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Soup Recipes

Creamy Cheddar Cheese Soup

Black Bean & Chicken Soup

Karen's Tomato Basil Soup

Autumn Beef Barley Stew

Corn and Clam Chowder

Creamy Cheddar Cheese Soup
1/4 cup margarine
1/2 cup chopped onion
2 tbsp flour
2 cups milk
2 cups chicken broth
2 lrg. potatoes, peeled & diced
1 cup grated sharp cheddar cheese
Sliced chives

Melt margarine in heavy saucepan over medium heat. Add onion & sauté until tender. Add flour & stir until just beginning to color, about 3 minutes. Gradually mix in milk & broth, add potatoes. Reduce heat to medium-low & simmer until potatoes are tender, stir occasionally. Add cheese & stir until cheese melts & soup is smooth. Season to taste with salt & pepper. Garnish with chives. Thanks to Angela Ross & Liza Macomber.

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Black Bean & Chicken Soup
8 oz. boneless chicken
1 tbsp olive oil
1/4 cup chopped onion
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp ground red pepper
4 cups low fat chicken broth
1 (15 oz.) can corn
1 reg. can Mexican stewed tomatoes
1 (15 oz.) can black beans

Sauté chicken & oil. Cook onions, garlic, cumin, salt, chili powder & red pepper with chicken. Stir in broth, un-drained corn, stewed tomatoes & drained black beans. Boil. Then reduce heat & simmer for 15 minutes. Thanks to Kim Shover.

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Karen's Tomato Basil Soup
1 20 oz can Hunt's diced tomatoes (or 2.1/2 cups fresh peeled/diced tomatoes)
2 10 oz cans Campbell's Tomato Soup
1 cup sour cream
10 oz half-n-half cream
2 Tbsp butter
1/2 tsp salt
1/4 tsp coarse ground black pepper
2 Tblsp Basil - fresh chopped or dry
Top garnish - Sunkist Parmesan Roasted Almond Slices

In a large 2 qt sauce pan place: Stir all but the nuts together. Heat on low stirring frequently until it begins to bubble gently from the bottom. Do not boil. Heat til very hot. Place in bowls. Garnish with almonds. Serve with hearty Italian or French bread. Six 8oz or Eight 6oz servings.
This recipe was created by Karen Morrissey.

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Autumn Beef Barley Stew
3 Tbsp vegetable oil
2 pounds beef, cut into 1-inch pieces
2 onions, sliced
4 cups water
1/2 cup medium barley
1 Tbsp hot-pepper sauce
1 tsp salt
1 tsp dried oregano leaves
10-ounce container brussels sprouts, halved
1 yellow squash, cut lengthwise in half and sliced	1 cup cherry tomatoes, halved

Heat oil in 4-quart saucepan over medium-high heat. Add beef, half at a time, and cook until browned on all sides, removing pieces to plate as they brown.Cook onions in drippings remaining in pan over medium heat until tender, stirring occasionally.Add reserved browned beef, water, barley, Tabasco sauce, salt and oregano.

Heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour or until beef is tender, stirring occasionally.Stir in brussels sprouts, yellow squash and cherry tomatoes. Heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until vegetables are tender, stirring occasionally. Makes 8 servings. Thanks to Sandy.

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Corn and Clam Chowder
2 - 16 ounce cans cream style corn
salt and pepper
2 to 3 shakes Tabasco sauce
1/2 cup heavy cream
6 1/2 ounce cans chopped clams, drained

Preparation: Heat the corn, salt and pepper and Tabasco just to boiling. Add the cream and clams and heat through.

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