Set aside 1 cup of baked beans. In a large bowl, mash
the remaining beans; set aside. In a large saucepan over
medium-high heat, sauté the hot dog pieces and onion in
the butter for 3 to 5 minutes, or until lightly browned. Add
the tomatoes, brown sugar and hot pepper sauce. Simmer for
10 minutes. Add the 1 cup reserved beans and the mashed beans;
cook slowly for 10 to 15 minutes, stirring occasionally, until soup is hot.
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
8 to 16 ounces cream cheese
In a large saucepan, sauté onions in margarine until tender.
Add squash, water, bouillon, marjoram, and peppers. Bring to a boil;
cook 20 minutes, or until squash is tender. Puree squash and cream
cheese in a blender or food processor in batches until smooth. Return
to saucepan, and heat through. Do not allow to boil. Serves 6.
You can use 3 to 4 cups chicken broth instead of water and bouillon
cubes. Use the lesser amount of cream cheese for a less rich soup.
Chicken and Mushroom Chowder
3 cups chicken broth
1/2 cup water
1 pound cubed cooked chicken breast meat
1 1/2 teaspoons dried oregano
1/4 teaspoon pepper
1/2 cup uncooked long grain rice
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 carrot, finely chopped
3/4 pound mushrooms, sliced
3 tablespoons all-purpose flour
1 cup milk
In a large saucepan, bring chicken broth and water to a boil.
Stir in chicken, and season with oregano and pepper. Add rice,
and reduce heat. Heat olive oil in a medium saucepan over
medium heat, and sauté garlic, onion, carrot, and mushrooms
until tender. Thoroughly mix in the flour. Transfer to the broth
mixture. Stir milk into the mixture, and continue to cook,
stirring occasionally, until thickened, about 30 minutes.
Chicken Fajita Soup
1 tablespoon oil
2 scallions, chopped
1 clove garlic, minced
1 1/2 teaspoon dry fajita seasoning
4 cans chicken broth
2 cups shredded cooked chicken
1 can black beans, rinsed and drained
1 can corn, drained
1 can chopped green chilies, drained
1/4 cup salsa
1/2 cup uncooked instant rice
corn chips and hot pepper sauce, optional
In pot heat oil over medium-high heat. Add scallions, garlic and seasoning;
cook, stirring occasionally, until scallions are just tender (3 minutes). Stir in
next 6 ingredients. Bring to boil. Reduce heat to medium-low; simmer 10
minutes. Increase heat to high; bring to boil. Stir in rice. Remove pot from
heat and cover. Let stand 5 minutes or until rice is tender. Top with corn chips
and serve with hot sauce, if desired.
Creamy Cauliflower and Bacon Soup
1 medium head cauliflower (2 pounds), cut into florets
2 cups half-and-half cream, divided
1/2 cup shredded Asiago cheese
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon pepper
1/2 to 1 cup water
4 bacon strips, cooked and crumbled
Place cauliflower in a steamer basket; place in a large saucepan over 1 inch
of water. Bring to a boil; cover and steam for 8-10 minutes or until tender.
Cool slightly. Place cauliflower and 1/2 cup cream in a food processor; cover
and process until pureed. Transfer to a large saucepan. Stir in the cheese, salt,
nutmeg, pepper and remaining cream. Add enough water to reach desired
consistency; heat through. Sprinkle each serving with bacon. Yield: 4 servings.
Dump Soup
1 pound lean ground beef
2 10-ounce cans minestrone soup
16-ounce can ranch-style beans
2 16-ounce cans stewed tomatoes
15-ounce can corn
1 cup frozen hash brown potatoes
Brown ground beef and drain off drippings. Combine
ground beef with remaining ingredients in medium soup pot.
Heat over medium heat until mixture boils. Reduce heat
and simmer about 15 minutes. If soup appears too thick,
add a small amount of warm water. Serves 12.
Ham Chowder
2 cups diced potatoes
1 cup green beans
1 carrot, diced
2 cups water
1 teaspoon salt
4 tablespoons margarine
2 cups diced ham
1 cup chopped onion
2 cans cream of mushroom soup
3 cups milk
pepper to taste
In a saucepan, combine potatoes, green beans, carrot,
water and salt. Cook until potatoes and carrot are tender.
Heat margarine in skillet and sauté ham and onion.
Add to potato mixture. Add soup and milk. Blend and
heat through. Season to taste.
Hearty Hash Brown Soup
2 pounds frozen hash brown potatoes
4 cups water
1 large onion, chopped
3/4 cup sliced celery
4 chicken bouillon cubes
1/2 teaspoon celery seed
1/4 teaspoon pepper
4 cans cream of chicken soup
1 quart milk
2 cups cubed cooked ham
1 tablespoon dried parsley
1 1/2 teaspoons garlic salt
8 bacon strips, cooked and crumbled
In a Dutch oven or soup kettle, combine first seven
ingredients; bring to a boil. Reduce heat; cover and
simmer for 20 minutes or until vegetables are tender.
Mash vegetables with cooking liquid. Add soup and milk;
stir until smooth. Add ham, parsley and garlic salt; simmer
for 10 minutes or until heated through. Garnish with bacon.
Makes 4 quarts.
Kielbasa Chili
1 pound smoked kielbasa or Polish sausage, halved and sliced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) chili with beans
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
In a Dutch oven coated with cooking spray, sauté kielbasa until browned.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer,
uncovered, for 4-5 minutes or until heated through. Yield: 7 servings.
Macaroni and Cheese Soup
2 1/2 cups water
1 package (10 ounces) frozen peas and carrots, thawed
1 package macaroni and cheese mix
4 cups milk
1 cup shredded sharp cheddar cheese
1 1/2 teaspoons salt
1/2 teaspoon black pepper
In a soup pot, bring water to boil over high heat.
Stir in peas and carrots and macaroni, reserving the
cheese packet. Cover and boil for 5 minutes; do not drain.
Add the remaining ingredients, including reserved cheese
packet. Reduce heat to medium, cover and simmer 10
minutes, or until hot and creamy, stirring occasionally.
Onion Cheese Soup
1 large onion, chopped
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
pepper to taste
4 cups milk
2 cups shredded Monterey Jack cheese
seasoned croutons
grated Parmesan cheese
In a large saucepan, sauté onion in butter. Stir in flour,
salt and pepper until blended. Gradually add milk. Bring
to a boil; cook and stir for 2 minutes or until thickened.
Stir in cheese until melted. Serve with croutons and Parmesan
cheese. Makes 6 servings.
Reuben Soup
1/2 cup chopped onion
1/2 cup sliced celery
2 tablespoons butter
1 cup chicken broth
1 cup beef broth
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 tablespoons cold water
3/4 cup sauerkraut, rinsed and drained
2 cups half-and-half
2 cups chopped cooked corned beef
1 cup shredded Swiss cheese
salt and pepper to taste
Rye croutons
In a large saucepan, sauté onion and celery in butter
until tender. Add broth and baking soda. Combine corn
starch and water; add to pan. Bring to a boil; boil for 2
minutes, stirring occasionally. Reduce heat. Add sauerkraut,
cream and corned beef; simmer and stir for 15 minutes. Add
cheese; heat until melted. Add salt and pepper. Garnish with
croutons. Serves 6.
Spinach and Mushroom Soup
2 teaspoons margarine or butter
3 cups sliced fresh mushrooms
1/2 cup finely shredded carrot
1/2 cup finely chopped onion
14 ounce can vegetable broth
1 1/2 cups frozen cut leaf spinach, thawed, squeezed to drain
1/8 teaspoon nutmeg
dash pepper
2 cups milk
1/4 cup flour
4 ounces cream cheese, cut into pieces
1 cup shredded Swiss cheese
Melt butter in large nonstick saucepan over medium heat.
Add mushrooms, carrot and onion; cook and stir 3 minutes.
Add broth, spinach, nutmeg and pepper; mix well. In small
bowl, combine milk and flour; blend until smooth. Add to
spinach mixture; cook until bubbly and thickened, stirring
constantly. Reduce heat to low. Add cream cheese and Swiss
cheese; cook and stir until melted. Serves 4.
Steak and Potato Soup
2 tablespoons butter
8-ounce strip steak, trimmed and thinly sliced
1/2 pound sliced fresh mushrooms
2 cans condensed French onion soup
2 1/2 cups water
24 ounce package frozen potato wedges, cut into bite-sized pieces
1/2 teaspoon black pepper
shredded Cheddar cheese
sliced green onions
Melt butter in a soup pot over high heat. Add the steak
and mushrooms and cook for 5 to 6 minutes, or until steak
is no longer pink. Add onion soup, water, potato pieces and
pepper; mix well. Bring to a boil’ boil for 6 to 8 minutes, or
until heated through. Serve with cheese and green onions as
garnish on the side. Serves 6.
Turkey and Sweet-Potato Soup
2 tablespoons butter
1 onion, cut into thin slices
1 1/2 teaspoons dried sage
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 quarts canned low-sodium chicken broth or homemade stock
2 teaspoons salt
1/4 pound green beans, cut into 1/4-inch pieces
1/4 teaspoon fresh-ground black pepper
1 pound turkey cutlets, cut into approximately 1 1/2-by-1/2-inch strips
In a large pot, melt the butter over moderately low heat. Add the onion
and sage and cook, stirring occasionally, until the onion is translucent,
about 5 minutes. Add the sweet potatoes, broth, and 1 teaspoon of the
salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes
are tender, about 10 minutes. Transfer half the soup to a food processor
or blender and puree. Return the pureed soup to the pot and add the
green beans, the remaining teaspoon salt, and the pepper. Simmer until
the beans are just tender, about 8 minutes. Stir in the strips of turkey.
Cook until the turkey is just done, about 1 1/2 minutes.
