in the AOL Golden Gate Genealogy Forum

 Return to Soup Recipes Main Page

Go to any recipe on this page. Type in the title and press <Enter>:



Al Rec


Makes 4 servings


Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ready in: 1 Hour


" The best onion soup you will ever have!!!!! "




1/4 cup margarine

3 onions, thinly sliced

1 teaspoon white sugar

1 tablespoon all-purpose flour

2 1/2 cups water

1/2 cup red wine

2 (10.5 ounce) cans condensed beef broth

1 French baguette

8 ounces sliced Swiss cheese




1 Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.


2 Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.


3 Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.


4 Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.


5 Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted


Makes 4 servings


Nutrition at a glance

Servings Per Recipe: 4 amount

per serving


Calories 706

Protein 31g

Total Fat 30.3g

Sodium 2045mg

Cholesterol 58mg

Carbohydrates 72.3g

Fiber 4.9g



Almond and Garlic Soup

From: DarlaJoV

(From SpeedRoots)


for three portions:

about 1 1/2 cup peeled almonds (not roasted --

they must be white white)

2 1/2 - 3 soup bowls full of ice water

2 tablespoons of wine vinegar (taste - I like more)

Salt to taste (about 1 level teaspoon)

about 1 1/2 medium cloves of raw garlic

about 1/4 c olive oil

green grapes or apricots

mint leaves to garnish


Put everything except oil in a good blender on high speed. It will get white like milk. Check - it may need salt, vinegar. If it's not thick enough, add more almonds. It's okay to mix in other nuts or pine nuts, but it won't be as snowy white. When it's okay, add the oil. That's it!


Serve in chilled bowls over green grapes (that's the surprise! You can't see them through the opaque soup) or apricots and garnish with mint leaves. B'tayavon! --Darla Jo







Potato Soup

from Annie


1 ham hock

Potatoes, about 4 med. sized

Potato Buds (Betty Crocker dehydrated potatoes)

2 c. milk

1 (16 oz) can whole kernel corn


Cook ham hock until meat falls off the bone. Remove cooked ham hocks, strain broth into a bowl and refrigerate overnight if possible.


Next day skim off the fat which rises to the top. Cook the potatoes in this ham-hock stock. Potatoes should be cut into cubes and cooked until soft but not mushy. Then add 2 cups milk to the stock, followed by the Potato Buds until the soup thickens to desired consistency.


Put the deboned, diced and (or) shredded ham bits into the stock along with 1 can whole kernel corn. Flavor as desired, adding salt, pepper, dehydrated onions, parsley, etc.









from Beverly

at Al Rec


Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Makes: 2 servings


"Chinese noodles are topped with chicken broth flavored with shiitake mushrooms and green onions in this quick soup."



4 ounces dry Chinese noodles

1 (14.5 ounce) can chicken broth

6 shiitake mushrooms, sliced

2 green onions, chopped

1 skinless, boneless chicken breast half

2 eggs



1. Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.


2. Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.

Nutrition at a glance

Servings Per Recipe: 2 amount

per serving


Calories 385

Protein 28.9g

Total Fat 8.9g

Sodium 982mg

** Cholesterol 247mg

Carbohydrates 52.1g

Fiber 8.9g




Bacon Potato Soup

From: DarlaJoV


Bacon Potato Soup

from SpeedRoots


Serve this simple soup with hearty bread. Serves 4


1/4 pound Bacon, diced

1/4 cup Celery

3 Leeks

2 Tablespoons Flour

2 cups Water

2 cups Milk

2 medium Potatoes, peeled and diced

Salt and pepper to taste

1 teaspoon Parsley, chopped Slice the leeks lengthwise.


Remove the root end and most of the green end. Slice the leeks across the grain and soak in water until needed. Add the bacon pieces to a heavy saucepan and cook until brown. Add the celery and leeks. Cook until just soft. Add the flour and cook for 3 minutes. Add the water and milk. Slowly bring to a boil. Reduce the heat, add the potatoes and simmer for 1 hour (or until the vegetables are tender). Check the seasonings. Serve warm, garnished with parsley.

Darla Jo









Prep: 20 minutes Bake: 40 minutes


Baked Potato Soup

Accompany this hearty side-dish soup with a ham or roast beef sandwich on a crusty roll.

Source: Better Homes and Gardens


2 large baking potatoes (8 ounces each)

3 tablespoons thinly sliced green onion

1/3 cup margarine or butter

1/3 cup all-purpose flour

2 teaspoons snipped fresh dill

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups milk

3/4 cup shredded American cheese (3 ounces)

3 tablespoons thinly sliced green onion

4 slices bacon, crisp-cooked, drained and crumbled



1. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out each potato. Discard potato skins.


2. In a large saucepan cook 3 tablespoons green onion in margarine until tender; stir in flour, dill, salt, and pepper. Add milk all at once.

Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.


Add the potato pulp and 1/2 cup of the shredded cheese; stir until cheese melts. Ladle into bowls.

Garnish each serving with the remaining shredded cheese, 3 tablespoons green

onion, and bacon.


Makes 6 servings.


Make-Ahead Tip: Bake potatoes ahead. Remove pulp and place in storage container. Cover and refrigerate up to 24 hours ahead. To serve, add potato pulp to soup after mixture is thickened and bubbly; heat through.

Add cheese and stir until cheese is melted.


Nutritional facts per serving

calories: 328 ,

total fat: 20g ,

saturated fat: 7g ,

cholesterol: 29mg ,

sodium: 571mg ,

carbohydrate: 26g ,

fiber: 2g ,

protein: 12g ,

vitamin C: 22% ,

calcium: 31% ,

iron: 9%







Beefy Vegetable Soup

Source: Better Homes and Gardens


Prep: 20 minutes Cook: 2 hours 16 minutes


Winter is the perfect time to serve this hearty soup that's loaded with

plenty of vegetables.


3 pounds beef shank crosscuts

3 cups water

2 teaspoons instant beef bouillon granules

1-1/2 teaspoons salt

1/2 teaspoon pepper

4 sprigs parsley

Celery leaves from 3 ribs

2 bay leaves

2 cloves garlic, halved

4 sprigs fresh thyme

2 cups chopped, peeled tomatoes

1-1/2 cups peeled sweet potatoes cut into 3/4-inch cubes

1 cup parsnips cut into 1/2-inch pieces

1 cup sliced carrot

1 cup sliced celery

2 cups fresh pea pods, halved crosswise


1. Trim fat from beef shanks. In a large Dutch oven or kettle combine meat, water, bouillon granules, salt, and pepper. Place parsley, celery leaves, bay leaves, garlic, and thyme on a 10-inch-square double thickness of 100-per-cent-cotton cheesecloth. Tie into a bag with a clean string; add to Dutch oven. Bring to boiling. Reduce heat and simmer, covered, for 2 hours.


2. Remove meat from soup; set aside to cool. Cut meat off bones and coarsely chop; discard bones. Skim fat from broth. Stir chopped meat, tomatoes, sweet potatoes, parsnips, carrot, and celery into broth.


3. Return to boiling. Reduce heat and simmer, covered, for 15 minutes. Stir in pea pods; simmer, covered, for 1 to 2 minutes more or until the pea pods are crisp-tender. Remove cheesecloth bag and discard. Ladle soup into bowls.

Makes 6 servings.


Make-Ahead Tip: Prepare soup but do not add pea pods. Pour soup into a storage container. Cover and refrigerate up to 24 hours ahead. To serve, transfer mixture to Dutch oven. Cook over medium-low heat until heated through. Add the pea pods and simmer, covered, for 1 to 2 minutes or until pea pods are crisp-tender.


Nutritional facts per serving

calories: 264 ,

total fat: 6g ,

saturated fat: 2g ,

cholesterol: 59mg ,

sodium: 929mg ,

carbohydrate: 24g ,

fiber: 4g ,

protein: 30g







Black Angus Potato Soup

Copy Cat Recipes


4 large baking potatoes

2/3 C. butter or margarine

2/3 C. flour

6 C. milk

3/4 tsp. salt

1/2 tsp. black pepper

1/2 tsp. white pepper

4 green onions -- chopped and divided

12 slices bacon -- cooked and crumbled

1 1/4 C. cheddar cheese -- shredded and divided

8 oz. sour cream


Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins.


Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency.

Serve with remaining green onions, bacon and cheese.




Broccoli and Pasta Soup

From: DarlaJoV


Broccoli and Pasta Soup

from SpeedRoots


4 - 6 cups (1 - 1.5 L) chicken or vegetable broth

1 small head broccoli (about 1 lb, 450 g), coarsely chopped

1/2 - 1 cup (125 - 250 ml) small pasta shape such as ditalini,

acine di pepe, stars, or alphabets, cooked according to the

package directions and drained


Salt and freshly ground pepper to taste

Freshly grated Parmesan cheese


Bring the broth to a simmer over moderate heat and add the broccoli. Simmer uncovered for 10 minutes, or until the broccoli is tender. Add the cooked pasta and season with salt and pepper if necessary. Serve with Parmesan cheese. Serves 4 to 6.

Darla Jo








Submitted by: USSGERI


RECIPE OF THE MONTH - from Bob Allison


1 pound black turtle beans 1 T. chopped fresh garlic

1 cinnamon stick 1 1/2 t. chopped Jalapeno peppers

51 oz. mushroom or vegetable water 1 1/2 t. ground cumin

(3 pints plus 3 oz. water and 3 T. Scant t. pepper

mushroom or vegetable base or if 1/4 t. thyme

you don't have the base use 1/8 t. cloves

chicken or beef broth) 1 (16 oz.) can diced tomatoes

1 scant c. diced onion (14 oz.) 2 oz. dark rum


Cook beans and cinnamon stick, in water to cover, until tender (about 3 hours). Drain all liquid. Add remaining ingredients except tomatoes and rum and cook until flavors combine (about 30 minutes - 1 hour over low heat). Add tomatoes and rum and lightly puree in blender or food processor. Return to heat for 5 - 10 minutes and serve hot. Garnish: Make a cloverleaf pattern on the surface using yogurt in a squirt bottle and place a thin slice of lime in center.







Submitted by: USSGERI

Carrot Soup (Serves 6)



1 1/2 lb. Carrots, sliced

1 large Onion, sliced

1 small Potato, peeled and sliced

1 lb. Roma Tomatoes, peeled and chopped

6 Scallions or Green Onions, sliced

1/4 tsp. Cayenne Pepper

1/4 tsp. ground Mace or Nutmeg

1/2 tsp. ground Ginger

1 tsp. Salt

3 cups Water

2 cups Milk


Combine the carrots, onion, potato, tomatoes, scallions, cayenne pepper, mace, ginger, salt, and water in a large pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes, or until the carrots are soft.


Transfer the soup in batches to a blender or a food processor and process in batches until smoothly pureed.


Return the soup to the pot and stir in the milk. Reheat the soup until very hot, pour into soup bowls and serve.



Chicken and Rice Gumbo Soup



Chicken and Rice Gumbo Soup

Submitted by: USSGERI


3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces

1/4 pound fully-cooked smoked sausage (two 5-inch sausages), chopped

2 medium stalks celery (with leaves), sliced1 large carrot, chopped

1 medium onion, chopped14 1/2-ounce can stewed tomatoes, undrained5 cups


2 tablespoons chicken bouillon granules1 teaspoon dried thyme leaves

10-ounce package frozen cut okra, thawed and drained

3 cups hot cooked rice, for servingHot pepper sauce


Mix all ingredients except okra, rice and pepper sauce in 3 1/2- to 6-quart slow cooker. Cover and cook on LOW heat setting 7 to 8 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on LOW heat setting 20 minutes. Spoon rice into individual soup bowls; top with gumbo. Serve with pepper sauce.










2 boneless, skinless Chicken Breasts, cut into bite-sized pieces

1 3/4 cups Water

14.5-oz. can Reduced Sodium Chicken Broth

1 to 2 tsp. Chili Powder

1 1/2 cups frozen Whole Kernel Corn

1/2 cup thick, chunky Salsa

2-oz. Monterey Jack Cheese with Jalapenos, shredded

3 cups Tortilla Chips


Combine the chicken pieces, water, chicken broth, and chili powder in a large saucepan. Bring the mixture to a boil, then reduce the heat to low, cover and cook for 8 to 10 minutes.

Add the corn, uncover and cook for five minutes or until chicken is cooked



Stir in salsa and allow heat to warm the soup through.


To serve, sprinkle cheese over each bowl and place the tortilla chips on the




Genealogy Forum Keyword: ROOTS







Chili's Chicken Mushroom Soup

from E-cookbooks


1/4 cup ( 1/2 stick) margarine

1/4 cup diced yellow onion (cut into 1/4-inch pieces)

1/4 cup diced carrots (cut into 1/4-inch pieces)

1/4 cup diced celery (cut into 1/4-inch pieces)

3 cups sliced mushrooms (about one 8-ounce package,

cut into 1/8-inch slices)

1/2 cup flour

5 1/2 cups chicken broth

Pinch of dried tarragon

1/4 teaspoon dried thyme

1/2 teaspoon white pepper

1 teaspoon black pepper

1/2 teaspoon hot pepper sauce

1 tablespoon chopped fresh parsley

3 cups half-and-half cream

1 1/2 teaspoons lemon juice

3/4 pound diced cooked chicken


Melt margarine in large heavy pot. Add vegetables and saute until tender over medium-low heat.


Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.


Slowly add chicken broth to vegetable-flour mixture, stirring constantly.

Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes. Stir in half-and-half, lemon juice and chicken.


Bring to simmer and cook 10 minutes.


Serve immediately. Makes 3 quarts.




Country Potato Soup

From: TurnedOntoChrist


Country Potato Soup


3 cups small diced pared potatoes

1/2 cup small diced celery

1/2 cup small diced onion

1 1/2 cups water

2 chicken bouillon cubes

1/2 tspn salt

2 cups milk

2 tbspn flour

1 tbspn chopped chives (optional)

Bacon, cooked, drained and broken into pieces


In a large sauce pan, combine potatoes, celery, onion, water, bouillon cubes, and salt. Cover and cook until vegetables are tender, about 20 minutes. Do not overcook potatoes. They should be just tender, not mushy. Add 1 cup milk and heat. Add flour to remaining 1 cup of milk to thicken. Add to mixture. Add bacon. Cook over low heat, stirring constantly until thickened. Makes 6 cups or 4-6 servings.







Submitted by: USSGERI


(Gloria Pitzer- The Recipe Detective)


Basic Recipe:

2 1/2 c. milk

1/2 c. flour

2 T. butter or margarine

dash salt

dash pepper


Put all 6 ingredients into blender "briefly" til smooth and pour into saucepan. Stir constantly over medium-high heat til it begins to thicken (watch it! can scorch easily!). Take off heat at first bubble of a boil. To this basic mixture you add any of the following optional items:


(makes 4-6 servings)



To basic mixture add 1 box (10 oz.) frozen cauliflower buds cooked per box directions til tender and well drained, 1/2 t. onion powder, 3 mashed chicken bouillon cubes, pinch dry parsley and a dash of garlic salt. Stir over lowest possible heat til piping hot. Serve at once.



Do just as cauliflower soup, but substitute 1 c. cooked, drained, diced celery instead of cauliflower. Add a pinch celery seed and a pinch dry, canned parsley flakes.


Add 1 box (10 oz.) frozen, chopped broccoli cooked per box directions and drained. Continue as in cauliflower soup.



Add 2 c. packaged supermarket slaw mixture cooked til tender in just enough water to cover. Drain well. Continue as in cauliflower soup.



Add 3 cans (1 lb. ea.) sliced, drained potatoes, 1/2 bottle (10 oz.) Hormel real bacon pieces and a dash of liquid smoke. Continue as in cauliflower




Prepare the potato soup and add 1 can (10 oz.) undrained minced clams and 2 thin slices of boiled ham snipped into (1/4 inch) bits.



To warm basic recipe, add 1 can (14 oz.) cream style corn, dash nutmeg and 1 t. dry minced onion. Heat through.



To warm basic recipe, add 1 can (8 oz.) drained, sliced mushrooms, dash onion salt and black pepper to taste. Heat through.



To warm basic recipe, add 1 can (15 oz.) diced, undrained tomatoes and return to blender briefly just to smooth it out. Heat through.



To warm basic soup, add 1 envelope dry onion soup mix and heat throrghly.



To prepared basic recipe, add 1 small jar (8 oz.) Cheez Whiz, stirring til melted and heated through.




From: Host GFS DarlaJo




o8 tablespoons butter

o1 onion, finely chopped

o1/2 cup flour (depending upon desired consistency)

o1 pint half-and-half

o1-1/2 cups evaporated milk

o2 cups crab or shellfish stock

o4 ounces fresh spinach

o1 pound lump crab meat

oCreole seasoning, to taste



Wilt the spinach in a small quantity of oil; remove from heat, chop finely and reserve. Sauté onions in butter over medium heat until tender. Add flour. While whisking, cook flour for 2 minutes to form a white roux. Add the half-and-half, evaporated milk, stock, and spinach, and stir thoroughly to combine. Bring to a simmer, and simmer over low heat for 5 minutes. Gently fold in the crabmeat, making sure not to break up any lumps. Heat through for 2 minutes. Season to taste with Creole seasoning and salt. For a thinner roux, decrease butter to 4 tablespoons and flour to 1/2 cup. For a richer soup, substitute heavy cream for the half-and-half.




Cream of Potatoe Soup

From: GFA Terry




Ingredients :

2 med. leeks, white part only, chopped

1 med. onion, chopped

1 1/2 to 2 qts. chicken broth

5 to 7 lg. potatoes (red are best)

1 pt. half & half

1/2 pt. heavy cream

4 tbsp. butter


Preparation :

Saute chopped onions and leeks in butter until soft. Do not brown. Add peeled and cubed potatoes, cover with enough chicken broth and cook until potatoes are soft. Puree contents of pot using a blender to your pureed veggies. Add half and half and cream. Heat but DO NOT BOIL. If too thick, add a bit more broth. For a heartier soup you can add more cooked, cubed potatoes.




Cream of Turkey Soup

From: R3 Morgan


Cream of Turkey Soup


Leftover turkey

3 qt. water

Boullion cubes to make broth

1 c. butter

1 c. flour

3 onions, chopped

2 lg. carrots

2 celery, diced

1 c. long grain rice, uncooked

2 tsp. salt

3/4 tsp. pepper

2 c. half & half


Broth: Bring to a boil. Add turkey. Set aside. Heat butter in Dutch oven. Add flour and cook over medium heat, stirring constantly 5 minutes. Stir in vegetables, cook 10 minutes. Stir often. Add broth, turkey, rice, salt and pepper; bring to boil. Cover, reduce heat and simmer 20 minutes, or until rice is tender. Add half & half, cook until thoroughly heated.








from Annie


1/2 pkg. mushrooms

4 med. potatoes

1 can cream of potato soup

1 can cream of broccoli soup

1 can evaporated milk

1 pkg. cooked vegetables

3 slices Velveeta cheese

1 onion


Saute onions and mushrooms in butter. Microwave potatoes, cool, and cube potatoes.


Add cream of broccoli and cream of potato soup to soup. Add evaporated milk or half & half.


Add potatoes. Add cooked vegetables and cheese.


Stir together and simmer for 20 minutes.


Maks 4 servings.






Crock Pot Potato Soup

from Annie


5-6 potatoes, peeled & diced

1 onion, chopped

1 lg. carrot, sliced

1 lg. stalk celery, sliced

4 chicken bouillon cubes

1 tbsp. parsley flakes

5 c. water

1 tbsp. salt (less if desired)


1/4-1/3 c. butter

1 (13 oz.) can evaporated milk


Put all ingredients in except evaporated milk in crock pot. During last hour add milk. Use skim milk evaporated milk and Mazola oil for low fat diet.


5-6 potatoes, peeled & diced

1 onion, chopped

1 lg. carrot, sliced

1 lg. stalk celery, sliced

4 chicken bouillon cubes

1 tbsp. parsley flakes

5 c. water

1 tbsp. salt (less if desired)


1/4-1/3 c. butter

1 (13 oz.) can evaporated milk


Put all ingredients in except evaporated milk in crock pot. During last hour add milk. Use skim milk evaporated milk and Mazola oil for low fat diet.






Beefy Cabbage Soup

from Southern Food.


1/2 head of cabbage, chopped

1 medium onion, chopped

1 large carrot, thinly sliced

3 to 4 tablespoons rice

2 ribs celery, sliced in 1/2-inch pieces

1 teaspoon garlic powder

3 cups beef broth (can make from bouillon or base and hot water)

1 or 2 meaty soup bones or beef shanks, about 1 pound

2 cans (14 1/2 ounces each) tomatoes, diced

coarsely ground pepper


Combine all ingredients in the slow cooker/Crock Pot.


Cover and cook for 8 to 10 hours on low. Taste before serving; add salt and more pepper if necessary.


Serve with biscuits or crusty bread.


Serves 4.







Submitted by: USSGERI

Split Pea Soup

from Nancy


1 (16 oz.) pkg. dried green split peas, rinsed

1 hambone, or 2 meaty hamhocks, or 2 c. diced ham

3 carrots, peeled & sliced

1 med. onion, chopped

2 stalks of celery plus leaves,


1 or 2 cloves of garlic, minced

1 bay leaf

1/4 c. fresh parsley, chopped (optional)

1 tbsp. seasoned salt (or to taste)

1/2 tsp. fresh pepper

1 1/2 qts. hot water


Preparation :

Layer ingredients in slow cooker, pour in water. DO NOT STIR.


Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.


Remove bones and bay leaf.


Serve garnished with croutons.


*Freezes well.



Easy Potato Soup

From: GaylJen00


Here is a Potato Soup recipe that uses ingredients that I usually have on

hand. Tastes good, too!




1 medium onion, chopped

2 T.butter

10 potatoes, peeled and diced

1 sm. carrot grated (optional)

2/3 C.milk

1 1/2 T flour

4-6 slices American or Velveeta Cheese

1 tsp. parsley or celery flakes

6 C. water

2 slices bacon cooked and crumbled

Salt and pepper to taste


In large pot, saute onion in butter until clear. Add the 6 cups of water and the diced potatoes. Add salt and pepper, celery or parley flakes and chopped or grated carrot. Cook until potatoes are done and start to fall apart. Use an electric mixer or potato masher to break up any large pieces, leaving some potato pieces intact. Shake flour and milk together in jar or other container and add to soup mixture. Break up cheese and bacon and add to soup. Add more salt and pepper if needed.


Made this recipe up. Of course you can add your own variations. Any suggestions? You can e-mail me at: (the two 0s in my address are numeric)







Submitted by: USSGERI


We found most recipes for this French classic uninspiring. Here's how we strived to return this soup to its original grandeur


The challenge: The onion soup served in restaurants often amounts to little more than a crock of flavorless onions floating in hypersalty beef bouillon topped with an oily blob of cheese. Or it might be just the opposite: a weak and watery affair. The alternative--making the soup at home--can take as long as two days; one day making the beef stock, the other toiling over the onions. We wanted to make a better onion soup--a dark, rich broth, intensely flavored by a plethora of seriously cooked onions, covered by a broth-soaked crouton with a cheesy, crusty top--and we wanted to make it in record time.


The solution: Whatever route we would ultimately take, we knew the broth was the place to start. Because we were interested in saving time, homemade broth was out of the question. After lots of experimentation, we ended up with a recipe for "cheater's broth"--a concoction of canned beef and chicken broths and red wine. It had flavor enough to make a good, rich soup base. Next came the onions. We tried Vidalia, famous for their sweetness and mildness, and found them bland and boring once cooked for soup. White onions were overly sweet, yellow onions only mildly flavorful. Red onions ranked supreme: sweet but not cloying, with a subtle complexity and nuance. Yet red onions were not perfect. They made us cry more when slicing them, and they discolored, turning the soup an unappetizing bluish gray. To address the first problem, we tried every wacky tip we'd heard of on tearless onion cutting and actually came across a couple that helped (for example, ski goggles and wearing contacts). The color problem was a clear question of food chemistry. The answer, according to food scientist Shirley Corriher, author of Cookwise (Morrow, 1997), was to add some acid--lemon juice or vinegar--at the end of cooking and then watch the soup regain its deep reddish brown color. We tried it, with balsamic vinegar, and it worked--a scientific wonder. The balsamic vinegar also brightened the flavor of the soup. Topping the soup with untoasted slices of baguette (when toasted they get soggy very quickly) and a healthy serving of Swiss and Asiago cheese before slipping the crocks under the broiler was the final coup--or perhaps it was the fact that we had made this delicious soup in less than two hours--including stovetop cooking time.



Serves 6


Tie the parsley and thyme sprigs together with kitchen twine so they will be easy to retrieve from the soup pot. Slicing the baguette on the bias will yield slices shaped to fill the mouths of the bowls. For a soup that is resplendent with deep, rich flavors, use the Rich Beef Broth from the January/February 1998 issue in place of the canned chicken and beef broths and red wine.


2 tablespoons unsalted butter

5 medium red onions (about 3 pounds), sliced thin


6 cups low-sodium canned chicken broth

1 3/4 cups low-sodium canned beef broth

1/4 cup dry red wine

2 sprigs fresh parsley

1 sprig fresh thyme

1 bay leaf

1 tablespoon balsamic vinegar

Ground black pepper


1 baguette, cut on the bias into 3/4 -inch slices (2 slices per serving) 4 1/2 ounces Swiss cheese, sliced 1/16-inch thick 3 ounces Asiago cheese, grated


1. Melt butter in large soup kettle or Dutch oven over medium-high heat; add sliced onions and 1/2 teaspoon salt and stir to coat onions thoroughly with butter. Cook, stirring frequently, until onions are reduced and syrupy and inside of pot is coated with very deep brown crust, 30 to 35 minutes. Stir in the chicken and beef broths, red wine, parsley, thyme, and bay leaf, scraping pot bottom with wooden spoon to loosen browned bits, and bring to simmer. Simmer to blend flavors, about 20 minutes, and discard herbs. Stir in balsamic vinegar and adjust seasonings with salt and pepper. (Can be cooled to room temperature and refrigerated in airtight container up to 2 days; return to simmer before finishing soup with croutons and cheese).


2. To serve, adjust oven rack to upper middle position; heat broiler. Set serving bowls on baking sheet and fill each with about 1 1/2 cups soup. Top each bowl with two baguette slices and divide Swiss cheese slices, laying them in a single layer, if possible, on bread. Sprinkle with about 2 tablespoons grated Asiago cheese and broil until well browned and bubbly, about 10 minutes. Cool 5 minutes and serve.

January, 1999

Original article andSubject: INDIAN VEGETABLE SOUP



Indian Vegetable Soup

Better Homes and Gardens


Prep: 30 minutes Cook: 8 to 10 hours


This recipe was tested in the Better Homes & Gardens(c) Test Kitchen and meets our high standards for reliability and taste appeal.


Indian Vegetable Soup

Chock full of nutty tasting garbanzo beans, red-skinned potatoes, and chunks of eggplant, you can serve this curried soup as a meatless entrée or a substantial side dish. Source:


1 medium eggplant, cut into 1/2-inch cubes (5 to 6 cups)

1 pound red potatoes, cut into 1-inch pieces (3 cups)

2 cups chopped tomatoes or one 14 1/2-ounce can low-sodium tomatoes, cut


1 15-ounce can garbanzo beans, rinsed and drained

1 tablespoon grated fresh ginger

11/2 teaspoons mustard seeds

11/2 teaspoons ground coriander

1 teaspoon curry powder

1/4 teaspoon pepper

4 cups vegetable broth or chicken broth

2 tablespoons snipped fresh cilantro


In a 4- to 6-quart crockery cooker combine eggplant, potatoes, undrained tomatoes, and garbanzo beans.


Sprinkle the ginger, mustard seeds, coriander, curry powder, and pepper over



Pour vegetable broth or chicken broth over all.


Cover and cook on low-heat setting 8 to 10 hours or on high-heat setting for 4 to 5 hours.


Ladle into bowls and sprinkle with cilantro.


Nutritional facts per serving

calories: 162 ,

total fat: 2g ,

saturated fat: 0g ,

cholesterol: 0mg ,

sodium: 889mg ,

carbohydrate: 30g ,

fiber: 7g ,

protein: 8g ,

vitamin A: 7% ,

vitamin C: 33% ,

calcium: 4% ,

iron: 10%



Irish Potato Soup

From: Host GFS DarlaJo


Irish Potato Soup

Serves: 6 to 8


2 tablespoons butter

1 small onion, chopped

1 celery rib, chopped

6 medium potatoes, peeled and diced

2 cans (10 1/2 ounces each) condensed chicken broth

2 cups water

1 teaspoon Worcestershire sauce

1/4 teaspoon dried thyme

1/4 teaspoon black pepper


In a soup pot, melt the butter over medium heat and saute the onion and celery for 3 to 4 minutes, or until tender. Add the remaining ingredients; mix well. Increase the heat to medium-high and bring the mixture to a boil; reduce the heat to low and simmer for 35 minutes. Serve.


Note: Top with thin slices of hard-boiled eggs and sprinkle with chopped fresh parsley just before serving.







Lisa's Famous Potato Soup

from Midwest Living


8 cups coarsely chopped peeled potatoes

1 small onion, shopped (1/3 cup)

1/2 pound bacon, crisped, drained, and crumbled

1 8-oz pkg. cream cheese, softened

3 14.5 oz cans reduced-sodium chicken broth

1 10.75 oz can condensed cream of chicken soup

1/4 tsp. pepper


1. In a 4-qt. crock, stir together the potatoes and onion. Stir in the bacon.


2. In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock.


3. Cover and cook the soup on low heat for 8-10 hours or on high heat for 4-5 hours. If you like, mash the potatoes slightly for a thicker consistency

before serving.


Makes 8 servings.

Source: Midwest Living



Looking for, Peanut Soup

From: GFA Terry


There are many variations of this soup, some including pumpkin or yams, others include rice or tomatoes or even fish. Below is a basic recipe:




2 tbsp. minced onions

2 tbsp. butter

1/2 cup peanut butter

2 tbsp. flour

2 cans chicken stock

1 c. milk

white pepper

1/2 c. heavy cream


Brown onions in butter. Add the peanut butter. Add flour slowly and stir in milk and chicken stock. Add pepper. Simmer about 30 minutes. Keep stirring until smooth. Add heavy cream. Heat just to warm cream. Serves 4-6.


>Subject: Looking for, Peanut Soup>From: ERamos1044


>Hi all. Just heard about a "Great Soup." I've never tried it. It contains >Peanut Butter and White Pepper. Dose anyone have a recipe for it? I >understand it's a Southern recipe. > Should be interesting to try. Thanks. Evelyn








Submitted by: USSGERI


Chicken matzo ball soup, often fondly referred to as "Jewish penicillin," is savored year-round, and if you observe Passover, chances are you'll consume several bowls of this rich, comforting soup before the week is out. Perhaps you have treasured memories of the matzo balls your Bubbe (that's Yiddish for 'Grandma') used to make, or maybe you've never tasted a matzo ball in your life but are excited to experiment with something new. Either way, if you're ready to try your hand at making some chicken soup with these lovely little dumplings, read on.


The chicken soup itself traditionally starts out with a whole chicken, and many people swear by this method as the ONLY way to do it properly. The chicken is cut into pieces, and simmered with root vegetables - particularly carrots, parsnips, and parsley root. Everyone's favorite part of the soup, though, is that airy little wonder known as the matzo ball (also called



While there are several recipe variations for matzo balls, the basic formula for these light dumplings contains matzo meal, eggs, chicken fat (schmaltz), and salt. They are cooked in boiling water or broth until they expand and become light and fluffy. Matzo balls should be chilled for at least an hour before you cook them. If you don't chill them, they may get soggy and fall

apart in the soup.


Matzo Magic

Most cooks have a few tricks up their sleeves for keeping their matzo balls the lightest, fluffiest, most divine morsels in the neighborhood. Some people will tell you that the secret of perfect matzo balls is to leave the pot covered until the dumplings are almost done. If you leave the lid off, the matzo balls may become dense and leaden. Others separate their eggs and beat the whites until they are fluffy before combining them with the rest of the ingredients. For some cooks, the preferred way to add a light and tender touch to matzo balls is to use seltzer or ginger ale in the mixture. Still other seasoned cooks swear that the only way to shape matzo balls is to oil your hands first. Not only will the oil keep the balls from sticking to your hands, the oil forms a light coating on the outside, helping prevent them from absorbing too much liquid while they cook. On the other hand, you may know someone who swears that the only way to keep matzo balls from becoming too dense is to drop them off of a spoon without shaping them at all. Whichever tricks you use, be sure to make a big batch, because nobody can ever get enough matzo balls! Right before serving, sprinkle each bowl of soup with fresh chopped dill and parsley, and get ready to enjoy what may be one of the world's most perfect foods.


Oma's Fabulous Matzo Ball Soup


Makes 10 servings


Prep Time: 30 Minutes

Cook Time: 25 Minutes

Ready in: 55 Minutes


" This is a matzo ball soup that my grandmother used to make. It is our family's favorite part of the meal. It serves a lot of people depending on the size of the bowl you use. Make sure to not add too much matzo meal in order to make the matzo ball float to the top of the boiling water. "


2 (10 ounce) packages matzo crackers

1/2 cup butter

6 eggs

salt and pepper to taste

3 tablespoons minced fresh parsley

2 onions, minced

5 ounces matzo meal

96 ounces chicken broth



1 Bring a large pot of lightly salted water to a boil.

2 Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.

3 Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.

4 Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres. 5 In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.


Nutrition at a glance


Calories 450

Protein 17g

Total Fat 14g

Sodium 989mg

Cholesterol 152mg

Carbohydrates 64g

Fiber 0g



Mayflower Turkey Soup

From: GFA Terry


Consommé a La Mayflower


(Yiddish Turkey soup)


Oy Gevalt! You still have left over turkey. That is no problem. When desperate we can always make a soup. Yes I know you have the leftover veggies, we will use those up too.


2-3 onions chopped

1 leek cut into smaller pieces

3-4 carrots peeled and shredded


Sauté these three ingredients in a pot in a little bit of oil. Set aside. In a stock put add


All the leftover turkey which you have now cubed into bite size pieces. 1 small head of thinly shredded cabbage about 3 cups or so 2-3 cups frozen mixed vegetables or frozen peas Parsnips --1 or 2 cut into bite sized pieces. Any other soup vegetable that you have in the fridge and you want to use up.


A sprig of fresh mint and or basil does add a nice touch. Fresh dill--the stalk including the seeds adds a nice flavor Salt and pepper to taste.


Cover the ingredients with water, or a soup- stock if you have any.


Bring the mixture to a boil. Skim the scum if there is any (there shouldn't be any--the turkey is cooked). Reduce heat and simmer for about 45 minutes.


Add cooked noodles or fancy pasta when serving!


(Yes you can add the turkey bones to this soup--just remember to remove them before serving!)








Submitted by: USSGERI


(As Given By Head Chef Mark Pautuk)


4 Spanish onions, diced

5 medium Idaho potatoes, pureed

10 carrots, diced

10 stalks celery, diced

6 cloves garlic, minced

5 basil leaves, chiffonade (very fine strips)

5 lb. tomato, pureed

1 T. Kosher salt

1/2 T. black pepper

2 lb. white beans

4 c. beef stock or 1 c. concentrated beef base with 4 c. water

1 lb. small shell pasta or egg flakes


In a 4 gallon pot add 5 quarts water and the beef stock. Simmer with carrots, onions and celery for 1/2 hour. Add garlic, salt, pepper, basil and tomato. Simmer for 1 hour. Add pureed potatoes and beans. Cook for 25-30 minutes. Add pasta the last 8-10 minutes of simmering. Simmer to desired thickness (make sure beans are done).


Note: to make minestrone like Lelli's add more stock to thin it down and don't simmer as long. To make it like Mario's add less liquid and garlic and puree at least half of it.






Olive Garden Minestrone Soup



1 cup finely minced celery

1 cup finely minced onion

1 cup finely minced carrot

1/4 cup butter

1/2 cup each; garbanzo beans, kidney beans, whole dried peas,

white pea beans

3/4 cup sliced carrots

3/4 cup coarsely chopped onion

3/4 cup sliced celery

3/4 cup chopped bell pepper

1/2 cup rice or barley

1 cup shell macaroni

2 tablespoons minced parsley

1 teaspoon oregano

1 teaspoon basil

2 teaspoons soy sauce

black pepper to taste

Parmesan cheese


Slowly saute finely minced celery, onion and carrot in butter until very brown. Add beans and peas and about 3 quarts of water.


Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice (or barley) and spices and more water if necessary and cook another hour.


About 20 minutes before serving time, add the macaroni and more water if needed. Complete cooking and season with black pepper to taste. Ladle into bowls and sprinkle with Parmesan cheese.


Serve with crusty garlic bread.




From: GFA Terry


I found this recipe -- did it have meat in it? I am not sure what they mean by "broth," but maybe beef or chicken. --GFA Terry



Carrot Soup


2 lbs. carrots

2 lg. onions

2 tbsp. canola oil

2 oranges (zest and juice)

5 c. broth

2 bouillon cubes

Fresh parsley


Heat carrots and onions in oil until starting to soften, stirring often. Add 2 cups broth and bouillon cubes and simmer until soft enough to puree. Blend with rest of broth, reheat just to boil. Serve with 1 tbsp. orange juice and sprinkle of zest each serving. Serves 8.



>From: GSBROWN618>


>I was in Scotland about 3 yrs ago and ate some delicious soup. It has >carrots and oranges in it. If someone of Scotch descent or area know of this >soup and will share, I'd appreciate it. >Grace Brown



Portuguese Bean Soup

From: Host GFS DarlaJo


Portuguese Bean Soup

from my friend SpeedRoots


(Will Serve 12 People)


2 pounds Portuguese sausage -- cut in 1/4" pieces (or your favorite sausage)

1 pound ham hocks

1 onion -- sliced

2 quarts water

2 carrots -- diced

2 potatoes -- diced

1 small cabbage -- chopped

3 stalks celery -- chopped

8 ounces tomato sauce

2 cans red kidney beans -- with liquid


Put sausage, ham hock, and onion into a large sauce pot, add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage,celery, and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in beans, including liquid, and cook a few more minutes, adding more water if necessary. Eat!



Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners







Potato Soup

from Annie


2 tbsp. onion, chopped

2 tbsp. butter

4 c. milk

4 servings worth of dry instant mashed potatoes

1/4 tsp. celery salt

1 1/2 tsp. salt

1/8 tsp. pepper


In a saucepan, saute onion in butter over low heat.


Add milk, salts, pepper and instant potato flakes. Heat to almost boiling, stirring constantly.


Remove from heat.


Garnish with paprika, parsley or grated cheese.


Add milk if it is too thick.






Here is recipe forr potato soup the way, I remember my grandmother's and mom would make it this way.


2 lbs. fresh pork neck bones

6-8 medium potatoes,peeled and cubed

1 large onion, diced

3 quarts water

11/2 Tbsp. salt , or to taste

3 bay leaves

1/2 tsp. black pepper

3 Tbsp. lard

3 Tbsp. flour

1/2 pint sour cream

1 Cup water


Cook neck bones in 3 quarts water over medium heaat. Bring to boil, scrapping scum from top as it forms; then lower heat to cook gently. Add chopped onion and bay leaves. Cook for an hour or until meat is tender. Add potatoes, salt and pepper. Cook another 30 minutes orr until potaoes are tender. In skillet, melt lard; add flour and stirring constantly, cook until golden color. Stirring, add 1 cup water and then the sour cream. Stir until smooth. Pour mixture into potatoe soup, stirring to blend. Heat to a boild and remove from heat.


This is an old Hungarian soup recipe that I remember from my childhood and still have at any functions relateled to the Hungarian Church I was raised in



Mary Devney









Prep: 20 minutes Cook: 35 minutes


Sausage, Kale, and Bean Stew

The meatball and bean soup becomes a whole new stew thanks to colorful, curly leafed kale and the meaty intrigue of shiitake mushrooms.


Source: Better Homes and Gardens


1 pound bulk mild Italian sausage

12 ounces kale

2 tablespoons water

1 cup shiitake mushroom caps (1 3.2-oz. pkg.), sliced

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper

3 cups Vegetarian Cassoulet beans

1 14 1/2-ounce can vegetable broth

Shape sausage into 1-inch balls. Arrange sausage balls in a single layer in a 12-inch nonstick skillet. Cook over medium heat until brown on all sides.


Remove sausage from skillet and drain. Remove any fat left in skillet.


Meanwhile, remove center stalks from kale; discard stalks. Coarsely chop kale (should have about 16 cups). Add kale and water to skillet; cook, covered, for 10 minutes or until kale is just tender, stirring occasionally.


Add mushrooms, garlic, salt, pepper, and red pepper. Cook, uncovered, over medium heat for 5 minutes more.


Add sausage, Vegetarian Cassoule beans, and vegetable broth; bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until kale is very tender.


Nutritional facts per serving

calories: 571 ,

total fat: 32g ,

saturated fat: 11g ,

monounsaturated fat: 16g ,

polyunsaturated fat: 5g ,

cholesterol: 77mg ,

sodium: 1865mg ,

carbohydrate: 43g ,

total sugar: 4g ,

fiber: 12g ,

protein: 29g ,

vitamin A: 0% ,

vitamin C: 135% ,

calcium: 19% ,

iron: 30%








Prep: 20 min. Cook: 1 hour 45 min.


Savory Bean Soup

Source: Midwest Living


As the weather turns cooler, cook a batch of this hearty ham-and-bean soup.

Source: Midwest Living


1 pound dry navy beans

6 cups water

6 cups water

1 1- to 1-1/2-pound meaty ham bone or 1- to 1-1/2 pounds smoked pork


1 large onion, chopped (1 cup)

1/2 teaspoon seasoned salt

1/2 teaspoon celery salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1 teaspoon dried thyme or sage, crushed (optional)


1. Rinse dry beans. In a covered 4- to 6-quart Dutch oven, bring beans and 6 cups water to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.)


2. Drain off water. Add 6 cups fresh water and ham bone or pork hocks. Bring to boiling; reduce heat. Simmer, uncovered, for 1 hour.


3. Remove ham bone or pork hocks. When cool enough to handle, cut meat off bones and coarsely chop meat. Discard bones. Return meat to pan. Add onion, herb (if you like), seasoned salt, celery salt, pepper and garlic powder.


4. Return to boiling; reduce the heat. Simmer, uncovered, for 45 to 60 minutes more or until the beans are tender. Makes 6 servings.



Seafood Soup

From: Host GFS DarlaJo


Seafood Soup

from SpeedRoots


4 Tbsp. butter

1/4 cup grated onions

4 Tbsp. flour

2 Tbsp. tomato paste

4 cups milk

1 pint half and half

1/2 pound fresh crabmeat

1/2 pound shrimp, raw, peeled and deveined

1/2 cup dry cooking sherry

1 tsp. lemon juice

2 tsp. Old Bay seasoning

1 tsp. seasoned salt

2 tsp. Tabasco sauce or your favorite hot sauce

Salt and fresh ground pepper to taste


Melt butter in pan and saute onions for about 3 minutes. Add flour and tomato paste and mix well. Slowly add milk a little at a time. When mixture is hot, add half and half, crabmeat, shrimp, sherry, lemon juice, Old Bay, seasoned salt, Tabasco sauce and salt and pepper. Serve hot.


The Skinny: Use low fat milk and fat free half and half. For those of you that might not know, half and half is a dairy product that is half milk and half cream. The fat free version is so good you almost cannot tell it from the real stuff. Old Bay is a seafood seasoning made by McCormick. It is often


sprinkled on steamed shrimp and crabs. If you cannot find it in your neck of the woods then just substitute your favorite seafood seasoning.



Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates







Simple Chicken Soup


Susie Coelho Surprise Gardner, HGTV.



1 chicken, cut up

4-5 carrots

3 stalks celery

4 zucchini

Cooked white or brown rice, noodles or potatoes

Salt and pepper to taste

Your favorite spices: parsley, bay leaf, cloves, tarragon



Directions: Boil the cut-up chicken in approx. 5 cups of water until the meat is falling off the bone. Remove the chicken and let the broth cool. Cut up the chicken removing all bones and set aside. When the broth is cool, skim the fat from the top and discard.


Wash and cut the vegetables into pieces. I find small sticks more appetizing than round pieces. Once the broth has been skimmed, add the vegetables and cook on a high heat for about 5 minutes and then reduce heat to a simmer until the vegetables are soft. Trick is to not overcook the vegetables, so as not to cook out all the nutrients. Add in salt, pepper and spices to taste.


Cook rice or noodles according to directions on package and only add in when ready to serve, for a clearer broth, as the starch changes the flavor and texture of the soup. Serves 8







Six Can Chicken Tortilla Soup

Submitted by: Terryn


Makes 6 servings


Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready in: 20 Minutes


" Delicious and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch! "




1 (15 ounce) can whole kernel corn, drained

2 (14.5 ounce) cans chicken broth

1 (10 ounce) can chunk chicken

1 (15 ounce) can black beans

1 (10 ounce) can diced tomatoes with green chile peppers, drained



1 Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.



Steak Soup

From: Host GFS DarlaJo


Steak Soup

from SpeedRoots



Vegetable soup with tiny pieces of steak



cup of chopped round steak (small pieces)


brown together in pot

add can of chopped tomatoes and 3 cans water

cook till steak pieces are tender

add cans of vegetables you like or Veg All

I used: corn(niblet not cream), pinto beans, green beans, carrots

Let simmer about 10 minutes

Took about 30 or 40 minutes altogether



Chop steak and onion, brown in small amount of veg oil, add tomatoes and juice add 3 cans water , boil till steak is tender, add vegetables Simmer 10 minutes




Taco Soup

From: Host GFS DarlaJo


Taco Soup

(Serves 4)

from SpeedRoots



1 package Taco Seasoning Mix

1 can prepared Chili

1 can Corn, drained

1 can Diced Tomatoes, drained

1 can Black Olives, sliced

1 cup Water

1 cup Nacho Chips, crushed

1 cup Cheddar Cheese, grated

Salsa and Sour Cream for garnish


Simply combine the taco seasoning mix with the prepared chili, corn, tomatoes, black olives, and water in a soup pot over medium heat. Stir to combine all the ingredients, then bring the mixture to a boil. To serve, ladle portions into soup bowls and top with a handful of crushed nacho chips and grated cheddar cheese. Spoon a bit of salsa and sour cream on top, too, if desired. You can serve this recipe for a quick summertime lunch, or make it a full meal with a side of re-fried beans and warm tortillas.


Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates




Tomato Soup Cake

From: GFA Terry


I made this cake when I was in college. I love unusual cake recipes and made a pinto bean cake, once. But, one of the ones I liked best was beet cake (much like carrot cake).


Tomato Soup Cake


1 c. sugar

1/2 c. margarine or butter, softened

2 eggs

1 can undiluted cream of tomato soup

1 tsp. baking soda

2 c. flour

1 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp. cloves

1 c. raisins

1 tsp. vanilla

Pinch of salt

3/4 c. nuts (optional)




1 (8 oz.) pkg. cream cheese, softened

2 c. powdered sugar

1/4 c. evaporated milk

1 tsp. vanilla


Add soda to tomato soup. Cream sugar, margarine and eggs; add soup. Sift together, flour, nutmeg, cinnamon and cloves. Add to soup mixture. Add 1 cup raisins, vanilla, salt and nuts. Mix together until just combined. Bake at 350 degrees in 13x9 inch pan for 35-40 minutes until done. Cool and frost. Frosting: Cream sugar and cream cheese; add milk and vanilla.




Tomato Soup Cookies

From: GFA Terry


This is a different kind of oatmeal cookie. I haven't made it, yet, but it sounds unique. :D



Tomato Soup Cookies


1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1 cup shortening

1 1/3 cups white sugar

1 egg

1 cup condensed tomato soup

2 1/2 cups rolled oats

1 cup raisins

1 cup chopped pecans


1 Preheat oven to 350 degrees F (175 degrees C).

2 Mix together the flour, baking soda, baking powder, ground cinnamon, and ground cloves.

3 Cream together shortening and sugar. Add in the egg and beat well. Add the tomato soup and blend. Gradually mix in dry ingredients. Add the oats, raisins and pecans and mix well.

4 Roll the dough into walnut sized balls and place them 1-1/2 inches apart on lightly greased cookie sheets. Flatten balls slightly. Bake 10-12 minutes until lightly colored. Cool on wire racks.




TOMATO SOUP/g grandmother Ross

From: E Elspeth


I large jar of stewed tomatoes equal amount of milk


Put each in a separate pan and bring to slow simmer. Then add 1/4 teaspoon baking soda to each. Slowly pour tomatoe mixture into the milk. Simmer a little longer add pat of butter and sprinkle with pepper to taste. This soup receipe was made by Great Grandmother Ross <maiden name of Simon> some years back was online with a different service and person on the British Board said it was the same as he ordered in Scotland when on break from the univerisity there.


Great grandmother Margaret James Simon Ross came to Canada as a young girl from Scotland with her parents. She married Wm Ross in Canada. The soup can be made today using even "canned" tomatoes from the store. Just be sure to use an equal amount of milk.











Turkey-Vegetable Soup




Submitted by: USSGERI


1 pound ground turkey or chicken breast

1/2 teaspoon dried thyme leaves

2 tablespoons sliced green onion

2 tablespoons cornstarch

1/2 teaspoon garlic salt

1/4 teaspoon pepper

8 cups low-sodium chicken broth

6 medium carrots, peeled and sliced

3 stalks celery, sliced

2 medium zucchini, cut into 1/4 inch slices

2 cups uncooked medium-wide egg noodles or rotelle pasta

1/4 cup chopped fresh parsley


Mix turkey, thyme, green onion, cornstarch, garlic salt, and pepper. Shape into 1 inch meatballs. Place chicken broth in a large soup pot, and bring to a boil. Add carrots and celery. Simmer for 5 minutes. Add meatballs, zucchini, noodles or pasta, and parsley to simmering chicken broth. Simmer for 15 minutes longer.

Makes 8 servings.


Nutritional Information Per Serving:

Calories: 217; Fat: 3.4 grams; Carbohydrates: 19 grams;

Protein: 26.5 grams; Sodium: 238 mg; Cholesterol: 37.4 mg

Exchanges: 2 Lean Meat, 1-1/2 Bread/Starch, 1 Vegetable, 1/2 Fat







Submitted by: USSGERI

Virginia Peanut Soup (Serves 6 to 8)



4 Tbs. (1/2 stick) Butter

1/4 cup Onion, diced

1 stalk Celery, diced

1 1/2 Tbs. All-purpose Flour

1 quart Chicken Broth, warmed

1 cup Peanut Butter

Pinch of Celery Salt

1 Tsp. Salt

1 Tbs. Lemon Juice

Ground Peanuts


Melt the butter in a 4-quart saucepan over moderate heat. Add the onion and celery. Sauté the vegetables for about 5 minutes, but do not let them brown.


Add the flour and mix well. Add the warmed chicken broth; cook the mixture about 30 minutes.


Remove the mixture from the stovetop. Strain, then add the peanut butter, celery salt, salt, and lemon juice.


Just prior to serving, sprinkle a few ground peanuts over the top of the warm soup.







Submitted by: USSGERI


Cream of Broccoli Soup

Serves: 4


2 cups low-sodium vegetable stock, defatted chicken stock, or water

1 small onion, finely chopped

2 shallots, minced

1 fist-size bunch broccoli, chopped

1 fist-size bunch broccoli, cut into florets with 1/2-inch stems

1/2 cup nonfat milk

1/2 cup evaporated skimmed milk

1/2 cup whipped nonfat cottage cheese

3 tablespoons all-purpose flour

Juice of 1 lemon

1/2 teaspoon grated orange zest (optional)

1/4 cup grated nonfat Cheddar cheese (optional)

2 tablespoons pitted chopped black olives (optional)


In a large nonstick saucepan, combine 1 cup stock or water, onion, shallots, and chopped broccoli, and cook for 6 or 7 minutes.


Add the second cup of stock and heat. Add the remaining broccoli, stir, and heat for 2 to 3 minutes. Whisk in the nonfat milk, evaporated skimmed milk, and nonfat cottage cheese and heat over medium low until hot, but don't allow to boil.


With a fine mesh sieve held over the saucepan, shake the flour into the soup, continuously whisking for 3 to 4 minutes, until the soup is very thick. Pour into serving bowls, and add 1/2 teaspoon lemon juice. Garnish with zest, cheese, olives, if desired, and serve hot.


PER 1-1/2 CUPS: Saturated Fat: Trace Total Fat: 1 gm

Cholesterol: 5 mg Sodium: 229 mg Calories: 131


Weight Watcher Points - 3 Points



Wonton Soup



Wonton Soup


1 pound ground pork

2 Tbsp. soy sauce

2 tsp. fresh ground ginger

1 tsp. salt

1 10-oz. package of frozen spinach, defrosted and squeezed dry then finely


1/2 pound ready-made wonton wrappers

6 cups chicken broth

1 cup watercress leaves or fresh spinach cut into very small pieces

1/4 cup scallions chopped into small pieces


Combine pork, soy sauce ginger and salt in a large bowl and mix well. Add the chopped spinach. Place 1 tsp. of the filling just below the center of the wonton wrapper. Fold one side over the filling and tuck the edge of that side under the filling. Moisten the sides of the wonton wrapper with water and roll up the filled middle, leaving about 1/2 inch of the wrapper unrolled at the top. Pull the unrolled ends together and pinch them together. When all the wontons are assembled, add them to boiling water in a large (5-quart) saucepan. Return the water to a boil and cook uncovered for about 5 minutes. You want them to be tender but to still be al dente (or whatever the Chinese equivalent of al dente is). Drain wontons in a colander (you do not need to reserve any of the water). Add the chicken broth to the pan and bring to a boil. Add the watercress or spinach and scallions and the wontons. Return to a boil and serve immediately.


The Skinny: Use lean ground pork and fat free chicken broth.








Submitted by: USSGERI




2 pounds lean beef chuck, trimmed and cut into 1 inch cubes

1/3 cup dried bread crumbs

1 teaspoon salt

1/8 teaspoon ground black pepper

1 yellow onion

3 carrots, cut into thick strips

4 stalks celery, chopped

1 teaspoon dried basil

1/3 cup quick-cooking tapioca

1 (4.5 ounce) can sliced mushrooms

1 teaspoon soy sauce

2 (10.75 ounce) cans condensed tomato soup

1 cup beef broth




1 Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours. AR







Beef Stew with Parsley Dumplings

from VJJE Recipes


4 pounds boneless beef chuck, cut into 1-inch cubes

Salt and freshly ground pepper to taste

2 tablespoons vegetable oil

4 bacon slices, chopped

2 medium onions, chopped

3 garlic cloves, finely minced

1 teaspoon dried thyme

1 bay leaf

5 1/2 cups beef broth, divided

1 (14 1/2-ounce) can crushed tomatoes with added puree

6 medium carrots, peeled, cut diagonally into 1-inch pieces

4 medium potatoes, peeled and cut into 1-inch cubes

3 tablespoons cornstarch

Parsley Dumplings (recipe follows)


Sprinkle beef with salt and pepper. Heat oil in heavy Dutch oven over medium-high heat. Working in batches, cook beef until browned, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.


Add bacon to same pot. Fry until crisp; add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes.


Return beef and any accumulated juices to pot. Add 5 cups beef

broth and crushed tomatoes with puree.


Bring to a simmer; cover and cook until beef is just tender, stirring occasionally, about 1 1/2 hours.


Add carrots and potatoes and season with salt and pepper to taste. Cover and continue simmering until vegetables are tender, about 30 minutes.


Whisk remaining 1/2 cup beef broth and cornstarch in small bowl to blend. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.


Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed, about 12 to 15 minutes.


Do not lift lid during the first 12 minutes of cooking, as this will cause the dumplings to be heavy, rather than light and fluffy.


Parsley Dumplings:


2/3 cup whole milk

2 large eggs

1/2 teaspoon onion powder

2 tablespoons minced fresh Italian parsley

2 1/2 cups all purpose flour

4 teaspoons baking powder

1/2 teaspoon salt


Whisk milk and eggs in medium bowl to blend. Stir in onion powder and parsley. Let stand at room temperature 30 minutes.


Combine flour, baking powder and salt into large bowl. Add milk mixture and stir just until blended.







Submitted by: USSGERI


Carne Guisada II

Submitted by: Kelly Bungard


" A Mexican beef stew smothered in a semi-spicy gravy. Simple to make, but tastes wonderful. Serve with mashed potatoes, rice, and/or homemade tortillas. Cooking time may be cut, but the meat will be less tender. "


Makes 4 servings


Prep Time: 15 Minutes

Cook Time: 12 Hours

Ready in: 12 Hours 15 Minutes


2 tablespoons cooking oil

1 pound beef stew meat

1/2 (6 ounce) can tomato paste

1 (10.5 ounce) can beef broth

1/2 cup water

2 cloves garlic, crushed

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

salt to taste

2 serrano chile peppers, seeded and chopped

2 teaspoons cornstarch




1 Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours.


2 Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.



Catfish Stew and Rice

From: Host GFS DarlaJo


Catfish Stew and Rice

From SpeedRoots


2 medium potatoes

1 14 1/2 oz. can tomatoes, cut up

1 cup chopped onion

1 8 oz. bottle (1 cup) clam juice or water

1 cup water

2 cloves garlic

1/2 head cabbage, coarsely chopped

1 lb catfish fillets

1 1/2 tbsp Hot 'n Spicy Seasoning *recipe in this email at the bottom

sliced green onions for garnish (optional)

2 cups hot, cooked rice (white or brown)


Peel the potatoes and cut into quarters. In a large pot, combine potatoes, tomatoes and their juice, onion, clam juice, water, and garlic. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 10 minutes.


Add cabbage. Return to boiling. Reduce heat; cook, covered, over medium-low heat for 5 minutes, stirring occasionally.


Meanwhile, cut fillets into 2-inch lengths. Coat with Hot 'n Spicy Seasoning.


Add fish to vegetables. Reduce heat; simmer, covered, for 5 minutes or until fish flakes easily with a fork.


Serve in soup plates, garnished with sliced green onions. Top wiht an ice cream scoop of hot, cooked rice. Or, ladle stew over hot, cooked rice in soup plates and garnish with green onion.








Submitted by: USSGERI

Bar-B-Q Beef Stew

From Nancy


2 lbs. stew meat

3 tbsp. oil

1 c. onion, sliced

1/2 c. green pepper, chopped

1 lg. clove garlic

1/2 tsp. salt

1/8 tsp. pepper

2 c. beef stock

1 can (8 oz.) tomatoes

1 can (4 oz.) mushrooms

1/3 c. barbecue sauce

3 tbsp. cornstarch

1/4 c. cold water


Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in crockpot on low heat 8-10 hours. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.



Grandma Muriel's Hobo Stew

From: Hairtrenz


My Grandma Muriel was a great cook, she taught me so much. She passed away 14 days after her daughter , Sharon Lee Adame , my Mom In 1999, They were both wonderful cooks, this is a recipe I found in my Grandmas home, in her recipe file:Its seems to be portioned for a large group.


3 lbs. beef stew meat

2 round onions chopped coarse

2 cups russet potatoes diced

2 cups carrots chopped into rounds (thick)

2 cups celery chopped

1 2 1b. can whole tomatoes with juices

1/2 cup dry red wine ( merlot or burgundy

3 tbls. Minute tapioca

1 slice soft white bread


Put everything into a large pot (oven proof) or Dutch oven. Crumble bread slice over the top. Bake at 250 degrees for 5 hours. Do not remove lid during htis time at all. Do not open oven door either.One recipe serves about 10 people.




Grandma Murphy's Alabama Irish Stew

From: MadCow57


My grandmother came from County Cork, Ireland, and settled in Mobile, Alabama. Her version of Irish stew starts out with a roux, like a gumbo recipe. I omit the okra.


A walnut-sized piece of lard


Chopped onions

Beef cubes

Chunks of potatoes and carrots



Put the lard into a heavy pan and immediately start sprinkling flour on it to absorb the lard as it melts. Work it around with a wooden spoon and add the onions until the mixture browns. (Watch it - it'll burn suddenly.)


Pour in boiling water and stir. Drop in the meat and vegetables. Cover. Simmer until all ingredients are tender. Salt and pepper to taste.


This is pretty simple recipe, but kids will eat it - especially if served over buttered white Wonder Bread.




Grandmas Mackel stew

From: JODES8


2 cans of mackrel ( clean bones & skin )

1 stick butter

1sm onion (chopped)

some celery chopped


saute onion, celery, in butter. until soft. add mackrel and enough milk. just as good as oyster stew......







Green Chile Stew



1 tablespoon oil

2 lbs. pork, cubed

2 large potatoes, peeled and cubed

1 large onion, finely chopped

3 cloves garlic, minced

2 cups fresh roasted chopped green chilies or 1 lb. frozen green

chili peppers or 1 lb. chopped canned green chili peppers

1 tablespoon cumin

1 teaspoon oregano

salt and pepper

2 cans beer


Brown the pork, onion, and garlic in the oil.


Add the beers and the seasonings, and simmer on low 2 hours. Add potatoes and

simmer 1/2 hour.


Add chilis and simmer one hour longer. If necessary, add another beer.


Add more salt and pepper to taste.


Or, after the first step put all ingredients in crockpot on low and come back


8-10 hours later.



Lima Bean Stew ...

From: GFA Terry


This sounds like Camp Stew. :)




Camp Stew


4 lb. beef

4 lb. potatoes

4 lb. onions

4 cans tomatoes

4 cans cream style corn

4 cans baby lima beans

2 bottles catsup

1 tbsp. prepared mustard

1 1/2 lemons, cut up

1/2 c. Worcestershire sauce

Salt and pepper to taste


Boil the beef until well done and set aside to cool. Peel and dice the potatoes and onions and place in a large kettle. Add the tomatoes, corn, beans, catsup, mustard, lemons and Worcestershire sauce. Pull the beef from the bones and add to the potato mixture. Season with salt and pepper. Cook, stirring frequently, for about 2 hours or until done. Other meats may be substituted for beef. Camp Stew may be frozen.


>Subject: Lima Bean Stew ...



> I need the recipe for a kind of stew that was made in the 40's and 50's >made with a piece of chuck meat....lima beans , onions, and we put catsup >on it when we ate it. It was very thick....It might have also had mushrooms >in it....But I don't have the proportions....and would love the >recipe......(










Mexicali Stew in a pumpkin shell

From: SpeedRoots


Mexicali Stew in a pumpkin shell


2-1/2 lbs. beef for stew, 1" to 1-1/4" pieces

1 to 2 T vegetable oil

2 large onions, chopped

4 cloves garlic, crushed

4 C beef stock

1 C mild or medium salsa or picante sauce


2 medium zucchini cut 1/4" slices

4 tsp. cornstarch, dissolved in 1/4 cup water

2 small tomatoes, each cut into 8 wedges

1 can (2 1/4 oz) sliced ripe olives, drained


1 pumpkin, 5-6 lbs.

cut the top off the pumpkin and clean it out good. Make a decorative cut along top when you cut off the top, save top for lid,


Serves 8




Mexican Stew

From: Host GFS DarlaJo


Mexican Stew

from SpeedRoots

Serves: 6 to 8


3 pounds beef stew meat, cut into 1-inch cubes

1/2 cup all-purpose flour

1/4 cup vegetable oil

2 pounds fresh mushrooms, cut in half

3 large onions, chopped

4 garlic cloves, minced

4 cans (4 ounces each) chopped green chilies, drained

1 can (15 ounces) tomato sauce

1 cup dry red wine

2 tablespoons chili powder

2 teaspoons salt

1 teaspoon black pepper


In a large bowl, combine the meat and flour; toss to evenly coat the steak. In a soup pot, heat the oil over medium-high heat. Add the meat and cook for 5 to 6 minutes, or until browned on all sides, stirring constantly. Add the remaining ingredients and bring to a boil. Reduce the heat to low, cover, and simmer for 2 to 2 1/2 hours, or until the meat is fork-tender, stirring occasionally.



Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates








Submitted by: USSGERI


from: Recipe Source Meal-Master

Yield: 6 Servings


1 3/4 lb Boneless beef bottom round

1 tb Olive oil

3 Garlic cloves; crushed

1 can Ready-to-serve beef broth (13 to 14 1/2 oz)

2 tsp Dried thyme leaves

12 med Mushrooms

6 Plum tomatoes - each cut lengthwise into quarters, seeded

3 sm Onions; each cut lengthwise - into quarters

1 1/2 T Olive oil

1 1/2 T Balsamic vinegar; plus... 2 ts Blasamic vinegar; (divided)

1 T Cornstarch; dissolved in... 2 T Water

3 c Cooked couscous preparation 2 1/2 hrs


1. Trim fat from beef. Cut beef into 1-inch pieces.


In Dutch oven, heat 1 tablespoon oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally.


Pour off drippings. Season with 3/4 teaspoon pepper. Stir in broth and dried thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.


2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly roll pan with vegetable cooking spray. Place vegetables in pan. Combine 1 1/2 table-spoons oil and 1 1/2 tablespoons vinegar; drizzle over vegetables, tossing to coat. Roast in 425 F oven 20 to 25 minutes or until tender.


3. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly. Stir in roasted vegetables and remaining 2 teaspoon vinegar. Serve with couscous.


Nutrition information per serving:

374 calories

33 g protein 13 g fat (3g saturated fatty acids) 120 calories from total fat

(by calories from fat in beef)

82 mg cholesterol

4.9 mg iron 268 mg sodium




Genealogy Forum Keyword: ROOTS




Simple Stew

From: DarlaJoV


Simple Stew

Ingredients 1 large Can of beef stew

1 pkg. pre-made biscuits

Equipment Pot

Can Opener Instructions Pour stew into pot, and put biscuits around the top of the stew leaving the center open. Cover. Occasionally stir the stew from the center opening while cooking so that it doesn't burn on the bottom.


Darla Jo









Beef n' Potato Stew

from Southern Cuisine


2 to 2 1/2 pounds very lean beef stew meat

2 tablespoons bacon drippings or shortening

2 large onions, diced

5 large potatoes, cut in eighths

4 or 5 large carrots, cut in 2-inch slices

Salt and pepper to taste

Garlic flakes or garlic salt (optional)

Diced celery (optional)

1 can condensed tomato soup


Crock Pot:

Brown stew meat in bacon drippings or shortening. Add diced onions and cook until browned.


Add meat & onions, vegetables, seasonings, soup and a soup can of water to the crock.


Cook on LOW all day - HIGH half a day. Add more water as needed. Serve with a hearty bread like french or Italian.


Stove Top:

Brown stew meat in bacon drippings or shortening. Add diced onions and cook until browned.


Add vegetables and seasonings. Add soup and a soup can of water.


Simmer (at 250 degrees F.) for about 3 hours, or until meat and vegetables are tender. Add more water as needed.


posted by Beverly



Traditional oyster stew- different every year

From: Gamberelle


For those who are trying to establish family traditions- let them do it their son makes oyster stew ever Christmas Eve; he doesn't use a recipe and it's different every year. He says the fact that he makes it different and has no recipe makes it uniquely his. Oddly this makes sense to me; this year it contained:

can of corn

pint of oysters

red potatoes microwaved and diced

whole milk

Worchestershire sauce

Cajun seasoning

Wye River seasoning

chopped celery that wasn't precooked in butter as I would've done it

bottled pearl onions

oyster crackers

It was delicious- as it always is- but different.




Venison Stew

From: Host GFS DarlaJo


Venison Stew

from SpeedRoots


3 - 4 lb. venison

4 tbs. flour

1/2 lemon, juice only

1/2 c. butter

6 c. water

1 bay leaf

1 small onion, chopped

Salt and Pepper


Cut venison into pieces. Melt butter in a dutch oven and blend in flour. Cook


one minute. Add water, bay leaf, seasoning, and onion. Boil 5 minutes and add


meat. Simmer in covered pot until meat is tender. Add lemon juice last. If sauce gets too thick, add water. Serve with mashed potatoes.



Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates




California Clam Chowder

From: Host GFS DarlaJo


California Clam Chowder

from SpeedRoots

Serves: 4 to 6


1 small onion, chopped

2 ounces uncooked bacon, diced

2 cans (6 1/2 ounces each) chopped clams, undrained

1 bottle (8 ounces) clam juice

1 can (14 1/2 ounces) ready-to-use chicken broth

1 large potato, peeled and diced

1/8 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons cornstarch

2 cups (1 pint) heavy cream

1/4 cup chopped fresh parsley


In a soup pot, saute the onion and bacon over medium heat for 3 to 5 minutes, until the onion is tender. Add the clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil. Cook, covered, for 12 to 15 minutes, until the potatoes are tender. In a bowl, dissolve the cornstarch in the cream; add to the soup. Add the parsley and cook the soup for 5 minutes, or until thickened, stirring frequently.


Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates




Corn Chowder Recipe

From: CBLyles


Here is another variation of a favorite recipe, enjoy!....I am a crock pot fan, so here is another easy recipe...Caroline Lyles


Cheesy Corn Chowder


1 large can corn, regular or shoe peg

2 large cans creamed corn

2-10oz cans cream of mushroom soup

2 cups milk or half and half

2 lbs Velveeta, cubed

2 tsp Worchestershire sauce

1 large potato, cubed

1 cup carrots, sliced

1/2 cup celery, sliced

1/2 tsp. garlic powder

Salt and pepper to taste.

Add all ingredients to crock pot, cook low 4-6 hours...stir occasionally... Top with shredded cheese and bacon crumbles...




I want my corn chowder!!!

From: GFA Terry


I have an easy, yet delicious version and more complex, but also good



Corn Chowder

The Easy Version


1/2 lb. bacon

1 can cream corn

1 onion

1 can water

1 can milk

1 can chopped potatoes


"Can" equals size of cream corn size. Can double or triple easily. Fry 1/2 pound bacon and onion. Add water and boil potatoes until tender. Add cream corn and bring to a boil. Add milk and heat; don't boil. Easy and quick.



Corn Chowder

Using a Crockpot


6 slices bacon

2 (10 oz.) pkgs. frozen corn

1 (16 oz.) can cream style corn

1 tbsp. Worcestershire sauce

2 c. water

1/2 c. onion, chopped

2 c. potatoes, diced

1 tbsp. sugar

1 tbsp. seasoned salt

1 (16 oz.) can chicken broth

1 c. milk

1/4 c. butter


In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in crockpot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Return to crock pot with milk and butter. Cover and cook on high one hour more. 6 to 8 servings.



Corn Chowder

Yet Another Version


4 hard-cooked eggs

1 (17 oz.) can cream-style corn

2 c. milk

1 green pepper, finely chopped (1/2


1 tbsp. minced dried onion

1 tbsp. prepared mustard

3/4 tsp. salt


Remove yolks from 2 eggs; set aside. Chop remaining eggs and whites. In saucepan, combine chopped eggs with remaining ingredients. Cover; simmer 15 minutes. Sieve reserved yolks on top. Makes 4 servings



Corn Chowder

(With Ham)


1 lg. potato

1 tbsp. butter

1 sm. onion, minced

1/2 head cabbage, chopped

2 (14 1/2 oz.) cans chicken broth

1 (16 1/2 oz.) can creamed corn

1 lb. cooked ham slice, cut in

3/4-inch cubes

Salt, pepper

1/2 c. shredded Swiss cheese


Peel and cube potato. Place in bowl of cold water. Melt butter in medium soup pot. Saute onion and cabbage until tender. Add chicken broth, corn, ham, and potato. Cover and simmer until potato is tender, about 15 minutes. Season. Serve hot, sprinkled with Swiss cheese. Serves 4. This is a very easy meal that tastes like you spend all day making it. Recipe can be doubled very easily.




Manhattan Clam Chowder

From: DaesBratSis


Manhattan Clam Chowder

36 Live clams

3 tb Butter

3/4 lb Pork, diced

4 Onions, chopped

4 Tomatoes, chopped

2 1/2 c Chopped celery

1 1/2 c Chopped carrots

3 ts Fresh parsley

3 ts Basil

1/2 ts Thyme

1 Bay leaf

3 Cloves garlic, diced

1 tb Soy sauce

2 1/2 qt Liquid (clam cooking broth

+ water

4 Potatoes, diced



Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers




New England Clam Chowder

From: HOST GFS Hope


New England Clam Chowder

1/2 stick (4 Tbsp) butter

1 medium onion, diced (1/2 cup)

1 quart Half & Half

3 cans (6 1/2 or 8 oz) cans minced clams -- add juice to chowder also

1 tsp salt

3/4 tsp white pepper

1 large potato, cubed

1 cup Potato Buds (instant potatoes)


Saute onion in butter for 5 minutes. Combine remaining ingredients except Potato Buds and cook over medium heat 30 minutes, stirring occasionally. Add Potato Buds and simmer 10 minutes longer. This chowder can be frozen.

Serves 6



Newsletter Team Member

Web Team Member





From: Mega iris


















Jansen, Jansing, Merritt




Sausage and apple chowder

From: SpeedRoots


Sausage and apple chowder


1 package hot Italian sausage links (about 5 links)

4-5 large potatoes, peeled and cubed

1 tablespoon dried oregano

1 tablespoon dried parsley

1 tablespoon dried basil

2 cloves garlic, minced

5 1/2 C chicken stock

1 can (15 oz.) diced tomatoes

2 cans (15 oz.) sweet corn

3/4 C milk

3 small red delicious apples, cored and cubed



Cook all together and serve hot

Serves 4




Turkey Chowder



This was sent to me by a friend in England..Good time to share it

Turkey Chowder

butter 1 oz. cornstarch 1 Tbsp

onion 1 med. chopped salt and pepper to taste

potatoes 1/2 lb peeled and diced Fresh parsley 2 Tbsp

chicken stock 1/2 pint

bay leaf 1

cooked turkey 6 oz diced

Cream corn 1 can (15oz)

milk or cream 3/4 pint


Melt butter in Lg. saucepan. Gently cook onion and potatoes for 5 min. Add stock, bay leaf and turkey. Simmer for 10 minutes Add corn and most of the milk. Simmer another 10 min. Blend remaining milk and cornstarch in about 6 Tbsp of soup, return to pan, stirring constantly. Bring to a boil and simmer 2 min. Season with salt and pepper, remove bay leaf. Stir in parsley before serving


I have many English recipes (2 English cookbooks) if anyone needs a recipe . Please e mail me and I will see if its in one of them




A Tale of Gumbo



A Tale of Gumbo

from Al Rec


A peek into a pot of gumbo is a peek into the rich history of Louisiana. The ingredients and cooking techniques that go into a batch of gumbo come from a remarkable array of cultures and traditions - all of which have mingled together in the same small area over the centuries to create a uniquely American story.

Cajun or Creole?

The two major cultures that have grown out of Louisiana are Creole and Cajun. We often hear these two words used, but many people outside of Louisiana are not sure what the difference is. Originally, Creoles were those descended from the wealthy French and Spanish colonists who settled in southern Louisiana. Often the term Creole also includes the African and Caribbean heritage that eventually became mingled with the French and Spanish - through sharing cooking techniques and ingredients, and also through marriage. Creole cuisine was born in upper-class households and still carries the reputation of being more refined and fancy, and of using more expensive ingredients.


Cajuns, on the other hand, are the descendents of French colonists who settled in Acadia (modern-day Nova Scotia). The Acadians were driven out of Canada in the 1750's and some of them fled to southern Louisiana. There, they managed to survive with the help of the native Choctaw Indians who taught them how to hunt and fish and forage. Eventually their name was shortened from "Acadians" to "Cajuns" and the culture developed a strong foothold in the bayous and prairies of Louisiana. The food of Cajuns is the food of hardy people accustomed to extreme hardship and to making do with whatever they could grow or hunt. Traditional Cajun dishes are cooked in one pot - a throwback to when the settlers had no stoves and did their cooking over open fires.


Make it Your Own

Over time, Creoles and Cajuns began to borrow cooking techniques from each other too, and gumbo is one of the most famous dishes to result from this shared Creole/Cajun heritage. One of the most basic tenets of gumbo cookery is that every pot of gumbo is different. There's no such thing as a definitive gumbo recipe, because part of the enduring nature of the dish is that it's adaptable to whatever ingredients are available at the time. It's also expected that individual cooks will taste and season as they go along, making the recipe totally unique.


What Goes in Gumbo

As varied as the recipes can be, there are a few ingredients that give the dish its identity as gumbo. Apart from good homemade stock, the first is the "holy trinity" used extensively in both Cajun and Creole cooking: celery, onions and green bell peppers. Almost all gumbos also use two distinctive ingredients to thicken and flavor them. The first is roux: a mixture of equal parts flour and fat cooked together gently. The fat in the roux can be butter, oil, bacon grease or lard. Roux can range in color from white to brown to black, depending on how long it's cooked. The darker the color of the roux, the deeper the flavor. Cajun gumbos tend to use very dark roux, usually made with oil or pork fat, whereas Creole gumbos might favor the more delicate flavor of a light roux made with butter.


Learn more about making roux in our Cooking Basics article, Roux the Day.


What's in a Name?

The second thickener in a pot of gumbo can be either okra or filé ("FEE-lay") powder. Interestingly enough, the word "gumbo" seems to have evolved almost simultaneously from two different sources -- one closely tied to Creole cuisine, the other connected to Cajun cuisine - and both of them tied to these ingredients. Okra is a green pod-like vegetable native to Africa. Filé powder is made of ground sassafras leaves, native to the southern U.S. Okra was introduced to Creole households by the African slaves who were brought to work on the wealthy planters' estates. Filé was introduced to Cajun settlers by the Choctaw Indians who helped the settlers survive in the wilderness. In Umbundu (the language spoken in Angola, where many Southern slaves came from) the word for okra is "ochingombo," which was eventually abridged to "gombo." And the Choctaw word for sassafras? "Kombo."


A Few Gumbo Rules

Okra and filé powder are rarely used in the same batch of gumbo - some people say that using both will make the gumbo too thick, and others even say that the two flavors 'cancel each other out.' If using okra, it should be cooked for long enough that it loses its slimy texture - about 45 minutes. Filé powder, on the other hand, should not be added until the very end of cooking; boiling filé will cause the whole pot of gumbo to become stringy and gummy. Some people wait even longer and add the filé to each individual bowl of gumbo (about 1/4 teaspoon stirred into each bowl should suffice). This is a handy method to use if you plan on having leftovers to reheat later.


The Gumbo Grab-Bag

Other common flavorings you will find in gumbo include green onions, garlic, cayenne pepper, black pepper, dry mustard, paprika, sage, cumin, bay leaves, thyme and parsley. Many people use pre-mixed Cajun seasoning blends, available at most grocery stores. In addition to the 'holy trinity,' the roux, the okra or file powder, and the seasonings, gumbo can be a veritable grab bag of ingredients. Mirlitons (also known as chayote) sometimes show up in gumbo, as do tomatoes. The featured ingredients in a pot of gumbo can include delights and delicacies from land, sea and air, including sausage (especially andouille and chaurice ), tasso, crawfish, crab, shrimp, oysters, chicken, duck, rabbit, dove, or other game animals - like squirrel, possum, nutria (beaver-sized rodents that inhabit the waterways of Louisiana), frog or alligator. Do keep in mind that some of these game meats need to be cooked for awhile in the gumbo, whereas the seafood should be added near the end to avoid the sin of overcooking its delicate flesh. Take your pick of two or three of these, based on what's available in your area - and just as importantly, based on what sounds tasty to you.


Here are some of our favorite gumbo recipes to get you started. Use them as a guideline, but have fun tasting, experimenting, improvising and adjusting. And don't forget to serve your sumptuous homemade gumbo over a big scoop of rice!


Creole Gumbo

Submitted by: Kara Thibodeaux


Makes 8 servings


Prep Time: 5 Minutes

Cook Time: 3 Hours 30 Minutes

Ready in: 3 Hours 35 Minutes


" This is a gumbo recipe that's been borrowed and recombined from three different people's recipes, and this is how it ended up! Laissez les bons temps rouler! Be sure to have some file powder and hot pepper sauce to season to your liking. Serve over hot rice with potato salad and crackers, if desired. "




4 bone-in chicken breast halves, with skin

8 chicken thighs

1 white onion, chopped

1 green bell pepper, chopped

1/2 cup all-purpose flour

1/2 cup butter

1 pound Creole smoked sausage *

2 1/2 cups water

1 pound shrimp

2 tablespoons Cajun-style seasoning




1 Boil chicken breasts and thighs with onion and bell pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside. Drain, debone chicken and set aside.


2 In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausage and water and bring all to a boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.


3 Add shrimp and simmer for about 1 more hour, then add seasoning to taste and serve.


*Italian Sausage can be used.







Submitted by: USGERI


1/3 cup flour

1/3 cup oil

3 cup water

12 oz fully cooked smoked sausage links, sliced and quartered

2 cups chopped cooked chicken

2 cups sliced okra or one 10-oz package frozen whole okra, sliced 1/2 inch


1 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped celery

4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground red pepper

Hot cooked rice


For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.


In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice. Makes 6 servings.




Chicken and Rice Gumbo Soup



Chicken and Rice Gumbo Soup

Submitted by: USSGERI


3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces

1/4 pound fully-cooked smoked sausage (two 5-inch sausages), chopped

2 medium stalks celery (with leaves), sliced1 large carrot, chopped

1 medium onion, chopped14 1/2-ounce can stewed tomatoes, undrained5 cups


2 tablespoons chicken bouillon granules1 teaspoon dried thyme leaves

10-ounce package frozen cut okra, thawed and drained

3 cups hot cooked rice, for servingHot pepper sauce


Mix all ingredients except okra, rice and pepper sauce in 3 1/2- to 6-quart slow cooker. Cover and cook on LOW heat setting 7 to 8 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on LOW heat setting 20 minutes. Spoon rice into individual soup bowls; top with gumbo. Serve with pepper sauce.






Louisiana Style Seafood Gumbo

Kopy Kat Recipes


Serving Size: 16



This was a recipe that was sent in by Lonnie see comments below. If you want to try something that tastes very authentic, this is the way to go. All else pales in comparison. I think once you try this, you will agree.




3 large spoons bacon fat.

3 large spoons flour.

2 bunches green onions chopped.

2 stalks celery chopped.

2 or 3 lbs. shrimp peeled

1 quart oysters with liquid

6 large crabs broken apart

1 or 2 lbs. firm fish filets cut into bite size pieces

1 or 2 lbs. cut up okra (optional).


Tabasco Sauce

2 Tbsp. Kitchen Bouquet or more for a darker color

About 1 cup of cooked rice for each bowl to be served



Using a cast iron skillet, make a good dark golden brown roux with the bacon fat and flour over low to medium heat, stirring it to keep from burning. Add celery and green onions and saute in the roux.


Heat to boiling 1 1/2 to 2 quarts of water in a large pot. Reduce fire to low. Stir in the the roux and onions and celery. If you are going to use okra, add it at this time and cook for 10 minutes. Add the crabs and cook over low heat for 45 minutes.


Add fish and cook 10 minutes. Add Tabasco sauce, salt and Worchestershire sauce to taste. Add kitchen bouquet. Add oysters and shrimp and cook about 10 minutes. Add hot water as necessary while cooking.


Serve over cooked rice with a bottle of gumbo file (to be sprinkled over gumbo).


I learned to make gumbo from a Cajun lady. Gumbo is more of a Creole staple than Cajun but both make a lot of it. What goes into gumbo mostly depends on what has been caught and will vary from batch to batch. Chicken and other game such as rabbit or possum can be used in place of sea food but I think sea food gumbo is the best.




Squirrel Gumbo

From: Host GFS DarlaJo


Squirrel Gumbo

from my friend SpeedRoots


Yield: 6 Servings


3 sm Squirrels, cut into

- serving pieces

1/4 c Flour

1/4 c Oil

1 1/2 qt Cold water

1/2 md Onion, chopped

1 ea Bay leaf

1 ts Whole black peppercorns

x Salt to taste

x Pepper to taste

1/2 lb Smoked sausage, cut

- into small pieces

1/4 c Green onion tops, chopped

1/4 c Parsley, chopped


First, make a brown sauce from the flour and oil by heating oil and then adding flour slowly to oil. Stir constantly until sauce is dark brown. Add cold water. When water simmers, stir and add squirrels, onion and seasonings and cook on medium heat for 30 minutes. Add sausage and continue to cook for 1 hour. Add green onion and parsley, stir and serve.



Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners




Vegetable Gumbo



Vegetable Gumbo

Submitted by: USGERI


Yield: 6 servings


1 onion, chopped1/2 green pepper, diced

2 ribs celery, diced1 clove garlic, minced1 lb okra, sliced, fresh, frozen

1 lb tomatoes, fresh, or canned2 c corn, fresh, frozen, canned

1 ts vegetable Bouillon granules1/2 c white grape juice1/2 c water

1/4 ts Tabasco sauce1/4 ts paprika2 tb fresh chopped parsley

1 tb basil or rosemary, mincedvegetable coating spray


In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7hours).


Beef/Pork | Breads | Cakes | Casseroles | Cheese | Chicken

 Chili | Chocolate | Cookies | Cream | Easy | Fruit | Holidays

 Pies | Potato | Puddings | Rice | Salads | Sauces | Seafood | Soups Surnames (Click on any letter.)



Our Kitten's Pedigree & Home Page:

"Muddy, the Himalayan Kitten"


My other online COOKBOOK 


Home | New | Pedigrees | Photos | Links | Coat of Arms

 Search | Guestbook | Calendar | Help Wanted | Contact Us


The FREE Golden Gate Genealogy Forum


The AOL Golden Gate Genealogy Forum

(Must be an AOL member for the above link to work.)

All graphics copyrightę 2001 to Andi's Designs
Nothing may be taken without permission