Chicken Bouillon Cubes

4 pounds chicken wings and backs

2 carrots, peeled and cut into 2-inch pieces

2 ribs celery, cut into 2-inch pieces

1 leek (white part and 3 inches green), well rinsed and cut into 1-inch pieces

1 onion, halved

2 bay leaves

2 large sprigs parsley

1 teaspoon very coarsely ground black pepper

4 quarts water

1. Combine all the ingredients in a large soup pot or kettle and bring to a boil. Skim the foam as it collects on the surface. Lower the heat and simmer for 2 hours.

2. Strain the stock (you should have 9 to 10 cups). Return the stock to a smaller saucepan and bring it to a boil, skimming off any fat. Lower the heat and simmer until the liquid is a deep caramel color, syrupy, and reduced to about 1 1/2 cups, 2 hours. Turn the heat very low the last 30 minutes and keep a close watch.

3. Pour the reduced stock into an 8-inch square cake pan and cool to room temperature. Refrigerate, covered, until very firm, 8 hours or overnight.

4. Cut the stock into sixteen squares, and put into small snack size baggies. Freeze for future use.

Note: For a quick stock, dissolve 1 cube in 1 cup of water. Season with 1/8 teaspoon salt and pepper to taste.

From The New Basics Cookbook by Rosso & Lukins

Eggplant Supper Soup

A vegetable beef soup that is intensified by the distinct flavor of eggplant.

Makes about 4 quarts

2 Tablespoons vegetable oil

2 Tablespoons butter

1 onion, chopped

1 pound lean ground beef

1 medium eggplant, cubed

3 cloves garlic, minced

1/2 cup carrots, chopped

1/2 cup celery, chopped

2 (14 1/2 oz) cans stewed tomatoes

2 cups beef stock or water plus 3 beef bouillon cubes

1 teaspoon salt

2 teaspoons sugar

1/2 teaspoon nutmeg

1 cup small elbow macaroni or other pasta

2 Tablespoons minced parsley

Brick of Parmesan cheese

Heat oil and butter in large saucepan, add onion and saute until limp, about 3 minutes. Add ground beef and cook until it loses its pinkness. Add the eggplant, garlic, carrots, celery, stewed tomatoes (breaking them up with fingers), beef broth, salt, sugar, pepper and nutmeg. Cover and simmer for about 30 minutes more or until macaroni is tender. Serve with a brick of Parmesan and a grater.

From Rosine's Cuisine by Renee M Davi.

Peach Soup

Makes 6 Servings

3 pounds (12 - 15) unpeeled ripe peaches

2 Tablespoons mild flavor honey

3 Tablespoons of fresh lemon juice

2 cups plain yogurt

1 cup fresh orange juice

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1/4 teaspoon ground cardamom

Set aside 4 of the peaches. Remove the pits from the remaining peaches and puree in a blender or food processor along with the honey and lemon juice. Transfer to a bowl and whisk in the yogurt, orange juice, vanilla, and spices. Slice the remaining peaches and add to the soup. Chill until ready to serve. The soup will keep a few days in the refrigerator.

From Mediterranean Light by Martha Rose Shulman

Puree of White Bean Soup

Makes 6 Servings

4 cans of white beans (great northern, navy, or small white)
1 tablespoon olive oil
1 onions, chopped
1 leeks, white part only, washed and sliced
3 garlic cloves, minced
1 small potatoes, peeled and sliced
1/4 teaspoon dried thyme
1 bay leaf
salt
1/2 - 1 cup milk
freshly ground pepper
juice of 2 large lemons
1/2 cup chopped fresh parsley for garnish

1. Heat oil in a large heavy-bottomed soup pot or casserole and add the onion, leek, and 1 clove of the garlic. Saute until the onion is tender.
2. Add beans, remaining garlic, the potatoes, thyme, and bay leaves. Bring to a boil, reduce heat, cover, and simmer 30 minutes. Add salt to taste and remove the bay leaf.

3. Puree the soup with hand blender until smooth. Stir in the milk. Thin out with more milk if desired. Heat through and add pepper to taste. Stir in the lemon juice, taste and adjust seasonings, and serve, topping each bowl with a generious sprinkling of parsley and a whole-wheat crouton. The soup will keep 4-5 days in refrigerator, before adding the lemon juice and parsley. It freezes well.

From Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine by Martha Rose Shulman

Hearty Chicken Noodle Soup

Makes About 4 Quarts Soup

1 chicken, left whole

4 1/2 quarts water

5 chicken bouillon cubes

1 onion, coarsely chopped

4 bay leaves

1/2 teaspoon pepper

1/2 teaspoon sugar

2 1/2 cups of fettucini noodles, broken into 1" lengths (my favorite is garlic-parsley)

In a large pot, bring chicken, water, bouillon cubes, onion, bay leaves, pepper and sugar to a boil. Let boil for about 45 minutes or until chicken falls from bone easily. Remove chicken and set aside. Pour broth through a fine mesh strainer into a pot large enough to hold all the broth. Remove any grease that has formed on the top. Taste for flavor and add salt if needed.

Bring broth back to a boil. Drop the noodles in the boiling broth, stirring to separate noodles. Reduce heat and keep broth at slow boil, allowing noodles to cook.

Remove chicken from bones and discard bones and skin. Dice into large pieces and add to soup.

From Rosine's Cuisine by Renee M. Davi

Potato Leek Soup

1/4 pound raw bacon, finely chopped
2-4 Tablespoons butter
3 leeks, white parts and 3 inches of green, chopped in 1-inch sections, rinsed well
1/3 cup flour
4 cups red potatoes, diced and peeled or not peeled
3 cups strong chicken stock or 3 chicken bouillon cubes + 3 cups of water
1/4 teaspoon pepper
3 cups half & half

1. In Dutch oven, cook the bacon in the butter until done. Add leeks and cook 15-20 minutes until leeks are soft but not browned. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add stock. Add potatoes; cover and bring to boil. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. Add half & half. Remove from heat and let stand 15 minutes. Can be served pureed or not.

Adapted from Rosine's Cuisine by Renee Davi

Taco Soup

2 cups onion, finely chopped
1 cup bell peppers, finely chopped or sliced
1/2 - 1 can chopped Ortega green chilies
1/2 cup olive oil
1 pound ground beef or turkey or 3 cups of chicken
2 Tablespoons garlic powder
2 Tablespoons cumin
1 package Lawry's Taco Seasoning
1 1/2 teaspoons Lawry's Seasoning Salt
4 (15 oz) cans kidney beans
1 (14.5 oz ) can stewed or crushed tomatoes
2 cans of corn
1 can sliced black olives
4 cups water
2 cubes Knorr’s beef bouillon
Sour Cream
Shredded cheddar cheese

1. Saute onions, bell peppers and green chilies in oil over medium heat for about five minutes.

2. Add ground beef and cook until brown.

3. Add garlic powder, cumin, Lawry's Taco seasoning packet and seasoning salt and cook for a few minutes. While this is cooking, start opening the cans.

4. Add kidney beans, tomatoes, corn, olives, beef bouillon and water. Bring to a slow boil and simmer 10 minutes.

5. Serve topped with sour cream and cheddar cheese.

From Rosine's Cuisine by Renee M. Davi