Bean & Sausage Soup
Hamburger Soup
Hearty Chicken And Rice Soup
Green Pea & Potato Soup
Potato & Celery Soup


Bean & Sausage Soup

1/2 lb. dry sm. white beans
5 cup water
1 tsp. chicken bouillon granules
1/2 cup chopped onion
1/4 tsp. ground cumin
1 bay leaf
1/2 tsp. salt
1/8 tsp. pepper
1 - 8 oz. Polish sausage, sliced 1/2 in. thick
1 - 8 3/4 oz. can garbanzo beans, drained
1 med. can creamed corn
Chopped parsley

Soak white beans according to package directions. Drain and rinse soaked
beans. Add water, onion and seasonings. Cover and simmer about 30
minutes or until beans are almost tender. Add sausage, garbanzo beans
and corn. Return mixture to boil. Simmer 30 minutes or until beans are
tender. Remove bay leaf. Ladle into soup bowls; garnish with parsley.
Makes 4 or 5 servings.





Hamburger Soup

1 lb. ground beef
5 cup water
1 - 16 oz. can tomatoes, cut up
1/3 cup Minute Rice
2 med. carrots, sliced (1 cup)
1/4 cup catsup
2 med. onions, chopped (1 cup)
1 bay leaf
2 stalks celery, chopped (1 cup)
2 tsp. seasoned salt
1 Tbsp. beef bouillon granules
Salt and pepper
1 tsp. dried basil, crushed

In large saucepan or Dutch oven, brown ground beef, stirring slightly to
break up larger pieces. Drain off excess fat. Add water, undrained
tomatoes, carrots, onion, celery, rice, catsup, bouillon granules,
seasoned salt, basil and bay leaf. Bring to boil; reduce heat and cover.
Simmer 1 hour or until vegetables are tender. Season to taste with salt
and pepper. Remove bay leaf. Freeze if desired. MAKES 10 CUPS.



Hearty Chicken And Rice Soup

1 cup chopped onion
1 cup sliced celery
1 cup sliced carrots
3/4 cup uncooked rice
1/4 cup fresh parsley, chopped
1/2 tsp. cracked black pepper
1/2 tsp. dried thyme leaves
1 bay leaf
12 cup chicken broth
1 1/2 cup 3/4 in. chicken cubes (about 3/4 lb.)

Combine onion, celery, carrots, rice, parsley, pepper, thyme, bay leaf
and chicken broth in Dutch oven. Bring to a boil; stir once or twice.
Simmer uncovered 20 minutes. Add chicken cubes; simmer uncovered 5 to 10
minutes or until chicken is cooked. Remove bay leaf. Makes 8 servings.

NOTE: I have made this for myself and used noodles instead of rice. I
have never done is but I would think you could substitute some kind of
gluten free pasta for the rice.




Green Pea & Potato Soup

3 cup chicken stock
3 med. Potatoes, peeled & chopped
2 cup frozen peas
1 Tbsp. olive oil (I use vegetable oil)
1 sm. onion, chopped
1 clove garlic, crushed (Or less to taste)
2 cup water
Bring stock to boil in pan. Add potatoes and boil uncovered 5
minutes. Stir in peas and boil another 5 minutes or until potatoes are
tender. Heat oil in separate pan; add onion and garlic. Cook, stirring,
until onion is soft. Blend or process potato mixture until smooth.
Return to pan and stir in water and onion mixture. Simmer, stirring
until heated through. Can be frozen. Serves 4 to 6.




Potato & Celery Soup

12 med. potatoes
1 cup celery with leaves
1 med. to lge. onion, chopped (Or less to taste)
3 1/2 Tbsp. margarine
1 tsp. Worcestershire sauce
1 tsp. salt
1 bay leaf
2 Tbsp. Parsley
1 Tbsp. Paprika (Or less - tends to turn soup orange)

Add just enough water to cover. Cook until soft and mash. If soup is
too thick you can add more water.

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