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.
5 Comments
Shalycee
I LOVE lentil soup. Omg. Now I’m hungry for some ???
Nancy
I am so ready for soup season! Oooh, I am notorious for cooking up turkey bone soup. Love the bits you’ve added into the soup. Thanks for sharing these recipes!
Nancy ♥ exquisitely.me
Tola
I love soup and I am going to try these.
Sophie Wentworth
Your photos are amazing! I love bean and lentil soups at this time of year x
Sophie
http://www.glowsteady.co.uk
ellie
I dont even really love soup but you have made me want to make a soup, these sound + look delicious x
Especially the old fashioned bean soap, YUM! x
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