Soups

FALL CAMPORALL BEAN SOUP

1 pkg dry navy beans
1 tbs olive oil
3/4 cups diced onions
1/4 cups diced carrot
1/4 cups diced celery
5 cups canned chicken broth
1/2 tsp thyme
salt and pepper to taste
3 tbs lemon juice

Place beans in a large pot with cold water and soak overnight. The next day, drain, and discard water. Place oil in Dutch oven over medium heat and add onions, carrots, and celery. Cook for 5 minutes. Add broth, beans, thyme, salt and pepper. Cover. Reduce heat to low and simmer 2 hours. Add lemon juice and serve.

PECOS BEAN SOUP

1 lb dry pinto beans
2 1/2 quarts water
1/2 cup chopped onion
1 tbs garlic flakes
1 large piece bacon rind
1 tbs chili powder
1 tsp red pepper
1/2 tsp oregano
1 4oz can diced green chili peppers
2 tsp salt

Wash beans and soak overnight in cold water; drain. Put beans in Dutch oven, add 2 1/2 qts water and simmer 1 hour. Add other ingredients and simmer 2 hours.

VEGETABLE SOUP LEATHER

1 soup bone with a good amount of meat on it
4 medium potatoes, peeled and cubed
6 large carrots, peeled and cut into rounds
2 large onions, chopped coarsely
2 cups shredded cabbage
2 cans tomato paste
Boil soupbone in lightly salted water about 1 hour. Replenish water as needed. Drain bone from pot, remove marrow and meat from bone and setaside. Bring stock to boil and stir in marrow and meat. Add vegetables and simmer until potatoes are beginning to soften. Strain vegetables from stock and let cool on paper towels. Bring stock to boil and let boil until reduced to thick liquid. Scrape sides and bottom frequently to prevent scorching. When thick, add tomato paste. Stir frequently until liquid is reduced to thick paste. Spread paste onto greased cookie sheet. Spread vegetable mixture onto another cookie sheet. Turn oven to warm and place cookie sheets onto top rack. Open oven door slightly. Stock leather is done when firm but flexible. Vegetables are done when completely dry. Store in separate zip lock bags. Store in cool place until ready to use. To reconstitute, cut leather into chunks, put it and vegetables into Dutch oven, cover with water and simmer, stirring occasionally.

GEEZER SOUP

1 lb ground beef
2 potatoes, cubed
1 medium onion, chopped
1 can whole corn
1 can green beans
1 can peas
1 can baked beans
1 can tomato soup
1 can tomatoes
2 tbs chili powder
1 tsp cu minutes and nutmeg
1 bay leaf

Brown ground beef and onions together in Dutch oven. Add all ingredients except seasonings. Do not drain cans before adding. Cook 7until potatoes are done. Add seasonings and cook 30 minutes.

GEEZER TORTILLA SOUP

1 onion, chopped
1 can green chilies, chopped
2 cloves garlic, minced
1 tbs olive oil
1 large tomato, chopped
1 can beef bouillon
1 can chicken broth
1 1/2 cups water
1 1/2 cups tomato juice
1 tsp cumin
1 tsp chili powder
1/8 tsp red pepper
2 tsp Worcestershire sauce
1 tbs A-1 sauce
3 flour tortillas, cut in 1 1/2in strips
1/4 cups shredded cheddar cheese
Sauté first three ingredients in olive oil in skillet until soft. In Dutch oven or large pot, combine tomato, beef bouillon, chicken broth, water, tomato juice, spices, and sauces. Add sautéed mixture and bring to boil. Lower heat and simmer 1 hour. Add tortilla strips and simmer 10 minutes more. Serve in bowls topped with a sprinkle of cheddar cheese.

BEEF VEGETABLE SOUP

2 beef soup bones
1 1/2 lb stew beef, 1in cubed
1 tsp pepper
4 carrots, chopped
1 hot red pepper, chopped
1 can whole kernel corn
7 cups water
1 1/2 tsp salt
4 potatoes, cubed
2 can tomato sauce
1/2 head cabbage, chopped
1 can peas

Drain corn and peas reserving liquid. Add liquid, water, and bones in Dutch oven and bring to boil. Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper, cover and simmer 1 hour more. Add all except corn and peas. Cover and simmer 40 minutes. Add corn and peas. -Simmer uncovered 30 minutes. Serve.

COWBOY SOUP

2 potatoes, peeled and chunked
1bl ground beef
1 onion, chopped
2 tbs chili powder
1 can corn
bay leaf
1 can peas
1 can green beans
1 can baked beans
1 can tomato soup
1 can tomatoes
1/4 tsp nutmeg

Brown ground beef and onions together. Drain. Add all except seasonings. Do not drain veggies. Cook until potatoes are done, then *add seasonings and cook for another 30 minutes.

BEEFY POTATO SOUP

2 lb potatoes, unpeeled, chunked
6 beef bouillon cubes
6c water
1 clove garlic, minced
1 tbs onion powder

Heat water to boiling and add cubes. Stir well until dissolved. Add rest of ingredients and simmer 45 minutes.

ITALIAN MINESTRONE

2 1/2 lbs blade chuck roast, cut into 1in chunks
2 1/2qt water
2 tsp salt
1 onion, chopped
1/2 cups celery leaves
1 bay leaf
2 slices bacon, chopped
1 can kidney beans
1/2 can green beans
1/2 cups celery, diced
1/2 can green peas
1/2 cups zucchini, thinly sliced
1/2 cups carrots, thinly sliced
1 onion, diced
1/4 cups parsley flakes
2 cloves garlic, minced
1/2 cups elbow macaroni
1 can tomato paste
1 cup Coca-Cola
1 tbs olive oil
1 tbs Worcestershire sauce
1 tbs Italian seasoning
1 tsp each salt, pepper

In a large pot, place first six ingredients, cover and simmer about 2 E1/2 hours. Move to Dutch oven. Fry bacon in skillet until crisp and add to Dutch oven. Add remaining ingredients. Cover and simmer about 30 minutes or until macaroni is tender. Serve with grated Parmesan cheese and Italian croutons. Thanks to Coca-Cola

FRENCH ONION SOUP

1/4 cups margarine
1/4 cups olive oil
6 onions, thinly sliced
2 can beef broth
3/4 cups Coca-Cola
1 tsp salt
1/2 tsp vinegar
1/8 tsp pepper
French bread, cut into thick slices
Parmesan cheese, grated

In a large skillet, melt the margarine and add olive oil and onions. Cook until golden, not brown. Move to Dutch oven and add beef broth, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. Serve.

LENTIL AND BROWN RICE SOUP

5 cups chicken broth
1 1/2 cups lentils
1 cup brown rice
2 can tomatoes
1 can carrots
2 onion, chopped
2 stalk celery, chopped
3 garlic cloves, minced
1/2 tsp basil
1/2 tsp oregano
1/4 tsp thyme
1 bay leaf
1/2 cups parsley flakes
2 tbs cider vinegar

In a Dutch oven combine broth, 3 cups water, lentils, rice, tomatoes, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring to boil, reduce heat, cover and simmer for 45-55 minutes. Stir occasionally. When lentils and rice is tender, stir in parsley, vinegar, salt and pepper to taste. The soup will be thick and will thicken more as it stands. thin to desired consistency with more chicken stock.

ROAD KILL SOUP

1 lb ground venison
2 cup rotel tomatoes
1 tsp sugar
2 tsp salt
1 tsp instant beef bouillon
2 medium onions, chopped
1/2 lb carrots, cut up
4 large potatoes, not peeled, but diced
1/2 bunch celery, sliced
2 cloves garlic, minced

Brown venison in Dutch oven. Do not drain. Add 1/4 cups olive oil if too dry. Add rest of ingredients, cover and cook at low simmer for 4 hours.
Add water if necessary.

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