Ham Cheddar Soup

 

 

 2 c. diced potatoes

2 c. water

1/2 c. sliced carrots

1/4 c. diced onion

Cook vegetables in water until tender.  Do not drain

 

1/4 c. butter

2 c. milk

salt and pepper to taste

In another pan, melt butter and stir in flour until smooth.  Gradually stir in milk, salt and pepper.  Bring to a boil then cook until thickened.

2 c. cheddar cheese

1-2 c. diced ham

1 c. frozen peas

 Stir cheese into milk mixture until melted then stir into vegetable mix.  Add ham and peas and heat through before serving.

 

 

Canadian Cheese Soup

I don't know why it is called 'Canadian'...but it's good soup.  The recipe was one served at a place called The Beanery in Cache Junction, Utah.  Cache Junction was a railroad town with restaurants, hotel, bank and more.  Now it is mostly gone.  The recipe surfaced when we were putting together an exhibit about the coming of the railroad to Cache Valley for the local Pioneer Museum.

1/2 c. finely chopped onion
1/4 c. butter or margarine
1/2 c. flour
4 c. milk
4 c. chicken broth
1/2 c. finely diced carrots
1/2 c. finely diced celery
dash of salt
dash of paprika
1 c. sharp cheese, diced  (processed or regular cheese)

Cook onion in butter until tender but not brown.  Blend in flour.  Add milk, broth, carrots, celery, salt and paprika.  Cook over medium heat until mixture thickens and bubbles and vegetables are done.  Reduce heat, add cheese and stir to melt.  Simmer 15 min.   Serves 8

note:  I find it best to have veggies precooked, then add cheese until melted and remove from heat immediately.

Healthy Vegetable Soup

by Elverda

1 can chicken broth
1 lb ground turkey (sometimes I use a half lb )
1 can black beans
zucchini, celery, peppers, onions
1 large can tomatoes
1 pkg chili  mix (I use one-half package)

I put all veggies through a chopper.
I fry the turkey  without added grease.
Simmer everything until done.  You probably can add anything else you want.

Southwestern Three-Bean and Barley Soup

1 T. olive oil
1 large diced onion
1 stalk diced celery
1 diced large carrot
1 medium zucchini
9 cups water
4 cups vegetable broth
1/2 cup pearl barley
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1 T. chili powder
1 t. ground cumin
1/2 t. dried oregano
3/4 t. salt

Heat oil in large pan, then add onion, celery and carrot and cook until softened.  Add water, broth, barley, beans, zucchini, chili powder, cumin and oregano.  Bring to a boil and then simmer until the beans are tender....about 2 - 2  1/2 hours.  Add more water, 1/2 cup at a time if necessary.  Salt to taste.

Vegan Creamy Potato Leek Soup

by Nancy

1 T. olive oil

2 leeks, white and light green parts, sliced

2 c. chopped onion

1/2 t. salt

3 cloves garlic, minced

1 lb. Yukon Gold or similar potatoes (about 1 lb), peeled and cubed

4 c. vegetable stock

2-3 t. fresh rosemary 

Heat oil in soup pot.  Add leeks, onion and salt and sauté until onion is translucent.  Add garlic.  

Add potatoes and vegetable stock, cover and bring to boil.  Then lower heat and simmer about 20 minutes.  Remove from heat and use immersion blender to blend the soup. 

Basic Sauce Mix

by Nancy

2 c. powdered milk

3/4 c. cornstarch

1/4 c. chicken bouillon

2 T. dried onion

2 t. Italian seasoning

To Substitute for 1 can of soup, use 1/3 c. of the mix and 1 1/4 c. cold water.  Cook and stir until thickened.  Works great as a substitute for 'cream' soups and is much cheaper.

This recipe came from a family friend.

Portabella and White Bean Cassoulet

by Nancy and Jana

6-8 oz. portabella mushrooms, chopped in 1/2 inch pieces
3 large cloves garlic, chopped
2 cups OR 1 14 oz. can diced tomatoes
1 tsp. dried thyme or 1 Tbs. fresh thyme
2 tsp. dried basil or 2 Tbs. minced fresh basil
1 tsp. fresh or dried rosemary leaves
1 bay leaf
1 medium onion, chopped
Salt and freshly ground black pepper, to taste
4 cups cooked or 2 14 oz. cans navy or great northern beans, drained and rinsed if canned
Heat a large non-stick skillet or casserole over medium heat, and sauté the mushrooms for 1-2 minutes. When mushrooms begin to exude their juices, add the garlic and continue to cook, stirring, for another minute. Do not allow the garlic to brown. Add tomatoes, mushrooms, thyme, basil, rosemary, and bay leaf. Stir and bring to a boil. Add onions and salt and pepper to taste. Return to a boil, cover and simmer over low heat for 15 minutes, stirring occasionally. Remove and discard the bay leaf.
Mix in the beans, and simmer over low to medium heat until beans are warmed through, about 5 minutes. Add water, if necessary, to keep ingredients moist. Adjust seasonings and serve.

Black Bean Soup

by Nancy

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef  or veggie broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Bean Soup with Kale

by Nancy

1 T. olive oil

8 garlic cloves, minced

1 onion, chopped

4 c. kale, chopped (just the leaves, not the spiny parts)

4 c. chicken or vegetable broth, divided

2  15 oz cans cannellini beans, undrained

2 cans of sliced carrots (or use equivalent fresh)

1  28 oz. can diced tomatoes

2 t. Italian seasonin

salt

pepper

1 c. chopped parsley (optional)

shredded Parmesan cheese (optional)

Heat oil in large pot.   Sauté garlic and onion until soft.  Wash kale and sauté about 15 minutes until wilted and bright green.  Add 3 c. broth, reserving 1 cup.  Add 2 c. beans reserving 1 cup.  Add cooked carrots, tomatoes, herbs, salt and pepper.  Simmer 5 minutes.

In a blender, mix the reserved beans and broth until smooth, then stir into the soup to thicken it.  Simmer 15 more minutes.  Top with chopped parsley and parmesan.

Cream of Soup Substitute

by Bethany

3 T. margarine

3 T. flour

1/4 t. salt

1 cup of milk, broth or bouillon and water or combination

Melt margarine in sauce pan.  Stir in flour and salt. Cook and stir until bubbly.  Using wire whisk, stir in one cup of milk, stock or combination.  Cook just until smooth and thick.  Makes slightly over 1 cup and is the same as a 10 oz. can of undiluted condensed soup.

ZCMI Soup

by Ernest Freeman

1 c. dry macaroni

1 1/2 quarts water

1 large onion

1 quart canned tomatoes

1 quart beef broth or boullion

1/2 package dry onion soup mix

1 bay leaf

salt to taste

1 cube beef boullion

browned hamburger (optional)

Cook macaroni and onion in water until almost tender.  Add other ingredients and cook until done.

~Before the freeway was built, a trip to Salt Lake City from Brigham City was an all day affair.  When he went to Salt Lake, Ernest liked to stop for lunch at the ZCMI cafeteria where a particular favorite of his was the Tomato Macaroni Soup.  He liked it so much that he came home and experimented to get just the right taste so he could make the soup whenever he wanted. We never called it Tomato Macaroni Soup.  To us, it was always ZCMI soup.

Wash Day Soup

by RubyViola Kotter Freeman

1 soup bone

salt

pepper

assorted vegetables, such as:

potatoes

carrots

onions

cabbage

tomatoes

Put soup bone in water and simmer for several hours while you do the washing  Throw in the vegetables before hanging the last batch on the line so it is done when the washing is done.

~Wash day used to be a bigger deal than it is now.  Ruby once told about all the washing machines they had had.  One of them she described as a large copper oval tub which had a sort of pedal on the outside which was connected to a mechanism inside the tub.  Thus it was possible to agitate the clothes by continually pumping up and down with your foot on this pedal.  A later labor saving machine had 2 tubs and a wringer between then which still required a bit of effort to wash, rinse and hang the clothes to dry.  It is no wonder an easy to fix meal was a necessity for wash day!

Fresh Tomato Soup

by Roma

3-6 tomatoes

chopped onion to taste

1/4 - 1/2 t. baking soda

2-3 cups milk

salt and pepper to taste

Scald tomatoes and slip off skins.  Cut tomatoes into chunks and cook them along with the chopped onion in their own juice about 5 minutes or until tender.  Whe they are tender, add baking soda.  Soup will start to fizz.  While it is still fizzing, add milk.  Heat but don't boil.  Serve.

Variation:  Use immersion blender for a smoother soup.

Spätzle

by Nancy

1.

scant 3 c. flour

3-4 whole eggs

pinch salt

scant 1 1/2 c. cold water

Combine all ingredients and mix with a spoon into a very sticky dough.  Put spätzle press on top of a pot of boiling water.  Let spätzle drop into the water.  Cook until spätzle comes to the top.  Take spätzle out using a slotted spoon and rinse briefly in clear hot water.  Continue process until all spätzle dough is cooked.

2.

3 eggs

3 c. flour

1 c. milk

1/2 t. salt

1/4 t. nutmeg

Beat eggs until foamy.  Combine with milk.  Mix flour, salt and nutmeg.  Add to egg and milk  mixture a little at a time.  Use spätzle maker to drop spätzle into pot of boiling water or soup.  When done (2-3 minutes) they will rise to the surface.  Serve like noodles.

3. 

2 beaten eggs

1 1/2 c. flour

3/4 c. water

1/4 t. salt

1 bouillon cube

Combine eggs, flour, water, salt.  Add bouillon cube to 6 c. boiling water water.  Put batter in spätzle maker and drop into boiling water.  They will rise to surface when they are cooked.

Schwarzsauer

by Friederike Feldmann Lemke

3 lbs. pork ribs and pork belly cut in pieces

3 c. water

3 c. vinegar

onions

salt

peppercorns

1 to 1 1/2 c. blood

Cook together until meat is cooked.  Then take it out and cut it into bite-sized pieces.  Season the broth and then with a wire whip, beat in 1 to 1 1/2 c. blood, depending on the consistency you want.  More blood equals thicker soup.   Put meat back in.  Let cook briefly and serve.

With Schwarzsauer, serve dumplings:

2 c. milk

1 1/4 flour

2 eggs

salt

nutmeg

Heat milk, add flour and stir into dough.  Add eggs, salt and nutmeg.  Drop with a teaspoon in boiling salt water and cook slowly 5-10 minutes.

Keep leftover Schwarzsauer cool.  It keeps well.  You can add dried fruit to make a compote.  If you like it sweeter, add sugar.

Pasta Tomato Soup

by Kristin

1 lb. sausage

6 c. beef broth

1 large can stewed tomatoes

1 (15 oz) can tomato sauce

1 chopped onion

2 c. chopped celery

2 c. sliced carrots

1 can mushrooms

1 1/2 t. Italian seasoning

1 clove garlic

2 c. frozen cheese tortellini

Brown sausage with onion and garlic.  Add remaining ingredients except pasta and simmer about 30 minutes.  Cook tortellini separately and add to soup last.  Heat through.  serve with Parmesan cheese.

Oyster Stew

by Roma

1 1/2 quarts of milk

salt to taste

1 T. butter or margarine

1 can oysters

Warm milk in 2-3 quart pan.  Add salt and butter.  Add the liquid from the can of oysters.  Don't let it boil, but have it steaming hot and add the oysters.  Turn off the heat and let it stand a few minutes before serving.

~Oyster stew was one of Verlin's favorites.  Some people in the family like the oysters, while others prefer just to eat the 'stew'.

Ham and Beans

by Nancy

Leftover ham bone

1 qt. pinto beans

water to cover beans

onion, chopped

canned tomatoes (optional)

Soak beans over night.  Drain and put beans, water, ham, tomatoes and onion together in a pan.  Cook until beans are done.  It can be cooked rather quickly in a pressure cooker or slowly in a crockpot.  Add additional water as needed.

Fruktsoppa (Swedish Fruit Soup)

by Wilhelmina Albertina Erickson Kotter

3/4 c. dried apricots

3/4 c. dried prunes

6 c. cold water

1 cinnamon stick

2 lemon slices (1/4 inch thick)

3 T. quick cooking tapioca

1 c. sugar

2 T. raisins

1 T. dried currants

1 tart apple, peeled, cored and sliced

Soak the apricots and prunes in 6 cups of cold water for 30 minutes in a large stainless steel or enamel pan.  Add cinnamon, lemon, tapioca and sugar and bring to a quick boil. Reduce the heat and simmer, covered, for 15 to 20 minutes, stirring occasionally to prevent sticking.  Add the raisins, currants and apple slices and simmer an additional 5 minutes or more until the apples are tender but have not disintegrated.  Pour the mixture into a bowl and cool to room temperature. Remove the cinnamon stick and serve at room temperature or place in the refrigerator for later serving.

Creamy White Chili

by Kristin

1 lb. cubed chicken

1 onion, chopped

2 cloves garlic, minced

2 cans great northern beans

2 c. chicken broth

2 cans mild green chilis

1 t. salt

1 t. cumin

1 t. oregano

1/4 t. cayenne pepper

1 c. sour cream

Sauté chicken, onion and garlic.  Add remaining ingredients except sour cream.  Simmer about 30 minutes.  Remove from heat and stir in sour cream.