CHICKEN SOUP
CHILI
CLAM CHOWDER
POTATO SOUP
POZOLE
SPLIT PEA SOUP
TOMATO SOUP
VEGETABLE SOUP
CHICKEN SOUP
PUT INTO A LARGE SOUP POT and bring to a boil:
2 qt. water
1 T. salt
ADD AND SIMMER for about 45 minutes:
1 whole chicken or leftover parts
REMOVE chicken when it is tender, cool then de-bone the meat. Strain the broth.
ADD TO the broth, then simmer for 15-20 minutes:
1 small onion, chopped
2 stalks celery –with tops, chopped
1 bay leaf
1 tsp. dry or fresh sage
1 tsp. dry or fresh rosemary
1 tsp. black pepper
1 T. parsley, chopped
When veggies and herbs are cooked, ADD:
Chicken meat
Noodles or rice
More salt, if needed
Simmer until noodles or rice are done.
Note: Put this stock in a freezer bag and use it later for any other soup or when cooking rice.
CHILI
SOAK 3 c. Pinto or Red beans overnight. Pour off water.
FRY IN A LARGE HEAVY SKILLET:
½ lb. ground hamburger (drain when done)
ADD AND COOK UNTIL LIMP:
1 large spanish onion, chopped
1 bell pepper, chopped (green or red)
2 cloves of garlic, diced
ADD and simmer about 1 ½ hours:
The soaked beans and 4 c. water (or chicken stock)
1 tsp. each-cumin, oregano, paprika, black pepper
2T. chili powder
1 bay leaf
WHEN BEANS ARE SOFT, ADD and simmer ½ hour:
1-2 tsp. salt (or to taste)
1 15 oz. can chopped tomatoes
2 T. fresh cilantro, chopped
½ chipotle pepper and some of the canned sauce.
VARIATIONS:
CHILI COLORADO: Omit beans and 3c.water. Put meat, spices, veggies, and tomatoes and chipotle pepper together and cook slowly until meat is soft. Add water, if needed.
BEAN SOUP: Use navy or great northern beans. Omit hot spices, peppers, and tomatoes. Use parsley instead of cilantro. Use a smoked ham hock or kielbasa sausage instead of hamburger. Add more water and salt.
CLAM CHOWDER
IN A LARGE SOUP POT, FRY:
4 strips of bacon – diced. Drain most of the grease.
ADDand cook until limp:
1 medium onion – diced
2 stalks of celery – diced
Add and stir until absorbed:
2/3 c. all purpose flour
ADDand simmer approximately 15 minutes:
2 c. water – stir slowly into flour mixture.
4 medium potatoes, peeled and cubed
1 bay leaf
1 clove garlic – minced
½ c. parsley – chopped
1½ tsp. salt and pepper-or to taste
ADDand simmer to thicken: DON’T LET BOIL!
2 c. light cream or ½ & ½
1-2 c. fresh or canned clam meat (and the juices).
VARIATIONS:
Use fish instead of clams – fresh, frozen, or canned.
Make a seafood stew by using clams, fish, and shrimp.
Add corn and omit fish all together.
Manhattan Chowder uses water or chicken stock solely for the liquid and 2 cups of tomatoes.
POTATO SOUP
IN A LARGE POT, FRY:
2-3 slices of bacon, diced.
ADDand cook until limp:
2 medium onions – chopped
2 stalks of celery (with leaves) – diced
ADD and simmer until done:
4-6 c. water or chicken stock.
1 bay leaf
1 T. salt
1 tsp. black pepper and garlic powder
3 medium potatoes, cubed
Remove bay leaf and mash cooked potatoes a few times with a potato masher to thicken the soup. Leave the bulk of potatoes chunky.
Note: Serve with onion quiche. (Zwiebelkuchen- In the Dinners section)
POZOLE
SPLIT PEA SOUP
TOMATO SOUP
VEGETABLE SOUP
CHICKEN SOUP
PUT INTO A LARGE SOUP POT and bring to a boil:
2 qt. water
1 T. salt
ADD AND SIMMER for about 45 minutes:
1 whole chicken or leftover parts
REMOVE chicken when it is tender, cool then de-bone the meat. Strain the broth.
ADD TO the broth, then simmer for 15-20 minutes:
1 small onion, chopped
2 stalks celery –with tops, chopped
1 bay leaf
1 tsp. dry or fresh sage
1 tsp. dry or fresh rosemary
1 tsp. black pepper
1 T. parsley, chopped
When veggies and herbs are cooked, ADD:
Chicken meat
Noodles or rice
More salt, if needed
Simmer until noodles or rice are done.
Note: Put this stock in a freezer bag and use it later for any other soup or when cooking rice.
CHILI
SOAK 3 c. Pinto or Red beans overnight. Pour off water.
FRY IN A LARGE HEAVY SKILLET:
½ lb. ground hamburger (drain when done)
ADD AND COOK UNTIL LIMP:
1 large spanish onion, chopped
1 bell pepper, chopped (green or red)
2 cloves of garlic, diced
ADD and simmer about 1 ½ hours:
The soaked beans and 4 c. water (or chicken stock)
1 tsp. each-cumin, oregano, paprika, black pepper
2T. chili powder
1 bay leaf
WHEN BEANS ARE SOFT, ADD and simmer ½ hour:
1-2 tsp. salt (or to taste)
1 15 oz. can chopped tomatoes
2 T. fresh cilantro, chopped
½ chipotle pepper and some of the canned sauce.
VARIATIONS:
CHILI COLORADO: Omit beans and 3c.water. Put meat, spices, veggies, and tomatoes and chipotle pepper together and cook slowly until meat is soft. Add water, if needed.
BEAN SOUP: Use navy or great northern beans. Omit hot spices, peppers, and tomatoes. Use parsley instead of cilantro. Use a smoked ham hock or kielbasa sausage instead of hamburger. Add more water and salt.
CLAM CHOWDER
IN A LARGE SOUP POT, FRY:
4 strips of bacon – diced. Drain most of the grease.
ADDand cook until limp:
1 medium onion – diced
2 stalks of celery – diced
Add and stir until absorbed:
2/3 c. all purpose flour
ADDand simmer approximately 15 minutes:
2 c. water – stir slowly into flour mixture.
4 medium potatoes, peeled and cubed
1 bay leaf
1 clove garlic – minced
½ c. parsley – chopped
1½ tsp. salt and pepper-or to taste
ADDand simmer to thicken: DON’T LET BOIL!
2 c. light cream or ½ & ½
1-2 c. fresh or canned clam meat (and the juices).
VARIATIONS:
Use fish instead of clams – fresh, frozen, or canned.
Make a seafood stew by using clams, fish, and shrimp.
Add corn and omit fish all together.
Manhattan Chowder uses water or chicken stock solely for the liquid and 2 cups of tomatoes.
POTATO SOUP
IN A LARGE POT, FRY:
2-3 slices of bacon, diced.
ADDand cook until limp:
2 medium onions – chopped
2 stalks of celery (with leaves) – diced
ADD and simmer until done:
4-6 c. water or chicken stock.
1 bay leaf
1 T. salt
1 tsp. black pepper and garlic powder
3 medium potatoes, cubed
Remove bay leaf and mash cooked potatoes a few times with a potato masher to thicken the soup. Leave the bulk of potatoes chunky.
Note: Serve with onion quiche. (Zwiebelkuchen- In the Dinners section)
POZOLE
mexisoup
SPLIT PEA SOUP
PUT IN A LARGE POT AND SAUTE:
2 T. oil
1 medium onion – diced
ADD and simmer for approximately 1 hour:
9 c. water or chicken stock
1 c. split peas
½ c. lima beans
¼ c. barley, rice, or red lentils
1 medium potato and carrot – diced
3 stalks celery (with leaves) –diced
1 bay leaf
1 tsp. each –celery seed, black pepper
½ tsp. each – basil, thyme
2 tsp. salt
1clove garlic – minced
½ c. parsley, chopped
Smoked ham hock (optional)
Remove bay leaf and meat, let soup cool, then puree until smooth. Add more salt, if needed.
VARIATION:
Don’t puree, add some ham and corn.
Note: Put everything in a crock pot at night and you will have soup in the morning.
TOMATO SOUP
CHOP AND SAUTE UNTIL SOFT in 2 T. oil:
1 medium onion
2 stalks celery (with leaves)
1 large carrot
½ red bell pepper
ADD AND SIMMER for 15 minutes:
3 c. fresh or canned tomatoes
1 tsp. basil
1 tsp. oregano
1 bay leaf
1 clove garlic – minced
1 tsp. each – salt and pepper
ADD 4 c. water and simmer 30 minutes.
Let soup cool, puree until smooth. Add more salt, if needed. Add canned tomato paste or puree to thicken, if desired.
VEGETABLE SOUP
In a large pot, bring to a boil then simmer 30 minutes, strain:
2 qt. water (or chicken or beef stock)
Beef neck bone, tail, or leftover raw or cooked beef
2 tsp. salt
1 tsp. black pepper
1 bay leaf
ADD to broth:
2 medium potatoes – cubed
2 carrots – cubed
1 medium onion – chopped
1/3 c. barley or rice
1 tsp. each – basil, oregano, sage, savory
1 clove garlic – minced
Any other veggies desired (green beans, peas…)
When veggies are done, ADD:
1 15oz. can tomato sauce
All the meat from the cooked beef
Salt to taste
Simmer soup slowly another 30 minutes.
VARIATION:
Minestrone: Add cooked beans (like pinto) and cooked macaroni with the tomato sauce.
SPLIT PEA SOUP
PUT IN A LARGE POT AND SAUTE:
2 T. oil
1 medium onion – diced
ADD and simmer for approximately 1 hour:
9 c. water or chicken stock
1 c. split peas
½ c. lima beans
¼ c. barley, rice, or red lentils
1 medium potato and carrot – diced
3 stalks celery (with leaves) –diced
1 bay leaf
1 tsp. each –celery seed, black pepper
½ tsp. each – basil, thyme
2 tsp. salt
1clove garlic – minced
½ c. parsley, chopped
Smoked ham hock (optional)
Remove bay leaf and meat, let soup cool, then puree until smooth. Add more salt, if needed.
VARIATION:
Don’t puree, add some ham and corn.
Note: Put everything in a crock pot at night and you will have soup in the morning.
TOMATO SOUP
CHOP AND SAUTE UNTIL SOFT in 2 T. oil:
1 medium onion
2 stalks celery (with leaves)
1 large carrot
½ red bell pepper
ADD AND SIMMER for 15 minutes:
3 c. fresh or canned tomatoes
1 tsp. basil
1 tsp. oregano
1 bay leaf
1 clove garlic – minced
1 tsp. each – salt and pepper
ADD 4 c. water and simmer 30 minutes.
Let soup cool, puree until smooth. Add more salt, if needed. Add canned tomato paste or puree to thicken, if desired.
VEGETABLE SOUP
In a large pot, bring to a boil then simmer 30 minutes, strain:
2 qt. water (or chicken or beef stock)
Beef neck bone, tail, or leftover raw or cooked beef
2 tsp. salt
1 tsp. black pepper
1 bay leaf
ADD to broth:
2 medium potatoes – cubed
2 carrots – cubed
1 medium onion – chopped
1/3 c. barley or rice
1 tsp. each – basil, oregano, sage, savory
1 clove garlic – minced
Any other veggies desired (green beans, peas…)
When veggies are done, ADD:
1 15oz. can tomato sauce
All the meat from the cooked beef
Salt to taste
Simmer soup slowly another 30 minutes.
VARIATION:
Minestrone: Add cooked beans (like pinto) and cooked macaroni with the tomato sauce.
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