Podcast

Family Foodies #18: Warming up with Cozy Soups

By Family Food Network ⋅ January 31, 2008 ⋅  Email this post ⋅  Print this post ⋅ Post a comment

Who doesn’t enjoy coming home on a cold winter evening to a warm bowl of homemade soup, stew or chili? Served with fresh biscuits, rolls or cornbread, this is a very practical (and delicious) way to stretch your grocery dollars! O hope today’s show encourages you to dig out your soup pot and get a “cozy” dinner cooking today! ~Sandra

These great recipes I mentioned (plus many more) can be found in my new e-book http://momstalkebooks.com/freezer-cooking.htm.

• Sandra’s Chili
• Great Stew
• Homemade Split Pea Soup

These yummy recipes you can print out and share!

Super Simple Chicken Noodle Soup

(It doesn’t get much easier than this short-cut recipe!)

In 4-quart pot, heat together

2 C cooked chicken meat

60 oz canned chicken broth

1 C carrots, sliced (I use more)

1 C celery, sliced

¼ C onion, chopped (I use more)

Bring to a boil, and then simmer 10 min.

Bring back up to a boil, add 2 C egg noodles, and cook ‘til noodles are tender.

Hamburger Soup

Heat 5 C water

Add 6 beef bouillon cubes.

Add

• 16 oz canned tomatoes
• 1 lg onion, chopped
• ¾ C celery, sliced
• 1 carrot, sliced
• 1 garlic clove, crushed
• 1 bay leaf
• S&P

Cover and simmer on low for 20 minutes.

Add

• ½ lb. Ground beef, browned
• ½ C diced cabbage

Cook 10 more minutes, until cabbage is tender.

Remove bay leaf.

Garnish each bowl with a little parsley before serving.

Super Easy Potato Soup

(Convert this soup into Potato-Broccoli, with or without bacon, ham, or cheese)

Sauté chopped onion and celery in 5 TBSP margarine

Add parley, S&P to taste.

In same pan add 7-8 peeled, diced potatoes. (I don’t peel.)

Cover with water.

Simmer until tender, stirring occasionally.

Add desired amount of milk; heat through.

Sprinkle with a dash of Lowry’s seasoning salt and a cube of butter.

After Church Stew

Servings may vary according to amounts you use.

(If you’re using a glass pan, you can assemble this the night before and refrigerate.

Pop in the oven on your way out the door. Sure smells good to come home to!)

In roaster pan or Dutch oven with lid, layer:

• 3-4 lb Chuck roast, cubed, and sprinkled with Worcestershire sauce
• 2 stalks celery
• 1 onion, quartered
• 4 potatoes, scrubbed and cut in ½ or quarters
• 4 carrots, chunked

Pour over top

• 1 can tomato soup + 1 can water, mixed together
• S&P to taste
• Garlic
• ½ tsp Basil

Bake, covered tightly for 3 hours @ 300F.

 

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