A zesty version of Gazpacho that allows you to get a lot of veggies in a easy to make raw, cold soup!
Ingredients

2 large ripe tomatoes, chopped
1 cucumber, seeded, peeled, chopped
1 small onion, quartered
1 sweet bell pepper, seeded
3 cups vegetable juice – like V8
1/3 cup white or red wine vinegar
several dashes hot pepper sauce
1/4 tsp salt
1/4 tsp pepper

Instructions

Place all ingredients in blender and blend until smooth.
Serve immediately

Alicia’s Negative Calorie Soup Recipe

1 head green cabbage, cut into 1 inch pieces
1 medium onion, peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, sliced
4 turnips, peeled and cut into cubes
2 zucchini, peeled and cut into cubes
2 cans green beans
32 ounces beef stock or chicken stock, or 16 ounces tomato juice and 16 ounces water

1 pound Hillshire Smoked Sausage, cut into 1/4-inch half-moon slices
3 medium Yukon Gold or red potatoes, chopped
2 medium onions, chopped
1 bunch kale, trimmed and chopped
4 garlic cloves, minced
1/4 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 carton (32 ounces) chicken broth (or more)

Toss is all in a soup pot, bring to a boil, reduce heat and simmer for 20 minutes (until potatoes and onions are cooked through). Discard the bay leaves….or give a special dessert to the person who finds one in their bowl!

Original idea for the recipe (this one has been modified) was originally published as Sausage and Kale Soup in Country Extra September 2007, p51

Ingredients

1 1/2 pounds beef chuck, cut into 1-inch pieces
1/4 cup all-purpose flour
2 cans (14.5 ounces each) diced tomatoes with green chiles
Coarse salt and pepper
3/4 pound small potatoes, halved

2 medium onions, large chop
1/4 lb peas

3-4 carrots, large pieces

Directions

Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour. Stir in potatoes, carrots & onions and cook until beef and veggies are tender, about 1 hour more. Stir in peas and let sit 5 minutes before serving.

This can also be made in the slow-cooker…5 hrs on high.

2 T butter

1 medium-large onion, diced

2 cloves garlic, minced

1/2 t dried thyme

salt & pepper

8-10 ounces button mushrooms, sliced

4+ cups chicken broth

6-8 ounces baby bella mushrooms, sliced

1 cup pearl barley

1 chicken breast, no skin, shredded

In a pot you like for soups, pour 4 cups of chicken broth and one cup of dry barley and bring to rolling boil.  After you get a boil, bring pot down to a simmer.  Simmer for 30 minutes.   In a skillet, saute onions in butter, add garlic, thyme, salt & pepper.  After about six minutes, add sliced mushrooms and saute.

Add the ingredients from skillet to the simmering barley.  Continue to simmer until the barley is completely cooked (45 minutes to an hour).  Add more water or chicken broth to thin soup to your desired consistency.  Add chicken and simmer a couple of minutes.  Check for salt & pepper (you’ll need more than you might initially think).  Serve with a grilled cheese sandwich and you’ve got dinner!

1 lb asparagus trimmed, cut into 2 in pieces

1/2 cup diced onion

1 t celery salt

3T butter

3T flour

3/4 cup heavy cream

3/4 cup whole milk

1.  In a pan you use for soups, cook asparagus in 2 cups of boiling water until tender

2.  Add onion & celery salt, cook until soft.

3. Puree asparagus mixture in a blender

4. In the soup pan, make a golden roux from the butter and flour.

5.  Whisk in milk & cream and stir until mixture thickens.

6.  Add asparagus mixture from blender, salt & pepper to taste and serve.

2 cups dry lentils, washed and drained and looked over for small stones
10 cups water

1 rib of celery, minced

1 small onion, minced

2 small carrots, minced

1/8 teaspoon ground black pepper

2 cloves minced garlic

1 tablespoon chicken bouillon

1 to 1 1/4 teaspoons salt (or more to taste)
Instructions:

1. In a stock pot over medium heat, combine the lentils, water, pepper, garlic, and 1/2 teaspoon of the salt. Bring to a boil and then simmer over low heat for 45 minutes.

2. While lentils are starting to cook, saute carrots, onion, and celery until tender. Add them to the cooking lentils and finish the 45 minutes.

3. When lentils are tender (after about 45 minutes), stir in chicken base. Add more salt to taste.

Be sure to taste this soup before serving….those lentils needs a lot of salt.

Stock:

1 whole chicken breast (skin and bones too!)

1 whole onion (slice root end off, but leave on the onion skins, gives color to the stock)

2 whole celery stalks

salt & pepper

I put these items in a cast iron pot I have, just covered everything with water and let it simmer away with the lid on for about 2 hours.  Using tongs I lifted the chicken out, lifted out & squeezed the onion, did the same with the celery.  I put the chicken in the refrigerator to cool and left the pot with the stock in it on the stove top to cool as well.  After about an hour, I strained the stock through a little mesh strainer and set it aside in the refrigerator.

Ingredients for the actual soup:

1 whole onion, peeled and chopped into small pieces

5″-6″ sliced right off the top of a whole bunch of celery, leaves and all.  Then chopped into small pieces

2 large carrots, peeled and cut into small pieces

Salt & Pepper

Canola Oil

3/4 cup uncooked barley

1 whole chicken breast, de-boned and diced (from stock preparation above)

Stock from above preparation

I sauteed the onions, carrots and celery in a small amount of canola oil for about 5 minutes, then added the chicken, the stock and barley.  Salt & pepper to taste. I let this simmer for 1.5 hours.  Serve hot.  Refrigerate any leftovers.

This recipe was removed due to the fact that it tasted like really awful baby food.  You certainly could not even taste the cheddar cheese.

2 medium potatoes, chopped

14 oz can of chicken broth

3 cups broccoli florets, bite-sized

2 cups milk

3 T flour

2 cups smoked Gouda, shredded

2 cups greens (curly endive, chicory, escarole, spinach)

Additional gouda, shredded

1.  Combine potatoes, broth.  Bring to boil and reduce heat.  Simmer covered 8 minutes.  Mash slightly.  Add broccoli and milk, bring to just a simmer.

2 In a bowl toss flour w/ cheese.  Gradually add to soup, stirring until melted.  Season to taste with salt & pepper.  Divide amongst bowls and serve with greens and additional cheese.