Soup's on - recipes

Vibrant Life, March-April, 1993 by Georgia E. Hodgkin

Hot Soup on a chilly day is more than comforting.

Shortly after breakfast, put the makings for any one of these recipes in the crockpot or on the stove and let the flavors slowly blend until your family is ready to eat. With the meal on its way, you have time to set an extra special table. Watch the conversation glow and linger with candlelight, lovely (or clever) silver, china, and table coverings.

Use the time you save by serving a meal based on soup to curl up with a good book, tackle an unfinished project or, leisurely listen to the day's stories from toddler, teen, or spouse.

For balanced nutrition, round out the menu with bread, a salad, or a fruit dessert. And to add a special interest, garnish soups with croutons, chopped cilantro, popcorn, fresh basil, parsley, mint leaves, or edible flowers. Enjoy!

BLACK BEAN SOUP

1/4 cup olive oil 2 cups dry black beans, washed 3 cups onions, chopped 4 cloves garlic, diced 1/2 tsp. salt 1 tsp. dried basil 1/8 tsp. lemon juice 4 T. McKay's chicken-style seasoning Water to cover beans

Place all ingredients in kettle or crockpot. Cook over low heat until beans are soft; approximately 2 to 3 hours. Stir occassionally. Add water to desired thickness. Serve hot. Yield: 10 one-cup servings. Calories per serving: 160; protein: 7 grams; fat: 6 grams; cholesterol: 0 milligrams.

CREAM OF BROCCOLI SOUP

8 cups broccoli, chopped, fresh, or frozen 4 cups water 1 cup raw cashews 3 cups water 2 cups cooked cornmeal mush 1 1/2 tsp. salt 1/4 tsp. garlic powder 1 1/2 tsp. onion powder 2 tsp. McKay's chicken-style seasoning

Bring broccoli to boil in 4 cups water; cook briefly until still crisp and green. Blend cashews, 3 cups water, and cornmeal. (Do in portions if blender is small.) Combine broccoli, blender contents, and seasonings in kettle. Heat for 30 minutes to allow flavors to blend. Serve hot. Yield: 12 one-cup servings. Calories per serving: 100; protein: 4 grams; fat: 5 grams; cholesterol: 0 milligrams.

WHITE BEAN AND CORN SOUP

1 lb. dry small white beans, rinsed 2 qts. McKay's chicken-style seasoning broth 2 tsp. savory or thyme leaves 1 14-oz. can stewed tomatoes 1 17-oz. can creamed corn 2 T. olive oil 1/2 tsp. salt or to taste

Place white beans, broth, and seasonings in crockpot and simmer overnight or until beans are tender. Add remaining ingredients and simmer for 30 minutes to blend flavors. Serve hot. Yield: 10 one-cup servings. Calories per serving: 170; protein: 8 grams; fat: 3 grams; cholesterol: 0 milligrams.

SPLIT PEA SOUP

1 lb. dry split peas 1 cup onion, chopped 1 cup carrot, diced 1/2 cup celery, diced 2 T. margarine 1 tsp. thyme 2 quarts water 1 clove garlic, minced 1/4 cup imitation bacon bits

Place all ingredients, except bacon bits, in kettle or crockpot to cook several hours or overnight. During the last one-half hour add 1/4 cup imitation bacon bits. Add water to desired consistency. Serve hot. Yield: 10 one-cup servings. Calories per serving: 145; protein: 8 grams; fat: 3 grams; cholesterol: 0 milligrams.

LENTIL AND BARLEY SOUP

1 cup onion, chopped 1 clove garlic, minced 2 T. oil 1/2 cup carrots, diced 1/2 cup celery, sliced 4 pkgs. George Washington broth, brown 1/2 tsp. cumin 1/2 cup dry barley 1/2 cup dry lentils 5 cups water 1 14-oz. can stewed tomatoes 1/2 cup cabbage, chopped Chopped parsley Grated Parmesan cheese

Microwave or saute onion, garlic, oil, carrots, celery, and seasonings. Place in kettle or crockpot along with lentils, barley, and water. And tomatoes and cabbage just before serving. Heat through. Serve with parsley and Parmesan. Yield: 8 2/3-cup servings. Calories per serving: 145; protein: 4 grams; fat: 4 grams; cholesterol: 0 milligrams.

BARLEY SOUP

1/4 cup whole barley 1 cup carrots, sliced 1/2 cup celery, diced 1/4 cup onion, chopped 2 cups tomatoes 1 cup peas 3 T. parsley, chopped 1 tsp. salt or to taste

Place barley in crockpot or kettle and cook for one hour in six cups of water or more. Add remainder of ingredients and simmer until tender. Garnish with chopped parsley. Yield: 6 one-cup servings. Calories per serving: 68; protein: 3 grams, fat: 0.3 grams; cholesterol: 0 milligrams.

MINESTRONE

1 cup small white beans 1/2 tsp. salt 1 cup raw potatoes, diced 1 cup carrots, sliced 1 cup celery, diced 1 cup onion, diced 1 T. oil 1 green pepper, diced 4 tsp. McKay's chicken-style seasoning 1 small zucchini, sliced 1/2 cup small elbow macaroni 1 14-oz. can stewed tomatoes 1 tsp. dried oregano

Microwave or saute onion in oil. Place beans, salt, potatoes, carrots, celery, onion, pepper, and McKay's chicken-style seasoning in kettle or crockpot, cover with water, and cook until tender (approximately 2 to 4 hours). Add water as needed. Ten minutes before serving, add zucchini, macaroni, tomatoes, and oregano. Serve hot. Yield: 10 one-cup servings. Calories per serving: 78; protein: 3 grams; fat: 2 grams; cholesterol: 0 milligrams.