Favorite Soup Recipes

Onion Soup

Ingredients
2 lbs Onions - sliced
1/2 Cup Butter
3/4 Cup Flour
2 Cup White wine
4 Cup Chicken broth
4 Cup Beef broth
5 Thyme springs tied up
2 Bay leaves tied up
5 Black peppercorns
1/2 Cup Sherry
1/2 Cup Swiss cheese - shredded

1. In 6 qt. kettle cook onions until soft and golden brown - about 30 min.
2. Stir in flour, stirring and cook for 2 min..
3. Add wine, broth, and bouquet garni. Bring to a boil stirring, and simmer for 30 min.. Discard bouquet garni, add sherry and salt & pepper to taste.
4. Preheat broiler. In small bowl combine cheeses.
5. Ladle soup into bowls and top with cheese mix. Broil until cheese is melted and golden.

Garlic Potato Soup

Ingredients
2 T olive oil
1 cup onion, chopped
4 cups chicken broth (2 cans)
4 medium potatoes, cut into 1/2" cubes
6 cloves garlic, chopped
1 bay leaf
1/2 cup green onions
3/4 t thyme (2 t fresh)

Heat olive oil in sauce pan under medium heat. Saute onions until lightly browned. Add potatoes, broth, garlic, bay leaf and bring to a boil. Reduce heat to medium low and simmer for 20 minutes, or until potatoes are tender. Cool soup slightly.

One cup at a time, coarsely process soup in a food processor or blender. Do not over process. Return soup to pan to re-heat.

Ladle soup into bowls and top with chopped green onion and thyme. Serve with a good crusty french bread toasted with parmesan cheese.

- Don Chase

Spicy Garbanzo Bean Soup

Ingredients
1 tsp olive oil
3/4 lb turkey sausage, no casings
8 cloves garlic
1 Cup canned diced tomatoes w/ juice
2 Tblsp jalapeno, sliced thin
1 tsp cumin, ground
1/2 tsp rosemary, dried
3 cans garbanzo beans, undrained
2 Tblsp lemon juice
1/2 Cup cilantro, chopped

1. Heat olive oil in dutch oven over med.-high heat. Add turkey sausage and garlic. Saute until sausage is cooked through, about 5 minutes.
2. Reduce heat. Add tomatoes with juices, sliced jalapeno, ground cumin, rosemary and simmer 10 minutes, stirring frequently.
3. Add garbanzo beans and chicken broth and bring to boil. Reduce heat and simmer soup for 15 minutes. Stir in lemon juice.
4. Ladle soup into bowls, top with chopped cilantro and a slice of avocado.

Pasta, Sausage & Bean Soup

Ingredients
2 Tblsp olive oil
1 lb sausage, casings removed
1 1/2 Cups onions, chopped
1 1/2 Cups carrots, diced
1 stalk celery, chopped
1 Tblsp garlic, chopped fine
1 tsp basil, dried
1 tsp rosemary, dried
1/4 tsp red pepper flakes
1/4 tsp sage, dried
5 Cups chicken broth (2 1/2 cans)
1 can diced tomatoes
1 can kidney beans, drained
1 Cup elbow macaroni

1. Heat oil in dutch oven over med. high heat. Add sausages and saute until brown. Add onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Saute until vegetables soften, about 10 minutes.
2. Add broth, tomatoes with juices and beans. Bring soup to boil, reduce heat and simmer for about 20 minutes.
3. Add elbow macaroni and simmer until tender, about 15 minutes. Season to taste with salt & pepper to taste.

Turkey Barley Soup

Ingredients
1/2 cup Great Northern Beans, rinsed & picked
3 1/2 lbs. turkey wings or thighs
10 cups turkey or chicken stock
4 1/2 cups coarsley chopped onions
2 cups chopped celery with leaves
1/2 cup peeled, chopped turnip
1/2 cup chopped, fresh parsley
3 cups thinly sliced carrots
2/3 cup pearl barley
1/2 t dried marjoram
1/4 t dried thyme
1/4 t freshly ground black pepper
1 1/2 cups frozen corn
1 28 oz can plum (Italian-style) tomatoes, undrained
salt to taste

In a 6 qt. pot, cover beans with about 4 cups water. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered for 5 minutes. Turn off heat and let beans stand, covered, for at least 30 min. or up to 1 hour. Drain, rinse and return to pot. Add turkey, stock, onions, 1 cup celery, turnips, 1/2 cup parsley and bring to a boil over high heat. Reduce heat to low and simmer, covered, for about 1 hour and 40 minutes, or until the beans are somewhat softened.

Remove the turkey from the pot and set aside until cool enough to handle. Skim all fat from the soup. Add carrots, barley, remaining 1 cup celery, marjoram, thyme, and pepper and continue simmering for 30 minutes.

Meanwhile, skin the turkey pieces, discard fat, remove the meat from the bones and cut into bite-sized pieces. Stir in corn, tomatoes, and the meat and simmer, uncovered, for about 20 - 30 minutes longer, or until the beans are tender. Season with salt and pepper. Garnish with remaining parsley.

Smoky Tomato Lentil Soup

Ingredients
1 1/2 t olive oil
4 cups onions, chopped
4 t garlic, minced
7 cups chicken stock
1 lb ham hocks
1 1/4 cups celery, diced with leaves
1 1/4 cups carrots, diced
2/3 cup lentils, rinsed and drained
1 1/2 T dried basil
1 t dried oregano
1 t dried thyme
1/4 t black pepper, freshly ground
1/8 t red pepper flakes
28 oz. can plum tomatoes, coarsely chopped
1 1/2 cups cabbage, shredded
1/4 lb ham, diced

In a 6 qt. pot, heat oil over medium heat. Add onions and garlic and saute for about 7 minutes, or until onions are soft. Add stock, 2 cups water, ham hocks, celery, carrots, lentils, basil, oregano, thyme, black pepper, and red-pepper flakes. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, covered, for about 45 minutes, or until the lentils are soft. Skim fat from soup. Discard ham hocks. Add tomatoes and their juice, cabbage and ham and simmer, uncovered for 15 minutes, or until cabbage is tender. Season with salt & pepper to taste.

For more information on this page, or other pages at this site please contact Starfish Consulting.