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Soup Recipes


Page 1 -> Chili Con Carne | Potato and Cheese Soup | Tomato Vegetable Soup | Zucchini Soup | Celery Soup | Cream of Broccoli Soup
Page 2 -> Cabbage Soup | Cream of Tomato Soup | Minestrone Soup | Chicken Noodle Soup | Cheeseburger Soup | Pumpkin Soup |


Chili Con Carne

Ingredients

  • 1 tsp. oil
  • 1 lb. ground beef
  • 1 onion, chopped
  • 1/2-1 each of green and red pepper, chopped
  • 1-2 sticks of celery, chopped
  • 3 cloves garlic, chopped
  • 1 can kidney beans
  • 1 can mushroom pieces (optional)
  • 1 can tomato, chopped
  • 1 large can tomato juice
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup water

    Method

  • Put oil in large pot. Brown ground beef. Drain off fat using a colander. Return meat to pot.
  • Add peppers, onion, celery and garlic. Cook until tender.
  • Add remaining ingredients. Simmer for 2 hours, stirring occassionally.
  • Add more water during cooking process if needed. You want your chili to be thick and not too watery.


    Potato and Cheese Soup

    Ingredients

  • 1 tbps. butter
  • 1 onion, chopped
  • 2-3 cloves garlic, finely chopped or minced
  • 5 medium potato, peeled and diced
  • 2 cups chicken stock
  • 1/4 tsp. dried thyme
  • 2 cups milk
  • Salt and pepper to taste
  • 1 cup grated sharp cheddar cheese
  • 1 tbsp. chopped fresh parsley (optional)

    Method

  • Melt butter in large pot. Add onion and garlic. Saute 3-4 minutes.
  • Add potatoes, chicken stock, thyme, salt and pepper. Bring to a boil then turn heat down to medium and cook for 20 minutes or until potatoes are very tender.
  • Remove half of potatoes and place in a food processor. Puree. Return to pot.
  • Add milk and heat thoroughly. Add more salt and pepper to taste.
  • Stir in cheese and cook gently until cheese melts.
  • Garnish with parsley flakes when serving.


    Tomato Vegetable Soup

    Ingredients

  • 1 tbsp. margarine
  • 1 onion, chopped
  • 1 bunch leeks, chopped (if you don't like leeks use another favorite vegetable)
  • 2 sticks celery, chopped
  • 2 carrots, chopped
  • 1 can diced tomatoes
  • 4 pkgs. beef bouillon
  • Salt and pepper
  • Dash of nutmeg
  • 1-2 1/5 L boiling water

    Method

  • Melt margarine in a large pot. Saute onions until tender.
  • Add remaining ingredients, bring it to a boil, turn the heat down to medium and cook for one hour.
  • You can puree this soup in a food processor if you want too. We do.

    Note: You can add any kind of vegetable you want to this soup. Just make sure you have enough water to cover all your ingredients and adjust the amount of beef bouillon accordingly.


    Zucchini Soup

    Ingredients

  • 2 tbsp. margarine
  • 1 onion, chopped
  • 3-4 zucchini, peeled, de-seeded and chopped
  • 2 potatoes, peeled and chopped
  • 4 pkgs. beef bouillon
  • 1 can diced tomatoes
  • Salt and pepper
  • Dash of nutmeg
  • 2-2 1/2 L Boiling water

    Method

  • Melt margarine in a large pot. Saute onions until tender.
  • Add remaining ingredients, bring it to a boil, turn the heat down to medium and cook for 25 minutes.
  • Puree soup in a food processor.


    Celery Soup

    Ingredients

  • 2 tbsp. margarine
  • 1 onion, chopped
  • 2 celery stocks, chopped
  • 2-3 potatoes, peeled and chopped
  • 4 pkgs. beef bouillon
  • Salt and pepper
  • Dash of nutmeg
  • 2-2 1/2 L Boiling water

    Method

  • Melt margarine in a large pot. Saute onions until tender.
  • Add remaining ingredients, bring it to a boil, turn the heat down to medium and cook for 30-40 minutes.
  • Puree soup in a food processor.


    Cream of Broccoli Soup

    Ingredients

  • 4 cups chicken broth
  • 1 can cream of celery soup
  • 1 package of frozen broccoli florets (don't get a generic brand, they contain too many stem pieces)
  • 1/2 cup margarine
  • 1 onion, chopped
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Salt and pepper
  • 1 cup shredded sharp cheddar cheese

    Method

  • Mix broth and soup in large pot. Bring to a boil. Add broccoli and return to a boil. Simmer for 5 minutes.
  • Heat butter in a skillet. Add onion and saute until tender. Add flour and cook for 1 minute longer
  • Gradually stir milk into skillet. Cook, stirring continually until it boils and thickens. Add salt and pepper to taste and mix well.
  • Stir milk mixture into broccoli mixtures. Simmer for 10 minutes.
  • Add cheese and continue to cook until cheese is melted.

    Note: Substitute cauliflower for broccoli or have half broccoli and half cauliflower.

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