Soup Recipes

1/2 pound lean ground pork
1 small onion, diced
1 clove garlic, crushed
1 (14 1/2-ounce) can chicken broth
1 (14 1/2-ounce) can Italian-style chopped tomatoes
1 (15-ounce) can great Northern beans, rinsed and drained
1 teaspoon oregano
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon crushed fennel seed
1/2 teaspoon coarsely ground black pepper
1/2 cup small pasta, like shells or macaroni

1. In large heavy saucepan brown and crumble pork over medium-high heat. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients; bring to a boil, lower heat, cover and simmer for 10 to 12 minutes, until pasta is tender.

Makes 6 (1 cup) servings.

Nutrition Facts
Calories 200 calories
Protein 15 grams
Fat 5 grams
Sodium 510 milligrams
Cholesterol 15 milligrams
Saturated Fat 2 grams
Carbohydrates 25 grams

2 teaspoons olive oil
2 cloves garlic, finely chopped
1 (14.5-ounce) can whole tomatoes, drained
1 1/2 teaspoons crushed dried rosemary
5 cups water
5 teaspoons beef base or bouillon granules
1 (15.5-ounce) cangarbanzo beans, drained and rinsed
6 ounces macaroni or other small pasta

1. Heat oil in a large stockpot over low heat. Add garlic and cook, stirring, until golden, about 1 minute. Add tomatoes and rosemary; simmer for 5 minutes. Add water and beef base.
2. Mash half of garbanzo beans and add to pot along with macaroni. Simmer, uncovered, until pasta is tender, 12 to 15 minutes. Add remaining garbanzo beans and heat thoroughly.

Makes 6 servings.

3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup light ale (do not substitute bad beer)
a dash or two of Worcestershire sauce
1 and 1/2 cups crumbled Cheshire cheese
Salt and pepper to taste
Vidalia onion rings or slices of scallion to garnish

1. Melt the butter in a large, heavy pan. Gently saute the onion until golden. Stir in the flour and cook for 1 minute. Remove from the heat, then gradually whisk in the stock and ale. Return to the heat and bring to a boil. Simmer 5 minutes or until thickened. Stir in the Worcestershire sauce.
2. Reserve 1/4 cup of the cheese. Stir in the remaining cheese, a bit at a time (keeping the heat low), until the cheese is all melted. Season with salt and pepper. Garnish each bowl with the reserved cheese and the onions.

Serves 4.