Hillbilly Bean Soup from the Ozarks

This recipe was found in the Missouri Ozarks where it is a homey, comforting cool-weather favorite. 

1 ½ cups packaged bean mixture

2 tsp. salt

1 lb. ham, chopped into 1-inch pieces

1 large clove garlic, minced

1/2 carrot, small diced

1 onion, chopped

Juice of 1 lemon

1 green pepper

2 slices of pickled jalapeno peppers

2 tsp. pickled jalapeno pepper juice

1 (16 oz.) can diced tomatoes

 Rinse bean mixture in colander thoroughly. Place beans in large pot and cover with water. Soak overnight. (You can also use the quick-soak method by bringing the beans to a hard boil, remove from heat and let them stand for 1 hour.)

 If soaking,  remove beans from refrigerator next morning, place beans in crockpot and add boiling water to a level of two-thirds full.

 Add ham, garlic, carrot, onion, lemon juice, green pepper, jalapeno pepper and pepper juice. Cook for 2 hours on high, and then reduce heat to low and continue cooking for additional 4 hours. Add tomatoes and continue cooking for another 2 hours.

War Eagle Old Fashioned Beef Vegetable Soup

Ingredients
1 pound beef stew meat
1 tablespoon bacon drippings or vegetable oil
1 quart water (4 cups) twice
1/4 cup WEM Barley
3 teaspoons salt
1 1/2 teaspoons black pepper
1 bay leaf
1 large onion, chopped
2 cups carrots (2-3), sliced
2 cups (2-3) potatoes, diced
1-15 ounce can chopped tomatoes, undrained
1 teaspoon basil
1 can green beans, undrained
1 can whole kernel corn, undrained
Instructions
1. In a large stockpot, heat bacon drippings or oil on high. When hot, add meat and brown thoroughly.
2. Add 1 quart water, salt, pepper and bay leaf. Cover and simmer for 30 minutes.
3. While meat is simmering, rinse barley, chop vegetables, open canned vegetables.
4. Add barley, onions, carrots, potatoes, tomatoes, basil and second quart of water.
5. Bring to a boil, then lower heat and simmer 1 hour.
6. Add corn and green beans and simmer 30 minutes more.8/16/2014 Old Fashioned Vegetable Beef Soup - War Eagle Mill

War Eagle “Bean Palace” Bean Soup

Ingredients

• 1 1/2 pounds dry pinto beans
• 1 small dried hot chili pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1/2 pound smoked ham, cut in chunks OR 1/4 pound smoked bacon in 1 inch pieces OR 1 ham bone**
• 1/2 onion, diced
• 1/2 teaspoon black pepper

Instructions

1. Sort beans and rinse in colander.
2. Poor into a large stockpot and cover with water. Bring to a boil. Pour this water off.
3. Add 3 quarts of fresh water and rest of ingredients, except salt.
4. Cover, bring to a boil, reduce heat and simmer 3 hours or until tender. Add more water if needed.
5. When beans are tender, add salt to taste.

Recipe Tips and Tricks

**For vegetarian beans, omit ham or bacon and add 2-4 tablespoons olive oil. For a spicy flavor, add 2 teaspoons chili powder, 1/2 teaspoon cumin and 2 minced garlic cloves during last 30 minutes of cooking.

Chunky Chicken Noodle Soup

Old-fashioned taste and recipe

1/2 cup diced or sliced carrots
1/4 cut diced celery
1/2 cup chopped onion
1 tsp butter
6 cups chicken broth
1  1/2 cups diced cooked chicken
1 tsp salt
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp pepper
1  1/4  cups uncooked medium egg noodles
1 TBSP fresh parsley, minced

In a large saucepan, saute the carrot, celery, onion in butter for 10 minutes or until tender. Stir in the broth, chicken and seasonings. bring to a boil. Reduce heat. Add noodles, cook for 10 minutes or until noodles are tender. Sprinkle with parsley and serve.

6 servings

Brats and Beer Cheddar Chowder

From Midwest Living

 Makes: 4 to 6 servings Yield: 7 cups  

 

Start to Finish: 45 mins

• 2 tablespoons butter or margarine
• 1 medium onion, finely chopped (1/2 cup)
• 1 medium carrot, coarsely shredded (1/2 cup)
• 3 large shallots, chopped
• 1 14 ounce can vegetable broth or 1-3/4 cups vegetable stock
• 1/3 cup all-purpose flour
• 1 cup whole milk, half-and-half or light cream
• 1 teaspoon caraway seeds, crushed
• 1/4 teaspoon ground black pepper
• 10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded
• 4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced
• 1 12 ounce can beer or 12-ounce bottle ale

1. In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.

2. In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens.

3.Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).

Chicken Tortilla Soup

Makes: 4 servings Start to Finish: 20 mins

 

• 3 corn tortillas, cut in strips
• 2 tablespoons cooking oil
• 1 cup purchased red or green salsa
• 2 14 ounce can reduced sodium chicken broth
• 2 cups cubed cooked chicken (12 ounces)
• 1 zucchini, coarsely chopped
• Lime wedges (optional)
• Sour cream (optional)

1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.
2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

Kansas City Steak Soup

From Midwest Living 

Makes: 6 servings Prep: 15 mins Cook: 25 mins

 

• 1 1/2 pounds lean ground beef (sirloin)
• 1 large onion, chopped (1 cup)
• 2 stalks celery, sliced (1 cup)
• 2 14 ounce can lower-sodium beef broth or 3-1/2 cups beef stock
• 1 28 ounce can diced tomatoes, undrained
• 1 10 ounce package frozen mixed vegetables
• 2 tablespoons steak sauce
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup all-purpose flour

1. In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
2. Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.
3. In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.

Iowa Pork Vegetable Oven Stew

Makes: 6 servings Yield: 9 cups Prep: 20 mins Bake: 2 hrs at 325°F Cook: 10 mins

• 1 1/2 pounds boneless pork shoulder or pork stew meat, cut into 3/4-inch cubes
• 1 tablespoon cooking oil
• 3 medium onions, coarsely chopped (1-1/2 cups)
• 2 14 ounce can cans reduced-sodium chicken broth or vegetable broth or 3-1/2 cups chicken stock
• 1 teaspoon dried thyme, crushed
• 1 teaspoon dried oregano, crushed
• 1 teaspoon lemon-pepper seasoning
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 1 16 ounce package frozen whole kernel corn
• 1 pound tiny new potatoes, halved
• 2 cups fresh green beans, cut into 2-inch pieces or frozen cut green beans
• Warm corn bread muffins (optional)

1. In a 4-quart Dutch oven, brown half of the meat in hot oil. Remove meat from Dutch oven. Add remaining meat and chopped onion. Return all meat to Dutch oven. Reserve 1/2 cup of the chicken broth. Stir in remaining chicken broth, thyme, oregano, lemon-pepper seasoning and salt. Bring to boiling; remove from heat. Cover tightly and bake in a 325 degree F oven for 1 hour.
2. In a small bowl, combine the reserved 1/2 cup chicken broth and flour; stir into stew. Stir in corn, potatoes and beans. Bake, covered, for 1 hour more or until meat and vegetables are tender and mixture is thickened. If you like, serve with warm corn bread muffins. Makes 6 main-dish servings (9 cups).

Low Sodium Italian Vegetable Pasta Soup

I    LOVE  salt but my dad is on a sodium restricted diet... trust me, you will not miss it in this recipe... and if you do, add it at the table.


A hearty and flavorful low sodium Italian soup.

If you're not watching your sodium consider adding tortellini

Serve with a crusty bread.
















 
 

• 1 pound sweet Italian sausage, casings removed
• 1 cup chopped onion
• 3 cloves garlic, minced (I use the minced in a jar)
• 5 cups NO SALT beef broth  (or 4 cups + 1 cup water)
• 1/2 cup water
• 1/2 cup red wine  ( I usually just pour)
• 4 large tomatoes - peeled, seeded and chopped
•   OR  2 cans  NO SALT Diced Tomatoes
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves or 1 tsp dried
• 1/2 teaspoon dried oregano
• 2 (8 ounce) can NO SALT tomato sauce
• 1 1/2 cups sliced zucchini
• 1 cup frozen corn ( no sodium in it!) 
• 8 ounces bow-tie pasta
• 3 tablespoons chopped fresh parsley or 1 TBSP dried

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. 
3. (Can make ahead to this point if you wish, refrig and remove fat that solidifies) 
4. Skim fat from the soup. Stir in zucchini, corn and parsley. Simmer covered for 30 minutes. Add bow-tie pasta during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Nutritional Information

Italian Sausage Soup with Tortellini

Servings Per Recipe: 8
Amount Per Serving
Calories: 324

• Total Fat: 20.2g
• Cholesterol: 50mg
• Sodium: 1145mg
• Total Carbs: 19.1g
• Dietary Fiber: 3.1g
• Protein: 14.6g

VIEW DETAILED NUTRITION
About: Nutrition Info

Italian Wedding Soup from Johnsville

Submitted by: The Kitchen at Johnsonville Sausage

Makes: 6-8 servings

 

TINY MEATBALLS:

1 pkg.Johnsonville® Mild Italian Sausage, decased

1egg, lightly beaten

1 cup bread crumbs (plain or seasoned)

2 tsp.fennel seeds, crushed or chopped

1 Tbsp.fresh Italian parsley, minced

1/8 tsp.cayenne pepper (optional)

 

SOUP:

2 Tbsp.extra virgin olive oil

1 medium onion, finely diced

1 tsp. dried or fresh thyme

1 tsp.dried sage leaves

2 cloves garlic, finely minced

1 medium carrot, finely chopped

1 stalk celery, finely chopped

8 cups chicken stock

1 bay leaf

8 oz. orzo pasta, cooked

1 cup spinach, roughly chopped

1/3 cup  Parmesan cheese, shredded

PREPARATION

Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.) 

In a medium pan, cook orzo al dente, according to package directions, drain and set aside.

Prep the vegetables. 

In a large pot, sauté onion, thyme and sage in olive oil. When the onion starts to turn a golden color, add garlic, carrot and celery, and cook for about 5 minutes, stirring occasionally.Set the vegetable mixture aside on a plate. 

In the same pot, add all the meatballs and cook for 2-3 minutes before stirring. (This will keep them from breaking). Gently toss with a rubber spatula to brown on all sides. 

Add reserved vegetables, chicken stock and bay leaf. Simmer gently (do not boil), until vegetables are tender and meatballs are cooked through. 

Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color). 

Garnish soup bowls with Parmesan cheese

Blog Love - Cheddar and Cauliflower Soup

This recipe comes from finecooking.com  - Please click on the link to be taken to their website

Quick and Easy Carrot Soup

2# carrots
1 onion
2 potatoes
1 tablespoon thyme
1 tablespoon dill
1 tablespoon rosemary
olive oil
1 gallon vegetable stock
1/2 cup cream
salt and pepper


Pre-heat the oven to 350℃. Wash the carrots - scrub well. Cut the carrots in smaller pieces, cover with olive oil and all the herbs  and bake the carrots in the oven for about 20 minutes.

Peel and slice the onion and sauté it in a pot. Peel the potatoes and cut those in small pieces and add to the pot together with the baked carrots and vegetable stock . Let it boil for about 15 minutes. Take the pot away from the heat and blend it into a nice puree. If using a blender, put it back into the pot, add the cream (optional) and let it simmer on low heat for a few minutes. Serve it with croutons.

Roasted Cauliflower Soup

2 heads cauliflower, separated into florets

3 tsp minced garlic (purchased works for me)

2 shallots, diced

1 TBSP unsalted butter

1 TBSP olive oil

3 cups chicken broth (low sodium)

1 cup water

1 bay leaf

1 teaspoon dried thyme

2 cups heavy cream

salt and pepper to taste

Preheat the oven to 425 degrees F

In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides. 

Roast in the preheated oven until toasted and tender, about 30 minutes. 

When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf. 

Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil. 

serve with crusty bread

Rotisserie Chicken "Scrap Soup"

After you've used the roast chicken for a meal, drop the remaining carcass and sraps into the crockpot along with an onion or two - a couple carrots and a tsp or two of garlic.. add water to cover and cook on low overnight or all day.

Strain through a cheese cloth lined strainer - catching your broth below in a second pot catching the strained broth. discard meat and bones.

chill, remove fat

when ready to use, simply add your vegetables and cook until done, add in cooked chicken and serve.

Easy... and good!

Soup - Time to Spread a Little Blog Love

I love soup!  I love making it and eating it.

Here is a great link... to 25 fabulous blogs about SOUP!!!

http://www.culinaryartscollege.org/25-soup-blogs-that-will-bowl-you-over/

La Madeline's Country Potato Soup

1/8 cup unsalted butter
2 leeks, thinly sliced
1 large yellow onion, sliced
1 1/2 qt. chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slides
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese
1/2 cup bacon cooked and diced
salt to taste

In a large saucepan, add butter, leeks and onions, and cook. (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching. Add cream, bring to a boil and serve hot. Garnish with Cheddar cheese and diced bacon.

White Bean & Roasted Chicken Chili

One pot cooking is always a pleasure in my kitchen. Not only is it less clean up, but something about the simmering bubbling sound of a good stew, soup or chili brings about a sense of calmness, a feel of coziness and a solaced smile when the house fills with the wonderful aroma.

Cannellini beans are great for this dish - big white kidney beans, they add a great creamy burst in every bite. Northern beans are a tad smaller and are a good substitute and sometimes I use them along with the smaller Navy beans for varying appearance. All three are good choices for white beans.

Stop by the deli department at your local grocer and pick up a roasted chicken.


1 -4 to 5 pound cut-up chicken, roasted & torn into bite size pieces -see below

8 oz  kielbasa sausage, diced

1 large onion, chopped

1 jalapeño, minced - optional

2 garlic pods, minced

4 cups chicken stock

1 1/2 to 2 tablespoons chili powder

1 tablespoon ground cumin

1/2 teaspoon dried oregano leaves

1/2 teaspoon ground coriander seed

2 -15 oz cans Cannellini beans, drained & rinsed

1 -15 oz can Navy beans, drained & rinsed

2 cups fresh or frozen white kernel corn

1 -14.5 oz can diced tomatoes, with liquid

Salt & pepper to taste

In a large stockpot, sauté the sausage over medium heat until brown. Add the onion,  jalapeño and garlic. Sauté until onions are clear. Stir in the cumin, oregano, chili powder and coriander. Add the chicken stock and bring to a boil. Reduce heat to medium low and simmer for about 15 minutes.

Stir in the beans, corn and tomatoes. Bring back to a simmer and add salt and pepper taste. Turn heat to low and simmer about 30 minutes. Add chicken and simmer on low for 10 minutes.

Easy and Quick Chicken Noodle Soup for What Ails You

This is a great soup to take to a friend who is under the weather or to chase away a wintery day.

1 tablespoon butter

I large onion finely chopped

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth
(or skip this and add another can of chicken broth)

1/2 pound chopped cooked chicken
( I use the roasted chicken they sell in grocery deli)

1 1/2 cups egg noodles

1 cup sliced carrots

2 tsp minced garlic (the kind that comes in a jar is great)

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Parsley - chopped fresh or dried

salt and pepper to taste

If desired, use a small amount of rosemary and/or thyme

Green Onions, chopped - to top soup (if desired)


In a large pot over medium heat, melt butter. Cook onion, carrots and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, garlic, salt and pepper.

Bring to a boil, then reduce heat and simmer 20 minutes before serving - or make in the crockpot on low and cook for hours. (Just wait to add the noodles in the last half hour.)


Variations:

Add a can of corn (drained) and a can of cream of chicken soup

Add thyme

** I like to use homemade noodles - from farmer's market

Add a cup of green onions sliced before serving, if desired

Creamy Onion Soup ~ Karin Calloway

The transformation from raw onion to melted, sweet cooked onions is one of the truly amazing culinary conversions. What once made you cry, turns into something smooth and luscious. The perfect example of this transformation is in onion soup, and I’ve come up with a quick and creamy version that is full of mellow onion flavor.

While homemade beef broth is always preferable to canned broth, I’ve found that I can obtain a tasty pot of soup with a combination of canned reduced-sodium beef and chicken broths. The onion is the main flavor here, so the broths only play a background role. If you have time, by all means substitute real, homemade stock for the broth.

The key to the flavor of this soup is taking your time when sautéing the onions. Nearly caramelized onions impart richness in this soup, which is heightened by the addition of heavy cream and two types of cheese. A food processor helps take the time and tears out of slicing multiple onions. Simply peel, cut off the root and tops, slice in half and slice thinly in a food processor which has been fitted with a slicing disc.

Like most hearty soup recipes, all you need to complete your meal is some good crusty bread and a salad.

* 1/4 cup butter

* 4 large yellow onions, thinly sliced, about 8 cups

* 1/3 cup flour

* 4 cups (32 ounces) reduced-sodium beef broth

* 4 cups (32-ounces) reduced-sodium chicken broth

* 1 cup whipping cream

* Salt and freshly ground black pepper, to taste

* 1 cup shredded Cheddar Cheese, plus 1/4 cup for garnish

* 1/4 cup shredded Monterey Jack cheese, for garnish

Melt butter in a Dutch oven over medium-high heat. Add sliced onions, reduce heat to medium and sauté, stirring often, for 15 minutes, until onions are wilted and beginning to caramelize. Stir in flour and cook 1 minute. Add the broths and simmer 10 minutes. Add whipping cream and 1 cup of cheddar cheese and simmer 5 to 10 minutes more.

Season to taste with salt and pepper. Ladle soup into bowls and garnish with additional shredded cheddar and Monterey Jack cheeses.



Makes 6 servings.

Italian Rag Soup

Another recipe from Karin Calloway  and it’s a snap to prepare with store-bought reduced-sodium chicken broth.

The broth is brought to a strong simmer, and then a mixture of eggs, freshly grated Parmesan and fresh breadcrumbs are whisked in. Using good freshly grated Parmesan (preferably Parmigiano-Reggiano) and fresh breadcrumbs is critical, and the soup is even better when homemade chicken stock is used. Fresh breadcrumbs can be made in the food processor, but for the small amount needed for the recipe I usually grate a day-old baguette on a box grater.

The soup is pure comfort, and is especially enjoyed by my children and their friends, who all learned to make the soup during one of my summer cooking camps. While the children like the soup as is, a sprinkling of chopped fresh parsley, basil or chives makes a nice finishing touch.

• 6 cups reduced-sodium chicken broth
• 3 eggs
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup fresh breadcrumbs
• Salt and freshly ground black pepper, to taste
• Additional freshly grated Parmesan cheese, for garnish

Bring broth to a simmer in a Dutch oven or large saucepan. Crack eggs into a medium bowl and beat well. Add cheese and breadcrumbs and beat again. Ladle 1/2 cup of the hot stock into the eggs. Bring stock up to a boil and whisk in the egg mixture. Reduce heat and cook for 3 to 4 minutes. Season to taste with salt and pepper, ladle into bowls and top each serving with more Parmesan cheese, if desired.

Makes 6 1-cup servings.