CABBAGE ROLL SOUP

CABBAGE ROLL SOUP

From Suzy Reid

4 cups beef broth

1 (8 oz.) can tomato sauce

1/2 cup uncooked long-grain rice

1 bay leaf

3 t. brown sugar

2 t. parsley

2 small spoons olive oil

pinch of salt & pepper 

1 lb. ground beef

1 onion, diced

2 t. small garlic

4 cups green cabbage, chopped

2 carrots, sliced

In a large pot , heat the olive oil and brown the ground beef; season with 

pepper and salt . Cook until beef is browned, about 6 minutes. 

Add the garlic and onion and cook about 4 minutes more.

Add the remaining ingredients.

Bring to a simmer and cook about 26 minutes until rice is tender.

Serve & enjoy! 

SANTA FE SOUP

 

SANTA FE SOUP - TACO SOUP, MY MOM'S RECIPE

From Kristin Troyer

1 lb. ground beef

onion, about half, diced

1-3 cans beans Note: can be a mixture depending on your taste - I use  kidney, black, pinto or chili beans. Drain all except the chili beans.

1 large can of diced tomatoes, or Rotel

1 can corn, drained

1 pkg. taco seasoning

1 pkg. ranch seasoning

Water

In a large pot, brown ground beef and cook onions. Drain.

Add beans, tomatoes, corn, both seasoning packets and add water as desired to make it like soup.

Simmer until everything is warmed.

Serve with shredded cheddar cheese, sour cream and tortilla chips.

COLD DAY CHILI

COLD DAY CHILI

From Allie Toms Troyer

1 lb. ground beef or ground turkey
1 onion, finely chopped
1 green pepper, finely chopped
1 T. jalapeno, finely chopped
1 can whole kernel corn, drained
2 cans Mexican style tomatoes, like Rotel (undrained)
2 (8 oz.) cans tomato sauce
2 T. chili powder
2 T. cumin
1 t. salt
1/2 t. ground red pepper (cayenne)
1/2 t. paprika
1 can kidney beans, drained, rinsed
1 can black beans, drained, rinsed
1 cup water

Cook ground meat with onions and peppers; drain excess grease.

Add corn, tomatoes, jalapeno, sauce, seasonings and water and bring to a boil.

Add beans.  Cover and simmer for 2 hours.

Serve with toppings and some corn muffins!  Enjoy!!

Toppings:  
Sour cream
Shredded cheese of your choice
Green onion, if desired

Makes 6-8 servings.

ZUPPA TOSCANA

ZUPPA TOSCANA

From Kristin Troyer

1 lb. Italian sausage
1/2-1 t. red pepper flakes (to liking)
3 large russet potatoes, chunked (peeled or unpeeled)
1 large onion, diced
4 slices bacon, chopped
3 garlic cloves, minced
3 cups kale or Swiss chard; chopped
1 (32 oz.) box chicken broth
2 cups water
1  1/2 cups heavy whipping cream
sprinkling of white pepper

Saute sausage and red pepper flakes. Drain and set aside.

In same pot, saute bacon.  When halfway cooked, add in onion and garlic. Saute until onions are soft.

Add broth and water. Bring to a boil

Add potatoes and cook til soft (10-15 minutes).

Add heavy whipping cream and sausage and cook until heated through.  Add white pepper to taste.

Add kale just before serving.

Serves 10.

CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP

From Rachel Reid Brown

4-6 boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 T. extra virgin olive oil
1/2 t. dried thyme
1 bay leaf
7 cups chicken broth
1.5 cups water
Salt, freshly ground black pepper, to taste 
2 cups uncooked noodles
3 T. chopped fresh parsley

Preheat oven to 325 degrees.

Add all ingredients to dutch oven, except noodles and parsley.

Bake for approximately 4 hours - don't know that it actually takes this long, but it's always been good when I use this amount of time!

Remove chicken and cut into bite-sized pieces.

Place chicken back in the pot.  Add in noodles and parsley.

Put in the oven for an additional 15 minutes, or until noodles are tender.

Rachel's tips:  " I prefer to make it in my dutch oven in the oven!  I used 3/4 t. salt and lots of freshly ground pepper. For the noodles, I like the medium, old-fashioned, Amish egg noodles."

Adapted from "family fresh meals - best crockpot chicken noodle soup"

CHILI

CHILI

From Judi Troyer (from Terry Bennett)

1 lb. ground beef, browned, drained
1 family size can Campbell's tomato soup (or 2 small cans) 
1 Hunt's tomato paste, 6 oz. can
1 large (28 oz.) can diced Hunt's tomatoes
1 15-oz. can kidney beans 
2 T. chili powder

Season and brown ground beef; drain.

Add to large pot remaining ingredients; boil, then simmer 1 1/2 to 2 hours.

Serve with shredded cheese and crackers.

POOR DAVID'S STEW

POOR DAVID'S STEW

From Billie Reid

1  12-oz. pkg. great Northern beans  (or canned beans)
salt
3/4 lb. ham hock or meaty ham bone
2 qts. water
1 medium onion
1 rib celery, sliced
1/2 t. salt
2 fresh turnip roots with greens, chopped
2 carrots
2 T. olive oil
1 medium onion, chopped
1 green pepper, seeded
1 medium fresh tomato, peeled and chopped (or 1/2 cup canned tomatoes)
black pepper, to taste

Pick over and wash beans.  Cover with water.  Add 1 T. salt. Soak overnight.

On the next day, bring 2 quarts water to boil; add ham hock.  

Drain and rewash beans.  Add beans and ham hock to 2 or more quarts boiling water.

Add whole onion, celery and 1/2 t. salt. Cook until beans are barely tender.

Add chopped turnip roots and greens, potatoes and carrots.

Meanwhile, heat oil in skillet.  Saute until golden green pepper and onion.

Add chopped tomatoes and cook about 5 minutes, mashing a bit and stirring occasionally.

Season with black pepper and salt, if desired.

Continue cooking until vegetables are cooked.  

Remove meat. Cut away from bone and cube.  

Add the meat to soup and cook 5 more minutes.

Serves 6 generously.

HOMEMADE VEGETABLE SOUP

HOMEMADE VEGETABLE SOUP

From Pearl Holmes   (from Lakeland Ledger, Jeanne Sarna)

2 lbs. beef stew meat, cut into bite-size pieces
1 cup bell pepper, seeded and chopped

1 cup chopped onion
1 cup chopped celery
5 cloves minced garlic
1 cup tomato, chopped
6 cups water
2 10-oz. boxes frozen mixed vegetables
1 can creamed corn, undrained
2 cups diced white potatoes
1/2 of 10-oz. box frozen okra, bite-size pieces
1/2 cup catsup
2 T. salt
2 T. black pepper (or to taste)

In large soup kettle over medium heat, brown meat 2 minutes.

Add bell pepper, onion, celery, garlic, tomato and water.

Reduce heat to low, cover and cook for about 1  1/2 hours.  

Add mixed vegetables and cook another 1/2 hour.

Add  creamed corn, potatoes, okra, catsup, salt and pepper and cook 1/2 hour longer.

Makes 12 servings.

CHICKEN IN A POT

CHICKEN IN A POT 

From Judi Troyer

2 pieces chicken
bay leaf,optional
clove of garlic
half small onion, chopped
carrot, chopped

red potato or new potato
1/2 stalk celery
parsley, few sprigs
salt
pepper
1 1/2 cup water 

Simmer 20-25 minutes.

CHUNKY POTATO SOUP

CHUNKY POTATO SOUP      7 Servings

From Rachel Brown 

4 medium potatoes
3/4 c. chopped onion
1 small carrot, chopped
 1/4 c. chopped celery
1 1/2 c. chicken broth
 3 T. butter, cubed
 3 T. all-purpose flour
 2 1/2 c. milk
 1 T. minced fresh parsley
 3/4 t. salt
 1/2 t. pepper
 1 c. shredded swiss cheese


In large saucepan, combine potatoes, onion, carrot, celery, and broth. 

Bring to boil. 

Cover and simmer 12-15 min. or until vegetables are tender. 

Lightly mash.

Meanwhile...in small saucepan, melt butter, stir in flour until smooth. Gradually stir in milk. Bring to a boil. Cook/stir  2 min. or until thickened. 

Stir into potato mixture. Cook/stir until thickened/bubbly. Add parsley, salt, pepper. 

Remove from heat. 

Stir in cheese until melted.

DUMPLINGS

DUMPLINGS

From Billie Reid

2 cups flour
4 t. baking powder
1/2 t. salt
2 T. shortening
2 eggs
milk, as needed

Sift together flour, baking powder and salt.

Chop in shortening.

Add the two well-beaten eggs with enough milk added to form a heavy drop batter.  

Drop dumplings in boiling chicken or other soup broth.

Cover and leave covered for 10-12 minutes.

Serve.

PEPPERONI CHEESE SOUP

PEPPERONI CHEESE SOUP

From Kristin Troyer

32 oz. or more packaged/canned chicken broth

Use the broth to cook the following 5 kinds of vegetables on medium heat:

6 or 7 medium red potatoes, peeled and chopped

2 or 3 large carrots, peeled and chopped finely

1 green bell pepper, chopped finely

4 ribs celery, chopped finely

4 or 5 green onions and their tops, chopped finely (or 1/2 sweet red onion)

If you have a food processor or blender, use one of these for the last 4 vegetables to get the fine texture fast.  Add water to a blender to chop veggies fine.  Then, drain water off and add veggies to the broth to cook.  Or, blend them after cooking to make a smooth texture.

Add salt, if needed, after cooking. Also, add a pinch of Cayenne pepper to suit your taste.

When veggies are almost cooked, add:

1 can diced tomatoes

6 oz. pepperoni, cut in quarters

Turn burner to low and stir constantly - this will stick easily.

Add 3/4 cup (or more if you like) shredded cheese (mozzarella and cheddar) - keep stirring until cheese is melted.

Add 1 quart half and half cream.

Add cubes of  6 oz. cream cheese (cubes about 3/4 inch size).

Keep heat on low - stir often as cheese will stick. Some of the cream cheese will remain floating in small pieces when soup is done.  Keep stirring until soup is removed from heat.

Note:  a wide plastic spatula works well for keeping it stirred.

CHEESEBURGER SOUP

Dan and Angie

CHEESEBURGER SOUP

From Angie Reid

1/2 lb. ground beef

3/4 cup onion, chopped

3/4 cup carrots, shredded

3/4 cup celery, diced

1 t. dried basil*

1 t. dried parsley*

4 T. butter

3 cups chicken broth*

4 cups diced potatoes

1/4 cup all purpose flour

8 oz. American cheese

1 1/2 cups milk

3/4 t. salt

1/4 to 1/2 t. pepper

1/4 cup sour cream

Brown beef.

Saute veggies in 1 T. butter for 10 minutes.

Add broth, potatoes, beef.

Bring to a boil, reduce heat.

Cover and simmer for ten minutes.

Meanwhile, in a small skillet, melt remaining butter.

Add flour; cook and stir for 3-5 minutes, or until bubbly.

Add flour/butter mixture to soup and bring to a boil.

Cook and stir for 2 minutes.

Reduce heat to low.

Add cheese, milk, salt and pepper. Cook and stir until cheese melts.

Remove from the heat and  blend in sour cream.

*Note:  Recipe can be doubled, tripled, etc.  I use Italian seasoning rather than basil and parsley. And, if you like, you can substitute or add beef broth as well.

HOPPING JOHN

HOPPING JOHN

From Barbara Thompson

8 slices bacon, diced

1/2 cup chopped onion

2 cups fresh black-eyed peas, or 2 10-oz. pkgs. frozen black-eyed peas

1 cup uncooked long grain white rice

4 cups water

salt and pepper to taste

Place bacon and onion in Dutch oven and saute over medium heat, until bacon is almost crisp and onions are translucent. Add peas and rice, then water. 

Cover and simmer over very low heat for about 20 minutes or until rice is tender.  Add salt and pepper to taste.

Serves 10.

VEGETABLE SOUP

Grandpa and Grandma

VEGETABLE SOUP

From Pearl Holmes  (from Myrtle Coulter)

1 1/2 lbs. lean chunk beef in bite size chunks

Add salt and black and red pepper to beef and cook until almost tender.

Add the following and cook until fork tender:

4 medium carrots, diced

4 medium potatoes, diced

2 medium onions, finely chopped

1 green pepper, diced

4 medium or 3 large stalks celery, chopped

Add:

1 can peas, drained (or 1-2 cups frozen)*

1 can lima beans (or 1 cup frozen)*

1 can whole kernel corn, drained (or 1-2 cups frozen)*

Bring to boil.  Cook 3-4 minutes or until tender.

Add: 

1  46-oz. can tomato juice 

1/2 stick butter, cubed 

Simmer 2-3 minutes.

Makes 5 quarts.

(Recipe shared 1-15-1987.)

EL PASO STEW

Francis, Billie, Bill, Barbara, Damon, JoAnn (1960)

Aunt JoAnn and Uncle Damon (Mom's brother)

EL PASO STEW

From JoAnn Holmes

(created by Curtis R. Taylor while living in El Paso)

In a large pot, place the following vegetables, peeled and quartered:

4 medium turnips

4 large carrots

4 small or 2 medium onions

4 large stalks celery

4 medium potatoes

1 medium head cabbage

2 slices of bacon on top of all. Salt and Pepper to taste.

Fill pot with water until vegetables are just covered.

Cook, covered, with water at low boil 30-40 minutes, or until vegetables are done but still firm.

ELDONA'S SOUP

Photo: Kristin, Jeremy, me, Mom, Dad.  This photo was taken during Christmas week of 2011 and was  Kristin's first visit with Dad and Mom.

ELDONA'S  SOUP

From Judi Troyer

This is another recipe from my friend Eldona (see Apple Butter under Breads, Fruits, Toppings). Our kids always loved this for dinner and it was an easy and quick recipe to make.

1 lb. ground beef or sausage

2 Tablespoons flour

1 large can diced tomatoes

1 can tomato juice

1 box frozen peas

1 box frozen corn

salt

pepper

onion

parsley

Brown meat with onion (I made it without onion), and drain.  Add 2 T. flour to meat and stir. Add tomatoes, juice, peas and corn.  Salt and pepper to taste. Simmer about 20-30 minutes. Top with parsley.

TACO SOUP

Photo: Emily, Jennifer and Kinley 

TACO SOUP

From Jennifer Johnson

1 lb. ground beef or turkey

2 cans kidney beans, drained (or black beans)

2 cans diced tomatoes

1 can tomato sauce

2 cans corn

1 onion

1 packet of taco seasoning

Chop onion. Brown meat and onion together; drain.

 

Add all other ingredients and simmer. 

We usually let it simmer for about an hour. 

Top with cheese and sour cream (optional) and enjoy!

BROCCOLI CHEESE SOUP

Photo: Ada and Larry Johnson, Roy and Suzy Reid, Linda and Wilbur Reid; Wilbur, Roy and Ada are the sons and daughter of my Dad's brother Wilbur. 

BROCCOLI CHEESE SOUP

From Linda Reid

1 package frozen chopped broccoli

2 cans chicken broth

1 medium onion, chopped

3/4 stick margarine

½ cup flour

1 tall can evaporated milk

2 cups milk

1 t. paprika

3/4 lb. Velveeta cheese, grated

Salt, pepper to taste

Cook broccoli in chicken broth 15 minutes. 

Saute onion in margarine until tender. 

Add flour; stir. Add evaporated milk and sweet milk and cook until thick.  

Add mixture to broccoli. 

Add paprika and cheese; stir until cheese melts.

Turn stove to lowest point and simmer 30 minutes. Stir often.

Note: To make a thicker soup, mix 2 T. cornstarch with 1 cup water and add to soup.

Recipe can be doubled if serving more people.

CORN AND POTATO CHOWDER

Today's recipe, Corn and Potato Chowder, is an original recipe from Lisa Best. This is one of my favorite facebook photos of Lisa and Tricia--cooking in the kitchen. Lisa and John are cousins. Lisa's Mom, Margaret, was John's Dad's sister.

CORN AND POTATO CHOWDER
From Lisa Best


6-7 medium potatoes, peeled and diced
1 medium onion, chopped  (I prefer sweet or yellow onions)

Boil potatoes and onions until potatoes are soft, but not too mushy.
Drain the water from the potatoes and onions.
Defrost and warm 1 quart of frozen corn.

Mix:
Potatoes and onion and corn
4 tablespoons of butter
1 can of Cream of Mushroom Soup
1 can of Cream of Celery Soup
Six - eight pieces of bacon, crumbled
1/2 pound of veleveeta cut up into small pieces.
Add about 1/2 cup of milk or more until desired thickness  (I prefer a thick consistency.)
Salt and pepper to taste

 FYI: This soup is not as good in a crock pot.   It has a tendency to get too runny.