Hearty Soup Recipes from our Facebook Friends

Heritage Blue Stripe Stoneware Chili Bowl with Handle

This hand-thrown bowl is gorgeous, extra deep and perfect for a hearty helping of chili or soup. Natural stone color with double blue stripes. Now available in two sizes.

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!

Cabbage Beef Soup
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  1. 1 28oz. can chopped or diced tomatoes with juice
  2. 4 cups water
  3. 1 16oz. can kidney beans, undrained
  4. 2 celery ribs, chopped
  5. ½ tsp. garlic salt
  6. ¼ tsp. garlic powder
  7. ¼ tsp. black pepper
  8. 4 beef bouillon cubes
  9. 1 lb. lean ground beef
  10. 1 med. onion, chopped
  11. ½ head cabbage, chopped
  1. Put first 7 ingredients in a pot and bring to a boil.
  2. Add bouillon cubes.
  3. Brown the ground beef with the onion, then drain.
  4. Add beef to other ingredients.
  5. Add chopped cabbage and bring back to a boil.
  6. Reduce heat and simmer, covered, for one hour.
  1. 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.
Lehman's Country Life https://blog.lehmans.com/

Kielbasa & Cabbage Soup
Serves 8
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  1. 2 carrots
  2. (1) 13 3/4 oz can chicken broth
  3. 1 turnip
  4. (1) 8 oz can tomato sauce
  5. 1 large potato
  6. 2 sprigs parsley
  7. 1 Tbsp Vegetable oil
  8. 1 bay leaf
  9. 1/4 tsp pepper
  10. 1/4 tsp salt
  11. 2 tsp sugar
  12. 1 cup shredded cabbage
  13. 2 tsp red wine vinegar
  14. 1 medium onion, chopped
  15. 1/2 lb kielbasa, cut into 1/2" slices
  16. (1) 10oz pkg frozen baby lima beans
  1. Pare & chop carrots, turnip, and potato.
  2. In 3 qt saucepan, heat oil over medium heat.
  3. Add chopped vegies and onion. Saute' 10 minutes, until lightly browned.
  4. Add chicken broth, tomato sauce, parsley, bay leaf, salt & pepper.
  5. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
  6. Uncover soup, remove and discard bay leaf.
  7. Bring soup to a boil. Stir in all remaining ingredients.
  8. Boil 5-7 minutes, stirring occasionally, until cabbage is crisp tender.
Lehman's Country Life https://blog.lehmans.com/
Green Bean Dumpling Soup
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  1. 2 quarts water or chicken stock (I just add some bouillon cubes to my water!)
  2. 4 cups peeled and diced white potatoes
  3. 1/4 cup butter
  4. 3-4 cans cut green beans
  5. 1 small yellow onion
  6. 1 tablespoon cornstarch
  7. 1 pkg, traditional bacon
  8. 1 quart heavy whipping cream
  9. salt and pepper to taste
  10. ...and of course, your favorite way to make dumplings! For me, it’s just eggs & flour for our dumplings.
  1. Fill a stock pot with 2 quarts water or chicken stock and dump your potatoes into the pot.
  2. Turn to medium / medium high heat. Add some salt to taste at this point (I put in like a tablespoon)
  3. Turn oven to 375 degrees. Lay out your bacon on aluminum foil pan and throw in oven.
  4. Cook until completed --about 15-20 minutes. I'd also recommend cooking the bacon beforehand!
  5. While pot is beginning to boil and bacon is cooking, put butter in a sauté pan and turn to medium heat.
  6. Chop and dice yellow onion.
  7. Once butter has melted, put your onions in the pan and begin to sauté, add salt at this time.
  8. 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.
  9. 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.
  10. 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!
  11. Open green beans and drain water. Add to pot.
  12. Add onions to pot.
  13. Bacon should be done by now. Crumble bacon and add to pot.
  14. 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.
  1. 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.
Lehman's Country Life https://blog.lehmans.com/

Root Cellar Blues? Time to Make Sauerkraut!

Premium Late Flat Dutch Cabbage

Grow your own cabbage this year! Heirloom seeds available at Lehmans.com

 It has been cold here. It isn’t really out of the ordinary, -10 degrees in January is pretty typical but that doesn’t mean I have to like it. My root cellar doesn’t like it either. It’s a fine dance we do, keeping the door open just enough to keep the temperature above freezing but not so high as to trick the carrots into thinking spring is here and it’s time to sprout.

It is so important to check the food down there. Today I find that I have cabbage and carrots that must be seen to and apples that must be used up. The apples are easy. We love apples and onions caramelized with some butter and maple syrup and poured over pork chops. The cabbage and carrots are going to be fermented. We are kraut crazy around here. I got one of those dandy little air lock tops and lids for my ½ gallon Mason jars and now I can make kraut without getting the brine all over. Bruce bought me a mandoline for Christmas so I’m going to break that in too. I do love my little gadgets!

Triple-bladed cabbage cutter makes quick work of slaw or sauerkraut. At our store in Kidron, Ohio or Lehmans.com.

Triple-bladed cabbage cutter makes quick work of slaw or sauerkraut. At our store in Kidron, Ohio or Lehmans.com.

I cut the cabbage by hand but we love our carrots in slivers and that’s where the mandoline comes in. I make the mixture about 1/3 carrots and 2/3 cabbage. For 2, ½ gallon jars of kraut, you need about 5 pounds of vegetables. It can be any mixture you like. I sometimes add a bit of garlic, some beets or Daikon radish if I have it. Today it will be straight cabbage/carrot. 5 pounds of vegetables will need three tablespoons of salt. It is really important to use good salt. It should be coarse and not iodized. There are so many lovey salts to choose from, some pink, some grey, but I have made many a jar of kraut with just kosher salt. I put my salt in a bowl and sprinkle as I go so the salt is fully incorporated. As you put the cabbage/carrot mixture in the jar, tamp it down tightly. This helps draw the water out of the cabbage and creates the brine. I use the wooden reamer from my old-fashioned food mill. You have to really push it down. Once the jars are full you should start to see the liquid rise to the top. You should re-tamp the kraut every few hours. If, after a day, the brine has not covered the vegetables, you can mix a tablespoon of salt to a cup of water and pour it

Himalayan Pink Salt: Rich mineral content makes it pink. Ideal for fermenting. In glass jar, 18.6 oz.

Himalayan Pink Salt: Rich mineral content makes it pink. Ideal for fermenting. In glass jar, 18.6 oz.

over the top. This happens if the vegetables are older as they simply have less water in them.

Now let the kraut sit in a cool place to ferment. I check it every few days. You will see a bit of scum on the top. Just skim it off. It won’t hurt the vegetables as long as they remain submerged. The warmer the spot, the quicker the fermentation will be. When you reach the right level of tang for you, refrigerate your kraut and enjoy.

The brine is full of healthy lacto-bacillus. If your stomach is feeling iffy a table spoon is a great tonic.