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Soups
Baked Potato Soup	Printing Tips
Bean Soup
Cream of Broccoli Soup (variation 1)
Cream of Broccoli Soup (variation 2)
Cream of Broccoli Soup (variation 3)
Cream of Potato Soup
Cream of Potato Vegetable Soup
Crunchy Tomato Soup
Monterey Clam Chowder
Split Pea Soup

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• 3/4 cup chopped yellow onion
• 1/2 stick butter
• 1/3 cup flour
• 1 quart chicken broth
• 2 cups half-and-half
• 7 to 8 medium potatoes, baked until tender (peeled and cut into small cubes)
• seasoned salt and garlic pepper to taste
• 1 to 1 1/2 cups shredded cheddar cheese
• 1 to 1 1/2 cups crumbled cooked bacon
• 1/2 cup chopped green onions

In a large soup pot, cook onions in butter over medium heat until tender. Blend in flour until smooth; cook one minute, stirring. With a wire whisk, slowly whisk in chicken broth and half-and-half until smooth; cook, whisking until smooth over medium heat until mixture boils.

Reduce heat to low. Add potatoes. Season to taste with seasoned salt and garlic pepper. Heat thoroughly a few minutes.

Divide soup into six soup bowls. Garnish with rows of cheddar cheese, crumbled bacon and green onions. Serve immediately.

Nana's Tip: To minimize the fat content of this recipe, I substituted low fat milk for the half and half. Place 1 cup low fat milk into a two cup measuring cup. Add 3/4 cup no fat powdered milk, stirring until dissolved. After the powdered milk is completely dissolved, add enough low fat liquid milk to equal two cups of milk.

Adapted from a recipe found in the Contra Costa Times Newspaper.

• 1 cup chopped onions
• 1 pound hamburger
• 1 (8 oz.) can tomato sauce
• 2 (15 oz.) cans tomatoes (with liquid) (any style: whole, stewed, diced, flavored, etc.)
• 1 (15 oz.) can kidney beans OR 1 (15 oz.) can black beans (rinsed)
• 1 (15 oz.) can corn (with liquid)
• 24 oz. water (three 8 oz. tomato sauce cans)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red peppers (optional)
• 1/2 teaspoon salt
• 1 tablespoon chili powder
• black pepper to taste

In a frying pan, brown hamburger and onions until hamburger is crumbly. Place hamburger mixture in a large sauce pan; add remaining ingredients.

Simmer for about 45 minutes; sample and adjust spices to taste. Add more water if you want a thinner soup.

Nana's Note: Recipe contributor Jackie Spencer prefers to make this hearty soup with kidney beans.

• 1/4 cup butter
• 1 small onion (chopped)
• 3 or 4 cups uncooked broccoli (chopped)
• 1 medium green pepper (chopped)
• 1/4 cup white wine
• 3 cups chicken broth
• 1 teaspoon curry powder
• 1 cup of half and half cream (optional)

Sauté onion, broccoli and bell pepper in butter. Add wine and chicken broth; simmer until vegetables are tender.

Place vegetables in a blender. Blend until you reach a smooth puree consistency.

Return to pan, add curry powder then cream (if desired). Heat and serve.

Nana's Note: The soup is delicious without the optional cream. Add cream to make the soup even richer and creamier--but be aware that you are raising the fat and calorie content of the soup.

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• 1 package of powdered McCormick Original Country Gravy Mix (or equivalent)
• 1 cup water
• 1 1/2 cups milk
• cooked broccoli (steamed or boiled, cut into small pieces)
• garlic powder to taste (optional)
• 1 tablespoon butter (optional)

In a saucepan, combine powdered gravy mix, milk and water. Cook to a low boil. Add broccoli (cooked until tender) to prepared gravy mix and cook to desired consistency. Use more or less liquid to achieve the desired soup consistency. Season to taste.

One package of gravy mix makes enough soup for about two servings.

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• 1 package of McCormick Original Country Gravy Mix (or equivalent)
• 1 small onion (finely chopped)
• 1/2 green pepper (finely chopped)
• 2 tablespoons butter
• 1/4 cup white wine
• 2 cans (14.5 oz) low fat chicken broth
• 2 or 3 large crowns of broccoli (cooked until soft)
• garlic to taste
• salt to taste
  

Sauté onion and green pepper in butter. Add 1 can chicken broth and wine; cook until vegetables are tender.

While the onion and pepper are cooking, prepare the gravy as directed. Add the cooked onion and pepper mixture to the gravy. 

Chop the cooked broccoli and stems into very small pieces, add to the gravy. Save some large pieces of the broccoli to add to the completed recipe.

Add the remaining can of chicken broth and the large pieces of broccoli to the gravy mixture.

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• 2 tablespoons water
• 2 cups cubed potatoes
• 1/3 whole carrot (grated)
• 2 tablespoons butter
• 2 tablespoons onion (chopped)
• 3 tablespoons flour
• 2 cups low fat milk
• 1 chicken bouillon cube
• 1/4 teaspoon salt
• 1 cup Cheddar cheese (grated)
• dash of pepper
  

In a 2-quart casserole, add cubed potatoes and 2 tablespoons water. Cover and microwave 3 minutes. Add grated carrots, stir and microwave 4 more minutes (covered).

Melt butter in saucepan over medium heat. Add onion and saute until soft. Stir in flour, salt and pepper. Cook until mixture bubbles (add water if needed).

Remove saucepan from heat. Add milk, potatoes, carrots and bouillon cube.

Return the saucepan to heat, stirring constantly. Continue until soup thickens. Add half of the cheese; stir until cheese melts. Reserve the remaining cheese to top the soup with at the table (optional).

• 6 medium potatoes (peeled and cut into quarter lengths)
• 3 medium size carrots (peeled and cut into half-inch pieces)
• 1 onion (cut up)
• 2 stocks of celery (cut into 1/2 inch pieces)
• 1 teaspoon salt
• 2 tablespoons butter

Add two quarts water and salt to a four-quart pan. Bring water to a boil. Add carrots, celery and onions. Return water to boiling and gently boil until vegetables are soft but not fully cooked.

Add potatoes. Bring water back to a boil. Boil gently until all vegetables and potatoes are fully cooked. Allow to cool.

Using a blender or food processor, blend small amounts of vegetables and potatoes, adding enough water to blender and blend until it is a very thick liquid-like mixture. It will take two or three steps of blending, being careful to add just enough water to create a thick mixture of vegetables.

Place blended vegetables into a pan, add just enough milk to make a thick soup. Add butter, salt and pepper to taste. Small pieces of ham or salad size shrimp can be added to make this a main meal dish.

Recipe History: This recipe was handed down to me by my Mother, Irene Bacigalupi. I enjoyed it as a child and have prepared it for our family to enjoy.

• 1 can (10 3/4 ounces) condensed tomato soup (Campbell's brand or equivalent)
• Frito Lay reduced fat Ruffles potato chips (or equivalent dip-style chips)

Follow instructions on can to warm soup. Pour hot soup into bowls. Crush potato chips to bite size and float on top of soup. Repeat layer of crushed potato chips as needed.

Nana's Note: Try crushed corn chips instead of potato chips with this simple yet "Mm, Mm Good" recipe.

• 6 slices bacon
• 2 medium onions chopped
• 1 clove of garlic mashed
• 1/2 cup chopped celery
• 3 cups potatoes diced
• 2 cups boiling water
• 2 (4 oz.) cans clams with liquid minced
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 quart whole milk
• 2 tablespoons butter
• a dash of dill weed

Place several pieces of paper towel on a large microwave safe dish, add bacon slice and cover with paper towel. Cook until bacon is crisp, or fry bacon in frying pan, discarding fat. Cut cooled bacon into small pieces and set aside.

Add a small amount of butter in a large pan add onions, celery and garlic cook until tender (remove any garlic pieces).

Add potatoes, water, clams (with liquid), salt and pepper. Cover and simmer until potatoes are tender, about 10 minutes.

Add crisp bacon bits, milk, butter, dill and heat gently, not allowing soup to boil. One half of this recipe will yield 5 cups of soup.

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• 6 cups water
• 1 ham bone or ham hock
• 1 cup small cubes of ham
• 1/2 pound split peas
• 1 medium onion (cut up)
• 1 large stalk of celery (cut up)
• 1 large or two small carrots (cut into small pieces)
• 1/4 green pepper (cut up)
• 2 bay leaves
• 2 medium size potatoes (cut into quarters and cut each quarter into 4 pieces)
• 1 medium size potato (grated)
• enough milk to thin soup
• salt and pepper to taste

Check split peas to remove any small rocks and wash, drain off any water. Place water in a six quart pot. Bring water to a boil.

Add split peas, ham bone, celery, onion, green pepper and bay leaves. Return to boil. Reduce heat and boil gently for about 20 minutes, with a lid on the pot, until vegetables are soft but not fully cooked.

Add cut potatoes, grated potatoes, ham pieces and salt and pepper. Return to boil, reduce heat and gently boil, with lid off, until potatoes and vegetables are fully cooked.

Stir often to prevent sticking to the bottom of the pot. The soup mixture will become very thick when done. Allow to cool, add enough milk to thin the soup to your liking. Served with salad and French bread; makes a meal for four.

Nana's Note: Pictured is a chunky, vegan version of the soup prepared by Nana's youngest daughter Cindi.