Butternut Squash and Apple Soup

Butternut Squash and Apple Soup (Happy8-13-05)
(From simply recipes)

**Very easy and very Yummy!

1 yellow onion, chopped
1 rib of celery, chopped
I carrot, chopped
1 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped
(squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if
vegetarian)
Pinches of nutmeg, cinnamon, salt and pepper

Combine butter, onion, celery, and carrot in large
saucepan. Cook for 5 minutes. Add squash, apple, and
broth. Bring to boil. Simmer for 10 minutes or until
squash is soft. Puree. Add spices to taste.

Broccoli Cheese Soup

Broccoli Cheese Soup (MsHan)

2 tablespoons of olive oil
1.5 lbs of broccoli
4 cups chicken stock
Salt & fresh ground pepper
1/2 cup cream
1 cup + shredded cheddar cheese

1. In large saucepan heat oil, add broccoli chopped up & sauté.
2. When broccoli is soft add stock, simmer 15 to 20 mins
3. In blender or food processor, puree in batches until smooth, return to sauce pan.
3. Reheat on low flame, mix in cream. Salt & pepper to taste. Add cheese & stir until all melted & blended. Toss in broccoli florets optional.
4. If you love cheesy soup - put some cheese on top

Beef Lentil Soup

Beef Lentil Soup (wedinfeb05)
(From Giada DeLaurentis)

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef
with salt and pepper. Add half of the beef and cook until brown, about 8
minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the
remaining beef. Add the celery, carrots, onion, garlic, rosemary, and
oregano to the pot. Sauté until the onions are translucent, about 8 minutes.
Return the beef and any accumulated juices from the bowl to the pot. Add the
broth and tomatoes with their juice. Bring the soup to a boil. Reduce the
heat to medium-low. Cover and simmer until the meat is just tender, stirring
occasionally, about 1 hour. Add the lentils. Cover and continue simmering
until the lentils are tender, about 40 minutes. Stir in the parsley. Season
the soup, to taste, with salt and pepper. Ladle the soup into bowls and
serve.

Beef Barley Soup

Beef Barley Soup (gingergrl)

This is one of my husband's favorite things for me to make - it's a combination of a couple recipes. It's really hearty and great for dinner on a cold night.

1 1/2 pounds boneless lean beef, cubed
2 tablespoons olive oil
1 tsp salt
1 tsp black pepper
1 clove garlic, minced
5 cans beef broth (College Inn is the best)
4 cups water
1 can diced tomatoes
1 small can tomato sauce
4 stalks celery, chopped
6 carrots, chopped
1 onion, diced
1 bay leaf
1/2 cup chopped fresh parsley (optional)
1 cup barley, picked through and rinsed
1 tsp dried thyme

In a skillet over medium heat, sauté the beef in the oil for 5 minutes, or until browned. Add salt pepper and garlic and cook another minute - place seasoned meat into a slow cooker. Add a little water to the skillet to pick up all the browned bits and add those too!

Add the remaining ingredients except for the thyme. Cover and cook on low for 6 to 8 hours or until the veggies and barley are tender. Add thyme 10 minutes before serving. If the soup gets too thick, add more broth or water.

(I don't always add the barley right away as it can get mushy - just be sure and add it at least 3 hours before you want to eat. Also, I use whatever beef is on sale, stew meat, london broil, chuck roast - it all comes out very tender. If you use a cut of meat that's on the bone, you'll get even more flavor in the soup. This is even better the next day and freezes really well - it's more like stew than soup!)

Baked Potato Soup

Baked Potato Soup (ghl)

4 large baked potatoes
6 cups milk
3 tbsp butter
3 tbsp flour
1/2 small onion, finely chopped.
1 cup cooked crumbled bacon
1 1/2 cup shredded sharp cheddar cheese
chives (either fresh or dried)
sour cream
salt and pepper

Melt the butter in a large pot and sweat the onion in the butter. Stir in the flour to make a roux. Once the flour is incorporated and very lightly browned, whisk in the milk. Scoop the flesh from the baked potatoes and add it to the pot. Season with salt and pepper to taste. Bring the soup to a simmer and cook until the potatoes are heated through and the soup is thickened. Remove from heat and stir in 1/2 cup of shredded cheese, and half the bacon. Ladle into bowls and top with the remaining cheese, bacon, chives, and a dollop of sour cream.

Baked Potato-and-Broccoli Soup

Baked Potato-and-Broccoli Soup (suz5425)

I got this recipe online (don’t remember the source), but it’s originally from Southern Living Magazine. I left the nutrition info that the magazine had listed at the bottom of the recipe. It’s great for a cold winter night.

Prep: 20 min., Cook: 20 min. Sherry's original potato-cheese soup recipe used butter, cream cheese, and cream of mushroom soup. We lightened hers by using lower-fat ingredients and adding broccoli and onions for fiber, while still maintaining the rich flavor with freshly shredded cheese and bacon pieces.


1/4 cup all-purpose flour
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced-fat milk
1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
7 teaspoons fully cooked bacon pieces
7 teaspoons chopped green onions

Whisk together flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.

Yield: Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)

CALORIES 223 (32% from fat); FAT 7.9g (sat 4.5g,mono 0.5g,poly 0.1g); PROTEIN 17.3g; CHOLESTEROL 31mg; CALCIUM 395mg; SODIUM 667mg; FIBER 2.6g; IRON 1mg; CARBOHYDRATE 20.3g

5 Can Soup

5 Can Soup (knittygrl)
(Weight Watchers)
1 cup=1 point

1 can diced tomatoes
1 can corn
1 can minestrone soup (ready to serve)
1 can mixed vegetables
1 can black beans, rinsed

Mix em all in a pot and warm. Sprinkle with some Parm. cheese if you want!