Soup Recipes
Bean Soup
Cabbage Diet Soup
Clam Chowder
Curried Lentil Soup - Fat-Free
Green Bean Soup
Hot And Sour Soup
Lentil Soup
Mexican Onion Soup
Pea Soup With Dumplings
Potatoes and Bacon Chowder
Seafood Chowder
Vegetable Soup - FatFree/LowCarb
2 ounces salt pork, diced
8 tablespoons butter, divided
2 cups frozen southern style hash brown potatoes
1 medium onion, chopped
1 cup clam juice
3 cups chicken broth
2 (6 1/2 ounce) cans whole baby clams, undrained
8 ounces scallops
1 pound shrimp
1 pint oysters
2 quarts half-and-half
1/2 teaspoon Accent
Salt and pepper to taste
Instant flour, optional
Heat potatoes, clam juice, and chicken broth to boiling in a large saucepot. In a large skillet render salt pork; add 2 tablespoons butter and onions; sauté until onions are transparent. DO NOT BROWN. Add clam juice and chicken broth; bring to boil. Reduce heat, cover and simmer 15-20 minutes or until potatoes are tender. (Can be made ahead to this point. Turn heat to very low setting until time to finish.)
About 30 minutes before serving stir in half-and-half; cover and heat over low to medium heat just to boiling point. Add clams.
Saute scallops in 2 tablespoons butter for 2-3 minutes; add to pot.
Saute oysters in 2 tablespoons butter for 2-3 minutes; add to pot.
Saute shrimp in 2 tablespoons butter for 2-3 minutes; add to pot.
Add Accent and salt and pepper, to taste. Add instant flour, stirring constantly, for 2-3 minutes. Reduce heat to lowest setting and simmer about 5-10 minutes. More flour may be added until desired thickness is reached.
NOTE: Sometimes I add fresh lean fish (tilapia, halibut, tuna, haddock, orange roughy, etc), fresh crabmeat, and/or lobster.
4 cups chicken broth
1/4 pound lean, boneless pork
1/4 pound skinless boneless chicken breast
1 can bambooshoots
8 Shitake mushrooms, or 1 can sliced mushrooms
1 teaspoon minced ginger
2 squares bean curd, optional
3 tablespoons rice vinegar
1 tablespoon soy sauce
2 tablespoons cornstarch mixed with 4 tablespoons water
1 teaspoon white pepper
1 teaspoon Accent
1 teaspoon sesame oil
2 eggs, lightly beaten
2 green onions
Soak shitake mushrooms as directed on package. Cut mushrooms, pork, chicken, onions, and bamboo shoots into thin strips. Cut bean curd into 1/2-inch cubes. Bring broth to boil and cook mushrooms, pork, chicken, and bamboo shoots for 5 minutes. Add rice vinegar and soy sauce. Boil 1 minute. Add cornstarch mixture and cook, stirring, until slightly thickened. Turn off heat. Add pepper and sesame oil. Stirring continuously, slowly stir in beaten eggs. Boil 2 minutes. Sprinkle top with chopped green onions.
2 ounces lean country ham, diced
1 cup frozen or fresh green peas
1 teaspoon salt
1/4 teaspoon Accent
1/8 teaspoon sugar
Freshly ground black pepper, to taste
2 ounces frozen dumplings (pastry strips)
Instant Flour
Put 6-8 cups water in saucepan and add country ham, salt, Accent, sugar, and black pepper (you can adjust the seasonings later). Bring to boil, lower heat and simmer for at least 1 hour. (This gives much more flavor to the broth and draws most of the salt from the ham.) Add peas and simmer for at least 30 minutes. Bring the soup back to boil and drop the dumplings, breaking into spoon-sized pieces as you go. Add a little instant flour, stirring constantly, if you want a little thicker soup. Turn heat to lowest setting and wait about 30 minutes before eating. Adjust seasonings to your taste.
2 ounces lean country ham, diced
2 cups frozen or fresh green beans
1 teaspoon salt
1/4 teaspoon Accent
Freshly ground black pepper, to taste
1/4 cup water ground corn meal (North Carolina stuff)
Put 6-8 cups water in saucepan and add country ham, salt, Accent, and black pepper (you can adjust the seasonings later). Bring to boil, lower heat and simmer for at least 1 hour. (This gives much more flavor to the broth and draws most of the salt from the ham.) Add green beans and simmer for at least 30 minutes. You can either mix the cornmeal with a little water or just add to the pot dry. Either way you must stir constantly as adding to the pot. You will get lumps using the dry method but after simmering for 30 minutes or so they are much like the cornmeal dumplings that I ate when I was growing up. Adjust the seasonings and enjoy.
2 7-ounce cans minced clams
2 slices salt pork, cubed
1 medium onion, sliced
3 medium potatoes, peeled and cubed
8 ounces clam broth
3 tablespoons butter
2 cups milk
2 cups light cream
1 teaspoon Accent
1 tablespoon salt
Freshly ground black pepper, to taste
Cook the salt pork in a dutch oven until crisp. Add onion and cook just until soft but not browned. Add clam juice and potatoes. Cover and simmer about 20 minutes, or until potatoes are tender. Stir in butter, milk, cream, Accent, salt, pepper, and clams. Heat thoroughly, but do not boil.
NOTE: Half-and-half can be substituted for milk and light cream.
2 cups cooked dried lima beans, preferably cooked with smoked ham
5 medium potatoes, diced finely
5 carrots, diced finely
4 onions, diced
1 cup cooked rice
1 cup leftover ham, cubed
1 pint half-and-half
In large pot place potatoes, carrots, and lima beans. Add enough water or chicken broth to cover. Cook over medium heat. Saute onions in butter and add to pot. Cook until vegetables are very tender. Add rice. Thicken very thick with a mixture of flour and water. Add half-and-half and turn heat off. Correct seasonings.
5 medium-size yellow onions, thinly sliced
4 (14 1/2-ounce) cans chicken broth, divided
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon thyme
2 (14 1/2-ounce) cans beef broth
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 tablespoons chipotle pepper flakes
1/2 teaspoon Accent
1 1/4 cups (5 ounces) shredded Pepper Jack cheese
Tortilla Strips
1/3 cup chopped fresh cilantro
Combine onions, 1 cup chicken broth, minced garlic, cumin, coriander, and thyme in a Dutch oven over medium heat. Cook, stirring occasionally, 25 to 30 minutes or until most of the liquid evaporates. Increase heat to medium high, and cook, stirring often to loosen particles from bottom of pot, 15 to 20 minutes or until onions are caramel colored.
Stir in beef broth, tomatoes and green chiles, chipotle pepper flakes, Accent, and remaining chicken broth. Bring to a boil over high heat; reduce heat, and cook, stirring often, 15 to 20 minutes.
Ladle soup into 6 bowls; sprinkle evenly with cheese, Tortilla Strips, and chopped cilantro.
4 slices bacon, diced
1/2 cup chopped onions
2 cups potatoes, peeled and cubed
1 1/2 cups chicken broth
1 cup heavy cream
2 tablespoons butter
1/4 teaspoon Accent
1/2 cup frozen peas, if desired
Salt and freshly ground black pepper, to taste.
In 3 quart saucepan over medium heat cook bacon until just beginning to brown. Add onion and cook until tender. Add potatoes and broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until potatoes are tender. Slightly mash potatoes with either a fork or potato masher. Stir in cream, butter, Accent, and peas. Cook and stir until it begins to boil. Remove from heat. Let rest 5-10 minutes before serving.
Vegetable Soup - Fat-Free Low-Carb
2 cans beef broth
1 large onion, chopped
1 stalk celery, chopped
1 carrot, sliced
1 teaspon minced garlic
2 cups green beans
1 small cabbage, chopped
1 can diced tomatoes
1 teaspoon liquid smoke
1/4 teaspoon Accent
Beef bouillon granules (use instead of salt to taste)
Freshly ground black pepper, to taste
Put broth, onion, celery, carrot, and garlic in large pot. Bring to boil. Add green beans, cabbage, and tomatoes. Add liquid smoke, Accent, and enough water to go about an inch or so above the vegeables; bring to boil. Turn heat to low and simmer for about an hour or until vegetables are tender, adding water as needed. Adjust seasonings to taste.
Curried Lentil Soup - Fat-Free
8 cups water
1 large onion, chopped
1 teaspoon minced garlic
1 teaspoon Panang curry paste
1 teaspon green curry paste
1 teaspoon red curry paste
1 teaspoon minced ginger
1 teaspoon ground cumin
1 teaspoon ground chipotle chiles
1 teaspoon Madras curry powder
1/4 teaspoon Accent
1 teaspoon liquid smoke
3 teaspoons beef bouillon granules (use instead of salt to taste)
1 pound lentils, picked over and washed
2 tablespoons chili sauce
Freshly ground black pepper, to taste
Plain yogurt
Put water, onion, garlic, curry pastes, ginger, cumin, chipotle chiles, curry powder, 3 teaspoons beef bouillon granules, Accent, and liquid smoke in large pot. Bring to boil. Add lentils and chili sauce. Bring to boil; turn heat down to low and simmer for about an hour or until lentils are tender, adding water as needed. Adjust seasonings to taste. Serve with a dollop of yogurt.
2 green peppers
2 medium onions, peeled
2 cans crushed tomatoes
1 small head cabbage
1 large bunch celery
1 large red onion
1 can beef broth
1 teaspoon Accent
Salt and pepper, to taste
Chipotle chile flakes, if desired (These things are HOT so start off small and build up to desired taste.)
Wash peppers, cut in halves and remove seeds. Cut all the vegetables into medium-sized pieces. Combine vegetables in a large soup pot. Add beef broth and enough water to cover all. Cook on high heat for 10 minutes, then lower heat and simmer until tender.
1 cup dry lentils
1 cup sliced leeks or chopped onions
2 cloves garlic
1 teaspoon oil
4 cups beef broth
1 cup canned chopped tomatoes
1 teaspoon Worcestershire
1/4 teaspoon thyme
pepper to taste
1/8 teaspoon cumin
1/2 teaspoon Accent
1 bay leaf
1/2 cup chopped carrotv
1/2 cup chopped celery
1/2 pound fully cooked smoked sausage links
Cook the onions or leeks and garlic in the oil until tender. Stir in the lentils, beef broth, unstrained tomatoes, Worcestershire, thyme, pepper, cumin, Accent, and bay leaf. Bring to a boil then simmer for 15 minutes. Add the carrot and celery. Return to a boil then simmer for 15-20 minutes until the lentils and vegetables are tender. Stir in the sausage and heat through.