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SOUPS              (165 K)                              Index Pages  1200 to 1300





BEEF TOMATO SOUP        1209

BEEFY BEAN SOUP        1208



BLACK BEAN SOUP        1221





BROCCOLI, CREAM OF        1234




CHICKEN GUMBO          1213 CHICKEN NOODLE        1219


CHICKPEA SOUP         1212


CLAM CHOWDER         1235


FAT BURNING SOUP        1222






GUMBO          1226

GUMBO, GROUND BEEF        1241


LOBSTER SOUP         1215


LUMP SOUP          1214

MINESTRONE         1210




MUTTON BROTH (IRISH)        1227



PASTA FAGIOLI         1216


PIZZA SOUP I         1231

PIZZA SOUP II         1232

POTATO CHOWDER        1240

POTATO SOUP I          1208

POTATO SOUP II          1217



SEAFOOD SOUP, RED        1242



      CRAB BISQUE        1206



      MULLIGATAWNY        1204 


SPLIT PEA SOUP      1200


TACO SOUP          1228





TURKEY, CREAM OF         1243

TUSCAN SOUP         1222




(from United States Senate cafeteria) 

Wash and pick over dried navy beans. Soak overnight in water to cover. (Or, bring to a boil in pot with lid, turn off heat, allow to set, with lid still on, for one hour.) Drain. 

In large pot, pour 2 1/2 quarts boiling water over the beans. Add 2 lbs smoked ham hocks and 6 peppercorns. Simmer slowly. 

Meanwhile, saute one cup chopped onion in 1/4 cup butter

until golden. Add to soup, along with 2 cups chopped celery, 1 cup thinly-sliced carrots, and 4 diced potatoes, after about 1 1/2 hours cooking. Total cooking time: 2 1/2 hours. 

Remove ham hocks and slice off the edible meat, returning it to the soup. Garnish with fresh parsely. 

Serve with green salad and French bread. 

SPLIT PEA SOUP: Same as Senate Soup, substituting green

split peas for white beans. Peas need not be soaked. 


1 can diced tomatoes

1/2 t salt

1/2 t baking soda

1 T minced onion

1/2 c milk 

Cook tomatoes until hot. Add salt, onion, and baking soda

(it will foam). Stir until foam subsides somewhat, and add

milk. Heat and stir until sufficiently hot. Serve with

butter and soda crackers. 


9 medium sized-Russet Potatoes, peeled & diced

4 cloves garlic

1/2 c red onion, chopped

6 celery stalks, chopped

3 T parsley flakes

1 chicken bouillon cube

3 cubes butter (1 1/2 c.)

1 pt heavy whipping cream

3 Knorr fish bouillon cubes

1 c flour

6 8-oz. cans chopped clams with liquid 

1 T lemon pepper

2 T garlic salt

1/2 T hot pepper

2 t salt (or to taste)

2 T black pepper (or to taste) (or up to 10 peppercorns) 

Melt 1 cube of butter in soup kettle. Saute garlic, red onion, potatoes, celery, parsley flakes, and 1 t pepper for 10 minutes, stirring constantly. Add remaining pepper/s, bouillon cubes, and clams. Add 3 qts water and simmer. 

Make a roux with remaining 2 cubes of butter and enough of the flour to make a smooth paste. Gradually add heated whipping cream, stirring constantly. Stir in gradually to simmering soup 30 minutes before it is finished.  

NEVER BOIL MILK/CREAM! Merely keep it hot, while stirring frequently. 

Expect the preparation of this delicacy to expend two hours or so of your precious time, and anticipate that it will serve 10 to 12 people, unless your guests are certified trenchermen. 

Might want to serve a green salad and some garlic bread with it. 

Follow it with fruit cobbler or shortcake, depending on the seasonal fruits available. Don't enjoy it too much. Might make you fat. 


1 lb split peas

2 qt boiling water

1/4 lb lean salt pork, in one piece

1 large carrot, pared and diced

1 large celery stalk, diced (include tops)

5 green onions, trimmed and sliced (include tops)

1 t salt

1/4 t black pepper 

Sort peas; place in a large heavy kettle. Add boiling water and salt pork.

Set over moderate heat, cover, let bubble gently for 1 1/2 hours. 

Add carrot, celery, green onions, 2 t salt, and pepper, cover, simmer 30 minutes. Uncover, turn heat to lowest point, simmer very slowly for 1 to 1 1/2 hours longer, stirring occasionally, until quite thick (like gravy). Taste for salt; add an additional 1/2 t if needed. 


The Soup Nazi's  

New Yorkers have lined up around the block for years now to get a hot cup of Al Yeganeh's delicious soup at Soup Kitchen International. Many are familiar with the demands: "Pick the soup you want!" "Have your money ready!" and "Move to the extreme left after ordering!" Customers know if they don't stick to the rules, they'll be quickly scolded and may not get served; even after waiting for as long as two hours to get to the front of the line. This is precisely how the non-smiling Yeganeh was portrayed by actor Larry Thomas in Seinfeld episode number 115, when he forever became known as the "Soup Nazi." (That's the real guy in the picture, as cheerful as ever.) 

4 sweet potatoes (about 1 pound each)

8 cups water

1/3 cup butter

1/2 cup tomato sauce

2 tablespoons half and half

2 teaspoons salt

1/8 teaspoon pepper

dash thyme

1 cup cashews (split in half)

1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled. 

2. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15-20 seconds, but you don't need to mash them until they are entirely smooth.  

3. Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine. 

4. When the soup begins to boil, reduce the heat and simmer for 50-60 minutes. Cashews should be soft. Serve hot with an attitude. Makes 6-8 servings. 


The Soup Nazi 

In the most recent edition of Zagat's New York City Restaurant Survey, Le Cirque 2000, one of the city's most upscale restaurants, received a 25 rating out of a possible 30. In the same guide, Al "The Soup Nazi" Yeganeh's International Soup Kitchen scored a whopping 27. That puts the Soup Nazi's eatery in 14th place among the city's best restaurants!

It's common to see lines stretching around the corner and down the block as hungry patrons wait for their cup of one of five daily hot soup selections. Most of the selections change every day, but of the three days that I was there last week, the Mexican Chicken Chili was always on the menu. The first two days it was sold out before I got to the front of the line. But on the last day, I got lucky, "One extra large Mexican Chicken Chili, please." "Hand over money, move to the extreme left." 

So here now is a clone for what has apparently become one of the Soup Nazi's most popular culinary masterpieces. The secret to this soup, as with many of his creations, seems to be the long simmering time. If you like, you can substitute turkey breast for the chicken to make turkey chili, which was the soup George Costanza ordered on the show.  

1 pound chicken breast fillets (4 fillets)

1 tablespoon olive oil

10 cups water

2 cups chicken stock

1/2 cup tomato sauce

1 potato, peeled & chopped

1 small onion, diced

1 cup frozen yellow corn

1/2 carrot, sliced

1 celery stalk, diced

1 cup canned diced tomatoes

1 15-ounce can red kidney beans, plus liquid

1/4 cup diced canned pimento

1 jalapeno, diced

1/4 cup chopped Italian parsley

1 clove garlic, minced

1 1/2 teaspoons chili powder

1 teaspoon cumin

1/4 teaspoon salt

dash cayenne pepper

dash basil

dash oregano

On the side, Sour cream

Pinch chopped Italian parsley 

1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot. 

2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.  

3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done. 

4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. Makes 4-6 servings. 


The Soup Nazi's  

Elaine: "Do you need anything?"

Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot." 

Elaine: "Mulligatawny?" 

Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era." 

Elaine: "Oh. Who, the Soup Nazi?" 

Kramer: "He's not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."  

Kramer was right. Al Yeganeh -- otherwise known as the Soup Nazi from the Seinfeld episode which aired in 1995 -- is a master at the soup kettle. His popular soup creations have inspired many inferior copycats in the Big Apple, including

The Soup Nutsy, only 10 blocks away. Yeganeh's mastery shows when he combines sometimes unusual ingredients to create unique and delicious flavors in his much-raved about soups. In this one, you may be surprised when you discover pistachios and cashews among the many vegetables. But it's a combination that works. 

In April I took a trip to New York and tasted around a dozen of the Soup Nazi's creations. The Mulligatawny was among my favs. After each daily trip to Soup Nazi's headquarters, I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers which were then chilled for the trip back home. There, in the home lab (okay, it's a kitchen) portions of the soup were rinsed through a sieve and ingredients were identified. After that, it was a matter of trial and error, figuring out the measurements for those ingredients. The result was a successful clone that I can now share with you. Just be sure when you make this soup, that you simmer it for at least four hours or until the soup reduces by more than half. The soup will darken as the flavors intensify, the potatoes will begin to fall apart and the nuts will soften. If you follow these directions you should end up with a clone that would fool even Cosmo himself.  

4 quarts water (16 cups)

6 cups chicken stock

2 potatoes, peeled & sliced

2 carrots, peeled & sliced

2 stalks celery, with tops

2 cups peeled & diced eggplant (about 1/2 of an eggplant.

1 medium onion, chopped

1 cup frozen yellow corn

2/3 cup canned roasted red pepper, diced

1/2 cup tomato sauce

1/2 cup shelled pistachios

1/2 cup roasted cashews

1/2 cup chopped fresh Italian parsley

1/4 cup lemon juice

1/4 cup butter

3 tablespoons sugar

1/2 teaspoon curry powder

1/2 teaspoon pepper

1/4 teaspoon thyme

1 bay leaf

dash marjoram

dash nutmeg 

1. Combine all ingredients in a large pot over high heat. 

2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the

consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot. Makes 4-6 servings. 


Because of the extreme reduction, I found that the salt in the chicken stock was enough for the recipe. However, if you use a stock that isn't so salty, you may find you need to add extra salt to the soup.


The Soup Nazi 

Posted above the counter of the Soup Nazi's take-out-only Soup Kitchen International is a sign laying out the important three steps to properly buying soup. Knowing that to violate the rules is to risk being refused service, I decided to ask Al Yeganeh a few questions about the November 1995 Seinfeld episode that made him famous. The interview was very brief. 

TW: "How do you feel about all the publicity that followed the Seinfeld episode?" 

AY: "I didn't need it. I was known well enough before that. I don't need it." 

TW: "But it must have been good for business, right?" 

AY: "He [Seinfeld] used me. He used me. I didn't use him, he used me." 

TW: "How many people do you serve in a day? 

AY: "I cannot talk to you. If I talk I cannot work." 

TW: "How many different soups do you serve?" 

AY: (getting very upset) "I cannot talk." (Pointing to sign) "Move to the left. Next." 

4 pounds snow crab clusters (legs)

4 quarts water (16 cups)

1 small onion, chopped

1 1/2 stalks celery, chopped

2 cloves garlic, quartered

2 potatoes, peeled

1/4 cup fresh chopped Italian parsley

2 teaspoons mustard seed

1 tablespoon chopped pimento

1/2 teaspoon coarse ground pepper

2 bay leaves

1/3 cup tomato sauce

2 tablespoons half and half

1/4 cup unsalted butter

1/4 teaspoon thyme

1/8 teaspoon basil

1/8 teaspoon marjoram

1. Remove all the crab meat from the shells and set it aside.  

2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion and 1 stalk of chopped celery, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion and celery, keeping only the stock. 

3. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts. 

4. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered, until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick. Makes 4-6 servings. 


Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions." 

The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup can be easily cloned with basic ingredients. This TSR version is thickened with a little flour, some half-and-half and, most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions and you will have a home kitchen Tony Roma's recreation that will surely impress. 

2 medium potatoes (about 2 cups chopped)

3 tablespoons butter

1 cup diced white onion

2 tablespoons flour

4 cups chicken stock

2 cups water

1/4 cup cornstarch

1 1/2 cups instant mashed potatoes

1 teaspoon salt

3/4 teaspoon pepper

1/2 teaspoon basil

1/8 teaspoon thyme

1 cup half and half  


1/2 cup shredded cheddar cheese

1/4 cup crumbled cooked bacon

2 green onions, chopped (green part only) 

1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.

2. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.

3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

Serves 6 to 8. 


                                                       Peel and slice 2 medium size potatoes

Skin and chop 2 medium size onions

4 ribs celery 

Saute onions and celery in 1 1/2 T butter.

Add 1/2 t salt, bay leaf (optional) 

Boil potatoes in water to cover. Add onions and celery.

When potatoes are tender, mash a bit, then add canned

milk until of desired consistency. Add a bit of chicken

broth if desired. 

Beat in 2 T butter

dash Worcestershire sauce, if desired

pepper or paprika 

Add or serve with sliced frankfurters, chopped cooked shrimp, or diced ham, chopped parsley or chives. 


PREP: 20 min; COOK: 1 1/2 hrs

Makes 8 servings, about 3/4 cup each

1 tablespoon vegetable oil

3/4 pound beef stew meat, cut into 1-inch pieces

1 medium onion, chopped (1/2 cup)

3 cups beef broth

1 cup dry white wine or beef broth

2 T fresh or 2 t dried thyme leaves

1/4 teaspoon pepper

2 cans (15 oz each) limas, navy, or Northern beans, rinsed and drained

4 medium carrots, cut into 1-inch pieces

2 medium stalks celery, cut into 1-inch pieces

Chopped fresh parsley, if desired

Crumbled cooked bacon, if desired  

1. Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown. 

2. Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender. 

3. Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle bacon over each serving. Sprinkle with parsley and bacon. 


PREP: 5 min; COOK: 15 min; STAND: 5 min

Makes 4 servings, about 1 1/4 cups each  

Soup and salad are a natural! For a new flavor twist, try mixing two of your favorite dressings together: ranch and French, Italian and blue cheese or French and blue cheese.  

1 can (10 3/4 ounces) condensed tomato soup

2 cups cut-up cooked beef (about 12 ounces)

1 cup frozen green peas

1 cup uncooked instant rice

3/4 cup seasoned croutons  

1. Prepare soup with water as directed on can, using 3-quart saucepan. Stir in beef and frozen peas; heat to boiling. Stir in rice; remove from heat. 

2. Cover and let stand about 5 minutes or until rice is tender; stir. Sprinkle each serving with croutons. 



PREP: 15 min; COOK: 10 min

Makes 6 servings  

To make the squash bowls as shown in the photo, cut round winter squash, such as acorn or butter cup, in half; remove seeds and fibers. Cook squash halves as desired before filling, or use uncooked.

1 medium yellow squash

1 medium zucchini

2 c cubed peeled Hubbard or acorn squash (about 10 ounces)

1/2 cup chopped onion (about 1 medium)

4 cups water

4 teaspoons vegetable or chicken bouillon granules

1 to 2 tablespoons chopped jalapeño chili

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, finely chopped

2 cans (16 ounces each) kidney beans, drained

1 can (15 ounces) garbanzo beans, drained

t vegetable or chicken bouillon granules

1/3 cup shredded reduced-fat Cheddar cheese

Chopped fresh cilantro, if desired  

1. Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices. 

2. Heat yellow squash, zucchini and remaining ingredients except cheese and cilantro to boiling in Dutch oven; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Sprinkle with cheese and cilantro. 


While Spring has been a little slow in making an appearance here in New England, the greengrocer's shelves are bulging with Spring vegetables; circumstances that combine to create a wonderful opportunity to enjoy minestrone.  

Literally, "big soup," minestrone has no formal recipe; it's merely a reflection of one person's experience at the daily market. The constant--if one exists--is dried legumes. But in this recipe, I've taken the liberty of using canned beans, and in my opinion, with no harm to the original intent.  

There's no way to make a small batch of minestrone, so plan to invite some friends for dinner. At the same time, you'll probably spend about $4.00 for the ingredients.  

Again, this is cook's choice, so find the vegetables you like at the market and have at it. The preparation is labor-intensive, but once you've chopped all the vegetables, this goes from stove to table in about half an hour.  

The recipe below reflects my most recent batch of minestrone. Feel free to use whatever looks good in the greengrocer's, like fennel, leeks, cauliflower, cabbage, escarole, etc.  

1 Medium carrot, peeled and chopped roughly

1 Celery stalk, chopped roughly

1 Medium onion, peeled and chopped roughly

2 Cloves garlic, peeled

4 Tbs. flat leaf Italian parsley

2-4 fresh sage leaves

Olive oil

2 1/2 quarts water

1 Celery stalk, finely diced

1 Medium carrot, quartered lengthwise and diced

1 Medium onion, peeled and thinly sliced lengthwise

3 Medium all-purpose potatoes, peeled and diced

1/4 head of broccoli, cut into small florets

Rind from a piece of Parmigiano (if available)

1 small zucchini, quartered lengthwise and diced

1 small yellow squash, quartered lengthwise and diced

1 cup peas

Approx. 4 oz. green beans, cut into 1 inch lengths

Approx. 4 oz. yellow beans, cut into 1 inch lengths

1/2 lb. spinach, washed and stems removed

1 19 oz. can Red Kidney Beans, washed and drained

1 19 oz. can Canelinni Beans, washed and drained

1 19 oz. can Chick Peas, washed and drained

Salt & freshly ground black pepper to taste

Slices of Italian bread (optional)

1 Cup Tubettini, Orzo, or small shell pasta

Freshly grated Parmigiano  

Put the carrot, celery, onion, garlic, parsley and sage in the food processor and pulse about ten times for one second each pulse.

Heat a large soup pot over medium heat, then pour in enough olive oil to cover the bottom. At the same time, start another large pot filled with six or more quarts of water on high heat, for the pasta.  

Pour the chopped vegetables into the pot and saute them for approximately ten minutes, or until they're thoroughly wilted and slightly golden in color. Add the water, stirring and scraping any bits of vegetables that have caramelized and stuck to the bottom of the pan.  

Add the celery, carrot, onion, potatoes, broccoli, and if you have one, add the rind from the Parmigiano. Bring the pot to the simmer, and cook gently, stirring occasionally, for ten minutes. Add the zucchini, yellow squash, peas, green and yellow beans, and continue cooking at the simmer for another ten minutes.  

When you've added the vegetables above, start the pasta. Cook until it's al dente, drain and reserve.  

Add the canned beans to the soup and simmer for two or three minutes, just to heat them. Taste the soup for salt and pepper and add to your taste at this time.  

At serving time, make a choice about which province you'd like to represent: Lombardians (Milanese) serve minestrone over a slice of Italian bread fried in Olive Oil. Ligurians serve it with two or three tablespoons of Pesto. Tuscans garnish with a tablespoon or two of Extra Virgin Olive Oil.  

In all cases, though, spoon a bit of pasta into a bowl, then ladle a good portion of the soup over the pasta. Garnish with the freshly grated Parmigiano.  


This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.  

2 tablespoons olive oil

1 chopped onion

2 cloves garlic, minced

2 cups peeled and chopped sweet potatoes, carrots, or winter squash

3 cups chicken broth

1 bay leaf

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon paprika

1 tomato, chopped

10 ounces green beans or mixed vegetables

1 (16 ounce) can garbanzo beans, drained


ground black pepper

1. In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; sauté 5 minutes.

2. Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.

3. Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot. Makes 4 servings  

                         ROSEMARY CHICKEN NOODLE SOUP

8 cups water

2 pounds boneless chicken

2 tablespoons vegetable oil

2 tablespoons dried rosemary

1 tablespoon dried thyme

3 garlic cloves, crushed

1 whole white onion

4 carrots, sliced

1 (16 ounce) package penne pasta


ground black pepper

1. In a large kettle, boil water, chicken, spices, onion, and garlic for 1 hour.

2. Add carrots, oil, and noodles; boil for 20 minutes. Salt and pepper to taste. Makes 8 servings  


8 cups water

1 teaspoon garlic powder

1 tablespoon red hot pepper sauce

2 carrots, thinly sliced

4 ounces raw mushrooms

1 (8 ounce) package frozen okra, defrosted and thinly sliced

2 ounces wild rice

1 frozen chicken breast, cut into cubes

1 1/2 cups spiral pasta


ground black pepper

3 green onions, thinly sliced

1. Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.

2. Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.

3. Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions. Serves 8


1 egg

1/2 teaspoon salt

1/2 teaspoon water

all-purpose flour

2 cups milk

2 -4 tablespoons butter or margarine


ground black pepper

1. Beat the egg, 1/2 teaspoon salt, and water well. Gradually add flour until thick.

2. Spoon into boiling water by 1/4-1/2 teaspoonfuls by dipping spoon in boiling water first then spooning dough into water (they come off easier that way). Cook 5-10 minutes.

3. Drain off all water.

4. Heat milk, put noodles back in, add butter or margarine, salt, and pepper. Makes 2 servings  


1/2 cup chopped red or green pepper

1/2 cup chopped onions

1/4 cup butter or margarine

1 cup chopped celery

1 cup diced cauliflower

1 cup diced carrot

1 cup diced broccoli

3 cups water

3 chicken bouillon cubes

1 teaspoon salt

1/2 cup all-purpose flour

1 tablespoon minced fresh parsley

3 cups shredded cheddar cheese


ground black pepper

1 1/2 c milk

1. In a Dutch oven or soup kettle, sauté the pepper and onions in butter or margarine until tender.

2. Add remaining vegetables, water, bouillon, salt ,and pepper; bring to a boil. Reduce heat: simmer covered for 20 minutes, or until the vegetables are tender.

3. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted. Serves 6 - 8


A recipe Mom has used since I can remember. A special treat at Thanksgiving. Always a hit! For better flavor simmer for hours, adding cream during last hour or so. May also may be made the day before. Do not add cream until ready to reheat to serve.  

6 tablespoons butter or margarine

6 tablespoons all-purpose flour

1 1/2 cups chicken broth

2 1/2 cups lobster meat, about 1 - 1 1/2 pounds

4 1/2 cups milk

1 1/2 onions, sliced

1 1/2 teaspoons celery flakes

1 1/2 teaspoons chopped fresh parsley

ground black pepper


3/4 cup light or heavy cream

1. Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.

2. Add cream to desired consistency, and reheat. Season to taste.

Makes 4 - 8 servings  


3 potatoes, peeled and cubed

1/4 cup chopped onions

1/2 head cabbage, sliced

1 can (10 ounces) kidney beans

3 cups water

12 ounces beer (bottle or can)

1 tablespoon spicy mustard (e.g., Grey Poupon)

garlic powder

ground black pepper


1. Bring potatoes, onions, and water to a boil, lower heat to simmer.

2. Add cabbage and mustard. Slowly add about 1/2 the beer (it will foam up a bit). Cover loosely. Let simmer 15 minutes, stirring occasionally.

3. Add the beans, spices, and more/all of the beer to taste. Remove lid, let simmer another 10 minutes or until potatoes are tender. Add water if necessary. Re-spice if needed before serving. Serves 4


2 stalks celery, chopped

1 medium onion, chopped

1 can (14.5 ounces) chicken broth

3 cloves garlic, minced

1 can (16 ounces) cannellini beans (white kidney beans), undrained

1 can (8 ounces) tomato sauce

1/2 -3/4 cup uncooked small shell or elbow macaroni

1 -2 teaspoons parsley

1 -2 teaspoons Italian seasoning

1/4 teaspoon crushed red pepper


grated Parmesan cheese

1. Sauté celery, onion, garlic, parsley, Italian seasoning, red pepper, salt to taste; add chicken broth, tomatoes, and tomato sauce. Simmer on low for 15 to 20 minutes.

2. Add pasta and cook 10 to 15 minutes more, until pasta is tender to bite.

3. Add beans with liquid, mixing well. Serve with grated Parmesan cheese sprinkled on top. Makes 4 + servings  


2/3 cup butter or margarine

2/3 cup all-purpose flour

7 cups milk

4 large baking potatoes (baked, cooled, peeled, and cubed)

4 green onions, chopped

12 bacon strips (cooked crisp and crumbled)

1 1/4 cups shredded Cheddar cheese

1 cup sour cream

1 teaspoon salt

1 teaspoon ground black pepper

1. In a soup kettle or Dutch oven melt butter. Stir in flour. Heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly.

2. Reduce head and simmer 10 minutes. Add bacon, cheese, sour cream, salt, and pepper, and stir until cheese is melted. Serves 4 - 6  


6 potatoes, peeled and cubed

1 small onion, chopped

1 carrot, grated

3 slices bacon, fried and crumbled


ground black pepper

1 tablespoon chopped parsley

1 tablespoon butter or margarine

1 tablespoon bacon fat

4 cups milk

3 tablespoons instant potatoes


1. Place potatoes and chopped onion in a deep stock pan, and add water just to cover them. Bring to a boil, and cook until tender.

2. Add butter or margarine, bacon bits and fat, and carrots. Stir in milk, parsley, and instant potatoes; bring to a light boil. Salt and pepper to taste. Cover, and simmer on low until you are ready to eat. Makes 6 servings  


1/3 cup beef bouillon granules

1/4 cup dehydrated onion flakes

1/2 cup split peas

1/2 cup ABC, small shell, or ring macaroni (any small shape pasta

1/4 cup barley

1/2 cup lentils

1/3 cup non-instant white rice

tricolor spiral pasta

1. Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jars with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.

2. Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.

3. Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad. Makes 8 servings  


1 cup sherry or dry white wine

4 large yellow onions, thinly sliced

8 -10 cloves garlic, minced

1 tablespoon whole wheat or unbleached white pastry flour

4 cups vegetable broth

1/2 teaspoon ground black pepper

salt or low sodium soy sauce to taste

6 slices French bread, toasted

1. In a large, heavy stockpot, heat wine until bubbling. Add the onions, and reduce heat to medium. Cook onions slowly, stirring frequently, for at least 20 minutes, until they become paste like.

2. Add garlic, and continue to cook for 5 to 10 minutes, until garlic begins to look brown.

3. Stir in flour, and cook for 2 minutes. Pour in stock, and bring to a boil. Reduce heat, and simmer for 20 minutes. Season with pepper and salt or soy sauce. Ladle soup into bowls, and float a slice of toasted bread on top of each serving.

Makes 6 servings  


1/4 cup butter or margarine

3 large onions, sliced

1 teaspoon white sugar

1 tablespoon all-purpose flour

2 1/2 cups water

1/2 cup red wine

2 (10.5 ounce) cans condensed beef broth

1 long loaf French bread

1 (8 ounce) package Swiss cheese slices

1. Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.

2. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.

3. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.

4. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.

5. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted. Makes 4 servings  


1/2 pound chicken

1/2 pound spaghetti

4 cloves garlic

1/4 cup onion, finely chopped

3 tablespoons salt

12 cups water

3 tablespoons olive oil

1. In a large pot, bring the water to a boil. Add the salt and olive oil.

2. Chop up the chicken, and add it with the onion and garlic to the pot.

3. Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.

Makes 10 - 12 servings  


1 pound boneless, skinless chicken

4 chicken bouillon cubes

8 cups water

2 cups thin egg noodles

1. Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked.

2. Remove chicken from the broth. Chop into small pieces, and return meat to the pot.

3. Add egg noodles, and cook until tender. Serves 4 


Curried chicken, rice, broccoli, and cheese soup - perfect for a cold winter day!  

2 cups chicken broth

2 cups milk

3 - 4 tablespoons all-purpose flour for thickening

1/2 cup boneless, skinless chicken breast, chopped

1 teaspoon curry powder

2 cups cooked rice

1 celery stalk, finely chopped

1 small onion finely chopped

1/2 cup cooked broccoli, optional

1/2 cup cooked cauliflower, optional

1/2 cup cooked, sliced mushrooms

3/4 cup grated Monterey jack, cheddar, or mozzarella cheese

1. In a large saucepan, heat chicken broth.

2. Place milk in a jar with lid, and add flour; shake until well blended. Add milk/flour mixture to chicken broth; stir until boiling. Stir in curry powder, and reduce heat to medium low.

3. Place chopped chicken breast, onion, and celery into skillet. Cook at medium heat until chicken is cooked and vegetables are soft; add to soup. Stir rice and optional vegetables into the soup. Simmer for 30 minutes, stirring.

4. Stir in grated cheese before serving. Makes 6 - 8 servings  


5 1/2 cups water

1 1/2 cups dried black beans, picked over

3 cloves garlic, minced

1 bay leaf

1/4 teaspoon ground allspice

2 cups chicken broth

1 tablespoon tomato paste

1 tablespoon water

1/4 pound Italian sausage, cut into 1/2 inch pieces

1/2 teaspoon Worcestershire sauce

1 pound sweet potatoes

3 scallions

chopped scallions for garnish


ground black pepper

1. In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.

2. In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.

3. In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.

4. While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens. Makes 4 servings  


2 cups dried black beans

1 ham bone

6 cups water

4 cups chicken broth

1 tablespoon salt

2 tablespoons vegetable oil

1/2 onion, chopped

1 small tomato, diced

1/2 cup diced ham or bacon

1 tablespoon white vinegar

1. Simmer beans, water, ham bone, broth, and salt for 1 1/2 hours.

2. Discard ham bone. Puree about 1/2 of soup; pour back into pot.

3. Sauté onion, tomato, and meat in oil until onion is soft. Stir in vinegar, and then add mixture to beans. Simmer for 20 minutes. Serve hot. Makes 6 servings  


6 cups chicken broth

1 large onion, chopped

3 hot Italian sausages

3 large potatoes, cubed

1 bunch spinach, washed and torn into small pieces

1/4 cup evaporated milk


ground black pepper

1. Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.

2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.

3. Add spinach. Continue boiling until spinach is lightly cooked.

4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock. Makes 4 servings  










Season with salt, pepper, curry, parsley, bouillon (1 cup of beef broth, or hot sauce.) 

Cut the vegetables into small or medium pieces and cover with water. Boil fast for ten minutes. Cut to simmer and continue cooking until vegetables are tender. This soup can be eaten anytime you are hungry. Eas as much as you

Want, whenever you want. This soup will not add calories. The more you eat, the more you will lose. Fill a thermos in the morning if you will be away during the day. If eaten alone for indefinite periods, you would suffer malnutrition. 

Day one: all fruits except bananas, cantaloupe and watermelon are lower in calories than most fruits. Eat only the soup and fruits. For drinks: unsweetened tea, cranberry juice or water.  

Day two: all vegetables. Eat until you are stuffed with all the fresh raw vegetables. Try to eat green leafy veggies and stay away from dry beans, peas, and corn. Eat along with the soup. At dinner, reward yourself with a

Big baked potato and butter. Do not eat any fruits. 

Day three: eat all the soup, fruit, and veggies you want. Do not have a baked potato. If you have eaten for three days, as above, and have not cheated you will find that you have lost 5 to 7 pounds. 

Day four: bananas and skim milk: eat as many as 3 bananas and drink as many glasses of milk as you can on this day along with the soup.bananas are high in calories and carbohydrates and so is the milk, but, on this particular day your body will need the potassium and the carbohydrates. Proteins and calcium to lessen your cravings for sweets. 

Day five: beef and tomatoes: you may have 10-20 ounces of beef and a can of tomatoes or as many as 6 fresh tomatoes on this day. Try to drink at least 6-8 glasses of water this day to wash away the uric acid in your body. Eat the soup at least once this day 

Day six: beef and veggies: eat at your heart's content of the beef and veggies this day. You can even have two or three steaks if you like with green leafy veggies. But no baked potato. Eat the soup at least once this day. 

Day seven: brown rice: unsweetened fruit juice and veggies, again stuff yourself. Eat the soup at least once this day. 

At the end of the seventh day, if you have not cheated, you will have lost 10-17 pounds. If you have lost more than 15 pounds stay off the diet for at least two days before resuming again from day one. 

No bread, alcohol, or any carbonated drinks allowed 

This seven-day eating plan can be used as often as you like as a matter of fact, if correctly followed, it will clean your system of impurities and give you a feeling of well-being as never before. 

After only seven days of the process, you will begin to feel lighter by at least 10 possibly 17 pounds. Having an abundance of energy. Continue this plan as long as you wish and feel the difference. 

This diet is fast, fat-burning and the secret is that you will burn more calories than you take in. This diet does not lend itself to drinking any alcohollic beverages at any time, because of the removal for fat build-up in your system. Go off the diet for at least 24 hours before any intake of alcohol. 

Because everyone's digestive system is different this diet affects everyone differently. After day three, you will have more energy than when you began if you did not cheat. After being on the diet for several days you will find your bowel movements have changed. Eat a cup of bran or fiber. Although you can have black coffee with this diet, you may Find that you don't need the caffeine after the third day.  

Definite no-no's: bread, alcohol, carbonated drinks (inculding diet.) Stick with water, unsweetened tea, black coffee, unsweetened fruit juices, cranberry juice and skimmed milk. 

The basic fat-burining soup can be eaten anytime you feel hungry. Eat as much as you wish and feel the difference both mentally and physically. If you prefer, you can substitute broiled fish for the beef on only one of the beef days. You need high protein in the beef the other days. 

This diet was prepared by Sacred Heart Memorial Hospital and used for overweight heart patients to lose rapidly. Usually before any surgery. 


1 - 2 tbsp. butter

1 - 2 tbsp. olive oil

2 leeks, chopped

2 ribs celery, chopped

1 medium onion, chopped

2 - 3 cloves minced garlic, or to taste

1 package turkey Italian sausage, mild

3 1/2 - 4 quarts canned broth (half chicken, half beef is good)

2 bay leaves

parsley, thyme & oregano to taste

2 - 3 cups carrot chunks or small carrots

4 medium unpeeled red potatoes, cut in chunks

14 - 16 ounce can cut tomatoes in juice, undrained

#2 can kidney beans, undrained

1 bag frozen Italian green beans

1 - 2 cups cabbage, coarsely chopped

3 - 4 zucchini, cut in chunks

3 - 4 yellow crookneck squash, cut in chunks

Lawry's seasoned salt

8 ounces bow-tie pasta

16 oz. bag fresh spinach

grated Parmesan cheese


Allow 1 1/2 - 2 hours to make this, including the chopping. Serves about 16-20. Melt butter in very large soup pot, add olive oil. Saute leeks, celery, onion & garlic until softened. Meanwhile, cook sausage in covered container in the microwave. Cut into soup- sized pieces and add to the pot; you can add the juice which cooks out of the sausage too. Add broth and bring to a simmer. Add bay leaves, parsley, thyme, basil, carrots, potatoes, tomatoes & kidney beans. Simmer until carrots and potatoes are almost tender. Add frozen green beans and bring to a simmer. Add cabbage, zucchini and crookneck squash. Cook until all vegetables are almost tender. Add seasoned salt to taste.

Meanwhile, cook pasta until almost al dente in another pot. Drain pasta and add to soup, cook until pasta is tender and flavors are blended. Just a few minutes before soup is finished, stir in spinach. Garnish each serving with Parmesan cheese and croutons. 


1 1/2 cups Cooked Vegetables -- chopped

3 1/2 cups Fat-Free Chicken Broth

1/4 cup Falafel

2 tablespoons Margarine -- melted

to taste Salt

sprinkle Black Pepper

1 cup Nonfat Dry Milk 

Use one or a combination of: asparagus, broccoli, carrots, cauliflower, celery, mushrooms, onions, string beans. 

Cook vegetables in a large pan, drain well and chop into small pieces. Use within 30 minutes or refrigerate them. Place broth in a saucepan and bring to a simmer over medium heat. Place flour, dry milk and melted margarine in a small bowl and mix well to form coarse crumbs. Stir the flour mixture into the simmering broth using a wire whip OR add the flour mixture to cold broth. Cook and stir over moderate heat to form a sauce. Cook and stir over moderate heat until mixture is smooth and the starchy taste is gone. Add the vegetables to the sauce and reheat to serving temperature. Taste for seasoning and add salt and pepper. Serve hot. 



I was introduced to gumbo by people from Louisiana. They lived in our town for a few years, and taught us Canadians what gumbo is all about....good and hot! You can make other gumbos the same way using squirrel, rabbit, ham, seafood, chicken, or game.  

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 onion, chopped

1 clove garlic, minced

4 cups hot water

2 cups chopped celery

1 bunch green onions, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 large tomato, chopped

1 bay leaf

1/2 teaspoon dried thyme

2 pounds shrimp, shelled and deveined

8 hard boiled eggs, peeled

okra, optional


ground black pepper

cayenne pepper to taste

3 cups cooked white rice

Heat oil in a Dutch oven or any heavy pan. Stir in flour to make a roux. Cook, stirring constantly, until roux is dark brown; be careful not to burn. Add onion and garlic, and cook until slightly wilted. Whisk in water.

Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour.

Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice. Makes 6 - 8 servings  


1/2 lb. ham, diced finely

4 lbs. Scallops

2 lbs. Potatoes, peeled and diced

1 c. onion, chopped finely

1/2 c. each celery leaves and parsley leaves

1 lemon, thinly sliced, seeds removed

salt and pepper to taste

2 15 oz. cans fat free chicken broth

1 quart half and half

3 T. butter 

Brown ham in a Dutch oven or large pan. Remove. Layer one third of each ingredient 1-6 in order given, until all are used up. Sprinkle with salt and pepper to taste. Pour broth over to cover completely. Cover tightly and cook on medium low heat for 45 minutes, checking the liquid level. If it gets to under about a quart, add hot water to equal a quart. At 45 minutes add the half and half and the butter. Cook long enough to heat throughly. Don't let it boil. Serve direct from pot to bowl with hot Irish soda bread.

6 servings 


1 small green cabbage 2 1/2 cups milk

2 tablespoons butter 2 1/2 cups chicken broth

1/2 medium onion, chopped Salt and pepper

1/2 cup diced potato 1/2 pt heavy cream, whipped

1/2 teaspoon ground mace 1 tbsp dried parsley

2 tablespoons flour

2 tablespoon grated Parmesan cheese 

Quarter the cabbage, cut away the hard core; shred cabbage. Melt the butter in a Dutch oven over low heat and saute the onion until tender, but not brown. Add the cabbage and potato; stir over low heat a few minutes. Add mace and flour; stir to coat vegetables. Slowly add milk and chicken broth; bring to a boil; lower heat and simmer 20 minutes, stirring often. Remove from heat, cool to lukewarm, then puree, in batches, in a blender or food processor. Return to pan; reheat. Season to taste with salt and pepper. Top

each serving with a spoon of whipped cream; sprinkle with parsley and cheese. 4 servings. 



1 pound lean neck of lamb

10 ounces diced carrot

6 ounces diced onions

2 leeks, chopped

1 turnip , diced

1 tablespoon pearl barley

salt and freshly ground pepper

7 1/2 to 8 1/2 cup water

1 tablespoon parsley 

A very traditional Irish soup. Cut the meat into small cubes. Put all ingredients except the parsley into a saucepan, season with salt and pepper. Add the water, cover and bring to a boil, simmer for 1-1/2 to 2 hours. Taste and correct seasoning. Stir in lots of freshly chopped parsley and serve hot. Serves 6. 


1 1/2 pounds fresh asparagus, cleaned and cut

1 large leek, all of the white plus an inch of the

green, chopped and separated

6 cups water, vegetable stock or light chicken stock

1 tablespoon olive oil

1 tablespoon unsalted butter

1 onion, chopped

2 1/2 tablespoons raw white rice

dash salt

dash ground black pepper

drop lemon juice

1 In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.

2 In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.

3 Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.

4 Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish. Makes 4 servings  


1 pound Lean Ground Beef

16 ounces Tomatoes, canned -- chopped

2 cups Corn -- frozen or fresh

16 ounces Kidney Beans -- drained

8 ounces Tomato Sauce

1 package Taco Seasoning Mix

1 small Onion -- chopped

1/2 cup Black Olives -- sliced, with juice


Corn Chips

Cheddar Cheese -- shredded

Sour Cream 

Brown ground beef and onion with taco seasoning and 3/4 cup water. Add tomato sauce, kidney beans, corn, tomatoes and olives & juice. Add about four cups of water to bring to soup consistency. Simmer for 15 minutes. 

Serve in bowls over corn chips with sour cream and cheese on top. 

Note: To freeze, make soup, and freeze in large zip baggies, flat in freezer so they can be stacked or placed on shelves like books. Be sure to label baggies. When ready to serve later on, thaw over night in refrigerator, and heat until simmering. Serve in bowls over corn chips with sour cream and cheese on top. 


1 Tb veggie oil 1 c beef stock (bouillon)

1 onion, chopped finely  1 c pepperoni, sliced thinly

1/2 c mushrooms, sliced  1/2 tsp dried basil

1 c diced tomatoes, undrained 1 c mozzarella cheese, shredded

1/4 c green peppers, slivered 

Preheat oven broiler. Heat oil over medium heat, stir-fry onion, mushroom, and green pepper until soft; not browned. Add tomatoes, stock, pepperoni & basil, cook until heated through. Ladle soup into ovenproof bowls and sprinkle with

Cheese. Broil until cheese melts and is bubbly. 


Pint Jar 1-1/2 pint Quart 

1/3 c. 1/2 c. 2/3 c. Dry Split Peas, yellow/green

1/4 c 1/3 c. 1/2 c. Beef Bouillon

1/8 c. 1/4 c. 1/3 c. Pearl Barley

1/3 c. 1/2 c. 2/3 c. Dry Lentils

1/8 c. 1/4 c. 1/3 c. Dried Minced Onion

1-1/2 T. 2 T. 2-1/2 T. Italian Seasoning

1/3 c. 1/2 c. 2/3 c. Uncooked Long Grain Rice

1/3 c. 1/2 c. 2/3 c. Alphabet Mac (in baggie)

Layer the first eight ingredients in the order listed. Seal tightly. (If ingredients do not come right up to the top of the jar, you can place a crumpled piece of plastic wrap on top of the last layer to keep layers from shifting & place on top of other ingredients.) 

Yield: 1 batch. Store in a cool, dry place until ready to use. 

To give as a gift, decorate jar as desired and attach the following directions: 

Additional Ingredients:

1 lb. lean ground beef

2 1/2 qt. 3 qts. 3 1/2 qts. Water

1 can (28-oz) diced tomatoes, undrained 

To prepare soup, carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef and drain. Add water, tomatoes and soup mix, and then bring to a boil. Reduce heat and cover. Simmer for 45 minutes. Add the reserved macaroni and cover. Simmer for 15-20 minutes or until macaroni, peas, lentils and barley are tender. (Instructions fit well on 3x5" index card. Fold in half and punch hole in inside corner to attach to jar with string or ribbon.) 



It's an item that you won't even find on the current menu at this national restaurant chain. But ask your server what soups are available and this is a selection that's available every day of the week. The dish is one of Chili's most raved-about items, and a recipe to clone the delicious soup is easily one of the most requested here on the Internet. Looks like it's time for an official TSR custom clone to answer those many requests. The secret here is the addition of masa harina - a corn flour that you will find in your supermarket near the other flours, or in the Mexican food section. You'll find the recipe for the pico de gallo garnish in the Chili's Nacho Burger clone recipe from last November.  

1 tablespoon vegetable oil

1 lb. of 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 


shredded cheddar cheese

crumbled corn tortilla chips

pico de gallo (from recipe for November 17, 1997) 

1. 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.

2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. 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.

4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

5. 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.

6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo. Makes approx. 12 servings. 


1 TB olive oil

1 medium onion, chopped fine

1/2 cup Fresh mushrooms, sliced

1/4 cup Green peppers, thinly sliced

1 cup Stewed tomatoes, undrained (Italian flavor if available)

1 cup Beef stock

8 oz. Pepperoni, thinly sliced

1/2 tsp. Dried basil

1/2 tsp. Dried oregano

1 Bay Leaf

1/2 c. Sliced olives

Salt & Pepper to taste

1 cup Mozzarella cheese, shredded 

1. Either preheat oven broiler now, or opt to utilize a microwave to garnish your dinner presentation by melting the shredded mozzarella sprinkled over the top of the finished soup.

2. Warm oil in a large, deep skillet over medium heat; saute` onion, mushrooms & green peppers until soft, but not browned, about 3-5 min.

3. Add stewed tomatoes, beef stock, pepperoni, basil, oregano & bay leaf. Continue to warm until the mixture is heated through, making sure to stir occasionally.

4. Discard the bay leaf; add sliced olives and salt & pepper to taste.

5. Ladle the soup into oven-proof bowl & sprinkle with shredded cheese. Either broil in oven until cheese melts & is bubbly (sometimes I sprinkle a little olive oil on top of the cheese first), or nuke to produce the same results. Serve warm. 4 Servings 


1/2 cup Red onion, sliced

1 large clove of garlic, minced

1/2 cup Green pepper, julienned

1 TB Olive oil

2 Links of Italian sausage, hot or sweet,

cut into 1/2" pieces

1/4 LB. sliced pepperoni, quartered

4 oz. Mushrooms, drained

13 3/4 oz. can Chicken broth

14 oz. jar Pizza sauce

14 1/2 oz. can diced tomatoes

1 TB Fresh basil, chopped

1/2 cup water

1/2 cup sliced olives or to taste

1/4 cup Shredded Mozzarella cheese or

Italian Blend cheese


(We like to add freshly grated Parmigiano Reggiano

to the soup at the table, too) 

1., In a heavy saucepan, saute onion, garlic & green pepper in the olive oil for several minutes until tender.

2. Add sausage, pepperoni & mushrooms; continue to saute for 5 minutes; drain off excess grease.

3. Add chicken broth, spaghetti or pizza sauce, tomatoes, basil and water; bring to a boil & simmer for 15-20 minutes.

4. Add olives the last 5 minutes or so, just to warm through.

5. Remove from heat & add Parmesan cheese; ladle into bowls & place 1/4 cup shredded mozzarella on top of each serving. Serve with breadsticks.

Makes four 1/2 cup servings 


1 lb. sausage or hamburger

1 med. onion, chopped

1 pepper, chopped

1/2 cup celery, diced

1 can tomatoes

1 large spaghetti sauce

1 small can tomato paste

1 can water

1 tsp oregano

1 tsp basil

1 tsp thyme 

Brown meat; drain off grease. Saute' chopped onions, pepper, and celery in butter. Add other ingredients and simmer. Put in soup bowl and top with slices of French bread that has been topped with melted cheese. 


This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine and saute along with the onions.  

1 small onion, chopped

1/2 cup butter

1 package (16 ounce) frozen chopped broccoli

4 cans (14.5 ounces each) chicken broth

1 pound Velveeta cheese (cut into cubes)

2 cups milk

1 tablespoon garlic powder

2/3 cup cornstarch

Saute onions in butter. Add chicken broth and broccoli. Simmer until broccoli is tender.

Lower heat and add cheese cubes. Stir until cheese is melted. Add garlic powder and milk.

Mix cornstarch with water until dissolved. Add to soup. Cook on low until desired thickness, stirring frequently.


Serve it as a soup in a bowl or as a topping on a baked potato. It is very delicious and easy to prepare.  

1 -2 pkg (16 oz each) frozen (broc, cauli, carrots

2 cans (10.75 oz) cream of mushroom or chicken

soup or one of each

2 soup cans water

1 tablespoon minced onions

garlic powder


ground black pepper

32 ounces Velveeta cheese, cut in chunks

In a large microwave bowl, cook vegetables in microwave for 10 minutes on high. Stir and rotate midway. In a large slow cooker, mix soup and water. Add onions, vegetables, and garlic, salt, and pepper to taste, and mix. Add cheese and mix. Simmer approximately 2 hours or until soup is creamy and cheese is melted. 6-8 servings 


A creamy broccoli soup that will please the most fussy eater, even children love it. Compliment with crusty Italian bread for a quick, easy meal. For variety, try substituting cauliflower, shredded carrots, or any combination of the three vegetables, keeping the total amount at 4 cups vegetables.  

1 1/2 quarts chicken broth

4 cups fresh broccoli, cut into bite size pieces

2 cups milk

2 (10.75 ounce) cans cream of celery soup

4 tablespoons cornstarch

1/2 cup cold water

8 ounces cheddar cheese, shredded

In a large soup pot, cook broccoli in broth until tender, do not drain. Set aside. In a bowl, mix together milk and celery soup. Blend cornstarch and cold water, then stir into soup and milk mixture.

Pour soup over cooked vegetables. Return pot to medium heat. Cook, stirring steadily until thick and bubbly. Stir in cheese; simmer, stirring until hot. Do not boil. 12 servings.



2/3 cup chopped onions

1 tablespoon butter or margarine

5 cups chicken broth

1 (8 ounce) bag medium egg noodles

1 (10 ounce) package frozen chopped broccoli

1 clove garlic, minced

6 cups milk

3/4 pound shredded American cheese

In a large saucepan, sauté onion and garlic in butter or margarine over medium heat till tender.

Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.

Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.  


4 cups water

4 cups broccoli florets

2 tablespoons butter or margarine

1 large onion, chopped

1 large celery stalk, chopped

1/3 cup all-purpose flour

2 tablespoons chicken soup base

2 1/2 cups whole milk, homogenized

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

1/2 cup grated sharp cheddar cheese

In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.

In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.

In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken soup base, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.

Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese. Makes 6 servings  


1 can minced clams


1 meduim onion

3 potatoes

2 cups extra rich milk

2 tablespoons butter  

Chop bacon in small pieces. Fry crisp in heavy kettle. Remove and set aside. Chop onion, saute in bacon fat, do not brown. Add cubed potatoes. Drain clams, add juice and water to just cover and boil until potatoes are done. Add 2 cups extra rich milk, bacon and clams. Heat but do not boil. Add 2 tablespoons of butter. Serve at once.  


2 1/2 lb Fresh Broccoli 6 Cups Chicken Broth

1 LARGE Onion, Quartered 4 1/2 Tbls Butter

2 Stalks Celery, Quartered 3 Tbls Flour

3/4 tsp Salt 3 Cups Half & Half

1/4 tsp Pepper 1 Cup Heavy Cream, Whipped

1/2 tsp Nutmeg, Ground - Nutmeg, Ground

2 Bay Leaves 1 1/2 Cups Water  

Trim the broccoli. Wash thoroughly. Spilt each stalk lengthwise into halves. Place the onion and celery in a food processor with its chopping blade. Process until coarsely chopped. Use a (6 Quart) Dutch oven or large, heavy kettle to combine the broccoli, onion, celery, salt, pepper, bay leaves and the first measure of nutmeg. Add the chicken broth. Bring to a boil. Cover. Simmer until the broccoli is tender (about 30 minutes). Drain, reserving the broth. Puree the vegetables in a food processor in batches with 1 cup of broth with each batch. Melt the butter in the Dutch oven. Remove from the heat. Add the flour. Stir until smooth. Gradually stir in the reserved broth. Cook over medium heat, stirring steadily, until the mixture boils. Add the pureed vegetables and the Half & Half. Continue stirring until the soup is hot and well blended (about 5 minutes). Top each serving with a spoonful of whipped cream and a dash of grated nutmeg.  


3 lbs. red potatoes

1/4 C. butter, melted

1/4 C. flour

8 C. half-and-half

1 (16-ounce) block Velveeta cheese,melted

White pepper, to taste

Garlic powder, to taste

1 pepper sauce

1/2 lb. bacon, fried crisply

1 C. cheddar cheese, shredded

1/2 C. fresh chives, chopped

1/2 C. fresh parsley, chopped  

Preparation Instructions: Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.  

In a separate large Dutch oven, combine melted butter and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.  

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.  

Cover and cook over low heat for 30 minutes, stirring occasionally.  

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.  


1 small onion, finely chopped

2 garlic cloves, minced

1 Tbs. vegetable oil

6 cups chicken broth

1-1/2 cups fresh Hatch green chili

1-1/2cups fresh tomatoes, diced

1/4 cup cilantro, chopped

1/2 tsp. ground cumin

Salt and pepper to taste

1/2 Tbs. fresh lime juice

1 cup cooked chicken diced

Jack cheese shredded as needed

Blue and yellow corn chip strips for garnish

Fresh cilantro sprigs or jalepeños for garnish  

In a saucepan, sauté the onions and garlic in the vegetable oil until soft. In a large pot, combine the remaining ingredients, except the cheese and tortilla strips. Add onions and garlic. Simmer over low heat for one hour. 

TO SERVE: Ladle soup into individual bowls up to 3/4 full. Sprinkle with tortilla strips and cheese. Garnish with cilantro sprigs or chopped jalapeño. Serve with hot flour or corn tortillas.  


2 packages Vegetarian Bouillon

Dissolved IN

1 1/2 cups Hot Water

1 cup Stewed Tomatoes

4 1/2 ounces Shell Pasta -- uncooked

14 ounces Red Kidney Beans -- (canned, rinsed)

2 cups Spinach -- (frozen, chopped)

1/2 teaspoon Oregano Leaves

1/2 teaspoon Basil Leaves

3/4 ounce Parmesan Cheese -- grated (OPT.)  

In a 2 1/2-quart saucepan, combine the dissolved bouillon and tomatoes, then 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. 


4 cups sun-ripened Tomatoes, peeled and chopped 

1/4 cup Onion, chopped 

6 Tbs. Butter or Margarine 

1/4 cup All-purpose Flour 

1 1/2 tsp. Salt 

1/8 tsp. Pepper 

1/2 tsp. Baking Soda 

2 cups Half-and-half 

2 cups Milk 

Simmer tomatoes and onion in butter over low heat. When the onions are soft, after about 8 to 12 minutes of simmering, put the base mixture in a blender and liquefy.  Either pour the base mixture into a container, cool, and freeze, or prepare your Cream of Tomato soup now.  To prepare the soup from the frozen base mixture, thaw and heat through in a large soup kettle. If preparing from the fresh mixture, simply continue in a large soup kettle by blending in the flour, salt, and pepper now.  Add baking soda, half-and-half, and milk. Mix well and heat slowly over a moderate temperature. Stir occasionally for about 15 to 20 minutes until warm and steamy, but not quite boiling. Serve warm with crackers, croutons, or shredded cheese.   


4 cups peeled and chopped ripe tomatoes

1/4 c. chopped onion

6 T. butter or margarine

Simmer tomatoes and onion in butter over low heat. Put in blender and mix well. Put in container, cool and freeze.

To make soup, thaw and heat, adding the following ingredients:

1/4 c. flour

1 1/2 t. salt

1/8 t. pepper

1/2 t. baking soda

2 c. half-and-half

2 c. milk

Blend flour, salt and pepper and add to thawed tomato mixture. Add baking soda, half-and-half and milk. Mix well and heat. Server with crackers or croutons.   


1/2 cup dried black beans

2 cups water

1 bay leaf

light vegetable oil cooking -- spray

1/2 cup broccoli, Peel & dice-stems

1/2 cup carrots, cubed

1 cup celery, cubed

1 cup onion, chopped

1 tablespoon dried thyme

1 tablespoon dried basil

1/2 cup dry white wine

8 ounces boneless, skinless chicken breasts

4 tablespoons barbecue sauce

1 cup chicken stock, fat skimmed

12 ounces evaporated skim milk

2 cups broccoli flowerets

1 tablespoon cornstarch, dissolved in 2 tb cold water

1 tablespoon liquid smoke

1 tablespoon worcestershire sauce

1 teaspoon tabasco sauce

1/4 cup fresh cilantro, chopped 

Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours). Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and the bay leaf. Bring to a boil over medium heat and cook for 15 minutes. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are

tender. Drain the beans and discard the bay leaf. Preheat the oven to 400 degrees. Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery,

and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half. In the meantime, coat the chicken thoroughly with the barbecue sauce and bake for 10 minutes on the top shelf of the oven. Remove the chicken from the oven and allow it to cool just long

enough to handle. Cut the chicken into small cubes. Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated. Stir in the evaporated milk and the broccoli florets. Cook for 5 minutes, stirring if needed to keep the soup from coming to a boil.  Add the dissolved cornstarch and cook for 2 minutes more, stirring constantly. Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce. Garnish with chopped cilantro. Yield: 4 Servings


     1/2  Cup    

Dry Split Peas

1/3  Cup 

Beef Bouillon -- low sodium

1/4  Cup 

Pearl Barley

1/2  Cup 

Dry Lentils

1/4  Cup 

Dried Minced Onion

2      Teaspoons     Italian Seasoning

1/2  Cup 

Uncooked Long Grain Rice -- brown

1/2  Cup 

Alphabet Macaroni

Additional Ingredients:

1      Pound

Lean Ground Beef

3      Quarts 


1      Can           Diced Tomatoes -- (28 Ounces)Undrained 

In a l-1/2-pint or 1 quart jar, layer the first eight ingredients in the order listed. Seal tightly.  (If ingredients do not come right up to the top of the jar, you can place a crumpled piece of plastic wrap on top of the last layer to keep layers from shifting.) Yield: 1 batch.  Store in a cool, dry place until ready to use. To give as a gift, decorate jar as desired and attach the following directions: 

To prepare soup, carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef and drain. Add water, tomatoes and soup mix, then bring to a boil. Reduce heat and cover. Simmer for 45 minutes. Add the reserved macaroni and cover. Simmer for 15-20 minutes or until macaroni, peas, lentils and barley are tender. 


1/2 to 1 pound bacon or ham

2 T butter (if not using bacon)

1 medium yellow onion, chopped

2 cloves garlic, crushed

6 medium potatoes, diced

3 T flour

2 cups milk (or half and half, if you like it really rich)

2 cans creamed corn

salt and pepper to taste 

Cook bacon until crisp.  Saute onion and garlic in bacon grease (or butter if you are using ham).  In a large pot, combine onion, garlic, and potatoes. Add enough water to just cover potatoes, and cook over medium heat.  While potatoes are cooking, chop bacon or ham and add to pot.  Put flour in a bowl and gradually add milk, stirring constantly to keep it smooth.  Strain out any lumps of flour.  When potatoes are tender, reduce heat and add flour mixture and creamed corn.  DO NOT BOIL, but heat until thickened.  Add salt and pepper to taste. 


Serves 8 

1 cup dried black or scarlet runner beans, or chocolate beans, soaked if desired

1/2 pound smoked cooked garlic sausage, such as kielbasa

1/4  cup extra-virgin olive oil

1  onion, diced

2  cloves garlic, minced

1  pound small Yukon Gold potatoes, peeled and sliced 1/2-inch thick

Salt and freshly ground black pepper

4 packed cups very finely shredded kale, about 1 bunch 

Place beans in heavy saucepan, cover with water to depth of 2 inches, bring to simmer and cook, partially covered, until tender, about 1 hour. Skim any foam from surface during cooking. Meanwhile, slice sausage into rounds about 1/2-inch thick. Heat 2 tablespoons oil in heavy 3- to 4-quart saucepan, add sausage, and sauté over medium heat until sausage is just beginning to brown. Remove sausage slices, draining well. Add onion to pan and sauté over low heat until soft but not brown. Stir in garlic. Add potatoes and 6 cups water. Bring to boil and simmer about 15 minutes, until potatoes are tender. Using slotted spoon, transfer potatoes to bowl, and with fork, coarsely mash them. Stir potatoes back into cooking liquid in saucepan. Season to taste with salt and pepper. Add kale and sausage to soup. Bring to simmer and cook just until kale wilts, about 8 minutes. Remove from heat. When beans are tender, drain them and add to soup. Reheat soup and stir in remaining olive oil. Adjust seasonings and serve. 


1-1/2 lbs ground beef

2/3 cup chopped onion

2/3 cup chopped celery

2/3 cup chopped green pepper

3 cloves garlic, minced

1 can (15 oz) diced tomatoes, undrained

1 can (15 oz) tomato sauce

2 cans (6 oz ea) tomato paste

1 jar (6 oz) sliced mushrooms, drained

2 cups frozen cut okra

2 bay leaves

1-1/2 tbs dried parsley flakes

2-1/2 tsp Italian seasoning

1-1/2 tsp dried whole basil

1 tsp dried whole oregano

1 tsp chili powder

1 tsp onion powder

1/2 tsp cumin powder

Salt and ground black pepper to taste

1/2 cup water 2 tbs dry red wine

Hot cooked rice 

Cook ground beef, chopped onion, celery, green pepper, and garlic in a heavy Dutch oven over medium heat until meat is browned; drain. Stir in remaining ingredients except rice. Simmer, uncovered, 1 hour. Remove bay leaves. Serve over rice. Serves 8. 


Makes 10 cups  

2 tablespoons margarine

1 red bell pepper, diced

1 green bell pepper, diced

1 red onion, diced

1 tablespoon minced garlic

Juice and grated peel (colored part only) of 1 orange

2 14 1/2-ounce cans diced tomatoes

1 8-ounce can tomato sauce

2 tablespoons minced fresh parsley

2 tablespoons minced fresh oregano, or 2 teaspoons dried

1 tablespoon minced fresh thyme, or 1 teaspoon dried

1 tablespoon minced fresh basil, or 1 teaspoon dried

1 14 1/2-ounce can chicken broth

Salt and pepper to taste

4 ounces halibut fillet

2 ounces bay scallops

2 ounces rock shrimp

4 ounces tiny cooked shrimp  

Heat a medium soup pot over medium-high heat. Melt the margarine and add the red and green bell pepper, red onion and garlic; saute until the vegetables are tender, about 7 or 8 minutes. Add the orange juice and grated peel, tomatoes and the juice, tomato sauce, parsley, oregano, thyme and basil. Simmer for 20 to 30 minutes. Add chicken broth and simmer another 5 minutes. Taste and adjust seasoning with salt and pepper, if necessary.  

Cut the halibut into bite-size pieces and add to the soup along with the scallops and rock shrimp. Simmer for 3 to 5 minutes or until the seafood is just done. Be careful not to overcook. Add the tiny cooked shrimp and heat through before serving.  


3 cups chopped leftover turkey

8 cups turkey broth

1 12-oz can evaporated milk

2/3 cup flour

1 lb small new potatoes (1 to 1 1/2 inch inches ea)

4 stems celery, finely chopped

1 bunch green onions, finely chopped

4 carrots, finely chopped

1 tsp salt

1 tsp white pepper

1 tsp thyme

1/2 tsp sage


Bring turkey broth to a boil in a large pot. Add potatoes,

carrots, and celery, and cook for about 20 minutes, or until potatoes are almost tender. Add leftover turkey, green onions, salt, pepper, thyme, and sage, stir well, and return to a boil. Cook over medium heat for another 5 minutes. Meanwhile, mix evaporated milk and flour in a mixing bowl with an electric mixer. Blend milk mixture into soup. Cook, stirring constantly, until thickened (approximately 8-10 minutes) Serve hot. Prep Time 15-20 minutes Cooking Time: 35-40 minutes; 4 servings  


* Soup gift mix

1 cup dry split peas, divided

1/3 cup beef bouillon granules

1/2 cup barley

1 cup dry lentils, divided

1/3 cup dried minced onion

1/4 cup Italian seasoning mixed with 1 teaspoon dried parsley

3/4 to 1 cup uncooked long-grain or wild rice, divided 

* To make the soup

1 pound stewing meat, cut into 1/2-inch cubes

3 to 3 1/2 quarts water

1 can (28 oz) diced tomatoes 

To prepare soup mix: Using one-quart canning jar, put 1/2 cup of split peas in an even layer. Add beef bouillon granules, making an even layer. Top with the barley. Place 1/2 cup of the lentils on top of the barley in an even layer, followed by all of the minced onion and then Italian seasoning mix. Place 1/2 cup of the rice on top. Add another layer of split peas using the remaining 1/2 cup, and top with a layer of the remaining 1/2 cup lentils. End with as much rice as needed to fill jar. Cover and seal. 

To make soup: In large soup pot, brown stewing meat and drain. Add water, tomatoes and soup mix; bring to a boil. Reduce heat, cover and simmer 45 to 60 minutes or until peas, lentils, barley are tender. Makes 2 quarts. 


2 c French Market Soup mix (see below)

2 quarts water

1 ham hock

1 1/4 tsp salt

1/4 tsp pepper

1 can (15 oz) diced tomatoes, not drained

1 large onion, chopped

1 clove garlic, minced

1/2 green bell pepper, chopped

1/2 yellow bell pepper, chopped

1/2 orange bell pepper, chopped

1/4 cup lemon juice 

Sort and wash 2 cups bean mix, place in large container. Add water to two inches above beans, and soak overnight. 

Drain beans, place in crock pot; add remaining ingredients, and stir to combine. Turn to low setting, and cook for 10 hours. Just before serving, remove meat from bone, chop it, and add it back into the soup. Serve with a salad and

crusty French bread. 

(French Market Mix: 1 pound each of the following:

Navy beans, pinto beans, great northern beans, green split peas, yellow split peas, black-eyed peas, lentils, baby limas, large limas, black beans, red beans, soybeans and barley pearls. Combine all in huge bowl. Mix with your

hands until well-combined. Measure two cups into each of several sandwich bags, reserving two cups of mix for tomorrow's soup. A bag of the mix, with a copy of the recipe tucked inside, makes a nice gift that will keep for almost ever.)