FAMILY SOUP RECIPES

CHICKEN NOODLE SOUP
(Amelia's variation from Chicken ala King)






1 pound boneless chicken breast halves, cooked and diced
12 oz bacon, cooked, drained and broken up into small pieces
1 tablespoon butter
2 stalks celery, diced
1/4 cup chopped green pepper or red pepper
4 carrots chopped
½ onion, diced
½ cup diced mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups water
12 oz. pasta
Heat the butter in a 3-quart saucepan over medium heat. Add the vegetables and cook until tender, stirring often. Stir the soup, water, and chicken in the skillet and cook until the mixture is hot and bubbling. Add pasta 15 minutes before serving.

CHILE VERDE 
(given to me by Deann Jones when we lived in Kelseyville)


2 lbs. pork stew meat
2 Tbl. garlic powder
4 cups water
1 chopped onion
1 ½ teaspoon salt
15 oz sour cream
8 oz cream cheese
2 jalapeños chopped
20 oz green chiles
optional: 16 oz green beans

Cut meat into smaller pieces. Brown meat in pan, sprinkling generously with garlic powder. Stir in onions. Cover with water and salt. Bring to boil. Remove from heat and incorporate cream and cheese. Dice and add jalapeños and green chiles. May keep in crock pot. I frequently add a 16 oz can of green beans, (drained). Serve with flour tortillas, or Sky High biscuits or over rice. Warning: very spicy!


CLAM CHOWDER




1 lb bacon
1 onion, diced
3 celery stalks, diced
6 potatoes
2 (6½ ox) cans clams
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
1 Cup milk
2 cups milk

In saucepan, crisply fry bacon, drain fat and set aside. Sauté diced onion and celery in some of bacon grease until soft. Add diced potatoes, clams, salt, and pepper. Cover for 15 minutes. Whisk flour into 1 cup of milk. Pour into the potatoes, and slowly add the rest of the milk, stirring until thickened. Crumble in bacon. Simmer all day. May put in a crock pot. Add some water if it becomes too thick.


CORN FRANK CHOWDER

2 celery stalks
½ onion
¼ cup butter
¼ cup oats
2 cups milk
pkg hot dogs
16 oz corn
2 tsp. mustard
1 cups cheddar cheese

Chop & cook hot dogs, set aside. Sauté celery and onion in butter. Blend in oats. Add milk gradually until thickened. Reduce heat. Add meat, corn and mustard. Cook 5 minutes. Meanwhile grate cheese. Remove from heat. Stir in grated cheese and serve.

HAMBURGER MINESTRONE

(inexpensive and quick dinner)

1 lb hamburger

1 onion, diced

1/8 tsp marjoram

½ tsp garlic powder

½ tsp basil

½ tsp oregano

8 oz tomato sauce

2 bullion cubes (dissolved in 1 cup water)

1 can kidney beans (drained)

1 (16 oz) can green beans (don’t drain)

1 cup small pasta shells

Cook hamburger, drain fat. Add all ingredients except pasta. Add pasta 15 minutes before serving. Before adding pasta may keep in crock pot all day. Serve with Parmesan cheese and garlic bread.

POTATO CHEESE SOUP
(Karen Strong made this when we were in the Relief Society Presidency. It was served at a luncheon, open house style, while the Presidency held interviews with our Visiting Teachers)





4 cups water
4 cubes chicken bouillon
1 medium onion
4 medium potatoes, diced small
1 cup shredded carrots
1/3 cup butter
1/3 cup flour
3 1/2 cups milk
1 pound (half a box) of Velveeta cheese, cut into cubes


Bring water and bouillon to boil in large pan. Add onion, potatoes, and carrots. Simmer 12 minutes or until tender. Melt margarine in separate pan. Blend in flour and milk. Cook over medium heat until thickened, stirring constantly. Add cheese. Stir until melted. Combine the two mixtures and serve.




POZOLE
(Hominy soup for Posadas)



2 lbs pork stew meat
1 Tbl. garlic powder
1 1/2 teaspoon salt
4 cups water
1 whole onion
30 oz. hominy
radishes
green onion
cabbage
oregano
lemon slices
dried, crushed red chili peppers

Cut meat into smaller pieces. Brown meat in pan, sprinkling generously with garlic powder. Cover with water and salt. Bring to boil. Add hominy (do not drain) and whole onion and simmer until ready to serve. Remove onion before serving. May put in crock pot all day. Individuals garnish bowls of soup with thinly sliced radishes, cabbage and green onion. Make oregano and chili available to sprinkle on soup, as well as lemon slices.



SOPA DE ALBONDIGAS (meatball soup)
I always add tortellini to my recipe; could be omitted.


1 Tablespoon olive oil

1 medium onion, chopped
1 clove garlic, minced
2 peeled potatoes, diced
2 medium carrots, sliced
1 or 2 zucchini, sliced
4 cups water
6 oz. tomato paste
1 can corn, undrained
1 can olives, undrained
1 pkg fresh tortellini
fresh avocado

For meatballs (albondigas)
1 beaten egg
1/2 cup uncooked, dry oatmeal
1/4 cup snipped cilantro
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 lb. ground beef

Mix all ingredients for meatballs and form into 1 inch balls. Fry on saucepan. I like mine very, very well done. Drain grease. Spoon into crock pot. Add onions,  garlic, and potatoes. Toss in carrots and zucchini. (or whatever vegetables you have on hand.) Add water and tomato sauce (or spaghetti sauce).  Add corn and olives. Add fresh tortellini. Cook for about 10 minutes and ready to serve, although you can keep it in the crock pot until everyone is ready to eat. Garnish each bowl with fresh avocado slices. My husband likes to add crushed, dried red pepper, however, traditionally, it is not a spicy soup.

Variations: use frozen Italian style meatballs, use Spaghetti sauce instead of tomato paste,  add any fresh, frozen, or canned vegetables you have on hand.



SOPA DE FIDEOS (Chicken Vermicelli Soup)




2 tablespoons olive oil
2 ounces spaghetti, vermicelli, or other thin noodle, broken into 2-inch
pieces
1 can (15-oz size) tomatoes with their liquid
1 onion, chopped
4 cloves garlic, chopped
6 cups beef or chicken stock
Salt and freshly ground pepper to taste

Heat the oil in a large pot over high heat and saute the broken noodles until lightly browned. Meanwhile, combine the tomatoes, onion, and garlic in an electric blender or food processor and puree until smooth. Pour the tomato mixture into the pot with the noodles and cook for 5 minutes, stirring frequently. Add the stock and simmer covered until the noodles are tender, 5 to 10 minutes. Adjust the seasoning with salt and pepper.



SOPA DE TORTILLA (tortilla soup, Aztec recipe)




1 lb ground beef
1/2 medium onion
1 tsp garlic powder
1 tsp. salt
1 tsp. cumin
4 cups water
1 (16 oz) can corn
1 (16 oz) can green bean
1 (16 oz) can kidney beans
12 tortillas, cut & fried
avocado

Brown ground beef, mix in diced onion and sprinkle with spices. Stir until onion appears clear. Add 4 cups water, bring to boil. Add vegetables. Simmer for 30 min or more.
Cut up tortillas into strips. Fry in oil.
Place tortilla strips in bottom of bowl and serve soup over tortilla strips.
Garnish with slices of avocado and hot sauce.