Recipz

Archive for the ‘Soup’ Category

1 large ham bone with some ham meat still on it (leftover from a baked ham dinner. Alternatively, you can use a pound of deli ham, cut into cubes)
1 pound bag of green or yellow dried split peas
2 onions, diced
2 – 3 potatoes, diced
2 – 3 stalks of celery, diced
2 – 3 carrots, diced
8 – 10 cups of water
2 bay leaves
salt & pepper to taste

Place ham in kettle, add water to cover. Add in onions and bring to a boil.

Stir in peas and potatoes, bring back to a boil, them simmer about 5 minutes stirring frequently.

Add remaining ingredients and bring to a low simmer. Let simmer for about an hour, stirring frequently. The split peas and potatoes should be completely dissolved in the soup when ready.

If you used ham with a bone, any remaining meat should be coming off the bone very easily. Separate the ham from the bone and add back to the soup. Discard the bone.

It may be necessary to add additional water to the soup pot based on the amount of vegetables added to get the desired consistency.

This is a very forgiving recipe which allows you to adjust the ratio of vegetables and meat to water to achieve different consistencies and flavors. As a variation, you can use stir in a teaspoon of ground cumin.

1-1/2 pounds butternut squash, peeled and cut into 1/2 inch cubes
1 medium potato, peeled and cut into 1/2 inch cubes
12 baby carrots, sliced
1 cup frozen green beans
2 cans (14 oz. each) beef broth
2 T. tapioca
1 T. red wine vinegar
1/4 t. pepper
1 t. dried rosemary, crushed
1/2 pound kielbasa, sliced
1 small onion, chopped

Combine all ingredients in slow cooker. Cook on low for 6 to 8 hours.

2-1/2 lbs. butternut squash
1 medium yellow onion
1 carrot
1 stalk celery
2 T. butter
5 c. chicken stock
1-1/2 c. light cream
1 c. heavy cream
1/2 c. blue cheese
salt, pepper

Peel and seed squash and cut into 1/2 inch cubes. Chop onion, carrot and celery.

Melt butter in soup pot. Add chopped onion, carrot and celery. Cook until soft but not brown. Add the squash.

Stir in 4 c. of the chicken stock and salt. Bring to a boil, cover, reduce heat and cook for 30 to 40 minutes or until squash is tender.

When squash is nearly done, in a separate sauce pan, heat the heavy cream. Add the blue cheese and cook on low for a few minutes.

When squash is tender, puree soup in batches in a food processor with remaining chicken stock. Pour pureed soup back in soup pot. Add the light cream, then the blue cheese-cream mixture. Stir until hot and well blended.

2 large potatoes (about 1 pound), peeled and cubed
1/2 lb. bacon, center cut
1/4 c. onion, chopped
1 T. butter
2 T. flour
1/4 t. salt
1/8 t. pepper
3 c. milk
1 can creamed corn
1 c. frozen kernel corn
1/4 to 1/2 c. Cheddar cheese, shredded

Boil potatoes in water until soft, about 30 minutes. Drain. Mash half the potatoes and set aside.

Fry the bacon until very crisp. Drain, cool and crumble.

Cook the onions in the bacon grease. Drain the onions and spoon them until a large kettle. Add the butter to the onion and turn heat on low.

When butter is melted, add the flour, salt and pepper. When the flour mixture is bubbly, add the milk and frozen corn. Stir continuously until the milk starts to boil. Add the creamed corn, bacon, cheese, cubed potatoes and mashed potatoes. Cook and stir until heated through.

2 T. olive oil
1 medium onion, cut into 1/2 inch chunks
2 stalks celery, cut in half
1 butternut squash (about 3-1/2 pounds), peeled, seeded and cut into 1/2 inch chunks
4 c. chicken stock
1/2 t. cinnamon
1/2 t. cilantro
1 bay leaf
2 to 3 McIntosh apples, peeled, cored and cut into 1/2 inch chunks
1 T. apple cider vinegar

In a large pot, heat olive oil over medium heat. Add onion and celery and cook, stirring, until tender and lightly browned, about 7 minutes. Add squash and cook on additional 3 minutes.

Add stock, cinnamon, cilantro and bay leaf. Bring to a boil, then reduce to a simmer. Cook 15 minutes.

Add apples and vinegar and continue cooking 12 minutes.

Remove from heat and puree, in batches, in a food processor or blender until smooth. Season with salt and pepper to taste.

1 whole chicken
any extra leftover chicken bones you may have saved
1 onion
2 stalks celery, including some leaves
1 large carrot
1 t. salt
1/4 t. pepper
1/4 t. thyme

Raft to clarify broth
1 egg, separated into yolk, white and shell (crushed)
cheesecloth

Noodles
4 eggs
2 c. flour
1/4 t. salt
dash of pepper

Put chicken in a large kettle. Add 6 cups of water, extra bones (if you have them) onion, celery, carrot, salt, pepper and thyme. Boil gently for 45 minutes to an hour, until chicken is just cooked (not overcooked). Skim off fat. Remove chicken, bones and vegetables. Discard vegetables. Debone chicken. Put chicken meat in refrigerator or freezer for later use.

Toss large bones back into broth and continue to simmer for another 1 1/2 hours. Then strain the broth.

To clarify the broth for clear soup, separate an egg into white and yolk and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain through a sieve lined with cheesecloth.

Mix together noodle ingredients. Roll out dough onto floured cloth. Cut into squares and lay in boiling broth. Cook for 10 minutes. Serve.

8 oz. potato
1 quart broth
2 extra large eggs
2 T. milk or water
1-1/3 c. flour

Whatever kind of meat that was available or in season was cooked in water to form broth; some of those used were rabbit, squirrel, oxtail, beef, pork, and chicken.

The pot pie or square noodles were made with eggs and a little milk or water and enough flour to stiffen and roll out as for noodles. Dough was cut into squares (2″-x-2″) while the broth was boiling. (Meat had been removed.) The dough does not need to dry. A few slices of raw potato were added to the broth to help keep the squares separated and give more flavor to the broth. Then the squares of dough were added to the boiling broth, slowly so as not to stop the boiling, and cooked until done (about 10 minutes).

(Grandma Hetrick’s recipe as remembered by Netta Hetrick)

2 T. paprika
1 T salt
2 t. thyme leaves
2 t. dry mustard
1-1/2 t. garlic powder
1 t. onion powder
3/4 t. black pepper
1/2 t. white pepper
1 t. cayenne pepper
5 lbs. large-bone beef shank
5 qts. beef stock or water
2 c. chopped onion
1 c. chopped celery
1-1/2 c. crushed tomatoes
1 c. rice (optional)
3 c. onion chunks
3 c. carrot chunks
3 c. celery chunks

In small bowl, combine paprika, salt, thyme, mustard, garlic powder, onion powder, and peppers to make seasoning mix.

Arrange beef shanks on tray in single layer. Sprinkle 4 t. seasoning mix evenly over beef and pat in. Turn pieces and repeat, using 4 more t. seasoning mix.

In large pot, combine 3 qts. stock or water, seasoned meat, chopped onions, chopped celery, and crushed tomatoes. Cook, stirring occasionally, over high heat 1 hour.

Add 1 qt. stock or water and remaining seasoning mix. Bring to boil again and continue cooking over high heat 1 hour. Stir in remaining 1 qt. stock or water and return to boil.

Skim surface and, if using, stir in rice. Cover and continue cooking 10 minutes. Add onion, carrot and celery chunks and cook, uncovered, 15 minutes longer, or until vegetables are brightly colored and still crisp and rice is tender.

12 servings.

2 medium onions, peeled and finely chopped
1 carrot, finely chopped
1 turnip, finely chopped
3 c. beef stock
2 T. butter
1 leek, cut into small rings
1 T. tomato paste
2 T. chopped parsley
salt and pepper

Melt butter in saucepan and add onions. Cook gently over low heat 5 minutes. Add carrot, turnip, stock, seasoning, and parsley. Bring to boil and simmer gently for 15 minutes. Add leek and tomato paste and simmer for 20 minutes.

1 lb. lean ground beef
2 onions, sliced
1 clove garlic, minced
1 T. paprika
1/2 t. caraway seed
8 oz. stewed tomatoes
6 c. beef broth
2 c. uncooked egg noodles
salt and pepper
sour cream

In Dutch oven, cook beef, onions, and garlic until meat is brown and onions limp; discard fat. Stir in paprika and caraway seed; add undrained tomatoes and broth. Cover and simmer gently for 20 minutes.

Add noodles and simmer, uncovered, for 8 minutes or until noodles are tender. Season to taste. Pass sour cream at table to stir into each serving. Serves 4.

1 turkey carcass
4 qts. water
6 small potatoes, diced
4 large carrots, diced
2 stalks celery, diced
1 large onion, chopped
1-1/2 c. shredded cabbage
1 pint tomatoes, drained and chopped
1/2 c. uncooked barley
1 T. Worcestershire sauce
1-1/2 t. salt
1 t. dried parsley flakes
1 t. dried whole basil
1 bay leaf
1/4 t. pepper
1/4 t. paprika
1/4 t. poultry seasoning
pinch of dried whole thyme

Place turkey carcass and water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Remove carcass from broth, and pick all meat from bones.

Return meat to broth, and add remaining ingredients. Simmer 1 hour or until vegetables are tender.

Remove bay leaf. Yield: 5 qts.

3/4 c. butter, room temperature
3/4 c. flour
2 c. half-and-half
6 c. chicken stock, heated
1-1/2 c. cooked chicken breast, finely chopped
salt to taste, about 1 t.
dash freshly ground pepper
1 c. fresh snipped parsley to garnish

Blend together the butter and flour in a 3-qt. saucepan. Add warmed cream and stir until smooth. The soup will begin to thicken as it heats. Stir in 2 c. stock.

Over low heat, stir and cook, until heated and blended.

Add rest of stock and chicken. Season to taste with salt and pepper. Heat to steaming. Do not boil, or cream will break into unattractive particles. Garnish with parsley. Serves 8.

1 quart chicken stock
2 stalks celery, chopped
1 medium onion, chopped
1 carrot, chopped
2 medium potatoes, chopped
1 lb. canned corn or 4 c. fresh corn
1-1/2 c. cooked chicken, cut in bite-size pieces

Heat chicken stock; add celery, carrot, onion, potatoes and corn (if fresh). Cook until vegetables are tender. Add cooked chicken and canned corn (if used). Season to taste; heat thoroughly.

3 T. butter or margarine
1/2 c. celery, minced
1/2 c. onion, minced
3 T. flour
2 c. chicken broth, canned or homemade
2 c. milk
1 lb. can cream-style corn
1-1/2 c. cooked chicken, cut in bite-sized pieces
white pepper
salt to taste

In large saucepan, saute onion and celery in butter about 5 minutes, stirring constantly. Whisk in the flour until smooth and bubbly. Do not allow to burn. Pour in broth and milk slowly, whisking to avoid lumps.

Reduce heat, cover, and simmer 15 minutes. Remove lid and add corn and chicken. Bring to a simmer; add salt and pepper to taste. Serves 6.

2 c. dried white beans
water, to soak
6 c. water, to cook
1/2 oz. salt pork, diced
2 onions, chopped finely
1 qt. tomatoes, chopped
1/4 t. ground pepper
2 T. molasses
1 c. toasted croutons
1 T. snipped parsley

Soak beans overnight.

In medium skillet, brown salt pork until it begins to lose its fat. Add onions and cook over low heat until pork bits are brown and onions soft, 15 minutes.

Pour the water off the beans and discard.

Add 6 c. cold water and bring to a boil. Add pork bits and onion to the pot. Discard grease. Reduce heat to a simmer and cook for about 30 minutes or until beans are just
getting tender.

Add tomatoes, salt, pepper, and molasses. Stir into soup and simmer 30 minutes.

Take soup off heat and cool a bit. Dip out half the beans and puree in food processor. Return puree to the soup to thicken it.

Ladle into warm bowls. Garnish with croutons and minced parsley. Serves 6 to 8.

1 lb. dried white beans
water to soak
1 ham bone or 2 smoked hocks
3 qt. water, to cook
3 medium onions, chopped fine
3 cloves garlic, minced
3 stalks celery, chopped
1/4 c. chopped parsley
1/3 c. instant mashed potato flakes or 1 c. cooked mashed potatoes
salt and pepper
parsley or chives to garnish

Soak beans overnight.

Drain and place beans with ham in large soup kettle.

Add 3 qts. cold water. Bring to a boil, reduce heat and simmer over low heat 2 hours. Skim if needed.

Chop onions, garlic, celery and parsley. When beans and meat have cooked 2 hours, add chopped vegetables and potato to the pot.

Simmer for 1 hour longer or until beans are tender. Season with salt and pepper. Remove bones and meat from soup.

Dice meat into 1/2″ return to pot.

Discard bones. Reheat to serve. Garnish with parsley or chives. Serves 6 to 8.

1/2 c. chopped onion
1/2 c. shredded or sliced carrot
1 T. butter
2 c. sliced potatoes
1-1/2 c. chicken broth
1 c. milk
2 T. flour
12 oz. pkg. fully cooked Bratwurst (sliced) using “hot seasoned” brats (or add spice)
1/2 c. frozen peas
dash hot pepper sauce

In 3-qt. saucepan, cook onion and carrot in butter until onion is tender. Add potatoes and broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until potatoes are tender.

With a fork or masher, slightly mash potatoes. Stir milk into flour; add to potato mixture along with brats, peas, and hot pepper sauce. Cook and stir until bubbly. Cook and stir 1 minute more. Makes 4 main dish servings. Triple recipe for crockpot. Can be held in crock on low for several hours.

1/2 c. dry white beans
1 qt. water to soak beans
4 T. butter
10 oz. frozen peas
1 c. diced zucchini
1 c. diced carrots
1 c. diced unpeeled potato
1/2 c. thinly sliced celery
2 oz. salt pork
1/2 c. finely chopped onions
1 leek, white part only, chopped
2 c. tomatoes, canned or fresh
2 qts. chicken stock
1 bay leaf
3 parsley sprigs
1/2 c. raw white rice

Bring 1 qt. water to boil; add beans and boil 2 minutes; let soak 1 hour off heat. Simmer 1-1/2 hours, until barely tender. Drain and set aside.

Melt butter in large skillet. Pour peas in; add zucchini, carrots, potato, and celery, allowing each to cook 2 minutes before adding next. Cook about 10 minutes. Set aside.

Dice salt pork and render in Dutch oven over medium
heat, about 6 minutes. Drain and save.

Cook onions and leek in hot fat until clear. Add vegetables from skillet plus tomatoes, stock, herbs, salt, pepper, and beans. Bring to boil over high heat,
then simmer, partially covered, for 1/2 hour.

Discard bay leaf and parsley. Add rice and salt pork, and cook 15-20 minutes.

Mix 1 T. each fresh basil, chopped parsley, 1/2 t. chopped garlic, and 1 c. Parmesan together and use as garnish. Serves 8.

2 chickens
8 c. water
2 T. vegetable oil
3 large onions, chopped (about 2-1/2 c.)
2 jalapeno peppers, seeded and diced
4 cloves garlic, chopped
1/4 c. flour
1-1/2 t. ground white pepper
1/2 t. ground cumin
1 t. salt
1 4-oz. can diced green chilies, drained
2 19-oz. cans white kidney beans (cannellini), drained and rinsed (4 c.)

Fried Tortilla Bowls (recipe follows), plain flour tortillas, or tortilla chips (optional)

Toppings: shredded lettuce, shredded Monterey Jack
or Cheddar cheese, bottled tomato salsa

In 8-qt. saucepot, heat chickens and water to boiling over high heat. Reduce heat to low, cover pot, and simmer chickens 40-45 minutes or until fork-tender, turning chickens several times.

Transfer chickens to a bowl to cool. Skim fat off broth and discard. Reserve 3 c. broth (cool and freeze the rest).

In 5-qt. kettle, heat oil over medium-low heat. Add onions and saute until soft, about 10 minutes.

Stir in jalapenos and garlic; saute 1 minute. Add flour, pepper, cumin, and salt; stir to combine mixture well. Stir reserved 3 c. broth and green chilies into onion mixture and heat to boiling, stirring constantly, until thickened. Remove mixture from heat.

Meanwhile, bone and skin chickens. Cut chicken meat into 3/4″ chunks (about 6 c.). Add chicken chunks and beans to thickened onion mixture. Cool, cover, and refrigerate chili, then reheat before serving. Or to serve chili immediately, reheat to boiling and simmer 5 minutes, stirring gently.

For each serving, spoon about 2/3 c. chili into a Fried Tortilla Bowl, if desired, and top with lettuce, cheese, and salsa. Or spoon chili into bowls and serve with warm tortillas or chips.

Fried Tortilla Bowls
In 4-qt. saucepan, heat about 1- 1/2 qts. or 2″ vegetable oil to 375*F on deep-fat thermometer.

Drop a 7- to 8″ flour tortilla into hot oil and immediately press center of tortilla with a metal ladle to forma bowl. Fry tortilla until golden–about 1-1/2 to 2 minutes. Drain tortilla bowl upside down on paper towels. Repeat to fry as many as needed.

1/2 c. raw pearled barley
6-1/2 c. water or soup stock
1/2 t. salt
3-4 T. tamari or soy sauce
3-4 T. dry sherry
3 T. butter
2 cloves
minced garlic
1 c. chopped onion
1 lb. fresh mushrooms, sliced
freshly ground black pepper

In a large soup kettle, cook the barley in 1-1/2 c. of the stock or water until tender, adding more liquid as needed. Add remaining stock or water, tamari (or soy) sauce, and sherry.

Saute the onions and garlic in butter. When softened, add mushrooms and 1/2 t. salt.

When mushrooms are tender, add to barley along with the mushroom/onion juices. Add black pepper; simmer 20 minutes, covered, over lowest possible heat. Correct seasoning before serving.

2 (1 lb., 15 oz.) cans Joan of Arc chili kidney beans
4 c. chopped onion
1 c. chopped carrots
1-1/4 c. chopped celery
3 cloves garlic, finely chopped
1 qt. canned tomatoes, undrained, chopped
2 t. raisins or 1 T. molasses
salt and pepper

In 4-qt. saucepan, saute celery, carrots, onions, garlic, and 1 t. vegetable oil over low heat for 5 minutes. Stir in tomatoes and chili kidney beans. Simmer 1-2 hours over low heat, stirring occasionally.

1 c. milk
2 T. butter
3 T. flour
1-1/2 t. salt
1/8 t. pepper
2-1/2 c. canned or fresh tomatoes
1 T. minced onion
1/4 t. celery seed
1/2 t. salt
1/2 t. sugar
1/2 bay leaf
1 whole clove
pinch of baking soda
Tabasco sauce

Melt butter. Stir in flour, 1-1/2 t. salt, pepper, and milk. Cook over medium heat, stirring constantly until thick and smooth.

In a saucepan, combine tomatoes, onion, celery seed, salt, sugar, bay leaf and clove. Simmer uncovered for 5 minutes. If using fresh tomatoes, simmer about 10 minutes.

Remove bay leaf and clove and put remainder through a blender. Stir in baking soda and Tabasco sauce.

Just before serving, stir tomato mixture into milk mixture. Heat, stirring constantly. If soup curdles, beat with egg beater. Serves 4.

1/2 c. finely chopped carrot
1/2 c. finely chopped onion
1/4 c. finely chopped celery
2 T. butter
1/4 c. flour
1 c. chicken stock
1/4 t. salt
2 c. light cream or milk
1-1/2 c. shredded American cheese

Cook carrot, onion, and celery in butter over low heat until tender. Stir in flour. Add stock and salt. Cook and stir until thickened and bubbly.

Stir in cream or milk and cheese. Heat through, but do not boil. Serves 4.

1/3 c. chopped onion or 1 T. dry
1 c. carrots
1 c. Russet potatoes
1/2 c. diced celery
1 T. pearl barley
1 T. beef bouillon
1 t. dried parsley
shake of Accent
shake of pepper
1/4 t. garlic granules

Add hot tap water to other ingredients in quart jar. Pressure can for 20 minutes at 12 pounds. To serve, add 1/2 pint tomatoes to each quart of soup.