Grandma's Pea Soup

 1/2 lb dried whole peas

1/2 lb dried green split peas

1 meatly ham bone

3 quarts water

1 large onion, chopped

1 medium carrot, chopped

2 celery ribs, chopped

1/2 cup chopped celery leaves

1 tsp bouquet garni (mixed herbs)

1 Tbsp minced fresh parsley

1 bay leaf

1 tsp salt

1/4 tsp pepper

1/2 lb smoked sausage, chopped (optional)

Spaetzle Dumplings:

1 cup all-purpose flour

1 large egg, beaten

1/3 cup water

1.  Cover peas with water and soak overnight.  Drain, rinse and place in a Dutch oven.

2.  Add ham bone, water and remaining soup ingredients except sausage and dumplings.  Bring to a boil.  Reduce heat; cover and simmer 2 to 2 1/12 hours.

3.  Remove ham bone and skim fat.  Remove meat from bone; dice.  Add ham and, if desired, sausage to pan.

4.  For dumplings, place flour in a small bowl.  Make a depression in the center of the flour; add egg and water and stir until smooth.

5.  Place a colander with 3/16 inch diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon.  Cook, uncovered, 1-15 minutes.  Discard bay leaf.

Homemade Chicken Soup

 3-4 lb chicken, cut into piece

1 carrot, large chop

1 parsnip, large chop

1 yellow onion, cut into chunks

2 ribs celery, cut into chunks

fresh thyme

fresh parsley

1/4 tsp peppercorns

salt

In a large stock pot put in chicken pieces into cold water covering the bottom.  Add the carrot, parsnip, onion, celery, thyme, parsley peppercorns and salt.  Cover with more water if needed.  Should be 1 inch above the chicken.  Boil for 20 minutes.  Skimming the top continually.  Remove the chicken and let it cool.  Pull off the meat into smaller pieces for the soup.  Put the bones back into the broth. Discard the rest. 

Turn back on the heat of the broth and cook for 1 more hour. Strain the vegetables and bones (discard) from the broth.  Should have about 6 cups of broth. Skim off any fat from the top of the broth.  Return broth to stock pot. Add carrots, celery and parsnips to the broth.  Cook for 6-8 minutes until vegetables are fork tender. Add the chicken back into the pot.  Serve.

2 carrots, cut into 1/4 inch pieces

2 ribs celery, cut into 1/4 inch pieces

1 medium/small parsnip, cut into 1/4 inch pieces 

*Note: You can add cooked rice, noodles to the soup.

Recipe:  Martha Stewart

Borscht ( Ukrainian)

 6-8 small cooked beets, (grated with a box grater)

2-3 mushrooms, sliced or dried mushrooms (soaked in water for 20-30 minutes until soft)

2 whole allspice berries

2 bay leaves

12 garlic cloves

1 Tbsp canola oil

2 leeks, chopped

1 small onion, chopped

1-2 celery stalks, chopped

salt

water

1 large potato, chopped small

2 carrots, chopped small

1 (15 oz) can stewed tomatoes

1 (8 oz) can tomato sauce

1 (16 oz) jar pickled beets

fresh dill

Wrap the allspice, bay leaves and garlic cloves in a cheese cloth.   Tie it closed. Set it aside.  Add oil to a Dutch oven.  Add leeks, onions and celery.  Saute.  Add salt.  Add water and the grated beets.  Enough water to cover the beets.

Add mushrooms, cheese cloth and potato. When potatoes are tender add the carrots. Add the stewed tomatoes, tomato sauce and the pickled beets.  Cook for 10 minutes.  Add fresh dill. Stir. Remove the cheese cloth and Serve.

Creamy Crab Soup

 2 pkg (1 lb) imitation crab meat (one chopped small and the other chopped in larger chunks)

1 can cream of mushroom soup 

1 can cream of celery soup

1 can cream of chicken soup

half and half ( 3 soup cans full) 

1 stick butter

2 cans of crabmeat (Bumblebee Brand)

white wine vinegar

4-5 green onions, finely diced

Prepare crab meat for the soup pot by finely chopping and keeping 1 pkg larger.

In a soup pot melt the butter and saute the green onions. Add in all three soup cans. Add in half and half.  Add in both crab meats.  Season with salt, pepper and Old Bay seasonings. Mix well.  Add a splash of vinegar.  Mix and simmer.  Serve.

Cold Borscht

 large beet or 2 small

1/2 lb carrot, cut into 1/4 inch thick pieces

3-4 potatoes, cut into 1/4 inch thick pieces 

4 quarts water

1 tsp peppercorns

bay leaf

salt

2 tsp sugar

1 Tbsp lemon juice

cucumbers, diced small

radishes

hard boiled eggs, sliced

scallions

dill

sour cream

1.  Trim off both ends of the beet.  Wrap in foil and put on a baking sheet.  Cook in a 350 degree oven for 1 hour. Let beet cool for 1 hour.  When cooled peel and grate and add to soup with carrots and potatoes.

2.  In a large pot add 4 quarts of water, carrots, potatoes and peppercorns. Boil and then turn down heat to simmer for 20 minutes until potatoes and carrots are tender. Add bay leaf, lots of salt, saugar, lemon juice. Cool. Refrigerate over night.  Served cold.

3. Next day, add cucumbers, radishes, hard boiled eggs, scallions, dill and sour cream.  Mix into the cold soup and serve.

Recipe:  Helen's Kitchen

Hungarian Soup

 pkg of sausage or kielbasa

potatoes, chopped

carrots, chopped

shallots or onion, chopped

garlic, minced

bay leaves

water

can of tomato paste

salt and pepper

paprika (liberal amount)

Brown sausage, and shallots or onions.  Cook for a few minutes.  Then add potatoes, carrots, garlic, bay leaf, tomato paste, salt, pepper and water.  Simmer until carrots and potatoes are done and tender.

French Onion Soup

 2 Tbsp olive oil plus more to brush toasts

2 Tbsp unsalted butter

3 lbs 6 large yellow onion, halved, peeled and thinly sliced with the grain

1/2 tsp granulated sugar

2 garlic cloves, minced

1/4 cup sherry vinegar

8 cups beef stock or broth

1 bay leaf

3 sprigs fresh thyme plus more to garnish (or 1/4 tsp dried thyme) 

1 1/2 tsp salt or to taste, divided

1/2 tsp black pepper or to taste

12 slices baguette, 8 oz Gruyere cheese (1 1/2 cups) shredded, divided

How to Make French Onion Soup:

1.  Cut onions in half, cut off the ends, then peel and slice onions thinly (cut parallel with the grain of the onion).

2.  In a large heavy-bottomed pot or dutch oven over medium heat, add 2 Tbsp olive oil and 2 Tbsp butter.  Add sliced onions and saute uncovered, stirring occasionally for 10 minutes.

3.  Sprinkle the onions with 1/2 tsp sugar whisk will help the onions caramelize faster.  Saute uncovered for another 30-40 minutes, stirring occasionally until onions are caramelized and browned. Stir more frequently towards the end to prevent scorching or burning the onions.

4.  Once onions are caramelized, add minced garlic and saute another minute.

5.  Add 1/2 cup sherry vinegar and deglaze the pot by scraping the bottom.  Continue stirring until all of the vinegar has cooked out (about 3 minutes over medium heat).

6.  Add 8 cups beef stock, 1 bay leaf, thyme and 1 tsp salt.  Partially cover and simmer for 30 minutes for the flavors to meld.  Add another 1/2 tsp salt and 1/2 tsp black pepper, or season to taste then remove from heat.

How to Make Crouton Topping:

1.  While soup is finishing up, preheat oven to 400 degrees.  Slice baguette to 1/2 inch thick slices.  Brush both sides lightly with olive oil, arrange on a baking sheet and bake for 6-8 minutes until golden brown at the edges.

2.  Once soup is ready to serve, top breads with half of the cheese and broil for 2-3 minutes until cheese melts and turns golden in spots.

3. Pour soup into warm bowls and sprinkle remaining cheese over the hot soup.  Top with hot cheesy toasts then serve.

Easy Canned Clam and Seafood Chowder

6 stripes bacon, chopped into small pieces

1 large onion, chopped

1 large leek, chopped

2 stalks celery, chopped

2 large Russet potatoes, chopped into 1/2 inch pieces

1 cup vegetable broth OR 1 cup water and 1 jar clam juice 

4 cans chopped baby clams (6 oz) each OR 2 (15 oz) small clams, 1 can oysters and 1 can small pink shrimp (or frozen)

2 tsp fresh thyme, minced

2 bay leaves

salt and pepper, to taste

bechamel sauce:

1/4 Tbsp butter

1/4 cup flour

1 cup milk 

 1 cup whipping cream

freshly ground nutmeg

*Mix together in a small saucepan. Whisk  .

In a Dutch oven  cook the bacon.  Add onion, leeks and celery. Cook in the bacon fat.  Add the chopped potatoes and cover with the vegetable broth to cook. Add the thyme, bay leaves, salt and pepper. Let simmer until the potatoes are tender. Meanwhile, make the bechamel sauce in another saucepan on medium. Add the canned clams or oysters and shrimp.  Add the bechamel sauce. Mix well.  Add whipping cream.  Let boil and then turn down to simmer for 45 minute to 1 hour.  Serve in a bowl with crusty bread or biscuits.

Vegan Mediterranean Lentil Soup

 2 Tbsp extra virgin olive oil

1 1/2 cups chopped yellow onions

1 cup chopped carrots

3 clove garlic, minced

2 Tbsp no-salt added tomato paste

4 cups reduced-sodium vegetable broth

1 cup water

1 (15 oz) can no salt-added cannellini beans, rinsed

1 cup mixed dry lentils (brown, green and black)

1/2 cup chopped sundried tomatoes in oil, drained

3/4 tsp salt

1/2 tsp ground pepper

1 Tbsp chopped fresh dill, plus more for garnish

1 1/2 tsp red wine vinegar

1.  Heat oil in a large heavy pot over medium heat.  Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes.  Add garlic and cook, stirring constantly, until fragrant, about 1 minute.  Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.

2.  Stir in broth, water, cannellini beans, lentils, sun-dried tomatoes salt and pepper.  Bring to a boil over medium-high heat; reduce heat to medium-low to maintain a simmer.  Cover and simmer until the lentils are tender, 30 to 40 minutes.

3.  Remove from heat and stir in dill and vinegar.  Garnish with additional dill, if desired and Serve.

Serves 6

One Pot Broccoli Cheddar Soup

 2 heads broccoli, cut into small florets, (save the stalks and peel for the soup base), or use frozen

1/4 cup butter

1 stalk celery, chopped fine

1 onion, chopped fine

1 carrot, shredded

2 Tbsp cornstarch or flour

2 cups milk or half and half

2 cups water

2 cups grated mild cheddar cheese, (save some for the garnish)

1 tsp salt

1/2 tsp pepper

Put a large pot on medium heat and add butter.  Add carrots, celery and onion, broccoli stems (peeled) and salt and pepper.  Cook.  Put the lid on until the veggies get tender about 5 minutes. They will soften up.  Add water and simmer for another 5 minutes.  

Add corn starch to milk in a small bowl.  Mix well so there's no lumps.  Add broccoli floret to stock pot.  Put lid back on to steam broccoli for 10 minutes.  Stir and check broccoli for doneness.  Add milk mixture.  Stir in and it will begin to thicken.  When it starts to almost boil add the cheese and stir.  Serve with bread or rolls.

Recipe:  The Hillbilly Kitchen

Crock Pot French Onion Soup

 1/4 cup unsalted butterk

6 thyme sprigs

1 bay leaf

5 lbs large sweet onion, vertically sliced (about 16 cups),  (about 4-5 large onions)

1 Tbsp sugar

6 cups unsalted beef stock

1=2 Tbsp red wine vinegar

1 1/2 tsp Kosher salt

1 tsp black pepper

24 (1/2 oz) slices whole-grain French bread baguette

5 oz Gruyere cheese, shredded (about 1 1/4 cups)

1.  Place butter, thyme, and bay leaf in the bottom of a 6 quart crock pot.  Add onions; sprinkle with sugar.  Cover and cook on HIGH for 8 hours.

2.  Remove thyme and bay leaf; discard.  Add stock, vinegar, salt, and pepper; cook covered on HIGH for 30-45 minutes.

3.  Preheat broiler to high.

4.  Arrange bread in a single layer o 2 baking sheets; broil 30 seconds on each side or until toasted.  Place 1 cup soup in each of 12 (8 oz) ramekins or oven proof bowl. Top each serving with 2 bread slices and about 2 Tbsp cheese.  Place 6 ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown.  Repeat procedure with remaining 6 ramekins, bread slices, and cheese. 

 

Serves 12

Total Time: 9 hours

Crock Pot Jambalaya Soup

 6 oz smoked andouille sausage, chopped

4 cups unsalted chicken stock

2 (10 oz) cans unsalted diced tomatoes and green chiles (such as Rotel)

1 cup chopped yellow onion

1 cup chopped yellow bell pepper

1/2 cup chopped celery

3 Tbsp tomato paste

1 Tbsp salt-free Creole seasoning (such as Tony Chacheres)

2 garlic cloves, chopped

1/2 tsp Kosher salt

2/3 cup uncooked brown rice

12 oz raw medium shrimp, peeled and deveined

1/2 cup chopped fresh flat-leaf parsley

1.  Heat a large nonstick skillet over medium-high.  Add sausage; cook, stirring occasionally, until browned, about 4 minutes.  Transfer to a 5 to 6 quart crock pot.  Add stock, tomatoes and chiles, onion, bell pepper, celery, tomato paste.  Creole seasoning, garlic and salt.  Cover and cook on LOW for 4 hours.

2. Stir in rice.  Cover and cook on low until rice is tender, about 2 hours.

3.  Stir in shrimp.  Cover and cook on low 8 minutes.  Divide soup evenly among 6 bowls .Sprinkle with parsley.

Serves 6

Crock Pot Vegetable Soup with Bacon

 4 thick-cut bacon slices, cut into 1/2 inch pieces

1 1/2 lbs baby Yukon Gold potatoes, halved

1 1/2 cups chopped yellow onion (from 1 medium onion)

1 cup 1/4 inch thick carrot slices (from 3 medium carrots)

1 cup dried navy beans

3/4 cup 1/4 inch thick parsnip slices (from 2 medium parsnips)

3/4 cup 1/4 inch thick celery slices (from 2 stalks)

6 cups chicken broth

1 Tbsp minced garlic (from 3 garlic cloves)

1/2 tsp black pepper, plus more for garnish

1/4 tsp Kosher salt

3 cups chopped curly kale (from 1 bunch)

1 Tbsp fresh lemon juice (from 1 lemon)

fresh thyme leaves

1.  Cook bacon in microwave until crisp, Crumble bacon.

2.  Place potatoes, onion, carrots, beans, parsnips, celery, broth, garlic, pepper, salt, and bacon in a 5 to 6 quart crock pot.  Cover and cook on LOW until potatoes and beans are tender, 5 1/2 to 6 hours.

3.  Uncover and stir in kale.  Cook, uncovered, until kale is tender, about 2 minutes.  Stir in lemon juice.  Ladle soup into serving bowls, and garnish with black pepper and thyme leaves.

Serves 8

Chicken and Rice Soup

 2 lbs boneless skinless chicken breasts

1 tsp salt

1/2 tsp pepper

2 Tbsp olive oil, divided

1 medium white onion, diced

1 cup sliced carrots

1/2 cup sliced celery

1 cup white rice

1 Tbsp freshly grated ginger

1 Tbsp minced garlic

8 cups low sodium chicken broth

1 tsp dried thyme

1 tsp dried oregano

1 cup heavy cream (optional)

1/4 cup lemon juice

1.  Season chicken breasts with salt and pepper.  Heat a large soup pot over medium high heat.  Add in 1 Tbsp of olive oil.  Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through.  Remove from pot and set aside.2...Add in remaining 1 Tbsp olive oil to the pot.  Add in rice, ginger, and garlic and toast for 2-3 minutes.

2.  Return chicken to pot.  Pour in chicken broth and season with thyme and oregano.  Simmer for 15 minutes, until chicken is cooked through.

3.. Use tons to remove chicken  from pot.  Shred and return to pot.  Pour in heavy cream (if using).  Cook for an additional 5 minutes, until rice and vegetables are soft.

4.  Remove from heat and stir in lemon juice.  Season with additional salt and pepper  to taste.

 

 

 

Notes:

Chicken Thighs- will nee to simmer for approximately 30 to 40 minutes are ae preferred when using brown or wild rice due to the longer cook times.

Brown Rice:well need to cook for approximately 50-60 minutes.

Wild Rice: will need to cook for approximately 40-45 minutes.

*If the rice absorbs too much liquid for your liking, add more chicken broth to taste.

Crock Pot Chicken Noodle Soup

2 lbs boneless skinless chicken breasts, trimmed

1 white onion, diced

1 cup sliced carrots

1 cup sliced celery

1 Tbsp freshly grated ginger

1 Tbsp minced garlic

8 cups low sodium chicken broth

1 tsp dried thyme

1 tsp dried oregano

12 oz egg noodles

salt and pepper

3 Tbsp freshly chopped parsley 

1.  Place chicken breasts into the bottom of a 6 to 8 quart crock pot.  Top with oion, carrots, celery, ginger, and garlic.  Pour in chicken broth and stir in thyme and oregano,

2.  Place the lid on an cook on low for 6 to 8 hours or on high for 3 to 4 hours.  Shred chicken with a fork.

3.  Stir in egg noodles and replace the lid. Cook o high for 12 to 15 minutes until egg noodles are soft and cooked through.  Taste and add salt and pepper, to taste.  Stir in parsley and serve immediately.

Serves 6

Radish Top Soup

 2 Tbsp butter

 1 large onion, diced

2 medium potatoes, sliced

4 cups raw radish greens (the tops)

4 cups chicken broth

1/3 cup heavy cream

5 radishes, sliced

1.  Melt butter in a large saucepan over medium heat.  Stir in the onion, and saute until tender.  Mix in the potatoes and radish greens, coating them with the butter.  Pour in chicken broth.  Bring the mixture to a boi.  Reduce heat, and simmer 30 minutes.

2.  Allow the soup mixture to cool slightly, and transfer to a blender.  Bleand until smooth.

3.  Return the mixture to the saucepan.  Mix in the heavy cream.  Cook and stir until well blended.  Serve with radish slices.

Crock Pot Sauerkraut Soup

 1 medium potato, cut into 1/4 inch cubes

1 lb smoked kielbasa, cut into 1/2 inch cubes

1 can (32 oz) sauerkraut, rinsed and well drained

4 cups chicken broth

1 can (10 oz) condensed cream of mushroom soup, undiluted

1/2 lb sliced fresh mushrooms

1 cup cubed cooked chicken

2 medium carrots, sliced

2 celery ribs, sliced

2 Tbsp white vinegar

2 tsp dill weed

1/2 tsp pepper

3 to 4 bacon strips, cooked and crumbled

1n a crock pot combine the first 12 ingredients.  Cover and cook on high for 5-6 hours or until the vegetables are tender.  Skim fat.  Garnish with bacon.

Creamy Mushroom Soup

 16 oz mushrooms, chopped

butter

garlic, chopped

thyme

celery, chopped

onion, chopped

salt and pepper

2 Tbsp flour

1 box vegetable broth (4 cups)

1/2 cup heavy cream

dash of balsamic 

parsley, chopped

In a small pan saute 1 small amount of mushrooms in butter for garnish.

In a large pot add butter, garlic, thyme, celery, onion, mushrooms and salt and pepper.  Cook for 5 minutes. Stirring often.  Add flour to thicken.  Mix.

Add vegetable broth and simmer for 20 minutes. Using an immersion blender blend the soup.  Add the heavy cream and a bit of balsamic.  

To serve garnish with mushrooms and parsley.

Recipe:  Pioneer Woman

Chicken Noodle Soup

 2 whole chickens, (place in a large pot filled with water on med/high heat for 60-80 minutes)

carrots, thick cuts

celery, think cuts

onions, chopped

garlic

1 pkg. egg noodles

1,  In a pan on the stove add 1 Tbsp oil and saute vegetables on low for 15 minutes.  

2.  Take skin and bones off of chicken. (can save for chicken stock) Let cool first ( can use Rotissere chicken instead)

3.  Pull off the chicken into bite size pieces. Freeze about 1/3 for another meal in a ziplock bag and put back the rest into the pot with the vegetables.

4.  In another large pot boil water with salt and cook a package of egg noodles

5.  Use cold water to drain the noodles after cooking. Put into a ziplock bag and sprinkle with olive oil. Helps to keep the noodles fresh.

6.  Add finely chopped parsley and salt/pepper to pot

7. To serve:  add noodles to the bottom of an individual soup bowl then top with the soup, sprinkle with more parsley.

Hearty Vegetable and Lentil Soup

3 cups water

3 cups vegetable or chicken broth

3 medium carrots, chopped

1 medium onion,m chopped

1 cup dried lentils, rinsed

2 celery ribs, sliced

1 small bell pepper, color of your choice

1/4 cup uncooked brown rice

1 tsp dried basil or 1 Tbsp of fresh chopped basil

1 garlic clove, minced

1 bay leaf

1/2 cup tomato paste

 

1.  In a large sauceapan, combine all ingredients except tomato paste.  Bring to a boil.

2.  Reduce heat; cover and simmer for 1 to 1 1/2 hours or until lentils and rice are tender.

3.  Add the tomato paste and stir until blended.  Cook for 10-15 minutes.  Discard bay leaf.