Soupfest Recipes

Spicy Black-Eyed Pea Soup

5 slices bacon, cut in small pieces
1 cup chopped onion
2 tsp. finely chopped jalapenos (or to taste)
2 cups chopped tomatoes
1 garlic clove, minced
Black pepper to taste
3 cups water
2 beef bouillon cubes
4 (15.8 ounce) cans black-eyed peas, drained
3 cups grated Cheddar or Swiss cheese

Saute bacon in large saucepan or Dutch oven until lightly browned. Add onions, jalapenos, tomatoes, garlic and pepper to bacon drippings; sauté 5 minutes. Add water and bouillon, dissolving cubes in mixture. Add peas to bouillon mixture. Add cheese and simmer gently until cheese is melted.

This recipe can be doubled and made the day before and reheated in a crock-pot.

Dorothy Lightfoot

Forgotten Recipe or Shot-in-the-Dark Soup

1 whole cooked chicken
2 boxes Uncle Ben’s Wild Rice
(regular, cooked according to directions)
1 onion, sauteed
2 stalks celery, sautéed
2 cans of cream of chicken soup
2 cans of cream of mushroom soup
1 large jar sliced mushrooms

Stir in 1/2 + 1/2 (fat free) chicken broth and white wine until right consistency. Add a little Mexican cheese mix. Heat in crock pot. Enjoy!

Carol Francisco

Creamy Lentil Soup

Ingredients:

1 teaspoon extra virgin olive oil
¾ cup chopped onion
1 tablespoon ginger root, peeled and minced
2 large garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon curry powder (optional)
1 cup dried pink lentils
½ teaspoon salt (optional)
42 ounces chicken or vegetable broth (no salt preferred)
1-14 ounce can stewed tomatoes (no salt) – drained
¼ cup plus 3 tablespoons plain nonfat yogurt

Directions:

Heat the oil in a Dutch oven over medium heat. Add  next three ingredients; saute’ for three minutes.  Add cumin and curry powder and cook 30 seconds while stirring constantly.  Add lentils and next three ingredients; stir well and bring to a boil.  Cover, reduce heat and simmer for 45 minutes or until lentils are tender – stir occasionally.

Then spoon 1/3 of the lentil mixture into a blender or food processor, cover and mix until smooth.  Spoon into a large bowl and repeat procedure with the remaining lentil mixture.

Then return all the processed mixture to a pan and cook over medium heat until thoroughly heated.   Ladle into serving bowls and top with the yogurt.

Yield:  8 servings.

Salmon Bisque

Ingredients:

1 tablespoon extra virgin olive oil
1 cup chopped onion
1 cup chopped celery
4 cups baking potato, peeled and chopped
¼ cup fresh parsley, finely chopped
1 teaspoon white pepper
½ teaspoon salt (optional)
32 ounces chicken or vegetable broth – no salt added
¼ cup dry white wine
1-12 ounce cans evaporated milk
1 teaspoon fresh lemon juice
1 –one pound salmon filet, skinned and cut into ½ inch cubes
2 tablespoons fresh parsley, chopped

Directions:

Heat the oil in a Dutch oven over medium heat, add onion and celery, saute for 10 minute or until tender.  Add potato and next four ingredients. Bring to a boil then reduce heat and simmer for 20 minutes or until potatoes are tender.

Place potato mixture in a blender or food processor and mix until smooth.  Return pureed mixture into a pan, stir in wine and evaporated milk.  Cover and cook over low-medium heat for 15 minutes stirring occasionally.

Add lemon juice and fish. Cook 5 minutes or until fish flakes easily, stir frequently. 

Dish into serving bowl and sprinkle with parsley.

Yield:  10 servings.

Pumpkin Soup with Chili Cran-Apple Relish

Soup ingredients:

1 tablespoon extra virgin olive oil
2 tablespoons margarine
1 bay leaf
2 ribs celery with greens – finely chopped
1 medium yellow onion – finely chopped
salt and pepper (to taste)
3 tablespoons flour
1 tablespoon poultry seasoning
1-2 tablespoons hot sauce  depending on taste
6 cups chicken stock or broth – no salt added
29 ounce can pumpkin puree
2 cups half and half milk
½ teaspoon grated nutmeg

Relish ingredients:

1 Granny Smith/green apple - finely chopped
¼ red onion- finely chopped
2 tablespoons lemon juice
½ cup fresh cranberries – chopped
2 teaspoons chili powder
2 teaspoons Splenda sweetner
1 teaspoon cinnamon

Directions:

Warm a medium sized pot over medium heat.  Add oil and margarine, bay leaf, celery, onion salt and pepper. Cook for 7 minutes or until tender.   Add flour, poultry seasoning and hot sauce. Cook for 1 minute.  Whisk in chicken stock/broth and bring liquid to rolling boil.  Whisk in pumpkin in large spoonfuls, incorporating it into the broth.  Simmer 10 minutes and add the half and half and nutmeg.   Lower heat and keep warm until ready to serve.

Combine relish ingredients and serve soup with a side of relish.

Yield:  approximately 10 servings

French Onion Soup

Ingredients:

2 teaspoons virgin olive oil
4 cups sweet onion - thinly and vertically sliced
4 cups red onion – sliced
½ teaspoon sugar (or Splenda sweetner)
½ teaspoon freshly ground black pepper
¼ teaspoon salt (optional)
¼ cup dry red white wine
8 cups beef broth, no salt added
¼ teaspoon fresh thyme – chopped
8 – 1 ounce slices Swiss cheese (reduced fat and sodium)
8 slices French bread – cut into 1 inch cubes

Directions:

Heat olive oil in a large soup pot over medium heat
Add onions and saute’ for 5 minutes or until onions are tender
Stir in sugar and pepper. Cook low – medium heat for 20 minutes stirring often. Increase heat to medium-high and saute’ for 5 minutes or until onion is golden brown.  Stir in wine and cook for 1 minute. Add broth and thyme and bring to boil. Cover and simmer for 2 hours.

Bread:  Place on baking sheet and broil until browned; turn after 1 minute.

Place soup into individual serving bowls, top each bowl with 1 slice of cheese and broil until cheese begins to brown.  Serve with bread cubes.

Yield:  8 servings

Italian Goulash

1/2 medium onion, chopped
1/4 to 1/3 green pepper, chopped
1 1/2 lb. ground beef
2 cans (14 1/2 oz) diced tomatoes with herbs
1 can (15.5 oz.) kidney beans, drained
spaghetti (whole wheat on any kind) - 2 small handfuls broken in thirds and cooked (al dente) and drained
Italian seasoning (Emeril's or any kind)
5 oz. can V8 juice
splash of TN Sunshine for perk

Cook onion and pepper in small amount of olive oil in large skillet until transparent. Add beef and cook until no longer pink. Add salt, pepper, tomatoes, Italian seasoning. Bring to a boil, cover and simmer 30-40 minutes. Add pasta and kidney beans. Thin with 3/4 - 1 cup beef broth. Add V8 and TN Sunshine. Adjust seasonings to taste. Serves 6.

Jane King