Other recipes in this category
  • Hamburger Soup
    1 lb. hamburger
    5 c. water
    1 (16 oz.) can tomatoes
    1 med. onion chopped
    2 carrots sliced (1 c.)
    2 stalks celery sliced (1 c.)
    1/3 c. barley
    1/4 c. catsup
    1 tbsp. (2 cubes) beef bouillon
    2 tsp. seasoned salt
    1 tsp. basil
    1 bay leaf
    Brown beef drain fat. Add rest of ingredients. Simmer 1 hour until barley and vegetables are tender.
  • Pasta-sausage Soup
    1-1/2 lbs. hot or sweet Italian sausage
    1 med. onion chopped
    1 med. green pepper cut into strips
    1 garlic clove minced
    1 can (28 oz.) tomatoes chopped
    liquid reserved
    2 to 2-1/2 c. uncooked bow tie pasta
    6 c. water
    1 tbsp. sugar
    1 tbsp. worcestershire sauce
    2 chicken bouillon cubes
    1 tsp. dried basil
    1 tsp. dried thyme
    1 tsp. salt
    Remove casings from the sausages and cut into 1-inch pieces. In a Dutch oven brown sausage over medium heat. Remove sausage and drain all but 2 tablespoons of the drippings. Saute onion pepper and garlic until tender. Add sausage and all remaining ingredients. Simmer uncovered stirring occasionally until pasta is tender about 15-20 minutes. Yields 3 quarts. This is a good soup for our area since we have many good sausage makers. The soup has a rich flavor and is even tastier the next day. If you are unable to find bow tie pasta you can substitute another macaroni product.
  • Company Onion Soup
    4 tbsp. unsalted butter
    4 lg. sweet or Walla Walla onions
    sliced
    1 tbsp. sugar
    6 c. beef broth divided
    2 tbsp. worcestershire sauce
    Salt and pepper to taste
    4 thick slices French bread
    Additional unsalted butter
    Garlic salt or 1 garlic clove halved
    1 c. (4 oz.) shredded Gruyere or
    Swiss cheese
    In a Dutch oven melt butter over medium heat. Saute onions until tender. Sprinkle sugar over onions. Reduce heat and cook stirring occasionally until onions are caramelized about 20 minutes. Add 3 cups broth simmer 15 minutes. Add remaining broth worcestershire sauce salt and pepper. Cover and simmer for 30-40 minutes. Meanwhile spread both sides of the bread with additional butter sprinkle with garlic salt or rub with the cut-side of garlic clove. Broil bread until golden brown then turn and brown other side. Ladle soup into individual ovenproof soup bowls. Float a slice of bred in each bowl and sprinkle with cheese. Broil until cheese is melted and bubbly. Serve immediately. Yields 4 servings. The onions in this part of the country are superb and this soup is proof. Try it and see if your family enjoys this recipe as much as mine does.
  • Broccoli Soup
    1 1/2 c. broccoli chopped OR
    1 (10 oz.) pkg. frozen chopped
    broccoli
    2 ribs celery chopped
    1 onion chopped
    1 c. unsalted chicken broth
    2 c. skim milk
    2 tbsp. cornstarch
    1/4 tsp. salt
    1/8 tsp. pepper
    1/8 tsp. ground thyme
    1 oz. Swiss cheese shredded (about
    1/4 c.)
    In a large saucepan place broccoli celery onion and broth. Bring to a boil cover and simmer 8 minutes until vegetables are tender. In medium bowl combine milk cornstarch salt pepper and thyme. Add milk mixture to vegetable mixture and cook until soup is slightly thickened and just begins to boil (about 4 - 5 minutes) stirring constantly. Remove from heat and add cheese stirring until melted.
  • Cabbage - Tomato Soup
    1 head green cabbage coarsely chopped
    2 (16 oz.) cans stewed tomatoes
    2 lbs. beef short ribs with bone
    1 to 2 tbsp. sugar
    1 to 2 tbsp. lemon juice
    2 c. water
    Brown short ribs well on all sides. Add remaining ingredients and simmer for 2 to 3 hours or until beef is tender. Remove beef from bone and return to soup. Fat can be removed by chilling broth. Serve with crusty rolls for a tasty meal.