Soup Recipes Secrets of a Professional Baker and Restaurant Owner Written by Julia W. Klee, MS (Judi)
Acknowledgements This collection is simply a compilation of recipes I used in The Spice Rack Bakery/Bistro that were customer favorites. I do not claim ownership of all the recipes herein. Some were adapted from information found on assorted websites. Some were created by me. Enjoy! Judi Klee Soup Recipes Copyright 2014 by Inspiration Ministry All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means without written permission from the author. II
About the Author Judi began cooking for her family while in elementary school, fixing meals and often baking cookies and cakes for everyone to enjoy. Her love of being in the kitchen grew and ultimately led her to earn both a Bachelor of Science and a Master of Science degree in Food and Nutrition. She has served on the faculty of both Iowa Central Community College and Buena Vista University, teaching nutrition and related courses. Her drive to do all things food led her to develop an online store selling homemade Italian pizzelle cookies. The business grew. That, combined with the fact that her husband, David, yearned to open a recording studio (as he had years earlier in Georgia), led them to seek out commercial property that would meet both needs. Hence, the birth of The Spice Rack, a bakery/bistro/kitchen supply store in Cherokee, Iowa. After opening the store, that business grew...and grew...and grew! In fact, over time it grew to the point that it became too much for Judi to maintain and she felt pulled toward another set of roots in her life...music. Judi began performing music publically at age 13. It was an integral part of her life, helping her to maintain stability in an unstable family environment. After exposing her musical side locally, she soon became known as Cherokee s singing baker! Now, through Inspiration Ministry that Judi and David formed, she is on a quest to encourage others to use their God-given talents, no matter what they are, and to share them with others. To learn more about their ministry, please visit their website at http://davidandjudiklee.com. You ll be able to keep up with what they re doing and also shop for items they ve made, such as musical CDs and MP3s, books, and gift items that Judi creates. Check out Judi s other website at http://handmadeiniowa.com where she sells assorted craft items that she makes. Through Judi s YouTube channel, Judi in the Kitchen, she hopes to encourage others to explore food preparation as she helps them with their kitchen endeavors. Cooking is a life skill that seems to be slowly fading away, and Judi hopes to counter that in whatever small way she can. Feel free to contact her any time through one of their websites! III
Introduction This little collection of soup recipes was used regularly in The Spice Rack, the bakery/bistro that I owned and operated in Cherokee, Iowa for a number of years. I made fresh soup every day and had a regular customer base of people who always enjoyed them. Some would order my soups in bulk to have on-hand for company, family gatherings, or ailing family members. I hope you enjoy these soups as much as my customers did in Cherokee! Judi Klee IV
Contents Soup Recipes Beef Barley Soup... 2 Beef Noodle Soup... 2 Broccoli Cheese Soup... 3 Chicken Noodle Soup... 3 Chicken Orzo Soup... 4 Chicken Pastina Soup... 4 Chicken Tortellini Soup... 5 Chili... 5 Cream of Potato Soup... 6 Cream of Tomato Soup... 6 Ham and Potato Soup... 7 Lentil Soup... 7 Lentil Soup with Greens... 8 Minestrone Soup... 8 Long Island Veggie Soup... 9 Stuffed Pepper Soup... 9 Vegetable Beef Soup... 10 V
Soup Recipes
Beef Barley Soup Makes about 3 Quarts of Soup 3/4 lb beef for soup 1 cup diced celery 1/2 cup diced onion (more if desired) 1 cup peeled, diced carrots 1/3 cup pearl barley 1 bay leaf 3 quarts beef stock Brown beef in a large soup pot; drain off fat. Add remaining ingredients to the pot and bring to a boil. Lower heat, cover the pot, and simmer for at least 1 hour, until the beef is tender and flavors blended. Taste and adjust seasoning, if needed. Serve and enjoy! Beef Noodle Soup Makes about 3 Quarts of Soup 3/4 lb beef for soup 1 cup diced celery 1/2 cup diced onion (more if desired) 1 cup peeled, diced carrots 1 bay leaf 3 quarts beef stock 1 to 1-1/2 cups uncooked noodles Brown beef in a large soup pot; drain off fat. Add remaining ingredients to the pot and bring to a boil. Lower heat, cover the pot, and simmer for at least 1 hour, until the beef is tender and flavors blended. Meanwhile, boil the noodles separately according to directions on the package; drain, and place in a covered container in refrigerator until needed. Taste the soup and adjust seasoning if needed. Serve soup with cooked noodles. Tip: Warm noodles up by placing them in a pot of boiling water very briefly. Drain the water as soon as it returns to a boil after adding the noodles. 2
2 tsp chopped onion 2 tsp butter 1 Tbsp all-purpose flour 2 cups milk Broccoli Cheese Soup Makes 4 to 5 Servings 1-1/2 cup boiling water 5 tsp chicken bouillon granules 1 (10 oz) pkg frozen chopped broccoli 1 cup grated sharp cheddar cheese Sauté the onion in the butter in a large soup pot. Stir in the flour and black pepper. With a whisk, blend in the milk. Cook over medium heat, stirring often, until thickened. Meanwhile, heat the 1-1/2 cups water in another saucepan. Dissolve the bouillon granules in the boiling water and add the broccoli to the mixture. Cook until the broccoli is tender. Add the broccoli/broth mixture and the grated cheese to the thickened milk base; stir until cheese is melted and ingredients are combined. Do NOT boil! Taste and adjust flavors, if needed. Serve immediately. Chicken Noodle Soup Makes 8 Servings 2 boneless, skinless chicken breast halves 10 cups water 2 Tbsp chicken bouillon granules 1 medium tomato, chopped 1 cup chopped onion 1 cup diced, peeled carrot 1 cup chopped celery 2 bay leaves 1 Tbsp dried parsley flakes Noodles of choice, cooked Place all ingredients (except noodles) in a large soup pot; bring to a boil. Lower heat, cover, and simmer about 2 hours. Remove chicken and cut into bite-size pieces; return chicken to soup. Taste soup and adjust seasoning, if needed. Remove bay leaves. Serve with cooked noodles. Variation: Substitute cooked rice for the noodles to make Chicken and Rice Soup. Tips: This soup makes an EXCELLENT foundation for chicken and dumplings, chicken pot pie, and a delicious sauce for chicken, turkey, or pasta. Also, simply strain it for a great chicken stock. Freeze extra soup in small portions so it s handy for other uses. 3
Chicken Orzo Soup Makes About 8 Cups of Soup 2 boneless, skinless chicken breast halves 8 cups chicken stock 1 small onion, chopped 1 (16 oz) pkg frozen peas and carrots 1 tsp dried garlic granules 1 Tbsp dried parsley flakes 1/4 tsp dry lemon peel 2 Tbsp butter 1/3 cup uncooked orzo pasta Place all ingredients except butter and orzo pasta into a large soup pot; bring to a boil. Reduce heat, cover, and simmer until chicken is cooked and tender, about 1 hour. Remove chicken, chop into bite-size pieces, and return chicken to the pot. In a small saucepan, melt the butter. Add the orzo and sauté briefly, until the pasta is lightly browned. Add pasta and butter to the soup, and cook until the pasta is tender. Serve immediately. Chicken Pastina Soup Makes About 1 Gallon 4 boneless, skinless chicken breast halves 12 cups water 3 Tbsp chicken bouillon granules 1 medium tomato, chopped 1 cup chopped onion 1 cup diced, peeled carrot 1 cup chopped celery 2 bay leaves 1 Tbsp dried parsley flakes 2 cups chopped spinach, kale, Swiss chard or other greens 8 oz uncooked acini di pepe pasta or other very small pasta Place all ingredients (except greens and pasta) into a large soup pot. Bring to a boil; lower heat and simmer until chicken is cooked and vegetables are tender, at least 1 hour (preferably 2 hours). Cut chicken into relatively large pieces and return it to the pot. Add the pasta and chopped greens and cook until pasta and greens are tender. Remove the bay leaf and serve. 4
Chicken Tortellini Soup Makes About 8 Cups 4 cups chicken stock 2 cups water 3/4 lb boneless, skinless chicken, cubed 1-1/2 cups frozen Italian vegetables 2 stalks celery, sliced 1 tsp dried basil 1/2 tsp dried onion granules 1/2 tsp garlic salt 1/2 tsp dried oregano 1/8 tsp black pepper 1 (9 oz) pkg cheese tortellini In a large soup pot, bring the stock and water to a boil; add chicken. Reduce heat and cook about 10 minutes. Add the remaining ingredients (except the tortellini) and cook until the chicken and vegetables are tender. Add the cheese tortellini and simmer about 3 minutes, until the soup just starts to boil and/or the tortellini starts to float. Serve immediately. Chili Makes 6 Servings 1/2 lb lean ground beef 1 cup chopped onion 1/2 cup chopped green pepper 2 (15 oz) cans kidney beans 3/4 tsp garlic powder 1 (14.5 oz) can crushed tomatoes 1 (6 oz) can tomato paste 1 Tbsp chili powder In a large pot, brown the ground beef, onion, and green pepper. Drain fat, if needed. Add remaining ingredients and a little water, if it s too thick. Bring to a boil, then lower the heat and simmer until thickened and flavors are blended. Cook 1 to 2 hours on the stove, stirring occasionally. This can also be cooked in a slow cooker on low heat. 5
Cream of Potato Soup Makes 6 to 8 Servings 8 cups diced peeled potatoes* 1/3 cup chopped onion 6 cups chicken broth 1/2 lb bacon, cooked, drained, crumbled 1 (10-3/4 oz) can condensed cream of chicken soup, undiluted 1 can evaporated milk 2 cups sour cream Place potatoes, onion, chicken broth, pepper and cooked bacon in a large soup pot. Cook until potatoes and bacon are tender. Reduce heat and add condensed soup, evaporated milk, and sour cream. Stir gently to combine ingredients and cook until soup is serving temperature. Do NOT boil! Serve immediately. *Tip: To simplify things, frozen hash brown potatoes may be used in place of the fresh diced potatoes. Cream of Tomato Soup Makes 6 to 8 Servings 2 (28 oz) cans crushed tomatoes 1 (46 oz) bottle original V-8 Juice 1 tsp dried basil leaves 2 cans evaporated milk, undiluted Combine crushed tomatoes, V-8 Juice and dried basil in a soup pot. Simmer for about 30 minutes for flavors to blend. Add undiluted canned milk and allow soup to reheat to serving temperature. Do NOT boil! Serve immediately. *Tip: For more richness, cream could be substituted for all or half of the evaporated milk. 6
Ham and Potato Soup Makes 8 Servings 3-1/2 cups peeled, diced potatoes 1/3 cup diced celery 1/3 cup chopped onion 3/4 cup diced cooked ham 3-1/4 cups water 2 Tbsp chicken bouillon granules 1/2 tsp salt 1 tsp black pepper 5 Tbsp butter 5 Tbsp all-purpose flour 2 cups milk Place the potatoes, celery, onion, ham, water, bouillon, salt and pepper in a soup pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. In another pot, melt butter over medium-low heat. Whisk flour into melted butter and cook, stirring constantly, until thick, about 1 minute. Slowly whisk milk into flour mixture. While stirring constantly, cook on medium-low heat until thick, about 4 to 5 minutes. Stir milk mixture into the soup pot and cook until heated through. Do NOT boil! Serve immediately. Lentil Soup Makes 8 Servings 1 to 2 lbs beef neck bones or shanks 3 carrots, peeled, chopped 3 medium potatoes, peeled, chopped 1 large onion, chopped 3 stalks celery, chopped 3 tomatoes, chopped 1/2 small head of green cabbage, shredded 1/8 tsp marjoram 5 cups water 5 tsp beef bouillon granules 1/2 lb lentils, rinsed 1 tsp salt 2 medium zucchini, chopped In a large soup pot, combine all ingredients except zucchini. Bring to a boil, then reduce heat and simmer until lentils are tender and meat falls off the bones. Remove bones from soup. Add zucchini, cover and cook until zucchini is tender. Serve. This is a thick, hearty soup, similar to a stew. The flavors blend and flavor develops more when it sits overnight in the refrigerator, so it is really good the second day. It may also be prepared in a slow cooker. 7
Lentil Soup with Greens Makes 6 to 8 Servings 1 small onion, chopped 2 large carrots, peeled, chopped 2 stalks celery, chopped 2 cloves garlic, minced 12 cups chicken or vegetable broth 1/2 lb lentils, rinsed 1 tsp dried basil leaves 1 tsp dried thyme leaves 1 tsp salt 3 to 4 cups chopped kale 1 tsp dried lemon peel Add all ingredients to a large soup pot. Cook 30 to 45 minutes, until everything is tender. Serve. Minestrone Soup Makes About 1 Gallon 12 cups beef broth 3 (14.5 oz) cans diced tomatoes 3 cups chopped green cabbage 1 cup diced carrots 1 (15.5 oz) can cannellini beans 1 onion, chopped 2 stalks celery, sliced 1 Tbsp dried parsley flakes 1-1/2 tsp dried basil leaves 1 tsp dried garlic granules 1 (16 oz) bag frozen Italian vegetables Place all ingredients except frozen vegetables in a large soup pot. Bring to a boil; reduce heat, cover the pot, and allow to simmer for 30 to 45 minutes. Add frozen vegetables, and return soup to a boil; reduce heat. Simmer for another 30 minutes, until all vegetables are tender and flavors blended. Serve. Variations: Add some cooked pasta to the soup at serving time. Also, try topping the soup with a little Parmesan cheese in each serving bowl. Yum! 8
Long Island Veggie Soup Makes 6 to 8 Servings 1/4 cup dry green split peas 1/4 cup dry yellow split peas 2-1/2 Tbsp red lentils 2-1/2 Tbsp quick barley 2-1/2 Tbsp tiny pasta of your choice 2 small carrots, peeled, chopped 1 stalk celery, chopped 1/2 cup chopped onion 2 tsp dried parsley flakes 1/4 tsp dried lemon peel 1/2 tsp dried garlic granules 2 Tbsp chicken bouillon granules 6 cups water Place all ingredients in a large soup pot. Bring to a boil, then lower heat and simmer at least 1 hour, stirring often, until peas and vegetables are cooked. Serve. Stuffed Pepper Soup Makes 8 Servings 1 lb lean ground beef 1 quart water 1 (14.5 oz) can diced tomatoes 2 cups prepared tomato sauce 1/2 cup brown rice (uncooked), rinsed 1 green bell pepper, chopped 1 tsp beef bouillon granules 1/4 tsp salt 2 Tbsp dried onion flakes 1/2 tsp dried basil leaves 1 tsp dried garlic granules Parmesan cheese In a large pot, brown the ground beef; drain fat if needed. Add remaining ingredients (except Parmesan cheese) and bring it to a boil. Reduce heat, cover, and simmer for 40 to 60 minutes, until everything is tender. Serve topped with Parmesan cheese. Tip: Note that this soup thickens the longer it simmers, so add more water if it gets too thick. 9
Vegetable Beef Soup Makes About 1 Gallon 1 lb lean ground beef 1 (28 oz) can diced tomatoes 3 cups chopped green cabbage 1 large onion, chopped 1 (15 oz) can great northern beans, rinsed and drained 1/4 cup brown lentils 1/4 cup quick barley 3 potatoes, peeled, diced 12 cups water 9 tsp beef bouillon granules 1 Tbsp + 1 tsp dried parsley flakes 1 tsp salt 1 tsp dried marjoram 2 bay leaves 1/4 tsp celery seed 1 (16 oz) pkg frozen mixed vegetables In a large soup pot, brown the ground beef; drain fat if needed. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 2 to 3 hours. Serve. Tips: Freeze leftover soup in containers small enough to hold one or two servings. Label and date them so you know what you have when you browse your freezer later. When you don t feel like cooking, just take out a container, loosen the soup by running cool to warm water over the container, then place the soup in a microwave-safe bowl. Heat your supper up in no time! Serve with some crackers or toast and you have a nice warm and easy meal! Freezing leftover soup in small containers also works if you want to have a light meal of soup and salad. The soup is ready to go, so all you ll need to prepare is a quick salad as your soup is warming up. Easy, easy! 10