1 tablespoon margarine
*1/2 small sweet onion minced
2 stalks celery chopped
1 cup of chopped bell peppers (whatever colours you have)
2 bunches of broccoli trimmed and cut small (include most of the stems)
2 cups vegetable or chicken stock
3 tablespoons flour dissolved in a little water
salt and pepper to taste
** 2 cups Half and Half
***1 - 2 cups shredded cheddar cheese

* I rarely cook with onion and the celery and peppers work well without it.
** you can reduce the cream to 1 cup and have 3 cups stock instead.
***depends on your cheese taste

In a large pot, melt the margarine and saute the onions, celery and peppers until softened. Add broccoli and stock and boil the broccoli until tender. Transfer to a food processor or blender and puree the broccoli.

Return the mixture to the pot and heat with the flour/water mixture, salt and pepper and the cream milk.

Bring to a gentle boil, stirring constantly until soup thickens. Add cheese and stir until melted. Serve with a sprinkle of cheese on top if you wish.


8 ounces (or more) of ground beef
1 onion, chopped
1 carrot chopped
1 stalk celery, chopped
2 garlic cloves, minced
1 1/2 tsp. basil
1/2 tsp. each salt and pepper (or salt to taste)
1 can beef stock
1 can tomatoes
1 1/2 cups water
1 1/2 tsp. worcestershire sauce
2 cups diced potatoes
1 cup cubed zucchini
1/2 cup shell pasta (I pre cook it and add it at then end)

Cook beef , onion, celery, garlic, carrot basil and salt and pepper for 5 minutes.  Add tomatoes, stir in beef stock, water and Worcestershire.  Bring to a boil.  Stir in potatoes, simmer 10 minutes. Stir in zucchini. Cover and cook 10 minutes. Remove from heat, add cooked pasta and serve.


2 1/2 cups whit navy beans, rinsed and soaked overnight
8 cups water
1 sausage ring, (like garlic or farmers)
1 cup chopped onion 3/4 cup ketchup
pinch of cayenne
3 stalks celery
3 carrots
salt to taste

Wash beans, soak overnight. Drain, add 8 cups water, sausage, onion, ketchup and cayenne. Bring to a boil, simmer 2 hours. Add celery and carrots. Slice sausage, put slices back into soup, serve with bread. A really nice soup for a cold winter night. If it gets too thick while cooking, simply add a little more water. Seems to grow in the pot!


1/4 lb salt pork, diced (or 4 slices bacon, chopped)
1 chopped onion
2 cups diced potatoes
2 cups liquid (clam liquor and water)
2 cups clams, cooked and shucked (or 2 - 5 ounce cans)
1/2 tsp salt
pepper to taste
2 cups milk or light cream (10%)
2 tsp butter

Fry salt pork in large saucepan until crisp and brown.  Remove from drippings and drain on paper towel.

Add onion to drippings and sauté until tender but don't brown.  Add potatoes and 2 cups liquid. Cover and simmer 10 to 15 minutes or until potatoes are tender.

Add clams, milk, salt and pepper and butter.  Heat slowly to serving temperature.  Don't boil it.

Serve garnished with parsley and pork bits (scrunchions)


2 tb Butter
1 ea Onion -- Md, Chopped
2 ea Carrots -- Md, Scrape & Sliced
2 ea Stalks Celery -- Sliced
8 c Chicken Broth
2 ea Tomatoes -- Md, Peel & Chop
2 ea Zucchini -- Md,Quarter & Slice
1/2 c String Beans Or Peas
1 c Spinach -- Fresh
1 x Salt & Pepper -- To Taste

Wash and cut the fresh spinach into strips. Melt the butter in a soup pot; add the onion, carrots and celery. Cook over medium heat, stirring often, for 5 minutes. Add the broth and tomatoes and simmer another 10 minutes. Add the spinach and cook for an additional 1 minute. Season with salt and pepper to taste.

A good cool weather soup, it warms up your insides!

12 ears corn (I have made this with frozen corn and canned corn, they both work well)
3 medium potatoes
4 celery stalks
1 green pepper
1 small onion
¾ cup butter or margarine
1/3 cup flour
pinch of paprika
5 tsp. salt
3 cups water
3 chicken oxo cubes, you may also use chicken stock
4 pints half and half, whole milk also works

Cut corn from cobs, about 6 cups. Peel and dice potatoes, dice celery, pepper and onion. In large pot, melt butter and sauté onion, celery, pepper, potatoes, flour, paprika and salt until veggies are tender crisp. Stir in water and oxo. Over medium heat cook, stirring constantly until thick and smooth, about 10 minutes. Stir in the corn and milk and cook until corn is tender, about 10 minutes. This makes 18 servings and freezes very well.


4 cans chicken broth, or homemade equivalent
1/2 cup chopped sweet onion (vidalia, mayan, walla walla....)
1 to 2 bell peppers (yellow and green look lovely, so does red with either)
1 quart half and half
white pepper and salt to taste
chopped chives

Reduce chicken broth to approx. 1 1/2 to 2 cups, it should taste very strong. Meanwhile broil the peppers and about 1/2 cup chopped onion under the broiler til they just begin to brown. (or sear in a pan) I have even used frozen peppers and onion intended for fajitas. Works well. Once broiled add 1/2 cup of the reduced chicken broth to the peppers and onions in a blender and puree. Add to the remaining broth and add the half and half. Heat thru, do not boil. salt and white pepper to taste. Sprinkle each serving with a few chopped chives.

This is so delicious but quite rich, I usually serve it as a first or second course in small bowls. Gets rave reviews. ;o)

GULASCHSUPPE (Goulash Soup) - Bunches

2 cups onion, chopped
3 Tbsp oil
3 green bell peppers, chopped
3 Tbsp tomato paste or can of tomatoes
1 lb beef, cubed 
dash cayenne
1 tsp paprika
2 garlic cloves, minced
6 cups beef broth
1 Tbsp lemon juice
1/4 tsp caraway seeds
optional: Cubed potatoes

Fry onions in hot fat until transparent. Add green peppers and
tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. 


4 Tablespoons butter
1 chopped onion
1 chopped red pepper
6 cups chopped butternut squash
6 cups chicken broth
1/8 to 1/4 tsp. cayenne pepper
1 8 ounce package light cream cheese

Sauté onion in butter. Add everything else except the cream cheese. Simmer until squash is very tender. Puree. Cut cream cheese into chunks, add to soup and puree again. Do not let the soup boil once the cheese is added.


1 turkey carcass broken up OR -
3 to 4 lbs. leftover skinless turkey pieces
3 chicken bouillon cubes
1 14 oz. can diced tomatoes with (optional) Italian herbs and spices
1 cup celery diced
1/2 cup carrots diced
1 cup turnip peel and dice
2 large potatoes peel and dice
1 large onion chopped
1/4 cup parsley chopped
2 bay leaves
Water to cover

Put all ingredients, except for dumplings, in large pot. Cover and cook on low 2 to 3 hours. Remove turkey carcass pieces; separate meat from bones and return to soup.


1 1/2 cup Flour 
2 tsp Baking powder
3/4 tsp Salt 
2 tbs Parsley; chopped 
1/2 tsp Rosemary; crushed 
3 tbs Shortening 
3/4 cup Milk; approx. 

Mix flour, baking powder, salt, rosemary and parsley. Chop in shortening until mixture resembles coarse cornmeal. Add enough milk to make a very thick batter that can be mounded up in a spoon. Drop a tablespoon at a time on surface of soup. Space evenly. Cover and cook on high for 20 minutes without lifting lid. Place dumplings in bowl and spoon on soup.


1 pound bulk Italian sausage 
1 medium onion, coarsely chopped 
3 cups water 
½ teaspoon dried basil leaves 
½ teaspoon dried oregano leaves 
1 medium zucchini or yellow summer squash, halved and sliced
2 carrots, sliced 2 cans (10 ¾ ounces each) 
2 cans (10 ¾ ounces each) condensed tomato soup 8 ounces uncooked 
8 ounces uncooked dried or frozen cheese-or meat-filled tortellini (2 cups)
Grated parmesan cheese

Cook and stir sausage and onion in 4-quart Dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese.

Heat to boiling; reduce heat. Cover and simmer until vegetables and tortellini are tender; about 20 minutes. Serve with cheese.

6 servings


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