A bowl of homemade soup warms the body on a cold day. Add some warm crusty bread and you have a feast. Soup is so versatile it can be used for an appetizer, main course or an accompaniment to a sandwich or salad.

Chicken Vegetable Soup

Ingredients:chickensoup

1 Whole Chicken or 1 Rotisserie Chicken
½ Medium Onion, chopped
1 - 14 oz. Can of Chicken Broth
¼ Teaspoon Celery Seeds
¼ Teaspoon Thyme
¼ Teaspoon Marjoram
¼ Teaspoon Rosemary
Black Pepper, to taste
5-6 Carrots, sliced
5 Potatoes, peeled and chopped

Directions:

Raw Chicken:  If using a whole, raw chicken, place it in a 4 quart Dutch Oven (large pot) and cover with water. Boil until the chicken is fully cooked. Remove the chicken from the pot, retaining the water. Remove the meat from the bones and cut into bite size pieces. Return the meat to the pot.

Or

Rotisserie Chicken:  It is also fast and easy to use a rotisserie chicken, that you purchase from the grocery or warehouse store. Remove the meat, cutting into bite size pieces and place in a 4 quart Dutch Oven. Cover with warm water.

Add the chopped onion, can of chicken broth and all of the herbs. Simmer until the onions appear slightly transparent, approximately 20 minutes. Add the carrots and simmer for about a half hour. Next add the chopped potatoes and simmer until the vegetables are tender.

Seafood Chowder

Ingredientsseafoodchowder
6 Medium Sized Potatoes, peeled and chopped into bite size pieces
½ - Large Onion, chopped
2 Chicken Bouillon Cubes
1 Teaspoon Worcestershire Sauce
¼ Teaspoon Dried Thyme
1/8 Teaspoon Black Pepper
1 Bunch Green Onions
2 Ribs of Celery, thinly sliced
1 Quart Half and Half or Light Cream
3 Cups Milk
4 Tablespoons All-Purpose Flour
1 - 6.5 oz. Can Minced Clams plus juice
1 lb. Halibut or other white fish such as haddock, cut into bite size pieces
1 Medium Lobster Tail, fresh or frozen or Shrimp or Scallops
Green Onion Tops

Directions

If using a frozen lobster tail, un-thaw in the refrigerator first. In a large pot, bring 4 cups of water to a boil. Add a dash of salt and the lobster tail. Cook for 8-12 minutes or until the lobster shell is bright red and the meat is tender. Let the lobster meat cool. Separate the tail meat from the shell and chop the meat into bite size pieces. Set aside.

Drain the clam juice into a measuring cup and then fill with water to the 1 Cup measure. Place the clam juice, peeled and chopped potatoes, chopped onion, bouillon cubes, Worcestershire sauce, thyme and pepper into a 4 quart Dutch Oven (large pot). Add water if needed to cover the potatoes. Bring to a boil then reduce heat. Simmer, covered for about 15 minutes or until the potatoes are tender.

While the potatoes are cooking, clean and slice the green onions, reserving the tops for later. Clean and slice the celery.

Once the potatoes are cooked add the half and half to the potato mixture. In a separate bowl mix the milk and flour with a fork until combined. Pour the milk/flour mixture into the potato mixture and stir. Add the sliced green onions and celery. Cook and stir until mixture thickens.

Stir in the Clams, Halibut and green onion tops and bring to a boil then reduce heat. Simmer until the Halibut is fully cooked. It should flake easily with a fork.

Add the cooked, pieces of lobster. Simmer until the lobster is heated through, not too long or it will become tough. Serve and enjoy.

Notes

I cook an extra lobster tail when we‘re having lobster for dinner and then I freeze it to be added to this chowder at a later date. More lobster can be used if you like. This chowder is great the next day or frozen for a lunch.



Chili

Ingredients:
chili2
1 lb. Hamburger
½ Onion, chopped
2 – 15.25 oz. Cans Dark Red Kidney Beans
2 - 1 lb. 12 oz. Cans Crushed Tomatoes
2 – 6 oz. Cans Tomato Paste
2 Tablespoons Chili Powder
1 Teaspoon Crushed Red Chili
2 Teaspoons Celery Seeds
1 Teaspoon Salt
1 Teaspoon Black Pepper

Directions:

Brown the hamburger and onions in a large 6 quart pot. Drain the grease off of the hamburger. Add the kidney beans, including the juice, crushed tomatoes and tomato paste then stir. Add the chili powder, crushed red chili, celery seeds, salt and pepper. Adjust how spicy the chili is by adding more or less crushed red chili. Simmer for 2-3 hours, stirring occasionally. Serve as is or over cooked white rice or stir in cooked elbow macaroni.

Servings: 10
Recipe Difficulty: Very Easy
Preparation Time: 15 minutes prep, 2-3 hours simmering
Cooking Time: 2-3 Hours
Country: USA

Great Northern Green Chili Stew

Ingredients:

1 Onion Diced
1 lb. Ground Beef
1 lb. Spicy Pork Sausage (Hot)
1 lg. Can Crushed Tomatoes
3 Cloves of Garlic, peeled and crushed
2 Small Cans Green Chiles
5 Potatoes, peeled and cut into bite size cubes
2 Cans Great Northern Beans, plus juice
Corriander, ground and whole
Oregano
Celery Seeds
Salt
Pepper
Water

Directions:

In a large stock pot brown the ground beef, onion and pork sausage. Drain. Add the tomatoes, garlic, green chiles and the beans. Do not drain the beans. I use two kinds of coriander. I use ground but also some of the whole for texture and interest. Next add the coriander, oregano, celery seeds, salt and pepper to taste. Add enough water to cover then simmer for 1-1 1/2 hours. Add potatoes and enough water to cover the potatoes. Stir then simmer until the potatoes are tender.

Notes:

I created this recipe for my family and it's been a favorite ever since. Add some crusty bread or flour tortilla and cheese to round out the meal.

Servings: 8
Recipe Difficulty: Normal
Preparation Time: 25 Min.
Cooking Time: 1-1 1/2 Hours
Country: USA

Tomato Basil Soup

Ingredients:

4 tomatoes - peeled, seeded and diced
4 cups of tomato juice (I used equal portions of v8 low sodium juice and tomato juice for extra flavor)
20 fresh basil leaves cut into pieces or to taste
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste


Directions:

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do Not Boil.


Notes:

Fast tomato peeling tip: Dip tomato in boiling water for 30 seconds. Skin will peel off easily.


Servings: 4 servings
Recipe Difficulty: Normal
Preparation Time: 20 Min.
Cooking Time: 30 Min.
Country: USA