Soup Sampler Recipes

TOMATO-BASIL SOUP w/ ORZO 1 t. olive oil 1/4 c. apple juice 1/2 medium onion 2 cloves garlic 1/2 c. diced red or green bell pepper 1 qt. home canned tomatoes or fresh tomatoes, blanched and peeled 1 c. vegetable stock (can substitute chicken broth) 14 basil leaves, chopped (can substitute 1-3 tsp. dried basil leaves) 2 T. butter (optional, I used) 1 c. heavy cream (optional, I used Gossner shelf stable cream) Salt and pepper to taste. I did not add extra salt. I add salt to my tomatoes when I can them. In soup pot, heat oil and apple juice over medium heat. Sauté onion, garlic and pepper 8-10 minutes until onion is soft but not brown. Add small amounts of water if mixture becomes too dry. Add tomatoes and broth. Bring to boil. Reduce heat and simmer 30 minutes to blend flavors. Ladle soup from pan to blender. Puree. Return to pan. Add orzo pasta. Cook 5 minutes stirring frequently (orzo will settle to bottom). Cover, simmer over lowest heat 15 minutes. Add butter and cream if desired (optional). Do not boil after adding cream and butter. Serve hot. Garnish with fresh basil if available. Makes 4 servings. LEANNE’S BEAN SOUP 1 c. dry black beans 1 c. navy beans 1 c. small red beans Soak beans in water over night, drain water. 12 or more cups water 6 c. chicken broth 1 T. garlic powder 1 tsp. pepper 4-5 15-oz. cans tomato sauce 1 c. fresh onion or 1/4 c. dried onion bits 1 c. dry soup mix (from cannery) 1 to 1-1/2 c. diced celery (2 stalks) 2 c. diced carrots (3 lg.) Cook beans on low temperature 3 hours in water and broth with spices. Add tomato sauce and chopped veggies. Cook 1 hour. Serve hot. TOMATO CORN CHOWDER Brown 1 lb. hamburger, season, drain fat Add: 2 cans tomato soup 2 cans water 1 can corn (I use frozen corn) 1 t. crushed oregano leaves 1 T. vinegar Dried onions Simmer approximately 10 minutes.

TERRI’S FOOD STORAGE MASHED POTATO SOUP Regular ingredients OR Storage ingredients 2 T. extra virgin olive oil + 3 T. butter 5 T. any oil 1 small onion, chopped 1 T. dry onion flakes 1/3 c. flour 1/3 c. flour 1 qt. chicken stock 4 chicken bullion cubes in 1 qt. water 2 c. left over mashed potatoes 1-1/2 c. dry mashed potatoes 1 can evaporated milk 1 c. powdered milk + 1 c. water 1/3 c. bacon bits 1/3 c. bacon bits Optional 8 oz. cheddar cheese 1 c. sour cream 1 c. chopped carrots Salt and pepper to taste In a sauce pan, heat the oil and butter or just the oil. Add the onion and carrot (if using), cook until it softens. Sprinkle flour over the mixture, stirring with a wooden spoon. Whisk in the chicken stock and bring to a boil cooking until thickened 2-3 minutes. Reduce heat to medium-low. Add evaporated milk or powdered milk mixture. Whisk mashed potatoes in and cook until well incorporated, about 5 minutes. Stir in cheddar cheese, sour cream and bacon (if using). Cook until hot, and cheese is melted. Add salt and pepper to taste. LYNETTE’S LENTIL SOUP 2 c. lentils rinsed 1-1/2 quarts water 6 chicken bullion cubes 1/4 c. dehydrated carrots 1/4 c. dehydrated onions 1/4 tsp. pepper 1 bay leaf 5 oz. can Hormel Ham Optional: 1 can of whole tomatoes. Optional meat: Use instead of canned ham, 1 lb. hamburger cooked and drained or add a ham hock while cooking. Reconstitute carrots in 1/2 c. water for 20 minutes then drain off excess water before adding to soup. Combine all ingredients in a large pot. Simmer for 45 minutes or until lentils are tender. LUANNE’S LENTIL SOUP WITH BARLEY In a large saucepan, brown 1/2 lb. ground beef and add: 1 large onion, chopped 1/2 c. carrot, chopped 2 cloves garlic, minced 1/2 c. green pepper, chopped 1/2 c. celery, chopped Cook until softened but not browned. Stir in: 2 T. chopped parsley 1 bay leaf 1/2 t. basil a little salt and pepper 1/2 t. dried thyme Stir in 2 cups chopped tomatoes and 4 cups beef stock. Bring to boil. Reduce heat, cover and simmer for about 10 minutes. Add: 2 c. shredded cabbage 1/2 c. macaroni 3/4 c. dried lentils 1/4 c. barley Cover and simmer 30 minutes. If too thick, dilute with water to desired consistency. Taste and adjust seasoning. Serve with Parmesean to sprinkle on top.

SPLIT PEA SOUP 1 c. dry split peas 4 c. chicken broth 1 to 1-1/2 lbs smoked pork hocks or 1 lb. meaty ham bone or bacon 1/4 tsp. marjoram, crushed 1 bay leaf 1/2 c. chopped carrot 1/2 c. chopped celery 1/2 c. chopped onion Rinse peas. In large saucepan combine peas, broth, meat, marjoram, bay leaf, and dash of pepper. Bring to boil; reduce heat. Cover; simmer for 1 hour. Stir occasionally. Remove meat. When cool enough to handle, cut meat off bone and coarsely chop. Discard bone. Return meat to saucepan. Stir in carrot, celery, and onion. Return to boiling; reduce heat. Cover; simmer for 20 to 30 minutes or until vegetables are crisp-tender. Discard bay leaf. Makes 4 main dish servings. CASI’S HEARTY SPLIT PEA SOUP Sort and rinse one pound package of small split peas. Cover with water or vegetable broth* in large covered pot, adding a bay leaf, and bring to a boil, skimming off the foam from the top and adding more liquid as needed. Turn down the heat to low and let peas cook slowly till tender (about 45 minutes) adding: Vegetables chopped into small pieces (celery, carrots, onion, and even potatoes) brown or white rice, cooked (or raw rice can be added with the peas in the beginning) seasonings as desired: bay leaf, seasoning salt (I use Johnny’s, pepper, garlic salt, onion powder or salt. When peas and vegetables are ready to eat, use potato masher to mash about half of the cooked peas. This thickens the soup to a nice consistency. Small pieces of chopped ham or Kielbasa-type sausage links can be added. Taste soup for flavor and add a little extra salt if needed. Tiny square chunks of firm tofu can also be added for extra protein instead of meat and have similar texture so are hardly noticeable. *Vegetable broth made by simmering any clean, chopped vegetables such as celery tops, and limp unused carrots, potatoes, and end pieces of cabbage, etc. in salted water for an hour or so. Left over potato water saved after cooking mashed potatoes can also be used as well as other vegetable cooking liquid. Strain cooking water and discard vegetables. Refrigerate until used. Note: Canned or dehydrated vegetables and meat can be used for this soup when fresh ingredients are not available. Tofu in aseptic packages can be stored without refrigeration.

MINESTRONE HAMBURGER SOUP 1 lb. ground beef 1/4 c. raw white rice 1 c. chopped onion 1 small bay leaf 1 c. cubed raw potatoes 1/4 tsp. dried basil 1 c. sliced raw carrots 3 tsp. salt 1/2 c. diced celery 1/8 tsp. pepper 2-1/2 c. tomatoes 1-1/2 qts. water (6 c) Noodles or macaroni Sauté beef and onion until slightly browned; drain. Add potatoes ,carrots, celery, tomatoes, and water. Bring to a boil. Sprinkle in rice. Add bay leaf (crushed), basil, salt and pepper. Cover and simmer on low for one hour. The last 15 minutes add noodles. When ready to serve, sprinkle with grated American or cheddar cheese. BACON AND POTATO SOUP 5-6 large potatoes 1/2 c. sour cream 5 bullion cubes (beef) 1/2 c. milk 1 small onion 1 T. minced parsley (optional) 8 slices bacon (about 8 oz.) 2-3 T. flour 1 T. chervil (optional) Scrub potatoes thoroughly. Once clean slice thinly crosswise. In a large heavy sauce pan bring 5-6 cups water, 2-3 T. flour, and bullion cubes to a boil. (Flour will clot if added to boiling water. In order to mix smoothly, water must be warm, not boiling.) Bring to boil, then reduce heat to medium low and add potatoes. Cover pan while cooking. While potatoes are cooking in a separate frying pan cook the bacon. Drain grease and set aside bacon. Use same pan with bacon flavoring to cook onion, diced small. When onion is soft add it to the potato water. (For extra bacon flavor you may put a little water in the frying pan then add it to the pot). In a bowl get about 1/2 c. of potato soup broth. Add 1/w c. sour cream and 1/2 cup milk to it and stir. Turn heat off and add mixture to the soup when potatoes are cooked enough that a fork easily goes through the potato. Try not to let it boil once sour cream and milk have been added. Crumble the bacon slices and add to the soup. Add the parsley and chervil if desired. Soup tastes good without it. Serves 6-8 people.

SOUTHWESTERN SOUP 1 green or red pepper sliced, or diced 1 11-oz. can tomato soup 1 10.75 oz can condensed chicken broth (or chicken bullion) 2 c. water 2 T. sugar 1 17 oz. can corn undrained 2 16-oz. cans cut green beans, drained 1 14-oz. can Mexican stewed tomatoes undrained (can use any type of tomatoes) 1 4-oz. can chopped green chilies 1 1-1/2 oz. pkg. taco seasoning Tortilla chips Shredded cheddar cheese Combine all the above and heat on medium high. Bring to a boil, reduce heat and simmer 10 minutes. Just before serving each bowl, crush tortilla chips on top, then sprinkle shredded cheddar cheese. This recipe also freezes well. Use vegetables your family likes. We use more corn and less green beans. TO make this more food storage friendly, you could omit the pepper if not available. Chips and cheese are nice but you could also make corn bread and serve it over the bread. CORN BREAD 1 c. cornmeal 1 c. flour 1/4 c. sugar 1 T. baking powder 1 tsp. salt 1 egg (can substitute reconstituted dehydrated egg) 1 c. milk (can substitute reconstituted powdered milk) Combine all dry ingredients. Add egg and milk. Pour into an 8 inch square pan. Bake at 450° for 20-25 minutes.