Country Style Soup Food

COUNTRY VEGETABLE SOUP

Steps:

• In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving.

COUNTRY VEGETABLE SOUP

Steps:

• Add olive oil to hot dutch oven.
• Add garlic and crushed red pepper flakes and stir.
• Add onions, carrots, celery, and zucchini.
• Cook 10 minutes.
• Then add the stock, both cans of tomatoes, beans, garbanzo beans, drained green beans.
• Cook until bubbles and season with salt and pepper.
• Simmer for another 5 minutes.
• Take off heat and stir in basil.
• Stir in cooked noodles.
• Ladle sooup into bowls and serve with grated cheese and bread sticks.

COUNTRY-STYLE SOUP

Steps:

• Place fava beans in medium saucepan. Place Great Northern beans in large bowl. Add enough cold water to each to cover by 3 inches and let soak overnight.
• Bring fava beans to boil in their soaking liquid. Boil 5 minutes. Drain fava beans and cool slightly. Using small sharp knife, make small slit in skin of each bean. Peel off outer skins and discard. Drain Great Northern beans.
• Bring 6 cups water to boil in large pot. Add all beans, onion, carrot and celery. Partially cover; simmer over medium heat until beans are half cooked, about 30 minutes. Add cabbage and lettuce. Partially cover; cook until beans are tender, stirring occasionally, about 1 hour. Season with salt and pepper. Ladle into bowls. Sprinkle with Parmesan. Drizzle with oil.

COUNTRY STYLE FRENCH ONION SOUP

Steps:

• heat oven to 400 *F.
• in a 3qt saucepan melt 2 tablespoons butter, add onion and 1/2 teaspoon garlic. cook over medium heat, stirring often, until onions are tender.
• add remaining soup ingredients, continue cooking until heated through.
• meanwhile in 13x9 baking pan, melt 1/4 cup butter in oven. stir in basil and 1/2 teaspoon garlic.
• add bread cubes, toss to coat. bake 10 to 15 minutes, stirring often until toasted.
• pour soup in oven proof bowls, place 1 cheese slice in each bowl. bake 7 to 10 minutes or until cheese is lightly browned.
• serve with rye croutons.

COUNTRY SOUP IN A JAR

Steps:

• In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
• Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

WINTER COUNTRY SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat; saute sausage with pepper and shallots until browned., Add kale; cook, covered, until kale is wilted, 2-3 minutes. Stir in all remaining ingredients except orzo; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Return to a boil. Stir in orzo. Cook until pasta is tender, 8-10 minutes, stirring occasionally.