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REUBEN SOUP
10
3/4-ounce can cream of celery soup
2 1/2 cups
milk
1 cup
sauerkraut, drained
4 ounces
corned beef, chopped
1/4
teaspoon caraway seed
1/4
teaspoon hot pepper sauce
1 cup (4
ounces) shredded Swiss cheese
In 3-quart
saucepan, combine all ingredients except cheese and bread. Cook
over medium heat stirring occasionally, until heated through.
Stir in cheese. Continue cooking until cheese is melted. Serve
with hot rye toast. Makes four 1 1/4 cup servings.
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CLAM CHOWDER
2 to 6 slices
bacon
1 cup onion,
chopped
2 cups potatoes,
cubed
1 teaspoon salt
Dash of pepper
1 cup water
2 10 1/2 ounce
cans minced clams
2 cups half &
half
2 tablespoons
butter
1 cup milk
Chop bacon
coarsely; saute in large kettle until almost crisp. Drain all
but 1 tablespoon fat. Add onion and cook 5 minutes. Add potato,
salt and pepper and 1 cup water. Cook uncovered 15 minutes or
until potatoes are tender. Drain clams and reserve liquid. Chop
clams coarsely. Add clams, 1/2 clam liquid, half and half, milk
and butter to kettle. Mix well. Heat thoroughly.
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FINNISH SPLIT PEA
SOUP
5 whole allspice
6 cups water
2 cups dried
yellow or green split peas
2 cups cubed
fully cooked ham or 1 1/2 pounds smoked pork hocks
2 cups potatoes,
cubed
1 cup carrots,
chopped (2 large)
1 (1/3 cup)
small onion chopped
1/4 teaspoon
salt
Dash pepper
Wrap allspice in
cheesecloth and tie with string to form a spice bag. In a large
saucepan or kettle, combine water, peas, ham or pork hocks
and allspice. Bring to a boil. Reduce heat. Cover and simmer for
1 hour. Add potatoes, carrots, onion, salt and pepper. Return to
a boil. Reduce heat. Cover and simmer for 30 minutes. Remove
spice bag. If using pork hocks, remove and cool slightly. When
cool enough to handle, remove meat from bones and coarsely chop.
Discard bones. Return meat to soup. Makes 8 to 10 servings.
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CHEESE
SOUP
1/2 cup onions,
finely chopped
1/4 cup carrots,
finely chopped
4 tablespoons
butter or margarine
5 tablespoons
flour
1/2 teaspoon
paprika
1/2 teaspoon dry
mustard
2 cups chicken
broth
1 pound medium
cheddar cheese, grated
Other
vegetables, lightly steamed, optional
1 cup half &
half cream
1/4 teaspoon
tabasco sauce
1/4 cup snipped
chives (or 2 tablespoons dried chives)
Saute onions and
carrots in butter until tender. Stir in flour. Cook on low,
stirring, until butter and flour thicken. Add paprika, mustard
and chicken broth, stirring with wire whisk until smooth. Add
grated cheese and other vegetables if desired. DO NOT BOIL, but
bring just to a boil, then reduce heat and let simmer 5 to 10
minutes. Remove from heat. Wish in half and half, add tabasco
and chives. Serve with a garnish of popcorn. Serves 6.
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BEEF
BARLEY SOUP
Prep and Cook time: 2 1/2 hours
Makes: 6 servings
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup chopped carrot
1/2 cup chopped celery with leaves
3 cloves garlic, minced
3 pounds beef shank cross cuts, cut 1 inch thick
1 1/2 teaspoons salt
1 1/2 teaspoons dried thyme
1/2 teaspoon pepper
1 bay leaf
1/3 cup medium pearl barley
1 package (9 ounces) frozen French-cut green beans
Instructions
1. Heat oil in Dutch oven over medium heat until
hot. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until
tender. Add beef, 5 cups water, salt, thyme, pepper and bay leaf; bring to a
boil. Reduce heat; cover tightly and simmer 1 hour.
2. Remove cross cuts. Cut beef from bones; cut beef into 3/4-inch pieces. Skim
fat from soup. Stir in beef and barley; continue cooking, covered, 50 to 60
minutes or until beef and barley are tender.
3. Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or until
beans are tender. Discard bay leaf.
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Creole-Flavored Beef Soup
Prep and Cook time: 3 1/4 hours
Makes: 8 servings
Ingredients
3 to 4 pounds beef shank cross cuts, cut 1 inch thick
1 can (28 oz.) crushed tomatoes, undrained
1 large onion, chopped
1 cup sliced celery
2 cloves garlic, minced
2 beef bouillon cubes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
2 cups chopped cabbage
1 green bell pepper, chopped
1/4 cup fresh lemon juice
2 cups hot cooked rice (optional)
Instructions
1. Combine beef, 4 cups water, tomatoes, onion, celery, garlic,
bouillon cubes, salt, black pepper and red pepper in Dutch oven;
bring to
a boil. Reduce heat; cover tightly and simmer 2 hours.
2. Remove cross cuts. Remove beef from bones; cut into small
pieces. Skim fat from soup. Stir in beef, cabbage and bell pepper;
continue
cooking, covered, 30 minutes or until beef and vegetables
are tender. Stir in lemon juice. Serve with rice.
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MEXICAN BEEF STEW
Prep and Cook time: 2 1/2 hours
Makes: 6 servings
Ingredients
3 pounds beef for stew, cut into 1 inch pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1 cup ready-to-serve beef broth
1 cup prepared thick-and-chunky salsa
2 medium zucchini, halved, sliced (3/4-inch)
1 can (15 ounces) black beans, rinsed, drained
1/2 cup frozen corn
2 tablespoons cornstarch dissolved in 3 tablespoons water
Toppings:
Chopped tomato, chopped fresh cilantro, dairy sour cream (optional)
Instructions
1. Heat oil in Dutch oven over medium heat until hot. Brown beef in
batches; pour off drippings. Return beef to pan; season with salt.
2. Stir in broth and salsa; bring to a boil. Reduce heat; cover tightly
and simmer 1 1/2 hours. Stir in zucchini, beans and corn; continue
cooking, covered, 15 to 20 minutes or until beef is fork-tender.
3. Stir in cornstarch mixture; cook and stir 1 minute or until thickened.
Serve with toppings.
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BLACK
BEAN AND PUMPKIN SOUP
Prep and Cook time: 35 minutes
Makes: 6 servings
Ingredients
2 tablespoons Olive Oil
1 onion (about 1/2 lb.), chopped
2 tablespoons chili powder
2 cloves garlic
1 teaspoon cumin seed
2 cans (15 oz. each) black beans
1 can (16 oz.) pumpkin
1 can (141/2 oz.) diced tomatoes
2 cups chicken broth
1 or 2 canned chipotle chilies, minced
Fresh cilantro sprigs (optional)
Lime wedges
Reduced-Fat Sour Cream
Instructions
1. In a 5- to 6-quart pan, combine oil, onion,
chili powder, garlic, and cumin. Stir often over medium heat until onion is
limp, about 10 minutes.
2. To pan, add beans, pumpkin, tomatoes and their liquid, broth, and chipotles.
Bring to a simmer over medium-high heat and cook, stirring often, until hot
throughout, about 10 minutes.
3. Transfer about 2 cups of the mixture to a blender and whirl until smooth.
Return purée to pan and mix well. Divide among soup bowls. Garnish with cilantro
sprigs, if desired, and offer lime wedges and sour cream to add to taste.
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