Soups & Stews
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Bean Dishes

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Units of Measure

Beet & Cabbage Borsch
Black Bean Soup
Bobbi's Mushroom Soup
Cabbage Soup with Pork
Curried Carrot Bisque

Curry Soup
Tom Yum Soup
Hot & Sour Soup
Hungarian Goulash
Leek and Potato Soup

Manhattan Clam Chowder
Minestrone Soup
Moroccan Lentil Soup
Rich Meat Broth
Split Pea Soup with Ham

Split Pea Soup with Ham (2)
Turkey Soup

Split Pea Soup with Ham (2)

2 cups dried split peas (or lentils)
4 cups rich chicken broth
1 carrot, finely diced
1 medium carrot, finely diced
1 clove garlic
2 bay leaf
2 cups diced ham (optional)
1 dash cayenne
¼ teaspoon thyme (omit if the broth had been made with spices)
salt and pepper to taste

Wash the peas and soak in cold water overnight. Drain the peas, reserving the liquid. Add the liquid to the broth and then add water if needed to make 8 cups. Cook covered with the peas and spices for 1-2 hours, shorter time for a more "lumpy" texture. Lightly saute the carrot, onions, garlic and add to the soup. Simmer for an addtional½ hour. Add the optional ham. Serves 8.

Black Bean Soup

3 cans (approx 15 oz) black beans/frijoles negros
1 can (10½ oz) beef gravy
¾ cup V8 juice (spicy or regular)
1 tablespoon ground cumin
1 tablespoon chopped jalapeño pepper (canned, pickled or fresh)
¼ cup chopped fresh cilantro (Mexican parsley)
4 tablespoon light sour cream (optional)
⅓ cup shredded Monterey Jack cheese (optional)
4 flour tortillas, warmed (optional)

prep time: 8 min. cook time: 22 min.

Drain and rinse one can of beans. Put with gravy in blender and process until smooth. Pour into 4-quart saucepan.

Drain and rinse the remaining beans. Add to saucepan with V8 juice, cumin, peppers and 2 tablespoons of cilantro. Bring to a boil, and simmer uncovered for 15 minutes.

Ladle into soup bowls. Top with a tablespoon of sour cream, shredded cheese as desired, and remaining cilantro. Serve with warm flour tortillas, if desired. Serves 4.

Per serving:: 330 cal.; 20g protein; 45g carb; 10g fat; 27mg cholesterol; 14g sodium.

Bobbi's Mushroom Soup

2 quarts Rich Meat Broth (see above) or canned chicken broth
2 cups of mushrooms, sliced
⅓ cup chopped parsley

Heat the broth, adding water if needed. Add 1 teaspoon of salt (to taste). Add the mushrooms and parsley, simmer for 15 minutes. Serves 6.


Split Pea Soup with Ham

2 cups dried split peas (or lentils)
1 ham bone or a 2 inch cube of salt pork
½ cup chopped onions
½ cup chopped peeled carrots
1 cup chopped celery with leaves
1 clove garlic
1 bay leaf
1 dash cayenne
¼ teaspoon thyme
salt and pepper to taste

Wash the peas and soak in cold water overnight. Drain the peas, reserving the liquid. Add water to the liquid to make 9 cups (4 for thicker soup). Cook covered with the peas, ham bone, vegetables and spices for 2½ to 3 hours. Remove bones and put the soup through a strainer. Serves 8.

Black Bean soup with Ham

1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
1 pound smoked ham hock or shank
3 bay leaves
5 cups water
1/8 teaspoon baking soda
4 tablespoon olive oil
1 large onion or 2 medium, chopped fine
1 medium sweet potato, chopped into ½-inch pieces
1-2 carrots, chopped fine
1 celery rib, chopped fine
4 medium garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon chile powder
2 cups chicken stock
1 tablespoon molasses
1 red bell pepper, roughly chopped
3 to 4 tablespoons lime juice (can substitute lemon juice)
Salt, Pepper

Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.

Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

(Optional) Remove 4 cups of the soup to a blender. Purée until smooth and return to the pot of soup. Add back the ham pieces to the soup. Add the lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Alternate: Substitue a 1 pound ham steak for the ham hock and substitute broth for the 5 cups of water that the beans cook in.