Hamburger Soup

1 lb. ground beef

chopped onion

6 cups water

4 tsp. beef bouillon

2 carrots

2 sticks celery (optional)

4 potatoes

28 oz. can tomatoes

1 can tomato soup

1 bay leaf

parsley

pepper

1/4 tsp. thyme

1/2 cup pot or pearl barley

 

Brown beef and onion together, then add all the rest. Cook about two hours.

Potato Corn Chowder

2 strips bacon

chopped onion

3 cups chicken broth

1/2 tsp. garlic

1/2 tsp. salt

1/4 tsp. thyme

pepper

4 potatoes, diced

3 cups corn

3/4 cup milk

2 T. cornstarch

Saute bacon and onion. Add spices, broth, potatoes and corn. Simmer 20 minutes until potatoes are done. Mix milk and cornstarch, add to soup. It should thicken up right away.

Chicken Noodle Soup

2 carrots, peeled and chopped

chopped onions

1 tsp. salt

1/2 tsp. garlic powder

1/8 tsp. thyme

1 tsp. parsley

pepper

1-2 chicken breasts

6 cups chicken broth

1/2 pkg. egg noodles (half of a 340 g package, about 170 g)

 

Saute the carrots and onions in oil, add the spices and cook 1 minute. Add the chicken broth and the whole chicken breasts. Simmer covered for 15 minutes until the chicken is cooked through. Remove the chicken and shred or cut it up. Add the egg noodles to the soup and simmer covered 8 minutes until done. Add the cut up chicken back in and serve.

Cream of Broccoli Soup

2 T. butter
1/2 c. chopped onions
2 T. flour
2 1/2 c. chicken broth
salt & pepper
1/2 bag frozen broccoli
1/2 c. cream
shredded cheese

Sauté onions in butter. Add flour and mix until smooth. Add chicken broth, broccoli, and salt & pepper. Bring to a boil until broccoli is hot and soup is thickened slightly. Add cheese and cream and serve.

This recipe could easily be modified to make cream of cauliflower soup or cream of mushroom soup (you would just have to sauté the mushrooms with the onions and probably leave out the cheese) or cream of asparagus soup.

Potato Soup

2 T margarine
1/4 cup onion, chopped
2 cups diced raw potatoes
3 chicken bouillon cubes or packets
1 cup boiling water
3 cups milk
2 T flour
1 T parsley
1 cup shredded cheddar cheese



Saute onions in margarine. Add potatoes, chicken bouillon and water. Cover and simmer for about 10 minutes or until potatoes are cooked. Combine milk and flour and add to potatoes. Heat through. Add parsley and cheese when hot.

Bean and Sausage Soup

1 T butter or margarine
1/4 cup onion, chopped
1/2 pkg. farmer sausage, cut up

8 cups chicken broth

4 potatoes, peeled and chopped

2 carrots, peeled and sliced

1 cup pinto or navy beans (I use dried beans that I have previously cooked and frozen, but 1 can of drained beans works well too)

1 bay leaf

pepper

Saute the onion and sausage in the butter until sausage is browned. Add the remaining ingredients, bring to a boil and simmer for about 30 minutes until the vegetables are cooked. Remove the bay leaf before serving.

Cabbage Borscht

Water

whole black peppercorns

1 T. dried dill weed

1 T. dried parsley

3-5 potatoes, peeled and chopped

3 carrots, peeled and sliced

1 small head of cabbage, chopped

1 onion, diced

2 tsp. salt

3 tsp. beef bouillon powder

1/2 cup pearl or pot barley

2 cans tomato soup

 

Fill a Dutch oven half full of water and bring to a boil. As the water is heating, add the spices. I put the peppercorns in a tea ball. Chop the vegetables and add them, and add the salt and beef bouillon and pot barley. Simmer for at least 30 minutes covered. Half an hour before serving, stir in the cans of tomato soup.

If you would like to add meat to the soup, you can use browned ground beef, or beef short ribs. Add it at the beginning and if raw, let the meat simmer for about an hour before adding anything else, scooping out the foam that comes to the top.