Vegetable  Soup

 

 

 

 

INGREDIENTS:

1/4 cup chopped onion

1/4 cup chopped celery

1 tablespoon butter

1 can (14 1/2 ounces) vegetable broth

1 can (14 1/2 ounces) diced tomatoes, undrained

2 cups frozen mixed vegetables

1 tablespoon sugar

1/4 teaspoon ground marjoram

1/8 teaspoon pepper

Seasoned salad croutons (optional)

 

 


DIRECTIONS:

 

In a large saucepan, saute the onion and celery in butter until tender.

 

Add the broth, tomatoes, vegetables, sugar and seasonings; bring to a boil.

Reduced heat; simmer, uncovered, for 20 to 25 minutes or until vegetables are tender.

 

Sprinkle with croutons.

 

 

Serves 4

 

 

 

 

 

Creamy  Split  Pea  Soup

 

 

 

 

INGREDIENTS:

1/2 pound sliced bacon, diced

1 large onion, chopped

2 ribs celery, sliced

1 pound dried green split peas

2 quarts water

2 medium potatoes, peeled and diced

2 cups diced fully cooked ham

2 teaspoons salt

1 bay leaf

1/4 teaspoon pepper

1 cup heavy whipping cream 

 

 


DIRECTIONS:

 

IN A DUTCH OVEN

 

In a Dutch oven or soup kettle, cook bacon over medium heat until crisp.

Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings.

 

Add onion and celery to drippings.

Saute until vegetables are tender; drain.

 

Add the peas, water, potatoes, ham, salt, bay leaf and pepper.

Bring to a boil.

Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally.

 

IMPORTANT:  Be sure to remove "bay leaf".

 

Cool slightly.

Process in small batches in a blender until smooth.

 

Return to Dutch oven; stir in cream.

Heat through.

(Do not boil.)

 

Garnish with reserved bacon.

 

 

Serves 12

 

 

 

 

 

Corn  Chowder

 

 

 

 

INGREDIENTS:

3/4 cup chopped onion

2 tablespoons butter

1 cup diced cooked peeled potatoes

1 cup diced fully cooked ham

2 cups fresh, frozen or canned sweet corn

1 cup cream-style corn

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted

2 1/2 cups milk

salt and pepper to taste

1 tablespoon chopped fresh parsley

 

 


DIRECTIONS:
 

In a heavy saucepan, cook the onion in butter until tender.

 

Add all remaining ingredients; bring to a boil.

Reduce heat; simmer, uncovered, for 20 to 30 minutes.

 

 

Serves 6 - 8

 

 

 

 

 

Italian  Sausage  Orzo  Soup

 

 

 

 

INGREDIENTS:

1/4 pound bulk Italian sausage

1/2 cup sliced fresh mushrooms

1/2 cup sliced zucchini

1/4 cup chopped onion

1 garlic clove, minced

1 teaspoon olive oil

1 1/4 cups reduced-sodium chicken broth

1 cup canned diced tomatoes, undrained

1/2 teaspoon dried basil

1/8 teaspoon pepper

3 tablespoons uncooked orzo or small shell pasta

1 tablespoon minced fresh parsley

 

 


DIRECTIONS:

 

In a large saucepan, cook the sausage, mushrooms, zucchini, onion and garlic in oil

over medium heat until meat is no longer pink; drain.

 

Add the broth, tomatoes, basil and pepper.

Bring to a boil.

 

Stir in pasta.

Reduce heat; cover and simmer for 15 to 20 minutes or until pasta is tender.

 

Sprinkle with parsley.

 

 

Serves 2

 

 

 

 

              

    

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