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5 SOUPS FOR THIS SEASON

We are walking into a colder season and that means hot soup season to warm us up. Well, here I was sitting down and wondering what soup to  make and I realize that there are so many soups to choose from, like a lot of soup. I mean, why do we need so many soups? Anyooo….. there are so many types of soup to choose from and so I decided to write a post of some of the soups you can make for this colder period.

Let’s begin.

 

VEGETABLE SOUP

Ingredients:

11/2 qts. soup stock

2 Tbsp. shortening

1 onion, chopped

1 cup celery, chopped

1 cup carrots, diced

1 cup potatoes, diced

1 cup canned tomatoes

1 bay leaf

1 tsp. salt

1/2 tsp. pepper

1 cup string beans or peas or lima beans

Directions:

Measure stock, bring to boil. Melt shortening, add onions, celery, and cook until soft and yellow. Add other vegetables and seasonings. Simmer over low heat 30 minutes. 8 servings.

 

CHICKEN OR TURKEY BONE SOUP

Ingredients:

Bones from cooked turkey or chicken

2-3 qts. cold water

1/2 cup celery, chopped

1 onion, chopped

2 Tbsp. parsley, chopped

1 tsp. salt

1/4 tsp. pepper

Directions:

Break up carcass; place in kettle with cold water to cover; add celery, onion, seasonings. Cover and simmer gently 2 to 3 hours. As the water heats a light foam forms on surface. Skim off occasionally with long-handled spoon. Half an hour before soup is cooked, add parsley. Strain, cool. Reheat. 8 servings.

 

CHICKEN CORN SOUP
(Pennsylvania Dutch Recipe)

Ingredients:

 Wings, back, neck of uncooked chicken

6 cups water

1 cup celery, chopped

1 Tbsp. onion chopped

1/2 tsp. salt

3 cups canned or fresh corn

2 hard-cooked eggs, chopped

Directions:

Place chicken in kettle with cold water to cover; add celery, onion and salt. Cover and simmer gently 2 to 3 hours. Remove chicken from broth, cool and chop chicken meat in fine pieces. Replace in broth, add corn, simmer 15 minutes. Add eggs. 6 to 8 servings.

 

 

OLD-FASHIONED BEAN SOUP

Ingredients:

1 cup navy beans

2 qts. water

Ham bone

1 onion, chopped

1/2 cup celery, chopped

1/2 tsp. salt

1 bay leaf

1/4 tsp. pepper

1 tsp. parsley, chopped

Directions:

Wash, soak beans in warm water overnight. Add ham bone, onion, celery and seasonings. Cover, bring slowly to a boil and simmer gently for 2 hours. Remove ham bone. Garnish soup with parsley and serve hot. 8 servings.

 

LENTIL SOUP

Ingredients:

1 cup lentils

3 cups water

1 ham bone, fat removed

6 cups water

1/4 cup onions, chopped

1/2 cup celery, chopped

1/2 cup carrots, chopped

1 tsp. salt

1/4 tsp. paprika

Directions:

Soak lentils in 3 cups water 4 to 6 hours. Drain and place in deep kettle. Add ham bone and water. Simmer 2 hours. Add remaining ingredients, simmer 1 hour longer. Remove the bone, rub soup through colander. Add salt, paprika. 8 or more servings. 

 

That is it for today, I’d be back with more recipe.

Have fun cooking.

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