Butternut Squash Soup

2 Tbsp. butter
1 onion, diced
1 pound peeled butternut squash, cubed
1 carrot, diced
¼ tsp. cinnamon
¼ tsp. ground nutmeg
Pinch ground cloves
1 quart low-salt chicken broth
2 sprigs thyme
1 cup half-and-half
2 Tbsp. molasses

Melt butter over medium heat in large soup pot. Add onions and cook until wilted. Then add squash and carrots. Cook for 4-5 minutes, stirring often. Add spices and cook until vegetables start to caramelize. Then add chicken broth and thyme. Simmer for 20 minutes.

Remove from heat and discard thyme sprigs. Using an immersion blender, puree the soup. (It can be frozen at this stage.) Stir in molasses to blend. Add half-and-half and mix to combine.

French Onion Soup

1/4 cup butter or margarine
5 cups thinly sliced onions
1/4 tsp. sugar
1 cup red wine
4 cans (10-1/2 oz.) condensed beef broth, undiluted
4-6 French bread slices, each one inch thick
1 cup grated Swiss cheese
Olive oil

Preheat oven to 325 degrees. Melt butter in large soup pot. Add onions, stir, and simmer covered until golden, about 15 minutes, stirring occasionally. Uncover, raise heat to medium, and stir in sugar. Cook 10 minutes. Add red wine and beef broth, bring to boil. Reduce heat and simmer for 30 minutes. (Can freeze soup at this stage if desired). Meanwhile, toast bread slices until browned on both sides. Sprinkle each slice of bread with grated cheese and a few drops of olive oil on top. Pour soup into oven-proof tureens. Float toast, cheese side up, one slice in each bowl. Bake at 325 degrees for 20 minutes, then set for a minute under the broiler until the top is browned and bubbly. Serve immediately, or cool and refrigerate, covered. May be reheated.

Mushroom Barley Soup

1 Tbsp. olive oil
20 oz. sliced mushrooms
8 oz. chopped onions
2 tsp. chopped garlic
¼ tsp. dried thyme
4-1/2 cups reduced sodium chicken broth
2 cups water
1 cup quick-cooking barley
¼ cup fresh chopped parsley
¼ cup fresh chopped dill
1 tsp. lemon juice

Heat oil in soup pot. Sauté onions, mushrooms, and garlic until wilted. Add parsley, thyme, and dill. Stir in broth and 2 cups water. Bring to a boil then lower heat to simmer. Cook until barley is tender and flavors blend, about 15 minutes.

Minestrone Soup

49 oz. container low fat chicken broth
28 oz. can petite diced tomatoes, undrained
15 oz. can whole white potatoes, drained & halved
15-1/2 oz. can cannellini beans, drained
9 oz. package frozen cut green beans
8 oz. package shredded carrots
1 large onion, cut into chunks
1/4 red bell pepper, diced
1 Tbsp. each fresh parsley and dill
3/4 cup small pasta

Combine all ingredients except pasta in large soup pot and bring to a boil. Cover and simmer for 30 minutes. Add pasta, cook for additional 10 minutes. Serve hot.

Sweet Onion Chowder

1/4 cup butter
4 to 5 large sweet onions, peeled and sliced
1 tsp. sugar
1 Tbsp. fresh dill, chopped
11 oz. can white corn, drained
(4) 14 oz. cans Swanson’s low fat, low sodium chicken broth
2 Tbsp. flour
½ cup half-and-half

Melt butter in soup pot. Add onions. Stir and cook covered on medium heat until soft, about 20 minutes. Sprinkle in the sugar and mix again, cooking a few more minutes. Then add remaining ingredients and heat to a boil. Serve immediately.

Vegetable Soup

(2) 48 oz. boxes low sodium chicken broth
2 cups water
1 package fresh spinach
Fresh basil
1 turnip, peeled and cut into chunks
1 parsnip, peeled and cut into chunks
Baby carrots
¼ cup barley
1 can cannellini beans, drained
1 onion, cut into chunks
14.5 oz. can diced tomatoes, undrained

Bring broth and water to boiling and add other ingredients. Simmer for two hours. Then process with immersion blender.

Vegetable Lima Bean Soup

3/4 cup dried large lima beans
3 to 5 beef marrow bones, depending on size
1 bunch fresh celery leaves
1/4 cup dried split peas
1 Tbsp. each fresh parsley and dill, chopped
1/4 cup pearl barley
7 oz. package Leasa snack sprouts
1/4 cup uncooked rice
8 oz. baby carrots
1 large onion, peeled
1 parsnip, peeled
1 turnip, peeled
1 small potato, peeled
1 soft tomato
4 oz. fresh mushrooms (optional)

The night before, put lima beans in a medium bowl and cover with boiling water. Refrigerate overnight. In the morning, remove and discard shells; they’ll slide off easily. Rinse and put lima beans aside.

Rinse marrow bones and place in bottom of large soup pot. Cover with cold water and bring to boil. Skim foam off top. Lower heat and add all other ingredients. Simmer covered for about two hours, stirring occasionally, until all vegetables are tender. Remove lid and let soup cool. With slotted spoon, remove marrow bones. Shake out marrow from bones into soup. Discard bones. Use immersion blender to puree soup. Stir until thoroughly blended. Note: This soup freezes well when cooled.

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