DUTCH STYLE SOUP

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

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

DRUNKEN BEAN SOUP

1 (16 oz.) pkg. dried pinto beans (2
1/2 c.)
3 c. water
1 slice bacon, cut into 1 inch pieces
2 tsp. sugar
2 tsp. salt
2 (12 oz.) cans beer
1 c. roast beef, shredded
2 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. garlic powder
1 (10 oz.) can tomatoes and green
chiles, drained

Sort and wash beans; place in Dutch oven. Cover with water 2 inches above beans. Cover and let soak 8 hours. Drain beans and return to Dutch oven. Add 3 cups water to beans, bring to a boil. Add bacon, sugar and salt; cover, reduce heat and simmer 30 minutes. Stir in beer, beef, chili powder, cumin and garlic powder. Cover and simmer 1 hour, stirring occasionally. Stir in tomatoes and green chiles. Cover and simmer an additional 30 minutes.

CREAM OF POTATO SOUP

6 c. potatoes, diced
1 c. carrots, diced
1 c. onions, chopped
1 c. celery, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
1/4 stick margarine

Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine. Simmer 30 minutes.

MINESTRONE

1 (6 oz.) can tomato paste

1/2 c. onion, chopped

1/2 c. celery, chopped

1 clove garlic, finely chopped

2 tbsp. vegetable oil

1 (16 oz.) can whole tomatoes,

undrained

2 c. water

1 c. green cabbage, shredded

2 med. carrots, pared & sliced

3/4 tsp. basil

1 bay leaf

1/4 tsp. oregano/salt

1/8 tsp. pepper

1/2 c. ditalini

1 (16 oz.) can cannelini beans,

undrained

Saute onion, celery and garlic in oil in large saucepan for 3 minutes or until onion softens. Stir in tomatoes. Break up chunks with spoon. Add water, paste, cabbage, carrot, basil, bay leaf, oregano, salt and pepper. Bring to a boil. Cover. Lower heat and simmer for 25 minutes. Add macaroni. Simmer, covered, for 20 minutes. Stir in beans with liquid. Cook, covered, for 10 minutes or until vegetables and macaroni are tender. Discard bay leaf. Soup is thick.

BEANS AND SAUERKRAUT SOUP

1 lb. cranberry beans
1 lg. can sauerkraut
1 med. onion
1 clove garlic
1 tbsp. oil
1 heaping tbsp. flour
Salt to taste

Soak beans overnight. Cook in approximately 3 quarts of water until tender (3 hours). Add sauerkraut and simmer 1/2 hour. Add flour and oil and brown lightly in skillet with onion and garlic (chop fine). Add to beans and sauerkraut. (For a richer soup, add ham bone or Kielbasi to beans and cook together.) For a fast soup use canned red beans.

CARAT SOUP

1 tbsp. butter

1 sm. onion, coarsely chopped (1/4 c.)

1/2 lb. carrots, pared and sliced

3/4 lb. potatoes, pared and sliced

3 c. degreased clear chicken broth

1 c. half and half

Salt and pepper to taste

Minced, plain or garlic chives

In a 3-quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes. Add the carrots, potatoes and broth. Simmer, covered, until vegetables are soft, about 30 minutes. Cool enough to use in electric blender, whirl (in two batches) until smooth. Return to saucepan; stir in the half and half, salt and pepper. Reheat. Sprinkle each serving generously with the chives. Makes 5 cups. Beautifully smooth, delicate in flavor and a lovely color. As good as gold!

TONY'S MINESTRONE

1 tbsp. olive oil
1/2 c. bacon, chopped
1 clove garlic, chopped
1/2 c. onion, chopped
1/2 c. tomato, chopped
1 tsp. parsley, chopped
1 tsp. sage, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. rosemary, chopped
1 tbsp. tomato paste
3 stalks celery, chopped
2 carrots, sliced
4 to 5 fresh basil leaves, chopped
2 potatoes, diced
1 can red kidney beans
1/4 sm. cabbage, shredded
2 zucchini, diced
1 c. shelled peas or frozen
1/2 c. mushrooms, sliced
1 1/2 qts. College Inn chicken stock
4 tbsp. Romano cheese
1 tbsp. hot sauce
1 c. macaroni or any hard pasta
1 c. red wine

Place olive oil in a large soup pot. Add bacon, garlic, onion, parsley, sage, salt and pepper and brown a little. Add tomato paste, diluted in 1 cup red wine. Cook 5 minutes. Add all vegetables and 1 1/2 quarts of the stock and cook slowly 45 minutes. Add pasta and cook 10 minutes longer. Sprinkle soup with Romano cheese. Serves about 5 or 7.