Christmas Soups

French Onion Soup

2 lg. or 3 med. onions, sliced
1/4 c. butter or margarine
1 qt. (4 c.) water
6 cubes or 6 tsp. beef bouillon
1 tsp. Worcestershire sauce
Dash of pepper
4 to 6 slices French bread, toasted
Grated Parmesan cheese

In large saucepan, cook onions in butter until tender. Add water, bouillon, Worcestershire sauce and pepper.

Cover and simmer for 20 to 25 minutes to blend flavors. To serve, top each serving with a slice of toasted French bread and sprinkle with Parmesan cheese. If desired, place under broiler until cheese is bubbly.

Oyster Stew

1 pt. oysters
1 can cream of celery soup
3 boiled potatoes, chopped up
5 c. water
4 tbsp. butter
Pinch of salt & pepper

Drain liquid off oysters, combine oyster liquid, water, cream of celery soup, salt and pepper. Bring to a boil.

Tomato Soup With Mozzarella

1/4 c. olive oil
2 med. onions, chopped
5 to 6 med. tomatoes, peeled
1 sm. clove garlic, minced
1 med. beet, peeled & sliced
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. lemon juice
3 to 4 drops Tabasco sauce
1 tbsp. white vinegar
1/4 lb. Mozzarella cheese
1/4 tsp. Basil

Heat olive oil and onions in medium saucepan. Quarter tomatoes and add to saucepan along with garlic and beet. Season with salt, pepper and basil. Reduce heat to low and cook 45 minutes. Discard beets and transfer to food processor, puree until smooth. Before serving, season with lemon juice, Tabasco sauce and vinegar, then add 1/2 inch cubes of Mozzarella cheese.

Wakavaki Indian Soup

6 3/4 lbs. short ribs
6 ears of corn (cut into thirds)
4 1/2 lbs. cabbage
1 1/2 lbs. zucchini
2 lbs. carrot
2 cans green beans (16 oz. can) fresh green beans
2 cans garbanzo beans (15 oz. can)
2 tbsp. salt
3 whole cloves garlic

Cook short ribs in 20 cups of water for 1 hour over medium flame. Add carrots, corn and garlic and then cook for 1/2 hour. Next add cabbage and 10 cups of HOT water and continue cooking for 15 minutes. Next add garbanzo beans, green beans, zucchini, 2 tablespoons of salt and then cook 1 additional hour. Serve each bowl with 2 cups of soup and include 1 piece of corn and 2 short ribs in the bowl. Serve the soup with a tortilla.

Sausage-Potato Chowder

1 lb. mild Italian sausage
1/2 c. water
2 1/2 c. peeled, diced potatoes
1/2 c. chopped onion
1/2 c. chopped celery
1 1/2 c. chicken broth
1/8 tsp. pepper
3 1/2 c. milk
1/4 c. flour
1 c. frozen peas
2 c. shredded Cheddar cheese

Brown sausage stirring so that meat is in small pieces. Set aside. In large saucepan put water, potatoes, onion, celery, broth and pepper. Cover and bring to a boil just long enough that the potatoes are tender, about 5 minutes. Add sausage and 2 1/2 cups milk.

In a jar with lid, shake the flour and remaining milk until blended. Stir into the potato mixture, stirring constantly until mixture begins to boil. Add peas, simmer 3 minutes. Remove from heat, stir in cheese until melted.

Quick Vegetable Soup

1 to 2 lg. cans V-8 juice
2 lbs. lean hamburger
1 can okra, drained
1 can white corn, drained
2 (32 oz.) cans mixed vegetables or lg. bag of frozen vegetables
2 to 3 stalks celery, chopped
1 to 2 cans stewed tomatoes
3 tbsp. chopped cilantro
Garlic powder to taste
Ground pepper to taste

Brown meat, drain. Add V-8 juice and all other ingredients. Simmer at least 30 minutes, longer if possible.

Serve with flour tortillas filled with low fat Mozzarella cheese and zapped in microwave until cheese has melted. Great on cold days!

Old-Fashioned Vegetable Soup

3 lb. fresh tomatoes
2 1/2 qts. water or chicken broth
1 c. chopped onion
1 c. chopped celery
2 bay leaves
3 tsp. basil leaves, divided
2 tsp. salt
1/2 tsp. ground black pepper
4 c. coarsely chopped cabbage
2 c. cauliflower floweret’s
Parsley flakes
2 c. fresh corn kernels
2 c. sliced carrots
2 c. sliced zucchini
2 c. peeled, diced potatoes

Use tomatoes held at room temperature. Remove cores and coarsely chop. Place in a large pot with water. Bring to a boil. Add onion and celery, bay leaves, 1 1/2 teaspoons basil, salt and black pepper. Cover and simmer for 1 hour. Add remaining vegetables. Cover and simmer until vegetables are tender, 45 to 60 minutes longer. Add remaining basil leaves, simmer 5 minutes longer.

Nine Bean Soup

1 pkg. nine beans
2 qts. water
1 lb. ham or big ham hock
1 lg. onion, chopped
1 clove garlic, minced
2 tsp. salt or to taste
1/2 tsp. pepper
1 bay leaf
1/2 tsp. oregano
1 (12 oz.) can vegetable cocktail juice
1/2 tsp. basil
1/2 c. parsley, chopped
1 (16 oz.) can tomatoes with liquid

Wash bean mix. Cover with water and let soak overnight. (If you forget to soak beans overnight, cover beans with water, bring to boil and boil 2 minutes. Remove from heat, cover and let stand 1 hour.) Drain beans. Add 2 quarts cold water and ham. Bring to a boil; simmer covered 2 1/2 to 3 hours. Stir in remaining ingredients; simmer 30 minutes, stirring occasionally.

Mushroom Soup

2 lbs. fresh mushrooms
3 c. potatoes, diced
1 1/2 c. carrots, sliced
1 clove garlic (optional)
1 tbsp. onion, minced
1 tbsp. parsley, chopped
Salt and pepper to taste
1/4 c. oil for roux
4 to 5 tbsp. flour for roux

Place carrots and potatoes in approximately 4 quarts of water. When partially cooked, add sliced mushrooms, parsley, and onion, cook until tender. Make a roux of approximately 4 to 5 tablespoons flour, 1/4 cup oil, lightly brown in frying pan and slowly mix into soup broth. Add more water if too thick. For a richer soup, use chicken or beef broth.

Homemade Chicken Soup

1 pkg. boneless, skinless chicken breasts
1 pkg. chicken soup starter
1 lg. can chicken broth
2 c. each carrots & celery
1 c. slivered onions
Seasonings according to taste (parsley flakes, garlic, salt, pepper, etc.)


Night before: Cut carrots, celery and onion. Take chicken out of freezer. Set out seasonings. Have crock pot accessible.

In a.m. literally throw above ingredients in crock pot and fill crock pot with water to the top. Put on lid, turn on medium-high, approximately 8 hours.

Remove chicken breasts from crock pot with tongs. Cut meat on plate and return meat to soup mixture. Make rice or noodles for thicker soup.

Hot & Sour Soup

6 dried Chinese mushrooms
1 lb. fresh tofu
1 sm. can sliced bamboo shoots
1/2 lb. boneless pork, sliced thinly
6 c. chicken stock
2 tsp. soy sauce
1/4 tsp. ground white pepper
3 tbsp. Chinese black vinegar
2 tbsp. cornstarch
3 tbsp. water
1 egg, lightly beaten
Bouillon granules to season

Prepare ahead: In small bowl cover mushrooms with 1/2 cup of hot water, soak 30 minutes. Discard water.

Cut away tough stems and discard. Thinly slice mushroom caps. Drain bamboo shoots and tofu, and rinse in cold water. Slice into strips. Combine in heavy saucepan the stock, soy sauce, mushrooms, bamboo shoots.

Bring to boil over high heat. Immediately reduce heat to low, cover pan and simmer 3 minutes. Drop in tofu, pepper and vinegar. Bring to boil again. Add pork and boil again. Mix cornstarch with water and pour into soup. Stir until soup begins to thicken, then slowly pour in egg, stirring all the while. Remove from heat, adjust seasoning with bouillon, vinegar and pepper.

Cooking Notes