Soup Recipes

Italian Cheesy Tortellini Soup

2 skinless, boneless chicken breast halves, cut into 1/2-inch pieces
2 tbsp. olive oil
1 cup chopped onion
1 cup chopped bell pepper
1 clove garlic, minced
3 (14-oz.) cans chicken broth
1 (14 1/2-oz.) can italian-style diced tomatoes
1/4 cup chopped fresh parsley
2 tsp. chopped fresh oregano
1 tbsp. chopped fresh basil
1/4 tsp. crushed red pepper flakes
1 (9-oz.) pkg. refrigerated cheese-filled tortellini
Shredded Parmesan cheese (optional)

In Dutch oven cook and stir chicken in olive oil 2 to 3 minutes or until no longer pink. Use slotted spoon to remove chicken from Dutch oven. Add onion, bell pepper and garlic to Dutch oven. Cook and stir until onion is tender.

Stir in broth, undrained tomatoes, parsley, oregano, basil and red pepper flakes. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Increase heat. Gradually stir in tortellini and chicken. Gently boil, covered, 12 to 17 minutes or until pasta is tender. Sprinkle with Parmesan, if desired. Serves 8

Curried Lentil Stew

1 tbsp. unsalted butter
1/2 tbsp. olive oil
1 large chopped yellow onion
2 cloves minced garlic
6 cups water or low-sodium vegetable broth or chicken broth
1 1/2 cups rinsed French green lentils (called lentils de Puy)
1 tsp. ground curry powder
1/2 tsp. cinnamon
Kosher salt and freshly ground black pepper to taste
1/2 cup fresh cilantro

In a large soup pot, heat the butter and olive oil over medium heat. Add the onion and garlic and cook, stirring constantly, for 1 minute. Add the broth, lentils, curry powder and cinnamon, and bring to a boil, then reduce heat to a simmer.

Cook, uncovered, for 35 to 40 minutes, stirring occasionally, until lentils are fully cooked and tender. Once lentils are tender, season to taste with salt and pepper, ladle into bowls and top with chopped fresh cilantro leaves. Serve immediately. Serves 6

Chickpea and Roasted Pepper Soup

2 tbsp. olive oil
1 medium yellow onion, finely chopped
1 clove garlic, minced
2 cans (15 ounces each) chickpeas , drained
1 tbsp. Italian herb seasoning
4 cups water or chicken stock or vegetable stock
1 jar (12 ounces) roasted peppers, cut into thin strips
1 tsp. kosher salt
1/2 tsp. pepper

Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté, stirring constantly until lightly browned, 5 to 7 minutes. Add the garlic and sauté just for 1 to 2 minutes to bring out the garlic's fragrance. Add the chickpeas and Italian seasoning, mixing well.

Pour in the stock, and reduce the heat to medium low. In a food processor or a blender, puree the contents of the jar of red bell pepper strips (or your own red peppers if you already have some roasted). Add the red pepper puree to the soup and simmer for about an hour. Season with salt and pepper before serving. Serves 4 to 6

Sweet Corn and Buttermilk Soup with Tomato Corn Relish

10 ears corn
1 1/2 cups buttermilk
1 1/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 ripe tomato, halved, seeded and diced
2 teaspoons white balsamic vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon fresh chopped thyme

Preheat oven to 425°. Grease a large rimmed baking sheet. Remove husks and silks from corn. Cut kernels from corn cobs over a large bowl; reserve cobs. Spread corn in even layer on baking sheet. Bake until roasted and golden around the edges, 25 minutes, stirring halfway during the cooking.

Meanwhile, place corn cobs in large pot and add 8 cups water. Bring to simmer and cook covered until water is corn-flavored, about 45 minutes. Remove cobs and discard.

Reserve 1/2 cup roasted corn for relish. Working in batches, place one third of remaining corn in blender. Add 1 1/3 cups corn liquid; cover and carefully blend until smooth. Place in strainer set over a large bowl. Strain; discard solids. Repeat with remaining corn and liquid. Stir buttermilk, salt, pepper and 1 cup corn liquid into bowl. Cover and refrigerate until well chilled, 2 hours.

In medium bowl, toss together tomato, vinegar, oil, thyme and reserved 1/2 cup corn to combine. Ladle chilled soup into bowls and top each with 2 tablespoons tomato mixture. Makes 6 servings

Potato Leek Soup

1 tbsp. extra-virgin olive oil
2 cups chopped Spanish onion
1 cup chopped celery
4 cups peeled and chopped russet potatoes
2 cups chopped leeks (white part only)
5 cups filtered water
1/2 cup soaked cashews
Salt and black pepper to taste

Heat a saucepan over medium heat. Add the olive oil and heat until hot but not smoking. Add the onion and sauté until translucent. Add the celery, potato and leeks and sweat, stirring often, until the vegetables begin to soften.

Add the water and bring to a boil. Reduce to a simmer. Simmer until the vegetables are tender. Remove the soup from the heat. Place in a blender or food processor along with the cashews and puree until smooth. Strain through a fine-mesh sieve and season to taste with salt and pepper. Serves 6 to 8

Avgolemono Soup

1 quart chicken broth, preferably homemade
1/2 cup orzo or long grain rice
2 large eggs
3 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon grated lemon zest
Sea salt and freshly ground white pepper, to taste
2 tablespoons chopped dill or parsley

In a large saucepan, bring chicken broth to a boil. Add orzo; cover, reduce heat and simmer 10 minutes, or until orzo is al dente. (If using rice, add another cup of chicken broth. Simmer according to package directions, or until grains are tender.) Do not drain; set aside.

In a bowl, beat eggs until thick. Whisk in lemon juice and zest. Gradually add 1/2 cup hot broth from saucepan, whisking constantly. Add 2 more 1/2 cups of broth, whisking after each addition.

Pour mixture back into saucepan and reheat, stirring with a wooden spoon, until egg cooks and soup slightly thickens. Do not boil, or eggs will curdle. Add salt and pepper to taste, then sprinkle with dill or parsley. Serve hot or cold. Serves 4

Broccoli Leek Soup

1 large bunch broccoli (about 1 1/2 pounds)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 medium leeks, white and light green parts only, thinly sliced
1 medium baking potato, peeled and cut into 1-inch pieces
1 clove garlic, thinly sliced
3 cups low-sodium chicken or vegetable broth
3/4 teaspoon salt
Pinch freshly ground pepper
1/4 cup half-and-half (optional)
1/4 cup snipped chives

Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.

In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.

Add florets; bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth. Return soup to saucepan; add half-and-half (if using) and chives, and reheat briefly. Serves 4

Carrot and Sweet Potato Soup with Croutons

1 medium onion, diced
2 tablespoons olive oil
1 teaspoon curry powder or garam masala
1 1/4 pounds sweet potatoes (2 medium), peeled and diced
1 pound carrots (about 5), peeled and diced
4 cups chicken stock or canned chicken broth
1/2 loaf of bread, cut into 3/4-inch cubes (6 cups)
1 1/4 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 small roasted jalapeno (recipe follows), minced
1/4 cup creme fraiche

Preheat oven to 350°. In a 4-quart saucepan, sauté onions in 1 tablespoon olive oil until translucent. Add curry powder and cook 2 minutes. Add sweet potatoes, carrots, and stock; bring to a boil, then simmer, covered, until potatoes are soft, about 30 minutes.

Meanwhile, toss the bread cubes in a bowl with 1/4 teaspoon salt, 1/8 teaspoon pepper and remaining 1 tablespoon olive oil. Place on a baking sheet and bake for 15 to 18 minutes or until golden. Set aside.

Add the jalapeño to the soup, gradually, to taste. Remove from heat and cool slightly. In small batches, puree the soup in a blender.

Return the soup, along with the remaining 1 teaspoon salt, to the saucepan. Reheat, adding water or chicken stock (up to 1 cup) to thin, if needed. Serve in a tureen, with croutons and crème fraìche on the side.

To roast jalapeño: Place jalapeño on a broiler pan and set 4 inches from heat source. Cook 10 to 12 minutes, turning when browned. When cool enough to handle, scrape off the peel and remove the core and seeds. Serves 8

Spicy Black Bean Soup

2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, ribs and seeds discarded, chopped
1 jalapeno, ribs and seeds discarded, chopped
2 cloves garlic, minced
3 cans (15 to 19 ounces) black beans, drained and rinsed
1 quart reduced-sodium chicken broth
1/3 cup dry sherry, optional
Salt and freshly ground pepper, to taste
Make-Ahead Salsa or store-bought salsa and sour cream and chopped, fresh cilantro, for garnish

Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper and jalapeño. Cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the garlic and stir until it gives off its aroma, about 1 minute.

Stir in the beans and broth. Bring to a simmer over high heat. Reduce the heat to medium-low and partially cover the pot. Simmer for 30 minutes. During the last 5 minutes, stir in the sherry, if using.

In batches, transfer the soup to a blender, process until smooth, and pour the puréed soup into a large bowl. (If you have an immersible hand blender, you can purée the soup right in the pot.) Season the soup with salt and pepper.

Serve the soup hot, with bowls of the salsa, sour cream, and cilantro passed on the side so each person can add whatever toppings they like. Makes 6 servings

Collard Green and Black-Eyed Pea Soup

1 to 2 pounds chicken wings, 10 pieces
4 cups chicken stock
1 onion, chopped
4 cloves garlic, minced
1 1/2 cup canned stewed tomatoes
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt to taste
Fresh ground pepper to taste
4 potatoes, peeled and cubed
2 cans black-eyed peas
3 chicken sausages or turkey cut into pieces
2 pieces turkey bacon, chopped
6 cups collard greens, cleaned and chopped
Louisiana hot sauce, to taste

In a soup pot, add the chicken wings and stock. Then add the chopped onions, garlic and spices and bring to a boil. Reduce the heat, add the tomatoes and crush with your hands. Season with salt and pepper to taste, and simmer. When the wings are tender, add the potatoes, black-eyed peas, sausage, turkey bacon and greens.

Simmer for 30 minutes, remove the wings and allow them to cool. Remove the chicken meat from the bones, and add to the soup. Season with hot sauce and serve with cornbread. Serves 6 to 8

Callaloo

2 tablespoons peanut oil
1 medium Spanish onion, chopped
2 cloves garlic, minced
2 bird's-eye chilies, seeds and ribs removed, finely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons coriander seeds, crushed
2 cups chicken stock or broth
1 cup coconut milk
1 cup bottled clam juice
1 cup heavy cream
2 packages (10 ounces) frozen chopped spinach, thawed
Juice of 2 to 3 limes (about 1/4 cup), plus more to taste
1/2 teaspoon salt

Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Sauté until onion is translucent, about 3 minutes.

Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes.

Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes. In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot. Serves 4 (Makes 8 cups)

Chicken Tortellini Noodle Soup

1 whole, roasted deli chicken, deboned and shredded
3 cloves garlic, smashed
2 large carrots, cut in circles
1 medium onion, diced
2 ribs celery, diced
4 sprigs fresh thyme
2 quarts low-sodium chicken broth
4 black peppercorns
1 bay leaf
2 tbsp. chopped flat-leaf parsley
1 pound cheese tortellini, store bought
Kosher salt
1/4 cup finely chopped flat-leaf parsley
Parsley stems, for garnish
Grated Parmesan, for top of soup
1 crusty baguette, to serve with soup

Set a large stockpot over medium heat. Add olive oil, garlic and thyme, and gently sauté until fragrant—about 2 minutes. Add carrots, onion and celery. Season with salt, and cook for 5 to 7 minutes. Pour in chicken broth, and add peppercorns, parsley and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.

Add shredded chicken to the pot of chicken soup and add tortellini. Bring to a boil, and cook for 2 to 3 minutes to allow the flavors to come together. Give it a final season with salt and pepper, and serve in shallow bowls with a small shower of parsley and grated Parmesan. Garnish with a parsley stems, and serve with some torn pieces of crusty bread. Serves 4 to 6

Butternut Squash Bisque

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups), divided
1/2 cup orange juice
1/3 cup packed brown sugar
1 cinnamon stick (3 inches)
1 cup sliced leeks (white portion only)
1 medium tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup butter, cubed
4 cups chicken broth
1/3 cup heavy whipping cream
Salt and pepper to taste
1 tablespoon Olive Oil

In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450° for 30-40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside.

In a Dutch oven, saute leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add cream, salt and pepper; heat through. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return all to the pan; heat through (do not boil).

Cut remaining squash into 1/4-in. cubes. In a large skillet, saute squash cubes in oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Garnish with squash cubes. Makes 6 servings.

Chicken Noodle Ramen Soup

2 tbsp. extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 ribs celery, cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices
4 sprigs fresh thyme
1 bay leaf
1 quart organic chicken stock
Kosher salt
Freshly ground black pepper
8 ounces instant Ramen noodles
1 1/2 cups shredded, cooked chicken
1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat, and coat with the oil. Add the onion, garlic, carrots, celery and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

Pour in the chicken stock and season with salt and pepper; bring the liquid to a boil. Add the Ramen noodles and simmer for 3 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through. Sprinkle with chopped parsley before serving. Serves 4 to 6

Hungarian Goulash

1 pound beef stew meat, cut into 1-inch cubes
1 pound lean boneless pork, cut into 1-inch cubes
2 large onions, thinly sliced
2 tablespoons vegetable oil
2 cups water
2 tablespoons paprika
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1 tablespoon all-purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles

In a large skillet, brown beef, pork and onions in oil over medium heat; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Just before serving, combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles. Makes 6 to 8 servings.

Curried Leek Soup

3 medium leeks (white portion only), thinly sliced
1 garlic clove, minced
2 tablespoons butter or margarine
1 can (14-1/2 ounces) chicken broth
3/4 cup water
1-1/2 cups thinly sliced carrots
2 celery ribs, thinly sliced
2 teaspoons chicken bouillon granules
1/2 teaspoon curry powder
1/8 teaspoon pepper
1 can (12 ounces) evaporated milk

In a 3-qt. saucepan, saute leeks and garlic in butter over medium heat until tender. Add the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil.

Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly. Place 1 cup soup in a blender or food processor; cover and process until smooth. Return to pan. Add milk; heat through (do not boil). Makes 4 servings.

Seafood Bisque

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-2/3 cups milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 jar (4-1/2 ounces) whole mushrooms, drained
3 tablespoons Madeira wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley

In a Dutch oven or soup kettle, combine the first eight ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine or broth, salt and pepper; cook 2-3 minutes longer. Garnish with parsley. Makes 10 servings (2-1/2 quarts).

Tomato Gazpacho Soup

2 1/2 cups sungold tomato, halved
1 cup cucumber, peeled, seeded and chopped
1/4 cup onion, chopped
1 yellow bell pepper, chopped
3 garlic cloves, peeled
1 1.2 cups cold water
3 tsp. sherry vinegar
1/4 tsp. cayenne
2/3 cup olive oil
Kosher salt and black pepper

Soak tomatoes, cucumbers, onion, bell pepper, and garlic in water for 5 minutes, then drain. In a blender, process vegetables and garlic on high speed for 1 minute. Pass mixture through fine sieve; discard pulp.

Return liquid to blender, and add vinegar and piment d'Espelette in thirds, blending on low and tasting after each addition. Stop when flavors are balanced.

With blender running, add olive oil in a slow, steady stream, about 1 minute. Season to taste with salt, pepper, and sherry vinegar. Serve slightly chilled. Makes 20 servings

White Gazpacho

1 large English cucumber, peeled, seeded, and chopped
2 1/4 cups seedless green grapes
1 1/2 cups plus 2 tbsp. blanched, salted almonds (preferably Spanish Marcona almonds)
1 1/2 cups vegetable broth, chilled
2 tbsp. chopped fresh dill
1 clove (small) garlic, peeled
1/2 small shallot, peeled
1/2 cup extra-virgin olive oil
1 tbsp. sherry vinegar
2 tbsp. sherry
Salt and freshly ground pepper

Put cucumber, 2 cups grapes, 1 1/2 cups almonds, vegetable broth, 1 tablespoon dill, garlic, and shallot into a blender and puree until smooth, about 2 minutes.

With the motor running, add olive oil gradually in a thin stream. Continue pureeing until very smooth, about 1 minute. Add vinegar and sherry and puree 1 minute more.

The finished texture should be smooth, creamy, and just a bit grainy from the almonds. Season to taste with salt and pepper, then transfer gazpacho to a bowl. Cover and refrigerate until well chilled, or for up to 2 days.

When ready to serve, thinly slice remaining grapes and finely chop remaining almonds. Pour gazpacho into bowls, and garnish with sliced grapes, chopped almonds, and remaining dill; serve immediately. Serves 4 to 6

Vegetable Broth
2 tbsp. extra-virgin olive oil
2 medium yellow onions, coarsely chopped
1 medium carrot, coarsely chopped
2 leeks, white and light green parts only, coarsely chopped
2 whole heads garlic, unpeeled, halved crosswise
1 medium parsnip, peeled and coarsely chopped
1 medium turnip, peeled and coarsely chopped
1 rib celery, coarsely chopped
1 cup fresh flat-leaf parsley, leaves only
1 tsp. whole black peppercorns
6 sprigs fresh thyme
2 bay leaves
1 large tomato, cored and coarsely chopped
1 sprig rosemary
Salt

Heat oil in a large pot over medium-high heat. Add onions and carrots and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Add leeks, garlic, parsnips, turnips, and celery and cook, stirring occasionally, for 10 minutes.

Add 10 cups water, parsley, peppercorns, thyme, bay leaves, tomatoes, rosemary, and a pinch of salt; stir well. Bring to a boil then reduce heat to medium-low, cover and simmer for 45 minutes.

Arrange a fine mesh sieve over a large bowl then strain broth through sieve, pressing on the solids to remove as much liquid as possible; discard solids. Cool broth quickly by arranging the bowl inside a larger bowl filled with ice water.

Stir often until cool, then transfer to airtight containers and refrigerate for up to 2 days. Alternately, freeze the cooled broth for up to 2 months. Serves 4 to 6

Creamy Cauliflower Soup with Chorizo and Greens

2 tbsp. extra-virgin olive oil
10 ounces chorizo or andouille sausage, sliced
1 medium onion, sliced (about 1 cup)
1 medium head cauliflower (about 2 pounds)
1 small Yukon gold potato (about 4 ounces)
4 cups canned chicken broth or chicken stock
1 bunch mustard greens or kale or spinach or a mixture, tough stems discarded, rinsed, dried and thinly sliced
3 tbsp. fresh lemon juice
Kosher salt and freshly milled black pepper to taste
Paprika, preferably smoked, for garnish
Grilled or broiled slices home-style bread, rubbed with a cut of garlic clove, optional

Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the chorizo and cook, stirring occasionally, until the pieces are lightly browned on both sides, about 5 minutes. Transfer the chorizo with a slotted spoon to a plate. Add the onion to the pan and cook, stirring occasionally, until softened, about 5 minutes.

Meanwhile, cut 2 cups of small florets from the cauliflower and chop the rest. Peel and thinly slice the potato. When the onion has softened, add the chicken broth, chopped cauliflower and the potato to the saucepan; bring the mixture to a boil over high heat. Reduce the heat to low and simmer for about 5 minutes or until the cauliflower and potato are very tender. Transfer to a blender in 3 or 4 small batches and puree until very smooth.

Measure the pureed soup and return it to the saucepan. Add water, if necessary, to make 7 cups. Stir in the reserved cauliflower florets and simmer for 4 minutes or until they are almost tender. If you are using mustard greens or kale, add them to the soup with the florets.

When the florets are just tender, stir in the chorizo and the lemon juice; add salt and pepper to taste. If using spinach, stir it in with the chorizo. Ladle the soup into bowls; sprinkle each with some paprika and serve with garlic bread, if desired. Serves 6

Curried Squash Soup

1 butternut squash (about 1-3/4 pounds)
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf

Cilanto Cream Topping:
1/2 cup sour cream
1/4 cup heavy whipping cream
1/4 cup minced fresh cilantro

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.

In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.

In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving. Makes 6 servings.

Tomato Green Bean Soup

1 cup chopped onion
1 cup chopped carrots
2 teaspoons butter
6 cups chicken broth
1 pound fresh green beans, cut into 1-inch pieces
1 garlic clove, minced
3 cups diced fresh tomatoes
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer. Makes 8 servings.

Taco Soup

1 pound lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
2/3 cup water
4 cups V8 juice
1 cup chunky salsa

Toppings:
3/4 cup shredded lettuce
6 tablespoons chopped fresh tomatoes
6 tablespoons shredded cheddar cheese
1/4 cup chopped green onions
1/4 cup sour cream
Tortilla chips, optional

In a large saucepan coated with cooking spray, cook the beef, onion and pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in taco seasoning and water; cook and stir for 5 minutes or until liquid is reduced.

Add V8 juice and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Top each serving with 2 tablespoons of lettuce, 1 tablespoon of tomato and cheese, and 2 teaspoons of green onions and sour cream. Serve with tortilla chips if desired. Makes 6 servings.

Hungarian Goulash Soup

3 bacon strips, diced
1 small green pepper, seeded and chopped
2 medium onions, chopped
1 large garlic clove, minced
1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
2 tablespoons paprika
1-1/2 teaspoons salt
Pepper to taste
Dash sugar
1 can (14-1/2 ounces) diced tomatoes
3 cups beef broth
2 large potatoes, peeled and diced
1/2 cup sour cream, optional

In a large kettle, cook bacon until almost crisp. Add green pepper, onions and garlic; cook until tender. Add beef cubes and brown on all sides. Sprinkle with paprika, salt, pepper and sugar; stir and cook for 2 minutes. Add tomatoes and broth.

Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and cook until tender. Garnish each serving with a dollop of sour cream if desired. Makes 8 servings (about 2 quarts).

White Chicken Stew

1 tablespoon butter or margarine
3 carrots, peeled and chopped
1 large onion, chopped
1 teaspoon bottled minced garlic
1 rotisserie chicken, skinned, boned, and coarsely chopped
2 (14-ounce) cans chicken broth
1 (4.5-ounce) can chopped green chiles
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 (16-ounce) cans great Northern beans, rinsed and drained
1/2 cup whipping cream
1/4 cup chopped fresh cilantro (optional)

Melt butter in a Dutch oven over low heat; add carrot, onion, and garlic. Sauté until tender. Stir in chicken, chicken broth, green chiles, cumin, and red pepper; bring to a boil over medium-high heat. Reduce heat, cover, and simmer 20 minutes.

Place beans in a medium bowl, and mash using a potato masher until about half the beans are still whole. Add beans and whipping cream to chicken mixture. Cook 10 minutes over medium heat, stirring frequently, until thickened and hot. Stir in cilantro, if you'd like. Makes 8 cups