from Gabriele: Goulash soup 60 g "Biskin" (Crisco about 2 oz.) 2 lbs. Beef for stew 1 big onion 1 each green and red bell pepper 1 big can of Champignon mushrooms Paprika, Salt, Pepper Tabasco if desired Red wine Sour cream Broth 1 can of Tomato paste Heat Crisco and add beef cubes. Let all brown. Now add chopped onion to it, till onions look glazed. Add about 2 cups of broth and cook in pressure cooker for about 15 minutes. Add Tomato paste, champignons, salt, pepper and paprika, bring to boil one more time and add a little flour to thicken. Now you add wine and sour cream - do not boil anymore. If desired you can add Tabasco for a spicier goulash. PS: It's my mothers recipe. (I use a pressure cooker, so the meat will be nice and tender and will cook in a fraction of the time) -------------------------------------------------------------------------------- from Lila Alexander: Taco Soup 2 packages Taco seasoning mix 1-1/2 pounds hamburger 1 large onion, chopped garlic to suit your taste 1 can green beans with liquid 1 can whole kernel corn with liquid 2 cans kidney beans with liquid 2 cans diced tomatoes with liquid Brown hamburger, onion, and garlic. Put into a large crock pot with the rest of the ingredients. Cover and cook on low for 5 to 8 hours. I have let this cook while at work, so it has been cooking for 10 hours and it's just fine. The recipe makes a lot, so I divide it up and freeze for later. This recipe is from a quilter who goes to CIQ, Opal Rothrock. Opal is in her 80s -------------------------------------------------------------------------------- from Karen Kidd: Clam chowder bowls are one of my favorite things, too. My clam chowder: Dice 2 strips of BACON and brown in soup pot. Set the bacon aside and saute 3 Tbsp. finely chopped ONION and 1/2 stalk of CELERY, finely chopped, in 2 TBSP. of the bacon drippings until they are translucent but not browned. Peel and dice 2-3 large POTATOES and add to the pot with 1 tsp. GARLIC PEPPER, the browned bacon and the liquid from 2-3 cans CHOPPED CLAMS. Add enough WATER to cover the potatoes and cook over medium heat until they start to get mushy. Add 1/3 c. EVAPORATED MILK or CREAM and the chopped clams and heat just until it begins to simmer again. (Don't over cook or the milk will curdle and clams get tough). If you like your chowder thicker, stir in a little instant mashed potatoes. Slice off the tops of round loaves of SOURGOUGH BREAD and carefully tear out hunks of the soft insides, leaving a 3/4" thick wall. Brush the inside with melted BUTTER or OLIVE OIL. At serving time, fill with chowder and serve with the hunks of bread. Did I say clan chowder in my recipe? Must have been a Freudian slip! Some members of my clan could be disposed of in a chowder, but probably be too tough to be chopped up let alone be edible! BTW, If you use fresh clams (Goeducks are wonderful in chowder), let them sit overnight in a bucket of water and they will be less gritty. Freezing the clam meat makes it much easier to grind up or chop. -------------------------------------------------------------------------------- from Carline Anthony: Here is the clam chowder recipe I promised, it is the best I've ever had. 3 cans commercial clam chowder (Snows or other good brand) 1 empty chowder can of whole milk 1 can evaporated milk 3 stalks celery, sliced crosswise 12 oz to 1 pound sliced bacon that has been fried and cut into bite-sized pieces 3-4 boiled, unpeeled potatoes (cut into good sized chunks-- I prefer red potatoes) 2-3 med sized yellow or white onions, quartered and sliced bacon grease to taste salt and pepper to taste parsley flakes to taste 2 minutes or less before serving add 2 cans ground clams with juice Thicken, if needed with instant potato flakes. Combine all ingredients, except clams and cook till potatoes are tender. Thicken and add clams. Top each serving with a dot of butter and a few grains of freshly ground pepper. This is great served in bread bowls. -------------------------------------------------------------------------------- from Gail: Potato Soup servings | 6 estimated POINTS per serving | 3 1 Pkg. frozen diced potatoes with onions and peppers (in frozen food section-sometimes called frozen hash brown potatoes) 2 cans FF Chicken Broth 1 Pkg. FF McCormick's Gravy Mix Into the crockpot until it looks like soup and tastes yummy! Super simple! * Sometimes I also add sauted onions and garlic.... occasionally a little cheddar and some browned hamburger or Boca Crumbles.... Frozen corn is good in here too! -------------------------------------------------------------------------------- from Lou Ann via Mary Bennet : Eat-Your-Greens-Soup This soup is a beautiful and delicious way to eat your green vegetables. 1 onion, chopped 2 celery stalks, sliced 2 potatoes, scrubbed and diced 3/4 cup split peas, rinsed 2 bay leaves 6 cups water or stock 3 medium zucchini, diced 1 medium broccoli stalk, chopped 1 bunch fresh spinach, washed and chopped 1/2 teaspoon dried basil 1/4 teaspoon black pepper 1/8 teaspoon cayenne 1 1/2 teaspoons salt Place the onion, celery, potatoes, split peas, and bay leaves in a large pot with the water or stock and bring to a boil. Lower the heat, cover and simmer 1 hour. Remove the bay leaves. Add the zucchini, broccoli, spinach, basil, black pepper and cayenne and simmer 20 minutes. Transfer to blender in several small batches and blend until completely smooth, holding the lid on tightly. Return to the pot and heat until steamy. Add salt to taste. Makes 8 servings Nutrition information per 1 1/2-cup serving: 142 calories, 6 g protein, 28 g carbohydrate, 0.2g fat, 1% of calories from fat, 435 mg sodium. -------------------------------------------------------------------------------- from Sue Bucholsky Quick and Easy Pumpkin soup This pumpkin soup is for the busy person! It's wonderful and has a prep time of 5min. and Cooking Time of 25min.!! I hope you read this in time for Thanksgiving, but it took me a while to find it. You can also substitute the pumpkin with sweet potatoes or cooked winter squash. 1 TBS butter 1 large onion, chopped 1 1/2 tsp. curry powder 1/8 tsp. crushed red pepper 2 Granny Smith apples, peeled, cored and diced 1 1/2 cups solid packed pumpkin (canned) 2 cans (13 3/4 oz.) chicken broth 1/2 cup water 2/3 cup heavy cream or half-and-half 1. Heat butter in large saucepan over medium heat. Add chopped onion and saute 5min or until soft but not browned. 2. Stir in curry powder and crushed red. Add Granny smith apples and continue cooking for 10 min. 3. Add solid pumpkin, chicken broth and 1/2 cup water; stir to combine. Cook 5 min. Remove from heat. 4. Puree in a blinder for food processor until smooth, working in batches. 5. Return to saucepan. Bring to boiling. Lower heat as soon as the soup reaches boiling. Simmer 2 to 3 min. to blend flavors. Just before serving add cream. Makes 6 servings, 145 Cal., 8g protein, 7g fat, 14g carbs., 835mg sodium, 18mg chols. -------------------------------------------------------------------------------- from Sally Howard: Zucchini Soup I just have been making it up with what I have. I sauted some onions in just a bit of oil in a large stock pot, adding a little water to help steam them. I had some monster zukes - they are a gold variety, and just sliced and quartered them (seeds were small, didn't peel), added them to the onions with some water - not enough to cover. Cook them until really soft, then mash with a potato masher or use a blender (might need to cool and/or do several batches). This makes a rather sweet soup base - I ate it plain with just a bit of pepper and then froze a couple of containers for future soup use. This weeks soup started with the same thing, but I had a lot of tomatoes (had to finally pull the plants), many were cherry-type, so I steamed them, pulled the skins and strained many of the seeds out before adding. I added about a cup of lentils to give it some body, chili and cayenne pepper for some heat. We ate it for dinner with grilled cheese & meat English muffins. -------------------------------------------------------------------------------- from Sue Bucholsky: Squash Soup I didn't use a recipe. Here is what I did. Cooked up a med-large zucchini, and put it in the blender, added a large can of chicken broth. Cooked up an immature Hubbard and coarse blended it to add. Added seasonings. I used pepper and a bit of curry powder, then added a shredded, cooked chicken breast. Oh, yes, I added onion and a can of corn. I think it would be good with sour cream also. Before I added the chicken, I removed about half of it to freeze to use for a base for another soup. I was motivated by Sally Howard's zucchini soup recipe. --------------------------------------------------------------------------------