Free Soup recipes for you to try!

- 1 small onion, finely chopped
- 2-4 cloves of garlic, peeled and minced
- 1 tablespoon vegetable oil
- 6 cups chicken broth (homemade from chicken cooked with herbs, onions, celery, and carrots is best, but canned will do)
- 2- 10 3/4-ounce cans chopped tomatoes and green chiles (for example Rotel)
- 3 tablespoons fresh coriander (cilantro), chopped
- 1 teaspoon ground cumin (comino)
- Salt and freshly ground black pepper to taste
- 1 teaspoon sugar
- Juice of 2 limes
- 1/2- 1 cup shredded cooked chicken (optional)
- 1/2-1 cup shredded Monterey Jack Cheese
- Lightly salted, corn tortilla chips, broken Sprigs of fresh coriander (cilantro)

In a small skillet, wilt onion and garlic in oil over a low heat; or omit oil and wilt them in a microwave.  Place onion mixture in a large stock pot; add all ingredients except cheese, tortillas, and cilantro sprigs.  Stir mixture well; cover; simmer soup over low heat for about 1 hour.  If it cooks down too much, add hot water to bring it back to 8 cups.

To Serve: Warm bowls; bring soup to a boil, but don't boil. Add a heaping tablespoon of cheese and a few tortilla chips to each bowl.  Fill bowls with very hot soup; top each with several sprigs of cilantro.  Serve immediately.  This soup, served with corn tortillas or Jalapeno Cornbread (see recipe P. 83), can make a meal.  Serve smaller amounts if it is to be eaten before a meal.

From: The Peppers Cookbook by: Jean Andrews
ISBN: 1057441-193-4
University of North Texas Press

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Minestrone Soup

-1 meduim onion, chopped
- 1 stalk celery, diced
- 1 large carrot, sliced
- 3 tablespoons butter or margarine
- 1 large potato, peeled and chopped
- 2 large tomatoes, peeled and cut
- 2 cans beef broth
- 1 teaspoon dried basil
- 1/2 cup uncooked macaroni
- 2 small zucchinis, drained
- 1 can kidney beans, drained
- Salt and pepper
- Parmesan cheese

Directions:
In a 5-quart saucepan over medium heat, cook onion, celery, and carrot in margarine, stirring constantly until onion is soft, but not browned. Add potato, tomatoes, broth, and basil.  Bring to a boil then reduce heat.  Cover and simmer for 15 minutes.  Add macaroni and zucchini.  Cook another 10 minutes.  Add kidney beans and cook another 5 minutes.  Season to taste with salt and pepper.  Ladle into bowls and sprinkle Parmesan cheese on top.

 Yield: 6 servings
Note: This soup is delicious and is a meal in itself.

From: 365 Foods Kids Love to Eat
by: Sheila Ellison & Judith Gray
ISBN: 1-4022-0585-6
Sourcebooks, Inc.

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Senator Edward M. Kennedy's New England Fish Chowder

When you think of New England, you think of three things: Seafood, cool weather and The Kennedy Clan.  This dish, offered by Senator Edward Kennedy combines all three elements an is the perfect meal to have on those nights when the wind chill factor is in minus territory.

- 2 lbs. fresh haddock
- 2 oz. salt pork, diced
- 2 medium onions. sliced
- 1 cup chopped celery
- 4 large potatoes, diced
- 1 bay leaf, crumbled
- 4 cups milk
- 2 Tbsp. butter or margarine
- 1 tsp. salt
- Freshly ground black pepper to taste

Simmer haddock in 2 cups water for 15 minutes.  Drain off and reserve the broth.  Remove skin and bones from the fish.  Sauté the diced salt pork in a large pot until crisp.  Remove salt pork and saute the onions in the pork fat until golden brown.
Add fish, celery, potatoes and bay leaf.  Measure reserved fish broth, plus enough boiling water to make 3 cups liquid.  Add to pot and simmer for 30 minutes.  Add milk and butter and simmer for an additional 5 minutes, or until well heated.
Season with salt and pepper.
Makes 8 Servings.

From: Celebrities Favorite Recipes: Eat Like the Stars Cookbook compiled by: Marla Brooks
ISBN: 1-882330706
The Magni Company

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Wonton Soup

For the Filling and Wontons
1/2 pound boneless pork tenderloin, chopped very finely
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sherry
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 scallion, trimmed and finely chopped
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
40 wonton wrappers (about 3 1/2 inches square)

For the Broth
7 cups Chicken Broth for Asian Soups (page 15)
1 scallion, trimmed and thinly sliced
1/4 teaspoon sesame oil

1. In a bowl, mix the pork, soy sauce, oyster sauce, sherry, sesame oil, sugar, scallion, cornstarch, salt, and white pepper together until well blended.
2. Stuff the wontons by laying a wrapper in front of you.  Keep the other wontons covered with a damp kitchen towel so they don't dry out and become brittle.  Moisten all the edges of the wonton wrapper with water using your finger.  Place a heaping teaspoon of wonton filling in the center of the wonton and fold the wrapper in half lengthwise, making sure the ends meet evenly.  Press down firmly on the ends to seal.  Push down the edges of the filling with your thumbs while it's still on the work surface, fold the wonton wrapper over one more time to make it a narrow tube.  Pull the ends up and hold in place between your thumb and index finger.  Bring the two ends together so that they overlap, then press to seal the corners using wet fingers.  The finished product should resemble a nurse's cap.  Repeat with the remaining wontons.
3. Bring water to a boil in a 10-quart pot over high heat, then boil the wontons, making sure they are not crowded in the pot, until they rise to the top and the filling is cooked through, 6 to 7 minutes.  Remove from the pot with a slotted spoon.
4. In a large pot, bring the chicken broth to a boil over high heat.  Add the wontons and bring the soup back to a boil.  Add the scallion, then remove from the heat and add the sesame oil, stirring.  Ladle into soup bowls and serve.

The Best Soups in the World
By: Clifford A. Write
ISBN: 978-0-470-18052-5
2010   Wiley