* Exported from MasterCook *
Buffalo Chicken Wing Soup
Recipe By :justcrockpotrecipes
Serving Size : 8 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups milk
3 cans condensed cream of chicken soup -- 10 3/4-oz each
3 cups shredded cooked chicken
1 cup sour cream
1/4 cup hot pepper sauce -- (1/4 to 1/2 cup)
Combine all ingredients in a slow cooker.
Cover and cook on low for 4-5 hours.
* Exported from MasterCook *
Dutch Split Pea Soup
Recipe By :Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound leeks
1/2 pound bacon -- chopped
2 cups celery -- chopped
1 large onion -- chopped
1/4 cup chopped parsley
1 pound green split peas -- sorted and rinsed
1 quart chicken broth
1 pound kielbasa -- sliced 1/2" thick
Cut off and discard though green tops, outer leaves and root ends from the leeks. Split leeks lengthwise and rinse well. Slice thinly and set aside.
In a 5-6 quart pan over med-high heat, stir bacon often until brown. Transfer bacon with slotted spoon to paper towels, set aside.
Discard all but 2 tablespoons fat from pan.
To pan, add leeks, celery, onion and chopped parsley. Stir often over med. heat until vegetables are limp, about 15 minutes. Return bacon to pan with split peas, broth and 1 quart water. Bring to a boil over high heat. Cover and simmer until peas are mostly dissolved, about 1 1/2 hours. Stir occasionally. Add kielbasa. Stir often until sausage is hot, about 10 minutes longer.
NOTES : I sometimes use lean ham instead of bacon.
* Exported from MasterCook *
El Torito's Black Bean Soup
Recipe By :Hilary Gwilt
Serving Size : 1 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz. dried black beans
8 cups chicken or vegetable stock
2 teaspoons olive oil
1 onion -- chopped
1 cup carrots -- chopped
1 cup celery -- chopped
2 cloves garlic -- minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper
3 tablespoons fresh lime juice
Fresh cilantro (optional)
Rinse and sort though black beans, discarding any that are
shriveled or discolored. Place beans in a large stockpot.
Cover beans with water and refrigerate to soak overnight.
Drain beans and return to stockpot.
Add stock and heat to boiling.
Meanwhile, heat olive oil over medium-high heat in a large
skillet. Add onion, carrot, celery and garlic and saute until
tender, approximately 5 minutes. Add to stockpot along with
oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3 to 4 hours.
Transfer soup to blender or food processor and puree to
desired thickness. Just before serving add lime juice and
garnish with a sprig of fresh cilantro, if desired.
Add salt and pepper to taste and serve.
* Exported from MasterCook *
Italian Sausage Soup
Recipe By :Sunset
Serving Size : 6 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions -- chopped
2 cloves garlic -- minced
5 cups beef broth
1 pound Italian sausage
1 1/2 cups dry red wine
28 ounces Italian-style tomatoes -- broken up
1 tablespoon basil
1 tablespoon sugar
1 medium green pepper -- seeded and chopped
2 medium zucchini -- sliced 1/4" thick
2 cups dry bow tie pasta -- 1 1/2" size
1/2 cup parsley -- chopped
salt and pepper
In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 minutes. To deglaze, stir in 3 tablespoons water to release browned bits.
Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 minute. Repeat deglazing step 3 more times until mixture is richly browned. Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 minutes.
Add remaining 4 cups broth. Stir to loosen browned bits., then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes.
Serve hot, with parsley, salt and pepper.
(If made ahead, let cool, then cover and chill up until the next day. Reheat to simmering).
* Exported from MasterCook *
Pasta E Fagioli
Recipe By :Olive Garden
Serving Size : 1 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 teaspoons oil
2 pounds ground beef
14 ounces carrot -- slivered
12 ounces onion -- chopped
14 ounces celery -- diced
48 ounces tomatoes, canned -- diced
2 cups red kidney beans
2 cups white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons pepper
5 tablespoons fresh parsley -- chopped
1 1/2 teaspoons Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry pasta shell macaroni
Saute beef in oil in large 10 quart pot until beef starts to brown.
Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.
Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles.
Simmer until celery and carrots are tender, about 45 minutes.
NOTES : Makes 9 qts!!
Just cut the recipe down for smaller batches.
* Exported from MasterCook *
Spicy Chicken Rice Soup
Recipe By :Quick Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs -- chopped
2 medium carrots -- chopped
1 medium green pepper -- chopped
1 medium onion -- chopped
1/3 cup uncooked long grain rice
1/4 cup minced fresh cilantro OR parsley
1/2 teaspoon dried oregano
1/2 teaspoon salt -- optional
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until rice and vegetables are tender.
* Exported from MasterCook *
Tex-Mex Taco Bean Soup
Recipe By :Woman's Day
Serving Size : 5 Preparation Time :0:00
Categories : Foreign Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil spray
8 ounces ground turkey
1 cup chopped onion
1 1/2 cups water
16 ounces refried beans
1 cup salsa -- thick and chunky
1/4 teaspoon chili powder
1/4 teaspoon cumin
6 taco shells
1/2 cup cheddar cheese -- shredded
Heat oil in a large saucepan over med-high heat. Add turkey and onion and cook until turkey is browned, breaking up big chunks with wooden spoon. Drain off any liquid.
Add water, refried beans, salsa, chili powder and cumin. Bring to a boil, stirring constantly. Reduce heat and simmer uncovered 10 minutes, stirring occasionally.
Meanwhile heat taco shells as directed on package and crush coarsely.
Ladle soup into bowls. Top with crushed taco shells and cheese.
* Exported from MasterCook *
Tony Roma's Baked Potato Soup
Recipe By :topsecretrecipes
Serving Size : 6 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions (green part only) -- chopped
Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan and saute onion until light brown. Add flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. REduce heat and simmer for 5 min.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chip baked potatoes with a large knife to make chunks that are about 1/2" in size.
Add chopped baked potato and half and half to the saucepan, bring soup to a boil, then reduce heat and simmer the soup for another 15 min. or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheese, a half a tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.
:
That actually reminds me.....
I'm a little stuck on my scrapping right now. 
I need to get more paper to finish my swap pieces as I underestimated what I needed. I'm also stuck on one of the border pieces. It seems to need something. Until I finish I can't work on my pages because I'm worried I'll forget & miss the deadline. 
