Soup Recipes

* Soup Recipes 1

Canned Corn Beef and Vegetable Soup

2 Cans Corned Beef
2 large cans tomatoes
4 Medium potatoes cut in 1 inch squares
2 medium onions chopped
1 package frozen cut okra
1 large can cream corn

In a large pot add first four ingredients. When potatoes are nearly done, add okra and corn. Let simmer for thirty minutes. Salt and pepper to taste. Enjoy.

Freeze the left over for lunch at a later date.

* Soup Recipes 2

French Onion Soup

Six to eight large yellow onions, peeled and coarse chopped
½ bottle of Worcestershire Sauce
Water

Put onions in large pot, cover completely with water and add Worcestershire Sauce.

Boil softly until onions are tender. Put in oven proof bowls with a piece of rye bread in the bottom and cover with Mozzarella cheese and bake until melted and brown.

Makes a lot, so freeze in zip locks for convenience.

* Soup Recipes 3

Tomato Basil Bisque/Soup

2 cans tomato soup undiluted 1 can diced tomatoes 3 cups buttermilk 2 tablespoons chopped basil ¼ teaspoons cracked black pepper

Put all in a three quart sauce pan over medium heat, stirring often. Cook until completely heated. Serve with your favorite cracker or crouton.

* Soup Recipes 4

Fast Chicken and Dumplings

1 whole roasted chicken from deli or your own oven 4 cups water 2 cans of cream of chicken soup, undiluted 2 cans chicken broth ¼ teaspoon black pepper 1 can refrigerated biscuits

Put first five ingredients in a large pot on medium heat/high heat.

Open biscuits and roll or push out to make thin strips and drop into boiling juice.

Bring back to a boil and lower heat and cook for about fifteen minutes. Serves 6 to 8

* Soup Recipes 5

Baked Potato Soup

4 Baking Potatoes 2/3 cup all purpose flour 6 cups of milk 1 cup shredded extra sharp cheese divided 1 teaspoon of salt ½ teaspoon black pepper 1 cup sour cream 1 cup green onions chopped and divided 6 to 8 slices of bacon cooked crisp and crumbled

Heat oven to 425 degrees. Pierce potatoes with a fork and bake for an hour or until tender. Peel and mash coarsely. Put flour in a large pot and gradually stir in milk until blended.

Cook over medium heat until it thickens, add mashed potatoes, ¾ cup of the cheese, salt and pepper, stir until cheese melts. Remove from heat.

Stir in sour cream and add half of the onions and cook for another five to ten minutes until blended. Sprinkle with remaining cheese, onions and bacon.

Soup recipes are very versatile. Soup recipes can be made for an appetizer, a lunch or dinner.