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Recipes

RcpCard5 BEAN SOUP
RcpCardAJIACO
RcpCardARK SOUP
RcpCardASPARAGUS SOUP (#1)
RcpCardASPARAGUS VICHYSSOISE
RcpCardAVGOLEMONO
RcpCardAVOCADO SOUP
RcpCardAVOCADO SOUP WITH RADISHES & CILANTRO CREAM
RcpCardBACON CABBAGE AND PASTA SOUP
RcpCardBACON POTATO SOUP
RcpCardBAJA SEAFOOD STEW
RcpCardBAKED BEEF AND VEGETABLE SOUP
RcpCardBAKED POTATO SOUP
RcpCardBAY SCALLOP STEW
RcpCardBEAN AND BEEF SOUP
RcpCardBEAN SOUP FROM TUSCANY
RcpCardBEEF 'N' BARLEY VEGETABLE SOUP
RcpCardBEEF AND BARLEY SOUP
RcpCardBEEF AND VEGETABLE SOUP #1
RcpCardBEEF AND VEGETABLE SOUP #2
RcpCardBEEF BURGUNDY STEW
RcpCardBEEF RAGOUT COUNTRY-STYLE
RcpCardBEEF STEW
RcpCardBEEFY SPAGHETTI SOUP
RcpCardBEET SOUP WITH DILL AND YOGURT
RcpCardBLACK BEAN SOUP #1
RcpCardBLACK BEAN SOUP #2
RcpCardBLACK BEAN SOUP WITH SOUR CREAM AND MANGO SALS
RcpCardBROCCOLI APPLE SOUP
RcpCardBROCCOLI SOUP
RcpCardBROCCOLI-CAULIFLOWER SOUP
RcpCardBROWN VEAL STOCK
RcpCardBUBBIES CHICKEN SOUP
RcpCardBURGOO
RcpCardBURGUNDY OVEN BEEF STEW
RcpCardBUTTERNUT SQUASH SOUP
RcpCardCABBAGE SOUP
RcpCardCABBAGE SOUP #1
RcpCardCABBAGE SOUP #2
RcpCardCANTALOUPE SOUP
RcpCardCARROT AND GINGER SOUP
RcpCardCARROT THYME SOUP
RcpCardCARROT VICHYSSOISE
RcpCardCASSOULET
RcpCardCHEESE POTATO SOUP
RcpCardCHEESE SOUP
RcpCardCHEESE VEGETABLE SOUP
RcpCardCHEESEBURGER MAC
RcpCardCHEESY CREAM OF BROCCOLI SOUP
RcpCardCHICK PEA STEW
RcpCardCHICKEN AND MUSHROOM SOUP
RcpCardCHICKEN AND VEGETABLE SOUP
RcpCardCHICKEN CORN CHOWDER
RcpCardCHICKEN NOODLE SOUP
RcpCardCHICKEN SOUP #1

Any Comments?  E-mail me.

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5 BEAN SOUP

1 servings

1 cup pinto beans
1 cup navy beans
1 cup black eye peas
10 cups water
1 cup chicken bouillon
1 cup onion, diced
1 16 oz. can tomato, cut
3/4 teaspoon thyme
1/4 teaspoon pepper
1 cup red beans
1 cup Great Northern beans
2 whole bay leaves
2 pounds meaty ham bones
1 1/2 cups smoked ham
1 tablespoon chili powder
1/4 teaspoon Worcestershire sauce
1 carrot, grated


Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatos, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread.

Nutrition Facts
Amount Per Serving: Calories 4406 - Calories from Fat 1201
Percent Total Calories From: Fat 27%, Protein 31%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 133g, Saturated Fat 44g, Cholesterol 905mg, Sodium 16245mg, Total Carbohydrate 457g, Dietary Fiber 45g, Sugars 0g, Protein 344g, Vitamin A 27047 units, Vitamin C 209 units, Calcium 0 units, Iron 49 units


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AJIACO

4 servings

2 tablespoons butter
1 teaspoon cayenne pepper
1 cup chicken stock, (Unsalted)
4 yellow corn, ears, shucked, sliced 1" thick wheels
3 pounds chicken, cut into bite size pieces
2 teaspoons sweet paprika
1 cup onion, finely diced
3 cups milk
2 yucca roots, peeled and cut into 1" thick slices
lime juice, from one lime


This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto. This version of Ajiaco was prepared by Senora Garcia in her little store front restaurant on Collins Ave. in Miami Beach. Although this is not her exact recipe, it's the closest I could get to it. Ajico del Restaurant Garcia ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces in the butter until no longer pink. Remove chicken with slotted spoon and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. Add stock, milk, yuca, corn, and chicken to the pot. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced and broiled until golden.

As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. The fresh corn cob seems to impart a nice flavor to this dish.

If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims.

This dish recieved rave reviews at the 1991 Blind Pass Marina Xmas Party.

UL'd 12-16-91 by Bob Springer

Nutrition Facts
Amount Per Serving: Calories 690 - Calories from Fat 237
Percent Total Calories From: Fat 34%, Protein 58%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 11g, Cholesterol 296mg, Sodium 689mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 100g, Vitamin A 1425 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units


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ARK SOUP

6 servings

2 tablespoons butter
2 onions, peeled and chopped
2 leeks, sliced
2 turnips, cubed
2 potatoes, peeled and cubed
2 shallots, chopped
2 stalks celery, sliced
2 carrots, sliced
2 garlic, halved
2 sprigs parsley
2 chicken broth
2 cups half and half
salt and pepper, to taste
dill weed, to taste


Saute all the vegetables in a large soup pot with the 2 tablespoons butter until vegetables are limp. Add chicken broth and simmer until turnips are tender. Cool slightly, then process a little at a time through a blender. Return soup to the pot and add the half and half. Re-heat gently and serve hot, garnished with a sprig of fresh dill.

Nutrition Facts
Amount Per Serving: Calories 355 - Calories from Fat 126
Percent Total Calories From: Fat 35%, Protein 10%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 40mg, Sodium 591mg, Total Carbohydrate 49g, Dietary Fiber 5g, Sugars 0g, Protein 9g, Vitamin A 7987 units, Vitamin C 55 units, Calcium 0 units, Iron 4 units


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ASPARAGUS SOUP (#1)

1 servings

1 1/2 pounds asparagus, washed and tough/dry ends removed
1/4 cup unsalted butter, 1/2 stick
1 cup leek, carefully wash and chop (white only)
1/2 cup onion, chopped
1/2 cup celery, chopped
1 potato, baking (about 1/2 lb. peeled and cubed)
3 1/2 cups chicken stock
1 teaspoon lemon juice
salt and pepper, to taste
paprika
1/2 cup half and half
whipped cream, creme fraiche for garnish


Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add asparagus tips, onion, leeks, celery and potato. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more. Meanwhile, place chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces. Bring to a boil and simmer, covered tightly, for about 30 minutes. Discard stalks and set stock aside. In a food processor, puree softened vegetables and add to the asparagus stock. Season with lemon juice, salt, white pepper and paprika, if desired. Allow to cool and refrigerate. Stir in half and half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired.

Nutrition Facts
Amount Per Serving: Calories 1351 - Calories from Fat 715
Percent Total Calories From: Fat 53%, Protein 12%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 79g, Saturated Fat 47g, Cholesterol 215mg, Sodium 6550mg, Total Carbohydrate 119g, Dietary Fiber 10g, Sugars 0g, Protein 41g, Vitamin A 9587 units, Vitamin C 272 units, Calcium 0 units, Iron 11 units


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ASPARAGUS VICHYSSOISE

8 servings

2 pounds fresh asparagus spears
3 1/4 cups water, divided
2 potatoes, (1 lb.) peeled and diced
2 teaspoons chicken bouillon cubes, or granules
3/4 cup skim milk
1/4 teaspoon salt
1/8 teaspoon white pepper
lemon rind, strips


Clean Asparagus & Cut Into 1 Inch Pieces. Combine Asparagus & 1/4 C. Water in A 3 Quart Casserole. Cover With Plastic Wrap, Turn Back One Corner To Vent & Microwave On High For 5 Min. Let Stand 3 Min. Add Remaining 3 Cups Water, Potatoes & Bouillon Granules To Asparagus Mixture. Cover With Plastic & Vent. Microwave At High For 10 Min., Stirring Once. Reduce Power To Medium & Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About 1/3 Of Mixture Into Processor & Process Until Smooth. Transfer Mixture To A Large Bowl. Repeat Procedure With Remainingasparagus Mixture. Stir in Milk, Salt & Pepper. Cover & Chill About 8 Hours. Stir Well Before Serving. Garnish With Lemon Rind Strips. (Fat 0.5. Chol. 0.)

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 3
Percent Total Calories From: Fat 3%, Protein 23%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 155mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 1066 units, Vitamin C 45 units, Calcium 0 units, Iron 1 units


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AVGOLEMONO

6 servings

8 cups chicken broth
1 cup rice, uncooked
4 eggs, separated
4 tablespoons lemon juice


Make chicken broth and heat to boiling; add rice. Simmer covered about 20 minutes. Remove from heat and set aside. In a bowl, beat egg whites until stiff; add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating continuously. Pour this mixture back into the pot of broth and rice. Mix well over heat but, to avoid curdling, do not allow soup to come to a boil. Serve immediately.

Nutrition Facts
Amount Per Serving: Calories 193 - Calories from Fat 45
Percent Total Calories From: Fat 23%, Protein 17%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 142mg, Sodium 1988mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 265 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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AVOCADO SOUP

1 servings

2 avocados, ripe, peeled, seeded, halved, diced
1 cup heavy cream
3 cups chicken broth, well seasoned
3 tablespoons dry sherry, or white wine
salt, to taste
fresh ground black pepper
1 avocado, ripe, peeled, thinly sliced
Tabasco pepper sauce


Puree the diced avocado in food processor with half of the cream. Add the rest of the cream and process briefly. Bring broth to a boil in a large saucepan. Reduce to a simmer and stir in the avocado mixture. Stir in the wine and salt and pepper to taste. Simmer for 5 minutes. Gently stir in sliced avocado. For extra zip, add tabasco to taste.

Nutrition Facts
Amount Per Serving: Calories 1971 - Calories from Fat 1655
Percent Total Calories From: Fat 84%, Protein 4%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 184g, Saturated Fat 70g, Cholesterol 327mg, Sodium 5696mg, Total Carbohydrate 58g, Dietary Fiber 13g, Sugars 0g, Protein 21g, Vitamin A 7312 units, Vitamin C 49 units, Calcium 0 units, Iron 7 units


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AVOCADO SOUP WITH RADISHES & CILANTRO CREAM

1 servings

2 tablespoons avocados, oil
1 tablespoon walnut oil, or 3 tbl. fruity olive oil
1 yellow onion, chopped
4 garlic cloves, peel and minced
1 ginger, piece, 1 1/2" long, peeled & minced
3 serrano chiles, or jalapeno peppers. seeded, chopped
4 cups chicken stock
3 avocados, ripe preferably Haas variety
2 limes
1/2 cup sour cream
2 tablespoons half and half
1/4 cup cilantro leaves, very finely minced
1 teaspoon ground coriander
salt
1 bunch radish, 10-12
black pepper


Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid. Chill the soup thoroughly, preferably for several hours. To make the cilantro cream, stir the sour cream and half and half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill until you are ready to use it. Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until you are ready to use them. Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes.

Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal.

Nutrition Facts
Amount Per Serving: Calories 1872 - Calories from Fat 1299
Percent Total Calories From: Fat 69%, Protein 6%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 144g, Saturated Fat 29g, Cholesterol 57mg, Sodium 7149mg, Total Carbohydrate 113g, Dietary Fiber 19g, Sugars 0g, Protein 30g, Vitamin A 19331 units, Vitamin C 442 units, Calcium 0 units, Iron 11 units


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BACON CABBAGE AND PASTA SOUP

4 servings

4 bacon, slices, cut up
2 cups cabbage, coarsely shredded
2 14 oz. cans beef
broth
1 16 oz. package Green Giant frozen pasta & vegetables
garden herb accent seasoning


Cook bacon in large saucepan until crisp; remove bacon and drain on paper towels. Crumble bacon. Cook cabbage in broth until crisp tender. Stir bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring to a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are tender.

Nutrition Facts
Amount Per Serving: Calories 565 - Calories from Fat 397
Percent Total Calories From: Fat 70%, Protein 28%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 18g, Cholesterol 143mg, Sodium 224mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 40g, Vitamin A 44 units, Vitamin C 19 units, Calcium 0 units, Iron 4 units


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BACON POTATO SOUP

1 servings

4 cups potatoes, diced
1 onion, chopped
1 cup celery, chopped
1 carrot, sliced
1 12 oz. jar bacon
4 tablespoons butter or margarine
1 cup chicken broth
2 cups milk


In 3 quart casserole, combine 1st 7 ingredinets. Cover loosely with plastic wrap. Microwave on high 13-15 minutes or until potatoes are tender; stirring once. Stir in milk, salt and pepper. Recover. Cook at high 8 minutes or until heated through.

Nutrition Facts
Amount Per Serving: Calories 2196 - Calories from Fat 1111
Percent Total Calories From: Fat 51%, Protein 13%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 123g, Saturated Fat 60g, Cholesterol 292mg, Sodium 4255mg, Total Carbohydrate 199g, Dietary Fiber 8g, Sugars 0g, Protein 73g, Vitamin A 22837 units, Vitamin C 163 units, Calcium 0 units, Iron 11 units


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BAJA SEAFOOD STEW

6 servings

1/2 cup onion, Chopped, 1 Medium
1/2 cup green chili, chopped
2 garlic cloves, finely chopped
1/4 cup olive oil
2 cups white wine, Dry
1 tablespoon orange peel, Grated
1 1/2 cups orange juice
1 tablespoon sugar
1 tablespoon cilantro, Fresh, Snipped
1 teaspoon basil leaf, dried
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano leaf
28 ounces Italian plum tomatoes
24 soft-shell, scrubbed small clams
1 1/2 pounds shrimp, Raw, Shelled, Med.
1 pound fish, **
6 ounces frozen crab meat


* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in ** The following fish can be used: cod, sea bass, mahimahi or red *** Crabmeat should be thawed, drained and cartilage removed. ~------------------------------------------------------------------------- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened.) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes.

Nutrition Facts
Amount Per Serving: Calories 471 - Calories from Fat 125
Percent Total Calories From: Fat 27%, Protein 46%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 292mg, Sodium 1049mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 54g, Vitamin A 2720 units, Vitamin C 93 units, Calcium 0 units, Iron 15 units


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BAKED BEEF AND VEGETABLE SOUP

1 servings

4 pounds short ribs, of beef
1 onion, skin on studded with 2 cloves
3 garlic, peeled and lightly crushed
4 whole black peppercorns
4 cups beef broth
3 leeks, roots trimmed & 1" green left.
Cut into 1/4" x 2 julienne strips, wash well.
3 carrots, cut into 1/2 x 2" julienne strips
3 stalks celery, cut into 1/4" x 2" julienne strips
8 mushrooms, white caps cut into thin slices
2 cups pasta, shaped, cook until just tender
salt and pepper, fresh ground to taste
2 tablespoons dill, chopped
2 tablespoons parsley


Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender. Remove meat and cool. Shred from bones, discarding any fat and the bones. cover. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls.

Nutrition Facts
Amount Per Serving: Calories 5103 - Calories from Fat 2182
Percent Total Calories From: Fat 43%, Protein 35%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 242g, Saturated Fat 101g, Cholesterol 1277mg, Sodium 7622mg, Total Carbohydrate 278g, Dietary Fiber 34g, Sugars 0g, Protein 453g, Vitamin A 65498 units, Vitamin C 278 units, Calcium 0 units, Iron 77 units


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BAKED POTATO SOUP

1 servings

8 ounces baked potatoes
1 onion, chopped
1 tablespoon green onion, chopped
2 teaspoons butter
3 cups chicken stock
salt and pepper, to taste
1 cup half and half
sour cream
cheddar cheese, shredded
green onion, minced
parsley


Peel potatoes. Reserve pulp. In a 2-quart sauce pan., saute onions in butter over medium-low heat until soft. Add chicken stock, salt, pepper and potato pulp. Stir to blend. Stir in half and half. Heat to serving temperature. GArnish bowl with sour cream, and green onions or parsley.

Nutrition Facts
Amount Per Serving: Calories 790 - Calories from Fat 359
Percent Total Calories From: Fat 46%, Protein 10%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 23g, Cholesterol 112mg, Sodium 5754mg, Total Carbohydrate 88g, Dietary Fiber 3g, Sugars 0g, Protein 20g, Vitamin A 1733 units, Vitamin C 52 units, Calcium 0 units, Iron 5 units


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BAY SCALLOP STEW

4 servings

2 tablespoons shallots, chopped
2 tablespoons butter
1 cup dry white wine
1 cup heavy cream
2 cups milk, (not skim or 2%)
3 tablespoons snipped chives
1 pound scallops, or 1/2 scallops & 1/2 lobster
1 teaspoon white pepper, or to taste

v In heavy sauce pan saute shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not boil. salt and white pepper. Serve. prep time 30 - 45 min.

**Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate slightly.

Nutrition Facts
Amount Per Serving: Calories 536 - Calories from Fat 297
Percent Total Calories From: Fat 56%, Protein 29%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 182mg, Sodium 457mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 39g, Vitamin A 2016 units, Vitamin C 7 units, Calcium 0 units, Iron 0 units


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BEAN AND BEEF SOUP

1 servings

1 pound navy beans
1 pound prune
1 quart carrot, cut
1 1/2 quarts potatoes, cut
1 pound beef stew, meat
1 onion
salt and pepper
12 whole cloves



Soak 1 pound navy beans overnight. Cook beans, prunes, beef and vegetables separately. Do not drain. Mix all together and simmer until the flavors are mixed.

Nutrition Facts
Amount Per Serving: Calories 4073 - Calories from Fat 114
Percent Total Calories From: Fat 3%, Protein 14%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 0mg, Sodium 1506mg, Total Carbohydrate 847g, Dietary Fiber 49g, Sugars 0g, Protein 143g, Vitamin A 132878 units, Vitamin C 228 units, Calcium 0 units, Iron 55 units


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BEAN SOUP FROM TUSCANY

1 servings

2 cups dried cannellini beans, Dried cannellini beans+
2 red onions
10 sprigs fresh parsley, leaves
1 celery stalk
2 garlic, peeled
1 tablespoon fresh basil
1 teaspoon fresh rosemary leaf
coarse grained salt
3 tomatoes, fresh or 3 drained canned imported Italian tomatoes
1 ounce boiled ham
1 ounce salt pork
1/4 cup plus 8 tsp. olive oil
salt and pepper, fresh ground
1/2 teaspoon thyme, dried or 1/2 tsp. tarragon
1 Savoy cabbage, (2 lbs.)
8 slices coarse Italian bread

- Soak the beans overnight in cold water; rinse and drain. Coarsely chop one onion, parsley, celery, garlic, basil and rosemary. Place in stockpot. Add beans, coarse-grain salt to taste and 5 quarts of cold water. Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours. Meanwhile, finely chop the remaining onion, chop up the tomatos in a food processor and cut the ham and salt pork into small pieces. Heat 1/4 cup of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatos. Taste for salt and pepper and add the thyme or tarragon. Simmer for about 10 minutes, then set aside. Clean and wash the cabbage. Cut into 1/2-inch strips. When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor. Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil. Add cabbage and simmer about 25 minutes, then add tomatos and meat to the stockpot and simmer 5 minutes longer. Toast the slices of bread and place in each individual soup bowl. Ladle the soup over the bread and serve, adding a ts of olive oil to each serving. NOTE: Dried herbs may be substituted for fresh using 1/3 to 1/2 ts dried for each Tb fresh, or to taste.

Nutrition Facts
Amount Per Serving: Calories 2188 - Calories from Fat 831
Percent Total Calories From: Fat 38%, Protein 12%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 92g, Saturated Fat 18g, Cholesterol 38mg, Sodium 6013mg, Total Carbohydrate 274g, Dietary Fiber 17g, Sugars 0g, Protein 65g, Vitamin A 9941 units, Vitamin C 366 units, Calcium 0 units, Iron 20 units


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BEEF 'N' BARLEY VEGETABLE SOUP

1 servings

2 pounds beef soup bones, meat & fat
2 quarts water
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons minced parsley
1/4 cup barley
1 cup carrot, cubed
1/4 cup onion, chopped
1/2 cup celery, chopped
2 cups tomatoes, cooked
1 cup peas, fresh/frozen


Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. Add barley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatos; cook 45 minutes. Add fresh peas and cook 15 minutes.

Nutrition Facts
Amount Per Serving: Calories 1720 - Calories from Fat 721
Percent Total Calories From: Fat 42%, Protein 36%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 80g, Saturated Fat 30g, Cholesterol 727mg, Sodium 4317mg, Total Carbohydrate 95g, Dietary Fiber 8g, Sugars 0g, Protein 155g, Vitamin A 34789 units, Vitamin C 172 units, Calcium 0 units, Iron 16 units


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BEEF AND BARLEY SOUP

12 servings

1 tablespoon cooking oil
2 pounds beef short ribs
2 onions, coarsely, chopped
3 carrots, sliced
3 stalks celery, sliced
1 28 oz. can tomato, whole with liquid, chopped
2 teaspoons water
4 chicken bouillon cubes
1/3 cup pearl barley


In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 minutes or until barley is done. Yield: 10-12 servings. (3 1/2 qts.)

Nutrition Facts
Amount Per Serving: Calories 266 - Calories from Fat 104
Percent Total Calories From: Fat 39%, Protein 30%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 50mg, Sodium 626mg, Total Carbohydrate 21g, Dietary Fiber 3g, Sugars 0g, Protein 20g, Vitamin A 5792 units, Vitamin C 37 units, Calcium 0 units, Iron 3 units


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BEEF AND VEGETABLE SOUP #1

1 servings

BEEF BONE STOCK
4 pounds Meaty bones sawed into+
Pieces+
1 Halved onion+
2 Quartered carrots+
1 Outer stalk celery cut+
Into 3 pieces+
1 Turnip sliced optional+
12 peppercorns
1 bay leaf
Pinch of thyme+
4 Parsley stalks+
SOUP
3 pints Beef bone stock with+
Fat removed+
2 tablespoons Fat from stock+
1 Chopped onion+
1 cup Diced carrot+
1/2 cup Diced celery+
1/2 cup Diced turnip optional+
1/2 cup Diced parsnip optional+
1 1/2 pounds Cross cut shanks+
1 cup Chopped tomatos+
1 teaspoon sugar
1 tablespoon salt
1/2 teaspoon pepper
1/4 cup Barley (if used soup must+
Be eaten in a day or two)+


STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator. Next day remove the fat and retain 2-3 Tb of it for the soup. SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes. Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown. Add stock, barley, tomatos, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until beef is tender. Soup is ready to serve. Soup improves when served the next day.

Nutrition Facts
Amount Per Serving: Calories 68 - Calories from Fat 5
Percent Total Calories From: Fat 8%, Protein 9%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 6983mg, Total Carbohydrate 14g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 149 units, Vitamin C 1 units, Calcium 0 units, Iron 5 units


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BEEF AND VEGETABLE SOUP #2

1 servings

BEEF STOCK: MADE ONE DAY AHE
5 pounds short ribs, of beef
1 onion, skin left on
2 whole cloves
3 garlic
2 stalks celery with leaves
1 carrot
3 cups low sodium beef broth
VEGETABLES
3 carrots, cut in 1/2 inch, dice
2 parsnips, cut in 1/2 inch, dice
2 stalks celery, cut in 1/2 inch, dice
6 sprigs fresh dill
1/2 pound green beans, 1 " lengths
2 leeks, cut into thin strips
1/4 cup parsley, chopped
1/4 cup dill, chopped
salt and pepper, to taste


Place short ribs in a soup pot. Halve onions and stud with cloves. Add garlic, celery, carrot and broth. Add water to cover by 1 1/2 inches. Cook, covered, for 1 1/2 hours or until meat is tender. Remove meat, cool slightly and shred from the bones, trimming and discarding all fat. Cool meat completely. Wrap well and refrigerate until ready to use. Discard bones. Strain stock, discarding solids, and cool completely. Refrigerate overnight. Remove and discard all the fat that has risen to the top before using. To make soup, return defatted stock to large soup pot. Add diced carrots, parsnips, celery and dill sprigs. Bring to a boil slowly. Reduce heat and simmer, covered, for 15 minutes. Bring reserved meat to room temperature. Add green beans and leeks; simmer for an additional 10 minutes. Remove dill sprigs. Add reserved meat and half the chopped parsley and dill. Season with salt and pepper; cook 3-4 minutes more to heat through. Add remaining chopped parsley and dill, then serve steaming hot.

Nutrition Facts
Amount Per Serving: Calories 5655 - Calories from Fat 2668
Percent Total Calories From: Fat 47%, Protein 38%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 296g, Saturated Fat 125g, Cholesterol 1479mg, Sodium 4198mg, Total Carbohydrate 215g, Dietary Fiber 32g, Sugars 0g, Protein 532g, Vitamin A 86596 units, Vitamin C 278 units, Calcium 0 units, Iron 87 units


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BEEF BURGUNDY STEW

1 servings

1 slice bacon
2 teaspoons unbleached flour
1/4 teaspoon instant beef bouillon
1/8 teaspoon basil, dried, crushed
1/4 pound beef stew, meat cut into 1/2" cubes
3 3/4 ounces canned, cut up tomatoes
2 tablespoons dry red wine
1/4 cup frozen pearl onions
4 small whole fresh mushrooms


In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. Sprinkle crumbled bacon atop and serve.

Nutrition Facts
Amount Per Serving: Calories 128 - Calories from Fat 42
Percent Total Calories From: Fat 33%, Protein 18%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 7mg, Sodium 147mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 665 units, Vitamin C 35 units, Calcium 0 units, Iron 2 units


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BEEF RAGOUT COUNTRY-STYLE

6 servings

2 pounds boneless beef chuck, eye roast, cut into 1 1/4" cubes
2 tablespoons olive oil
3 each onions, cut each in 8 pieces
4 garlic cloves, crushed
1 28 oz. can tomato, drained & quartered
5 tablespoons parsley, chopped, divided
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup burgandy red wine
1 cup beef broth
1/2 pound mushroom, quartered
1 6 oz. can ripe olives, pitted
hot cooked noodles
parsley


Trim excess fat from beef cubes.Brown cubes in hot oil in Dutch oven over high heat(in 2 batches,if necessary).Add onions;brown lightly;add garlic.Stir in tomatoes, 3 tbsp.parsley,thyme,salt and pepper.Add wine and beef broth to just cover;bring to boil.Reduce heat;cover and simmer 1 hour. Add mushrooms; cover and simmer 1 to 1 1/2 hours or until beef is tender.If desired,simmer,uncovered,last 10 minutes to reduce liquid. Add olives;heat through;stir in remaining parsley. Serve ragout with hot cooked noodles.Garnish with parsley.Makes 4 to 6 servings.

Nutrition Facts
Amount Per Serving: Calories 482 - Calories from Fat 216
Percent Total Calories From: Fat 45%, Protein 33%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 7g, Cholesterol 121mg, Sodium 580mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 0g, Protein 40g, Vitamin A 1231 units, Vitamin C 45 units, Calcium 0 units, Iron 8 units


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BEEF STEW

4 servings

3 tomatoes, chunked
2 pounds stew meat
2 cups beef broth
1 teaspoon Worcestershire sauce
1 garlic clove, crushed
1 bay leaf
1 teaspoon paprika
1 onion, chopped
1 stalk celery, chunked
2 teaspoons kitchen bouquet
salt and pepper, to taste


Combine all ingredients in slow cooker and cook on low 10 to 12 hours or on high for 4 to 5 hours.

Nutrition Facts
Amount Per Serving: Calories 652 - Calories from Fat 375
Percent Total Calories From: Fat 58%, Protein 32%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 16g, Cholesterol 169mg, Sodium 995mg, Total Carbohydrate 18g, Dietary Fiber 3g, Sugars 0g, Protein 51g, Vitamin A 1258 units, Vitamin C 44 units, Calcium 0 units, Iron 7 units


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BEEFY SPAGHETTI SOUP

4 servings

1/2 pound ground beef , crumbled
1 cup frozen cut green beans
1 each onion
1 1/2 cups spaghetti, broken (uncooked)
1 each garlic clove, minced
1 teaspoon parsley flakes
4 cups beef stock
3/4 teaspoon salt
1 teaspoon olive oil
1/8 teaspoon pepper
1 6 oz. can sliced mushroom
1 each bay leaf
1 8 oz. can tomato sauce
1/2 teaspoon oregano


In large casserole combine ground beef, onion, garlic, and oil. Microwave at high until meat is no longer pink, stirring once during cooking. Drain. Add remaining ingredients. Cover. Microwave at high till spaghetti is done (around 20 to 25 minutes). Stir occasionally.

Nutrition Facts
Amount Per Serving: Calories 298 - Calories from Fat 92
Percent Total Calories From: Fat 31%, Protein 30%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 48mg, Sodium 1609mg, Total Carbohydrate 29g, Dietary Fiber 2g, Sugars 0g, Protein 22g, Vitamin A 809 units, Vitamin C 17 units, Calcium 0 units, Iron 4 units


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BEET SOUP WITH DILL AND YOGURT

6 servings

1 tablespoon oil
1 onion, sliced
1 pound beet, peeled & coarsely diced
1 quart chicken stock, or canned, low sodium broth
1 teaspoon salt
3/4 cup plain yogurt
3 tablespoons chopped fresh dill


HEAT OIL IN PAN over low heat. Add onions and cook, stirring, about 12 minutes. Add beets and cook, covered, about 35 minutes, stirring occasionally, until beets are falling apart. Add stock and salt. Cover and bring to boil. Reduce heat and simmer 15 minutes. Strain and reserve liquid. Transfer beets to blender or food processor and puree until smooth. Return puree to pan and add reserved liquid. Pour hot soup into tureen and ladle soup into bowls in front of guests. Decorate each soup bowl with 2 tablespoons yogurt and sprinkle yogurt with chopped dill.

Nutrition Facts
Amount Per Serving: Calories 106 - Calories from Fat 37
Percent Total Calories From: Fat 35%, Protein 14%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 4mg, Sodium 1432mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 76 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units


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BLACK BEAN SOUP #1

1 servings

2 pounds black beans
1/2 cup sunflower oil
1/2 pound bacon
1/2 pound ham, diced
8 onions, chopped
7 garlic, minced
7 stalks celery, chopped w/leaves
3 cups uncooked brown rice
1/2 teaspoon cayenne
1 tablespoon vegetable seasoned salt
4 teaspoons ground cumin
1/4 cup white wine
1 cup sherry
6 quarts chicken broth, or 3 bouillon cubes & 6 qts. water


Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to boil; reduce heat, cover and simmer 2 1/2-3 hours. Let soup cool; put through a blender a little at a time until smooth.Return to soup pot; reheat on low about 45 minutes, adding wine andsherry. Ladle into bowls.

Nutrition Facts
Amount Per Serving: Calories 7765 - Calories from Fat 2009
Percent Total Calories From: Fat 26%, Protein 15%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 223g, Saturated Fat 39g, Cholesterol 161mg, Sodium 59100mg, Total Carbohydrate 1077g, Dietary Fiber 88g, Sugars 0g, Protein 288g, Vitamin A 9962 units, Vitamin C 618 units, Calcium 0 units, Iron 68 units


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BLACK BEAN SOUP #2

1 servings

1 pound black beans
2 pounds ham hocks or 1-1/2 lbs. slab bacon
8 cups water
2 teaspoons celery salt
2 cups chicken broth, or beef broth
1 1/2 tablespoons olive oil
1 1/2 cups green bell peppers, cored, diced
1 1/2 cups onions, finely chopped
1 1/2 tablespoons garlic, finely minced
1 teaspoon ground cumin
1 20 oz. can tomato, peeled, diced with juice (2 1/2 cups)
1/4 cup red wine vinegar
2 tablespoons fresh finely chopped coriander
1 hard boiled egg, sieved


Place beans, bacon or ham hocks, water and celery salt in heavy kettle. Bring to boil; cover and simmer about 2 1/2 hours or until beans are thoroughly tender. Remove bacon or ham hocks; set aside. Drain beans and reserve along with meat and cooking liquid. There should be about 6 cups of beans and 4 cups of liquid. Add enough broth to make 6 cups liquid. Combine the beans with liquid in large bowl. Heat oil in heavy kettle; add peppers, onions, garlic and cumin. Cook, stirring, until onions are wilted. Add tomatos and vinegar. Let simmer about 15 minutes. Meanwhile, remove and discard skin from bacon, or skin and bones from ham hocks. Chop ham; set aside. Add beam mixture to cooked tomato mixture. Add chopped meat and coriander. Simmer until thoroughly heated. Serve in soup bowls; garnish with sieved hard cooked egg, if desired.

Nutrition Facts
Amount Per Serving: Calories 3378 - Calories from Fat 1740
Percent Total Calories From: Fat 52%, Protein 19%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 193g, Saturated Fat 62g, Cholesterol 482mg, Sodium 12333mg, Total Carbohydrate 240g, Dietary Fiber 17g, Sugars 0g, Protein 160g, Vitamin A 5896 units, Vitamin C 469 units, Calcium 0 units, Iron 26 units


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BLACK BEAN SOUP WITH SOUR CREAM AND MANGO SALS

4 servings

2 cups black turtle bean
1 cup onion, diced
1 each carrot, diced
2 stalks celery, diced
3 each bacon, strips
2 cups chicken stock
1 each salt and pepper
4 each bay leaves
1 tablespoon honey


Combine all the ingredients and add enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans.

Nutrition Facts
Amount Per Serving: Calories 499 - Calories from Fat 47
Percent Total Calories From: Fat 9%, Protein 21%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 5mg, Sodium 1528mg, Total Carbohydrate 87g, Dietary Fiber 9g, Sugars 0g, Protein 26g, Vitamin A 5837 units, Vitamin C 39 units, Calcium 0 units, Iron 11 units


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BROCCOLI APPLE SOUP

4 servings

1 tablespoon olive oil
2 stalks fresh, peeled & diced broccoli
2 tablespoons fresh thyme, finely chopped or 3/4 tsp. dried thyme, crushed
1 cup onion, thinly sliced
1 cup apple, red cooking, peeled & diced
1/2 cup celery, diced
4 cups low fat & low sodium chicken stock
1/4 teaspoon ground white pepper
1/4 cup nonfat yogurt
2 tablespoons parsley, minced


Heat oil in large pot with lid. Add broccoli, thyme, onion, apple and celery. Cover and cook over low heat 10 minutes. Add chicken stock and pepper. Cook 30 minutes more. Remove from heat and cool slightly. Puree 1 cup at a time in blender or food processor. Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley.

Makes 5 1/2 cups.

Nutrition Facts
Amount Per Serving: Calories 188 - Calories from Fat 52
Percent Total Calories From: Fat 27%, Protein 23%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 159mg, Total Carbohydrate 23g, Dietary Fiber 4g, Sugars 0g, Protein 11g, Vitamin A 3689 units, Vitamin C 218 units, Calcium 0 units, Iron 4 units


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BROCCOLI SOUP

1 servings

3/4 pound fresh broccoli
1/4 cup onion, chopped
1 cup cheddar cheese, shredded
1 teaspoon Worcestershire sauce
1/4 cup butter or margarine
3 cups chicken broth
1 cup milk
1 cup half and half


Rinse broccoli and cut into spears or large pieces. In saucepan, cook broccoli in small amount of lightly salted water until just tender. Drain. Let stand until cool enough to handle; then finely chop. In deep 3 quart saucepan, heat butter/margarine until melted; add onion and cook until limp but not brown. BLend if flour. SLowly add broth, half and half, and milk. Add worcestrshire sauce. Bring soup to a boil. Reduce heat. Stir in cheese until melted. Serv immediately.

Nutrition Facts
Amount Per Serving: Calories 1545 - Calories from Fat 1116
Percent Total Calories From: Fat 72%, Protein 15%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 124g, Saturated Fat 76g, Cholesterol 365mg, Sodium 5871mg, Total Carbohydrate 49g, Dietary Fiber 4g, Sugars 0g, Protein 58g, Vitamin A 9666 units, Vitamin C 325 units, Calcium 0 units, Iron 4 units


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BROCCOLI-CAULIFLOWER SOUP

8 servings

3/4 pound broccoli, fresh chopped
3/4 pound cauliflower, fresh chopped
1/3 cup onion, chopped
1 1/2 cups bouillon
1/4 teaspoon ground mace
3 cups skim milk
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup Swiss cheese, shredded


Cook broccoli, cauliflower, and onion in the bouillon until tender. Pour half the vegetables, along with half the bouillon, into a blender and blend until smooth. Remove, and blend the remaining vegetable mixture, along with the mace. Return all of blended mixture to pan.

Blend 1/2 c of milk (1/6 total) with cornstarch and add to vegetables. Add remaining milk, salt, and pepper, and cook until thick and hot, stirring occasionally. Blend in cheese and stir until melted. (71 calories per serv)

Makes 8 servings

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 18
Percent Total Calories From: Fat 19%, Protein 33%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 6mg, Sodium 1951mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 893 units, Vitamin C 71 units, Calcium 0 units, Iron 1 units


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BROWN VEAL STOCK

1 servings

5 pounds veal bones
6 quarts water
1 1/4 pounds carrots, sliced
3 onions, quartered
5 stalks celery, cut into pieces
4 garlic, halved
5 bay leaves, crumbled
1 bunch fresh parsley


Place Veal Bones in A Shallow Roasting Pan. Bake At 450 F. For 45Minutes OR Until Bones Are Well Browned, Turning Occasionally. Combine Browned Bones & Water in A 14 Quart Stockpot. Cover; Cook Over Medium Low Heat For 1 1/2 Hours. Uncover & Simmer 4 Hours, Skimming Surface Frequently With Metal Spoon To Remove Scum. Add Carrots, Onions, Celery, Garlic & Bay Leaves; Arrange Parsley On Top. Reduce Heat To Low. Cook, Uncovered 6 Hours. Remove From Heat & Cool. Strain Stock Through A Paper Towel Lined Sieve Into A Large Bowl. Discard Bones & Vegetables. Cover & Chill Stock. Skim Solidified Fat From Stock & Discard. (Fat 0. Chol. O.)

Nutrition Facts
Amount Per Serving: Calories 4525 - Calories from Fat 1822
Percent Total Calories From: Fat 40%, Protein 34%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 202g, Saturated Fat 75g, Cholesterol 1818mg, Sodium 5875mg, Total Carbohydrate 287g, Dietary Fiber 49g, Sugars 0g, Protein 389g, Vitamin A 166527 units, Vitamin C 418 units, Calcium 0 units, Iron 46 units


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BUBBIES CHICKEN SOUP

8 servings

6 pounds chicken, large
1 water, in large kettle, cover & bring to boil
Prepare:
1 onion, large
3 stalks celery
1 parsnip
1 bunch carrot
1 bunch dill
1 bunch parsley, (a bunch of each).



Put the chicken in the pot and cover with water. When the soup comes to a boil, skim off the top, add the veggies, turn down to a simmer. Keep the lid askew, and season to taste. It's wonderful and freezes well. Hint: put the dill and parsley in the mesh onion bag, to make for easier removal. Most would say to throw the veggies out, but I like to eat the carrots and the onion. The chicken is great in sandwiches or salad. I love it hot by itself, but you can put pieces in the soup when you serve. Add rice or noodles (cooked elsewhere) and of course there's always matzo balls. Enjoy,

NOTE: If you can't find a fowl, use a Perdue Oven Roaster, cut up. A butcher gave me this tip once and I now use it all the time. He cut it up too.

Nutrition Facts
Amount Per Serving: Calories 582 - Calories from Fat 130
Percent Total Calories From: Fat 22%, Protein 66%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 4g, Cholesterol 256mg, Sodium 476mg, Total Carbohydrate 18g, Dietary Fiber 3g, Sugars 0g, Protein 96g, Vitamin A 3106 units, Vitamin C 28 units, Calcium 0 units, Iron 5 units


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BURGOO

20 servings

3 pounds broiler-fryer chickens, ready to cook
2 pounds beef shank , cross-cuts
12 cups water
1 tablespoon salt
1/4 teaspoon pepper
6 each bacon, slices
56 ounces tomatoes, (2 cns)
1 cup potato, cubed, and peeled
2 cups carrots, coarsely chopped
1 cup onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
2 tablespoons dark brown sugar, packed
1/4 teaspoon dried red hot pepper, crushed
4 each whole cloves
1 each garlic clove, minced
1 each bay leaf
4 fresh corn
32 ounces butter beans, (2 cans)
10 ounces frozen okra
2/3 cup all-purpose flour, unbleached


In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal.

Nutrition Facts
Amount Per Serving: Calories 350 - Calories from Fat 154
Percent Total Calories From: Fat 44%, Protein 30%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 78mg, Sodium 463mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 4032 units, Vitamin C 32 units, Calcium 0 units, Iron 4 units


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BURGUNDY OVEN BEEF STEW

8 servings

2 tablespoons soy sauce
2 tablespoons flour
2 pounds beef stew, meat
4 carrots
2 onions
1 cup celery, thinly sliced
1 garlic, minced
1/4 teaspoon pepper
1/4 teaspoon marjoram
1/4 teaspoon thyme
1 cup dry red wine
1 cup mushroom, sliced fresh


Blend sauce with flour in 3 qt. baking dish.Cut meat into cubes,add to sauce mixture. Cut carrots into chunks,slice onions,and add along with celery,garlic,pepper,marjoram, thyme,and red wine;add to meat.Oven simmer @ 325 degrees for 1 hour.Then add mushrooms and bake 1 1/2 hours or until tender.

Nutrition Facts
Amount Per Serving: Calories 55 - Calories from Fat 2
Percent Total Calories From: Fat 4%, Protein 13%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 286mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 10164 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


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BUTTERNUT SQUASH SOUP

6 servings

1/2 cup onion, Chopped, 1 Medium
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream
GARNISHES
1 each pear, Unpared, Sliced
1/2 cup pecans, Toasted, Chopped



* Squash should be pared, seeded and cut into 1-inch cubes. ~------------------------------------------------------------------------- Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor workbowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.

Nutrition Facts
Amount Per Serving: Calories 349 - Calories from Fat 230
Percent Total Calories From: Fat 66%, Protein 4%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 12g, Cholesterol 65mg, Sodium 641mg, Total Carbohydrate 26g, Dietary Fiber 3g, Sugars 0g, Protein 3g, Vitamin A 6693 units, Vitamin C 21 units, Calcium 0 units, Iron 1 units


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CABBAGE SOUP

6 servings

1 tablespoon oil
2 onions, diced
1 red cabbage, small-medium. cored & shredded
1 1/2 quarts chicken broth
3 tablespoons wine vinegar
1 ham hock
salt and pepper, to taste
sour cream
fresh dill


IN A LARGE SOUP POT, heat the oil and cook the onions, stirring occasionally, until softened, about 10 minutes. Add the cabbage and continue to cook, stirring occasionally, about 20 minutes. Add the chicken broth, vinegar and ham hock. Cover and simmer the soup for 1 hour. Remove from heat, add salt and pepper as desired. Remove meat from ham hock and add back to soup. Serve with sour cream and chopped fresh dill.

Nutrition Facts
Amount Per Serving: Calories 195 - Calories from Fat 80
Percent Total Calories From: Fat 41%, Protein 24%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 40mg, Sodium 1684mg, Total Carbohydrate 17g, Dietary Fiber 2g, Sugars 0g, Protein 12g, Vitamin A 100 units, Vitamin C 91 units, Calcium 0 units, Iron 1 units


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CABBAGE SOUP #1

1 servings

48 ounces tomato juice
3 cups water
1/2 head cabbage, shredded
4 carrots, sliced
1 onion, diced
6 beef flavored bouillon, cubes
1 bay leaf


In a large pot, combine tomato juice, water, cabbage, carrots, onion, bouillon and bay leaf, and simmer for an hour. Remove bay leaf before serving.

Nutrition Facts
Amount Per Serving: Calories 666 - Calories from Fat 32
Percent Total Calories From: Fat 5%, Protein 15%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 1mg, Sodium 10294mg, Total Carbohydrate 134g, Dietary Fiber 14g, Sugars 0g, Protein 25g, Vitamin A 89410 units, Vitamin C 505 units, Calcium 0 units, Iron 14 units


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CABBAGE SOUP #2

1 servings

1 pound stew meat
8 cups water
1 1/2 teaspoons salt
1/2 teaspoon dried oregano
5 peppercorns, whole
2 bay leaves, Bay leaves+
1 16 oz. can tomato, cut up or 3 fresh tomatoes
1 16 oz. can cut green beans
2 carrots, sliced
1 onion, chopped
1/2 teaspoon crushed red pepper
1 head cabbage, cord and chopped


In large kettle combine meat, water, salt, oregano, peppercorns and bay leaves. Bring to a boil then reduce heat to simmer and simmer 2 hours. Remove beef when cool enough to handle, cut up meat and discard bones if any. Strain broth and skim off excess fat. Return broth to kettle. Add cut up meat, tomatos and all vegetables except cabbage and red pepper, if desired. Simmer for 30 minutes, then add cabbage and simmer for 30 minutes more.

Nutrition Facts
Amount Per Serving: Calories 1823 - Calories from Fat 774
Percent Total Calories From: Fat 42%, Protein 27%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 86g, Saturated Fat 33g, Cholesterol 337mg, Sodium 3984mg, Total Carbohydrate 141g, Dietary Fiber 20g, Sugars 0g, Protein 121g, Vitamin A 47881 units, Vitamin C 650 units, Calcium 0 units, Iron 27 units


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CANTALOUPE SOUP

1 servings

4 cantaloupes
1/4 cup granulated sugar
1 bunch fresh mint leaves, and extra for garnish
port
lemon juice


Carefully cut three of the cantaloupes in half in a zig-zag pattern using a very sharp knife. Scoop out and throw away the seeds. Use a melon ball scooper to scoop out the flesh of the melon; Take it down to the green part. Do the same thing with the remaining fourth cantaloupe. It doesn't matter how you slice this one because all you will be using is the flesh. Place all of the scooped cantaloupe in a food processor. Add the sugar and mint leaves, a splash of port and splash of lemon juice. Be careful not to over-process the mixture; it should retain some texture. Garnish with remaining mint leaves.

Nutrition Facts
Amount Per Serving: Calories 1135 - Calories from Fat 54
Percent Total Calories From: Fat 5%, Protein 7%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 0g, Cholesterol 0mg, Sodium 198mg, Total Carbohydrate 235g, Dietary Fiber 8g, Sugars 0g, Protein 19g, Vitamin A 68889 units, Vitamin C 903 units, Calcium 0 units, Iron 5 units


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CARROT AND GINGER SOUP

4 servings

1 onion, chopped
1 tablespoon margarine
1 1/2 pounds carrots, sliced
1 teaspoon fresh ginger, grated
black pepper
4 1/2 cups water or light vegetable stock
1 pound applesauce, peeled & chopped
3 tablespoons sherry


1. Saute the Onion in Margarine Covered for 5 Min, Without Browning. Then add the Carrots & Ginger. Cover and Cook for a Further 10 Min. Stir from Time To Time. 2. add the Stock or Water and Bring To a Boil, Then Simmer Gently for 15 Min, until the Carrots Are Tender. Puree the Soup in a Foodprocesor, Then Sieve (Not Really Necessary). 3. Return the Soup To the Finsed Out Pan, Reheat Gently and Season To Taste With Pepper. (yOu May Use Parsnips Instead Of Carrots and add 1 T. Curry Powder To the Onions When You Saute Them. a Swirl Of Yogurt on Top Is Good and add Some Crisp Croutons.

Nutrition Facts
Amount Per Serving: Calories 274 - Calories from Fat 45
Percent Total Calories From: Fat 17%, Protein 12%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 972mg, Total Carbohydrate 46g, Dietary Fiber 3g, Sugars 0g, Protein 8g, Vitamin A 48062 units, Vitamin C 21 units, Calcium 0 units, Iron 2 units


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CARROT THYME SOUP

1 servings

6 cups chicken stock
1 1/2 pounds carrots, cut up
1 onion, minced
3/4 unsalted stick butter
1/2 cup heavy cream
1 1/2 tablespoons minced fresh thyme
nutmeg, to taste


In a large saucepan combine the stock and the carrots, bring the stock to a boil, and simmer the carrots, covered, for 20 minutes, or until they are tender. In a food processor fitted with steel blades, puree the mixture in batches and force the puree through a food mill into another large saucepan. In a small skillet cook the onion in the butter over moderate heat, stirring for 3 minutes, or until it is softened. Add the onion to the saucepan with the cream, thyme, nutmeg and salt and pepper to taste. Bring soup to a boil, and simmer it for 5 minutes. Let the soup stand, covered, for 5 minutes to let the flavors blend, ladle it into a heated tureen.

Nutrition Facts
Amount Per Serving: Calories 1026 - Calories from Fat 550
Percent Total Calories From: Fat 54%, Protein 8%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 61g, Saturated Fat 35g, Cholesterol 186mg, Sodium 9132mg, Total Carbohydrate 99g, Dietary Fiber 9g, Sugars 0g, Protein 20g, Vitamin A 194052 units, Vitamin C 77 units, Calcium 0 units, Iron 5 units


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CARROT VICHYSSOISE

4 servings

1/3 cup leek, chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
1 1/2 teaspoons margarine, low calorie
3 potatoes, small (1/2 lb.), peeled and diced
1/2 pound carrot, diced
1 10 3/4 ounce can chicken broth
1 1/2 teaspoons dried dill weed
1/2 teaspoon ground nutmeg
1 cup water
freshly grated nutmeg


Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min. Add Potatoes, Carrots & Chicken Broth. Bring To A Boil, Reduce Heat & Simmer 20 Min. OR Until Vegetables Are Tender. With Knife Blade in Processor, Add Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth. Pour Mixture Into A Bowl. Repeat Procedure With Remaining Vegetables & Liquid. Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6 Hours. Garnish With Grated Nutmeg. (Fat 1.2 Chol. 0.)

Nutrition Facts
Amount Per Serving: Calories 224 - Calories from Fat 21
Percent Total Calories From: Fat 9%, Protein 9%, Carbohydrate 82%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 0mg, Sodium 522mg, Total Carbohydrate 46g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 16067 units, Vitamin C 30 units, Calcium 0 units, Iron 3 units


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CASSOULET

6 servings

1 pound white navy beans
1 duck, cut into 8 serving pieces
1/2 pound pork, stew meat
1/2 pound lamb, stew meat
2 onions, diced
1/4 pound slab of bacon
cut into 3/4" cubes
2 tablespoons garlic, minced
1/2 pound spicy pork sausage
4 cups water
salt, as desired
SPICED TIED IN CHEESECLOTH
12 black peppercorns
2 sprigs thyme
4 bay leaves
1 sprig rosemary


PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place a heavy pot on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside. Increase heat to high and add the pork. Brown well, remove from the pot and set aside. Brown the lamb. Remove and set aside. Preheat oven to 300F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot. Lower heat to medium and add the onions. Cook, stirring, until onions soften, about 7 minutes. Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add 4 cups water, cover and place in the oven for 2 hours. Add the sausages and salt as desired. Replace in the oven another hour. Remove herbs in cheesecloth. When it's time to serve dinner, place the casserole on the table.

Nutrition Facts
Amount Per Serving: Calories 997 - Calories from Fat 512
Percent Total Calories From: Fat 51%, Protein 26%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 57g, Saturated Fat 20g, Cholesterol 185mg, Sodium 745mg, Total Carbohydrate 57g, Dietary Fiber 5g, Sugars 0g, Protein 65g, Vitamin A 375 units, Vitamin C 12 units, Calcium 0 units, Iron 11 units


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CHEESE POTATO SOUP

1 servings

1/2 stick butter or margarine
1/4 cup flour
2 cups mashed potatoes
1/2 stick butter or margarine
1/4 cup onion
2 cups milk
1 cheese, whiz (jar)
salt and pepper, to taste


Simmer 1/2 stick oleo and onion until done the way you want. Sprinkle flour to thicken. Add milk, 1/2 stick oleo, cheese, potatoes, salt and pepper. Heat until cheese melts, stirring constantly to prevent scorching.

Nutrition Facts
Amount Per Serving: Calories 857 - Calories from Fat 258
Percent Total Calories From: Fat 30%, Protein 13%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 18g, Cholesterol 98mg, Sodium 1550mg, Total Carbohydrate 122g, Dietary Fiber 3g, Sugars 0g, Protein 27g, Vitamin A 1058 units, Vitamin C 52 units, Calcium 0 units, Iron 4 units


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CHEESE SOUP

1 servings

1 cup water
1 potato, shredded (large)
1 carrot, grated
1 stalk celery, fine chopped
1 cup chicken broth, or 2 tsp. instant chicken bouillon dissolved in 1 cup hot water
1/2 cup half and half
1 1/2 cups sharp cheddar cheese, shredded (about 6 oz.)


Combine water, potato, onion, carrot and celery in a 2 quart casserole; cover and microwave at high until potatoes are tender, 12- 17 minutes; stirring after halfway through the cooking time. Stir in consomme and half and half. Cover. Microwave at medium high heat until heated through, 6-8 minutes. Mix in cheese stirring until melted. For range top: Cook potatoes, onion, carrot and celery in water until tender. Add consomme and half and half over low heat until hot. Stir in cheese until melted.

Nutrition Facts
Amount Per Serving: Calories 1286 - Calories from Fat 655
Percent Total Calories From: Fat 51%, Protein 19%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 73g, Saturated Fat 45g, Cholesterol 223mg, Sodium 3392mg, Total Carbohydrate 98g, Dietary Fiber 10g, Sugars 0g, Protein 60g, Vitamin A 23857 units, Vitamin C 102 units, Calcium 0 units, Iron 8 units


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CHEESE VEGETABLE SOUP

1 servings

6 cups tomatoes, diced
1 cup celery, chopped
6 cups tomatillos, diced
1/2 cup onion, chopped
2 teaspoons chicken bouillon
4 1/2 cups + 4 tb. water
3 cups milk
1 pound velveeta cheese
2 teaspoons parsley flakes, chopped
1 teaspoon salt
1/4 teaspoon pepper


Combine tomatos, celery, carrots, onion, chicken bouillon and 4 1/ 2 cup water and simmer until vegetables are done and liquid is reduced. Shake together flour with a small portion of milk and add to vegetables with the rest of the milk. Cut the Velveeta cheese in cubes and add to soup along with parsley, salt and pepper. Simmer at low temperature till hot.

Nutrition Facts
Amount Per Serving: Calories 2284 - Calories from Fat 1265
Percent Total Calories From: Fat 55%, Protein 22%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 141g, Saturated Fat 86g, Cholesterol 390mg, Sodium 10640mg, Total Carbohydrate 130g, Dietary Fiber 9g, Sugars 0g, Protein 125g, Vitamin A 12184 units, Vitamin C 302 units, Calcium 0 units, Iron 11 units


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CHEESEBURGER MAC

1 servings

2 19 oz. cans chunky sirloin burger soup
3 cups elbow macaroni, cooked
1 1/3 cups cheddar cheese, grated


In 4 quart saucepan combine all ingredients. Over medium heat, heat through.

Nutrition Facts
Amount Per Serving: Calories 1754 - Calories from Fat 494
Percent Total Calories From: Fat 28%, Protein 18%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 55g, Saturated Fat 32g, Cholesterol 158mg, Sodium 957mg, Total Carbohydrate 237g, Dietary Fiber 1g, Sugars 0g, Protein 78g, Vitamin A 1596 units, Vitamin C 0 units, Calcium 0 units, Iron 13 units


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CHEESY CREAM OF BROCCOLI SOUP

6 servings

2 tablespoons unsalted butter
1 onion, roughly diced
1 1/2 pounds broccoli, cooked or uncooked, roughly chopped
1 teaspoon salt
1 Pernod, capful
3 quarts chicken stock, or low sodium chicken broth or water
3 cups milk, and/or whipping cream
grated Jack, swiss or velveeta cheese


MELT BUTTER in a large pot over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the broccoli, salt and optional Pernod. Continue to cook, stirring, another 15 minutes. Add the stock. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, cream and milk. Serve piping hot and offer the grated cheese on the side to add to the soup.

Nutrition Facts
Amount Per Serving: Calories 207 - Calories from Fat 95
Percent Total Calories From: Fat 46%, Protein 20%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 6g, Cholesterol 27mg, Sodium 3401mg, Total Carbohydrate 17g, Dietary Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 2130 units, Vitamin C 109 units, Calcium 0 units, Iron 1 units


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CHICK PEA STEW

4 servings

2 pounds eggplants
2 onions, chopped
1/4 cup olive oil
2 garlic cloves, crushed
1 15 oz. can tomato
1/2 cup chickpeas, dried or 1 can (15 oz) chickpeas drained
black pepper


Colander, Put a Weight on Top and Leave for 30 Minutes

Nutrition Facts
Amount Per Serving: Calories 372 - Calories from Fat 160
Percent Total Calories From: Fat 43%, Protein 10%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 2g, Cholesterol 0mg, Sodium 28mg, Total Carbohydrate 44g, Dietary Fiber 5g, Sugars 0g, Protein 10g, Vitamin A 840 units, Vitamin C 39 units, Calcium 0 units, Iron 4 units


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CHICKEN AND MUSHROOM SOUP

2 servings

1/2 pound boneless chicken breast
2 cups chicken stock
1 cup mushroom, fresh, quartered
4 tablespoons sesame oil
2 tablespoons sherry
2 tablespoons fresh parsley, chopped


Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top. Serves 2.

Nutrition Facts
Amount Per Serving: Calories 466 - Calories from Fat 318
Percent Total Calories From: Fat 68%, Protein 25%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 6g, Cholesterol 76mg, Sodium 1528mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 321 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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CHICKEN AND VEGETABLE SOUP

8 servings

2 chicken, boiling (4 lbs. ea.) cut into quarters
10 cups cold water
4 carrots, thinly sliced
2 yellow onions, peeled, finely diced
1 head celery, thinly sliced
2 leeks, green tops and white bottoms separate
1/2 tablespoon whole black peppercorns
6 bay leaves
4 sprigs fresh thyme, or 1 1/2 tsp. fresh thyme leaves or 1/2 tsp. dried
1 tablespoon salt
1 tablespoon unsalted butter


COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a boil over high heat. Reduce heat to low and skim off the scum that accumulates on the surface. Remove chicken breast quarters and set aside. Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt. Cover and simmer for 45 minutes. Remove cover, replace the chicken breasts and continue to cook for another 25 minutes. Meanwhile, slice the white parts of leeks into 1/4-inch rounds and wash well to remove any sand. You should have about 1 cup. Melt the butter in a medium saucepan over medium heat and add the leeks and the remaining carrots, onions and celery. Cover and cook gently until vegetables are soft, about 5 minutes. Remove the chicken from the liquid and place on a platter. Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables. Skim and discard any fat from the surface of the broth. Remove and discard chicken skin. Remove the meat from the bones, dice it and set aside. Place bones in an airtight freezer container and save for making stock. Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat. Heat chicken and vegetables, covered, in 350F oven until hot. Decorate each soup bowl with some heated diced vegetables and chicken. Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table.

Nutrition Facts
Amount Per Serving: Calories 293 - Calories from Fat 66
Percent Total Calories From: Fat 22%, Protein 52%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 101mg, Sodium 1059mg, Total Carbohydrate 19g, Dietary Fiber 3g, Sugars 0g, Protein 38g, Vitamin A 10504 units, Vitamin C 20 units, Calcium 0 units, Iron 4 units


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CHICKEN CORN CHOWDER

1 servings

2 cups chicken broth, or 1 c. chicken broth & 1 bouillon cube dissolved in 1 c. hot water
1 1/2 cups fine, diced potatoes
1/2 cup fine, diced onion
1/2 cup fine, diced celery
1 teaspoon salt
1 bay leaf
1 cup chicken breast, cut up
3 fried, crumbled bacon


Cook until vegetables are just tender over medium heat. Just before serving, add 2 cup milk and 2 cup cream style corn or 1 cup cream style and 1 cup whole kernel corn. Return to a boil.

Nutrition Facts
Amount Per Serving: Calories 683 - Calories from Fat 210
Percent Total Calories From: Fat 31%, Protein 30%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 7g, Cholesterol 115mg, Sodium 5782mg, Total Carbohydrate 68g, Dietary Fiber 3g, Sugars 0g, Protein 50g, Vitamin A 385 units, Vitamin C 52 units, Calcium 0 units, Iron 6 units


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CHICKEN NOODLE SOUP

8 servings

3 pounds chicken, pieces
6 cups water, hot, divided
2 stalks celery, thin slice
1 cup carrot, thin sliced
1/2 teaspoon dried basil
1/4 teaspoon rosemary
1/4 teaspoon pepper
1 teaspoon salt, Salt, (opt.)+
1/2 cup thin egg noodles


In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender. PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 low fat meat

Nutrition Facts
Amount Per Serving: Calories 306 - Calories from Fat 67
Percent Total Calories From: Fat 22%, Protein 63%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 130mg, Sodium 290mg, Total Carbohydrate 11g, Dietary Fiber 2g, Sugars 0g, Protein 48g, Vitamin A 4226 units, Vitamin C 17 units, Calcium 0 units, Iron 3 units


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CHICKEN SOUP #1

1 servings

1 chicken, and giblets, cut in pieces
1 tablespoon salt
4 carrots, chopped
6 stalks celery, chopped w/leaves
1 onion, chopped
1 garlic, minced
1 cup rice, or noodles


Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender.

Nutrition Facts
Amount Per Serving: Calories 2683 - Calories from Fat 277
Percent Total Calories From: Fat 10%, Protein 30%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 8g, Cholesterol 390mg, Sodium 12091mg, Total Carbohydrate 401g, Dietary Fiber 48g, Sugars 0g, Protein 200g, Vitamin A 88554 units, Vitamin C 422 units, Calcium 0 units, Iron 38 units


This page last updated on 28 May 2001.
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