Soup Recipes

Beef Noodle Soup

  • 1 lb. beef chuck roast cut into cubes
  • ¼ cup beef bouillon granules
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1 cup chopped celery
  • ¼ teas. parsley
  • 6 cups water
  • 2 ½ cups egg noodles
  • Salt and pepper to taste

Spray a large saucepan or stockpot with cooking spray. Sauté the meat, onions, and celery over medium-high heat until the meat is browned on all sides, about 5 minutes. Stir in the bouillon granules and water, parsley, carrots, egg noodles and salt and pepper. Bring this to a boil, reduce heat to low and simmer for 30 minutes.

Broccoli Cheddar Soup

  • 1 ½ cups broccoli florets, coarsely chopped
  • 1 cup thinly sliced carrots
  • 1 stalk celery, thinly sliced
  • ½ cup diced onion
  • 2 ½ cups shredded sharp Cheddar cheese
  • ¼ cup melted butter or margarine
  • ¼ cup flour
  • 1 Tbsp, butter or margarine
  • 2 cups milk
  • 2 cups chicken stock
  • Salt and pepper to taste

In a small skillet over medium-high heat melt the 1 tablespoon of butter or margarine and sauté the onion in the heated butter or margarine until the onion is translucent, about 5 minutes. Set aside. In a large skillet, over medium-low heat, whisk the one-fourth cup of melted butter together with the flour. Whisk until the flour no longer has a granular texture. You may have to add 1 or 2 tablespoons of the milk to keep the flour from burning. Cook for 3-4 minute, Slowly pour the milk into the flour mixture while continuing to whisk constantly.

Stir the chicken stock into this mixture, simmer this mixture until it is thickened, about 20 minutes. Stir in the broccoli, carrots, sautéed onions and celery and continue to simmer until vegetables aretender, about 20 more minutes. Add the Cheddar cheese to the soup mixture and stir until cheese melts. Season to taste with salt and pepper.

Italian Wedding Soup

  • ½ lb. extra lean ground beef
  • 1 lightly beaten egg
  • 2 Tbsp. dry bread crumbs
  • 1 Tbsp. grated Parmesan cheese
  • ½ teas. dried basil
  • ½ teas. onion powder
  • 1 cup uncooked orzo pasta
  • 5 ¾ cups low sodium chicken broth
  • 2 cups chopped spinach
  • 1/3 cup finely chopped carrot
  • Salt and pepper to taste

In a mixing bowl combine the ground beef, egg, bread crumbs. Parmesan cheese, basil and onion powder. Mix well and shape this ground beef mixture into 1/2-inch balls. Place the chicken stock in a large saucepan or stockpot over medium-highheat and bring the broth to a boil. Add the escarole, pasta, carrot and meatballs to the chicken stock. Bring this mixture back to a boil, then reduce heat to medium and cook at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside. To prevent sticking, stir frequently. Season with salt and pepper to taste.

Ham and Lentil Soup

  • 1 ½ cups diced cooked ham
  • 1 cup dried lentils, rinsed and drained
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 2 gloves minced garlic
  • 32 oz. low-sodium chicken broth
  • ¼ cup tomato sauce
  • 1 cup water
  • ½ teas basil
  • ¼ teas. thyme
  • ½ teas. oregano
  • 1 bay leaf
  • Salt and pepper to taste

In a slow cooker, 3 ½ quarts or larger, combine the lentils, celery, carrots, ham, onion and garlic. Add the basil, oregano, thyme, bay leaf, and salt and pepper. Stir in the chicken broth, water and tomato sauce. Cover the slow cooker and cook on low for 10 hours. Remove and discard the bay leaf before serving.