Sister Michelle
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I must keep my eyes on Jesus my Saviour
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Soups
Jan 4, 2006 20:50:34 GMT -5
Post by Sister Michelle on Jan 4, 2006 20:50:34 GMT -5
Yeah, ;D I love winter. I could eat soup all year round. Please post your favorite soups. I will be posting my tomorrow. Well some of them I have so many I like it.
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Sister Michelle
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I must keep my eyes on Jesus my Saviour
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Soups
Jan 5, 2006 6:46:53 GMT -5
Post by Sister Michelle on Jan 5, 2006 6:46:53 GMT -5
1 package of soup beans. ( see below) 2 quarts water 2 t salt 1 Ham bone, I buy the half hams at aldi's they are made of turkey and work great in this recipe. 1 28 oz can tomatoes, chopped 1 Lrg onion 1 t chili powder 2T Lemon juice 2 T brown sugar (or to taste) 1/2 c pasta any kind.
In a large soup kettle, soak 1 pkg of bean mix in the water with the salt overnight. Next day, add the meat and bring to a boil over high heat. Reduce heat and simmer, covered, for 2 hours. Add the tomatoes and onion, chili powder, and the remaining ingredients. Cook for 1 hour longer, if soup is to thick add more water. Remove meat, chop and return to soup. Freezes very well!
Soup Bean Mix 1 pound each of white navy white lima black kidney pinto green pea lentils garbanzos barley In a very large bowl mix all together. Put two cups into baggie. Store.
Makes a great gift in a jar. Layer beans by type in jar and attach recipe.
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Sister Michelle
Administrator
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Soups
Jan 5, 2006 6:52:08 GMT -5
Post by Sister Michelle on Jan 5, 2006 6:52:08 GMT -5
6 T butter 1/2 onion 1 c celery 6 T flour 2 cups chicken broth 1 1lb can of cream corn 3/4 c milk 3/4 c half and half 2Tshredded carrot 1 T parsley 1/4 t nutmeg 1/8 t black pepper 1 1/2 cups shredded chicken
In a large saucepan, cook the butter, onion, and celery over medium heat for 3 min. Stir in the four, cook 5-6 min longer, or until the mixture is golden. Add the broth, and whisk until smooth, raisin the heat a bit. Add the remaining ingredients except chicken, and then lower heat and simmer for 3 min. Add chicken just before serving-allow soup to stand a few minutes to heat the chicken pieces.
Do NOT omit the nutmeg, it gives the soup a wonderful flavor.
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Soups
Jan 7, 2006 7:09:29 GMT -5
Post by peacefulheart on Jan 7, 2006 7:09:29 GMT -5
2 new Soups..
This first one is a favorite of my beloved Gram Lutke..she always made this on wintery days it seemed when we visited..its low cost and very goo in the crock pot.
Hamburger Soup 1 lb lean burger, 6 cups water cook those both together until done..remove the "scummy stuff" from the burger and toss out..Place this mixture, burger and water now in a big pot on low. add 1 package lipton onion soup mix (or equivalent of beef bouillon and some onions) Mix this up and boil about 10 minutes. add 1 can mixed veggies. 1 pint tomatoes, 1 cup macaroni, cook til the macaroni is done.
Aunt Lyn's Elixer Soup (for colds, congestion, and the winter blahs) In a large pot add all FRESH veggies you can find... zuchinni, yellow squash, butternut or buttercup squash, sweet potato, green beans, fresh corn cut off the cob, asparagus, left over lettuce, cube up and cook on low with about 3 cups water. Next, fry til tendercrisp in olive oil, carrot, celery, onions, dump that into the pot. Next add chopped up parsnip, rutabaga, potatoe, cabbage, and dark green veggies, like spinach and swiss chard. You can add chicken broth or bouillon, this makes a HUGE pot but it is sure a good tasting vegetable soup...I also add fresh tomato :-)
Enjoy Sister Penny
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Sister Michelle
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Soups
Jan 9, 2006 20:40:59 GMT -5
Post by Sister Michelle on Jan 9, 2006 20:40:59 GMT -5
Dear Penny, I can not wait to try the hamburger soup. It sounds like just the thing for a Saturday. I am always trying to find a quick soup to keep on the stove. It should help cut down on the busyness of Saturdays.
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Soups
Mar 3, 2006 19:58:00 GMT -5
Post by beeyeglad on Mar 3, 2006 19:58:00 GMT -5
Ladies, I was wandering if any of you have recipes for canning soups? I would also be interested in some recipes for soups that you know freeze well. I have been sick alot lately and DH bought me some store bought soups as I was hungry, couldn't cook and nothing sounded good anyway. They are not cheap and they really aren't that good. I would like to prepare for the next time I am sick or someone else is. Any help with this would be greatly appreciated. Heather
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Soups
Mar 6, 2006 14:06:07 GMT -5
Post by countrymama on Mar 6, 2006 14:06:07 GMT -5
My 14 year old DD introduced this delightful recipe to our family. Now it is a favorite! I hope you'll try it and love it too.
French Seafood Bisque (6 Servings)
1 can whole clams 1 can whole oysters 1 can crab meat 2 cans shrimp (or 8 oz fresh shrimp) 48 oz of tomato sauce (or 2 cups) 2 fresh zucchini, washed & sliced (circles) 2 large fresh carrots, washed & sliced (circles) 2 fresh celery stalks, washed & diced ½ medium onion, diced Dried or fresh parsley 2 Tablesthingys of oil or Butter/Margarine, melted 1 Tablesthingy of flour (wheat or brown rice flour) Salt & Pepper to taste Optional: 1 10 oz. box frozen spinach
Mix together and simmer for 3 minutes… The liquor from all the cans of fish 1 Cup of Water 1-2 teasp salt 1/8 tesp pepper 1 teasp grated onion 2 teasp parsley
Add…Tomato Sauce Stir in a paste (roux) of: 2 TBLSP melted butter/oil 1 TBLSP flour Boil 1 minute, stirring constantly, then add meat and simmer for 15 minutes. Serve; garnished with parsley.
Delicious with hot French Bread or Corn Bread and a tossed salad. Bon appetite!
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Sister Michelle
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Soups
Dec 4, 2006 15:15:32 GMT -5
Post by Sister Michelle on Dec 4, 2006 15:15:32 GMT -5
Italian Meatball Soup - serves 8
1 cup uncooked macaroni 1 - 28 oz. can crushed tomatoes 1 cup tomato sauce 1 t. worchestershire sauce 8 cups water 4 t. beef bouillon granules 1 t. Italian seasoning 1 pound meatballs, cooked 2 sliced carrots 1 onion, chopped 2 celery stalks, chopped 2 c. frozen green beans salt and pepper to taste
Cook macaroni according to package instructions. Drain and set aside. Combine remaining ingredients except green beans and salt and pepper. Bring to a rolling boil. Turn down to medium and cook for 20 minutes or until the vegetables are tender but not mushy. Stir in cooked macaroni, green beans and season to taste. To prepare for freezer, do not add macaroni or green beans until soup is cooled completely.
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Sister Michelle
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I must keep my eyes on Jesus my Saviour
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Soups
Dec 5, 2006 11:39:39 GMT -5
Post by Sister Michelle on Dec 5, 2006 11:39:39 GMT -5
½ pound ground beef 1 Tablesthingy butter or margarine ¾ cup onion, chopped ¾ cup carrot, shredded ¾ cup celery, diced 1 teasthingy dried basil (or, for fresher taste, pesto) 1 teasthingy dried parsley (or, for fresher taste, 2 sprigs minced fine) 3 cups chicken stock 4 cups potatoes, peeled and diced 3 Tablesthingys butter or margarine ¼ cup flour 8 ounces (2 cups) of American cheese, cubed 1 ½ cups milk ¾ teasthingy salt ½ teasthingy pepper Garnish: ¼ cup sour cream
First, brown the ground beef, drain and reserve it.
Saute the onion, carrots, celery, basil, and parsley in 1 Tablesthingy of butter until they are tender. Pour in the stock and bring to a boil. Add potatoes and beef, then reduce heat and simmer for 10-12 minutes, until the potatoes are tender.
In a small skillet, melt the remaining 3 Tablesthingys of butter, stir in the flour, and cook on low until bubbly. Whisk the milk into the roux and stir until thickened--then stir it into the soup pot. Bring to a boil, then stir in the cheese, salt, and pepper. Cook until the cheese melts.
When ready to serve, ladle into soup bowls, top each one with a sthingyful of sour cream and swirl in.
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Sister Michelle
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Soups
Dec 6, 2006 16:22:59 GMT -5
Post by Sister Michelle on Dec 6, 2006 16:22:59 GMT -5
Ingredients: 2 cups milk 3 tablesthingys butter 2 tablesthingys finely chopped onion 3 tablesthingys flour 1/2 teasthingy salt 1/8 teasthingy white pepper 1/2 teasthingy thyme 1/2 teasthingy garlic powder 2 cubes chicken bouillon 1 1/2 cup boiling water 2 cups shredded cheddar cheese 1 cup cooked finely chopped broccoli
Directions:
Cook onions in butter until tender. Blend in flour and seasonings and cook 3-4 minutes, stirring constantly.
Add boiling water and bouillon cubes and cook slowly until thick, stir in milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.
This only serves 4 so those with large families will need to adjust
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Sister Michelle
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Soups
Dec 8, 2006 11:46:10 GMT -5
Post by Sister Michelle on Dec 8, 2006 11:46:10 GMT -5
INGREDIENTS: 1 Tbsp. olive oil 2 carrots, sliced 2 onions, chopped 1 Tbsp. minced garlic 2-1/2 cups water 1/2 cup uncooked quick barley 2 (14 oz.) cans diced tomatoes, undrained 14 oz. can low sodium chicken broth 1/4 tsp. pepper 1/4 tsp. dried thyme leaves
PREPARATION: In heavy saucepan, heat olive oil; add carrots, onions, and garlic. Cook and stir over medium heat until vegetables are crisp tender, about 6 minutes. Meanwhile, in another heavy saucepan combine all remaining ingredients and bring to a boil over medium heat. Add sauteed carrot mixture and bring to a boil again. Reduce heat to low, cover, and simmer until barley is tender, about 15 minutes. 4 servings
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Sister Michelle
Administrator
I must keep my eyes on Jesus my Saviour
Posts: 1,065
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Soups
Dec 11, 2006 19:54:45 GMT -5
Post by Sister Michelle on Dec 11, 2006 19:54:45 GMT -5
I am going to try and make the bean soup in my crock pot. As gas prices go up I am trying very hard to use the crock pot over the stove. I will let you all know how it turns out.
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Sister Michelle
Administrator
I must keep my eyes on Jesus my Saviour
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Soups
Dec 15, 2006 15:36:45 GMT -5
Post by Sister Michelle on Dec 15, 2006 15:36:45 GMT -5
INGREDIENTS: 4 (6 1/2 oz.) cans minced clams with juice 1/2 lb. salt pork or bacon, diced 1 cup chopped onion 6 to 8 medium potatoes, peeled and cubed 3 c. water 3 1/2 tsp. salt 1/4 tsp. pepper 4 c. half and half cream or milk 3 to 4 tbsp. cornstarch chopped fresh parsley, for garnish
PREPARATION: Cut clams into bite-sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams. Add all remaining ingredients, except milk, cornstarch, and parsley. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through. Top each serving with a little chopped parsley and serve with crackers or crusty French bread.
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Bridgette
Faithful Lady
God is good, all the time. All the time, God is good!!
Posts: 57
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Soups
Jan 4, 2007 8:40:10 GMT -5
Post by Bridgette on Jan 4, 2007 8:40:10 GMT -5
thanks for these recipes michelle!!
the cheesburger soup is the best!! YUM!!!
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Soups
Mar 25, 2007 16:38:30 GMT -5
Post by gayla50 on Mar 25, 2007 16:38:30 GMT -5
cowboy soup
1 lb ground beef 1 onion, chopped 1 can Veg All 1 can Ro-Tel tomatoes 1 can Spanish rice 1 can stewed tomatoes 1 can cream style corn
Brown the ground beef and onions in a large pan. Add remaning ingredients and simmer about 40 minutes
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