Hamburger Rice Soup

In a large saucepan over medium heat, saute the ground
beef for 5 minutes, or until browned.
Drain the excess fat and add the tomatoes with liquid,
potatoes, carrots, onion, salt, rice, black pepper
and water. Bring to a boil and reduce heat to low.
Simmer for 1 hour and serve. 6 servings.

Pumpkin Soup

Melt butter in a saucepan and saute onion and garlic. Place chicken broth
and sauteed onion and garlic in a Dutch oven along with carrots, and celery.
Bring to a boil then reduce heat and simmer for a couple of hours until
vegetables are tender. Place mixture in a blender or food processor and
process until smooth. Add pumpkin puree, ginger, curry powder, cinnamon,
cream and salt and pepper and mix well. Return to saucepan and heat through.
Serve with fresh parsley as a garnish. You may also use grated cheddar cheese,
croutons or toasted pumpkin seeds as well.

Bean & Macaroni Soup

*If using canned tomatoes, sodium content will be higher.
Try no salt added canned tomatoes to keep sodium lower.

1. Drain beans and reserve liquid. Rinse beans.
2. Heat oil in 6-quart kettle. Add mushrooms, onion, carrots,
celery, and garlic and sauté for 5 minutes.
3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
Cover and cook over medium heat for 20 minutes.
4. Cook macaroni according to directions on package, using
unsalted water. Drain when cooked. Do not overcook.
5. Combine reserved bean liquid with water to make 4 cups.
6. Add liquid, beans, and cooked macaroni to vegetable mixture.
7. Bring to boil. Cover and simmer until soup is heated.
Stir occasionally. Yield: 16 servings - Serving size: 1 cup

Celery Soup

Melt butter with olive oil in a pot. Add onion and potato and
cook over medium heat for about five minutes. Add celery and
shallots and cook for about 5 minutes more. Add wine, bring
to a boil and cook for about three minutes. Add chicken broth,
cover and simmer until vegetables are tender, about one hour.
Remove from heat and allow mixture to cool for about 20 minutes.
Pour mixture in batches into a blender and blend until the soup
is smooth. Return soup to the pot, heat to a simmer and then
add Half and Half and salt and pepper to taste.
Serve with croutons for garnish.

Ham & Potato Soup

1. Combine the potatoes, celery, onion, ham and water in a stockpot.
Bring to a boil, then cook over medium heat until potatoes are tender,
about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat.
Whisk in flour with a fork, and cook, stirring constantly until thick,
about 1 minute. Slowly stir in milk as not to allow lumps to form
until all of the milk has been added. Continue stirring over
medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until
heated through. Serve immediately. Yields: 8 servings.

Minestrone Soup

1. Heat oil in 4-quart saucepan. Add garlic, onion, and celery,
and saute for about 5 minutes.
2. Add all remaining ingredients except spaghetti. Stir until
ingredients are well mixed.
3. Bring to boil and reduce heat, cover, and simmer for about
45 minutes or until vegetables are tender.
4. Add uncooked spaghetti and simmer for only 2-3 minutes.