Greek Lemon Soup

When down with a cold, this is a great soup to make for them. But it’s also delicious as a side of starter to a meal too!

You Need :

  • 8 cups chicken broth
  • ¼ cup to ½ cup rice
  • 3 eggs
  • Juice from one lemon

Directions

  • Bring broth to a boil and then add ¼ to ½ cup rice.
  • Cook on simmer for 25 minutes.
  • In a separate bowl beat 3 eggs and mix in the lemon juice.
  • When broth is done simmering, add 1 cup of the broth to the beaten eggs and lemon juice mixture and mix.
  • Next add it all back into the pot cook for 4 minutes and then it is ready.
 

 

Tuscan Bean Soup

This is a delightful soup that incorporates beans into the diet and the leftovers taste even better.

You’ll Need

  • 2 slices bacon, chopped
  • 2 Tablespoons olive oil
  • 1 carrot, chopped
  • 1 stalk of celery, chopped
  • 1 medium onion, chopped
  • 2 Tablespoons flour
  • 2 Tablespoons tomato paste
  • 3 cups beef broth
  • 2 cups water (more if needed)
  • 2 cups navy beans, cooked (save bean juice)
  • 2 teaspoons dried rosemary
  • 2 Tablespoons chopped parsley
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • ¼ pound elbow macaroni or Arborio rice
  • 1/3 cup freshly grated parmesan or Asiago cheese

Directions

  • In large pot, cook the bacon until crisp.
  • Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft.
  • Stir in flour and tomato paste.
  • Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper.
  • Simmer slowly until the vegetables are tender, adding water as needed.
  • Add macaroni and cook until tender, stirring frequently, as it sinks and sticks.
  • Add water, if needed.
  • Add the beans and heat through.
  • Taste for adequate seasoning.
  • If soup is not thick, puree one third of it and return the puree to the pot.
  • Serve soup with a bowl of grated cheese.

Turkey Noodle Soup


This recipe takes some time but it is worth it. Give it a try on a day when you are sitting around and enjoying chatting with families and friends.

You’ll Need

  • Bones from a roasted turkey
  • 7 cups water
  • 1 bay leaf
  • 2 stalk celery, chopped (separated)
  • 1 onion, quartered
  • ¼ cup broken noodles, 1/2 inch pieces
  • 1 carrot, chopped
  • 3 green onions, chopped
  • 1/3 cup grated zucchini
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 dash hot sauce
  • Salt to taste
  • Pepper to taste

Directions

Stock:

  • In stockpot or large saucepan, combine bones, water, bay leaf, one of the chopped celery stalks, and onion.
  • Skin and drippings may be included, if desired.
  • Simmer, covered about 4 hours.
  • Strain, reserving stock.
  • Let bones cool, pick out any meat and add to the stock.
Soup:
  • In stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes.
  • Add celery, carrot, green onions, zucchini, basil and thyme.
  • Simmer for 10 minutes.
  • Stir in hot pepper sauce, season with salt and pepper to taste.

Curried Turkey Soup

Turkey, turkey, turkey… what to do with the extra turkey? Give this turkey recipe a try.

You’ll Need

  • 6 cups turkey stock
  • 1 cup peeled apples, chopped
  • 1 large onion, chopped
  • ½ teaspoon salt
  • 2 teaspoons curry powder
  • ¼ teaspoon garlic powder
  • 1 cup buttermilk
  • 1 cup cooked turkey, diced

 

Directions

  • Simmer stock, apples, onion, salt and curry for 30 minutes.
  • Puree in blender. Return to pot.
  • Add garlic powder, buttermilk and turkey to the stock.
  • Heat just to the boiling point, but do not allow to come to a full boil.

Traditional Gazpacho For Summer

 

 


You’ll Need

  • 2 garlic cloves, chopped
  • 6 large tomatoes
  • 1 large onion
  • 1 green pepper
  • 2 small cucumbers
  • ½ cup olive oil
  • 1/3 cup lemon juice
  • 3 cups tomato juice
  • Salt
  • Cayenne pepper

Directions

  • Peel the tomatoes and blend with the garlic in a blender.
  • Add 1/4 of the green pepper, 1/4 of the onion, and 1/2 of the cucumber.
  • Chill.
  • Chop remaining vegetables and put in separate serving dishes in the refrigerator.
  • Put tomato juice in refrigerator.
  • Just before serving, blend olive oil, lemon juice, salt, cayenne and tomato juice.
  • Add to blender mixture.
  • Ladle into soup dishes.
  • Pass chopped vegetables and a dish of croutons as garnish.

Cantaloupe Soup

The vitamin A in cantaloupe is a super cancer fighter. Try this soup as an ender to a meal.

 You’ll Need

  • 1 cantaloupe
  • 1 orange
  • ½ cup whipping cram
  • 1 teaspoon sugar
  • A pinch of salt

Directions

  • Cut the cantaloupe into quarters; remove the seeds and outer rind.
  • Next, cut the cantaloupe into small pieces.
  • In blender or food processor, process the cantaloupe until smooth; transfer to a bowl.
  • Grate the rind from the orange and reserve it for garnish.
  • Squeeze juice from orange; add to the bowl along with the cream, sugar, salt and ginger.
  • Cover and refrigerate for at least 4 hours or until chilled.
  • Sprinkle with the grated orange rinds.

Mexican Pasta Soup

 While the soup is simmering away put on some salsa music and enjoy dancing.

You’ll Need

  • 6 ounces Vermicelli, broken into 1-inch pieces
  • 3 ½ cups chicken stock
  • 2 cups water
  • 1, 10 oz. can diced tomatoes and green chilies, undrained
  • 2 tablespoons fresh cilantro, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 pound smoked sausage
  • 1 package frozen corn
  • 1, 14 1/2 oz. can black beans, rinsed and drained
  • 1 tablespoon lime juice (more to taste)

For the broth
Combine stock, water, tomatoes, cilantro, chili powder and cumin in a Dutch oven.

Bring to a boil
Cover, reduce heat and simmer 10 minutes.

For the soup goodies

  • Cut the sausage in half lengthwise then thinly slice.
  • Add meat, pasta, corn, and black beans to broth.
  • Cover and simmer 10-12 minutes or until pasta is cooked.
  • Stir in lime juice.

To serve
Ladle into bowls. Garnish each serving with minced fresh cilantro, thinly sliced avocado and grated cheddar or Monterrey Jack cheese.

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Lentil Soup with Portobello Mushrooms

Soluble fiber aids in cholesterol control and it’s found in lentils!

You’ll Need
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 pound Portobello mushrooms, stems removed, caps coarsely chopped
  • 1 cup canned tomatoes, chopped with their juices
  • 1 cup dried brown lentils, picked over and rinsed
  • 5 cups vegetable stock
  • 1/2 cup chopped fresh parsley leaves
  • salt and pepper to taste 2 bay leaves

Directions

  • Heat the oil in a large pot over medium high heat.
  • Add the onion and garlic and cook, stirring, until it softens, about 3 minutes.
  • Add the chopped mushrooms and cook, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
  • Stir in the tomatoes, lentils, and stock.
  • Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and the soup has thickened, about 1 hour.
  • Season with salt and pepper and stir in the parsley just before serving.