Marvelous Menu #26 (Soup Week)

It’s Soup Week at Ask Ms Recipe

Barley Soup

Preparation time 10 minutes

1 Worcestershire sauce

1/4 teaspoon dried thyme leaves

1 large bay leaf

3 teaspoons sea salt

1 tablespoon dried parsley

1/2 cup celery with leaves, chopped

1 lb stewing meat

6 cups water

1 ( 14 ounces) can beef broth

1/2 cup pearl barley

1 medium yellow onion, peeled, chopped

1 cup red potatoes, diced

1 cup carrots, peeled, sliced

1/4 teaspoon kitchen bouquet

1. In a large saucepan over medium heat, add Worcestershire sauce, thyme, bay leaf, salt, parsley, celery, stewing meat, water, and broth; cover: bring to boiling reduce heat to simmer to 2 hours. Remove meat and set aside.

2. After removing meat add barley, simmer for 20 minutes, add onion, potatoes, carrots, simmer until vegetables are soft, cook 30 minutes longer.,

3. Mix in Kitchen bouquet, and return meat to saucepan and stir.

Dumplings and Pea Soup

Preparation time 20 minutes

1 pound green split peas

1 1/2 pounds meaty ham hocks

1 large yellow onion, peeled, slice

1/2 cup diced celery with leaves, diced

1/2 cup carrots, peeled, diced

1/2 teaspoons sea salt

1/4 teaspoon sage

4 cups cold water

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2 cups all purpose flour

3 teaspoons baking powder

1 teaspoon sea salt

1 large egg beaten

3 tablespoons Crisco

1 cup 1% milk

1/4 teaspoon black pepper

1. In a large saucepan over medium heat, add green peas, ham hocks, onion, celery, carrots, salt, sage, and water, bring to boil; cover, reduce heat simmer for 1 1/2 hours, stirring occasionally.

2. Remove meat from bones and dice. Dispose of bones. Add meat to saucepan and simmer for an additional 15 minutes.

3. Meanwhile, in medium bowl combine, sift together flour, baking powder, Crisco, cut it in.

4. Mix together milk, egg, salt, and pepper in small bowl add to flour mixture, mix until moist.

5. Do teaspoons of batter on top simmering soup; cover; let go back to boil, reduce heat simmer over low heat for 15 minutes.

Potato Chili Soup

Preparation time 10 minutes

1 pound lean ground beef

1/4 cup celery with leaves, chopped

1/4 cup yellow onion, peeled, chopped

1 (10.3/4) can beef broth

1 1/4 cups water

1 (15-ounce) can diced tomatoes

2 cups potatoes, peeled, diced

1 teaspoon sea salt

1 teaspoon Worcestershire sauce

1 1/4 teaspoons chili powder

1/4 teaspoon cumin

1 cup French style green beans

1. In a large saucepan over medium heat brown ground beef and drain any fat.

2. Add celery and onion. Cook over low heat until vegetables are soft.

3. Mix in beef broth, water, tomatoes, potatoes, salt, Worcestershire sauce, chili powder and cumin.

4. Cover and cook over medium high heat after 10 minutes stir in green beans cook until warm.

4 Bean Soup

Preparation time 10 minutes

1 cup package smoked ham, diced

1 (16-ounce) can dark kidney beans, drain

1 (16-ounce) can great northern beans, drain

1 (16-ounce) can pinto beans, drain

1 (16-ounce) can butter beans, drain

3/4 cup celery with leaves, chopped

1 cup carrots, peeled, shredded

1/2 cup green onion, chopped

2 (10 ounce) low sodium chicken broth

1/2 teaspoon sea salt

1 teaspoon dried parsley

1/2 teaspoon dried red pepper flakes

1. In a large heavy bottom saucepan over low-medium heat, add all beans, celery, carrots, and green onion.

2. Stir in chicken broth, salt, parsley, and red pepper flakes. Bring soup to a boil.

3. Cover and reduce heat to simmer for 20 minutes or until onions are soft, stir occasionally.

Friday- Freebie Friday or Leftovers

Kosher hot dog and Cabbage soup

Preparation time 10 minutes

1 (46 ounces) can V8 juice

1 (1 pound) package cole slaw mix

1/4 cup yellow onion, peeled, chopped

5 kosher beef hot dogs, chopped

1/3 cup uncooked white rice

1 teaspoon chili seasoning mix

1/2 teaspoon dried parsley flakes

1/4 teaspoon black pepper

1. In a large heavy bottom saucepan, over medium heat add V8 juice, coleslaw mix, and onion bring to a boil.

2. Stir in beef hot dogs, rice, chili seasoning, parsley, and pepper, reduce heat. Cover and simmer 15 minutes, stir occasionally.

Cheesy Vegetable Soup

Preparation time 10 minutes

1 (16-ounce) package frozen corn, broccoli, and red pepper

2 cups peeled diced potatoes

1/4 cup yellow onion, peeled, diced

1 (10-ounce) can vegetable broth

1 cup 1% milk

1/2 cup Velveeta, cubed

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1. In a large saucepan over low-medium heat add frozen bag vegetables, potatoes, onion, and broth; bring to a boil; cover.

2. Lower heat, and simmer for 10 minutes or until potatoes are soft.

3. Stir in milk, Velveeta, salt, and pepper; continue cooking until cheese melts, stir occasionally.

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