Soup Recipes

Try These Delicious Homemade Soup Recipes From A Healthy Chicken Noodle Soup To A Hearty Potato Soup.
Custom Search

An easy southern soup good for a New Years Day meal or cold winter evening. Serve it with a green salad and cornbread.


  • 1  cup instant white rice
  • 1 pound ground beef sirloin
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped onion
  • 3 (15.5 ounce) cans black-eyed peas with liquid
  • 1 (10.5 ounce) can condensed beef broth
  • 2 (10 ounce) cans diced tomatoes and green chiles
  • 1/2 cup water, or as needed


  1. Prepare rice according to package instructions, and set aside. Meanwhile, combine the ground sirloin, green pepper and onion in a large skillet over medium high heat. Cook, stirring frequently, and crumbling beef until no longer pink. Drain off grease.
  2. Place the rice and beef mixture into a 5 quart slow cooker. Add the black-eyed peas, beef broth, diced tomatoes with green chilies and enough water to cover everything.
  3. Cover, and cook on LOW for 4 to 6 hours.
  4. Serve with cornbread if desired.
 Makes 6 servings.


3 cans fat free chicken broth
1 cans chili(fat free)
1 can black beans, drained(any brand)
1 can Mexican style tomatoes, crushed
2 tablespoons taco Seasoning
1/2 chopped onion
1 yellow summer squash, sliced(whole raw )
1 zucchini, sliced(whole raw)


Saute veggies in a nonstick pan with cooking spray. When veggies are browned, tender
and onion translucent, add remaining ingredients. Heat thoroughly.

Makes 2 servings

8 c. water
4 chicken bouillon cubes
1 (10 oz.) can diced tomatoes with liquid
1 cup celery, diced
1/2 cup carrots, diced
1 large turnip, diced
1/2 cup onions, chopped
1/4 cup fresh parsley, chopped
1 tsp salt
1 1/2 tsp poultry seasoning
1 bay leaf
1 turkey carcass
Place everything in crock pot. (Don't bother picking the meat off of the carcass, it will cook off in the pot.) Cook 7 to9 hours on LOW. Remove bay leaf .


  • 2 quarts beef or chicken broth
  • 1 teaspoon dried Italian seasoning
  • 14-16 frozen prepared meatballs
  • 14-16 baby carrots, halved lengthwise
  • 1 1/2 cups fresh, sliced mushrooms
  • 1/2 of a (10 oz.) package frozen, chopped spinach
  • 1 box (9 oz.) frozen or refrigerated prepared three-cheese tortellini
  • Grated Parmesan cheese, optional
In a large saucepan, bring broth and seasoning to a boil over high heat. Add meatballs to broth; reduce heat to low; cover and simmer for 5 minutes. Meanwhile, microwave spinach package for several seconds and then cut in half, reserving remaining spinach for another use. Add carrots, mushrooms and spinach; cover again and simmer on low heat for 10 minutes longer. Finally add tortellini and cook over low heat, uncovered, for 6 minutes. Ladel into bowls and sprinkle with Parmesan, if desired.

Number of Servings: 4-6

Creamy Turkey Noodle Soup

Posted by Internet News | 4:58 AM |


1 small onion, diced
2 tbsp. butter
2 cups water
2 chicken bouillon cubes (or turkey stock
2 cups diced cooked turkey (or chicken)
1/2 cup chopped celery
1-1/2 cups diced potatoes
1 cup diced carrots
2 1/2 cups milk
2 tbsp. flour
1 tsp. salt
1/2 tsp. pepper

1. Saute onion in butter until translucent. Add water, bouillon cubes, turkey and vegetables. Cover and boil gently until vegetables are tender.

2. Add a small amount of milk to the flour, stirring until mixture is smooth. Add remaining milk, salt and pepper.

3. Stir milk mixture into soup. Simmer, stirring occasionally, until soup thickens slightly. Remove from heat and serve. Yield: 4 to 6 servings.


  • 1 tablespoon olive oil
  • 8 ounces chicken tenders, cut into bite size chunks
  • 1 small zucchini, finely diced
  • 1 large shallot, finely chopped
  • 1/2 teaspoon Italian seasoning blend
  • 1/2 teaspoon salt
  • 2 plum tomatoes, chopped
  • 1 14 ounce can chicken broth
  • 1/4 cup dry white wine
  • 2 tablespoons orzo
  • 1 1/2 cups packed baby spinach
  1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
  2. Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
Makes 2 servings, (2 cups per serving)

Smoked Sausage Soup

Posted by Internet News | 2:50 AM |


  • 1 (7oz.) pkg. elbow macaroni, (2 cups uncooked)
  • 1 (1lb.) pkg. smoked sausage links (any variety), sliced and quartered
  • 11/2 cups shredded cabbage
  • 1/2 cup shredded carrot
  • 4 green onions with tops, sliced
  • 6 cups chicken broth or beef broth, prepared
  • 1/2 tsp. celery salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. pepper, course ground
  • 1/8 tsp. ground nutmeg
  • 2 to 3 drops hot sauce


Prepare elbow macaroni according to package directions; drain.

In large kettle, cook smoked sausage, cabbage, carrot, and green onion until vegetables are tender.

Add remaining ingredients. Simmer 5 minutes. Stir in macaroni and heat through.

6 servings

Old Fashioned Oxtail Soup

Posted by Internet News | 4:53 PM |

2 pounds oxtail, cut in 1 to 1 1/2 inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 tablespoons beef drippings or cooking oil
2 medium size yellow onions, peeled and minced
2 quarts water or 6 cups water and 1 pint beef broth or bouillon
2 tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium size carrots, peeled and diced
1 rib celery, diced
1/3 cup dry sherry or port wine (optional)


  1. Dredge oxtail in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling. Turn heat to moderate and stir fry onions 8 to 10 minutes until golden; sprinkle in remaining flour; mix well and brown lightly.
  2. Slowly add water, stir in tomato paste, salt and pepper, also bay leaf tied in cheesecloth with thyme, cloves and parsley. Return oxtail to kettle, cover and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.
  3. Separate meat from bones, cut in bite size pieces and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender; if you like, mix in sherry. Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.

Cream of Crab Soup

Posted by Internet News | 5:08 PM |


  • 1 lb. Lump Crab Meat
  • 1 ½ quarts of Half & Half
  • 1 medium onion diced
  • 2 Tbs. Butter
  • ½ Tsp. White Pepper
  • ¼ Cup chopped Celery
  • Dash of Garlic Powder
  • 1 Tbs. Corn Starch
  • Dash of Salt


Combine all of the above ingredients except crab meat in pan, heat slowly and stir occasionally for about 35 minutes until vegetables are tender. Add one pound of Lump Crab meat and cook until Crab meat is heated.

Black Eyed Peas are popularly eaten for the New Years Holiday. They are widely touted as a sign of good luck for the coming year. With that said; here is a recipe I don't see much of. A deliciously perfect soup for the cold winter, and hearty and flavorful as well.


1-tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 ribs celery, chopped
2 cups chicken broth
1 cup uncooked brown rice
4 (15 oz) cans black-eyed peas w/ liquid
1 (10 oz) can diced tomatoes and green chilies
1 (14.5 oz) can diced tomatoes
2 cloves garlic, finely chopped


Heat olive oil in a large saucepan over medium heat and cook onion, pepper and celery until tender. Pour in chicken broth and mix in rice, black-eyed peas, diced tomatoes and green chilies, diced tomatoes and garlic. Bring to a boil. Reduce heat to low and simmer 45 minutes or until rice is tender. Add water if soup is too thick.

Serves: 8

Sweet Potato Minestrone Soup

Posted by Internet News | 2:46 PM |


  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 large stalks celery, chopped
  • 2 1/2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 1 (28 ounce) can Italian-style diced tomatoes
  • 5 cups vegetable broth
  • 2 large sweet potatoes, peeled and diced
  • 2 large carrots, sliced thin
  • 6 ounces green beans, cut into 1 inch pieces
  • 5 cloves garlic, minced


  1. Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.
Yield: 6 servings


Please remember most turkey recipes can be adapted for chicken; as most chicken can work for turkey.

1 medium onion, thinly sliced
3 or 4 cloves garlic
1 tablespoon cooking oil
2 canned chipotle chile peppers in adobo sauce, drained and chopped.
2 medium carrots, chopped
5 cups reduced-sodium chicken broth or turkey stock
2 cups coarsely chopped tomatoes
1/8 teaspoon salt
1 pound cooked turkey, cubed or shredded (about 3 cups)
2 small zucchini, chopped (2 cups)
2 tablespoons snipped fresh cilantro
1/3 cup crumbled queso fresco or feta cheese
1 avocado, halved, pitted, peeled, and chopped
1 lime, cut into wedges
6 fresh cilantro sprigs

1. In a dry medium skillet, combine onion slices and unpeeled garlic cloves; cook and stir for 3 to 5 minutes or until edges are brown. Chop onion; peel and slice garlic cloves.

2. In a 4-quart Dutch oven, heat oil over medium high heat. Add chopped onion, sliced garlic, and chipotle peppers. Cook and stir for 3 minutes. Add carrots. Cook and stir for 3 minutes more.

3. Add broth, tomatoes, and salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add turkey, zucchini, and snipped cilantro; cover and cook for 5 minutes more.

4. Serve with queso fresco, avocado, lime wedges, and cilantro sprigs.

Makes 6 (1 2/3 cup)servings


1 lb. boneless chuck, cut in 1/2 inch pieces or 1 lb. beef stew meat
1 to 2 tbsp oil
1 28 oz. can diced tomatoes
2 tbsp garlic powder
2 carrots, sliced
2 celery ribs, sliced
4 cups water
1/2 cup red wine
1 small onion, coarsely chopped
4 beef bouillon cubes
1 tsp black pepper
1 tsp rosemary
1/2 tsp thyme
1 bay leaf
1/4 to 1/2 cup couscous


1. Brown beef cubes in oil in skillet

2. Place vegetables in bottom of slow cooker. Add beef.

3. Combine all other ingredients, except couscous, in separate bowl.
Pour over ingredients in slow cooker.
4. Cover and cook on LOW 6 hours.

5. Stir in couscous. Cover and cook an additional 30 minutes.

Yield: 8 to 12 servings

Cream of Chicken Soup

Posted by Internet News | 2:12 AM |


  • 2 cups water
  • 1 small whole chicken breast (about 3/4 pound)
  • 1 small onion, chopped (1/3 cup)
  • 1 small carrot, chopped (1/3 cup)
  • 1 small stalk celery, chopped (1/3 cup)
  • 1 10-3/4-ounce can condensed cream of chicken soup
  • 1/2 cup milk
  • 2 ounces American cheese, cubed (about 1/2 cup)
  • Shredded American cheese (optional)


1. In a large saucepan bring the water to boiling. Add chicken breast. Return to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until chicken is tender and no loner pink. Remove chicken.

2. Add onion, carrot, and celery to cooking liquid. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

3. When cool enough to handle, remove chicken from bones; discard bones. Chop the chicken. Stir soup and milk into vegetable mixture until smooth. Add chicken and cubed cheese; heat and stir until cheese melts. If desired, garnish with shredded cheese. Makes 4 servings

Malaysian Flu Fighting Soup

Posted by Internet News | 2:32 AM |


1 tablespoon extra virgin olive oil
1 onion, diced
2 tablespoon fresh ginger, or about a 2" knob, minced
1 chili pepper, seeds and ribs removed, minced
1 pinch salt
1 small cinnamon stick
4 cups water
1 cups wild rice
2/3 cups orange juice
1 tablespoon soy sauce
Gomasio (sesame seeds with sea salt) for garnish
Cilantro for garnish

1. Heat olive oil over medium-high heat in a 3 quart saucepan or dutch oven.
2. Add onion, ginger, chili pepper, and salt. Saute 5 minutes until onion is translucent and mixture is fragrant.
3. Add cinnamon stick, water, and wild rice. Bring to a boil and simmer until rice is al dente', about 20 minutes.
4. Add orange juice and soy sauce. Stir and simmer just a few minutes to blend flavors.
5. Discard cinnamon stick. Ladle into bowls. Garnish with gomasio and cilantro and serve.

Serves: 4

Spicy Chicken Soup

Posted by Internet News | 6:10 PM |


2 tablespoons olive oil
8 ounces skinned and boned chicken
breast halves, 1/2-inch chunks
1/4 cup finely diced onion
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon ground red pepper
1 (14 1/2 ounce) can chicken broth
1 can black beans, drained and rinsed
1 can Mexican-style stewed tomatoes
3 (6-inch) corn tortillas, halved and
cut into 1/2-inch wide strips
2 tablespoons chopped cilantro

Heat oven to 450 degrees F
Heat oil in a heavy Dutch oven over medium heat. Add chicken and cook for 3 to 4 minutes, stirring frequently, until opaque. Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook for 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant. Stir in broth, undrained corn, drained black beans and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer for 15 minutes.

Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake for 5 minutes, stirring once, until crisp and lightly browned. Stir cilantro into soup and ladle soup into bowls. Top servings with tortilla strips and a tablespoon of yogurt.

Makes 6 servings.

Awesome Shrimp Soup

Posted by Internet News | 4:25 PM |

2 quarts chicken broth
2 tbls. rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
1/2 teaspoon fennel seed
1 cup clam juice
1/2 (6 ounce) can tomato paste
1 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 (1 pound) loaf French bread
Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.

Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque.

Serve with bread for soaking up the broth.

Vegetable Mushroom Soup

Posted by Internet News | 12:22 PM |

Note: This recipe states winter vegetables with wild mushrooms. I live in the mid west and wild mushrooms haven't been here since spring. So use whatever mushrooms you find available.

2 heads garlic
6 tbls. unsalted butter
2 lge. onions, chopped
1 1/2 lbs. assorted wild mushrooms, sliced, stems reserved
8 carrots, peeled and cut into 1/2-inch pieces
2 ribs celery, chopped
8 sprigs fresh parsley
1/4 cup chopped fresh parsley
Yield: About 10 cups
1 bay leaf
1 2 1/4 lb. butternut squash, peeled, seeded, and cut into 1/2" cubes
1 cup light red wine, such as pinot noir
2 tsp. salt
1/2 tsp. coarse ground pepper
2 tbls. fresh lemon juice


1. Roast the garlic: Heat oven to 400°F. Cut about 1 inch off the top of both heads of garlic, dot each with 1 tablespoon butter, wrap in foil, and roast until soft, about 45 minutes; let cool and squeeze to release the roasted meat. Discard the skins and set meat aside.
2. Make the vegetable stock: Melt 1 tablespoon butter in large saucepan. Add half the onions and cook over low heat until caramelized -- about 25 minutes. Add the mushroom stems, half the carrots, and the celery and cook until soft -- about 10 minutes. Add 8 cups water, parsley sprigs, and bay leaf, increase heat to high, and bring to a boil. Reduce heat to low and simmer for 45 minutes. Strain and discard the solids. Add enough water to bring stock to 6 cups. Set aside.
3. Make the soup: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Cook the mushrooms in thirds, adding an additional 1 tablespoon butter with each batch, until golden, about 3 minutes per batch. Add the remaining onion and cook until softened, about 3 minutes. Add the squash and remaining carrots and cook for 2 minutes. Add the red wine, salt, pepper, roasted garlic, and reserved vegetable stock, stir to combine, and bring to a boil. Reduce heat to low and simmer until vegetables are tender -- about 25 minutes. If freezing, skip to Step 4. Stir in chopped parsley and lemon juice and serve immediately.
4. Freeze the soup: Cool soup completely, transfer to an airtight container, and freeze for up to 2 months. To serve, thaw soup in the refrigerator. Place thawed soup in a large saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer for 5 minutes. Stir in chopped fresh parsley and lemon juice.

* 4 center-cut bacon strips
* 2 celery ribs, chopped
* 1 large onion, chopped
* 1 garlic clove, minced
* 3 small potatoes, peeled and cubed
* 1 cup water
* 1 bottle (8 ounces) clam juice
* 3 teaspoons reduced-sodium chicken bouillon granules
* 1/4 teaspoon white pepper
* 1/4 teaspoon dried thyme
* 1/3 cup all-purpose flour
* 2 cups half-and-half, divided
* 2 cans (6-1/2 ounces each) chopped clams, undrained

* In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute the celery, onion and garlic in the drippings until tender. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
* In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
* Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving.


* 6 cups cubed peeled potatoes
* 5 cups water
* 2 cups chopped onion
* 1/2 cup chopped celery
* 1/2 cup thinly sliced carrots
* 1/4 cup butter, cubed
* 4 teaspoons chicken bouillon granules or 2 vegetable bouillon cubes
* 2 teaspoons salt
* 1/4 teaspoon pepper
* 1 can (12 ounces) evaporated milk
* 3 tablespoons minced fresh parsley
* Minced chives, optional


In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender.
Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. Yield: 8-10 servings (about 3 quarts).


4 pounds butternut squash, peeled and cubed (about 8 cups)
6 teaspoons olive oil, divided
1 large onion, chopped
2 tablespoons butter
1 tablespoon minced fresh gingerroot
2-1/2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 large potatoes, peeled and cubed
6 cups chicken broth
1-1/2 cups milk
Sour cream, optional


Place squash in a greased 15-in. X 10-in. X 1-in. Baking pan. Drizzle with 4-1/2 teaspoons, oil; toss to coat. Bake, uncovered, at 450 for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside.

In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly.

Stir in the reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired


Posted by Internet News | 3:52 AM |

1-1/2 pounds plum tomatoes, halved lengthwise
5 tablespoons olive oil, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/2 pound sliced fresh mushrooms
1/2 cup finely chopped sweet onion
1-1/4 cups chicken broth
1/3 to 1/2 cup tomato paste
Pinch sugar, optional
3/4 cup heavy whipping cream
2 tablespoons grated Parmesan cheese


Place tomatoes cut side down in a greased 15-in. X 10-in. X 1-in. Baking pan. Brush with 3 tablespoons oil. Combine garlic, salt, basil, oregano and pepper; sprinkle over tomatoes. Bake, uncovered, at 450 for 20-25 minutes or until edges are well browned.

Cool slightly. Place tomatoes and pan drippings in a blender. Cover and process until blended; process 1 minute longer.

In a large saucepan, saute mushrooms and onion in remaining oil for 5-8 minutes or until tender. Stir in broth, tomato paste, sugar is desired and tomato puree. Bring to a boil. Remove from the heat; stir in cream. Garnish with Parmesan cheese.

Italian Sausage Soup

Posted by Internet News | 4:54 PM |


* 1 pound Italian sausage
* 1 clove garlic, minced
* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 small zucchini, cubed
* 2 cups spinach - packed, rinsed and torn
* 1/2 teaspoon ground black pepper
* 1 1/4 teaspoon salt


1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Yield: 6 servings

Thai Shrimp Soup

Posted by Internet News | 1:41 PM |


* 3 cups low-sodium chicken broth
* 1 14-oz can unsweetened light coconut milk
* 1 tsp red curry paste
* 1 tbsp fish sauce
* 2 tsp grated fresh ginger
* 1 garlic clove, crushed
* 1/2 tsp kosher salt
* 1 cup (4 oz) green beans, cut into --inch pieces
* 3/4 lb medium shrimp, peeled and deveined
* 2 scallions, thinly sliced
* Lime wedges


1. In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, fish sauce, ginger, garlic and salt. Bring to a boil, then reduce to a simmer.

2. Add green beans and cook 2 min. Add shrimp and cook until pink, 5 min. Top soup with scallions and serve with lime. Makes 5 cups.

Hearty Oxtail Soup

Posted by Internet News | 9:45 AM |


2 pounds ox tails, disjointed
2 tablespoons vegetable oil
8 cups water
1 teaspoon salt
4 peppercorns
1/4 cup fresh parsley, chopped
2 carrots, peeled & chopped
1 celery stalk, chopped
14 ounces whole tomatoes, drained
2 bay leaves
1 teaspoon dried thyme, crushed


In a 4 quart pan, brown the ox tail thoroughly in hot oil.
Add water, onion, garlic, celery, tomatoes, carrots, parsley, bay leaf, thyme, salt and peppercorns.
Cover and simmer for 3 hours.
Remove bay leaf, and cool slightly. Remove ox tails and trim fat off, remove meat from bones, discard bones, add meat back to soup. Skim any excess from the soup as it cools.
Reheat and serve.

Servings: 6 servings Serving size: 1 cup


1 head garlic
4 cups cauliflower florets
2 cups broccoli florets
1 tablespoon olive oil
1 onion, diced
2 stalks celery, diced
2 cups milk
2 cups chicken broth
1 teaspoon rosemary
1 bay leaf-
1/4 teaspoon black pepper
1 teaspoon salt

Preheat oven to 425 degrees. Remove loose paper from garlic and cut off the top portion to expose the tips of the cloves. Wrap head in foil. Place on baking sheet along with cauliflower. Roast in oven for 30 minutes, stirring halfway through. Meanwhile, in a stock pot, heat oil over medium heat. Saute onions and celery until softened. Add milk, broth, rosemary and bay leaf. Simmer for 10-15 minutes, stirring frequently. Squeeze garlic pulp from cloves and mash into a paste. Add to stock pot along with caulifower and broccoli. Remove bay leaf from soup. Simmer until vegetables are softened. Using a food processor, puree half of the soup mix and return to pot. Season with salt and pepper.


1 1/2 pounds stew beef, cubed
4 cups beef broth
1 cup onion, chopped
1 cup celery, sliced
2 large potatoes, peeled and cubed
3 carrots, peeled and sliced
28 ounces canned tomatoes
1 tablespoon sugar
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon crushed rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground marjoram
1 cup frozen peas, optional


1. Preheat oven to 250º F.

2. In a large container, add cubed meat, chopped onions, sliced celery,
carrots, potatoes, beef broth and canned tomatoes. Add seasonings, cover
with foil. Bake for 5 hours.

3. If desired, add peas during the last 45 minutes of cooking.

4. If the soup is too thick, add beef broth until of desired consistency. Freezes well.

YIELD: 6 Servings

Vegetable Noodle Soup

Posted by Internet News | 7:45 PM |


* 2 tablespoons extra-virgin olive oil
* 1 rib celery, sliced (about 1 cup)
* 1 medium carrot, sliced (about 3/4 cup)
* 1 clove garlic, smashed
* 1/4 medium onion, about 1/2 cup
* 1/4 teaspoon kosher salt
* 1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
* 2 (16 oz) cans chicken broth
* Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
* 1/2 lemon, juiced (about 1 tablespoon)
* Freshly ground black pepper

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

Stir in whatever herb suits you. Season with pepper and additional salt, to taste.
Yield: 4 servings, about 4 cups


Posted by Internet News | 4:49 PM |

This recipe comes from an old sea Captain in NewYork., who wrote the recipe down in 1924 on a now tattered letter to share with a friend in Indiana.
Now we publish it for you to share what the Cap'n loved so much.

6 medium sized onions, chopped
6 potatoes, cut in 1/2" cubes
1 quart clams
1/2 lb. salt pork, sliced
1 pint tomatoes, canned or fresh ripe
salt and pepper
1 or 2 rolled crackers (optional

6 medium sized onions, chopped
6 potatoes, cut in 1/2" cubes
1 quart clams
1/2 lb. salt pork, sliced
1 pint tomatoes, canned or fresh ripe
salt and pepper
1 or 2 rolled crackers (optional)

In a heavy Dutch oven, fry out strips of salt pork over low heat, then chop and return to pot. Brown onions in the salt pork.

Add potatoes, then broth of clams. Add tomatoes, then the chopped clams. Fill pot with water to cover the clams and then simmer for 1 hour or more, stirring to prevent sticking occasionally.

Cooks Note: Add clams near the end of the cooking to prevent them from becoming tough and rubbery.


Posted by Internet News | 2:00 PM |

This makes a wonderful winter time dinner!

1 lg. stewing hen or fryer-chicken, cut in pieces
1 qt. cold water
1 tbsp. dried parsley
1 bay leaf
1 tbsp. salt (optional)
1-2 tsp. curry powder
1/8 tsp. nutmeg
1/8 tsp. ground cloves
2 tbsp. olive oil (or chicken broth)
1 med. onion, chopped
1 med. carrot, chopped
1 green bell pepper, chopped
1 med. apple, pared, cored & chopped
Salt & pepper to taste
1/3 c. flour (optional)
1 (14 oz.) can stewed tomatoes
Cayenne pepper to taste

In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender). Remove chicken, if needed, to determine the need for more water. You'll need at least a quart. Discard skin and bones; cut meat into small chunks.

In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender. Remove from heat and stir in flour. Stir in broth, chicken and tomatoes (with juice) and cayenne pepper. Boil, reduce heat; cover and simmer about 1 hour. Serves 8-10. Sprinkle with croutons, if desired.

Best Minestrone Soup Recipe

Posted by Internet News | 11:28 AM |

Use a large stockpot, you'll need it for this recipe!


* 8 tablespoons butter
* 1 1/2 cups chopped onions
* 4 (14 ounce) cans chicken broth
* 4 (15 ounce) cans mixed vegetables, with liquid
* 2 (16 ounce) cans kidney beans, with liquid
* 2 (14.5 ounce) cans whole peeled tomatoes, with liquid
* 1 (16 ounce) package frozen chopped spinach
* 2 tablespoons tomato paste
* 4 1/4 teaspoons garlic powder
* 4 teaspoons dried parsley
* 1/2 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried basil
* 1 cup uncooked elbow macaroni
* 1/2 cup grated Parmesan cheese
* 1 cup canned garbanzo beans, drained
* 4 cups heavy cream
* 1/2 cup grated Parmesan cheese for topping

1. In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
2. Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
3. Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.

Yield: 12 servings

Chicken Noodle Soup

Posted by Internet News | 8:02 AM |


* 1/2 medium onion, thinly sliced
* 1 small carrot, thinly sliced
* 2 stalks celery, thinly sliced
* 2 sprigs fresh thyme
* 2 sprigs flat-leaf parsley
* 6 cups chicken broth, homemade or low-sodium canned
* 1/2 cup water
* Kosher salt and freshly ground black pepper
* 1/3 pound egg or pasta noodles (preferably wide ones)
* 1 1/4 cups shredded cooked chicken (meat from about 1 breast)
* 1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish


Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.

Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through.