3 lb. fresh tomatoes
2 1/2 qts. water or chicken broth
1 c. chopped onion
1 c. chopped celery
2 bay leaves
2 tsp. salt
1/2 tsp. ground black pepper
2 c. cauliflower flowerettes Parsley flakes
2 c. fresh corn kernels
4 c. coarsely chopped cabbage
2 c. sliced carrots
2 c. sliced zucchini
3 tsp. basil leaves, divided
2 c. peeled, diced potatoes

Use tomatoes held at room temperature. Remove cores and coarsely chop. Place in a large pot with water. Bring to a boil. Add onion and celery, bay leaves, 1 1/2 teaspoons basil, salt and black pepper. Cover and simmer for 1 hour. Add remaining vegetables. Cover and simmer until vegetables are tender, 45 to 60 minutes longer. Add remaining
basil leaves, simmer 5 minutes longer.


1 pt. string beans, cut in 1 inch pieces (green or yellow beans)
3 sm. onions, cut in pieces
5 sm. potatoes, cut in pieces Fresh dill to taste (take out after soup is done)
Salt & pepper

Cover with water and boil 30 to 45 minutes. When boiled enough, add 3 eggs and stir a little. Add a mixture of flour and water just to thicken a little. Add 1 pint of half & half cream. Heat 1/4 cup vinegar and add last to soup. Do not boil any more with vinegar. May have to add more or less vinegar to your taste. Peppers, calorabi, celery, and carrots, can also be added.


1 1/2 lbs. fresh broccoli, chopped
1 pt. half & half
2 c. water
1 lb. Velveeta cheese
3/4 tsp. salt
1/2 tsp. pepper
1/2 c. cornstarch mixed with 1 c. cold water

Steam broccoli until tender. Place half and half and water in the top of a double boiler add cheese, salt and pepper. Heat until all the cheese is melted. Add broccoli. Mix cornstarch and water in a small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.


1 tbsp. margarine
1 c. coarsely chopped green or red peppers
4 oz. cooked lean ham, cubed
1 c. onion, chopped
1 (16 oz.) pkg. frozen, whole kernel corn (3 1/2 c.)
1/2 tsp. ground cumin
1 c. chicken broth
1/4 tsp. ground white pepper
1/3 c. flour plus 1 tbsp.
3 c. (two 12 oz. cans) undiluted evaporated low-fat milk, divided
3 to 4 drops hot pepper sauce (optional)

In large saucepan, melt margarine; saute pepper and onion over medium heat for five minutes or until tender. Stir in corn, broth, ham, cumin and white pepper. Cook for five more minutes, stirring occasionally, until corn is cooked. Pour 1/2 cup evaporated lowfat milk into bowl; whisk in flour until well blended. Add remaining 2 1/2 cups evaporated
lowfat milk; mix well. Slowly pour into saucepan. Increase heat to medium high; cook, stirring constantly for five minutes until mixture comes to a boil and thickens. Boil for one minute, add hot sauce. Makes 6 cups.


6 3/4 lbs. short ribs
6 ears of corn (cut into thirds)
4 1/2 lbs. cabbage
2 lbs. carrot
2 cans green beans (16 oz. can) fresh green beans
1 1/2 lbs. zucchini
2 cans garbanzo beans (15 oz. can)
2 tbsp. salt
3 whole cloves garlic

Cook short ribs in 20 cups of water for 1 hour over medium flame. Add carrots, corn and garlic and then cook for 1/2 hour. Next add cabbage and 10 cups of HOT water and continue cooking for 15 minutes. Next add garbanzo beans, green beans, zucchini, 2 tablespoons of salt and then cook 1 additional hour. Serve each bowl with 2 cups of soup and include 1 piece of corn and 2 short ribs in the bowl. Serve the soup with a tortilla.


2 lbs. boneless beef (chuck or round) in 1 inch cubes
1/4 c. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
4 sm. onions, quartered
4 sm. carrots, pared & cut into 1 inch pieces
2 tbsp. Wesson oil
4 sm. potatoes, pared & cut into halves
1 c. sliced celery
1 c. water
2 oz. cans Hunt’s tomato sauce with mushrooms

Combine flour, salt, pepper and paprika in paper bag. Drop in beef, a portion at a time; shake until coated. Mix with Wesson oil in 3 quart casserole. Bake, uncovered, at 400 degrees for 30 minutes. Stir once. Add vegetables, water, and Hunt’s sauce; mix well. Cover; bake at 350 degrees for 1 3/4 hours or until done. Yield: 6 servings.


1 (6 oz.) jar marinated artichoke hearts
3 lg. cloves fresh garlic
1/2 c. chopped onion
2 tbsp. flour
2 (10 3/4 oz.) cans condensed chicken broth
1 c. half & half
Finely chopped parsley

Drain marinade from artichokes into 2-quart saucepan. Crush garlic and add to marinade. Add onion and cook, covered, 10 minutes over low heat. Blend flour. Slowly stir in 1 can broth; heat to boiling, stirring. Boil 1 minute or until mixture thickens. Add hot mixture to artichokes and blend in blender until smooth. STRAIN into saucepan. Add remaining broth and half and half. Heat to serving temperature; do not boil. Sprinkle each serving with parsley. Makes 4 servings (4 1/3 cups).


2 tbsp. butter or margarine
1 c. frozen chopped green bell pepper
1 lb. chunk fully cooked ham
2 c. frozen chopped onions
1 lg. Russet (baking) potato
3 1/2 c. water
3 c. frozen corn kernels
1 chicken bouillon cube or 1 tsp. instant broth granules
13 round buttery crackers
1 c. milk

Melt butter in a 4-quart Dutch oven; stir in onions and pepper and, stirring occasionally, cook over high heat 5 minutes until crisp-tender. Meanwhile cut ham in small chunks (3 cups) and peel and dice potato. Add to pot with the water, corn and bouillon cube. Bring to boil, reduce heat, cover and simmer 14 minutes or until potato is tender. While soup cooks, crush crackers (1/2 cup); add milk and cracker crumbs to soup; stir until soup returns to a simmer. Serves 6.


1/4 c. chopped onion
1/4 c. chopped celery
1 tsp. crushed garlic
2 tsp. curry powder
2 tbsp. flour
3 tbsp. unsalted butter
2 (13 3/4 oz.) cans chicken broth
1/4 tsp. pepper
1 c. peanut butter
1/2 c. plain yogurt
2 tbsp. lemon juice
1/2 c. chopped peanuts
1/4 c. chopped parsley

Saute onion, celery and garlic in butter in medium sized saucepan until tender but not browned, stirring often. Stir in curry powder. Mix in flour until smooth, cook 1 minute stirring constantly. Remove from stove. Add water to chicken broth to make total of 4 cups. Gradually stir into curry mixture until smooth. Stir in pepper. Cook over medium heat, stirring constantly until mixture thickens and boils. Cool slightly. Place broth mixture and peanut butter in blender or processor. Whirl until smooth. Return to saucepan.

Bring to boiling, lower heat, cover and simmer 10 minutes. Place yogurt in small bowl. Gradually stir in some hot soup. Return to saucepan. Gently heat just to serving temperature. DO NOT BOIL. Stir in lemon juice. Ladle into bowls. Sprinkle with chopped peanuts and parsley.


1 lg. head fresh cauliflower, separated into sm. flowerets
2 c. water
1/2 c. onion, chopped
1/4 c. margarine
1/2 c. unsifted flour
2 tbsp. chicken flavor instant bouillon or 6 chicken bouillon cubes
2 c. (8 oz.) mild Cheddar cheese, shredded
1/8 to 1/4 tsp. ground nutmeg Parsley, chopped
2 c. milk

In medium saucepan, cook cauliflower in 1 cup water until tender; drain, reserving liquid. Reserve 1 cup cauliflower. In blender, blend remaining cauliflower and reserve liquid. Set aside. In large heavy saucepan, cook onion in margarine until tender; stir in flour. Gradually add remaining 1 cup water and bouillon, stirring until well blended and thickened. Stir in mashed cauliflower, reserved flowerets and cheese. Cook until cheese melts. Add milk and nutmeg. Heat over low heat. Serve garnished with parsley and paprika. Makes about 1 1/2 quarts.