Soup Recipes: Simple Soups to Soothe

Table of contents :
Table of Contents
Slightly Spicy Potato Soup
Simple Yukon Potato Soup
All You Need Is Thyme Potato Soup
Swiss Style Potato Soup
Peanut Potato Soup
Cream of Chicken Potato Soup
Cream of Mushroom Potato Soup
Perfect Autumn Soup
Anti-Inflammatory Potato Soup
Shallots and Carrots Potato Soup
A Vegan’s Potato Soup
Seasoned Chicken and Corn Soup
Simple Soup
Potatoes, Corn, and Steak Soup
Squash and Cilantro Soup
Agrarian Mustard Seed Curry Soup
Spinach Cream
Potato Flakes Soup
Chunky Asparagus Soup
Chicken and Celery Cream Soup
Swiss Cauliflower Soup
Baked Spears Soup Casserole
Pesto Topping Soup
Old Bay's Creamy Crab Soup
Anti-Vampires Soup
Cheesy Parsley Flowers Soup
Alaskan Broth Soup
Twisted Onion Soup
Creamy Mozzarella Soup
Classic Tomato Soup
Festive Sweet and Salty Pumpkin Soup
Creamy Sausage Mushroom Soup
Homemade Chicken and Mushroom Cream Soup
Bell Kidney Taco Soup
Black Chicken Taco Soup
Cheesy Taco Soup
Beef Ranch's Taco Soup
Stewed Taco and Tortilla Soup
Taco Broth Soup
Chili 6 Bean Taco Soup
Mexican Turkey Taco Soup
Chunky Mexican Taco Soup
Rotel Taco Soup
Spicy Valley Soup
Black Navy Taco Soup
Mexican Black Olives with Taco Soup
Canzesty Taco Soup
Authentic Thailand Rice Noodle Coconut Curry Soup
Garden Zucchini and Onion Curry Soup
Verdant Cayenne Cauliflower Curry Soup
Ginger Carrot Cashew and Onion Curry Soup
Canadian Ginger and Maple Sweet Potato Curry Soup
Alternative Cauliflower Curry Soup II
Vegan Split Peas and Carrots Curried
Creamy Lime Curry Soup
Northern Ireland Inspire Leeks and Celery Curry Soup
Chicken Soup 101
Southwest Chicken Soup
Chicken Soup Spicy Mexican Style
Classical Southern Italiana Chicken Soup
Zuppa Pollo
Chicken Soup Base 101
Fired Roasted Chicken Soup with Black Beans
Shrimp's Roots Soup
Herbed Seafood Soup
Classic Seafood Soup
Fancy Artichoke and Seafood Soup
Tropical Pineapple Seafood Soup
Nutty Shrimp Soup
Hoisin Noodles Soup
Vermicelli Seafood Soup
French Fancy Shrimp Soup
Black Seafood Soup
Creamy Seafood Soup
Potato Cod Soup
Milky Lobster Soup
Tentacles’ Halloween Soup
Tigers Seafood Soup
Seafood Jungle Soup
Creamy Seafood Bay Soup
Late Night Seafood Soup
Herbed Anchovies Soup
Tofu and Seafood Clash Soup
Bell Seafood Cassava Soup
Italian Tipsy Seafood Soup
Lemongrass Flavored Seafood Soup
Chinese Seafood-Balls Soup
Roasted Stewed Soup
Minced thyme Beef Soup
Beef Mushroom Barley Soup
Russet Sirloin Soup
Saucy Cabbage Beef Soup
Dry Parmesan Chuck Soup
Northern Cannellini Beef Soup
Golden Chuck Roast Soup

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Soup Recipes Simply Soup Recipes to Soothe

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Slightly Spicy Potato Soup 7 Simple Yukon Potato Soup 8 All You Need Is Thyme Potato Soup 9 Swiss Style Potato Soup 10 Peanut Potato Soup 11 Cream of Chicken Potato Soup 12 Cream of Mushroom Potato Soup 13 Perfect Autumn Soup 14 Anti-Inflammatory Potato Soup 15 Shallots and Carrots Potato Soup 16 A Vegan’s Potato Soup 17 Seasoned Chicken and Corn Soup 18 Simple Soup 19 Potatoes, Corn, and Steak Soup 20 Squash and Cilantro Soup 21 Agrarian Mustard Seed Curry Soup 22 Spinach Cream 23 Potato Flakes Soup 24 Chunky Asparagus Soup 25 Chicken & Celery Cream Soup 26 Swiss Cauliflower Soup 27

Baked Spears Soup Casserole 28 Pesto Topping Soup 29 Old Bay's Creamy Crab Soup 30 Anti-Vampires Soup 31 Cheesy Parsley Flowers Soup 32 Alaskan Broth Soup 33 Twisted Onion Soup 34 Creamy Mozzarella Soup 35 Classic Tomato Soup 36 Festive Sweet and Salty Pumpkin Soup 37 Creamy Sausage Mushroom Soup 38 Homemade Chicken & Mushroom Cream Soup 39 Bell Kidney Taco Soup 40 Black Chicken Taco Soup 41 Cheesy Taco Soup 42 Beef Ranch's Taco Soup 43 Stewed Taco and Tortilla Soup 44 Taco Broth Soup 45 Chili 6 Bean Taco Soup 46 Mexican Turkey Taco Soup 47 Chunky Mexican Taco Soup 48 Rotel Taco Soup 49 Spicy Valley Soup 50

Black Navy Taco Soup 51 Mexican Black Olives with Taco Soup 52 Canzesty Taco Soup 53 Thailand Rice Noodle Coconut Curry Soup 54 Garden Zucchini and Onion Curry Soup 55 Verdant Cayenne Cauliflower Curry Soup 56 Ginger Carrot Cashew and Onion Curry Soup 57 Canadian Ginger & Maple Sweet Potato Curry Soup 58 Alternative Cauliflower Curry Soup II 59 Vegan Split Peas and Carrots Curried 60 Creamy Lime Curry Soup 61 Northern Ireland Inspire Leeks and Celery Curry Soup 62 Chicken Soup 101 63 Southwest Chicken Soup 64 Chicken Soup Spicy Mexican Style 65 Classical Southern Italiana Chicken Soup 66 Zuppa Pollo 67 Chicken Soup Base 101 68 Fired Roasted Chicken Soup with Black Beans 69 Shrimp's Roots Soup 70 Herbed Seafood Soup 71 Classic Seafood Soup 72 Fancy Artichoke and Seafood Soup 73

Tropical Pineapple Seafood Soup 74 Nutty Shrimp Soup 75 Hoisin Noodles Soup 76 Vermicelli Seafood Soup 77 French Fancy Shrimp Soup 78 Black Seafood Soup 79 Creamy Seafood Soup 80 Potato Cod Soup 81 Milky Lobster Soup 82 Tentacles’ Halloween Soup 83 Tigers Seafood Soup 84 Seafood Jungle Soup 85 Creamy Seafood Bay Soup 86 Late Night Seafood Soup 87 Herbed Anchovies Soup 88 Tofu and Seafood Clash Soup 89 Bell Seafood Cassava Soup 90 Italian Tipsy Seafood Soup 91 Lemongrass Flavored Seafood Soup 92 Chinese Seafood-Balls Soup 93 Roasted Stewed Soup 94 Minced thyme Beef Soup 95 Beef Mushroom Barley Soup 96

Russet Sirloin Soup 97 Saucy Cabbage Beef Soup 98 Dry Parmesan Chuck Soup 99 Northern Cannellini Beef Soup 100 Golden Chuck Roast Soup 101

Slightly

Spicy Potato Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 366 kcal Fat 29.6 g Carbohydrates 16g Protein 10.4 g Cholesterol 99 mg Sodium 348 mg

Ingredients 2 tbsp butter 1 C. diced onion 2 1/2 C. peeled and diced potatoes 3 C. chicken broth 1 C. heavy cream 1 3/4 C. shredded sharp Cheddar cheese 1/4 tsp dried dill weed

1/4 tsp ground black pepper 1/4 tsp salt 1/8 tsp ground cayenne pepper

Directions 1. 2. 3. 4. 5. 6.

In a large pan, melt the butter on medium heat and cook the onion till softened. Stir in the potatoes and broth and bring to a boil. Reduce the heat and simmer, covered for about 15-20 minutes. With an immersion blender, puree the potato mixture. Place the pan on medium heat and stir in the cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring continuously for about 5 minutes.

Slightly Spicy Potato Soup

7

SIMPLE

Yukon Potato Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 488 kcal Fat 45.4 g Carbohydrates 18.7g Protein 3.7 g Cholesterol 145 mg Sodium 673 mg

Ingredients 1 C. butter 2 leeks, sliced salt and pepper to taste 1 quart chicken broth 1 tbsp cornstarch

4 C. Yukon Gold potatoes, peeled and diced 2 C. heavy cream

Directions 1. 2. 3. 4. 5. 6. 7.

8

In a large pan, melt the butter on medium heat and sauté the leeks for about 15 minutes. In a bowl, mix together the cornstarch and broth. In the pan, add the potatoes and broth mixture and bring to a boil. Season with the salt and pepper. Stir in the cream and reduce the heat. Simmer for about 30 minutes. Season with the salt and pepper before serving.

Simple Yukon Potato Soup

All You Need

Is Thyme Potato Soup

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 338 kcal Fat 10.8 g Carbohydrates 51.6g Protein 10.1 g Cholesterol 31 mg Sodium 857 mg

Ingredients 1/4 C. butter 1 large onion, chopped 6 potatoes, peeled and diced 2 carrots, diced 3 C. water 2 tbsp chicken bouillon powder ground black pepper to taste

3 tbsp all-purpose flour 3 C. milk 1 tbsp dried parsley 1/4 tsp dried thyme

Directions 1. In a pan, melt the butter on medium heat and sauté the onion for about 5 minutes. 2. Meanwhile in another pan, add the potatoes, carrots, water and chicken soup base and bring to a boil. 3. Cook for about 10 minutes. 4. Season with the ground black pepper to taste. 5. Add the flour, stirring continuously till smooth. 6. Cook, stirring continuously for about 2 minutes. 7. Slowly, add the milk and stir well. 8. Reduce the heat to low heat and cook, stirring continuously till warmed completely. 9. Add the potato and carrot mixture, parsley and thyme and cook till heated completely. 10. Serve hot.

All You Need Is Thyme Potato Soup

9

SWISS STYLE

Potato Soup

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 311 kcal Fat 13.1 g Carbohydrates 37.1g Protein 12.1 g Cholesterol 40 mg Sodium 638 mg

Ingredients 4 potatoes, peeled and quartered 1 small carrot, finely chopped 1/2 stalk celery, finely chopped 1 small onion, minced 1 1/2 C. vegetable broth 1 tsp salt 2 1/2 C. milk 3 tbsp butter, melted 3 tbsp all-purpose flour

1 tbsp dried parsley 1 tsp ground black pepper 1 C. shredded Swiss cheese

Directions 1. In a large pan, add the potatoes, carrots, celery, onion, vegetable broth and salt and bring to a boil. 2. Reduce the heat and simmer, covered till the potatoes become just tender. 3. With a potato masher, mash the mixture slightly and stir in the milk. 4. In a small bowl, add the butter, flour, parsley and pepper and beat to combine. 5. Add the butter mixture into the potato mixture. 6. Cook and stir on the medium heat till the mixture becomes thick and bubbly. 7. Remove from the heat and immediately, stir in the cheese and stir till the cheese is almost melted. 8. Keep aside the soup for about 5 minutes.

10

Swiss Style Potato Soup

Peanut

Potato Soup

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 207 kcal Fat 9g Carbohydrates 28.7g Protein 5g Cholesterol 11 mg Sodium 462 mg

Ingredients 1/2 C. sour cream 1 tsp grated lime zest 2 large sweet potatoes, peeled and cubed 1 tbsp butter 1 onion, sliced 2 cloves garlic, sliced 4 C. chicken stock 1/2 tsp ground cumin 1/4 tsp crushed red pepper flakes

2 tbsp grated fresh ginger root 1/4 C. smooth peanut butter 1 lime, juiced 2 tbsp chopped fresh cilantro salt to taste 1 large roma (plum) tomato, seeded and diced

Directions 1. In a small bowl, mix together the sour cream and lime zest and refrigerate to allow the flavors to blend. 2. In a large pan, melt the butter on medium heat and sauté the onion and garlic for about 5 minutes. 3. Add the sweet potatoes, chicken broth, cumin, chili flakes and ginger and bring to a boil. 4. Reduce the heat to low, and simmer, covered for about 15 minutes. 5. With an immersion blender, puree the soup. 6. Add the peanut butter into the soup, beating continuously till well combined. 7. Simmer till heated completely. 8. Stir in the lime juice and salt. 9. Place the soup into the warm bowls and top with a dollop of the reserved sour cream, a few pieces of the diced tomato and a sprinkle of the cilantro.

Peanut Potato Soup

11

CREAM

of Chicken Potato Soup

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 404 kcal Fat 24.8 g Carbohydrates 32.9g Protein 12.5 g Cholesterol 42 mg Sodium 1026 mg

Ingredients 8 slices turkey bacon, optional 1 C. chopped onion 4 C. cubed potatoes 2 (10.75 oz.) cans condensed cream of chicken soup

2 1/2 C. milk salt to taste ground black pepper to taste 1 tsp dried dill weed

Directions 1. Heat a large pan and cook the bacon till browned completely. 2. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. 3. Discard the bacon grease, leaving about 3 tbsp inside the pan. 4. Heat the bacon grease on medium heat and cook the onion till browned. 5. Add the potatoes and enough water to cover. 6. Cook, covered for about 15-20 minutes. 7. In a bowl, add the cream of chicken soup and milk and mix till smooth. 8. Add the milk mixture into the soup mixture and cool till just heated. 9. Stir in the salt, pepper and dill weed and remove from the heat. 10. Serve the soup with a topping of the bacon.

12

Cream of Chicken Potato Soup

Cream

of Mushroom Potato Soup

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 9 Calories 642 kcal Fat 38.9 g Carbohydrates 41.2g Protein 31.8 g Cholesterol 105 mg Sodium 2352 mg

Ingredients 8 unpeeled potatoes, cubed 1 onion, chopped 2 stalks celery, diced 6 cubes chicken bouillon 1 pint half-and-half cream 1 lb. turkey bacon - cooked and crumbled, optional

1 (10.75 oz.) can condensed cream of mushroom soup 2 C. shredded Cheddar cheese

Directions 1. In a large soup pan mix together the potatoes, onions, celery, bouillon cubes and enough water to cover the all ingredients and bring to a boil on medium heat. 2. Simmer for about 15 minutes. 3. Add the half and half, bacon and cream of mushroom soup and stir till smooth and creamy. 4. Add the cheese and stir till melts completely. 5. Simmer on low heat till the potatoes are cooked through. 

Cream of Mushroom Potato Soup

13

PERFECT

Autumn Soup

Prep Time: 35 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 286 kcal Fat 6.3 g Carbohydrates 53.7g Protein 4.9 g Cholesterol 18 mg Sodium 765 mg

Ingredients 2 tbsp butter 1 onion, diced 1/2 tsp ground cardamom 1/4 tsp ground turmeric 1/4 tsp ground ginger 1/4 tsp red pepper flakes 1/4 tsp ground cinnamon 1 pinch cayenne pepper 1 (14 oz.) can chicken broth

2 C. water 2 large sweet potatoes, peeled and diced 3 carrots, peeled and chopped Salt and pepper to taste

Directions 1. In a large pan, melt the butter on medium-high heat and sauté the onion for about 5-7 minutes. 2. Stir in the cardamom, turmeric, ginger, pepper flakes, cinnamon and cayenne and sauté for about 1 minute. 3. Add the chicken broth, water, sweet potatoes and carrots and bring to a boil on high heat. 4. Reduce the heat to medium-low and simmer, covered for about 25-30 minutes. 5. Remove from the heat and keep aside to cool slightly. 6. In a blender, add the soup in batches and pulse till smooth.

14

Perfect Autumn Soup

Anti-Inflammatory Potato Soup

Prep Time: 30 mins Total Time: 1 hr 2 mins Servings per Recipe: 4 Calories 388 kcal Fat 12.6 g Carbohydrates 59.8g Protein 9.6 g Cholesterol 35 mg Sodium 587 mg

Ingredients 6 oz. egg noodles 3 tbsp extra-virgin olive oil 1 (2 inch) piece ginger root, minced 2 cloves garlic, minced 1 leek, sliced into 1/2-inch pieces 2 carrots, cut into cubes 2 stalks celery, sliced into 1/2-inch pieces

2 potatoes, peeled and cubed 1 tsp turmeric powder 1/2 tsp ground white pepper 1/2 tsp salt 3 C. water 2 C. vegetable broth

Directions 1. In large pan of the lightly salted boiling water, cook the egg noodles for about 3 minutes. 2. Drain well. 3. In a large pan, heat the oil on medium heat and sauté the garlic and ginger for about 1 minute. 4. Stir in the leeks and cook for about 3 minutes. 5. Stir in the carrots and celery and cook for about 2 minutes. 6. Stir in the potatoes and cook for about 2 minutes. 7. Cook, covered for about 5 minutes. 8. Stir in the turmeric, white pepper, salt and water and bring to a boil. 9. In another pan, add the vegetable broth and bring to a boil. 10. Remove from the heat and stir in the potato soup mixture. 11. Stir in the egg noodles and simmer for about 5 minutes.

Anti-Inflammatory Potato Soup

15

SHALLOTS

and Carrots Potato Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 5 Calories 131 kcal Fat 2.1 g Carbohydrates 23.1g Protein 5.7 g Cholesterol 0 mg Sodium 539 mg

Ingredients 2 tsp canola oil 1/2 C. chopped shallots 3 C. 1/2-inch cubes peeled sweet potato 1 1/2 C. 1/4-inch slices peeled carrot

1 tbsp grated fresh ginger root 2 tsp curry powder 3 C. fat free, low-sodium chicken broth 1/2 tsp salt

Directions 1. In a large pan, heat the oil on medium-high heat and sauté the shallots for about 3 minutes. 2. Stir in the sweet potato, carrot, ginger and curry powder and cook for about 3-4 minutes. 3. Add the chicken broth and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 25-30 minutes. 5. Season the soup with the salt. 6. Remove from the heat and keep aside to cool slightly. 7. In a blender, add the soup in batches and pulse till smooth.

16

Shallots and Carrots Potato Soup

A Vegan’s

Potato Soup

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 161 kcal Fat 3.1 g Carbohydrates 31.3g Protein 3.8 g Cholesterol 1 mg Sodium 1196 mg

Ingredients 4 large carrots, thinly sliced 2 large potatoes, thinly sliced 1 large onion, thinly sliced 1/4 medium head green cabbage, thinly sliced 2 cloves garlic, smashed 6 C. chicken stock

1 tbsp olive oil 1/4 tsp dried thyme 1/4 tsp dried basil 1 tsp dried parsley 1 tsp salt ground black pepper to taste

Directions 1. In a large soup pan, mix together the carrots, potatoes, onion, cabbage, garlic, chicken broth, olive oil, thyme, basil, parsley, salt and pepper on medium-high heat and bring to a boil. 2. Cook for about 20 minutes. 3. Remove from the heat and keep aside to cool slightly. 4. In a blender, add the soup in batches and pulse till smooth.

A Vegan’s Potato Soup

17

SEASONED

Chicken and Corn Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 473 kcal Fat 15.3 g Cholesterol 82 mg Sodium 2436 mg Carbohydrates 50.3 g Protein 39.6 g

Ingredients 2 quarts water 8 skinless, boneless chicken breast halves 1/2 tsp salt 1 tsp ground black pepper 1 tsp garlic powder 2 tbsps dried parsley 1 tbsp onion powder 5 cubes chicken bouillon 3 tbsps olive oil 1 onion, chopped

3 cloves garlic, chopped 1 (16 oz.) jar chunky salsa 2 (14.5 oz.) cans peeled and minced tomatoes 1 (14.5 oz.) can whole peeled tomatoes 1 (10.75 oz.) can condensed tomato soup 3 tbsps chili powder 1 (15 oz.) can whole kernel corn, drained 2 (16 oz.) cans chili beans, undrained 1 (8 oz.) container sour cream

Directions 1. Bring a mixture of water, parsley, chicken, salt, pepper, garlic powder, onion powder and bouillon cubes to boil before cooking it over low heat for one full hour. 2. Remove the chicken and shred it. 3. Now cook onion and garlic in hot olive oil for a few minutes before adding salsa, minced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 C. broth into the pan. 4. Cook on low heat for 30 minutes. 5. Serve.

18

Seasoned Chicken and Corn Soup

Simple Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 399 kcal Fat 25.7 g Cholesterol 58 mg Sodium 1690 mg Carbohydrates 23.1 g Protein 19.3 g

Ingredients 1 lb Italian chicken sausage 2 onions, chopped 1 (28 oz.) can whole peeled tomatoes with juice 6 C. chicken broth 2 tsps dried basil 2 C. bow tie pasta

1/2 tsp garlic salt 1 C. chopped celery 1 C. chopped carrots 1 1/2 C. shredded cabbage

Directions 1. Cook sausage until no longer pink before adding carrots, onions and celery, and cooking all this for 5 minutes. 2. Bring the mixture to boil after stirring in tomatoes, cabbage, chicken broth and basil. 3. Add macaroni and cook on low heat for 10 minutes before adding garlic salt. 4. Serve.

Simple Soup

19

POTATOES,

Corn, and Steak Soup

Prep Time: 45 mins Total Time: 2 hrs 15 mins Servings per Recipe: 8 Calories 361 kcal Fat 12.9 g Cholesterol 84 mg Sodium 1118 mg Carbohydrates 26.9 g Protein 36 g

Ingredients 2 tbsps butter 2 tbsps vegetable oil 1 1/2 lbs lean boneless beef round steak, cut into cubes 1/2 C. chopped onion 3 tbsps all-purpose flour 1 tbsp paprika 1 tsp salt 1/4 tsp ground black pepper 4 C. beef broth 2 C. water 4 sprigs fresh parsley, chopped 2 tbsps chopped celery leaves

1 bay leaf 1/2 tsp dried marjoram 1 1/2 C. peeled, minced Yukon Gold potatoes 1 1/2 C. sliced carrots 1 1/2 C. chopped celery 1 (6 oz.) can tomato paste 1 (15.25 oz.) can whole kernel corn, drained

Directions 1. Cook steak cubes and onion in a hot mixture of butter and oil for 10 minutes before stirring in a mixture of pepper, paprika, flour and salt into the pan. 2. Now add this mixture to a large pot containing a mixture of beef broth, water, celery leaves, marjoram, bay leave and parsley before cooking it for 45 minutes or until the meat is tender. 3. Now stir in potatoes, tomato paste, carrots, celery and corn before cooking it over low heat for 20 more minutes or until the vegetables are tender. 4. Remove bay leaf from the soup and serve.

20

Potatoes, Corn, and Steak Soup

Squash

and Cilantro Soup

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 61 kcal Fat 3.2 g Cholesterol 8 mg Sodium 604 mg Carbohydrates 7.7 g Protein 1.6 g

Ingredients 2 cubes chicken bouillon, crumbled 2 C. hot water 1 tbsp unsalted butter 1 small yellow onion, minced 3 cloves garlic, minced 1/4 tsp mashed red pepper flakes 2 chayote squashes, peeled and cut into

1/2-inch pieces 2 tbsps chopped fresh cilantro salt and ground black pepper to taste 1 tbsp chopped fresh cilantro

Directions 1. Cook onion, red pepper and garlic in hot butter for a few minutes and add the squash, 2 tbsps cilantro, salt, and pepper before cooking it for another 5 minutes. 2. Now stir in bouillon (which was dissolved in hot water) and cilantro before cooking all this on low heat for 20 minutes. 3. Blend the mixture in a blender until smooth. 4. Serve in bowls.

Squash and Cilantro Soup

21

AGRARIAN

Mustard Seed Curry Soup

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 8 Calories 157 kcal Fat 12 g Carbohydrates 9.5g Protein 3.9 g Cholesterol 25 mg Sodium 825 mg

Ingredients 1 head cauliflower, cut into florets 2 tbsp olive oil 2 tsp curry powder 2 tsp mustard seeds 5 tbsp butter, divided 1/3 C. chopped sweet onion 6 C. chicken broth

3 tbsp all-purpose flour 1 C. milk Salt and ground black pepper to taste

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a baking dish, add the cauliflower, olive oil, curry powder and mustard seeds and toss to coat. 3. Cook in the oven for about 35-40 minutes. 4. In a large pan, melt 2 tbsp of the butter on medium heat and sauté the onion for about 5-10 minutes. 5. Add the chicken broth and cauliflower and bring to a boil. 6. Reduce heat to low and simmer. 7. Meanwhile for the roux in a small pan, mix together 3 tbsp of the butter and flour on medium-low heat. 8. Cook for about 5 minutes, stirring continuously. 9. Stir in the milk to roux and cook for about 5-10 minutes, stirring continuously. 10. Add the roux into the soup and stir till smooth. 11. Stir in the salt and pepper and serve.

22

Agrarian Mustard Seed Curry Soup

Spinach

Cream

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 227 kcal Fat 12.9 g Carbohydrates 19.1g Protein 10.1 g Cholesterol 38 mg Sodium 1053 mg

Ingredients 1 1/2 C. water 3 cubes chicken bouillon 1 (10 oz) package frozen chopped spinach 3 tbsp butter 1/4 C. all-purpose flour

3 C. milk 1 tbsp dried minced onion Salt and pepper to taste

Directions 1. Place a heavy saucepan over medium heat. Add the water, bouillon, and spinach then cook them until they start boiling. 2. Place a saucepan over medium heat. Add the butter and melt it. Add the flour and mix them well while cooking them for 2 min. 3. Drizzle the milk on them gradually while whisking all the time until they become smooth and cream. 4. Add the minced onion, salt, and pepper then stir them for 5 min on low heat until they thicken. Stir in the spinach mix and simmer them for 2 min. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

Spinach Cream

23

POTATO

Flakes Soup

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 307 kcal Fat 14.2 g Carbohydrates 34.3g Protein 10.7 g Cholesterol 25 mg Sodium 773 mg

Ingredients 6 slices turkey bacon, diced 1 onion, chopped 1 tbsp all-purpose flour 6 C. chicken broth 6 potatoes, thinly sliced

1/2 C. instant mashed potato flakes 1 C. half-and-half

Directions 1. Cook the bacon in a large skillet with onion for 6 min then drain then place them aside. 2. Cook the flour for 1 min in a large saucepan then drizzle on it the broth while stirring all the time. Cook them until they start boiling. 3. Add the cooked onion mix with the potatoes, a pinch of salt and pepper. Lower the heat and put on the lid then cook the soup for 35 min. 4. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

24

Potato Flakes Soup

Chunky

Asparagus Soup

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 182 kcal Fat 12.1 g Carbohydrates 13.5g Protein 5.9 g Cholesterol 33 mg Sodium 867 mg

Ingredients 3 slices turkey bacon 1 tbsp turkey bacon drippings 1/4 C. butter 3 stalks celery, chopped 1 onion, diced 3 tbsp all-purpose flour 6 C. chicken broth 1 potato, peeled and diced

1 lb fresh asparagus, tips set aside and stalks chopped Salt and ground black pepper to taste 1 (8 oz) package sliced fresh mushrooms 3/4 C. half-and-half cream

Directions 1. Place a large pan over medium heat. Cook in it the bacon slices until they become crispy then drain them and place it aside to drain. Reserve 1 tbsp of bacon grease. 2. Place a large saucepan over medium heat. Melt in the bacon grease with butter. Add the celery with onion and cook them for 5 min. 3. Mix in the flour and cook them for 2 min. add the chicken broth gradually while stirring all the time. Cook the soup until it starts boiling. 4. Stir in the asparagus stalks with potato, a pinch of salt and pepper. Lower the heat and put on the lid. Cook the soup for 22 min. allow the soup to cool down for 10 min. 5. Get a food processor: Add the soup in batches and blend it smooth then pour it back into the pot. 6. Cook the asparagus tips with mushroom, a pinch of salt and pepper in the pan where you cooked the bacon. Cook them for 7 min. 7. Add the mushroom mix half and half to the soup and bring it to a boil. Crumble the bacon and serve it with the soup as a topping. 8. Enjoy.

Chunky Asparagus Soup

25

CHICKEN

and Celery Cream Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 32 Calories 126 kcal Fat 7.8 g Carbohydrates 10.3g Protein 4.1 g Cholesterol 8 mg Sodium 615 mg

Ingredients 3 quarts chicken stock 3 lb celery, coarsely chopped 1/2 lb carrots, julienned 1/2 lb onions, chopped 1 C. all-purpose flour

1 tbsp salt 1 tsp ground white pepper 3 quarts hot milk 1 C. margarine

Directions 1. Place a large pot over medium heat. Add the stock and cook it until it starts boiling. Stir in the carrot with celery and onion. 2. Get a small mixing bowl: Add the flour, salt, pepper, and milk. Mix them well. Stir the mix into the broth with margarine. 3. Cook the soup until it starts boiling. Keep boiling the soup for 12 min. Drain the veggies and place them aside for another use. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

26

Chicken and Celery Cream Soup

Swiss

Cauliflower Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 256 kcal Fat 18.9 g Carbohydrates 10.3g Protein 8.7 g Cholesterol 62 mg Sodium 81 mg

Ingredients 5 tbsp unsalted butter 1 leek, chopped 1 onion, chopped 1 carrot, chopped 1 tsp dried tarragon 1/2 tsp dried thyme 1/4 C. all-purpose flour 1 C. chicken broth

6 C. chicken stock Salt to taste 1/4 tsp freshly ground white pepper 1 head cauliflower, broken into small florets 1 C. milk 1 C. heavy whipping cream 2 1/2 C. shredded Swiss cheese (optional)

Directions 1. Bring a salted pot of water to a boil. Place on it a steamer and cook in it the cauliflower until it becomes tender. 2. Place a large pot over medium heat. Cook in the margarine until it melts. Add the leek, onion, and carrot then cook them for 12 min. 3. Add the thyme with tarragon and cook them for 2 min. Stir in the flour for 1 min. Lower the heat and add the stock with broth, a pinch of salt and pepper. 4. Stir in the cauliflower and bring the soup to a simmer. Remove the lid and cook the soup over low heat for 32 min. 5. Get a food processor: Allow the soup to cool down for 10 min. blend the soup in batches in the food processor until it becomes smooth and creamy. 6. Pour the soup back into the pot. Add the cream with milk and cook the soup for 5 min. Stir in the cheese until it melts. 7. Adjust the seasoning of the soup then serve it warm. 8. Enjoy.

Swiss Cauliflower Soup

27

BAKED SPEARS

Soup Casserole

Prep Time: 10 mins Total Time: 1 hr 05 mins Servings per Recipe: 5 Calories 279 kcal Fat 10.6 g Carbohydrates 15.5g Protein 28.8 g Cholesterol 71 mg Sodium 894 mg

Ingredients 5 skinless, boneless chicken breast halves 20 spears fresh asparagus, trimmed, or as needed 2 (10.75 oz) cans cream of asparagus soup

1 1/2 C. milk Italian seasoned bread crumbs

Directions 1. Before you do anything set the oven to 350 F. Coat a casserole dish with butter or oil. 2. Season the chicken breasts with some salt and pepper. Place the chicken breasts in the casserole and cook them in the oven for 30 min. 3. In the meantime, bring a salted pot of water to a boil. Cook in it the asparagus for 6 min. Drain the asparagus and discard the water. 4. Get a mixing bowl: Whisk the milk with asparagus soup. Arrange the asparagus spears on the chicken breasts. 5. Pour the soup mix all over them then top them with some seasoned breadcrumbs. Cook the soup the casserole in the oven for 28 min. Serve it hot. 6. Enjoy.

28

Baked Spears Soup Casserole

Pesto Topping Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 125 kcal Fat 7.9 g Carbohydrates 9.4g Protein 4.5 g Cholesterol 20 mg Sodium 1210 mg

Ingredients 1 (32 fluid oz) container chicken broth 1 (14.5 oz) can diced tomatoes with juice 1 (14.5 oz) can diced tomatoes with garlic and onion

1 C. half-and-half cream Salt and pepper to taste 2 tbsp basil pesto

Directions 1. Place a large soup pot over medium heat. Pour in it the broth and cook it until it starts boiling. Lower the heat and keep it boiling until it reduces by 1/3. 2. Stir in the canned tomato. Bring the soup to a simmer. Stir in the half and half. Lower the heat. Cook the soup for 16 min. 3. Get a food processor: Allow the soup to cool down for 10 min. blend the soup in batches in the food processor until it becomes smooth and creamy. Pour the soup back into the pot. 4. Stir in the cream with a pinch of salt and pepper. Serve your soup warm with the pesto as a topping. 5. Enjoy.

Pesto Topping Soup

29

OLD BAY'S CREAMY

Crab Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 383 kcal Fat 27.1 g Carbohydrates 15.9g Protein 19.5 g Cholesterol 128 mg Sodium 1896 mg

Ingredients 1/2 C. butter 1 onion, chopped 3 celery, chopped 3 tbsp all-purpose flour 4 C. water 1 (10.5 oz) can condensed chicken broth 4 tbsp chicken soup base 1 tbsp chopped fresh parsley

1 potato, peeled and diced 1 quart half-and-half cream 1 tbsp soy sauce 1 lb crabmeat 1 tsp Old Bay Seasoning TM Salt and pepper to taste

Directions 1. Place a large soup pot over medium heat. Cook in it the butter until it melts. Add the celery with onion and cook them for 5 min. 2. Add the flour and stir them for 2 min. Stir in the broth with chicken soup base and broth until they are well combined. Cook the soup until it starts boiling. 3. Add the potato with parsley. Lower the heat and cook the soup for 22 min. Add the rest of the 4. Ingredients 5. Change the heat to medium. Cook the soup until it starts boiling. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

30

Old Bay's Creamy Crab Soup

Anti-Vampires Soup

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 5 Calories 399 kcal Fat 28.9 g Carbohydrates 18.2g Protein 9.1 g Cholesterol 75 mg Sodium 457 mg

Ingredients 3/4 C. garlic cloves, peeled 3 tbsp olive oil 2 1/2 C. chicken broth 1 C. water 2 1/2 C. milk

1 C. heavy whipping cream 1/2 C. peeled and cubed potatoes Salt and pepper to taste

Directions 1. Get a food processor: Add the garlic and pulse it several times until it becomes like a paste. 2. Place a large saucepan over low heat. Cook in it the garlic for 2 min while stirring it often. Add the water with broth then cook them until they start boiling. 3. Lower the heat and cook the soup for 34 min. add the potato with cream and milk. Cook the soup for 34 min. 4. Get a food processor: Blend the soup in batches until it becomes smooth and creamy. Pour the soup back into the pot. 5. Cook the soup until it starts simmering. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

Anti-Vampires Soup

31

CHEESY PARSLEY

Flowers Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 238 kcal Fat 14.5 g Carbohydrates 20.4g Protein 7.8 g Cholesterol 41 mg Sodium 1031 mg

Ingredients 1 head cauliflower, chopped 1 tbsp vegetable oil 1 yellow onion, chopped 2 cloves garlic, chopped 1 leek, chopped 3 stalks celery, chopped 1 baking potato, thinly sliced 2 C. chicken broth 1/4 C. apple cider

1 tsp white pepper 1 tsp black pepper 1/2 C. milk 1 tsp salt 1/2 C. heavy cream 3 oz Stilton cheese 1/4 C. chopped fresh parsley

Directions 1. Bring a salted pot of water to a boil. Cook in it 3/4 C. of the cauliflower florets for 4 min. Rinse it with cold water and place it aside. 2. Place a large pot over medium heat. Heat the oil in it. Cook in it the onion, garlic, leek and celery for 6 min. Stir in the potato, chicken broth, raw cauliflower and apple cider. 3. Cook the soup until starts boiling. Lower the heat and cook the soup for 18 to 20 min while stirring it from time to time. 4. Turn off the heat and allow the soup to cool down for 10 min. 5. Get a food processor: Blend the soup in batches until it becomes smooth and creamy. Pour the soup back into the pot. Stir in the cheese with cream and milk. 6. Cook the soup on low heat for 5 min. Adjust the seasoning of the soup then serve it warm with 3/4 C. of cooked cauliflower florets and parsley. 7. Enjoy.

32

Cheesy Parsley Flowers Soup

Alaskan Broth Soup

Prep Time: 10 mins Total Time: 1 hr 05 mins Servings per Recipe: 4 Calories 329 kcal Fat 11.2 g Carbohydrates 38.3g Protein 6.1 g Cholesterol 3 mg Sodium < 1086 mg

Ingredients 2 C. thinly sliced carrots 1/2 C. chopped onion 1/2 C. fish broth 1/2 C. water 3 cubes chicken bouillon 4 tbsp margarine 2 C. skim milk

2 tbsp all-purpose flour 2 tbsp white sugar 1/4 tsp ground ginger 3 tbsp chopped fresh parsley Salt to taste Ground black pepper to taste

Directions 1. Place a medium pot over medium heat. Add the carrots, onions, water, chicken bouillon cubes, and margarine. 2. Bring the soup to a simmer. Cook the soup for 15 min. Place it aside to lose heat for 10 min. 3. Get a food processor: Blend the soup with milk, flour, sugar, and ground ginger until it becomes smooth and creamy. Pour the soup back into the pot. 4. Cook the soup on low heat for 6 min until it thickens. Add the rest of the ginger. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

Alaskan Broth Soup

33

TWISTED ONION

Soup

Prep Time: 10 mins Total Time: 1 hr 05 mins Servings per Recipe: 24 Calories 182 kcal Fat 4.9 g Carbohydrates 29.5g Protein 6g Cholesterol 15 mg Sodium 67 mg

Ingredients 12 potatoes, peeled and cubed 12 onions, chopped 6 tbsp all-purpose flour 6 tbsp butter 9 C. milk

3 tbsp chopped fresh parsley Salt and pepper to taste

Directions 1. Place a large soup pot over medium heat. Add the onion with potato then cover them with water. Cook them until they start boiling. Keep boiling them for 40 min. 2. Remove the potatoes and onion from the water. Place 3 C. of the cooking water aside. 3. Get a food processor: Blend the potato and onion with the reserved water in batches until they become smooth and creamy. Pour the soup back into the pot. 4. Place a medium saucepan over medium heat. Cook in it the butter until it melts. Add the flour and stir it for 1 min. Add the milk gradually while whisking them all the time. 5. Lower the heat and stir in the onion mix. Cook the soup until it starts simmer. Keep simmering it for 8 min while stirring often. 6. Stir in the parsley. Adjust the seasoning of the soup then serve it hot. 7. Enjoy.

34

Twisted Onion Soup

Creamy Mozzarella Soup

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 15 Calories 443 kcal Fat 36.9 g Carbohydrates 17g Protein 13.5 g Cholesterol 128 mg Sodium 1488 mg

Ingredients 1 head fresh broccoli 3 tbsp butter 3 tbsp minced onion 1 stalk celery with leaves, chopped 3 tbsp all-purpose flour 1 C. milk 1 C. heavy cream

2 cubes chicken bouillon 1 tsp Worcestershire sauce 2 pinches paprika 1 tsp salt 1 C. shredded mozzarella cheese

Directions 1. Bring a salted pot of water to a boil. Add the broccoli and cook them until they start boiling. Lower the heat and cook it for 16 min. 2. Drain the broccoli from the water and place it aside. Place 2 C. of the cooking water aside. 3. Place a large saucepan over medium heat. Cook in it the butter until it melts. Add the celery with onion and cook them for 14 min. 4. Add the milk with cream and flour then stir them. Stir the 2 C. of the broccoli's reserved cooking water with bouillon until it dissolves completely. 5. Add the Worcestershire, cheese, paprika and salt. Cook the soup for 12 min while stirring it often until the cheese melts. 6. Adjust the seasoning of the soup then serve it hot. 7. Enjoy.

Creamy Mozzarella Soup

35

CLASSIC TOMATO

Soup

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 119 kcal Fat 5.6 g Carbohydrates 14.3g Protein 4.4 g Cholesterol 17 mg Sodium 494 mg

Ingredients 2 tbsp butter 1 onion, chopped 2 tbsp all-purpose flour 1 quart tomato juice

Salt to taste 2 C. milk

Directions 1. Place a medium pot over medium heat. Cook in it the onion until it melts. Add the onion and cook it for 4 min. 2. Turn of the heat and add the four then mix them well. Add the tomato juice gradually while mixing them all the time. Turn on the heat to medium. 3. Cook the soup until it becomes about to boil. Turn off the heat and allow the soup to lose heat for 12 min. Stir in the milk. 4. Adjust the seasoning of the soup then serve it. 5. Enjoy.

36

Classic Tomato Soup

Festive Sweet

and Salty Pumpkin Soup

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 313 kcal Fat 25.1 g Carbohydrates 19.6g Protein 4.5 g Cholesterol 65 mg Sodium 769 mg

Ingredients 3 tbsp margarine, softened 1 tbsp brown sugar 1/4 tsp ground cinnamon 4 slices whole wheat bread 1 C. chopped onion 2 tbsp butter, melted 2 (14.5 oz) cans chicken broth

1 (15 oz) can pumpkin puree 1 tsp salt 1/4 tsp ground cinnamon 1/8 tsp ground ginger 1/8 tsp ground black pepper 1 C. heavy whipping cream

Directions 1. Before you do anything set the oven to 400 F. 2. Get a small mixing bowl: Mix in it the butter, brown sugar, and cinnamon. Spread the mix on one side of each bread slice. 3. Lay the bread slices with the buttered side facing up on a lined up baking sheet. Cook the bread slices in the oven for 12 min. Cut each bread slices into 8 small squares and place them aside. 4. Place a large pot over medium heat. Add the butter and melt in it. Cook in it the onion for 4 min. Stir in the broth. Cook the soup until it starts boiling. 5. Lower the heat and cook the soup for 18 min. Turn off the heat and allow the soup to cool down for 10 min. 6. Get a food processor: Blend the soup until becomes smooth and creamy. Pour the soup back into the pot. 7. Stir in the rest of the broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper. Cook the soup until it starts boiling. 8. Lower the heat and cook it for 12 min. Stir in the cream into the soup. Adjust the seasoning of the soup then serve it warm. Enjoy. Festive Sweet and Salty Pumpkin Soup

37

CREAMY SAUSAGE

Mushroom Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 399 kcal Fat 22.8 g Carbohydrates 37.1g Protein 13.2 g Cholesterol 56 mg Sodium 867 mg

Ingredients 2 C. chicken broth 1 C. water 3 potatoes, peeled and chopped 1 tbsp vegetable oil, or as needed 1 onion, chopped 1/2 C. sliced mushrooms 1 broccoli stalk, peeled and chopped 1/2 C. chopped smoked beef sausage

2 cloves garlic, chopped 1 C. finely chopped kale Salt and ground black pepper to taste 1/4 C. heavy whipping cream 1/4 C. light cream

Directions 1. Combine the water with broth in a large saucepan. Cook them until they start boiling. Add the potato and cook them for 18 min. Press the potato when it is done with a spoon or fork to mash it. 2. Place a large pan on medium heat. Heat the oil in it. Cook in it the mushroom with broccoli stalk and onion for 8 min. 3. Lower the heat and add the sausage. Cook them for 6 min. add the garlic and cook them for 1 min. Transfer the mix to the pot with the potato mix. 4. Stir in the kale gradually and cook the soup for 5 min until it welts. Lower the heat and add the whipping cream with light cream. Cook the soup for another minute. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

38

Creamy Sausage Mushroom Soup

Homemade Chicken and Mushroom Cream Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 148 kcal Fat 11 g Carbohydrates 8.6g Protein 4.8 g Cholesterol 30 mg Sodium 364 mg

Ingredients 5 C. sliced fresh mushrooms 1 1/2 C. chicken broth 1/2 C. chopped onion 1/8 tsp dried thyme 3 tbsp butter 3 tbsp all-purpose flour 1/4 tsp salt

1/4 tsp ground black pepper 1 C. half-and-half 1 tbsp apple cider, optional

Directions 1. Place a large saucepan over medium heat. Add the onion with broth, mushroom and thyme. Cook them for 14 min. 2. Get a food processor: Transfer the mushroom mix to it and pulse them several times until they become finely chopped. Place the mix aside. 3. Place a large saucepan over medium heat. Add the butter on cook it until it melts. Stir flour and mix them. Season them with some salt and pepper. 4. Stir in the half and half and mushroom mix Cook the soup until it starts boiling while stirring all the time until the soup thickens. 5. Check the seasoning of the soup and serve it warm. 6. Enjoy.

Homemade Chicken and Mushroom Cream Soup

39

BELL KIDNEY

Taco Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 299 kcal Fat 7.5 g Carbohydrates 38.5g Protein 18 g Cholesterol 26 mg Sodium 1377 mg

Ingredients 3/4 lb lean ground beef 1 teaspoon vegetable oil 2 (15 oz) cans pinto beans 2 (15 oz) cans kidney beans 2 (14.5 oz) cans diced tomatoes 6 oz tomato sauce

1 onion, finely diced 1 green bell pepper, chopped 1 (1.25 oz) package taco seasoning mix 1 (1 oz) package ranch dressing mix

Directions 1. Place a large soup pot over medium heat. Heat the oil in it. Cook in it the beef for 6 min. add the remaining 2. Ingredients and cook them until they start boiling. 3. Lower the heat and cook the soup for 14 min. serve your soup hot. 4. Enjoy.

40

Bell Kidney Taco Soup

Black Chicken Taco Soup

Prep Time: 15 mins Total Time: 7 hrs 15 mins Servings per Recipe: 8 Calories 434 kcal Fat 17.7 g Carbohydrates 42.3g Protein 27.2 g Cholesterol 68 mg Sodium 1597 mg

Ingredients 1 onion, chopped 1 (16 oz) can chili beans 1 (15 oz) can black beans 1 (15 oz) can whole kernel corn, drained 1 (8 oz) can tomato sauce 1 (12 fluid oz) can or bottle vegetable broth 2 (10 oz) cans diced tomatoes with green

chilies, undrained 1 (1.25 oz) package taco seasoning 3 whole skinless, boneless chicken breasts 1 (8 oz) package shredded Cheddar cheese (optional) Sour cream (optional) Crushed tortilla chips (optional)

Directions 1. Get a slow cooker: Stir in it the onion, chili beans, black beans, corn, tomato sauce, taco seasoning, broth, and diced tomatoes. Place the chicken breasts on top. 2. Put on the lid and cook the soup for 6 h on low. 3. Once the time is up, drain the chicken breasts and place it them aside to lose heat. Shred the chicken and add it back to the pot. Put on the lid and cook the soup for 2 h 30 min on low. 4. Serve your soup hot with some cheese, sour cream and tortilla chips. 5. Enjoy.

Black Chicken Taco Soup

41

CHEESY

Taco Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 571 kcal Fat 29.3 g Carbohydrates 46g Protein 35.2 g Cholesterol 106 mg Sodium 2496 mg

Ingredients 1 lb ground beef 1/2 onion, chopped 1 (32 oz) can tomato juice 2 (15 oz) cans pinto beans, rinsed and drained 2 (10 oz) cans diced tomatoes with green chile peppers

1 (15.25 oz) can whole kernel corn, drained (optional) 1 (4 oz) can chopped green chiles, drained 1 (1 lb) loaf processed cheese food, cubed

Directions 1. Place a large pan on medium heat. Brown in it the onion with beef for 8 min. Discard the grease. Transfer the mix to a soup pot. 2. Add the tomato juice, pinto beans, diced tomatoes, and green chiles then cook them until they start simmering. Add the cheese and cook them for 6 min until it melts. 3. Serve your soup hot. 4. Enjoy.

42

Cheesy Taco Soup

Beef Ranch's Taco Soup

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 605 kcal Fat 20.9 g Carbohydrates 67.8g Protein 40 g Cholesterol 82 mg Sodium 885 mg

Ingredients 3 lb ground beef 2 onions, chopped 2 (15 oz) cans pinto beans 2 (16 oz) packages frozen corn kernels 3 (10 oz) cans diced tomatoes with green chile peppers 6 Serrano peppers, crushed

1 (1.25 oz) package taco seasoning mix 1 (1 oz) package ranch dressing mix

Directions 1. Place a soup pot on medium heat. Brown in it the beef for 4 min. add the onion and cook them for another 4 min. Discard the grease. 2. Add the rest of the 3. Ingredients then cover the pot water until it is 2 inches away from the top. Cook the soup until it starts boiling. Keep boiling the soup for 32 min. 4. Lower the heat and cook the soup for another 32 min. serve your soup hot 5. Enjoy.

Beef Ranch's Taco Soup

43

STEWED TACO

and Tortilla Soup

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 6 Calories 657 kcal Fat 37.3 g Carbohydrates 61.5g Protein 23.1 g Cholesterol 61 mg Sodium 1128 mg

Ingredients 1/2 lb lean ground beef 1/4 C. chopped onion 1 1/2 C. water 1 (16 oz) can chopped stewed tomatoes, with juice 1 (15 oz) can kidney beans with liquid 1 (8 oz) can tomato sauce

2 tbsp taco seasoning mix 1 avocado - peeled, pitted and diced 1 C. shredded Cheddar cheese (optional) 1 (12 oz) package corn tortilla chips (optional) 1 (8 oz) container sour cream (optional)

Directions 1. Place a medium soup pot over medium heat. Brown in it the onion with beef for 8 min. Discard the grease. 2. Stir in the water, tomatoes, kidney beans, tomato sauce, and taco seasoning mix. Put on the lid and bring the soup to a simmer. Cook the soup for 16 min. 3. Serve your soup hot with cheese, some sour cream and tortilla chops.

44

Stewed Taco and Tortilla Soup

Taco

Broth Soup

Prep Time: 15 mins Total Time: 7 hrs 15 mins Servings per Recipe: 8 Calories 328 kcal Fat 5.8 g Carbohydrates 42.9g Protein 28.8 g Cholesterol 50 mg Sodium 1275 mg

Ingredients 1 onion, chopped 1 (16 oz) can chili beans 1 (15 oz) can black beans 1 (15 oz) can whole kernel corn, drained 1 carrot, chopped 1 (8 oz) can tomato sauce 2 (10 oz) cans diced tomatoes with green chilies, undrained 1 (12 fluid oz) can or bottle chicken broth 1 1/2 tbsp taco seasoning, reduced sodium

3 whole skinless, boneless chicken breasts 1/4 C. chopped fresh cilantro 1/2 C. shredded reduced-fat Cheddar cheese (optional) 1/4 C. light sour cream (optional) 2 oz crushed baked tortilla chips (optional)

Directions 1. Get a slow cooker: Combine the onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and broth in it. 2. Stir in the taco seasonings with chicken breasts. Put on the lid and cook the soup for 6 h on low. 3. Once the time is up, drain the chicken breasts and place them aside to lose heat. Shred the chicken breasts and add them back into the pot. Put on the lid and cook the soup for 2 h 30 min on low. 4. Sere your soup hot with your favorite toppings. 5. Enjoy.

Taco Broth Soup

45

CHILI

6 Bean Taco Soup

Prep Time: 15 mins Total Time: 4 hrs 25 mins Servings per Recipe: 10 Calories 352 kcal Fat 6.7 g Carbohydrates 50.1g Protein 22.5 g Cholesterol 28 mg Sodium 1123 mg

Ingredients 1 lb ground beef 1 onion, chopped 1 (1.25 oz) package taco seasoning mix 1 (15 oz) can white beans, undrained 1 (15 oz) can red kidney beans, undrained 1 (15 oz) can white kidney beans, undrained 1 (15 oz) can ranch-style beans, undrained

1 (15 oz) can pinto beans, undrained 1 (15 oz) can black beans, undrained 1 (15 oz) can white hominy, drained 1 (10 oz) can diced tomatoes with green chile peppers

Directions 1. 2. 3. 4.

46

Place a large pan over medium heat. Brown in it the beef for 8 min. Get a slow cooker: Place beef in it with the remaining Ingredients put on the lid and cook the soup for 4 h 30 min on low. Serve your soup hot. Enjoy.

Chili 6 Bean Taco Soup

Mexican Turkey Taco Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 382 kcal Fat 10.2 g Carbohydrates 42.9g Protein 36.3 g Cholesterol 79 mg Sodium 1518 mg

Ingredients 1 (11 oz) can Mexican-style corn 1 (16 oz) can chili beans, undrained 2 (14.5 oz) cans chicken broth 1 (16 oz) jar chunky salsa 2 1/2 C. cooked, chopped turkey meat Salt and pepper to taste

1/4 C. chopped fresh cilantro 1/2 C. low-fat sour cream 2 tbsp guacamole

Directions 1. Place a stockpot over medium heat. Stir in it the corn, chili beans, broth and salsa. Cook them until they start boiling. 2. Lower the heat and add the turkey with a pinch of salt and pepper. Put on the lid and cook the soup for 8 min. 3. Serve your soup hot with your favorite toppings such as cilantro, guacamole and sour cream. 4. Enjoy.

Mexican Turkey Taco Soup

47

CHUNKY MEXICAN

Taco Soup

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 443 kcal Fat 16.9 g Carbohydrates 60.1g Protein 18.3 g Cholesterol 27 mg Sodium 1436 mg

Ingredients 1 (14 oz) can vegetable broth 2 (15.25 oz) cans Mexican-style corn with red and green peppers 2 (15 oz) cans black beans, drained and rinsed

1 (10 oz) container chunky salsa 1 (8 oz) package tortilla chips 1 (8 oz) package shredded Mexican cheese blend

Directions 1. Place a large soup pot over medium heat. Stir into it the broth, corn, black beans, and salsa. Cook them until they start boiling. 2. Press the tortilla chips until they become slightly crushed then divided them between serving bowls with cheese. 3. Pour the soup over the cheese and tortillas then serve them right away. 4. Enjoy.

48

Chunky Mexican Taco Soup

Rotel

Taco Soup

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 339.2 Fat 9.9 g Cholesterol 42.5 mg Sodium 729.6 mg Carbohydrates 43.4 g Protein 22.3 g

Ingredients 1 (16 oz) can pinto beans 1 (16 oz) can white beans or 1 (16 oz) can kidney beans 1 (11 oz) canniblet corn 1 (11 oz) can Rotel tomatoes & chilies 1 (28 oz) can diced tomatoes 1 (4 oz) can diced green chilies

1 (1 1/4 oz) envelope taco seasoning mix 1 (1 oz) envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix 1 lb shredded chicken, ground beef or 1 lb any meat

Directions 1. Place a large soup pot over medium heat. Brown in it meat for 8 min. Discard the grease. Stir in the remaining 2. Ingredients 3. Put on the lid and cook the soup for 4 h 30 min on low. Serve your soup hot with your favorite toppings. 4. Enjoy.

Rotel Taco Soup

49

SPICY

Valley Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 246.3 Fat 1.4 g Cholesterol 28.1 mg Sodium 756.3 mg Carbohydrates 40.2 g Protein 21 g

Ingredients 1 lb ground turkey breast 1 large onion (chopped) 1 (1 1/4 oz) package hidden valley ranch dressing mix 1 (1 1/4 oz) package taco seasoning mix 1 (15 oz) can pinto beans

1 (15 oz) can hot chili beans 1 (15 oz) can whole kernel corn 1 (15 oz) can stewed tomatoes 1 (15 oz) can stewed tomatoes

Directions 1. Place a large soup pot over medium heat. Cook in it the turkey for 8 min. discard the grease. Add the taco seasoning with ranch dressing. Mix them well. 2. Stir in the remaining 3. Ingredients and put on lid. Lower the heat and cook the soup for 1 h. serve it hot with your favorite toppings. 4. Enjoy.

50

Spicy Valley Soup

Black Navy

Taco Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 337.9 Fat 2.2 g Cholesterol 0 mg Sodium 1053.2 mg Carbohydrates 66.1 g Protein 18.8 g

Ingredients 1 (15 oz) can black beans 1 (15 oz) can pinto beans 1 (15 oz) can navy beans 1 (15 oz) can black-eyed peas or 1 (15 oz) can purple hull peas 1 (15 oz) can green beans 1 (15 oz) can corn

1 small onion, chopped 1 (14 oz) can tomato sauce 1 (10 oz) can Rotel Tomatoes 2 C. water 1 (1 1/4 oz) package taco seasoning mix 1 (1 oz) package ranch dressing mix

Directions 1. 2. 3. 4. 5.

Combine the canned beans with corn in a large colander. Drain them and rinse them. Transfer the mix to a large soup pot. Stir in the remaining Ingredients and put on the lid. Cook the soup for 40 min. Serve your soup hot with your favorite toppings. Enjoy.

Black Navy Taco Soup

51

MEXICAN

Black Olives with Taco Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 393.3 Fat 13.7 g Cholesterol 51.4 mg Sodium 1021.9 mg Carbohydrates 44.2 g Protein 26.1 g

Ingredients 2 lbs ground beef 2 C. diced onions 2 (15 1/2 oz) cans pinto beans 1 (15 1/2 oz) can red kidney beans 1 (15 1/2 oz) can whole kernel corn, drained 1 (14 1/2 oz) can Mexican-style stewed tomatoes 1 (14 1/2 oz) can diced tomatoes 1 (14 1/2 oz) can tomatoes and green chilies 2 (4 1/2 oz) cans diced green chilies

1 (4 5/8 oz) can black olives, drained and sliced 1⁄2 C. green olives, sliced (optional) 1 (1 1/4 oz) package taco seasoning mix 1 (1 oz) package ranch dressing mix Corn chips, for serving Sour cream, for garnish Grated cheese, for garnish Chopped green onion, for garnish Sliced jalapeno, for garnish

Directions 1. Place a large pan over medium heat. Cook in it the onion with beef for 6 min. discard the grease. Transfer the mix to a greased slow cooker. 2. Stir in the remaining 3. Ingredients put on the lid and cook the soup for 7 h on low. Once the time is up, serve your soup hot with your favorite toppings such as sour cream and cheese. 4. Enjoy.

52

Mexican Black Olives with Taco Soup

Canzesty

Taco Soup

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 12 Calories 248.6 Fat 3g Cholesterol 23.4 mg Sodium 621.8 mg Carbohydrates 39 g Protein 18.8 g

Ingredients 1 lb extra lean ground beef or 1 lb turkey 1 large onion, diced 2 (15 oz) cans chili beans 1 (15 oz) canzesty beans 1 (15 oz) can black beans, drained 1 (15 oz) can corn, undrained 1 (15 oz) can tomato sauce

1 1⁄2 C. water 1 (4 1/2 oz) can chopped green chilies 1 (1 1/4 oz) package taco seasoning 1 (1 oz) envelope ranch dressing mix

Directions 1. Place a large soup pot over medium heat. Cook in it the onion with beef for 6 min. discard the grease. 2. Stir in the rest of the 3. Ingredients then cook them until they start boiling. Lower the heat and cook the soup for 35 min. serve your soup hot. 4. Enjoy.

Canzesty Taco Soup

53

AUTHENTIC

Thailand Rice Noodle Coconut Curry Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 247 kcal Fat 13.1 g Carbohydrates 23.8g Protein 8.2 g Cholesterol 30 mg Sodium 1695 mg

Ingredients 2 oz. rice noodles 1 tbsp olive oil 1 clove garlic, minced 1 1/2 tbsp minced lemon grass 1 tsp ground ginger 2 tsp red curry paste, see appendix 1 (32 oz.) carton chicken broth 2 tbsp soy sauce 1 tbsp white sugar 1 (13.5 oz.) can reduced-fat coconut milk

1/2 C. peeled and deveined medium shrimp 1/2 C. sliced mushrooms 1 (10 oz.) bag baby spinach leaves 2 tbsp fresh lime juice 1/4 C. chopped cilantro 2 green onions, thinly sliced

Directions 1. In a large pan of lightly salted boiling water, cook the rice noodles for about 3 minutes. 2. Drain well and rinse under cold water to stop the cooking. 3. In a large pan, heat the oil on medium heat and sauté the garlic, lemon grass and ginger for about 30-60 seconds. 4. Add the curry paste and sauté for about 30 seconds. 5. Stir in about 1/2 C. of the chicken broth, remaining chicken stock, soy sauce and sugar and bring to a boil. 6. Reduce the heat to medium-low and simmer, partially covered for about 20 minutes. 7. Stir in the coconut milk, shrimp, mushrooms, spinach, lime juice and cilantro. 8. Increase the heat to medium-high and simmer for about 5 minutes. 9. Divide the rice noodles into serving bowl and top with the soup. 10. Serve with a garnishing of the sliced green onion. 54

Authentic Thailand Rice Noodle Coconut Curry Soup

Garden Zucchini

and Onion Curry Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 74 kcal Fat 5.2 g Carbohydrates 6.3g Protein 1.8 g Cholesterol < 1 mg Sodium < 537 mg

Ingredients 2 tbsp extra virgin olive oil 1 large onion, halved and thinly sliced 1 tbsp curry powder Sea salt to taste

4 small zucchini, halved lengthwise and cut into 1 inch slices 1 quart chicken stock

Directions 1. In a large pan, heat the oil and sauté the onion, curry powder and salt till the onion becomes tender. 2. Stir in the zucchini and cook till tender. 3. Add the chicken stock and bring to a boil. 4. Reduce the heat to low and simmer, covered for about 20 minutes. 5. With a hand blender, blend the soup till smooth.

Garden Zucchini and Onion Curry Soup

55

VERDANT

Cayenne Cauliflower Curry Soup

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 359 kcal Fat 32.7 g Carbohydrates 15.1g Protein 5.4 g Cholesterol 90 mg Sodium 1391 mg

Ingredients 1 head cauliflower, cut into florets 2 tbsp vegetable oil 1 tsp salt 1 tbsp butter, cut into small pieces 1 large yellow onion, diced 1 tsp chopped garlic 1 tsp curry powder 1 tsp cayenne pepper

1 tsp ground turmeric 1 quart chicken stock 1 C. heavy whipping cream Salt and ground black pepper to taste 2 tbsp chopped fresh parsley

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 450 degrees F before doing anything else. In a bowl, add the cauliflower florets, vegetable oil and 1 tsp of the salt and toss o cot well. Spread the cauliflower onto a baking sheet. Cook in the oven for about 25 minutes. In a large pan, melt the butter on medium heat and sauté the onion for about 5 minutes. Stir in the garlic and sauté for about 2 minutes. Stir in the curry powder, cayenne pepper and ground turmeric and sauté for about 5 minutes. 8. Stir in the roasted cauliflower and stock and bring to a boil. 9. Reduce the heat to low and simmer for about 10 minutes. 10. With an immersion blender, blend the mixture till smooth. 11. Stir in the cream, salt and pepper and remove from the heat. 12. Serve with a garnishing of the parsley.

56

Verdant Cayenne Cauliflower Curry Soup

Ginger

Carrot Cashew and Onion Curry Soup

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 317 kcal Fat 26.7 g Carbohydrates 19.8g Protein 5.2 g Cholesterol 0 mg Sodium 473 mg

Ingredients 1 lb. carrots, peeled and cut in chunks 1 small onion, quartered 1/3 C. raw cashews 1 (14 oz.) can unsweetened light coconut milk 1 tsp curry powder

1/2 tsp ground ginger 1/2 tsp kosher salt 1 C. vegetable stock

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. Arrange the carrots and onion in an ungreased shallow baking dish. Cook in the oven for about 30-35 minutes. Remove from the oven and keep aside to cool slightly. In a blender, add the cauliflower, cashews, coconut milk and seasonings and pulse till smooth. 6. Transfer the mixture into a medium pan with the stock on medium heat and cook for about 5 minutes.

Ginger Carrot Cashew and Onion Curry Soup

57

CANADIAN GINGER

and Maple Sweet Potato Curry Soup

Prep Time: 20 mins Total Time: 7 hrs 40 mins Servings per Recipe: 9 Calories 159 kcal Fat 3.5 g Carbohydrates 28.9g Protein 3.3 g Cholesterol 13 mg Sodium 667 mg

Ingredients 5 C. chicken broth 2 large sweet potatoes, peeled and cut into cubes 2 C. baby carrots 1 onion, chopped 1 tsp red curry powder 3/4 tsp ground cinnamon 1/2 tsp ground ginger

1 C. half-and-half 2 tbsp real maple syrup Salt and ground black pepper to taste

Directions 1. In a slow cooker, mix together the chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon and ground ginger. 2. Set the slow cooker on Low and cook, covered for about 7 hours. 3. Remove from the heat and keep aside to cool slightly. 4. In a blender, add the mixture in batches and pulse till smooth. 5. Return the pureed soup into the slow cooker. 6. Stir in the half-and-half, maple syrup, salt and pepper. 7. Set the slow cooker on High and cook, covered for about 20 minutes.

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Canadian Ginger and Maple Sweet Potato Curry Soup

Alternative

Cauliflower Curry Soup II

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 75 kcal Fat 3.8 g Carbohydrates 9.6g Protein 2.5 g Cholesterol 4 mg Sodium 403 mg

Ingredients 1 tbsp olive oil 1/2 onion, sliced 3 carrots cut into 1/2-inch slices 1/2 red bell pepper, sliced 3 cloves garlic, peeled 1 head cauliflower, chopped

1 (32 fluid oz.) container chicken stock 2 tbsp yellow curry powder 1 tbsp butter 4 dashes hot sauce Salt and ground black pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion, carrots, red bell pepper and garlic for about 5-10 minutes. 2. Add the cauliflower and chicken broth and bring to a boil. 3. Cook for about 10 minutes. 4. Remove from the heat and with a hand blender blend till smooth. 5. Return the pan on low heat and stir in the curry powder, butter, hot sauce, salt and pepper. 6. Simmer for about 15 minutes. 7. Serve hot.

Alternative Cauliflower Curry Soup II

59

VEGAN

Split Peas and Carrots Curried

Prep Time: 20 mins Total Time: 1 hr 25 mins Servings per Recipe: 20 Calories 106 kcal Fat 2.5 g Carbohydrates 16.1g Protein 5.6 g Cholesterol < 1 mg Sodium < 834 mg

Ingredients 3 tbsp olive oil 1/4 C. lemon juice 8 cloves garlic, minced 3 carrots, sliced 2 white onions, sliced 6 stalks celery, sliced 10 C. water 8 cubes chicken bouillon

2 C. dried split peas 1 tbsp Italian seasoning 1 tsp ground cumin 1 tbsp salt 1 tbsp ground black pepper 1/2 tsp cayenne pepper 4 tsp curry powder

Directions 1. In a large pan, heat the olive oil on medium heat and cook the lemon juice, garlic, carrots, onions and celery for about 20 minutes. 2. Transfer the vegetables and their juices into a bowl and refrigerate to cool slightly. 3. In a blender, add the mixture ad pulse till smooth. 4. In a large pan, dissolve the chicken bouillon cubes in the water on medium heat. 5. Add the vegetable puree and bring to a boil. 6. Stir in the split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper and curry powder. 7. Reduce the heat to medium-low and simmer for about 45 minutes.

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Vegan Split Peas and Carrots Curried

Creamy

Lime Curry Soup

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 229 kcal Fat 10 g Carbohydrates 35.3g Protein 4.2 g Cholesterol 13 mg Sodium 353 mg

Ingredients 1 butternut squash, halved and seeded 1 tbsp olive oil Salt and ground black pepper to taste 2 C. vegetable broth 1 tsp garlic powder 1 tsp onion powder

1 tsp curry powder 1/2 C. sour cream 1 tbsp lime juice 1 lime, zested

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. Arrange the butternut squash onto the prepared baking sheet, cut-side up. 3. Coat the cut sides of squash with the olive oil and season with the salt and pepper. 4. Cook in the oven for about 45-60 minutes. 5. Remove the squash from the oven and keep aside to cool for about 10 minutes. 6. Scrape the flesh from the roasted butternut squash and transfer into a large pan with the broth, garlic powder, onion powder, curry powder, salt and pepper and bring to a simmer. 7. Simmer for about 10 minutes. 8. Remove from the heat and keep aside to cool slightly. 9. In a blender, add the soup mixture in batches and pulse till smooth. 10. In a bowl, add the sour cream, lime juice and lime zest and beat till well combined. 11. Serve the soup hot with a topping of the lime cream.

Creamy Lime Curry Soup

61

NORTHERN IRELAND

Inspire Leeks and Celery Curry Soup

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 257 kcal Fat 18.9 g Carbohydrates 18.9g Protein 3.6 g Cholesterol 16 mg Sodium 798 mg

Ingredients 2 tbsp butter 3 leeks (white and pale green parts only), thinly sliced 1 clove garlic, minced 1 (32 fluid oz.) container chicken stock 1 1/2 C. thinly sliced carrots 2 stalks celery, thinly sliced 1 tsp curry powder

1/2 tsp ground turmeric 1/2 tsp ground ginger 1/8 tsp ground black pepper 1 pinch red pepper flakes 1 1/2 (12 oz.) cans light coconut milk

Directions 1. In a large pan, melt the butter on medium heat and sauté the leeks and garlic for about 5 minutes. 2. Stir in the chicken stock, carrots, celery, curry powder, turmeric, ginger, black pepper and red peppers flakes and bring to a boil. 3. Reduce the heat to medium-low and simmer, covered for about 30 minutes. 4. Stir in the coconut milk and simmer for about 1-2 minutes.

62

Northern Ireland Inspire Leeks and Celery Curry Soup

Chicken Soup 101

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 150 kcal Fat 4.6 g Carbohydrates 10.8g Protein 17.1 g Cholesterol 41 mg Sodium 289 mg

Ingredients 1 boneless chicken breast half, cooked and diced 2 C. water 2 carrots, chopped 1 zucchini, diced

1 clove garlic, minced 1/2 tsp chicken broth base

Directions 1. 2. 3. 4.

In a large pan, add cooked chicken meat and water and bring to a boil. Add the carrots, zucchini and garlic and simmer for about 5-10 minutes. Add the chicken broth and simmer for an about 5 minutes. Serve hot.

Chicken Soup 101

63

SOUTHWEST

Chicken Soup

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 486 kcal Fat 19.8 g Carbohydrates 55.2g Protein 25.2 g Cholesterol 51 mg Sodium 1618 mg

Ingredients 2 skinless, boneless chicken breasts cut into cubes 1/2 tsp olive oil 1/2 tsp minced garlic 1/4 tsp ground cumin 2 (14.5 oz.) cans chicken broth 1 C. frozen corn kernels 1 C. chopped onion

1/2 tsp chili powder 1 tbsp lemon juice 1 C. chunky salsa 8 oz. corn tortilla chips 1/2 C. shredded Monterey Jack cheese

Directions 1. 2. 3. 4. 5.

64

In a large pan, heat oil on medium heat and sear the chicken for about 5 minutes. Stir in the garlic, cumin, broth, corn, onion, chili powder, lemon juice and salsa. Reduce the heat to low and simmer for about 20-30 minutes. Break up some tortilla chips into serving bowls and top with the hot soup. Serve with a topping of the Monterey Jack cheese and a little sour cream.

Southwest Chicken Soup

Chicken Soup

Spicy Mexican Style

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 377 kcal Fat 19.1 g Carbohydrates 30.9g Protein 23.1 g Cholesterol 46 mg Sodium 943 mg

Ingredients 1 onion, chopped 3 cloves garlic, minced 1 tbsp olive oil 2 tsp chili powder 1 tsp dried oregano 1 (28 oz.) can crushed tomatoes 1 (10.5 oz.) can condensed chicken broth 1 1/4 C. water 1 C. whole corn kernels, cooked 1 C. white hominy 1 (4 oz.) can chopped green chili peppers

1 (15 oz.) can black beans, rinsed and drained 1/4 C. chopped fresh cilantro 2 boneless chicken breast halves, cooked and cut into bite-sized pieces Crushed tortilla chips Sliced avocado Shredded Monterey Jack cheese Chopped green onions

Directions 1. 2. 3. 4.

In a large pan, heat the oil on medium heat and sauté the onion and garlic till soft. Stir in the chili powder, oregano, tomatoes, broth and water and bring to a boil. Simmer for about 5-10 minutes. Stir in the corn, hominy, chilis, beans, cilantro, and chicken and simmer for about 10 minutes. 5. Transfer the soup into serving bowls and serve with a topping of the crushed tortilla chips, avocado slices, cheese and chopped green onion.

Chicken Soup Spicy Mexican Style

65

CLASSICAL

Southern Italiana Chicken Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 398 kcal Fat 20.1 g Carbohydrates 23.9g Protein 29.8 g Cholesterol 112 mg Sodium 839 mg

Ingredients 1 tbsp olive oil 1 small onion, diced 3 stalks celery, diced 3 cloves garlic, minced 2 carrots, shredded 1 lb. cooked, cubed chicken breast 4 C. chicken broth 1 (16 oz.) package mini potato gnocchi

1 (6 oz.) bag baby spinach leaves 1 tbsp cornstarch 2 tbsp cold water 2 C. half-and-half cream Salt and ground black pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion, celery, garlic and carrots for about 5 minutes. 2. Stir in the cubed chicken and chicken broth and bring to a gentle boil. 3. Stir in the gnocchi and cook for about 3-4 minutes. 4. Stir in the spinach and simmer for about 3 minutes. 5. Meanwhile in a small bowl, dissolve the cornstarch in the cold water. 6. Add the cornstarch mixture and half-and-half in the simmering soup and stir to combine. 7. Simmer for about 5 minutes. 8. Stir in the salt and black pepper and serve.

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Classical Southern Italiana Chicken Soup

Zuppa Pollo

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 10 Calories 227 kcal Fat 8.1 g Carbohydrates 18.2g Protein 19.2 g Cholesterol 74 mg Sodium 1124 mg

Ingredients 4 C. chopped, cooked chicken meat 1 C. chopped celery 1/4 C. chopped carrots 1/4 C. chopped onion 1/4 C. butter 8 oz. egg noodles 12 C. water

9 cubes chicken bouillon 1/2 tsp dried marjoram 1/2 tsp ground black pepper 1 bay leaf 1 tbsp dried parsley

Directions 1. In a large pan, melt the butter and sauté the celery and onion till tender. 2. Add the chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf and parsley and simmer for about 30 minutes. 3. Add the noodles and simmer for about 10 minutes.

Zuppa Pollo

67

CHICKEN SOUP

Base 101

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 338 kcal Fat 21.3 g Carbohydrates 5.8g Protein 29.5 g Cholesterol 91 mg Sodium 118 mg

Ingredients 2 quarts chicken broth 1 quart water 1 store-bought roast chicken 3 tbsp vegetable oil 2 large onions cut into medium dice 2 large carrots, peeled and cut into rounds or half rounds, depending on size

2 large stalks celery, sliced 1/4 inch thick 1 tsp dried thyme leaves

Directions 1. 2. 3. 4. 5. 6. 7.

In a large pan, add the broth and water on medium-high heat and bring to a boil. Meanwhile, separate the chicken meat from the skin and bones and reserve in a bowl. Add the skin and bones in the simmering broth and stir to combine. Reduce the heat to low and simmer, covered partially for about 20-30 minutes. Through a colander, strain the broth in a large container. Reserve the broth and discard the skin and bones. In the same pan, heat the oil on medium-high heat and sauté the onions, carrots and celery for about 8-10 minutes. 8. Add the chicken, broth and thyme and bring to a boil.

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Chicken Soup Base 101

Fired Roasted

Chicken Soup with Black Beans

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 143 kcal Fat 5.5 g Carbohydrates 15.6g Protein 12.4 g Cholesterol 24 mg Sodium 714 mg

Ingredients 2 tbsp vegetable oil 1 lb. skinless, boneless chicken breasts cut into strips 1 (1.27 oz.) packet fajita seasoning 1 red bell pepper, cut into thin strips 1 green bell pepper, cut into thin strips 1 Poblano pepper, cut into thin strips 1 large onion, cut into thin strips

1 (14.5 oz.) can fire roasted diced tomatoes 1 (15 oz.) can seasoned black beans 1 (14 oz.) can chicken broth 1 dash hot sauce Salt and pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and cook the chicken for about 10 minutes, stirring occasionally. 2. Add the fajita seasoning and stir till well combined. 3. Add the bell peppers, Poblano pepper and onion on medium heat and cook for about 10 minutes. 4. Add the fire roasted tomatoes, black beans and chicken broth and bring to a boil on high heat. 5. Reduce the heat to medium-low and simmer, uncovered for about 30 minutes, stirring occasionally. 6. Stir in the hot sauce, salt and pepper and serve immediately.

Fired Roasted Chicken Soup with Black Beans

69

SHRIMP'S

Roots Soup

Prep Time: 30 mins Total Time: 38 mins Servings per Recipe: 6 Calories 99 kcal Fat 5g Carbohydrates 43 mg Protein 896 mg Cholesterol 4.5g Sodium 9.6 g

Ingredients 1 tbsp vegetable oil 2 cloves garlic, minced 1 (1/2 inch) piece fresh ginger root, minced 6 oz raw small shrimp, shelled and deveined 1 quart chicken stock 8 oz tofu, diced small

1/3 C. frozen peas, thawed 1 tsp salt 1/2 tsp black pepper 1 tbsp cornstarch

Directions 1. Place a soup over medium heat. Cook in it the ginger with garlic and ginger for 1 min. add the shrimp and cook them for 2 min. Transfer the mix aside. 2. Place the stock in the same pot and cook it until it starts boiling. Lower the heat to medium. Stir in the tofu and peas, season with salt and pepper. Cook the soup until it starts simmering. 3. Get a small bowl: Stir in the cornstarch with a splash of water and mix them well. Stir into the soup. Cook the soup until it thickens slightly for 2 min. 4. Add the shrimp mix back. Serve your soup hot. 5. Enjoy.

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Shrimp's Roots Soup

Herbed

Seafood Soup

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 100 kcal Fat 3g Carbohydrates 2.7g Protein < 16.2 g Cholesterol 50 mg Sodium 695 mg

Ingredients 1 (10 oz) can asparagus tips, drained 2 (6 oz) cans crabmeat, drained and flaked 2 tbsp fish sauce 1 tbsp oyster sauce 1 C. chopped fresh spinach 1 C. diced firm tofu

2 tsp dried oregano 1 clove garlic, crushed

Directions 1. Grease a slow cooker. Place in it the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Pour enough water to cover 2 inches of the pot. 2. Put on the lid and cook the soup for 1 h on high. Serve your soup warm. 3. Enjoy.

Herbed Seafood Soup

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CLASSIC

Seafood Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 329 kcal Fat 16.9 g Carbohydrates 9.3g Protein 24.1 g Cholesterol 207 mg Sodium 668 mg

Ingredients 1 tbsp butter 2 tbsp olive oil 1 medium onion, chopped 2 cloves garlic, minced 5 roma (plum) tomatoes, peeled and chopped 1 (8 oz) bottle clam juice 1 C. fish broth

3/4 tsp dried oregano 1 pinch salt 1/2 tsp pepper 4 oz crumbled feta cheese 1 lb medium shrimp - peeled and deveined 1/4 C. chopped fresh parsley

Directions 1. Place a large saucepan over medium heat. Heat the oil and butter in it. Cook in it the garlic with onion for 4 min. add the tomatoes, clam juice, and broth. Season with oregano, salt, and pepper 2. Cook them until they start boiling. Lower the heat and cook the soup for 12 min. Place the soup aside to lose heat. 3. Get a food processor: Process the soup in batches until it becomes smooth. Pour the soup back into the pot. Add the feta cheese and cook it for 12 min. 4. Add the shrimp and cook the soup for 5 min. serve your soup hot. 5. Enjoy.

72

Classic Seafood Soup

Fancy

Artichoke and Seafood Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 402 kcal Fat 35.3 g Carbohydrates 15.9g Protein 7.5 g Cholesterol 117 mg Sodium 870 mg

Ingredients 2 tbsp butter 1/2 C. carrot, finely chopped 1/2 C. onion, finely chopped 1/2 C. celery, finely chopped 1/2 C. button mushrooms, chopped 1/2 C. butter 1/4 C. all-purpose flour 1 quart chicken broth 1 (14 oz) can artichoke hearts, drained 1 bay leaf 3/4 tsp salt

1/2 tsp cayenne pepper 1/4 tsp dried thyme 1/4 tsp dried oregano 1/4 tsp dried sage 1 C. heavy cream 12 shucked oysters and juice

Directions 1. Place a large saucepan over medium heat. Melt in it 2 tbsp of butter. Cook in it the carrot, onion, celery and fresh mushrooms for 6 min. 2. Place a large soup pot over medium heat. Cook in it 1/2 C. of butter until it melts. Add the flour and mix them well for 6 min. 3. Add the broth gradually while whisking all the time. Stir in the cooked veggies with artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. 4. Cook the soup for 32 min. Stir in the cream with oysters Cook the soup until it starts simmering again. Serve it hot. 5. Enjoy.

Fancy Artichoke and Seafood Soup

73

TROPICAL

Pineapple Seafood Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 197 kcal Fat 4.3 g Carbohydrates 23.7g Protein 16.2 g Cholesterol 131 mg Sodium 996 mg

Ingredients 4 oz thin egg noodles 1 tbsp vegetable oil 1/2 C. sliced fresh mushrooms 2 cloves garlic, chopped 1 large tomato, cut into wedges 1 C. fresh pineapple chunks 1 stalk celery, sliced 2 tbsp white sugar 3 C. chicken broth

3 C. water 3 tbsp fresh lime juice 2 tbsp soy sauce 1 lb large shrimp, peeled and deveined 1/8 tsp crushed red pepper 1/2 C. bean sprouts 1 green onion, thinly sliced

Directions 1. Prepare the pasta according to the Directions on the package Cook it until it becomes dente. 2. Place a large soup pot over medium heat. Heat the oil in it. Cook in it the garlic with mushroom for 4 min. add the tomato, pineapple, celery and sugar. Cook them for 6 min. 3. Add the water with broth. Cook them until they start boiling. Lower the heat. Add the soy sauce and lime juice. 4. Cook the soup for min. Add the red pepper with shrimp. Cook the soup for 4 min. 5. Add the cooked noodles with sprouts and green onion. Serve your soup hot. 6. Enjoy.

74

Tropical Pineapple Seafood Soup

Nutty

Prep Time: 10 mins

Shrimp Soup

Total Time: 30 mins Servings per Recipe: 3 Calories 586 kcal Fat 6.8 g Carbohydrates 99.6g Protein 25.9 g Cholesterol 128 mg Sodium 131 mg

Ingredients 2 C. white rice 9 oz shelled and deveined shrimp 1 tbsp sesame oil 1 tbsp cider vinegar

12 C. water Salt to taste

Directions 1. Clean the rice with some water and place it aside for 2 h 20 min 2. Place a medium saucepan over medium heat. Cook in it the shrimp with cider vinegar for 2 min. add the rice and cook it for 2 min. 3. Stir in the rest of the 4. Ingredients Cook the soup until it starts boiling. Keep boiling the soup until the rice is almost done. 5. Lower the heat and cook the soup for 12 min. Serve your soup hot and enjoy.

Nutty Shrimp Soup

75

HOISIN

Noodles Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 212 kcal Fat 4.7 g Carbohydrates 28.6g Protein 14.4 g Cholesterol 52 mg Sodium 1156 mg

Ingredients 1 tbsp vegetable oil 2 tsp minced fresh garlic 2 tsp minced fresh ginger root 1 (10 oz) package frozen chopped spinach, thawed and drained Salt and black pepper to taste 2 quarts chicken stock 1 C. shrimp stock 1 tsp hot pepper sauce (optional)

1 tsp hoisin sauce (optional) 20 peeled and deveined medium shrimp 1 (6.75 oz) package long rice noodles (rice vermicelli) 2 green onions, chopped (optional)

Directions 1. Place a large soup pot over medium heat. Heat the oil in it. Cook in it the ginger with garlic for until they become golden. 2. Stir in the spinach with a pinch of salt and pepper. Put on the lid and cook them for 4 min. Stir in the stock, shrimp stock, hot pepper sauce, and hoisin sauce. 3. Put on the lid and cook the soup until it starts simmering. Add the noodles with shrimp. Put on the lid and cook the soup for 5 min. 4. Add the green onions and cool it for 6 min. serve your soup hot. 5. Enjoy.

76

Hoisin Noodles Soup

Vermicelli

Prep Time: 25 mins

Seafood Soup

Total Time: 55 mins Servings per Recipe: 4 Calories 648 kcal Fat 43.7 g Carbohydrates 46.3g Protein 23.9 g Cholesterol 97 mg Sodium 770 mg

Ingredients

Directions

3 tbsp vegetable oil 1 clove garlic, crushed 1 green onions, chopped 5 fresh mushrooms, chopped 3 tomatoes - blanched, peeled, and chopped 1/2 tsp salt 1/2 tbsp fresh lime juice 3 large carrots, chopped 3 tbsp vegetable oil 1 clove garlic, crushed 1 tsp ground cumin 1 tsp coriander seed 1 tsp ground turmeric 1 fresh jalapeno pepper, sliced 2 green onions, chopped 1/2 tsp salt 1 1/2 tbsp fresh lime juice 1 (13.5 oz) can coconut milk 1/2 (8 oz) can peas, drained 2 C. cooked, peeled, and deveined shrimp 1 (5 oz) package vermicelli pasta 1 sprig fresh cilantro, chopped

1. Place a large skillet over medium heat. Heat 3 tbsp of oil in it. Cook in it 1 green onion with 1 clove of garlic for 1 min 2. Stir in the mushrooms, tomatoes, salt, and 1/2 tbsp lime juice. Cook them for 6 min. Place the mix aside. 3. Fill a large saucepan of water to a boil with a pinch of salt. Cook in the carrots for 8 min. Drain them and place them aside. 4. Place a soup pot over medium heat. Heat the remaining oil in it. Cook in it the remaining garlic for 1 min. Stir in the cumin, coriander seed, and turmeric for 1 min. 5. Add the jalapeno pepper, 2 chopped green onions, 1/2 tsp salt, 1 1/2 tbsp lime juice and the tomato mix. Add the coconut milk and mix them well. 6. Cook them for 7 min. Stir in the shrimp, carrots, and peas. Cook the soup for 6 min. Stir in the pasta and cook it for 8 min. 7. Serve your soup hot. 8. Enjoy.

Vermicelli Seafood Soup

77

FRENCH

Fancy Shrimp Soup

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 8 Calories 497 kcal Fat 25.3 g Carbohydrates 36g Protein 26.2 g Cholesterol 235 mg Sodium 804 mg

Ingredients 2 quarts chicken broth 2 tbsp rosemary 5 cloves garlic, minced 1 tsp ground black pepper 1 tsp celery seed 1/2 tsp fennel seed 1 C. clam juice 1/2 (6 oz) can tomato paste 1 C. butter

1 C. fish broth 2 lb shrimp, with tails 1 (1 lb) loaf French bread

Directions 1. Place a large soup pot over medium heat. Stir into it the rosemary, broth, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. 2. Cook them until they start boiling. Lower the heat and cook the soup for 1 h 5 min. 3. Add the broth and simmer the soup for 2 h 5 min. add the shrimp and simmer the soup for 4 min. 4. Serve your soup hot with some French bread. 5. Enjoy.

78

French Fancy Shrimp Soup

Black

Seafood Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 222 kcal Fat 3g Carbohydrates 11.9g Protein 31.3 g Cholesterol 151 mg Sodium 1231 mg

Ingredients 1 onion, chopped 1/2 green bell pepper, chopped 2 cloves garlic, minced 1 (14.5 oz) can diced tomatoes, drained 2 (14 oz) cans chicken broth 1 (8 oz) can tomato sauce 2 1/2 oz canned mushrooms 1/4 C. sliced black olives 1/2 C. orange juice

1/2 C. fish broth 2 bay leaves 1 tsp dried basil 1/4 tsp fennel seed, crushed 1/8 tsp ground black pepper 1 lb medium shrimp - peeled and deveined 1 lb cod fillets, cubed

Directions 1. Get a slow cooker: Stir in the onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, broth, bay leaves, dried basil, fennel seeds, and pepper. 2. Put on the lid and cook them for 4 25 min. 3. Add the cod with shrimp. Put on the lid and cook the soup for 25 min. serve your soup hot. 4. Enjoy.

Black Seafood Soup

79

CREAMY

Seafood Soup

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 215 kcal Fat 16.4 g Carbohydrates 14g Protein 10.1 g Cholesterol 59 mg Sodium 520 mg

Ingredients 2 tbsp olive oil 2 cloves garlic, minced 1/4 C. chopped onion 1 (10.75 oz) can condensed tomato soup 1 (14.5 oz) can diced tomatoes

1 (6 oz) can crabmeat 1 pint half-and-half cream

Directions 1. Place a large soup pot over medium heat. Heat the oil in it. Cook in it the onion with garlic for 6 min. 2. Add the tomato soup, tomatoes and crabmeat. Cook the soup for 6 min. add the cream with a pinch of salt and pepper. Adjust the seasoning of the soup then serve it hot. 3. Enjoy.

80

Creamy Seafood Soup

Potato

Cod Soup

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 127 kcal Fat 0.5 g Carbohydrates < 25g Protein 8.2 g Cholesterol 12 mg Sodium 32 mg

Ingredients 4 C. water 2 potatoes, cubed 1 onion, chopped 1 bunch fresh parsley, chopped 4 oz cod fillets, cubed

1 lemon, juiced Salt and pepper to taste

Directions 1. Place a large saucepan over medium heat Pour in it the water and cook it until it starts boiling. Stir in the potatoes, onion and parsley. 2. Cook the soup for 16 min. add the cod fillet and cook the soup for 12 min. Stir in the lemon juice with a pinch of salt and pepper. Serve your soup hot. 3. Enjoy.

Potato Cod Soup

81

MILKY

Lobster Soup

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 245 kcal Fat 9g Carbohydrates 11.2g Protein 28.1 g Cholesterol 108 mg Sodium 1060 mg

Ingredients 1 C. chicken broth 2 medium slices onion 2 tbsp butter 2 tbsp all-purpose flour 2 C. milk

1/2 tsp salt 1 lb cooked and cubed lobster meat 1/2 tsp Worcestershire sauce 1 pinch ground cayenne pepper

Directions 1. Place a large skillet over low heat. Stir in the onion with 1/4 C. of broth. Cook them for 6 min. 2. Place a large pot over medium heat. Cook in it the butter until it melts. Add the flour and mix it well until the mix becomes golden. 3. Add the remaining broth gradually while whisking all the time. Add the milk with cooked onion, lobster meat, Worcestershire sauce and cayenne pepper, a pinch of salt and pepper. 4. Cook the soup for 6 min without it boiling. Serve your soup hot. 5. Enjoy.

82

Milky Lobster Soup

Tentacles’

Halloween Soup

Prep Time: 35 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 269 kcal Fat 5.2 g Carbohydrates 18.4g Protein 36.4 g Cholesterol 184 mg Sodium 511 mg

Ingredients 2 quarts water 2 lb octopus, cut into 1 inch pieces 1 tbsp vegetable oil 1 C. diced carrots 1 C. diced celery 2 C. cubed potatoes 1/2 C. crushed dry pasilla chile peppers 1/2 C. chopped onion, or to taste 1 C. diced tomato

1 1/2 lb large shrimp in shells 1 C. fresh corn kernels (optional) Salt to taste

Directions 1. Place a large pot over medium heat. Pour in it the water and cook it until it starts boiling. Stir in the octopus and boil it for 22 min. 2. In the meantime, place a large skillet over medium heat. Heat the oil in it. Cook in it the carrots, celery, potatoes, and pasilla pepper FOR 13 min. 3. Stir in the onion with tomato. Cook them for 4 min. Stir the shrimp into the pot with octopus and cook them for an extra 6 min. 4. Transfer the veggies in the skillet to the pot with octopus and shrimp. Cook them until they start simmering. Keep the soups simmering for 17 min 5. Serve your soup hot. 6. Enjoy.

Tentacles’ Halloween Soup

83

TIGERS

Seafood Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 182 kcal Fat 2.3 g Carbohydrates 15.2g Protein 27 g Cholesterol 173 mg Sodium 1688 mg

Ingredients 1 lb tiger prawns with shell 4 C. chicken stock 3 stalks lemon grass 3 tbsp fish sauce 1/4 C. lime juice 2 tbsp chopped green onion 10 kaffir lime leaves, torn in half 1 C. straw mushrooms

1 tbsp chopped fresh cilantro 4 red chile peppers, seeded and chopped 2 green onions, chopped

Directions 1. Remove the shells from the prawns and rinse them. Deveined the prawns and place them aside. Crush the lemongrass stalks slightly. 2. Place a saucepan over medium heat. Place the stock with lemongrass stalks, half of the lime leaves and prawn shells. Cook them until they start boiling. 3. Lower the heat and simmer the stock mix for 6 min. Pour the stock through a strainer and discard the strained things. $ 4. Pour the stock into a large saucepan and cook it until it starts simmering. Stir in the prawns with mushroom and cook them for 3 min. A 5. Add the fish sauce, lime juice, 2 tbsp green onion, cilantro, red chilies, and remaining lime leaves. Serve your soup hot. 6. Enjoy.

84

Tigers Seafood Soup

Seafood

Jungle Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 320 kcal Fat 12.9 g Carbohydrates 17.3g Protein 33.4 g Cholesterol 71 mg Sodium 817 mg

Ingredients 2 tbsp olive oil 1 onion, chopped 2 cloves garlic, minced 1 carrot, sliced 1 stalk celery, sliced

3 1/4 C. chicken broth 2 1/4 lb mussels, cleaned and debearded 1 bunch fresh spinach leaves torn in half

Directions 1. Place a soup pot over medium heat. Heat the oil in it. Cook in it the garlic with onion for 6 min. 2. Add the carrot with celery for 9 min. Stir in the broth and cook the soup until it starts boiling. Keep boiling the soup for 6 min. 3. Stir in the mussels and put on the lid. Cook the soup for 7 min and remove the shells that didn't open. Add the spinach and cook the soup for 1 min. Serve your soup hot. 4. Enjoy.

Seafood Jungle Soup

85

CREAMY

Seafood Bay Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 314 kcal Fat 5.1 g Carbohydrates 32g Protein 34.6 g Cholesterol 158 mg Sodium 1237 mg

Ingredients 1 1/2 C. fat free milk 1 (8 oz) container fat free cream cheese 2 cloves garlic, minced 1 (26 oz) can fat free condensed cream of mushroom soup 1 C. chopped green onions 1 C. sliced carrots 1 (15.25 oz) can whole kernel corn, undrained 1 1/2 C. chopped potatoes

1 tsp dried parsley 1/2 tsp ground black pepper 1/2 tsp ground cayenne pepper 1/2 lb shrimp 1/2 lb bay scallops 1/2 lb crabmeat 1/2 lb calamari tubes 1 (6.5 oz) can chopped clams

Directions 1. Place a large soup pot over medium heat. Stir into it the 1/2 C. milk, cream cheese, and garlic. Cook them for 3 min while mixing them. 2. Stir in the soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk, black pepper, salt and cayenne pepper. 3. Cook the soup on low heat for 37 min without boiling it. Add the seafood and cook them for 12 min. serve your soup hot. 4. Enjoy.

86

Creamy Seafood Bay Soup

Late Night

Seafood Soup

Prep Time: 20 mins Total Time: 28 mins Servings per Recipe: 4 Calories 427 kcal Fat 16.7 g Carbohydrates 22.8g Protein 39.3 g Cholesterol 165 mg Sodium 530 mg

Ingredients 1 (12 oz) can evaporated milk 1/2 C. half-and-half 1/2 C. fish broth 1 roasted red pepper, chopped 2 tsp butter 1 bay leaf 1 pinch salt

1 dash hot pepper sauce 2 (8 oz) cans oysters, drained and rinsed 2 (6.5 oz) cans chopped clams with juice 1 C. chopped Portobello mushrooms 2 green onions, minced

Directions 1. Place a soup pot over medium heat. Stir in it the evaporated milk, half-and-half, broth, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce. 2. Cook them for 6 min while stirring often. Add the oysters, clams with juice, and mushrooms. Put on the lid and coo the soup for 4 min. 3. Discard the bay leaf. Stir in the green onions. Serve your soup hot. 4. Enjoy.

Late Night Seafood Soup

87

HERBED

Anchovies Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 401.4 Fat 23.1 g Cholesterol 130.7 mg Sodium 678.8 mg Carbohydrates 9.7 g Protein 27.9 g

Ingredients 2 garlic cloves, peeled 4 anchovies (about 1 oz) 3 tbsp fresh parsley, chopped divided 1⁄4 tsp crushed red pepper flakes 1⁄2 tsp dried oregano 6 tbsp extra virgin olive oil, divided Soup 8 mussels, cleaned 8 littleneck clams, cleaned 1 C. water 1 1⁄2 C. vegetable stock or 1 1⁄2 C. fish

stock or 1 1⁄2 C. chicken stock or 1 1⁄2 C. clam juice 1 C. tomato sauce 1 pinch saffron 1⁄2 lb white fish fillet, cut into bite sized dice 4 sea scallops 8 large shrimp, peeled and deveined 1⁄2 lb calamari, cleaned and sliced crosswise into rings

Directions 1. Get a food processor: Place in it the anchovies with garlic and pulse them few times until they become finely chopped. Add the oregano, pepper flakes, 2 tbsp of parsley and olive oil. 2. Pulse them several times until they become like a paste while adding more olive oil if needed. 3. Place a soup pot over medium heat. Cook in it the garlic paste for 2 min. add the clams with mussels and cook them for 1 min. 4. Stir in the water and cook them until half of it evaporates on high medium heat. Add the stock with saffron and tomato sauce then bring to the soup to a simmer. 5. Stir in the scallops and cook them for 1 min. Stir in the shrimp and cook them for another minute. Stir in the squid and cook them for 1 more minute. 6. Discard the shells stayed closed and didn't open then serve you soup warm. 7. Enjoy. 88

Herbed Anchovies Soup

Tofu

and Seafood Clash Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 182.2 Fat 6.4 g Cholesterol 12.4 mg Sodium 1070.9 mg Carbohydrates 17.1 g Protein 14 g

Ingredients 5 C. chicken stock (homemade or a good canned stock) 1⁄2 C. shrimp, shelled and cut into small pieces 1⁄2 C. scallops, cubed 1⁄2 C. crabmeat 8 oz firm bean curd, in small cubes (tofu) 1 green onion, finely chopped 1 slice ginger, finely chopped

1 tsp salt 2 1⁄2 tbsp cornstarch, dissolved in 5 tbsp water Balsamic vinegar (optional) Chili oil (optional) 1⁄2 tsp white pepper

Directions 1. Place a large saucepan over medium heat. Pour in it the stock and cook in until it starts boiling. Stir in the shrimp, scallops, crab meat and bean curd, green onion, ginger and salt. 2. Cook the soup until it starts boiling and becomes slightly thick. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

Tofu and Seafood Clash Soup

89

BELL

Seafood Cassava Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 804 Fat 54.3 g Cholesterol 64.1 mg Sodium 537.3 mg Carbohydrates 47.3 g Protein 36.3 g

Ingredients 1⁄2 C. vegetable oil 1⁄4 C. flour 1 C. onion, diced 4 tbsp tomato paste 2 C. coconut milk, unsweetened 3 C. fish stock 1 pinch thyme 5 garlic cloves, minced 1 C. potato, cubed

1 C. cassava, cubed 1 C. green bell pepper, deseeded, diced 1 C. carrot, diced Seafood (as desired) 1 large lobster tail, with shell 1 lb fish fillet

Directions 1. Place a large saucepan over medium heat. Cook in it the flour until it becomes golden brown. 2. Stir in the tomato paste with onion and cook them for 4 min. Stir in the coconut milk, fish stock, thyme and garlic. Stir them well. Cook the soup until it starts boiling. 3. Reduce the heat and cook the soup for 12 min. Stir in the potato, cassava, bell pepper and carrots. Cook the soup until it starts boiling again. Keep it boiling until the veggies become soft 4. Stir in the lobster, fish, shrimp and conch. Lower the heat and cook the soup until it fish is cooked. 5. Get a small bowl: Combine in it the green plantains with coconut oil, a pinch of salt and pepper. Mix them well and shape them into 1 tsp size dumplings 6. Place the dumplings on top of the soup with the slices ripe plantains. Cook the soup over medium heat until it starts boiling. Keep it boiling for 6 min until the plantains become soft. 7. Serve your soup warm. 8. Enjoy. 90

Bell Seafood Cassava Soup

Italian

Tipsy Seafood Soup

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 8 Calories 286 Fat 6g Cholesterol 93.3 mg Sodium 633.7 mg Carbohydrates 27.5 g Protein 24.8 g

Ingredients 3 cloves garlic, divided 2 tbsp extra virgin olive oil 1 large onion, coarsely chopped 1 yellow bell peppers or 1 orange bell pepper, coarsely chopped 2 tsp dried oregano 1⁄4 tsp crushed red pepper flakes 1 C. vegetable broth 1 (28 oz) cancrushed plum tomatoes 3 C. water 2 (8 oz) bottles clam juice

1⁄3 C. minced fresh Italian parsley 1⁄2 tsp salt 3⁄4 lb shelled deveined uncooked medium shrimp 3⁄4 lb sea scallops 3⁄4 lb chopped fresh clam 8 slices Italian bread, toasted

Directions 1. Press 2 cloves of garlic until they become minced. 2. Place a large soup pot over medium heat. Heat the oil in it. Stir into it the onion, bell pepper, minced garlic, oregano and red pepper. Put on the lid and cook them for 7 min. 3. Stir in the broth and cook them for 6 min over high medium heat. 4. Stir in the tomatoes, water, clam juice, parsley and salt. Cook the soup until it starts boiling. Lower the heat and put on the lid. Cook the soup for 16 min. 5. Remove the lid. Increase the heat to medium and cook the soup until it starts boiling. Stir in the shrimp, scallops and clams. 6. Cook the soup for 4 min. slice the remaining clove of garlic in half. Rub it on the bread slices. 7. Place the bread slices in serving bowls and cover them with the hot soup then serve it right away. 8. Enjoy. Italian Tipsy Seafood Soup

91

LEMONGRASS FLAVORED

Seafood Soup

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 461.4 Fat 13.1 g Cholesterol 228 mg Sodium 2632.7 mg Carbohydrates 8.3 g Protein 57.2 g

Ingredients 2 tbsp oil 2 garlic cloves, crushed 3 fresh gingers 3 fresh lemongrass 1 quart chopped clams with juice 2 quarts chicken broth 1 1⁄2 lbs rockfish fillets, 2 inch pieces 1 lb shrimp 12 green mussels 1⁄2 head napa cabbage leaf, 2 inch pieces

3 tbsp oyster sauce 1 C. vegetable broth Salt White pepper Sesame oil 2 stalks green onions, shredded 1 fresh parsley leaves, Chinese

Directions 1. Place a large soup pot over medium heat. Heat the oil in it. Cook in it the garlic, ginger and lemon grass for 3 min. 2. Stir in the clam juice and chicken broth. Cook the soup until it starts boiling. Lower the heat and cook the soup for 6 min. discard the garlic, ginger and lemon grass. 3. Increase the heat to medium. Stir in the rock fish, shrimps, mussels and Napa cabbage. Cook the soup until it starts boiling. Lower the heat and stir in the oyster sauce, broth, salt and pepper. 4. Serve your soup hot with some sesame oil, with green onion and parsley leaves as toppings. 5. Enjoy.

92

Lemongrass Flavored Seafood Soup

Chinese

Seafood-Balls Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 493.8 Fat 493.8 Cholesterol 98.5 mg Sodium 2268.6 mg Carbohydrates 67.5 g Protein 37.6 g

Ingredients 1 lb glutinous-rice flour Water 1⁄8 C. dried shrimp, soak in hot water 6 dried Chinese mushrooms, soak in hot water and slice thin 3 C. white radishes, Chinese and julienne 16 C. chicken broth 1⁄2 lb medium shrimp, shell and deveined

12 fish balls 1 lb white fish fillet 12 baby oysters Cilantro Green onion

Directions 1. Get a large mixing bowl: Place the rice flour with 1 C. of water. Stir in the remaining rice gradually while mixing gently until a ball of dough forms. Place it aside. 2. Place a large saucepan over medium heat. Heat in it 2 tbsp of oil Cook in it the shrimp for 2 min. Stir in the broth and cook them until they start boiling. 3. Stir in the radish with mushroom. Cook them until they become soft while adding more broth if needed. 4. Shape the rice four dough into balls and add them to the soup. Cook the soup until the rice ball rise on top. Stir in the seafood and cook the soup until it starts simmering. 5. Serve your soup hot. 6. Enjoy.

Chinese Seafood-Balls Soup

93

ROASTED

Stewed Soup

Prep Time: 20 mins Total Time: 5 hrs 50 mins Servings per Recipe: 10 Calories 321 kcal Fat 17.3 g Carbohydrates 22.4g Protein 20 g Cholesterol 62 mg Sodium 605 mg

Ingredients 1 (3 lb) beef chuck roast 1/2 C. barley 1 bay leaf 2 tbsp oil 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped 1 (16 oz.) package frozen mixed vegetables 4 C. water 4 cubes beef bouillon cube

1 tbsp white sugar 1/4 tsp ground black pepper 1 (28 oz.) can chopped stewed tomatoes Salt to taste Ground black pepper to taste

Directions 1. Get a slow cooker and place in it the beef then cover it with broth and bay leaf. Put on the lid and it or 5 h on high. 2. Drain the beef and shred it. Place it aside. 3. Place a stew pot over medium heat and heat the oil in it. Add the veggies and them for 6 min. 4. Stir in the rest of the ingredients and them until they start boiling. Lower the heat and the soup for 15 min. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

94

Roasted Stewed Soup

Minced

thyme Beef Soup

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 598 kcal Fat 20 g Carbohydrates 70.6g Protein 237.4 g Cholesterol 95 mg Sodium 1153 mg

Ingredients 2 lbs ground beef 4 carrots, diced 4 celery ribs, chopped 1 onion, chopped 4 potatoes, peeled and cut into 1-inch pieces 1 (15 oz.) can tomato sauce 1 (14.5 oz.) can whole tomatoes, crushed 1 (15 oz.) can peas, undrained 1 (15.25 oz.) can whole kernel corn, drained and rinsed

1 (15 oz.) can green beans, drained and rinsed Ground black pepper to taste 1/8 tsp ground thyme 1 bay leaf, or more to taste 1/4 C. water, as needed

Directions 1. The mined beef in a heated stew pot for 10 min. remove the excess grease. 2. Add the celery with onion and carrot then them for 6 min. Stir in the potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans, a pinch of salt and pepper. 3. Mix them well then add the thyme with bay leaf and 1/4 C. of water. 4. The soup until it starts simmering then put on the lid and it for 1 h 5 min on low heat while stirring most of the time and adding extra water if needed. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

Minced thyme Beef Soup

95

BEEF

Mushroom Barley Soup

Prep Time: 15 mins Total Time: 3 hrs 25 mins Servings per Recipe: 6 Calories 554 kcal Fat 2Fat: 25.3 g Carbohydrates 43.9g Protein 137.8 g Cholesterol 83 mg Sodium 220 mg

Ingredients 2 lbs beef stew meat, cut into small pieces 1 tbsp vegetable oil 1 1/2 onion, chopped 3 stalks celery, chopped 3 carrots, chopped

7 1/2 C. beef stock 8 oz. pearl barley 1 lb mushrooms, sliced

Directions 1. Heat a large pan on over medium heat and brown in it the beef for 8 min. Drain it and transfer it to a stock pot. 2. Heat the oil in the pan and sauté in it the celery with carrot and onion for 6 min. Transfer the cooked veggies to the stock pot. 3. Add the beef stock with barley then it until it starts simmering. 4. Lower the heat and simmer the soup for 2 h on low heat. Add the mushroom and simmer the soup for 1 h. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

96

Beef Mushroom Barley Soup

Russet

Sirloin Soup

Prep Time: 2 mins Total Time: 40 mins Servings per Recipe: 8 Calories 250 kcal Fat 13.1 g Carbohydrates 15g Protein 18.4 g Cholesterol 57 mg Sodium 1380 mg

Ingredients 1 1/2 lbs ground sirloin 1 C. chopped onion 2 (14.5 oz.) cans stewed tomatoes 5 C. water 1 tbsp salt 2 cubes beef bouillon cube 2 carrots, chopped

2 stalks celery, chopped 1 russet potato, chopped 1/4 tsp dried thyme 1 bay leaf 1/4 tsp dried basil

Directions 1. 2. 3. 4.

The onion with minced beef for 10 min. Discard the grease. Add the rest of the ingredients and stir them. The soup for 50 min on low heat Adjust the seasoning of the soup then serve it warm. Enjoy.

Russet Sirloin Soup

97

SAUCY

Cabbage Beef Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 230 kcal Fat 9.3 g Carbohydrates 20.1g Protein 14.2 g Cholesterol 28 mg Sodium 115 mg

Ingredients 1 tbsp vegetable oil 1 1/2 C. chopped onion 1 C. chopped celery 1 C. chopped carrots 2 cloves garlic, minced 10 C. beef stock 3/4 C. barley 1 bay leaf

3 sprigs fresh thyme, chopped 1/2 C. vegetable broth 2 C. cubed potatoes 2 C. diced cooked beef 1 tsp browning sauce (optional) 1 1/2 C. chopped cabbage Salt and pepper to taste

Directions 1. Heat the oil in a stock pot on medium heat. Add the garlic with celery, carrot and onion then them for 6 min. 2. Add the beef stock, barley, bay leaf and thyme. The soup on low until the barley becomes tender. 3. Stir in the broth, potatoes, and beef, browning and seasoning sauce. 4. The soup for 10 min 5. Stir in the cabbage and it for 14 min on low heat. 6. Adjust the seasoning of the soup then serve it warm. 7. Enjoy.

98

Saucy Cabbage Beef Soup

Dry

Parmesan Chuck Soup

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 8 Calories 343 kcal Fat 9.3 g Carbohydrates 38.4g Protein 124.6 g Cholesterol 36 mg Sodium 1351 mg

Ingredients 2 tbsp olive oil 1 lb beef chuck, cut into 1-inch cubes Salt and pepper to taste 2 large stalks celery, chopped 2 large carrots, chopped 1 large onion, chopped 6 cloves garlic, chopped 1 1/2 tsp dried cilantro 1 tsp dried oregano

2 (32 oz.) cartons chicken broth 1 (28 oz.) can diced tomatoes 2 C. dry lentils 1/4 C. chopped fresh parsley 1/2 C. grated Parmesan cheese, or to taste

Directions 1. Season the beef with some salt and pepper. 2. Place a stock pot on medium heat. Heat the oil in it and in it the beef for 10 min. 3. Drain the beef and place it aside. Add the celery, carrot, onion, garlic, cilantro, and oregano to the pot with the remaining oil in the pot. 4. Them for 9 min. Stir in the broth, tomatoes, and beef then them on high heat until they start boiling. 5. Put on the lid and lower the heat. The soup for 1 h Stir the lentils and the soup for 42 min. 6. Stir in the parsley with parmesan cheese. 7. Adjust the seasoning of the soup then serve it warm. 8. Enjoy.

Dry Parmesan Chuck Soup

99

NORTHERN

Cannellini Beef Soup

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 16 Calories 341 kcal Fat 11.6 g Carbohydrates 34.8g Protein 124.1 g Cholesterol 47 mg Sodium 585 mg

Ingredients

Directions

2 tbsp olive oil 2 large yellow onions, diced 6 stalks celery, cut into 1/2-inch pieces 4 carrots, sliced 1/8-inch thick 3 cloves garlic, chopped 2 1/2 lbs lean ground beef 46 oz. lowVegetable juice (such as V8(R)) 46 oz. reducedBeef broth 1 (28 oz.) can diced tomatoes 1 tbsp Italian seasoning 2 cubes beef bouillon 1 tsp ground thyme 1/4 tsp cayenne pepper Salt and pepper to taste 1 (15.25 oz.) can yellow corn, drained 1 (15.25 oz.) can red kidney beans, drained and rinsed 1 (15 oz.) can cannellini beans, drained and rinsed 1 (15 oz.) can great Northern beans, drained and rinsed 1 (14.5 oz.) can cut green beans, drained 8 oz. frozen peas 8 oz. frozen lima beans 8 oz. frozen sliced okra

1. Place a large stew pot on medium heat and heat the oil in it. Add the carrot with celery and onion then them for 7 min. 2. Add the garlic and them for 2 min. 3. Heat a large skillet on medium heat. Brown in it the beef in batches for 8 min per batch. 4. Drain the browned beef and transfer it to the pot. Them for 3 min 5. Add the vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper. 6. Them until they start boiling. Lower the heat and put on the lid. The soup for 1 h 5 min 7. Fold in the corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra. 8. The soup until it starts boiling again. Keep it on a rolling boil for 12 min. 9. Adjust the seasoning of the soup then serve it warm. 10. Enjoy.

100

Northern Cannellini Beef Soup

Golden

Chuck Roast Soup

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 168 kcal Fat 6.5 g Carbohydrates 18.7g Protein 9.7 g Cholesterol 17 mg Sodium 383 mg

Ingredients 1/2 lb boneless beef chuck roast, cut into 1/2-inch pieces 1 tbsp olive oil 2 C. cubed unpeeled Yukon Gold potatoes 2 medium carrots, peeled, cut in half lengthwise and sliced 1 tbsp all-purpose flour 1 (32 oz.) carton Swanson(R) Lower Beef Broth

2 tbsp tomato paste 1 tsp chopped fresh thyme leaves 1 C. green beans, trimmed and cut into 1/2inch pieces 1 C. frozen peas

Directions 1. Season the roast with some salt and pepper. 2. Place a large saucepan on medium heat and heat the oil in it. Brown in it the beef for 8 min. 3. Stir in the carrot with potato and them for 6 min. add the flour and mix them while cooking for 1 min. 4. Add the broth, tomato paste and thyme then bring them to a boil. Lower the heat and put on the lid then simmer the soup for 22 min. Stir in the rest of the ingredients and simmer the soup for another 22 min. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

Golden Chuck Roast Soup

101