Tomato and Garlic Soup

Tomato and Garlic Soup

6 large tomatoes, peeled and seeded
2 ounces butter
2 onions, chopped
2 teaspoons crushed garlic
1 teaspoon ginger, grated
1 1/2 tablespoons flour
2 cups chicken stock
1 tablespoon tomato paste
2 teaspoons sugar
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons freshly chopped parsley
to serve
1/2 loaf French bread, sliced
1/4 cup butter
1/2 cup parmesan cheese

Process tomatoes until smooth in a food processor.

Heat the butter, add onions, garlic and ginger and cook, stirring until the onions are soft.

Add flour, stir until combined.

Remove from heat, gradually stir in the tomatoes, stock, tomato paste and sugar, simmer uncovered for 15 minutes or until slightly thickened, stir in herbs.

Vegetable Beef Soup

1 1/2 pounds stew beef cut into small pieces
1 cup chopped onion
2 (14.5 ounce) cans stewed tomatoes
5 cups water
1 tablespoon salt
2 cubes beef bouillon cube
2 carrots, chopped
2 stalks celery, chopped
2 potatoes, chopped
1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon dried basil

In a large stock pot brown sirloin and onion.
Add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil.
Cover and cook until vegetables are tender, approximately 45 minutes

Cream of Mushroom Sooup

1 lb. mushrooms
1/4 cup. margarine or butter
3 tablespoons flour
1/2 teaspoon salt
1 cup whipping (heavy) cream
1 can (14 1/2-oz) ready to serve chicken broth
pepper

Slice enough mushrooms to measure 1 cup. Chop the remaining mushrooms.

Melt margarine in 3-quart saucepan over medium heat. Cook all the mushrooms in the margarine about 10 minutes, stirring occasionally, until mushrooms are golden brown. Sprinkle with flour and salt. Cook, stirring constantly, until thickened.

Gradually stir in whipping cream, and broth; heat until hot. Sprinkle with pepper.

(4 cups)

Vegetable Beef Soup

1 to 1 1/2 lbs. of beef (cubed)
4 med. carrots (sliced)
1 med. onion (chopped)
3 stalks celery (sliced)
1 bag frozen corn
1 tsp. salt (optional)
2 qts. water
4 to 6 beef bouillon cubes

Simmer beef for 1/2 hour or until tender.
Add carrots, onion, celery and about 2 quarts water. Bring to boil. Add corn and bouillon cubes.

Stir and turn down to low and cook until done about 1/2 hour

Chicken Wing Soup

6 cups milk
3 cans condensed cream of chicken soup (10 3/4 oz.) undiluted
3 cups shredded cooked chicken (about 1 lb.)
1 small onion, chopped
2 ribs celery, diced
1 cup sour cream (8 oz.)
1/4 cup hot pepper sauce (more or less to taste)

Combine all ingredients in a crockpot.

Cover and cook on LOW for 4 to 5 hours.

Broccoli Cheddar Soup

5 cups water
1 bunch broccoli
2 onions, chopped
2 cups milk
1 tsp. salt
1/4 tsp. pepper
2 cups shredded cheddar cheese
2 tbsp dry mustard


Bring 5 cups of water to boil in large saucepan.
Cut 6 broccoli flowerets into quarters. Cook in the water approx 4minutes; remove and reserve for garnish.
Cut stems of remaining broccoli & peel.
Chop broccoli and add to saucepan with onions, milk, salt, and pepper.
Simmer 20 minutes.
Remove vegetables and a small amount of liquid into food processor, or blender.
Add cheese and mustard.
Mix until smooth.

Return to saucepan and add more milk if desired. Re-heat over low heat DO NOT LET SOUP BOIL!

Garnish with reserved broccoli flowerets

Mexican Pork and Bean Soup

1/2 lb Ground Pork or Fresh Pork Cubes
1 small onion diced
1 clove garlic minced
1 14 1/2-ounce can chicken broth
1 14 1/2-ounce can Mexican-style chopped tomatoes
1 15-ounce can pinto beans drained
1 t. chili powder
1 t. ground cumin
1/2 t. oregano
1/2 t. salt
1/4 t. cayenne


In large heavy saucepan brown the ground or cubed pork.

Stir in onion and garlic; cook and stir until onion is soft about 3 minutes.

Stir in all remaining ingredients; bring to a boil; lower heat and simmer about 10 minutes.

Garlic Soup

8 garlic cloves, minced
3 cans (14-1/2 ounces each) ready-to-use chicken broth
1-1/2 cups water
4 slices stale or toasted bread, cut into 1/2-inch cubes
1/2 teaspoon black pepper
1 egg, beaten
1 scallion, thinly sliced
Parmesan cheese


Coat a soup pot with nonstick cooking spray. Add the garlic and cook over medium heat until light brown, stirring constantly. Add the broth, water, bread, and pepper; mix well. Bring the mixture to a boil, then reduce the heat to low.

Remove 2 tablespoons of the soup to a small bowl and combine with the beaten egg. Using a fork, slowly stir the egg mixture into the soup, forming egg strands. Cook for 4 to 5 minutes, until heated through.

Ladle the soup into individual bowls, top with the scallion rings, sprinkle with Parmesan cheese and serve immediately. (can garnish with croutons)