Soups

 

HEARTY ITALIAN SOUP

1 lb. mild bulk Italian or pork sausage 

1 med. green pepper, chopped 

1 med. onion, chopped 

28 oz. can tomatoes, cut up 

2 - 8 oz. cans tomato sauce 

2 cans water 

1 t., Italian seasoning 

1 T. granulated or 3 cubes chicken boullion 

3/4 t. garlic salt 

3/4 c. macaroni or shells (dry) 

shredded Mozzarella 

     Brown sausage, green pepper, and onion, drain.  Stir in remaining ingredients, except macaroni and cheese.  Cover and simmer 15 minutes.  Stir in macaroni; cover and simmer 10-12 minutes until macaroni is tender.  Top with cheese.  Yield 8 cups. Terry Geer

MACARONI AND CHEESE SOUP 

1 cup elbow macaroni, uncooked

1/4 cup butter or margarine

1/2 cup finely chopped carrots

1-1/2 cups finely chopped celery

1 small onion, finely chopped

4 cups milk

1-1/2 cups (6 ounces) shredded Cheddar cheese

2 tablespoons chicken-flavored bouillon granules

1/2 teaspoon ground white pepper

2 tablespoons cornstarch

2 tablespoons water

1 8-ounce can whole kernel corn, drained

1/2 cup frozen English peas (optional)

Cook macaroni according to package directions, omitting salt; drain. Rinse with cold water; drain and set aside. Melt butter in a large skillet over medium-high heat; add carrot, celery, and onion, and cook, stirring constantly, 5 to 7 minutes or until tender. Remove vegetable mixture from heat; set aside.

Combine milk and cheese in a heavy Dutch oven, and cook over medium heat, stirring often, until cheese melts. Stir in bouillon granules and pepper.

Combine cornstarch and water, stirring well; stir into milk mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly.

Stir in macaroni, vegetable mixture, corn, and peas; cook over low heat, stirring constantly, until thoroughly heated.

Yield: 8 cups. 

POTATO BACON CHOWDER 

8 slices bacon 

1 cup onion, chopped 

4 cups potatoes, cooked and cubed 

1 cup water  

1 can cream of chicken soup 

1 cup sour cream 

1 3/4 cups milk  

1/2 teaspoon salt  

dash of pepper 

3/4 cup shredded cheddar cheese (3 ounces)  

In a large saucepan cook bacon until crisp, remove bacon and saute onion till tender, drain on papper towel. Cube potatoes and cook in the 1 cup of water until just barely tender, do not drain off water.  Add soup, onion, bacon, sour cream,  milk, and seasonings.  Simmer, but do not boil.  Garnish with cheddar cheese when serving. 

TACO SOUP 

2 pounds ground beef

1 onion, chopped

2 15-ounce cans tomatoes, (option: use 1 can Rotel and 1 can tomatoes)

1 8-ounce can tomato sauce

1 15-ounce can whole kernel corn

1 15-ounce can pinto beans

1 15-ounce can hominy (optional)

1 package Taco Seasoning

Saute onion and meat until no longer pink.  Add all other ingredients.  May need to add 1 or 2 cans of water.  Simmer about 30 minutes.  This tastes great leftover. 

Recipe from Ruby Shields

           HOMEMADE "CREAM OF" SOUP  

Whether you are looking for a healthier alternative, an inexpensive substitute or there’s just not what you need in your pantry 

2 cups instant nonfat milk
3/4 cup cornstarch
1/4 cup (or less) instant vegetable boullion
2 tbsp. dried onion flakes
1-tsp. basil leaves
1-tsp. thyme leaves
1/2 tsp. pepper 
 

Stir together all ingredients, mixing well. Store in an airtight container until ready to use.  Makes enough for 9 cans of soup. Less than 1 gram of fat per serving. 

To substitute for one can of condensed soup: 
Add 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned soup. 

Customize your soup: 

Mushroom Soup: Add 1/2 C chopped mushrooms
Celery Soup: Add 1/2 C finely diced celery
Potato Soup: Add 1 C cooked diced potatoes
Vegetable Soup: Add 3/4 C cooked mixed vegetables
Broccoli Soup: Add 1 C chopped cooked broccoli
Asparagus Soup: Add 1 C chopped cooked (or canned) asparagus