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5-Minute Heat-and-Go Soup (Kathy in FL)

[Like this one because it is a very quick to fix meal, which also means that you are using less fuel.]

  • 1 can (15 oz.) no-salt-added navy beans, rinsed & drained
  • 1 can (about 14 oz.) diced tomatoes with green peppers & onions
  • 1 c. water
  • 1–1/2 t. dried basil
  • 1/2 t. sugar
  • 1/2 t. chicken bouillon granules
  • 2 t. olive oil
  1. Place all ingredients except oil in medium saucepan. Bring to a boil over high heat. Reduce heat and simmer 5 minutes, uncovered. Remove from heat; stir in oil.
  2. If desired, to transport - such as in a bug out situation, place hot soup in vacuum flask or thermos.

Yield: 3–1/2 cups (approx 4 servings)

Alfredo Sauce (mommaof3)

  • 2 sticks butter, melted.
  • Mix in 2 1/2c grated parmesean cheese
  • 2 c evaporated milk.

Melt butter. Mix in the grated cheese and melt slowly over low heat while slowly adding in the evaporated milk. The color was a little more caramel colored than with cream but overall my family didn’t complain about taste difference.

ACAPULCO CORN CHOWDER (Kathy in FL)

  • 2 Tbsp. butter
  • 3 Tbsp. flour
  • 1–1/2 cups milk (from canned or powder)
  • 1 can (15–1/4 oz.) Whole Kernel Corn
  • 1 can (8 oz.) Stewed Tomatoes with Onions, Celery & Green Peppers (or just plain stewed tomatoes)
  • 1 cup shredded Longhorn Cheddar cheese (or equivalent in canned cheese or Velveeta or similar)
  • 1 can (4 oz.) diced green chilies
  • 1/4 cup salsa

Melt butter in saucepan; blend in flour. Cook, stirring constantly, 2 minutes. Stir in milk. Cook, stirring constantly, until thickened and smooth. Stir in undrained corn; mix well. Add remaining ingredients; heat through. No need to boil.

AMERICAS GARDEN SOUP (Kathy in FL)

  • 1 can (14–1/2 oz.) Green Beans
  • 1 can (14–1/2 oz.) Whole New Potatoes, cut into cubes
  • 1 can (15–1/4 oz.) Whole Kernel Corn
  • 1 can (14–1/2 oz.) Zucchini with Italian Style Tomato Sauce
  • 1 can (8–1/4 oz.) Sliced Carrots
  • 2 cans (14–1/2 oz. each) Diced Tomatoes with Basil, Garlic & Oregano (or plain diced tomatoes)
  • 2 cans (14 oz. each) chicken or beef broth

Drain liquid from all vegetables, except zucchini and tomatoes. Combine all ingredients in 5-qt. soup pot. Bring to boil. Reduce heat and simmer 3 minutes.

BACKPACKER’S BEEF JERKY STEW (Kathy in FL)

  • 4 cups water
  • 1 cup dried tomato pieces (about 20 slices)
  • 1 cup beef jerky pieces (in 1/2-inch chunks)
  • 1 cup dried peeled potato slices
  • 1 tablespoon dried bell pepper pieces
  • 1 tablespoon dried onion pieces
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried garlic
  • salt and pepper to taste
  • 1 fresh carrot, sliced (optional)
  • 1 cup cooked and dried short-grain rice

In a large saucepan, combine 3 cups of the water and all ingredients except carrot and rice. Let sit for 30 minutes to rehydrate. Place pan over medium heat and bring to a boil. Add carrot, if using. Simmer for 30 minutes to an hour, until jerky is tender. Meanwhile, combine rice with remaining water and bring to a boil. Remove from heat, cover, and let sit for 15 minutes to rehydrate. Return to boil, partially cover and simmer until rice is tender, about 15 to 30 minutes. Serve hot stew over cooked rice. Serves 2 to 4, depending on how far you hiked.

Baked Bean Soup (Kathy in FL)

  • 2 T. Olive Oil
  • 1 Onion — Chopped (or use equivalent in dried chopped onion)
  • 5 t. Chili Powder
  • 1 1/2 t. Dry Mustard
  • 2 cups Water
  • 2 cans Cannellini (White Kidney Beans, (15-oz. Cans) Rinsed — Drained
  • 1 can Stewed Tomatoes — With Juice (14–1/2 Oz. Can)
  • 3 T. Unsulfured (Light) Molasses

Heat oil in heavy large saucepan over medium heat. Add onion and cook until soft, about 8 minutes. Add chili powder and mustard and stir 1 minute. Add water, beans, tomatoes with their juices and molasses. Simmer soup 15 minutes, stirring occasionally and breaking up large chunks of tomatoes with back of spoon. Season with salt and pepper. Makes 2 generous servings; can be doubled. If you prefer a thicker soup, remove one cup of the beans, mash them to a paste, then stir them back into the soup.

Baked Potato Soup (Kathy in FL)

  • 4 large Potatoes
  • 2/3 cup Margarine (or your substitute of choice)
  • 2/3 cup Flour
  • 1 1/2 quarts Milk (fresh, powdered, canned)
  • Salt to taste
  • Pepper to taste
  • 4 Green onions — chopped (or equivalent in dried chopped onion)
  • 1 cup Sour cream (fresh, powdered, or made from evaporated milk)
  • 2 cups Bacon — crumbled (or use real bacon bits)
  • 5 ounces Cheddar cheese — grated (or cheese product of choice)
  • Chives

Bake potatoes until tender (about 1 hour at 350 degrees). Melt margarine. Blend in flour with a whisk. Gradually add milk. Add salt and pepper. (Make a really thin white sauce.) Cut potatoes in half and scoop out meat. Chop 1/2 the skins. Whisk potato meat into hot white sauce, then add chopped onions and peels. Stir in sour cream, crumbled bacon and heat. Add cheese and stir until melted. Garnish with reserved cheese, bacon and chives.

Be Prepared Five-Bean Soup Mix (Kathy in FL)

  • 1 1/2 cups dried pinto beans
  • 1 1/2 cups white kidney beans
  • 1 cup dry kidney beans
  • 1 cup dry lima beans
  • 1 cup dry garbanzo beans
  • 1/2 cup dried minced onion
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon mustard powder
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon chicken bouillon powder
  • 3 cubes beef bouillon
  • 1 tablespoon dried parsley
  • 1/4 cup bacon bits
  • 1/4 cup mixed vegetable flakes
  • 4 quarts water
  • 1/4 cup vegetable oil (optional)
  • 4 (14.5 ounce) cans whole peeled tomatoes

To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag. To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature. To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.

BLACK-EYED PEA SOUP (Kathy in FL)

  • 3 c. dried black-eyed peas (rinsed and soaked)
  • 1/2 c. dried minced onion
  • 6 T. chicken bouillon granules
  • 2 T. dried parsley flakes
  • 1 T. sugar
  • 2 t. dried minced garlic
  • 1 t. chili powder
  • 1 t. onion powder
  • 1/2 t. pepper
  • 1/2 t. garlic powder
  • 28 oz can of diced or crushed tomatoes

Place peas in a large soup pot. Add 10 cups of water, tomatoes, and seasonings. Cover, bring to a boil. Lover heat, cover and simmer 1 1/2 hours or until peas are tender. Stir occasionally. Note: you might try using canned white beans instead of the dried black eyed peas.

BLACK BEAN CHILE CHOWDER (Kathy in FL)

  • 1 can (19 oz.) black bean soup
  • 1 can (14–1/2 oz.) Diced Tomatoes With Garlic & Onion
  • 1 can (8–3/4 oz.) Whole Kernel Golden Sweet Corn, drained
  • 1/4 cup Salsa
  • 1/3 cup sliced green onions (or equivalent in dried chopped onion)
  • Sour cream (optional)

Combine soup, tomatoes, corn, onions, and salsa in large saucepan; bring to boil. Reduce heat to medium; cook 3 minutes. Serve with a dollop of sour cream, if desired.

BLACK BEAN SOUP 1 (Kathy in FL)

  • 1/4 c. dried minced onion
  • 2 pkgs brown gravy mix
  • 2 pkgs chili seasoning
  • 1/2 c. dried parsley flakes
  • 2 1/2 c. dried black beans
  • 20 oz can of diced tomatoes (with green chilies if desired)

Rinse and soak beans. Drain and then place beans in a large soup pot with 10 cups of water. Add seasonings. Cover and bring to a boil. Lower heat, cover, and simmer for 1 1/2 hours. Add tomatoes and simmer for an additional 30 minutes or until beans are firm but tender.

BLACK BEAN SOUP 2 (Kathy in FL)

  • 2 cans (15 ounces each) black beans, undrained
  • 1 cup chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon dried onion
  • 1 bay leaf
  • 1/2 teaspoon dried lemon peel

Puree 1 can of black beans. Pour into a large saucepan. Add remaining ingredients; stir to combine. Bring to boil. Cover; reduce heat. Simmer 15 minutes, stirring occasionally. Remove bay leaf before serving. Serves 3–4.

BEEF JERKY CHILI (Kathy in FL)

  • 4 to 6 ounces beef jerky
  • 3 Tbsp vegetable oil
  • 1 tsp whole cumin seed
  • 3 to 4 Tbls chili powder
  • 1 teaspoon Onion flakes
  • 1/2 tsp cumin (powdered)
  • 1/4 tsp garlic powder (not garlic salt)
  • 1 tsp oregano
  • water
  • flour

Simmer jerky (torn into small pieces) and cumin seeds in moderately hot oil for one to two minutes, stirring constantly. Add chili powder, stirring until well blended. Add onion, oregano, powdered cumin, garlic, and enough water to cover. Stir to mix. Simmer one to two hours, adding water as needed. Allow chili to cool, and reheat before serving. Add a little flour mixed with hot liquid from the pot and cook to desired consistency, stirring often. To cut down on cooking time, jerky can be partially rehydrated by soaking it in a water bottle while you hike.

Black Bean and Olive Chicken Corn Chowder (Northstar)

  • 1 15oz can of black beans, NOT drained
  • 1 small can of black olives, NOT drained
  • 1/2 onion, chopped
  • 1 potato, peeled and diced small
  • 3/4 cup frozen or canned corn
  • 1 cup milk
  • 1/2 c dry mashed potato flakes
  • 1 T chicken boullion powder
  • 1/4 tsp garlic powder
  • 1/2 c chopped leftover chicken
  • Salt and pepper as needed

Spin in a blender 1/2 the can of beans, the olives and olive juice and the onion. Put blender contents and rest of beans in a large sauce pan and add the milk, corn, and diced potato. Season. Simmer gently, covered, until the potatoes are tender, about 15 minutes, stirring occasionally. Add chicken and heat through; thicken soup if desired with instant mashed potato flakes. Can serve with a dollop of sour cream and sprinkle of chives on top.

BLACK BEAN TURKEY CHILI (Kathy in FL)

  • 4 sheets (12×18-inches each) foil
  • 1 can (15 1/2 oz.) black beans, rinsed and drained
  • 1 can (14 1/2 oz.) chili style chunky tomatoes
  • 1 can (14 oz.) chili beans, undrained
  • 1 stalk celery, chopped
  • 1 small onion, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 pound ground turkey
  • sour cream, sliced green onions, shredded Cheddar cheese, chopped cilantro or sliced jalapeno peppers

Preheat grill to medium-high. Combine black beans, tomatoes, chili beans, celery, onion, chili powder, cumin and turkey. Center one-fourth of chili mixture on each sheet of foil. Bring up foil sides. Double fold top ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 12 to 14 minutes in covered grill. Serve with sour cream, sliced green onions, shredded Cheddar cheese, chopped cilantro or sliced jalapeno peppers, if desired. Serves 4.

Brazilian Black Bean Soup (gardner, from Mollie Katzen’s Moosewood Cookbook)

  • 2 Tbs. oil
  • 1 c. chopped onion
  • 3 cloves garlic, minced
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • (optional: 1 c. chopped red or green pepper)
  • 1 tsp. ground coriander
  • 1 1/2 tsp. ground cumin
  • 2 c. dry black beans
  • 3 1/2 c. stock or water
  • 2 oranges, peeled, sectioned, and seeded (or orange juice from concentrate)
  • 1/2 c. orange juice
  • 1 Tbs. dry sherry
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper
  • 1/2 tsp. fresh lemon juice (optional)
  • Sour cream (optional)

Soak and cook beans till soft. Sauté onion and garlic. Add carrot, celery, and sweet peppers (if using), and the coriander and cumin. When everything seems just as it should be, add the vegetables to the beans. Let it simmer a while till it looks just about done. Add orange sections, orange juice, sherry, black and red pepper, and lemon juice. Let it simmer another 10 minutes. Make any adjustments you want (add water if it’s too thick, puree some of the beans if it’s not thick enough). Adjust salt and add more cayenne if it needs it. Serve topped with some sour cream if you have it.

Caldo Gallego - White Bean Soup (Kathy in FL)

  • 4 packets Powdered Chicken Bouillon
  • 8 cups water
  • 2 Chorizos, sliced (shelf-stable Spanish sausage)
  • 3 potatoes, peeled and cubed (or use canned)
  • 3 turnips, peeled and sliced (or use canned)
  • 1/2 lb. smoked ham, diced (or use canned)
  • 1/2 lb. fresh kale, broccoli rabe or turnip greens, chopped (or use canned which is available in your vegetable aisle at your grocery store … just drain them)
  • 1 medium onion, sliced
  • 1 can (15.5 oz.) Small White Beans or Cannellini Beans, undrained
  • 1/2 tsp. Adobo All-Purpose Seasoning with Pepper
  • 1 packet Sazón without Annatto (optional, one named brand comes from Goya)

In a large pot on medium high, combine chicken bouillon, water, chorizo, potatoes, turnips, ham, greens and onion. Bring to a boil, reduce heat and simmer, uncovered for 50 minutes (less if you are using primarily canned ingredients). Stir in beans, adobo and sazón. Simmer, covered, for 10 minutes, or until potatoes are tender. Serves 6

CBC Stew (Kathy in FL)

[From my scouting days. And yes, it actually tastes good though the looks are deceiving. <grin>]

  • 1 can pork & beans
  • 1 can whole kernel corn
  • 1 can chili

Mix in a pot. Heat and serve.

Cheesy Chicken Chowder (Kathy in FL)

  • 2 cans (10 3/4 oz. each) Condensed Cheddar Cheese Soup
  • 2 soup cans milk (from canned or powder)
  • 1 1/2 cups Picante Sauce
  • 1 medium green OR red pepper, finely chopped (if you have it, don’t freak out if you don’t - or use rehydrated dried equivalent)
  • 4 green onions, sliced (or equivalent in dried chopped onion)
  • 3 cups cubed cooked chicken (from canned)

MIX soup, milk, picante sauce, pepper and onions in saucepan. Heat to a boil. Cook over low heat 5 min. ADD chicken and heat through.

Cheesy Chicken Soup (Kathy in FL)

  • 3 cans chicken broth
  • 2 t. instant chicken bouillon
  • 2 (7 oz.) cans chicken, drained, flaked
  • 1 T. onion flakes
  • 3 cans of mixed vegetables, drained
  • 1/2 c. milk (made from canned or powdered)
  • 1 (8 oz.) jar of Cheez Whiz
  • Pepper to taste
  • 2 T. flour

Combine first 5 ingredients in a saucepan. Cook until tender. Stir in remaining ingredients except flour. Blend flour with a small amount of water. Stir into soup. Cook until thick and hot, stirring constantly. Yields approx. 8 servings.

CHEESY POTATO SOUP (Kathy in FL)

  • 2 c. powdered coffee creamer
  • 1/2 c. imitation bacon bits
  • 2 (1.5 oz) pkgs of cheese sauce mix
  • 2 T. dried parsley flakes
  • 1 t. salt-free seasoning mix
  • 1 t. dried minced onion
  • 1/2 t. pepper
  • 2 c. instant potato flakes
  • 2 (5 oz.) cans ham, optional

Place dry ingredients in a large soup pot. Add 8 cups of boiling water. Mix well and let stand 5 minutes. Add ham if desired.

Chicken Stew (Kathy in FL)

  • 1 - 6 oz. Can chicken chunks (NOT drained) (you can use more for a meatier stew)
  • 1 - 8 oz can Cream of Chicken soup
  • 1 - 8 oz can Cream of Mushroom soup
  • 1 - can of mushrooms and stems
  • 1 - can Sweet peas (drained)
  • 2 to 3 cups Shredded Cheddar Cheese (or Velveeta)
  • 2 to 3 tablespoons butter or margarine (or if not available Butterbuds)

Mix all ingredients together on the stovetop and heat until the cheese is melted. This can be served over rice, egg noodles, or a baked potato.

Chicken Stock & Potatoes Bean Soup (Ange D)

Soak one pound of navy beans overnight. The next day, cook the beans until they are done. Drain water. Then put the beans and 2 32 oz containers of chicken stock in a pot. Add salt and pepper to taste. 3–4 mashed and diced cloves of garlic. 1 t. rosemary. Saute 2 c diced onion and 2 c diced celery in olive oil. Add to pot with beans. Take out 2 to 3 cups of bean soup and whirl through blender. Add back to soup. Add 2 cups mashed potatoes and 1 c half and half. Cook for an hour or two on low. Sprinkle a little parmesan cheese or a dash of paprika on top of soup. Serve with home made crusty bread.

CHICKEN TARRAGON SOUP (Kathy in FL)

  • 1 cup chopped onion (or equivalent in dried chopped onion)
  • 1/2 cup sliced celery
  • 1 clove garlic, crushed (or equivalent in dried minced garlic or garlic powder)
  • 2 Tbsp. butter or margarine
  • 2 cans (13–3/4 fl. oz. each) chicken broth
  • 1 can (8 oz.) Mixed Vegetables
  • 1 can (14–1/2 oz.) Stewed Tomatoes
  • 1 cup diced cooked chicken (from canned)
  • 1 Tbsp. parsley flakes
  • 1/4 tsp. tarragon, crumbled

Sauté onion, celery and garlic in butter 5 minutes. Add broth, mixed vegetables, tomatoes, chicken, parsley and tarragon. Bring to boil; reduce heat. Cover and simmer 5 minutes.

Condensed Soup Mix (Kathy in FL)

  • 2 cup Nonfat dry milk
  • 3/4 cup Cornstarch
  • 2 T. Dried minced onion flakes
  • 1/2 t. Pepper
  • 1/4 cup Instant chicken bouillon Or other flavor
  • 1 t. Crushed basil — optional
  • 1 t. Crushed thyme — optional

Combine all ingredients, mixing well. Store in airtight container. This makes 3 cups of mix, the equivalent to about 9 cans of soup. To use: combine 1/3 cup of mix with 1 1/4 cups of water in saucepan. Cook and stir until thickened or add mix and water to browned and drained casserole meat and cook in skillet or saucepan with other casserole ingredients or use instead of canned soup in any casserole. This mix has about 1/3 the calories and sodium as purchased condensed soup.

Cowboy Stew (RA)

  • Dark Red Kidney Beans
  • Corn (large can)
  • Navy Beans
  • Black Beans
  • Chili Hot Beans
  • Rotel with green chilis
  • Petit Diced Tomatoes
  • 2 lbs ground beef - cooked and drained
  • 1 Envelope taco seasoning
  • 1 envelope ranch dressing

Here is a recipe that I’ve made many times. It is always a hit, even with picky kids. It is even better the next day. Ideas to accompany it - cornbread muffins, Fritos Scoops, sour cream, cheese, mix with rice and wrap in a tortilla. Use 1 regular size can of the following and don’t drain. Dump in crockpot and you’re set.

Cream of Chicken Soup Mix (Kathy in FL)

  • 2 cups nonfat dry milk powder
  • 3/4 cup cornstarch
  • 1/4 cup instant chicken bouillon granules
  • 2 tablespoons dried onion flakes or 1-teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper

Blend ingredients. When ready to use, combine 1/3 cup casserole mix with 1 1/4 cups water to equal 1 can of soup.

Cream of Potato and Vegetable Soup (Kathy in FL)

  • 4 T. butter flavored Crisco (butter is better if you have it)
  • 1 small chopped onion or 2 T. dehydrated onion flakes (rehydrated)
  • 1 can chicken broth
  • 5 C. cubed potatoes — fresh, canned or dehydrated
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 C. flour
  • 1 can evaporated milk
  • 1 cup water
  • 2 cans mixed vegetables — may substitute dehydrated 8 ounces Spam, cubed (optional) — may substitute canned ham

Melt Crisco in Dutch oven (or large pot). Stir in onion and cook 2–3 minutes. Add broth, salt, pepper and potatoes. Cook 15 minutes or until potatoes are just tender. In a small bowl, combine flour and a small amount of evaporated milk until you get a paste, mixing until all the flour lumps are smoothed out. Stir milk mixture and water into potato mixture. Add vegetables and Spam (if you decide to use it). Cook uncovered for 5 minutes. Serve hot with crackers or fried corn bread. Yield: 6 large servings

Creamy Bean Soup with Fresh Herbs and Spinach (Melanie)

  • 3 tablespoons olive oil
  • 3 cups chopped onions (about 2 medium)
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary
  • 5 cups low-salt chicken broth
  • 2 15- to 16-ounce cans white beans, drained
  • 2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
  • 1 6-ounce package baby spinach leaves
  • 1 tablespoon finely chopped fresh sage
  • Grated Parmesan cheese
  • Extra-virgin olive oil

Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes. Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired. Makes 8 first-course servings.

Cook’s notes: the EVO isn’t optional! Save your parmesan rinds in the freezer and add them to this while it is simmering, remove before pureeing. If you have the calorie budget, you can add a little heavy cream at the point where everything goes into the blender. I cook with virtually no salt, but this might need a little (tastes differ) but I like lots and lots of freshly ground pepper on everything. I use freshly ground peppercorn melange, but you might prefer white pepper with this for the look. Skip the cheese and use a vegetable broth and you have a vegan dish, but then add a little lemon juice. You can also up the protein by adding some turkey sausage (or Aidell’s Chicken and Apple, which I love) during the sauteeing stage. The onions and herbs can all be replaced with dried.

CREAMY CHEESE SOUP (Kathy in FL)

  • 1 (1.5 oz) pkg of Knorr Cheese Sauce (or similar brand)
  • 3 t. chicken bouillon
  • 1/2 t. pepper
  • 1 (1.4 oz) pkg Knorr Vegetable Soup Mix (or similar brand)
  • 1/4 c. dried parsley flakes
  • 3 c. powdered coffee creamer
  • 1/4 c. cornstarch

Place all ingredients in a large soup pot. Add 5 cups boiling water. Mix well and bring back to a boil. Boil 4 to 6 minutes, stirring often and scraping bottom of pan. Add more water if you want to then it out some.

Creamy Chick Peas Soup (stg)

  • Dried chick peas soaked 12 hour and boiled 45 minutes -.Or canned chick peas
  • Bullion
  • Salt meat, sausages, bacon etc.
  • Pickled paprika, cucumber or sun dried tomatoes

Cook bullion, add the peas, and mince them with a electric hand mixer (manual also possible). When the soup has nice consistency, add salt meat and ground pepper, put pickles on top, and serve with bread. A dash sour cream is the perfection. This is a perfect nutrition, cheap, easy and tasty, all ingredients are easily stored.

Creamy Chicken Curry Lentil Soup (Northstar)

  • 1 c red split lentils (these cook in about half the time of regular lentils)
  • 2 c chicken broth
  • 1/2 large onion, chopped
  • 1 T canola oil
  • 1 tsp hot red curry powder or to taste
  • 1 c milk
  • 1 can or 1 foil pouch of chicken

Combine lentils and broth, bring to a boil. Add onion, oil and spice and simmer, covered, for 15 min. Add chicken and milk, simmer for an additional 5 min. Yummy! Make substitutions with dried ingredients as necessary.

Northstar, I made your creamy lentil soup today and it is truly terrific. I didn’t use the hot curry powder (I have a milder curry powder I am partial to and the hot curries burn me up) and I added an extra half/cup of half and half and just chopped up a cooked chicken breast instead of using canned. Salted to taste. It’s a great recipe. I had half a mind to next time, whirl part of the recipe through a blender to thicken it up some and serve over basmati or brown rice. The creamy quality made it such a comfort food. Where on earth did you get the recipe? I thought I had copies of all the lentil soup recipes on the planet? This one escaped me. (Ange D). Also could add coconut milk (Northstar).

Crab Soup (Kathy in FL)

  • 1 large onion, chopped (or equivalent dried)
  • 2 T olive oil
  • 2 cans crab claw meat
  • 1 can mixed vegetables
  • 1 can potatoes cut in fourths (use fresh potatoes if available)
  • 1 can diced tomatoes
  • 1 can of any white beans
  • 1 beef bouillon cube or
  • 1 can of beef broth
  • dash celery seed
  • 1 T Old Bay Seasoning (if not available, use 1 tsp. cayenne pepper)
  • 1 bean can of water (use less if beef broth was used)

Sauté onion in oil. Add vegetables (drain veggies unless water is scarce) and water. Heat until bubbling. Add crab and seasonings. Old Bay is required for a true Chesapeake Bay taste, but pepper will do in dire necessity. Serve with crackers or flat bread. You can add pasta to stretch the soup.

Cup of Vegetable Soup (Kathy in FL)

  • 1/3 cup veg flakes (tomatoes, celery, onion, zucchini, onion, peas, broccoli and carrots, made by putting dried veg. in a blender until pea-sized)
  • 1 tablespoon cracked wheat (bulger)
  • 1 tablespoon pasta, broken up
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried sweet basil
  • pinch garlic powder
  • pinch onion powder
  • salt and pepper to taste
  • 2 cups stock

Place dried ingredients in a thermos. Pour boiling stock over dry ingredients.

CURLY SOUP (Kathy in FL)

  • 2 T. dried parsley flakes
  • 1 t. pepper
  • 2 T. beef bouillon granules
  • 1/3 c. dried minced onion
  • 1 t. sugar
  • 3 to 3 1/2 c. tri-colored curly rotini pasta spirals
  • 14 oz. can crushed or diced tomatoes

Bring 8 cups of water to a boil in a large soup pot. Add all ingredients to boiling water. Bring back to a boil. Lower heat and simmer uncovered for 12 to 15 minutes or until pasta is tender.

Dried Onion Soup Mix (Kathy in FL)

  • 1/2 ts onion powder
  • 1/2 ts salt
  • 1/4 ts sugar
  • 1/4 ts kitchen bouquet
  • 1/2 c dried onions, chopped/minced

In small bowl, combine onion powder, salt, sugar. Add Kitchen Bouquet and stir until seasonings are uniformly brown. Add onion and mix thoroughly until color is again even. (This step takes several minutes.) Makes 1/2 cup mix which is equivalent to one 1/5 ounce envelope of dried soup mix. Store unused mix in the refrigerator.

EARLY GARDEN PEA SOUP (low sodium) (Kathy in FL)

  • 3/4 cup sliced onion (or equivalent in dried onion)
  • 1 clove garlic, minced (or equivalent in dried minced garlic)
  • 1 Tbsp. sweet butter or margarine
  • 2 cans (15–1/4 oz. each) Sweet Peas (No Salt Added)
  • 1 cup milk (from canned or powder)
  • 1/2 cup Low-salt chicken broth
  • 1/2 cup chopped parsley
  • Dash nutmeg
  • Dash pepper

Saute onion and garlic in butter until soft in large saucepan. Place in blender container with 1 can peas and milk. Cover and blend until smooth. Pour into saucepan; place remaining 1 can peas and remaining ingredients in blender container. Cover and blend until smooth. Add to saucepan; simmer 15 minutes. DO NOT BOIL. May be served hot or cold.

EASY HAM CHOWDER (Kathy in FL)

  • 1–1/2 cups diced cooked ham or chicken (from canned)
  • 1 can (10–3/4 oz.) condensed cream of mushroom soup
  • 1 can (14–1/2 oz.) diced Potatoes, drained
  • 1 can (8–1/4 oz.) Sliced Carrots, drained
  • 1 can (8 oz.) Cut Green Beans, drained

Combine all ingredients in medium saucepan. Stir in 1–1/2 cups water or milk. Bring to boil; reduce heat and simmer 3 to 4 minutes or until heated through. Serve with warm biscuits or bread.

Easy Spicy Minestrone - Lower Sodium Version (LA Escapee)

  • 1 can 14.5 oz diced no salt tomatoes (175 mg sodium per can)
  • 1 can 14.5 oz S&W Stewed Italian Recipe Tomatoes with oregano & basil (945 mg sodium per can)
  • 1 can 6 oz tomato paste (Contadina is 100 mg sodium per can)
  • 1 to 1 1/2 7 oz can(s) diced green chilies, depending on how hot you like it. (Macayo is 175 mg sodium per can)
  • 1 can 14.5 oz no salt Veg All (87.5 mg sodium per can)
  • 1 can 14.5 oz S & W black beans 50% less sodium (840 mg sodium per can)
  • 1/2 cup frozen or canned peas and corn, or other leftover veggies
  • 1 teaspoon pepper Italian Seasoning to taste
  • Dehydrated onions to taste
  • 1/2 - 1 cup water
  • 1/2 a chopped onion (sorry, I cheated)
  • Optional: Add 1/2 lb ground beef, garnish with grated cheese and/or croutons.

Throw all of the above in a soup pot. Heat and serve. It comes out to approximately 300 mg sodium per 8 oz serving without the optional items. Good for diabetics, heart patients, or anybody who likes a hearty soup without all the added salt.

Easy Vegetable Soup (Kathy in FL)

  • 1 or 2 cans of whole kernel corn
  • 1 small can of sliced mushrooms
  • 1 or 2 cans of peas
  • 1 pkg. Ramen noodles, any flavor
  • 2 pkgs. Knorr Vegetable Soup Mix
  • 1/2 c. mashed potato flakes
  • 2 T. dried chopped onion
  • 1 t. pepper
  • 2 T. garlic powder
  • approx 6 or 7 cups of water

Throw everything into a pot, including the Ramen noodle seasoning, and bring it to a boil. Heat through and then serve. Note: You’ll notice that some measurements are approximate. This gives you the chance to adjust the recipe to the “thickness” or “heartiness” of your family’s preference. If you want/need to adjust the sodium content, you can leave out the Ramen noodle seasoning packet.

FRENCH MARKET SOUP MIX (Kathy in FL)

  • 1 pound dried black beans
  • 1 pound dried Great Northern beans
  • 1 pound dried baby lima beans
  • 1 pound dried large lima beans
  • 1 pound dried navy beans
  • 1 pound dried pinto beans
  • 1 pound dried red beans
  • 1 pound dried soybeans
  • 1 pound dried black-eyed peas
  • 1 pound dried green split peas
  • 1 pound dried yellow split peas
  • 1 pound dried lentils
  • 1 pound barley pearls

Combine. Divide into 14 packages (2 cups each). Store in airtight containers.

FRENCH MARKET SOUP RECIPE

  • 2 cups French Market Soup Mix
  • 2 quarts water
  • 1 teaspoon chili powder
  • 1 clove garlic, minced
  • 1 ham hock (or ham bouillon)
  • 1/4 cup lemon juice
  • 1 large onion, chopped (or dried chopped onions)
  • 1/2 teaspoon pepper
  • 2 teaspoons salt
  • 16 oz. can of tomatoes, chopped (undrained)

Sort and wash dried beans from French Market Soup Mix. Place in Dutch oven, adding water to cover beans by at least 2 inches. Soak overnight, then drain. Add 2 quarts water and all other ingredients. Cover, bring to a boil, then reduce heat. Simmer for 6 hours, stirring occasionally. Remove ham hock. Cut off meat and return it to the soup. Yields 2–1/2 quarts.

Ginger-Chicken Noodle Soup (Kathy in FL)

  • 2 cups (3 ounces) medium egg noodles
  • 2 cans (14 1/2 ounces each) chicken broth
  • 1 can (5 ounces) chicken in water, drained
  • 1 can (4 ounces) sliced mushrooms, drained
  • 2 teaspoons grated gingeroot (or equivalent in ground ginger)
  • 2 teaspoons soy sauce
  • 1/4 cup green onions, sliced (or equivalent in dried onion)
  • 2 tablespoons cilantro, chopped (or equivalent in dried cilantro)

Cook the noodles according to package directions; drain. Meanwhile, heat the broth in a large saucepan over high heat until boiling. Reduce the heat to medium-low, and add the chicken, mushrooms, ginger and soy sauce; simmer for 3 minutes. Just before serving add the noodles and green onions and rheat through. Ladle the soup into bowls and garnish with fresh cilantro. Servings: 4

Good Soup (Kathy in FL)

  • 3 (15 oz.) cans of chicken broth
  • 1 (10 oz.) can Italian-style stew tomatoes (undrained)
  • 1/2 c. chopped onion (or equivalent in dried chopped onion)
  • 1/2 (12 oz.) box of fettucine noodles

In large soup kettle, combine chicken broth, tomatoes, and onion. Bring to a boil and simmer until onion is almost done. Add pasta and cook according to package directions. Season with a little salt and pepper if desired.

Greek Egg Lemon Soup (Melanie)

  • 1 can of chicken with rice soup
  • 2 tablespoons of dried eggs, reconstituted with lemon juice

Heat soup to just simmering, mix the dried eggs and lemon juice in a bowl. Add some of the heated broth to the bowl to bring up to temperature, then add egg mixture to the hot soup and stir to combine. Serves 2.

Gypsy Soup (gardner, from Mollie Katzen’s Moosewood Cookbook)

  • 2 c. chopped onions
  • 2 cloves garlic, minced
  • 3–4 Tbs. olive oil
  • 2 c. peeled and chopped sweet potatoes or winter squash
  • 1/2 c. chopped celery
  • 1 c. chopped fresh tomatoes
  • 3/4 c. chopped sweet peppers
  • 1 1/2 c. cooked chickpeas (canned or 3/4 c. prepared dry chickpeas)
  • 3 c. stock or water
  • 2 tsp. paprika
  • 1 tsp. turmeric
  • 1 tsp. basil
  • 1 tsp. salt
  • dash of cinnamon
  • dash of cayenne
  • 1 bay leaf
  • 1 Tbs. soy sauce or tamari

Saute onions, garlic, and celery for a few minutes. Add sweet potatoes, all the spices (except the soy sauce), and the stock or water. Cover, simmer 15 minutes. Add remaining vegetables and the chickpeas. Simmer until the vegetables are as tender as you like them to be.

HOMEMADE ITALIAN GARDEN SOUP (Kathy in FL)

  • 1 can (14.5 oz.) Italian Beans, drained
  • 1 can (14.5 oz.) Zucchini with Italian-Style Tomato Sauce
  • 1 can (14.5 oz.) Peas & Carrots
  • 1 can (14.5 oz.) Diced Tomatoes with Basil, Garlic & Oregano
  • 1 can (14 oz.) chicken or beef broth

Combine all ingredients in large pot. Bring to boil; reduce heat and simmer 3 minutes. Season to taste with salt and pepper.

For an even heartier meal, add cooked pasta, diced cooked chicken, beef or sausage (from canned). For a change, substitute other vegetables such as canned Asparagus or Whole New Potatoes, cubed. Just add one more can each of broth and tomatoes for every 2 cups of additional ingredients.

Italian Beef Stew (Northstar)

  • 2 cans Italian stewed tomatoes (or contain onion and green pepper)
  • 1 can corn, drained
  • 1 can green beans, drained
  • 2 cans potatoes, whole or sliced, drained
  • 1 can (10oz) roast beef
  • Italian seasonings as desired. (Basil, rosemary, oregano, etc.)

Combine, heat and serve.

Italian Chicken Rice Soup (Kathy in FL)

  • 1 large can (49.5 oz.) chicken broth
  • 1 jar (26 oz.) meatless spaghetti sauce
  • 1 1/2 cups of chopped chicken (from canned)
  • 2 t. dried minced parsely
  • 1/2 to 1 t. dried thyme
  • 3 cups cooked rice
  • 1 t. sugar

In a soup kettle, dutch oven, or similar large pot combine the broth, spaghetti sauce, chicken, parsley, and thyme. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 more minutes or until heated through. Yields about 2 1/2 quarts or about 10 servings.

Lentil Stew over Couscous (Kathy in FL)

  • 1 large onion, chopped (or use dried chopped)
  • 1 green bell pepper, chopped
  • 4 stalks celery, chopped
  • 1 medium carrot, cut lengthwise in half, then cut into 1-inch pieces
  • 2 cloves garlic, chopped
  • 3 cups dried lentils (1 pound), rinsed
  • 1 can (14–1/2 ounces) diced tomatoes, undrained
  • 1 can (14–1/2 ounces) chicken broth
  • 3 cups water
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried marjoram leaves
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive oil
  • 4–1/2 to 5 cups hot cooked couscous

Slow Cooker Directions

  1. Combine onion, bell pepper, celery, carrot, garlic, lentils, tomatoes with juice, broth, water, black pepper and marjoram in slow cooker. Stir; cover and cook on LOW 8 to 9 hours or until vegetables are tender.
  2. Stir in vinegar and olive oil. Serve over couscous. Garnish with carrot curls and celery leaves, if desired. Tip Lentil stew keeps well in the refrigerator for up to one week. Stew can also be frozen in airtight container in freezer up to three months. Makes 12 servings.

Long Grain & Wild Rice Soup (Kathy in FL)

  • 1 package Long Grain & Wild Rice
  • 1 cup chicken or turkey - chopped from canned, or could use TVP)
  • 1/2 cup carrot finely chopped
  • 3 Tbsp. sherry
  • 1/2 cup onion(s) chopped (or equivalent in dried chopped onion)
  • 1/2 cup flour
  • 3 cup(s) chicken stock/broth

In a large pot coated with nonstick cooking spray, sauté the onion and carrots over medium heat until tender, about 5 minutes. Stir in the flour. Gradually add the broth and let the mixture come to a boil, stirring constantly. Meanwhile, prepare the rice according to package directions, omitting any oil and salt. Add the cooked rice and cooked chicken and simmer 5 minutes. Add the sherry. If the soup gets too thick, add more chicken broth or water. Boil 1 minute and serve. SERVES: 4

Lunch-in-a-mug Mix (Kathy in FL)

  • 3 c. nonfat dry milk powder
  • 1 c. nondairy creamer
  • 1/2 c. instant chicken bouillon
  • 1/4 c. dried mixed vegetable flakes (I found them in the salad topping aisle at my grocery near the bacon bits)
  • 2 t. dried parsley flakes
  • 1 t. onion powder
  • 1 t. pepper
  • 1/2 c. instant rice

Combine all ingredients in a bowl, mixing well. Store in airtight container … or 3 T. at a time in snack-size ziploc bags of some type. To prepare: combine 3 T. mix with 3/4 c. boiling water in a mug. Let stand, covered, for 5 minutes or until rice is tender.

MILK GRAVY FROM POWDERED MILK (Kathy in FL)

  • 1 cup powdered milk, mixed with 3 cups water
  • 1 tablespoon margarine
  • 3 heaping tablespoons flour
  • 1/2 teaspoon salt

Mix the water and powdered milk together. Add the flour and salt. Cook over medium heat until the gravy is thickened. Add the margarine and stir until smooth.

Moroccan Lentil Soup (Melanie)

  • onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 6 cups water
  • 1 cup red lentils
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (19 ounce) can cannellini beans
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup diced carrots
  • 1/2 cup chopped celery
  • 1 teaspoon garam masala
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil
  1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
  2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
  3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

This is hearty enough to be a meal with some lavash and it is great protein.

Melanie WHAT is garam masala?? This looks like a great recipe and I have copied it down, but I would like to know what this spice? is, I think this soup will be good even without that spice. (seacoast) garam masala is a blend of Indian Spices. See link for a list of the ingredients. I have never used it but I expect that you can find it at your local Indian store or online. (CAMike)

Garam Masala (north Indian spice blend) (Melanie)

  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons cardamom seeds
  • 2 tablespoons black peppercorns
  • 1 (3-inch) stick cinnamon, broken up
  • 1 teaspoon whole cloves
  • 1 teaspoon grated nutmeg
  • 1/2 teaspoon saffron (optional)

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely. Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place. Garam Masala keeps for 3 months. Yield: Makes about 1/2 cup

Oodles of Noodles Soup (Kathy in FL)

  • 1 or 2 large cans of chicken, drained
  • 1 can of carrots, drained
  • 1 small onion, chopped (or equivalent in dried chopped onion)
  • 2 celery ribs, minced (or equivalent in dried - or don’t panich if you don’t have it, you can leave it out)
  • 1 garlic clove, minced (or equivalent in dried minced garlic)
  • 5 cups water (see note below)
  • 1/4 t. pepper
  • 2 pkgs. chicken ramen noodles

Place chicken, carrots, onion, celery, and garlic in a large saucepan. Add water, pepper, and contents of seasoning packets from noodles. Bring to a boil. Break noodles into pieces and add to soup; cover and cook for 3 minutes or until tender. Yield: approximately 4 to 6 servings. Note: Save the drained liquid from the canned chicken and carrots and use it as part of the five cups of water.

PASTA SOUP AND VARIATIONS (Kathy in FL)

  • 1/2 cup small shell macaroni or other small pasta
  • 1/4 cup dry lentils
  • 1/4 cup dried chopped mushrooms (optional)
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced dried onion
  • 1 tablespoon instant chicken bouillon granules
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried oregano, crushed
  • 1 dash garlic powder

Mix all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.

Pasta Soup: Combine contents of package with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils Are tender, stirring occasionally. Makes 3 side dish servings.

Variations:

  • Pea Soup: Combine pasta soup mix with 3–1/2 cups water. Bring to boiling; reduce heat. cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 3 oz. frozen pea pods, halved crosswise and 2 tsp. soy sauce. Cover and cook 2–3 minutes more. Garnish each serving with enoki mushrooms or regular mushrooms, sliced thin, and cilantro. Makes 3–4 appetizer servings.
  • Curry Chicken Soup: Combine pasta soup mix with 2 cups water. Bring to a boil. Reduce heat, cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Add 13-oz. can evaporated milk (1–2/3 cups), 3/4 cup diced cooked chicken, and 1–1/2 to 2 tsp. curry powder. Garnish with apple slices and fresh mint leaves. Makes 3–4 main-dish servings.
  • Pepperoni-Veg Soup: Combine pasta soup mix, 3 cups water, 1 12-oz. can V-8 juice, and 1 C. frozen mixed vegetables. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 4–6 oz. sliced pepperoni. Cover and simmer 5 minutes more. Garnish with Parmesan cheese.

PATCHWORK SOUP (Kathy in FL)

  • 1 c. barley
  • 1 c. dried split peas
  • 1 c. uncooked white rice
  • 3/4 c. dry lentils
  • 2 T. dried parsley
  • 2 T. granulated garlic (or could substitute dried minced garlic)
  • 1 t. pepper
  • 2 t. salt
  • 1 t. garlic powder
  • 2 t. Italian seasoning
  • 2 t. dried sage enough dried chopped onion to equal 1 cup rehydrated onion

Place all ingredients in a large soup pot. Add 20 cups of water. Bring to a boil. Cover, lower heat, and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add more water if necessary. Note: This is a lot of soup. Its one of the recipes I use if I want leftovers or you can add more rice and thicken it up further. Just be sure and check often as the barley, rice and dried beans soak up more water than you expect.

Peanut Soup (Kathy in FL)

  • 2 (10 oz.) cans cream of chicken soup
  • 2 soup cans milk
  • 1 1/4 c. crunchy-style peanut butter

In sauce pan on medium heat, blend soup and milk. Stir in peanut butter and heat until well blended.

Poorman’s Beef Stew (Kathy in FL)

  • 2 packages beef ramen noodles
  • 1 can of sliced mushrooms
  • dried minced onion
  • chopped garlic or garlic powder
  • 1 can roast beef or deli roast beef if available
  • steak sauce

Cook the noodles as directed, adding the mushrooms. Next add a half teaspoon of onion and a teaspoon of steak sauce (depending on taste). Let simmer, then add beef and garlic. Toss to warm through.

POTATO SOUP MIX (Kathy in FL)

  • 3 c. instant potato flakes
  • 1 c. powdered coffee creamer
  • 1 pkg chicken gravy mix
  • 2 T. dried parsley flakes
  • 1/4 c. grated parmesan cheese
  • 2 T. seasoning blend of your choice
  • 1 t. dried minced onion
  • 1/2 t. pepper

Place ingredients in a large soup pot. Add 8 cups of boiling water. Mix well and let stand 5 minutes to thicken. Serve immediately.

Pumpkin Chili Mexicana (Kathy in FL)

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion (or equivalent in dried, chopped onion)
  • 1 cup chopped red or green bell pepper (reconstituted from dried or you can leave out if you want)
  • 1 clove garlic, finely chopped (or equivalent in dried, minced garlic)
  • 1 pound ground turkey
  • 2 (14 ounce) cans diced tomatoes, undrained
  • 1 3/4 cups pumpkin purée
  • 1 (15 ounce) can tomato sauce
  • 1 (15 1/4 ounce) can kidney beans, drained
  • 1 (4 ounce) can diced green chiles
  • 1/2 cup whole kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain. Add tomatoes with juice, pumpkin, tomato sauce, beans chiles, corn, chili powder, cumin, salt and pepper. Reduce heat to low. Cover; cook, stirring occasionally for 30 minutes. Note: You can leave the meat out of this one or substitute canned meat or TVP.

Quick Chili (kay)

  • 5 cp water
  • 1 cup uncooked elbow macaroni
  • 1 can tomato paste
  • 1 15 0z can kidney beans (drained and rinsed)
  • 1 14.5 oz can chopped tomatoes
  • 1/2 cp chopped onions
  • 1/2 cp green bell peppers
  • 2 teaspoons chili powder ( or more to taste)
  • black pepper to taste

Add water to large pot and bring to boil (can add dried onions and bell peppers here to reconstitute…the above amounts are for fresh). Add the macaroni and cook for 5 minutes. Add the remaining ingredients and enough water to desired thickness, and cook for 20 minutes.

Quick Stew (kay)

  • 2 - 14.5 cans stewed tomatoes ( Mexican, Italian, or Cajun )
  • 1 – 15 oz can black beans (drained and rinsed)
  • 1- 16 oz can corn (drained and rinsed)

Combine in sauce pan and cook over medium heat for 5 minutes, stirring occasionally. Note: I have added various other veggies to this one of my favorite is cubed zucchini that I have lightly browned. I’ve also added various spices cumin, chili powder…etc.

RAINBOW BEAN SOUP MIX (Kathy in FL)

  • 3/4 c. dried red beans
  • 3/4 c. great northern beans
  • 3/4 c. split peas
  • 3/4 c. lentils
  • 3/4 c. black beans
  • 2 T. dried minced onion
  • 2 T. beef bouillon granules
  • 2 T. dried parsley flakes
  • 2 t. dried basil
  • 2 t. powdered lemonade mix with sugar
  • 1 1/2 t. chili powder
  • 1 t. pepper
  • 1 t. dried oregano
  • 28 oz. can of crushed tomatoes

Rinse beans and cover with water and soak (or quick soak as is your preference). Place soaked beans in a large soup pot and add 8 cups of water; simmer 1 hour or until tender. Stir occasionally to make sure they aren’t sticking or need more water. Add 28 oz. can crushed tomatoes and seasonings. Simmer for another 30 minutes.

Ramen Corn Chowder (Petticoat Junction) this is pretty good, kids will eat it…a little thin, you can reduce milk if you want

  • 1 pkg chicken ramen, broken up, with flavor packet
  • 2 cups water
  • 1 (16 ounce) can cream-style corn
  • 1/4 tsp powdered ginger
  • 1/4 tsp curry powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 cup milk
  • 1/2 cup cheddar cheese, grated
  1. Bring 2 c water to boil; add noodles & flavor packet; cook 5 min.
  2. Add remaining ingredients except cheese; stir and warm through.
  3. Add cheese and stir til it melts, salt & pepper to taste, more milk if desired.

Roasted Onion and Garlic Soup (gardner)

  • 3 large onions, left unpeeled
  • 8 large garlic cloves (or more if you’re a garlic addict), left unpeeled
  • olive oil
  • 5 c. vegetable or chicken broth
  • 3 fresh thyme sprigs or 1 1/2 tsp. dried
  • 3/4 c. diced potato

Bake unpeeled onions and garlic cloves, brushed with oil. About 30 minutes for the garlic, about 1 1/2 hours for the onions (or until done). Saute onions 15 minutes in a little olive oil. Add garlic, broth, and thyme and bring to a boil, then let simmer 15 minutes. Add potato, simmer 15 minutes or until potato is tender. Discard thyme sprigs. Puree.

Santa Fe Chicken Soup (Kathy in FL)

  • 1 tablespoon + 1 teaspoon olive oil, divided
  • 1 cup onion, chopped (or equivalent in dried chopped onion)
  • 1 cup celery, chopped (assuming you have it, or you could use dehydrated. If you have neither, don’t be afraid to just leave it out)
  • 2 garlic cloves, minced (or equivalent in dried minced garlic)
  • 3 cans (14 ounces each) chicken broth
  • 1 can (14 1/2 ounces) diced tomatoes with jalapeño peppers, undrained
  • 1 cup water
  • 1/2 cup long-grain brown or white rice
  • 4 (6-inch) flour tortillas, cut in 1/4-inch strips (these become your “noodles” or your could substitute egg noodles)
  • 2 1/2 cups pre-cooked chicken breast, shredded (from canned)
  • 1 can (14 1/2 ounces) zucchini with Italian-style tomato sauce
  • 1 can (11 ounces) corn kernels, drained
  • 1 can (8 1/4 ounces) sliced carrots, drained
  • 2 tablespoons lime juice

Heat the oven to 400 degrees F. Heat 1 tablespoon of the oil in large, heavy saucepan or Dutch oven over medium heat. Add the onion, celery and garlic, and cook and stir for 5 minutes until tender. Stir in the broth, tomatoes, water and rice, and increase the heat to medium high. Bring to a boil then reduce the heat, cover and simmer for about 20 minutes, or until rice is tender. Meanwhile, toss the tortilla strips with remaining 1 teaspoon oil on a baking sheet. Spread the tortillas out on the sheet, and bake for about 6 minutes, stirring twice, until light, golden and crisp. Add the chicken, zucchini, corn and carrots to the soup. Cook, uncovered for about 10 minutes, until heated through. Stir in the lime juice, and remove from heat. Ladle the soup into bowls, and sprinkle tortilla strips over the top.

Sausage & Cheese Soup (Kathy in FL)

  • 1 lb. smoked sausage, cut up small (or use chorizo or summer sausage or some other sausage that doesn’t require refrigeration)
  • 1 can of cream of chicken soup, undiluted
  • 1 can of cheddar cheese soup, undiluted
  • 1 - 16 oz. can veg-all, undrained (or mixed vegetables)
  • 2 cups milk (made from powder or canned evaporated)

Combine all ingredients in pot, simmer 20 minutes.

Seafood Gumbo (anonymous)

  • 2 tablespoons bacon bits
  • 2 tablespoons butter (or oil)
  • 2 tablespoons dried chopped onions
  • 1 tablespoon garlic powder (or dried garlic bits)
  • 2 cans tuna in water
  • 3 tablespoons chicken bouillon
  • 1 tablespoon worschester
  • 1 cup water
  • 1 can diced tomatoes
  • 1 can okra
  • several dashes hot sause or cajun seasoning or both (to your liking)
  • 2 bay leaves
  • 2 cans shrimp

Put bacon bits, onion, and garlic in pot. Add butter and cook over medium heat for 1–2 minutes (careful not to burn butter but cook until lightly brown). Add tuna, water and all. Cook for a minute. Add water, chicken bouillon, worschester. Cook for a minute. Add tomatoes, okra, hot sause and bay leaves. You might want to add some more water, depending on whether you like it soupy or thick. Bring to boil, then simmer for about an hour. I always simmer for this long because as the okra breaks down, it adds its special flavor that you don’t get otherwise. Add shrimp (can said to drain before using, I’m not sure why). Simmer a little longer. Remove bay leaves. Serve over cooked rice. I usually use mostly fresh ingredients, but tried it like this to see if I could still make it pandemic style. It turned out great, very flavorful. If you do decide to use all fresh ingredients, you don’t need butter or oil, just use about 4 slices of bacon, about a half of an onion chopped, 1 clove garlic chopped, any kind of sea fish (frozen then thawed), chicken broth (skip the water and bouillon), still use canned tomatoes - if you use fresh tomatoes peel the skin, frozen or fresh okra sliced to about 1/2 inch, frozen shrimp (I usually buy cooked and devained, you just need to simmer it for a minute or two. If you use uncooked shrimp, cook it until it turns pink, then it’s done). You can also substitute chicken for the seafood. Some people like sausage instead of seafood. Another variation is to add the rice directly to the gumbo. I always dump the leftover rice into the leftover gumbo anyway. Right after you bring it to a boil, add a cup or 2 of instant rice and whatever amount of water it says to cook it with. If you use lipton cajun rice, then you don’t need the hot sauce or cajun seasoning. Add extra water though because it cooks this way better as a soup.

SIX CAN CHICKEN TORTILLA SOUP (Kathy in FL)

  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (14.5 ounce) cans chicken broth
  • 1 (10 ounce) can chunk chicken
  • 1 (15 ounce) can black beans
  • 1 (10 ounce) can diced tomatoes, drained

Open the cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes and green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and shredded cheese if desired.

SLOW COOKER CHICKEN TACO SOUP (birdie74)

  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer (or chicken broth)
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 1 (10 ounce) can chunk chicken
  • shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

So Easy Even the Kids Can Make It Chicken Noodle Soup (Kathy in FL)

  • 3 cups chicken broth (from a can)
  • 1 or 2 cups water
  • 2 cans chicken chunks (as much or as little chicken as you want)
  • 2 carrots (if using canned, put these in toward the end of cooking the noodles)
  • 1 cup egg noodles (narrow or wide, it doesn’t matter)
  • 1 teaspoon salt (or a salt substitute if sodium is a problem)
  • 1 cup corn (from a can)
  • 1 teaspoon thyme
  • 1 teaspoon dried parsley
  • salt and pepper to taste

In a large pot, boil chicken broth, water, salt, pepper, parsley and thyme. When boiling, add in the chicken chunks and carrots (if fresh, if using canned add closer to the end). Boil for 3 to 5 minutes, and add in the celery. Put heat on medium-high. Cook 10 minutes or until carrots start to soften. Add noodles and corn, and cook for 5 to 7 minutes until the noodles are cooked. Simmer until ready to serve.

To stretch this recipe, increase either the noodles, the water, or both. If you like the broth to have a stronger chicken flavor, add chicken bouillon when you add the extra water.

Smoky Mountain Trail Chili (Kathy in FL)

  • 1 (15 oz.) can kidney beans
  • 1 (15 oz.) can pinto or black beans
  • 8 oz. jar of thick and chunky salsa
  • 1 c. TVP (textured vegetable protein, optional)
  • 1 pkg. chili seasoning mix
  • 3 to 5 cups of water

Throw everything into a pot, bring to a boil and then cook until TVP is rehydrated. Serve with crackers, cornbread, or flat bread. Note: You might not need quite so much water if you aren’t adding in the TVP. Start with three cups and if you need/want more just keep adding until you get the thickness your family enjoys most.

Speedy Taco Soup (Kathy in FL)

  • 1 (12 oz.) can chicken with liquid
  • 1 (14 oz.) can chicken broth
  • 1 (16 oz.) jar milk thick and chunky salsa
  • 1 (15 oz.) can ranch-style beans

In a large saucepan, combine all ingredients. Bring to a boil, reduce heat and simmer for 15 minutes.

SPLIT PEA SOUP (Kathy in FL)

  • 3 c. dried split peas
  • 1 c. instant potato flakes
  • 1/4 c. dried minced onion
  • 2 t. chicken bouillon granules
  • 2 t. powdered lemonade mix with sugar
  • 1 t. dried minced garlic
  • 1 t. salt
  • 2 T. dried parsley flakes
  • 2 t. dried thyme leaves
  • 1 t. celery flakes
  • 2 (5 oz.) cans ham - optional

Place all ingredients in a large soup pot except for ham. Add 10 cups of water. Bring to a boil. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Puree soup if desired. Add ham and then hit through.

Sweet Corn Chowder (Kathy in FL)

  • 1 1/4 C dried sweet corn
  • 1 t. salt
  • 4 C water
  • 1/8 t. pepper
  • 2 t. dehyd. onions
  • 2 T flour
  • 2 T. oil
  • 2/3 C powdered milk
  • 2 T. Bacon bits (or Textured Vegetable Protein)

Soak the corn and onion in water overnight. Add milk salt, pepper, oil and bacon. Bring to a boil, reduce heat and simmer 30 minutes. Stir in the flour. Cook on low until it thickens and the corn is tender, about another 15 minutes.

Tasty Tuna Chowder (Kathy in FL)

  • equivalent of one cup chopped onion
  • 3 T. butter (or equivalent)
  • 2 (7 oz.) cans tuna, drained, flaked
  • 1 can whole kernel corn, drained
  • 2 T. tomato paste
  • 2 cans cream of celery soup
  • 2 c. milk (made from canned or powdered)
  • pepper to taste
  • 1 t. each of dry mustard and dill
  • 1/4 t. each of basil and fennel
  • 2 or 3 cans of diced potatoes, drained

Saute onion in butter in large saucepan. Add remaining ingredients and mix well. Simmer covered for 30 minutes or until potatoes are tender, stirring occasionally. Yields about 4 servings.

Texas Vegetable Soup (Kathy in FL)

  • 1 can (28 oz.) whole tomatoes, undrained
  • 1 jar (24 oz.) mild, thick salsa
  • 1 can whole kernel corn, undrained
  • 1 can chili beans, undrained
  • 1 pkg. (1.25 oz.) chili seasoning mix

Heat all ingredients to boil, reduce heat. Break up tomatoes. Cover and simmer 10 minutes, stirring occasionally. Yields about 6–8 servings.

Tomato-French Onion Soup (Kathy in FL)

  • 1 (10 oz.) can tomato bisque soup
  • 2 (10 oz.) cans French-onion soup
  • grated parmesan cheese
  • croutons

In saucepan, combein soups with 2 soup cans of water and heat thoroughly. To serve, pour soup into individual bowls and top with croutons and cheese.

Tuna Bisque (Kathy in FL)

  • 10 oz. can condensed cream of asparagus soup
  • 10 oz. can condensed cream of mushroom soup
  • 2–1/2 cups milk (made from canned or powdered)
  • 1 cup evaporated milk (may also use table cream)
  • 6 oz. can tuna, drained
  • 1/3 cup dry sherry or apple juice
  • 1/4 tsp. dried thyme leaves

In large saucepan, combine all ingredients except tuna and sherry. Heat to boiling, stirring frequently. Add tuna and sherry; heat through. 6 servings

V-8 Soup (Kathy in FL)

[Note: the vegetarian version is below, however you can also add bouillon - ham or beef or chicken - as well as cooked meats - from canned or leftover - if you so desired.]

  • equivalent to 1 medium onion chopped
  • 1 large can of V8 juice
  • 2 or 3 cans of mixed veggies of your choice
  • pepper to taste

Mix all ingredients together well and heat through. Yields about 4 servings depending on how many cans of veggies you use and whether you add any meat.

WHITE BEAN CHOWDER (Kathy in FL)

  • 1 2/3 c. dried great northern beans
  • 1 2/3 c. instant potato flakes
  • 1/3 c. imitation bacon bits
  • 1/3 c. dried minced onion
  • 2 T. chicken bouillon granules
  • 1 t. pepper
  • 1 t. sage
  • 1/2 t. celery flakes
  • 14 oz. can of diced or crushed tomatoes

Rinse and soak beans over night (or quick soak as is your preference). Place beans in a large soup pot. Add 8 cups of water, seasoning, and tomatoes . Cover, bring to a boil. Lower heat, cover and simmer 1 3/4 hours or until beans are tender. Stir in potato flakes. Note: You might try using canned white beans instead of the dried white beans. Cooking time will be lowered significantly if you use canned beans.

White Chicken Chili (Kathy in FL)

  • 1 large onion, chopped (about 1 cup) (or equivalent chopped, dried onion)
  • 1 clove garlic, finely chopped (or equivalent chopped, minced garlic)
  • 1/4 cup butter or margarine (if you opted to saute onions and garlic, otherwise don’t worry about it)
  • 2 large cans chicken
  • 3 cups chicken broth
  • 2 tablespoons snipped parsley (or equivalent dry parsley flakes)
  • 1 tablespoon dried basil leaves
  • 2 teaspoons ground red chiles (or a little bit of red pepper flakes to taste)
  • 1/4 teaspoon ground cloves
  • 2 (16 ounce) cans great northern beans
  • 1 can white shoe peg corn, drained

Sauté onion and garlic in butter over low heat, stirring until lightly browned. Stir in remaining ingredients. Heat to a boil. Reduce heat and simmer 1 hour, stirring occasionally. Makes 6 servings (1 1/2 cups each).

WILD RICE AND BARLEY SOUP (Kathy in FL)

  • 1 c. barley
  • 2/3 c. imitation bacon bits
  • 2 T. brown sugar
  • 2 t. dried basil
  • 2 t. dried oregano
  • 1 t. pepper
  • 1 t. garlic powder
  • 1 t. celery flakes
  • 1/2 c. beef bouillon granules
  • 1 c. wild rice
  • 1 c. dried minced onion
  • 2 cans sliced mushrooms, optional

Place all ingredients in a large soup pot. Add 14 cups of water. Bring to a boil. Add mushrooms if desired. Cover, lower heat and simmer for 1 hour.

Page last modified on October 12, 2009, at 09:43 PM by pogge