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Soup recipes


Tracie West

1 lb. asparagus spears, washed, trimmed in 2” pieces

2 medium russet potatoes, peeled and chopped

3 cloves garlic, peeled and mashed

2 c. chicken broth

Dash of cayenne pepper

Salt and pepper to taste

Cook ingredients in a saucepan over medium heat for one-half hour until the asparagus and potatoes are tender. Cool to lukewarm. Blend until smooth, in batches if necessary. May reheat the soup on the stove or in the microwave.


Tina Nelson

Small chuck roast

½ c. uncooked barley

1 bay leaf

2 Tbs. oil

3 carrots, chopped

3 stalks celery, chopped

1 onion, chopped

16 oz. frozen mixed vegetables

4 c. water

4 beef bouillon cubes

¼ tsp. pepper

28 oz. can stewed tomatoes

Salt to taste

Ground black pepper to taste

In a slow-cooker, cook chuck roast until very tender, adding barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces; discard bay leaf. Set beef, bro...

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