Soup Recipes~

Mind you, I don't measure much, so proceed with caution.

FISH (OR SEAFOOD) CHOWDER

salt pork or thick bacon, chopped

butter

2 leeks, cleaned & sliced (or sweet onion)

haddock or cod fillet chunks

(any seafood you have: shrimp, scallops, crab meat)

chopped celery with inside leaves

chicken or veggie broth

2-4 potatoes, peeled and cubed

fat-free LandOLakes Half & Half

parsley (fresh is best)

Using a large stock pot, saute' salt pork or bacon until crisp, remove from pan leaving drippings. Add leeks & celery & saute', then pour in about 2 cups broth. Add potato cubes, and simmer until potatoes are soft. Add

cream. At this point, add salt & pepper & adjust any of the liquid to your taste. Then add the haddock or cod, which can still be partly frozen. Once the fish is done, it should break apart some into the chowder. This is when you can add any other fish you have handy or just stay with the fish chowder, adding parsley, the crisp bacon, and butter at the end.

EASY VEGGIE SOUP

1 chopped sweet onion

several sliced carrots (I like the tiny ones sliced in half length-wise)

sliced celery hearts, including small leaves

olive oil

sliced cabbage

2 cans kidney beans, drained

2 can garbanzo beans (if desired), drained

2 large cans chopped tomatoes with juice

one box veggie or chicken broth

macaroni or other pasta, uncooked

Italian herb mix, parsley & extra oregano (if desired)

salt & pepper

Using a large stock pot, saute' the onion, carrots and celery in olive oil until the carrots are sweet-tasting,

then add the sliced cabbage, stir until somewhat wilted. Add the beans and chopped tomatoes, then the broth. Bring mix to a boil, then add the pasta. Add herbs. When the pasta is done, the soup is done. Perfect for a cool rainy day.