Category: Soups

Cut up raw chicken breasts. Sautee with chopped celery, onions & carrots. Cook until tender.

Add 4 cans chicken broth + 4 cans water (or use chicken bouillon & water).

Add salt & pepper. Bring to boil.

Add 1 cup broken egg noodles. Cook. Add 1 can corn.

3 tbsp margarine
1 large onion, sliced
½ cup thinly sliced carrot
½ cup diced celery
1 clove garlic, crushed

Sautee. Add:
4 cups diced potatoes
2 cups chicken stock
1 ½ tsp salt
¼ tsp pepper
1 tsp parsley

Boil & simmer until vegetables are cooked. Stir in:

2 cups milk
Heat & garnish with grated cheese.

1-1 ½ lbs ground beef – browned
2 chopped onions
4 chopped potatoes
4 chopped carrots
3 chopped parsnips
1 chopped green pepper
3-4 chopped stalks celery
½ chopped turnip
½ chopped cabbage (optional)
Garlic

Add water (& beef bouillon if desired). Bring to boil & simmer until cooked. Add:
1 can of each of the following (or frozen):
Kernel corn
Peas
Green beans
Yellow beans
Large can V-8 or tomato juice
Large can tomatoes
Macaroni or rice may be added.

1 or 2 onions, chopped
Sautee in olive oil. Add:
1 carton chicken broth
1 medium squash, peeled & cut in chunks
Cook until squash is done. Puree & season. Curry &/or ginger are good. Add more water or chicken broth if too thick. Cream or milk are also good.

1 cup red lentils
3 onions, coarsely chopped
5 cups water
1 bay leaf
1 crushed clove garlic
1 tsp thyme
3 carrots, peeled & sliced thin
3 tbsp parsley
Salt & pepper
Wash & drain lentils. In large saucepan, combine lentils, onions water, bay leaf & garlic. Cover & simmer for 1 hour. Add thyme and carrots. Simmer covered for 30 min longer. Remove bay leaf, add seasonings. Serve hot.

1 or 2 cans tomatoes
6 large green onions
1 pkg Knorr vegetable soup mix
2 oxo cubes
1 bunch celery
2 cans green beans
2 green peppers
2 lbs. carrots

Season with salt & pepper, curry if desired or hot sauce. Cut veggies in small- medium size pieces. Cover with water. Boil fast 10 min. Reduce heat & simmer until tender.

6 cups water
6 beef bouillon cubes
Large can tomatoes, mashed
1 can tomatoe soup
2 cups shredded carrot
2 cups shredded potato
1 ½ cups shredded turnip
1 ½ cups chopped onion
1 cup chopped celery
½ cup barley
6 cups water
1 tbsp parsley
1 tsp sugar
1 tsp salt
¼ tsp pepper
¼ tsp thyme
½ tsp oreagano
2 lbs ground beef, scramble fried & drained

Heat 6 cups of water & bouillon in large pot. Add remaining ingredients, except for beef. Bring to boil. Cover & simmer slowly for about 1 ½ hours. Add beef & simmer ½ hour more.

Canned corn &/or frozen peas are also good.

Sautee until tender:
½ cup butter
4 large onions chopped
2 cups diced celery

Sprinkle with:
½ cup flour

Mix well. In large pot combine:
5 cups diced potatoes
3 ½ tsp salt
½ tsp pepper
Water – just enough to barely cover

Cook until potatoes are tender crisp. Add flour/vegetable mixture

¼ cup butter
2 cans frozen lobster, thawed

Sautee lobster in butter just long enough for the red colour to go into the butter. Add to potato mixture.

1 cup boiling water
1 lb. scallops, halved if large.

Combine in separate small saucepan. Cook for 3-5 min until opaque. Do not drain. Add to potato mixture.

2 lbs haddock fillets, cut in bite size pieces

Add haddock to potato mixture. Cook until fish turns white & flakes or falls apart.

2 cans evaporated milk
3 cups whole milk

Add both milks. Heat stirring occasionally until hot. Watch closely so it does not boil. Makes 6 quarts.

3 slices chopped bacon
½ cup onion
1 can baby clams
Clam liquid + water to make 1 ¾ cup
1 cup diced peeled raw potatoes
½ tsp salt
¼ tsp celery salt
2 tbsp flour
1 can evaporated milk

Cook bacon until crisp. Add onion. Cook until tender. Drain clams. Stir in liquid to mixture. Add potatoes & seasoning. Heat to boiling. Cover & simmer 15 min until potatoes are tender. Mix flour with a small amount of milk to make a paste. Blend in rest of milk & add to saucepan. Cook & stir until mixture comes to a boil & thickens. Add clams & serve.