Washday Soup

Ingredients2 C dried beans, any kind1/2 C dried split peas2 Tbsp. rice, NOT instant2 Tbsp. barley2 quarts cold water2 large ribs celery, sliced2 medium onions, sliced2 medium potatoes, peeled and cubed1 diced turnips2 C canned diced tomatoes, undrained1 Tbsp. chicken bouillon1 tsp salt1/2 tsp pepper1 ham bone with meat still on the bone Directions1. CoverContinue reading “Washday Soup”

French Onion Soup

Ingredients2 Tbsp. butter2 Tbsp. oil1 3/4 C thinly sliced onion3 (14 1/2oz) cans beef brothsalt and pepper to taste4 slices French bread, toasted1/4 C Gruyere cheese, shredded Directions1. Heat oil and butter in a skillet, add onions and cook until golden brown. Add broth and bring to a boil; reduce heat and simmer for 20Continue reading “French Onion Soup”

Salmon Chowder

Ingredients 1/4 C butter1 medium onion, chopped2 Tbsp flour1 – 14.75 oz can salmon1 – 14 oz can evaporated milk2 tsp chicken bouillon4 C milksalt and pepper to taste1 – 12 oz pkg frozen broccoli, cooked Directions1. Melt butter over medium heat and saute onions until tender.2. Sprinkle flour over over cooked onions and stirContinue reading “Salmon Chowder”

Navy Bean Bacon Chowder

Ingredients1 1/2 C dried Navy Beans2 C cold water6 slices thick bacon, cooked and crumbled1 medium carrot, cut lenghwise and cut into 1″ pieces1 rib of celery, chopped1 medium onion, chopped1 tsp italian seasonings1/8 tsp pepper1-46 oz. can chicken broth1 C milk Directions Rinse beans and soak in water over night. In 6 qt. crockpot,Continue reading “Navy Bean Bacon Chowder”

Tex-Mex Chicken Soup

Ingredients½ C chopped onion2 garlic cloves, minced1 Tbsp. vegetable oil4 C chicken broth3 C cubed chicken3 medium zucchinis, sliced1 (14-1/2 oz.) can diced tomatoes, undrained1 (11 oz.) can whole kernel corn, drained½ C salsa2 tsp cumin1 tsp salt, optional¾ tsp pepper½ tsp dried oreganoShredded cheddar cheese, optionalTortilla chips, optional Directions1. In a 4-qt. soup kettle,Continue reading “Tex-Mex Chicken Soup”

Pumpkin Soup

Ingredients1 ½ C finely chopped onion2 Tbsp. butter1 Tbsp. all-purpose flour2 (14 ½) can chicken soup1 (15 oz.) can of canned pumpkin1 tsp brown sugar1/4 tsp. salt1/8 tsp. pepper1/8 tsp. ground nutmeg1 C heavy whipping Directions1. In large saucepan, saute onion in butter until tender. Remove from heat; stir in flour until smooth. 2. GraduallyContinue reading “Pumpkin Soup”

“It’s Italian” Sausage Soup

Ingredients1-pound Italian sausage (casings removed, if necessary)1 large onion, chopped1 clove garlic, chopped2 medium-sized carrots, chopped1 rib celery, chopped1 can (14 ½ oz.) diced tomatoes1 tsp oregano½ tsp rosemary½ tsp basil¼ tsp thyme¼ tsp fennel seedsSalt and pepper to taste1 bay leaf3 cans (14 oz. each) low-sodium chicken broth½ cup orzo pastaFinely shredded parmesan cheese,Continue reading ““It’s Italian” Sausage Soup”

Creamy Carrot Soup

Ingredients1 C chopped onion¼ butter, cubed4 ½ C sliced fresh carrots1 large potato, peeled and cubed2 (14 ½ oz.) cans chicken broth1 tsp. ground ginger2 C heavy whipping cream1 tsp. dried rosemary, crushed½ tsp. salt¼ tsp. pepper Directions1. In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. CoverContinue reading “Creamy Carrot Soup”

Cream of Wild Rice Soup

Ingredients1 large onion, chopped1 large carrot, shredded1 celery rib, chopped¼ C butter½ C all-purpose flour8 C chicken broth3 C cooked wild rice1 C cubed chicken breast¼ tsp. salt¼ tsp. pepper1 C evaporated milk¼ C chives Directions1. In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended.Continue reading “Cream of Wild Rice Soup”