My Recipe Collection

Sweet Potato Soup

Bring 1 1/4 cups diced sweet potatoes, 1 1/4 cups diced butternut squash, 3 cups chicken broth, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground mace and 1/4 teaspoon black pepper to a boil. Simmer 15 minutes, puree in a blender. Drizzle with buttermilk.

Cream of Chicken and Vegetable Soup
Makes 6 servings.

1/4 cup butter or margarine
1/4 cup all-purpose flour
12 oz evaporated milk
16 oz frozen, mixed vegetables, prepared according to package directions
2 (about 8 oz total) boneless, skinless chicken breast halves, cooked and cubed
14.5 oz chicken broth
1/4 teaspoon onion salt
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Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, chicken broth and onion salt. Heat through

Velvety Vegetable Cheese Soup
by Kraft

16 oz frozen broccoli, cauliflower and carrot mix
2 cans (14 oz each) fat-free reduced -sodium chicken broth
3/4 lb Velveeta, cut up
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Place vegetables and broth in a large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.

Mash vegetables with potato masher to desired consistency.

Stir in Velveeta; cook 5 min. or until Velveeta is melted and soup is heated through, stirring frequently.

Makes 6 servings, 1 cup each.

Broccoli Cheese Soup

2 cups white sauce
10 oz frozen chopped broccoli, thawed
2 cups grated sharp cheddar cheese
1 tablespoon Parmesan cheese
1 tablespoon onion, minced

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Combine all ingredients. Blend well. Simmer until thoroughly heated.

Note: For thinner soup, add milk or water.

Yield: 4 cups.

Black Bean Soup

Makes up to 6 servings.

2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, chopped
1 teaspoon cumin
3 teasponns chili powder
1/2 teaspoon oregano
3 cans (15 oz) black beans
Black pepper to taste

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In large pot over medium heat, cook onion in hot oil for five minutes.

Stir in garlic, cumin, chili powder and oregano. Puree one can of beans, add to pot.

Add remaining cans of beans (draining liquid from one). Reduce heat and simmer for 15 minutes, stirring often. Add black pepper to taste. Garnish with salsa, shredded cheese or fresh herbs on top.