TOMATO-BASIL SOUP w/ ORZO1 t. olive oil1/4 c. apple juice1/2 medium onion2 cloves garlic1/2 c. diced red or green bell pepper 1 qt. home canned tomatoes or freshtomatoes, blanched and peeled1 c. vegetable stock (can substitute chicken broth)14 basil leaves, chopped (can substitute 1-3 tsp. driedbasil leaves)2 T. butter (optional, I used)1 c. heavy cream (optional, I used Gossner shelf stablecream)Salt and pepper to taste. I did not add extra salt. I addsalt to my tomatoes when I can them.In soup pot, heat oil and apple juice over medium heat.Sauté onion, garlic and pepper 8-10 minutes until onion issoft but not brown. Add small amounts of water if mixturebecomes too dry. Add tomatoes and broth. Bring to boil.Reduce heat and simmer 30 minutes to blend flavors.Ladle soup from pan to blender. Puree. Return to pan.Add orzo pasta. Cook 5 minutes stirring frequently (orzowill settle to bottom). Cover, simmer over lowest heat 15minutes. Add butter and cream if desired (optional). Donot boil after adding cream and butter. Serve hot.Garnish with fresh basil if available. Makes 4 servings.LEANNE’S BEAN SOUP1 c. dry black beans1 c. navy beans1 c. small red beansSoak beans in water over night, drain water.12 or more cups water 6 c. chicken broth1 T. garlic powder 1 tsp. pepper 4-5 15-oz. cans tomato sauce1 c. fresh onion or 1/4 c. dried onion bits1 c. dry soup mix (from cannery)1 to 1-1/2 c. diced celery (2 stalks)2 c. diced carrots (3 lg.)Cook beans on low temperature 3 hours in water andbroth with spices. Add tomato sauce and choppedveggies. Cook 1 hour. Serve hot.TOMATO CORN CHOWDERBrown 1 lb. hamburger, season, drain fatAdd:2 cans tomato soup2 cans water 1 can corn (I use frozen corn)1 t. crushed oregano leaves1 T. vinegar Dried onionsSimmer approximately 10 minutes.TERRI’S FOOD STORAGE MASHED POTATO SOUPRegular ingredientsORStorage ingredients2 T. extra virgin olive oil + 3 T. butter5 T. any oil1 small onion, chopped1 T. dry onion flakes1/3 c. flour1/3 c. flour 1 qt. chicken stock4 chicken bullioncubes in 1 qt. water 2 c. left over mashed potatoes1-1/2 c. dry mashedpotatoes1 can evaporated milk1 c. powdered milk +1 c. water 1/3 c. bacon bits1/3 c. bacon bitsOptional8 oz. cheddar cheese1 c. sour cream1 c. chopped carrotsSalt and pepper to tasteIn a sauce pan, heat the oil and butter or just the oil. Add theonion and carrot (if using), cook until it softens. Sprinkle flour over the mixture, stirring with a wooden spoon. Whisk in thechicken stock and bring to a boil cooking until thickened 2-3minutes. Reduce heat to medium-low. Add evaporated milkor powdered milk mixture. Whisk mashed potatoes in andcook until well incorporated, about 5 minutes. Stir in cheddar cheese, sour cream and bacon (if using). Cook until hot, andcheese is melted. Add salt and pepper to taste.LYNETTE’S LENTIL SOUP2 c. lentils rinsed1-1/2 quarts water 6 chicken bullion cubes1/4 c. dehydrated carrots1/4 c. dehydrated onions1/4 tsp. pepper 1 bay leaf 5 oz. can Hormel HamOptional: 1 can of whole tomatoes.Optional meat: Use instead of canned ham, 1 lb. hamburger cooked and drained or add a ham hock while cooking.Reconstitute carrots in 1/2 c. water for 20 minutes then drainoff excess water before adding to soup. Combine allingredients in a large pot. Simmer for 45 minutes or untillentils are tender.LUANNE’S LENTIL SOUP WITH BARLEYIn a large saucepan, brown 1/2 lb. ground beef and add:1 large onion, chopped1/2 c. carrot, chopped2 cloves garlic, minced1/2 c. green pepper, chopped1/2 c. celery, choppedCook until softened but not browned. Stir in:2 T. chopped parsley1 bay leaf 1/2 t. basila little salt and pepper 1/2 t. dried thymeStir in 2 cups chopped tomatoes and 4 cups beef stock. Bringto boil. Reduce heat, cover and simmer for about 10 minutes.Add: 2 c. shredded cabbage1/2 c. macaroni3/4 c. dried lentils1/4 c. barleyCover and simmer 30 minutes. If too thick, dilute with water todesired consistency. Taste and adjust seasoning. Serve withParmesean to sprinkle on top.
SPLIT PEA SOUP1 c. dry split peas4 c. chicken broth1 to 1-1/2 lbs smoked pork hocks or 1 lb. meaty ham boneor bacon1/4 tsp. marjoram, crushed1 bay leaf 1/2 c. chopped carrot1/2 c. chopped celery1/2 c. chopped onionRinse peas. In large saucepan combine peas, broth,meat, marjoram, bay leaf, and dash of pepper. Bring toboil; reduce heat. Cover; simmer for 1 hour. Stir occasionally. Remove meat. When cool enough tohandle, cut meat off bone and coarsely chop. Discardbone. Return meat to saucepan. Stir in carrot, celery,and onion. Return to boiling; reduce heat. Cover; simmer for 20 to 30 minutes or until vegetables are crisp-tender.Discard bay leaf. Makes 4 main dish servings.CASI’S HEARTY SPLIT PEA SOUPSort and rinse one pound package of small split peas.Cover with water or vegetable broth* in large covered pot,adding a bay leaf, and bring to a boil, skimming off thefoam from the top and adding more liquid as needed.Turn down the heat to low and let peas cook slowly tilltender (about 45 minutes) adding:Vegetables chopped into small pieces (celery, carrots,onion, and even potatoes) brown or white rice, cooked (or raw rice can be added with the peas in the beginning)seasonings as desired: bay leaf, seasoning salt (I useJohnny’s, pepper, garlic salt, onion powder or salt. Whenpeas and vegetables are ready to eat, use potato masher to mash about half of the cooked peas. This thickens thesoup to a nice consistency. Small pieces of chopped hamor Kielbasa-type sausage links can be added. Taste soupfor flavor and add a little extra salt if needed. Tiny squarechunks of firm tofu can also be added for extra proteininstead of meat and have similar texture so are hardlynoticeable.*Vegetable broth made by simmering any clean, choppedvegetables such as celery tops, and limp unused carrots,potatoes, and end pieces of cabbage, etc. in salted water for an hour or so. Left over potato water saved after cooking mashed potatoes can also be used as well asother vegetable cooking liquid. Strain cooking water anddiscard vegetables. Refrigerate until used.Note: Canned or dehydrated vegetables and meat can beused for this soup when fresh ingredients are notavailable. Tofu in aseptic packages can be stored withoutrefrigeration.MINESTRONE HAMBURGER SOUP1 lb. ground beef1/4 c. raw white rice1 c. chopped onion1 small bay leaf 1 c. cubed raw potatoes1/4 tsp. dried basil1 c. sliced raw carrots3 tsp. salt1/2 c. diced celery1/8 tsp. pepper 2-1/2 c. tomatoes1-1/2 qts. water (6 c)Noodles or macaroniSauté beef and onion until slightly browned; drain. Addpotatoes ,carrots, celery, tomatoes, and water. Bring to a boil.Sprinkle in rice. Add bay leaf (crushed), basil, salt andpepper. Cover and simmer on low for one hour. The last 15minutes add noodles. When ready to serve, sprinkle withgrated American or cheddar cheese.BACON AND POTATO SOUP5-6 large potatoes1/2 c. sour cream5 bullion cubes (beef)1/2 c. milk1 small onion1 T. minced parsley (optional)8 slices bacon (about 8 oz.)2-3 T. flour 1 T. chervil (optional)Scrub potatoes thoroughly. Once clean slice thinly crosswise.In a large heavy sauce pan bring 5-6 cups water, 2-3 T. flour,and bullion cubes to a boil. (Flour will clot if added to boilingwater. In order to mix smoothly, water must be warm, notboiling.) Bring to boil, then reduce heat to medium low andadd potatoes. Cover pan while cooking. While potatoes arecooking in a separate frying pan cook the bacon. Draingrease and set aside bacon. Use same pan with baconflavoring to cook onion, diced small. When onion is soft add itto the potato water. (For extra bacon flavor you may put a littlewater in the frying pan then add it to the pot). In a bowl getabout 1/2 c. of potato soup broth. Add 1/w c. sour cream and1/2 cup milk to it and stir. Turn heat off and add mixture to thesoup when potatoes are cooked enough that a fork easilygoes through the potato. Try not to let it boil once sour creamand milk have been added. Crumble the bacon slices andadd to the soup. Add the parsley and chervil if desired. Souptastes good without it. Serves 6-8 people.
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