* 1 cucumber, peeled and diced
* 1 green bell pepper, diced
* 5 green onions, chopped
* 2 cloves garlic, minced
* 3 tomatoes, diced
* 2 stalks celery, diced
* 2 1/2 cups navy beans, rinsed and drained
* 2 tablespoons olive oil
* 6 tablespoons red wine vinegar
* 1 (46 fluid ounce) can tomato juice
* 1 teaspoon ground cumin
* 1 tablespoon minced fresh parsley
* 1 tablespoon minced fresh basil
* 1/2 tablespoon minced fresh oregano
* 1/4 teaspoon salt

Method

In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.

* 2 Roma (plum) tomatoes, quartered
* 1 large cucumber, peeled and halved
* 1 onion, peeled and halved
* 1 cup green bell pepper, diced
* 1 (4 ounce) jar diced pimento peppers, drained
* 2 (12 fluid ounce) cans tomato juice
* 1/3 cup olive oil
* 1/3 cup red wine vinegar
* 1/4 teaspoon hot pepper sauce
* 1 1/2 teaspoons salt
* 1/8 teaspoon ground black pepper
* 2 cloves garlic, minced
* 1/2 cup croutons
* 1/4 cup chopped fresh chives

Method

1. In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.
2. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
3. Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
4. Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.

* 1 cup chopped onion
* 1/4 cup chopped celery
* 1 clove garlic, minced
* 2 cups chopped green bell pepper
* 2 tablespoons vegetable oil
* 1/2 pound lean ground beef
* 1 (16 ounce) can crushed tomatoes
* 1/2 cup tomato juice
* 1/4 cup uncooked white rice
* 3 cups water
* 2 tablespoons chopped fresh parsley
* 2 teaspoons white sugar
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1/4 teaspoon ground cinnamon

Method

1. Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
2. Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.

* 3 pounds ground beef
* 1/2 small head cabbage, diced
* 1 stalk celery, chopped
* 1 (29 ounce) can diced tomatoes
* 1 (15.25 ounce) can whole kernel corn (optional)
* 2 (4.5 ounce) cans sliced mushrooms (optional)
* 3 quarts water
* 1/2 cup barley
* 2 teaspoons dried parsley
* salt and pepper to taste
* 4 carrots, chopped
* 3 potatoes, diced

Method

1. In a large skillet over medium high heat, saute the ground beef for about 5 minutes, or until brown and crumbly. In a large soup pot over high heat, combine the ground beef, cabbage, celery, tomatoes, corn, mushrooms, water, barley, parsley and salt and pepper to taste.
2. Bring to a boil and reduce heat to medium low. Simmer for about 1 1/2 hours, stirring occasionally. Add the carrots and potatoes and continue to simmer for about 30 minutes, or until the vegetables are done to your liking. Serve with a warm loaf of bread and enjoy!

* 1 medium onion, chopped
* 2 tablespoons butter or margarine
* 2 (14.5 ounce) cans diced tomatoes, undrained
* 2 (10.75 ounce) cans condensed tomato soup, undiluted
* 1 1/2 cups milk
* 1 teaspoon sugar
* 1/2 teaspoon dried basil
* 1/2 teaspoon paprika
* 1/8 teaspoon garlic powder
* 1 (8 ounce) package cream cheese, cubed

Method

1. In a saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Stir in cream cheese until melted. Serve immediately.

* 1 pound ground beef
* 2 onions, chopped
* 6 cups water
* 1 (28 ounce) can whole peeled tomatoes, with liquid
* 1/3 cup barley
* 3 carrots, chopped
* 3 stalks celery, chopped
* 1 (16 ounce) can chili beans, drained
* 1 tablespoon salt
* 1/2 teaspoon ground black pepper
* 1 teaspoon Worcestershire sauce
* 1 teaspoon steak sauce
* 1 dash hot pepper sauce

Method

1. In a large pot over medium heat, combine the ground beef and onions and saute for 10 minutes, or until the beef is browned and the onions are tender.
2. Add the water, tomatoes, barley, carrots, celery, beans, salt, ground black pepper, Worcestershire sauce, steak sauce and hot pepper sauce to taste.
3. Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables and barley are tender.

* 2 tablespoons butter
* 2 tablespoons sliced green onion
* 3 cucumbers, peeled and chopped
* 1/3 cup red wine vinegar
* 1 quart chicken broth
* 2 cups water
* 3 hot chile peppers, seeded and minced
* 3 tablespoons chopped fresh parsley
* 1 tablespoon chopped fresh cilantro
* 1 tablespoon lemon grass, chopped
* 1 tablespoon fresh garlic, minced
* 1 tablespoon fish sauce
* 1 teaspoon soy sauce
* 1 teaspoon ground ginger
* salt and ground black pepper to taste
* 1/2 cup sour cream

Method

Melt the butter in a deep pan over medium heat. Add the green onions, and cook until soft. Stir in the cucumbers, vinegar, chicken broth, water, chile peppers, parsley, cilantro, lemon grass, garlic, fish sauce, soy sauce, and ginger. Season to taste with salt and pepper. Simmer over medium heat until the cucumbers are soft, about 20 minutes. Stir in the sour cream until evenly blended, and simmer 10 minutes more.

* 1/2 stalk celery, chopped
* 1 small onion, chopped
* 1/2 carrot, chopped
* 1 teaspoon grated fresh ginger root
* 1/4 teaspoon minced fresh garlic
* 2 tablespoons chicken stock
* 3 teaspoons beef bouillon granules
* 1 cup chopped fresh shiitake mushrooms
* 2 quarts water
* 1 cup baby portobello mushrooms, sliced
* 1 tablespoon minced fresh chives

Method

1. In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
2. Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
3. Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

* 1 1/2 pounds ground beef
* 1 (1 ounce) package dry onion soup mix
* 1 (8 ounce) can tomato sauce
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 (15 ounce) can whole kernel corn, drained
* 1 (15 ounce) can kidney beans with liquid

Method

In a large pot over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. Drain the grease, and add the taco seasoning, tomato sauce, diced tomatoes, corn and kidney beans. Mix well, reduce heat to low and let simmer for 1 to 2 hours to allow the flavors to mesh.

* 2 tablespoons margarine
* 2 onions, chopped
* 2 carrots, shredded
* 2 potatoes, peeled and cubed
* 3 cups water
* 1 teaspoon salt
* 1 tablespoon dried parsley
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 2 cups milk
* salt and pepper to taste

Method

1. In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.
2. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.
3. Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.