Vegetable Soup

3 lbs. soup meat (chuck on a bone or shim or short ribs of beef) plus a soup bone

1 large can tomato puree

2 large packages mixed vegetables

2 large onions, sliced

2 bay leaves

1/2 cup barley

pot herb

salt and pepper to taste

Wash soup bone and meat, put into large pot, and add water to cover. Bring to boil and remove foam as it forms. Add puree, onions, scant handful of salt, pepper, pot herb and bay leaves. Simmer two hours. Add barley and simmer 1 hour, stirring often. Remove pot herb, bones and meat. Cut meat into pieces and return to soup. Add vegetables and simmer at least another half hour. If soup is too thick, add water.

-compliments of Viola Nardello

Tomato Florentine Soup

Several cloves garlic, chopped

2 medium onions

2 cans chicken broth

1 bag frozen cheese tortellini

1 10 oz. frozen spinach

1 large can tomatoes (any kind)

Saute garlic in a little olive oil or margarine, along with the chopped onion.  Add two (or three) cans College Inn chicken broth.  Bring to a boil.  Add tortellini.  Bring back to a boil and simmer until tender. Add spinach and tomatoes. Season with salt and pepper.

-compliments of Jessie Chambers

Portuguese Red Bean Soup

3 ham shanks (or ham slice with bone)

1 medium size "Gouvea's" sausage (or Perdue turkey Italian)

1 can beef or chicken broth

2 cups red beans, soaked overnight (or use canned, rinsed)

1 8 oz. can tomato sauce

1/4 tsp. allspice

2 tbs. oil

3 tbs. chopped parsley

2 diced sweet potatoes

1 cup cabbage, chopped

1 onion, sliced

Boil ham shanks and sausage in enough water to cover for about 20 minutes. Add beans and cook until the beans are tender. Add tomato sauce, broth, onion slices, parsley, potatoes and cabbage.  Cook until vegetables are done. Salt to taste and serve.

-compliments of Roslyn LaGrossa

Potato Soup

2 cups potatoes, diced but unpeeled

1/4 lb. butter

2 cups finely diced yellow onions

1/2 cup flour

1 quart warm water

1/4 cup chicken bouillon

1 cup potato flakes

2 cups heavy cream

2 cups milk

1/2 tsp. Tabasco

salt, pepper, garlic powder and dried basil to taste

Cover potatoes with water, bring to a boil and simmer for 20 minutes.  Drain and set aside.

In a large kettle, saute onions in melted butter for 10 minutes. Add flour to onions and butter and cook for 4 to 5 minutes, stirring until flour is absorbed.

In a separate container, combine with water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain.  Add to onion mixture, one pint at a time. Add milk and cream, stirring until smooth and lightly thickened.  Combine potatoes with the soup to complete.

-compliments of Jean Tomasetti

Cream of Vegetable Soup

(cream of vegetable soup pictured with broccoli)

3 cups chicken broth

1 onion, diced

2 cups vegetables (anything you want)

1 cup diced potato

2 tbs. flour

2 tbs. butter

1 cup milk

Put chicken broth, onion and vegetables in large saucepan.  Heat until boiling, reduce heat and simmer 10 minutes.

Meanwhile, melt butter in another pan.  Add flour and cook over low heat 2-3 minutes.  Whisk in milk and heat until thickened.  Add to vegetable mixture.  Salt and pepper to taste.

-compliments of Patti Marsh

Cream of Mushroom Soup

1/2 cup butter

1 lb. fresh mushrooms sliced 

3/4 cup chopped onion

1/2 cup chopped celery

1/2 cup flour

1/2 tsp. salt

2 cups milk

2 cups chicken broth

In a 3-quart saucepan over medium high heat, melt butter.  Add mushrooms, onions and celery.  Cook until vegetables are tender and lightly browned.  Stir in flour until well blended.  Gradually stir in milk, then chicken broth and salt.  Reduce heat to medium.  Cook 20 minutes or until soup is slightly thickened, stirring occasionally.  Makes 8 cups.

-compliments of Jean Tomasetti