Perfect for Super Bowl Sunday
1 large onions 1 large cans hot chili
2 stalks celery beans (31-oz each)
1 green pepper 1 small can V8 juice
1 lb ground beef chili powder, garlic
1 14-oz can tomatoes tabasco sauce
Coarsely chop onions, celery and green pepper. In
large frying pan, brown ground beef with onions,
separating meat as it cooks. When almost brown add
celery and green pepper. Cook a few minutes longer.
Add the rest of the ingredients and cook for 1 hour.
Chopped jalapeno or other hot pepper
Originally developed with Edie Moss
4 onions 1 tbs soy sauce
!/4 blb butter 2 cans beef broth
2 tbs flour 3 cans water
1 tsp sugar !/2 tsp garlic powder
1 tsp Worcestershire !/2 cup dry vermouth
sauce 2 tbs Cognac
1 pkg Lipton onion dry French bread slices
soup Swiss cheese
Sauté onions in butter. Stir in flour. Add remaining
ingredients, except Cognac, and simmer for 1!/2 hours.
Add Cognac before serving. Put soup into individual
serving bowls. Top with bread and Swiss cheese.
Broil until the cheese melts.
4 doz shucked raw !/2 tsp salt
oysters with liquid !/4 tsp pepper
!/2 cup butter !/2 tsp paprika
2 tbs Worcestershire 2 qts milk (part half &
2 tsp celery salt
Pick over oysters. Heat butter; add oysters with
seasonings. Heat until edges of oysters curl slightly.
Add milk. Heat but do not boil.
Serve topped with a little butter and paprika.
1 small onion 2 tbs flour
1 small carrot 2 tbs margarine
2 stalks celery 1 cup half & half or
12 stalks asparagus cream
1 can chicken soup seasoned salt
@/3 can water sour cream
Chop vegetables. Cook first 6 ingredients 20-30
minutes. Blend and liquify in blender. Mix flour and
margarine and add to soup. Add cream and seasoned
Serve hot or cold with a dollop of sour cream.
Note: I now use fat-free half & half and sour cream .
JOEL'S FISH SOUP
1 large onions 4 oz white wine
3 stalks celery salt, pepper
4 garlic cloves 3 lbs mixed fish and
2 small cans V8 juice seafood
1 16-oz cans tomatoes parsley
8 oz clam juice
Sauté chopped onions and celery. When almost done
add minced garlic.
In large pot, put all the ingredients and simmer until
fish is just done.
Serve in large bowls with French bread.
Red or Green Pepper
1 large onion broth
4 stalks celery 8-oz bottle clam juice
2 cloves garlic 1 lb shrimp
1 18-oz can peeled !/2 lb sausage
1 lb okra
28-oz can chicken
Sauté onion, celery and then garlic and sausage in a
little oil until tender. Cut tomatoes and add with liquid
to pot. Add chicken broth and clam juice and cook
covered for !/2 hour. Add onion and celery and cook !/2
hour. Add okra and cook another !/2 hour.
10 minutes efore serving, add shrimp. Serve with a
dollop of rice.
BEAN VEGETABLE SOUP
1 lb mixed beans 4 mushrooms
36-oz can beef broth 1 parsnip
1 large onion 2 cloves garlic
2 stalks celery
Soak beans overnight; drain. Cook beans 1 hour in
beef broth. Sauté all the vegetables in a little oil. Add
to soup and cook another hour.
ESCAROLE AND BEAN SOUP
Adapted from Giada De Laurentiis
2 tbs olive oil 4 cups chicken broth
2 garlic cloves, 1 can cannellini beans,
chopped drained and rinsed
1 pound escarole, 1 (1-ounce) piece
salt 6 tsp olive oil
Heat 2 tbs of olive oil in a heavy large pot over
medium heat. Add the garlic and saute until fragrant,
about 15 seconds. Add the escarole and saute until
wilted, about 2 minutes. Add a pinch of salt. Add the
chicken broth, beans, and Parmesan cheese. Cover and
simmer until the beans are heated through, about 5
minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 tsp extra-virgin
olive oil over each. Serve with crusty bread.
Serving suggestion: crusty bread
1 head cauliflower Salt and pepper
2 tbs olive oil Crisps:
1 small onion, 1 cup shredded
2 cloves garlic, minced Chopped chives, for
1 quart chicken stock garnish
!/2 cup grated
Preheat the oven to 350 degrees F.
Remove the leaves and thick core from the cauliflower,
coarsely chop, and reserve. Heat olive oil in a soup pot
over medium heat and add the onion and garlic. Cook until
softened about 5 minutes. Add the cauliflower and stock
and bring to a boil. Reduce heat to simmer, cover, and
cook until cauliflower is very soft and falling apart, about
15 minutes. Remove from heat and, using an immersion
blender, puree the soup. Add Parmesan and stir until
smooth. Season, to taste, with salt and pepper. Keep warm
until ready to serve.
Parmesan crisps: Line a baking sheet with aluminum foil.
Spread the shredded cheese over the foil in 1 even thin
layer. Bake about 10 minutes until golden brown and
crisps. Remove from oven and let cool 5 minutes. Break
sheet of crisp cheese into large pieces and garnish each
soup bowl with a couple shards and a pinch of fresh
EASY CHICKEN SOUP
For a quick and easy Shabbat dinner
Note: Traditional Jewish penicillin is in the
1 – 2 boxes prepared chicken broth
2 stalks celery
1 prepared small roast chicken
Pasta (bowtie) or Shirley Bloom’s kreplach
Cook peeled and diced vegetables in chicken broth.
Skin chicken (to reduce fat) and add with cooked pasta
to pot for a 1-course meal.
For variation add:
1 can garbanzo beans
CREAMY ASPARAGUS SOUP
2 pounds asparagus 2 teaspoons oregano
1 large onion, chopped pinch cayenne, or to
2 cloves garlic, minced taste
2 stalks celery, sliced 1 cup quick-cooking
2 broccoli stems, sliced or rolled oats
(save the florets for Juice of one lemon
another use) Lemon wedges
6 cups bouillon pepper
Break the tough ends off the asparagus and discard.
Cut the stalks in 2" pieces and set the tips aside. Put
the asparagus stalks and the remaining ingredients
except the lemon in a large pot and bring to a boil.
Reduce the heat and simmer 45-60 minutes, until the
vegetables are very soft. Puree with a hand blender
Return the soup to a gentle boil, stir in the asparagus
tips and cook 3-5 minutes or until they are just tender.
Stir in the lemon juice and pass the wedges along with
the pepper mill.