Scrumptious Saturday's

It is getting colder so it is soup time.

Tomato Soup

2     16 oz. can   Tomatoes 1/2  cup            Onions, chopped        to taste       Salt        to taste       Black pepper

3     slices   Bacon, cut up 1/2  cup     Butter or margarine, softened 1/2  cup     Flour 1     quart   Milk

Procedure

1   Bring tomatoes, onions and salt and pepper and bacon to a boil.

2   Cook until the onions are tender.

3   Make a roux of flour and butter.

4   This should be twice as thick as you want your finished soup to be.

5   Add roux to tomato mixture.

6   !!!!VERY IMPORTANT!!!!

7   "BE SURE and add  COLD MILK to the  HOT TOMATO MIXTURE, otherwise it will CURDLE"

8   Heat to just below boiling.

Author: Sadie Underwood Cole

Source: Frances Cole Dawson

Bean and Ham Soup

1           Ham bone 1           Onion, chopped fine 1  pkg.  Northern beans 2           Carrots, chopped

Water      Salt to taste      Black pepper to taste

Procedure

1   In large bowl, soak beans as directed.

2   In large saucepan, combine, beans, ham bone, carrots, onions, and water.

3   Cook until beans and carrots are tender.

4   Remove ham bone.

Source: JoAnn Cole Peterson

Beef Vegetable Soup

"Best made the day before." JoAnn

2-3   lbs         Meaty beef shank 1     medium  Onion 7-8   cups       Water with 2½ tbsp. salt 1     lb           Stew meat, cubed                     Black pepper

1     cup    Carrot, diced 1     cup    Celery, diced 1     cup    Cabbage or cauliflower or turnips, chopped 3-4   cups  Potatoes, chopped

Procedure

1   In 4 quart saucepan add: beef shank, onion, 8 cups salted water.

2   Place meaty beef shank into 4 qt. sauce pan.  Add onion and 8 c. salted water.

3   Bring to boil and simmer 1½  hours.

4   Add the cubed stew meat and simmer another 1½ hours or till meat is tender.

5   Skim off excess fat and remove bone and cartilage.

6   Add the vegetables.

7   Cook another 30 minutes or until the vegetables are tender.

Source: JoAnn Cole Peterson

Broccoli Cheese Soup

"Bea Jones was a dear friend of moms. She was the ultimate Mrs. Clean. Whenever we would see them coming up the driveway; mom would start straightening things. Bea once told her that she came over for coffee and heart felt visits her; not to see the house." Ginny

2             Potatoes, diced 2             Carrots, diced 2             Celery, diced 1   small  Onion, diced ¾  pkg.    Broccoli, cooked

2        cups   Milk 6        tsp     Flour 2 to 3  T      Butter 2        cups   Cheddar cheese, shredded

Procedure

1   In a medium saucepan, cook: potatoes, carrots, celery, and onion.

2   Cook broccoli following package direction and set aside.

3   Drain, reserving water.

4   Thicken milk with flour and butter.

5   In a large saucepan, combine: vegetables, white sauce, and cheese.

6   Heat, stirring constantly.

Author: Bea Jones

Source: Ruth Cole Jackson

Broke Ass Soup

"This can be seasoned with any seasonings you like. Don't be shy with them! I make mine with Herb de Provence. Any meat will work in this soup." Jay

2        cups   Dried mix of peas and beans 1 to 2  lb      Stew meat,                    Water 1        T      Beef bullion or similar kind ½       cup    Flour                    Salt                    Black pepper                    Onion powder                    Herb de Provence

Seasoned salt                        Garlic powder 2   15 oz. cans   Diced tomatoes, do NOT drain ½  large           Onion, chopped ½  cup             Red pepper, chopped ½  cup             Pompano pepper, chopped or any kind of pepper or chilies

Procedure

1   The day before, following the directions on the package soak beans.

2   In a zip-lock bag add flour, miscellaneous seasonings, and stew meat.

3   Shake.

4   In the bottom of a large pot, cook stew meat until lightly browned.

5   Add 2 ½ quarts water and soup base.

6   Add drained beans, and canned tomatoes.

7   Bring to a boil.

8   Add onion, peppers, and seasonings.

9   Slowly simmer for 3 hours.

Source: Jay Cole Simser

Hamburger Soup  from Dr. Ur Spo

1lb ground beef

2T butter

2 quarts water

2 t beef bouillon

1/4 cup barley (pearl type)

2 cups chopped carrots

1 cup chopped celery

1 medium onion, chopped

28 ounce can stewed tomatoes

3/4 cup lima beans (optional)

2 large bay leaves

4 t salt

1/2 tsp pepper

Brown beef in butter in a large soup pot. Add all ingredients. Simmer for 1.5 hours.  Serve with French or Sourdough bread.