101 Soup, Salad & Sandwich Recipes (6 page)

1 lb. bacon, crisply cooked, crumbled and 2 to 3 T. drippings reserved

1 onion, diced

2 stalks celery, diced

8 c. water

16-oz. pkg. dried split peas

2 potatoes, peeled and diced

2 t. salt

1/4 t. pepper

3 cubes beef bouillon

1 bay leaf

1 c. half-and-half

Heat reserved bacon drippings in a large soup pot; sauté onion and celery over medium heat until tender. Add remaining ingredients except half-and-half; bring to a boil over medium-high heat. Reduce heat to low; cover and simmer for 45 minutes, until peas are very tender. Discard bay leaf. Fill a blender 3/4 full with soup; blend to purée. Return to soup pot; stir in half-and-half. Simmer over medium heat for 5 minutes, until heated through. Garnish with reserved bacon. Serves 8.

1 lb. ground beef

28-oz. can crushed tomatoes

6-oz. can tomato paste

2 c. water

1-1/2 c. onion, chopped

2 cloves garlic, minced

1/4 c. fresh parsley, chopped

3/4 t. dried basil

1/2 t. dried oregano

1/4 t. dried thyme

1/2 t. onion salt

1/2 t. salt

1/4 t. pepper

1/2 t. sugar

9-oz. pkg. frozen cheese ravioli

1/4 c. grated Parmesan cheese

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in tomatoes with juice, tomato paste, water, onion, garlic, seasonings and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, cook ravioli as package directs; drain. Add ravioli to soup and heat through. Stir in Parmesan cheese; serve immediately. Makes 6 to 8 servings.

1-1/2 c. milk

10-1/2 oz. can chicken broth

10-3/4 oz. can cream of chicken soup

10-3/4 oz. can cream of potato soup

1 to 2 10-oz. cans chicken, drained

1/3 c. green onion, chopped

11-oz. can sweet corn & diced peppers

4-oz. can chopped green chiles, drained

8-oz. pkg. shredded Cheddar cheese

Mix together all ingredients except cheese in a stockpot. Cook over low heat, stirring frequently, for 15 minutes, or until heated through. Add cheese; stir until melted. Serves 6 to 8.

12 slices bacon, coarsely chopped

1 onion, chopped

4 green onions, coarsely chopped

6 c. cabbage, coarsely chopped

4 potatoes, peeled and diced

6 c. chicken broth

2 c. Gruyère cheese, shredded

1 c. light cream

1 T. dill weed

salt and pepper to taste

Sauté bacon in a large stockpot for 3 minutes. Drain, reserving 2 tablespoons drippings in skillet. Add onions and cabbage; cook 5 minutes. Add potatoes and broth; bring to a boil. Reduce heat and simmer 40 minutes. Pour into a blender, a little at a time, and blend until smooth. Pour back into stockpot. Add cheese gradually, stirring to melt. Do not boil. Stir in remaining ingredients just before serving. Serves 6 to 8.

1 onion, chopped

1 clove garlic, pressed

1 to 2 t. oil

14-1/2 oz. can beef broth

14-1/2 oz. can chicken broth

10-3/4 oz. can cream of chicken soup

1-1/2 c. water

12-1/2 oz. can chicken, drained

4-oz. can chopped green chiles

2 t. Worcestershire sauce

1 T. steak sauce

1 t. ground cumin

1 t. chili powder

1/8 t. pepper

6 corn tortillas, cut into strips

1 c. shredded Cheddar cheese

In a stockpot over medium heat, sauté onion and garlic in oil. Add remaining ingredients except tortilla strips and cheese; bring to a boil. Cover; reduce heat and simmer for one hour, stirring occasionally. Uncover; stir in tortilla strips and cheese. Simmer an additional 10 minutes. Serves 6.

1/2 onion, chopped

1/2 red pepper, chopped

1/2 yellow pepper, chopped

1 butternut squash, peeled and cubed

2 T. oil

1 T. garlic, chopped