One of the easier ways to prepare a quick, nutritious, meal is to feature or start with soup. Here are a couple of soup recipes that are tasty, quick, and easy to prepare. The Flavorful Onion Soup is a perfect first course, goes great with a sandwich or can be served on its own with a plate of crusty breads, crackers, and/or cheese. The Vegetable-Cheese Soup can be prepared in a matter of minutes making it perfect for those very busy days.
CHEESE-BEAN CHOWDER
3 (15-oz each) cans navy beans*, drained
2 cups water
1 med onion, chopped
1 stalk celery, chopped
2 tsp instant beef bouillon granules
1/2 tsp dried basil, crushed
1 bay leaf
2 cups milk
1 jar (8-oz) pasteurized process cheese spread
minced fresh parsley for garnish, optional
Melt butter in a large saucepan over low heat. Add the onion slices to the butter. Cover the saucepan and cook over low heat for 20 minutes or until the onion is lightly browned, stirring occasionally. Add water, bouillon granules, and Worcestershire sauce stirring well. Cover and bring to a boil. Reduce heat and simmer 10 minutes. Serve hot with seasoned croutons and Parmesan cheese, if desired.
Put the tomato blend back into the pot. Add the ingredients in List 3 to the tomato blend. Stir to make it smooth and even. Turn heat on to bring it to a simmer.
In a second pan, make your white sauce from the ingredients in List 2. When it has thickened sufficiently, allow it to cool while waiting for the tomatoes to simmer.
When the tomato blend is simmering, add the white sauce mixture to the tomato blend. If you use real milk, you may want to add some of the tomato blend into the white sauce first to have less chance
of it curdling. If it does begin to curdle, use a wire whip to blend it quickly. You must stir constantly while adding the white sauce to avoid lumps.
In a large saucepan, melt the butter. Add the carrots and celery to the butter and cook until tender; add the onion flakes. Stir in the flour and pepper until blended. Add the milk, stirring while you pour it in. Add the bratwurst to the mixture. Cook and stir soup over medium heat for 8 to 10 minutes until thickened and bubbly. Cook and stir another minute. Add the cheese to the mixture and continue to cook, stirring constantly, until the cheese is melted
Resource Author Francisco Rodriguez Higueras
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