Soup Recipes

Now that summer is here, you might not think of featuring soup in your daily meals.  How about a nice soup, salad and crusty bread dinner?  Even if you don't use them now keep them in your recipe stash for fall and winter.

Potato Soup

8 medium diced potatoes                                                       2 carrots diced

1 stalk celery diced                                                               1/3 cup margarine or butter

1/3 onion, diced                                                                    4-5 cups water

4 chicken boullion cubes                                                        1Tbs parsley flakes

1 tsp. salt                                                                               1/4 tsp. pepper

Simmer, covered for 1 hour.  Stir in 1 can evaporated milk. * Do not add milk when boiling.) Add one can cream of Chicken soup. Heat and serve.

Tortellini Soup

3 cups vegetable broth                                                           3 stlks celer, sliced

3 cups water                                                                         1/2 tsp dried Italian seasoning

1 package (9 ozs) Cheese-filled spinach tortellini                    3/4 lb ripe lum tomatoes, seeded and chopped

3 large carrots, peeled and penny sliced                                 1 bag (6oz) baby spinache

Grated Parmesan Cheese

Bring both, water and seasoning to boil.  Add tortellini and simmer for 3 minutes.  Add carrots and celery and simmer for 4 minutes.  Stir in tomatoes and spinach and simmer for 2 minutes.  Ladle into bowls and serve with Parmesan Cheese. (215 calories 4 g. fat)

Chicken & Rice Soup

6 Tbsp butter                                                                      1/2 cup flour

1 can chicken broth                                                             1/2 cup water

1 box long grain & wild rice (cooked per box)                     2 cups cooked & cubed chicken breasts

1/2 cup carrot grated                                                          12 oz evaporated milk

Milt butter in at leat a 4 quart pot, add flour.  Slowly add chicken broth and water.  Boil one minute.  Stir in rice, chicken, and arrot. simmer 5 minutes.  Add milk and heat.  Serve and enjoy.

Vegetable Soup

Onions, carrots, potatoes and other vegetables of your choice.  (Good way to use the garden produce)

Bouillon cubes or prepared stock.

This is not so much the ingredients as the method.  Saute the vegetables in soup pot with butter (margarine can be used) until the onions are translucent and the other vegetables have absorbed the butter or margarine. (This step gives the vegetables a better flavor)  Add water to cover and simmer until tender.  At this point you can do many things:  Add tomatoe juice and/or the chicken or beef stock.  Add rice, or small noodles.  Simmer until done and serve.