Rec: Squid Soup

28 ounces spaghetti sauce
3 garlic cloves, minced
1 teaspoon oil
1 cup white wine
1 lb squid, cleaned and cut into rings


Saute garlic in oil. Add spaghetti sauce and wine. Simmer
15 minutes. Add Squid, cook 3 to 5 minutes. Serve with
crusty bread.


Serves 2 to 4
Squid can become rubbery when reheated

Rec: Crockpot Scotch Broth Soup

2 lbs lamb, diced
1/2 cup pearl barley
1 large onion, chopped
4 celery ribs, sliced
4 carrots, chopped
1 cup diced rutabaga
8 cups water
4 beef bouillon cubes
2 bay leaves
1/4 teaspoon black pepper


Combine all ingredients in a crockpot. Cover and cook on
LOW 8 to 10 hours or cook on HIGH 5 to 6 hours.

Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Curried Lamb And Swiss Chard Soup

2 tablespoons extra virgin olive oil
1 small red onion, chopped
2 cloves garlic, minced
2 cups Swiss chard, trimmed, cleaned and chopped
2 cups green cabbage, cored, cleaned and chopped
2 cups cannellini beans, sorted and rinsed
2 lamb shanks
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon freshly ground black pepper
¼ cup fresh lemon juice
1 teaspoon lemon zest
fresh parsley for garnish


In a medium skillet placed on stovetop set to MEDIUM heat,
add oil. When heated, add onion and garlic. Cook the onions
and garlic about 3 to 4 minutes or until tender. Transfer
onions and garlic to crockpot. Add the Swiss chard, green
cabbage, beans, lamb shanks, salt, curry powder and pepper.
Stir well to combine ingredients. Add 2 quarts of water.
Cover and cook on LOW for 8 to 10 hours. Add the lemon
juice. Transfer the lamb shanks to a cutting board and
remove the meat from the bones. Dice the meat and
return the lamb to the stoneware and mix again. Garnish
the soup with the lemon zest and parsley to serve.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Cajun Crab Soup

1/4 cup unsalted butter
1/2 onion, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1 cup clam juice
1 cup chicken broth
1/2 (10 oz) package frozen white corn
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon dried thyme
1/8 teaspoon ground cayenne pepper
1 cup heavy cream
1/2 lb lump crabmeat, drained
2 green onions, chopped



Melt butter in a large saucepan over MEDIUM heat. Saute
onion and garlic until onion is tender. Whisk in flour, and
cook 2 minutes. Stir in clam juice and chicken broth, and
bring to a boil. Mix in corn, and season with salt, white
pepper, thyme, and cayenne. Reduce heat, and simmer
15 minutes. Stir in cream, crab meat, and green onions.
Heat through, but do not boil once the cream has been added.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Shrimp Soup

1/2 lb. shrimp, peeled, deveined & cut into pieces
1/2 cup diced celery
1/4 cup chopped onion
1 cup diced potatoes
1 tablespoon powdered chicken base
cornstarch
1 quart water
salt and pepper to taste



Bring water to a boil in a large pot. Add chicken base,
celery, onions, and potatoes and continue cooking until
vegetables are done. Add shrimp pieces and bring to a
boil again. Thicken as desired with a paste of water and
cornstarch. Add salt (very little) and pepper to taste.


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave Sausage And Clam Soup

3/4 lb hot Italian sausage
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 bunch snipped fresh parsley
1/2 teaspoon dried basil
1/2 lb fresh mushrooms, sliced
1 (28 oz) can whole peeled tomatoes with juice
1/2 cup dry white wine
2 (6.5 oz) cans minced clams, drained with juice reserved
1/2 teaspoon salt



In a large microwave-safe dish, microwave sausage 3
minutes on high, until no longer pink. Remove sausage
from dish. Stir garlic and olive oil into sausage drippings
and microwave 1 minute. Stir in onion, bell pepper, parsley
and basil and microwave 3 minutes, until just tender.
Stir in the mushrooms and cook 2 minutes. Then stir in
the tomatoes, wine and reserved clam juice. Cover and
cook 8 to 10 minutes, stirring once. Stir in the sausage
and cook 4 minutes more. Let stand 5 minutes before
stirring in the clams and salt. Serve hot.


Serves 2 to 3
Refrigerate remainder
Can be carefully reheated in microwave

Rec: Crockpot Chicken & Dumplings

4 boneless skinless chicken breasts, cut in small chunks
2 cans cream of chicken soup
1/2 cup onion, finely diced
2 cups of water
1 chicken bouillon cube
2 carrots, peeled and sliced
2 stalks of celery, chopped
salt and pepper to taste
2 10 oz pkg refrigerated biscuits
2 tablespoons flour
1/2 cup heavy cream



Combine all ingredients, except biscuits, flour and cream
into crockpot. Cook on LOW 5 to 7 hours. 30 minutes
before serving, mix flour and cream together and add
to crockpot. Tear biscuit dough into 1 inch pieces (or cut
into fourths) and add to crockpot. Stir gently, cook on
HIGH for another 30 minutes or until biscuits are
fluffed up and cooked through.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Buffalo Chicken Wing Soup

6 cups milk
3 cans condensed cream of chicken soup (10 3/4 oz.) undiluted
3 cups shredded cooked chicken (about 1 lb.)
1 cup sour cream (8 oz.)
1/4 cup hot pepper sauce (1/4 to 1/2)


Put ingredients in crockpot, cover and cook on LOW
4 to 5 hours.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

Rec: Crock Pot Hearty Vegetarian Hobo Soup

24 ozs frozen mixed vegetables
1/2 (46 oz) can V8 (low sodium if you like)
1 bay leaf
salt
garlic powder
1/2 (16 oz) package coleslaw mix


Spray a crock pot with cooking spray. In the crock pot,
mix together the Vegetables, Vegetable Juice, Bay Leaves,
Cole slaw, Garlic Powder and Salt to taste (I substitute 1
tablespoon ONLY of Ms. Dash Original Flavor for the garlic
and salt and sometimes add chopped onions to taste).
Cover and cook on LOW 8 to 10 hours.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Cold Cucumber Soup

2 large cucumbers, peeled and seeded
1 1/4 cups sour cream
1 cup chicken broth
1 small onion, cut into wedges
4 sprigs fresh parsley, stems removed
2 sprigs fresh dill or 1 teaspoon dill weed, stems removed
1 tablespoon lemon juice
1/4 teaspoon white pepper


Cut cucumbers into large chunks and place in a blender
with remaining ingredients. Puree and pour into bowl.
Cover and refrigerate for at least 8 hours.

Serves 4
Refrigerate remainder (of course)
Perfect on a hot summer day with a sandwich

Rec: Gazpacho

2 Roma (plum) tomatoes, quartered
1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup green bell pepper, diced
1 (4 oz) jar diced pimento peppers, drained
2 (12 oz) cans tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup croutons
1/4 cup chopped fresh chives



In a blender combine one tomato, half the cucumber,
half the onion, a green bell pepper quarter, the pimento
and 1/2 cup tomato juice. Blend at high speed for 30
seconds to puree the vegetables. In a large bowl mix
the pureed vegetables with remaining tomato juice,
1/4 cup olive oil, vinegar, hot pepper sauce, salt and
ground black pepper. Cover mixture and refrigerate
until it is well chilled (about 2 hours). Meanwhile saute
the croutons in oil and add the garlic; transfer to a
small bowl. Place remaining chopped tomato,
cucumber, onion and green bell pepper in separate
bowls. Serve soup in chilled bowls, garnish with
chives, and serve chopped vegetables and croutons
as accompaniments.


Serves 4 to 6
Refrigerate remainder

Rec: Microwave Butternut Soup

1 lb butternut squash, peeled and cubed
1 onion, chopped
1 1/2 teaspoons butter
2 cups vegetable broth
1/4 cup heavy cream
salt and pepper to taste
1/2 dash ground nutmeg
1/2 dash ground cloves
1/2 dash ground cinnamon



In a large microwave dish combine squash, onions and
butter. Cover and microwave on HIGH for 2 minutes.
Stir in broth and cook on HIGH for another 15 to 20
minutes, or until squash is tender. Puree squash, onions
and broth in a food processor or blender. Add cream, salt
and pepper, and microwave on HIGH for another 2 to 3
minutes, or until heated through. Flavor with nutmeg,
cloves and cinnamon to taste.


Serves 2 to 3
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave Minestrone Soup

1 (14 1/2 oz) can beef broth
1 (14 1/2 oz) can diced tomatoes, undrained
1 cup medium pasta shells, cooked and drained
3 minced garlic cloves
1/4 cup onions, diced
1/2 to 1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 (15 oz) can white kidney beans, rinsed and drained



In a 2 qt. microwave bowl, combine the carrots, celery,
zucchini, yellow pepper and onion. Drizzle with oil; toss
to coat. Cover and microwave on HIGH for 3 minutes.
Stir in the remaining ingredients. Cover and cook on
HIGH for 9 to 11 minutes.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Black Bean Soup

1/2 pound dry black beans (can substitute canned)
3 cups water
1/2 carrot, chopped
1/2 stalk celery, chopped
1/2 large red onion, chopped
3 cloves garlic, crushed
1 green bell pepper, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons dry lentils
1/2 (28 oz) can peeled and diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 tablespoon and 1 1/2 teaspoons red wine vinegar
1 1/2 teaspoons salt
1/4 cup uncooked white rice




Skip this if using canned: In a large pot over
MEDIUM-HIGH heat, place the beans in three
times their volume of water. Bring to a boil, and let
boil 10 minutes. Cover, remove from heat and let
stand 1 hour. Drain, and rinse. In a crockpot,
combine soaked beans and 3/4 quarts fresh water.
Cover, and cook for 3 hours on HIGH (1 hour if using canned).
Stir in carrot, celery, onion, garlic, bell pepper, jalapeno pepper,
lentils, and tomatoes. Season with chili powder,
cumin, oregano, black pepper, red wine vinegar, and
salt. Cook on LOW for 2 to 3 hours. Stir the rice into
the crockpot in the last 20 minutes of cooking. Puree
about half of the soup with a blender or food
processor (if you like a chunkey soup, skip) , then pour
back into the pot before serving.



Serves 3 to 5
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave Potato Soup

2 cups potatoes, cubes peeled and raw
1/2 cup finely chopped onion (we sometimes use the
dehydrated minced onion)
1 cup water
1 1/2 cups half-and-half
1 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon pepper
4 slices favorite cheese, thin slices (optional)
bacon or chives (to garnish)


Microwave potatoes, onion and water on HIGH 8 to 10 minutes
until potatoes are tender. Cover and let rest 5 minutes. Mash
potatoes with a fork into large pieces. This does help thicken
the soup. Add remaining ingredients except cheese and cook
on HIGH 5 to 8 minutes to serving temperature. Garnish with
cheese and bacon or chives.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave Cheesy Corn Soup

1/3 cup chopped red or green bell peppers
1/4 cup chopped onions
1 pkg. (8 oz.) light cream cheese, cubed
1 cup skim milk
1 teaspoon chicken bouillon granules
1 cup very hot water
1 can (8 oz.) cream-style corn
1/2 teaspoon salt
1/8 teaspoon black pepper



Place pepper and onion in microwave casserole. Cover
and cook for 1 to 2 minutes on HIGH until vegetables
soften. Add cream cheese and milk. Heat on MEDIUM
for 3 to 6 minutes, stirring once or twice, until cheese
is melted and mixture is smooth. Dissolve bouillon
granules in hot water. Stir into cream cheese mixture.
Add remaining ingredients and continue to heat on
MEDIUM, stirring occasionally, for 5 to 10 minutes or
until soup is very hot. Goes very well with garlic bread.


Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave Creamy Asparagus Soup

1 lb fresh green asparagus
4 tablespoons unsalted butter
1 onion, finely chopped (I use Vidalia sweet)
5 tablespoons all-purpose flour
4 cups chicken broth
1 tablespoon chives
1/2 cup heavy cream
1 tablespoon lemon juice
1/2 teaspoon paprika
salt, to taste
pepper, to taste



Cut off the tough bottom ends of the asparagus and discard.
Cut off the tips of the asparagus and set into a bowl; set aside
a few of them for garnishing later. Chop the stalks of the
asparagus into small, bite sized pieces and add to the bowl
of asparagus tips. Place butter in a heavy, deep round
microwaveable dish (such as a white Corningware casserole)
and let it melt on HIGH for approximately 1 minute, or until
melted. Add the onion and aspargus tips& spears to the
butter, cover, and cook on HIGH for about 4-5 minutes.
Stir in the flour, mixing well. Next, pour in the broth and
add the chives, stir, recover, and cook on HIGH for 10
minutes, stirring 3 times during this process. Asparagus
should be very tender- if not, return for 2 more minutes,
stir, test again, repeat if needed. Remove from microwave
(wear oven mits) and puree using a wand blender (or use
your regular blender). Add cream, lemon juice, and
seasonings to taste. Get the asparagus tips you set aside
for the garnish and put them into the microwave, in a
microwave safe dish, for just about 2 minutes or so-
just enough to blanch them so they aren't so raw tasting.
Ladle soup into individual bowls and garnish with an
asparagus tip before serving. NOTE: Since microwaves
vary greatly, there may be some variations in the cooking
times depending upon your microwave.



Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Microwave Cabbage Soup

4 cups green cabbage, chopped or shredded finely
3 tablespoons unsalted butter or margarine
2 onions, chopped (I use Vidalia sweet onions)
1 bunch scallion, chopped (green & white parts,
reserving some of the green for garnish)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated sugar
2 (16 ounce) cans chicken broth or vegetable broth
1 cup skim milk, warmed
1 cup shredded carrot (approx 2 carrots)



You will need a deep, heavy microwave safe cooking dish-
such as a round Corningware casserole (no lid). Put butter
in casserole and heat for 40 seconds on HIGH heat (or until
melted). Add cabbage, onions, scallions, salt, pepper, and
sugar. Cook on HIGH 4 to 6 minutes. Add the broth and
cook on HIGH another 15 minutes. Add the warm milk
(I remove the soup from the microwave and heat up the
milk for 1 minute or so in a glass measure). Stir in the
carrots and return to the microwave to heat on HIGH
3 to 4 minutes. Test for seasonings- add more salt, pepper,
or sugar if needed to suit your tastes. You may need to
adjust cooking times for your microwave- if cabbage is
not tender enough yet, keep microwaving in 3 to 4
minute intervals on HIGH, stirring, until veggies are
cooked to your liking.



Serves 4 to 6
Refrigerate remainder
Reheats in the microwave