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PUREE OF SWEET POTATO SOUP

PUREE OF TOMATO SOUP

QUICK FRENCH ONION SOUP

QUICK VEGETABLE SOUP

RED KIDNEY BEAN STEW

RITZY RAGOUT (MICROWAVE)

ROCK SHRIMP CHOWDER

ROOT VEGETABLE SOUP

SAUSAGE CABBAGE SOUP

SCALLOP CORN SOUP

SCOTCH BARLEY BROTH

SCOTCH BROTH

SEAFOOD BISQUE (AL'S SOUP KITCHEN)

SEAFOOD SOUP

SENATOR'S NAVY BEAN SOUP

SHEILA COPPS' UNITY STEW

SHELLFISH GAZPACHO

SIZZLING RICE SOUP

SLIM AND SAVORY SPINACH POTATO SOUP

SOPA DE MANI (PEANUT SOUP)

SOUP SATISFIER

SOUP: CREME OF VEGETABLE SOUP - LE CELLIER RESTAURANT

SOUPA AVGOLEMONO ( GREEK EGG-LEMON SOUP)

SOUPE AUX POIS BEAUCEONS (PEA SOUP, BEAUCE STYLE)

SOUTHWEST BLACK BEAN SOUP

SPINACH YOGURT SOUP

SPLIT PEA SOUP WITH SORREL

SQUASH APPLE WALNUT BISQUE

ST. LOUIS' HAM CHOWDER

STRAWBERRY TROPICAL SOUP

SUNDAY BLACK-BEAN SOUP (NEW YORK TIMES)

TART TOMATO AND RED ONION SOUP

THAI CHICKEN AND COCONUT MILK SOUP (TOM KA GAI OR KAI TOM GA

TOAM YUM GAI (THAI SOUP)

TOMATO BOLOGNA SOUP

TOMATO SOUP WITH CREAM AND DILL

TOMATO, BREAD AND PASTINA STEW

TORTILLA DUMPLING SOUP

TURKEY AND CRANBERRY CHOWDER

TURKEY REVENGE SOUP

TURTLE SOUP #1

TURTLE SOUP #2

TUSCAN BEAN SOUP

VEGETABLE BURGER SOUP

VEGETABLE CHEESE SOUP

VEGETABLE SOUP

VEGETABLE SOUP WITH TILSIT TOAST

VELVET VEGETABLE SOUP

WEIGHT WATCHERS SOUP

WHITE BEAN, CHARD AND PANCETTA SOUP

WINTER-WARMER SOUP

HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table.

Nutrition Facts
Amount Per Serving: Calories 196 - Calories from Fat 32
Percent Total Calories From: Fat 16%, Protein 9%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 477mg, Total Carbohydrate 37g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 18999 units, Vitamin C 24 units, Calcium 0 units, Iron 1 units

HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the onions and cook slowly, without coloring, for about 7 minutes. Add the garlic, tomatoes, white wine and herbs. Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften. Strain and reserve the liquid. Place the tomatoes in a blender or processor and puree until very smooth. Add the reserved liquid to the tomato puree and pass the soup through a strainer to remove the tomato skins and seeds. Taste for salt and pepper.

Nutrition Facts
Amount Per Serving: Calories 163 - Calories from Fat 86
Percent Total Calories From: Fat 53%, Protein 5%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 1g, Cholesterol 0mg, Sodium 211mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1043 units, Vitamin C 33 units, Calcium 0 units, Iron 1 units

hinly slice Onions and Cheese. Cut bread into 1 inch slices and oast. In dutch oven, cook Onions and Sugar in hot Oil over medium eat for 15 to 20 minutes or until deep golden brown, stirring fre- uently to prevent burning. Slowly add broth and Pepper; bring to a Oil. Reduce heat, cover, and cook slowly for 20 minutes. Ladle into venproof container or individual ovenproof bowls. Place bread slices n top and add Cheese. Place under brOiler 3 to 4 inches from heat nd cook 3 to 5 minutes until Cheese is hot and bubbly.

Nutrition Facts
Amount Per Serving: Calories 352 - Calories from Fat 175
Percent Total Calories From: Fat 50%, Protein 20%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 8g, Cholesterol 28mg, Sodium 1333mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 171 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units

In dutch oven, brown ground beef; drain. Stir in next ten ingredients. Bring to a boil. Reduce heat; simmer 30 minutes. Prepare spaghetti according to package directions; drain. Add to soup mixture; heat through. Serve with Parmesan cheese. Refrigerate or freeze leftovers.

Nutrition Facts
Amount Per Serving: Calories 2209 - Calories from Fat 603
Percent Total Calories From: Fat 27%, Protein 28%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 67g, Saturated Fat 25g, Cholesterol 383mg, Sodium 8374mg, Total Carbohydrate 248g, Dietary Fiber 9g, Sugars 0g, Protein 153g, Vitamin A 34399 units, Vitamin C 285 units, Calcium 0 units, Iron 27 units

1. Heat the Oil in a Large Saucepan and add the Onion, Red Pepper, Carrots, Zucchini and Celery. Cook Gently for 10 Min. Covered. add the Mushrooms, Tomatoes, Kidney Beans, Paprika and Pepper To Taste. 2. Continue To Coook, Covered for a Further 10-15 Min. Check the Seasoning and Serve.

Nutrition Facts
Amount Per Serving: Calories 126 - Calories from Fat 24
Percent Total Calories From: Fat 19%, Protein 15%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 213mg, Total Carbohydrate 21g, Dietary Fiber 3g, Sugars 0g, Protein 5g, Vitamin A 6500 units, Vitamin C 57 units, Calcium 0 units, Iron 2 units

In a 3 qt. microwave safe casserole, microwave bacon, covered, on 100 % power (HIGH) for 6 minutes. Drain off fat,reserving 2 tbsp. in casserole. Add beef cubes to casserole. Toss with flour, soy sauce, seasoned salt,basil and garlic powder.Stir in 1 1/2 cups HOT water, wine and onions.Cook,covered,5 minutes.Cook,uncovered,on 50% power (MEDIUM) for 30 minutes,stirring once.Add mushrooms.Cook,uncovered, 35 to 45 minutes or until beef is tender,stirring once.Cover and let stand 10 minutes.Makes 8 servings.

Nutrition Facts
Amount Per Serving: Calories 341 - Calories from Fat 154
Percent Total Calories From: Fat 45%, Protein 43%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 118mg, Sodium 1092mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 4 units, Vitamin C 6 units, Calcium 0 units, Iron 5 units

Peel the shrimp and boil the shells in 1 gallon water with the scraps from chopping the onion and celery and 2 teaspoons salt. Reduce the liquid to 1/4 or about 1 quart of stock and strain. Blanch the shrimp in the stock. Do not overcook. Strain and reserve shrimp and stock for soup. Saute the celery, carrots and onion. Add black pepper, curry powder, chili powder, thyme and chopped garlic. Add flour and mix well. Gradually add 1 quart of hot shrimp and stock and simmer for about 15 minutes on low heat. Add diced tomato, green pepper and potatoes to stock mixture and continue to simmer until potatoes are tender. Add salt to taste and rock shrimp just before serving. Serve topped with oyster crackers and fresh chopped parsley.

Nutrition Facts
Amount Per Serving: Calories 274 - Calories from Fat 119
Percent Total Calories From: Fat 43%, Protein 38%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 253mg, Sodium 399mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 5083 units, Vitamin C 27 units, Calcium 0 units, Iron 4 units

Cut the leeks in half lengthwise and then crosswise into thin slices. Place in a colander and run under warm water to remove all traces of sand. Drain and set aside. In a large casserole, melt the butter over low heat. Add the flour and cook, stirring constantly for one minute without browning. Add the chicken stock and whisk until well blended. Add the reserved leeks, carrots, turnips, parsnips and potatoes. Bring to a boil, reduce heat and simmer until the vegetables are almost tender. Add the lettuce and spinach leaves to the soup, and season with salt and pepper. The lettuce should just wilt, but still remain crisp. Do not overcook. Before serving, add the heavy cream and heat the soup through without letting it come to a boil. Transfer the soup to a large tureen, sprinkle with chives and parsley and serve hot with thin slices of black bread.

Nutrition Facts
Amount Per Serving: Calories 2063 - Calories from Fat 902
Percent Total Calories From: Fat 44%, Protein 8%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 100g, Saturated Fat 58g, Cholesterol 288mg, Sodium 10551mg, Total Carbohydrate 250g, Dietary Fiber 19g, Sugars 0g, Protein 40g, Vitamin A 75596 units, Vitamin C 297 units, Calcium 0 units, Iron 21 units

Brown Italian sausage, 1-2 diced onions, 1 clove diced garlic. Add spaghetti sauce, water, 1-2 bouillon cube (depending on size jar spaghetti sauce), sliced zucchini, sliced cabbage. Cook til cabbage is soft. Taste, and add more water is tomato flavor is too strong. Serve with freshly grated parmesan or romano cheese.

Nutrition Facts
Amount Per Serving: Calories 175 - Calories from Fat 89
Percent Total Calories From: Fat 51%, Protein 22%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 29mg, Sodium 580mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 208 units, Vitamin C 59 units, Calcium 0 units, Iron 1 units

IN A MEDIUM-SIZED POT, bring the fish stock to a simmer, then add the scallops and corn. Simmer for 2 or 3 minutes. Add the rice wine, ginger, scallions, sugar, salt, and pepper, and simmer 1 minute more. Cool briefly, then puree the mixture in a blender. Return the soup to the pot and bring to a simmer. Adjust the seasoning and add the cream and butter, stirring to mix well. Ladle into individual soup bowls or into a tureen and garnish with the chives.

Nutrition Facts
Amount Per Serving: Calories 216 - Calories from Fat 77
Percent Total Calories From: Fat 36%, Protein 38%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 58mg, Sodium 713mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 383 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim off fat. Put into broth pot with cold water, salt and pepper. Slowly bring to the boiling point and skim. Add peas, barley and onions and simmer gently for 2 hours. Cool then skim fat from broth. Bones may be removed if desired. Add carrots, turnip and celery and simmer 30 minutes until vegetables are tender. Season with more salt if needed and pepper to taste. Twenty minutes before serving, add parsley and remove any film of fat that has gathered on the surface.

Portable Soup (sometimes called Pocket Soup or Glue) was made by simmering stock for 12 hours and then boiling/stirring constantly for 8. Then solid stock was formed into small cakes. Sea-faring men and woodsmen could carry them in their pockets.

Nutrition Facts
Amount Per Serving: Calories 2051 - Calories from Fat 644
Percent Total Calories From: Fat 31%, Protein 36%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 72g, Saturated Fat 27g, Cholesterol 553mg, Sodium 5333mg, Total Carbohydrate 166g, Dietary Fiber 10g, Sugars 0g, Protein 185g, Vitamin A 62166 units, Vitamin C 137 units, Calcium 0 units, Iron 22 units

Contributed to the echo by: Margarita Towns Scotch Broth Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot. 2 quarts.

Nutrition Facts
Amount Per Serving: Calories 359 - Calories from Fat 103
Percent Total Calories From: Fat 29%, Protein 42%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 105mg, Sodium 1210mg, Total Carbohydrate 27g, Dietary Fiber 3g, Sugars 0g, Protein 37g, Vitamin A 572 units, Vitamin C 28 units, Calcium 0 units, Iron 5 units

1. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster.

2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs.

3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open.

4. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.

5. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside.

6. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan.

7. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot.

Serves 6.

Nutrition Facts
Amount Per Serving: Calories 866 - Calories from Fat 558
Percent Total Calories From: Fat 64%, Protein 18%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 62g, Saturated Fat 38g, Cholesterol 325mg, Sodium 955mg, Total Carbohydrate 25g, Dietary Fiber 3g, Sugars 0g, Protein 39g, Vitamin A 6165 units, Vitamin C 32 units, Calcium 0 units, Iron 3 units

Combine onions and garlic and cook, covered, over low heat until soft, stirring frequently so they don't scorch. Add parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer, covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook, covered, for 8-10 minutes or until scallops or clam shells open. Discard any shells that do not open.

Nutrition Facts
Amount Per Serving: Calories 1700 - Calories from Fat 147
Percent Total Calories From: Fat 9%, Protein 60%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 2g, Cholesterol 1235mg, Sodium 13149mg, Total Carbohydrate 97g, Dietary Fiber 9g, Sugars 0g, Protein 253g, Vitamin A 11509 units, Vitamin C 258 units, Calcium 0 units, Iron 38 units

COVER THE BEANS with cold water and soak overnight. The next day, drain and discard water. Place oil in a 2-quart pot over medium heat and add the onions, carrots and celery. Cook for 5 minutes. Add the broth, beans, thyme, salt and pepper. Cover, reduce heat to low and cook until beans are soft, about 1 1/2 hours. Add lemon juice and serve.

Nutrition Facts
Amount Per Serving: Calories 120 - Calories from Fat 27
Percent Total Calories From: Fat 22%, Protein 21%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1066mg, Total Carbohydrate 17g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 1001 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units

Cook beef in 3 cups of water until almost tender. Add vegetables and seasonings. Cook over low heat until tender. Turn into baking dish. Make biscuits by combining dry ingredients and cutting in shortening until mixture resembles coarse crumbs. Make a well in the centre and add the milk all at once. Stir batter vigorously until it comes freely from the side of the bowl. Knead lightly on a floured board for a few seconds and pat into a thickness of 1/2-inch. Cut into 1-1/2 inch biscuits and place biscuits over surface of stew. Bake at 450F until biscuits are golden brown.

Serves 4.

Nutrition Facts
Amount Per Serving: Calories 513 - Calories from Fat 200
Percent Total Calories From: Fat 39%, Protein 8%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 8mg, Sodium 1901mg, Total Carbohydrate 67g, Dietary Fiber 2g, Sugars 0g, Protein 11g, Vitamin A 12508 units, Vitamin C 43 units, Calcium 0 units, Iron 2 units

HEAT 2 TABLESPOONS OLIVE OIL in a skillet over medium heat and add shrimp and scallops. Cover and cook until shrimp and scallops are cooked, about 4 minutes. Remove shrimp and scallops and place in the refrigerator to chill. Add clams, mussels, white wine, vinegar, onion and garlic to pan; cover. Increase heat to high and cook until the shells open, about 5 minutes. Remove from heat. Remove shellfish and add them to the shrimp and scallops in the refrigerator to chill. Transfer the rest of the contents of the pan to a food processor or blender. Add the cucumber, Tabasco, garlic and 1 cup tomato juice and blend until smooth. Add the mayonnaise, blend until incorporated and taste for salt and pepper. Pour the mixture into a bowl, add remaining juice and place in the refrigerator to chill. Roast the peppers, remove the skin and seeds and place in the refrigerator to chill. Brush the rounds of bread with remaining olive oil, toast them under a broiler and set aside to cool. When it's time for dinner, arrange 2 shrimp and 2 scallops in a pepper half and place in soup bowls. Spoon some gazpacho around the peppers and arrange the clams and mussels in the soup. Place the croutons on the peppers. Serve well-chilled.

Nutrition Facts
Amount Per Serving: Calories 667 - Calories from Fat 270
Percent Total Calories From: Fat 41%, Protein 23%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 5g, Cholesterol 98mg, Sodium 1567mg, Total Carbohydrate 51g, Dietary Fiber 2g, Sugars 0g, Protein 39g, Vitamin A 3444 units, Vitamin C 123 units, Calcium 0 units, Iron 15 units

BRING THE BROTH TO A SIMMER in a pot and add the ham, bean curd and mushrooms. Let it simmer 5 minutes. Heat the oil in a wok to very hot (about 380F). Test the oil by dropping a small piece of Rice Crust into it. It should float immediately. Slip the whole Rice Crust into the oil. As it begins to puff up like popcorn, break it up into large chunks with long chopsticks. Turn it to brown on all sides (about 1 minute). Remove the rice and drain it. At the table, add the rice to the serving bowl of soup. It will sizzle as the steam rises and provide quite a show. Add the scallions and sesame oil just before serving. (The oil used for deep-frying can be cooled, strained through a fine sieve and stored in a jar for future use.)

FOR RICE CRUST: Prepare rice as you normally would, but cook it in a wide, heavy pot at least 15 minutes after the rice is soft so that a crust forms on the bottom of the pot. Spoon off the top layer of loose rice and set aside for Fried Rice or freeze it for future use. If left to stand overnight at room temperature, the crust will be easier to remove from the pot. To use the rice right away, keep the pot on low heat and dribble peanut oil around the edge. Heat for a few minutes, then loosen the crust with a spatula. It should come out in one whole piece. Invert the crust onto a plate. It can now be frozen for future use or used while still hot.

Nutrition Facts
Amount Per Serving: Calories 1374 - Calories from Fat 1349
Percent Total Calories From: Fat 98%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 150g, Saturated Fat 25g, Cholesterol 1mg, Sodium 1491mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 40 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

Bring broth, leeks and spinach to a simmer. Cover and cook 5 minutes. Add potatoes and cook, covered, 20 minutes, or until potatoes are tender. Puree half the mixture; return to saucepan. Stir in butter sprinkles and pepper. Serve hot or cold.

Nutrition Facts
Amount Per Serving: Calories 928 - Calories from Fat 115
Percent Total Calories From: Fat 12%, Protein 12%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 11mg, Sodium 6094mg, Total Carbohydrate 175g, Dietary Fiber 11g, Sugars 0g, Protein 28g, Vitamin A 12086 units, Vitamin C 161 units, Calcium 0 units, Iron 19 units

"Peanuts - which are really a legume not nuts -came originally from Brazil but today they are cultivated around the world and especially in Africa and the United States." To begin with, heat the oil in a saucepan & cook the onion until it becomes transparent. Add the ground peanuts or peanut butter, potatoes and a little stock and mash well. Alternatively, put these ingredients into a blender. Now pour the rest of the stock slowly into the puree, mixing well. Bring the soup to a boil, then let it simmer, covered, for 5-10 minutes. after this, remove the pot from the heat and season. Stir in the cream before serving (if desired), sprinkling the chives on top.

Nutrition Facts
Amount Per Serving: Calories 539 - Calories from Fat 303
Percent Total Calories From: Fat 56%, Protein 14%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 8g, Cholesterol 26mg, Sodium 1244mg, Total Carbohydrate 41g, Dietary Fiber 3g, Sugars 0g, Protein 19g, Vitamin A 377 units, Vitamin C 22 units, Calcium 0 units, Iron 3 units

Combine broth, chicken vegetables and spices in large pot. Bring to a boil. Stir noodles into boiling broth. Simmer 30 minutes or until tender, stirring occasionally. Remove bay leaf.

Nutrition Facts
Amount Per Serving: Calories 2972 - Calories from Fat 430
Percent Total Calories From: Fat 14%, Protein 24%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 48g, Saturated Fat 11g, Cholesterol 642mg, Sodium 21324mg, Total Carbohydrate 457g, Dietary Fiber 26g, Sugars 0g, Protein 178g, Vitamin A 35630 units, Vitamin C 206 units, Calcium 0 units, Iron 38 units

Servings: 6 Melt butter in large stockpot over medium heat. Add onion and saute' 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes.

Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly.

Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley.

Nutrition Facts
Amount Per Serving: Calories 385 - Calories from Fat 286
Percent Total Calories From: Fat 74%, Protein 5%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 19g, Cholesterol 89mg, Sodium 1913mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 5536 units, Vitamin C 30 units, Calcium 0 units, Iron 1 units

Bring the broth to a full boil in a soup kettle. Gradually add the rice, stirring constantly until the broth boils again. Reduce the heat, cover, and simmer until the rice is just tender, not mushy, 12 to 14 minutes. Remove from the heat and keep warm while preparing avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually add the lemon juice. Slowly add some of the hot broth to the egg-lemon mixture, beating steadily. Stir the mixture into the soup and cook over minimum heat, without boiling, until the soup thickens to coat a spoon. Taste for salt, and keep warm over hot water until ready to serve. Pass the pepper mill at the table for additional zest. (If desired, bite-sized pieces of cooked chicken may be added to soup before adding the rice).

Nutrition Facts
Amount Per Serving: Calories 101 - Calories from Fat 29
Percent Total Calories From: Fat 28%, Protein 16%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 71mg, Sodium 2162mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 163 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units

Servings: 8 Soak peas for at least 8 hours or overnight in water to cover; drain. Heat butter in a large, heavy pot and saute onion and leek until tender. Add peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring quickly to a boil, lower heat, partly cover, and cook gently for 2 to 3 hours or until peas are tender. Stir occasionally during cooking, adding more water if necessary. Remove salt pork, cut in small pieces, then return to soup. May be frozen.

Nutrition Facts
Amount Per Serving: Calories 422 - Calories from Fat 241
Percent Total Calories From: Fat 57%, Protein 12%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 10g, Cholesterol 35mg, Sodium 507mg, Total Carbohydrate 32g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 161 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units

* Chipotle Chile should be one that has been canned in Adobo Sauce. ~------------------------------------------------------------------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soop into food processor workbowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.

Nutrition Facts
Amount Per Serving: Calories 288 - Calories from Fat 136
Percent Total Calories From: Fat 47%, Protein 19%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 5g, Cholesterol 36mg, Sodium 1620mg, Total Carbohydrate 24g, Dietary Fiber 2g, Sugars 0g, Protein 14g, Vitamin A 2032 units, Vitamin C 65 units, Calcium 0 units, Iron 3 units

In 3 quart saucepan, saute onion in butter until soft but not brown. Mix in flour, salt, tarragon, nutmeg and cayenne. Cook until bubbly. Mix in spinach, then broth. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes.

Place in blender, about 1/3 at a time (I used a hand blender right in the pot) and puree. Return to saucepan. Add yogurt, whisking until smooth and blended. Heat just until steaming. (Do not boil.) Add salt, if needed. Serve with a lemon slice on top of each serving.

Nutrition Facts
Amount Per Serving: Calories 114 - Calories from Fat 48
Percent Total Calories From: Fat 42%, Protein 17%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 12mg, Sodium 1048mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 8475 units, Vitamin C 37 units, Calcium 0 units, Iron 2 units

IN A STOCK POT, over low heat, melt the butter and add the onion, carrot, celery and garlic. Let the vegetables cook, stirring, until limp, about 15 minutes, being careful not to brown. Add the split peas, stock, ham hock and lemon and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the peas are completely soft. Remove the ham hock and the lemon. Add the sorrel and cream. Transfer to a food processor or blender and puree until smooth. Strain through a fine sieve. Taste for salt and pepper and adjust as desired. Serve this soup piping hot or well chilled.

NOTE: If the soup is chilled, thin it with an additional cup of stock, low-sodium broth or water.

Nutrition Facts
Amount Per Serving: Calories 364 - Calories from Fat 171
Percent Total Calories From: Fat 47%, Protein 19%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 10g, Cholesterol 79mg, Sodium 1309mg, Total Carbohydrate 31g, Dietary Fiber 2g, Sugars 0g, Protein 17g, Vitamin A 3201 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units

In a kettle, cook the onion and garlic in margarine until soft, stirring occasionally. Add the cubed squash, apples, walnuts, cider, salt, pepper, allspice, cinnamon, cloves and enough stock to cover. Bring the mixture to a boil and simmer, partially covered, 1 hour or until squash is tender. If using canned, frozen or already cooked and pureed squash, add to other ingredients, bring to a boil and simmer for 10 minutes - start with a small amount of stock and add more if needed. Garnish and serve. In batches, puree the bisque in a blender or food processor until very smooth. Return to a clean pot and add brown sugar and, if needed, more salt and pepper. If desired, add cheese and stir until smooth. To thin to desired consistency, where ripples disappear, add cream or more cider. To serve, reheat until piping hot, but do not boil. Serve garnished with dollops of whipped cream and/or a dash of allspice and more chopped walnuts. NOTE: To precook squash without peeling, cut in half, remove pulp and bake, cut side down, in a baking dish with enough water to cover the bottom until tender, about 45 minutes at 375 degrees. Check occasionally to see if more water is needed. Then scrap pulp off the skin.

Nutrition Facts
Amount Per Serving: Calories 324 - Calories from Fat 120
Percent Total Calories From: Fat 37%, Protein 5%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 8mg, Sodium 1349mg, Total Carbohydrate 47g, Dietary Fiber 4g, Sugars 0g, Protein 4g, Vitamin A 6847 units, Vitamin C 26 units, Calcium 0 units, Iron 2 units

In dutch oven, saute bacon in butter until bacon in browned. Add onion, celery, garlic, potatoes, 1 1/2 c water and milk. Bring to boil and simmer 30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture into chowder and simmer until thickened. Add salt and fresh black pepper to taste.

Makes 6 servings.

Nutrition Facts
Amount Per Serving: Calories 425 - Calories from Fat 116
Percent Total Calories From: Fat 27%, Protein 15%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 27mg, Sodium 1068mg, Total Carbohydrate 62g, Dietary Fiber 8g, Sugars 0g, Protein 16g, Vitamin A 1403 units, Vitamin C 82 units, Calcium 0 units, Iron 5 units

Mix cornstarch in 2 Tb cold water. Simmer strawberry juice, honey, lime juice and white wine until mixture thickens. Stir occasionally as it is cooling. Put strawberries and cream with chilled mixture and blend until smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of sour cream to each serving.

Nutrition Facts
Amount Per Serving: Calories 1409 - Calories from Fat 605
Percent Total Calories From: Fat 43%, Protein 4%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 67g, Saturated Fat 32g, Cholesterol 178mg, Sodium 110mg, Total Carbohydrate 167g, Dietary Fiber 7g, Sugars 0g, Protein 15g, Vitamin A 2486 units, Vitamin C 640 units, Calcium 0 units, Iron 5 units

To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice.

Nutrition Facts
Amount Per Serving: Calories 591 - Calories from Fat 113
Percent Total Calories From: Fat 19%, Protein 26%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 80mg, Sodium 1177mg, Total Carbohydrate 82g, Dietary Fiber 9g, Sugars 0g, Protein 38g, Vitamin A 14334 units, Vitamin C 50 units, Calcium 0 units, Iron 7 units

Add tomatos, red onion, basil leaves, garlic, salt, sugar and mustard to processor or blender and coarsely chop and blend. Transfer to large bowl and whisk in lemon juice, vinegar, oil, tomato juice and water. Refrigerate several hours or several days. Taste for seasonings before serving. Spoon a dollop of sour cream in each bowl and pass the rest.

Nutrition Facts
Amount Per Serving: Calories 1462 - Calories from Fat 1033
Percent Total Calories From: Fat 71%, Protein 5%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 115g, Saturated Fat 27g, Cholesterol 92mg, Sodium 4350mg, Total Carbohydrate 84g, Dietary Fiber 7g, Sugars 0g, Protein 19g, Vitamin A 6923 units, Vitamin C 251 units, Calcium 0 units, Iron 7 units

* Note: preferably Thai birds, with serranos an acceptable substitute, (though I've used sweet Fresno chiles in a variation I'll describe below).

Instructions: ============= Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer.

When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish.

Now, the *best* way I ever had this soup was with pieces of fresh grouper instead of chicken. I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds. We also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wonderful. If you can't find grouper, it'd be good with any tender, delicate white fish -- sole, maybe, or a very fresh sea bass, or maybe little chunks of monkfish. I believe I've had this with shrimp as well. (Grouper, BTW, is a type of fish common in the Caribbean and, if I recall, in other warm-water parts of the world; the flesh is very white, very tender, and quite delicately flavored. I've seen it in one Asian grocery store in the Bay Area, as well as in the Bahamas, so I'd guess that Gulf Coast netters should be able to find it readily.)

Notes: ====== 1. Galanga is similar to ginger, an edible rhizome available in most Asian groceries. If not available fresh, you can usually find it frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin or the New Castro Market, you have to have friends smuggle it in from Bangkok for you... Other parts of the country may vary.)

2. Chile peppers add a lot to the dish; I've had it so hot that I could barely eat it, and I've had it completely smooth, sweet and mild. I like it in the middle.

3. Lemon grass adds a lot to the flavor and aroma, but as near as I can tell it isn't edible unless you puree it.

Nutrition Facts
Amount Per Serving: Calories 237 - Calories from Fat 180
Percent Total Calories From: Fat 76%, Protein 15%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 17g, Cholesterol 19mg, Sodium 28mg, Total Carbohydrate 5g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 1239 units, Vitamin C 33 units, Calcium 0 units, Iron 3 units

* (ad libbed with about 1 tsp or 1 tblsp of powdered thyme) ** (Some boneless skinless chicken pieces, plus some thighs with the bones bashed once with the back of a knife would be ok too -- the point being to get the flavor from the marrow out.)

*** as many as you want, cut any way you want, of any kind you want

Instructions: ============= Use a large covered stockpot. Heat olive and sesame oil on high heat. Add cloves, bay leaves, thyme, (these should be pounded a bit first to crack the fibers and release more flavor) and onion, carrots. Cover 2 minutes, stir if you want.

Add chicken on top, and pour ONE cup of water over the tops of the chicken. Cover. Cook 5 minutes on high.

Add remainder of water, cover, continue heating till it starts to boil, then turn heat down and simmer covered 30 minutes. Skim off foam occasionally. Remove chicken, debone, and cut into bite sized pieces. Strain soup, avoid getting the sediment at the bottom. (What you do with the leftover veggies after making a stock is up to you. I think they end up in Minnesotan hot dishes....)

Take 4 cups of the stock, heat until it begins to boil, turn down the heat till it is just simmering. Add galanga, lemongrass, Kaffir lime leaves (bash them a bit to break the fibers--it allows them to release more flavor). Add mushrooms, chicken, (shrimp if you must). Stir in the fish sauce, chili paste. Cover, cook for another 5 minutes. Serve.

Add lemon juice (just have slices of lemon or lime that you can squeeze) cilantro, and thinly sliced jalepenos or other hot peppers at the table. Fresh liquorice basil also adds a nice touch.

Comments/Modifications: ======================= We cheated and used Swansons reduced salt chicken stock for the water in the beginning because we used boneless skinless chicken. Can't tell if it hurt or helped.

Also had 4 shiitake mushrooms which had been soaking for several days, so they were cut up, and the soaking juice was added along with the chicken and mushrooms. About one cup of this. Big win. Yum.

Nutrition Facts
Amount Per Serving: Calories 243 - Calories from Fat 89
Percent Total Calories From: Fat 37%, Protein 42%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 68mg, Sodium 440mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 7740 units, Vitamin C 38 units, Calcium 0 units, Iron 2 units

In 2 quart microwave safe casserole, stir together pasta, soup, 1 1/2 soup cans hot water and bologna. Cover; microwave at high 13 minutes, or until pasta is tender. Stir.

Nutrition Facts
Amount Per Serving: Calories 646 - Calories from Fat 234
Percent Total Calories From: Fat 36%, Protein 15%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 11g, Cholesterol 49mg, Sodium 850mg, Total Carbohydrate 79g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 6 units, Vitamin C 19 units, Calcium 0 units, Iron 5 units

Dice tomatos, about 4 cups, and set aside. In a medium saucepan, melt butter. Add onion; saute until transparent, about 5 minutes. Add chicken broth, paprika, salt, dill and black pepper. Bring to a boil; add tomatos. Simmer, covered, until tomatos are soft 8-10 minutes. Place half of tomato mixture in the container of an electric blender; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Add cream. Heat until hot, do not boil, Serve hot or cold, garnished with a spoonful of sour cream if desired.

Nutrition Facts
Amount Per Serving: Calories 1369 - Calories from Fat 1046
Percent Total Calories From: Fat 76%, Protein 5%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 116g, Saturated Fat 70g, Cholesterol 389mg, Sodium 4199mg, Total Carbohydrate 64g, Dietary Fiber 8g, Sugars 0g, Protein 17g, Vitamin A 12863 units, Vitamin C 249 units, Calcium 0 units, Iron 6 units

IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent. Roughly crumble the bread into 1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20 minutes. Add the pastina and cook an additional 3 minutes. When it's time to serve dinner, pour the stew into a large covered serving dish or soup tureen and offer grated cheese and additional olive oil on the side.

Nutrition Facts
Amount Per Serving: Calories 483 - Calories from Fat 291
Percent Total Calories From: Fat 60%, Protein 5%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 4g, Cholesterol 2mg, Sodium 446mg, Total Carbohydrate 37g, Dietary Fiber 3g, Sugars 0g, Protein 6g, Vitamin A 1692 units, Vitamin C 79 units, Calcium 0 units, Iron 3 units

* See Shrimp soup or Sowest2 for Casera Sauce Recipe. ~------------------------------------------------------------------------- Heat Casera Sauce and broth to boiling in a 3-quart saucepan. Mix remining ingredents except milk; stir in milk. Shape dough by teaspoonfuls into small balls; add to broth mixture. Cover and cook over medium heat 15 minutes. Sprinkle with chopped green onion, if desired.

Nutrition Facts
Amount Per Serving: Calories 24 - Calories from Fat 12
Percent Total Calories From: Fat 50%, Protein 28%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 27mg, Sodium 835mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 120 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

REMOVE THE MEAT FROM THE TURKEY CARCASS and reserve. You'll need about 1 pound of meat for dinner. Break up the carcass, wrap it in cheesecloth with bay leaves and peppercorns and set aside. Melt the butter in a large pot, add carrot, celery and onion and cook over medium heat, stirring occasionally, 5 minutes. Stir in the flour, then slowly add the water and broth. Add the carcass, cover and bring to a boil. Remove cover and cook 45 minutes. Remove and discard the carcass. Add potato and cook 10 minutes. Place the turkey and salt in the pot and cook 10 minutes more.

Meanwhile, in a saucepan, combine the vinegar and sugar. Let cook until there is no liquid left and the sugar begins to turn dark golden brown. Immediately add the cranberries. Lower heat, cover and let cook 5 minutes, or until the cranberries compote. Pour into a serving bowl. When it's time for dinner, strain the soup into a tureen. Decorate each soup bowl with a mixture of diced vegetables, potato and turkey. Ladle the soup at the table and pass the cranberry compote and sour cream.

Nutrition Facts
Amount Per Serving: Calories 616 - Calories from Fat 292
Percent Total Calories From: Fat 47%, Protein 27%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 8g, Cholesterol 109mg, Sodium 4478mg, Total Carbohydrate 40g, Dietary Fiber 2g, Sugars 0g, Protein 41g, Vitamin A 5915 units, Vitamin C 16 units, Calcium 0 units, Iron 4 units

Cut wings off carcass and cut up the remaining bird as you would a chicken for frying. Place the carcass pieces and any left over peelings & parings into a stock pot and fill with water. Add garlic cloves. Fill the stock pot with water and bring to a boil. Reduce heat to a simmer and let it cook until the liquid is reduced by 1/3. Remove from heat to cool cover and refrigerate overnight. The next day remove the congealed fat from the top of the broth. Drain the contents through a collander into another large pot. Return the broth to the stock pot. Go through the collander and remove vegetable & garlic pieces and discard. Next, go through the turkey remnants and pull out all the meat and add to the stock pot. Add any left over vegetables, carrots, celery, corn, green beans and the onion to the pot. There should be *just* enough liquid to cover the contents. Place over heat and bring to a boil. While you're waiting, cook the egg noodles per package directions and drain. Simmer the soup just long enough to cook the carrots. Add 2 quarts of water, egg noodles and left over gravy. Adjust seasonings (salt & pepper). Stir well, let simmer long enough to heat noodles and serve.

Nutrition Facts
Amount Per Serving: Calories 168 - Calories from Fat 13
Percent Total Calories From: Fat 8%, Protein 14%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 27mg, Sodium 113mg, Total Carbohydrate 33g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 5350 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units

Cut meat from bones, set aside, reserve bones and gristle. Add onions, celery, bay leaf, parsley, cloves, sugar, tomatos, bones, gristle and salt and pepper to water; heat to boil. Simmer covered for 1 hour. Meanwhile, cut meat in 1/4-inch dice and brown in butter. Strain broth and discard bones and vegetables. Add browned meat and drippings. Simmer for 20-30 minutes until meat is done and broth is richly flavored. Do not overcook. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 94 - Calories from Fat 43
Percent Total Calories From: Fat 46%, Protein 8%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 12mg, Sodium 341mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 566 units, Vitamin C 17 units, Calcium 0 units, Iron 1 units

Prepare rich chicken broth with salt only. Strain. Cut turtle meat in small dice. Brown slowly in chicken fat. Add chopped onion; saute until onion is tender. Add meat, onion, seasonings and any fat to chicken broth. Bring to a boil and simmer for 10 minutes. Serve with parsley sprinkled on each bowlful and a paper-thin slice of lemon floated on top.

Nutrition Facts
Amount Per Serving: Calories 728 - Calories from Fat 514
Percent Total Calories From: Fat 71%, Protein 15%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 57g, Saturated Fat 18g, Cholesterol 64mg, Sodium 10713mg, Total Carbohydrate 27g, Dietary Fiber 1g, Sugars 0g, Protein 27g, Vitamin A 721 units, Vitamin C 31 units, Calcium 0 units, Iron 3 units

In large pot, cook the bacon until crisp. Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft. Stir in flour and tomato paste. Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper. Simmer slowly until the vegetables are tender, adding water as needed. Add macaroni and cook until tender, stirring frequently, as it sinks and sticks. Add water, if needed. Add the beans and heat through. Taste for adequate seasoning. If soup is not thick, puree one third of it and return the puree to the pot. Serve soup with a bowl of grated cheese.

Nutrition Facts
Amount Per Serving: Calories 132 - Calories from Fat 49
Percent Total Calories From: Fat 37%, Protein 16%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 2mg, Sodium 622mg, Total Carbohydrate 15g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 2780 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units

In large saucepan, brown ground beef. Drain off excess fat. Stir in water, stewed tomatos, tomato sauce, vegetables, onion soup mix and sugar. Bring to boiling. Cook and simmer 20 minutes.

Nutrition Facts
Amount Per Serving: Calories 930 - Calories from Fat 306
Percent Total Calories From: Fat 33%, Protein 30%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 13g, Cholesterol 193mg, Sodium 5129mg, Total Carbohydrate 86g, Dietary Fiber 8g, Sugars 0g, Protein 70g, Vitamin A 19182 units, Vitamin C 102 units, Calcium 0 units, Iron 13 units

Dissolve bouillon cubes in water and bring to boil. Add celery, onions and broccoli, reduce heat and simmer until vegetables are tender, not mushy. Mix milk and cornstarch, a little at a time, and stir until all cornstarch is dissolved. Gradually add milk mixture to soup and stir constantly. Then add cheese cubes, stirring only until cheese is melted. Do not boil, as soup may curdle.

Nutrition Facts
Amount Per Serving: Calories 2752 - Calories from Fat 1457
Percent Total Calories From: Fat 53%, Protein 21%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 162g, Saturated Fat 101g, Cholesterol 491mg, Sodium 11509mg, Total Carbohydrate 181g, Dietary Fiber 2g, Sugars 0g, Protein 143g, Vitamin A 7481 units, Vitamin C 103 units, Calcium 0 units, Iron 6 units

There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used. I'll be posting several recipes over the next while that call for pancetta, so if you can find some, it won't go to waste. Prepare chicken broth (see my previously posted recipe). Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes colour, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and water, if using, and prosciutto rind or ham shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top. Makes 8 to 10 servings. VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese.

Nutrition Facts
Amount Per Serving: Calories 288 - Calories from Fat 153
Percent Total Calories From: Fat 53%, Protein 17%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 4g, Cholesterol 13mg, Sodium 2078mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 12g, Vitamin A 5775 units, Vitamin C 44 units, Calcium 0 units, Iron 3 units

Cook diced bacon in 3 quart saucepan 3-4 minutes or until crisp. Add vegetables such as carrots, cauliflower, broccoli and peas. Add beef broth. Cover and bring to a boil. Uncover and simmer 5-10 minutes or until vegetables are tender. Season to taste with salt and pepper and ladle into 6 heatproof bowls. Float 1 slice white or whole wheat toast in each and sprinkle each slice with shredded tilsit. Broil briefly until cheese is golden brown. Sprinkle with chopped fresh parsley.

Nutrition Facts
Amount Per Serving: Calories 146 - Calories from Fat 39
Percent Total Calories From: Fat 26%, Protein 21%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 6mg, Sodium 1009mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 3858 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units

Saute onions, carrots and celery in large pot with oil. Saute until translucent, then carmelized (turns light brown. Add chopped vegetables, water to cover vegetables. Add chicken packets, stir in thyme, and pepper and bring to boil. Lower heat and simmer for 30-45 minutes.

Place in blender a cup or so at a time. Puree each batch and empty into large bowl. Rinse pot, replace soup mixture and again bring to simmer again for a few minutes, stirring occassionally.

Note: At this stage, we allow the mixture to sit until it cools slightly and divide the soup into 3 equal portions. The soup freeezs excellently and we do that with 2 of the portions.

Variations: Place the basic soup into a pot. Simmer and bring to a boil. Add a quarter cup of milk either regular or skimmed) and bring to boil again. To add texture to the mix, add diced potatoes and carrots. *Serve with a pinch of dried tarragon*. A a dollop of no fat yogurt adds additional smoothness.

If desired, substitute 1/2 cup of cooked fucilli instead of the potato. You may also substitute frozen corn or peas.

Nutrition Facts
Amount Per Serving: Calories 169 - Calories from Fat 56
Percent Total Calories From: Fat 33%, Protein 14%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 389mg, Total Carbohydrate 23g, Dietary Fiber 3g, Sugars 0g, Protein 6g, Vitamin A 4762 units, Vitamin C 88 units, Calcium 0 units, Iron 2 units

Brown hamburger. Shred or chop cabbage. Add cabbage to hamburger. Add V-8 juice and 1 can water. Add bouillon cubes and mixed vegetables. Simmer, for about 2 hours until cabbage is tender.

Nutrition Facts
Amount Per Serving: Calories 1137 - Calories from Fat 560
Percent Total Calories From: Fat 49%, Protein 41%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 62g, Saturated Fat 24g, Cholesterol 383mg, Sodium 2994mg, Total Carbohydrate 26g, Dietary Fiber 4g, Sugars 0g, Protein 118g, Vitamin A 632 units, Vitamin C 215 units, Calcium 0 units, Iron 13 units

PREHEAT OVEN TO 350F. Place pancetta in an oven-proof pot over medium heat and cook, stirring occasionally, for 2 minutes. Add the onion, carrot, celery and garlic and continue to cook, stirring occasionally, another 7 minutes, or until vegetables soften. Add the beans, broth and thyme. Cover tightly, place in oven. Bake for 1 1/2 hours or until beans are soft. Meanwhile, remove center stem from the chard leaves. Slice into crosswise slices 1/4-inch thick. Roughly chop the chard leaves. Add the chard to the bean mixture and replace in the oven. If the soup is looking too thick, add some water. Cook another 20 minutes. Remove the pot from the oven and add salt and pepper as needed. Serve the soup piping hot and offer grated Parmesan cheese on the side.

Nutrition Facts
Amount Per Serving: Calories 268 - Calories from Fat 50
Percent Total Calories From: Fat 19%, Protein 23%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 8mg, Sodium 770mg, Total Carbohydrate 39g, Dietary Fiber 4g, Sugars 0g, Protein 15g, Vitamin A 5389 units, Vitamin C 41 units, Calcium 0 units, Iron 5 units

Fill a very large saucepan with lid, if possible 2/3 full with cold water and put it on to boil. This will take a long time, so peel and chop or slice the onion, carrots, turnip/swede and potatoes. Trim the leeks, slice down one side, and rinse them thoroughly in cold running water. Chop them into 1/2 inch rings. Stir the stock cube into the boiling water. Add all the prepared vegetables, the mixed herbs, and the pearl barley or rice as you like. Turn down the heat and simmer gently, stirring occasionally, until the potato has cooked enough to thicken the soup and all the other vegetables are tender, but still recognizable. It needs about 40 minutes. Add more water if required, a little at a time. Adjust flavor with salt and pepper, and tomato puree if liked.

Nutrition Facts
Amount Per Serving: Calories 730 - Calories from Fat 22
Percent Total Calories From: Fat 3%, Protein 10%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1432mg, Total Carbohydrate 159g, Dietary Fiber 13g, Sugars 0g, Protein 18g, Vitamin A 41059 units, Vitamin C 147 units, Calcium 0 units, Iron 14 units