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Gazpacho Soup


  • 1 ½ c. tomato juice
  • 1 beef bouillon cube
  • 1 medium chopped tomato
  • ¼ c. chopped, unpeeled cucumber
  • 2 tbsp. chopped green pepper
  • 2 tbsp. chopped red onion
  • 2 tbsp. wine vinegar
  • 1 tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. Worcestershire sauce
  • 3 drops Tabasco sauce


  1. Heat tomato juice to boiling.
  2. Add bouillon cube to the tomato juice and stir until dissolved.
  3. Stir in remaining ingredients and chill for several hours.
  4. Serve into small bowls and top with croutons and shredded Romano cheese.




Ham and Bean Soup


  • 1 ¼ c. dried navy beans or lima beans, rinsed and drained
  • 2 ½ c. water
  • ¼ lb. chopped cooked ham
  • ½ tsp. dried oregano leaves
  • ¼ tsp. salt
  • ¼ tsp. ground ginger
  • ¼ tsp. dried sage
  • ¼ tsp. black pepper
  • 2 c. skim milk
  • 2 tbsp. margarine


  1. Place beans in a large saucepan.
  2. Add enough water to cover beans.
  3. Bring beans to a boil; reduce heat and simmer for 2 minutes.
  4. Remove beans from heat; cover and let stand for 1 hour.
  5. Drain beans and return beans to saucepan.
  6. Stir in 2 ½ c. water, salt, ham, oregano, salt, ginger, sage and pepper.
  7. Bring to a boil and reduce heat.
  8. Cover and simmer for 2 hours or until beans are tender.
  9. Add milk and margarine, stirring until mixture is heated through and margarine is melted.
  10. Season with salt and pepper.

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