Swedish Sweet Soup

Ingredients

• Servings: 10
• 1/2 cup pearl tapioca
• 2 quarts water
• 1 1/2 cups pitted prunes
• 1 1/2 cups raisins
• 1 1/4 cups sugar
• 1/4 teaspoon cinnamon
• 2 1/2 tablespoons lemon juice
• 1 dash salt

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 10 hrs


• place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight.
• fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. bring to a boil, and stir in the soaked tapioca. stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. mix in the lemon juice and salt at the end of the cook time. chill until completely cooled before serving.

lentil soup

Ingredients

• Servings: 6
• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 1/2 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste

Recipe

• in a large soup pot, heat oil over medium heat. add onions, carrots, and celery; cook and stir until onion is tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• stir in lentils, and add water and tomatoes. bring to a boil. reduce heat, and simmer for at least 1 hour. when ready to serve stir in spinach, and cook until it wilts. stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

irish chicken and dumplings

Ingredients

• Servings: 6
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 3 cups water
• 1 cup chopped celery
• 2 onions, quartered
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves
• 5 carrots, sliced
• 1 (10 ounce) package frozen green peas
• 4 potatoes, quartered
• 3 cups baking mix
• 1 1/3 cups milk

Recipe

• in large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. cover and cook over low heat about 1 1/2 hours.
• add potatoes and carrots; cover and cook another 30 minutes.
• remove chicken from pot, shred it, and return to pot. add peas and cook only 5 minutes longer.
• add dumplings. to make dumplings: mix baking mix and milk until a soft dough forms. drop by tablespoonfuls boiling stew. simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

vegan split pea soup i

Ingredients

• Servings: 10
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 bay leaf
• 3 cloves garlic, minced
• 2 cups dried split peas
• 1/2 cup barley
• 1 1/2 teaspoons salt
• 7 1/2 cups water
• 3 carrots, chopped
• 3 stalks celery, chopped
• 3 potatoes, diced
• 1/2 cup chopped parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• in a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. add the peas, barley, salt and water. bring to a boil and reduce heat to low. simmer for 2 hours, stirring occasionally.
• add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. simmer for another hour, or until the peas and vegetables are tender.

Black Bean Vegetable Soup

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups vegetable stock
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (8.75 ounce) can whole kernel corn
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can stewed tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• in large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. add chili powder and cumin; cook, stirring, for 1 minute. add stock, 1 can of the beans, corn, and pepper; bring to boil.
• meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Roasted Garlic Potato Soup With Smoked Salmon

Ingredients

• Servings: 5
• 1 whole head garlic
• 2 tablespoons olive oil
• 1/4 cup diced onion
• 1 carrot, finely chopped
• 4 cups chicken stock
• 4 large new potatoes, cut into 1/2 inch cubes
• 1/2 teaspoon ground dried rosemary
• 1/4 teaspoon ground thyme
• 3/4 cup heavy cream
• 1/2 cup smoked salmon, torn or cut into bite-size pieces
• salt and pepper to taste
• 1 green onion, thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat an oven to 375 degrees f (190 degrees c).
• cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. you may need to trim individual cloves along the sides of the head. brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
• remove roasted garlic from oven, open foil and allow to cool slightly. when the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. squeeze both halves to release the roasted cloves into a medium bowl.
• while the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
• remove about 1/2 of the potatoes from the pot and reserve. place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. puree the soup, in batches, until smooth. pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot.
• stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. serve, hot, with a sprinkle of green onion.

irish chicken and dumplings

Ingredients

• Servings: 6
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 3 cups water
• 1 cup chopped celery
• 2 onions, quartered
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves
• 5 carrots, sliced
• 1 (10 ounce) package frozen green peas
• 4 potatoes, quartered
• 3 cups baking mix
• 1 1/3 cups milk

Recipe

• in large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. cover and cook over low heat about 1 1/2 hours.
• add potatoes and carrots; cover and cook another 30 minutes.
• remove chicken from pot, shred it, and return to pot. add peas and cook only 5 minutes longer.
• add dumplings. to make dumplings: mix baking mix and milk until a soft dough forms. drop by tablespoonfuls boiling stew. simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.