The aroma of homemade soup simmering on the stove will welcome family members indoors after a excursion into the freezing temperatures of winter.
This week’s recipes come from a favourite book, provided to me by a long-time friend who check-marked the recipes she recommended.
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Beef Vegetable Soup
- 2 tsps. cooking oil
- 1/2 lb. lean ground beef
- 1/2 cup sliced mushrooms
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 tsps. all-purpose flour
- 6 cups beef broth
- 1 cup diced carrots
- 1 cup potatoes, peeled and cubed
- 1/3 cup pearl barley
- salt and pepper to taste
- 2 tbsps. tomato paste
- 2/3 cup half and half cream
Heat oil in a large pan on medium heat. Add ground beef, onion, mushrooms and celery. Fry for about 10 minutes until meat is no longer pink. Scramble into small pieces. Sprinkle with the flour and heat another minute, stirring constantly to remove any lumps.
Add all other ingredients except the cream. Bring to a boil. Lower heat and simmer, partially covered, for about one hour until barley and vegetables are tender and soup is thickened. Stir occasionally.
Add cream and heat for 1-2 minutes until heated through. Makes six servings.
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Taco Soup
- 2 tsps. cooking oil
- 1 lb. ground beef
- 6 cups beef broth
- 1-19 oz. can black beans, rinsed and drained
- 2 cups chopped onions
- 1-14 oz. can diced tomatoes, with juice
- 1 cup chopped celery
- 1 cup grated carrots
- 1 cup chopped red pepper
- 1 cup chunky salsa
- 2 tsps. brown sugar
- 1 tbsp. chopped parsley, optional
- 2 tbsps. chopped green onions
Scramble fry ground beef in cooking oil until it is no longer pink. Drain and transfer to a large slow cooker.
Stir in other ingredients, except parsley and chopped green onions. Cook, covered, on low for 8-10 hours or on high for 4-5 hours, until vegetables are tender.
Stir in parsley and green onion. Serve while hot. Makes 12-14 cups.
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Chicken Soup
- 1 cup chopped onion
- 1 cup diced celery
- 1/2 tsp. garlic powder
- 1 tbsp. cooking oil
- 6 cups chicken broth
- 1 cup chopped carrots
- 2 medium potatoes, peeled and cut into chunks
- 1 1/2 cups peeled and diced zucchini
- 1 boneless, skinless chicken breast halves
Sauté onion, celery and garlic powder in cooking oil. Add remaining ingredients, cover and simmer for one hour. Remove chicken to a cutting board.
Process batches of the hot vegetables and broth until smooth. Return to cooking pot.
Cut chicken into bite-sized pieces and return to vegetable broth. Heat through and serve while hot. Makes about 10 cups.
Joyce Walter can be reached at [email protected]
