Some fellers think soup's jest for the cold and blustery winter months.Tain't so.Sometimes a body just wants a light sammich and soup for supper.So--the critters have been stirrin' up a batch of good receipts fer you'uns.
 

Simple Soup

1 pound hamburger
1 quart tomatoes
1/2 teaspoon thyme
1 can carrots, or 4 fresh, peeled and cut-up
1 c. celery
1 onion
1/2 tsp. basil
1 bay leaf
1 can corn
1 c. potatoes, diced

Brown beef and onion. Drain. Combine everything in a large pot and simmer for about an hour. Good soup to use leftovers in - beans, zucchini, etc. Very good the next day.

I like to add tomato sauce along with the tomatoes. It gives the broth a richer taste. Just add as much or as little tomato sauce as you like--according to your taste :>)

Navy Bean Soup with Ham Hocks

1 lb. of small navy beans
1 lb. of smoked ham hocks
1 c. chopped onion
1 chopped carrot
1/2 tsp. black pepper
1/2 tsp. celery seed
2 cubes of chicken flavor bouillon
Pinch of baking soda
1 tablespoon butter
Salt

Follow bean preparation instructions on bean package. Add 6-8 cups of  hot water to a pot. Add bouillon and stir until dissolved, add the washed and presoaked navy beans, smoked ham hocks, carrots, celery seed and baking
soda. Fry chopped onion in butter until light brown then add to pot. Cover pot and boil slowly 2- 3 hours. Stir often. Last half hour add pepper, taste  it may not need any salt.  Serve with corn bread.  Serves: 4 generously

Lynne's note: I always use the boil for 2 minutes, soak for an hour method
of preparing dried beans. As for the frying onion in butter... I'm too lazy
and I add a handful of dried minced onion instead.

rec.food.cooking newsgroup

from the Fannie Farmer's Cookbook 


Cream of Tomato Soup

5 tbs. butter
1/2 cup chopped onion
4 tbs. flour
4 cups milk
1/2 a bay leaf
1 1/2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. baking soda
3 cups tomatoes, chopped (recipe says fresh or canned)

Melt butter in a soup pot and add onion. Saute onion over medium heat, stirring, until it is soft, but not browned. Sprinkle flour over mixture and stir for another 1-2 minutes.  Add milk, bay leaf, sugar and salt and keep stirring until mixture thickens slightly. 

Stir the baking soda into the tomatoes and add tomatoes to the milk mixture. Bring it to a simmer. Remove from heat and put through a strainer. Adjust seasonings if needed and reheat before serving. 
Makes 7 cups.

Black Eyed Pea And Ham Hock Soup

2 c. black eyed peas
Lard
2 onions, diced
2 carrots, diced
4 celery stalks, diced
8 ham hocks
8 c. chicken or pork stock
Salt and pepper

Wash and pick over peas and .soak overnight. In the morning discard tiny floating peas and drain. Add stock and simmer 1 1/2 hours. Meanwhile sweat onion, carrot and celery in lard until soft. Add vegetables and hock to the peas and continue to simmer 1 hour.
Taste for salt and pepper.

Yield: 6 to 8 servings

Creamless Mushroom Soup

Serving Size  : 6

2 tbs. butter
1 c. peeled and sliced carrots
1 c. sliced onions
1 c. sliced leeks, washed, white and light green parts only
1/2 c. sliced celery
1 tsp. fresh thyme leaves
2 lb. cleaned and sliced white-wild mushrooms
6 c. chicken stock
1 1/2 tsp. kosher salt, or to taste
pepper, to taste
1/8 tsp. minced chives
3 tbs. olive oil 

Melt the butter over medium heat in a large soup pot.Add the carrots, onions, leeks, and celery, and cook until tender but not browned, about 10 minutes.

Stir in the thyme and mushrooms and cook for minutes, until the mushrooms have softened. Add the chicken stock, salt and pepper, and simmer, covered,for 30 minutes. Puree the soup in a food processor or  blender in as many batches as necessary. Adjust seasoning to taste. Serve in warm bowls with a sprinkling of chives and a drizzle of olive oil, if desired.

Creamed Tomato Soup

Serving Size  : 8

3 tbs. butter (to sauté with)
2 tbs. safflower oil
2 large onions, chopped
1/2 tsp. thyme, crushed
1 tsp. basil
salt & pepper
10  medium ripe tomatoes,coarsely chopped
5 tbs. tomato paste
1/3 c. flour
6 c. chicken broth
1 1/2 tsp. sugar
1 c. cream
1 c. milk
2 tbs. butter 

Combine butter and oil in soup pot; add onions; sauté over low heat, sprinkling with thyme, basil, salt and pepper; stir occasionally.  When onions are tender,stir in tomatoes and tomato paste; simmer about 18  minutes.  Blend flour with equal amount of chicken broth; add to tomato mixture and mix well.  Slowly add remaining chicken broth, stirring well.

Simmer covered, over low heat, for about 30 minutes.  Stir occasionally to prevent soup from sticking to bottom of pan.  Put soup through blender in small batches.Reheat puree and stir in sugar, cream and milk.
Simmer a few minutes; add remaining butter just before serving.

Cream Of Cauliflower Soup

Yield: 6 servings

2 1/2 c. cold water
1 can (10 1/2 oz.) reduced sodium chicken broth
6 c. cauliflower flowerets
1/3 c. instant nonfat dry milk
1 tbs. flour
1/8 tsp. ground nutmeg
1/4 tsp. white pepper
minced fresh parsley
lemon wedges 

Combine water & broth in a large saucepan; bring to a boil.
Add cauliflower; return to a boil . Reduce heat & cook 10 min. or until tender. Remove cauliflower from broth, reserving broth. With knife blade in processor, add cauliflower. Pulse 8 to 10 times or until cauliflower is finely chopped, but not pureed.

Combine milk powder, flour, nutmeg, & pepper; add to reserved broth, stirring well with a wire whisk. Add chopped cauliflower & bring to a boil; reduce heat & simmer 15 min. or until slightly thickened. ladle soup into 6 individual bowls .Garnish with minced parsley if desired.  Serve with lemon wedges. (fat 0.4. chol. 1.)

Cowboy Gumbo

Serving Size  : 6

1/4 c. butter, margarine or oil
2 tbs. flour
2 cloves garlic minced
1/2 c. chopped onion
1/2 c. chopped geen pepper
2 c. water
1 14 1/2 0z can tomatoes
1 6 0z can tomato paste
1 tbs. dried parsley
1 bay leaf
2 tbs. Worchestershire sauce
2 tsp. instant beef bouillon
1 tsp. chili powder
1/4 tsp. pepper
1/8 tsp. basil
1/8 tsp. ground cloves
16 oz  pkg. fresh or frozen okra
2 1/2 lb. peeled, deveined shrimp, crabmeat or crayfish
3 c. hot cooked rice
file powder ( opt ) 

Combine flour and fat in a heavy sauceboat or dutch oven and cook low heat stirring constantly 10 to 15 minutes or until the mixture is light brown ( roux ).

Add garlic, onion and peppers. Cook until tender. Stir in water, undrained cut up tomatoes, paste and seasonings and bring to a boil. Reduce heat and cook covered for 30 minutes.Add okra and seafood and return
to boil. then reduce heat to a simmer anc cook another 10 to 15 minutes until heated through. Remove bay leaf. Serve with rice and sprinkle with file powder.

Cool Strawberry Soup

Yield: 4 servings

1 c. water
1/4 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
2 pt strawberries, hulled
2 c. orange juice
2 tbs. lemon juice
1/2 c. dry red wine or rose' wine-(optional) 

  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
  (1:161/202))

  Makes 4 servings.

Working in batches if necessary, combine berries, orange juice, lemon juice and sugar syrup in food processor or blender.  Whirl until pureed.  Press through fine sieve into bowl.  Stir in wine, if using.
Pour into sotrage container and refrigerate overnight or up to 3 days.

 Serve with a dollop of yogurt and slice of lemon, if desired.

Cool Cucumber Soup
 

2  lg.  cucumbers
1/4   c.   walnuts
1   fennel or celery stalk
3  c. plain yogurt
1  tbs.  olive oil

 garnish-----
  dill or parsley, chopped

Peel cucumbers.  blend in food processor with other ingredients except the oil.  Add oil drop by drop while blending.  Chill for 2 hours. Garnish with dill or parsley.

Recipe developed by ellen ogden.  In "the cook's garden" catalog, vol. 9, no. 1.  spring 1992.  pg. 17.

Clam Chowder

 Servings:  4

1 qt. steamed soft shell clams
1 onion
3 medium potatoes, diced
2 tbs. chopped parsley
1/4 lb. butter
2 c. milk
salt/pepper to taste
 

Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil.

Mrs. William McG. Harlow

Busy Day Soup

2 pounds         ground beef
32  oz.        mixed vegetables
56  oz.        tomatoes 
12  oz.        tomato sauce
1   onion -- chopped
1  c.   barley
1/2 c.  sugar
8  c.  water -- more if needed
salt -- to taste
pepper -- to taste

Brown ground beef and onions.  Drain.  Add rest of ingredients and cook for at least 1 hour.

MAKES ALOT !!!!!!!!

Beefy Spaghetti Soup

 Yield: 4 servings

1/2 lb. ground beef,crumbled
1 med. onion
1 clove garlic, minced
4 c. beef stock
1 tsp. olive oil
1 can sliced mushrooms
1 can tomato sauce
1 c. frozen cut green been
1 1/2 c. broken spaghetti (uncooked)
1 tsp. parsley flakes
3/4 tsp. salt
1/8 tsp. pepper
1 bay leaf
1/2 tsp. oregano 

In  large  casserole  combine  ground  beef,  onion,garlic, and oil. Microwave  at  high until meat is no longer pink, stirring once during cooking.  Drain. Add  remaining ingredients. Cover. Microwave at high till spaghetti is done (around 20 to 25 minutes). Stir occasionally.

Beans,Bows,Meatball,Tomato Soup
 

Serving Size  : 4
Meatballs

1 tbs. finely chopped onion --sautéed a bit
1 egg -- beaten
1/2 c. soft bread crumbs -- (2/3 slice)
2 tbs. grated parmesan cheese
1 tbs. parsley -- chopped
1/4 tsp. garlic powder
pepper -- to taste
1/2 lb. lean ground beef

Soup

15 oz. canned tomatoes with basil 'pasta ready'
1/2 c. beef broth
8 oz. canned garbanzo beans --rinsed and drained
2 c. water
1 tsp. Italian seasonings --rubbed
1/2 c. uncooked bow tie pasta
2 c. spinach leaves -- torn
1 c. sliced mushrooms

Make 24 - 36 meatballs.  Brown about 8 minutes. Drain. In a large stock pan, stir together undrained tomatoes, broth, beans, water, and all seasonings.

Bring just to a boil. Add bows. Reduce heat to gently but continually cook the pasta (8 minutes). Add spinach, mushrooms and meatballs. Serve now:  simmer to heat through (20 minutes). Serve later: Turn heat off. Cover and let stand no more than 30 minutes.

Reheat gently (10 minutes on low) and serve.

Bean Soup

2 lb. great northern beans
2 lg. onions, finely chopped
2 cloves garlic, chopped
2 qt. water (or more if needed)
1 lb. smoked sausage, diced
salt & pepper to taste 

Presoak beans for faster cooking.  Combine ingredients and cook in heavy pot over low heat until tender, at least 2 hrs.  Mash with potato masher until beans blend into soup.  Best served with warm cornbread. This recipe is perfect for crock-pots and slow cookers if cooking time is extended.
 
 

 Yield: 6 servings

3 med. carrots, sliced
2 med. onions, chopped
1 garlic clove, minced
2 tbs. butter/margarine/bacon fat
28 oz. baked beans in brown sugar-sauce
11 1/2 oz. v-8 or tomato juice
8 frankfurters, cut into 1"-pieces
1 tsp. Worsterceshire Sauce
American or cheddar cheese,-shredded 

Cook carrots, onions and garlic in the butter in a 3 quart sauce pan.
Stirring frequently until crisp and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat, stirring occasionally until hot. Serve with cheese.
 

Ham And Bean Soup
 

Serving Size  : 6
 

1 c. white beans,dried
2 qt. water,more if needed
1 bone from baked ham
1 bay leaf
3 parsley sprigs
1 onion,large,mild
salt
pepper
 

Cover the beans with water and soak overnight.
Drain beans and place in soup pot, add water, ham bone, bay leaf, parsley, onion. Bring to a boil, then lower heat, partially cover, and let simmer very gently until the beans are tender. Add more water if needed. Remove and discard bay leaf. Remove ham bone, cut off all meat, and return it to the pot. Remove about 1 cup of the beans and a little bean liquid.

Mash to a paste and stir this into the pot to thicken soup. Add salt and pepper to taste. If desired, thin soup with milk.

Fresh Pea Soup

1 c. peas, freshly shelled or frozen
1 med. onion, sliced
1 carrot, sliced
1 celery stalk with leaves, sliced
1 potato, peeled and sliced
1 garlic clove
1 tsp. curry powder
salt and pepper
2 c. vegetable or chicken stock
1 c. half and half

Combine the vegetables and 1 cup of stock in a saucepan.
Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Puree, return to the pan and whisk in the remaining stock and the half and half.

Serve chilled or at room temperature. Garnish with a small dollop of yogurt and a sprig of mint.

Cream of Broccoli Soup
 

2 bunches broccoli, stalks removed
2 parsnips, chopped
2 carrots, chopped
1 large onion, diced
3/4 pound  mushrooms, diced
5 cloves  garlic, minced
2 c.  white wine

1 pint  whipping cream
1 pint  lowfat plain yogurt (or about 2 individual sized tubs)
1 tbs.  dried basil
2 tbs. nutmeg
1 1/2 tbs. Worcestershire sauce
4 oz. freshly grated Parmesan cheese
salt and pepper to taste

 about 20 servings

Put vegetables in BIG pot and cover with wine and water.  Bring to a boil slowly and let simmer until vegetables are soft.  Puree (a hand blender is handy).  Add remaining ingredients, stirring while doing so.  Let simmer for a few minutes before eating.  Feel free to play around with the seasonings.  I cook by taste so the amounts are guestimates!
 

Basic Beef Stock

6 pounds meaty beef soup bones (marrow, shank, neck, or arm bones)
1 large onion
3 large carrots
1/2 c. water
2 stalks celery (include some leaves)
1 large tomato
1/2 c. parsnips (trimmings and cores)
8 whole black peppercorns
4 sprigs parsley (including stems)
1 bay leaf
1 tbs. salt
2 tsp. dried thyme, crushed
2 cloves garlic
12 c. water
 
 

Preheat oven to 450º F . Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.

Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.
 

Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.

To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine ¬ cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a  boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Makes 8 cups

Cheeseburger Soup

1/2 lb. ground beef
3/4 c. chopped onions
3/4 c. shredded carrots
3/4 c. chopped celery
1 tsp. dried basil
1 tsp. dried parsley
4 tbs. butter, divided
3 c. chicken broth
4 c. potatoes, cubed
1/4 c. all-purpose flour
2 c. cheddar cheese, cubed
1 1/2 c. milk
1/4 c. sour cream

Sauté vegetables and brown beef in 1 tablespoon butter. Mix in basil and parsley. Add broth and potatoes.Bring to a boil, then simmer until potatoes are tender,about 10-12 minutes.

Melt the remainder of butter and mix in flour. Mix into the milk until smooth and add slowly to the soup, mixing constantly. Bring to a boil and turn to simmer and add cheese. When melted, add sour cream, heat through. Do  not boil.
                                                        Makes 6 -8 servings

Stuffed Pepper Soup

2 tbs.  vegetable oil
1 c. chopped onions
1/4 c. chopped celery
1 small clove garlic
2 c. chopped green bell pepper
1/2 pound ground beef
1 (16 oz.) can crushed tomatoes
1/2 c. tomato juice
1/4 c. uncooked rice
3 c. water
2 tbs. chopped fresh parsley
2 tsp.  white sugar
1 tsp. salt
1 tsp. ground black pepper
parsley for garnish
1/4 tsp. ground cinnamon
 

Sauté onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.

Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning.
Garnish each serving with a parsley sprig.
Makes 4 servings

8 cups water
6 potatoes, cubed
1 onion
1 tbs. butter
1 bay leaf
2 tsp. dried parsley
salt
ground black pepper
1 c .all-purpose flour
2 eggs
1/2 c. half and half or milk water
 

Quarter the onion and separate the layers.

Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.

When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.

Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.

After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!
Makes 4 servings

Super Easy Chicken Noodle Soup

1 pound boneless, skinless chicken
4 chicken bouillon cubes
8 c. water
2 c. thin egg noodles
 

Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked.
Remove chicken from the broth. Chop into small pieces,and return meat to the pot.
Add egg noodles, and cook until tender.
Makes 4 servings

You can use regular hamburger if you want and can add kidney beans.

Texas Truck-Stop Chili

3 lb.  trimmed beef brisket
1/4 lb. of bacon diced
1 lb. onions, chopped
1 tbs. ground cumin
3 tbs. chili powder ( I use more )
2 tsp.  paprika
1 tsp.  each dried oregano leaves, pepper and salt
1/2 tsp.  dried thyme leaves
1/8 tsp.  ground cinnamon
4 large cloves garlic, minced
1 can (13 3/4 oz) beef broth
1 can ( 28 oz) plum tomatoes in puree
2 canned chipotle peppers ( I use almost the whole can 7 oz chop peppers
fine)
1 c. water (optional)
 

Cut beef into 1/2 inch cubes.  In a Dutch oven,over medium heat,cook bacon until crisp.  Remove; reserve.  Remove all but 1 Tbs. drippings ; reserve.
Over high heat, sauté beef in batches, adding drippings as needed.  Remove to bowl;over medium heat, sauté onions in any remaining drippings 10 minutes or until well browned.  Meanwhile, heat skillet over medium heat.  Add cumin; cook 1 minute or until very fragrant and toasted.( be careful not to burn ) Stir in chili powder, paprika, oregano, pepper, salt, thyme, and cinnamon,  Stir seasonings and garlic into onions; sauté 1 minute.  Stir in bacon, broth, tomatoes, chiles and beef, breaking up tomatoes with spoon.

Heat chili to boiling; reduce heat.  Partially cover; simmer gently 3 hours or until beef is tender, stir toward the end of cooking time to prevent sticking.

serves; 8
from: McCalls February 1995
 

2 c. powdered nonfat milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
2 tbs. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper 

NOTE:  To use in place of canned cream soups in casseroles or as a base for your own soups.  Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!    Combine all ingredients, mixing well.  Store in an airtight container until   ready to use.

To SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan.  Cook and stir until thickened. Add to casseroles as you would the canned
product. Makes equivalent of 9 cans of soup. Source: The New American Diet, c1986
 

Alison's Note:  I have been using this for several months and it works great.  If you want to make cream of mushroom or cream of chicken, or whatever, just add some chopped mushrooms or chicken (or whatever) to the recipe.  My only caution is to make sure you STIR constantly while you're thickening it on the stove.  Otherwise it may scorch. I basically just bring it to a boil (while stirring), let it boil for 20-30 seconds, and take it off the heat.  Using this mix has saved me a
fortune!  Plus it's fat-free and has less sodium than good old Campbell's!

1 (20-oz.) can sliced peaches in light syrup
1 c. sour cream
3 tbs. honey
1 c. plain nonfat yogurt
fresh mint sprigs (optional)
 

 Makes 6 servings

Place all ingredients except mint in blender; process until smooth. Pour into serving bowls;garnish with mint, if desired. Serve cold. Refrigerate leftovers.

Tip: Easy and light-this soup makes a good first course!
 

1/2 lb. Owens® Roll Sausage
1 c. potato cubes
1 c. dried lima beans
1 tsp. salt
7 c. water, divided
1 tsp. black pepper
1 small onion, chopped
Dash cayenne pepper
2 c. milk
1 tsp. chopped fresh parsley
 

Makes 6 servings

Place beans and 5 cups water in large saucepan. Bring to a boil over high heat; remove from heat. Let stand, covered, 1 hour. Meanwhile, crumble sausage into medium skillet. Add onion. Cook over medium heat until sausage is lightly browned, stirring occasionally. Drain off any drippings. Add sausage mixture and remaining 2 cups water to beans. Bring to a boil
over high heat. Reduce heat to low; simmer, covered, 2 hours or until beans are tender. Stir in milk, potatoes, salt, black pepper and cayenne. Simmer, covered, 20 minutes or until potatoes are fork tender. Sprinkle with parsley. Serve hot. Refrigerate leftovers.

Tip: This soup is great to make ahead since it is wonderful reheated!
 

6 slices of bacon
1 pound kielbasa sausage, cut into 1-inch pieces
1/2 pound boneless, skinless chicken breast, cut into 1-inch chunks
1/4 c. all-purpose flour
1 (12-ounce) can tomato juice
1 c. water
1 (28-ounce) can whole tomatoes,undrained
2 cubes chicken bouillon
1 (8-ounce) can tomato sauce
1 1/2 c. sliced fresh okra or 1(10-ounce) package frozen un-breaded cut okra, thawed
1 med. onion, coarsely chopped
1 med.  green bell pepper, coarsely chopped
2 bay leaves
1/2 tsp.  salt
1/2 tsp.  cayenne pepper
1/8 tsp.  ground allspice
1 pound uncooked medium shrimp, peeled and deveined
hot cooked rice (optional)
 

 Makes 10 servings

Cook bacon in large Dutch oven over medium-high heat until crisp. Remove bacon; drain and crumble on paper towel. Set aside. Cook and stir kielbasa and chicken in drippings over medium heat until chicken is lightly browned. Remove kielbasa and chicken; set aside. Drain off all but 3 tablespoons drippings from Dutch oven. Add flour to drippings; cook over
medium heat 12 to 15 minutes or until a reddish-brown roux forms, stirring constantly.
Gradually stir in tomato juice and water until smooth. Add tomatoes with juice and bouillon ,stirring well to break up tomatoes. Add reserved kielbasa, chicken, tomato sauce, okra,onion, green pepper, bay leaves, salt, cayenne and allspice; mix well. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 1 hour, stirring occasionally. Add shrimp
and simmer, covered, 1- minutes more or until shrimp turn pink and opaque. remove and discard bay leaves. Stir in reserved bacon. Serve hot over rice, if desired. Refrigerate leftovers.

Serving Suggestion: Serve with cornbread.

Potato, Sausage & Kale Soup

8 oz. Owens® Beef and Pork Smoked Sausage, sliced lengthwise and then into 1/2-inch pieces
2 1/2 c. coarsely chopped kale, cleaned
3- (14-oz.) cans beef broth
Salt and Pepper to taste
3 med.  potatoes, peeled and cubed
1/4 c. chopped onion
1/4 c. chopped celery
 
 

Makes 4 to 6 servings

Pour broth into 3-quart saucepan. Bring almost to a boil over medium-high heat. Add potatoes, onion and celery; cook, uncovered, until potatoes are fork-tender. Add sausage.

Reduce heat to low; simmer, covered, 20 minutes. Stir in kale; simmer 15 minutes more.Season with salt and pepper. Serve hot. Refrigerate leftovers.

Smoked Sausage & Chicken Gumbo
 

6 slices bacon
1 1/2 c. sliced fresh okra or 1(10-ounce) package frozen cut okra,thawed
1 lb.  Owens® Beef and Pork Smoked Sausage
1 med. onion, coarsely chopped
1/2 lb.  boneless, skinless chicken breast, cut into 1-inch chunks
1 med.  green bell pepper, coarsely chopped
1/4 c. all-purpose flour
2 bay leaves
1 (12-oz.) can tomato juice
1/2 tsp. salt
1 c. water
1/2 tsp. cayenne pepper
1 (28-oz.) can whole tomatoes,undrained
1/8 tsp. ground allspice
2 cubes chicken bouillon
1 lb.  uncooked medium shrimp, peeled and deveined
1 (8-oz.) can tomato sauce
Hot cooked rice (optional)
 

Makes 10 servings

Cook bacon in large Dutch oven over medium-high heat until crisp. Remove bacon; drain and crumble on paper towel. Set aside. Cook and stir smoked sausage and chicken in drippings over medium heat until chicken is lightly browned. Remove smoked sausage and chicken; set aside. Drain off all but 3 tablespoons drippings from Dutch oven. Add flour to drippings; cook over medium heat 12 to 15 minutes or until a reddish-brown roux forms, stirring constantly. Gradually stir in tomato juice and water until smooth. Add tomatoes with juice and bouillon, stirring well to break up tomatoes. Add reserved smoked sausage, chicken,tomato sauce, okra, onion, green pepper, bay leaves, salt, cayenne and allspice; mix well.
Bring to a boil over high heat. Reduce heat to low; simmer, covered, 1 hour, stirring occasionally. Add shrimp and simmer, covered, 10 minutes more or until shrimp turn pink and opaque. Remove and discard bay leaves. Stir in reserved bacon. Serve hot over rice,if desired. Refrigerate leftovers.

Serving suggestion: Serve with cornbread.
 

Web Hosting · Blog · Guestbooks · Message Forums · Mailing Lists
Allwebco Web Templates · Build your own toolbar · Site Building Articles · Audio, Fonts, Clipart
powered by bravenet.com