Recipes | Soups

    by Anonymous

    2 cups cubed cooked turkey
    2 cups frozen mixed vegetables
    1/2 cup chopped onion
    1 tablespoon chopped fresh parsley
    1/2 teaspoon poultry seasoning
    1/2 teaspoon dried thyme leaves
    9 cups chicken broth
    4 ounces (2 cups) uncooked shaped pasta or medium egg noodles

    In Dutch oven or large saucepan, combine all ingredients except pasta. Bring to a boil. Add pasta, return to a boil. Reduce heat to low; simmer 15 minutes, stirring occasionally.
    by Anonymous

    1 1/2 lb. Broccoli, frozen or fresh
    1 c. water
    1 Tbsp. Olive oil
    4 cups half & half or soy milk
    1/2 tsp. pepper
    1 small onion, finely chopped
    1 cup flour
    4 cups chicken broth
    1 tsp salt

    Cut broccoli into large pieces and bring with water to boil. Cook till tender. Remove 1/3 brocolli and set aside. *Put remaining broccoli in food processor along with cooking liquid pureeing until smooth. Heat the oil adding onion and cooking until they are translucent. Dissolve flour in 1 cup of chicken broth, and mix well. Add slowly the broth mixture to onion mixture, whisking vigorously. Allow flour to cook slightly. Slowly add the milk, little at a time. Add broccoli, stir and season. *Food processor statement may be ignored.
    by Anonymous

    7 cups vegetable or chicken broth
    1/2 of a small cauliflower, chopped
    1/2 cup diced onion
    3-4 medium carrots, diced
    1 yellow squash
    or zucchini, chopped 1 cup uncooked rice brown
    1-2 t. dried oregano, to taste
    1-2 t. Italian seasoning, to taste
    15 ounce can un-drained diced tomatoes
    1-2 T. olive oil, to taste
    1 t. minced garlic
    Salt and pepper, to taste, optional

    Heat oil and sauté garlic and onion until slightly soft. Add rest of veggies and sauté for a few more minutes. Then add rest of ingredients and simmer gently about 35 minutes or until rice is cooked.
    by Anonymous

    2 cups cooked, cubed chicken
    2 celery stocks, finely chopped
    2 medium carrots, sliced
    7 cups chicken broth (or vegetable broth)
    1 cup uncooked noodles
    Salt and black pepper, to taste
    Dash cayenne pepper, optional

    Gently sauté celery in carrots and a little butter or oil until slightly soft. Stir in broth and noodles. Simmer about 10 minutes till noodles are cooked. Add chicken and seasonings and heat through. Serve with crusty bread and a side salad to round out the meal. Very nice on cool Fall days!
    by Anonymous

    1 can 14 ounce chicken or vegetable broth
    1 1/2 cups water
    1 cup diced potatoes - skin on
    2 cans albacore tuna, 5 oz each, drained and flaked
    1/2 cup onions
    1/2 cup carrots
    1/2 cup celery
    1/2 cup corn kernels
    1/2 t. dried basil
    1/4 t. dried thyme
    1/2 cup milk, or a substitute such as almond milk
    1 T. fresh parsley

    Simmer potatoes in broth and water for 15 minutes. Add rest of ingredients, except milk and parsley, and continue to simmer for 10 more minutes or until vegetables are tender to your liking. Stir in milk just before serving and garnish with the parsley. Serve with your favorite crackers or bread.
    by Anonymous

    1 tbsp unsalted butter
    2 tbsp extra virgin olive oil
    1 small onion, finely chopped
    1 garlic thinly sliced
    Kosher salt
    Freshly ground pepper
    1 1/2 lbs zucchini, halved & sliced 1/4 in thick
    2/3 cup vegetable stock, or low sodium broth

    In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes. Working in 2 batches, puree the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled.