Food court 1-19
In the throes of winter, there’s nothing better than a hot bowl of soup or stew to take the chill out of the air. Add some of your favorite bread and a salad, and you’ve got a meal that will keep the whole family happy.
Creamy Potato Soup
6 cups potatoes, pared and cubed
2 cups celery, diced
1 cup onion, chopped fine
3 tablespoons butter
Salt and pepper to taste
1 1/2 cups evaporated milk
1 1/2 cups water
1 teaspoon Worcestershire sauce
Cook potatoes, celery and onions in 2-quart saucepan until potatoes are done. Add butter, salt, pepper, milk, water and sauce. Place over low heat. Heat just to the boiling point. Serve hot. Garnish with shredded cheese.
Hamburger Soup
1 pound ground beef
1 16-ounce can diced tomatoes
2 medium onions, chopped
2 medium carrots, sliced
2 stalks celery, chopped
1/3 cup pearl barley
1/4 cup ketchup
1 tablespoon instant beef bouillon granules
1 teaspoon dried basil, crushed
2 teaspoons seasoned salt
1 bay leaf
In a large saucepan, cook beef until browned. Drain off fat. Stir in remaining ingredients and 5 cups water. Bring to a boil. Reduce heat, cover and simmer for one hour. Season to taste with salt and pepper. Remove bay leaf. Serves 6.
Pork and Bean Soup
3 cups chicken broth
1 pound potatoes, peeled and cut into 1/2-inch cubes (about 3 medium potatoes)
1 small onion, chopped fine
1/2 cup celery, thinly sliced
1 clove garlic, crushed
1 small bay leaf
2 1-pound cans pork and beans in tomato sauce
2 cups diced cooked ham
Salt to taste
Fresh ground pepper to taste
In saucepan, bring broth to boil. Add potatoes, onion, celery and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes. Add beans and diced ham. Stir and simmer 10 minutes more. Season with salt and pepper to taste. Serve in large bowls. Makes 6 to 8 servings.
Country Supper Soup
2 pounds chuck, cut in six pieces
Salt and pepper
2 tablespoons oil
2 1/2 quarts water
1 onion, chopped
1 cup diced celery
1/2 cup chopped parsley
1 10-ounce package frozen mixed vegetables
1/2 small head of cabbage, shredded
4 to 6 medium potatoes, peeled and cut in half
1 6-ounce can tomato paste
Sprinkle chuck with salt and pepper. In Dutch oven, brown in oil at medium heat. Add water, onion, celery, parsley and 1 1/2 teaspoons salt. Bring to boil. Simmer for 1 1/2 hours. Add vegetables and tomato paste. Simmer 45 minutes longer or until potatoes are tender.
Creamy Vegetable Soup
1 10-ounce can condensed beef broth
1 cup thinly sliced carrots
1 9-ounce package frozen green beans
1 1/2 cups small pasta shells, uncooked
1 10-ounce can tomato soup
1 6-ounce can tomato paste
3 cups milk
1 1/2 cups sliced zucchini
1 1/2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 1/2 cups shredded Provolone cheese
1/4 cup Parmesan cheese
Place beef broth, carrots and frozen beans in a 4-quart Dutch oven. Bring to a boil. Reduce heat, cover and simmer until vegetables area tender, about 10 minutes. Meanwhile, cook pasta according to package directions. Rinse and drain. Add shells, tomato soup, tomato paste, milk, zucchini and seasoning to broth mixture. Bring to a boil, reduce heat and cover and simmer 10 minutes. Remove from heat and stir in cheeses until melted. If necessary, return to low heat and finish melting cheese. Do not boil. Makes 11 cups.
Noah’s Clam Chowder
1 can cream of potato soup
1 can cream of celery soup
1 can New England style clam chowder
1 pint half and half cream
1 small can clams, minced
1 teaspoon butter
Mix potato soup, celery soup, New England style clam chowder, half and half, and clams. Simmer; the longer the better. May be put in crock pot for 3 hours. Add butter and serve.
Refried Bean Soup
1/2 cup chopped onion
1/4 cup chopped celery
2 cloves garlic, minced
1 teaspoon olive oil
2 16-ounce cans of refried beans
1 cup diced canned tomatoes
2 cups water
1 cup grated cheddar cheese
1 bag tortilla chips
Saute onion, celery and garlic in olive oil until tender. In a saucepan combine refried beans, canned tomatoes and water. Heat over medium heat. Adjust water to desired consistency. Add sauteed vegetables and simmer together about 5 minutes. Top with grated cheese and serve with tortilla chips. Serves 4 to 6.
Oyster Stew
1 8-ounce can oysters
2 tablespoons margarine
1 to 1 1/2 cups milk
1/4 teaspoon celery seed
Dash of cayenne pepper
Dash of paprika
Drain and reserve liquid from oyster. Place margarine in 1-quart casserole dish. Microwave on high until melted, 30 to 45 seconds. Add oysters and cover. Microwave on high until edges are curled, 2 to 4 minutes. Add enough milk to oyster liquid to measure 1 1/2 cups. Add milk mixture, celery seed and cayenne pepper to oysters and cover. Microwave on medium high (70 percent power) until mixture is hot, 4 to 5 minutes. Sprinkle with paprika and serve. Serves 2 to 4.
Taco Soup
1 1/2 pounds ground beef
1/2 cup chopped onion
1 28-ounce can whole tomatoes, undrained
1 16-ounce can kidney beans, undrained
1 17-ounce can corn, undrained
1 8-ounce can tomato sauce
1 package dry taco seasoning
1 to 2 cups water
Salt and pepper to taste
1 cup shredded cheddar cheese
1 small bag nacho chips, crushed
1 cup sour cream
Brown beef in heavy kettle. Drain excess fat and add onion. Cook until onions are tender. Add all remaining ingredients, except cheese, nacho chips and sour cream. Simmer for 15 minutes. Ladle into bowls and top with shredded cheese, nacho chips and sour cream. Makes 6 to 8 servings.
Split Pea Soup
1 pound dry green split peas
1 ham hock
1 cup chopped onion
1 teaspoon chicken bouillon granules
8 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced carrots
1 cup chopped celery
1/2 cup milk or light cream
2 tablespoons butter or oleo
In a kettle, combine peas, hamhock, onion, bouillon granules, water, salt and pepper. Bring to a boil. Cover and simmer 1 1/2 hours, stirring frequently. Remove ham bone, de-bone and return meat to soup. Add carrots and celery and simmer another 30 minutes or until tender. Stir milk and butter into soup and heat through. Serves 8.
Hope these soups will warm you to the bone and make for a cozy night. Warm some crusty bread to accompany the soup. Have a little dessert later with a cup of coffee or milk, and you’re set for bed. If you need to reach me, you can email me at judyd2313@frontier.com or drop a note to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.
