* Soup Recipes 1
Canned Corn Beef and Vegetable Soup
2 Cans Corned Beef
2 large cans tomatoes
4 Medium potatoes cut in 1 inch squares
2 medium onions chopped
1 package frozen cut okra
1 large can cream corn
In a large pot add first four ingredients. When potatoes
are nearly done, add okra and corn. Let simmer for thirty minutes.
Salt and pepper to taste. Enjoy.
Freeze the left over for lunch at a later date.
* Soup Recipes 2
French Onion Soup
Six to eight large yellow onions, peeled and coarse
½ bottle of Worcestershire Sauce
Put onions in large pot, cover completely with water
and add Worcestershire Sauce.
Boil softly until onions are tender. Put in oven
proof bowls with a piece of rye bread in the bottom and cover with
Mozzarella cheese and bake until melted and brown.
Makes a lot, so freeze in zip locks for convenience.
* Soup Recipes 3
Tomato Basil Bisque/Soup
2 cans tomato soup undiluted 1 can diced tomatoes
3 cups buttermilk 2 tablespoons chopped basil ¼ teaspoons cracked
Put all in a three quart sauce pan over medium heat,
stirring often. Cook until completely heated. Serve with your favorite
cracker or crouton.
* Soup Recipes 4
Fast Chicken and Dumplings
1 whole roasted chicken from deli or your own oven
4 cups water 2 cans of cream of chicken soup, undiluted 2 cans chicken
broth ¼ teaspoon black pepper 1 can refrigerated biscuits
Put first five ingredients in a large pot on medium
Open biscuits and roll or push out to make thin strips
and drop into boiling juice.
Bring back to a boil and lower heat and cook for
about fifteen minutes. Serves 6 to 8
* Soup Recipes 5
Baked Potato Soup
4 Baking Potatoes 2/3 cup all purpose flour 6 cups
of milk 1 cup shredded extra sharp cheese divided 1 teaspoon of
salt ½ teaspoon black pepper 1 cup sour cream 1 cup green onions
chopped and divided 6 to 8 slices of bacon cooked crisp and crumbled
Heat oven to 425 degrees. Pierce potatoes with a
fork and bake for an hour or until tender. Peel and mash coarsely.
Put flour in a large pot and gradually stir in milk until blended.
Cook over medium heat until it thickens, add mashed
potatoes, ¾ cup of the cheese, salt and pepper, stir until cheese
melts. Remove from heat.
Stir in sour cream and add half of the onions and
cook for another five to ten minutes until blended. Sprinkle with
remaining cheese, onions and bacon.
Soup recipes are very versatile. Soup recipes can
be made for an appetizer, a lunch or dinner.