Category Archives: Soup

Simple Cabbage Soup

Here is what I made today.
2 quarts of water
1 small head of cabbage = chopped fine
1/4 pound of pepperoni = chopped fine

Boil until done and eat.

This time I did have 2 links of smoked sausage to chop up and add and also has 1/2 cup of corn and 1/2 cup of green beans leftover. If you think it needs to be tightened up, I use Ritz crackers.
I think of it as pot luck for a cabbage lover.

Mexican Pork and Bean Soup

Prep. time: 10 minutes Cooking time: 25-30 minutes
Serves: 6

Source: Fabulous Food Associations

Ingredients

1/2 pound lean ground pork
1 small onion, diced
1 garlic clove, minced
1 (14 1/2 oz. ) can chicken broth
1 fifteen-ounce can chopped tomatoes, Mexican style
1 fifteen-ounce can canned pinto beans, drained
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions

In large heavy saucepan brown and crumble ground pork. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer about 10 minutes. Makes 6 1-cup servings.

Potato Soup

Bacon about 2 slices/person (or sausage to taste),
diced
1/2 onion, diced
1-2 cloves garlic, diced
2 Tablespoons flour
2 red (or gold) potatoes/person (less if you use
large potatoes), diced
Chicken broth
Green Chili to taste

Cook bacon in bottom of large pot. Add onion and
garlic and saute until translucent. Add flour and
stir
for 1 minute. Add potatoes and chicken broth to
cover.
Bring to a boil and reduce heat to a simmer cook
about
20 minutes until potatoes are soft. With a potato
masher, mash slightly, you still want chunks of
potato. Add chili and serve.

When we were kids my mom used to make this soup with ham hocks from our home grown pigs. We always called it “Swamp Soup” because of the looks of the contents when it was finished. But it was always a favorite and it still is. I found this recipe on line, there are many variations of this recipe, I am going to try this one tonight. I’m also going to make homemade bread (well at least half homemade, I bought frozen dough from the freezer section at the grocery store, 5 loaves for 4 dollars).

Split Pea and Ham Soup

1 ham bone with meat
8 c. water
1 lb. dried split green peas
4 carrots, sliced
1/2 c. chopped onion
1 bay leaf, optional

Rinse and clean peas. Combine with bone and water in large kettle. Add carrots and onion. Simmer 1 hour or until peas are soft. Take out bone and cut off meat. Add meat to the soup. Season with salt and pepper to taste. Remove bay leaf. This soup if needed with water or milk. Makes 6-8 servings. A good way to use leftover ham.

Finally Got it Right Chili

Pour acouple tablespoons olive oil in bottom of pot add onion and garlic (to taste). When they are brown add a good meaure of molasses (about 1/8-1/4 cup). Add one can tomatoe paste and one large can sliced tomatoes. You can add pepper, chili powder, etc. to taste.Let simmer acouple minutes and then add beans of your choice I’ve used all combinations :) about 3 cans worth. Simmer and enjoy. I usually have a small green salad, cornbread or biscuits, and the kids love to add cheddar cheese on top.

I’ve been unable to have a garden where we lived but I’m hoping that next year we can finally have a garden. So I use store bought tomatoes and paste. You can use canned beans, or dried (I’ve used both). Whatever is handy this recipe is very forgiving.

I have made this and it turned out wonderfully!-Jenni

BLACK BEAN SOUP

1 bag dried black beans
Water to cover beans
2 jars salsa
1 can tomato sauce
1 can diced tomatoes
2 onions chopped
Spices
Garlic powder
Onion powder
2 or 3 cloves of garlic, chopped

Put beans in the crockpot and cover generously with water.
Add the rest of the ingredients and stir well. Set the
crockpot on high to cook in about 12-15 hours or low to
cook in 20-24 hours. Stir occasionally and add more
spices as needed.

I am sure you could add a green pepper, or other
vegetables if you feel like it.

Also if you wanted you could soak the beans overnight
first and then it would take much less time to cook, I
just like the consistency of the soup when it is done with
dry beans.

I use the leftovers in bean burritos. ; )