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BROCCOLI CHEESE SOUP

This is kind of a generic creamed vegetable soup. Play with it with different vegetables and make it your own.

2 tablespoons chopped onion
2 tablespoons butter or margarine
3 tablespoons flour
?? teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup shredded cheddar cheese
2 chicken bouillon cubes
1 ?? cups water
1 (10 oz) package frozen chopped broccoli

In a large saucepan, cook onions in butter until tender. Stir in flour, salt and pepper. Add milk all at once. Cook until thickened, stirring constantly. Add cheese. Stir until blended. Remove from heat.

In medium sauce pan, dissolve bouillon cubes in water and bring to a boil. Add broccoli and cook until tender. Do not drain. Add to cheese mixture. Makes 5 cups.



VEGETABLE SOUP

2 to 3 pounds meaty soup bones
3 teaspoons salt
Pepper to taste
2 cubes bouillon
2 quarts water
2 potatoes, peeled and diced
?? teaspoon thyme or marjoram
2 stalks celery, diced
2 carrots, sliced
1 small onion, chopped
2 cups fresh or canned tomatoes

Cover and simmer first four ingredients 2 ?? to 3 hours. Remove bones, return meat to soup and add vegetables. Simmer approximately 30 minutes more.



SPINACH SOUP

2 cups frozen spinach (or 2 quarts raw spinach)
4 to 6 cups milk
4 hard boiled eggs
1 teaspoon salt or to taste
4 tablespoons browned butter or bacon drippings
Pepper (optional)

Wash raw spinach and cook without water until just tender, 3 to 5 minutes. Chop with knife in kettle. Add milk and chopped eggs. Add salt, pepper and browned butter. (The butter gives it a good flavor.) Heat, but don??™t boil. Serve hot with crackers or toast.



CHINESE SOUP

?? pound lean round steak
2 green onions, finely chopped
1 clove garlic, finely chopped
2 tablespoons butter
3 tablespoons soy sauce
?? teaspoon paprika
2 cups canned or fresh bean sprouts
4 cups broth (chicken or beef)
1 ?? teaspoon salt
Dash of pepper

Cut meat into small thin strips. (It??™s easier to cut when it is partially frozen.) Melt butter in a large skillet. Add meat, onions, and garlic. Cook for 5 minutes. Add remaining ingredients and simmer 30 minutes or until meat is tender. Serve hot. Shredded cabbage is good with this also.



CABBAGE SOUP

1 quart whole tomatoes
1 large can tomato juice
1 large can mushrooms
1 small head cabbage
Salt
Water

Put whole tomatoes in blender just to chop. Place in large kettle on low heat. Add tomato juice. Chop mushrooms and cabbage, add to kettle. Add salt and simmer until cabbage is tender. Adjust water until consistency desired.

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For Two...

APPLE, WALNUT, AND CHEDDAR SOUP

Serves 2

Preparation - 25 minutes

1 tsp sweet margarine
1/2 pound apples, cored, pared, and chopped
1/2 cup chopped onion
1/2 ounce shelled walnuts
1 cup canned ready-to-serve low sodium chicken broth
3/4 ounce reduced-fat Cheddar cheese, shredded

In 1 1/2 quart nonstick saucepan melt margarine; add apples, onion, and walnuts. Cover and cook over medium heat, stirring until apples are soft, about 10 minutes. Let cool slightly.

Transfer mixture to blender, add broth and process until smooth. Return to saucepan; stir in cheese and cook over low heat, stirring until cheese melts, about 2 minutes.

Nutrient Analysis per serving
Calories 181 kcal
Protein 6 g
Fat 9 g
Carbohydrate 20 g
Calcium 115 mg
Sodium 103 mg
Cholesterol 8 mg