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Here are some good soup and stuff recipes...RECENT POST OPS-I WOULD

PUREE THE THICKER ONES FIRST!!!! (maybe even strain them as well)

Stevie

Cottage Cheese Salad:

1 small box orange sugar-free jello (or whatever flavor you like)

2 cups cottage cheese

Prepare jello according to directions, then stir in cottage cheese and

chill until set. When I'm feeling energetic, I actually blend it all

together until smooth, but I'm generally into recipes that require 90

seconds or less!

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Chicken Enchilada Soup

4 To 6 chicken breasts

1 cup Margarine

1 Onion -- diced

1 Clove garlic -- chopped

1 1/2 cups Flour

1 teaspoon Seasoned salt

2 teaspoons Paprika

2 pints Sour cream (FF)

1/4 teaspoon Cumin

1 can Green chilies

Cook chicken in 12-16 cups of water until done. Debone chicken and

reservebroth. In a large saute pan, combine margarine, onion and garlic.

Gradually add flour, seasoned salt, and paprika. This will make a white

sauce. If too thick, add a little broth and stir. Add remaining broth

and sour cream. Stir well. Add remaining ingredients and mix well. Cook

until heated through and serve.

Source: " Steamboat Entertains " Winning Recipes

From The Rocky Mountains.

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Cream of Vegetable Soup

1 pound fresh broccoli or green beans or asparagus

2 cups milk <non-fat, low fat, or half and half, your arteries>

2 cups water or chicken broth or veggie broth

sour cream or non fat yogurt <optional>

2 teaspoons dill or thyme or combination

salt and white pepper to taste

cook veggies in water or broth til soft, I use pressure cooker

puree veggies in blender or food processor

return puree to large pot, add herbs and seasonings, bring to low simmer

add milk and heat, do not boil

add dollop of sour cream or yogurt for extra creaminess

serve, garnish with a thin lemon slice and/or sprig of dill

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This sticks to the ribs.

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GARBURE BASQUE - FRENCH

Ham and Bean soup with Vegetables

from: Women's Day International

1 pound dried navy or pea beans

6 cups water

1 ham butt, 3-4 pounds or a smoked tenderloin

6 onions, sliced

8 garlic cloves, chopped

1 green pepper, cut into strips

1 hot pepper

1 pound fava beans or lima beans, or 1 package frozen lima beans

4 carrots, sliced

6 turnips, sliced

1 cabbage, shredded

1 pound peas or 1 package frozen peas

salt and pepper

12-16 pork sausages

Cover dried beans with water, Bring to boil for 2 minutes. Cover and let

stand for 1 hour. Then cook until just tender. Add ham, onions, garlic,

green pepper, hot pepper, beans, carrots, turnips and more hot water if

necessary. Cover and simmer gently for 3-4 hours. Add cabbage , peas and

any other vegetables you have. Cook until vegetables mixture is a thick

puree. Season to taste. remove ham from soup when tender.

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Medley of Vegetable and Chicken soup

4 skinless chicken breast halves, pounded

1 tsp dried thyme

1 medium garlic clove, crushed

1 small sweet onion, chopped

1 large leek, halved and cut into 1-inch pieces

1 large carrot, julienned

3 medium red skinned potatoes, diced

16 oz can Italian tomatoes, drained and sliced

1/4 tsp. marjoram

1 small green zucchini, sliced thin diagonally

1 small yellow zucchini, sliced thin and halved

16 oz can consomme

2 cups water

2 16-oz cans chicken broth

1/4 cup chopped parsley

1 bay leaf

8 black peppercorns

6 fennel seed

2 medium garlic cloves, crushed

Rub chicken breasts with piece of crushed garlic and sprinkle with

thyme. Heat small amount of oil in large skillet. On high heat

quickly sear both sides chicken breast. Transfer to plate and season

with salt and pepper. Add consomme and scrape bits off bottom of

skillet. Add chicken stock and water. Tie peppercorns, garlic,

bay leaf and fennel seed into cheese cloth. Add to stock.

Add onions, leeks, carrots, tomatoes and potatoes to skillet and

bring to boil. Reduce heat and simmer for 6 minutes. Add chicken

and simmer for a further 10 minutes. Add green and yellow zucchini,

simmer 2 minutes. Remove cheese cloth bag and discard. Remove

chicken pieces, julienne and return to skillet. Add chopped parsley.

Serves 4.

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Vegetable and Cheese Chowder

1/3 cup quick or old fashion oats, uncooked

1 cup sliced celery

1/2 cup chopped onion

2 Tbsp. butter

2 cups milk

2 cups water

1 package (16 oz.) frozen mixed vegetables (can substitute canned or,

even better, fresh vegetables of your choice - you would just

need to cut the cooking time down a bit)

1 tsp mustard

1/2 tsp salt

1/8 tsp black pepper

2 cups (8 oz) cheddar cheese, shreaded

Place oats in food processor or blender; cover and process for 1 minute;

set aside. In a 4-quart saucepan or a dutch oven, saute celery and onion

in butter until tender; blend in ground oats.

Gradually add milk and water; continue cooking over medium heat,

stirring constantly, until thickened.

Reduce heat; add remaining ingredients except cheese.

Continue cooking over low heat for 10 minutes or until veggies are

heated through.

Remove from heat; add cheese and stir til well blended.

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Winter tomato garlic macaroni soup

1 or 2 *bulbs* garlic, separated into cloves and peeled

2 large, 3 medium or 4 small yellow onions

2 leeks, white part only

4 Tablespoons olive oil, butter or a mixture of oil and butter (you can

get away with only 2 T)

1 26 oz. box Pomi chunky tomatoes or chopped tomatoes, (or 1 can

plum tomatoes)

1 Quart Tomato Broth (see note)

1 quart chicken broth (or vegetable broth or water)

6 cups water

rosemary

basil

parsley

sea salt

pepper

8 oz. macaroni

parmesan cheese (optional)

Divide garlic cloves into three piles. Mince onions with one third

of the garlic cloves (I use a food processor). Heat oil or butter

in large (6 quart or more) pot and saute onion and garlic until soft

but not brown. Slice leeks thinly with another third of the garlic

cloves

(I use the food processor again, with a #2 slicing disk, but any slicing

disk works fine, as does a knife), and add to the pot. Saute until

soft.

Add the tomatoes, broths and water to the pot; then add the herbs. )

Bring to a boil, cover the pot, lower the heat and simmer for two hours

until the onion and leek have pretty well melted into the soup. If

fishing the herbs out of the soup isn't too messy, do it now. Slice the

reserved garlic very very thinly, and add to the soup pot. Add water if

it has gotten too thick. Simmer covered, for 30 minutes.

If you are going to save the soup and serve it tomorrow, stop here, cool

and refrigerate it. Otherwise, keep going.

10 minutes before serving,

uncover the pot, taste the soup, season with salt and pepper and bring

to a rolling boil. Add the macaroni, and cook for a couple minutes less

than you usually would, because you aren't going to drain it. Or, cook

the macaroni separately and add it just before you ladle the soup into

bowls.

Grate a little parmesan cheese over the top, if you like.

(POST OPS RECENT I wouldn't add the macaroni at all

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NOTE: Tomato broth: -- I use a recipe adapted from one of Molly

O'Neill's

Sunday New York Times Magazine columns: for one quart of tomato broth,

chop four pounds or more or fresh or canned plum tomatoes (or use 4 lbs

of Pomi tomatoes in the box, which come already chopped), and put in a

4 quart pot with 1 teaspoon sea salt, 1 Tablespoon chopped fresh basil,

1 Tablespoon chopped fresh parsley, and 1 Tablespoon chopped fresh

rosemary.

Bring just to a boil, stirring, and then strain immediately through a

fine mesh strainer (stirring the mixture from time to time with a wire

whisk will help it get through the strainer.)