pinto beans
8 c Boiling water
1 t Garlic salt
1 t Onion salt
1/4 t Thyme
1/4 t Marjoram
10 1/2 oz. Can beef broth
16 oz. Can tomatoes
1 package (1-5/8 oz.) chili seasoning mix

1 c Hot water
Directions:
Rinse, sort and soak beans overnight.
Drain and empty them into a large pot; add boiling water,
garlic and onion salts, thyme and marjoram.
Cover and simmer until beans are tender, about 3 hours.
(Don't let beans boil dry; add hot water as needed.)
Spoon out 3 cups of cooked beans to use another day in
another way.
Mash remaining beans with their liquid. Add remaining
ingredients. Heat 10 minutes to blend flavor
Creole White Bean Soup

Ingredients:
1/2 c Minced onion
1/2 c Minced celery
1/4 c Chopped bell pepper
2 T Butter or margarine
1 1/2 lb Ham,1" cubes
1 lb Smoked sausage, 1/2" slices
1 cn Tomato sauce(8oz)
2 cn Navy white beans w/bacon (16oz)
4 c Water
Salt
Black pepper
Directions:
In large saucepan, cook onion, celery and bell pepper in
butter until soft. Add ham and tomato sauce; simmer 15 to 20
minutes.
In separate saucepan, bring navy beans with bacon to boil. Puree

beans and their liquid in a food processor or blender; add to ham
mixture.
Add the water; season to taste and simmer for 1 hour.
Serve this Creole white bean soup piping hot, with cornbread if
desired.
Ham Bone Turkey And Bean Soup

Ingredients:
10 oz 15-bean soup beans- or other "ham" beans
1 1/2 c Ham scraps or fat; divided
1 Ham bone (optional)
1 Turkey carcass (optional)
1 Celery stalk; sliced
1/2 Carrot; sliced
1/2 Bay leaf; crumbled
2 1/2 qt Water (or more)
1 Onion; chopped
2 Garlic cloves; chopped
Salt
Freshly ground pepper
Tabasco (optional)
Finely chopped fresh herbs (optional)
Directions:
COVER THE BEANS WITH WATER and soak overnight, or
place in a pan, cover, and bring to the boil. Remove from heat and
let sit 1 hour. Drain.
Make a stock of 1 cup of the ham scraps or ham bone and

optional turkey carcass, celery, carrot, bay leaf and water by
bringing to the boil, reducing heat, and simmering a couple of
hours. Degrease and strain. This may be done ahead and frozen.
When ready to cook, add the beans, onion, and garlic to the
stock, and bring to the boil, reduce heat, and simmer until done,
about 45 minutes to an hour.
Season to taste with salt and pepper and optional hot
sauce. Add freshly chopped herbs if desired. Remove from the heat.
Frankfuter Bohnensuppe (Bean Soup With

Frankfurters)
Ingredients:
1 lb. Navy Beans; Dried
8 c Water
3 c Beef Broth
1 Carrot; Chopped
1 Celery Stalk; Chopped
4 Bacon; Strips, Cubed
2 Onions; Small, Chopped
1 t Salt
1/4 t Pepper; White
6 Frankfurters, Sliced, NOT hot dogs
2 T Parsley; Chopped
Directions:
Soak beans overnight. In a 3-quart saucepan bring beans,
water and beef froth to a boil. Cook for about 1 hour. Add carrot
and celery and continue cooking for 30 minutes.
In a separate fry pan cook the bacon until transparent. Add

the onions; cook until golden. Set aside.
Mash soup through a sieve or food mill. Return to pan and
add the bacon onion mixture, salt and pepper.
Add frankfurters; reheat about 5 minutes. Sprinkle soup
with chopped parsley and serve.
French Canadian Pea Soup

Ingredients:
1 lb Dried peas
8 c Water
1/2 lb Salt pork, all in one piece
1 Onion, large; chopped
1/2 c Celery; chopped
1/4 c Carrots; grated
1/4 c Parsley; fresh, chopped
1 Bay leaf; small
1 ts Savory, dried
Salt and Pepper
Directions:
Wash and sort peas; soak in cold water overnight.
Drain and place in a large pot; add water, parsley, salt pork,
onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt.
Bring to a boil; reduce heat and simmer until peas are very
tender, about 2 hours, adding more water if needed.
Remove salt pork; chop and return to soup. Discard bay
leaf. Season to taste with salt and pepper.
Recipe makes 8 servings.
"Newfoundland Pea Soup is very similar, but usually

includes more vegetables such as diced turnips and carrots, and is
often topped with small dumplings. This soup is very good reheated.
The most authentic version of Quebec's soupe aux pois use
whole yellow peas, with salt pork and herbs for flavour.
After cooking, the pork is usually chopped and returned to
the soup, or sometimes removed to slice thinly and served
separately.
Instead of fresh or dried herbs, herbes salees (herbs
preserved with salt) are often used; they are available commercially
or made at home.
Pea soup remains a popular dish in restaurants where
tourists enjoy a true taste of old Quebec.
In some variations, a little garlic, leeks, other vegetables or
a ham bone are added for flavour.
For a thicker consistency (though this is not traditional) a
cup or two of cooked peas can be pureed then returned to the
soup."
Texas Black Bean Soup

Ingredients:
2 (15 oz.) cans black beans, rinsed and drained
1 (14 1/2 oz.) can stewed tomatoes or Mexican
stewed tomatoes, cut up
1 (14 1/2 oz.) can diced tomatoes or diced tomatoes
with green chiles
1 (14 1/2 oz.) can chicken broth
1 (11 oz.) can Mexicorn, drained
2 (4 oz.) cans chopped green chiles
4 green onions, thinly sliced
2 to 3 T. chili powder
1 tsp. ground cumin
1/2 tsp. dried minced garlic
Directions:
In a crock pot, combine all ingredients. Cover and cook on
HIGH for 4 to 5 hours or until heated through.
Serves 8 to 10. Yields about 2 1/2 quarts.
Split Pea Soup

Ingredients:
1 Tb butter
1 medium onion, chopped
5 cups frozen peas
2 cans (13 3/4 ounces each) chicken broth
1 Tb snipped chives, plus additional for garnish, if
desired
Salt and pepper
1 cup buttermilk
Directions:
In a medium saucepan, heat the 1 tbs butter over medium
heat until melted. Add the onion and cook, stirring, about 5
minutes, until softened. Add the 5 cups peas and 4 cups broth and
bring to a boil. Simmer, uncovered, 5 minutes, until peas are tender.
Stir in the 1 tbs chives.
In a blender, puree the soup in batches. Strain the pureed
soup back into the saucepan and reheat until hot. Add salt and
pepper to taste. Stir in 2/3 cup of the buttermilk. Remove from the
heat, but cover to keep warm. Add the remaining 1/3 cup
buttermilk, if desired, to thin the soup to the desired consistency.
Weisse Bohnensuppe (White Bean Soup)

Ingredients:
1 lb. Navy Beans; Dry
3 quarts Water
1 Ham Bone Or Hock; Smoked
1 c Onions; Finely Chopped
1 Garlic; Clove, Minced
2 c Celery &Tops; Finely Chopped
1 1/2 t Salt
1/2 t Pepper
Directions:
Cover beans with water in large pot or soup kettle and soak
overnight.
Rinse beans well and return to pot with ham bone and 3
quarts of water. Simmer, uncovered, for 2 hours.
Add parsley, onions, garlic, celery and tops, salt and pepper.
Simmer, uncovered, for 1 hour or until vegetables are tender.
Remove ham bone, dice the meat, and add meat to soup.
Serve hot.
Canadian Soup Recipes
Potage de Ble ( Corn Soup)

Ingredients:
2 c Milk
4 c Corn kernels; fresh, frozen may be used if out of
season
1 ts -Salt
2 tb Butter
1/3 c Celery; chopped
1/4 c Onion; chopped
1/4 c Leek; chopped, white part only
2 tb Flour
1/2 c Whipping cream
Salt & ground black pepper
Directions:
Bring water to a boil in a large saucepan. Add milk, corn and
salt; cook just until corn is tender. Strain cooking liquid into a bowl
and set corn aside.
Heat butter in same saucepan and saut celery, onion and
leek until softened. Blend in flour; cook until bubbly. Stir in reserved
corn cooking liquid.
Bring to a boil, then partially cover and let simmer for 15 to
20 minutes.
Place corn and liquid in food processor or blender and
puree in batches until smooth.
Return to saucepan and add cream. Adjust seasonings with
salt and pepper to taste. Reheat until piping hot.
This fresh corn soup from Renard Jacques, chef at Auberge

Benedict Arnold in St. Georges is rich and creamy.
It may be made with frozen or canned corn kernels, but it
won't have the same delicate sweetness.
Recipe serves; 4-6
Fricot A La "Belette" (Weasel Fricot/Soup)

Ingredients:
1 Onion; chopped
3 tb Butter
2 tb Salted herbs
4 c Water
3 c Potatoes; diced
salt and pepper
1 tb Flour
Handkerchief Dumplings:
1 c Flour
1/2 ts Salt
1/2 c Cold water
Directions:
Handkerchief Dumplings: Mix flour with salt. Gradually add
cold water to the dough as one would when making biscuits.
Roll the dough fairly thin, cut into 1 1/2 inch squares and
place the squares in the fricot. Cover and simmer 7 minutes.
Saut the onion and salted herbs in butter for 1-2 minutes
or until the onion is golden brown.
Add the water, potatoes, salt and pepper, and simmer for
20 minutes.
To thicken the broth, add dumpling or flour mixed with
water.
"If there was one dish that could be called typically Acadian,
it would certainly be Fricot, a soup containing potatoes and meat.
The dish has been a long time favorite in Acadian
households, so much that the word fricot was once synomous with
a good meal and a common call for dinner was often, "Vous etes
invites au fricot!"
This potato fricot was prepared when neither meat nor fish
were available, and given the tongue-in-cheek name, "Weasel
Fricot" (Fricot a la Belette).
If you ask Acadians about the origin of the name, they will
smile and say, "Parce que b'lette a passe tout drouete (Because the
weasel went right on by.)
On Prince Edward it is called Fricot a la bezette
(Ninicompoop Fricot) where bezette roughly translates as
"nincompoop".
It is known as butter fricot, salted fricot and potato fricot,
and is often served with a large slice of buttered bread and
molasses."
Soupe Aux Pois Beauceons (Pea Soup, Beauce

Style)
Recipe serves 8
Ingredients:
2 c Dried white pea beans
2 tb Butter
1/2 c Onion, chopped
1/4 c Leek, chopped, white part only
1/4 c Smoked ham, plus ham bone
1/2 lb Salt pork
1 Garlic clove
8 c Cold water
2 tb Salted herbs, rinsed in cold water
Directions:
Soak peas for at least 8 hours or overnight in water to
cover; drain.
Heat butter in a large, heavy pot and saut onion and leek
until tender. Add peas, ham, salt pork (in one piece), garlic, water
and salted herbs.
Bring quickly to a boil, lower heat, partly cover, and cook
gently for 2 to 3 hours or until peas are tender. Stir occasionally
during cooking, adding more water if necessary.
Remove salt pork, cut in small pieces, then return to soup.
May be frozen.
Christmas Oyster Soup

Ingredients:
2 Carrots; medium, peeled & grated in long, thin
shreds
1/2 c Celery; finely diced
1/4 c Butter; melted
4 c Milk; or 1/2 milk, 1/2 cream
4 c Oysters
salt and pepper to taste
Directions:
Peel and grate in long thin shreds, the carrots and add finely
diced celery. Melt butter in saucepan and add the vegetables. Stir.
Cover and simmer over very low heat for 20 minutes,
without browning the vegetables. Add milk (or use 1/2 milk, 1/2
cream); bring to a boil.
Heat oysters in enameled cast iron pan over medium heat;

do not boil. Pour into milk and serve. Use salt and pepper to taste.
The soup should be served as soon as ready, otherwise it
tend to curdle. The milk and vegetables can be be prepared ahead
of time and the oysters heated and served at the last minute.
To quote Mme. Benoit, "This traditional Quebec dish is still
very much alive. My grandmother's recipe is, as far as I am
concerned, the best there is."
Green Tomato Soup

Ingredients:
3 c Tomatoes; green-peeled & chopped fine
1 Onion; chopped
1/4 ts Cinnamon
1/8 ts Cloves; ground
1 ts Sugar
1/4 ts Pepper
2 c Water
1/4 ts Baking soda
3 tb Butter
3 tb Flour; all purpose
4 c Milk
Directions:
Place in the saucepan; the tomatoes, onion, cinnamon,
ground cloves, sugar, pepper and water. Bring to a boil and boil for
30 minutes.
Add the soda. Melt the butter, add the flour. Mix and add
the milk. Cook till creamy, stirring constantly.
Add green tomatoes to the cream. Mix thoroughly. Salt to
taste and serve.
Soupe A L'ivrogne (Drunkard's Soup)

Ingredients:
2 tb Salted herbs
1/4 lb Salt pork, cut into small cubes
3 lg Onions, chopped
6 sl White bread, cubed
8 c Beef stock
Salt and ground black pepper
Directions:
Soak herbs in cold water, then drain.
Fry salt pork until crisp and brown in a large, heavy frying
pan. Add onions and saut until browned. Add bread cubes to the
frying pan; toss to coat well.
Place frying pan in a preheated 350 deg F oven for 15
minutes to toast bread lightly.
Transfer mixture to a large, heavy saucepan. Add beef stock
and salted herbs. Simmer gently for 1 hour.
Adjust seasoning with salt and pepper.
Chicken Soup Recipes
Chicken Soup, Basic Chicken Soup, Hot Chicken Soup,

Deviled Chicken Soup and more.
Basic Chicken Soup

Ingredients:
1 large chicken
1-2 cups medium egg noodles (optional)
2 small carrots, peeled, cut in half long and across
into 1" pieces
2 small onions, cut into small dice
2 celery stalks, cut in half long and across into 1"
pieces
1 medium leek, white only, dice
1 small parsnip, peeled, large dice
1 small turnip, peeled, large dice
1 clove garlic, peeled, smashed
Stems only from 1 bunch parsley, washed, tied with
string
1/2 cup loosely packed dill, chopped
Directions:
Stock: In tall, narrow stockpot, bring chicken and water to
boil. Skim foam. Lower heat, simmer about 30 minutes.
Remove chicken with slotted spoon, cool slightly. Remove
and discard skin.
Remove meat, tear into bite-sized pieces and refrigerate for
use in soup or a later salad.
Return bones to pot. Simmer for 3 1/2 hours, partially

covered. Skim occasionally to remove impurities and fat. Strain
through fine-mesh sieve, discard bones. Makes about 8 cups. Can
be frozen at this point.
Soup:
If using noodles, boil 3 liters water in a saucepan. Season
lightly with salt. Add noodles, cook until tender according to
package directions. Drain and reserve.
In stockpot or Dutch oven, combine the previously made
stock with the vegetables and herbs, except dill.
Bring to boil, simmer for 15 minutes, or until carrots and
turnips are tender. Remove parsley stems.
Stir in salt, dill, cooked noodles (if using) and the reserved
chicken if using.
Serve hot.
Chous Chicken Soup

Ingredients:
1 whole chicken (about 3 1/2 pounds)
5 quarts water
1/2 to 3/4 cup soy sauce
12 dried shiitake mushrooms, whole
2 slices fresh ginger, 1/4 inch thick
1 head Napa cabbage, cut into 1 1/2 inch squares
1 package fish balls (preferably Venus brand)
Salt to taste
Directions:
Combine chicken, water, soy sauce and shiitake mushrooms
and ginger in a stock pot; bring to a boil.
Lower heat to medium- low and simmer for 1 1/2 to 2

hours. Add salt to taste.
Add cabbage and fish balls and simmer for another 15
minutes.
By time soup is done chicken is tender enough to break
apart with chopsticks (or fork).
Tear off a piece of breast or a leg to serve with bowl of
soup.
Soup is served over rice, cellophane noodles or pasta.
Grandma's Chicken Soup

Ingredients:
1 large roasting chicken or baking hen
6 drumsticks or chicken wings
4 medium carrots, peeled
1 large onions, peeled and quartered
1 parsnip, peeled
1 large sweet potato, peeled
1 large turnip, peeled
1 stalks celery
1 bunch parsley, washed, tied with string
salt, pepper to taste
Directions:
Wash chicken, place in large, 8 liter pot, filled 3/4 full of
water. Bring to boil.
Add carrots, onion, parsnips, sweet potato and turnip.
Simmer covered for 90 minutes.
Add celery and parsley, simmer an additional 45 minutes.
Spoon out chicken and bones.
Remove vegetables and a small amount of broth.
Puree, stir back into soup. Add salt and pepper to taste.
Serve plain or with matzo balls.
Garlicky Chicken Soup

Ingredients:
3 1/2 cups home-made chicken broth
1 head garlic (about 15 cloves)
1 medium onion, quartered
1 1/2 Tb each minced parsley and cilantro
1 tsp. each minced mint and basil leaves
1 tsp. curry powder
1/2 tsp. red pepper flakes
salt to taste
1 Tb fresh lemon juice
Directions:
Put all ingredients, except for lemon juice, into a pot and
bring to a boil. Reduce heat and simmer for 30 minutes.
Puree cooked garlic, onions, herbs with a little broth and
stir back into the soup. Add lemon juice.
For a clear broth, strain out solids.
This chicken recipe yields about 3 1/2 cups of soup.
Hot Chicken Soup

Ingredients:
4 cups home-made chicken broth
2 slices ginger, 1 cm each
2 medium cloves garlic, peeled and sliced
1 jalapeno pepper, seeded, de-ribbed, minced
6 mint leaves
3 scallions, trimmed, white and green sliced into

rings
1/4 cup fresh lemon juice
1/2 bunch cilantro, leaves only, finely chopped
salt, fresh ground pepper to taste
cilantro leaves to garnish
Directions:
In medium pan, bring broth, 1/2 cup water, ginger, garlic
and jalapeno to boil. Lower heat and simmer covered for 15
minutes.
Add mint and scallion whites, simmer 3 minutes; stir in
scallion greens and cook just until wilted, about 1 minute.
Stir in lemon juice, chopped cilantro, salt and pepper.
Serve sprinkled with cilantro leaves.
Home Made Chicken Garlic Soup

Ingredients:
1 Whole chicken, disjointed
2 Carrots, minced 2 Stalks celery, minced
1 Large Whole yellow onion
Chopped fresh parsley
Salt and pepper to taste
5 Cloves garlic, chopped
4 T Softened butter
2 T Flour
Directions:
Make the chicken broth by simmering chicken, carrots,
celery, onion, garlic, parsley, salt and pepper in enough water to
cover. When the chicken is thoroughly cooked, remove it and skim
the fat from broth. Simmer broth, reducing it until it is very rich.
Add the flour and butter to a small amount of broth and mix
with a wire whisk until velvety. Pour this mixture into the remaining
broth. Tear chicken into bite-sized pieces and add to the soup.
Sprinkle with fresh parsley and serve
Chicken and Stuffed Dumplings

Ingredients:
1 cooked chicken
1 can (10 3/4 oz) cream of chicken soup
1 can (10 3/4 oz) golden mushroom soup
1/2 c. chopped celery
1/2 c. chopped onion
20 to 30 canned biscuits
Directions:
Cook chicken and debone. Chop chicken, onion and celery.
In large pan add both cans of soup to chicken broth. Bring
to a boil. Roll out biscuits.
Place small amount of chicken, onion and celery on top.
Fold biscuits over and seal edges with a fork. After all biscuits are
stuffed drop into boiling liquid.
Cook for 20 to 30 minutes.
African Chicken Peanut Soup

Ingredients:
Vegetable cooking spray
3/4 cup sweet potato -- peeled and cubed
1/4 cup onion -- chopped
1/4 cup red bell pepper -- chopped
1 medium garlic clove -- minced
1/2 medium jalapeno chile pepper -- seeded and

minced
1 cup cooked chicken breast halves -- chopped
1/2 cup bottled salsa
1/4 teaspoon ground cumin
1 (16 ounce) can chicken broth
1 (15 ounce) can Healthy Choice chicken with Rice
soup -- undiluted
1/2 (15 ounce) black beans, canned -- drained
3 tablespoons creamy peanut butter
Directions:
Place a large Dutch oven coated with cooking spray over
medium high heat until hot.
Add sweet potato, onion, bell pepper, garlic, and jalapeno;
saut 5 minutes.
Stir in chicken and next 5 ingredients (chicken through
beans); bring to a boil.
Reduce heat; simmer 10 minutes. Add peanut butter,
stirring with a whisk; cook 2 minutes.
Best if made a day (or a few hours) ahead of serving time.
This chicken recipe serves 6, one cup each.
Creamy Chicken Manicotti

Ingredients:
8 manicotti shells
1 (10 3/4 oz) can low fat creamy chicken mushroom
soup, undiluted
1/2 cup fat free sour cream
2 cups chopped cooked chicken
1 tsp. marjoram
1 tsp. thyme
1/4 cup chopped onion
1 (4 oz. can) or 1 cup sliced fresh mushrooms
2 Tbsp. margarine or butter, melted
1 cup low fat shredded cheddar or mozzarella
cheese
Directions:
Cook manicotti shells according to package directions, drain
shells, set aside.
Combine soup, sour cream and spices, stir well.
Combine half of soup mixture and chicken, stir well. Set
aside remaining soup mixture.
Stuff manicotti shells with chicken mixture. Place in a
greased 12 x 8 x 2 inch baking dish.
Saut onion in butter in a large skillet until tender; add
mushrooms. Stir reserved soup mixture into mushroom mixture.
Spoon over manicotti, bake, uncovered, at 350 degrees for
15 minutes.
Sprinkle with cheese and bake an additional 5 minutes.
Coconut-Curry Chicken Soup

Start with shredded cooked chicken breast and transform
your dinner tonight into restaurant-quality Thai cuisine. The
coconut milk gives the soup a creamy, smooth texture.
Chicken soup flavored with coconut and curry make this
Thai recipe a reader favorite. Snow peas, spinach, and chicken
breast give this coconut curry chicken soup flavor, texture, and a
wealth of nutrients.
Yield: 7 servings (serving size: 2 cups soup and 1 lime
wedge)
Ingredients:
4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed and cut in half
crosswise
1 (5 3/4-ounce) package pad thai noodles (wide rice
stick noodles)
1 tablespoon canola oil
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (13.5-ounce) can light coconut milk
2 1/2 cups shredded cooked chicken breast (about 1
pound)
1/2 cup chopped green onions
2 tablespoons sugar
2 tablespoons fish sauce
1/2 cup chopped fresh cilantro
4 small hot red chiles, seeded and chopped, or 1/4
teaspoon crushed red pepper
7 lime wedges
Directions:
Bring 4 cups water to a boil in a large saucepan. Add
spinach and peas to pan; cook for 30 seconds. Remove vegetables
from pan with a slotted spoon; place in a large bowl. Add noodles to
pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
Heat canola oil in pan over medium-high heat. Add shallots

and the next 5 ingredients (through garlic) to pan; saut 1 minute,
stirring constantly. Add chicken broth to pan, and bring to a boil.
Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add
chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes.
Pour chicken mixture over noodle mixture in bowl. Stir in cilantro
and chiles. Serve with lime wedges.
Chicken and Wild Rice Soup

Light cheese and a flour-and-milk mixture keep this soup
creamy but surprisingly low in fat. Make a batch and reheat
throughout the week for effortless and satisfying meals.
Light cheese and a flour-and-milk mixture keep this chicken
and wild rice soup creamy but surprisingly low in fat. Make a batch
of soup and reheat throughout the week for effortless and
satisfying meals.
Yield: 8 servings (serving size: 1 1/4 cups)
Ingredients:
1 cup uncooked quick-cooking wild rice
Cooking spray
1 cup chopped onion
1 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounce light processed cheese, cubed (such as
Velveeta Light)
2 cups chopped roasted skinless, boneless chicken
breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)
Directions:
Cook rice according to package directions, omitting salt and
fat. Heat a large Dutch oven over medium-high heat. Coat pan with
cooking spray. Add onion and garlic; saut 3 minutes. Add broth and
potato; bring to a boil over medium-high heat. Cover, reduce heat,
and simmer 5 minutes or until potato is tender.
Combine milk and flour, stirring well with a whisk. Add the
milk mixture to potato mixture; cook 5 minutes or until slightly
thick, stirring constantly. Remove from heat; add cheese, stirring
until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish
with parsley, if desired.
Roasted-Chicken Noodle Soup

It doesn't get more classic than chicken noodle soup, and
this creamy recipe is certainly a favorite. For the sake of
convenience, we call for canned low-salt chicken broth. But, if you
have a bit of time on your hands, feel free to use our recipe for
Roasted Chicken Stock, if you are so inclined.
For the sake of convenience, we call for canned low-salt
chicken broth.
Yield: 2 1/2 quarts (serving size: 1 cup)
Ingredients:
2 teaspoons olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced

1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups low-salt chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups diced leftover roasted chicken
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles
Fresh thyme (optional)
Directions:
Heat olive oil in a Dutch oven over medium heat. Add
chopped onion, carrots, celery, and garlic clove; saut 5 minutes.
Sprinkle flour, oregano, thyme, and poultry seasoning over
vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring
to a boil; reduce heat, and simmer, partially covered, 25 minutes or
until potato is tender. Add roasted chicken, milk, and noodles, and
cook 10 minutes or until noodles are tender. Garnish with fresh
thyme, if desired.
Chili-Spiced Chicken Soup with Stoplight Peppers

Fresh, high-impact flavors like those in our Chili-Spiced Soup
with Stoplight Peppers and Avocado Relish, will give your soup a
made-from-scratch taste that cannot be beat. Reader and recipe
developer Jamie Miller created this recipe for her husband who
loves Mexican food. "This recipe is everything you'd find in a fajita
in a healthy, tasty soup instead."
This recipe is everything you'd find in a fajita in a healthy,
tasty soup instead. Jamie Miller, Maple Grove, Minn.
Yield: 8 servings
Ingredients:
Spice blend:
2 1/2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt
Soup:
1 tablespoon canola oil, divided
1 1/4 pounds skinless, boneless chicken breasts, cut
into 1/2-inch-wide strips
2 cups chopped sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 tablespoon minced garlic
1/2 teaspoon salt
2 cups fresh corn kernels
1 (32-ounce) carton fat-free, less-sodium chicken
broth
1 (28-ounce) can fire-roasted crushed tomatoes,
undrained
2 tablespoons fresh lime juice
Relish:
1 teaspoon grated lime rind
3 ounces queso fresco, crumbled
1 diced peeled avocado

Cilantro sprigs (optional)
Directions:
To prepare spice blend, combine first 6 ingredients in a
small bowl.
To prepare soup, heat 2 teaspoons oil in a large nonstick
saucepan over medium-high heat. Add chicken; sprinkle 1 1/2
tablespoons spice blend over chicken. Saut 8 minutes or until
done; cool. Chop chicken; set aside.
Heat remaining 1 teaspoon oil in pan over medium-high
heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle
vegetable mixture with remaining spice blend; saut 8 minutes or
until vegetables are tender. Stir in chicken, corn, broth, and
tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add
lime juice.
To prepare relish, combine chopped cilantro and next 4
ingredients (through avocado).
Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish.
Garnish with cilantro sprigs, if desired.
Avocado-Corn Chowder with Grilled Chicken

Top a creamy chilled avocado soup with fresh corn and
grilled chicken for colorful and flavorful main dish entre. Serve
with tortilla chips for a well-rounded Southwestern meal.
Yield: 4 servings (serving size: 1 1/4 cups chowder, about 2
ounces chicken, 1 tablespoon cilantro, and 1 lime wedge)
Ingredients:
2 ripe avocados, divided
1 1/2 cups water
1/2 cup fresh orange juice
1 teaspoon honey
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground red pepper (optional)
12 ounces skinless, boneless chicken breast
1 teaspoon olive oil
1 small garlic clove, cut in half
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup chopped red bell pepper
4 lime wedges
Directions:
Peel and coarsely chop 1 avocado; place in a blender. Add
water, orange juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black
pepper, and red pepper, if desired; blend until smooth. Place in
freezer to chill while chicken cooks.
Heat a grill pan over medium-high heat. Brush chicken with
oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon
black pepper. Place chicken in pan; cook 4 minutes on each side or
until done. Remove chicken from pan; rub chicken with cut sides of
garlic halves. Let chicken stand 10 minutes; cut or shred into bitesized pieces.
Peel and dice remaining avocado. Stir diced avocado, corn,
bell pepper, and onions into chilled avocado puree. Spoon chowder
into bowls; top with chicken and cilantro. Serve with lime wedges.
German Soup
Ochsenschwanzsuppe (Ox Tail Soup)

Ingredients:
2 lb. Ox Tails; Disjointed OR
2 Veal Tails
1 Onion; Medium, Sliced
2 T Vegetable Oil
8 c Water
1 t Salt
4 Peppercorns
1/4 c Parsley; Chopped
1/2 c Carrots; Diced
1 c Celery; Diced
1 Bay Leaf
1/2 c Tomatoes; Drained
1 t Thyme; Dried, Crushed
1 T Unbleached Flour
1 T Butter or Margarine
1/4 c Madeira
Directions:
In a 4-quart Dutch Oven brown oxtail and onion in hot oil
for several minutes. Add water, salt and peppercorns; simmer
uncovered for about 2 hours. Cover and continue to simmer for 3
additional hours.
Add the parsley, carrots, celery, bay leaf, tomatoes, and
thyme; continue simmering for 30 minutes longer or until the
vegetables are tender. Strain stock and refrigerate for an hour or

more.
In a blender puree the edible meat and vegetables and
reserve. Remove fat from top of stock and reheat.
In a large, dry fry pan brown flour over high heat. Cool
slightly. Add the butter or margarine, blend. A little at a time, add
the stock and vegetables. Correct seasoning and add Madeira just
before serving.
Kartoffelsuppe (Potato Soup)

Ingredients:
2 Potatoes; Medium
1 Onion; Medium Size
4 Celery & Leaves; Stalks
2 T Vegetable Oil
Boiling Water
1 Bay Leaf; Small
1/2 t Salt
2 T Butter
2 c Milk; Up to 3 Cups Maybe Used
Garnish:
Parsley; Chopped
Directions:
Peel and thinly slice potatoes, onion and celery. Saut for 3
to 5 minutes in hot vegetable oil.
In a large pot, add all of the vegetables and cover with with
just enough boiling water to cover. Place bay leaf and salt in pot and
boil vegetables until tender. Drain vegetables and reserve liquid.
Mash vegetables into vegetable stock; add butter. Thin

soup with milk as desired; heat until warm. (DO NOT boil). Ladle
into soup bowls and sprinkle with chopped parsley.
Frankfuter Bohnensuppe (Bean Soup With

Frankfurters)
Ingredients:
1 lb. Navy Beans; Dried
8 c Water
3 c Beef Broth
1 Carrot; Chopped
1 Celery Stalk; Chopped
4 Bacon; Strips, Cubed
2 Onions; Small, Chopped
1 t Salt
1/4 t Pepper; White
6 Frankfurters, Sliced, NOT hot dogs
Directions:
Soak beans overnight. In a 3-quart saucepan bring beans,
water and beef froth to a boil. Cook for about 1 hour. Add carrot
and celery and continue cooking for 30 minutes.
In a separate fry pan cook the bacon until transparent. Add
the onions; cook until golden. Set aside.
Mash soup through a sieve or food mill. Return to pan and
add the bacon onion mixture, salt and pepper.
Add frankfurters; reheat about 5 minutes. Sprinkle soup
with chopped parsley and serve.
Weisse Bohnensuppe (White Bean Soup)

Ingredients:
1 lb. Navy Beans; Dry
3 quarts Water
1 Ham Bone Or Hock; Smoked
1 c Onions; Finely Chopped
1 Garlic; Clove, Minced
2 c Celery &Tops; Finely Chopped
1 1/2 t Salt
1/2 t Pepper
Directions:
Cover beans with water in large pot or soup kettle and soak
overnight.
Rinse beans well and return to pot with ham bone and 3
quarts of water. Simmer, uncovered, for 2 hours.
Add parsley, onions, garlic, celery and tops, salt and pepper.
Simmer, uncovered, for 1 hour or until vegetables are tender.
Remove ham bone, dice the meat, and add meat to soup.
Serve hot.
Gulaschsuppe (Goulash Soup)

Ingredients:
2 c Onion; Chopped
1/4 c Shortening
3 Green Bell Peppers; Chopped
3 T Tomato Paste
1 lb. Beef Cubes; 1-inch Cubes
Red Pepper; Dash
1 t Paprika
2 Garlic Cloves; Minced
6 c Beef Broth
1 T Lemon Juice
1/4 t Caraway Seeds
Directions:
Fry onions in hot fat until transparent. Add green peppers
and tomato paste. Cover and simmer 10 minutes.
Add lean beef cubes and remaining ingredients. Simmer
about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you
like and simmer until potatoes are done.)
Best when reheated and served the second day.
Grunkohlsuppe (Kale And Potato Soup)

Ingredients:
4 Potatoes; Medium
2 T Vegetable Oil
8 c Water
1 t Salt
1/2 t Pepper
2 lb. Kale; fresh
1/2 lb. Garlic Sausage; smoked, cooked and sliced
Directions:
Peel and chop potatoes. Combine with vegetable oil and
water. Cook for 20 to 30 minutes or until potatoes are tender.
Remove potatoes and reserve liquid. Mash potatoes
through a sieve and return to potato liquid. Add salt and pepper and
simmer for 20 minutes.
Wash kale discarding all tough leaves and cut into shreds.
Add to potatoes and cook for 25 minutes. Add sausage. Simmer
gently for 5 minutes.
Frische Tomatensuppe (Fresh Tomato Soup)

Ingredients:
6 Tomatoes; Medium Size OR
2 lb Italian Plum Tomatoes
1 Onion; Chopped
1 Celery; Stalk, Chopped
2 c Chicken Broth
1 T Tomato Paste
1/2 t Basil; Dried
1/4 t Pepper; Freshly Ground
1/2 t Salt
1/2 c Yogurt
Directions:
Cut tomatoes into wedges and place in 1 1/2-quart
saucepan with all ingredients except yogurt. Simmer uncovered 30
minutes.
Strain to remove tomato skins and seeds. Adjust
seasonings. Garnish with spoonful's of yogurt.
Gurken Und Kartoffelsuppe (Cucumber and Potato

Soup)
Ingredients:
1 Cucumber; Medium
4 Potatoes; Med, Peel And Dice
1 t Salt
2 c Water; Cold
1/4 t Pepper; White
1 c Cream; Heavy
1/2 c Milk
1 Green Onion; Grated
1 t Dill weed; Dried OR
1 T Fresh Dill; Chopped
Directions:
Peel the cucumber and slice it lengthwise. Scoop out seeds
with a spoon and discard. Dice cucumber.
In a heavy 2 1/2-quart saucepan boil potatoes in salted
water until the potatoes are very soft. Pour potatoes and cooking
liquid into a sieve or food mill set over a large bowl.
Force potatoes through. Return to the saucepan. Stir in
pepper, cream, milk, grated onion and the cucumber. Simmer
gently about 5 minutes or until the cucumber is tender. Add dill and
season to taste. Serve hot.
Restaurant Soup Recipes
Black Eyed Pea's Broccoli Cheese Soup

Ingredients:
1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta cheese
1/2 teaspoon pepper
Directions:
Steam broccoli until tender.
Place half-and-half and water in top of double boiler. Add
cheese, salt and pepper. Heat until cheese is melted. Add broccoli.
Mix cornstarch and water in small bowl. Stir into cheese
mixture in double boiler and heat over simmering water until soup
thickens.
Bennigan's Onion Soup

Ingredients:
1/2 pound firm white onions, sliced
1/4 cup butter
2 tablespoons corn oil
3 tablespoons flour
1 quart chicken broth
1 quart beef broth
8 slices French bread

Swiss cheese, shredded
Parmesan cheese, grated
Directions:
Saut onions in butter and oil until onions are transparent,
but not well browned. When tender, turn heat to lowest point and
sprinkle with flour, stirring vigorously.
Pour into Dutch oven and stir in broths. Heat thoroughly
and divide among 8 oven-proof bowls. Float a slice of bread atop
each serving.
Mix equal parts of cheese to smooth paste and spread over
bread.
Place all bowls on oven rack 4" from broiler heat and broil
until cheese melts. Serve at once.
Leftover soup freezes well up to 6 months.
Bennigan's Potato Soup

Ingredients:
1 3/4 ounces ham base (2-#40 scoop)
2 quarts chicken stock
8 ounces yellow onion, diced
3 ounces margarine
2 pounds potatoes, bite size
1 1/2 teaspoons black pepper
2 cups milk
3 ounces flour
3 ounces margarine
Directions:
Combine chicken stock in sauce pan with ham base. Stir
until lumps are gone.
In separate stock pot: melt first margarine measurement;

add onion and saut until transparent.
Add potato bite size pieces and pepper. Add chicken stock
mix and stir until well mixed. Bring mixture to a boil.
In small pan, melt second margarine measure and add flour
to create a roux. It should be light brown in color.
When stock comes to a boil, add roux with a wire whisk.
This will cause the soup to start thickening. Return to a boil. Slowly
add the milk.
If the soup is too thin, make additional roux and add it to
the soup. Make sure to cook the roux until a tan color. This will get
rid of the raw flour taste. If the soup is too thick, thin it out with
more milk.
Denny's Cheese Soup

Ingredients:
4 tablespoons butter or margarine
10 ounces cream of chicken soup
10 ounces cream of celery soup
1/2 soup can Kraft's mayonnaise
1 jar cheese whiz (8 ounces)
1 can chicken broth (14 ounces)
salt and pepper
Directions:
Put butter, soups, mayo and Cheese Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until smooth.
Stir in broth and season to taste with salt and pepper. Stir
occasionally until piping hot - but do not let it boil.
Do not freeze because of the mayo. Use within a week.
Chili's Chicken Enchilada Soup

Ingredients:
1 tablespoon vegetable oil
1 pound chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup Masa Harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish:
Shredded cheddar cheese
Crumbled corn tortilla chips
Pico de Gallo
Directions:
Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side. Set
chicken aside.
Add onions and garlic to pot and saut over medium heat
for about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
Combine Masa Harina with 2 cups of water in a medium
bowl and whisk until blended. Add masa mixture to pot with onions,
garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to
pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to

the pot. Reduce heat and simmer soup for 30-40 minutes or until
thick. Serve soup in cups or bowls, and garnish with shredded
cheddar cheese, crumbled corn tortilla chips, and Pico de Gallo.
Olive Garden Toscana Soup

Ingredients:
3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4-inch diced
1 1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length-wise,
then cut in 1/4-inch slices
2 cups cavallo greens (kale can be substituted),
cut in half, then sliced into 1/16-inch strips
1 1/2 cups sausage link - spicy, pre-cooked, cut in
half
length-wise, then cut at an angle into 1/2-inch slices
3/4 cup heavy whipping cream
Directions:
Place sausage link onto sheet pan and bake in 300 degree
oven for 15 to 20 minutes or until done.
Place onions and bacon into 3 to 4 quart saucepan and cook
onions over medium heat until the onions are almost clear. Add
garlic and cook for 1 minute.
Add chicken bouillon, water and potatoes, bring to a
simmer for 15 minutes. Add remaining ingredients then simmer for
5 more minutes and serve.
Turkey Soup Recipes
Ham Bone Turkey And Bean Soup

Ingredients:
10 oz 15-bean soup beans- or other "ham" beans
1 1/2 c Ham scraps or fat; divided
1 Ham bone (optional)
1 Turkey carcass (optional)
1 Celery stalk; sliced
1/2 Carrot; sliced
1/2 Bay leaf; crumbled
2 1/2 qt Water (or more)
1 Onion; chopped
2 Garlic cloves; chopped
Salt
Freshly ground pepper
Tabasco (optional)
Finely chopped fresh herbs (optional)
Directions:
COVER THE BEANS WITH WATER and soak overnight, or
place in a pan, cover, and bring to the boil. Remove from heat and
let sit 1 hour. Drain.
Make a stock of 1 cup of the ham scraps or ham bone and
optional turkey carcass, celery, carrot, bay leaf and water by
bringing to the boil, reducing heat, and simmering a couple of
hours. Degrease and strain. This may be done ahead and frozen.
When ready to cook, add the beans, onion, and garlic to the
stock, and bring to the boil, reduce heat, and simmer until done,
about 45 minutes to an hour.
Season to taste with salt and pepper and optional hot
sauce. Add freshly chopped herbs if desired. Remove from the heat.
Turkey Tomato Soup

Ingredients:
1 med Onion; minced
2 tb Butter
1 Bay leaf
1/2 ts Minced thyme
1 qt Chicken or turkey stock
2 lb Tomatoes - peeled, seeded, finely chopped
(including juice)
Salt and pepper
2 c Shredded cooked turkey
Directions:
Saut onion in butter until softened. Add the bay leaf,
thyme, stock, tomatoes and salt and pepper to taste. Simmer 20
minutes.
Add turkey and simmer 5-to-10 minutes. Remove bay leaf
and serve, garnished with additional minced thyme if desired.
Turkey Soup
Ingredients:
Onion, chopped
Carrot, chopped
Stalk celery, chopped
tb Unsalted butter
1 tb Vegetable oil
1/4 c All purpose flour
c Chicken stock
c Water
1 c Dry white wine
Turkey carcass
Sprigs of parsley
1/2 ts Thyme
Bay lf
Peppercorns
Directions:
Cook onion, carrot and celery in the butter and oil over
moderately high heat, stirring for 7 to 10 minutes or until
vegetables are golden.
Add flour and cook over moderate heat, stirring for 2
minutes. Stir in stock, 4 cups water and wine. Bring to a boil.
Add turkey carcass broken in pieces, parsley, thyme, bay
leaf and peppercorns. Simmer soup, partially covered, skimming any
froth as it rises to surface, for about 1 1/2 hours.
Strain soup into heated tureen, pressing hard on the solids.
Serve or cool and store.
Turkey Stuffing Soup

Ingredients:
1 Roasted turkey carcass - broken into pieces
2 1/2 qt Cold water
3 Carrots; thickly sliced
3 Celery stalks with leaves - sliced
1 Onion; chopped
1/2 c Chopped parsley
1 Bay leaf
1 ts Dried thyme; crumbled
2 1/2 c Leftover turkey stuffing
2 c Turkey gravy
Salt
Directions:
Combine turkey carcass, water, carrots, celery, onion,
parsley, bay leaf, thyme, stuffing, gravy and salt in soup pot. Place
over medium heat and bring to boil, then reduce heat to simmer.
Stir and break up all clumps of stuffing. Simmer, covered, about 1
1/2 hours.
Remove carcass, saving any meat that can be stripped, and
add up to 1 1/2 cups of water if necessary to replace evaporation.
Adjust salt to taste. Let simmer 10 more minutes. Serve hot.
Makes about 10 cups, or 8 servings.
Turkey Soup Continental

Ingredients:
1/4 c Butter or margarine
2 tb Finely chopped onions
1 c Cooked turkey
2 c Diced raw potatoes
1 c Diced celery
2 c Turkey broth
1 c Creamed style corn
2 c Half and half cream
1 ts Salt
1/4 ts Paprika
1/4 ts Ginger
1/8 ts Pepper
2 tb Chopped parsley
Directions:
In a large soup pot, saut onions in melted butter. Add
turkey, potatoes, celery and broth.
Simmer until vegetables are tender-crisp. Add corn, cream
and seasonings. Heat thoroughly, stirring often.
Turkey Vegetable Soup

Ingredients:
1 tb Butter or Olive Oil
2 Onions, chopped
2 Crushed garlic cloves
20 oz Chicken broth
2 1/2 c Water, or
5 c Turkey stock
1/2 ts Poultry seasoning
1 c Small or medium egg noodles
1 kg Frozen mixed vegetables
2 c Leftover turkey, bite sized
Directions:
Melt butter in a large saucepan set over medium heat. Add
onions and garlic. Cook, stirring often, for 5 min.
Add chicken broth and water or turkey stock, and poultry
seasoning. Bring to a boil over high heat. Stir in noodles.
Return to a boil, then reduce heat to medium. Boil gently,
uncovered, stirring often, for 10 min.
Add frozen vegetables and turkey. Cover and simmer just

until hot, about 2 to 3 min.
Creamy Wild-Rice Soup with Smoked Turkey

This top-rated smoked turkey soup is perfect paired with a
hot grilled cheese sandwich or hearty panini.
Yield: 8 servings (serving size: 1 cup)
Ingredients:
2 teaspoons butter or stick margarine
1 cup chopped carrot
1 cup chopped onion
1 cup chopped green onions
1 teaspoon chopped fresh or 1/4 teaspoon dried
rosemary
1/4 teaspoon black pepper
2 (16-ounce) cans fat-free, less-sodium chicken
broth
1 1/2 cups chopped smoked turkey breast (1/2
pound)
1 cup uncooked wild rice
2 3/4 cups 2% reduced-fat milk
2 tablespoons dry sherry
1/2 teaspoon salt
Directions:
Melt the butter in a Dutch oven over medium-high heat.
Add carrot and next 5 ingredients (carrot through garlic). Saut 8
minutes or until browned. Stir in broth, scraping pan to loosen
browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce
heat, and simmer 1 hour and 15 minutes or until rice is tender.
Lightly spoon flour into a dry measuring cup; level with a
knife. Combine flour and milk in a small bowl, stirring with a whisk.
Add to pan. Cook over medium heat until thick (about 8 minutes),
stirring frequently. Stir in sherry and salt.
Vegetable Soup Recipes
African Tomato Avocado Buttermilk Soup

Makes 8 to 10 servings.
Ingredients:
3 lb Tomatoes, peeled and seeded
2 tb Tomato paste
1 c Buttermilk
1 tb Olive oil
1 Avocado, mashed to a puree
Juice of 1 lemon
2 tb Finely minced fresh parsley
Salt and pepper to taste
Hot pepper sauce
Garnish:
1 Cucumber, peeled, seeded, and diced
Sour cream, plain yogurt, or creme fraiche
Directions:
Puree tomatoes in a food processor or food mill, then press
through a sieve to remove seeds.
In a large mixing bowl, beat the pureed tomatoes, tomato
paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon
lemon juice to hold the color.
Add the avocado, remaining lemon juice, and parsley to the
tomato mixture; stir to mix well. Season to taste with salt and
pepper, and a generous number of drops of hot pepper sauce.
Refrigerate several hours before serving.
At serving time, taste soup for seasonings. Ladle into

individual bowl and have guest garnish their portions with
cucumber and sour cream. Pass hot pepper sauce around to add
more piquancy.
Artichoke Bisque Soup

Ingredients:
8 tb Flour
16 oz Butter
6 c Beef Stock
2 Ribs Celery - finely chopped
3 lg Onions - finely chopped
1 bn Green Onions - finely-chopped
2 Bay Leaves
1/4 ts Thyme
2 Clove Garlic minced
2 can Artichoke Hearts - (2 14-oz.-cans) (UN
DRAINED)
Salt and black pepper - to taste
1/4 ts Tabasco
1 c White Wine dry
4 oz Light Cream
2 tb Parsley - minced
Directions:
Melt the butter in a heavy pot and add the flour. Over a low
heat cook for 5 minutes, stirring constantly. Slowly add the stock
and when well mixed, add the celery, onions, green onions, bay
leaves, thyme and garlic. Let this simmer for 45 minutes.
Chop the artichoke hearts fairly fine and then add to the pot
along with the artichoke water. Cook at a low simmer for another
30 minutes. Add salt and pepper to taste, the Tabasco, wine and
cream and bring to a simmer. Do NOT boil. The bisque is now ready
to serve.
Sprinkle a bit of parsley over the bisque in each plate. With
a slice of French bread, it's a Creole treat for your bon appetit
Asparagus Soup
Makes 4 to 6 servings.
Ingredients:
3/4 lb Asparagus, cut up or one 10-ounce package
frozen cut
1 Thin slice onion
1/2 c Boiling water
1 c Milk
1/2 c Light cream
Directions:
In covered saucepan cook asparagus and onion slice in
water 8 to 10 minutes or till crisp-tender, do not drain. Cool slightly.
In blender container or food processor combine the un
drained asparagus and onion, milk, cream, 1/2 teaspoon salt, and
dash pepper. Cover and blend soup before serving.
Almond Dumplings Soup

Ingredients:
2 Eggs, separated
Salt & pepper
1/2 ts Chopped parsley
6 Minced almonds
1/2 ts Baking powder
Flour
Directions:
Beat egg yolks very light. Add salt, pepper, parsley,
almonds, baking powder, & enough flour to make a VERY stiff
batter. Add beaten egg whites.
Test a teaspoonful in boiling water - if it boils apart, add
more flour. Drop from teaspoon into boiling soup 10 minutes before
serving.
Bacon, Cabbage and Pasta Soup

Ingredients:
4 Slices bacon, cut up
2 c Coarsely shredded cabbage
2 (14-1/2 oz.) cans beef Broth
1 (16 oz.) pkg. Green Giant Frozen Pasta &
Vegetables
Accent Garden Herb Seasoning
Directions:
Cook bacon in large saucepan until crisp; remove bacon and
drain on paper towels. Crumble bacon.
Cook cabbage in broth until crisp tender. Stir bacon, broth,
frozen vegetables and pasta, and water into cabbage. Bring soup to
a boil; stir.
Reduce heat; cover and simmer 6 to 8 minutes or until
vegetables are tender.
Baked Potato Soup

This recipe was originally for our Lighten Up column. Most
everyone was happy with it the first time we tried it, but I knew the
soup could be better. The soup originally used fat-free sour cream,
which I felt gave it a too-tart taste. After tweaking a few ingredients,
the recipe now calls for reduced-fat sour cream, and we all are
much happier with the results.
Ingredients:
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
1 cup (4 ounces) reduced-fat shredded extrasharp
cheddar cheese, divided
1 teaspoon salt
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)
Directions:
Preheat oven to 400.
Pierce potatoes with a fork; bake at 400 for 1 hour or until
tender. Cool. Peel potatoes; coarsely mash.
Lightly spoon flour into dry measuring cups; level with a
knife. Place flour in a large Dutch oven; gradually add milk, stirring
with a whisk until blended. Cook over medium heat until thick and
bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese,
salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove
from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat
10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2
cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2
teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon
bacon. Garnish with cracked pepper, if desired.
Chili Bean Soup

Ingredients:
1 lb. Pinto beans
8 c Boiling water
1 t Garlic salt
1 t Onion salt
1/4 t Thyme
1/4 t Marjoram
10 1/2 oz. Can beef broth
16 oz. Can tomatoes
1 package (1-5/8 oz.) chili seasoning mix
1 c Hot water
Directions:
Rinse, sort and soak beans overnight.
Drain and empty them into a large pot; add boiling water,
garlic and onion salts, thyme and marjoram.
Cover and simmer until beans are tender, about 3 hours.
(Don't let beans boil dry; add hot water as needed.)
Spoon out 3 cups of cooked beans to use another day in
another way.
Mash remaining beans with their liquid. Add remaining
ingredients. Heat 10 minutes to blend flavor.
Creole White Bean Soup

Ingredients:
1/2 c Minced onion
1/2 c Minced celery
1/4 c Chopped bell pepper
2 T Butter or margarine
1 1/2 lb Ham,1" cubes
1 lb Smoked sausage, 1/2" slices
1 cn Tomato sauce(8oz)
2 cn Navy white beans w/bacon (16oz)
4 c Water
Salt
Black pepper
Directions:
In large saucepan, cook onion, celery and bell pepper in
butter until soft. Add ham and tomato sauce; simmer 15 to 20
minutes.
In separate saucepan, bring navy beans with bacon to boil.
Puree beans and their liquid in a food processor or blender; add to
ham mixture.
Add the water; season to taste and simmer for 1 hour.
Serve this Creole white bean soup piping hot, with cornbread if
desired.
Texas Black Bean Soup

Ingredients:
2 (15 oz.) cans black beans, rinsed and drained
1 (14 1/2 oz.) can stewed tomatoes or Mexican
stewed tomatoes, cut up
1 (14 1/2 oz.) can diced tomatoes or diced tomatoes

with green chiles
1 (14 1/2 oz.) can chicken broth
1 (11 oz.) can Mexicorn, drained
2 (4 oz.) cans chopped green chiles
4 green onions, thinly sliced
2 to 3 T. chili powder
1 tsp. ground cumin
1/2 tsp. dried minced garlic
Directions:
In a crock pot, combine all ingredients. Cover and cook on
HIGH for 4 to 5 hours or until heated through.
Serves 8 to 10. Yields about 2 1/2 quarts.
Tomato-Basil Soup
Fresh tomato and basil are the stars of this classic
summertime tomato soup recipe. Low-fat milk and light cream
cheese keep it healthy. Serve with a slice of French bread baguette.
Fresh tomato and basil are the stars of this classic
summertime tomato soup recipe. Low-fat milk and light cream
cheese keep it healthy.
Yield: 8 servings (serving size: 1 cup soup and 1 bread slice)
Ingredients:
4 cups chopped seeded peeled tomato (about 4
large)
4 cups low-sodium tomato juice
1/3 cup fresh basil leaves
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper

1/2 cup (4 ounces) 1/3-less-fat cream cheese,
softened
Basil leaves, thinly sliced (optional)
8 (1/2-inch-thick) slices diagonally cut French bread
baguette
Directions:
Bring tomato and juice to a boil in a large saucepan. Reduce
heat; simmer, uncovered, 30 minutes.
Place tomato mixture and basil in a blender or food
processor; process until smooth. Return pureed mixture to pan; stir
in milk, salt, and pepper. Add cream cheese, stirring well with a
whisk, and cook over medium heat until thick (about 5 minutes).
Ladle soup into individual bowls; garnish with sliced basil, if desired.
Serve with bread.
NOTE: Refrigerate remaining soup in an airtight container
for up to 1 week.
Tomato Soup (Potage la Tomate)

This soup is typical of most French seasonal soups. So rich in
tomato flavor, it must have been created by a farmers wife to take
advantage of an overabundance of sun-ripened tomatoes at the
end of the summer. Thickened with other vegetables, this soup is
the essence of summer.
Yield: 6 to 8 servings
Ingredients:
4 large vine-ripened tomatoes, cored, seeded, and
coarsely chopped
2 medium russet potatoes, peeled and diced
2 medium onions, chopped
2 cloves garlic, peeled and crushed

3 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme or 12 teaspoon dried thyme
1 bay leaf
12 teaspoon salt
4 cups water
Pepper
2 tablespoons crme frache or sour cream
Directions:
Combine the tomatoes, potatoes, onions, garlic, parsley,
thyme, bay leaf, salt, and water in a saucepan and bring to a boil
over medium-high heat.
Reduce the heat and simmer for approximately 30 minutes,
or until the vegetables are soft.
Either pass the soup through a food mill into another
saucepan, or remove and discard the parsley, thyme, and bay leaf
and puree in a blender.
Season with salt and pepper to taste. Stir in the crme
frache or sour cream before serving.
Creamy Soup Recipes
Cut back on calories and cash, without sacrificing any

flavors, by cooking some of our favorite creamy soup recipes at
home.
Curried Butternut Soup

While its easy to think potato and tomato when coming up
with ideas for creamy soups, were not limiting ourselves to just
those. Think outside of the box by using ingredients like butternut
squash and avocados for enticing twists on otherwise-predictable
recipes.
First up, this butternut soup is the perfect way to brighten
up cold dark days, with its vibrant color and even better taste. For
multiple-meal-use, just wait to add the toppings until its time to
reheat.
Our Curried Butternut Soup delivers all the same luscious,
silky flavors of its creamy version but without the butter and cream.
By roasting the butternut squash and simmering in chicken stock,
we are able to intensify and balance the flavors in this soup.
Yield: Serves 8 (serving size: about 3/4 cup soup, 1 1/2
teaspoons cilantro, 1 1/2 teaspoons coconut, and 1/4 chile)
Ingredients:
1 (2 1/2-pound) butternut squash, peeled, seeded,
and cut into 2-inch cubes
4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1 cup chopped onion
3 cups no-salt-added chicken stock (such as

Swanson)
4 teaspoons red curry paste
1 1/2 tablespoons fresh lime juice
1/4 cup cilantro leaves
1/4 cup flaked unsweetened coconut, toasted
2 small Thai red chiles, thinly sliced
Directions:
Line a rimmed baking sheet with parchment paper. Place
squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4
teaspoon salt, and toss. Bake at 450 for 35 minutes or until golden
and tender.
Heat the remaining 1 teaspoon oil in a large saucepan over
medium heat; swirl to coat. Add onion; cook 5 minutes, stirring
occasionally. Add squash mixture, stock, and curry paste. Sprinkle
with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce
heat, and simmer for 15 minutes, stirring occasionally. Remove
from heat; stir in lime juice and coconut milk. Let stand for 15
minutes.
Place half of squash mixture in a blender, and blend until
smooth. Pour soup into a bowl. Repeat. Divide the soup evenly
among 8 bowls, and top evenly with cilantro, coconut, and chile
slices.
Avocado-Buttermilk Soup with Crab Salad

This recipe has simple orange-infused crabmeat floating
atop a rich, creamy soup for a unique combination. The entire
recipe comes together without turning on the cooktop, making it an

ideal warm-weather dish.
Simple orange-infused crabmeat floats atop a rich, creamy
soup. If the soup seems a little too thick, add 1 to 2 tablespoons
more buttermilk.
Yield: 4 servings
Ingredients:
3/4 cup fat-free buttermilk
1/2 cup chopped fresh tomatillos
1/2 cup fat-free, lower-sodium chicken broth
3/8 teaspoon salt
2 ripe peeled avocados, pitted
1 serrano pepper, seeded
1 small garlic clove
2 tablespoons minced red bell pepper
1 tablespoon chopped fresh chives
1 teaspoon fresh lemon juice
1/2 teaspoon grated orange rind
8 ounces lump crabmeat, drained and shell pieces
removed
Directions:
Place first 7 ingredients in a blender; process until smooth.
Combine bell pepper and remaining ingredients; toss gently
to combine. Spoon about 3/4 cup soup into each of 4 bowls; top
each serving with about 1/3 cup crabmeat mixture.
Red Lentil-Pumpkin Soup

The hearty crunch of pumpkinseed adds wonderful contrast
and texture to this rich, creamy soup. And when paired with a slice
of sourdough bread, its a complete, filling meal in just under 30

minutes.
Yield: Serves 4
Ingredients:
2 teaspoons canola oil
1 cup chopped onion
1 teaspoon minced garlic
3 1/2 cups organic vegetable broth, divided
1 cup dried small red lentils
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 cup water
3/4 cup canned pumpkin
1 tablespoon grated peeled fresh ginger
1 tablespoon fresh lemon juice
3 tablespoons plain low-fat yogurt
1/4 cup unsalted pumpkinseed kernels, toasted
Directions:
Heat a large Dutch oven over medium-high heat. Add oil to
pan; swirl to coat. Add onion and garlic to pan; saut 4 minutes. Stir
in 3 cups broth, lentils, and next 4 ingredients (through red pepper);
bring to a boil. Cover, reduce heat, and simmer 10 minutes or until
lentils are tender. Place the lentil mixture in a blender. Remove
center piece of blender lid (to allow steam to escape); secure
blender lid on blender. Place a clean towel over opening in blender
lid (to avoid splatters). Blend until smooth. Return lentil mixture to
pan over medium heat. Add remaining 1/2 cup broth, 1 cup water,
and pumpkin to pan; cook 3 minutes or until thoroughly heated. Stir

in ginger and lemon juice. Ladle 1 1/2 cups soup into each of 4
bowls; top each serving with about 2 teaspoons yogurt, 1
tablespoon pumpkinseeds, and 1 tablespoon cilantro.
Delicata Creamy Squash Soup

"A rich and creamy soup, great for cold winter nights."
5 servings
Ingredients:
3 delicata squash, halved lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 1/2 cups heavy whipping cream
2 tablespoons butter
salt to taste
Directions:
Preheat oven to 325 degrees F (165 degrees C). Place the
squash, cut sides down, in a baking dish. Add 1/8 inch water in
baking dish, cover with foil and bake 35-40 minutes or until tender.
Cool.
In a large saucepan, melt butter. Add onion and cook over
low heat, stirring occasionally until onion is softened but not brown.
Scrape the squash out of the flesh and add to onions. Add
the stock and heavy cream. Cook over moderate heat, stirring
occasionally, about 25 minutes.
Puree the soup in a blender or food processor. Season with
salt and pepper to taste and serve.
Crab Bisque
Indulgent and smooth, this crab bisque is perfect for all
seafood-lovers. Tip: if pureeing the soup in a food processor doesnt
produce ideal results, try using a blender for an extra creamy
texture.
Yield: 8 servings (serving size: 3/4 cup soup and about 1/4
cup crabmeat mixture)
Ingredients:
Cooking spray
1 1/4 cups thinly sliced shallots (about 4 large)
1 celery stalk, finely chopped (about 1/2 cup)
3 tablespoons vermouth
1 pound jumbo lump crabmeat, shell pieces
removed and divided
3 cups fat-free milk
1 cup clam juice
1.5 ounces all-purpose flour (about 1/3 cup)
2 tablespoons chopped fresh chives
1 1/2 teaspoons fresh lemon juice
Directions:
Heat a large Dutch oven over medium heat. Coat pan with
cooking spray. Add shallots and celery to pan; cook 10 minutes or
until softened, stirring occasionally. Add garlic; cook 1 minute. Stir
in vermouth; cook 1 minute or until liquid evaporates. Add salt,
peppers, and 8 ounces crabmeat.
Combine milk and clam juice in a large bowl. Weigh or

lightly spoon flour into a dry measuring cup; level with a knife.
Whisk flour into milk mixture; add to pan. Bring to a boil, stirring
constantly. Cook 1 minute or until slightly thickened, stirring
constantly.
Place half of milk mixture in blender. Remove center piece
of blender lid (to allow steam to escape); secure blender lid on
blender. Place a clean towel over opening in blender lid (to avoid
splatters). Blend until smooth. Pour into a large bowl. Repeat
procedure with remaining milk mixture. Return pureed mixture to
pan. Stir in cream; cook over medium heat 3 minutes or until
thoroughly heated.
Combine the remaining 8 ounces crabmeat, chives, and
lemon juice in a medium bowl. Top soup with the crabmeat
mixture.
Roasted Cauliflower Soup

The cook time is well worth it for this creamy delicacy.
Roasting the cauliflower before blending into the soup adds robust
flavor.
Yield: Serves 4
Ingredients:
8 cups cauliflower florets (about 1 large head)
1/2 teaspoon kosher salt, divided
Cooking spray
4 thin slices prosciutto or other cured ham,
chopped (about 1 1/2 ounces)
1 tablespoon unsalted butter, divided
3/4 cup chopped yellow onion
4 garlic cloves, chopped

4 cups unsalted chicken stock (such as Swanson)
1 cup water
1/2 cup half-and-half
1 ounce French bread baguette, torn
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sliced almonds, toasted
Directions:
Place cauliflower in a large bowl; drizzle with oil, and
sprinkle with 1/4 teaspoon salt. Toss to coat. Arrange mixture in a
single layer on a jelly-roll pan coated with cooking spray. Bake at
450 for 40 minutes or until tender and browned, stirring once after
30 minutes.
Heat a large Dutch oven over medium heat. Coat pan with
cooking spray. Add ham; cook 3 minutes or until crisp. Remove
ham; drain on paper towels. Melt 1 1/2 teaspoons butter in pan.
Add onion and garlic; saut 5 minutes, stirring occasionally. Add
cauliflower, stock, and 1 cup water; bring to a boil. Reduce heat,
and simmer 20 minutes, stirring occasionally. Remove from heat;
stir in half-and-half. Place half of cauliflower mixture in a blender.
Remove center piece of blender lid (to allow steam to escape);
secure blender lid on blender. Place a clean towel over opening in
blender lid (to avoid splatters). Blend until smooth; pour pureed
soup into a bowl. Repeat with remaining cauliflower mixture. Stir in
remaining 1/4 teaspoon salt.
Place torn bread in a food processor; pulse 2 times or until
coarsely chopped. Melt remaining 1 1/2 teaspoons butter in a skillet
over medium heat; swirl. Add breadcrumbs; saut 5 minutes or until
golden, stirring frequently. Remove from heat. Combine ham,
breadcrumbs, parsley, and toasted almonds. Ladle about 1 1/4 cups
soup into each of 4 bowls; top each serving with about 2 1/2
tablespoons toasted breadcrumb mixture.
Leek and Lima Bean Soup with Bacon

Fresh limas are at their peak from June to September, but
dont let that stop you from making this delectable soup yearround. Thawed frozen beans substitute well for fresh. Be sure to
puree the beans well for a truly creamy texture and top with bacon
and sour cream for extra flavor.
Yield: 8 servings
Ingredients:
3 bacon slices
2 cups chopped leek (about 2 leeks)
4 cups fresh baby lima beans
1 cup water
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 cup thinly sliced green onions
1/2 cup reduced-fat sour cream
Directions:
Cook bacon in a large saucepan over medium heat until
crisp. Remove bacon from pan, reserving 1 tablespoon drippings in
pan. Crumble bacon; set aside. Add leek to drippings in pan; cook 7
minutes or until tender, stirring frequently. Stir in beans, broth, and
water; bring to a boil. Reduce heat, and simmer 10 minutes or until
beans are tender.
Place half of the bean mixture in a blender. Remove center
piece of blender lid (to allow steam to escape); secure lid on
blender. Place a clean dishtowel over opening in blender lid (to

prevent spills), and process until smooth. Pour pureed bean mixture
into a large bowl. Repeat procedure with remaining bean mixture.
Stir in lemon juice, salt, and pepper. Ladle about 1 cup soup into
each of 8 bowls; top each serving with 1 tablespoon onions, 1
tablespoon sour cream, and about 1 teaspoon bacon.
Cream of Asparagus Soup

Low in calories but bountiful in taste, this soup is perfect for
lunch or dinner and looks visually appealing when garnished with
thin asparagus spears.
Ingredients:
3 cups (1/2-inch) sliced asparagus (about 1 pound)
3/4 teaspoon fresh thyme, divided
1 bay leaf
1 garlic clove, crushed
1 tablespoon all-purpose flour
2 cups 1% low-fat milk
Dash of ground nutmeg
2 teaspoons butter
3/4 teaspoon salt
1/4 teaspoon grated lemon rind
Directions:
Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf,
and garlic in a large saucepan over medium-high heat; bring to a
boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf.
Place asparagus mixture in a blender; process until smooth.
Place flour in pan. Gradually add the milk, stirring with a

whisk until blended. Add pured asparagus and ground nutmeg; stir
to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring
constantly. Remove from heat, and stir in 1/4 teaspoon thyme,
butter, salt, and lemon rind.
Cream of Carrot Soup: Substitute 2 cups baby carrots for
asparagus. Omit bay leaf. Yield 4 servings (serving size: 1 cup).
Creamy Lentil Soup

Crumble bacon pieces over this delicious soup for a heartwarming dish. Dont forget the sherry because it lends a unique,
rich flavor to the soup.
Ingredients:
3 bacon slices
2 cups chopped leek
1 cup chopped onion
3 cups water
2 cups chopped peeled baking potato (about 12
ounces)
1 cup dried lentils
3/4 cup chopped carrot
1/2 teaspoon salt
1 (16-ounce) can fat-free, less-sodium chicken broth
Directions:
Cook bacon in a Dutch oven over medium heat until crisp.
Remove bacon from pan, reserving drippings in pan. Crumble
bacon; set aside. Add leek and onion to pan; saut 4 minutes. Add
water, potato, lentils, carrot, salt, and broth; bring to a boil. Cover,
reduce heat, and simmer 1 hour or until vegetables are tender.
Place vegetable mixture in a blender or food processor; process
until smooth. Return pured mixture to pan; stir in half-and-half
and sherry. Cook until thoroughly heated. Sprinkle with bacon.
Creamy, Light Potato Soup

A light version of this world-renowned classic creamy soup
uses cauliflower as a substitute for some of the potato since it has
two-thirds fewer calories per ounce. By using a combination of
both, you retain the same comforting texture and taste, while
cutting back immensely on the calories and cholesterol.
Yield: Serves 8 (serving size: about 1 1/4 cups soup, 1 1/2
teaspoons green onions, 1 tablespoon cheese, and 1 1/2 teaspoons
bacon)
Ingredients:
1 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 teaspoon chopped fresh thyme
1 pound cubed peeled baking potato (about 2)
1 pound cubed Yukon gold potato (about 4)
5 cups unsalted chicken stock (such as Swanson)
1 teaspoon kosher salt, divided
1 bay leaf
1 pound cauliflower, cut into florets (about 1/2
head)
3/4 teaspoon freshly ground black pepper, divided
Cooking spray
3/4 cup chopped green onions, divided

1/2 cup fat-free fromage blanc (such as Vermont
Creamery) or sour cream
2 ounces grated sharp cheddar cheese (about 1/2
cup)
4 slices center-cut bacon, cooked and crumbled
Directions:
Heat a large Dutch oven over medium-high heat. Add 1 1/2
teaspoons oil to pan; swirl to coat. Add onion, thyme, and garlic;
saut 5 minutes or until tender, stirring occasionally. Add potatoes,
stock, 1/2 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce
heat, and simmer 35 minutes or until potatoes are very tender,
stirring occasionally. Remove from heat; discard bay leaf.
While potatoes simmer, combine remaining 1 tablespoon
oil, cauliflower, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a
jelly-roll pan coated with cooking spray; toss to coat. Roast at 450
for 30 minutes or until browned, turning once.
Place cauliflower mixture and milk in a blender. Remove
blender lid on blender. Place a clean towel over opening (to avoid
splatters). Blend until smooth. Pour cauliflower mixture into a large
bowl. Add half of potato mixture to blender; pulse 5 to 6 times or
until coarsely chopped. Pour into bowl with cauliflower mixture.
Repeat with remaining potato mixture. Place cauliflower-potato
mixture in Dutch oven over medium heat. Stir in remaining 1/4
teaspoon salt, remaining 1/2 teaspoon pepper, 1/2 cup green
onions, and fromage blanc; stir until fromage blanc melts. Ladle
soup into 8 bowls. Top evenly with remaining green onions, cheese,
and bacon.
Creamy Celeriac Soup

Rich in nutrients and full of flavor, this classic embraces the
idea that creamy soups arent meant to be bland. Black pepper,
celery root, olive oil, and fresh parsley send out an aroma that is
irresistibly good.
Yield: 4 servings (serving size: 1 1/2 cups soup and 1/2 cup
croutons)
Ingredients:
2 tablespoons butter
4 ounces French bread baguette, cut into (1-inch)
cubes
1 tablespoon olive oil
3 cups sliced leek
2 tablespoons all-purpose flour
5 cups (1-inch) cubed peeled celeriac (celery root)
1/4 teaspoon salt
Fresh parsley (optional)
Directions:
Melt butter; toss with bread on a baking sheet. Bake at 350
for 20 minutes or until golden.
Heat oil in a Dutch oven over medium heat. Add leek; cook
10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well.
Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let
stand 10 minutes.
Place half of mixture in blender. Remove center piece of
blender lid, and secure blender lid on blender. Place a clean towel
over opening in lid. Process until smooth. Strain pureed mixture

through a sieve over a bowl; discard solids. Repeat procedure with
remaining celeriac mixture.
Return soup to pan over medium heat; stir in half-and-half,
pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish
with parsley, if desired.
Creamy Carrot Soup

This creamy carrot soup is a wonderful way to enjoy betaCarotene-rich carrots, and it is a breeze to make in just three easy
steps.
Ingredients:
1 tablespoon extra-virgin olive oil
1 3/4 cups chopped Vidalia or other sweet onion
2 pounds carrots, cut into 1/2-inch pieces
1 teaspoon fine sea salt
Dash of ground ginger
2 cups water
2 tablespoons heavy cream, divided
Directions:
Heat oil in a large Dutch oven over medium heat. Add onion
and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt,
pepper, and ginger.
Add 2 cups water and broth to pan; bring to a boil. Cover,
reduce heat, and simmer 25 minutes or until carrots are tender.
Remove from heat; cool.
Place half of carrot mixture and 1 tablespoon cream in a

food processor or blender; process 20 seconds or until smooth.
Pour pureed mixture into a large bowl. Repeat procedure with
remaining carrot mixture and 1 tablespoon cream. Return mixture
to pan; cook over medium heat until thoroughly heated.
Cucumber Soup
This fresh first-course cucumber soup provides much of
your necessary daily fruit intake and features the addition of
avocado, which lends the soup a creamy touch and gorgeous color.
Yield: 6 servings
Ingredients:
11 large cucumbers (about 8 pounds), divided
1/4 cup honey, divided
1/4 cup rice wine vinegar
1 ripe avocado, peeled and seeded
2 teaspoons chopped fresh dill
1/4 teaspoon salt
Dill sprigs (optional)
Directions:
Cut 5 cucumbers into 3-inch chunks. Place half of cucumber
chunks and 2 tablespoons honey in a blender or food processor;
process until smooth. Pour pureed cucumber mixture through a
cheesecloth-lined sieve into a bowl. Repeat procedure with the
remaining chunks. Cover and chill at least 8 hours.
Peel, seed, and thinly slice remaining 6 cucumbers; place
slices in a bowl. Add vinegar and remaining 2 tablespoons honey;
toss well to coat. Cover and chill 8 hours or overnight.
Working with pureed cucumber mixture in sieve, press

mixture lightly with a wooden spoon or rubber spatula to squeeze
out juice; discard solids.
Place half of marinated cucumber slices, avocado, and 1 3/4
cups cucumber juice in a blender or food processor; process until
smooth. Pour cucumber mixture into a bowl. Repeat procedure
with remaining cucumber slices and 1 3/4 cups cucumber juice;
reserve any remaining juice for another use. Stir in chopped dill,
salt, and pepper. Place 1 1/2 cups soup into each of 6 bowls.
Garnish with cracked black pepper and dill sprigs, if desired.
Wine note: Green, vegetal flavors, like those found in this
soup, call for sauvignon blanc's distinctive, herbaceous character.
The wine's grassy, citrus qualities bring out the soup's fresh, crisp
flavors. A good value from California is Dry Creek Vineyard Fum
Blanc .
Butternut Squash-Leek Soup

Butternut squash is one of the most beloved vegetables of
the fall harvest, and this simple soup really lets the squash's flavor
shine through. Pair with a plump but crisp Chardonnay for a full and
flavorful meal.
Yield: 6 servings (serving size: about 1 cup)
Ingredients:
1 whole garlic head
6 cups thinly sliced leek (about 4 large)
4 cups (3/4-inch) cubed peeled butternut squash
(about 1 medium)
2 cups water
1/2 teaspoon salt

Directions:
Remove white papery skin from garlic head (do not peel or
separate the cloves). Wrap head in foil. Bake at 350 for 1 hour; cool
10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard
skins.
Heat oil in a large saucepan over medium-high heat. Add
leek; saut 5 minutes or until tender. Stir in garlic, squash, 2 cups
water, broth, salt, and black pepper; bring to a boil. Reduce heat,
and simmer 10 minutes or until squash is tender. Place half of
squash mixture in a blender. Remove center piece of blender lid (to
allow steam to escape); secure blender lid on blender. Place a clean
towel over the opening in the blender lid (to avoid splatters). Blend
until smooth. Pour pureed soup into a bowl. Repeat procedure with
remaining squash mixture.
Wine note: The creamy texture of the pureed soup matches
well with a plump but crisp Chardonnay like J.J. Vincent Bourgogne
Blanc. It's suitably rich, round, and fruity, with gently buttery flavors
and good acidity to balance the natural sweetness of the squash.
Creamy Garlic-Seafood Soup

If served as an entre, this is a special-occasion splurge,
nutritionally. But you can serve a smaller portion as an appetizer,
guilt-free.
Yield: 6 servings
Ingredients:
8 ounces medium shrimp, shells and tails intact
Cooking spray
2 cups chopped onion

12 garlic cloves, crushed
2 jalapeo peppers, halved
1/4 cup dry white wine
6 cups water
1 tablespoon butter
1 teaspoon salt, divided
1/8 teaspoon saffron threads, crushed
1 pound black snapper fillets, cut into bite-sized
pieces
3 tablespoons small cilantro leaves
1 avocado, peeled, seeded, and chopped
6 lime wedges
Directions:
Peel and devein shrimp, reserving the shells.
Heat a Dutch oven over medium-high heat. Coat pan with
cooking spray. Add shrimp shells, onion, garlic, and peppers; saut 3
minutes, stirring frequently. Add wine to pan; cook 3 minutes or
until liquid almost evaporates, stirring occasionally. Add 6 cups
water; bring to a boil. Reduce heat, and simmer 40 minutes or until
liquid is reduced to 3 cups; strain over a bowl. Discard solids. Wipe
pan clean.
Melt butter in pan over medium-high heat. Stir in flour;
cook 1 minute, stirring constantly. Gradually add 1 cup shrimp
broth, stirring constantly with a whisk. Stir in remaining 2 cups
broth, cream, 1/2 teaspoon salt, and saffron; bring to a boil. Cook 5
minutes or until slightly thick, stirring occasionally. Sprinkle shrimp
and fish evenly with remaining 1/2 teaspoon salt; add to pan.
Reduce heat, and simmer 3 minutes or until shrimp are pink and
fish flakes easily. Remove from heat. Ladle about 2/3 cup soup into
each of 6 bowls; top each serving with 1 1/2 teaspoons cilantro and
about 1 1/2 tablespoons avocado. Serve with lime wedges.
Wine note: The ever-popular Santa Margherita Pinot Grigio
from Italy, 2008 ($20), is a zesty, crisp white with notes of grapefruit
and lime. With a kick of heat in your bowl, you want refreshment in
your glass. This wine delivers with vibrant fruit and a clean finish.
Creamy Turnip Soup

This soup is warming and comforting and works great as an
appetizer to a large meal or as a main course with a winter salad
and French bread.
Ingredients:
2 teaspoons stick margarine or butter
3 1/2 cups chopped leek
3/4 cup chopped shallots (about 5 ounces)
4 cups diced peeled turnips (about 1 1/2 pounds)
2 cups water
3 (16-ounce) cans fat-free, less-sodium chicken
broth
3/4 cup whole milk
Chopped fresh chives (optional)
Directions:
Melt margarine in a large Dutch oven over medium-high
heat. Add leek and shallots; saut 4 minutes. Add turnips; saut 2
minutes. Stir in water and broth; bring to a boil. Reduce heat;
simmer 30 minutes or until turnips are tender.
Place one-third of turnip mixture in a blender; process until

smooth. Pour pured mixture into a large bowl; repeat procedure
with remaining turnip mixture. Return turnip pure to pan; stir in
milk and pepper. Cook until thoroughly heated. Ladle into soup
bowls; garnish with fresh chives, if desired.
Creamy Pumpkin-Red Pepper Soup

Take your basic pumpkin soup to the next level by making
this simple recipe featuring red peppers. Whats better? Reviews
say it tastes great reheated the next day, making it an ideal
weeknight recipe.
Yield: Serves 6 (serving size: 1 cup)
Ingredients:
3 cups chopped peeled fresh pumpkin
2 1/2 cups chopped red bell pepper
1 1/2 cups chopped peeled sweet potato
1 teaspoon five-spice powder
1 teaspoon minced fresh garlic
3/8 teaspoon salt, divided
Swanson)
1 tablespoon unsalted butter
1 tablespoon rosemary leaves (optional)
Directions:
Combine first 8 ingredients in a large bowl. Sprinkle with
1/8 teaspoon salt; toss well. Place vegetable mixture in a single
layer on a jelly-roll pan. Bake at 400 for 30 minutes or until tender,

stirring once.
Combine vegetables, stock, and remaining 1/4 teaspoon salt
in a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes.
Place half of vegetable mixture in a blender. Remove center piece of
blender lid (to allow steam to escape); secure blender lid on
blender. Place a clean towel over opening in blender lid (to avoid
splatters). Process until smooth. Pour into a large bowl. Repeat
procedure with remaining vegetable mixture. Stir in butter. Top
with rosemary, if desired.
Creamy Carrot and Sweet Potato Soup

Known for heightened flavor over time, we recommended
making this delightful, creamy soup several days in advance and
reheating over medium-low heat when ready to eat.
Yield: 8 servings
Ingredients:
3 tablespoons butter, divided
1 cup chopped onion
1/4 teaspoon ground nutmeg
4 3/4 cups cubed peeled sweet potatoes (about 1
1/2 pounds)
3 1/2 cups water
3 cups chopped carrot (about 1 pound)
1/2 teaspoon salt
1/3 cup reduced-fat sour cream
2 tablespoons chopped fresh flat-leaf parsley

Directions:
Melt 1 tablespoon butter in a large Dutch oven over
medium heat. Add onion to pan; cook 4 minutes or until tender,
stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute,
stirring constantly. Move onion mixture to side of pan; add
remaining 2 tablespoons butter to open space in pan. Increase heat
to medium-high; cook 1 minute or until butter begins to brown. Add
sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil.
Cover, reduce heat, and simmer 35 minutes or until vegetables are
tender.
Place half of soup mixture in a blender. Remove center
piece of blender lid (to allow steam to escape); secure blender lid
on blender. Place a clean towel over opening in blender lid (to avoid
procedure with remaining soup mixture. Stir in half-and-half, salt,
and pepper. Ladle about 1 cup soup into each of 8 bowls; top each
serving with about 2 teaspoons sour cream and 3/4 teaspoon
parsley.
Grilled Corn and Potato Chowder

The addition of grilled fresh corn and fresh herbs to this
creamy, reduced-fat chowder creates a deeper level of flavor for
the soup. So good, in fact, you might not get the chance to freeze
any leftovers for tomorrow.
Ingredients:
1 pound small red potatoes, quartered
1 tablespoon salt, divided
3 tablespoons softened butter, divided
4 ears shucked corn

Cooking spray
3/4 cup finely chopped onion
2 thyme sprigs
3 tablespoons finely chopped chives
1 1/2 teaspoons chopped fresh thyme
Directions:
Preheat grill to medium-high heat. Place a grill basket on
grill. Place potatoes and 2 teaspoons salt in a saucepan; cover with
water. Bring to a boil; cook 2 minutes. Remove from heat. Let
potatoes stand in hot water 5 minutes. Drain; cut into 1/4-inch
cubes.
Melt 1 tablespoon butter; brush evenly over corn. Place
corn on grill rack coated with cooking spray. Place potatoes in grill
basket coated with cooking spray. Grill corn and potatoes 15
minutes or until slightly charred, turning occasionally. Cool corn
slightly; cut kernels from cobs. Place 1 cup corn kernels in a food
processor; process until smooth.
Melt remaining 2 tablespoons butter in a medium saucepan
over medium-high heat. Add onion; saut 3 minutes, stirring
occasionally. Add remaining 1 teaspoon salt and red pepper; cook
for 30 seconds, stirring frequently. Stir in potatoes, remaining corn
kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to
a simmer. Reduce heat; simmer 20 minutes, stirring occasionally.
Discard thyme sprigs. Stir in chives and remaining ingredients.
Wine note: Our creamy Grilled Corn and Potato Chowder

calls for a smooth, full-bodied white, like a French chardonnay. Lulu
B. Chardonnay Vin de Pays d'Oc 2008 ($10) mixes apple fruitiness
with buttery and smoky nuances-a perfect match for grilled cornwhile the acidity balances the creaminess.
Creamy Tomato-Balsamic Soup

Try baking the onion, garlic, and tomatoes in this not-sotraditional tomato-balsamic soup at 500 in order to caramelize
their natural sugars and deepen the flavor of the overall dish.
Cooking the vegetables at the high temperature of 500
caramelizes their natural sugars and deepens their flavor; the liquid
poured over them ensures they won't burn. Prepare the soup up to
two days ahead; reheat over medium heat before serving.
Yield: 4 servings (serving size: about 1/2 cup)
Ingredients:
1 cup less-sodium beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
Cooking spray
Directions:
Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a
small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking
pan coated with cooking spray. Pour broth mixture over tomato
mixture. Bake at 500 for 50 minutes or until vegetables are lightly
browned.
Place tomato mixture in a blender. Add remaining 1/2 cup
broth and half-and-half, and process until smooth. Strain mixture
through a sieve into a bowl; discard solids. Garnish with cracked
black pepper, if desired.
Creamy Truffle-Scented White Bean Soup

Minced roasted garlic adds a deep, sweet, caramelized
flavor, while a drizzle of intensely flavored truffle oil makes this
soup extra special.
Look for bottled minced roasted garlic in the produce
section near the fresh garlic. It adds a deep, sweet caramelized
flavor. A drizzle of intensely flavored truffle oil makes the soup
extraspecial. You can substitute another flavored oil, such as basil
oil, instead.
Yield: 4 servings (serving size: 1 cup soup and 1/4 teaspoon
truffle oil)
Ingredients:
1 cup chopped onion
1 tablespoon bottled minced roasted garlic
1 1/2 teaspoons chopped fresh rosemary
2 cups organic vegetable broth (such as Swanson
Certified Organic)
2 (19-ounce) cans cannellini beans or other white
beans, rinsed and drained
2 tablespoons fresh lemon juice
1 teaspoon truffle oil

Directions:
Heat olive oil in a large saucepan over medium-high heat.
Add onion; saut 2 minutes. Stir in garlic and pepper; saut 2
minutes or until onion is tender. Add rosemary; saut 30 seconds.
Stir in broth and beans. Bring to a boil; cover, reduce heat, and
simmer 15 minutes. Remove from heat; stir in lemon juice. Let
stand 5 minutes. Pour half of mixture into a blender; process until
smooth. Pour pureed bean mixture into a large bowl. Repeat
procedure with remaining bean mixture. Spoon 1 cup soup into
each of 4 bowls, and drizzle each serving with 1/4 teaspoon truffle
oil.
New England Clam Chowder

So good, youll think you were transported to New England,
this chowder combines the rich flavors of clam, thyme, celery,
bacon and more into the perfect dish.
Bring the half-and-half as close to room temperature as
possible before adding to the chowder to help keep it from
breaking.
Yield: Serves 4 (serving size: about 1 1/2 cups chowder and
2 tablespoons crackers)
Ingredients:
2 cups refrigerated diced potatoes with onion (such
as Simply Potatoes)
2 1/4 cups water, divided
50 littleneck clams, scrubbed
2 thyme sprigs
1 bay leaf
1 slice applewood-smoked bacon, finely chopped
1/2 cup finely chopped celery

1 (8-ounce) bottle clam juice
1 teaspoon chopped fresh thyme
1 cup half-and-half
1 tablespoon chopped fresh chives
1/2 cup oyster crackers
Directions:
Combine potato mixture and 1 1/4 cups water in a
microwave-safe measuring cup. Microwave at HIGH 8 minutes or
until potatoes are tender. Set aside.
While potatoes cook, combine remaining 1 cup water,
clams, thyme sprigs, and bay leaf in a Dutch oven; bring to a boil
over medium-high heat. Cover, reduce heat, and simmer 6 minutes
or until shells open. Remove clams from pan using a slotted spoon,
and discard any unopened shells. Strain the cooking liquid through a
fine mesh sieve over a bowl; discard solids. Cool clams slightly.
Remove meat from shells, and chop. Discard shells.
Heat a medium saucepan over medium heat. Add bacon to
pan, and cook for 4 minutes or until browned and crisp, stirring
occasionally. Remove bacon from pan using a slotted spoon.
Increase heat to medium-high. Add the celery to drippings in pan;
saut 3 minutes or until tender, stirring occasionally.
Combine flour and bottled clam juice in a small bowl,
stirring with a whisk until smooth. Add clam juice mixture and
reserved cooking liquid to pan. Bring mixture to a boil; cook 1
minute, stirring constantly with a whisk. Add reserved potato
mixture and chopped thyme to pan; reduce heat, and simmer for 5
minutes, stirring occasionally. Remove from heat. Stir in chopped

clams, half-and-half, and salt. Divide chowder evenly among 4
bowls; sprinkle evenly with bacon, pepper, and chives. Serve with
crackers.
Yellow Pepper Soup with Wild Mushroom Croutons

This recipe is a delicious lesson in how roasting sweetens
and deepens the flavor of bell peppers. The peppers can be roasted
a day ahead and refrigerated until you are ready to prepare the
soup.
Yield: 6 servings (serving size: 1 cup soup and 2 croutons)
Ingredients:
Soup:
6 large yellow bell peppers
Cooking spray
1 1/2 teaspoons olive oil
1 cup chopped leek
1 cup finely chopped peeled baking potato
1 cup chopped carrot
2 teaspoons Hungarian sweet paprika
1 bay leaf
2 cups water
1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons white balsamic vinegar
1/2 teaspoon salt
Croutons:
1 1/2 teaspoons olive oil
4 cups chopped mixed mushrooms (such as cremini,

shiitake, button, and oyster)
2 tablespoons dry white wine
1/2 teaspoon chopped fresh thyme
2 tablespoons finely chopped parsley
2 tablespoons whipping cream
1/8 teaspoon salt
1 (8-ounce) French bread baguette, cut into 12
slices
Directions:
To prepare soup, place peppers on a jelly-roll pan. Lightly
coat peppers with cooking spray. Bake at 500 for 30 minutes or
until blackened on all sides, turning occasionally. Place peppers in a
large zip-top plastic bag; seal. Let stand 20 minutes. Peel and
discard skins. Cut in half lengthwise; discard membranes and seeds.
Heat 1 1/2 teaspoons oil in a large saucepan over medium
heat. Add leek, potato, and carrot; cook 5 minutes. Stir in paprika
and bay leaf. Add water and broth; bring to a boil. Reduce heat;
simmer 20 minutes or until vegetables are very tender. Stir in
roasted pepper halves; simmer 5 minutes. Discard bay leaf. Stir in
vinegar, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
Place half of bell pepper mixture in a blender. Remove
lid. Blend until smooth. Pour into a large bowl. Repeat procedure
with remaining bell pepper mixture. Keep warm.
To prepare croutons, heat 1 1/2 teaspoons olive oil in a

large skillet over medium-high heat. Add mushrooms; reduce heat
to medium. Stir in wine; cook 15 minutes or until liquid evaporates.
Stir in thyme and garlic; cook 1 minute. Remove from heat, and stir
in parsley, cream, 1/8 teaspoon salt, and 1/8 teaspoon black
pepper.
Place bread on a baking sheet. Bake at 350 for 5 minutes or
until toasted. Place 1 heaping tablespoon mushroom mixture on
each crouton. Serve croutons with soup.
Beer-Cheddar Soup
Bring the tastes and smells of a pub home with this beercheddar soup. Be sure to use light beer to avoid a bitter taste to this
soup, which is perfect for dinner parties where guests can serve
themselves and add on toppings as desired.
Avoid using dark beer, which could make the soup too
bitter. Toast the bread cubes a day ahead, cool, and store at room
temperature. Serve the soup in a tureen with the toasted bread
cubes and chives on the side, and let guests help themselves.
Yield: 12 servings (serving size: about 2/3 cup soup, about 1
ounce bread cubes, and 1 teaspoon chives)
Ingredients:
10 ounce sourdough bread, cut into 1-inch cubes
Cooking spray
2 cups chopped onion (about 2 medium)
1 (12-ounce) bottle beer
4 cups fat-free, less-sodium chicken broth, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
2 cups 2% reduced-fat milk, divided
1 1/4 cups (5 ounces) shredded extrasharp cheddar

cheese
1/4 cup finely chopped fresh chives
Directions:
Arrange bread cubes in a single layer on a jelly-roll pan; coat
bread cubes with cooking spray. Bake at 450 for 10 minutes or until
toasted. Set aside.
Heat a Dutch oven over medium-high heat. Coat pan with
cooking spray. Add onion; saut 4 minutes. Add garlic; saut 1
minute. Stir in beer; bring to a boil. Reduce heat; simmer 20
minutes or until onion is very tender.
Place beer mixture and 1 cup broth in a blender. Remove
lid (to avoid splatters). Blend until smooth. Return pureed mixture
to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat,
and simmer 10 minutes.
Lightly spoon flour into a dry measuring cup; level with a
knife. Combine flour and 1 cup milk, stirring with a whisk until
smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12
minutes or until slightly thickened. Remove pan from heat.
Gradually add cheese, stirring until smooth. Stir in pepper. Serve
with bread cubes and chives.
Oyster and Wild Rice Bisque

Reminiscent of chowder, this bisque is a touch lighter, filled
out with wild rice rather than the more common potatoes. We love
this soup for its practicality, because in just under 30 minutes, its
convenient for lunch or a simple dinner.
Use Wellfleet oysters from Cape Cod, if possible.
Reminiscent of chowder, this bisque is a touch lighter, filled out
with wild rice rather than the more common potatoes. Use salt
porkan old New England favoritefor bacon, if you prefer.
Yield: 8 servings (serving size: about 3/4 cup)
Ingredients:
1 1/2 bacon slices, chopped
2 cups chopped onion (about 2 medium)
2 cups shucked oysters, undrained
1 cup clam juice
1 tablespoon all-purpose flour
1 cup fat-free, less-sodium chicken broth
1 bay leaf
1 1/2 cups cooked wild rice
1 1/4 cups whole milk
3 tablespoons half-and-half
Chopped fresh flat-leaf parsley (optional)
Directions:
Cook bacon in a large, heavy saucepan over medium-low
heat 6 minutes or until crisp. Stir in onion; cover and cook 8 minutes
or until the onion is tender, stirring occasionally.
Strain oysters through a sieve over a bowl. Reserve oysters;
add oyster liquid to pan. Combine clam juice and flour in a small
bowl; stir with a whisk until smooth. Add clam juice mixture, broth,
and bay leaf to pan. Increase heat to medium-high. Bring mixture to
a boil; cook until reduced to 2 cups (about 6 minutes).
Reduce heat to low. Discard bay leaf. Stir in rice, milk, halfand-half, salt, and pepper. Cover and simmer 10 minutes. Stir in
reserved oysters; cook 5 minutes or until edges of oysters curl.
Sprinkle with chopped fresh parsley, if desired.
Broccoli and Cheese Soup

This 30-minute broccoli and cheese soup has a smooth
texture, mild flavor, and lots of veggies, making it an obvious family
favorite.
Ingredients:
Cooking spray
1 cup chopped onion
1 (16-ounce) package broccoli florets
8 ounces light processed cheese, cubed (such as
Velveeta Light)
Directions:
Heat a large nonstick saucepan coated with cooking spray
over medium-high heat. Add onion and garlic; saute 3 minutes or
until tender. Add broth and broccoli. Bring broccoli mixture to a boil
over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well
blended. Add milk mixture to broccoli mixture. Cook 5 minutes or
until slightly thick, stirring constantly. Stir in pepper. Remove from
heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor,

and process until smooth. Return pureed soup mixture to pan.
Corn-Poblano Soup with Salsa Verde

Salsa verde (green sauce) is added to this soup in Mexico to
produce a vibrant color and to compliment the underlying flavor of
the roasted poblanos.
Yield: 7 servings (serving size: 1 cup soup and 1 tablespoon
salsa)
Ingredients:
2 large poblano chiles (about 8 ounces)
2 teaspoons butter or stick margarine, divided
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup evaporated fat-free milk
2 tablespoons cornstarch
2 (10-ounce) packages frozen whole-kernel corn,
thawed
4 cups Chicken Stock or 2 (16-ounce) cans fat-free,
less-sodium chicken broth
1/4 cup (2 ounces) 1/3-less-fat cream cheese
3/4 teaspoon salt
tablespoon Salsa Verde
Directions:
Preheat broiler. Place chiles on a foil-lined baking sheet, and
broil 10 minutes or until the chiles are blackened, turning
occasionally. Place chiles in a zip-top plastic bag; seal. Let stand 15
minutes. Peel chiles; cut in half lengthwise, discarding the seeds and
membranes. Cut into 1/2-inch pieces; set aside.
Heat 1 teaspoon butter in a small skillet over medium heat.

Add onion and garlic; saut 5 minutes. Remove from heat.
Combine onion mixture, milk, cornstarch, and corn in a
blender or food processor, and process mixture until smooth.
Heat 1 teaspoon butter in a large saucepan over mediumhigh heat. Add corn mixture to pan (mixture will boil vigorously),
and cook for 3 minutes. Add Chicken Stock, and bring to a boil. Stir
in chiles, cream cheese, salt, and pepper; reduce heat, and cook for
5 minutes or until cheese melts. Serve with Salsa Verde.
Parsnip and Apple Soup

Tangy yogurt and smoky bacon provide a nice and
unexpected counterpoint to this sweet, creamy soup. Serve with
fresh bread or as a starter with a meat-based entre.
For convenience, you can prepare the soup up to two days
ahead and chill. Reheat and garnish just before serving. Tangy
yogurt and smoky bacon provide a nice counterpoint and finishing
touch.
Yield: Serves 8 (serving size: 1 cup)
Ingredients:
2 tablespoons unsalted butter
5 cups chopped peeled parsnip (about 2 pounds)
3 cups chopped peeled Fuji apple (about 1 pound)
1 1/2 cups chopped onion
2 teaspoons chopped peeled fresh ginger
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
2 garlic cloves

Swanson)
2 cups water
1 tablespoon cider vinegar
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh flat-leaf parsley
2 bacon slices, cooked and crumbled
Directions:
Melt the butter in a large saucepan over medium-high heat.
Add parsnip and next 8 ingredients (through garlic); saut 8
minutes. Add stock, 2 cups water, and vinegar; bring to a boil.
Cover, reduce heat, and simmer for 30 minutes or until parsnips are
tender. Remove from heat; uncover. Let mixture stand 10 minutes.
Place half of the parsnip mixture in a blender. Remove
lid (to avoid splatters). Blend until smooth. Strain the mixture
through a sieve into a bowl, and discard solids. Pour into a large
bowl. Repeat procedure with remaining parsnip mixture. Top each
serving with 1 tablespoon yogurt. Sprinkle evenly with parsley and
bacon.
Creamy Root Vegetable Stew with Gruyere Crostini

This hearty, homestyle vegetable stew is comforting and
warming, and sure to leave you satisfied and full.
Yield: 4 servings (serving size: 2 cups stew and 2 crostini)
Ingredients:
1 cup chopped onion
3 tablespoons chopped garlic
1 tablespoon chopped fresh rosemary, divided

2 1/2 cups (3/4-inch) diced peeled Yukon gold
potato (about 1 pound)
2 1/4 cups (3/4-inch) diced peeled rutabaga (about
3/4 pound)
2 cups (3/4-inch) diced peeled turnip
1 1/4 cups (3/4-inch) diced peeled parsnip (about
1/2 pound)
2 cups organic vegetable broth
2 cups water
2 tablespoons heavy whipping cream
1/4 teaspoon salt
8 (1/8-inch) slices diagonally cut French bread
baguette
1/2 cup (2 ounces) shredded Gruyre cheese
Directions:
Heat oil in a Dutch oven over medium heat. Add onion to
pan; cook 5 minutes or until tender, stirring occasionally. Add garlic
and 2 teaspoons rosemary; cook 1 minute, stirring occasionally. Stir
in potato and next 5 ingredients (through 2 cups water). Bring to a
simmer; cook, covered, 20 minutes or until vegetables are tender.
Place 3 cups vegetable mixture in a blender. Remove center
splatters). Blend until smooth. Return to pan. Stir in cream, pepper,
and salt. Preheat broiler.
Arrange bread slices on a baking sheet. Sprinkle each bread
slice with 1 tablespoon cheese; top evenly with remaining 1
teaspoon rosemary. Broil 1 minute or until cheese melts.
Slow-Cooker Soups
Whether you need to warm your bones on a cold winter

day or sustenance to cure what ails you, soups are a go-to. We've
compiled some of our tastiest slow-cooker soup recipes.
Caribbean Black Bean Soup

A little of this spicy soup goes a long way, so it's best when
served as an appetizer soup. If you want to decrease the heat, seed
the jalapeos.
Yield: 8 servings (serving size: about 1 cup soup, 1
tablespoon cilantro, and 1 lime wedge)
Ingredients:
2 cups chopped red onion (1 onion)
1 cup diced green bell pepper
1 cup diced red bell pepper
3 tablespoons finely chopped jalapeo pepper (2
peppers)
1 whole garlic head, peeled and minced
1/4 cup no-salt-added tomato paste
4 cups organic vegetable broth, divided
1 teaspoon dried thyme
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/8 teaspoon salt
2 (15-ounce) cans no-salt-added black beans, rinsed

and drained
1/2 cup coconut milk
2 limes, quartered
Directions:
Heat a large skillet over medium-high heat. Add oil to pan;
swirl to coat. Add onion and next 3 ingredients (through jalapeo);
saut 4 minutes. Add garlic; saut 1 minute. Stir in tomato paste
and 1 cup broth. Transfer vegetable mixture to a 5-quart electric
slow cooker.
Stir in remaining 3 cups broth, thyme, and next 6
ingredients (through black beans). Cover and cook on LOW for 8
hours.
Stir in coconut milk. Ladle soup into bowls; top with
cilantro. Serve with lime wedges.
Smoky Ham and Split Pea Soup

Potatoes contribute starchiness and silky thickness, while
sweet carrots and salty ham balance out the peas' light, earthy
flavor. Leftovers fare well in the freezer, so say hello to your new
favorite make-ahead soup. Garnish with parsley and additional
pepper, if desired.
Yield: Serves 8 (serving size: 1 1/4 cups)
Ingredients:
1 pound dried green split peas, rinsed and drained
1 1/2 cups cubed peeled Yukon gold potatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped peeled carrot

1 large bay leaf
1 teaspoon freshly ground black pepper
2 pounds smoked ham hocks
6 cups water
1/2 cup light sour cream
Directions:
Layer peas and next 9 ingredients (through ham) in order
listed in a 6-quart electric slow cooker. Gently pour 6 cups water
over top. Cover and cook on LOW for 8 hours.
Remove ham hocks from slow cooker. Remove meat from
bones, and cut into bite-sized pieces; discard skin and bones.
Discard bay leaf.
Coarsely mash soup to desired consistency, adding
additional hot water to thin, if desired. Stir in chopped ham. Divide
soup evenly among 8 bowls; top each serving with 1 tablespoon
sour cream.
Creamy White Bean Soup with Smoked Ham Hocks

Creamy, starchy, and filling, this hearty, rustic soup is the
epitome of comfort. And convenient: Beans go in dryno need to
soak.
Yield: Serves 8 (serving size: about 1 cup)
Ingredients:
2 tablespoons olive oil
1 cup diced celery
1 cup diced carrot
1 tablespoon chopped fresh thyme

2 pounds smoked ham hocks
1 pound dried Great Northern beans
2 (26-ounce) containers unsalted chicken stock
(such as Swanson)
1/4 cup minced fresh chives
1 teaspoon freshly ground black pepper
Directions:
Heat a skillet over medium-high heat. Add oil to pan; swirl
to coat. Add onion and next 4 ingredients (through garlic); cook 10
minutes or until vegetables are tender. Scrape onion mixture into a
6-quart electric slow cooker. Add hocks, beans, and stock. Cover
and cook on LOW for 8 hours or overnight.
Remove hocks from pan; cool slightly. Remove meat from
bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook
10 minutes to allow flavors to meld. Sprinkle with chives and black
pepper.
Potato Soup
This classic soup gets a double hit of cheesestirred into
the soup and sprinkled over the top.
Yield: 8 servings (serving size: about 1 cup soup, 1
tablespoon sour cream, 1 1/2 teaspoons cheese, 1 teaspoon bacon,
and 1/2 teaspoon chives)
Ingredients:
3 bacon slices
1 cup chopped onion
3 pounds baking potatoes, peeled and cut into 1/4inch-thick slices
Cooking spray
1/2 cup water

2 (14.5-ounce) cans fat-free, lower-sodium chicken
broth
1/2 teaspoon salt
2 cups 1% low-fat milk
4 ounces shredded reduced-fat sharp cheddar
cheese (about 1 cup), divided
1/2 cup light sour cream
4 teaspoons chopped fresh chives
Directions:
Cook bacon in a large nonstick skillet over medium heat
until crisp. Remove bacon from pan, reserving 2 teaspoons
drippings in pan; crumble bacon. Add onion to drippings in pan;
saut 3 minutes or until tender.
Place potato slices and onion in a 5-quart electric slow
cooker coated with cooking spray. Combine 1/2 cup water and next
3 ingredients (through pepper); stir into mixture in slow cooker.
Cover and cook on LOW for 8 hours or until potatoes are tender.
Mash mixture with a potato masher; stir in milk and 3/4 cup
cheese. Increase heat to HIGH. Cover and cook on HIGH for 20
minutes or until mixture is thoroughly heated. Ladle soup into
bowls. Top with sour cream and remaining 1/4 cup cheese. Sprinkle
with bacon and chives.
Black Bean Soup

Cumin and fiery serrano chile infuse this simple soup as it
cooks, and a dollop of sour cream provides a refreshing foil for the
spicy flavors. For less heat, seed the chile first or use a milder
pepper, such as jalapeo. You can also omit the chile altogether, if
you prefer.
Yield: 6 servings
Ingredients:
1 pound dried black beans
4 cups organic vegetable broth
2 cups chopped onion
1 cup water
1 tablespoon ground cumin
3 bay leaves
1 serrano chile, finely chopped
1 teaspoon kosher salt
3 tablespoons reduced-fat sour cream
Cilantro sprigs (optional)
Directions:
Sort and wash beans; place in a large bowl. Cover with
water to 2 inches above beans; cover and let stand 8 hours. Drain.
Combine beans, broth, and next 5 ingredients (through
chile) in an electric slow cooker. Cover and cook on LOW 10 hours.
Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into
each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro.
Top each serving with 1 1/2 teaspoons sour cream. Garnish with
cilantro sprigs, if desired.
Curried Lentil-Tomato Soup

If its buried under bacon, then you know its got to be
good. This is a yummy comfort food perfect for the winter months
and appropriate for all members of your family
Yield: 6 servings (serving size: about 1 cup soup and 2

teaspoons bacon)
Ingredients:
4 center-cut bacon slices
1 1/2 cups chopped sweet onion (1 onion)
4 garlic cloves, finely chopped
3 cups fat-free, lower-sodium chicken broth
1 cup dried lentils
1/2 cup chopped carrot
1/2 cup chopped celery
2 teaspoons curry powder
1/2 teaspoon ground ginger
2 (14.5-ounce) cans no-salt-added stewed
tomatoes, undrained
Directions:
Cook bacon in a large nonstick skillet over medium heat
until crisp. Remove bacon from pan; crumble. Add onion and garlic
to drippings in pan; saut 3 minutes. Transfer onion mixture to a 4quart electric slow cooker. Stir in broth and next 7 ingredients
(through tomatoes). Cover and cook on LOW for 8 hours.
Stir in half-and-half and sherry. Ladle soup into bowls;
sprinkle with crumbled bacon.
Tuscan Chicken Soup

This recipe uses many common pantry and refrigerator
staples. All you have to pick up at the supermarket is fresh spinach
and chicken thighs.
Yield: 4 servings (serving size: 1 1/2 cups soup and 2

teaspoons cheese)
Ingredients:
1 cup chopped onion
2 tablespoons tomato paste
1/8 teaspoon salt
1 (15-ounce) can cannellini beans or other white
beans, rinsed and drained
1 (14-ounce) can fat-free, lower-sodium chicken
broth
1 (7-ounce) bottle roasted red bell peppers, rinsed,
drained, and cut into 1/2-inch pieces
1 pound boneless, skinless chicken thighs, cut into
1-inch pieces
1/2 teaspoon chopped fresh rosemary
1 (6-ounce) package fresh baby spinach
8 teaspoons grated fresh Parmesan cheese
Directions:
Combine first 9 ingredients in an electric slow cooker. Cover
and cook on HIGH for 1 hour. Reduce heat to LOW; cook 3 hours.
Stir in rosemary and spinach; cover and cook on LOW for 10
minutes.
Ladle soup into bowls; top each serving with cheese.
Coconut-Red Curry Squash Soup

Butternut's creamy texture makes this soup silky smooth.
You can also use kabocha squash (a winter squash also known as
Japanese pumpkin); it has a deep, rich flavor and is a bit sweeter
than butternut. Omit the sugar if using kabocha. For extra flavor
contrast, sprinkle with additional black pepper.
Yield: Serves 8 (serving size: 1 1/4 cups)
Ingredients:
1 tablespoon butter
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
1 tablespoon red curry paste
8 cups chopped peeled butternut squash
3 cups unsalted chicken stock
1 cup chopped peeled baking potato
2 teaspoons brown sugar
1 teaspoon kosher salt
2 tablespoons coarsely chopped fresh cilantro
Directions:
Heat oil and butter in a small skillet over medium heat. Add
onion, ginger, garlic, and curry paste; cook 8 minutes or until onion
is softened, stirring occasionally. Combine onion mixture, squash,
and next 5 ingredients (through pepper) in a 6-quart electric slow
cooker. Cover and cook on LOW for 6 to 8 hours or until squash is
tender.
Place half of squash mixture in a blender. Remove center
procedure with remaining squash mixture. Stir in juice and coconut

milk. Sprinkle with cilantro.
Slow Cooker French Onion Soup

The slow cooker completely eliminates the stirring part of
caramelizing onions; it all goes happily unattended. Freeze the bag
of soup in a bowl rather than laying it flat, so it will fit in the
saucepan when it's time to thaw.
To Freeze: Cool soup completely. Ladle into a large zip-top
plastic freezer bag. Place bag in a medium bowl; freeze.
To Thaw: Place zip-top bag in a large saucepan filled with
water; heat 30 minutes over medium heat until thawed.
To Reheat: Pour soup into saucepan. Bring to a simmer over
medium heat; simmer 10 minutes. Ladle into ramekins, top with
bread and cheese, and broil.
Yield: Serves 12
Ingredients:
1/4 cup unsalted butter
6 thyme sprigs
1 bay leaf
5 pounds large sweet onions, vertically sliced (about
16 cups)
1 tablespoon sugar
6 cups unsalted beef stock (such as Swanson)
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
24 (1/2-ounce) slices whole-grain French bread
baguette
5 ounces Gruyre cheese, shredded (about 1 1/4

cups)
Directions:
Place butter, thyme, and bay leaf in the bottom of a 6-quart
electric slow cooker. Add onions; sprinkle with sugar. Cover and
cook on HIGH for 8 hours.
Remove thyme and bay leaf; discard. Add stock, vinegar,
salt, and pepper; cook, covered, on HIGH for 30 minutes.
Preheat broiler to high.
Arrange bread in a single layer on 2 baking sheets; broil 30
seconds on each side or until toasted. Place 1 cup soup in each of 12
(8-ounce) ramekins or ovenproof bowls, or follow freezing
instructions. Top each serving with 2 bread slices and about 2
tablespoons cheese. Place 6 ramekins on a jelly-roll pan; broil 2
minutes or until cheese melts and begins to brown. Repeat
procedure with remaining 6 ramekins, bread slices, and cheese.
Copyright 2016 Goce Nikolovski

No part of this ebook may be reproduced or transmitted in any
form whatsoever, electronic or mechanical, including photocopying,
recording, or by any informational storage or retrieval system
without the expressed written, dated, and signed permission of the
author.
The information presented herein represents the views of the
author as of the date of publication. This ebook is for informational
purposes only and the author does not accept any responsibilities
for any liabilities resulting from the use of this information. While
every attempt has been made to verify the information provided
here, the author cannot assume any responsibility for errors,
inaccuracies or omissions.

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The Soup Cookbook

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Copyright 2016 by Goce Nikolovski

Soup makes a hot, filling snack or meal that offers a variety

What Are the Benefits of Eating Soup?

Soup is a quick, hot meal that offers plenty of health

Why You Should Eat Soup

including vitamins and minerals for relatively few calories. At a time

and can be consumed relatively freely (but of course you do need to

Bean Soup Recipes

Annie Mae Jones' Ham and Bean Soup

Bacon, Cabbage and Pasta Soup

Bajan Black Bean Soup

Bean and Pasta Soup

4 1/2 oz Uncooked Small Shell-Macaroni

Chili Bean Soup

1 package (1-5/8 oz.) chili seasoning mix

Creole White Bean Soup

In separate saucepan, bring navy beans with bacon to boil. Puree

Ham Bone Turkey And Bean Soup

Make a stock of 1 cup of the ham scraps or ham bone and

Frankfuter Bohnensuppe (Bean Soup With

In a separate fry pan cook the bacon until transparent. Add

French Canadian Pea Soup

"Newfoundland Pea Soup is very similar, but usually

Texas Black Bean Soup

Split Pea Soup

Weisse Bohnensuppe (White Bean Soup)

Canadian Soup Recipes

Potage de Ble ( Corn Soup)

This fresh corn soup from Renard Jacques, chef at Auberge

Fricot A La "Belette" (Weasel Fricot/Soup)

Soupe Aux Pois Beauceons (Pea Soup, Beauce

Christmas Oyster Soup

Heat oysters in enameled cast iron pan over medium heat;

Green Tomato Soup

Soupe A L'ivrogne (Drunkard's Soup)

Chicken Soup Recipes

Chicken Soup, Basic Chicken Soup, Hot Chicken Soup,

Basic Chicken Soup

Return bones to pot. Simmer for 3 1/2 hours, partially

Chous Chicken Soup

Lower heat to medium- low and simmer for 1 1/2 to 2

Grandma's Chicken Soup

Garlicky Chicken Soup

Hot Chicken Soup

3 scallions, trimmed, white and green sliced into

Home Made Chicken Garlic Soup

Chicken and Stuffed Dumplings

African Chicken Peanut Soup

1/2 medium jalapeno chile pepper -- seeded and

Creamy Chicken Manicotti

Coconut-Curry Chicken Soup

Heat canola oil in pan over medium-high heat. Add shallots

Chicken and Wild Rice Soup

1/2 teaspoon freshly ground black pepper

Roasted-Chicken Noodle Soup

1/4 cup all-purpose flour

Chili-Spiced Chicken Soup with Stoplight Peppers

1 diced peeled avocado

Avocado-Corn Chowder with Grilled Chicken

Ochsenschwanzsuppe (Ox Tail Soup)

vegetables are tender. Strain stock and refrigerate for an hour or

Kartoffelsuppe (Potato Soup)