Soups

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4-1/2 cups chicken broth 

1 cup chopped onion (1 large) 

1 cup sliced carrot (2 medium) 

1 cup sliced celery (2 stalks) 

1 teaspoon dried basil, crushed 

1 teaspoon dried oregano, crushed 

1/4 teaspoon ground black pepper 

1 bay leaf 

1-1/2 cups dried medium egg noodles 

2 large chicken breasts (or 2 cups cooked turkey breast)

In a fry pan cook your chicken breast. In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper and bay leaf. Bring to boil. Reduce heat. Simmer, covered, for 5 minutes. Stir in uncooked noodles. Return to a boil then reduce the heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard the bay leaf. Stir in chicken; heat throughly. To serve, ladle soup into bowls. Makes 4 main-dish servings.  

Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms when tortellini is added. Shake some parmesan cheese on top and serve. 

2 quarts vegetable stock

1/4 teaspoon pepper

1/8 teaspoon salt

2 bay leaves

8 large cloves garlic, crushed

2 stalks celery, thinly sliced

1/2 Bermuda onion, thinly sliced

1 large red pepper chopped

12 baby carrots, thinly sliced

1 leek, thinly sliced

5 mushrooms, thinly sliced

1 scallion, sliced in one-inch pieces

Put everything into a 4 quart stock- pot and simmer gently for 1-2 hours adding water as need.

To make vegetable and rice soup:

Add 1 cup of rice

To make vegetable and pasta soup:

Add 2 cups of small shells

2 large onions, sliced thinly

3 Tablespoons of homemade butter

1 quart beef broth

1/2 pound muenster or provolone cheese

Slice the onions and sauté them in butter until they are translucent and tender. Add the broth and simmer for 20 minutes. Ladle the soup into a bowl Place a piece of toasted Italian bread on top and then add a slice of Muenster cheese or provolone to top it off. You may want to melt the cheese in the oven before serving.

3 large boneless skinless chicken breast halves 

Salt and pepper 

1/4 cup vegetable oil 

1 pound smoked sausage, cut into 1/4-inch slices 

1/2 cup all-purpose flour 

5 Tablespoons homemade butter

1 large onion, chopped 

8 cloves garlic minced 

1 green bell pepper, seeded and chopped 

3 stalks celery chopped 

1/4 cup Worcestershire sauce 

1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish 

4 cups hot water 

5 beef bouillon cubes 

1 (14-ounce can) stewed tomatoes with juice 

2 cups frozen sliced okra 

4 green onions, sliced, white and green parts 

1/2 pound small shrimp, peeled, deveined and cooked 

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of homemade butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. (This is called a roux it’s from Cajun cooking). Let the roux cool. 

Return the Dutch oven to low heat and melt the remaining 3 tablespoons homemade butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley. 

2 Tablespoons olive oil 

1 cup finely chopped onion 

1/2 cup finely chopped carrot 

1/2 cup finely chopped celery

2 teaspoons kosher salt 

1 pound lentils, picked and rinsed 

1 cup peeled and chopped tomatoes 

2 quarts chicken or vegetable broth 

1/2 teaspoon freshly ground coriander 

1/2 teaspoon freshly ground toasted cumin 

1/2 teaspoon freshly ground grains of paradise 

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sauté until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately. 

8 cups water 

6 cups chicken broth 

1 lb. cooked boneless ham, chopped 

4-1/2 cups dry split peas, rinsed and drained 

3 bay leaves 

1/4 teaspoon dried marjoram, crushed 

1/4 teaspoon ground black pepper 

1-1/2 cups chopped carrots (3 medium) 

1-1/2 cups chopped celery (3 medium) 

1-1/2 cups chopped onion (3 medium) 

Salt and ground black pepper 

In a 7- to 8-quart Dutch oven combine water, broth, ham, split peas, bay leaves, marjoram, and pepper. Bring mixture to boiling; reduce heat. Simmer the soup, covered, for 1 hour, stirring occasionally. Uncover the soup and stir in carrots, celery, and onions. Bring to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and black pepper. Remove bay leaves; discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes 

1/4 cup dried split peas

1/2 cup dried kidney beans

4 beef bouillon cubes

1 teaspoon dried basil

1teaspoondried oregano

1 teaspoon dried parsley

1 1/2 teaspoon ground pepper

Layer the dry ingredients in a Mason jar. Seal, label and date. Include directions.

1 cup diced clams

8 cups water

1 portion soup mix 

2 stalks celery

1/2 cup chopped onion

28 oz diced tomatoes

7 strips of bacon

Starting out the night before put the beans and peas in the water and let them soak. When you start to make the soup, cook the bacon until it is done to your liking but make sure it's done. Cut it up and add to the water. Sauté the celery and onions in the bacon grease until they are done to your liking. Place all of the ingredients into the pot and simmer for 1 ½ hours.

6 cups homemade chicken stock 

1/2 cup thinly sliced green onions 

1/4 cup chiffonade spinach leaves 

4 shiitake mushrooms 

1 teaspoon soy sauce 

2 large eggs, lightly beaten 

In a medium stockpot, bring the stock to a simmer. Add the 6 tablespoons of the green onions, the spinach, mushrooms and soy sauce. Return to a bare simmer and cook for 5-10 minutes. Gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create ribbons of the eggs.