UNITED STATES SENATE BEAN SOUP

Ingredients:

• 1 lb. dry navy beans
• 1 ham bone with meat

Instructions:

Soak beans overnight in 3 quarts water. Drain. In a large soup pot put ham bone and beans. Add 2 quarts cold water and simmer for 2 hours. Add: 4 c. mashed potatoes, minimum (more
makes soup thicker)

• 3 med. onions, chopped
• 2 garlic buds, minced
• 2 stalks celery, chopped
• 4 tbsp. fresh parsley, chopped
• 1 tsp. salt
• 1/4 tsp. pepper

Instructions:

Simmer all for 1 hour more. NOTE: This recipe has been served DAILY in the Senators' restaurant of the Capitol Building for over 100 years! They even passed a law to require this!

CROCK - POT TURKEY SOUP

Ingredients:

• Carcass, wings & bones of 1 leftover turkey
• 2 stalks celery with leaves
• 2 carrots, cut in chunks
• 2 bay leaves
• 1/2 tsp. basil
• 1/2 tsp. marjoram

Instructions:

Remove all meat from the bones and carcass and refrigerate. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot. Add remaining ingredients and 3 quarts of water. Cover and simmer on the low setting for 24 hours. Strain broth, and refrigerate overnight in a clean bowl. Discard vegetables and bones. The next day, remove the fat that has congealed on the surface of the broth. Place in a large kettle and bring slowly to the boil. Add: 1 1/2 c. chopped celery

1 1/2 c. chopped carrots
1/2 c. chopped parsley

Simmer for 15 minutes. Add 3/4 cup parsley and simmer for another 15 minutes or so. Salt and pepper to taste and add 1 cup noodles or other small soup pasta. Simmer until the pasta, barley and vegetables are tender. Add 1 to 2 cups leftover turkey (or however much you need to get rid of) and return to boiling. Makes approximately 3 to 4 quarts and freezes well.

LITHUANIAN POTATO SOUP

Ingredients:

• 1 1/2 c. bacon, diced
• 3 c. (3/4 lb.) peeled potatoes, cubed
• 1/2 c. onion, cubed
• 1/4 c. fresh marjoram
• 3 c. beef stock
• 3/4 c. carrots, cubed
• 3/4 c. celery, cubed
• 1/2 c. leeks, chopped
• 1 c. heavy cream
• Salt and pepper to taste

Instructions:

In a little bit of butter, saute the bacon in a stock pot. Add the potatoes, onions, marjoram, and beef stock and cook over low heat about 25 minutes. At the end of that time, add the carrots, celery and leeks and simmer for an additional 10 minutes. Transfer ingredients to a food processor and process to a satiny consistency. Return ingredients to stock pot and add heavy cream. Cook about 5 more minutes over low heat. Season to taste. Garnish with parsley and serve immediately. Serves 6.

DUTCH STYLE SOUP

Ingredients:

• 1 (1 7/8 oz.) can chicken noodle dry soup mix
• 3 c. boiling water
• 1/2 c. whole corn

Instructions:

In saucepan, stir soup into water; add corn. Partially cover; simmer 7 minutes, stirring now and then. Makes 3 to 4 servings.

MOM'S FRENCH ONION SOUP

Ingredients:

• 4 lg. onions, thinly sliced
• 4 tbsp. butter or margarine
• 4 (10 1/2 oz.) cans beef broth
• 1/2 c. dry sherry
• 2 tsp. Worcestershire sauce
• Dash pepper
• 6 slices French bread
• 1/2 inch thick and toasted
• 3/4 c. grated Parmesan cheese
• 6 slices Swiss or Gruyere cheese

Instructions:

Preheat oven to 375 degrees. In large saucepan, saute onions in butter or margarine until translucent about 20 minutes. Add beef broth, sherry, Worcestershire sauce and pepper. Pour into 6 oven proof bowls. In each bowl layer the following: First French bread slice, Second Parmesan cheese (1/6), Third Swiss cheese slice Bake at 15 to 20 minutes, cheese should be slightly brown and bubbling.

SPINACH EGG DROP SOUP

Ingredients:

• 6 c. vegetable or chicken broth
• 1 pkg. (10 oz.) frozen chopped spinach
• 2 lg. eggs
• 2 tbsp. grated Parmesan cheese
• 1/3 tsp. ground nutmeg

Instructions:

Put broth and frozen spinach in a 4 quart pot. Bring to a simmer, breaking up spinach, until completely thawed. In a small bowl beat eggs, cheese and nutmeg with fork until well blended. Bring soup to a rapid boil. Slowly stir in egg mixture. Cook 1 to 2 minutes until eggs look like little shreds and are fully cooked.

Makes 4 servings.

NEW YEAR'S DAY GOOD LUCK SOUP

Ingredients:

• 2 c. of bean mixture (13 bean mix, 1 pkg.)
• Ham, or hocks or bacon
• 1 lg. onion
• 1 lg. can tomatoes
• 1 clove garlic
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

Wash beans, cover with water. Soak overnight. Put beans in 2 quarts of water. Add ham hocks, bacon or ham. Cut large onion in lengths. Let simmer 2 1/2 to 3 hours. Add tomatoes, garlic clove, juice of lemon. Salt and pepper to taste. Simmer. Makes (6) large bowls. Delicious!

MINESTRONE

Ingredients:

• 1 lb. shin beef with bone
• 5 qt. water, cold
• 3 tbsp. salt
• 1 c. dried red kidney beans
• 2 tbsp. olive oil
• 2 cloves, garlic
• 1 minced med. onion
• 1/2 c. snipped parsley
• 1/2 lb. lean ground beef
• 1/4 tsp. pepper
• 1 c. diced celery
• 2 c. finely shredded cabbage
• 1 1/2 c. diced carrots
• 1 #2 1/2 can tomatoes
• 1 1/2 c. broken spagetti
• 1 c. thinly sliced zucchini

Instructions:

Day before: In large kettle, place shin beef with bone, salt, beans. Bring to a boil; skim. Cover, simmer 3 hours. In oil, saute garlic, onion parsley, ground beef and pepper until onion is tender; discard garlic. Remove bone from soup; cut off meat. Add meat to soup, along with onion mixture, celery, cabbage, carrots, tomatoes. Simmer covered 20 minutes or until vegetables are tender. Refrigerate. About 30 minutes before serving: skim fat from soup. Bring soup to a boil, add spaghetti, zucchini. Cook covered about 10 minutes. Add salt and pepper to taste. Top soup with cheese. Serves 8. Croddy

KIELBASA LENTIL SOUP

Ingredients:

• One hour before serving, wash 2 1/2 cups lentils. Heat to boiling: 8 c. water Lentils
• 32 oz. chopped tomatoes
• 2 bay leaves
• 1 tbsp. salt
• Dash of pepper

Instructions:

Reduce heat. Add 1 1/2 pounds Kielbasa, cut up. Cover and simmer. Meanwhile, in skillet fry 8 slices bacon, cut up; 1 cup each chopped celery, carrots and onions. Cook 15 minutes stirring occasionally. Add to lentils and continue to cook for 30 minutes.

Serves 8 to 10.

GAZPACHO

Ingredients:

• 1 (48 oz.) can Sacramento Brand tomato juice
• 2 (10 oz.) cans tomato soup
• 1 c. each finely chopped: celery, tomato, cucumber, green pepper
• 1/2 c. yellow onion, finely chopped
• 1/2 c. green onion, finely chopped
• 1/4 c. fresh cilantro, finely chopped
• 2 oz. tarragon wine vinegar
• 4 oz. reconstituted lemon juice
• 2 tsp. Tabasco sauce, to taste
• 2 tsp. salt, to taste
• 1 tbsp. olive oil

Instructions:

Combine above in large container. Serve ice cold with croutons and grated Parmesan cheese.

HOT MADRILENE SOUP

Ingredients:

• 2 cans (18 oz. each) tomato juice
• 1/4 c. (1/4 stick) butter
• 1/4 c. chopped onion
• 2 cans (10 1/2 oz. each) beef broth or bouillon
• 1 bay leaf
• Grated Parmesan cheese
• Parsley

Instructions:

In saucepan melt butter. Saute onion. Add juice, broth and bay leaf. Heat to boiling point, reduce heat and simmer 5 minutes. Serve garnished with cheese and parsley. Serves 7. Coconut Creek, Florida

WAKAVAKI INDIAN SOUP

Ingredients:

• 6 3/4 lbs. short ribs
• 6 ears of corn (cut into thirds)
• 4 1/2 lbs. cabbage
• 1 1/2 lbs. zucchini
• 2 lbs. carrot
• 2 cans green beans (16 oz. can) fresh green beans
• 2 cans garbanzo beans (15 oz. can)
• 2 tbsp. salt
• 3 whole cloves garlic

Instructions:

Cook short ribs in 20 cups of water for 1 hour over medium flame. Add carrots, corn and garlic and then cook for 1/2

hour. Next add cabbage and 10 cups of HOT water and continue cooking for 15 minutes. Next add garbanzo beans,

green beans, zucchini, 2 tablespoons of salt and then cook 1 additional hour. Serve each bowl with 2 cups of soup and

include 1 piece of corn and 2 short ribs in the bowl. Serve the soup with a tortilla. Tucson, Arizona

TRUE SPANISH FLAVOR SPANISH BEAN SOUP

Ingredients:

• 1 med. onion, minced
• 2 cloves garlic, minced
• 1/2 med. bell pepper, chopped
• 2 oz. Vigo olive oil
• 1 Chorizo (Spanish Sausage)
• 1/2 lb. smoked ham
• 1/4 tsp. Vigo paprika
• 1 (#2) can garbanzos
• 2 med. potatoes, diced 1/2 inch
• Salt to taste
• Vigo flavoring & coloring for yellow rice

Instructions:

In large saucepan, fry onion, garlic and bell pepper in olive oil, add Chorizo, smoked ham and paprika. Fry until onions are tender, but not browned. Add entire contents of garbanzo can (including liquid) and also 1 1/2 cans of water. Bring to a boil. Add potatoes, salt to taste and pinch of Vigo flavoring and coloring to obtain desired golden color. Then lower heat, cook 15 minutes or until potatoes are tender. Serves 4. Clearwater, Florida

CHINESE RAINDROP SOUP

Ingredients:

• 6 thinly sliced water chestnuts
• 2 thinly sliced scallions
• 1 tbsp. sherry
• Salt & pepper
• 3 3/4 c. chicken stock
• 1 1/2 c. cooked chicken

Instructions:

Put all ingredients in pan to boil, then simmer for 15 minutes. Add sherry and season to taste. Largo, Florida

ROY'S TATER SOUP

Ingredients:

• 6 sm. potatoes, cut up into sm. pieces
• 1 stick margarine
• 1 qt. milk
• Salt & pepper

Instructions:

Cook potatoes until tender; gently crush into very small pieces, do not pour off water unless you have a lot. Mix potatoes until similar to mashing potatoes. Add milk, salt, pepper and margarine. Stir until gently boiling. Serve with cornbread.

CREOLE SOUP POT

Ingredients:

• 2 c. chicken , cut in bite size pieces or 1 lb. shrimp, cooked
• 6 slices bacon, cut in 1/2 inch pieces
• 3/4 c. green onion, sliced
• 1 med. green pepper, cut into 1/2 inch pieces
• 1 tsp. garlic
• 2 cans chicken with rice soup
• 1 (14 1/2 oz.) can stewed tomatoes
• 1 1/2 c. water
• 1 bay leaf
• Hot sauce to taste

Instructions:

In soup kettle, cook bacon until crisp over medium heat. Remove bacon and drain fat, leaving 2 tablespoons in

pot. Add green onions, green pepper and garlic; cook over medium heat until crisp tender. Add tomatoes, soup,

water, and bay leaf. Bring just to boil, reduce heat. Simmer, uncovered, 10 minutes. Add chicken/shrimp and

bacon; cover and heat gently for 5 more minutes. Add hot sauce and serve. Lombard, IL

FRENCH ONION SOUP

Ingredients:

• 2 lg. or 3 med. onions, sliced
• 1/4 c. butter or margarine
• 1 qt. (4 c.) water
• 6 cubes or 6 tsp. beef bouillon
• 1 tsp. Worcestershire sauce
• Dash of pepper
• 4 to 6 slices French bread, toasted
• Grated Parmesan cheese

Instructions:

In large saucepan, cook onions in butter until tender. Add water, bouillon, Worcestershire sauce and pepper. Cover

and simmer for 20 to 25 minutes to blend flavors. To serve, top each serving with a slice of toasted French bread and

sprinkle with Parmesan cheese. If desired, place under broiler until cheese is bubbly.

Makes 4 to 6

servings.

NEW YORK MINESTRONE

Ingredients:

• 1 lb. Italian sausage
• 1 tbsp. salad oil
• 1 c. diced onion
• 1 clove garlic, minced
• 1 c. sliced carrots
• 1 tsp. dry basil
• 2 sm. zucchini, sliced
• 1 can tomatoes, chopped
• 2 cans (10 3/4 oz.) beef bouillon or 3 beef bouillon cubes & 1 1/2 c.
  water
• 1 c. coarsely shredded cabbage
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 can (1 lb.) Great Northern beans, undrained
• Chopped fresh parsley

Instructions:

Slice sausage crosswise into 1/2 inch pieces; brown in oil in Dutch oven. Add onion, garlic, carrots and basil; cook for

5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt and pepper. Bring soup to boil; reduce heat

and simmer for 1 hour, covered. Add beans and liquid, cook another 20 minutes. Garnish with fresh parsley. Serves

8. Freezes well, even better the next day.

TUSCAN ONION SOUP

Ingredients:

• 3 oz. bacon fat
• 1 oz. olive oil
• 2 lb. onion, cut into thin strips
• 2 oz. marsala wine
• 1 gal. chicken stock
• 1/2 gal. beef stock
• 1 tsp. each thyme, basil, oregano

Instructions:

Saute onion in fat and oil. Add wine and cook approximately 5 minutes, until onion is soft. Add all other ingredients.

Simmer for 20 minutes. Skim fat from soup. Serve with croutons and grated Romano cheese. Merchant's Club

Nashville, Tennessee

MOM'S GERMAN BORSCHT SOUP

Ingredients:

• 3 1/2 qt. water
• 1 lb. soup meat and bone
• 2 bay leaves
• 1 lg. onion, sliced
• 3 lg. carrots, diced
• 2 tsp. salt
• 1 c. celery and some leaves
• 1 sm. heat cabbage shredded
• 1/4 c. rice
• 2 lg. potatoes, sliced
• 1 c. cream

Instructions:

Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes. Simmer about 1 hour. Add

cream when you are ready to eat. May add 1/4 cup barley if desired.