Soups

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Here are some sort of " Springy " (i.e. the season) type soups:

 

* Exported from MasterCook *

 

Chunky Italian Soup

 

Recipe By : adapted from Southern Living

Serving Size : 8 Preparation Time :0:20

Categories : " Post " Beans

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 medium onion -- chopped

2 14.5 oz cans Italian tomatoes

1 10.75 oz can tomato soup with basil -- undiluted

4 cups water

2 cloves garlic -- minced

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon chili powder -- (optional)

2 16 oz cans kidney beans -- rinsed & drained

1 16 oz can Italian green beans -- drained

1 carrot -- chopped

1 zucchini -- chopped

8 ounces rotini pasta -- cooked

grated Parmesan cheese -- (optional)

 

Heat olive oil in a Dutch oven over medium heat and cook onion until

tender. Stir in tomatoes, next 7 ingredients, and, if desired, chili powder.

Bring to a boil. Reduce heat and simmer, stirring occasionally, 30 minutes.

In the meantime, during last few minutes of simmering soup, cook pasta per

package directions, drain, and set aside.

Stir in kidney beans and next 3 ingredients. Simmer, stirring

occasionally, 15 minutes. Stir in pasta. Sprinkle each serving with Parmesan

cheese, if desired.

 

 

 

 

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Nutr. Assoc. : 0 0 0 1507 0 0 0 0 0 0 0 0 673 0 0 0 0

 

* Exported from MasterCook *

 

Easy Vegetable Chowder

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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11 new potatoes

2 large carrots

1 large onion

3 tablespoons olive oil

2 10 3/4 oz. c condensed Cheddar Cheese soup -- undiluted

4 cups water

1 1.15 oz. env dry onion soup mix

1 teaspoon pepper

1/2 cup green onions -- sliced

GARNISHES: sliced green onions,

shredded Cheddar cheese (optional)

 

Cut potatoes into 1/2-inch cubes and carrots into 1/2-inch slices.

Coarsely chop onion.

Saute vegetables in hot oil in a Dutch oven until tender.

Stir together Cheddar cheese soup and next 3 ingredients until blended and

add to vegetable mixture. Bring to a boil; reduce heat, and simmer 30 minutes.

Stir in 1/2 cup sliced green onions just before serving. Garnish, if desired.

 

 

 

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* Exported from MasterCook *

 

Potato Herbes de Provence Soup

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup butter or margarine

6 medium leeks (about 2 lbs) washed carefully -- thinly sliced

and trimmed and -- (white part only)

1/2 teaspoon salt and pepper

1/2 teaspoon sugar

1 tablespoon Herbes de Provence

4 pounds potatoes, unpeeled -- thinly sliced

4 cups vegetable broth

5 cups milk

2 scallions (optional) -- thinly sliced

 

In a large soup pot or Dutch oven, heat the butter or margarine over high

heat until it foams. Turn heat to low, add the leeks, and saute for 10 minutes

or until golden. Add the salt, sugar, and herbs, and saute 5 minutes longer.

Add the potatoes and broth and bring to a boil. Reduce the heat and simmer for

45 minutes, stirring often, until the potatoes are tender. Puree the soup and

return to the pot.

Add the milk and bring to a gentle boil. Simmer 10 minutes and serve

garnished with sliced scallions if desired.

 

 

 

 

 

 

 

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