Tomato Egg Drop Soup Recipe

4 ripe tomatoes
2 large eggs, beaten
2 tsp sea salt
2 tsp cornstarch dissolved in 2 tsp water
2 tsp sesame oil
4 green onions, chopped

Wash and slice the tomatoes thinly capturing the juices; set aside.

Fill your wok with fresh water and put over high heat.

When the water comes to a boil, slowly pour beaten eggs into the rapidly boiling water; do not stir or disturb too much.

When the egg sets and becomes yellow in color, add the tomato, sprinkle in the salt, then gently stir in the cornstarch mixture, cooking about 1 more minute.

Remove from heat and drizzle in the sesame oil and top with the green onions, then serve in bowls.

Will serve 2.

Spicy Sour Fish Soup Recipe

1 to 1-1/2 lb white firm fish
1/4 cup cold water with 1 tsp cornstarch, mixed
2 tsp white wine
1/4 tsp salt
1/4 cup white wine
4 cups vegetable broth
1 tsp chopped scallions
1 tsp finely chopped ginger root
1/2 tsp sea salt
1 Tbsp white rice vinegar
1 tsp hot chili oil
1 tsp soy sauce
1 tsp sesame oil
1 tsp chopped cilantro leaves

Cut the fish into 1 inch long pieces and put in a large bowl. Pour into the bowl with the fish the water-cornstarch mixture along with the 2 tsp white wine and the 1/4 tsp salt, and toss until fish is well coated.

Put wok over high heat, add an inch of peanut oil, and when very hot, add fish and cook quickly, stirring constantly until fish is golden brown; push fish up to the sides out of the oil.

Add the wine and broth to the middle of the wok, bring to a boil, then turn heat to low and add to the liquid in the middle the scallions, ginger, salt, vinegar, chili oil, and soy sauce, stirring to combine.

Cover the wok and cook for 15 minutes on low.

Uncover the wok, push the fish into the liquid and add the remaining ingredients, stirring to combine.
Serve immediately in bowls.

Will serve 2 to 4.

Sparerib And Napa Soup Recipe

1 lb pork spareribs, cut into small chunks
3 garlic cloves, peeled and smashed
5 cups water
1 head Napa cabbage, cut into thin strips
4 dried mushrooms, soaked in water, then cut into strips
1 Tbsp rice wine (or any white wine)
1 tsp salt
1/2 tsp ground pepper

Get out a heavy soup pot and put over medium-high heat. Add the spareribs, smashed garlic, and water to the pot. Bring to a boil, then turn heat to low and cover pot. Simmer very gently for 1 hour.

Remove pot from stove and let cool slightly, then remove bones and any extra fat if you wish from the mixture.

Put pot back on low heat and add the cabbage, mushrooms, wine, salt, and pepper and bring mixture to a gentle simmer and let cook for 15 minutes or until the cabbage is tender.
Taste and add more salt and pepper if desired and serve hot.

Will serve 2 to 4.

Homemade Hot And Sour Soup Recipe

1/4 lb pork, sliced into thin strips
1/2 tsp cornstarch
1/2 tsp fine sea salt
1/2 tsp soy sauce
1/2 tsp sesame oil
4 cups chicken stock
3 tsps white rice vinegar
1 tsp soy sauce
1 tsp salt
6 dried mushrooms, soaked, drained, sliced
1/2 cup bamboo shoots, shredded
2 tsps cornstarch dissolved in 2 tsps water
2 eggs, beaten
2 tsps finely chopped green onion
2 tsps red pepper flakes

Put the pork in a glass bowl along with the cornstarch, sea salt, soy sauce, and sesame oil, stir to coat then let stand for 15 minutes.

In a soup pot, add the stock, vinegar, soy sauce, and sea salt and bring to a boil, then add the mushrooms, bamboo shoots, and marinaded pork, return to a boil, reduce heat to low, cover pot and simmer for 10 minutes.

Stir in the cornstarch mixture and cook until thickened.

Slowly drizzle in the eggs and cook until they form ribbons, then add the onion and red pepper flakes, stir and serve hot.

Will serve 4 to 6.

Healthy Zucchini And Herbs Stew Recipe

2 Tbsps cooking oil
2 medium onions, diced
4 large tomatoes, diced
1 tsp salt
1/2 lb green beans, trimmed and cut small
5 cups water or broth
6 small (young) zucchini, washed and coarse chopped
4 yellow squash, washed and coarse chopped
3 Tbsp mixed dried herbs or 3 tsp mixed fresh herbs (dill, basil, rosemary, etc.)

Put oil in large soup pot over medium heat, add the onion and cook just until the onion softens, then add the water and tomatoes, turn heat down to low and simmer for 10 minutes, stirring frequently.

Add remaining ingredients, stir, cover pot and simmer gently for 30 minutes or until all the vegetables are tender.

Taste and add salt and pepper if needed.

Serve hot.

Will serve 4 to 6.

Turkey With Cabbage Soup Recipe

1 Tbsp cooking oil
1 lb ground turkey
2 celery stalks, diced small
1 medium size yellow onion, diced
1 can (15 oz) petite diced tomatoes
4 cups chicken or vegetable broth
1 medium head cabbage, shredded fine

Put oil and turkey in a large soup pot over medium-high heat. Cook the turkey until no longer pink, breaking into pieces as you stir.

Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.

Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.
Serve hot.

Will make 4 to 6 servings.

Tomato And Zucchini Stew Recipe

3 Tbsp cooking oil
1 large onion, diced
2 stalks of celery, diced
3 small zucchini, shredded
2 lbs tomatoes, diced small
1 cup good tomato paste
chives for garnish

In a large soup pot over medium heat, add the oil, onion, celery, and zucchini; cook, stirring, until vegetables soften slightly.

Add the tomatoes and tomato paste, stir to combine, then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes. You should loosely cover the pot and check and stir the contents often.

Serve hot with a sprinkle of chives on top of each bowl if you like.

Will serve 4 to 6.

Tomato With Bleu Cheese Bisque Recipe

3 lbs nice ripe Roma tomatoes, seeded and peeled
salt and pepper
2 Tbsp cooking oil
1 small sweet onion, diced
5 cups chicken stock
4 oz Bleu cheese, crumbled
3 Tbsp heavy cream

Preheat oven to 400 degrees. Spread prepared tomatoes into a large baking pan and season with salt and pepper. Bake in oven for 40 minutes, turning occasionally.

In a large soup pot, add the oil and onion, and cook over low heat until onion softens.

Pour in the chicken stock and roasted tomatoes, stirring to combine.

Bring to a boil, reduce heat to low, and simmer slowly for 30 minutes.

Remove from heat and allow to cool slightly, then process in blender until smooth; return to soup pot over very low heat.

Stir in the Bleu cheese and the cream, continuing to stir until cheese is melted.

Serve immediately.

For a smoother soup, put the Bleu cheese and cream in before blending the soup, then return to low heat just until heated through.

Will make 4 servings.

Tangy Broccoli Cheddar Chowder Recipe

2 Tbsps olive oil
1 small sweet onion, diced
1 large gold potato, peeled and diced
3 garlic cloves, grated
kosher salt and black pepper to taste
5 cups vegetable or chicken broth
6 cups chopped fresh broccoli, florettes and tender stems included
1 to 2 cups grated medium-sharp to sharp Cheddar cheese
2 tsps Dijon mustard

Get out a soup pot, add the olive oil and onion, and put over medium heat; cook until onions soften slightly.
Add the diced potato and cook, stirring, until the potato softens, then add the garlic and cook for 1 more minute, stirring constantly.

Pour in the broth and bring mixture to a boil, then add the broccoli, stir, reduce heat to medium-low, and simmer broccoli until just tender.

Remove the pot from the heat and let soup cool slightly.

Ladle soup into a blender or food processor and blend until smooth, doing this in batches if you have to, removing each blended batch to a clean soup pot.

When all the soup is blended, put pot on medium heat and bring temperature back up until it is hot, but not boiling.

Now, slowly add in the cheese, stirring until melted. Add as much cheese as you like, then stir in the Dijon mustard. Taste and add salt and pepper as needed.

Ladle into bowls and serve hot.

Will serve 4 to 6.

Sweet Potato And Swiss Chard Soup Recipe

1 large onion, coarse diced
1 Tbsp olive oil
1 garlic clove, grated
1 large sweet potato, peeled and diced
6 spring onions, chopped, include green tops
6 cups vegetable broth
1 lb Swiss chard, washed, trimmed, and coarse chopped
kosher salt and black pepper to taste

Put a big soup pot over medium heat, add the onion and olive oil and cook until onion softens, then add the garlic and cook for one minute more.

Add the remaining ingredients to the pot, bring to a boil, then immediately turn heat to low and simmer gently for about 15 minutes or until the vegetables are all tender. Taste and season with more salt and pepper as needed, and serve hot.

Will serve 4 to 6.

Sweet Onion And Baked Crouton Soup

4 pieces hearty bread (like French bread) cut into small cubes
1 tsp olive oil or good cooking oil spray
2 Tbsps cooking oil
3 large sweet onions (like Vidalia or Walla Walla)
6 cups rich chicken stock
1/2 tsp salt
1/2 tsp black pepper
1 cup grated Gruyere cheese (or aged Gouda, etc.)
fresh chives, chopped, for garnish

Preheat oven to 400 degrees. Put the bread cubes on a baking sheet, drizzle with olive oil or spray with cooking oil and stir around with your hands. Put in oven and bake for 8 to 10 minutes, turning once, until golden brown; remove and set aside.

Put the 2 tablespoons of cooking oil in a large soup pot over medium-high heat, add the onions, and cook, stirring often, until transparent and starting to get golden in color and lightly browned around the edges.
Add to the pot the chicken stock, salt and pepper; and bring to a boil, reduce the heat to low, and simmer gently for 10 minutes.

To serve, ladle soup into warmed bowls, add the baked bread cubes on top of each serving, the sprinkle the cheese on top, and add a few chives.

Serve hot.

Will make 4 servings.

Sweet Apple Cider Red Cabbage Soup Recipe

1 medium size red cabbage, shredded
1/4 cup chopped dates
1/2 tsp kosher salt
3 cups real apple cider (or apple juice)
1 cup water
1 regular size carrot, coarse grated

In a large soup pot over medium-high heat, put all the ingredients and bring to a boil. Reduce heat to low, put the lid on the pot, and simmer very slowly for 20 minutes, or until cabbage is very tender.

Serve hot. To balance the sweetness of this soup you may want to add a dollop of Greek yogurt to the top of each serving.

Will make 2 to 4 servings.

Healthy Fresh Asparagus Soup Recipe

2 lbs fresh asparagus
1 Tbsp olive oil
1 cup chopped spring onion
6 cups vegetable or chicken broth
1 lemon, freshly squeezed
kosher salt and black pepper to taste

Wash and trim tips off asparagus and set them aside, then cut asparagus stalks into small pieces; set aside.
In a large soup pot over medium-low heat, add the olive oil and onion and cook just until onions soften.

Pour the broth into the pot and bring to a boil, then add the cut up asparagus stalks, reduce to low, and simmer gently with lid loosely on top of soup pot. Simmer stirring several times for about 15 minutes or until asparagus is tender.

Remove pot from heat and stir in lemon juice. Let soup cool slightly.

Ladle soup into a blender a little bit at a time and blend until smooth, returning blended soup to a fresh pot.
When all soup is blended smooth, put over medium heat and add the asparagus tips to the pot, stirring to combine.

Bring the soup to a gentle boil and cook for about 3 to 5 minutes JUST until asparagus tips have softened. Remove from heat.

Taste and add salt and pepper as needed, stirring gently, and serve while hot.

Will make 4 to 6 servings.

Spicy Beet And Tomato Soup Recipe

1/4 cup cooking oil
1 medium onion, diced
2 garlic cloves, grated
1 tsp flour
1/2 tsp ground cayenne pepper
1/2 tsp ground cumin
4 small fresh beet roots, scrubbed and diced
2 small fresh tomatoes, diced (or 1 can (14-oz) diced tomatoes
1 tsp kosher salt
1/4 tsp black pepper
2 cups chicken or vegetable broth

Put a large soup pot over medium heat, add the oil and the onion, and cook, stirring, just until the onion softens slightly.

Stir in the garlic and the flour, continuing to stir for 1 minute.

Add the remaining ingredients to the pot, stir, and bring to a gentle boil, then turn heat down to very low, cover the pot, and simmer for 20 to 30 minutes, or until the beets are fork tender.

Remove the pot from the heat and let cool slightly, then puree the soup in batches in a blender, pouring each batch into a fresh soup pot.

When all the batches are done and in the soup pot, put pot over medium heat and cook gently just until heated through nice and hot. Taste and add salt and pepper if needed.

Ladle into soup bowls. You may wish to garnish each serving with a dollop of sour cream or Greek yogurt.

Will serve 4 to 6.

Healthy Green Bean Parmesan Soup Recipe

8 oz fresh young green beans, trimmed
2 Tbsp cooking oil
1 garlic clove, grated
2 cups chicken or vegetable stock
1/2 cup shredded Parmesan cheese
1/4 cup cream or half-and-half
kosher salt and black pepper to taste

In a large soup pot, add the beans and cooking oil, place over medium-high heat and stir until beans start to soften; about 3 minutes. Turn the heat down to medium and add the garlic and cook for 1 more minute.

Add the stock and bring to a boil, then turn the heat down to low and simmer for 10 minutes or until the beans are tender.

Let cool slightly, then put into a food processor or blender and process until smooth.

Return the soup to the pot over low heat and stir until heated through again.

Add the Parmesan cheese and cream and stir until cheese melts.

Taste and add salt and pepper as needed; serve hot.

Will make 4 servings.

Smoky Sweet And Sour Cabbage Stew Recipe

1 Tbsp cooking oil
1 medium size onion, sliced into thin strips
3 Roma tomatoes, diced fine
2 small heads (or 1 large head) green cabbage, shredded (or 1 large bag cole slaw)
4 cups vegetable broth
1 tsp smoked paprika
1/2 tsp brown sugar
2 Tbsps apple cider vinegar
kosher salt and black pepper to taste

Put a large soup pot over medium heat, add the oil, onion, and the tomatoes and cook, stirring, until the onions and tomatoes soften.

Add the cabbage, broth, paprika, and brown sugar, stir, bring to a boil, reduce heat to low, loosely cover the pot and simmer for 45 minutes to 1 hour, until the cabbage is very tender.

Stir in the apple cider vinegar and add salt and pepper to taste.

Serve hot.

Will make 4 to 6 servings.

Ranch Style Potatoe And Celery Soup Recipe

2 bunches celery, stalks washed and diced small
1 large sweet onion, diced
3 Russet potatoes, peeled and diced small
2 Tbsp cooking oil
2 garlic cloves, grated
2 Tbsp flour
2 tsp dry Ranch Style dressing-dip mix
6 cups vegetable broth (or chicken broth)
Salt and freshly ground pepper to taste

Put celery, onion, potatoes, and oil in a large soup pot over medium-high heat and cook until all vegetables start to soften; stir often, then add garlic and cook for 1 more minute.

Sprinkle the flour and Ranch Style seasoning over the vegetables and stir until the flour is incorporated.

Pour in the broth, stir to combine, bring to a boil, then reduce heat to low, cover the pot, and simmer soup for about 20 minutes, or until all the vegetables are tender, then remove and let cool slightly.

Ladle the cooled soup into a blender (in batches) and puree on high until frothy and smooth; pour out into a clean pot.

Put pot over low heat and bring back up to temperature. Taste and add salt and pepper if desired. The packaged dressing mix is usually salty enough. You may also wish to add milk to the soup before blending for an even smoother finish, but it's not necessary.

Serve hot.

Will make 6 to 8 servings.

Healthy Salad Greens And Pasta Soup Recipe

8 cups vegetable broth
2 Roma tomatoes, diced fine
4 spring onions, chopped (include green tops)
1 can (15 oz) garbanzo beans, drained and rinsed well
4 cups mixed salad greens (frisee, escarole, and radicchio are all good, but just use any prepackaged mixed greens if you like)
1/2 cup small size pasta
kosher salt and  black pepper to taste
grated Parmigiano-Reggiano cheese for serving

Put a large soup pot over medium heat, add the broth and tomatoes and bring to a boil, then reduce heat to low and simmer for 15 minutes.

Add the onion, garbanzo beans, salad greens, and pasta; loosely cover the pot and simmer gently for 5 to 7 minutes or until pasta is tender. Taste and add salt and pepper if needed.

Serve hot with generous sprinkles of cheese on top of each bowl.

Will serve 6 to 8.

Fall Harvest Root Vegetable Stew Recipe

1 sweet potato
1 white potato
1 small rutabaga
2 onions
3 parsnips
4 regular carrots
6 cups vegetable broth
kosher salt and black pepper to taste

Peel and dice all the vegetables, then add to a big soup pot with the vegetable broth. Add salt and pepper to taste.

Put pot over medium heat, bring to a boil, reduce heat to low, lightly cover the pot and simmer gently for 15 to 20 minutes or until all the vegetables are fork tender, then serve hot.

You may put this soup in the blender and puree for a creamy soup instead of a chunky soup, if you wish.

Sprinkle chopped fresh flat leaf parsley on top of each serving if you wish.

Will serve 4 to 6.

Fall Harvest Roasted Pumpkin Apple Soup Recipe

1 1/2 lbs of diced cooking pumpkin
1 large firm apple, peeled and diced
2 Tbsp cooking oil
1/2 tsp salt
1 tsp cumin
3 cups vegetable stock (or chicken stock)
1 cup milk

Preheat oven to 375 degrees and get out a large baking sheet.

Put the pumpkin pieces, apple pieces, cooking oil, salt, and cumin in a large bowl and stir to coat very well; dump out onto the baking sheet and roast in oven fo4 45 minutes, or until pumpkin and apple are browned and soft. Stir with a spatula several times during the roasting time. Remove and let cool slightly.

Scrape pumpkin/apple mixture (with all the oil and seasonings on the baking sheet) into a blender, add some of the vegetable stock and puree until smooth. Do this in batches if necessary, pouring each batch out into a clean soup pot as you go.

When mixture is all pureed and in the soup pot, put over low heat and stir in milk. Heat just until hot, do not boil.

Taste and add salt and pepper if needed.

For a creamier soup, add the milk during the puree process along with the milk.
Serve hot.

Will make 2 to 4 servings.