Monday, February 18, 2013

Soup Night

We have a lot of soup. Once a week with homemade bread and then for lunch a day later. I’m always looking out for new great soups to try. So we’d love for you to comment about some that you like.

With all of our soups, I start out with homemade stock. I use bones from chicken, ham, beef, and turkey to make these soups. We crack the bones, cover them with water, and add a tsp. of vinegar. Bring it to a boil, turn down the heat, and let it simmer a couple of hours. Cool in fridge. Drain bones and meat from broth. Return broth to pan. Take meat from bones. Add the meat to the broth and discard the bones.

Here are our favorites…

Ham and Bean
Stock and ham
48oz jar Northern Beans or dry beans soaked overnight
1 c. carrot
1 c. onion
1 c. celery
1 t. basil
1 t. thyme
2 bay leaves
2 cloves garlic, minced
1 t. salt
1 t. pepper
Bring all to boil and simmer at least 1 ½ hours.

Potato Soup
Chicken Stock
12 c. diced potatoes
3 stalks celery
1 whole onion
3 ¾ c. milk
1 stick butter
6 T. flour
Better than bouillon chicken
1-2 t. pepper
Cheddar cheese

Put potatoes, celery and onions in pot. Add broth. Cover veggies with water if broth is not to the top. Add 2 T. better than bouillon. Cook 15 minutes. Drain and put broth back in pot. Add milk and butter and half pepper. Mash ½ c. potatoes and add to pot. Add flour to about 1 c. of broth and add to pot. Then stir in remaining broth and 3 t. bouillon. Add more pepper to taste. Add veggies and heat through. Serve in bowls with cheddar cheese sprinkled over top.

Beef Veggie
Stock and chunked beef
2 c. kidney beans
2c. corn
2 c. green beans
2 c. carrots
2 c. peas
2 c. diced tomato
15 oz tomato sauce
1 stalk celery
3 potatoes
½ c. onion
2 t. garlic
2 Bay leaves
3 t. salt
2 t. pepper

Add all ingredients. Bring to boil and simmer 6 hours.

Turkey Sausage Soup
Stock and shredded turkey
1 T. olive oil
1 c. onion
¾  c. green pepper
14 oz diced tomatoes
½ c. brown rice
1 t. basil
¼ t. pepper
3 c. carrots
1 pkg kielbasa or sausage
2 c. green beans
2 t. salt

Fry onions and green pepper in oil until soft. All all ingredients, except rice. Bring to boil, reduce heat to low and simmer 2 hours. Add rice 45 minutes before serving.

Wishing you homeschool blessings,

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