Serve a steaming mug of soup on a cold day, or serve it chilled on a hot summer evening.
Soup can be an elegant introduction to the entree' or a wonderful main dish.
Anyone from beginner to experienced cook can create delicious soups easily and from simple ingredients.
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 (101/2 ounces each) condensed beef broth
• 2 soup cans water
• 11/2 teaspoons herb seasoning
• 1 can (16 ounces) tomatoes (undrained)
• 1 can (151/4 ounces) kidney beans (undrained)
• 1 can (6 ounces) pitted ripe olives (undrained)
• 11/2 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 31/2 quarts soup)