1. Put green peas with liquid, 1 cup milk, butter, flour, salt,monosodium glutamate, nutmeg, and sugar into an electric blender container. Cover and blend thoroughly. Remove cover and add onion, a quarter at a time, continuing to blend.

2. Pour mixture into a heavy saucepan.

3. Use the remaining Vi cup milk to rinse out blender (cover blender and turn on, then off).  Pour into the saucepan. Bring to boiling, stirring occasionally.

4. Ladle hot soup into mugs. Sprinkle, if desired, with lemon pepper marinade.

[ About 1 quart soup ]

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1. Put lima beans into a large saucepot or Dutch oven. Add 6 cups water. Bring to boiling and boil rapidly 2 minutes. Cover tightly, remove from heat, and set aside about 1 hour.

2. Put soy beans into a saucepan and add enough water to cover. Cover saucepan; bring to boiling, reduce heat, and cook 30 minutes.

3. Drain and rinse soy beans. Return beans to saucepan and add water to cover. Bring to boiling and cook 30 minutes. Drain and rinse beans.

4. Put soy beans into an electric blender container with ³/₄ cup water. Cover; blend until pureed. Set aside.

5. Put onions, meat cubes, skin, fat, and 4 cups water into saucepot with lima beans. Cover; bring to boiling and simmer 1 hour, stirring as necessary.

6. Mix in the soy bean puree, salt, pepper, and prepared mustard. Cook 30 minutes, or until lima beans are tender. Remove and discard meat skin and fat.

7. Ladle hot soup into bowls.

[ About 4 quarts soup ]

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1. Heat olive oil in a Dutch oven or saucepot. Add onion, green pepper, and pimento; cook, stirring occasionally, until soft. Blend in flour and heat until bubbly. Add lentils, tomatoes with liquid, carrots, celery, salt, and water; stir.

2. Cover; bring to boiling, reduce heat, and simmer 2 hours, stirring as necessary.

3. Ladle hot soup into bowls.

[ About 3 quarts soup ]

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1. Heat 2 tablespoons butter in a saucepan. Blend in flour and ¹/₂ teaspoon salt. Heat until bubbly. Add milk gradually, stirring constantly. Bring to boiling; cook 1 to 2 minutes. Set aside and keep warm.

2. Heat 2 tablespoons butter in a skillet. Add carrots, turnips, and celery and cook until just tender, stirring frequently. Remove from heat and set aside.

3. Heat 2 tablespoons butter in a saucepan. Add oysters with liquor, 1¹/₂ teaspoons salt, and pepper. Simmer 3 minutes, or until oysters are plump and edges begin to curl.

4. Blend cream with the white sauce. Stir in Worcestershire sauce, vegetables, and oyster mixture.

5. Ladle hot soup into bowls. Sprinkle with parsley.

[ About 2 quarts soup ]

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1. Heat butter in a saucepan. Mix in onion and cook until crisp-tender. Mix in flour, salt, and peppers. Add chicken broth gradually, stirring constantly. Continue to stir, bring to boiling, and cook 1 minute. Stir in mushrooms. Cover; cook over low heat 30 minutes, stirring occasionally.

2. Remove cover and stir in scalded milk. Cook, uncovered, over low heat 5 to 10 minutes.

3. Just before serving, mix in the sherry. Garnish with parsley.

[ About 2¹/₂ pints soup ]

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1. Put green beans with liquid, broccoli, cabbage, celery, beef broth, and onion into a large saucepan or Dutch oven.

2. Cover; bring to boiling, reduce heat, and simmer 15 minutes, or until vegetables are tender. Stir in tomato juice. Heat thoroughly.

3. Ladle hot soup into bowls.

[About 2¹/₂ quarts soup]

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• 3  tablespoons butter or margarine
• 3  pounds beef shank cross cuts
• 1  clove garlic, peeled
• 2  onions, peeled and cut in quarters
• 4  pieces celery with leaves
• 4  tomatoes, cut in wedges
• 2  carrots, pared and cut in pieces
• 1  bay leaf
• 1¹/₂ teaspoons thyme leaves
• 2  parsley sprigs
• 4  beef bouillon cubes
• 6  peppercorns
• 1  tablespoon salt
• 4¹/₂ quarts water

Vegetables for soup:

• 1¹/₂ cups sliced celery
• 1¹/₂ cups sliced pared carrots
• 3 cups chopped cabbage
• 2 cups fresh green beans, cut in 1-inch pieces
• 4 tomatoes, peeled and chopped
• 4 large potatoes, pared and cut in 1-inch cubes
• 1¹/₂ cups fresh corn kernels
• 1 tablespoon salt

1. For broth, heat butter in a large kettle. Add beef shank and brown on all sides. Add garlic, onions, celery, tomatoes, carrots, herbs, bouillon cubes, peppercorns, salt, and water. Cover; bring to boiling, reduce heat, and simmer about 2 hours.

2. Remove meat. Strain broth and return broth to kettle. Cut meat into small pieces and add to broth.

3.For soup, add celery, carrots, cabbage, green beans, tomatoes, potatoes, corn, and salt to broth. Cover; bring to boiling, reduce heat, and simmer 30 minutes, or until vegetables are tender.

4. Ladle hot soup into bowls.

[About 5¹/₂ quarts soup]

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1. Put potatoes and water into a large heavy saucepan. Cover and bring to boiling. Reduce heat to medium and add carrot, leek, celery, onion, salt, pepper, thyme, marjoram, and bay leaf. Cover; bring to boiling, reduce heat, and simmer about 1 hour, or until vegetables are tender.

2. With a slotted spoon, remove the carrot, leek, celery, onion, and bay leaf; discard. Remove 1 cup of the potato broth and add beef bouillon cube; stir until dissolved.

3. Force remaining potato mixture through a fine sieve into saucepan.

4. Heat butter in a saucepan. Blend in flour. Heat until bubbly. Add the 1 cup of potato broth gradually, stirring constantly. Pour into the soup and blend well. Bring to boiling, reduce heat, and simmer 5 to 10 minutes.

5.Ladle hot soup into bowls. Garnish with parsley.

(About 2¹/₂ pints soup)

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Soups make use of a wide variety of nutritional foods and can be excellent sources of vitamins, proteins, and minerals. The stocks for most soups are easy to make. In many of the following recipes they are created during cooking. In those recipes calling for broth or bouillon, you may use home made stock, canned broth, or bouillon cubes. Herbs, spices, and other flavorings will enhance the taste of any soup, and garnishes provide an attractive final touch.

Baked Ripe Olive Minestrone

• 1¹/₂ pounds lean beef for stew, cut in 1¹/₄-inch cubes
• 1 cup coarsely chopped onion
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ¹/₄ teaspoon ground black pepper
• 2 tablespoons olive oil
• 3 cans (10^1/₂ ounces each) condensed beef broth
• 2 soup cans water
• 1^1/₂ teaspoons herb seasoning
• 1 can (16 ounces) tomatoes (undrained)
• 1 can (15^1/₄ ounces) kidney beans (undrained)
• 1 can (6 ounces) pitted ripe olives (undrained)
• 1^1/₂ cups thinly sliced carrots
• 1 cup small seashell macaroni
• 2 cups sliced zucchini
• Grated Parmesan cheese

1. Mix beef, onion, garlic, salt, and pepper in a Dutch oven or saucepot. Add olive oil and stir to coat meat evenly.

2. Set in a 400 ํF oven about 40 minutes, stirring once or twice.

3. Reduce heat to 350 ํF. Add broth, water, and herb seasoning; stir. Cover; cook 1 hour, or until meat is almost tender.

4. Remove from oven and stir in tomatoes and kidney beans with liquid, ripe olives with liquid, carrots, and macaroni. Put sliced zucchini on top. Cover Dutch oven and return to oven 30 to 40 minutes, or until carrots are tender.

5. Ladle hot soup into bowls. Serve with grated cheese.

(About 3^1/₂ quarts soup)

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