Soup Cookbook Filled With Delicious Recipes

Soup Cookbook
A Soup Cookbook with Delicious Soup

Recipes for Almost Every Type of Soup
for Every Season
By
BookSumo Press
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Table of Contents
Chili Lima Soup 7
Chili Lime Taco Soup 10
Corny Beef Taco Soup 11
Ranch Taco Soup 12
Cocktail Taco Soup 13
Cheesy Taco Tortilla Soup 14
Pinto Taco Soup 15
Bell Kidney Taco Soup 16
Black Chicken Taco Soup 17
Cheesy Taco Soup 20
Beef Ranch's Taco Soup 21
Texas Style Stew 22
Easy Parisian Stew 23
Buffalo Stew 24
Moroccan Stew 25
Mediterranean Stew 26
Maggie’s Rutabaga Stew 27
Rustic Venison 30
Upstate Chicken Stew 31
Stovetop Veggie Stew 32
Carrots and Beef Stew 33
Royal Asian Seafood Soup 34
Tofu and Seafood Clash Soup 35
Herbed Anchovies Soup 36
Bell Seafood Cassava Soup 37
Italian Tipsy Seafood Soup 40
Lemongrass Flavored Seafood Soup 41
Chinese Seafood-Balls Soup 42
Seafood Bay Soup 43
Fancy Valentine's Seafood Soup 44
Delusional Spaghetti Seafood Soup 45
Zesty Seafood Soup Cream 46
Shrimp, Calamari, Crab Chowder 47
Maine Mushroom Cod Chowder 50
American Ground Beef Chowder 51
Meatless-Monday Chowder 52
Newfoundland Cod Fillet Parsley Chowder 53
Mexican Dinner Chowder 54
Economical Macaroni Clam Chowder 55
Winter Night Chowder 56
February Shrimp Chowder 57
Rosa’s Latin Chowder 60
Southwestern Chowder 61
Saucy Cabbage Beef Soup 62
Dry Parmesan Chuck Soup 63
Northern Cannellini Beef Soup 64
Golden Chuck Roast Soup 65
Stewed Cocktail Soup 66
Juicy Pearls Soup 67
Red Beef Leaves Soup 70
Messy Fusilli Lasagna Soup 71
Chili and Corny Oxtail Soup 72
Crazy Spring Soup 73
Veggie Gnocchi Chicken Soup 74
Cream of Chicken Soup 75
Chicken Soup Festival 76
Buffalo Chicken Soup 77
Chicken Soup Country 80
Central African Style Chicken Soup 81
Chicken Soup with Rustic Root Vegetables 82
Brown Rice Chicken Soup 83
Western European Style Chicken Soup 84
Nutty Potato Chicken Soup 85
Japanese Inspired Bamboo and Mushroom Chicken Soup 86
Chili Prep Time: 5 mins
Lima Soup Total Time: 50 mins
Servings per Recipe: 6

Calories 669 kcal
Fat 32.9 g
Carbohydrates 52.2g
Protein 38.5 g
Cholesterol 114 mg
Sodium 2300 mg
Ingredients
2 lb lean ground beef 1 1/2 C. water
1 onion, chopped 1 (1 oz.) package ranch dressing mix
1 (4 oz.) can diced green chiles 1 (15 oz.) can white hominy, drained
1 teaspoon salt 1 (14.5 oz.) can stewed tomatoes
1 teaspoon ground black pepper 1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can lima beans, drained
1 (1.25 oz.) package taco seasoning mix
Directions
1. Place a large soup pot over medium heat. Cook in it the onion with beef for 8 min.
discard the grease.
2. Stir in the remaining
3. Ingredients and cook them until they start boiling. Lower the heat and cook the soup for
34 min. serve your soup hot.
4. Enjoy.
Chili Lima Soup 7

CHILI
Lime Taco Soup
Prep Time: 15 mins
Total Time: 1 hr 5 mins

Calories 273 kcal
Fat 10.6 g
Carbohydrates 26.9g
Protein 19.8 g
Cholesterol 55 mg
Sodium 1074 mg
Ingredients
2 tbsp olive oil 1/2 bunch chopped fresh cilantro, divided
1 1/4 lb ground turkey 1 (15 oz.) can kidney beans, rinsed and
1 onion, chopped drained
2 carrots cut into 1/4 inch rounds 1 green chile pepper, halved lengthwise
2 stalks celery, chopped 1/2 C. sliced black olives
1 1/2 C. frozen corn 3 1/2 C. chicken broth
5 cloves garlic, chopped 1 C. water or more as needed
1 (1 oz.) package taco seasoning mix 1/4 C. lime juice
1/4 teaspoon ground cumin Salt and ground black pepper to taste
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
1 (28 oz.) can diced tomatoes with juice
Directions
1. Place a large soup pot over medium heat. Heat the oil in it. Brown in it the turkey for 10
min until it becomes crumbled. Drain it and place it aside.
2. Sauté the onion in the same pot for 6 min. Stir in the celery with carrot and cook them
for 9 min.
3. Add the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 C.
cilantro along with the cooked turkey. Cook them for 3 min.
4. Stir in the rest of the
6. Enjoy.
10 Chili Lime Taco Soup

Corny Prep Time: 10 mins
Beef Taco Soup Total Time: 25 mins

Calories 303 kcal
Fat 15.9 g
Carbohydrates 27.4g
Protein 15.1 g
Cholesterol 48 mg
Sodium 629 mg
Ingredients
1 lb ground beef 1 (8 oz.) can tomato sauce
1 onion, chopped 1/2 (1.25 oz.) package taco seasoning mix
4 C. tomato juice
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can kidney beans
Directions
1. Place a large pot over medium heat. Brown in it the onion with beef for 8 min. Stir in the
remaining
2. Ingredients then lower the heat and simmer them for 6 min without boiling.
3. Serve your soup hot.
4. Enjoy.
Corny Beef Taco Soup 11

RANCH
Taco Soup
Prep Time: 10 mins
Total Time: 40 mins

Calories 390 kcal
Fat 10.2 g
Carbohydrates 43.8g
Protein 31.9 g
Cholesterol 86 mg
Sodium 2588 mg
Ingredients
1 lb ground turkey 1 (15 oz.) can chicken broth
1/2 C. chopped onion 1 (1 oz.) package taco seasoning mix
1 (12 oz.) package frozen mixed 1 (1 oz.) package ranch dressing mix
vegetables (peas, carrots, green beans,
corn)
2 (10 oz.) cans diced tomatoes with
green chile peppers
1 (15 oz.) can ranch style chili beans
Directions
1. Place a medium pot over medium heat. Brown in it the onion with beef for 7 min. Discard
the grease.
2. Stir in the rest of the
4. Enjoy.
12 Ranch Taco Soup

Cocktail Prep Time: 10 mins
Taco Soup Total Time: 18 mins

Calories 529 kcal
Fat 21 g
Carbohydrates 52.9g
Protein 29 g
Cholesterol 71 mg
Sodium 2198 mg
Ingredients
1 1/4 lb lean ground beef 1 (15 oz.) can black beans, rinsed and drained
46 oz. tomato-vegetable juice cocktail 1 (15.25 oz.) can whole kernel corn
1 (29 oz.) can diced tomatoes 2 (1 oz.) packages taco seasoning mix
1 (15 oz.) can kidney beans, drained and
rinsed
Directions
1. Place a large soup pot over medium heat. Cook in it the beef for 8 min. discard the
grease. Stir in the remaining
2. Ingredients
3. Cook the soup on low heat for 6 min. serve it hot.
4. Enjoy.
Cocktail Taco Soup 13

CHEESY
Taco Tortilla Soup
Prep Time: 10 mins
Total Time: 2 hrs 10 mins

Calories 564 kcal
Fat 22.9 g
Carbohydrates 60.8g
Protein 31.7 g
Cholesterol 69 mg
Sodium 1495 mg
Ingredients
1 lb lean ground beef 1 C. shredded Cheddar cheese
1 small onion, chopped 1/2 C. chopped green onion
1 (1 oz.) package taco seasoning mix
1 (15 oz.) can tomato sauce
1 (15 oz.) can whole kernel corn,
drained
2 (15 oz.) cans kidney beans, drained
6 C. corn tortilla chips
Directions
1. Place a large pan over medium heat. Brown in it the onion with beef for 8 min. Discard
the grease.
2. Transfer the beef and onion mix to a slow cooker with the taco seasoning, tomato sauce,
corn, and beans. Put on the lid and cook the soup for 2 h on low.
3. Top you soup with cheese and green onions.
4. Enjoy.
14 Cheesy Taco Tortilla Soup

Pinto Prep Time: 15 mins
Taco Soup Total Time: 30 mins

Calories 474 kcal
Fat 31.1 g
Carbohydrates 26g
Protein 23.5 g
Cholesterol 96 mg
Sodium 1093 mg
Ingredients
2 lb ground beef 1 (15 oz.) can pinto beans, drained and rinsed
1 onion, chopped 1 (15 oz.) can whole kernel corn, drained
1 (10.75 oz.) can tomato puree 1 (1.25 oz.) package taco seasoning mix
1 (15 oz.) can tomato sauce
1 C. water
Directions
1. Place a large soup pot over medium heat. Cook in it the onion with beef for 12 min.
discard the grease.
2. Stir in the remaining
3. Ingredients Cook them until they start boiling. Lower the heat and cook the soup for 6
min.
4. Serve your soup hot and top it with some cheese.
5. Enjoy.
Pinto Taco Soup 15

BELL
Kidney Taco Soup
Prep Time: 10 mins
Total Time: 30 mins

Calories 299 kcal
Fat 7.5 g
Carbohydrates 38.5g
Protein 18 g
Cholesterol 26 mg
Sodium 1377 mg
Ingredients
3/4 lb lean ground beef 1 (1.25 oz.) package taco seasoning mix
1 teaspoon vegetable oil 1 (1 oz.) package ranch dressing mix
2 (15 oz.) cans pinto beans
2 (15 oz.) cans kidney beans
2 (14.5 oz.) cans diced tomatoes
6 oz. tomato sauce
1 onion, finely diced
1 green bell pepper, chopped
Directions
1. Place a large soup pot over medium heat. Heat the oil in it. Cook in it the beef for 6 min.
add the remaining
2. Ingredients and cook them until they start boiling.
3. Lower the heat and cook the soup for 14 min. serve your soup hot.
4. Enjoy.
16 Bell Kidney Taco Soup

Black Chicken Prep Time: 15 mins
Taco Soup Total Time: 7 hrs 15 mins

Calories 434 kcal
Fat 17.7 g
Carbohydrates 42.3g
Protein 27.2 g
Cholesterol 68 mg
Sodium 1597 mg
Ingredients
1 onion, chopped 1 (1.25 oz.) package taco seasoning
1 (16 oz.) can chili beans 3 whole skinless, boneless chicken breasts
1 (15 oz.) can black beans 1 (8 oz.) package shredded Cheddar cheese
1 (15 oz.) can whole kernel corn, drained (optional)
1 (8 oz.) can tomato sauce Sour cream (optional)
1 (12 fluid oz.) can or bottle beer Crushed tortilla chips (optional)
2 (10 oz.) cans diced tomatoes with green
chilies, undrained
Directions
1. Get a slow cooker: Stir in it the onion, chili beans, black beans, corn, tomato sauce, taco
seasoning, beer, and diced tomatoes. Place the chicken breasts on top.
2. Put on the lid and cook the soup for 6 h on low.
3. Once the time is up, drain the chicken breasts and place it them aside to lose heat. Shred
the chicken and add it back to the pot. Put on the lid and cook the soup for 2 h 30 min
on low.
4. Serve your soup hot with some cheese, sour cream and tortilla chips.
5. Enjoy.
Black Chicken Taco Soup 17

CHEESY
Taco Soup
Prep Time: 10 mins
Total Time: 40 mins

Calories 571 kcal
Fat 29.3 g
Carbohydrates 46g
Protein 35.2 g
Cholesterol 106 mg
Sodium 2496 mg
Ingredients
1 lb ground beef 1 (32 oz.) can tomato juice
1/2 onion, chopped 1 (4 oz.) can chopped green chiles,
2 (15 oz.) cans pinto beans, rinsed and drained
drained 1 (1 lb) loaf processed cheese food, cubed
2 (10 oz.) cans diced tomatoes with
green chile peppers
1 (15.25 oz.) can whole kernel corn,
drained (optional)
Directions
1. Place a large pan on medium heat. Brown in it the onion with beef for 8 min. Discard the
grease. Transfer the mix to a soup pot.
2. Add the tomato juice, pinto beans, diced tomatoes, and green chiles then cook them until
they start simmering. Add the cheese and cook them for 6 min until it melts.
4. Enjoy.
20 Cheesy Taco Soup

Beef Prep Time: 5 mins
Ranch's Taco Soup Total Time: 1 hr 5 mins

Calories 605 kcal
Fat 20.9 g
Carbohydrates 67.8g
Protein 40 g
Cholesterol 82 mg
Sodium 885 mg
Ingredients
3 lb ground beef 6 Serrano peppers, crushed
2 onions, chopped 1 (1.25 oz.) package taco seasoning mix
2 (15 oz.) cans pinto beans 1 (1 oz.) package ranch dressing mix
2 (16 oz.) packages frozen corn kernels
3 (10 oz.) cans diced tomatoes with green
chile peppers
Directions
1. Place a soup pot on medium heat. Brown in it the beef for 4 min. add the onion and cook
them for another 4 min. Discard the grease.
2. Add the rest of the
3. Ingredients then cover the pot water until it is 2 inches away from the top. Cook the soup
until it starts boiling. Keep boiling the soup for 32 min.
4. Lower the heat and cook the soup for another 32 min. serve your soup hot
5. Enjoy.
Beef Ranch's Taco Soup 21

TEXAS STYLE
Stew
Prep Time: 15 mins

Calories 323 kcal
Fat 12 g
Carbohydrates 35.8g
Protein 18.7 g
Cholesterol 47 mg
Sodium 327 mg
Ingredients
2 tbsps vegetable oil 1 green bell pepper, diced
2 lbs ground beef 1/4 C. diced celery
3 C. water 2 tbsps chili powder
1 (16 oz.) package frozen corn 1/4 tsp white sugar
1 (15 oz.) can tomatoes 1 dash garlic powder
1 (15 oz.) can ranch-style beans salt and ground black pepper to taste
6 potatoes, peeled and cubed
1 onion, diced
Directions
1. Stir fry your beef for 9 mins then combine in: black pepper, water, salt, corn, garlic
powder, tomatoes, sugar, ranch style beans, chili powder, potatoes, celery, onions, and bell
peppers.
2. Place a lid on the pot and get everything boiling.
3. Once the mix is boiling set the heat to low and let the stew cook for 65 mins.
4. Enjoy.
22 Texas Style Stew

Easy Prep Time: 15 mins
Parisian Stew Total Time: 35 mins

Calories 548 kcal
Fat 20.3 g
Carbohydrates 55g
Protein 34.2 g
Cholesterol 168 mg
Sodium 1303 mg
Ingredients
1 lb smoked sausage links, sliced 1 1/2 lbs unpeeled, large fresh shrimp
10 frozen small corn cobs salt to taste
10 small red potatoes
1 (3 oz.) package dry crab boil
Directions
1. Get the following boiling: dry crab, sausage, potatoes, and corn.
2. Once the mix is boiling set the heat to low and let the contents cook for 17 mins.
3. Now add in your shrimp and keep cooking the mix for 4 more mins.
4. Remove all the liquids and top everything with some salt.
5. Enjoy.
Easy Parisian Stew 23

BUFFALO
Stew
Prep Time: 25 mins

Calories 276 kcal
Fat 10.2 g
Carbohydrates 8.3g
Protein 35.7 g
Cholesterol 96 mg
Sodium 736 mg
Ingredients
2 tbsps canola oil 1 tsp salt (optional)
2 lbs bison meat, cut into 1-inch cubes 1/2 tsp ground black pepper
1 tbsp canola oil 3 whole cloves
1 C. minced yellow onion 1 (8 oz.) can tomato sauce
1/2 C. minced celery 2 tbsps diced fresh parsley
2 cloves garlic, minced 1/4 tsp ground thyme
2 tbsps flour
4 C. low-sodium chicken broth
1 C. water
2 tbsps white wine
Directions
1. For 4 mins per side sear your bison in 2 tbsps of canola, in a large pot.
2. Now place the meat to the side.
3. Add 1 more tbsp of canola, to the pot, and begin to stir fry your celery and onions for
7 mins. Then add in the garlic and fry it for 4 mins. Top the mix with flour and stir
everything.
4. Now add the following: thyme, broth, parsley, wine, tomato sauce, salt, cloves, and pepper.
5. Get the mix boiling then once it is add in the bison. Set the heat to low and let the stew
cook for 65 mins.
6. Enjoy.
24 Buffalo Stew
Moroccan Prep Time: 15 mins
Stew Total Time: 40 mins

Calories 151 kcal
Fat 4.8 g
Carbohydrates 23.7g
Protein 4.8 g
Cholesterol 0 mg
Sodium 508 mg
Ingredients
1 tbsp canola oil 1 red potato, cubed
1 tsp cumin seeds 2 tbsps minced fresh cilantro, divided
1 red onion, diced 1/2 tsp salt
5 cloves garlic, minced 1/2 tsp coarsely ground black pepper
1 tbsp coriander seeds, ground 1 tomato, cubed
1 (15 oz.) can chickpeas (garbanzo beans),
drained and rinsed, or more to taste
1 C. water
Directions
1. Toast your cumin seeds in oil for 20 secs then begin to stir fry your garlic and onions
for 7 mins then add the coriander and cook everything for 30 secs.
2. Stir the mix then add: pepper, chickpeas, salt, water, 1 tsp cilantro, and potatoes.
3. Stir the mix again then get everything boiling.
4. Now place a lid on the pot, set the heat to low, and let the mix cook for 17 mins.
5. Add the tomato and turn up the heat for 4 mins.
6. Top the stew with the rest of the cilantro.
7. Enjoy.
Moroccan Stew 25
MEDITERRANEAN
Stew
Prep Time: 15 mins

Calories 383 kcal
Fat 19.7 g
Carbohydrates 11.1g
Protein 25.3 g
Cholesterol 86 mg
Sodium 402 mg
Ingredients
1 cooking spray (such as Pam(R)) 1/2 tsp ground black pepper
2 tbsps olive oil, divided 1 lemon, juiced
2 large onions, cut into 1/2-inch dice 1 drop hot pepper sauce (such as
4 cloves garlic, or more to taste, minced Tabasco(R))
8 chicken thighs, or more to taste, 1 pinch ground cinnamon
trimmed
2 C. dry white wine
2 (6.5 oz.) cans tomato sauce
Directions
1. Coat a big pot with nonstick spray then add in 1 tbsp of olive oil.
2. Begin to stir fry your garlic and onions for 7 mins then place the mix to the side.
3. Add the rest of the oil and brown your chicken in it for 7 mins.
4. Combine in the wine and get everything boiling.
5. Once the mix is boiling reduce the heat to low and gently cook the chicken for 17 mins.
6. Now combine in the cinnamon, tomato sauce, onion mix, hot sauce, black pepper, and
lemon juice.
7. Get the mix boiling again, set the heat to low, place a lid over on the pot, and gently cook
the stew for 65 mins.
8. Enjoy.
26 Mediterranean Stew
Maggie’s Prep Time: 20 mins
Rutabaga Stew Total Time: 4 hrs 25 mins

Calories 111 kcal
Fat 2.1 g
Carbohydrates 12.9g
Protein 10.7 g
Cholesterol 23 mg
Sodium 80 mg
Ingredients
1 tbsp vegetable oil 3 stalks celery, diced
1 1/2 lbs chicken, diced 1 red onion, diced
4 rutabagas, peeled and diced water, or to cover
4 medium beets, peeled and diced
4 carrots, diced
Directions
1. Stir fry your chicken in veggie oil for 4 mins.
2. Now combine in: red onions, rutabagas, celery, beets, and carrots. Submerge the contents
in some water and get the mix boiling.
3. Once the mix is boiling set the heat to low, and simmer the stew for 4 hrs.
4. Make sure you continue to add some water during the cooking time to keep the veggies
simmering.
5. Enjoy.
Maggie’s Rutabaga Stew 27

RUSTIC
Venison
Prep Time: 20 mins

Calories 353 kcal
Fat 8.5 g
Carbohydrates 25.7g
Protein 35.2 g
Cholesterol 120 mg
Sodium 542 mg
Ingredients
2 tbsps bacon grease 1 tsp ground thyme
2 lbs venison, cut into chunks 2 bay leaves
1 onion, diced 1 lb small red potatoes, diced
2 cloves garlic, minced 4 carrots, diced
1 tbsp tomato paste 1/2 C. sliced mushrooms
1 tsp anchovy paste 1/2 C. frozen peas
3 tbsps all-purpose flour 1 pinch salt and ground black pepper to
1 C. red wine taste
1 C. beef broth
1 C. chicken broth
Directions
1. Set your oven to 300 degrees before doing anything else.
2. Stir fry your venison, in bacon grease, in a large pot, for 7 mins, to brown it. Place the
meat to the side.
3. Now begin to stir fry your onions in the oil for 6 mins then add in: anchovy paste, garlic,
and tomato paste. Then add in flour over the mix and stir everything.
4. Add the chicken and beef broth, and the wine as well and get everything boiling.
5. Scrape the pan then add in the bay leaves and thyme.
6. Get the mix boiling again then add the venison.
7. Get the mix to a light boil with a low to medium level of heat and cook everything for 65
mins. Then add in the mushrooms, potatoes, and carrots. Place the stew in the oven for 60
more mins.
8. Enjoy.
30 Rustic Venison
Upstate Prep Time: 20 mins
Chicken Stew Total Time: 2 hrs 20 mins

Calories 275 kcal
Fat 2.3 g
Carbohydrates 41.8g
Protein 21.8 g
Cholesterol 43 mg
Sodium 435 mg
Ingredients
4 C. water 1 (8 oz.) can tomato sauce
1 lb chicken tenders 2 bay leaves
3 carrots, cut into chunks 1 C. cooked rice
2 stalks celery, cut into chunks
2 potatoes, diced
1 sweet potato, diced
1 (15 oz.) can peas
Directions
1. Get the following boiling: bay leaves, water, tomato sauce, chicken, peas, carrots, sweet
potatoes, regular potatoes, and celery.
2. Once the mix is boiling set the heat to low and let the contents cook for about 2 hrs.
3. Now add the rice and let everything simmer for 20 more mins.
4. Enjoy.
Upstate Chicken Stew 31

STOVETOP
Veggie Stew
Prep Time: 15 mins
Total Time: 55 mins

Calories 200 kcal
Fat 11.9 g
Carbohydrates 23.1g
Protein 4.4 g
Cholesterol 31 mg
Sodium 331 mg
Ingredients
1/4 C. butter 1 (14.5 oz.) can stewed tomatoes, with
2 onions, diced liquid
1 stalk celery, diced salt and pepper to taste
2 cloves garlic, diced
1 medium head cabbage, cut into
squares
Directions
1. Stir fry your garlic, celery, and onions for 7 mins in butter then add in the cabbage and
cook everything for 17 more mins, with a low level of heat.
2. Stir the mix then add in some pepper, salt, and the tomatoes.
3. Place a lid on the pot and let the mix cook for 35 mins.
4. Enjoy.
32 Stovetop Veggie Stew

Carrots Prep Time: 20 mins
and Beef Stew Total Time: 1 hr

Calories 325 kcal
Fat 9.4 g
Carbohydrates 48.1g
Protein 13.4 g
Cholesterol 70 mg
Sodium 960 mg
Ingredients
50 baby carrots, cut in half lengthwise 1 tsp ground black pepper
4 russet potatoes, cut into bite-sized 1 (5 oz.) can evaporated milk
pieces 2 tbsps butter
1 small yellow onion, diced salt and pepper to taste
3 stalks celery, diced
4 cubes beef bouillon
2 (8 oz.) cans oysters
Directions
1. Get a big pot, add in: bouillon, carrots, celery, potatoes, and onions. Submerge the veggies
in water then set the heat to a high level.
2. Get everything boiling and let the mix cook for 40 mins.
3. Now stir in the oysters and juice plus 1 tsp of pepper.
4. Continue cooking everything for 5 more mins then set the heat to a low level.
5. Add the butter and milk and combine everything smoothly then add some more pepper
and salt.
6. Enjoy.
Carrots and Beef Stew 33

ROYAL
Asian Seafood
Prep Time: 22 mins
Total Time: 42 mins
Soup Servings per Recipe: 6

Calories 365.8
Fat 21.5 g
Cholesterol 312 mg
Sodium 634.6 mg
Carbohydrates 10.9 g
Protein 33 g
Ingredients
400 g king prawns, uncooked 2 tbsp oyster sauce
500 g squid 1⁄3 C. lime juice
2 liters water 4 dried kaffir lime leaves
2 tbsp oil 1⁄2 tsp cumin seed
1 small onion, finely chopped 400 ml coconut milk
3 tsp grated fresh ginger 1 tbsp raw sugar
3 garlic cloves, crushed 300 g white fish fillets, chopped
1 stalk fresh lemongrass, finely chopped 1⁄4 C. fresh coriander, leafs
1⁄4 tsp turmeric
2 tsp sweet chili sauce
Directions
1. Remove the heads of the prawns and place them aside. Discard their shells. Cut the squid
into small pieces or strips.
2. Place the stock with prawn heads in a large soup pot over medium heat. Cook them until
they start boiling.
3. Lower the heat and remove the cover. Coo them for 32 min. Place the stock mix aside to
lose heat then discard the prawn shells and strain it.
4. Place a large skillet over medium heat. Heat the oil in it. Cook in it the onion, ginger, garlic,
lemongrass and sauces for 4 min.
5. Transfer the mix to the pot with stock, seeds, juice, leaves. Cook the soup until it start
boiling over medium heat. Lower the heat and cook the soup without a lid for 17 min.
6. Add the coconut milk with sugar. Cook the soup for 7 min. Stir in the seafood and cook
the soup for 3 min. serve your soup hot right away.
7. Enjoy.
34 Royal Asian Seafood Soup

Tofu Prep Time: 20 mins
and Seafood Clash Total Time: 40 mins

Calories 182.2
Fat 6.4 g
Cholesterol 12.4 mg
Sodium 1070.9 mg
Protein 14 g
Ingredients
5 C. chicken stock (homemade or a good 2 1⁄2 tbsp cornstarch, dissolved in
canned stock) 5 tbsp water
1⁄2 C. shrimp, shelled and cut into small Red wine vinegar (optional)
pieces Chili oil (optional)
1⁄2 C. scallops, cubed 1⁄2 tsp white pepper
1⁄2 C. crabmeat
8 oz firm bean curd, in small cubes (tofu)
1 green onion, finely chopped
1 slice ginger, finely chopped
1 tsp salt
Directions
1. Place a large saucepan over medium heat. Pour in it the stock and cook in until it starts
boiling. Stir in the shrimp, scallops, crab meat and bean curd, green onion, ginger and salt.
2. Cook the soup until it starts boiling and becomes slightly thick. Adjust the seasoning of
the soup then serve it warm.
3. Enjoy.
Tofu and Seafood Clash Soup 35

HERBED
Anchovies Soup
Prep Time: 10 mins
Total Time: 30 mins

Calories 401.4
Fat 23.1 g
Cholesterol 130.7 mg
Sodium 678.8 mg
Carbohydrates 9.7 g
Protein 27.9 g
Ingredients Directions
2 garlic cloves, peeled 1. Get a food processor: Place in it the
4 anchovies (about 1 oz) anchovies with garlic and pulse them few
3 tbsp fresh parsley, chopped divided times until they become finely chopped.
1⁄4 tsp crushed red pepper flakes Add the oregano, pepper flakes, 2 tbsp of
1⁄2 tsp dried oregano parsley and olive oil.
6 tbsp extra virgin olive oil, divided 2. Pulse them several times until they become
Soup like a paste while adding more olive oil if
8 mussels, cleaned needed.
8 littleneck clams, cleaned 3. Place a soup pot over medium heat. Cook
1 C. dry white wine in it the garlic paste for 2 min. add the
1 1⁄2 C. vegetable stock or 1 1⁄2 C. fish clams with mussels and cook them for 1
stock or 1 1⁄2 C. chicken stock or 1 1⁄2 min.
C. clam juice
4. Stir in the wine and cook them until half
1 C. tomato sauce
of it evaporates on high medium heat. Add
1 pinch saffron
the stock with saffron and tomato sauce
1⁄2 lb white fish fillet, cut into bite
then bring to the soup to a simmer.
sized dice
4 sea scallops 5. Stir in the scallops and cook them for 1
8 large shrimp, peeled and deveined min. Stir in the shrimp and cook them for
1⁄2 lb calamari, cleaned and sliced another minute. Stir in the squid and cook
crosswise into rings them for 1 more minute.
6. Discard the shells stayed closed and didn't
open then serve you soup warm.
7. Enjoy.
36 Herbed Anchovies Soup

Bell Prep Time: 30 mins
Seafood Cassava Total Time: 50 mins

Calories 804
Fat 54.3 g
Cholesterol 64.1 mg
Sodium 537.3 mg
Protein 36.3 g
Ingredients
1⁄2 C. vegetable oil 1 C. cassava, cubed
1⁄4 C. flour 1 C. green bell pepper, deseeded, diced
1 C. onion, diced 1 C. carrot, diced
4 tbsp tomato paste Seafood (as desired)
2 C. coconut milk, unsweetened 1 large lobster tail, with shell
3 C. fish stock 1 lb fish fillet
1 pinch thyme
5 garlic cloves, minced
1 C. potato, cubed
Directions
1. Place a large saucepan over medium heat. Cook in it the flour until it becomes golden
brown.
2. Stir in the tomato paste with onion and cook them for 4 min. Stir in the coconut milk,
fish stock, thyme and garlic. Stir them well. Cook the soup until it starts boiling.
3. Reduce the heat and cook the soup for 12 min. Stir in the potato, cassava, bell pepper and
carrots. Cook the soup until it starts boiling again. Keep it boiling until the veggies become
soft
4. Stir in the lobster, fish, shrimp and conch. Lower the heat and cook the soup until it fish is
cooked.
5. Get a small bowl: Combine in it the green plantains with coconut oil, a pinch of salt and
pepper. Mix them well and shape them into 1 tsp size dumplings
6. Place the dumplings on top of the soup with the slices ripe plantains. Cook the soup over
medium heat until it starts boiling. Keep it boiling for 6 min until the plantains become
soft.
7. Serve your soup warm. Enjoy.
Bell Seafood Cassava Soup 37

ITALIAN
Tipsy Seafood
Prep Time: 35 mins
Total Time: 55 mins

Calories 286
Fat 6g
Cholesterol 93.3 mg
Sodium 633.7 mg
Protein 24.8 g
Ingredients
3 cloves garlic, divided 2 (8 oz) bottles clam juice
2 tbsp extra virgin olive oil 1⁄3 C. minced fresh Italian parsley
1 large onion, coarsely chopped 1⁄2 tsp salt
1 yellow bell peppers or 1 orange bell 3⁄4 lb shelled deveined uncooked
pepper, coarsely chopped medium shrimp
2 tsp dried oregano 3⁄4 lb sea scallops
1⁄4 tsp crushed red pepper flakes 3⁄4 lb chopped fresh clam
1 C. dry light red wine 8 slices Italian bread, toasted
1 (28 oz) cancrushed plum tomatoes
3 C. water
Directions
1. Press 2 cloves of garlic until they become minced.
2. Place a large soup pot over medium heat. Heat the oil in it. Stir into it the onion, bell
pepper, minced garlic, oregano and red pepper. Put on the lid and cook them for 7 min.
3. Stir in the wine and cook them for 6 min over high medium heat.
4. Stir in the tomatoes, water, clam juice, parsley and salt. Cook the soup until it starts boiling.
Lower the heat and put on the lid. Cook the soup for 16 min.
5. Remove the lid. Increase the heat to medium and cook the soup until it starts boiling. Stir
in the shrimp, scallops and clams.
6. Cook the soup for 4 min. slice the remaining clove of garlic in half. Rub it on the bread
slices.
7. Place the bread slices in serving bowls and cover them with the hot soup then serve it
right away.
8. Enjoy.
40 Italian Tipsy Seafood Soup

Lemongrass Flavored Prep Time: 15 mins
Seafood Soup Total Time: 30 mins

Calories 461.4
Fat 13.1 g
Cholesterol 228 mg
Sodium 2632.7 mg
Carbohydrates 8.3 g
Protein 57.2 g
Ingredients
2 tbsp oil 3 tbsp oyster sauce
2 garlic cloves, crushed 1 C. Chinese rice wine
3 fresh gingers Salt
3 fresh lemongrass White pepper
1 quart chopped clams with juice Sesame oil
2 quarts chicken broth 2 stalks green onions, shredded
1 1⁄2 lbs rockfish fillets, 2 inch pieces 1 fresh parsley leaves, Chinese
1 lb shrimp
12 green mussels
1⁄2 head napa cabbage leaf, 2 inch pieces
Directions
1. Place a large soup pot over medium heat. Heat the oil in it. Cook in it the garlic, ginger
and lemon grass for 3 min.
2. Stir in the clam juice and chicken broth. Cook the soup until it starts boiling. Lower the
heat and cook the soup for 6 min. discard the garlic, ginger and lemon grass.
3. Increase the heat to medium. Stir in the rock fish, shrimps, mussels and Napa cabbage.
Cook the soup until it starts boiling. Lower the heat and stir in the oyster sauce, wine, salt
and pepper.
4. Serve your soup hot with some sesame oil, with green onion and parsley leaves as
toppings.
5. Enjoy.
Lemongrass Flavored Seafood Soup 41

CHINESE
Seafood-Balls
Prep Time: 10 mins
Total Time: 30 mins

Calories 493.8
Fat 493.8
Cholesterol 98.5 mg
Sodium 2268.6 mg
Protein 37.6 g
Ingredients
1 lb glutinous-rice flour 1 lb white fish fillet
Water 12 baby oysters
1⁄8 C. dried shrimp, soak in hot water Cilantro
6 dried Chinese mushrooms, soak in hot Green onion
water and slice thin
3 C. white radishes, Chinese and julienne
16 C. chicken broth
1⁄2 lb medium shrimp, shell and
deveined
12 fish balls
Directions
1. Get a large mixing bowl: Place the rice flour with 1 C. of water. Stir in the remaining rice
gradually while mixing gently until a ball of dough forms. Place it aside.
2. Place a large saucepan over medium heat. Heat in it 2 tbsp of oil Cook in it the shrimp for
2 min. Stir in the broth and cook them until they start boiling.
3. Stir in the radish with mushroom. Cook them until they become soft while adding more
broth if needed.
4. Shape the rice four dough into balls and add them to the soup. Cook the soup until the rice
ball rise on top. Stir in the seafood and cook the soup until it starts simmering.
6. Enjoy.
42 Chinese Seafood-Balls Soup

Seafood Prep Time: 30 mins
Bay Soup Total Time: 1 hr 5 mins

Calories 261.9
Fat 13.4 g
Sodium 1450.4 mg
Carbohydrates 3.5 g
Protein 30.4 g
Ingredients
1 kg large unpeeled shrimp or 1 kg 4 tbsp olive oil, garnish
prawns or 1 kg lobster Salt, if needed
2 liters fish stock Chili pepper (optional)
1 bay leaf Crusty bread, thickly sliced and toasted
Salt and pepper, to taste
4 garlic cloves
200 g Italian tomatoes, peeled
2 salted anchovies, whole or 6 anchovy
fillets
Parsley, garnish
Directions
1. Remove the shells and heads of the shellfish. Combine them with celery carrot and onion
in a large pot. Cover them with 5 C. of water and bring them to a boil. Cook them for 25
min.
2. Pour the mix through a sieve to get the stock. Discard the shells, heads and veggies.
3. Place a soup pot over medium heat. Heat the oil in it. Cook in it the anchovy, garlic and
parsley for 2 min.
4. Get a food processor: process in it the tomato until it becomes puréed. Stir it into the pot
with stock.
5. Lower the heat and cook the soup for 22 min. cut the shellfish into bite size pieces or
strips. Stir them into the soup and cook them for 6 min.
6. Adjust the seasoning of the soup and serve it warm with your favorite toppings.
7. Enjoy.
Seafood Bay Soup 43

FANCY
Valentine's
Prep Time: 15 mins
Seafood Soup Servings per Recipe: 2

Calories 438.1
Fat 3.5 g
Sodium 3704.1 mg
Protein 56.7 g
Ingredients
1⁄2onion, thin sliced 1⁄8 tsp rosemary, crushed
1⁄2 C. chopped green onion, including 1⁄2 tsp salt
tops 1⁄8 tsp fresh ground black pepper
1 1⁄2garlic, chopped fine 1⁄2bay leaf
1⁄4 C. parsley, finely chopped 8 oz crabmeat
1⁄2green bell pepper, seeded and diced 8 oz shrimp
1 1⁄2 C. tomato sauce 4 scallops
1⁄2 C. dry white wine
1⁄2 C. water
1⁄8 tsp thyme, crushed
Directions
1. Place medium saucepan over medium heat. Heat in it a splash of oil. Cook in it the onion
with garlic for 3 min.
2. Stir in the parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper
and bay leaf. Put on the lid and cook the soup on low heat for 1 h 5 min.
3. Stir in the seafood and put on the lid. Cook the soup for 12 min. remove the shells that
didn't open.
4. Serve your soup hot with your favorite toppings.
5. Enjoy.
44 Fancy Valentine's Seafood Soup

Delusional Prep Time: 10 mins
Spaghetti Seafood Total Time: 40 mins

Calories 197.3
Fat 4.5 g
Sodium 951.2 mg
Protein 20.1 g
Ingredients
1⁄2 C. chopped onion 1⁄4 tsp dried oregano
1⁄2 C. chopped green pepper 1⁄4 tsp basil
1 tsp minced garlic 1⁄4 tsp pepper
1 tbsp olive oil 12 oz uncooked shrimp, thawed, peeled and
14 oz diced tomatoes, undrained deveined
14 oz spaghetti sauce 6 oz imitation crabmeat
1 C. salsa 6 1⁄2 oz minced clams, undrained
1 C. chicken broth
1⁄2 C. white wine
3 tsp dried parsley flakes
Directions
1. Place a large soup pot over medium heat. Heat the oil in it. Cook in it the bell pepper with
garlic for 4 min.
2. Add the tomatoes, salsa, sauce, broth, wine and seasonings. Cook them until they start
boiling. Lower the heat and coo the soup for 22 min.
3. Stir in the shrimp, crab and clams. Put on the lid and cook the soup for 12 min. serve
your soup hot.
4. Enjoy.
Delusional Spaghetti Seafood Soup 45

ZESTY
Seafood Soup
Prep Time: 30 mins
Cream Servings per Recipe: 4

Calories 345.7
Fat 24.5 g
Sodium 165.3 mg
Carbohydrates 9.7 g
Protein 21.7 g
Ingredients
2 crabs 5 bay leaves
1⁄4 kg calamari, cut into rings 2 liters water
1⁄4 kg fish fillet, cut into cubes 2 tbsp oil
1⁄4 kg oyster 3⁄4 C. whipping cream
2 tbsp flour
2 tbsp lemon juice
1 onion, chopped
5 fresh coriander leaves
Salt and pepper
5 celery
Directions
1. Pour the water in a medium saucepan. Add to it the celery with onion and cook them
until they start boiling.
2. Stir in the crab with sea shells and calamari. Bring them to a boil for 15 min. Stir in the
lemon juice with flour into the soup.
3. Heat the oil in a small saucepan. Cook in it the shrimp with dish for 6 min. Transfer them
to the soup. Stir in the bay leaves with coriander, cream, a pinch of salt and pepper.
4. Cook the soup until it starts boiling for 12 min. discard the coriander with celery and bay
leaves. Serve your soup hot.
5. Enjoy.
46 Zesty Seafood Soup Cream

Shrimp, Prep Time: 15 mins
Calamari, Crab Total Time: 1 hr
Chowder Servings per Recipe: 8

Calories 314 kcal
Fat 5.1 g
Carbohydrates 32g
Protein 34.6 g
Cholesterol 158 mg
Sodium 1237 mg
Ingredients
1 1/2 C. fat free milk 1 tsp dried parsley
1 (8 oz.) container fat free cream cheese 1/2 tsp ground black pepper
2 cloves garlic, minced 1/2 tsp ground cayenne pepper
1 (26 oz.) can fat free condensed cream of 1/2 lb. shrimp
mushroom soup 1/2 lb. bay scallops
1 C. chopped green onions 1/2 lb. crabmeat
1 C. sliced carrots 1/2 lb. calamari tubes
1 (15.25 oz.) can whole kernel corn, 1 (6.5 oz.) can chopped clams
undrained
1 1/2 C. chopped potatoes
Directions
1. In a large pan, add 1/2 C. of the milk, cream cheese and garlic on low heat and cook till
well combined, stirring continuously.
2. Stir in the soup, green onions, carrots, corn with liquid, potatoes, parsley, remaining milk,
black pepper and cayenne pepper and simmer for about 25 minutes.
3. Stir in the shrimp, scallops, crabmeat, calamari and clams and simmer for about 10
minutes.
Shrimp, Calamari, Crab Chowder 47

MAINE
Mushroom Cod
Prep Time: 30 mins
Total Time: 1 hr

Calories 356 kcal
Fat 11.3 g
Carbohydrates 33.7g
Protein 29.8 g
Cholesterol 77 mg
Sodium 618 mg
Ingredients
2 tbsp butter 1 C. clam juice
2 C. chopped onion 1/2 C. all-purpose flour
4 fresh mushrooms, sliced 2 (12 fluid oz.) cans evaporated milk
1 stalk celery, chopped
4 C. chicken stock
4 C. diced potatoes
2 lb. cod, diced into 1/2 inch cubes
1/8 tsp Old Bay Seasoning
Salt to taste
Ground black pepper to taste
Directions
1. In a large pan, melt 2 tbsp of the butter on medium heat and sauté the onions, mushrooms
and celery till tender.
2. Add the chicken stock and potatoes and simmer for about 10 minutes.
3. Add the fish and simmer for about 10 minutes.
4. Stir in the Old Bay seasoning, salt, pepper, clam juice and flour and cook till smooth,
stirring continuously.
5. Remove from heat and immediately, stir in the evaporated milk.
6. Serve hot.
50 Maine Mushroom Cod Chowder

American Prep Time: 10 mins
Ground Beef Total Time: 45 mins

Calories 540 kcal
Fat 34.9 g
Carbohydrates 21.6g
Protein 34.3 g
Cholesterol 117 mg
Sodium 912 mg
Ingredients
2 lb. ground beef 1/2 lb. sharp Cheddar cheese, cut into chunks
2 (15 oz.) cans diced new potatoes Ground black pepper to taste
1 C. chopped onion 2/3 C. mashed potatoes
4 C. milk
1 lb. processed cheese food, cut into
chunks
Directions
1. Heat a large pan on medium-high heat and cook the beef for about 5-7 minutes.
2. Drain the excess grease from the pan.
3. In the same pan, add the diced potatoes and onion and cook for about 5-10 minutes.
4. Stir in the milk, processed cheese food and Cheddar cheese and bring to a boil.
5. Reduce the heat and simmer for about 15-20 minutes, stirring occasionally.
6. Stir in the pepper and mashed potatoes and cook for about 5 minutes.
American Ground Beef Chowder 51

MEATLESS-MONDAY
Chowder
Prep Time: 15 mins
Total Time: 50 mins

Calories 341 kcal
Fat 23.9 g
Carbohydrates 16g
Protein 16.3 g
Cholesterol 55 mg
Sodium 927 mg
Ingredients
1/2 C. chopped red bell pepper 1 tbsp chopped fresh parsley
1/2 C. chopped onion 3 C. shredded Cheddar cheese
1/4 C. margarine Salt to taste
1 C. chopped celery Ground black pepper to taste
1 C. cauliflower, chopped 1 1/2 C. milk
1 C. diced carrots
1 C. fresh chopped broccoli
3 C. water
3 cubes chicken bouillon
1/2 C. all-purpose flour
Directions
1. In a Dutch oven, melt the margarine and sauté the pepper and onions till tender.
2. Add the remaining vegetables, water, bouillon, salt and pepper and bring to a boil.
3. Reduce the heat and simmer, covered for about 20 minutes.
4. In a bowl, add the flour and milk and mix till smooth.
5. Add the flour mixture into the pan and stir to combine.
6. Bring to a boil, stirring continuously.
7. Cook for about 2 minutes, stirring continuously.
8. Stir in the parsley and cheese and cook till the cheese melts completely.
52 Meatless-Monday Chowder
Newfoundland Prep Time: 20 mins
Cod Fillet Parsley Total Time: 1 hr

Calories 408 kcal
Fat 24.9 g
Carbohydrates 23.1g
Protein 23.8 g
Cholesterol 78 mg
Sodium 1206 mg
Ingredients
8 slices bacon, diced 1/2 C. water
1 large onion, diced 2 C. whole milk
1 red bell pepper, seeded and diced 2 tbsp butter
Salt and ground black pepper to taste 1 lb. thick cod fillets, cut into 1-inch pieces
2 cloves garlic, chopped 2 tbsp chopped fresh flat-leaf parsley
1 1/2 tbsp seafood seasoning
1 (16 oz.) can chicken broth
3 red potatoes cut into 1/2-inch cubes
4 ears sweet corn, shucked and kernels
cut off
Directions
1. Heat a large pan on medium heat and cook the bacon for about 10 minutes.
2. Transfer the bacon onto a paper towel lined plate to drain, leaving the grease in the pan.
3. In the same pan, sauté the onion and red bell pepper for about 5 minutes.
4. Stir in the salt, pepper, garlic and seafood seasoning and sauté for about 2 minutes.
5. Stir in the chicken broth, water, potatoes and corn and bring to a boil.
6. Reduce the heat to low and simmer for about 15 minutes.
7. Stir in the milk and butter and simmer till the butter melts.
8. Stir in the reserved bacon and bring to a gentle boil.
9. Stir in the cod and parsley and cook for 5-8 minutes, stirring occasionally.
Newfoundland Cod Fillet Parsley Chowder 53

MEXICAN
Dinner Chowder
Prep Time: 15 mins
Total Time: 55 mins

Calories 322 kcal
Fat 16 g
Carbohydrates 38.8g
Protein 8.9 g
Cholesterol 38 mg
Sodium 622 mg
Ingredients
2/3 C. chopped onion 1/8 tsp ground black pepper
1/2 C. chopped red bell pepper 1/8 tsp ground red pepper
1/3 C. chopped green chili pepper 2 C. cheese tortellini
2 tbsp minced garlic 2 tbsp all-purpose flour
1 jalapeño pepper, seeded and diced 2 tbsp vegetable oil
1 tbsp margarine 1 (15 oz.) can whole kernel corn, drained
3 C. vegetable broth 1 pint half-and-half cream
2 C. peeled and cubed potatoes
1 tsp ground cumin
1/2 tsp salt
Directions
1. In a large pan, melt the margarine on medium heat and sauté the onion, bell pepper, chili
pepper, garlic and jalapeño pepper for about 5 minutes.
2. Stir in the broth, potatoes, cumin, salt, pepper and red pepper and bring to a boil.
3. Reduce the heat to low and simmer for about 20 minutes.
4. Meanwhile in a large pan of the lightly salted boiling water, cook the pasta for about 8-10
minutes.
5. Drain well and keep aside.
6. In a small bowl, mix together the flour and vegetable oil.
7. Add the oil mixture into the soup and stir to combine.
8. Increase the heat to medium and cook till the mixture becomes thick and bubbly.
9. Stir in the corn, half-and-half and tortellini and cook till heated completely.
10. Serve hot.
54 Mexican Dinner Chowder

Economical Prep Time: 15 mins
Macaroni Clam Total Time: 55 mins

Calories 410 kcal
Fat 7.5 g
Carbohydrates 49.1g
Protein 35 g
Cholesterol 77 mg
Sodium 5781 mg
Ingredients
3 quarts water 1 (14.5 oz.) can chicken broth
3 tbsp salt 1/2 C. shredded Cheddar cheese
2 C. elbow macaroni
2 (6.5 oz.) cans minced clams
2 C. chopped tomatoes
1 (4 oz.) can chopped green chili peppers
Directions
1. In a large pan of the lightly salted boiling water, cook the macaroni till tender.
2. Drain the macaroni and return to the pan.
3. Add the clams, tomatoes, chili peppers and chicken broth and toss to coat and gently
warm.
4. Serve with a topping of the grated cheese.
Economical Macaroni Clam Chowder 55

WINTER NIGHT
Chowder
Prep Time: 20 mins
Total Time: 40 mins

Calories 560 kcal
Fat 23.3 g
Carbohydrates 52.2g
Protein 35.8 g
Cholesterol 160 mg
Sodium 883 mg
Ingredients
2 tbsp unsalted butter 1 (15 oz.) can fish broth
1 yellow onion, finely chopped 1 C. heavy whipping cream
4 stalks celery, cut into 1/4-inch slices 1 (8 oz.) bottle clam juice
1 tbsp finely chopped fresh thyme 1 1/2 lb. Dungeness crab meat, chopped
Salt and ground black pepper to taste
7 potatoes cut into 1/2-inch pieces
2 C. whole milk
Directions
1. In a large pan, melt the butter on medium heat and sauté the onion, celery, thyme, salt and
pepper for about 5 minutes.
2. Stir in the potatoes, milk, broth, cream, and clam juice and bring to a gentle boil.
3. Cook for about 10 minutes.
4. Remove from the heat and keep aside to cool slightly.
5. In a blender, add the broth mixture in batches and pulse till smooth.
6. Return the pureed soup to the pan and stir in the crab meat.
7. Cook for about 5 minutes.
8. Stir in the salt and pepper and remove from the heat.
56 Winter Night Chowder

February Prep Time: 20 mins
Shrimp Chowder Total Time: 40 mins

Calories 400 kcal
Fat 27.1 g
Carbohydrates 16.4g
Protein 21.9 g
Cholesterol 181 mg
Sodium 722 mg
Ingredients
1/2 C. sliced celery 1/2 lb. frozen cooked shrimp, thawed and
1/3 C. finely diced onion drained
2 tbsp margarine 2 tbsp dry white wine
1 (8 oz.) package cream cheese, diced 1/2 tsp salt
1 C. milk
1 1/2 C. cubed potatoes
Directions
1. In a large stock pot sauté celery and onions in margarine
2. Add cream cheese and milk; and stir over low heat until cream cheese is completely
melted.
3. Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and
then serve.
February Shrimp Chowder 57

ROSA’S
Latin Chowder
Prep Time: 20 mins
Total Time: 55 mins

Calories 367 kcal
Fat 21.3 g
Carbohydrates 15.1g
Protein 30 g
Cholesterol 109 mg
Sodium 868 mg
Ingredients
1 1/2 lb. boneless skinless chicken 1 (14.75 oz.) can cream-style corn
breasts cut into bite-size pieces 1 (4 oz.) can diced green chilis
1/2 C. chopped onion 1 dash hot pepper sauce
1 clove garlic, minced 1 tomato, chopped
3 tbsp butter Fresh cilantro sprigs, for garnish
2 cubes chicken bouillon
1 C. hot water
3/4 tsp ground cumin
2 C. half-and-half cream
2 C. shredded Monterey Jack cheese
Directions
1. In a Dutch oven, melt the butter on medium heat and cook the chicken, onion and garlic
till the chicken is no longer pink.
2. In a bowl, dissolve the bouillon in hot water.
3. Add the bouillon mixture into the Dutch oven and stir to combine.
4. Stir in the cumin and bring to a boil.
5. Reduce the heat to low and simmer, covered for about 5 minutes.
6. Stir in the cream, cheese, corn, chilies and hot pepper sauce and simmer till the cheese is
melted, stirring occasionally.
7. Stir in the chopped tomato and remove from the heat.
8. Serve with a garnishing of the cilantro.
60 Rosa’s Latin Chowder

Southwestern Prep Time: 20 mins
Chowder Total Time: 55 mins

Calories 289 kcal
Fat 11.8 g
Carbohydrates 37.8g
Protein 11.3 g
Cholesterol 23 mg
Sodium 1021 mg
Ingredients
2 tbsp margarine 1 (2.5 oz.) package country style gravy mix
1 C. chopped celery 2 C. milk
1 C. chopped onion 1 C. shredded Mexican-style processed cheese
2 (14.5 oz.) cans chicken broth food
3 C. peeled and cubed potatoes
1 (15 oz.) can whole kernel corn
1 (4 oz.) can diced green chilis
Directions
1. In a large pan, melt the margarine on medium-high heat and sauté the celery and onion
for about 5 minutes.
2. Add the chicken broth and bring to a boil.
3. Stir in the potatoes.
4. Reduce the heat to low and simmer for about 20-25 minutes, stirring occasionally.
5. Stir in the corn and chilis and bring to a simmer.
6. In a bowl, dissolve the gravy mix in milk.
7. Add the gravy mixture into the boiling mixture and stir to combine.
8. Add the cheese and cook till the cheese melts completely.
Southwestern Chowder 61
SAUCY
Cabbage Beef
Prep Time: 15 mins
Total Time: 35 mins

Calories 230 kcal
Fat 9.3 g
Carbohydrates 20.1g
Protein 14.2 g
Cholesterol 28 mg
Sodium 115 mg
Ingredients
1 tbsp vegetable oil 2 C. cubed potatoes
1 1/2 C. chopped onion 2 C. diced cooked beef
1 C. chopped celery 1 tsp browning sauce (optional)
1 C. chopped carrots 1 1/2 C. chopped cabbage
2 cloves garlic, minced Salt and pepper to taste
10 C. beef stock
3/4 C. barley
1 bay leaf
3 sprigs fresh thyme, chopped
1/2 C. red wine
Directions
1. Heat the oil in a stock pot on medium heat. Add the garlic with celery, carrot and onion
then them for 6 min.
2. Add the beef stock, barley, bay leaf and thyme. The soup on low until the barley becomes
tender.
3. Stir in the wine, potatoes, and beef, browning and seasoning sauce.
4. The soup for 10 min
5. Stir in the cabbage and it for 14 min on low heat.
6. Adjust the seasoning of the soup then serve it warm.
7. Enjoy.
62 Saucy Cabbage Beef Soup

Dry Prep Time: 15 mins
Parmesan Chuck Total Time: 2 hrs 15 mins

Calories 343 kcal
Fat 9.3 g
Carbohydrates 38.4g
Protein 124.6 g
Cholesterol 36 mg
Sodium 1351 mg
Ingredients
2 tbsp olive oil 2 (32 oz.) cartons chicken broth
1 lb beef chuck, cut into 1-inch cubes 1 (28 oz.) can diced tomatoes
Salt and pepper to taste 2 C. dry lentils
2 large stalks celery, chopped 1/4 C. chopped fresh parsley
2 large carrots, chopped 1/2 C. grated Parmesan cheese, or to taste
1 large onion, chopped
6 cloves garlic, chopped
1 1/2 tsp dried cilantro
1 tsp dried oregano
Directions
1. Season the beef with some salt and pepper.
2. Place a stock pot on medium heat. Heat the oil in it and in it the beef for 10 min.
3. Drain the beef and place it aside. Add the celery, carrot, onion, garlic, cilantro, and oregano
to the pot with the remaining oil in the pot.
4. Them for 9 min. Stir in the broth, tomatoes, and beef then them on high heat until they
start boiling.
5. Put on the lid and lower the heat. The soup for 1 h Stir the lentils and the soup for 42
min.
6. Stir in the parsley with parmesan cheese.
8. Enjoy.
Dry Parmesan Chuck Soup 63

NORTHERN
Cannellini Beef
Prep Time: 15 mins

Calories 341 kcal
Fat 11.6 g
Carbohydrates 34.8g
Protein 124.1 g
Cholesterol 47 mg
Sodium 585 mg
Ingredients Directions
2 tbsp olive oil 1. Place a large stew pot on medium heat and
2 large yellow onions, diced heat the oil in it. Add the carrot with celery
6 stalks celery, cut into 1/2-inch pieces and onion then them for 7 min.
4 carrots, sliced 1/8-inch thick 2. Add the garlic and them for 2 min.
3 cloves garlic, chopped 3. Heat a large skillet on medium heat. Brown
2 1/2 lbs lean ground beef in it the beef in batches for 8 min per
46 oz. low- batch.
Vegetable juice (such as V8(R))
4. Drain the browned beef and transfer it to
46 oz. reduced-
the pot. Them for 3 min
Beef broth
1 (28 oz.) can diced tomatoes 5. Add the vegetable juice, beef broth,
1 tbsp Italian seasoning tomatoes, Italian seasoning, beef bouillon,
2 cubes beef bouillon thyme, cayenne pepper, salt, and black
1 tsp ground thyme pepper.
1/4 tsp cayenne pepper 6. Them until they start boiling. Lower the
Salt and pepper to taste heat and put on the lid. The soup for 1 h 5
1 (15.25 oz.) can yellow corn, drained min
1 (15.25 oz.) can red kidney beans, 7. Fold in the corn, kidney beans, cannellini
drained and rinsed beans, great Northern beans, green beans,
1 (15 oz.) can cannellini beans, drained peas, lima beans, and okra.
and rinsed 8. The soup until it starts boiling again. Keep it
1 (15 oz.) can great Northern beans, on a rolling boil for 12 min.
drained and rinsed 9. Adjust the seasoning of the soup then
1 (14.5 oz.) can cut green beans, drained serve it warm.
8 oz. frozen peas 10. Enjoy.
8 oz. frozen lima beans
8 oz. frozen sliced okra
64 Northern Cannellini Beef Soup

Golden Prep Time: 20 mins
Chuck Roast Soup Total Time: 1 hr 20 mins

Calories 168 kcal
Fat 6.5 g
Carbohydrates 18.7g
Protein 9.7 g
Cholesterol 17 mg
Sodium 383 mg
Ingredients
1/2 lb boneless beef chuck roast, cut into 2 tbsp tomato paste
1/2-inch pieces 1 tsp chopped fresh thyme leaves
1 tbsp olive oil 1 C. green beans, trimmed and cut into 1/2-
2 C. cubed unpeeled Yukon Gold potatoes inch pieces
2 medium carrots, peeled, cut in half 1 C. frozen peas
lengthwise and sliced
1 tbsp all-purpose flour
1 (32 oz.) carton Swanson(R) Lower
Beef Broth
Directions
1. Season the roast with some salt and pepper.
2. Place a large saucepan on medium heat and heat the oil in it. Brown in it the beef for 8
min.
3. Stir in the carrot with potato and them for 6 min. add the flour and mix them while
cooking for 1 min.
4. Add the broth, tomato paste and thyme then bring them to a boil. Lower the heat and put
on the lid then simmer the soup for 22 min. Stir in the rest of the ingredients and simmer
the soup for another 22 min.
6. Enjoy.
Golden Chuck Roast Soup 65

STEWED
Cocktail Soup
Prep Time: 20 mins

Calories 306 kcal
Fat 19 g
Carbohydrates 9.4g
Protein 23.4 g
Cholesterol 66 mg
Sodium 1124 mg
Ingredients
2 tbsp olive oil 2 1/2 C. beef broth
1 lb lean beef stew meat 1 (15 oz.) can mixed vegetables
1 tbsp seasoning salt, or to taste 1 (11.5 fl oz.) can spicy vegetable juice
1/2 tsp ground black pepper cocktail
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
Directions
1. Season the beef with some salt and pepper.
2. Place a large skillet on medium heat. Brown in it the beef with bell pepper and onion for 8
min. Spoon the mix to a slow cooker and add to it the broth.
3. Put on the lid and the soup for 7 min on low. Add the rest of the ingredients and put on
the lid. The soup for 40 min on low
5. Enjoy.
66 Stewed Cocktail Soup

Juicy Prep Time: 15 mins
Pearls Soup Total Time: 1 hr 15 mins

Calories 245 kcal
Fat 13 g
Carbohydrates 16.5g
Protein 14.8 g
Cholesterol 43 mg
Sodium 848 mg
Ingredients
1 tsp olive oil 1 tsp dried basil
1 tsp minced garlic 1 tsp dried parsley
1 onion, diced Ground black pepper
2 (26 oz.) containers beef broth
1 lb lean ground beef
1 (14.5 oz.) can diced tomatoes
1 (12 fluid oz.) can tomato juice
1 C. frozen mixed vegetables
1/2 C. pearl barley
Directions
1. Place a stew pot over medium heat. Add the oil and heat it. Sauté in it the onion with
garlic for 6 min. Add beef with broth and them for 12 min.
2. Fold in the rest of the ingredients. Lower the heat and put on the lid then the soup for 45
min.
4. Enjoy.
Juicy Pearls Soup 67

RED BEEF
Leaves Soup
Prep Time: 20 mins

Calories 211 kcal
Fat 8.7 g
Carbohydrates 20.3g
Protein 14.1 g
Cholesterol 28 mg
Sodium 1154 mg
Ingredients
2 tbsp vegetable oil 4 beef bouillon cubes
1 lb ground beef 1 1/2 tsp ground cumin
1/2 large onion, chopped 1 tsp salt
5 C. chopped cabbage 1 tsp pepper
2 (16 oz.) cans red kidney beans,
drained
2 C. water
24 oz. tomato sauce
Directions
1. Place a stew pot over medium heat and heat the oil in it. Brown in it the onion with beef
for 8 min. Discard the fat.
2. Spoon the mix into a slow cooker with the rest of the ingredients. Put on the lid and soup
for 7 h on low.
4. Enjoy.
70 Red Beef Leaves Soup

Messy Prep Time: 5 mins
Fusilli Lasagna Soup Total Time: 27 mins

Calories 285 kcal
Fat 15.3 g
Carbohydrates 9.3g
Protein 25 g
Cholesterol 73 mg
Sodium 949 mg
Ingredients
1 lb ground beef 1/2 tsp Italian seasoning
1/2 tsp garlic powder 1/2 C. fusilli pasta, or more to taste
1/2 tsp onion powder 1/4 C. grated Parmesan cheese
2 (14 oz.) cans beef stock
1 (14.5 oz.) can diced tomatoes
Directions
1. Place a soup pot over medium heat and brown in it the beef with garlic powder and
onion powder for 6 min. discard the fat.
2. Stir in the beef stock, diced tomatoes, and Italian seasoning. Them until they start boiling.
Add the pasta and the soup for 13 min while stirring often. Add the cheese and stir them.
4. Enjoy.
Messy Fusilli Lasagna Soup 71

CHILI
and Corny Oxtail
Prep Time: 30 mins
Total Time: 4 hrs

Calories 16.1 g
Fat 56.1g
Protein 92 mg
Cholesterol 372 mg
Sodium 1154 mg
Ingredients
2 tbsp olive oil 3 carrots, coarsely chopped
2 lbs beef oxtail, cut into pieces 2 russet potatoes cut into bite-sized
1 lb cubed beef stew meat (optional) pieces
1 cube beef bouillon 1/3 C. lentils, picked over and rinsed
1 onion, chopped 1/3 C. long grain rice
2 stalks celery, chopped 1 C. frozen mixed vegetables (optional)
1/2 tsp chili powder 1 head cabbage, cored and cut into 8
3/4 tsp ground cumin wedges
Salt and pepper to taste 8 corn tortillas (optional)
4 ears corn on the cob, broken in half
Directions
1. Place a large stock pot on medium heat. Add the oil and heat it. Sauté in it the beef with
oxtail for 3 min on each side pour the water over the meat until it is covered.
2. The soup until it starts boiling. Lower the heat and simmer the soup for 33 min. remove
the rising foam on top.
3. Stir in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears. The
soup on low for 2 h with the lid on
4. Add the potato with carrots and cook for 35 min. Add the lentils, rice, mixed vegetables,
and cabbage cook them for 32 min
6. Enjoy.
72 Chili and Corny Oxtail Soup

Crazy Prep Time: 20 mins
Spring Soup Total Time: 1 hr 20 mins

Calories 389 kcal
Fat 16.5 g
Carbohydrates 36.4g
Protein 123.8 g
Cholesterol 50 mg
Sodium 278 mg
Ingredients
2 tbsp olive oil 1/2 C. frozen petite peas
2 lbs beef stew meat, cut into bite-size 1 zucchini, diced
pieces 1/2 head cabbage, chopped
1 large onion, chopped 2 (14.5 oz.) cans diced tomatoes
2 bay leaves 1 tsp Italian seasoning blend
3 carrots, diced 1/4 tsp garlic powder
4 small red potatoes, diced Salt and ground black pepper to taste
2 quarts beef stock 1/3 C. uncooked orzo pasta
1/2 lb fresh green beans cut into 1-inch
pieces
3 ears fresh corn, kernels cut from cob
Directions
1. Place a large soup pot over medium heat. Add the beef and brown it for 8 min.
2. Stir in the onion and bay leaves then them for 6 min.
3. Add the carrots, potatoes, and beef stock. Lower the heat and simmer the soup for 6 min.
4. Add the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend,
garlic powder, salt, and pepper.
5. Put on the lid and the soups on low heat for 1 h. add the orzo and simmer the soup for 6
min.
7. Enjoy.
Crazy Spring Soup 73

VEGGIE
Gnocchi Chicken
Prep Time: 20 mins
Total Time: 45 mins

Calories 311 kcal
Fat 20.6 g
Carbohydrates 19.7g
Protein 11.7 g
Cholesterol 43 mg
Sodium 854 mg
Ingredients
1/2 C. margarine 1 1/2 C. chopped cooked chicken
3/4 C. finely chopped onion 3/4 C. shredded fresh spinach
3/4 C. finely chopped celery 1/2 tsp dried rosemary
1/2 C. finely grated carrot 1/2 tsp salt
1 1/2 tsp minced garlic 1/4 tsp ground black pepper
1/3 C. all-purpose flour 1/4 tsp nutmeg
4 C. chicken broth
3/4 C. half-and-half
3/4 C. milk
1 (16 oz.) package potato gnocchi
Directions
1. In a large pan, melt the butter on medium heat and cook the onion, celery, carrot and
garlic for about 5-10 minutes.
2. Stir in the flour and cook for about 3-4 minutes, stirring continuously.
3. Stir in the chicken broth, half-and-half and milk and bring to a boil.
4. Boil for about 5 minutes.
5. Reduce the heat to low and stir in the gnocchi, chicken, spinach, rosemary, salt, black
pepper and nutmeg.
6. Simmer for about 8-10 minutes.
74 Veggie Gnocchi Chicken Soup

Cream Prep Time: 15 mins
of Chicken Soup Total Time: 35 mins

Calories 852 kcal
Fat 48.9 g
Carbohydrates 65.7g
Protein 41.3 g
Cholesterol 139 mg
Sodium 2166 mg
Ingredients
3 cloves garlic, minced 6 skinned, boneless, chicken breast halves,
1 onion, chopped cooked
3 tbsp margarine 1 (1.27 oz.) packet dry fajita seasoning
2 tbsp all-purpose flour 3 tbsp chopped fresh cilantro
3 (14 oz.) cans chicken broth 16 oz. tortilla chips
4 C. half-and-half 8 oz. shredded Monterey Jack cheese
1 (10.75 oz.) can condensed cream of
chicken soup
1 C. fresh salsa
1 (15 oz.) can creamed corn
2 tsp ground cumin
Directions
1. In a large pan, melt the margarine on medium heat and sauté the garlic and onion for
about 5 minutes.
2. Stir in the flour and cook for about 1 minute, stirring continuously.
3. Stir in the broth and half-and-half and bring to a boil.
4. Reduce the heat to low and stir in the soup, salsa, corn, chicken, cumin, fajita seasoning
and 2 tbsp of the cilantro.
5. Simmer for about 15 minutes.
6. In each serving bowl, place some crumbled tortilla chips and 1/2 oz. of the shredded
cheese and top with the hot soup.
7. Serve with a topping of the more crumbled chips, remaining cheese and remaining
cilantro
Cream of Chicken Soup 75

CHICKEN SOUP
Festival
Prep Time: 10 mins
Total Time: 1 hr

Calories 290 kcal
Fat 16.3 g
Carbohydrates 13.8g
Protein 22 g
Cholesterol 74 mg
Sodium 512 mg
Ingredients
1 lb. skinless, boneless chicken breast 1 tsp salt
halves 1 tsp chili powder
1 tbsp vegetable oil 1/2 tsp ground cumin
1/2 C. diced onion
1 clove garlic, minced
1 quart chicken broth
1 C. masa harina
3 C. water, divided
1 C. enchilada sauce
2 C. shredded Cheddar cheese
Directions
1. In a large pan, heat the oil on medium heat and cook the chicken breasts till well browned
from all sides.
2. Transfer the chicken breasts into a bowl and keep aside.
3. After cooling, shred the chicken breasts.
4. In the same pan, add the onion and garlic and sauté till translucent.
5. Stir in the chicken broth.
6. In a bowl, add the masa harina and 2 C. of the water and beat till well combined.
7. In the pan of simmering broth, add the masa harina mixture, remaining 1 C. of the water,
enchilada sauce, Cheddar, salt, chili powder and cumin and bring to a boil.
8. Add the shredded chicken and stir to combine.
9. Reduce the heat and simmer for about 30-40 minutes.
10. Serve hot.
76 Chicken Soup Festival

Buffalo Prep Time: 15 mins
Chicken Soup Total Time: 35 mins

Calories 259 kcal
Fat 18.3 g
Carbohydrates 6.9g
Protein 16.5 g
Cholesterol 72 mg
Sodium 570 mg
Ingredients
1/4 C. butter 2 C. cubed cooked chicken
3 stalks celery, diced 1/4 C. buffalo wing sauce
1 small onion, diced 1 1/2 C. shredded Cheddar cheese
1/4 C. all-purpose flour Salt and pepper to taste
3/4 C. half-and-half cream
3 C. water
1 cube chicken bouillon
Directions
1. In a large pan, melt the butter on medium-high heat and sauté the celery and onion for
about 5 minutes.
2. Stir in the flour and cook for about 2 minutes, stirring continuously.
3. Slowly, add the half-and-half and water and stir to combine.
4. Add the bouillon and stir to dissolve completely.
5. Stir in the chicken, buffalo wing sauce, Cheddar cheese, salt and pepper.
6. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally.
Buffalo Chicken Soup 77

CHICKEN SOUP
Country
Prep Time: 20 mins

Calories 562 kcal
Fat 25.2 g
Carbohydrates 45.3g
Protein 36.3 g
Cholesterol 223 mg
Sodium 648 mg
Ingredients
1 (2 to 3 lb.) whole chicken 1/2 tsp garlic salt
2 (14.5 oz.) cans chicken broth 5 eggs
2 medium yellow onions, quartered 1/2 C. water
1 bunch of celery with leaves, cut into 1 tsp salt
pieces 3 C. all-purpose flour
1 (16 oz.) package baby carrots 1/2 tsp parsley flakes
Salt and ground black pepper to taste
Directions
1. In a large pan, add the chicken and enough water to cover.
2. Add the chicken broth, celery, onions, salt, pepper and garlic salt and bring to a boil.
3. Cook for about 1 hour.
4. Transfer the chicken onto a cutting board to cool.
5. Remove the meat from bones and chop the meat into pieces.
6. Discard the skin and bones.
7. Strain the broth and discard the celery and onions.
8. Return the broth to the pan and bring to a boil.
9. Stir in the carrots.
10. In a medium bowl, add the eggs, water and salt and beat till well combined.
11. Slowly, add the flour and mix till a ball like dough is formed.
12. Place the dough onto a flat plate and pat to smooth.
13. With a butter knife, cut the dough into 2-3-inch long slices.
14. Carefully, add the dough slices in the boiling broth and cook till the carrots become tender.
15. Serve with a sprinkling of the parsley flakes.
80 Chicken Soup Country

Central African Style Prep Time: 20 mins
Chicken Soup Total Time: 40 mins

Calories 412 kcal
Fat 23 g
Carbohydrates 42.6g
Protein 11.5 g
Cholesterol 18 mg
Sodium 433 mg
Ingredients
1 tbsp vegetable oil 1 tbsp fish sauce
1 tsp chopped fresh ginger root 2 tsp white sugar
1 clove garlic, minced 2 C. chicken broth
2 tsp minced fresh Serrano or other small 2 (13.5 oz.) cans coconut milk
hot green chili, including seeds 1 (20 oz.) can pineapple tidbits, drained
2 chicken breasts cut into chunks 4 C. cooked rice
2 tsp red curry paste
1 tbsp curry powder
1 tbsp vinegar
Directions
1. In a large pan, heat the oil on medium-high heat and cook the chicken, ginger, garlic and
Serrano pepper for about 5 minutes.
2. Stir in the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut
milk, pineapple and rice and simmer for about 15 minutes.
Central African Style Chicken Soup 81

CHICKEN SOUP
with Rustic Root
Prep Time: 30 mins
Total Time: 2 hrs
Vegetables Servings per Recipe: 12

Calories 209 kcal
Fat 8.5 g
Carbohydrates 15.5g
Protein 18.6 g
Cholesterol 50 mg
Sodium 376 mg
Ingredients
1 whole chicken, quartered 2 Yukon Gold potatoes, diced
Water, to cover 2 kohlrabi bulbs, peeled and diced
1/2 large onion, chopped 2 carrots, sliced
1 stalk of celery with leaves, cut into 1 large turnip, diced
chunks 1/2 medium head cabbage, chopped
3 cubes chicken bouillon 2 ears sweet corn, cut from cob
1/4 C. chopped fresh basil 4 oz. fresh green beans, trimmed
1/4 C. chopped fresh parsley 1 tomato, chopped
1 tbsp chopped garlic
1 pinch salt and ground black pepper to
taste
Directions
1. In a large pan, add the chicken pieces and enough water to cover completely on medium-
high heat.
2. Add the onion, celery, bouillon cubes, basil, parsley, garlic, salt and pepper and bring to a
boil.
3. Reduce the heat and simmer for about 1 hour.
4. Discard the celery chunks.
5. Transfer the chicken onto a cutting board to cool.
6. Remove the meat from bones and chop the meat roughly.
8. In the pan, add the chopped chicken, potatoes, kohlrabi, carrots and turnip and cook for
about 20 minutes.
9. Stir in the cabbage, corn, green beans and tomato and cook for about 7-10 minutes.
82 Chicken Soup with Rustic Root Vegetables

Brown Rice Prep Time: 15 mins
Chicken Soup Total Time: 1 hr 55 mins

Calories 101 kcal
Fat 1.2 g
Carbohydrates 15.4g
Protein 6.8 g
Cholesterol 14 mg
Sodium 759 mg
Ingredients
5 C. chicken broth 1 tsp salt
2 skinless, boneless chicken breast halves 1 bay leaf
1 C. diced celery 3/4 C. brown rice
1 C. diced onion
1/4 C. diced carrots
1/4 C. corn
1/4 C. drained and rinsed black beans
1 tsp dried sage
1 tsp ground black pepper
Directions
1. In a large pan, add the chicken broth and bring to a boil.
2. Add the chicken breasts and cook for about 20 minutes.
3. Transfer the chicken breast into a bowl and keep aside to cool.
4. Remove the meat from bones and with 2 forks, shred the meat.
6. In the simmering broth, add the shredded chicken, celery, onion, carrots, corn, black beans,
sage, pepper, salt and bay leaves and cook for about 20 minutes.
7. Stir in the brown rice and simmer for about 1 hour.
Brown Rice Chicken Soup 83

WESTERN EUROPEAN
STYLE
Prep Time: 35 mins
Chicken Soup Servings per Recipe: 4

Calories 159 kcal
Fat 7.1 g
Carbohydrates 6.8g
Protein 16.8 g
Cholesterol 49 mg
Sodium 63 mg
Ingredients
1 whole bone-in chicken breast, with 1/3 C. thin egg noodles
skin 2 tbsp chopped fresh mint leaves
1 onion, cut into thin wedges Salt to taste
4 sprigs fresh parsley 1/4 tsp freshly ground white pepper
1/2 tsp lemon zest
1 sprig fresh mint
6 C. chicken stock
Directions
1. In a large pan, add the chicken breast, stock, onion, parsley, lemon zest and mint sprig and
simmer for about 35 minutes.
2. Transfer the chicken breast into a bowl and keep aside to cool.
3. Remove the meat from bones and cut into bite-size pieces.
5. Strain the broth and return to the pan and bring to a boil.
6. Stir in the pasta, chopped mint, salt and white pepper and cook till the pasta is cooked to
desired doneness.
7. Remove from the heat and immediately, stir in the lemon juice and chopped chicken.
8. Serve hot with a topping of the lemon slice and mint leaf.
84 Western European Style Chicken Soup

Nutty Prep Time: 35 mins
Potato Chicken Total Time: 1 hr 10 mins

Calories 275 kcal
Fat 12 g
Carbohydrates 27.1g
Protein 16 g
Cholesterol 31 mg
Sodium 62 mg
Ingredients
1 C. slivered almonds 2 1/2 quarts chicken broth
2 tbsp olive oil 1 C. quick-cooking barley
1 medium onion, chopped 2 tbsp butter
1 C. chopped celery 1/2 C. chopped fresh parsley
4 C. sliced fresh mushrooms Salt and black pepper to taste
4 cloves garlic, minced
1 C. chopped carrots
5 C. diced red potatoes
3 C. chopped cooked chicken
Directions
1. Set your oven to 400 degrees F before doing anything else.
2. Place the slivered almonds onto a baking sheet evenly.
3. Cook in the oven till golden brown and fragrant.
4. In a large pan, heat the oil on medium heat and cook the onions, celery, mushrooms and
garlic till tender.
5. Stir in the carrots, potatoes, chicken and broth and bring to a boil.
6. Add the barley and stir to combine.
7. Reduce the heat and simmer, covered for about 20 minutes.
8. Remove from the heat and stir in the butter, parsley, toasted almonds, salt and pepper and
remove from the heat.
9. Serve hot.
Nutty Potato Chicken Soup 85

JAPANESE INSPIRED
Bamboo and
Prep Time: 10 mins
Total Time: 30 mins
Mushroom Servings per Recipe: 4

Calories 203 kcal
Chicken Soup Fat

Carbohydrates
7.3 g
8.4g
Protein 25.9 g
Cholesterol 105 mg
Sodium 222 mg
Ingredients
3 C. chicken broth 1 tbsp sesame oil
1/2 C. water 2 green onions, chopped
2 C. sliced fresh mushrooms 1/4 C. chopped fresh cilantro
1/2 C. sliced bamboo shoots, drained 3 tbsp red wine vinegar
3 slices fresh ginger root 2 tbsp cornstarch
2 cloves garlic, crushed 1 egg, beaten
2 tsp soy sauce
1/4 tsp red pepper flakes
1 lb. skinless, boneless chicken breast
halves - cut into thin strips
Directions
1. In a pan, add the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy
sauce and hot pepper flakes and bring to a boil.
2. Reduce the heat to low and simmer, covered till the preparation of remaining
3. Ingredients
4. In a bowl, add the chicken slices and sesame oil and toss to coat.
5. In another bowl, dissolve the cornstarch in vinegar.
6. Increase the heat under the broth to medium-high and bring to a rolling boil.
7. Add the chicken slices and again, bring to a boil.
8. Drizzle the egg, stirring slowly.
9. Stir in the cornstarch and reduce the heat to medium.
10. Simmer for about 3 minutes, stirring occasionally.
11. Serve hot with a garnishing of the green onions and cilantro.
86 Japanese Inspired Bamboo and Mushroom Chicken Soup

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