Potato And Creamy Soups
>From Lee-Anne
BAKED POTATO SOUP
WARNING...not low fat nor low cholesterol!
Ingredients
1 pkg bacon (12 oz)
2lbs potatoes
milk
1/4 cup flour
salt
pepper
1lb cheddar cheese
sour cream
chives
Peel, cut and cook potatoes as for mashed potatoes. When cooked, mash
slightly, keeping it fairly 'chunky'. Grate cheese, setting aside 1/4 cup
for garnish. Cut bacon into strips and cook. Remove from pan, stting aside
a few TBS for garnishing. some for garnishing. Pour out most of the fat,
reserving 2-4 TBS. Stir flour into fat, over medium heat. Slowly stir in
milk, allowing time to thicken until of desired consistency. Stir in cooked
potatoes, bacon, and cheese. Add salt and pepper to taste. Top each
portion with a dollop of sour cream, cheese, bacon and chives.
Very thick and filling.
Serves at least 6, depending on appetites!
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>From Ricki:
POTATO SOUP
9 Idaho potatoes
1 lg.onion chopped
6 cups water
chicken bouillon granules to taste ( I just use lots of salt and pepper)
2 cans cream celery soup
5 cups milk (canned evaporated milk makes it extra rich)
1 stick butter
1-2 cups (to taste) shredded cheese. I use Jack, munster or chedder
cooked crumbled bacon (optional)
cook first 4 items till tender, then mash some of the potatoes. add next 4
items and heat. (don't boil) you may add some parsley or any other seasoning
you like!
delicious soup! very easy to make. my children love this. we serve
it with
salad and yeast rolls.
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>From Debbie:
POTATO BROCOLLI SOUP
4 slices bacon, cut up
3 medium potatoes, cubed
1 med. carrot, chopped
1 stalk celery, chopped
1 pkg. frozen, chopped broccoli
4 c. milk
1 tsp. salt
1/4 tsp. pepper
1 c. sour cream
2 T. flour
Cook bacon in a large pot, until crisp. Drain, but keep about 2 T.
drippings in pot. Set bacon aside. Add potatoes, carrots and celery to
drippings in pot, cover and cook until tender (about 20 minutes). Stir
in milk, salt and pepper, and broccoli. Bring to a boil. In a small
bowl, mix sour cream and flour. Take a scoop or two of the hot soup, and
mix it into the flour mixture in the bowl, then add it all back into the
pot of soup(this keeps it from clumping). Heat through. To serve,
top
with crumbled bacon.
NOTE: this one does not freeze well, due to the potatoes
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>From Grace:
HEARTY POTATO SOUP
6-7 medium potatoes, peeled and chunked
2 carrots, diced
2 celery stalks, diced
about 2 qts. water
1 onion, chopped
4 T. butter or marg.
6 T. flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 C. milk
In large kettle, cook potatoes, carrots and celery in water until
tender, about 20 minutes. Drain, reserving liquid. In same kettle,
saute onion in butter until soft. Stir in flour, salt and pepper.
Gradually add milk, stirring constantly till thickened. Gently stir in
cooked veggies. Add 1 C. or more of reserved cooking liquid until soup
is desired consistency.
Serves 6 or so. I got this recipe from Taste of Home a few years
ago,
but have made a few changes to adapt to our tastes. You will LOVE this
soup!
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From Christina:
We typically serve these with salad and some sort of bread (french bread,
cornbread, biscuits, homemade ww
bread, etc) or crackers. For little children, I always put their bread in
their soup so it is not so messy for them to eat by themselves.
POTATO SOUP
3/4 cup butter
1 cup chopped onion
2 tsp salt
12 cups peeled, cubed raw potatos (about 15 large)
3 cups water
4 cups hot milk
3-4 cups shredded cheddar cheese
pepper to taste
In large (6+qt) pan, melt butter and cook onion in it until tender but not
browned. Add potatoes, salt and water. Cover and cook until potatoes are
soft-about 30 minutes. Mash with potato masher leaving some chunks of
potato. Stir in hot milk (I heat it in the microwave). Add cheese and stir
to melt. This is easy, fairly fast to make, economical, and sooo good! It
feeds our family of 8 hearty eaters.
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>From Lora:
HEARTY CHICKEN AND BROCCOLI SOUP
1 10 oz. pkg frozen broccoli with cheese
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. butter or margarine
3 T. flour
1 T. dry mustard
1/4 t. salt
1/4 t. pepper
3 c. milk
2 t. lemon juice
1 1/2 c. diced cooked chicken
Defrost broccoli pouch in warm water. In large saucepan, saute onion and
celery in butter until tender. Stir in flour, mustard, salt & pepper.
Cook
until mixture is smooth & bubbly. Gradually add milk. Cook until
mixture
gradually thickens & boils. Stir constantly. Stir in lemon
juice, then add
chicken & broccoli. Simmer until thoroughly cooked, stirring
occasionally.
Makes 6 cups
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>From Brenda-Lee
CREAM OF PARSNIP SOUP
2 lb parsnips 2 1/4 c. milk
1 large onion 2 T. chopped fresh parsley
2 t. dry basil Salt
3 1/2 c. chicken broth
Peel and cut parsnips into thin slices. In a large pot, combine them with
onion, basil and chicken broth. Cover, bring to a boil, and simmer until
parsnips are tender, about 30 minutes. Whirl in blender or food processor
with steel blade until mixture is smooth. Return to pan. Add milk,
parsley
and salt to taste. Sprinkle with garlic powder. Reheat, stirring
frequently but do not boil. Serves 6 - 8.
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>From Brenda-Lee
CREAM OF LETTUCE SOUP
2 T. butter or safflower oil 2 c. half and half or rich milk
1 sm. onion chopped 1/2 medium-sized crisp head lettuce
2 T. brown rice flour 3/4 c. beef stock
1/2 t. salt Grated nutmeg or chopped parsley
Melt butter over medium- high heat. Saute onion until soft. Stir in
the
flour. Add salt to the stock and gradually add to the onion mixture.
Cook, stirring until thickened and smooth. Add the half and half.
Heat,
stirring, to just below boiling point. Add lettuce to the soup base.
Stir
until the lettuce is heated through. Serve immediately, sprinkled
generously with nutmeg or fresh chopped parsley. Serves 4 - 6
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>From Kendra:
CREAM OF TOMATO SOUP
Saute: 2 T margarine or butter
2 T.
onion,chopped
Blend in: 3 T Flour
2 t. sugar
1 t. salt
1/8 t. pepper
dash of garlic salt, basil, oregano, thyme
Remove from heat. Gradually stir in:
2c. Tomato juice
Bring to a boil, stirring constantly. Boil 1 min.
Gradually stir in 2 c. cold milk. Heat almost to boiling and serve.
I was always a Campbell's soup person when it came to tomato soup but we
love this recipe. Serve with oyster crackers and home made bread.
Maybe
grilled cheese sandwiches.
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One thing that I didn't mention originally about the Tomato soup recipe
is that it is spicier then Campbell's. We really like it that way.
Also,
if your tomato juice contains salt you might want to cut down on the salt
that you add. I have used a 10 oz. can of tomato sauce before and then
added enough water to equal the 2 cups of tomato juice that is needed.
Hope you enjoy it.
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>From Carolyn:
CREAMED VEGETABLE SOUP
large onion, chopped
2 or 3 stalks celery, diced
3 or 4 carrots, sliced
1 cup turnip, diced
4 or 5 potatoes, diced
1 cup green beans, diced (fresh or frozen)
enough water to just cover vegies
1 tsp. salt
1 Tbsp. parsley flakes
1 cup peas
milk (or cream!)
Cook first six vegetables in just enough water to cover until vegies are
cooked and tender. Add salt and parsley. Add peas and milk (enough
for the
consistency you like in soup) and reheat to almost boiling.
You could also make this a tomato based soup, by adding canned tomatoes
(usually about one qt. size jar) rather than the milk and simmering for
another half of an hour or so.
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>From Pam
FAVORITE TOMATO SOUP
1 qt of chicken broth
1 qt stewed tomatoes
1 onion, peeled and finely chopped
2-3 stalks of celery, chopped
1 grated carrot
1/2 green pepper, chopped
1 Tbsp olive oil
1/2 tsp curry powder
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp honey
1/4 cup flour
Saute celery, onion, carrot, and green pepper in oil. Reserve 1/2 cup of
the chicken broth. Add the rest of the chicken broth, tomatoes, curry,
salt, pepper and honey. Bring to a boil, and reduce heat and simmer 20
min. Stir flour into reserved broth, stir slowly into soup.
Cook a few
minutes more until slightly thickened, stirring frequently.
What I do differently---I sometimes add shredded cabbage into this soup
for a different taste. It is delicious! I also never thicken it with
flour. I just leave that out.
Veggie and Bean Soups
>From Brenda-Lee:
ZUCCHINI SOUP
6 medium-sized zucchini 20 oz beef broth plus 2 c. of water
1/4 lb slice bacon cut in small pieces 1/2 t. salt
1/2 t. garlic powder 1/2 t. mixed herbs (see below)
wash the zucchinis, remove the ends and cut into chunks. Put zucchini and
bacon intoa pot with the remaining ingredients. Cook 15 - 20 minutes or
until zucchini is soft. Remove the bacon. Whirl the soup in a
blender or
food processor or put through a sieve. Reheat to serve and garnish with
the
bacon. Serves 6 - 8.
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>From Brenda-Lee:
CURRIED EGGPLANT SOUP
1 medium-sized eggplant 2/3 c. half and half
2 T. butter or safflower oil Salt to taste
2 t. onion powder Chopped parsley or chives (fresh)
1 t. curry powder
4 c. chicken broth
Trim and peel eggplant. Cut into 1/2 in cubes. Heat oil in a
saucepan.
Stir in onion powder. Continue stirring 1 -2 minutes. Add eggplant
and the
4 cups of broth. Bring to a boil, reduce hear and simmer until eggplant is
very soft, probably 30 - 40 minutes. Puree in small batches in blender.
Strain to remove the seeds. Return to pan. Add half and half and
salt.
Reheat for hot soup, or chill covered for several hours and serve in chilled
bowls. Top with chopped fresh parsley or chives. Serves 6 - 8
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>From Debbie:
HAMBURG VEGETABLE SOUP
1 1/2 lbs. ground beef
6 c. water or tomato juice (or any combination of both)
3 beef boullion cubes
2 c. sliced carrots
1 1/2 c. chopped onion
1 1/2 c. chopped green pepper
(I also add some celery and chopped cabbage)
1/3 c. barley
1 tsp. salt
1/8 tsp. pepper
1 T. dried parsley
2 bay leaves
1/4 c. catsup
28 oz. can tomatoes, undrained and cut up
8 oz. can tomato sauce
Brown the beef and drain. Stir in the remaining ingredients. Reduce
heat, cover, and simmer 1 hour or longer. Remove bay leaves and serve.
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>From Sherry:
BARLEY SOUP
Here is a Barley Soup that I made up myself. I cannot say how much of each
item I put in to the soup, for I go mostly on looks and taste! This soup
is very easy to make.
Ingredients:
1 cup of cooked Barley ( I use Pearled Barley) and about 5 cups of water.
3 cooked chicken breasts
I do not measure the following: I just add however much I think we will
eat!
chopped up carrots
chopped up potatoes
cabbage
broccoli
cauliflower
mushrooms
I do not measure the following: I season to what I think taste great!
garlic
Salt
I use a blend of herbs:
Oregano, Marjoram, Thyme, Rosemary, Basil, & Sage
Chicken flavored powder
Cook the Barley, vegetables and chicken (I pressure cook my chicken) all in
separate pots. Then add all three to one large pot. Do not
drain the
Barley. Save the water that the vegetables were cooked in, to add to the
soup, if you want more liquid. Shred the chicken. Add Garlic, salt,
pepper, herbs, chicken boullion(sp?), I use the powdered kind. Let all
simmer until hot. Serve with hot bread or cornbread.
*note* I sometimes substitute chicken for 1 cup of cooked
lentils to the Barley Soup. So you can barley, vegetable, chicken soup or
barley, vege, lentil soup! Hope this isn't too confusing?
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>From Lora:
MEATY THREE-BEAN CHILII
3/4 pound italian sausage links, cut into 1/2 in. chunks
3/4 pound ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and minced (due to little ones, I usually add mild
diced
green chilies)
2 garlic cloves, minced
1 cup beef broth
1/2 cup Worcestershire sauce
1 1/2 t. chili powder
1 t. pepper
1 t. dry mustard
1/2 t. celery seed
1/2 t. salt
6 cups chopped fresh plum tomatoes (I use canned tomatoes)
1 can (15 1/2 oz.) kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can chili beans (or garbanzo)
Additional chopped onion, optional
In a 4 qt. kettle or Dutch oven over medium heat, brown the sausage and
beef; drain, discarding all but 1 T drippings. Set aside. Sauté onion,
peppers and garlic in the drippings for 3 minutes. Add the broth,
Worcestershire sauce and seasonings; bring to a boil over medium heat.
Reduce heat; cover and simmer for 10 minutes. Add tomatoes, browned
sausage
and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes.
Add all of the beans. Simmer for 1 hour, stirring occasionally.
Garnish
with chopped onion if desired. YIELD: 10-12 servings.
note: I usually add the browned meat to all the other ingredients to my
crock pot in the morning... much easier!!!
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>From Brenda-Lee
CREAMY LENTIL SOUP
1 c. lentils rinsed and picked over 1 t. beef stock base
4 c. water 1 t. chicken stock base
1 large potato, peeled and diced 1/2 c. milk or half and half
1 sm onion, finely chopped 1 t. salt or to taste
2 T. butter or safflower oil
Put lentils into a 3 quart kettle. Add the water. Bring to a boil.
Add
the potato. Cover and simmer until the lentils are soft, about 45 minutes.
Saute the onion in the butter or oil for about 15 minutes. Add to the
lentils along with the stock bases. Remove from the heat and blend in food
processor or blender until very smooth. Return to the kettle. Add
milk and
salt to taste. Serves 6
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>From Brenda-Lee
ITALIAN BEAN SOUP
2 c. small red or cranberry beans 1/2 c. tomato juice
8 c. water 2 large ham hocks cut into pieces
3/4 t. garlic powder 1/4 c. tiny soup pasta or 1/2 c cooked rice
1 large onion, chopped 1 1/2 c. thinly sliced carrots
1 c. finely chopped celery chopped fresh parsley
Soak the beans overnight. Pour off the water. Pick over the beans,
cover
with fresh water and bring to a boil. Pour off this water. Now add 8
cups
of water and all the remaining ingredients except the pasta or rice and
parsley to the beans. Bring the mixture to a boil. Reduce the heat
and
simmer until the beans are soft, about 2 1/2 hours. Lift out the ham
hocks,
discarding skin, bones and fat. Cut the meat into bite-sized pieces.
Set
aside. Whirl soup into the blender or food processor in batches if
necessary. Return to the pan with the ham bits. Add the pasta or
rice.
Heat until the pasta is cooked, about 5 minutes, or until the rice is
warmed. Serve sprinkled with chopped fresh parsley. Grated parmesan
can be
added at the table for a slightly different taste, if desired. Serves 8
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>From Brenda-Lee
BLACK-EYED PEA SOUP
1 c. black-eyed peas 1 large green apple, peeled and sliced
7 c. beef broth 1 large onion, chopped
1 medium-sized potato, peeled and diced 1 t. curry powder
1 stalk celery, finely chopped 2 T. safflower oil
1 3/4 water
Pick over the peas and soak overnight. Drain and discard water.
Combine
peas, broth, potato and celery. Bring to a boil and simmer, covered until
tender, 2 - 3 hours. Sauté the apple, onion and curry in the oil until
soft. Add to the peas. Stir in the water to reach desired thickness.
You
can puree if you want to have a smooth soup or serve as is. If you can use
corn products, add 2 t. Worcestershire sauce with the water at the end.
Milk can also replace the water if you desire a creamier soup. Serves 6
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>From Robin:
LENTIL TORTELLINI SOUP
This one-dish meal simmers in the crockpot while you do something else.
>From New Flavors from Your Crockery Cooker .
1/2 cup dry lentils
2 cups coarsely shredded carrots
1 large onion -- finely chopped
1 1/2 cups chopped cooked ham or Canadian-style bacon
2 garlic cloves -- minced
2 tablespoons chopped fresh basil or 2 tsp dried
1 1/2 tablespoons fresh thyme leaves or 1 1/2 tsp dried
1/4 teaspoon pepper
5 cups chicken or vegetable broth
1 cup water
9 ounces tortellini; cheese-filled -- refrigerated
4 cups fresh spinach leaves; torn
Rinse lentils; drain. Place in a crockery cooker. Add carrots, onion, ham
or bacon, garlic, and pepper. If you are substituting dried herbs for
fresh, add them now. Pour broth and water over all.
Cover and cook as directed for desired heat setting: LOW HEAT: for 6+1/2 to
7 hours; HIGH: for 3+1/4 to 3+1/2 hours.
Adding the pasta (If using low heat, reset to high.) Stir in tortellini.
Cover and cook 30 more minutes on high. Stir in fresh spinach, and fresh
herbs if using. Serve at once.
Yield: 6 servings
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I recently tried this and my family gave it rave reviews. I would
probably increase the liquids next time. I added the spinach at the same
time as the pasta.
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>From Micki:
Ok, how about what we affectionately call our "dump" soup. Well
I guess
it could be a "Lentil Soup" but I "dump" everything in it.
LENTIL SOUP
2 cups raw or 4 cups cooked lentils
1 16 oz can of Kidney beans
1 16 oz can of Garbanzo beans
1 16 oz can Louisiana Style Red beans (or any other fav. beans)
1 32 oz can of tomatoes cut up or home canned tomatoes
1 16 oz can of tomato sauce
1/2 c cooking sherry, the alcohol cooks out
Meat of choice hamburger, sausage
1 small onion cut into small pieces
celery about 1/2 c in sm pieces
green peppers about 1/2 c in small pieces
2-3 fresh cloves of garlic minced
First of all, cook the lentils for 20-30min. You can soak and cook the
beans too, but you will have to do that ahead of time. Cook the meat if
necessary. We have even used hotdogs for the meat and just cut them in
rounds and "dumped" them in. Now "dump" all the
ingredients together.
Allow to simmer until the veggies are tender. Yum!
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>From Pam:
SENATE BEAN SOUP
I was told this is still served in the US Senate
1 lb navy beans, sorted and washed
1 ham hock
1 whole onion, peeled and diced
2-3 celery stalks, diced
1 cup leftover mashed potatoes
salt and pepper to taste
Put beans and ham hock into soup pot (you can cook this in a crock pot,
also) and bring to boil. Cook on low for 3-4 hours or until beans are
tender. Add onion and celery and cook another 30 min and add potatoes 5
min before serving ( stir in well ). Remove ham hock and cut off meat, if
desired and add back into soup. This is very easy to make and is very
filling and nourishing.
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Misc.
>From Lora:
CHUNKY SEAFOOD CHOWDER
1 medium onion, chopped
2 T butter or margarine
2 pints half and half cream
1 can (10 3/4 oz) condensed New England clam chowder, undiluted
3 medium potatoes, peeled and cubed (I use more than this)
1 t. salt
1/4 t. white pepper
1 pkg. (8 oz) imitation crabmeat, flaked
In a saucepan, saute onion in butter until tender. Add cream and canned
chowder; bring to a boil. Stir in the potatoes, salt and pepper.
Reduce
heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender.
Stir in crab and heat through. YIELD: 8 servings
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>From Lora:
HAM AND BEAN CHOWDER
(need to begin this in the morning or the day before)
1 pound dried great northern beans
2 cups chopped onion
1 cup sliced celery
2 garlic cloves, minced
3 T. butter or margarine
1 meaty ham bone
2 cups water
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) stewed tomatoes
2 bay leaves
2 whole cloves
1/2 t. pepper
2 cups milk
2 cups (8 oz) shredded cheddar cheese
Place beans in large kettle; add water to cover by 2 in. Bring to a boil;
boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain beans and discard liquid. In the same kettle, sauté onion, celery
and
garlic in butter until tender. Add beans, ham bone, water, broth,
tomatoes,
bay leaves, cloves and pepper; bring to a boil. Reduce heat; cover and
simmer for 2 hours. Remove ham bone, bay leaves and cloves. When
cool
enough to handle, remove ham from bone; cut into small pieces and return to
soup. Chill for 8 hours or overnight. Skim fat from soup. Stir
in milk;
cook on low until heated through. Just before serving, stir in cheese.
YIELD: 12-14 servings
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>From : Carolyn:
CORN CHOWDER
about 6 slices fried bacon, crumbled
one large onion
2 or 3 stalks celery, sliced
about 4 cups frozen or fresh corn niblets (or can use some canned creamed
corn, if desired)
about 6 large potatoes, diced
1 tsp. salt
about 2 cups of water
milk or cream (as needed)
parsley
Fry onion and celery with bacon. (You could also substitute bacon bits and
just cook the veggies in the water.) Add corn, water, potatoes and salt.
Cook until corn is cooked and potatoes are tender. Add enough milk (or
cream, Yummy!) to make the desired consistency for your soup and heat to
almost boiling. Add parsley flakes to garnish.
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>From Kris:
CHEESE CHOWDER
(this one always gets raves whenever I serve or take it
somewhere......ha!ha! I sound like I am writing for *A Taste of Home*
>>3 c. diced potatoes
2 TBS butter
>>1c. diced carrots
4 TBS flour
>>one half pound Velveeta ( cubed)
1 cup sharp cheese shredded
>>1/2 c. diced celery
2C. milk
>>1/4 c. diced onion
2. C. chicken broth
>>1-2 c. diced ham
1 small head broccoli
>>1 tsp salt
>>1/4 tsp pepper
>>
>>Sauté onion, celery and carrot till tender in a large saucepan. Add
>>potatoes, broccoli (broken into small pieces) and chicken broth, boil
and
>>simmer until potatoes and broccoli are tender. In another smaller
pan,
>melt
>>butter and add flour......stir until smooth and add milk. Stir
until
>>thickened. Add cheeses and stir until melted. Add carefully
to the broth
>>and vegetables and toss in ham.
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>From Valerie:
TACO SOUP
1 lb. Ground Beef (crumbled up)
1 chopped onion
1 bell pepper
1 stalk celery
2 cans Stewed, Chopped, or Whole Tomatoes
1 can Hominy
1 can Corn
1 can Pinto Beans
1 pkg. Taco Seasoning
1 pkg. Ranch Dressing
Add water if necessary (depending on type of tomatoes used)
Put all in crockpot and simmer for 4-5 hours? Serve with fresh baked
bread!
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>From Brenda-Lee
HOMEMADE SPICE ISLANDS MIX
1 T. sweet basil 1 T. oregano
1 T. tarragon 1/2 T. marjoram
1/2 t thyme 1 t. sage
1 t. minced rosemary
Mix thoroughly and store in airtight container.
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>From Kendra:
SMOKED CHICKEN AND TORTELLINI SOUP
1/2 cup onion, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
2 Tbls. olive oil
1/4 c frsh parsley ( or 1 Tbls. dried)
2 carrots, sliced
1 tsp. season salt
1/2 tsp. pepper
1/4 tsp. sage
1/4 tsp. oregano
1 to 1-1/2 tsp. liquid smoke
8 cups broth
8oz. dry tortellini (DAVINCI brand works well)
2 cup. cooked chicken or turkey
1 Tbls. corn starch
2 cups cream
Sauté onion, celery & garlic in oil. Add parsley, carrots, &
seasonings,
cook 2 minutes. Add broth, liquid smoke & meat, bring to a boil.
Add
Tortellini, cook 20 min. Mix cornstarch and cream in a bowl, add to
soup. Stir & turn off heat.
We have a smoker and use the leftovers when we smoke a chicken or turkey.
This is the best way to have this recipe but the liquid smoke is good as
a substitute. When I use the smoker then the pan of drippings and smoked
juice is what I use as my broth. If I don't have the 8 cups I just add
enough water to equal that amount and then add bullion.
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My family loves this cheese soup recipe. My four year old chose this as
his
birthday supper meal!! I usually triple it for our family of 6.
>From Debbie:
CHUNKY CHEESE SOUP
2 cups water
2 cups diced peeled potatoes
1/2 cup diced carrot
1/2 cup chopped celery
1/4 cup chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
In a large saucepan, combine the first seven ingredients; bring to a boil.
Reduce heat; cover and simmer until the vegetables are tender. Add ham.
In
another saucepan, melt the butter; stir in flour until smooth. Gradually
add
milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir
in cheese until melted; add to the soup. Yield 6-8 servings
Hope you enjoy this as much as our family does.
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>From Debbie:
MINESTRONE IN MINUTES
1 lb. sausage (or kielbasa) I use hotdog size), sliced
1 c. chopped onion
1 can (16 oz.) tomatoes with liquid, chopped
2 small zucchini, cubed
3 beef bouillon cubes
3 c. water
2 c. finely chopped cabbage
1 can (16 oz.) great northern beans, undrained
1 tsp. dried basil
2 T. chopped fresh parsley
grated parmesan cheese
(in general, I like to use more vegs and less meat, but you can alter it
to taste)
In a large pot, brown the sausage and onion until onion is tender. Add
all the remaining ingredients except the cheese. Simmer 1 hour.
Sprinkle with cheese and serve.
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>From Debbie:
MACARONI AND CHEESE SOUP
1 c. elbow macaroni, uncooked
1/4 c. butter
1/2 c. finely chopped carrots
1/2 c. finely chopped celery
1 small onion, chopped
4 c. milk
1 1/2 c. shredded processed American Cheese (Velveeta, melts best)
2 T chicken bouillon granules
1/2 tsp. pepper
2 T. cornstarch
2 T. water
1 (8oz.) can whole kernel corn
1/2 c. frozen peas
Cook macaroni, drain and set aside. Melt butter in a skillet and cook
carrots, celery, and onion until tender. Combine milk and cheese in a
large pot and cook over med. heat stirring often until cheese melts.
Stir in bouillon and pepper.
(NOTE: I use one pot for all the above, and do not wash in-between,
either...first cook the macaroni and drain, then cook the vegs in the
butter and move to a bowl, and next, do the milk and cheese part)
Combine the water and cornstarch, stirring well and stir into the milk
mixture. Cook over med. heat until mixture thickens and comes to a boil.
Boil 1 minute stirring constantly.
Stir in macaroni and vegetables and cook over low heat, stirring
constantly until thoroughly heated.
(another NOTE: I often omit the cornstarch and water step...it really is
thick enough without it, we think...depends on how you like your soup, I
guess)
(another NOTE: you can also omit the butter and just cook the vegs in
water til tender)
*******************************************************************************
>From Kris:
CHICKEN, CHILE, CHEESE SOUP ( tastes a bit like an enchilada)
6 c chicken broth
3 fresh tomatoes chopped or one can of diced tomatoes
2TBS butter
1 large onion, diced
1 can diced green chilies
a few jalapeno pepper slices if you are brave
2 ts cumin
2 ts chili powder
2 cups milk or half and half
12 oz sharp cheddar
1/2 cup sour cream
1-1/2 - 2 cups chopped cooked chicken
In a large pot bring chicken broth to a boil, add tomatoes and simmer on
low
In a skillet, heat butter and sauté onion......add chilies and cook 2-3
mins.
Stir in cumin and chili powder, then the flour. blending well. Gradually
add milk and cook until thickened.
Ladle one cup of the stock mixture into the milk mixture and stir. Pour
all
the milk mixture into the soup pot and let cook at a bare simmer over very
low heat for about 15 mins stirring often.
Add the cheese and sour cream carefully stirring often. Add chicken.
Serve
with crushed tortilla chips and Tabasco..... yum!
******************************************************************************
>From Christina:
SPLIT PEA SOUP
5 1/2 cups water
2 1/2 cups dry split peas
1 small onion
2 carrots
2 stalks celery
1-2 cups of cubed ham or a meaty ham bone
dried parsley to taste (about 1T)
salt and pepper to taste
Chop onion, carrots, and celery. Place all ingredients in large pot. Cook on
low for 4-6 hours or until soup is smooth in texture (except for the ham
chunks, of course). Again, easy, fast, economical and feeds our family of 8
hearty eaters.
********************************************************************************
>From Christina:
TURKEY SOUP
2-3 cups leftover turkey, cubed (can use chicken)
8 cups good turkey stock*
peas (I use frozen) 16 oz bag
carrot coins (I use fresh) perhaps 3-4
1 cup pasta OR 1/2 cup rice or barley, etc
Bring broth to a boil. Add items in the order of longest cooking time to
shortest cooking time. This would be grains, carrots, pasta and peas, and
then turkey. Add the turkey just before serving and refrain from stirring
too much after it is added as it will just shred. This soup is very
flexible. Add or delete ingredients to suit your preference. The real key is
a good broth. Once you have that, just about any combination will taste
good. This is a bit more involved than the others but is very cheap and once
you get the hang of the stock making, this goes together in a snap.
*Boil a turkey carcass, covered, with onion, celery, carrot, garlic, dried
parsley, and peppercorns for 2-3 hours until all possible meat falls off the
bones. Strain broth and boil strained broth uncovered for another hour or
two. This should yield a good gallon of broth. I freeze the broth in quart
sized canning jars to have available year round.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sorry that times and amounts are not exact or more detailed. I have read
books like Whole Foods for the Whole Family (put out by La Leche League) and
The More with Less Cookbook that detail stock making and that is where I
learned. Once you have the hang of it, you don't really have rules that you
follow. It's been so long now since I learned that I've forgotten the
specifics and just "wing it" each time. I'm getting so hungry typing
these
up. I can't wait to have the Thanksgiving turkey to dismantle and make stock
from...
**********************************************************************
>From Teresa:
HAMBURGER SOUP
Here is a soup recipe that is cheap, easy, and all of my kiddos will eat it
(and that's sayin' something!)
I'm going from memory here, since I don't use a recipe anymore.
2lbs ground beef (or ground chuck, or ground turkey , which is my favorite)
1 onion, chopped
2 cups dry macaroni
1 large can vegetable juice (like V-8)
2 bags frozen or 4 cans mixed vegetables
3 cans creamed corn
2 sticks butter or margarine
Ok, you brown the ground beef along with the onion, and drain.
While you are doing that, boil the macaroni, and drain.
Then combine everything in a large soup pot and simmer for about 20 minutes
or so. You can adjust the ingredients to suit your family's preferences.
I
use more macaroni than the original recipe called for, since my family likes
it that way. This is the most used soup recipe at my house.
********************************************************************
>From Grace
BEAN SOUP
Wash and soak overnight 2 C. of mixed beans (use whatever you like best
or have on hand). In the morning, drain, rinse and bring about 2 1/2
qts. of water to a boil with the beans and a ham hock (or ham bone, or
even just some leftover chunks of ham). Reduce heat and simmer for 3 or
4 hours. Remove ham bone and discard. Then add some
chunks of ham
(however much you have on hand - maybe 1 1/2 or 2 C. would be good), 1
C. chopped onion (or to taste), 1 can of crushed tomatoes (we use a
large can - use what you like though), 1 T. chili powder and about 2
tsp. garlic powder or 2 cloves of minced garlic. Simmer 30 minutes.
This is AWESOME soup -- even if you don't like beans!! My dh has never
liked beans, and he likes this soup alot -- it just doesn't taste
"bean-y", if you know what I mean! :-)
********************************************************************
>From Grace
GRACE'S CHICKEN/TURKEY SOUP
Some night after having a chicken or a turkey, put the carcass in a
large pot on the stove and add water almost to cover. Then throw in
some garlic cloves, some chopped onion and some salt and pepper. Simmer
for at least one hour. Remove from heat and let cool a little -- then
remove the bones and pour broth through a strainer to remove all the
onion and garlic pieces too. Refrigerate broth overnight. Next day,
skim off the fat, then put the pot back on the stove. Now add some
carrots - maybe 2 C. chopped (amounts are subjective depending on
whether you used a huge turkey carcass or a smaller chicken, so use your
discretion here) and some chopped onion (about 1/2 C.). Let simmer for
15-20 minutes or till carrots are almost done. Then add some cooked
rice (again...how thick do you like your soup? I add a lot - maybe 1
1/2-2 C. so it is nice and thick, almost like a turkey stew!) If you
don't care for rice, add some type of noodles instead. Get out your
leftover chicken or turkey and add a good amount of chunked up meat (be
sure NOT to use the meat that came off of the carcass after you first
simmered it - that has lost all of it's taste by now). Add a fair
amount of salt (because of the rice-it will soak it right up), and some
pepper to taste. Now one of the keys to this coming out REALLY good is
to also add some of the gravy you made the night before for your turkey
or chicken dinner -- I add maybe 1 C. of leftover gravy, or more if it
is a really big pot of soup. Stir it all up, close your eyes and inhale
the wonderful aroma -- be sure to taste it to adjust any spices. Then
just heat it all thoroughly, and serve it with some homemade rolls and
salad!! What a WONDERFUL fall meal!!
********************************************************************************
from the Russell Family
CANADIAN CHEESE SOUP
1/4 cup butter
1 qt. warm milk
1/2 cup finely chopped onion 1/8
t. soda
1/2 cup "
" carrot
salt & pepper to taste
1/2 cup "
" celery
1 lb. package Velveeta,
1/4 c. flour
cut into cubes
1 1/2 T. cornstarch
1 qt. chicken broth
Melt butter in soup pot. Add onions, carrots, celery, & sauté
over low
heat until soft.
Add flour and cornstarch and blend. Add 2 cups of broth & warm milk to make
a smooth sauce.
Cook slowly & stir often. Add remaining broth, soda, & cheese. Salt
& pepper.
Serves 8.
********************************************************************************
and also from the Russells...
SPINACH SOUP
1/2 cup chopped onion
6 cups chicken broth
3 T. Butter
1/2 t. salt
4 1/2 cups shredded
1/2 t. pepper
spinach (fresh)
1/2 c. whipping cream
6 T. flour
2 egg yolks
Sauté onion in butter. Heat for 5 minutes. Add spinach
and stir until
spinach melts ( 2-3 minutes) Add flour & stir.
This will be a thicker paste. Cook 4-5 minutes. Add broth, simmer 7 minutes.
Remove from heat. Beat egg yolks with whipping cream. Pour 1 cup mixture
into cream. Then add cream mixture. Heat and serve with rolls or French bread.
