Category : Databases and related files
Archive   : QKRECIPE.ZIP
Filename : SOUPS1.DAT

I
VEGETABLE SOUP

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3 beef bouillon cubes 1/2 cup potatoes/sliced 1-2 bacon strips/sliced
1/2 cup carrots/sliced 1/2 cup celery/sliced 1 tomatoe/diced
1/2 cup onions/diced 1/2 cup cabbage/diced 1 TB soy sauce
1/2 stick butter 1/4 t. black pepper 1 TB thyme/crushed
6 cups hot water
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In large pot or kettle add the butter and heat over low heat until melted.
Add in all the carrots, onions, potatoes, and celery. Increase heat to medium,
and add the bacon slices. Cook for another 5 minutes.
Add 6 cups hot water and the bouillon cubes to the kettle. Next add the soy
sauce, pepper, thyme, and the tomotoe.
On low to medium heat cook covered for 30-35 minutes stirring occasionally.
Next add the cabbage and cook for an additional 10 minutes. Remove the kettle
from heat and serve in large soup bowls.

MAKES 6-8 SERVINGS

J
TOMATOE SOUP

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3 cups diced tomatoes 2 cups milk 2 t. onion powder
2 cups water 3/4 cup flour 2 t. garlic powder
1/2 t. salt 1 egg
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Add the 3 cups of tomatoes to a large sauce pan along with the 2
cups of water, 1/2 t. salt, and 2 cups milk. Start heating at medium
heat. Now add in the onion and garlic powder and cook until tomatoes
are tender or break easily (25-30 minutes).
Now add in the 3/4 cup flour and the raw egg. Cook until soup is
starting to get thick. Remove from heat and stir real well. All done!
This soup is not only great tasting but very good on a cold day.
A lot of times we sprinkle with parsley flakes before serving.

MAKES 4 SERVINGS

K
LENTIL SOUP

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3 ozs. oil 3/4 cup flour 1 TB pepper
3/4 cup carrots/diced 3 1/2 qts. water 1 cup lentils
3/4 cup celery/diced 2 t. salt 2 bay leaves
3 strips bacon/diced 3 TB beef base 3/4 cup potatoes/diced
3/4 cup onion/diced 1 TB thyme 1 t. nutmeg
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In a large pan put oil, bacon, carrots, onion and celery. Saute until
the onion and celery are transparent. Stirring constantly add the flour.
When the flour has blended with the sauted mixture, slowly add the
water, stirring constantly.
Next add all the remaining ingredients and simmer for 1-3 hours.

SERVES 8

L
MINESTRONE SOUP

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1 1/2 cups dried beans 1/2 t. sage 32 ozs. canned tomatoes
2 med. carrots/sliced 3 ozs. noodles/small 3 TB salt
3/4 cup celery/chopped 2 cups water 2 t. basil
5 cloves garlic/minced 6 strips bacon/diced 2 cups cabbage/diced
1 lg. zucchini/sliced 1 lg. onion/diced 2 TB parmesian cheese
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Combine beans and water in a large pot. Bring to a boil and simmer for
2 minutes. Remove from heat, cover; let stand 1/2 hour. Add carrots, cover
and simmer for 1/2 hour.
Meanwhile, cook the bacon until it's crisp and drain; reserving 2 TB
drippings. Crumble bacon and set aside.
Cook onion, celery and garlic in reserved bacon drippings, until the
vegetables are almost tender and drain.
Add to beans along with the undrained tomatoes, cabbage, zucchini, salt,
basil, and sage. Bring to a boil; stir in noodles, reduce heat and simmer
for 10 minutes. Add crumbled bacon and parmesian cheese to the top of the
soup and serve.
SERVES 6


M
NEW ENGLAND CHOWDER

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2 slices bacon/diced 2 t. salt 7 oz. clams/chopped
1 lg. onion/chopped 3 cups potatoes/peeled 1 cup milk
3 cups peeled tomatoes & cut in small cubes 2 TB butter
1 cup cream or 1/2 & 1/2 1 cup white wine/dry 1 t. garlic powder
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Melt butter in a large soup pan. Add the onion and bacon. Cook until
light brown. Add the juice from the can of clams (if using canned clams)
along with the wine and diced potatoes. Add salt. Cover and simmer until
the potatoes are tender (25 minutes). Add peeled tomatoes and garlic powder.
Remove cover and add clams, milk and cream. Heat thoroughly. When using
fresh clams it will take a few minutes more to cook.

SERVES 4
NOTE: White fish such as haddock or cod may be used in place of clams.


N
HAMBURGER BEAN POT SOUP

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30 ozs. canned white beans 1 1/2 lbs. hamburger
2 cans veg-all mix 1 qt. whole tomatoes
6 beef bouillon cubes 1 cup chopped onion
1 bay leaf 1 TB sugar
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Brown meat and drain. Put meat and the remaining ingredients into
a large pot and bring to a boil.
Reduce heat and simmer for 45 minutes. Serve.

SERVES 6-8


O
TOMATOE AND EGG SOUP

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3 lg. tomatoes diced 1 bunch green onions/sliced thin
1 1/2 qts. water 1 lg. egg/beaten
4 chicken bouillon cubes 4 t. salt
2 TB garlic powder 1 cup cabbage/diced small
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In a large soup pot add the water, chicken bouillon cubes and salt.
Bring to a boil and reduce heat.
Add the rest of the ingredients except the egg, and bring to a boil
again. Boil for at least 10 minutes. Remove from heat.
Now add the beaten egg 1 teaspoon at a time and then stir. Repeat
until no more egg is left. Serve.

SERVES 4-6


P
SHIMIZU CLAM AND MISO SOUP

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8 c water 4 c fresh clams 2 bunches green onions
1/4 c white onions 2 TB soy sauce 3 TB miso soup base
sliced thinly 1 t. garlic powder 3 sprigs parsley
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Let clams sit overnight in cold water so they can shift out the sand. Rinse
and set aside. Chop parsley in medium size pieces and set aside.
In large pot heat water to boiling, add garlic powder. Add miso base, soy
sauce and onions. Add in clams, remove from heat when clams open and are done.
Add more soy sauce if you want more soy flavor or add sugar if you want it
to be sweeter. Put clams in serving bowls, add enough broth to cover about
one quarter of the bowl. Garnish with green onions and parsley.

SERVES 4