Soup Recipes
Alphabet Bean Soup
Serves 4
425 g can tomato soup
425 g can three bean mix or four bean mix
1 small onion
2 teaspoons oil
1/3-1/2 cup alphabet noodles or other small pasta (eg the pasta that looks like rice or small macaroni - more pasta makes a thicker soup)
1 soup can water
grated cheese for topping (parmesan is nice)
- Heat the oil in a saucepan (at 7-8 on a control that goes up to 10, or medium on a 3 temperature control).
- While the oil is heating, slice the onion finely. (This is easier to do if you cut the onion in half first and rest it cut surface down while slicing). You can use cooking spray instead of the oil if you wish.
- Fry the onion in the hot oil until it is soft and lightly browned, stirring fairly frequently. (This is what is meant when a recipe book tells you to sauté something - pronounced SO-tay).
- Add the soup to the saucepan, then use the water to rinse the can of the remains of the soup and add this to the saucepan then stir until everything is well combined. (It is better to use a wooden or heat-resistant plastic spoon for this, so you don't scratch the saucepan - scratched saucepans tend to cause food to stick more easily).
- Put contents of can of bean mix in a sieve and run under cold water until the liquid from the can is rinsed off the beans. Allow the water to drain off and then add the beans to the saucepan.
- Stir the contents of the saucepan bring to the boil, add the alphabet noodles and turn the heat down until it just keeps the mixture bubbling gently (this is what is meant by simmering).
- Cook about 10 minutes (until the noodles are cooked -taste them to see).
- Serve in bowls, sprinkled with grated cheese and accompanied by bread or toast.
- Add a piece of fruit for a well-balanced meal.
If you like something a little bit spicier, use a spicy tomato soup, and/or add a few drops of tabasco sauce.
Cheese and Corn Chowder
This is a recipe for an American-style soup. Serves 4-6
Combine in a saucepan:
1/2 cup water
2 cups potatoes cut into 1 cm dice (cubes)
1 cup thinly sliced carrots
1 cup chopped celery
1/4 teaspoon pepper
Turn the hotplate onto high, cover the saucepan and bring contents to the boil then simmer for 10 minutes. Add:
2 cups cream-style corn
Simmer 5 minutes. Add:
1-1/2 cups milk
2/3 cup grated cheese (preferably tasty)
Stir until the cheese melts and the chowder is heated through. Do not boil.
I have never tried to freeze it because I expect the milk would curdle and separate out and the potato and celery would turn into a soggy mess. It keeps for several days in the fridge, however.