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Soups

by: KathyinFL

Thu Jan 11, 2007 at 21:03:19 PM EST


Soups ... easy to cook, easy on the fuel consumption, easy for both the healthy and invalids, easy on the bugdet -- perfect for our emergency food pantries.
KathyinFL :: Soups
Soups are a fanstastically convenient food item to have in our emergency food pantry.  They are a great way to get the full use out of even the most basic dregs at the bottom of your food storage inventory.

The recipes that I will share will be primarily made up of other easily stored food items ... cans of this or that, dried this that or the other, and different seasonings.  Any recipes that call for fresh ingredients, I will try and offer alternatives ... canned chicken to replace the cooked diced chicken, TVP to replace the hamburger, etc.

Any soups that can be home canned I will try and notate as such.  Recipes for home canned soups will appear both in this diary and the diary on canning.
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Soups | 94 comments
Soup Bar
Sounds a little odd, but I was just reading a short article in one of my favorite cooking publications that covered this "buffet" type thing.

I was thinking that a "soup bar" would be great in the event we are trying to feed a good sized crowd of folks.

What you do is start with a soup base ... can be tomato based or broth based.  Then you set small bowls of "add-ons" beside the big pot of soup base for folks to dress up their soup base.  These add-ons could be different canned or cooked veggies, some cheese, croutons, cooked pasta, cooked beans, etc.

I thought this would work well even in an SIP type situation or in a "soup kitchen" type setting.  It would even work if you only had bits and pieces ... the dregs of your food pantry supply ... left.  Or leftovers. 

Each person being served starts out with a bowl that has some soup base ladled into it.  Then they get to choose what to doctor up the soup base with so that their soup is as thick or as thin as they want with the ingredients they want.  Very similar concept to a salad bar.

A different take on the idea of "Stone Soup."

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Good idea KathyinFL.
I've been reading a lot about seaweed, and using it in my soups lately.  If you boil a piece of kelp in the water, along with bones and whatever you put in your stock, etc it becomes soft and you can then chop it up along with the onions, celery, carrots, etc.  It's so full of minerals we are missing in our fast-farmed food.  The family never noticed the presence of it in a pot of beans I made. 

Don't forget the home-made croutons.

[ Parent ]
soup bar
A method a friend used to feed large numbers of hungry kids quickly-and could be easily adaptable to the soup bar idea-is to place ready to eat portions in large ziplock bags with a serving utensil stuck inside..then they would just go down the line-or in a cooler-keep their fingers out the food and take what they want.


It is better to look ahead and prepare than to look back and regret.
[ Parent ]
Santa Fe Cheese Soup
Santa Fe Cheese Soup

1 can whole kernel corn, drained
1 can pinto beans, rinsed and drained
1 can chicken broth
1 can diced tomatoes, undrained
1 (10 oz.) can chunk chicken, drained
1 (4.5 oz.) can chopped green chilies
1 pound processed cheese (Velveeta), cubed

In a large soup pot combine the ingredients.  Cook and stir until cheese is melted.  Garnish with tortilla chips if desired.  Yields 6 to 8 servings (about 2 quarts)

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Soda Crackers
I know, I know ... this isn't a soup.  But, what happens to your soup happy self if you run out of crackers to eat it with?

Soda Crackers

4 cups flour
1 cup butter (or margarine)
3/4 cup milk
1 teaspoon vinegar
1/2 teaspoon baking soda
1/2 teaspoon salt

Work the butter into the flour with a pastry cutter or fork. Next, stir the vinegar, baking soda, and salt into the milk, and add this to the butter-flour mixture.  Form the dough into a ball. Roll out very thin. Lightly score the dough in the size of the cracker you desire. (I've come up with an easy way to do this. I roll out the dough directly onto a flat baking sheet. Next, placing a ruler on the dough, I perforate the dough along the side of the ruler with a fork. Sometimes I make squares, sometimes diamonds. I think you could cut out the crackers with cookie cutters for special occasions, but you will have a lot of waste unless you gather up the fragments and re-roll and re-cut them.  You could also lightly score the dough with a pizza cutter.) 

Now bake the crackers at 375 degrees F for about 10 to 15 minutes or until crisp. The crackers should not get too brown, just a sprinkling of brown on top.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

White Crackers
White Crackers  (When stored in a sealed container, they keep indefinitely)

2 C All-Purpose Flour
1 T sugar
2 t salt, approx.
2 T butter, chilled
2/3 C milk, plus droplets more if needed

Preheat oven to 425 degrees F.  Use ungreased cookie sheets.  Combine the four, sugar, and ½ t salt in a mixing bowl.  Stir the dry ingredients until well blended.  Cut the butter into small pieces and add to the dry mixture.  Using your fingertips, cut the bits of butter with the dry mixture until it looks like fine crumbs.  Slowly stir in the milk, adding enough so the dough pulls away from the sides of the bowl.  Add a few drops more if the dough seems dry-it should be soft and pliable, not wet and sticky.  Divide the dough in half.  Lightly dust your work surface with flour.  Roll each half out to a square approx 13 inches by 13 inches and thinner than 1/8 inch.  Trim the uneven edges and lift the dough onto the cookie sheet or roll over a rolling pin and unroll onto the cookie sheet.  Use a sharp knife to score the dough into 2 inch squares, cutting almost through the dough.  Sprinkle the top with the remaining salt and press down onto the dough.  Bake for 6 to 8 minutes or until the edges are slightly golden.  Remove from the oven and with a large spatula loosen the squares and turn them over.  Return to the oven and bake for another 5 to 6 minutes or until the edges are well browned.  Remove the oven and slide the sheet onto racks to cool.  Break the crackers apart when cool and store in an airtight container.

[ Parent ]
Oatmeal Crackers
Posted previously on "Old Yeller"

Oatmeal Crackers

2 1/2 C Old-Fashioned Rolled Oats (NOT Quick Oats)*
½ C Cold Water
Salt to taste

Preheat oven to 275 degrees F.  Stir 2 cups of the oatmeal together with the water in a bowl until the dough holds together in a mass.  Sprinkle your work surface with ¼ cup oatmeal and turn the dough on top of it.  With a rolling pin, roll the dough to 1/8 inch thickness, moving and lifting it as necessary to prevent sticking and sprinkling on more oatmeal so that the top and bottom are amply coated.  Trim to a rectangle, cut the dough in half.  Lift the dough with a spatula and place each half on an ungreased cookie sheet.  Lightly sprinkle salt over the top, and with a knife score the dough without cutting through, into 1 ½ inch squares.  Bake for 30 minutes, turn each rectangle over with a spatula and bake for 15 to 20 minutes longer.  Remove from the oven and cool on racks.  Break into individual square crackers and serve.  Can be stored in an airtight container for up to 2 weeks.

*Quick Oats will produce a cracker with a pronounced starchy taste.  For best results use the Old Fashioned Oats, but when in SIP?

[ Parent ]
Black Bean Soup
Black Bean Soup

2 cans (15 ounces each) black beans, undrained
1 cup chicken broth
1 can (4 ounces) chopped green chilies
1 tablespoon dried onion
1 bay leaf
1/2 teaspoon dried lemon peel

Puree' 1 can of black beans. Pour into a large saucepan. Add remaining ingredients; stir to combine. Bring to boil. Cover; reduce heat. Simmer 15 minutes, stirring occasionally. Remove bay leaf before serving. Serves 3-4.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Condensed Soup Mix
Condensed Soup Mix

2 cup Nonfat dry milk
3/4 cup Cornstarch
2 T. Dried minced onion flakes
1/2 t. Pepper
1/4 cup Instant chicken bouillon Or other flavor
1 t. Crushed basil - optional
1 t. Crushed thyme - optional

Combine all ingredients, mixing well. Store in airtight container. This makes 3 cups of mix, the equivalent to about 9 cans of soup. To use: combine 1/3 cup of mix with 1 1/4 cups of water insaucepan. Cook and stir until thickened or add mix and water to browned and drained casserole meat and cook in skillet or saucepan with other casserole ingredients or use instead of canned soup in any casserole. This mix has about 1/3 the calories and sodium as purchased condensed soup.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Cream of Potato and Vegetable Soup
Cream of Potato and Vegetable Soup

4 T. butter flavored Crisco (butter is better if you have it)
1 small chopped onion or 2 T. dehydrated onion flakes (rehydrated)
1 can chicken broth
5 C. cubed potatoes - fresh, canned or dehydrated
1/4 tsp. salt
1/8 tsp. pepper
1/4 C. flour
1 can evaporated milk
1 cup water
2 cans mixed vegetables - may substitute dehydrated
8 ounces Spam, cubed (optional) - may substitute canned ham

Melt Crisco in Dutch oven (or large pot). Stir in onion and cook 2-3 minutes. Add broth, salt, pepper and potatoes. Cook 15 minutes or until potatoes are just tender. In a small bowl, combine flour and a small amount of evaporated milk until you get a paste, mixing until all the flour lumps are smoothed out. Stir milk mixture and water into potato mixture. Add vegetables and Spam (if you decide to use it).  Cook uncovered for 5 minutes. Serve hot with crackers or fried corn bread.  Yield: 6 large servings

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Greek Egg Lemon Soup
Got this from Melanie off of ol' yellow and its been a wonderful additional to our prep menu.

Greek Egg Lemon Soup for 2

1 can of chicken with rice soup
2 tablespoons of dried eggs
reconstituted with lemon juice

Heat soup to just simmering, mix the dried eggs and lemon juice in a bowl. Add some of the heated broth to the bowl to bring up to temperature, then add egg mixture to the hot soup and stir to combine.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Santa Fe Chicken Soup
Santa Fe Chicken Soup

1 tablespoon + 1 teaspoon olive oil, divided
1 cup onion, chopped (or equivalent in dried chopped onion)
1 cup celery, chopped (assuming you have it, or you could use dehydrated. If you have neither, don't be afraid to just leave it out)
2 garlic cloves, minced (or equivalent in dried minced garlic)
3 cans (14 ounces each) chicken broth
1 can (14 1/2 ounces) diced tomatoes with jalapeño peppers, undrained
1 cup water
1/2 cup long-grain brown or white rice
4 (6-inch) flour tortillas, cut in 1/4-inch strips (these become your "noodles" or your could substitute egg noodles)
2 1/2 cups pre-cooked chicken breast, shredded (from canned)
1 can (14 1/2 ounces) zucchini with Italian-style tomato sauce
1 can (11 ounces) corn kernels, drained
1 can (8 1/4 ounces) sliced carrots, drained
2 tablespoons lime juice

Heat the oven to 400°F. Heat 1 tablespoon of the oil in large, heavy saucepan or Dutch oven over medium heat. Add the onion, celery and garlic, and cook and stir for 5 minutes until tender. Stir in the broth, tomatoes, water and rice, and increase the heat to medium high. Bring to a boil then reduce the heat, cover and simmer for about 20 minutes, or until rice is tender.  Meanwhile, toss the tortilla strips with remaining 1 teaspoon oil on a baking sheet. Spread the tortillas out on the sheet, and bake for about 6 minutes, stirring twice, until light, golden and crisp.  Add the chicken, zucchini, corn and carrots to the soup. Cook, uncovered for about 10 minutes, until heated through. Stir in the lime juice, and remove from heat.  Ladle the soup into bowls, and sprinkle tortilla strips over the top.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Six Can Chicken Tortilla Soup
Six Can Chicken Tortilla Soup

1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes, drained

Open the cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes and green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and shredded cheese if desired.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Tomato French Onion Soup
Tomato-French Onion Soup

1 (10 oz.) can tomato bisque soup
2 (10 oz.) cans French onion soup
grated parmesan cheese
croutons

In saucepan, combine soups with 2 soup cans water and heat thoroughly.  To serve, pour soup into individual bowls and top with croutons and cheese.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Navy Bean Soup
Navy Bean Soup

3 (16 oz.) cans navy beans with liquid
1 (14 oz.) can chicken broth
1 c. chopped ham
1 large onion, chopped
½ t. garlic powder

In large saucepan, combine all ingredients, add 1 cup water and bring to a boil.  Simmer until onion is tender-crisp and serve hot.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Peanut Soup
Peanut Soup

2 (10 oz.) cans cream of chicken soup
2 soup cans of milk
1 ¼ c. crunchy-style peanut butter

In saucepan on medium heat, blend soup and milk.  Stir in peanut butter and heat until well blended.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Chili Soup Warmer
Chili-Soup Warmer

1 (10 oz.) can tomato bisque soup
1 (10 oz.) can chili
1 (10 oz.) can fiesta chili-beef soup
1 (15 oz.) can chicken broth

In saucepan, combine all ingredients and add enough water to produce desired thickness of soup.  Heat and serve hot.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Super Gumbo
Supper Gumbo

1 (10 oz.) can condensed pepper pot soup
1 (10 oz.) can condensed chicken-gumbo soup
1 (6 oz.) crabmeat, flaked
1 (6 oz.) tiny cooked shrimp

Combine all ingredients with 1 ½ cans water.  Cover and simmer for 15 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Speedy Taco Soup
Speedy Taco Soup

1 (12 oz.) can chicken with liquid
1 (14 oz.) can chicken broth
1 (16 oz.) jar mild thick and chunky salsa
1 (15 oz.) can ranch-style beans

In large saucepan, combine all ingredients.  Bring to a boil, reduce heat, and simmer for 15 minutes.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Good Soup
Good Soup

3 (15 oz.) cans of chicken broth
1 (10 oz.) can Italian-style stew tomatoes (undrained)
1/2 c. chopped onion (or equivalent in dried chopped onion)
1/2 (12 oz.) box of fettucine noodles

In large soup kettle, combine chicken broth, tomatoes, and onion. Bring to a boil and simmer until onion is almost done. Add pasta and cook according to package directions. Season with a little salt and pepper if desired

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Ginger Chicken Noodle Soup
Ginger-Chicken Noodle Soup

2 cups (3 ounces) medium egg noodles
2 cans (14 1/2 ounces each) chicken broth
1 can (5 ounces) chicken in water, drained
1 can (4 ounces) sliced mushrooms, drained
2 teaspoons grated gingeroot (or equivalent in ground ginger)
2 teaspoons soy sauce
1/4 cup green onions, sliced (or equivalent in dried onion)
2 tablespoons cilantro, chopped (or equivalent in dried cilantro)

Cook the noodles according to package directions; drain.  Meanwhile, heat the broth in a large saucepan over high heat until boiling. Reduce the heat to medium-low, and add the chicken, mushrooms, ginger and soy sauce; simmer for 3 minutes. Just before serving add the noodles and green onions and rheat through. Ladle the soup into bowls and garnish with fresh cilantro. Servings: 4

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Acapulco Corn Chowder
Acapulco Corn Chowder

2 Tbsp. butter
3 Tbsp. flour
1-1/2 cups milk (from canned or powder)
1 can (15-1/4 oz.) Whole Kernel Corn
1 can (8 oz.) Stewed Tomatoes with Onions, Celery & Green Peppers (or just plain stewed tomatoes)
1 cup shredded Longhorn Cheddar cheese (or equivalent in canned cheese or Velveeta or similar)
1 can (4 oz.) diced green chilies
1/4 cup salsa

Melt butter in saucepan; blend in flour. Cook, stirring constantly, 2 minutes. Stir in milk. Cook, stirring constantly, until thickened and smooth. Stir in undrained corn; mix well. Add remaining ingredients; heat through. No need to boil.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

American Garden Soup
America's Garden Soup

1 can (14-1/2 oz.) Green Beans
1 can (14-1/2 oz.) Whole New Potatoes, cut into cubes
1 can (15-1/4 oz.) Whole Kernel Corn
1 can (14-1/2 oz.) Zucchini with Italian Style Tomato Sauce
1 can (8-1/4 oz.) Sliced Carrots
2 cans (14-1/2 oz. each) Diced Tomatoes with Basil, Garlic & Oregano (or plain diced tomatoes)
2 cans (14 oz. each) chicken or beef broth

Drain liquid from all vegetables, except zucchini and tomatoes. Combine all ingredients in 5-qt. soup pot. Bring to boil. Reduce heat and simmer 3 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Italian Wedding Soup
Okay, it isn't as good as scratch... but, here is a "survival" recipe that will provide "comfort" in a pinch--- right out of your pantry!

INGREDIENTS
1 (48 fluid ounce) can chicken broth
1 (14 oz) can spinach, finely chopped/minced  (*Fresh kale could be used)
2 onions, minced (or equivelent, like dehydrated)
1 (14 oz) can carrots, chopped
2 stalks celery, chopped (or equivelent)
2 (32 oz) cans of chicken chunks
3 ounces dry pasta - Acini di pepe (a form of pasta. Italian for "peppercorns", they look like tiny beads.)  (Also, could substitute the smallest gnocchi you can find... not as good.)
*optional*  1 (15 oz) can white canelli beans, or Great Northern Beans
salt and pepper to taste

Combine everything, and cook on medium-high heat for about 30 minutes... until pasta is done. 

Dried Beans Question
I was thinking that if we got low on fuel and still had a lot of dried beans left that maybe the beans would cook faster if I chopped or mashed them before cooking. Is this a crazy idea or would it help them cook faster?  I know that they have to cook at least 10 minutes to dissipate the poison in them. But they might be fully cooked in a lot less time than normal. Of course, they wouldn't have the bean texture but would still be filling.
What do you think?
besides soaking them overnight first?
smaller pieces would cook faster; bean flour is also made and used.

http://beprepared.co...

[ Parent ]
You might be talking about bean flour
I know you can make your own bean flour from dried beans by grinding them to powder.  Whether that is still edible by itself as a vegetable or whether it is now just to be used as a supplement to other flours I don't know.

A Vegan discussion board might have some ideas on this.

I've used bean flour before, but only in small quantities.

You may be able to make a "paste" out of beans that have been soaked overnight.  Use that paste to make "patties" with and then fry them up.    Just an idea off the top of my head.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
quick bean cooking
I think I described this method on the "bean thread"??

Anyway, everyone storing and using beans should know about this method.

1.  Soak beans (after washing and picking over in case they have dirt/stones in them) for 12 to 24 hours; depending on climate and the type of beans.  Garbanzos, mung, aduki, black and pintos are good to soak for 24 hours; lentils and red lentils, kidney, and white beans take less cooking time so can be soaked for 12 hours.

2.  In about one or two inches (above the beans!) of new water [soaking water can be used for washing etc if water is hard to get], bring beans to a boil and boil for a few minutes with the lid off.  Remove from heat and put the lid on.  Let sit for an hour.

3.  Cook normal with normal amount of water and I find they cook in half the time or less and are easier to digest.  Cook with more water for soup, less for using in something like bean salad.

[ Parent ]
Tomato Basil Soup
Tomato Basil Soup

4  cups whole canned tomatoes (or 8-10 fresh peeled, and chopped)
4 cups tomato juice, & broth mix of 50/50
8 basil leaves, chopped finely or 1 tablespoon dried basil
1 cup cream
8 tablespoons sweet unsalted butter
1/4  teaspoon salt
1/4  teaspoon black pepper

1.  Combine tomatoes, tomato juice and broth in a saucepan and simmer for 30 minutes.
2.  Puree with basil in the blender. Make sure that this is smooth - I always strain it.
3.  Return to saucepan. Add cream and butter while stirring over low heat.

6 servings

Paul Bunyan's Split Pea Soup
Paul Bunyan's Split Pea Soup

"Paul Bunyan sent one of his cooks to a nearby town to get a wagonful of split peas.  On the journey home, the wagon broke and spilled the full load of peas into a lake.  To make the best of the situation, Paul threw 300 hams into the lake and then built a big fire around it.  Dozens of cooks paddled around in rowboats to keep things from scorching.  After a few hours it was ready - a lake full of split pea soup!  Everyone said it was the best soup they had ever eaten."

1 pound dried split peas
½ cup chopped celery
½ cup chopped onions
½ cup chopped carrots
1 clove garlic, minced
2 T butter
1 or 2 ham hocks (about ½ pound each)
¼ t pepper
1 ¼  t salt

Cover peas with water and soak overnight.  The next day, sauté celery, onion, carrot, and garlic in butter until tender.  Drain beans and reserve liquid.  Add enough water to soaking liquid to make 10 cups.  Put in a pot and add the rest of the ingredients.  Heat to boiling and then reduce to low heat.  Cover and simmer 3 hours.  Remove meat from ham hock and return meat to soup.  Serves 8.
From:  Winning Recipes from Minnesota with Love

Ham-and-Bean Soup
Ham-and-Bean Soup
From:  Southern Living
Prep: 15 min.; Soak: 8 hrs.; Cook: 1 hr., 35 min. Freeze leftover ham bones until ready to use in this flavorful soup.

1 (16-ounce) package dried great Northern beans
3 cups chopped cooked ham
1 large sweet onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
1 ham bone
2 (32-ounce) containers chicken broth
1/2 teaspoon dried crushed red pepper
  Cornbread Croutons

Sort and wash beans. Place beans in a 6-quart Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain.
Sauté ham, onion, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender.
Add beans, ham bone, chicken broth, and red pepper. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 1 1/2 hours or until beans are tender and soup has thickened. Serve with Cornbread Croutons.

Yield: Makes 3 quarts

Cornbread Croutons

Prepare 1 recipe (enough for 6 servings) cornbread mix according to package directions.
Cut baked cornbread into 1-inch squares, brush with melted butter, and place on a baking sheet. Bake at 350° for 10 minutes or until golden brown.

Syrian Red Lentil Soup
Syrian Red Lentil Soup
Recipe Adapted from A Fistful of Lentils, by Jennifer Felicia Abadi (Harvard Common Press, 2002). Serves 4 to 6 Printed from www.care2.com

INGREDIENTS
2 1/2 cups dried split red lentils
10 cups cold water
2 1/2 teaspoons salt
1 to 2 teaspoons minced garlic, to taste
1 1/2 teaspoons ground cumin
1 tablespoon ground coriander
2 tablespoons olive oil
2 tablespoons unbleached all-purpose flour dissolved in 3 tablespoons cold water
Lemon wedges (1 to 2 per person)

1. Submerge the lentils in a medium-sized bowl filled with cold water. Pick out small rocks and skim off any dirt and old shells that float to the surface.
2. Put the drained lentils into a 5-quart saucepan or kettle, add the water, and bring to a boil. Reduce the heat to medium-low, partially cover, and simmer for 45 minutes to 1 hour, stirring occasionally. Add the salt and mix well. Continue to simmer until the soup becomes fairly thick, like pea soup, an additional 10 to 15 minutes.
3. Meanwhile, in a small bowl, combine the garlic, cumin, and coriander.
4. Heat the oil in a small skillet over medium heat and add the garlic mixture. Brown the mixture until the garlic and oil turn into a yellow sauce, about 30 seconds (make sure not to cook the garlic over high heat; it burns easily.) Remove from the heat.
5. Add the dissolved flour and garlic sauce to the soup. Simmer, partially covered, for 10 minutes. (May be frozen up to 1 month at this point, or refrigerated for 2 to 3 days. When reheating, it may be necessary to add water, as the soup thickens upon cooling.)
6. Taste the soup for salt. Serve very hot accompanied by lemon wedges, which are squeezed, several drops at a time, into each spoonful of soup as it is eaten.

Gujarati Black-Eyed Pea and Roasted Pepper Soup
Gujarati Black-Eyed Pea and Roasted Pepper Soup
Serves 4-6

INGREDIENTS:
1 cup dried black-eyed peas
1 Tablespoon minced fresh ginger
1-3 hot green chilies (to your taste), seeded, cored, and minced
1 large tomato (or 4 small canned ones), peeled, seeded, and chopped
1/4 teaspoon turmeric
1/2 teaspoon salt
5 cups water
1 large red pepper
1 Tablespoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
12 curry leaves (or substitute 1 Tablespoon minced cilantro if you can't find curry leaves)

2 Tablespoons chickpea flour  (*chickpea flour = besan (flour) = gram flour = cici flour = chana flour = garbanzo bean flour  Shopping hints:  Look for this in Indian markets or health food stores.  To make your own:  Lightly roast dried garbanzo beans, then grind them in a blender until mixture has the consistency of flour. Substitutes:  lightly roast dried yellow split peas, then grind them in a blender until mixture has the consistency of flour OR all-purpose flour (different flavor and consistency)

1 teaspoon paprika
1/4 teaspoon asafoetida (optional)  (Indian spice)
1 cup water
2 Tablespoons tamarind paste  (Thai or Indian condiment, *also good on cooking BBQ? like ribs)( tamarind paste = tamarind concentrate  Substitutes:  Blend equal parts dried apricots, prunes, dates, and lemon juice OR lime or lemon juice (Substitute two tablespoons juice for every teaspoon of tamarind paste.)

METHOD:
1.  Soak the beans for several hours or overnight in lots of water. Drain and rinse. Put into a heavy pot with the ginger, chilies, tomato, turmeric, salt, and water. Bring to a boil, then reduce heat to low, seal with aluminum foil, and top with the lid. Let cook for an hour or two.
2.  While the soup is cooking, roast the red pepper under the broiler, turning to char the skin on every side. Place in a plastic bag and let the skin steam off for 5-10 minutes. Remove from the bag, peel away the skin, and reserve.
3.  When ready to finish the soup, unseal the soup pot and check that the beans are tender. Cut the roasted pepper into cubes and add to the soup. Then heat the oil in a small saucepan over medium high heat. Add the mustard and cumin seeds and cover the pot while they sizzle. Turn the heat to low and stir in the curry leaves (or cilantro), the chickpea flour, the paprika, and the asafoetida. Stir for a minute or two, then whisk in the cup of water and stir into the rest of the soup. Stir in the tamarind, tasting to get the right amount of sourness. Bring to a boil, then reduce heat and let simmer for 5 minutes or more.
4.  Ladle into small bowls and serve immediately.

Green Chili and Red Bean Soup
Green Chili and Red Bean Soup
? 4 cups Red beans, soaked overnight
? cold water, then drained
? 1 can Green chiles
? 1 medium Yellow onion, diced
? 1 medium Green pepper, diced
? 1 medium Red bell pepper, diced
? 1/4 cup Olive oil
? 1/2 gallon Chicken stock
? 1/4 cup Parsley, chopped
? 1/8 cup Garlic, chopped fine
? 1/2 ounce Tabasco
? 2/3 teaspoon Chili powder
? 1/2 teaspoon Cumin
? 1/2 teaspoon Dried basil
? 1/4 teaspoon White pepper
? 1/8 teaspoon Cayenne
? Corn tortillas for chips

Saute onion and peppers in olive oil until onions are transparent. Add chicken stock and remaining ingredients. Simmer for 2 hrs. Cool and refrigerate overnight.

Lima Bean Soup
Favorite lima bean soup/Southern Living Country Cookbook
Yield: 6 Servings

1 (2-3 pound) piece smoked ham shank or hocks
1 pound dried lima beans
2 ½  quarts water
¼ cup diced salt pork or bacon
¾ cup diced carrots
¾ cup chopped onion
¾ cup chopped celery
¾ cup diced potatoes
1 ½ t salt
¼ t pepper
1 T chopped parsley

Wash beans and put into water. Soak overnight. Or, bring water to boiling point; add washed beans; boil for 2 minutes only; cover; remove fron heat; allow to stand for 1 hour. (This is equal to 12 to 15 hours soaking in cold water.)
Cook salt pork or bacon until lightly crisp. Add to beans in water. Add vegetables, seasonings and ham shank or hocks. Cover and simmer for about 2 hours. Remove ham shank or hocks. Remove meat from bones; dice and add to soup. Serve hot, garnished with chopped parsley. Yield: 6 to 8 servings. 

POTAGO DE GARBANZAS (Spanish Bean Soup)
POTAGO DE GARBANZAS (Spanish Bean Soup)

INGREDIENTS:
1/2 lb. garbanzo beans
1 Tbsp. salt
1/2 lb. stew meat
2 smoked ham hocks
2 qt. water
4 oz. salt pork, diced
1/4 tsp. paprika
1 large onion, chopped
1 Tbsp. lard
1 lb. potatoes
1 pinch of saffron
salt to taste
1 chorizo (Spanish sausage)

Soak beans overnight with salt and sufficient water to
cover beans. When ready to cook, drain the salted water from the beans and place them with the meat in 2 quarts water. Cook about 1 1/2 to 2 hours over low heat. Fry salt pork with paprika and onion in lard. Add to beans. Also add saffron, salt to taste, potatoes and the meat taken from ham hocks.
Shred beef if desired. Cut potatoes into large dice. When
potatoes are done remove from heat and add chorizo, cut intoslices.
Serves 4 to 6.

Pasta and Bean Soup (Pasta di Fagioli)
Pasta and Bean Soup (Pasta di Fagioli)

16 ounces dried Cannellini beans (or white beans)
5 fresh sage leaves
1 teaspoon fresh rosemary leaves
2 cloves garlic
9 tablespoons olive oil
6 cups water
3 cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon cayenne flakes
1 teaspoon fresh rosemary leaves
Salt, pepper
8 oz. ziti, or other short, tubular pasta

Soak the beans overnight in cold water. Drain beans and rinse. Place beans in a large stew pot along with the herbs, whole garlic, 3 tablespoons of the oil, and water. Bring the beans to a boil, reduce heat to simmer, cover and cook until beans are tender-about 1-1/2 hours.
Meanwhile, heat remaining 6 tablespoons of oil in a small skillet Add the garlic and stir for 1 minute. Stir in the tomato paste, cayenne pepper flakes, and rosemary. Season with salt and pepper. Add sauce to cooked beans and stir well.
Pass soup through food mill, return to stew pot, and cook over low heat until thickened slightly.
Cook ziti in a pot of boiling, salted water until al dente. Drain and add to soup. Cook for 15 minutes more before serving.

Soup Kitchen's Beefy Black-eyed Pea Soup
Soup Kitchen's Beefy Black-eyed Pea Soup
4-5 servings

1 lb ground beef
2 cups onions, diced
1 cup celery, chopped
2 cups carrots, chopped
1 cup green peppers, chopped
1 tablespoon black pepper
1 teaspoon garlic
salt and black pepper
beef stock
4 cups dices tomatoes
6 cups black-eyed peas, canned or dried (cooked)
flour, and water to thicken

METHOD:
1.  Brown meat, saute vegetables.
2.  Mix together with seasonings in a large pot.
3.  Add tomatoes, black-eyed peas and as much beef stock 
  as needed.
4.  Simmer.
5.  Thicken to desired consistency with flour and water.
6.  Wisk flour and water together, then pour through a
  strainer to avoid lumps.

Scottish Tattie Soup

1 lb old potatoes
2 onions
2 old carrots
4 slices bacon 7 ½ cups beef stock
salt & pepper
fresh parsley finely chopped

METHOD:
1.  Peel and slice the potatoes, coarsely shred the peeled onions and carrots and cut the bacon into squares.
2.  Bring the water or stock to the boil in a large pan and add the vegetables and bacon.
3.  Cover and simmer gently for 1½ hours until the soup is thick and creamy.
4.  Season.
5.  Add the chopped nettle tops or parsley 10 minutes before serving.
6 servings

Yummy n/t


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
QUEEN VICTORIA SOUP
(From WWII archives)

Ingredients:
1 T butter
1 t minced onion
½ cup mushrooms, finely cut (or can cream mushroom soup)
1 cup diced celery
4 cups chicken stock
1 T tapioca
½ cup cooked chicken, diced
½ cup cooked ham, diced
salt and pepper
sage, nutmeg, and onion salt (pinch of each)
2 hard-cooked eggs
1 or 2 cups of cream
chopped parsley

Melt butter, add onion and cook until yellow. Add mushrooms and celery; cook 10 minutes. Add stock, tapioca, chicken, ham and seasonings. Cook 20 minutes. Add eggs, chopped fine, and cream. Serve in big bowls with chopped parsley on top. serves 7-8

Cajun Corn Soup

Corn Soup is as close to a staple as gumbo down in South Louisiana. Corn soup has its roots in the American Indian culture since in the 1700's corn was a primary food. Cajuns naturally liked it and adopted it readily  This is a big recipe, it can be reduced.

INGREDIENTS:
1 - cup cubed salt meat
3 - tbs. cooking oil
3 - 2 lb. bags of whole kernel frozen corn
2 - onions chopped
1 - bell pepper chopped
3 - stalks celery chopped
1 - can Rotel tomatoes
1 - can Stewed tomatoes
1 - tsp. garlic powder or three fresh chopped cloves
1/4 - tsp. sugar
12 - 1/2 ears corn
1 - can creamed corn
2 - chicken bullion cubes dissolved in a few cups of water.
Salt and pepper to taste

METHOD:
In a large pot lightly brown salt meat in cooking oil and remove.
Add whole kernel corn and smother on a med-low fire stirring every 5 minutes or so. 
In another pot add a little cooking oil, onion, celery and bell pepper. Sauté until soft. Add canned tomatoes and garlic and continue cooking until the water evaporates and it begins to stick.
Continue to cook corn for about 2 hours or until it starts to stick to the bottom. If you reduce the recipe this won't take as long.
Once the corn is smothered add the tomato stuff and stir well. Add creamed corn and whole ears of corn. Add chicken bullion liquid, sugar and enough water to cover the corn. Bring to a boil and keep boiling long enough to cook the ears of corn. Lower fire to a simmer and taste. Add seasonings as needed. Turn fire off and let sit for about a half hour for flavors to marry. Taste again and re-season if needed.

C'est Bon!

http://www.cookinglo...

Salmon Chowder
Servings  8

INGREDIENTS:
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black
pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can
evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese,
shredded

DIRECTIONS:
Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
  Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
http://allrecipes.co...

Louisiana Bouillabaisse
Southern Living Country Cookbook

Ingredients

2 1/2 lb firm-fleshed fish (black bass; gaspergou); or whole pan (perch or bream, etc)
1 t salt and pepper
1 cup chopped onions
1/2 cup chopped onion tops
2 tablespoon finely cut garlic
1 cup chopped celery
1/4 cup chopped parsley
1 1/4 cup cooked tomatoes
2 tablespoon freshly squeezed lemon juice
2 tablespoon Worcestershire sauce
2 tablespoon all-purpose flour
1 1/2 lb cleaned shrimp
1 lb crabmeat

Directions

Bone fish and cut into serving size pieces. Season with salt and pepper. Prepare the onions, garlic, celery, and parsley, and mix together thoroughly. Pour off some of the juice from the tomatoes and add lemon juice and Worcestershire sauce. Mix well. Add flour gradually to tomato juice mixture and make into a thin paste.

Brush olive oil or salad oil on bottom and sides of pot. A black iron pot with heavy lid is ideal for this, but an electric skillet can be used.

Place a layer of seasoned fish in the pot. Spoon the flour-tomato mixture over all the fish. Put a layer of vegetable seasoning next. Mash a few tomatoes and sprinkle over vegetables. Put a second layer of fish, the vegetable mixture, and tomatoes until all the fish and vegetable mixture is used up. Size of the pot will determine the layers. It is possible there will be only one layer.

Place lid on pot and cook over medium heat until juice starts to boil, then reduce immediately to low heat. Cook, covered, for 45 minutes to 1 hour, or until fish flakes easily with fork. With an electric skillet, start fish at 350ø. As soon as it starts to boil, reduce to 225ø; cook for 45 minutes to 1 hour, or until done. Ten minutes before stew is done, add shrimp and crabmeat. Yield: 8 to 10 servings.

Gulaschsuppe (Goulash Soup)

Ingredients:
2 c Onion; Chopped
1/4 c Shortening
3 Green Bell Peppers; Chopped
3 T Tomato Paste
1 lb Beef Cubes; 1-inch Cubes
Red Pepper; Dash
1 t Paprika
2 Garlic Cloves; Minced
6 c Beef Broth
1 T Lemon Juice
1/4 t Caraway Seeds

Instructions:
Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day.

Servings: 6

Grunkohlsuppe (Kale And Potato Soup)

Ingredients:
4 Potatoes; Medium
2 T Vegetable Oil
8 c Water
1 t Salt
1/2 t Pepper
2 lb Kale; fresh
1/2 lb Garlic Sausage; *Garlic Sausage should be the smoked kind, cooked and sliced

Instructions:
Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes.

Servings: 6

Olive Garden Pasta e Fagioli
-copycat Recipe  http://recipes.epicu...

Ingredients:
3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. cooked Red Kidney beans
2 C cooked White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2-1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1-1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry pasta Shell macaroni; or other pasta

Directions:
Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.

Makes 9 qts. of soup!
**Just cut the recipe in 1/2 for smaller family needs!

Swamp Soup
My mother used to make a "gronkals suppe", we just called it "swamp soup".  Basically, it was similar to other soups with boiled celery, onion, carrots, and potatoes, but there were three ingredients that really distinguished it from other soups: pig's knuckles, green kale, and about 2 cups of oatmeal to thicken it.  I know that it sounds absolutely vile, but we now regard it as a delicacy.

You are running out of time.


http://tinyurl.com/37bl45
oatmeal in soup
You know, oatmeal is an underated soup thickener... and creates a creamy texture as well!  Glad you mentioned it.  And... about those pig knuckles... when times were tough, folks use to utilize a lot of stuff we won't even consider now!  So, glad you mentioned that too!  PS... I hate ox tail soup!  There is a lot of "stuff" I hope I don't have to utilize...
[ Parent ]
Barley is another great soup grain
A box of barley in the grocery runs about a buck (US) around here.  I use it to add to soups quite frequently.  Great taste and sticks to your ribs as well.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Beans have to cook at least 10 mins to dissipate the poison in them ?.
Someone with more bean experience please explain this to me. I have never heard that dried beans are poison until cooked at least 10 minutes, or any amount of time. I have an book entirely devoted to bean recipes and I have not read this anywhere in it- or anywhere else. If I grow beans to dry, and eat them raw- will I poison myself?
I thought only kidney beans were
http://www.findartic...

Life is not so short but that there is always time enough for courtesy. Ralph Waldo Emerson
[ Parent ]
haemagglutinin
well... I have had more than a fair share of Food Chemistry courses, Food Service courses, Nutritional Biochemistry courses, and other related food cooking courses --- and never did they teach me one thing about poisonous beans.  (Except the wild kind.)  But, in all honestly, they also didn't spend any time teaching us about people eating raw beans... not even in graduate level Nutritional Alternatives classes.  (There was a lot of talk about pica related eating.)  So, your link to the British Nutrition Foundation article was an eye opener.  I did a google search on haemagglutinin... interesting Wikipedia info on it.  I have no idea how it relates, if it even does.

Honestly, I thought the "poison" was flatulence and/or fiber (or being in a raw state) related irritation to the digestive track. Obviously, I was way wrong... here is more:

Toxic Factors in Edible Legumes and Their Elimination
http://www.ajcn.org/...

Phytohemagglutinins. Their nutritional significance (article from 1962... link too long to post.)

FDA/CFSAN BadBug link -
http://www.seafoodha...
SNIP:  "The syndrome is usually caused by the ingestion of raw, soaked kidney beans, either alone or in salads or casseroles. As few as four or five raw beans can trigger symptoms. Several outbreaks have been associated with "slow cookers" or crock pots, or in casseroles which had not reached a high enough internal temperature to destroy the glycoprotein lectin. It has been shown that heating to 80°C may potentiate the toxicity five-fold, so that these beans are more toxic than if eaten raw. In studies of casseroles cooked in slow cookers, internal temperatures often did not exceed 75°C." 

 

[ Parent ]
Some of those old wives tales are actually true <grin>
Its one of the reasons why I prefer canned beans ... whether commerically canned or home canned ... to cooking fresh beans.

Of course fresh is relative.  Most dried beans are dried on the bush or vine and then harvested.  I've given growing black beans and garbanzo beans a try ... pain in the tush and you don't get much at the end of the season because those bush beans have to be harvested in their dried state.

I do remember eating fresh peas out of my grandmother's pea patch.    They had a distinctive flavor, but I was always warned not to eat too many or I'd get a belly ache.  Same with the little green apples on her apple trees. 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
SO- we won't be eating any raw or uncooked beans in my house
Wow- that's scarey! Thanks for posting the links to the science articles. Boy did I ever learn something new today!
But even if I were to grind them- they'd still wind up being cooked, whether boiled or baked. I just won't eat them raw from the garden. Thanks all.
[ Parent ]
Garlic Broth
Yummy ... but close contact is not recommended unless they shared your meal. 

Garlic Broth

2 each Garlic heads -- unpeeled but heads separated
1 each Bay leaf -- crumbled
6 cups Water
½  cup Chopped fresh parsley
½  teaspoon Sage
½  teaspoon Curry powder
1 pinch Saffron
1 large Onion -- peeled & quartered
2 each celery stalks -- cut to thirds

Wrap garlic & bay leaf in a cheesecloth.  Place with all other ingredients in a soup pot.  Cover & bring to a boil.  Loweer heat & simmer for 25 minutes.  Remove from heat & let cool slightly. 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Apple Cider Soup with Cinnamon Dumplings
Apple Cider Soup with Cinnamon Dumplings

1/2 cup Chopped onions
1/2 cup Carrots -- diced
1 Garlic clove
3 Apples -- peel/core
3 T. Butter
3 T. All-purpose flour
1 quart Apple cider
Juice of 1 lemon
1/2 t. Ground nutmeg
1/2 t. Ground cinnamon
1/2 t. White pepper

Dumplings:
2 T. Butter
2 large Eggs
6 T. All-purpose flour
1 T. Onion -- minced
1/4 t. Salt
1/4 t. Ground cinnamon

In a saucepan, saute onions, carrots, garlic and apples in the butter until soft. Add the flour and stir. Add cider slowly, stirring to blend then cover and simmer for 20 minutes. Transfer to a food processor or blender and puree. Add lemon juice and seasonings and taste; adjust as necessary. Return mixture to pan an bring to a simmer. Meanwhile, for the dumplings, beat the butter until soft. Beat and add the eggs. Stir in the rest of the dumpling ingredients. Drop the batter into the simmering liquid, using a spoon. Cover the pan and simmer for about 7 minutes. Ladle into bowls and garnish with cinnamon sticks if desired.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Pinto Chorizo Soup
Pinto-Chorizo Soup

1 tablespoon Olive oil
10 milliliters Garlic -- minced
1/2 cup Onion -- chopped
1 medium Carrot -- diced
1/2 pound Chorizo
2 cups Beef or chicken broth
1 medium Red potato -- peeled & diced
1 can (16 oz) whole tomatoes -- with Juice
1 tablespoon Cilantro -- minced
1 teaspoon Fresh rosemary -- minced
1 cup Canned pinto beans -- drained
Salt
Freshly ground pepper

Heat olive oil in medium saucepan. Add garlic, onion and carrot and saute over medium heat 5 minutes, stirring occasionally. Add chorizo and thoroughly brown, breaking up pieces with fork. Pour off fat. Add broth and potato. Break up tomatoes with a fork and add to soup along with juice. Stir in cilantro, rosemary and beans. Simmer, covered until potatoes are tender, about 20 minutes. Season to taste with salt and pepper. Skim off fat before serving. Makes about 4 (1-cup) servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Kielbasa and White Bean Soup
I can my kielbasa to make it more useful in non-frig/freezer settings.  However, if you don't can you could use this recipe to begin to dissipate your freezer/frig items and use your longer term storage items.

Kielbasa and White Bean Soup

4 cups Chicken broth
2 cups Water
10 ounces Kale or spinach -- frozen
4 ounces Pasta -- shells or any small
8 ounces Kielbasa -- sliced in rounds
16 ounces Cannelini-white kidney beans -- or favorite beans,

Bring broth and water to a boil in a large saucepan. Add frozen green vegetable and return to a boil. Boil 3-4 minutes, breaking up with a wooden spoon. Stir in pasta. Boil 5 minutes until almost tender. Stir in kielbasa and beans. Reduce heat to medium and cook 3-5 minutes more until kielbasa has plumped.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Kidney Bean Soup with Chopped Shrimp and Chicken
Kidney Bean Soup w/Chopped Shrimp and Chicken

1 T. Canola oil
2 lg Yellow onion(s) Peeled, finely diced
1 Garlic clove(s)Peeled and minced
1 Bay leaf
3 c Cooked kidney beans
1 pinch Cayenne
8 c Chicken or vegetable stock
1 c. Diced chicken breast (from can)
1 c Small shrimp (from can) Peeled and deveined
1 c Tomatoes, peeled Seeded and diced
1 c Cooked rice

Note: This soup can be made with just shrimp or chicken if desired. Heat the oil in a heavy stockpot over medium-high heat/ Add the onion, garlic, and bay leaf, and saute for 5 min, stirring occasionally. Add the beans and cayenne and saute for another 3 min. Add the stock and bring to a boil. Reduce the heat, cover and simmer for 1 hour, stirring occasionally, until the beans start to break down, thickening the soup. Add the diced chicken, return the mixture to a boil and simmer for 2 min. Add the shrimp, return the mixture to a boil, and simmer for 2 min. Lower the heat, add the tomatoes and rice, stirring well to incorporate, and continue cooking for 2 min more. Remove the soup from the heat and serve.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Barley
We had Beef Barley Vegetable Soup tonight for supper!  I'll post my recipe... but it is my recipe... you know... pinch of this, etc.  Here goes:

1 small roast (cook about 6-8 hours in crockpot, take out and cut into 1" cubes, add back to the pot) Cook in the following:

8 cups water

2 pkg Lipton Onion Soup mix

8 green onions, chopped finely

1 Cup mixed dry beans (the "soup" mix kind)

1 Cup barley pearls

8-12 fresh, medium Kale leaves (I snip into small pieces with my kitchen scissors, and remove stems and stem "veins")

4 T Cajun Seasoning (*Optional)  (If omit this, add 1/2 t black pepper 1 hour before serving... black pepper makes food bitter if cooked for long periods of time)

1 T Kitchen Bouquet

1/2 Cup chopped bell peppers

About 1 hour before serving add:

1/2 large can V-8 type tomato juice (add about 1 hour before serving)

1 jar roasted red bell peppers, chopped (the kind NOT packed in vinegar)  (Add about 1 hour before serving)

1 can tomato soup and 1 to 2 cans water (add about 1 hour before serving)

2 T ketchup

This cooked all day in crockpot on low, about 10 hours.

I served it with fresh baked sour dough bread.

*Another helpful hint:  Browning meat before cooking in crockpot or other slow cooking methods, enhances flavor and increases tenderness of the meat.

Mexican Minestrone
Mexican Minestrone

This is another time saving recipe where all ingredients are cooked at the same time in the same container.

2 (15 oz.) cans chicken broth
1 (15 oz.) can kidney beans, rinsed and drained
1 (8 oz.) can tomato sauce
1 cup prepared chunky salsa
1 cup corn kernels, frozen or canned or dried
1 cup green or red pepper, diced
1 cup cabbage, sliced (if you have it)
1/2 cup macaroni, uncooked

Combine all ingredients in a large pan. Bring to a boil, reduce to a simmer and cook until macaroni is tender - about 15 minutes. Stir occasionally to prevent macaroni from sticking to the bottom of the pan.

Serves 4-6.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Taste of Home...
has a new cooking magazine out, "Heartwarming Soups."  It has over 400 recipes and tips, including tips for making broths.  The key to any soup, stew, chowder or chili - is the stock/broth base.  The magazine covers recipes utilizing:  Chicken and Turkey, Beef and Ground Beef, Pork, Ham and Sausage, Meatless, Cream Soups and Bisgues, Bean and Lentil, Chowders, Chili, Fruit Soups, Chilled Veggie soups... and soup mixes you can make.

The recipes provide a large range of "ideas" that can easily be modified for using canned goods, or dehydrated goods, or whatever you find your need to be. 

400 recipes... that's over a soup a day for a year!

Hope this helps somebody!

Yep, got the book a couple of weeks ago ...
and I've successfully converted many recipes that appear in the Taste of Home magazines to using my prep storage items.

One of the projects that I want to work on in the coming weeks if I have the time, re-editing my prep recipe book.  The thing is in excess of 200 pages now and that's on 8.5 x 11 paper with one inch margins done in Arial Narrow font, primarily 10pt.  I've got most everything indexed as well.  I was trying to create addendums that could be printed out in succession as I created them, but it turned out to be too cumbersome so I'm merging all of them into the original book.

Its pretty well organized, but just as I think I've got it "finished" and ready for printing, I get a significant number of new recipes that I want to include so that I can index them.  [sigh]  LOL!  I figure by the time I well and truly finished, the stinking thing will be closer to 300 pages.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Prep Recipe Book
I have a big, fat 3-ring binder stuffed with recipes.  I use those dividers with pockets to seperate different categories.  However, I haven't kept it up like I should... and have recipes stuffed in there to "file"... when I have time.  Right.

Kathy... this soup thread is great!  It is just such a great way to incoporate (on so many levels) cooking a nutritious and filling meal.  I've said this before, but it just can't be said enough, the secret to cooking a soup, stew, chowder and chili is in the basic stock.  From there, so many possibilities arise.  Because soups, etc, are so "universal", I am trying to collect recipes for soups from various countries... and time periods.  The way I look at it, same ole recipe could get old quick!!  One problem I have is I don't really measure anymore.  I have tried to do more of that so I can share recipes easier.  I've also decided that I may not have the luxury of looking up a recipe when I try something new, or something I haven't made in awhile.  And... if I don't have meat to add to make a stock.  I'm looking at fish stock recipes... which I haven't made alot of, but may be advantageous to have on hand!

The book is really great!

[ Parent ]
Split Pea Soup
This isn't a favorite around my house, but I have put up a whole lot of dried split peas... so, I figure I better try to get this down to some recipe my family will like.  Basically, what I have determined taste best is split peas, onions, garlic, S&P, leeks, chopped carrots, parsley and ham hock (or some smoked meat.)  In the event I don't have meat, I will be using liquid smoke or that ham seasoning from the Mexican section.

I do want to share a recipe I found interesting, and we are having tonight... with our split pea soup that's simmering in the crockpot.  As I posted above, some European countries eat a pancake with their split pea soup.

How to Make Easy Pannekoeken (Dutch Pancake)
http://www.preparedp...
Pannekoeken are easy-as easy as a pancake. In fact, there is less prep time than with pancakes-mix the batter and stick it in the oven. The link will show you photo and give ideas what to use to stuff pannekoeken.  There are TONS of recipes at this link? check it out! (The Prepared Pantry)  ALSO? a recipe and another photo (and recipe) for Pannekoeken here: http://recipes.egull...

1. Place one-half cube of butter in a Dutch Baby pan or an ovenproof skillet with rounded sides.
2. Preheat your oven to 400 or 425 degrees depending on the recipe. Put the rack in the center, not the top, shelf. When you turn the oven on, place the pan with the butter in the oven. When the oven reaches 250 degrees the butter should be melted. Remove the pan from the oven.
3. Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour until nearly smooth. Your batter is now ready.
4. Pour the batter into the pan. Cover with toppings if desired.
5. Bake. Serve hot.
Be sure and use a whisk for mixing. A whisk will remove the lumps much quicker than a spoon or spatula.

Dutch Pancake
I forgot the ingredient list:
Ingredients
1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk
3/4 cup all-purpose flour

I cooked this in a deep cast iron skillet in the oven.  I poured half the batter, then added chopped ham, pouring the remainder of the batter over the ham.  I sprinkled swiss cheese on top, after it had finished cooking.  It was a nice side with the soup.  You are suppose to use syrup, but I couldn't see that.

The Pea Soup-  if you ask me, it is just a bland soup.  I ended up adding a can of drained carrots and potatoes--- diced.  Also, I added butter sprinkle (whatever it is called.)  And... a package of dry leek soup mix & a cup of quick cooking barley.  Because it was not thick, I also added about a cup of potatoe flakes.  We actually liked it... after I fooled around with the recipe. 

When I make this again, I am going to add less water (I just used 6 cups of water to one pound of dry split peas), diced fresh (or dehydrated) carrots and potatoes, the leeks, etc. 

[ Parent ]
Curried Split Pea And Rice Soup Recipe
I haven't tried this yet, but I am always looking for ways to use curry!

Ingredients:
2 cups slit peas, rinsed
6 cups chicken broth
1 large onion
2 large potatoes, peeled and cubed
2 large carrots, peeled and diced
S&P
2 T butter
1 T curry powder
1 cup cooked brown rice

Directions:
Place all ingredients in crockpot and cook on high for 4-6 hours.
serves/makes 6
http://www.cdkitchen...

Chicken Soup with Homemade Egg Noodles Recipe
http://www.preparedp...
Ingredients

1 broiler chicken or large fryer
6 cups water
1/2 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed sage
1/2 teaspoons thyme
1 bay leaves
1 large onion, chopped
1 cup celery, sliced
1 1/2 cups carrot slices (optional)
3/4 cup rice, 2 cups chunked potatoes, or noodles
1/3 cup flour
2 cups milk
1 1/2 cups frozen peas (optional)

Directions

1. Rinse and drain the chicken. Place the chicken in a large pan, add water and salt, spices and herbs and bring to a boil. Reduce the heat and simmer. After 20 minutes, add the onion, celery, and optional carrots. Add potato chunks or rice if desired and if you are not using noodles. (Do not add noodles yet.) Continue simmering for another 20 minutes or until the chicken is cooked. When the chicken is tender, turn the heat off.
2. Remove the chicken to a large platter or bowl, remove the skin and discard, and let the chicken cool enough that you can debone the meat-about fifteen minutes. Remove the meat from the bones and cut into chunks.
3. Skim the fat from the chicken broth and vegetables and discard.
4. Place flour into a small bowl or large cup. Remove about one cup of broth from the pan. Add a little broth to the flour, stir the flour to moisten, and then add more broth a little at a time until the entire cup of broth is added, stirring after each addition to remove lumps. Slowly stir the flour mixture into the broth. Add the chicken chunks. Add the two cups milk. Bring to a simmer, stirring occasionally until the soup has thickened. If you are adding homemade noodles, flour from the noodles will further thicken the soup.
5. Add the noodles if you are using noodles. Add the peas if desired. Continue cooking until tender.

Easy Homemade Egg Noodles Recipe

Ingredients

2 cups all purpose flour
1/2 teaspoon salt
2 large eggs
1 teaspoon vegetable oil
1/3 cup water

Directions
1. In a medium bowl, mix the flour and salt together.
2. In a small bowl or large cup, whisk the eggs, oil, and water together. Form a depression in the flour mixture and add the egg mixture. Mix well.
3. Turn the dough out onto a floured countertop. Knead for eight to ten minutes or until the dough is smooth and elastic.
4. Divide the dough in half with a sharp knife. With a rolling pin, roll each dough piece until it is 1/16 to 1/8-inch thick. Cover the dough with a cloth and let rest for 20 minutes to relax the gluten.
5. Using a sharp knife, slice the dough on the counter into strips 3/8-inches wide. Drop the noodles one at time into the simmering soup. Cook until tender.
Baker's Note: Start these noodles about 30 minutes before you would like to add them to your soup.

Quick borscht

http://www.astray.co...
Yield: 4 servings
1 can Beets, sliced (247 ml), undrained
1 cup Chicken broth
¾ cup Sour cream, divided
2 tablespoon Lemon juice
2 tablespoon Yellow onion, chopped
2 teaspoon Sugar
½ teaspoon Dill weed
  Salt to taste
Using a food processor or electric blender, puree sliced beets with their liquid for one minute. (You could do this with a hand ricer or wire strainer) Add broth, 1/2 cup sour cream, lemon juice, onion, sugar, and dill to the beets. Season with salt and puree the mixture until it is smooth, stopping occasionally to scrape the sides of the container with a rubber spatula. Pour the soup into a medium-sized saucepan and heat gently over moderate heat until it is hot but not boiling, about 5 minutes. Ladle the soup inot bowls and swirl a dollop of the remaining sour cream into each serving. Serve immediately. Preparation time: 15 minutes Origin: Reader's Digest, October, 1994

Bouillion & Broth Recipes
Bouillion recipes- http://fp.enter.net/...
Broth recipes- http://fp.enter.net/...
Soup side recipes- http://fp.enter.net/...
Wild Rice Soup
WILD RICE SOUP

3 potatoes or 1 cup dried potatoes
1 cup uncooked wild rice
1 cup powdered milk
3 pkgs Knorr Leek Soup
1 chunk of cheddar cheese
salt and pepper to taste

Reconstitute wild rice all day in a ziplock bag (or cook it for a long
time). Reconstitute potatoes if needed or cut fresh potatoes into small
chunks. Place potatoes in water in your biggest pot and simmer until soft.
Add leek soup mix, water and powdered milk to pot (about 3-4 cups water).
Bring to a soft boil. Add wild rice, salt and pepper and small slices of
cheese. Add more water as needed. Cook until cheese is melted, potatoes and rice are soft
and thickness of soup is desired. Cook 45-60 minutes. Serves 8 hungry campers.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Pea Soup recipes
Split Pea Soup

1 Tablespoon Olive Oil 
2 Cloves Garlic, Minced
1/2 Onion, Chopped 
2 Stalks Celery, Chopped
2 Large Carrots, Diced Into Cubes 
8 Cups Vegetable Or Chicken Broth
2 Cups Dried Split Peas 
2 Tablespoons Parsley, Minced
1/2 Teaspoon Each-Thyme and Marjoram 
1-2 Tablespoons Soy Sauce
Sauté the onions, garlic, carrots and celery until soft, set aside. In a large stock pan bring the broth to a boil and add the split peas. Cover and simmer for 30 minutes, stirring occasionally. Add the sautéed vegetables and simmer uncovered for another 15 minutes. Add the herbs and soy sauce (to taste) and cook another 5 minutes. Makes 6 servings.
From Newsgroups: alt.religion.christian.presbyterian

Split Pea Soup

1 lb dried split peas (soaked over night) 
1 chopped onion
2 shallots 
2 cups chopped celery
2 cups chopped carrots 
6-8 cups beef broth
1/2 pound chopped pepper bacon (or crumbled spicy Italian sausage)
1 dash worcestershire 
1 bay leaf
dill to taste 
rosemary to taste
ground pepper to taste 
white pepper to taste
chopped garlic to taste 
mustard to taste
sea salt to taste

Cook bacon in large stew pot, pour off most of the fat, but keep some and add garlic, shallots and onion. Sautee with bacon until onions are glassy. Add broth, peas, carrots, celery, bay leaf, worcestershire, and simmer for an hour or so. Then add dill, mustard, both peppers, sea salt, and simmer for another hour or until veggies begin to fall apart. Serve with dollop of sour cream, a sprig of fresh dill, and baby peas sprinkled on top, with crusty bread. From Newsgroups: alt.cooking-chat

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Creamy Potato Soup (using instant potatoes)
Creamy Potato Soup

4 tbs. Margarine or Butter 
1-1/2 tbs. Instant Chopped Onion (dry)
1-1/2 tbs. Salt 
1/2 tsp. Celery Salt
1/8 tsp. Pepper 
4-1/2 C. Milk (dry milk reconstituted can be used)
2-1/2 C. Chicken Broth 
1-1/3 C. Instant Potato Pearls

Heat butter, onion, salt, celery salt, pepper and milk to scalding. Stir in potato pearls; continue cooking until smooth, stirring constantly. Slowly add chicken broth. (Soup should be consistency of heavy cream.) Garnish each serving with paprika and parsley.
From Pittsburgh North Stake http://www.andrew.cm...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Pea Bean Soup
Pea Bean Soup

2 cups dried lima beans 
2 cups dried split peas
1 cube butter or use substitute 
1 teaspoon salt
1/2 teaspoon pepper 
2 or 3 cups onions (or substitute with onion flakes)
Ham, if you have it.

Soak beans and peas overnight. Boil for 1 hour. Add onions, butter, salt and pepper, ham or any other spices and seasoning you wish. Cook 15 more minutes or until beans are tender.
From AAOOB Storable Foods http://www.aaoobfood...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Vegetable Soup (from dried veggies)
Vegetable Soup

4 cups water
3/4 to 1 cup dried vegetables (green beans, corn, peas, tomatoes, onions, etc.)
2 packages beef bullion granules or 4 cubes
Seasonings to taste such as herbs, soy sauce, or curry

Bring water to a boil. Add dried vegetables, bouillon and seasonings.  Simmer about 20 minutes or until vegetables are tender though chewy. (Freshly dried vegetables will not take as long to reconstitute as those that have been stored for a long time.) As a variation, add 1/2 cup cooked rice, noodles or barley with the other ingredients, or add 1/4 to 1/2 cup dried jerky, cut in bite-size pieces. Using low-sodium soup granules or bouillon cubes will allow those on low-sodium diets to enjoy this versatile recipe.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Instant Soup Cup
Instant Soup Cup

1 tbsp powder from dried vegetables (such as peas)
1/4 cup dried milk
3/4 cup boiling water

Pulverize dried vegetables into powder in a blender or food processor at the highest speed.  Mix powder with dried milk. Place in cup and add boiling water. Stir.  For better flavor, soup may be simmered. Dried potato flakes may be added, if desired, to thicken soup.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Beef Vegetable soup
Beef Vegetable Soup

1 soup bone (with some meat) 
1 cup assorted dried vegetables (corn, peas, beans)
If not among dried vegetables: 
1 large celery stalk
2 carrots 
1 medium onion
1 tablespoon dried parsley 
1 tablespoon salt
1/4 teaspoon pepper

Cover soup bone with water. Cook 1 hour over medium heat.  Pour boiling water over dried vegetables just to cover. Soak 1 hour. (Do not drain).  Dice celery, carrots, and onion; add all vegetables, dried parsley and seasoning to beef bone. Simmer 1 to 1-1/2 hours.  Remove bone, dice meat and return to pot. Season to taste and serve hot.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Crockpot Bean Soup
Crockpot Bean Soup

3 cups any dried beans 
1 med. Onion
1/4 tsp. garlic powder 
1/4 c. dried soup blend
1/4 tsp. savory seasoning 
2 stalks chopped celery

Sort and wash the beans.  Put them in a crockpot or kettle and add water to fill the crockpot about 2/3 full.  Add remaining ingredients, turn the crockpot on high and let it simmer all day.  If you are cooking in a kettle, simmer for about 3 to 4 hours.  Check occasionally to see if more water is needed.  Do not salt beans until they are soft.
From - "Cookin' With Home Storage" by Peggy Layton and Vicki Tate

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Tortellini Stew
Tortellini Stew

2 cups dried tortellini 
20 slices tomato, dehydrated
3 tablespoons dehydrated green pepper 
1/3 cup dehydrated scallions or onions
1 tablespoon mixed basil, oregano, and thyme 
1/4 teaspoon powdered garlic
1/4 cup tomato powder (optional)
1/4 to 1/2 cup dehydrated vegetables such as mushrooms and tomatoes (optional)
1/3 cup grated Parmesan cheese

At home: Mix all ingredients except cheese and seal in a zipper lock plastic bag. Pack cheese separately.
On trail: Add tortellini mixture to 2 quarts boiling water and stir until the water returns to a boil. Cook uncovered for 20 to 25 minutes, stirring occasionally. Salt to taste. Serve with cheese.
Makes: Two servings of 2 -/2 cups each From - GORP http://www.gorp.com/...

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

5 Spice Onion Soup
Ingredients:
2 onions cut in half and sliced thin
6 cloves garlic, sliced
salt and white pepper to taste
Broth
1 medium onion chopped
6 cups + 1 TBS chicken or vegetable broth
½ inch fresh peeled ginger, sliced
6 whole cloves
1 cinnamon stick, about 4 inches long
3 star anise
½ tsp dried fennel seeds
6 whole dried medium shiitake mushrooms
1 TBS soy sauce
1 TBS molasses

Directions:
Heat 1 TBS broth in medium soup pot. Healthy Sauté first onion in broth ingredient list over medium heat in broth for 5 minutes, stirring frequently, until translucent. Add rest of broth, and next 8 ingredients, and stir. Bring to a boil, reduce heat to medium low, and simmer broth ingredients briskly together for 20 minutes, uncovered. This will bring out a lot of flavor from the ingredients. Strain, while still hot, and return liquid to pan. Do not throw away mushrooms. Discard the rest.

While broth is simmering, cut onions in half and slice thin. In separate medium sized stainless steel skillet, heat 1 TBS of soup broth over medium heat. Healthy Sauté sliced onions over medium low heat in broth, stirring often for about 15 minutes, until translucent. Add garlic and sauté for another minute.

Slice shiitake mushrooms saved from broth and return to soup along with sautéed onions and garlic. Season with salt and white pepper to taste.

Serves 4

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Dumpling Recipes ... for soups and stews
A good way to dress up, or make hardier, a soup or stew is to add dumplings.  With my large family I am always looking for ways to extend our food budget ... pandemic or not. 

Dumplings are an inexpensive way to make a soup or stew more appealing and a little more special. 

Its a good way to get your family to eat canned fruits as well.  Cook the canned fruit and then top with a nice dumpling.

Almond Dumplings

1 1/2 cups fine round butter cracker Crumbs (36 crackers)
1/4 cup finely chopped or ground blanched almonds
1/2 cup milk
1 egg, beaten
3 tablespoons melted butter or margarine
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg

Prepare crumbs, a little at a time, in a blender or crush with a rolling pin between two sheets of wax paper. Combine with remaining ingredients in order given. Mix well.  Yields about 12 dumplings.

Baking Powder Dumplings

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 scant cup milk or water

Mix dry ingredients; stir in milk or water gradually to make a soft dough. Drop by spoonful into boiling salted water or simmering stew. Cover tightly. Cook 10 to 15 minutes before lifting cover. Test for doneness. Drain. Serve at once.

Bisquick Dumplings

3/4 cup milk
2 cups Bisquick

Mix milk and Bisquick thoroughly with fork. Drop by spoonsful onto chicken, meat or vegetables in boiling stew (not into liquid). Cook over low heat for 10 minutes with kettle uncovered and for 10 minutes with kettle covered. Liquid should just bubble gently while cooking. Makes 10 to 12.

Blue Corn Dumplings

2 cups blue cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/4 cup lard or shortening
3/4 cup milk

Combine cornmeal, baking powder and salt. Cut in lard or shortening until mixture looks like meal. Add milk to form a soft, but still stiff, dough. Drop mixture by spoonsful into stew. Simmer, covered, for 15 minutes.

Cheddar Cheese Dumplings

1 pound Cheddar cheese, grated fine
2 eggs, beaten
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons chopped fresh chives
1 teaspoon paprika
8 ounces sour cream
1/2 cup butter

In large bowl, stir together cheddar cheese, chives and eggs. Mix well. Stir in flour, and salt until mixture sticks together. Drop by tablespoonfuls into rapidly boiling water. Cover and cook another 15 minutes. Drain and garnish with parsley and paprika. Serve with melted butter and sour cream. These go great in potato soup!

Buckwheat Dumplings

2 cups pure buckwheat flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1 egg
3 tablespoons vegetable oil or melted shortening

Combine first 4 ingredients; sift into bowl. Combine milk, egg and oil or melted shortening; beat. Add to dry ingredients; stir just until dry ingredients are moistened. Drop tablespoonsful of mixture into simmering stew. Cover pan tightly; cook until done, about 15 minutes, without lifting cover.

Corn Dumplings

1 cup canned whole corn kernels, drained
1 cup flour
2 teaspoons baking powder
2 teaspoons salt
3 tablespoons cornmeal
1/4 cup lard or shortening

Grate corn in a blender. Combine flour, baking powder, salt and cornmeal. Cut in lard or shortening. Add milk to form a soft, but still stiff, dough. Drop mixture by spoonsful into stew. Cover stew and simmer for 15 minutes.

Corn Meal Dumplings

1 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 tablespoon melted butter

Sift dry ingredients together. Beat eggs and milk together. Stir in dry ingredients. Add melted butter. Drop from a spoon over boiled greens or into heated stock. Simmer, covered, for 15 minutes.

Farina Dumplings (Gnocchi alla Romana)

3 cups milk
1 cup farina or semolina
2 beaten eggs
1 tablespoon butter
1 teaspoon salt
Dash of pepper
1/4 cup margarine
1 cup grated Parmesan cheese

Heat milk to scald. Reduce heat. Stir in farina and cook until thick, about 5 minutes. Remove from heat. Stir in eggs, margarine, salt and pepper. Beat until smooth. Spread in a greased 13 x 9-inch pan. Cool. Cover and refrigerate for 2 to 3 hours until firm. Cut into 1 1/2-inch squares or circles. Place overlapping in an ungreased dish. Dot with 1/4 cup margarine. Sprinkle with cheese. Bake at 350 degrees F for 30 minutes. You can brown a little more under the broiler, if needed.

Fluffy Dumplings

1 1/2 cups flour
2/3 teaspoon salt
4 teaspoons baking powder
1 egg
1 tablespoon melted shortening or oil
2/3 cup milk

Sift flour, salt and baking powder into mixture of beaten eggs, shortening and milk. When ready to serve, drop by teaspoonsful into boiling gravy (about 4 cupsful), cover and cook gently for 8 to 10 minutes or until done.

Horseradish Dumplings

1 cup Bisquick
2 tablespoons chopped parsley
Dash of marjoram
Dash of oregano
1 teaspoon prepared horseradish
6 tablespoons milk

Combine Bisquick with parsley, marjoram and oregano. Mix horseradish with milk; add to biscuit mix mixture; blend well. Drop by teaspoons on top of boiling stew. Cover; cook over low heat 20 minutes. Makes 6 servings.

Jerky Dumplings

1 clove garlic
4 ounces hot peppered beef jerky
12 cup beef stock, canned or homemade
1 1/2 cups cornmeal
2 1/2 cups flour
1 teaspoon salt
1 1/2 tablespoons baking powder
2 tablespoons fresh Anaheim chile, finely chopped
1/2 cup green bell pepper, finely chopped
1/3 cup red bell pepper, finely chopped
1/2 cup butter, melted and cooled
1 cup water
Chopped parsley (for garnish)

Combine garlic, jerky and beef stock in an 8-quart stock pot. Bring to a boil and simmer for 2 hours. Remove jerky from stock and shred it finely. Chop any long shreds into smaller pieces or snip with kitchen shears. Combine shredded jerky with cornmeal, flour, salt, baking powder, chile and bell peppers. Mix well. Add butter and water. Mix until batter is stiff. Bring beef stock to boil and drop 1 tablespoon of batter at a time into the boiling stock. If stock has reduced, cook dumplings in two batches. Reduce heat to medium and cook, covered, for 20 to 25 minutes. Makes 32 dumplings, about 8 servings.

Never Fail Dumplings

3 teaspoons baking powder
1 cup flour
1 medium egg
6 tablespoons cold water
1 tablespoon oil
1 teaspoon salt

Beat the egg well, then add the 6 tablespoons of cold water. Measure the water carefully. Add the oil and salt and whisk together. Mix the baking-powder and flour together. Blend the two mixes into a smooth batter quickly. Drop into boiling stew and cover continuing to boil for 15-20 minutes. Try to resist the urge to peek too often - the dumplings will rise and produce a light tender crust - a cold draught will cause them to fall.

They can also be served as a dessert by cooking in boiling water and served with pancake syrup or jam drizzled over them.

Make Ahead: Mix up the dry ingredients into batches and store them in zip lock bags ready to add liquid and the egg when ready to use them.  Yield: 8 dumplings

Paprika Dumplings

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons melted shortening
1/2 cup milk
1 tablespoon paprika

Combine flour, baking powder and salt. Add shortening and milk; blend lightly. Drop by spoonfuls on simmer stew or goulash. Sprinkle with paprika.

Potato Dumplings

1 cup mashed seasoned potato
1 egg
1/2 teaspoon salt
1 cup all-purpose flour (or 1/2 more)
1/4 cup Cream of Wheat

Mix all ingredients in a bowl, then knead a little on a board. Roll into a roll about 3 or 4 inches across. Cut off about 1 or 2 inches, and roll that into an oblong dumpling about 6 inches long and 1 or 2 inches across. Drop the dumplings into boiling water for about 20 minutes (covered). Grease when done.

Potato Dumplings II

2 cups sliced potatoes (about 3 medium potatoes)
1/2 cup dry bread crumbs
1/8 teaspoon onion salt
1/4 teaspoon white pepper
1/2 teaspoon salt
Flour
Hard croutons

Boil potatoes; peel and put through ricer or coarse sieve. Add egg bread crumbs, onion salt, pepper and salt; mix well. Add 3 to 4 tablespoons flour to potato mixture until consistency is that of dough, but not too sticky. Roll into 1 1/2 inch balls, putting a hard crouton in center of each. Gently drop into rapidly boiling, salted water. Cook 8 minutes or until dumplings change in appearance and look fluffy. Makes 16 to 18 dumplings.

Tomato Dumplings

1 can stewed tomatoes
Self-rising flour

Mix enough self-rising flour into stewed tomatoes until you have a stiff dough. Drop into hot broth to cook. If you prefer sweet tomato dumplings, add a little sugar to the tomatoes before adding the flour.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Won Ton Soup Broth
Won Ton Soup Broth

Chileheads requiring pungency other than from the wontons can add five or six whole chile pods such as santaka or piquin to this broth. Remove them before serving.

3 ½ quarts homemade chicken stock
2 teaspoons ground ginger
1 teaspoon five-spice powder
2 teaspoons sugar
1 tablespoon hoi sin sauce
2 tablespoons Chinese rice wine
1 cup chopped scallions (1/8 inch long, cut on a bias)

Heat the stock in a large pot and add the ginger, five-spice powder, sugar, and hoi sin sauce. Bring to a boil, then reduce the heat to medium, add the rice wine, and cook for 5 minutes.

Yield: 3 ½ quarts


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Spicy Hot Tomato Soup
Spicy-Hot Tomato Soup (Zuppa Piccante al Pomodoro)

This is a great dish for vegetarians! Just make sure that you use vegetable broth, not chicken or beef stock.

Ingredients:

8 tomatoes (plum tomatoes are best)
2 cups vegetable broth
9 ounces. bread
3 tablespoons olive oil (extra virgin)
1 bunch fresh basil, finely chopped
1 clove garlic, finely chopped
1 small chile pod, red, hot (Thai, Serrano, or Birdseye), seeds and stem removed, chopped (or more to taste)
Salt and pepper to taste

Preparation:

Slit tomatoes on the top and submerge in boiling water for a minute. Remove from water, peel and remove seeds. Combine the tomatoes with the vegetable broth in a blender and puree. Remove and heat in a pan until hot. Place sliced bread in four soup plates or bowls. In a bowl, combine the olive oil, basil, garlic, and chile and mix well. Pour heated tomato mixture over the bread and top with garlic-basil-oil mixture. Add salt and pepper to taste. Yield: 2 to 3 servings


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Ten Minute Tomato Soup
2 cups crushed canned tomatoes
1/2 teaspoon baking soda
2 cups milk
2 tablespoons butter or margarine

In a large heavy saucepan, heat tomatoes until boiling. Remove from heat; add remaining ingredients. Return to heat and cook on medium until butter is melted and the soup is heated through. Yield: 3-4 servings (1 qt.)

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Easy Chicken Wild Rice Soup
Ten minutes of prep and then about 20 minutes cooking and you have a really good soup.  It builds itself from other convenience items.

5-2/3 cups water
1 package (4.3 ounces) long grain and wild rice mix
1 envelope chicken noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 cup chopped onion
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken

In a large saucepan, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot and onion.
  Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until the rice and vegetables are tender. Yield: 5 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Easy Cheesy Wild Rice Soup
1 package (6.2 ounces) fast-cooking long grain and wild rice mix
4 cups milk
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
8 ounces process cheese (Velveeta), cubed
1/2 pound sliced bacon, cooked and crumbled

In a large saucepan, prepare rice according to package directions. Stir in the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon. Yield: 8 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Split Pea and Barley Stew (using dried foods)
The dry ingredients can be combined ahead of time and stored in a quart jar to make this a very easy meal or a gift-in-a-jar.

Serves 6

Dry ingredients:
1 cup green or yellow split peas (picked over)
½ cup dried chopped carrots
½ cup dried sliced celery
¼ cup dried chopped or minced onion
1 teaspoon dried minced garlic
½ cup pearl barley
½ cup dried potato cubes (or dried slices, broken up)
2 Tablespoons dried parsley
2 teaspoons dried oregano or thyme leaves
¼ teaspoon pepper
2 Tablespoons dry bouillon

Other ingredients:
7 cups water
salt to taste

Optional add-ins:
2 cups fresh chopped spinach (or frozen or dried equivalent)
Ham cubes, crumbled cooked sausage, or ham-flavored TVP (reconstituted with hot water)

Directions
In soup pot, combine water and jar contents.  Bring to a boil over medium-high heat.  Reduce to low, cover and simmer for 45-50 min. or until the lentils are soft and the vegetables are tender.  Stir in the optional add-ins, if using; simmer another 5 minutes until heated through.  Add salt to taste.

Thanks AlohaOR ...
my family's tastes are kind of plebian.  LOL!  It takes some work to get them to try new things, although they humor me if its something that they might half-way recognize.  This sounds like something to try this week while the temps are down.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead
[ Parent ]
Red Lentil & Carrot Soup with Coconut (using dried & canned ingredients)
The dry ingredients can be combined ahead of time and stored in a pint jar to make this a very easy meal or a gift-in-a-jar.

Serves 5

Dry ingredients:
1 cup red lentils
½ cup dried chopped carrots
¼ cup dried chopped or minced onion
1 teaspoon dried minced garlic
1 teaspoon turmeric
1 teaspoon cumin seeds
2 Tablespoons powdered bouillon of your choice

Other ingredients:
1 can (15 oz) diced tomatoes
4 cups water
1 cup coconut milk
Salt and pepper to taste

Optional add-ins:
2 teaspoons lemon juice and a few dashes hot chile sauce

Directions
In soup pot, combine water, tomatoes and jar contents.  Bring to a boil over medium-high heat.  Reduce to low, cover and simmer for 45-50 min. or until the lentils are soft and the carrots are tender.  Stir in the coconut milk and optional lemon juice and chile sauce if using.  Simmer another 5 minutes until heated through.  Add salt & pepper to taste.

Pasta Soup and variations
PASTA SOUP AND VARIATIONS

1/2 cup small shell macaroni or other small pasta
1/4 cup dry lentils
1/4 cup dried chopped mushrooms (optional)
2 tablespoons grated Parmesan cheese
1 tablespoon minced dried onion
1 tablespoon instant chicken bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano, crushed
1 dash garlic powder
Mix all ingredients in a plastic bag or an airtight container; store, tightly sealed, until needed.

Pasta Soup: Combine contents of package with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils Are tender, stirring occasionally. Makes 3 side dish servings.

Variations:

Pea Soup: Combine pasta soup mix with 3-1/2 cups water. Bring to boiling; reduce heat. cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 3 oz. frozen pea pods, halved crosswise and 2 tsp. soy sauce. Cover and cook 2-3 minutes more. Garnish each serving with enoki mushrooms or regular mushrooms, sliced thin, and cilantro. Makes 3-4 appetizer servings.

Curry Chicken Soup: Combine pasta soup mix with 2 cups water. Bring to a boil. Reduce heat, cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Add 13-oz. can evaporated milk (1-2/3 cups), 3/4 cup diced cooked chicken, and 1-1/2 to 2 tsp. curry powder. Garnish with apple slices and fresh mint leaves. Makes 3-4 main-dish servings.

Pepperoni-Veg Soup: Combine pasta soup mix, 3 cups water, 1 12-oz. can V-8 juice, and 1 C. frozen mixed vegetables. Bring to boiling; reduce heat. Cover and simmer 35 minutes or until lentils are tender, stirring occasionally. Stir in 4-6 oz. sliced pepperoni. Cover and simmer 5 minutes more. Garnish with Parmesan cheese.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Cheesy Chicken Chowder and others
Cheesy Chicken Chowder

[Super quick and easy if you are trying to conserve fuel or have only limited time to prepare meals.]

2 cans (10 3/4 oz. each) Condensed Cheddar Cheese Soup
2 soup cans milk (from canned or powder)
1 1/2 cups Picante Sauce
1 medium green OR red pepper, finely chopped (if you have it, don't freak out if you don't - or use rehydrated dried equivalent)
4 green onions, sliced (or equivalent in dried chopped onion)
3 cups cubed cooked chicken (from canned)

MIX soup, milk, picante sauce, pepper and onions in saucepan. Heat to a boil. Cook over low heat 5 min. ADD chicken and heat through.

Goldfish Casserole

[Again, thinking of the kids on this one ... but it is actually not much different from any other casserole, just looks more kid friendly.]

1 or 2 cans of mixed vegetables
2 cans (about 6 oz. each) tuna in water, drained
1 cup uncooked instant rice
1 can (10 3/4 oz.) Condensed Cheddar Cheese Soup OR Cream of Mushroom Soup OR Cream of Celery Soup
1 cup milk (from canned or powder)
1 cup Pepperidge Farm® Goldfish® Snack Crackers (or could use any cheddar cracker crushed up)

MIX vegetables, tuna, rice, soup and milk in bowl. Spoon into 1 1/2-qt. microwave-safe casserole. COVER and microwave on HIGH 6 min. Stir. Cover and microwave on HIGH 6- to 8-min. more or until rice is tender. Stir and sprinkle with crackers. IF your microwave is down - or you don't have one - just heat through and then top with the crackers. Same difference.

Pot Likker Dumplings

[OK, this came out of my grandmother's recipe file and is a really, really old way of doing things.]

Make your basic dumpling dough ... either kosher, potato, cornmeal, flour, bean, etc. Then you are going to cook the dumplings in the "likker" (pronounced liquor) of the big pot of whatever you have cooking on the stove top.

For example:

greens
beans
stews
soups

I've done this some while camping and just when I needed to "bulk up" a meal here at home. You can even do this with plain ol' tomato soup. Just bring whatever liquid you are cooking to a good boil, then drop you dumplings in, leaving room for them to plump up. Continue cooking until the dumplings are cooked through. The dumplings absorb some of the flavor of what they are being cooked so you can get creative.

CBC Stew

[From my scouting days. And yes, it actually tastes good though the looks are deceiving.]

1 can pork & beans
1 can whole kernel corn
1 can chili

Mix in a pot. Heat and serve.

Scout Tetrazini

1 can of turkey, tuna, or chicken
1 can cream of mushroom soup
1 can water
2 pkgs of ramen noodles

Heat soup and water, stirring until blended. Bring to a boil and add the noodles, stirring continuously to separate (about 3 minutes). Add one of the two flavor packets from the noodles and canned meat of your choice. Heat until warmed through. Serves 2 to 5, depending on appetites.

Easy Spicy Minestrone - Lower Sodium Version

1 can 14.5 oz diced no salt tomatoes (175 mg sodium per can)
1 can 14.5 oz S&W Stewed Italian Recipe Tomatoes with oregano & basil (945 mg sodium per can)
1 can 6 oz tomato paste (Contadina is 100 mg sodium per can)
1 to 1 1/2 7 oz can(s) diced green chilies, depending on how hot you like it. (Macayo is 175 mg sodium per can)
1 can 14.5 oz no salt Veg All (87.5 mg sodium per can)
1 can 14.5 oz S & W black beans 50% less sodium (840 mg sodium per can)
1/2 cup frozen or canned peas and corn, or other leftover veggies
1 teaspoon pepper Italian Seasoning to taste Dehydrated onions to taste
1/2 - 1 cup water
1/2 a chopped onion (sorry, I cheated)

Optional: Add 1/2 lb ground beef, garnish with grated cheese and/or croutons. Throw all of the above in a soup pot. Heat and serve. It comes out to approximately 300 mg sodium per 8 oz serving without the optional items. Good for diabetics, heart patients, or anybody who likes a hearty soup without all the added salt.

Italian Chicken Rice Soup

1 large can (49.5 oz.) chicken broth
1 jar (26 oz.) meatless spaghetti sauce
1 1/2 cups of chopped chicken (from canned)
2 t. dried minced parsely
1/2 to 1 t. dried thyme
3 cups cooked rice
1 t. sugar

In a soup kettle, dutch oven, or similar large pot combine the broth, spaghetti sauce, chicken, parsley, and thyme. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 more minutes or until heated through.
Yields about 2 1/2 quarts or about 10 servings.

Oodles of Noodles Soup

1 or 2 large cans of chicken, drained
1 can of carrots, drained
1 small onion, chopped (or equivalent in dried chopped onion)
2 celery ribs, minced (or equivalent in dried - or don't panich if you don't have it, you can leave it out)
1 garlic clove, minced (or equivalent in dried minced garlic)
5 cups water (see note below)
1/4 t. pepper
2 pkgs. chicken ramen noodles

Note: Save the drained liquid from the canned chicken and carrots and use it as part of the five cups of water. Place chicken, carrots, onion, celery, and garlic in a large saucepan. Add water, pepper, and contents of seasoning packets from noodles. Bring to a boil. Break noodles into pieces and add to soup; cover and cook for 3 minutes or until tender. Yield: approximately 4 to 6 servings.

ACAPULCO CORN CHOWDER

2 Tbsp. butter
3 Tbsp. flour
1-1/2 cups milk (from canned or powder)
1 can (15-1/4 oz.) Whole Kernel Corn
1 can (8 oz.) Stewed Tomatoes with Onions, Celery & Green Peppers (or just plain stewed tomatoes)
1 cup shredded Longhorn Cheddar cheese (or equivalent in canned cheese or Velveeta or similar)
1 can (4 oz.) diced green chilies
1/4 cup salsa

Melt butter in saucepan; blend in flour. Cook, stirring constantly, 2 minutes. Stir in milk. Cook, stirring constantly, until thickened and smooth. Stir in undrained corn; mix well. Add remaining ingredients; heat through. No need to boil.

AMERICA'S GARDEN SOUP

1 can (14-1/2 oz.) Green Beans
1 can (14-1/2 oz.) Whole New Potatoes, cut into cubes
1 can (15-1/4 oz.) Whole Kernel Corn
1 can (14-1/2 oz.) Zucchini with Italian Style Tomato Sauce
1 can (8-1/4 oz.) Sliced Carrots
2 cans (14-1/2 oz. each) Diced Tomatoes with Basil, Garlic & Oregano (or plain diced tomatoes)
2 cans (14 oz. each) chicken or beef broth

Drain liquid from all vegetables, except zucchini and tomatoes. Combine all ingredients in 5-qt. soup pot. Bring to boil. Reduce heat and simmer 3 minutes.


BLACK BEAN CHILE CHOWDER

1 can (19 oz.) black bean soup
1 can (14-1/2 oz.) Diced Tomatoes With Garlic & Onion
1 can (8-3/4 oz.) Whole Kernel Golden Sweet Corn, drained
1/4 cup Salsa
1/3 cup sliced green onions (or equivalent in dried chopped onion)
Sour cream (optional)

Combine soup, tomatoes, corn, onions, and salsa in large saucepan; bring to boil. Reduce heat to medium; cook 3 minutes. Serve with a dollop of sour cream, if desired.

CHICKEN TARRAGON SOUP

1 cup chopped onion (or equivalent in dried chopped onion)
1/2 cup sliced celery
1 clove garlic, crushed (or equivalent in dried minced garlic or garlic powder)
2 Tbsp. butter or margarine
2 cans (13-3/4 fl. oz. each) chicken broth
1 can (8 oz.) Mixed Vegetables
1 can (14-1/2 oz.) Stewed Tomatoes
1 cup diced cooked chicken (from canned)
1 Tbsp. parsley flakes
1/4 tsp. tarragon, crumbled

Sauté onion, celery and garlic in butter 5 minutes. Add broth, mixed vegetables, tomatoes, chicken, parsley and tarragon. Bring to boil; reduce heat. Cover and simmer 5 minutes.

EARLY GARDEN PEA SOUP (low sodium)

3/4 cup sliced onion (or equivalent in dried onion)
1 clove garlic, minced (or equivalent in dried minced garlic)
1 Tbsp. sweet butter or margarine
2 cans (15-1/4 oz. each) Sweet Peas (No Salt Added)
1 cup milk (from canned or powder)
1/2 cup Low-salt chicken broth
1/2 cup chopped parsley
Dash nutmeg
Dash pepper

Saute onion and garlic in butter until soft in large saucepan. Place in blender container with 1 can peas and milk. Cover and blend until smooth. Pour into saucepan; place remaining 1 can peas and remaining ingredients in blender container. Cover and blend until smooth. Add to saucepan; simmer 15 minutes. DO NOT BOIL. May be served hot or cold.

EASY HAM CHOWDER

1-1/2 cups diced cooked ham or chicken (from canned)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 can (14-1/2 oz.) diced Potatoes, drained
1 can (8-1/4 oz.) Sliced Carrots, drained
1 can (8 oz.) Cut Green Beans, drained

Combine all ingredients in medium saucepan. Stir in 1-1/2 cups water or milk. Bring to boil; reduce heat and simmer 3 to 4 minutes or until heated through. Serve with warm biscuits or bread.

HOMEMADE ITALIAN GARDEN SOUP

1 can (14.5 oz.) Italian Beans, drained
1 can (14.5 oz.) Zucchini with Italian-Style Tomato Sauce
1 can (14.5 oz.) Peas & Carrots
1 can (14.5 oz.) Diced Tomatoes with Basil, Garlic & Oregano
1 can (14 oz.) chicken or beef broth

Combine all ingredients in large pot. Bring to boil; reduce heat and simmer 3 minutes. Season to taste with salt and pepper. For an even heartier meal, add cooked pasta, diced cooked chicken, beef or sausage (from canned). For a change, substitute other vegetables such as canned Asparagus or Whole New Potatoes, cubed. Just add one more can each of broth and tomatoes for every 2 cups of additional ingredients.

CHICKEN & VEGETABLE ALFREDO

5 oz. fettucine noodles
1-1/2 cups diced cooked chicken (from canned)
1 cup prepared Alfredo pasta sauce
1 can (8-1/2 oz.) Peas and Carrots, drained
1 can (8 oz.) French Style Green Beans, drained

Cook noodles according to package directions; drain. Combine chicken, sauce and vegetables in saucepan while pasta is cooking. Cook over low heat 3 to 4 minutes or until heated through; stirring occasionally. Toss with hot noodles and serve with Parmesan cheese, if desired. For easy variety, try canned shrimp or canned turkey instead of chicken. Or, try other vegetables, such as Asparagus, Chopped Spinach or Mixed Vegetables.  

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

several more very easy soups from ol' yeller files
Good Soup

3 (15 oz.) cans of chicken broth
1 (10 oz.) can Italian-style stew tomatoes (undrained)
1/2 c. chopped onion (or equivalent in dried chopped onion)
1/2 (12 oz.) box of fettucine noodles
In large soup kettle, combine chicken broth, tomatoes, and onion. Bring to a boil and simmer until onion is almost done. Add pasta and cook according to package directions. Season with a little salt and pepper if desired.

Tomato-French Onion Soup

1 (10 oz.) can tomato bisque soup
2 (10 oz.) cans French-onion soup
grated parmesan cheese
croutons
In saucepan, combein soups with 2 soup cans of water and heat thoroughly. To serve, pour soup into individual bowls and top with croutons and cheese.

Peanut Soup

2 (10 oz.) cans cream of chicken soup
2 soup cans milk
1 1/4 c. crunchy-style peanut butter
In sauce pan on medium heat, blend soup and milk. Stir in peanut butter and heat until well blended.

Speedy Taco Soup

1 (12 oz.) can chicken with liquid
1 (14 oz.) can chicken broth
1 (16 oz.) jar milk thick and chunky salsa
1 (15 oz.) can ranch-style beans
In a large saucepan, combine all ingredients. Bring to a boil, reduce heat and simmer for 15 minutes.


V-8 Soup

[Note: the vegetarian version is below, however you can also add bouillon - ham or beef or chicken - as well as cooked meats - from canned or leftover - if you so desired.]

equivalent to 1 medium onion chopped
1 large can of V8 juice
2 or 3 cans of mixed veggies of your choice
pepper to taste
Mix all ingredients together well and heat through. Yields about 4 servings depending on how many cans of veggies you use and whether you add any meat.



Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Easiest Chili Ever
A former coworker shared this with me. Her father makes it for his food wagon he takes to fairs and sells it like crazy. This chili has now become a family staple as it is so easy anyone can make it with a minimum of effort. It would be easy to add the ingredients for this to one's preps.

Ingredients:
2lbs lean ground beef  *Preppers could substitute TVP or canned beef if fresh meat is not available.
2 medium onions chopped *Preppers could substitute dehydrated chopped onions.
Minced Garlic to taste (I use abt 1 Tablespoon)
Chili Powder to taste (I use abt 1 Tablespoon)
2-28oz cans of RoTel Diced Tomatoes with Green Chilies
4-16oz cans of Ranch Beans with Jalapeno Peppers *Do Not Drain  SUBSTITUTION: I like to vary things a bit by using 2 cans of the Ranch beans with peppers & 2 cans of small red kidney beans. Just make sure to drain & rinse the kidney beans. This makes for a milder chili but it allows for more variation in the flavor where the beans are concerned. If you want more peppers just roast & chop 2-4 jalapenos and add to the mix.

Directions:
1. Place the beans & tomatoes in a large crock pot/slow cooker and stir to mix.
2. Turn crock pot on high to allow these ingredients to begin cooking while browning the hamburger.
3. Brown hamburger with onions, garlic, & chili powder. Drain, then add to beans and tomatoes in crock pot.

I put all this in my crock pot on high for an hour or two then lower it to the keep warm setting. Serve with your favorite chili toppings, and some cornbread and you have an easy warmup meal that is very welcome on a cold day.

"When the last individual of a race of living things breathes no more, another heaven and another earth must pass before such a one can be again."

- William Beebe, 1906


Soups | 94 comments
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