101 Soup, Salad & Sandwich Recipes (4 page)

10-3/4 oz. can cream of chicken soup

4 c. chicken broth

4 boneless, skinless chicken breasts, cooked and shredded

2 15-oz. cans mixed vegetables

2 12-oz. tubes refrigerated biscuits, quartered

Bring soup and broth to a slow boil in a saucepan over medium heat; whisk until smooth. Stir in chicken and vegetables; bring to a boil. Drop biscuit quarters into soup; cover and simmer for 15 minutes. Remove from heat. Let stand 10 minutes before serving. Serves 4 to 6.

16-oz. pkg. bacon, cut into 1-inch pieces

1 onion, chopped

1 c. carrot, peeled and diced

1 c. celery, chopped

15-oz. can tomato sauce

15-oz. can diced tomatoes

1 c. chicken broth

2 15-oz. cans navy beans, drained

3/4 c. creamy peanut butter

1/2 t. pepper

In a skillet over medium heat, cook bacon until crisp; drain. Return bacon to skillet; stir in onion, carrot and celery, cooking until onion is translucent. In a large stockpot over medium heat, stir together bacon mixture, tomato sauce, diced tomatoes, chicken broth and beans until hot and bubbly. Stir in peanut butter and pepper until well combined. Serve immediately. Makes 6 servings.

1 lb. ground beef

1/4 c. dry bread crumbs

1 egg, beaten

1/2 t. salt

1/2 t. hot pepper sauce

1 c. celery, chopped

1/2 c. onion, chopped

2 cubes beef bouillon

1 c. corn

1 c. potato, peeled and diced

1/2 c. carrot, peeled and sliced

2 c. water

16-oz. jar pasteurized process cheese sauce

In a bowl, mix together beef, bread crumbs, egg, salt and hot sauce; form into one-inch balls. Place in a slow cooker. Add remaining ingredients except cheese sauce. Cover and cook on low setting for 8 to 10 hours. Immediately before serving, stir in cheese sauce until combined. Cover and cook an additional 10 minutes, until warmed through. Serves 6.

3 lbs. zucchini, sliced 1/2-inch thick

2 onions, quartered

5 slices bacon

4 c. chicken broth

1 t. salt

1 t. pepper

Optional: 1/2 t. garlic powder

Garnish: onion and garlic croutons, or butter and grated Parmesan cheese

Combine all ingredients except garnish in a soup pot over medium heat. Cook until zucchini is tender and bacon is cooked, about 45 minutes. Ladle soup into a blender and process until smooth. Return to soup pot; heat through. Serve topped with croutons or with a pat of butter and a sprinkling of Parmesan cheese. Makes 6 servings.

3 c. cantaloupe melon, peeled, seeded and chopped

2 T. sugar, divided

1/4 c. orange juice, divided

1/8 t. salt, divided

3 c. honeydew melon, peeled, seeded and chopped

Garnish: fresh mint sprigs or orange slices

In a blender, process cantaloupe, half the sugar, half the juice and half the salt until smooth. Cover and refrigerate. Repeat with honeydew and remaining ingredients except garnish. Refrigerate, covered, in separate containers. To serve, pour equal amounts of each mixture at the same time on opposite sides of individual soup bowls. Garnish as desired. Makes 4 to 6 servings.

2 T. butter

2 stalks celery, finely chopped

1 onion, finely chopped

2 10-3/4 oz. cans tomato bisque or tomato soup

2-1/2 c. whipping cream or half-and-half

3 8-oz. pkgs. imitation crabmeat, flaked

1-1/2 c. shredded Pepper Jack cheese

Melt butter in a stockpot over medium heat. Add celery and onion; cook until softened. Add bisque or soup, cream or half-and-half and crabmeat. Simmer over low heat until heated through; stir in cheese. If too thick, add a little more cream or half-and-half as desired. Makes 6 servings.