VEGETABLE BORSCHT
10 cups water
4 cups julienned or diced beets
4 1/2 cups shredded cabbage
2 cups sliced carrots
3 cups chopped onions
1 1/2 cups diced potatoes
1 medium sized bay leaf
1 tsp. garlic powder
3/4 tsp. dried dill weed
1 tsp. salt
black pepper to taste
3 Tbsp. soya sauce
2 Tbsp. soup base
2 tsp. Worchestershire Sauce
1/4 tsp. rosemary
2 Tbsp. white vinegar
Place following ingredients in a large soup pot and bring to a boil. Reduce heat to simmer and cook covered 1 to 2 hours. The longer it cooks, the better it gets. Add 1 Tbsp. extra virgin olive oil when it is nearly finished cooking. Serve with a dollop of fat free sour cream and chopped chives or fresh dill weed. Serves 8-10 (Gail, 1999)
BUTTERNUT SQUASH BISQUE
1 pound of peeled, cubed butternut squash
2 peeled, cubed tart apples
1/2 large onion, chopped
1 quart chicken broth
2 slices whole wheat bread, torn into pieces
1/4 teaspoon ground marjoram
1/4 teaspoon rosemary
1/8 teaspoon of black pepper
1/2 cup milk or half-and-half (optional)
Mix all ingredients (except milk) into a large pot and cook until the squash and apples are soft - about 30 minutes. Remove mixture from stove and puree. Add milk, stir, and serve!
CHEDDAR CHEESE SOUP
1 large onion, chopped
1 cup chopped celery
1/4 cup butter
1/4 cup flour
3/4 teaspoon dry mustard
2 teaspoon Worcestershire sauce
2 cup chicken broth
1 cup carrots, chopped
3 cup potatoes, chopped
3 cup milk
3 cup shredded sharp cheddar cheese
1/4 teaspoon pepper
smoked sausage, diced
Saute onion and celery in butter 3 minutes until soft. Stir in flour, mustard and Worcestershire sauce. Cook, stirring constantly 2 minutes until bubbly. Stir in broth, carrots, potatoes and sausage. Bring to boil, lower to heat, cover and simmer 25 minutes. Add milk and cook over medium heat until almost boiling (do not boil). Reduce heat to low. Stir in cheese until melted and add pepper and enjoy. (Sharon, 1999)
CHEESY CHICKEN
6 Chicken breasts
1/4 tsp salt - or to taste
1/4 tsp pepper - or to taste
1/4 tsp garlic powder - or to taste
(if you don't have garlic powder you can use crushed garlic)
2 cans condensed Cream of Chicken soup
1 can condensed Cheddar Cheese soup
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crockpot. Cook on low all day (6 to 8 hours). Serve over rice or noodles.
OLD WORLD CABBAGE SOUP
1/2 medium head cabbage, chopped
4 large carrots, cubed
1 sweet onion, minced
4 stalks celery, cubed
3/4 cup ketchup
1 1/2 cups tomato-vegetable juice cocktail
3 cups vegetable broth
1 can chicken broth (14.5 ounce)
1 can peeled and diced tomatoes (14.5 ounce)
1) Place chopped cabbage into an 8-quart soup pot. 2) Microwave diced carrot in 2 tablespoons water for 6 minutes on high. 3) Microwave diced celery in 2 tablespoons water for 4 minutes on high. 4) Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes. 5) Reduce heat to simmer and cook for 2 to 3 hours. 6) Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.
From Tuker (QVC BB/2005)
**Note from Tuker: I use the spicy V-8 juice..I also don't bother microwaving the carrot/celery..just toss it all in - and I just noticed for the first time, the cans of water! I've never added those!
WINTER MINESTRONE
1 tablespoon olive oil
1 clove garlic, minced
1 medium onion, coarsely chopped
1 large potato, diced (approximately 1 cup)
1 carrot, thinly sliced (approximately 1/2 cup)
1 cup shredded cabbage
1 1/2 cups celery, thinly sliced
1 can tomatoes (approximately 14 ounce) undrained and chopped
1 can kidney beans, undrained(15 1/2 ounce)
1 can chicken broth(14 ounce)
1/4 cup chopped fresh parsley
1 teaspoon dried basil
fresh ground pepper to taste
1/2 cup small dry pasta, cooked al dente and drained
freshly grated Parmesan cheese, if desired
Sauté garlic and onion in oil until softened. Add next 10 ingredients. Simmer, covered, approximately 1 hour or until vegetables are tender. Add cooked pasta. Stir and serve. Sprinkle with cheese while serving.
Lainey (QVC BB/2005)
ITALIAN SAUSAGE VEGETABLE SOUP
1 pound Italian sausage
1 medium onion, finely chopped
1 clove garlic, minced
2 carrots, peeled and diced
2 small zucchini, diced
1 green pepper, diced
1/2 cup dry white wine
5 cups chicken broth (or use 48 oz. can)
1 can crushed tomatoes or tomato puree(28 ounce)
1 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano
salt
freshly ground pepper
1/2 cup uncooked orzo pasta (rice-shaped pasta)
2/3 cup freshly grated parmesan cheese
1) Place sausage in pan with water and bring to a boil, lower heat and simmer for about 30 minutes. When cool, remove the casings from the sausage and discard. Slice sausage into thin slices. 2) Cook the onions and garlic stirring until soft but not browned. 3) Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil. 4) When the soup is boiling, add the orzo and cook for 20 minutes. Test to make sure vegetables are done. 5) Season to taste with salt and pepper. 6) If desired, sprinkle Parmesan cheese over each serving.
Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve. It may also be frozen. Lainey (QVC BB/2005)
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