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It's easy to make a buck. It's a lot
tougher to make a difference. –Tom Brokaw |
Soups
Page 1
Smile Soup |
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1 28-ounce can crushed tomatoes |
1 14½-ounce can stewed tomatoes |
1 13¾-ounce can chicken broth |
A carrot or two and some celery, finely chopped. |
Put in large pot and heat until hot (and carrots are tender.) Make a smiley face on top of the soup (this recipe came from the Disney people) with oyster crackers, grated cheese, bits of toast, or green pepper slices. |
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Chicken and Rice Soup
Cook ½ cup raw rice in 3 cups chicken broth until rice is tender. A little onion adds flavor.
Season to taste. Serves 4.
| Quick Tomato Chili Soup | |
| 1 can bean and bacon soup | 1 can tomato soup |
| 1 can chili (no beans) | 1 can water |
| Combine and simmer for about 10 minutes. | |
| Egg Drop Soup | |
| 1 tablespoon chopped onion | 1 egg, slightly beaten |
| 1 can chicken broth | 1 can water |
| Combine all ingredients in pan, heat to boiling. | |
| Bean and Tomato Soup | |
1 can stewed tomatoes, drained and cut into bite-sized pieces |
1 can kidney beans, drained |
| 1 can vegetable broth | |
| Combine ingredients in saucepan, bring to a boil, add seasoning, reduce heat and simmer for 10 minutes. Serves 4. | |
| Cheese and Potato Soup with Corn | |
| 1 can vegetable broth | 1 small onion chopped |
| 1 8-ounce can creamed corn | 1 cup instant mashed potatoes |
| 1 cup shredded cheese | 1½ cup milk |
In a large saucepan, combine vegetable broth, onion, and corn. Cook until soup starts to boil. Turn heat to low, simmer 5 minutes, turn heat off. Stir in potatoes until well blended; add cheese, milk, and seasoning. Cook over low heat about 5 minutes, until cheese is melted and soup creamy. |
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