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OpinionSoup's not-necessarily-healthy, but most-definitely delicious "International Recipes from Real International People" (formerly Southern Recipes)

SOUPS & STEWS

Black Bean Soup

2 16-oz cans black beans, 1 cup tomato salsa
Combine half the beans and salsa in a blender with 1/2 cup water; blend about 1 minute (mixture should be very smooth). Pour contents of blender into pan, over medium heat. Repeat with other half of beans and salsa. Add water if you want thin soup. Increase heat to med-high, stirring often; bring to boil; as soon as it boils, stir and remove from heat. Serve with quesadillas, tortilla chips or sticky rice. Garnish with any combination of crumbled bacon, quartered cherry tomatoes, minced fresh cilantro, minced red onion, sour cream, minced red or yellow bell pepper.

SF, Louisville KY
 

Broccoli-Cheese Soup

1 finely-chopped onion, 1 stick butter, 2 packages frozen chopped broccoli, 1 roll jalapeño cheese, 3 cans cream-of-mushroom soup, 3 soup-cans milk, salt & pepper to taste
Prepare broccoli by package directions; drain and set aside. Saute onion in butter until clear. Add soup and milk; heat thoroughly. Add cheese. When cheese melts, add broccoli. Let simmer a few minutes. Voila!

AO, Ebenezer MS
 

Cheese Soup

2 cans chicken broth, 1 pound Velveeta cheese, 4 shallots, 2 diced large potatoes
Mix broth, shallots and potatoes. Bring to boil; continue boiling until potatoes are done. Melt Velvetta cheese in broth mixture. You may add 3 tablespoons of instant potatoes if you desire thicker soup.

CH, Lexington MS
 

Easy Stew

1 pound boneless stew meat or cubes of steak, 2 envelopes dry cream of mushroom soup, 1 envelope dry onion-mushroom soup, 3 cups water
Mix all ingredients together; put into tightly-covered baking dish. Bake about 3 hours at 300 degrees, or simmer on top of stove for 3 hours.

EK, D'Lo MS
  

French Onion Soup

2 tablespoons butter, 4 large thinly-sliced yellow onions, 2 cans condensed beef broth, 2 cans water, 2 slices toasted French bread, slices of Swiss or grated Parmesan cheese
Saute onions in butter slowly until lightly brown. Add broth and water. Simmer until onions are tender. Add salt and pepper to taste. Pour into individual ovenproof bowls. Crumble bite-size pieces of toasted bread into soup bowl. Top with small slice of Swiss cheese or grated Parmesan. Place under broiler about 1 minute or until cheese melts.

Mrs SP, Bentonia MS
 

Fresh Vegetable Soup From Stock

To prepare the stock, combine and cook the following for thirty minutes; then freeze in quart freezer bags: 6 cups peeled & diced tomatoes (blanch tomatoes to peel), 1 cup fresh corn cut from cob, 1 cup sliced okra, 1 cup butter beans, 3/4 cup sliced carrots.

Now for the Vegetable Soup, using the stock:

1 quart soup stock, 1 soup bone (vegetarians omit), 2 quarts water, 1 large chopped onion, 2 cubed potatoes, 2 bouillon cubes (vegetarians omit), 1/2 cup barley, 2 bay leaves (remove after cooking); season to taste with salt, pepper, Tabasco sauce, Worcestershire sauce.
Simmer all together for about two hours.

LT, Eden MS (soup stock is her grandmother's recipe)
 

Ham or Chicken & Bean Soup

3 cups chicken broth, 3 cubed medium potatoes, 1 finely-chopped small onion, 1/2 cup thinly-sliced celery, 1 crushed clove garlic, 1 small bay leaf, 2 one-pound cans beans in tomato sauce, 2 cups diced cooked ham or chicken, salt & pepper
In saucepan, bring broth to boil. Add potatoes, onion, celery, garlic and bay leaf. Cover and simmer until potatoes are tender (about 10 minutes). Add beans and diced ham or chicken; stir and simmer 10 minutes more. Season with salt & pepper to taste. Serve in large shallow bowls.

ALS, Booneville MS

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OpinionSoup Recipes is published by Rock & Roll Church of All Nations North America, ©2000-2006, Don Harthcock, OpinionSoup.com. Portions of OpinionSoup Recipes may be reproduced on your site with proper credit and a link. This instruction supercedes all previous prohibitions. Taping RR to refrigerators, posting on bulletin boards & emailing to friends is waycool, highly-recommended, and much appreciated.