Here in Ohio, the snow is falling steady and the chilly temperature is causing many of us to bundle up in layers. On a day like today, what could be better than a hot bowl of homemade soup? Continue reading
Editor’s Note: This article was originally published in January 2015. Since most of us have been experiencing bitter cold temperatures lately, we thought a good, hot soup is just what we need. Enjoy!
After a frantic few weeks of holiday cooking, you’re probably ready to put together some meals that are nearly heat and eat. Beef Barley Soup can do that for you, putting roast beef leftovers to good use, and adding barley for more protein and staying power. We usually plan for a chuck or arm roast that will allow us to have a pound or so of meat left, and we usually freeze a fourth to a half batch of the beef and barley soup made from the leftover beef. Continue reading
In our family, we observe the season of Lent by abstaining from meat on Fridays, but also on many other days. In fact, my husband and I decided to give up meat completely this year, as both a spiritual exercise and for health reasons. So when I came across this simple Lenten soup recipe, I was intrigued. A little searching led me to discover some very useful information.
It seems at many local Amish church services – which can last up to a three hours, I’m told – this soup is served afterward to babies and toddlers. It’s called “baby soup.” I can imagine why the little ones (and their mothers) must love it: it’s warm, filling, comforting and uses incredibly simple ingredients. Other sources told me the soup used to be served to everyone after Amish church, with large bowls set upon tables and several people eating from one bowl. Today, a typical after-church meal consists of homemade bread with peanut butter spread, ham, cheese, red beets, pickles and of course, pies. We’ll talk about all THAT after Lent is over!
With this soup’s overall simplicity, a meal can go a long way when helping us appreciate our blessings as a family. That’s something I think the Amish understand well. Follow this recipe and experience its wholesomeness for yourself.
Amish Church Soup/ Simple Lenten Soup (Serves 4)
- 1 yellow or white onion, chopped
- 1/4 cup butter (1/2 stick)
- 3 cups cooked navy beans
- 4 cups milk
- Homemade or whole wheat store-bought bread, cut into bite sized pieces
- Salt and pepper to taste
- Melt butter in a large pot. 2.
- Add chopped onion and saute until soft. 3.
- Add beans and milkand stir to combine. 4.
- Bring just to boiling. Ladleinto bowls and add bread cubes.
- Season with salt and pepper to taste and serve immediately.
We asked – and you sent us some great soup recipes! Here are some of our favorite submissions from this National Soup Month of 2015. Bon appetit!
- 1 28oz. can chopped or diced tomatoes with juice
- 4 cups water
- 1 16oz. can kidney beans, undrained
- 2 celery ribs, chopped
- ½ tsp. garlic salt
- ¼ tsp. garlic powder
- ¼ tsp. black pepper
- 4 beef bouillon cubes
- 1 lb. lean ground beef
- 1 med. onion, chopped
- ½ head cabbage, chopped
- Put first 7 ingredients in a pot and bring to a boil.
- Add bouillon cubes.
- Brown the ground beef with the onion, then drain.
- Add beef to other ingredients.
- Add chopped cabbage and bring back to a boil.
- Reduce heat and simmer, covered, for one hour.
- The garlic salt, garlic powder, and black pepper can be increased to your liking. Some folks may want to add Rotel tomatoes to give it some heat. Serve with Fritos Scoops.
- 2 carrots
- (1) 13 3/4 oz can chicken broth
- 1 turnip
- (1) 8 oz can tomato sauce
- 1 large potato
- 2 sprigs parsley
- 1 Tbsp Vegetable oil
- 1 bay leaf
- 1/4 tsp pepper
- 1/4 tsp salt
- 2 tsp sugar
- 1 cup shredded cabbage
- 2 tsp red wine vinegar
- 1 medium onion, chopped
- 1/2 lb kielbasa, cut into 1/2" slices
- (1) 10oz pkg frozen baby lima beans
- Pare & chop carrots, turnip, and potato.
- In 3 qt saucepan, heat oil over medium heat.
- Add chopped vegies and onion. Saute' 10 minutes, until lightly browned.
- Add chicken broth, tomato sauce, parsley, bay leaf, salt & pepper.
- Bring to a boil. Reduce heat, cover and simmer 15 minutes.
- Uncover soup, remove and discard bay leaf.
- Bring soup to a boil. Stir in all remaining ingredients.
- Boil 5-7 minutes, stirring occasionally, until cabbage is crisp tender.
- 2 quarts water or chicken stock (I just add some bouillon cubes to my water!)
- 4 cups peeled and diced white potatoes
- 1/4 cup butter
- 3-4 cans cut green beans
- 1 small yellow onion
- 1 tablespoon cornstarch
- 1 pkg, traditional bacon
- 1 quart heavy whipping cream
- salt and pepper to taste
- ...and of course, your favorite way to make dumplings! For me, it’s just eggs & flour for our dumplings.
- Fill a stock pot with 2 quarts water or chicken stock and dump your potatoes into the pot.
- Turn to medium / medium high heat. Add some salt to taste at this point (I put in like a tablespoon)
- Turn oven to 375 degrees. Lay out your bacon on aluminum foil pan and throw in oven.
- Cook until completed --about 15-20 minutes. I'd also recommend cooking the bacon beforehand!
- While pot is beginning to boil and bacon is cooking, put butter in a sauté pan and turn to medium heat.
- Chop and dice yellow onion.
- Once butter has melted, put your onions in the pan and begin to sauté, add salt at this time.
- Once they are translucent, remove from heat and mix in 1 tablespoon of cornstarch--it's okay if the buttery onions do not absorb all the cornstarch.
- Potatoes should be boiling by now. If they are not, turn the heat up more! Mix up your dumpling recipe and drop them into the boiling water of the potatoes.
- Once they have cooked, you can choose at this point to take out some of the water to make your soup a little thicker. I always do this and I ALWAYS take out exactly one cup of water!
- Open green beans and drain water. Add to pot.
- Add onions to pot.
- Bacon should be done by now. Crumble bacon and add to pot.
- Pour in entire container of heavy whipping cream. Stir everything together. Add A TON of fresh ground pepper. Really. Load it up. Add salt to taste, although it probably won't need much.
- Voila! You have made the famous (or only famous in Volga German towns in Kansas) green bean dumpling soup! You can also dice up ham and throw it in instead of bacon. Sometimes, I don’t even add the bacon.
My husband and I have young children. Most of our friends have young children. And when we get together socially, there are … lots of young children. Most recently, when a group of us met for lunch, there were 15 little mouths to feed in addition to the six adults. (Okay, 4-month-old Catie doesn’t really count; she doesn’t eat any chili – yet.)
The easiest, most relaxing way we’ve found to have a meal together is by creating a soup lineup. By this we mean a counter top lineup of slow cookers, each filled with a different soup, chili or stew. In between we stick some loaves of homemade bread, some butter, someone throws in a big salad or bowl of fruit, and voila – we’ve got a hot, hearty meal for everyone, with minimal dishes and not much cooking by any of us. This means a lot more time to sit and talk (for the big people) and run and play (for the little people).
Here are a couple great recipes to try – and maybe even share at your next “soup lineup.”
Ham and Sweet Potato Chowder
1/2 c. cooked, finely chopped ham
27 oz can chicken broth (can use low-sodium)
3 medium sweet potatoes, peeled and cubed
2 T. dried minced onion
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1/4 tsp. black pepper
1/4 tsp. crushed red pepper flakes
1/4 c. flour
2 c. milk (use whatever your family drinks – skim milk will make a thinner chowder, 2% or whole milk, much richer – you decide)
In a large stockpot, combine broth, ham, sweet potatoes, onion, oregano, parsley, black pepper and red pepper flakes. Bring to a boil. Reduce heat, cover and simmer for 12 minutes or until potatoes are tender. Combine flour and milk in a shaker or bowl, mixing until smooth. Stir into soup. Bring to a boil. Cook, stirring occasionally, for 2 minutes or until thickened and bubbly. Be careful not to scorch or curdle milk. (Note: If taking this soup to a gathering, transfer to slow cooker and use “keep warm” setting. Stir occasionally.) Serves 4. Recipe may be doubled.
Curried Pumpkin or Squash Soup
2 T. butter
3 T. white flour
2 T. curry powder (or less, to taste)
4 c. vegetable broth or chicken broth
1-29 oz. can pureed pumpkin OR home-canned equivalent OR 1 butternut squash, halved, baked and pureed
1 1/2 c. half and half cream
2 T. soy sauce
1 T. white sugar OR honey
Salt and pepper, to taste
2 T. pumpkin seeds (optional)
For toasted pumpkin seeds: Arrange seeds in a single layer on a baking sheet or shallow baking dish. Toast in oven at 375 for about 10 minutes or until seeds begin to brown.
For soup: Melt butter in a large stockpot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half and half. Season with soy sauce, sugar, salt and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds, if desired. (Note: If taking this soup to a gathering, prepare it to this point, then transfer to slow cooker and use the “keep warm” setting. Stir occasionally.) Recipe may be doubled.
Back in January 2011, we ran this recipe along with a couple of others to wind up National Soup Month that year. Now, due to popular demand, here it is again, but this time, we’re just starting the month!
Kathi, one of our Customer Service Representatives contributed this lip-smacking soup. And although it may sound a little odd, the combination of the potato and the tangy pickle really do balance each other well, underpinned by the rich chicken stock.
Dill Pickle Soup:
In a large saucepan or pot, combine stock, pickles, juice and potatoes. Bring to a boil, reduce heat and cover. Cook over low heat until potatoes are tender (10 minutes or so).
Add flour, milk and butter; return soup to a boil and remove from heat. Return pot to the stove and heat through without boiling. Add salt and pepper to taste. Serve garnished with fresh dill, sour cream and/or real bacon bits or crumbled bacon.
Did you make Cheater Chicken Broth last Friday? Then you know you can easily whip up 6 cups for this recipe if you prefer homemade to store-bought stock.
Best breads: Serve with potato rolls, hearty wheat bread or rolls or piping hot buttermilk biscuits.
Have a unique soup recipe? Send it along. We’d love to see it. Email to firstname.lastname@example.org.
Chili is a hot favorite at the Johnson household, but since we both work, time can be an issue. The crock pot doesn’t always get set up on a workday morning, or we’re out of our stash of browned hamburger in the freezer.
But Cowboy Chili doesn’t need cooked all day. In fact, you can whip it up in about an hour. It’s rich, chunky, and scoops up well on corn chips. (I favor the lime-flavored ones made by our neighbors at Shearer’s.) Continue reading