Irish Stew

Makes 6 (1 1/3-cup) servings
Prep Time: 30 min.
Cooking Time: 30 min.
Low Cooking Time: 1 1/2 hrs to 2 hrs.

Ingredients:
2 Tablespoons butter
1 pound beef stew meat, cut into 1-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 pound (3 cups) potatoes, peeled, cut into 1-inch cubes
1 large (1 1/2 cups) onion, coarsely chopped
2 medium (1 cup) carrots, peeled, sliced 1-inch
1 leek, cut in half lengthwise, cut into 1/4-inch slices
3 cloves finely chopped garlic
1 cup dark stout beer or apple juice
1 cup tomato juice
1 can (14 1/2-ounce) beef broth
1 bay leaf
1 Tablespoon sugar
1 Tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves

Directions:
1) In a 4-quart saucepan, melt 1 tablespoon butter over medium-high heat.
2) Add stew meat and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3) Cook for 5 to 7 minutes, stirring occasionally, until browned. Remove meat to plate and set aside.
4) In same 4-quart saucepan, melt remaining 1 tablespoon butter. Add potatoes, onion, carrots, leek and garlic.
5) Cook for 5 to 7 minutes, stirring occasionally, until vegetables start to soften.
6) Return meat to pan and add 1 teaspoon salt, 1/4 teaspoon pepper and all remaining ingredients.
7) Continue cooking for 5 to 6 minutes or until stew comes to a boil.
8) Reduce heat to low. Cover; cook for 1 1/2 to 2 hours or until beef is tender.

Incredibly Creamy Potato Soup

Makes 6 servings
Prep Time: 10 min.
Cooking Time: 25 min.

Ingredients:
1 1/2 cups water
5 medium potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/8 teaspoon white pepper
2 green onions, thinly sliced

Directions:
1) Preheat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery.
2) Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
3) Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan and place in blender with liquid. Add 1/4 cup water.
4) Cover and blend about 1 minute until smooth.
5) Stir pureed vegetables back into saucepan. Stir in milk, salt, white pepper, and green onions.
6) Heat over medium heat, stirring occasionally, until hot.

Herbed Tomato Soup

Makes 6 (1 1/4-cup) servings
Prep Time: 10 min.
Cooking Time: 12 to 14 min.

Ingredients:
2 tablespoons butter
1 medium (1/2 cup) onion, finely chopped
2 tablespoons all-purpose flour
1 quart tomato juice
1 can (14 1/2-ounce) Italian-style diced tomatoes with basil, garlic and oregano
1/4 teaspoon salt
2 cups milk

Directions:
1) Melt butter in 4-quart saucepan until sizzling and add onion.
2) Cook over medium heat for 2 to 3 minutes, stirring occasionally, until onion is softened.
3) Stir in flour, stirring constantly, until mixture is smooth and bubbly.
4) Add tomato juice, diced tomatoes and salt.
5) Cook for 8 to 10 minutes, stirring occasionally, until mixture comes to a boil.
6) Slowly stir in milk, continue cooking for 3 to 4 minutes or until heated through.
7) Serve immediately.

Easy Cheesy Vegetable Soup

Makes 4 servings
Prep Time 15 Minutes

Ingredients:
4 oz reduced-fat prepared cheese product (from 16-oz loaf), cubed
3 1/2 cups fat-free (skim) milk
1/2 teaspoon chili powder
2 cups cooked brown or white rice
1 bag (1 lb) frozen cauliflower, carrots and snow pea pods (or other combination), thawed, drained

Directions:
1) In a 3-quart saucepan, heat cheese and milk over low heat, stirring occasionally, until cheese is melted.
2) Stir in chili powder.
3) Stir in rice and vegetables and cook until hot.

Quick Italian Soup

Makes 6 servings
Prep Time: 15 min.
Cooking Time: 20 min.
Ingredients:
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 box Hamburger Helper® lasagna
5 cups hot water
1 can (14.5 oz) whole tomatoes, undrained
1 cup frozen corn
2 Tablespoons grated Parmesan cheese
1 small zucchini, chopped (1 cup)
Additional grated Parmesan cheese, if desired

Directions:
1) In a 4-quart Dutch oven, cook beef and onion over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2) Stir in hot water, contents of sauce mix pouch (from Hamburger Helper box), tomatoes, corn and cheese; break up tomatoes. Heat to boiling, stirring constantly.
3) Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
4) Stir in contents of uncooked pasta pouch (from Hamburger Helper box) and zucchini.
5) Cover and cook for 10 minutes longer.
6) Sprinkle each serving with additional grated Parmesan cheese.

Quick & Creamy Chicken Stew

Makes 4 (1-1/2 cups each) servings
Prep Time: 10 min.
Cooking Time: 18 min.

Ingredients:
3/4 lb. new potatoes (about 8), quartered
2 Tablespoon water
1 Tablespoon oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced fat condensed cream of chicken soup
1/4 cup Light Zesty Italian Dressing
2 cups frozen peas and carrots
1/2 cup Reduced Fat Sour Cream

Directions:
1) In a microwaveable dish, place potatoes. Add water; cover with lid. Microwave on HIGH for 7 minutes or until potatoes are tender.
2) Meanwhile, in a large saucepan, heat oil on medium-high heat.
3) Add chicken and cook for 7 minutes or until evenly browned, stirring occasionally.
4) Add potatoes, soup, dressing and frozen vegetables to saucepan. Bring to boil and cover.
5) Simmer on medium-low heat for 3 minutes or until chicken is done and vegetables are heated through.
6) Stir in sour cream and cook for 1 minute or until heated through, stirring occasionally.

Bacon & Baked Potato Soup

Makes 6 (about 1 cup each) servings
Prep Time: 15 min.
Cooking Time: 30 min.

Ingredients:
1 Tablespoon butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14-1/2 oz.) reduced sodium chicken broth
1-1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices Center Cut Bacon, crisply cooked, crumbled and divided
3/4 cup Cheddar CLASSIC MELTS Cheddar & American, divided
2 Tablespoon green onion slices, divided
1/4 cup Sour Cream

Directions:
1) In a heavy saucepan or Dutch oven, melt butter.
2) Add onions and celery; cook and stir 5 min. or until crisp-tender.
3) Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly.
4) Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
5) Reserve 2 Tablespoon each of the bacon and cheese and 1 Tablespoon of the green onions for toppings; set aside.
6) Add remaining bacon, cheese and green onions to soup just before serving.
7) Cook until cheese is melted, stirring constantly.
8) Serve topped with reserved bacon, cheese, green onions and sour cream.

Cream of Peanut Soup 2

Makes 6 Cups
Prep Time: 20 min
Cook Time: 15 min
Ingredients:
2 Tablespoons butter
1 stalk celery
1/2 medium onion
1 1/2 Tablespoons all purpose flour
4 cups chicken or vegetable broth
1 cup Creamy Peanut Butter
1 cup milk
Snipped chives
Chopped peanuts for garnish

Directions:
1) In a medium saucepan, melt butter. Cook celery and onion until onion is tender, but not browned.
2) Stir in flour and cook about one minute.
3) Whisk in chicken broth, cooking until thickened and bubbly. Remove from heat.
4) Puree mixture in batches, in a blender, until smooth. Return to saucepan.
5) Add the peanut butter and milk, stirring to blend thoroughly.
6) Heat through, but do not boil. Serve hot or cold.
7) Garnish with snipped chives and chopped peanuts, if desired.

Thai Style Sausage Soup

Make 5 (1-cup) servings
Prep Time: 10 min.
Cooking Time: 19 min.

Ingredients2 Tablespoon Olive Oil
1 1/2 cup Onion, 1/4 dice
1 cup Celery, 1/4 dice
2 cup Shiitake Mushrooms, sliced
1 1/2 teaspoon Curry Paste
1 package Hot Roll Sausage, cooked, crumbled, drained
3 cup Chicken Stock
3/4 teaspoon Salt
1/2 teaspoon Black Pepper, ground
13 oz. Coconut Milk
3 Tablespoon Cilantro, fresh chopped

Directions1) In a small pan, heat 2 Tablespoon olive oil on medium high heat.
2) Place the onion, celery, shiitake mushrooms and curry paste into the pot.
3) Add the sausage and continue cooking for 2 minutes.
4) Cook these items for 4 minutes and then add the chicken stock.
5) Add the salt and pepper as well.
6) Keep the soup at a simmer for 10 minutes and then add the coconut milk.
7) Cook for 3 minutes. Garnish the soup with the cilantro.

Sausage, Tomato and Tortellini Soup

Makes 8-9 cups
Prep Time: 10 min.
Cooking Time: 16 to 18 min.

Ingredients1 package Regular Flavor Pork Sausage
1 teaspoon ground fennel
3 cups water or stock
1 can (15 oz.) tomato sauce
1 can (15 oz.) diced tomatoes with Italian herbs and garlic
9 or 10 ounces purchased fresh cheese tortellini
1-1/2 cups thinly sliced, quartered yellow squash
salt and pepper to taste
3 Tablespoons chopped fresh basil, or 1 tablespoon dried (optional)
grated Parmesan cheese (optional)
1/4 cup chopped parsley (optional)

Directions1) Spoon 1" chunks of sausage into a 4 to 6 quart non-stick pot.
2) Cook sausage and ground fennel over medium-high heat, stirring frequently until meat is lightly browned and no longer pink.
3) Stir in stock, tomato sauce and diced tomatoes.
4) Bring to a boil, reduce heat to low. Cover and simmer for 10 minutes.
5 ) Raise heat to high, stir in tortellini and squash.
6) When liquid returns to a boil, stir once, add basil if desired; reduce heat to medium-low.
7) Cover and cook until pasta is just tender, for about 6 to 8 minutes.
8) Season to taste; garnish with Parmesan and parsley.

Crossword Puzzle Soup

Makes: 4 (1 1/4 cups each) servings
Prep Time: 5 min.
Cooking Time: 5 to 10 min.

INGREDIENTS
1/2 lb. Italian sausage links, cut into 1/2-inch slices
2 cans (19 oz.) ready-to-serve tomato basil soup
1 cup frozen cut green beans (from 1-lb. bag)
3/4 cup uncooked alphabet macaroni (4 oz.)
1/4 cup shredded Parmesan cheese (1 oz.)

DIRECTIONS
1) In 2-quart saucepan, cook sausage over medium heat until thoroughly cooked and no longer pink, stirring frequently. Drain.
2) Add soup and beans; mix well. Bring to a boil.
3) Add macaroni and cook for 5 to 10 minutes or until macaroni and beans are tender, stirring occasionally.
Sprinkle individual servings with cheese.

Chicken Noodle Soup

Makes 4 servings

Prep Time: 5 min.
Cooking Time: 8 to 12 min.

Ingredients:
1 package Fully Cooked Oven Roasted Diced Chicken Breast or 1-1/4 cups Diced Chicken Breast (Boxed)
2 cans (14 oz. each) chicken broth,
1/2 cup water
1 cup mixed vegetables, frozen
1/8 teaspoon pepper
2/3 cup egg noodles, medium to fine, uncooked

Chicken Noodle Soup Recipe Directions:
1) In large saucepan, combine chicken, chicken broth, water, vegetables, and pepper over medium heat.
2) Heat until bubbly and add noodles.
3) Simmer soup 8 to 12 minutes or until noodles are tender, stirring occasionally.

Alan‘s Kitchen Tip: Ladle into soup bowls. Serve with crackers or seven-grain bakery rolls. You can refrigerate leftovers.

Garden Vegetable Soup

Makes 6 servings
Prep Time: 10 min.
Cooking Time: 40 to 45 min.

Ingredients:
1 Tablespoon vegetable oil
1 large onion, chopped
2 large carrots, peeled and diced
2 cloves garlic, minced
1/2 teaspoon basil
49 ounces low-fat chicken broth
2 large potatoes, peeled and diced
1 can (15 ounces) seasoned white beans, untrained
1 cup green beans, cut in 1-inch pieces
1 small zucchini, sliced
2 large tomatoes, peeled, seeded, and diced
1 cup pasta shells
Salt (to taste)
Freshly ground pepper (to taste)
1 cup grated Parmesan cheese, optional

Soup Recipe Direction:
1) In a large soup pot, heat vegetable oil.
2) Cook onions and carrots over medium heat until onions are clear.
3) Add garlic and cook 1 minute.
4) Add basil, chicken broth, and potatoes.
5) Bring to a boil, reduce heat, and simmer for 30 minutes or until potatoes are tender.
6) Add white beans, green beans, zucchini, tomatoes, and pasta shells.
7) Cook for 10 to 15 minutes or until pasta is tender.
8) Add extra broth if soup becomes too thick.
9) Adjust seasoning with salt and pepper.
10) Serve soup topped with grated cheese if desired.

Kitchen Tip:
You can use canned or frozen vegetables for any fresh vegetables. Also, any mixture of vegetables can be used.

Corn Chowder

Makes 6 servings

Prep Time: 15 min.
Cooking Time: 15 min.

Ingredients:
2 Tablespoons butter or margarine
1 small onion, finely chopped
2 Tablespoons all-purpose flour
2 cups fat-free milk
3 cups canned or frozen corn
1 cup fat-free half-and-half
1/8 teaspoon nutmeg
1/2 cup finely chopped roasted chilies, optional
Salt (to taste)
Pepper (to taste)

Soup Directions:
1) In a large saucepan, melt butter. Add onions and cook over medium heat until clear.
2) Add flour, stirring constantly for 2 minutes.
3) Add milk and bring to a boil, stirring constantly until mixture thickens. Add corn.
4) Pour mixture into a food processor and process until partially smooth.
5) Pour mixture back into saucepan.
6) Add half-and-half, nutmeg, and chilies (if desired).
7) Add additional milk if soup if too thick. Heat through.
8) Add salt and pepper to taste.
Kitchen Tip:
Choose mild or hot chili peppers to suit your taste.

Chili

Makes 6 servings

Prep Time: 15 min.
Cooking Time 1 hr.

Ingredients:
1 pound extra-lean ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, chopped
2 cans (15 ounces) kidney beans, untrained
1 can (46 ounces) tomato juice or V8 vegetable juice
1 can (30 ounces) Italian-style stewed or diced tomatoes
1 Tablespoon chili powder
1/2 teaspoon cumin

Cooking Directions:
1) In a large heavy nonstick pan, brown beef over medium heat.
2) Sprinkle with salt and pepper.
3) Add kidney beans, vegetable juice, tomatoes, chili powder, and cumin.
4) Bring to a boil, reduce heat and simmer for 1 hour or until chili reaches the desired consistency.
5) Adjust seasoning with extra salt, pepper, or chili powder.

Kitchen Tips:
Instead of kidney beans, you can use seasoned chili beans. It will add extra flavor.

Chicken Gumbo

Makes 6 servings

Prep Time: 15 min.
Cooking Time: 40 min.

Ingredients:
1 Tablespoon cooking oil
2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes
1/2 pound reduced-fat kielbasa
1 medium onion, chopped
15 ounces stewed tomatoes
2 cups fat-free chicken broth
1 bay leaf
1 pound frozen mix vegetables
Salt (to taste)
Freshly ground pepper (to taste)
2 Tablespoons all-purpose flour (optional)

Cooking Directions:
1) In a soup pot, heat oil. Add chicken and kielbasa.
2) Fry over medium-hot heat until brown.
3) Add onions and cook until clear.
4) Add tomatoes, chicken broth, and bay leaf. Bring to a boil.
5) Reduce heat and simmer for 20 to 30 minutes.
6) Add mixed vegetable, cover and cook until tender. Add water if it gets too thick.
7) Add salt and pepper to taste. Remove bay leaf.
8) If a thicker gumbo is desired, mix flour in 1/2-cup water. Stir into gumbo and bring o a boil, stirring constantly.

Beef Barley Soup

Makes 6 servings

Prep Time: 10 min.
Cooking Time: 2 hrs.

Ingredients:
1 1/2 pounds lean beef roast
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 Tablespoon vegetable oil
1 medium onion, chopped
1 stalk celery, chopped
24 1/2 ounces canned low-fat beef broth
1 quart water
2 beef cubes
1/4 cup chopped fresh parsley
1 bay leaf
1/4 teaspoon thyme
1/2 teaspoon Italian seasoning
2 medium potatoes, peeled and cubed
1/4 cup barley
1 1/2 cups shredded cabbage
10 ounces frozen mixed vegetables

Cooking Directions:
1) Trim any visible fat from meat and cut into 1-inches cubes.
2) Sprinkle with salt and pepper.
3) In a large soup pot, heat oil over medium heat. Add beef and brown on all sides.
4) Add onions and celery. Cook until onion are clear.
5) Add beef broth and enough water to cover meat.
6) Add bouillon, parsley, bay leaf, thyme, and Italian seasoning.
7) Boil gently for 1 1/2 hours or until meat is tender.
8) Add potatoes and barley. Cook for 30 minutes or until potatoes are tender.
9) Check occasionally and add addition water if soup get too thick.
10) Add cabbage and mixed vegetables. Cook for 20 minute or until vegetables are tender.
11) If wanted, vary seasoning with extra salt and pepper. Remove bay leaf before serving.

American Onion Soup

Makes 6 servings

Prep Time: 20 min.
Cooking Time: 1 hr.

Ingredients:
2 Tablespoon butter or margarine
3 jumbo onions, thinly sliced
1 clove garlic, minced
3 Tablespoons flour
6 cups low-fat chicken broth, divided
1/8 teaspoon thyme
1/8 teaspoon white pepper
1/4 cup dry sherry wine
Salt (to taste)
Pepper (to taste)

Cooking Directions:

1) In a soup pot, melt butter.
2) Add onions and cook, stirring occasionally, over medium heat until golden brown.
3) Add garlic and cook for 1 minute.
4) In a shaker, mix flour and 3/4 cup of chicken broth.
5) Add flour mixture to the soup pot along with the remaining chicken broth.
6) Add thyme and white pepper.
7) Bring to a boil, reduce heat, and simmer for 1 hour or until onions are very tender.
8) Add sherry and add salt and pepper to taste.

Kitchen Tip:

If desired, spoon soup into individual ovenproof bowls. Top with a piece of French bread and sprinkle with freshly grate Parmesan cheese. Place under the broiler until cheese melts.