Soup Time

Bacon and Baked Potato Soup recipe
1 tablespoon butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 (14 1/2 ounce) can chicken broth
1 1/4 cups milk
2 medium baking potatoes, baked and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled and divided
2 tablespoons green onions, divided
1/4 cup sour cream

Melt butter in heavy saucepan. Add onion and celery; cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to a boil, stirring constantly. Slightly crush potatoes with spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.

Reserve 2 tablespoons each bacon, cheese and green onions for toppings. Add remaining bacon, cheese, green onion and sour cream to soup just before serving. Cook until cheese is melted, stirring constantly. Serve topped with bacon, cheese and green onions

Beef Barley Soup recipe
1 1/2 pounds beef shank bone and meat
2 marrow bones
2 1/2 quarts water
1/4 cup parsley flakes
1/4 cup celery flakes
5 teaspoons salt
3 tablespoons chopped onion
1/4 teaspoon pepper
1/2 teaspoon ground ginger
5 whole mushrooms
1 cup diced carrots
1/2 cup pearl barley

Place bones, meat, water, parsley and celery flakes, salt, onion, pepper, ground ginger and mushrooms in large kettle. Simmer, covered, 2 hours. Remove bones. Add carrots and barley; simmer 2 hours longer or until barley is cooked.

Makes 8 servings.

Chinese Meatball Soup recipe
Meatballs:
1 pound lean ground beef, chuck or sirloin
3/4 cup oatmeal or bread crumbs
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1/2 teaspoon black pepper
1/4 cup chicken broth
1 egg

Soup:
2 (14 ounce) cans chicken broth
1 cup water
1 (6 ounce) package frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2-inch cube fresh ginger, finely grated
1 clove garlic, finely minced
Olive oil for roasting

Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).

Prepare meatballs: stir ingredients together, shape into 1 1/4-inch meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if using very lean meat. Broil until nicely browned or bake at 400 degrees F for 15 minutes.

To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons olive oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas. Check while broiling, and remove carrots, snow peas and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas and carrots in a wok.

With all ingredients now in soup, simmer over low heat for 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.

Garlic Meatball Soup recipe
1/2 pound ground beef
1/2 pound bulk pork sausage
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
6 cloves garlic, crushed
1/2 teaspoon dried rosemary, crushed
4 cup water
1 envelope onion soup mix
1 (16 ounce) can stewed tomatoes
1 (15 ounce) can black beans, drained
1 cup diced carrots
1 cup quick cooking rice
2 tablespoons chopped parsley

Mix ground beef, sausage, egg, salt and pepper thoroughly in medium bowl. Shape into tiny balls. (Brown meatballs in skillet, if desired.) Bring water to boil in large saucepan; stir in soup mix and garlic. Reduce heat; cover and simmer 10 minutes.

Add meatballs, tomatoes, black beans, rosemary and carrots; simmer 15 minutes longer. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Add parsley. Serve with crusty French bread.

Serves 8.

Pepperoni Pizza Soup recipe
1 can condensed tomato soup
1 soup can water
2/3 cup sliced pepperoni
1 teaspoon dried Italian seasoning, crushed
Shredded mozzarella cheese
Croutons

In a 2-quart saucepan, combine soup, water, pepperoni, and seasoning. Heat just to boiling. Pour into serving bowls and top with cheese and croutons.

Serves 4.

Philly Cheese Steak Soup recipe
18 ounces rib eye or eye roll steak, frozen, thinly sliced
2 tablespoons butter
1 medium onion, cut into thin wedges
1 medium green bell pepper, cut into strips
11 ounces Cheddar cheese soup or cheese sauce
1/2 cup milk
1/2 cup water
2 tablespoons Parmesan cheese, grated
Salt and pepper, to taste

Cut each sandwich steak into 1/2-inch strips.

In 2-quart saucepan over medium heat, in hot butter, cook onion and green pepper until tender, stirring occasionally. Add steak strips. Cook until meat is browned, stirring often.

Stir in soup. Gradually stir in milk, water and cheese. Heat through

Stuffed Pepper Soup recipe
2 pounds ground beef
I envelope dry onion soup mix
1 (28 ounce) can diced tomatoes, undrained
1 (28 ounce) can tomato sauce
2 cups cooked white rice
2 cups chopped green bell peppers
2 beef bouillon cubes
1/4 cup packed brown sugar
4 tablespoons cider vinegar
1 teaspoon black pepper or seasoned pepper

In a large saucepan or Dutch oven, brown beef and drain. Add dry soup and stir. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes or until peppers are tender.

Cheese Soup recipe
3 stalks celery, chopped
3 scallions, chopped
1/4 cup butter or margarine, melted
2 (10 3/4 ounce) cans condensed chicken broth
3 cups water
2 carrots, scraped and grated
2 cups (8 ounces) shredded American cheese
1/2 teaspoon dried parsley flakes
1/8 teaspoon pepper
Dash of hot sauce
1 (8 ounce) container sour cream
3 tablespoons sherry

Sauté celery and scallions in butter in a large Dutch oven until vegetables are tender. Add chicken broth, water and carrot, stirring well. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Add potato soup and next 4 ingredients, stirring well. Simmer 15 minutes. Add sour cream and sherry; heat thoroughly.

Yields 2 1/2 quarts.