|
Warm
up to these SENSATIONAL SOUPS |
|
POTATO
AND CORN CHOWDER
From
Gwen Hudson of
Madison Heights
INGREDIENTS:
 |
2
T butter |
|
1
large onion, finely chopped |
|
2
celery ribs, chopped |
|
3
(14-oz.) cans of chicken broth |
|
1�
cups frozen or canned corn |
|
2
large potatoes, peeled and diced |
|
�
t salt |
|
1
cup heavy cream or half-and-half |
|
2
T all-purpose flour |
|
Pepper
to taste |
DIRECTIONS:
Melt butter in a large saucepan. Stir in onion and celery. Cook 9-10
minutes or until tender. Add the chicken broth, corn, potatoes and salt.
Lower the heat and cover the pan. Simmer for about 10 minutes or until the
potatoes are tender. In a small bowl, whisk the flour and cream and add to
the potato mixture; simmer about 8 minutes. Serve with grated cheese and
crumbled bacon.
CREAMY
TOMATO SOUP WITH HERBS
From
Alice Forrester of
Suffolk
INGREDIENTS:
|
1
t olive oil |
|
1
small onion (� cup chopped) |
|
1
t bottled garlic, minced |
|
2
cans tomatoes, chopped and seasoned with garlic
and oregano |
|
10-oz.
can tomato sauce |
|
1
cup low-fat milk |
|
�
cup Parmesan cheese, grated or shredded |
|
Croutons
(optional for garnish) |
DIRECTIONS:
Heat the oil in a 4/12-quart Dutch oven or soup pot over medium heat. Peel
and finely chop the onion and add it to the pot. Stir and cook for 2
minutes. Add the garlic, stir and cook for 30 seconds. Add the tomatoes
with their juices and the tomato sauce. Raise the heat to high, and bring
the soup to a boil. Reduce the heat to low. Stir in the milk and Parmesan
cheese. Do not boil the soup after the milk has been added. Stir and cook
for 2 minutes. Remove from heat and serve at once; garnish with croutons,
if desired.
OLD-FASHIONED
SUPPER SOUP
From
Ina Ayres of
Marshall
INGREDIENTS:
|
�
cup onion, chopped |
|
1
medium garlic clove, minced |
|
1
t basil leaves, crushed |
|
2
T margarine |
|
2
cans mushroom soup |
|
2
2⁄3 cups water |
|
1
lb. can of stewed tomatoes |
|
2
cups cooked chicken or turkey, diced |
|
1�
cups med. egg noodles, uncooked |
DIRECTIONS:
In large skillet, saut� onion, garlic and basil in margarine until
tender. Stir in soup and water; add remaining ingredients. Bring to a
boil; reduce heat. Cook for 10 minutes or until noodles are done; stir
occasionally.
BEAN SOUP
From
Patricia Harbin of Louisa
INGREDIENTS:
|
1
lb. dried beans (navy, pea or great northern), rinsed and picked over |
|
1
meaty ham bone or ham hock |
|
3
medium potatoes, peeled and diced |
|
1
large onion, chopped |
|
1
cup diced celery |
|
2
cloves garlic, minced |
|
Salt
and pepper, to taste |
DIRECTIONS:
In large kettle, soak beans overnight in 2 quarts of water.
The next morning, add 2 more quarts of water. Add ham bone, bring
to boil and skim. Cover, then simmer 2 hours or until beans begin to fall
apart. Add potatoes, onion, celery and garlic. Simmer 1 hour longer.
Remove ham bone and cut up the meat. Discard bone; return meat to soup. If
desired, mash beans and potatoes against side of kettle to thicken the
soup. Season. Makes about 4 quarts and can be frozen.
TURKEY
CHILI
From
Kelly McKee of
Clifton
INGREDIENTS:
|
Nonstick
cooking spray |
|
1
lb. lean ground raw turkey |
|
1
cup chopped celery |
|
16-oz.
can tomatoes, cut up |
|
16-oz.
can red kidney beans, drained |
|
8-oz.
can tomato sauce |
|
6-oz.
can V-8 juice |
|
1
bay leaf |
|
2
T dried minced onion |
|
1
t dried basil |
|
�
t instant beef bouillon granules |
|
�
t ground cumin |
|
�
t garlic powder |
|
�
t crushed red pepper (optional) |
|
�
cup water |
Directions:
Spray a large, cold skillet with nonstick cooking spray. Add turkey and
celery. Cook until turkey is no longer pink, stirring to break up pieces.
Stir in rest of ingredients PLUS one-half- cup water. Bring to a boil and
reduce heat. Simmer uncovered for 20 minutes, stirring occasionally.
Discard bay leaf. Serve with toasted pita chips if desired. Makes 4
servings.
SAILOR
SOUP
From
Yvonne Burnette of Sutherland
INGREDIENTS:
|
1
T oil |
|
1
green pepper, chopped |
|
1
carrot, grated |
|
�
cup chopped onion |
|
�
t minced garlic |
|
16-oz.
can stewed tomatoes |
|
2
16-oz. cans navy beans with liquid |
|
1
cup water |
|
�
t sugar |
|
�
t black pepper |
|
1⁄8
t red pepper |
|
2
t parsley |
|
2
T bacon bits |
DIRECTIONS:
Heat oil in a large sauce�pan; saut� green pepper, carrot, onion
and garlic. Add tomatoes, beans, water, sugar and peppers. Simmer 1 hour.
Stir in parsley and bacon bits; simmer 5 minutes.
CHEESE
POTATO SOUP
From
Beth James of Courtland
INGREDIENTS:
|
8
medium potatoes |
|
3
carrots, diced or shredded |
|
3
stalks celery |
|
1
medium onion, diced |
|
1�
t seasoned salt |
|
�
t pepper |
|
1
cup instant mashed potatoes |
|
1
lb. Velveeta cheese |
DIRECTIONS:
Combine the first 6 ingredients in 3 quarts of water and cook for 45
minutes. Stir in 1 cup of instant mashed potatoes, and add 1 pound of
Velveeta cheese.
We
want your recipes! We pay $10 for each recipe published. Categories: Best
Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads;
Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o
Cooperative Living,
P.O. Box
2340
, Glen Allen, VA 23058-2340 or e-mail to [email protected] |
