Soup Recipes: A Soup Cookbook Filled with Delicious Soup Recipes for Almost Every Type of Soup for Every Season [2 ed.] 9798633783117

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Soup Cookbook A Soup Cookbook with Delicious Soup Recipes for Almost Every Type of Soup for Every Season By BookSumo Press All rights reserved

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Table of Contents Chili Lima Soup 7 Chili Lime Taco Soup 10 Corny Beef Taco Soup 11 Ranch Taco Soup 12 Cocktail Taco Soup 13 Cheesy Taco Tortilla Soup 14 Pinto Taco Soup 15 Bell Kidney Taco Soup 16 Black Chicken Taco Soup 17 Cheesy Taco Soup 20 Beef Ranch's Taco Soup 21 Texas Style Stew 22 Easy Parisian Stew 23 Buffalo Stew 24 Moroccan Stew 25 Mediterranean Stew 26 Maggie’s Rutabaga Stew 27 Rustic Venison 30 Upstate Chicken Stew 31 Stovetop Veggie Stew 32 Carrots and Beef Stew 33 Royal Asian Seafood Soup 34 Tofu and Seafood Clash Soup 35 Herbed Anchovies Soup 36 Bell Seafood Cassava Soup 37 Italian Tipsy Seafood Soup 40 Lemongrass Flavored Seafood Soup 41

Chinese Seafood-Balls Soup 42 Seafood Bay Soup 43 Fancy Valentine's Seafood Soup 44 Delusional Spaghetti Seafood Soup 45 Zesty Seafood Soup Cream 46 Shrimp, Calamari, Crab Chowder 47 Maine Mushroom Cod Chowder 50 American Ground Beef Chowder 51 Meatless-Monday Chowder 52 Newfoundland Cod Fillet Parsley Chowder 53 Mexican Dinner Chowder 54 Economical Macaroni Clam Chowder 55 Winter Night Chowder 56 February Shrimp Chowder 57 Rosa’s Latin Chowder 60 Southwestern Chowder 61 Saucy Cabbage Beef Soup 62 Dry Parmesan Chuck Soup 63 Northern Cannellini Beef Soup 64 Golden Chuck Roast Soup 65 Stewed Cocktail Soup 66 Juicy Pearls Soup 67 Red Beef Leaves Soup 70 Messy Fusilli Lasagna Soup 71 Chili and Corny Oxtail Soup 72 Crazy Spring Soup 73 Veggie Gnocchi Chicken Soup 74 Cream of Chicken Soup 75

Chicken Soup Festival 76 Buffalo Chicken Soup 77 Chicken Soup Country 80 Central African Style Chicken Soup 81 Chicken Soup with Rustic Root Vegetables 82 Brown Rice Chicken Soup 83 Western European Style Chicken Soup 84 Nutty Potato Chicken Soup 85 Japanese Inspired Bamboo and Mushroom Chicken Soup 86

Chili

Lima Soup

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 6 Calories 669 kcal Fat 32.9 g Carbohydrates 52.2g Protein 38.5 g Cholesterol 114 mg Sodium 2300 mg

Ingredients 2 lb lean ground beef 1 onion, chopped 1 (4 oz.) can diced green chiles 1 teaspoon salt 1 teaspoon ground black pepper 1 (15 oz.) can pinto beans, drained 1 (15 oz.) can lima beans, drained 1 (1.25 oz.) package taco seasoning mix

1 1/2 C. water 1 (1 oz.) package ranch dressing mix 1 (15 oz.) can white hominy, drained 1 (14.5 oz.) can stewed tomatoes 1 (15 oz.) can kidney beans, drained and rinsed

Directions 1. Place a large soup pot over medium heat. Cook in it the onion with beef for 8 min. discard the grease. 2. Stir in the remaining 3. Ingredients and cook them until they start boiling. Lower the heat and cook the soup for 34 min. serve your soup hot. 4. Enjoy.

Chili Lima Soup

7

CHILI

Lime Taco Soup

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 273 kcal Fat 10.6 g Carbohydrates 26.9g Protein 19.8 g Cholesterol 55 mg Sodium 1074 mg

Ingredients 2 tbsp olive oil 1 1/4 lb ground turkey 1 onion, chopped 2 carrots cut into 1/4 inch rounds 2 stalks celery, chopped 1 1/2 C. frozen corn 5 cloves garlic, chopped 1 (1 oz.) package taco seasoning mix 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon dried oregano 1 (28 oz.) can diced tomatoes with juice

1/2 bunch chopped fresh cilantro, divided 1 (15 oz.) can kidney beans, rinsed and drained 1 green chile pepper, halved lengthwise 1/2 C. sliced black olives 3 1/2 C. chicken broth 1 C. water or more as needed 1/4 C. lime juice Salt and ground black pepper to taste

Directions 1. Place a large soup pot over medium heat. Heat the oil in it. Brown in it the turkey for 10 min until it becomes crumbled. Drain it and place it aside. 2. Sauté the onion in the same pot for 6 min. Stir in the celery with carrot and cook them for 9 min. 3. Add the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 C. cilantro along with the cooked turkey. Cook them for 3 min. 4. Stir in the rest of the 5. Ingredients and cook them until they start boiling. Lower the heat and cook the soup for 24 min. serve your soup hot. 6. Enjoy.

10

Chili Lime Taco Soup

Corny

Beef Taco Soup

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 303 kcal Fat 15.9 g Carbohydrates 27.4g Protein 15.1 g Cholesterol 48 mg Sodium 629 mg

Ingredients 1 lb ground beef 1 onion, chopped 4 C. tomato juice 1 (15 oz.) can whole kernel corn, drained 1 (15 oz.) can kidney beans

1 (8 oz.) can tomato sauce 1/2 (1.25 oz.) package taco seasoning mix

Directions 1. Place a large pot over medium heat. Brown in it the onion with beef for 8 min. Stir in the remaining 2. Ingredients then lower the heat and simmer them for 6 min without boiling. 3. Serve your soup hot. 4. Enjoy.

Corny Beef Taco Soup

11

RANCH

Taco Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 390 kcal Fat 10.2 g Carbohydrates 43.8g Protein 31.9 g Cholesterol 86 mg Sodium 2588 mg

Ingredients 1 lb ground turkey 1/2 C. chopped onion 1 (12 oz.) package frozen mixed vegetables (peas, carrots, green beans, corn) 2 (10 oz.) cans diced tomatoes with green chile peppers 1 (15 oz.) can ranch style chili beans

1 (15 oz.) can chicken broth 1 (1 oz.) package taco seasoning mix 1 (1 oz.) package ranch dressing mix

Directions 1. Place a medium pot over medium heat. Brown in it the onion with beef for 7 min. Discard the grease. 2. Stir in the rest of the 3. Ingredients and cook them until they start boiling. Lower the heat and cook the soup for 22 min. serve your soup hot. 4. Enjoy.

12

Ranch Taco Soup

Cocktail

Taco Soup

Prep Time: 10 mins Total Time: 18 mins Servings per Recipe: 6 Calories 529 kcal Fat 21 g Carbohydrates 52.9g Protein 29 g Cholesterol 71 mg Sodium 2198 mg

Ingredients 1 1/4 lb lean ground beef 46 oz. tomato-vegetable juice cocktail 1 (29 oz.) can diced tomatoes 1 (15 oz.) can kidney beans, drained and rinsed

1 (15 oz.) can black beans, rinsed and drained 1 (15.25 oz.) can whole kernel corn 2 (1 oz.) packages taco seasoning mix

Directions 1. Place a large soup pot over medium heat. Cook in it the beef for 8 min. discard the grease. Stir in the remaining 2. Ingredients 3. Cook the soup on low heat for 6 min. serve it hot. 4. Enjoy.

Cocktail Taco Soup

13

CHEESY

Taco Tortilla Soup

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 6 Calories 564 kcal Fat 22.9 g Carbohydrates 60.8g Protein 31.7 g Cholesterol 69 mg Sodium 1495 mg

Ingredients 1 lb lean ground beef 1 small onion, chopped 1 (1 oz.) package taco seasoning mix 1 (15 oz.) can tomato sauce 1 (15 oz.) can whole kernel corn, drained 2 (15 oz.) cans kidney beans, drained 6 C. corn tortilla chips

1 C. shredded Cheddar cheese 1/2 C. chopped green onion

Directions 1. Place a large pan over medium heat. Brown in it the onion with beef for 8 min. Discard the grease. 2. Transfer the beef and onion mix to a slow cooker with the taco seasoning, tomato sauce, corn, and beans. Put on the lid and cook the soup for 2 h on low. 3. Top you soup with cheese and green onions. 4. Enjoy.

14

Cheesy Taco Tortilla Soup

Pinto

Taco Soup

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 474 kcal Fat 31.1 g Carbohydrates 26g Protein 23.5 g Cholesterol 96 mg Sodium 1093 mg

Ingredients 2 lb ground beef 1 onion, chopped 1 (10.75 oz.) can tomato puree 1 (15 oz.) can tomato sauce 1 C. water

1 (15 oz.) can pinto beans, drained and rinsed 1 (15 oz.) can whole kernel corn, drained 1 (1.25 oz.) package taco seasoning mix

Directions 1. Place a large soup pot over medium heat. Cook in it the onion with beef for 12 min. discard the grease. 2. Stir in the remaining 3. Ingredients Cook them until they start boiling. Lower the heat and cook the soup for 6 min. 4. Serve your soup hot and top it with some cheese. 5. Enjoy.

Pinto Taco Soup

15

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.

16

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 beer 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, beer, 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

17

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 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 (32 oz.) can tomato juice 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.

20

Cheesy Taco Soup

Beef

Ranch's Taco Soup

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 10 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

21

TEXAS STYLE

Stew

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 12 Calories 323 kcal Fat 12 g Carbohydrates 35.8g Protein 18.7 g Cholesterol 47 mg Sodium 327 mg

Ingredients 2 tbsps vegetable oil 2 lbs ground beef 3 C. water 1 (16 oz.) package frozen corn 1 (15 oz.) can tomatoes 1 (15 oz.) can ranch-style beans 6 potatoes, peeled and cubed 1 onion, diced

1 green bell pepper, diced 1/4 C. diced celery 2 tbsps chili powder 1/4 tsp white sugar 1 dash garlic powder salt and ground black pepper to taste

Directions 1. Stir fry your beef for 9 mins then combine in: black pepper, water, salt, corn, garlic powder, tomatoes, sugar, ranch style beans, chili powder, potatoes, celery, onions, and bell peppers. 2. Place a lid on the pot and get everything boiling. 3. Once the mix is boiling set the heat to low and let the stew cook for 65 mins. 4. Enjoy.

22

Texas Style Stew

Easy

Parisian Stew

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 548 kcal Fat 20.3 g Carbohydrates 55g Protein 34.2 g Cholesterol 168 mg Sodium 1303 mg

Ingredients 1 lb smoked sausage links, sliced 10 frozen small corn cobs 10 small red potatoes 1 (3 oz.) package dry crab boil

1 1/2 lbs unpeeled, large fresh shrimp salt to taste

Directions 1. 2. 3. 4. 5.

Get the following boiling: dry crab, sausage, potatoes, and corn. Once the mix is boiling set the heat to low and let the contents cook for 17 mins. Now add in your shrimp and keep cooking the mix for 4 more mins. Remove all the liquids and top everything with some salt. Enjoy.

Easy Parisian Stew

23

BUFFALO

Stew

Prep Time: 25 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 276 kcal Fat 10.2 g Carbohydrates 8.3g Protein 35.7 g Cholesterol 96 mg Sodium 736 mg

Ingredients 2 tbsps canola oil 2 lbs bison meat, cut into 1-inch cubes 1 tbsp canola oil 1 C. minced yellow onion 1/2 C. minced celery 2 cloves garlic, minced 2 tbsps flour 4 C. low-sodium chicken broth 1 C. water 2 tbsps white wine

1 tsp salt (optional) 1/2 tsp ground black pepper 3 whole cloves 1 (8 oz.) can tomato sauce 2 tbsps diced fresh parsley 1/4 tsp ground thyme

Directions 1. For 4 mins per side sear your bison in 2 tbsps of canola, in a large pot. 2. Now place the meat to the side. 3. Add 1 more tbsp of canola, to the pot, and begin to stir fry your celery and onions for 7 mins. Then add in the garlic and fry it for 4 mins. Top the mix with flour and stir everything. 4. Now add the following: thyme, broth, parsley, wine, tomato sauce, salt, cloves, and pepper. 5. Get the mix boiling then once it is add in the bison. Set the heat to low and let the stew cook for 65 mins. 6. Enjoy.

24

Buffalo Stew

Moroccan Stew

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 151 kcal Fat 4.8 g Carbohydrates 23.7g Protein 4.8 g Cholesterol 0 mg Sodium 508 mg

Ingredients 1 tbsp canola oil 1 tsp cumin seeds 1 red onion, diced 5 cloves garlic, minced 1 tbsp coriander seeds, ground 1 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed, or more to taste 1 C. water

1 red potato, cubed 2 tbsps minced fresh cilantro, divided 1/2 tsp salt 1/2 tsp coarsely ground black pepper 1 tomato, cubed

Directions 1. Toast your cumin seeds in oil for 20 secs then begin to stir fry your garlic and onions for 7 mins then add the coriander and cook everything for 30 secs. 2. Stir the mix then add: pepper, chickpeas, salt, water, 1 tsp cilantro, and potatoes. 3. Stir the mix again then get everything boiling. 4. Now place a lid on the pot, set the heat to low, and let the mix cook for 17 mins. 5. Add the tomato and turn up the heat for 4 mins. 6. Top the stew with the rest of the cilantro. 7. Enjoy.

Moroccan Stew

25

MEDITERRANEAN

Stew

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 383 kcal Fat 19.7 g Carbohydrates 11.1g Protein 25.3 g Cholesterol 86 mg Sodium 402 mg

Ingredients 1 cooking spray (such as Pam(R)) 2 tbsps olive oil, divided 2 large onions, cut into 1/2-inch dice 4 cloves garlic, or more to taste, minced 8 chicken thighs, or more to taste, trimmed 2 C. dry white wine 2 (6.5 oz.) cans tomato sauce

1/2 tsp ground black pepper 1 lemon, juiced 1 drop hot pepper sauce (such as Tabasco(R)) 1 pinch ground cinnamon

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

Coat a big pot with nonstick spray then add in 1 tbsp of olive oil. Begin to stir fry your garlic and onions for 7 mins then place the mix to the side. Add the rest of the oil and brown your chicken in it for 7 mins. Combine in the wine and get everything boiling. Once the mix is boiling reduce the heat to low and gently cook the chicken for 17 mins. Now combine in the cinnamon, tomato sauce, onion mix, hot sauce, black pepper, and lemon juice. 7. Get the mix boiling again, set the heat to low, place a lid over on the pot, and gently cook the stew for 65 mins. 8. Enjoy.

26

Mediterranean Stew

Maggie’s

Rutabaga Stew

Prep Time: 20 mins Total Time: 4 hrs 25 mins Servings per Recipe: 15 Calories 111 kcal Fat 2.1 g Carbohydrates 12.9g Protein 10.7 g Cholesterol 23 mg Sodium 80 mg

Ingredients 1 tbsp vegetable oil 1 1/2 lbs chicken, diced 4 rutabagas, peeled and diced 4 medium beets, peeled and diced 4 carrots, diced

3 stalks celery, diced 1 red onion, diced water, or to cover

Directions 1. Stir fry your chicken in veggie oil for 4 mins. 2. Now combine in: red onions, rutabagas, celery, beets, and carrots. Submerge the contents in some water and get the mix boiling. 3. Once the mix is boiling set the heat to low, and simmer the stew for 4 hrs. 4. Make sure you continue to add some water during the cooking time to keep the veggies simmering. 5. Enjoy.

Maggie’s Rutabaga Stew

27

RUSTIC

Venison

Prep Time: 20 mins Total Time: 2 hrs 25 mins Servings per Recipe: 6 Calories 353 kcal Fat 8.5 g Carbohydrates 25.7g Protein 35.2 g Cholesterol 120 mg Sodium 542 mg

Ingredients 2 tbsps bacon grease 2 lbs venison, cut into chunks 1 onion, diced 2 cloves garlic, minced 1 tbsp tomato paste 1 tsp anchovy paste 3 tbsps all-purpose flour 1 C. red wine 1 C. beef broth 1 C. chicken broth

1 tsp ground thyme 2 bay leaves 1 lb small red potatoes, diced 4 carrots, diced 1/2 C. sliced mushrooms 1/2 C. frozen peas 1 pinch salt and ground black pepper to taste

Directions 1. Set your oven to 300 degrees before doing anything else. 2. Stir fry your venison, in bacon grease, in a large pot, for 7 mins, to brown it. Place the meat to the side. 3. Now begin to stir fry your onions in the oil for 6 mins then add in: anchovy paste, garlic, and tomato paste. Then add in flour over the mix and stir everything. 4. Add the chicken and beef broth, and the wine as well and get everything boiling. 5. Scrape the pan then add in the bay leaves and thyme. 6. Get the mix boiling again then add the venison. 7. Get the mix to a light boil with a low to medium level of heat and cook everything for 65 mins. Then add in the mushrooms, potatoes, and carrots. Place the stew in the oven for 60 more mins. 8. Enjoy.

30

Rustic Venison

Upstate

Chicken Stew

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 6 Calories 275 kcal Fat 2.3 g Carbohydrates 41.8g Protein 21.8 g Cholesterol 43 mg Sodium 435 mg

Ingredients 4 C. water 1 lb chicken tenders 3 carrots, cut into chunks 2 stalks celery, cut into chunks 2 potatoes, diced 1 sweet potato, diced 1 (15 oz.) can peas

1 (8 oz.) can tomato sauce 2 bay leaves 1 C. cooked rice

Directions 1. Get the following boiling: bay leaves, water, tomato sauce, chicken, peas, carrots, sweet potatoes, regular potatoes, and celery. 2. Once the mix is boiling set the heat to low and let the contents cook for about 2 hrs. 3. Now add the rice and let everything simmer for 20 more mins. 4. Enjoy.

Upstate Chicken Stew

31

STOVETOP

Veggie Stew

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 200 kcal Fat 11.9 g Carbohydrates 23.1g Protein 4.4 g Cholesterol 31 mg Sodium 331 mg

Ingredients 1/4 C. butter 2 onions, diced 1 stalk celery, diced 2 cloves garlic, diced 1 medium head cabbage, cut into squares

1 (14.5 oz.) can stewed tomatoes, with liquid salt and pepper to taste

Directions 1. Stir fry your garlic, celery, and onions for 7 mins in butter then add in the cabbage and cook everything for 17 more mins, with a low level of heat. 2. Stir the mix then add in some pepper, salt, and the tomatoes. 3. Place a lid on the pot and let the mix cook for 35 mins. 4. Enjoy.

32

Stovetop Veggie Stew

Carrots

and Beef Stew

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 5 Calories 325 kcal Fat 9.4 g Carbohydrates 48.1g Protein 13.4 g Cholesterol 70 mg Sodium 960 mg

Ingredients 50 baby carrots, cut in half lengthwise 4 russet potatoes, cut into bite-sized pieces 1 small yellow onion, diced 3 stalks celery, diced 4 cubes beef bouillon 2 (8 oz.) cans oysters

1 tsp ground black pepper 1 (5 oz.) can evaporated milk 2 tbsps butter salt and pepper to taste

Directions 1. Get a big pot, add in: bouillon, carrots, celery, potatoes, and onions. Submerge the veggies in water then set the heat to a high level. 2. Get everything boiling and let the mix cook for 40 mins. 3. Now stir in the oysters and juice plus 1 tsp of pepper. 4. Continue cooking everything for 5 more mins then set the heat to a low level. 5. Add the butter and milk and combine everything smoothly then add some more pepper and salt. 6. Enjoy.

Carrots and Beef Stew

33

ROYAL

Asian Seafood Soup

Prep Time: 22 mins Total Time: 42 mins Servings per Recipe: 6 Calories 365.8 Fat 21.5 g Cholesterol 312 mg Sodium 634.6 mg Carbohydrates 10.9 g Protein 33 g

Ingredients 400 g king prawns, uncooked 500 g squid 2 liters water 2 tbsp oil 1 small onion, finely chopped 3 tsp grated fresh ginger 3 garlic cloves, crushed 1 stalk fresh lemongrass, finely chopped 1⁄4 tsp turmeric 2 tsp sweet chili sauce

2 tbsp oyster sauce 1⁄3 C. lime juice 4 dried kaffir lime leaves 1⁄2 tsp cumin seed 400 ml coconut milk 1 tbsp raw sugar 300 g white fish fillets, chopped 1⁄4 C. fresh coriander, leafs

Directions 1. Remove the heads of the prawns and place them aside. Discard their shells. Cut the squid into small pieces or strips. 2. Place the stock with prawn heads in a large soup pot over medium heat. Cook them until they start boiling. 3. Lower the heat and remove the cover. Coo them for 32 min. Place the stock mix aside to lose heat then discard the prawn shells and strain it. 4. Place a large skillet over medium heat. Heat the oil in it. Cook in it the onion, ginger, garlic, lemongrass and sauces for 4 min. 5. Transfer the mix to the pot with stock, seeds, juice, leaves. Cook the soup until it start boiling over medium heat. Lower the heat and cook the soup without a lid for 17 min. 6. Add the coconut milk with sugar. Cook the soup for 7 min. Stir in the seafood and cook the soup for 3 min. serve your soup hot right away. 7. Enjoy.

34

Royal Asian Seafood 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 Red wine 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

35

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

Directions

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. dry white wine 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

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 wine 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.

36

Herbed Anchovies Soup

Bell

Seafood Cassava Soup

Prep Time: 30 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. Enjoy. Bell Seafood Cassava Soup

37

ITALIAN

Tipsy Seafood Soup

Prep Time: 35 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. dry light red wine 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 wine 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.

40

Italian Tipsy Seafood Soup

Lemongrass Flavored Seafood Soup

Prep Time: 15 mins Total Time: 30 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. Chinese rice wine 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, wine, salt and pepper. 4. Serve your soup hot with some sesame oil, with green onion and parsley leaves as toppings. 5. Enjoy.

Lemongrass Flavored Seafood Soup

41

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.

42

Chinese Seafood-Balls Soup

Seafood

Bay Soup

Prep Time: 30 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 261.9 Fat 13.4 g Cholesterol 213.2 mg Sodium 1450.4 mg Carbohydrates 3.5 g Protein 30.4 g

Ingredients 1 kg large unpeeled shrimp or 1 kg prawns or 1 kg lobster 2 liters fish stock 1 bay leaf Salt and pepper, to taste 4 garlic cloves 200 g Italian tomatoes, peeled 2 salted anchovies, whole or 6 anchovy fillets Parsley, garnish

4 tbsp olive oil, garnish Salt, if needed Chili pepper (optional) Crusty bread, thickly sliced and toasted

Directions 1. Remove the shells and heads of the shellfish. Combine them with celery carrot and onion in a large pot. Cover them with 5 C. of water and bring them to a boil. Cook them for 25 min. 2. Pour the mix through a sieve to get the stock. Discard the shells, heads and veggies. 3. Place a soup pot over medium heat. Heat the oil in it. Cook in it the anchovy, garlic and parsley for 2 min. 4. Get a food processor: process in it the tomato until it becomes puréed. Stir it into the pot with stock. 5. Lower the heat and cook the soup for 22 min. cut the shellfish into bite size pieces or strips. Stir them into the soup and cook them for 6 min. 6. Adjust the seasoning of the soup and serve it warm with your favorite toppings. 7. Enjoy.

Seafood Bay Soup

43

FANCY

Valentine's Seafood Soup

Prep Time: 15 mins Total Time: 1 hr 33 mins Servings per Recipe: 2 Calories 438.1 Fat 3.5 g Cholesterol 293.7 mg Sodium 3704.1 mg Carbohydrates 35.3 g Protein 56.7 g

Ingredients 1⁄2onion, thin sliced 1⁄2 C. chopped green onion, including tops 1 1⁄2garlic, chopped fine 1⁄4 C. parsley, finely chopped 1⁄2green bell pepper, seeded and diced 1 1⁄2 C. tomato sauce 1⁄2 C. dry white wine 1⁄2 C. water 1⁄8 tsp thyme, crushed

1⁄8 tsp rosemary, crushed 1⁄2 tsp salt 1⁄8 tsp fresh ground black pepper 1⁄2bay leaf 8 oz crabmeat 8 oz shrimp 4 scallops

Directions 1. Place medium saucepan over medium heat. Heat in it a splash of oil. Cook in it the onion with garlic for 3 min. 2. Stir in the parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf. Put on the lid and cook the soup on low heat for 1 h 5 min. 3. Stir in the seafood and put on the lid. Cook the soup for 12 min. remove the shells that didn't open. 4. Serve your soup hot with your favorite toppings. 5. Enjoy.

44

Fancy Valentine's Seafood Soup

Delusional

Spaghetti Seafood Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 197.3 Fat 4.5 g Cholesterol 102.5 mg Sodium 951.2 mg Carbohydrates 16.6 g Protein 20.1 g

Ingredients 1⁄2 C. chopped onion 1⁄2 C. chopped green pepper 1 tsp minced garlic 1 tbsp olive oil 14 oz diced tomatoes, undrained 14 oz spaghetti sauce 1 C. salsa 1 C. chicken broth 1⁄2 C. white wine 3 tsp dried parsley flakes

1⁄4 tsp dried oregano 1⁄4 tsp basil 1⁄4 tsp pepper 12 oz uncooked shrimp, thawed, peeled and deveined 6 oz imitation crabmeat 6 1⁄2 oz minced clams, undrained

Directions 1. Place a large soup pot over medium heat. Heat the oil in it. Cook in it the bell pepper with garlic for 4 min. 2. Add the tomatoes, salsa, sauce, broth, wine and seasonings. Cook them until they start boiling. Lower the heat and coo the soup for 22 min. 3. Stir in the shrimp, crab and clams. Put on the lid and cook the soup for 12 min. serve your soup hot. 4. Enjoy.

Delusional Spaghetti Seafood Soup

45

ZESTY

Seafood Soup Cream

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 345.7 Fat 24.5 g Cholesterol 153.9 mg Sodium 165.3 mg Carbohydrates 9.7 g Protein 21.7 g

Ingredients 2 crabs 1⁄4 kg calamari, cut into rings 1⁄4 kg fish fillet, cut into cubes 1⁄4 kg oyster 2 tbsp flour 2 tbsp lemon juice 1 onion, chopped 5 fresh coriander leaves Salt and pepper 5 celery

5 bay leaves 2 liters water 2 tbsp oil 3⁄4 C. whipping cream

Directions 1. Pour the water in a medium saucepan. Add to it the celery with onion and cook them until they start boiling. 2. Stir in the crab with sea shells and calamari. Bring them to a boil for 15 min. Stir in the lemon juice with flour into the soup. 3. Heat the oil in a small saucepan. Cook in it the shrimp with dish for 6 min. Transfer them to the soup. Stir in the bay leaves with coriander, cream, a pinch of salt and pepper. 4. Cook the soup until it starts boiling for 12 min. discard the coriander with celery and bay leaves. Serve your soup hot. 5. Enjoy.

46

Zesty Seafood Soup Cream

Shrimp,

Calamari, Crab Chowder

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. In a large pan, add 1/2 C. of the milk, cream cheese and garlic on low heat and cook till well combined, stirring continuously. 2. Stir in the soup, green onions, carrots, corn with liquid, potatoes, parsley, remaining milk, black pepper and cayenne pepper and simmer for about 25 minutes. 3. Stir in the shrimp, scallops, crabmeat, calamari and clams and simmer for about 10 minutes.

Shrimp, Calamari, Crab Chowder

47

MAINE

Mushroom Cod Chowder

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 356 kcal Fat 11.3 g Carbohydrates 33.7g Protein 29.8 g Cholesterol 77 mg Sodium 618 mg

Ingredients 2 tbsp butter 2 C. chopped onion 4 fresh mushrooms, sliced 1 stalk celery, chopped 4 C. chicken stock 4 C. diced potatoes 2 lb. cod, diced into 1/2 inch cubes 1/8 tsp Old Bay Seasoning Salt to taste Ground black pepper to taste

1 C. clam juice 1/2 C. all-purpose flour 2 (12 fluid oz.) cans evaporated milk

Directions 1. In a large pan, melt 2 tbsp of the butter on medium heat and sauté the onions, mushrooms and celery till tender. 2. Add the chicken stock and potatoes and simmer for about 10 minutes. 3. Add the fish and simmer for about 10 minutes. 4. Stir in the Old Bay seasoning, salt, pepper, clam juice and flour and cook till smooth, stirring continuously. 5. Remove from heat and immediately, stir in the evaporated milk. 6. Serve hot.

50

Maine Mushroom Cod Chowder

American

Ground Beef Chowder

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 10 Calories 540 kcal Fat 34.9 g Carbohydrates 21.6g Protein 34.3 g Cholesterol 117 mg Sodium 912 mg

Ingredients 2 lb. ground beef 2 (15 oz.) cans diced new potatoes 1 C. chopped onion 4 C. milk 1 lb. processed cheese food, cut into chunks

1/2 lb. sharp Cheddar cheese, cut into chunks Ground black pepper to taste 2/3 C. mashed potatoes

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

Heat a large pan on medium-high heat and cook the beef for about 5-7 minutes. Drain the excess grease from the pan. In the same pan, add the diced potatoes and onion and cook for about 5-10 minutes. Stir in the milk, processed cheese food and Cheddar cheese and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, stirring occasionally. Stir in the pepper and mashed potatoes and cook for about 5 minutes.

American Ground Beef Chowder

51

MEATLESS-MONDAY

Chowder

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 7 Calories 341 kcal Fat 23.9 g Carbohydrates 16g Protein 16.3 g Cholesterol 55 mg Sodium 927 mg

Ingredients 1/2 C. chopped red bell pepper 1/2 C. chopped onion 1/4 C. margarine 1 C. chopped celery 1 C. cauliflower, chopped 1 C. diced carrots 1 C. fresh chopped broccoli 3 C. water 3 cubes chicken bouillon 1/2 C. all-purpose flour

1 tbsp chopped fresh parsley 3 C. shredded Cheddar cheese Salt to taste Ground black pepper to taste 1 1/2 C. milk

Directions 1. 2. 3. 4. 5. 6. 7. 8.

52

In a Dutch oven, melt the margarine and sauté the pepper and onions till tender. Add the remaining vegetables, water, bouillon, salt and pepper and bring to a boil. Reduce the heat and simmer, covered for about 20 minutes. In a bowl, add the flour and milk and mix till smooth. Add the flour mixture into the pan and stir to combine. Bring to a boil, stirring continuously. Cook for about 2 minutes, stirring continuously. Stir in the parsley and cheese and cook till the cheese melts completely.

Meatless-Monday Chowder

Newfoundland

Cod Fillet Parsley Chowder

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 408 kcal Fat 24.9 g Carbohydrates 23.1g Protein 23.8 g Cholesterol 78 mg Sodium 1206 mg

Ingredients 8 slices bacon, diced 1 large onion, diced 1 red bell pepper, seeded and diced Salt and ground black pepper to taste 2 cloves garlic, chopped 1 1/2 tbsp seafood seasoning 1 (16 oz.) can chicken broth 3 red potatoes cut into 1/2-inch cubes 4 ears sweet corn, shucked and kernels cut off

1/2 C. water 2 C. whole milk 2 tbsp butter 1 lb. thick cod fillets, cut into 1-inch pieces 2 tbsp chopped fresh flat-leaf parsley

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Heat a large pan on medium heat and cook the bacon for about 10 minutes. Transfer the bacon onto a paper towel lined plate to drain, leaving the grease in the pan. In the same pan, sauté the onion and red bell pepper for about 5 minutes. Stir in the salt, pepper, garlic and seafood seasoning and sauté for about 2 minutes. Stir in the chicken broth, water, potatoes and corn and bring to a boil. Reduce the heat to low and simmer for about 15 minutes. Stir in the milk and butter and simmer till the butter melts. Stir in the reserved bacon and bring to a gentle boil. Stir in the cod and parsley and cook for 5-8 minutes, stirring occasionally.

Newfoundland Cod Fillet Parsley Chowder

53

MEXICAN

Dinner Chowder

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 322 kcal Fat 16 g Carbohydrates 38.8g Protein 8.9 g Cholesterol 38 mg Sodium 622 mg

Ingredients 2/3 C. chopped onion 1/2 C. chopped red bell pepper 1/3 C. chopped green chili pepper 2 tbsp minced garlic 1 jalapeño pepper, seeded and diced 1 tbsp margarine 3 C. vegetable broth 2 C. peeled and cubed potatoes 1 tsp ground cumin 1/2 tsp salt

1/8 tsp ground black pepper 1/8 tsp ground red pepper 2 C. cheese tortellini 2 tbsp all-purpose flour 2 tbsp vegetable oil 1 (15 oz.) can whole kernel corn, drained 1 pint half-and-half cream

Directions 1. In a large pan, melt the margarine on medium heat and sauté the onion, bell pepper, chili pepper, garlic and jalapeño pepper for about 5 minutes. 2. Stir in the broth, potatoes, cumin, salt, pepper and red pepper and bring to a boil. 3. Reduce the heat to low and simmer for about 20 minutes. 4. Meanwhile in a large pan of the lightly salted boiling water, cook the pasta for about 8-10 minutes. 5. Drain well and keep aside. 6. In a small bowl, mix together the flour and vegetable oil. 7. Add the oil mixture into the soup and stir to combine. 8. Increase the heat to medium and cook till the mixture becomes thick and bubbly. 9. Stir in the corn, half-and-half and tortellini and cook till heated completely. 10. Serve hot.

54

Mexican Dinner Chowder

Economical

Macaroni Clam Chowder

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 410 kcal Fat 7.5 g Carbohydrates 49.1g Protein 35 g Cholesterol 77 mg Sodium 5781 mg

Ingredients 3 quarts water 3 tbsp salt 2 C. elbow macaroni 2 (6.5 oz.) cans minced clams 2 C. chopped tomatoes 1 (4 oz.) can chopped green chili peppers

1 (14.5 oz.) can chicken broth 1/2 C. shredded Cheddar cheese

Directions 1. In a large pan of the lightly salted boiling water, cook the macaroni till tender. 2. Drain the macaroni and return to the pan. 3. Add the clams, tomatoes, chili peppers and chicken broth and toss to coat and gently warm. 4. Serve with a topping of the grated cheese.

Economical Macaroni Clam Chowder

55

WINTER NIGHT

Chowder

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 560 kcal Fat 23.3 g Carbohydrates 52.2g Protein 35.8 g Cholesterol 160 mg Sodium 883 mg

Ingredients 2 tbsp unsalted butter 1 yellow onion, finely chopped 4 stalks celery, cut into 1/4-inch slices 1 tbsp finely chopped fresh thyme Salt and ground black pepper to taste 7 potatoes cut into 1/2-inch pieces 2 C. whole milk

1 (15 oz.) can fish broth 1 C. heavy whipping cream 1 (8 oz.) bottle clam juice 1 1/2 lb. Dungeness crab meat, chopped

Directions 1. In a large pan, melt the butter on medium heat and sauté the onion, celery, thyme, salt and pepper for about 5 minutes. 2. Stir in the potatoes, milk, broth, cream, and clam juice and bring to a gentle boil. 3. Cook for about 10 minutes. 4. Remove from the heat and keep aside to cool slightly. 5. In a blender, add the broth mixture in batches and pulse till smooth. 6. Return the pureed soup to the pan and stir in the crab meat. 7. Cook for about 5 minutes. 8. Stir in the salt and pepper and remove from the heat.

56

Winter Night Chowder

February

Shrimp Chowder

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 400 kcal Fat 27.1 g Carbohydrates 16.4g Protein 21.9 g Cholesterol 181 mg Sodium 722 mg

Ingredients 1/2 C. sliced celery 1/3 C. finely diced onion 2 tbsp margarine 1 (8 oz.) package cream cheese, diced 1 C. milk 1 1/2 C. cubed potatoes

1/2 lb. frozen cooked shrimp, thawed and drained 2 tbsp dry white wine 1/2 tsp salt

Directions 1. In a large stock pot sauté celery and onions in margarine 2. Add cream cheese and milk; and stir over low heat until cream cheese is completely melted. 3. Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

February Shrimp Chowder

57

ROSA’S

Latin Chowder

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 8 Calories 367 kcal Fat 21.3 g Carbohydrates 15.1g Protein 30 g Cholesterol 109 mg Sodium 868 mg

Ingredients 1 1/2 lb. boneless skinless chicken breasts cut into bite-size pieces 1/2 C. chopped onion 1 clove garlic, minced 3 tbsp butter 2 cubes chicken bouillon 1 C. hot water 3/4 tsp ground cumin 2 C. half-and-half cream 2 C. shredded Monterey Jack cheese

1 (14.75 oz.) can cream-style corn 1 (4 oz.) can diced green chilis 1 dash hot pepper sauce 1 tomato, chopped Fresh cilantro sprigs, for garnish

Directions 1. In a Dutch oven, melt the butter on medium heat and cook the chicken, onion and garlic till the chicken is no longer pink. 2. In a bowl, dissolve the bouillon in hot water. 3. Add the bouillon mixture into the Dutch oven and stir to combine. 4. Stir in the cumin and bring to a boil. 5. Reduce the heat to low and simmer, covered for about 5 minutes. 6. Stir in the cream, cheese, corn, chilies and hot pepper sauce and simmer till the cheese is melted, stirring occasionally. 7. Stir in the chopped tomato and remove from the heat. 8. Serve with a garnishing of the cilantro.

60

Rosa’s Latin Chowder

Southwestern Chowder

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 7 Calories 289 kcal Fat 11.8 g Carbohydrates 37.8g Protein 11.3 g Cholesterol 23 mg Sodium 1021 mg

Ingredients 2 tbsp margarine 1 C. chopped celery 1 C. chopped onion 2 (14.5 oz.) cans chicken broth 3 C. peeled and cubed potatoes 1 (15 oz.) can whole kernel corn 1 (4 oz.) can diced green chilis

1 (2.5 oz.) package country style gravy mix 2 C. milk 1 C. shredded Mexican-style processed cheese food

Directions 1. In a large pan, melt the margarine on medium-high heat and sauté the celery and onion for about 5 minutes. 2. Add the chicken broth and bring to a boil. 3. Stir in the potatoes. 4. Reduce the heat to low and simmer for about 20-25 minutes, stirring occasionally. 5. Stir in the corn and chilis and bring to a simmer. 6. In a bowl, dissolve the gravy mix in milk. 7. Add the gravy mixture into the boiling mixture and stir to combine. 8. Add the cheese and cook till the cheese melts completely.

Southwestern Chowder

61

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. red wine

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 wine, 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.

62

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

63

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.

64

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

65

STEWED

Cocktail Soup

Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings per Recipe: 6 Calories 306 kcal Fat 19 g Carbohydrates 9.4g Protein 23.4 g Cholesterol 66 mg Sodium 1124 mg

Ingredients 2 tbsp olive oil 1 lb lean beef stew meat 1 tbsp seasoning salt, or to taste 1/2 tsp ground black pepper 1 small onion, finely chopped 1/2 green bell pepper, finely chopped

2 1/2 C. beef broth 1 (15 oz.) can mixed vegetables 1 (11.5 fl oz.) can spicy vegetable juice cocktail

Directions 1. Season the beef with some salt and pepper. 2. Place a large skillet on medium heat. Brown in it the beef with bell pepper and onion for 8 min. Spoon the mix to a slow cooker and add to it the broth. 3. Put on the lid and the soup for 7 min on low. Add the rest of the ingredients and put on the lid. The soup for 40 min on low 4. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

66

Stewed Cocktail Soup

Juicy

Pearls Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 245 kcal Fat 13 g Carbohydrates 16.5g Protein 14.8 g Cholesterol 43 mg Sodium 848 mg

Ingredients 1 tsp olive oil 1 tsp minced garlic 1 onion, diced 2 (26 oz.) containers beef broth 1 lb lean ground beef 1 (14.5 oz.) can diced tomatoes 1 (12 fluid oz.) can tomato juice 1 C. frozen mixed vegetables 1/2 C. pearl barley

1 tsp dried basil 1 tsp dried parsley Ground black pepper

Directions 1. Place a stew pot over medium heat. Add the oil and heat it. Sauté in it the onion with garlic for 6 min. Add beef with broth and them for 12 min. 2. Fold in the rest of the ingredients. Lower the heat and put on the lid then the soup for 45 min. 3. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

Juicy Pearls Soup

67

RED BEEF

Leaves Soup

Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings per Recipe: 10 Calories 211 kcal Fat 8.7 g Carbohydrates 20.3g Protein 14.1 g Cholesterol 28 mg Sodium 1154 mg

Ingredients 2 tbsp vegetable oil 1 lb ground beef 1/2 large onion, chopped 5 C. chopped cabbage 2 (16 oz.) cans red kidney beans, drained 2 C. water 24 oz. tomato sauce

4 beef bouillon cubes 1 1/2 tsp ground cumin 1 tsp salt 1 tsp pepper

Directions 1. Place a stew pot over medium heat and heat the oil in it. Brown in it the onion with beef for 8 min. Discard the fat. 2. Spoon the mix into a slow cooker with the rest of the ingredients. Put on the lid and soup for 7 h on low. 3. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

70

Red Beef Leaves Soup

Messy

Fusilli Lasagna Soup

Prep Time: 5 mins Total Time: 27 mins Servings per Recipe: 4 Calories 285 kcal Fat 15.3 g Carbohydrates 9.3g Protein 25 g Cholesterol 73 mg Sodium 949 mg

Ingredients 1 lb ground beef 1/2 tsp garlic powder 1/2 tsp onion powder 2 (14 oz.) cans beef stock 1 (14.5 oz.) can diced tomatoes

1/2 tsp Italian seasoning 1/2 C. fusilli pasta, or more to taste 1/4 C. grated Parmesan cheese

Directions 1. Place a soup pot over medium heat and brown in it the beef with garlic powder and onion powder for 6 min. discard the fat. 2. Stir in the beef stock, diced tomatoes, and Italian seasoning. Them until they start boiling. Add the pasta and the soup for 13 min while stirring often. Add the cheese and stir them. 3. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

Messy Fusilli Lasagna Soup

71

CHILI

and Corny Oxtail Soup

Prep Time: 30 mins Total Time: 4 hrs Servings per Recipe: 8 Calories 16.1 g Fat 56.1g Carbohydrates 137.5 g Protein 92 mg Cholesterol 372 mg Sodium 1154 mg

Ingredients 2 tbsp olive oil 2 lbs beef oxtail, cut into pieces 1 lb cubed beef stew meat (optional) 1 cube beef bouillon 1 onion, chopped 2 stalks celery, chopped 1/2 tsp chili powder 3/4 tsp ground cumin Salt and pepper to taste 4 ears corn on the cob, broken in half

3 carrots, coarsely chopped 2 russet potatoes cut into bite-sized pieces 1/3 C. lentils, picked over and rinsed 1/3 C. long grain rice 1 C. frozen mixed vegetables (optional) 1 head cabbage, cored and cut into 8 wedges 8 corn tortillas (optional)

Directions 1. Place a large stock pot on medium heat. Add the oil and heat it. Sauté in it the beef with oxtail for 3 min on each side pour the water over the meat until it is covered. 2. The soup until it starts boiling. Lower the heat and simmer the soup for 33 min. remove the rising foam on top. 3. Stir in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears. The soup on low for 2 h with the lid on 4. Add the potato with carrots and cook for 35 min. Add the lentils, rice, mixed vegetables, and cabbage cook them for 32 min 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

72

Chili and Corny Oxtail Soup

Crazy

Spring Soup

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 10 Calories 389 kcal Fat 16.5 g Carbohydrates 36.4g Protein 123.8 g Cholesterol 50 mg Sodium 278 mg

Ingredients 2 tbsp olive oil 2 lbs beef stew meat, cut into bite-size pieces 1 large onion, chopped 2 bay leaves 3 carrots, diced 4 small red potatoes, diced 2 quarts beef stock 1/2 lb fresh green beans cut into 1-inch pieces 3 ears fresh corn, kernels cut from cob

1/2 C. frozen petite peas 1 zucchini, diced 1/2 head cabbage, chopped 2 (14.5 oz.) cans diced tomatoes 1 tsp Italian seasoning blend 1/4 tsp garlic powder Salt and ground black pepper to taste 1/3 C. uncooked orzo pasta

Directions 1. 2. 3. 4.

Place a large soup pot over medium heat. Add the beef and brown it for 8 min. Stir in the onion and bay leaves then them for 6 min. Add the carrots, potatoes, and beef stock. Lower the heat and simmer the soup for 6 min. Add the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper. 5. Put on the lid and the soups on low heat for 1 h. add the orzo and simmer the soup for 6 min. 6. Adjust the seasoning of the soup then serve it warm. 7. Enjoy.

Crazy Spring Soup

73

VEGGIE

Gnocchi Chicken Soup

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 311 kcal Fat 20.6 g Carbohydrates 19.7g Protein 11.7 g Cholesterol 43 mg Sodium 854 mg

Ingredients 1/2 C. margarine 3/4 C. finely chopped onion 3/4 C. finely chopped celery 1/2 C. finely grated carrot 1 1/2 tsp minced garlic 1/3 C. all-purpose flour 4 C. chicken broth 3/4 C. half-and-half 3/4 C. milk 1 (16 oz.) package potato gnocchi

1 1/2 C. chopped cooked chicken 3/4 C. shredded fresh spinach 1/2 tsp dried rosemary 1/2 tsp salt 1/4 tsp ground black pepper 1/4 tsp nutmeg

Directions 1. In a large pan, melt the butter on medium heat and cook the onion, celery, carrot and garlic for about 5-10 minutes. 2. Stir in the flour and cook for about 3-4 minutes, stirring continuously. 3. Stir in the chicken broth, half-and-half and milk and bring to a boil. 4. Boil for about 5 minutes. 5. Reduce the heat to low and stir in the gnocchi, chicken, spinach, rosemary, salt, black pepper and nutmeg. 6. Simmer for about 8-10 minutes.

74

Veggie Gnocchi Chicken Soup

Cream

of Chicken Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 852 kcal Fat 48.9 g Carbohydrates 65.7g Protein 41.3 g Cholesterol 139 mg Sodium 2166 mg

Ingredients 3 cloves garlic, minced 1 onion, chopped 3 tbsp margarine 2 tbsp all-purpose flour 3 (14 oz.) cans chicken broth 4 C. half-and-half 1 (10.75 oz.) can condensed cream of chicken soup 1 C. fresh salsa 1 (15 oz.) can creamed corn 2 tsp ground cumin

6 skinned, boneless, chicken breast halves, cooked 1 (1.27 oz.) packet dry fajita seasoning 3 tbsp chopped fresh cilantro 16 oz. tortilla chips 8 oz. shredded Monterey Jack cheese

Directions 1. In a large pan, melt the margarine on medium heat and sauté the garlic and onion for about 5 minutes. 2. Stir in the flour and cook for about 1 minute, stirring continuously. 3. Stir in the broth and half-and-half and bring to a boil. 4. Reduce the heat to low and stir in the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tbsp of the cilantro. 5. Simmer for about 15 minutes. 6. In each serving bowl, place some crumbled tortilla chips and 1/2 oz. of the shredded cheese and top with the hot soup. 7. Serve with a topping of the more crumbled chips, remaining cheese and remaining cilantro

Cream of Chicken Soup

75

CHICKEN SOUP

Festival

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 8 Calories 290 kcal Fat 16.3 g Carbohydrates 13.8g Protein 22 g Cholesterol 74 mg Sodium 512 mg

Ingredients 1 lb. skinless, boneless chicken breast halves 1 tbsp vegetable oil 1/2 C. diced onion 1 clove garlic, minced 1 quart chicken broth 1 C. masa harina 3 C. water, divided 1 C. enchilada sauce 2 C. shredded Cheddar cheese

1 tsp salt 1 tsp chili powder 1/2 tsp ground cumin

Directions 1. In a large pan, heat the oil on medium heat and cook the chicken breasts till well browned from all sides. 2. Transfer the chicken breasts into a bowl and keep aside. 3. After cooling, shred the chicken breasts. 4. In the same pan, add the onion and garlic and sauté till translucent. 5. Stir in the chicken broth. 6. In a bowl, add the masa harina and 2 C. of the water and beat till well combined. 7. In the pan of simmering broth, add the masa harina mixture, remaining 1 C. of the water, enchilada sauce, Cheddar, salt, chili powder and cumin and bring to a boil. 8. Add the shredded chicken and stir to combine. 9. Reduce the heat and simmer for about 30-40 minutes. 10. Serve hot.

76

Chicken Soup Festival

Buffalo

Chicken Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 259 kcal Fat 18.3 g Carbohydrates 6.9g Protein 16.5 g Cholesterol 72 mg Sodium 570 mg

Ingredients 1/4 C. butter 3 stalks celery, diced 1 small onion, diced 1/4 C. all-purpose flour 3/4 C. half-and-half cream 3 C. water 1 cube chicken bouillon

2 C. cubed cooked chicken 1/4 C. buffalo wing sauce 1 1/2 C. shredded Cheddar cheese Salt and pepper to taste

Directions 1. In a large pan, melt the butter on medium-high heat and sauté the celery and onion for about 5 minutes. 2. Stir in the flour and cook for about 2 minutes, stirring continuously. 3. Slowly, add the half-and-half and water and stir to combine. 4. Add the bouillon and stir to dissolve completely. 5. Stir in the chicken, buffalo wing sauce, Cheddar cheese, salt and pepper. 6. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally.

Buffalo Chicken Soup

77

CHICKEN SOUP

Country

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 8 Calories 562 kcal Fat 25.2 g Carbohydrates 45.3g Protein 36.3 g Cholesterol 223 mg Sodium 648 mg

Ingredients 1 (2 to 3 lb.) whole chicken 2 (14.5 oz.) cans chicken broth 2 medium yellow onions, quartered 1 bunch of celery with leaves, cut into pieces 1 (16 oz.) package baby carrots Salt and ground black pepper to taste

1/2 tsp garlic salt 5 eggs 1/2 C. water 1 tsp salt 3 C. all-purpose flour 1/2 tsp parsley flakes

Directions 1. In a large pan, add the chicken and enough water to cover. 2. Add the chicken broth, celery, onions, salt, pepper and garlic salt and bring to a boil. 3. Cook for about 1 hour. 4. Transfer the chicken onto a cutting board to cool. 5. Remove the meat from bones and chop the meat into pieces. 6. Discard the skin and bones. 7. Strain the broth and discard the celery and onions. 8. Return the broth to the pan and bring to a boil. 9. Stir in the carrots. 10. In a medium bowl, add the eggs, water and salt and beat till well combined. 11. Slowly, add the flour and mix till a ball like dough is formed. 12. Place the dough onto a flat plate and pat to smooth. 13. With a butter knife, cut the dough into 2-3-inch long slices. 14. Carefully, add the dough slices in the boiling broth and cook till the carrots become tender. 15. Serve with a sprinkling of the parsley flakes.

80

Chicken Soup Country

Central African Style Chicken Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 412 kcal Fat 23 g Carbohydrates 42.6g Protein 11.5 g Cholesterol 18 mg Sodium 433 mg

Ingredients 1 tbsp vegetable oil 1 tsp chopped fresh ginger root 1 clove garlic, minced 2 tsp minced fresh Serrano or other small hot green chili, including seeds 2 chicken breasts cut into chunks 2 tsp red curry paste 1 tbsp curry powder 1 tbsp vinegar

1 tbsp fish sauce 2 tsp white sugar 2 C. chicken broth 2 (13.5 oz.) cans coconut milk 1 (20 oz.) can pineapple tidbits, drained 4 C. cooked rice

Directions 1. In a large pan, heat the oil on medium-high heat and cook the chicken, ginger, garlic and Serrano pepper for about 5 minutes. 2. Stir in the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple and rice and simmer for about 15 minutes. 

Central African Style Chicken Soup

81

CHICKEN SOUP

with Rustic Root Vegetables

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 12 Calories 209 kcal Fat 8.5 g Carbohydrates 15.5g Protein 18.6 g Cholesterol 50 mg Sodium 376 mg

Ingredients 1 whole chicken, quartered Water, to cover 1/2 large onion, chopped 1 stalk of celery with leaves, cut into chunks 3 cubes chicken bouillon 1/4 C. chopped fresh basil 1/4 C. chopped fresh parsley 1 tbsp chopped garlic 1 pinch salt and ground black pepper to taste

2 Yukon Gold potatoes, diced 2 kohlrabi bulbs, peeled and diced 2 carrots, sliced 1 large turnip, diced 1/2 medium head cabbage, chopped 2 ears sweet corn, cut from cob 4 oz. fresh green beans, trimmed 1 tomato, chopped

Directions 1. In a large pan, add the chicken pieces and enough water to cover completely on mediumhigh heat. 2. Add the onion, celery, bouillon cubes, basil, parsley, garlic, salt and pepper and bring to a boil. 3. Reduce the heat and simmer for about 1 hour. 4. Discard the celery chunks. 5. Transfer the chicken onto a cutting board to cool. 6. Remove the meat from bones and chop the meat roughly. 7. Discard the skin and bones. 8. In the pan, add the chopped chicken, potatoes, kohlrabi, carrots and turnip and cook for about 20 minutes. 9. Stir in the cabbage, corn, green beans and tomato and cook for about 7-10 minutes.

82

Chicken Soup with Rustic Root Vegetables

Brown Rice

Prep Time: 15 mins

Chicken Soup

Total Time: 1 hr 55 mins Servings per Recipe: 10 Calories 101 kcal Fat 1.2 g Carbohydrates 15.4g Protein 6.8 g Cholesterol 14 mg Sodium 759 mg

Ingredients 5 C. chicken broth 2 skinless, boneless chicken breast halves 1 C. diced celery 1 C. diced onion 1/4 C. diced carrots 1/4 C. corn 1/4 C. drained and rinsed black beans 1 tsp dried sage 1 tsp ground black pepper

1 tsp salt 1 bay leaf 3/4 C. brown rice

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

In a large pan, add the chicken broth and bring to a boil. Add the chicken breasts and cook for about 20 minutes. Transfer the chicken breast into a bowl and keep aside to cool. Remove the meat from bones and with 2 forks, shred the meat. Discard the skin and bones. In the simmering broth, add the shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt and bay leaves and cook for about 20 minutes. 7. Stir in the brown rice and simmer for about 1 hour.

Brown Rice Chicken Soup

83

WESTERN EUROPEAN STYLE

Chicken Soup

Prep Time: 35 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 159 kcal Fat 7.1 g Carbohydrates 6.8g Protein 16.8 g Cholesterol 49 mg Sodium 63 mg

Ingredients 1 whole bone-in chicken breast, with skin 1 onion, cut into thin wedges 4 sprigs fresh parsley 1/2 tsp lemon zest 1 sprig fresh mint 6 C. chicken stock

1/3 C. thin egg noodles 2 tbsp chopped fresh mint leaves Salt to taste 1/4 tsp freshly ground white pepper

Directions 1. In a large pan, add the chicken breast, stock, onion, parsley, lemon zest and mint sprig and simmer for about 35 minutes. 2. Transfer the chicken breast into a bowl and keep aside to cool. 3. Remove the meat from bones and cut into bite-size pieces. 4. Discard the skin and bones. 5. Strain the broth and return to the pan and bring to a boil. 6. Stir in the pasta, chopped mint, salt and white pepper and cook till the pasta is cooked to desired doneness. 7. Remove from the heat and immediately, stir in the lemon juice and chopped chicken. 8. Serve hot with a topping of the lemon slice and mint leaf.

84

Western European Style Chicken Soup

Nutty

Potato Chicken Soup

Prep Time: 35 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 275 kcal Fat 12 g Carbohydrates 27.1g Protein 16 g Cholesterol 31 mg Sodium 62 mg

Ingredients 1 C. slivered almonds 2 tbsp olive oil 1 medium onion, chopped 1 C. chopped celery 4 C. sliced fresh mushrooms 4 cloves garlic, minced 1 C. chopped carrots 5 C. diced red potatoes 3 C. chopped cooked chicken

2 1/2 quarts chicken broth 1 C. quick-cooking barley 2 tbsp butter 1/2 C. chopped fresh parsley Salt and black pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 400 degrees F before doing anything else. Place the slivered almonds onto a baking sheet evenly. Cook in the oven till golden brown and fragrant. In a large pan, heat the oil on medium heat and cook the onions, celery, mushrooms and garlic till tender. Stir in the carrots, potatoes, chicken and broth and bring to a boil. Add the barley and stir to combine. Reduce the heat and simmer, covered for about 20 minutes. Remove from the heat and stir in the butter, parsley, toasted almonds, salt and pepper and remove from the heat. Serve hot.

Nutty Potato Chicken Soup

85

JAPANESE INSPIRED

Bamboo and Mushroom Chicken Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 203 kcal Fat 7.3 g Carbohydrates 8.4g Protein 25.9 g Cholesterol 105 mg Sodium 222 mg

Ingredients 3 C. chicken broth 1/2 C. water 2 C. sliced fresh mushrooms 1/2 C. sliced bamboo shoots, drained 3 slices fresh ginger root 2 cloves garlic, crushed 2 tsp soy sauce 1/4 tsp red pepper flakes 1 lb. skinless, boneless chicken breast halves - cut into thin strips

1 tbsp sesame oil 2 green onions, chopped 1/4 C. chopped fresh cilantro 3 tbsp red wine vinegar 2 tbsp cornstarch 1 egg, beaten

Directions 1. In a pan, add the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce and hot pepper flakes and bring to a boil. 2. Reduce the heat to low and simmer, covered till the preparation of remaining 3. Ingredients 4. In a bowl, add the chicken slices and sesame oil and toss to coat. 5. In another bowl, dissolve the cornstarch in vinegar. 6. Increase the heat under the broth to medium-high and bring to a rolling boil. 7. Add the chicken slices and again, bring to a boil. 8. Drizzle the egg, stirring slowly. 9. Stir in the cornstarch and reduce the heat to medium. 10. Simmer for about 3 minutes, stirring occasionally. 11. Serve hot with a garnishing of the green onions and cilantro.

86

Japanese Inspired Bamboo and Mushroom Chicken Soup

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