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Drain and rinse beans, cover with cold water in saucepan and bring to the boil. Stir then boil for 15 minutes.
LDrain beans and transfer to a large pot with ham bone, onion, cinnamon, pinch of cayenne, olive oil and stock. Add cold water to cover. Cover pot well and simmer until beans are cooked and have begun to thicken the stock. Remove bone and cut off any meat from it. Flake this and return to the pot; discard bone.
Taste for seasoning; salt may be needed, depending on the bone used.
Bring the soup back to the boil, add pasta and cook until it is al dente.
Let rest off heat for 1 to 2 minutes before serving.
Peel and halve the onions. Place each half cut side down and slice into thin slices. Heat the butter in a large pan, add the onions and cook over medium heat until onions are golden brown. Add the flour and cook until flour is also golden brown.
Add the consomme and the sal to the onions, bring to a boil. Reduce heat and simmer for 10-15 minutes. While the soup simmers, toast the bread, and place in the bottom of serving bowls, spinkle with pepper.
Add boiling milk to the soup mixture, adjust the seasonings to taste,
and pour over the bread. Sprinkle the top with grated gruyere cheese
and serve. Or if you prefer you can place each bread slice on top as
with regular French onion, sprinkle heavily with gruyere, drizzle with a
bit of melted butter and place under broiled until it melts.
Cook vegetables in salted water for 10 minutes. Do not drain. Add corn and
set to one side. Melt butter and blend in flour untill smooth. Add milk
gradually and stir untill thickened. Add vegetable mixture and cheese.
Heat untill hot. DO NOT BOIL!!!
White Sauce
Combine water, potatoes, carrots, celery, onion, salt and pepper in a large pot. Boil 10-12 minutes. Meanwhile, in a small saucepan, make white sauce by melting the butter. Add flour and stir until smooth (about 1 minute). Slowly add milk; cook until thickened. Add grated cheese to white sauce; stir until melted. Add white sauce and cubed ham to vegetables
that have not been drained. Heat through. 6 Servings.
Brown the stew meat and onion in the oil in a large pot or dutch
oven. Add the Golden Mushroom soup, seasonings, wine and enough water to
generously cover the meat. Cover and simmer on low heat for several hours,
stirring often and adding more liquid if necessary. About an hour
before serving, add the potatoes and carrots. When they are soft, and
the stew thick and golden brown in color, it's ready. Serve over rice
or with thick slices of sourdough bread.
Cut vegetables in medium pieces and boil, covered with water, for 10
minutes. Turn heat low and simmer until vegetables are soft. This
soup can be eaten any time you feel hungry. Eat as much as you wish and as
often as you like, any time of the day. The soup will not add calories. To
be used as a supplement with the Dolly Parton/Fat Burning Diet program.
If eaten alone for indefinite periods, one might suffer from malnutrition.
Variation: Strain out the vegies and puree them in the blender, returning
them to the liquid, for a creamy version.
Place beans in a large pot and cover with water. Soak at least 2 hours or
overnight. Drain beans, add stock, garlic, and bay leaf and bring to a
boil. Reduce heat and simmer covered until beans are almost tender, about
45 minutes. While beans are cooking, heat oil in a medium skillet; add
onion, garlic, celery, and carrots, saute for 5 to7 minutes until softened.
Rinse out skillet with 1 cup water and add to soup along with tomatoes and
simmer together for 20 minutes. Add zucchini, green beans, cabbage or
chard, and oregano and simmer 15 minutes. Stir in macaroni and cook until
pasta is tender, about 10 minutes. Remove bay leaf. Add salt and pepper to
taste. Top each serving with a spoonful of pesto sauce and Parmesan.
(All of those are dried beans that come in 1 pound bags) Mix together in a large bowl. Fill pint jars with the bean mixture and attach the following instructions:
Mixed Bean Soup
Wash bean mixture. Cover with water and soak overnight. Drain
water, and place beans in kettle or crockpot. Add remaining
ingredients, and enough water to cover the beans. Cook all day
on low in crockpot, or simmer about 3 1/2 hours on stove. Add
more water if necessary.
Cut the bacon into strips and cook slowly in a saucepan over low/medium heat. Don't crisp it. Stir in the chopped onion and the finely chopped garlic and cook slowly, stirring occasionally. Dice the unpeeled potatoes and when the onions are transparent stir in the potatoes, add four cups of hot water and simmer for 20 minutes. Add salt, pepper and ground nutmeg, cook for a further 10 minutes and serve.
Melt the butter in a saucepan and put in the carrot, corn and pumpkin.
Stir in the remaining ingredients and simmer for 8-10 minutes. Serve garnished with chopped green onion and croutons.
Melt butter in soup pot. Add onions, carrot, and garlic. Cook over medium heat until the vegetables have wilted, about 10 minutes. Add the tomatoes and their juice, basil, sugar, salt and pepper. Cook for 5 minutes. Add stock and allspice and slowly bring to a boil. Reduce heat, cover, and simmer for 50 minutes. Puree the soup; return it to the pot, and add whipping cream.
In two quart saucepan, heat oil over medium high heat. Once oil is hot,gradually add flour and using a wire whisk, stir constantly until the color of the roux is peanut butter brown or darker. The darker the roux the "nuttier" the flavor. Note: To avoid burning/scorching the roux, maintain low heat and stir constantly! If black specks appear in the roux, its burnt; discard and begin again. At low heat, it may take up to forty-five minutes to prepare the roux.
To prevent okra from becoming slimy/stringy, saute the okra in oil until all of the stringy texture is removed and the vegetable is lightly browned. Drain okra in paper towels.
When the roux is prepared, reduce the heat and add onion, celery, bell pepper and garlic; saute approximately five minutes or until vegetables are wilted. Add chicken broth, one ladle at a time, stirring constantly until all of the liquid is incorporated into the roux. Add chicken pieces, okra and seasonings. Return to medium high heat, bring to a low boil and simmer for 30 minutes. Add green onions and parsley and season to taste with salt and pepper. Allow to cook an additional five minutes. Serve over cooked rice.
Add everything except the Olive oil to a sauce pan, all at once. Bring to a boil and simmer for about 1 minute. Remove from the heat and let stand for a couple minutes. Pour into warm soup bowl and spoon the Extra Virgin Olive oil over the soup and serve. (serves one. For more just multiply it times the number of people being served.)
(1) In a large heavy pot, bring 12 cups of water to boil.
(2) Add beef bones, cover and bring back to full boil.
(3) Reduce heat to low simmer. Skim occasionally during first 30 minutes to remove scum. Cook for 3-4 hours until meat is tender and nearly falls off of bones.
(4) Remove bones from broth. Remove all meat and marrow from bones and return to the pot.
(5) Add tomatoes (including juice) onion, and herbs. Simmer for 20 minutes.
(6) Remove tomatoes, break up into quarters or smaller, and return to the pot. Continue to simmer during next step.
(7) Clean green beans and break into pieces. Clean carrots and slice into thin slices. Slice kernels from ear of corn. Shell peas. Add vegetables to pot. Simmer for 30 minutes.
(8) Add salt and pepper to taste, and serve.