("Here's to the memory of a great love...for it can never die out of the heart!")
      Taco Soup
      ~~Submitted By~~
      Tiger_Tea_DA

      • 2 lbs hamburger
      • 1 med onion chopped
      • 2 cans green chillis drained
      • 3 cans tomatoes
      • 1 can lima beans drained
      • 1 can pinto beans
      • 1 can kidney beans
      • 1 can hominey drained
      • 1 pkg taco seasoning
      • 1 pkg power ranch dressing
      • 1 cup water
      • salt and pepper to taste
      • *grated cheese and tortilla chips for top

      Brown hamburger and onion, drain. Add other ingrediants bring to a boil. Simmer 20 minutes and serve. Top each bowl with grated cheddar cheese and garnish with tortilla chips.
      Tiger_Tweet1's Ball Soup
      ~~Submitted By~~
      Tiger_Tweet1

      • 3 lbs of hamburger meat
      • 2 eggs
      • 1/2 cup bread crumbs

      Mix the above together and form small meatballs (bite size). Place in large pot with:

      • 2 bags of mix vegetable
      • 2 cans of whole tomatoes (cutup into pieces)
      • 2 cans of tomatoes pruee
      • 1 cans tomatoes sauce
      • 5 cans of water (rinse out cans and use)
      • 1 or 2 onions (chopped)
      • 1 heart of celery (chopped)
      • 2 tsp onion power
      • 2 tsp galice power
      • 2 tsp Italian seasoning

      Simmer all ingredients for 3 to 4 hours. Makes a great soup or you can serve it over any type of pasta.
      Slop
      ~~Submitted By~~
      Tiger_Tea_DA

      • 1 lb ground chuck
      • 1 pkg Macaroni & Cheese
      • 1/2 cup milk
      • 1 can mixed veggies
      • salt & pepper to taste

      Brown 1lb ground chuck in skillet (rinse meat).
      Cook macaroni as directed on box. Add mixed veggies to macaroni in last 3 min of cooking time, drain put in med bowl and add cooked meat, cheese & milk stir.

      Serves 4


      ABC Vegetable Soup
      ~~Submitted By~~
      Tiger_Ahab


      Ingredients:
      • 1 teaspoon vegetable oil
      • 1/2 cup chopped onion
      • 1 clove garlic, chopped
      • 2 cans (14 1/2 ounces each) reduced salt chicken broth
      • 1 can (28-ounces) crushed tomatoes
      • 1/3 cup alphabet pasta
      • 1/2 cup parsley leaves
      • 1 cup chopped broccoli
      • 1 cup chopped carrots
      • 1 cup sliced celery
      • Salt and pepper to taste
      • 2 tablespoons grated Parmesan cheese (optional on serving)

      This is a simple vegetable soup. Combine all ingredients in a soup pot and let it cook til the veggies are tender and the pasta is done!

      Makes 6 servings


      White Bean and Ham Soup
      ~Submitted By~
      Tiger_Peach_DA

      • 2 (15-oz.) cans cannellini beans, drained, rinsed, divided
      • 1 (14-oz.) can reduced sodium bee4 servings beef broth
      • 2 tablespoons olive oil
      • ½ medium onion, chopped
      • 1 teaspoon ground cumin
      • ½ teaspoon salt
      • ¼ teaspoon freshly ground pepper
      • 8 oz. deli-style ham, diced
      • 6 cups chopped red swiss chard


      1. In blender or food processor, puree 1 can of the beans and broth until almost smooth.

      2. Heat oil in large saucepan over medium heat until hot. Add onion; cook 3 minutes or until tender, stirring occasionally. Add cumin, salt and pepper; cook and stir 1 minute

      3. Stir in remaining 1 can beans, bean-broth mixture and ham. Bring to a boil; cover and simmer 5 minutes or until heated through. Stir in chard. Cook 1 minute or just until wilted. Makes 4 servings


      Egg Drop Soup
      ~~Submitted By~~
      Tiger_Peach_DA


      • 6 cups chicken broth
      • 2 tsp. salt
      • 2 Tbsp. water
      • 2 Tbsp. cornstarch
      • 2 eggs slightly beaten
      • 1/4 cup green onions, chopped

      Heat chicken broth in a large pot until boiling, add salt. Combine water and cornstarch and stir until mixed. Pour in water/cornstarch and stir over medium heat until mixture starts to thicken. Slowly pour in beaten egg and stir. Remove from heat and pour into soup bowls. Sprinkle green onions on top and serve.


      Chili Plus
      ~~Submitted By~~
      Tiger_Tale


      Ingredients
      • 1-1/2 lbs Lean Ground Beef
      • 1 lrg onion (well chopped)
      • 2 tbsps Garlic (minced)
      • 1/4 cup Green Bell Pepper (seeded and diced)
      • 1 can (16oz) diced Tomatoes (undrained)
      • 1 can (16oz) Kidney Beans (undrained)
      • 1 pkg French's Chili-O Seasoning Mix
      • 1 can (4oz) Green Chili Peppers (diced)
      • 1 cup uncooked Elbow Macaroni
      • 1 cup Sharp or Mild Cheddar Cheese (shredded)
      • 1 cup Sour Cream

      In a large skillet brown meat and then drain well. Next sautee onion, garlic and bell pepper until tender crisp, drain well. Place in a large soup pot. Add vegetables to cooked beef. Stir in tomatoes, beans and chili peppers. Bring to a boil, stirring frequently. Reduce heat and simmer 15 minutes; stirring occasionally.

      While chili is simmering, cook macaroni according to pkg. directions, drain well.

      Add hot cooked macaroni to prepared chili and mix well. Serve hot, sprinkle each serving with cheese and a nice size dollup of sour cream!! Serve with Texas Garlic or Herb Toast and a nice Green Salad.

      Serves 4


      Crock Pot Chili
      ~~Submitted By~~
      _Kntqb3_

      • 1 ½ lbs Ground Beef
      • 1 sm can Tomato Paste
      • 1 lg can Tomato Puree
      • 1 lg can Whole Tomato Drained
      • 2 lg. cans Drk. Red Kidney Beans drained and rinsed
      • 1 lg. can Lt. Red Kidney Beans drained and rinsed
      • I med / sm Onion diced
      • 1 Jalapeno Pepper diced
      • 1 Cayenne Pepper ( prefer Red Cherry sm) diced
      • 3 Tbl spoons Chili Powder
      • 1 tsp Salt
      • 1 ½ tsp Oregano
      • 1 ½ tsp Sugar

      Brown Grnd Beef in a fry pan, add diced peppers and onion. Drain grease off and pour into the crockpot. Into the crockpot add all remaining ingredients stir, and cook on low for six to eight hours. Serves 6-8.

      When serving I like to have shredded cheddar cheese or Parmesan cheese for topping .


      Old-Fashioned Vegetable Beef Soup
      ~~Submitted By~~
      Tiger_Tale

      Quick, easy and oh so savory! This is a great soup for those cold winter nights.

      Ingredients:
      • 4 to 5lbs Beef Soupbones
      • 4 qts. Beef Broth
      • 5 cups Stewed Tomatoes, diced
      • 1 cup Celery Stalks and Leaves, diced
      • 1 cup Onion, chopped
      • 1/8 cup Garlic, minced
      • 1/4 cup fresh Parsley, chopped
      • 2 cups Carrots, cleaned and sliced into 1-inch slices
      • 2 cups frozen Whole Kernal Sweet Corn
      • 1 1/2cs. Potatoes, diced
      • 2 cups frozen, Peas
      • 2 cups frozen Green Beans
      • 2-1/2 cups Cabbage, shredded
      • Salt and Black Pepper to Taste

      Place soupbone, meat and broth in a large soup kettle. Bring to a boil. Skim surface occasionally. When broth is clear, add tomatoes, celery, onion, garlic and parsley. Cover and simmer gently for 3 hours. Add carrots, corn and potatoes. Simmer 1 hour. Remove soupbone from kettle and cut meat from bone. Return all to kettle.

      Add peas, green beans and cabbage. Season to taste. Simmer another hour or until all vegetables are tender.

      Serves An Army!


      When making a stew, add at least three wine corks to the pot. These corks release enzymes that help tenderize the meat quickly and reduce cooking time by as much as half. Remember to remove the corks before serving. (If you drank 3 bottles of wine to GET those corks, who would care if the corks were left floating in the stew?? wooohooo!!)



      Baked French Onion Soup
      ~~Submitted By~~
      WWoS_Nowata

      • 3 tablespoons vegetable oil
      • 6 medium white onions, sliced
      • 8 cups beef broth (Swanson is best)
      • 1 cup water
      • 2 1/2 teaspoons salt
      • 1/2 teaspoon garlic powder
      • 1/4 teaspoon ground black pepper
      • 5 plain hamburger buns
      • 10 slices provolone cheese
      • 10 teaspoons shredded parmesan cheese

      1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.
      2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
      3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them.
      4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
      5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings. Makes 10 servings.
      New England Beef Stew
      ~~Submitted By~~
      Tiger_Scorp_DA

      Ingredients:
      • 4 tablespoons of cooking oil
      • 4 tablespoons of red wine vinegar
      • 1 1/2 pounds of beef stew meat
      • 1 cup of red wine
      • 1 medium onion, chopped
      • 1 bay leaf
      • 1 clove garlic, minced
      • 1/2 teaspoon oregano
      • 1/2 cup tomato sauce
      • 4 potatoes cubed
      • 2 carrots sliced
      • salt and pepper to taste

      Preparation:

      Saute the onion and garlic in the oil. Add everything except potatoes and carrots to large pot. Cover and simmer for 1-1/2 hours until meat is thoroughly tender. Add carrots and potatoes for the last half hour.

      Serves 4


      New England Clam Chowder
      ~~Submitted By~~
      Tiger_Scorp_DA

      Ingredients:
      • 1/4 cup cut up bacon or lean salt pork
      • 1 medium onion, chopped
      • 2 cans (8 ounces each) minced or whole clams
      • 1 cup of chopped potato
      • 1/2 teaspoon of salt
      • Dash of black pepper
      • 2 cups milk

      Preparation:

      Cook and stir bacon and onion in 2 quart saucepan until bacon is crisp and the onion is softened. Drain clams, reserving the liquid. Add enough water, if necessary, to clam liquid to measure 1 cup. Stir clams, clam liquid, potato, salt and pepper into bacon and onion. heat to boiling; reduce heat. Cover and simmer for 15 minutes or until the potato is tender. Stir in milk. Heat, stirring occasionally, just until hot (do not boil).

      Serves 4

      This chowder recipe can be amended by adding 1 cup of light cream for a thicker chowder with more substance and two tablespoons of butter.


      Sausage Potato Soup
      ~~Submitted By~~
      NaeNae

      • 1/2 lb. Fully cooked pork sausage or Kielbasa
      • 6 med. Potatoes, peeled and cubed
      • 2 cups frozen corn
      • 1 ½ cups chicken broth
      • celery and carrots, sliced
      • ½ t. garlic powder
      • ½ t. onion powder
      • ½ t. salt
      • ¼ t. pepper
      • 1 ½ C. milk
      • 2/3 C. shredded cheddar cheese
      • 1 tsp. fresh parsley

      In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine potatoes,corn, broth, celery, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add milk, cheese , parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through. (I double the recipe myself when I make it!) This serves 6

      Tub's Simple Tomato Soup
      ~~Submitted By~~
      Tiger_InThe_Tub

      • 4 Tbsp. flour
      • 6 Tbsp. butter
      • 2 tsp. salt
      • 28 oz of tomato sauce
      • 4 cups milk

      Melt over low heat the butter and then blend in the flour and salt. Stir it for a few seconds on the low heat, then stir in the tomato sauce...dont heat it...add in the milk and put in a cup and heat in the microwave to your likeing. This is the way i like my tomato soup. It always puts me to sleep!

      Quick & EZ Chili
      ~~Submitted By~~
      Tiger_Tea_DA

      • 3-4 lbs Ground chuck
      • 1 whole garlic clove chopped
      • 1 yellow onion (dice or chop)
      • 2 pkgs Taco seasoning mix
      • 1 pkg Chili seasoning mix
      • 1 large can Tomato Juice
      • 1 16 oz can Tomato Sauce (optional)
      • 1 cup water (don't use if didn't use tomato sauce)

      In Large kettle cook Ground Chuck, garlic, & onion. when done Rinse in colander (gets the fat out) add taco seasoning mix, chili seasoning mix, Tomato Juice, Tomao sauce, cook 15 min Enjoy can be used as goulaush & a spaghetti sauce)
      Texas Chili J
      ~~Submitted By~~
      Tiger_Hookem_DA

      • 2lbs Coarsely Ground Beef
      • 1lb Coarsely Grounf Pork
      • 1 large onion (chopped)
      • 5 cloves garlic (chopped)
      • 8 tbl Chili Powder
      • 2 tbl Cumin
      • 4 Chopped tomatos or 3 cans Diced Ro_Tel tomatos
      • 1 (14 oz) can Tomato Sauce
      • 1 Bell pepper (chopped)
      • 6 Jalepeno peppers (seeded and chopped)
      • Cheyene Pepper (to taste ) HOTTER THE BETTER!
      • 1 tblespoons celery salt
      NO BEANS

      Sauté’ Onions and Garlic and Bell Pepper bits till clear in color remove. Brown meats until lightly brown. Add Onion, garlic, bell pepper, and celery salts, and brings to medium heat. Add Cumin and Chili powder and Cheyenne pepper 2 tablespoons should do it and stir in thoroughly. When simmering add tomatoes and stir. Then add tomatoes sauce.

      Ok, ready? Add Jalepeno peppers as desired and stir. Jalepeno peppers are very mild without seeds for more kick leave the seeds in. If you like beans eat them in a separate bowl don’t mess up the Chili J.

      Of course if you are a Yankee you will probably leave out the pepper of any kind LOL .. Happy Cooking!
      Tempting Tomato Bouillon
      ~~Submitted By~~
      DC_ChrisRobin

      • 2 cups hot Water
      • 2 cubes Beef Bouillon
      • 2 cups Tomato Juice
      • 1 Bay Leaf
      • 3 whole Cloves
      • 1/4 tsp. Salt
      • 1 Tbs. Granulated sugar
      • 1/2 cup Chili Sauce
      • 1/8 tsp. Celery Salt
      • 1/8 tsp. Garlic Salt
      • 1/2 tsp. dried Basil or 1/2 Tbs. fresh Basil (chopped)
      • Dash of Tobasco
      • 2 Tbs. Lemon Juice

      Crush the beef bouillon cubes and add the powder to the hot water in a saucepan to dissolve. Add the tomato juice, bay leaf, cloves, salt, sugar, chili sauce, celery salt, garlic salt, basil and bring the mixture to a boil. Reduce the heat, cover and simmer for about 10-minutes. Strain the bouillon to remove the bay leaf and cloves, then return the soup to the sauce pan and add the Tobasco and lemon juice. Bring the bouillon just to the boil, serve in soup cups or mugs, with croutons, if desired. (Serves 6)
      French Onion Soup
      ~~Submitted By~~
      Tiger_Joy

      • 3 large cooking onions
      • 2 T granulated sugar
      • 1/4 c of unsalted butter
      • 3 cans of beef broth
      • 1/2 c of any red wine
      • 1 T of Worcestershire Sauce
      • 1/4 tsp. of salt
      • 1/2 tsp. of pepper
      • 4 thick slices of a sourdough bread
      • 1/2 c Fontina cheese
      • 1/2 c Mozzarella cheese
      • 1/4 c Parmesan Cheese

      1. Slice the onions into rings and set aside.

      2. In a large non-stick skillet melt unsalted butter. Combine the onions and the sugar together and sauté on medium heat until onions are tender. Continue to cook, stirring often until onions have caramelized and are well browned. Be careful, if these get too brown they can give an unpleasant taste to the soup.

      3. Transfer the onion mixture into a large pot. Add the cans of beef broth and bring to a slow boil. Boil on medium heat for about 20 minutes, being careful to check the levels of liquid. If more liquid is needed add 1/2 cup of water at a time. Add Worcestershire sauce, salt and pepper to the pot and continue to gently boil for another 20 minutes.

      4. While adding the last few ingredients, add the wine - this will deepen the flavor and give it a rich aroma. Strain the soup stock from the onions, setting the stock aside.

      5. Carefully divide the onions into the soup baking crocks and cover with the stock until the stock is gone. Place a slice of bread over each opening of the crocks and press into the crocks so that is it a firm lid on the inside.

      6. Mix the three cheeses together and distribute them among the crocks evenly.

      7. Place the crocks in the oven on the broil temperature for about 5 minutes or until golden brown.

      8. Immediately remove from the oven and serve.
      Wonton Soup
      ~~Submitted By~~
      Tiger_Ahab

      • ½ Lb. ground pork
      • 1 can shrimp, drained and finely minced
      • ½ c water chestnuts, finely minced
      • 1 egg white, lightly beaten
      • 1½ T minced fresh ginger
      • 1½ T finely chopped green onions
      • 1 T soy sauce
      • ½ tsp salt
      • ¼ tsp white pepper
      • 1½ T cornstarch
      • 48 wonton skins
      • 1 qt chicken stock
      • 1½ c thinly sliced bok choy
      • 1 c fresh sliced mushrooms
      • ¼ c julienne water chestnuts
      • 1 tsp. soy sauce
      • 1 tsp. salt

      1. Combine first 10 ingredients in a mixing bowl, using your hands or a spoon. Add the cornstarch to mixture and stir to blend. The mixture should be stiff.

      2. Place a teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a pouch. Squeeze the pouch and the ends shut to enclose the filling.
      (The finished dumpling should look like a drawstring purse.)
      Use a drop of water to help seal the wonton.

      3. Place the finished dumplings on a tray that has been lightly dusted with cornstarch. Heat 3 quarts of water to boiling in a large pot. Add the wontons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain.

      4. Heat remaining ingredients to boiling. Reduce heat to simmer and add the cooked wontons and serve.

      Makes 8 servings.
      Tortilla Soup
      ~~Submitted By~~
      Tiger_Peach_DA

      • 1 1/2 cup sliced red onions
      • 1 cup garlic minced
      • 1 teas. olive oil
      • 1 teas. ground cumin
      • 6 cups chicken or veg. broth
      • 1/2 cup corn kernels
      • 1/ 4 cup ground cayenne, or chilies
      • 1 can mix stew tomatoes
      • 5 corn tortillas
      • 1/2 cup shredded jack cheese
      • cilantro sprigs

      In a 4-5 qt. pan over medium high heat, stirring frequently, stir onions, garlic, and oil until onions are limp (6 minutes). Add chilies and Cumin, stir 30 seconds, then mix in broth, corn, tomatoes. Cover bring to boil over high heat, reduce heat, simmer 5-10 minutes to blend. Stack tortillas, cut in half, stack again, slice crosswise 1/4 in-strips, Place strips in soup bowls ladle soup on top, sprinkle with cheese & garnish with cilantro sprigs.
      Best Ever Minestrone Soup
      ~~Submitted By~~
      Tiger_Peach_DA


      • 1 (28-oz.) can tomatoes
      • 1 pkg. All-Purpose Ground Beef Mix (see recipe meats)
      • 1 qt. water
      • 2 large carrots, peeled, sliced
      • 2 (8 -oz.) cans tomato sauce
      • 2 cups beef broth
      • 1 tablespoon dried parsley leaves
      • 1/2 teaspoon ground basil
      • 1 teaspoon dried oregano leaves
      • 1/4 teaspoon pepper
      • 1/2 teaspoon garlic salt
      • 1 (15-oz.) can garbanzo beans, drained
      • 1 (16-oz.) can green beans, drained
      • 1-1/4 cups mostaccioli macaroni, uncooked

      Parmesan cheese for garnish Puree tomatoes in blender. In a large pot or Dutch oven, combine All Purpose Ground Beef Mix, pureed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Bring to boil. Cover; simmer over low heat about 20 minutes. Add garbanzo beans, green beans and kidney beans. Bring to a boil; add macaroni. Cook 15 to 20 minutes until macaroni is tender. Garnish with Parmesan cheese. Makes 10 to 12 servings.

      PA Dutch Snapper Soup
      ~~Submitted By~~
      _Kntqb3_

      • 1 ½ lbs Veal knuckles (Available at a good butcher)
      • 1 cup butter or (chicken fat)
      • 1 to 2 medium onions finely chopped
      • 1 heart of celery finely chopped
      • 1 large carrot diced
      • ¼ tsp thyme
      • ½ tsp marjoram
      • 1 ½ whole cloves
      • 1 bay leave
      • ¼ tsp salt (times 2)
      • ½ tsp pepper
      • 1/2 cup flour
      • 2 quarts beef broth
      • 1 cup sieved tomatoes
      • Meat of 1 Snapper Turtle, cut into small pieces (Available at a good butcher)
      • 1 cup dry cooking sherry
      • 1 tsp Tabasco
      • 2 slices of lemon
      • 1 hard boiled egg chopped
      • cheese cloth

      Have the veal knuckles broken into 2 inch pieces by your butcher. Put knuckles into a roasting pan and add the butter or (chicken fat) , onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt, and pepper. Put in 400 degree oven until brown. Remove from oven and gradually add flour mixing well. Return to oven and cook 30 minutes longer. Turn browned mixture into a large soup kettle, blend in the broth and the tomatoes and cook slowly for 3 ½ hours.

      In a separate pan combine the snapper meat with ½ cup of the sherry, salt, Tabasco, and lemon slices; simmer 10 minutes. Strain the broth and tomato soup base thru one layer cheese cloth (save broth base). Combine the broth base with snapper mixture. Stir in chopped egg and remaining sherry, bring to slow boil . Serves 6


      Noodles for Soup
      ~~Submitted By~~
      _Kntqb3_

      • 1 cup flour
      • ½ tsp salt
      • 2 eggs beaten

      Sift flour and salt together into a bowl. Make a well in the center of flour mixture and add eggs; blend thoroughly. Knead dough on a floured surface, cover, and let stand 30 minutes. Roll to about 1/8 inch thickness. Turn dough over and continue rolling until thin.

      Allow dough to partially dry about an hour. Cut dough into lengthwise strips 2 ½ inches wide stack on top of each other. Slice into short strips 1/8 inch wide. Separate noodles and allow to dry thoroughly. ( noodles can be stored in refrigerator in tightly covered container if not cooked immediately)


      Chicken Noodle Soup
      ~~Submitted By~~
      _Kntqb3_

      • 4 ½ lb stewing chicken
      • 3 quarts cold water
      • 1 medium size onion sliced
      • 1 carrot sliced
      • 1 bay leaf
      • 1 tsp chopped parsley
      • 1 tsp salt
      • 2 cups noodles

      Rinse and disjoint the chicken and put into a sauce pot and add remaining ingredients (except noodles). Cover and bring to boiling. Cook over low heat about 3 hours or until thickest part of chicken pieces are tender. Skim off fat as necessary. Remove chicken and debone and remove skin, cut meat of chicken into small pieces and add back to the broth. Add noodles to the broth and bring to boil and cook about 10 minutes medium heat. Remove Bay leave. Serve hot. Serves 8 to 10 .


      Crock Pot Beef Stew
      ~~Submitted By~~
      _Kntqb3_

      • 2 lbs cubed beef
      • 1 ½ cups small pearl white onions
      • 1 cup celery
      • 3 cups baby carrots
      • 4 cups sm red skin potatoes
      • 1 cup mushroom sliced
      • 2 jars or cans of mushroom brown gravy
      • 1 tsp sp vegetable oil
      • 2 Tbl sp flour
      • 1 ½ tsp meat tenderizer
      • ½ tsp thyme
      • 3 whole bay leaves
      • 1 gallon zip lock bag

      Add the flour, meat tenderizer, and thyme in the zip lock bag with the beef cubes. Seal the bag and shake till the meat is coated. In frying pan pour vegetable oil add beef cubes and brown. Drain grease off and pour into the crock. Add all remaining ingredients and stir. Cook on Low for six to eight hours or until potatoes are tender. Serves 6
      Chicken Breast & Almond Soup
      ~~Submitted By~~
      Tiger_Letsplay

      • 1/2 cup blanched almonds
      • 2 Tbsp butter or margarine
      • 1 medium onion, chopped
      • 2 skinless and boneless chicken breast halves
      • 8 cups chicken stock or canned chicken broth
      • Salt and freshly ground pepper to taste
      • Pinch of nutmeg
      • 1/4 tsp ground cumin seed
      • 1/4 tsp cayenne pepper (or to taste)
      • 1/4 cup dry sherry (optional)
      • 1 Tbsp chopped parsley

      Cook the chicken breast halves by simmering them in the chicken stock for 10 to 15 minutes. Remove them and set them aside.

      Sauté the almonds in the butter over moderate heat until golden. Place the almonds, onion, and one of the chicken breast halves in an electric blender or food processor, along with a little of the stock, and blend until pureed.

      Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne. Add the second chicken breast half, cut into small pieces, and heat over moderate heat, stirring occasionally. Add the optional sherry just prior to serving. Taste and adjust the seasoning. Garnish with the chopped parsley. Serves 6

      Low-Fat Creamy Carrot Soup
      ~~Submitted By~~
      Tiger_Letsplay

      • 1 Tbsp olive oil
      • 1 medium onion, chopped
      • 1 lb fresh carrots, peeled and cut into 1-inch pieces
      • 1/2 lb baking potato, peeled and diced
      • 4 cups canned or fresh chicken broth
      • 1 cup non-fat milk
      • Salt and freshly ground pepper to taste
      • A grating of fresh nutmeg
      • Chopped parsley to garnish

      Heat the oil in a pot over moderate heat and sauté the onions until tender but not brown, about 5 minutes.

      Add the carrots, potato, and chicken broth and bring to a boil. Reduce the heat and simmer covered for 30 minutes.

      Carefully puree the soup in small batches in a food processor or electric blender. Season with salt, pepper, and nutmeg. Serve hot or cold, garnished with chopped parsley. Serves 4 - 6

      Garlic Lovers Bean Soup
      ~~Submitted By~~
      Tiger_Letsplay

      • 1 1/2 cups chopped onion
      • 1 cup sliced carrot
      • 3/4 cup sliced celery
      • 12 - 15 medium cloves garlic, peeled, crushed
      • 3 Tbsp olive oil
      • 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth or vegetable broth
      • 2 cans (15 oz. each) Great Northern, navy or cannellini beans or 3 cups cooked dry-packaged, rinsed & drained
      • 1 tsp dried sage
      • Salt and pepper, to taste
      • For extra flavor, add some cubes of ham or crumbled bacon after pureeing

      Sauté onion, carrot, celery, and garlic in oil in large saucepan for 5-7 minutes. Add chicken broth, sage and beans; heat to boiling. Reduce heat and simmer until vegetables are tender, 10-15 minutes.

      Puree soup in food processor or blender until smooth. If you prefer a chunkier soup, puree only 2/3. Serve in bowls with croutons. Serves 6 (about 1 cup each)

      Chilled Cucumber Soup
      ~~Submitted By~~
      Tiger_Letsplay

      • 5 cucumbers, peeled, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber
      • 1 1/2 cups plain yogurt
      • 1/4 cup sour cream
      • 1/2 tsp English-style dry mustard, to taste
      • 1/4 cup chopped fresh dill
      • Salt and pepper to taste
      • Fresh lemon juice, to taste
      • Cucumber slices, dill sprigs, for garnish

      In a blender, puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup until ready to eat. Before serving, stir in finely diced cucumber dill, and lemon juice. Garnish soup with cucumber and dill sprigs.

      Mediterranean Fish Soup
      ~~Submitted By~~
      Tiger_Letsplay

      • Vegetable cooking spray
      • 1 small bell pepper, seeded and chopped
      • 1/2 cup of frozen small onions, thawed
      • 1 clove of garlic, finely chopped
      • 2 cups of water
      • 1 can (14.5 oz.) stewed tomatoes, undrained
      • 2 carrots, pared and sliced
      • 1 bay leaf
      • 1 teaspoon of dried oregano
      • 1/4 teaspoon of ground pepper
      • 1 lb. of fresh or thawed frozen fish fillets, cut into large chunks
      • 1 (4 oz.) can of mushrooms, drained

      Spray large saucepan with vegetable cooking spray. Place over high heat.Add bell pepper, onion, and garlic; cook 3 minutes or until tender, stirring often.

      Add remaining ingredients, except fish and mushrooms; bring to a boil.Reduce heat to medium-low; cover and simmer 30 minutes, or until carrots are tender. Remove bay leaf; stir in fish and mushrooms.Cover and simmer 5 minutes longer or until fish flakes when touched with a fork. To serve, ladle into bowls.

      Potato Leek Soup
      ~~Submitted By~~
      Tiger_Letsplay

      • 1/2 lb. potatoes (2 large)
      • 1/2 lb. leeks
      • 2 medium onions
      • 4 oz. butter
      • 1/2 cup milk
      • 4 Tbsp extra virgin olive oil
      • 2 Tbsp fresh chopped parsley
      • 2 cups chicken or vegetable stock
      • Salt, pepper & nutmeg

      Peel and cut the potatoes into 1/2 inch cubes, peel and mince the onions. Clean leeks thoroughly by removing the top 1/3 of green and slicing leek open to rinse out dirt and sand that may be hidden between the layers. Slice leeks thinly.

      In a saucepan, heat the oil and gently brown onions and leeks. Cover with a lid and cook over a low flame for about 10 minutes.

      Add the cubed potatoes, light pinches of salt & pepper, and 1 or 2 pinches of nutmeg. Add the stock and milk. Simmer for another 15 to 20 minutes.Adjust salt & pepper, and serve soup in each tureen sprinkled with chopped parsley.

      Sauerkraut Soup
      ~~Submitted By~~
      Tiger_Letsplay

      • 1 lb short ribs of beef
      • 1/2 cup chopped onion
      • 2 T vegetable oil
      • 1 can (1 lb, 14 oz) sauerkraut
      • 6 cups bouillon made with bouillon cubes
      • 1 10-oz can tomatoes
      • 10 peppercorns
      • 2 bay leaves

      Trim fat from the ribs. Brown ribs and onion in oil. Remove and saveribs.

      In a soup pot, mix onions and rib drippings with the sauerkraut.

      Add remaining ingredients. Bring to a boil, reduce heat and simmerfor 40 minutes. Remove the peppercorns and bay leaves.

      Cut meat into chunks and add to soup. Makes about 12 servings.
      Chicken and Tortellini Soup
      ~Submitted By~
      Tiger Peach_DA

      • 2 tablespoons olive oil
      • 2 medium onions, silvered
      • 1 stalk celery, thinly sliced
      • 2 medium carrots, chopped
      • 1 large clove garlic, minced or pressed
      • 1 teaspoon dried basil or 1 tablespoon finely chopped fresh basil
      • 1/2 teaspoon dried thyme
      • 1/4 teaspoon dried sage
      • 1 28-ounce can tomatoes
      • 1 3/4 cups chicken broth
      • 1 cup dry red wine
      • 1 8-ounce can tomato sauce
      • 1 12-ounce package frozen cheese tortellini
      • 3 cups finely julienned Swiss chard or spinach, leaves only
      • Salt (Optional)
      • Grated parmesan cheese

        In a 4 1/2 to 5 quart Dutch oven, heat olive oil over medium heat. Add chicken pieces, about half at a time and brown on all sides, removing them as they brown. Pour off all but 2 tablespoons of the drippings. To same pan, add onions, celery and carrots. Cook, stirring often, until soft but not browned. Stir in garlic. Return chicken to pan.

        Sprinkle chicken and vegetables with basil, oregano, thyme and sage. Mix in tomatoes (coarsely chopped) with their liquid, broth, wine and tomato sauce. Bring to a boil. Cover; reduce heat and simmer slowly until chicken is fork tender (about 1 hour).

        Meanwhile, cook tortellini in boiling salted water according to package directions. Rinse with cold water, drain well and reserve. Mix cooked tortellini and julienned chard into soup and cook, uncovered, until chard is wilted but still bright green and tortellini are heated through (3 to 5 minutes). Taste; add salt if needed. Serve in broad shallow bowls with parmesan cheese to sprinkle over each serving to taste.
        White Bean and Tomato Soup with Ham
        ~Submitted By~
        Tiger Peach_DA

        Preparation time: 15 minutes
        Cooking time: 25 minutes

        • 2 slices bacon
        • 1 onion, diced
        • 1 stalk celery,chopped
        • 3 cloves garlic, minced
        • 1 10-ounce bag baby spinach, cut into thin slices
        • 1/2 teaspoon crushed red pepper flakes
        • 1/2 teaspoon ground allspice
        • 1/2 teaspoon salt
        • freshly ground black pepper
        • 3 cups chicken broth
        • 1 14 1/2 ounce can crushed tomatoes
        • 1 28-ounce can or two 14 or 15 ounce cans white beans, drained
        • 3/4 cup chopped cooked ham
        • 5 fresh sage leaves, minced
        • 5 sprigs fresh thyme, minced
        • 5 sprigs fresh parsley, minced

        Cook bacon in a large skillet over medium heat until just crisp, turning several times, about 4 minutes. Remove bacon, crumble, set aside.
        Add onion and celery to skillet; cook until softened, about 5 minutes. Stir in garlic; cook 1 minute. Stir in spinach; cook until wilted, about 2 minutes. Season with red pepper flakes, allspice, salt and black pepper.
        Add chicken broth, tomatoes, beans, ham, sage, thyme and parsley. Cook until flavors blend, about 20 minutes.
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