The autumn chill is sloping towards those below zero nights and single digit days and that means homemade soups fit the bill to shove away the chilly outdoor temperatures.
With vegetables from the root cellar or using those already frozen or preserved, the soup pot could be the most popular cooking appliance in the home.
This week’s recipes come from my favourite Mennonite cookbook and from the family recipe boxes.
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Rice and Tomato Soup
- 1 quart beef stock
- 1/8 cup rice
- 1 cup canned or frozen tomatoes
- 1 bay leaf
- 1 small piece ginger, whole
- 2-3 kernels whole pepper
- 1 small onion, chopped
- 2 stalks celery, chopped
- sprinkle of chopped parsley
- 2 tbsps. cream
- 1 tbsp. butter
- salt to taste
In a large pot, cook rice in beef stock until tender. Add spices, chopped celery, onion, tomatoes and parsley. Cook on low heat until vegetables are tender.
Remove from heat then add cream and butter and stir until butter is melted and cream is mixed into vegetables. Serve immediately. Freezing is not recommended with the cream and butter included.
• • •
Vegetable Chowder
- 2 cups boiling water
- 2 cups peeled and cubed potatoes
- 1/2 cup carrots, chopped
- 1/2 cup diced celery
- 3 tbsps. onion soup powder
- 1/4 tsp. basil
- 1/4 tsp. pepper
- 1/4 cup butter
- 1/2 cup flour
- 2 cups whole milk or cream
- 2 1/2 cups shredded cheddar cheese
- 1 medium tin creamed corn
In a large saucepan combine water, chopped and diced vegetables, onion soup powder and other seasonings.
Cover and simmer on low for 15-30 minutes or until vegetables are tender.
In another pan, melt butter, stir in flour and mix until smooth. Add milk and cook over low heat until mixture thickens. Stir in cheese until melted.
To the butter mixture, add the creamed corn and vegetables with all the cooking liquid. Heat, stirring, but do not boil.
Serve with biscuits and salad.
• • •
Cabbage & Hamburger Soup
- 1 lb. lean ground beef
- 1 small onion, diced
- 1 cup finely sliced carrot
- 4 cups beef stock or commercial broth
- 1 cup tomato soup puree or 1 tin tomato soup
- 4 cups home-canned tomatoes
- 1/2 cup rice, uncooked
- 2 cups water
- 1 1/2 - 2 cups finely chopped cabbage
- 1 tbsp. white sugar
- 1 tsp. salt or salt substitute
- 1 tsp. pepper
Fry the ground beef over medium heat, breaking up finely. Cook for 5 minutes. Add onion and celery and cook until vegetables are tender and onion is translucent.
Add water, broth, soup, tomatoes and spices. Bring to a boil. Add rice and cabbage. Cover pot and over low heat cook for 3-4 hours to combine flavours.
You may have to add more broth or water to maintain soup consistency.
Joyce Walter can be reached at ronjoy@sasktel.net
