Hannah’s Pasoli (Pozole)

1 lb. sausage

1  medium onion, chopped

3-4 diced chicken breast (3 c. shredded)

1/2 t. chili powder

1 t. cumin

1 t. garlic powder 

1 can Mexican diced tomatoes (Rotel)

1 can chili tomatoes

1 can white hominy, drained

1 can yellow hominy, drained

1 can Ranch-style or chili beans 

1 can (2.5 cups) chicken broth

Cook sausage. Sauté onions, then sauté chicken. Add seasonings. Add canned goods. Cook for at least 30 minutes so flavors blend. I like to cook it several hours in the crockpot on low setting. 

Makes about 1 gallon/8-10 servings.

Creamy Chicken Stew

3 lb. chicken, cubed
1 t. salt
1 t. pepper
1 t. paprika
2 t. basil
1 bay leaf
1/4 t. celery salt
1 medium onion, diced
2 c. cubed, peeled potatoes (1/2")
3 large carrots, cubed (1/2")
1 c. diced celery
2 c. frozen corn
7 c. chicken broth, divided
1/2 c. butter + 3/4 c. flour

Heat oil in Dutch oven, add chicken. Sprinkle with salt, pepper, and paprika. Cook and stir until chicken is browned. Add basil, bay leaf, celery salt, veggies, and 5 cups broth. Boil, reduce heat, cover and simmer 20 minutes or until potatoes and carrots are tender. Remove bay leaf. Make roux using the butter/flour mixture. Slowly add remaining broth to create a "cream of chicken soup." Stir into the chicken stew.

Cooks Note: This is the soup my mother-in-law always made for me to eat right after the birth of one of my children. It is very comforting and filling. My sister-in-law likes to add kale and green beans for a bit more color.

Feijoada

Brazil

6 strips raw bacon, cut in pieces

4 medium onions, diced

6 cloves garlic, minced

2 lb. smoked sausage

2 lb. boneless beef, cubed

28 oz. stewed or diced tomatoes

4 c. water

2 T. yellow mustard

5-6 c. cooked black beans

salt and pepper to taste

Saute onions with bacon. Place all ingredients into a large crockpot and cook on high for about 6 hours. 

Caroline’s Ground Beef & Vegetable Soup

Yield: 10 servings

2 lb. lean ground beef
2 medium onions, chopped
8 stalks celery, diced
4 cubes beef bullion (gluten-free)
16 oz. frozen mixed vegetables (corn, peas, carrots, beans)
10 c. water
5 potatoes, cubed
12 oz. tomato paste
2 t. each: garlic powder, basil, & salt
1 t. pepper

In a large soup pot brown beef and onion; drain grease. Add next five ingredients; cook until vegetables are tender. Stir in remaining ingredients and cook until heated through.

Middle Eastern Lentil Soup

1 lb. lentils
10 c. water
1 large onion, diced
2 to 3 ribs of celery, diced
3 to 4 peeled carrots, diced
4 cloves garlic, diced
8 T. soy sauce
2 T. lemon juice
1 t. cumin
2 T. olive oil
28 oz. diced tomatoes

Combine all ingredients in a large soup pot. Bring to a boil, reduce heat, cover and simmer for at least an hour (until lentils are soft).

Recipe notes: This can also be made in a crockpot. Cook on low for 8 hours or high for 6 to 7 hours..

Ground Beef and Vegetable Soup

1 lb. lean ground beef
2 medium onions, chopped
4 small zucchini, quartered & sliced
2 large carrots, cut in 1-in. strips
10 ½ c. beef broth
6½ c. spaghetti sauce
4 c. Great Northern beans
28 oz. diced tomatoes
4 t. oregano
2 t. pepper

In a large soup pot brown beef and onion; drain grease. Add zucchini and carrot; cook and stir one minute longer. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 45 minutes.


Recipe notes: can add cooked (1 cup before it is cooked) pasta at end of cooking time .

French Dip Sandwiches

2 loaves French bread, sliced in half horizontally
¼ c. butter
1-2 lb. thinly sliced roast beef
8 oz. thinly sliced provolone cheese
2 cans beef consomme
1 large onion, sliced thin
2 c. water

Heat oven to 325 degrees. Spread butter evenly on top halves of bread. On bottom bread halves, layer roast beef and top with cheese; put two halves back together. Wrap each loaf in foil. Bake 25 minutes or until cheese is melted, then slice each loaf in quarters. Meanwhile, saute onion in a medium saucepan until tender. Add consomme, and water. Bring to a boil and simmer for 10 minutes. Pour the soup into 4 custard cups or small bowls and serve with the sandwiches for dipping.

Corn Chowder

Makes 2 quarts

1 medium onion, chopped
1 medium green pepper, chopped
2 T. butter
2 c. chicken broth
2 large red potatoes, cubed
3 c. milk, divided
2 t. Dijon mustard
1 t. salt
½ t. paprika
3 c. frozen corn
¼ c. chives, chopped
¼ c. flour

In a large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. Stir in spices, corn, chives, and 2 ½ cups of milk. Bring to a boil. Combine flour and remaining milk until smooth; gradually add to soup. Return to a boil. Cook and stir for two minutes or until thickened and bubbly.



Split Pea Soup

1 pork hock
3 potatoes, peeled and cubed
1 lb. split peas
1 c. sliced carrots
1 onion, chopped
salt, to taste

Put all ingredients into a standard sized crock pot. Add water to top of crock. Cook on high for about 6 hours until peas have dissolved. Stir before serving.

Lentil Barley Stew

Serves: 10-12

1 1/2 c. choppped onion

1 1/2 c. chopped celery

2-4 cloves garlic, minced

12 c. chicken broth

2 (28 oz.) cans diced tomatoes

2 c. dried lentils

1 1/2 c. pearl barley

2 c. sliced carrots

1/2 t. oregano

pinch of rosemary

salt & pepper, to taste

Combine all ingredients in a large soup pot. Bring to a boil, reduce heat, cover and simmer for at least an hour (until lentils are soft).

Recipe notes: This can also be made in a crockpot.

Black Bean and Salsa Chicken Soup

1 lb. chicken breast, cubed
6 c. cooked black beans
6 c. chicken broth
4 c. water
3 c. frozen corn
4 c. mild salsa or picante sauce
3 t. cumin
1 c. sour cream
shredded cheddar cheese

Place first seven ingredients into a large roasting pan. Stir, cover, and bake at 350 degrees until chicken is cooked through. Slowly stir a cup or two of the broth into the sour cream, then add this mixture to the soup. (Sour cream can be stirred directly into the soup, but the texture will not be as smooth.) Dish soup into bowls, and garnish with cheddar cheese. This recipe can also be made in a crockpot.

Beef and Cabbage Soup



Use pinto beans instead of noodles for an even healthier meal!


1 lb. ground beef
1 onion, chopped
28 oz. diced tomatoes
8 c. chopped cabbage
1 t. basil
1 t. salt
1/4 t. pepper
1 c. uncooked macaroni noodles


Brow beef and onion; drain grease. Add remaining ingredients and cook until noodles are done.

Recipe notes: For a sugar-free version, use cooked pintos or lentils instead of noodles.

Greek Style Chicken Stew

3 c.  vegetable medley, thawed
4 c. diced cooked chicken breasts
1 (14.5 oz.) can chicken broth
1 c. cooked diced potatoes
1 c. whipping cream

Mix ingredients together in a large pan. Bring to a boil, reduce heat and simmer 20 minutes or until thouroughly heated. Salt to taste.  

Vegtable Medley
3 medium onions, diced
4 green bell peppers, diced
1 large eggplant, peeled and diced
1 lb. fresh mushrooms, sliced
1 (28 oz.) can diced tomatoes

2 (10 oz.) cans mild diced tomatoes with green chiles

5 T. olive oil

1/4 c. Greek seasoning (I make this by mixing oregano, garlic powder, onion powder, dried mint, and salt. You can also buy it as a mix.)

In a large pan, saute onions and pepper in  oil over medium heat for three minutes. Add eggplant and mushrooms and cook for another 5 minutes.  Add tomatoes with liquid and Greek seasoning. Cook for another 5 minutes, stiring occasionally.Let cool and spoon into quart size freezer bags. Freeze until needed. Makes enough for 4 recipes. (Vegetable Medley can also be used to make Beef and Vegetable Supper.)

Recipe notes: My husband LOVES this soup.  Most of the children hate it, but we still have it regularly because it makes Papa happy. It’s a nice "comfort food" soup that tastes even better the second day. Make the vegtable medley ahead of time & put it in the freezer for a quick dinner solution.

Chowder breathes reassurance.  It steams consolation.  ~Clementine Paddleford

Taco Soup

Yield 10 servings (2 1/2 quarts)

2 lb.  ground beef
1 medium onion, chopped
1 (28 oz.) can diced tomatoes, undrained
1 c. water
1 (15 oz.) can pinto beans
14 oz. frozen or canned corn
1 envelope (1/4 c.) taco seasoning

In a large dutch oven, brown beef and onion; drain. Add remaining ingredients. Bring to boil, reduce heat and simmer 5 minutes.

Recipe notes: I like to put the ingredients for this soup in the crockpot on Sunday morning and let it cook on low while we are at church. It is so nice to come home to a warm meal that is ready to eat. If we are having company, I double  it  and serve it with sliced bread and salad.

Worries go down better with soup.  ~Jewish Proverb

Cheddar Chowder

Yield: 18 servings

6 c. water
6 c. diced potatoes
1 1/2 c. diced carrots
1 1/2 c. diced celery
3/4 c. chopped onion
3 t. salt
3/4 t. pepper

WHITE SAUCE:
3/4 c. butter
3/4 c. flour
6 c. milk
6 c. cheddar cheese, grated
3 c. cubed ham (or 1 c. diced bacon, toss in with veggies to cook)

Combine water, potatoes, carrots, celery, onion, salt and pepper in a pan. Boil 10-12 minutes. Meanwhile, in a medium size saucepan, make white sauce.( Melt butter. Add flour and stir until smooth. Slowly add milk: cook until thickened. Add grated cheese; stir until melted.) Add white sauce and cubed ham to undrained vegtable mixture. Heat through.

Recipe notes: Cooking for a large family can sometimes be discouraging because no matter what you make, there is almost always at least one person who doesn’t like it for one reason or another.  This recipe is one of the few that all eleven members of my family enjoy.

Soup is liquid comfort.  ~Author Unknown

Fresh Mushroom Soup

Makes 6 (1 cup) serving

1/2 c. chopped onion
6 T. butter or margarine
1 lb. mushrooms, sliced
4 c. water
4 t. beef bouillon granules
1 c. whipping cream (or half & half)
2 T. cornstarch
In a Dutch oven over medium heat, saute onion in butter for 3 minutes. Add mushrooms and saute 2 minutes more. Stir in water and bouillon. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. In a small bowl, combine cream and cornstarch. Stir into the soup and bring to a boil, stirring constantly. Boil 1 to 2 minutes or until slightly thickened.

As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. ~Leslie Newman