BARLEY VEGETABLE SOUP

This old-fashioned recipe is also a healthy one. Give it a try for an old-fashioned healthy, tasty meal. Just add a crusty whole-grain bread or muffin and you have a meal!

In a stock pot, heat 2 tbsp oil and saute 2 medium chopped onions until transparent. Add: 2 cloves garlic, pressed or minced and 1/3 cup barley. Saute a for a few minutes.
Add to the stock pot: 1 cup diced carrots, 1 cup diced celery, 3 cups sliced mushrooms, 1 potato, scrubbed clean and diced with peeling left on, 8 cups water or beef or chicken stock--your preference, 1/2 tsp dried basil, 1/4 tsp dried thyme, 3 tbsp soy sauce, and 3/4 tsp seasoned salt. Bring mixture to a boil, reduce heat and simmer for 45 minutes.
Add to soup: 2 small zucchini, cut in half lenthwise then cut into slices. Continue to cook until zucchini is tender. Season with salt, if desired, pepper, and cayenne pepper to suit your taste. After dishing soup into serving bowl, garnish with a dollop of sour cream, if desired.

Yield: 8 servings

file photo for reference only - not this exact recipe

   

SYRIAN EGGPLANT STEW

I got this recipe years ago from a lady in the Ft. Worth, Texas area. It was an old family favorite her grandmother had made for her. 1 large eggplant 3 or 4 garlic cloves 1/3 cup olive oil 1 large onion, coarsely chopped 2 cans tomatoes 1 cup water salt and pepper, to taste 1 tbsp fresh parsley 1 tbsp capers, rinsed 1/3 cup Greek olives, pitted Prepare this dish in a large, heavy Dutch oven. Peel and crush garlic. Cut eggplant into cubes and lay out on a clean kitchen towel. Salt eggplant and let sit for 10 minutes. Heat the olive oil in the Dutch oven. Saute garlic in the medium-hot oil until it just starts to brown; remove from the pan. Add the eggplant to the pan and saute for 10 minutes. Add the onion and saute for another 10 minutes or until onion is getting soft. Add the tomatoes and water. And additional salt and pepper to taste. Simmer mixture for 30 minutes on low heat. Add the capers and olives. Add the parsley just before serving. Note: Serve a hot crusty bread with this stew. Also, this stew is great as leftovers.

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AMISH CHEESE SOUP

This is an old Old Order Amish recipe. 1/4 cup chopped onion 3 tbsp butter 1/4 cup flour 2 cups milk 1 cup chicken broth 1/2 cup shredded carrots 1/2 cup finely chopped celery 3/4 cup boiling water 1 1/2 cups shredded Cheddar cheese Cook carrots and celery in boiling water until tender. Do not drain. Melt butter in large saucepan and add onion; cook until tender. Stir in flour and blend well. Gradually add the milk and chicken broth. Add the carrots and celery. Cook, stirring, until thickened. Stir in the cheese and stir over low heat until the cheese is melted. Yield: 6 servings

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GIFT JAR OF TUSCAN MARKET SOUP MIX

If you enjoy giving food gift jars as gifts or make them to sell at craft shows, etc, this is a good one for diabetics as well as the general public.

Layer the ingredients in a quart jar:

1/2 cup barley

1/2 cup split peas

1/2 cup brown rice

1/2 cup lentils

2 tbsp dried minced onion

2 tbsp dried parsley

2 tsp salt

1/2 tsp pepper

2 tbsp beef bouillon granules

1 tsp dried cumin

1 pkg dehydrated onion soup mix

Attach recipe for TUSCAN MARKET SOUP

1 jar Tuscan Market Soup Mix

3 quarts water

2 stalks celery, chopped

2 carrots, sliced

1 cup shredded cabbage

1 can (28-oz) crushed tomatoes

Combine ingredients and place in a soup pot, cover. Cook over medium heat and simmer 1 hour or until the vegetables are tender.

Not this recipe but an example of a good way to give a soup mix gift.

COMFORTING BEEF BARLEY SOUP

1 tbsp butter

1/2 cups each chopped carrot, celery and onion

4 cups beef broth

4 cups water

1 can (14.5-oz) diced tomatoes, undrained

1 cup quick-cooking barley

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp pepper

1/4 tsp salt

2 cups chopped cooked roast beef

1/2 cup frozen peas

In a large stockpot, heat the butter over medium-high heat. Add carrot, celery and onion, cook and stir for 4 to 5 minutes until tender.

Add the water, broth, tomatoes, barley and the seasonings; bring mixture to a boil. Reduce heat and simmer, covered, 20 minutes. Stir occasionally during simmering.

Stir in the chopped roast beef and peas. Cook another 5 to 7 minutes longer or until heated through.

Yield: 8 servings

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AUNT ALLIE'S PEA SOUP

This is another old Southern Indiana recipe.

1 lb dry green split peas
2 qts water
1 meaty ham bone
1 cup chopped onion
1/4 tsp garlic salt
1/4 tsp dried marjoram, crushed
dash of pepper
1 cup finely chopped celery
1 cup diced carrot
1 tsp salt

Put the peas in a large saucepan and add the water. Let set to soak overnight. Next morning, add the ham bone, onion, garlic salt, marjoram, and pepper. Bring to a boil, cover, and simmer for 2 hours stirring occasionally. Remove the bone and cut the meat from the bone. Cut meat into small pieces and return to the pot. Add the carrots, celery, and salt. Cook slowly for 45 minutes, stirring once in a while.

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THREE SPAM RECIPES FROM HAWAII

I got these recipes years ago, Wednesday, March 21,1984 to be exact, from the Indianapolis Star newspaper. The article was about the popularity of SPAM as a food in Hawaii. It was a Chronicle Publishing Co. article.

SPAM AND PINEAPPLE PUPUS
1/2 cup brown sugar
2 tablespoons mustard
1 can (12 ounces) SPAM, cut in 1-inch cubes
1 can (15 ounces) pineapple chunks, drained

Combine brown sugar and mustard. Mix in cubes of SPAM and toss to coat evenly. String alternately with pineapple cubes on 6-inch bamboo skewers. Arrange the kebabs on a broiler pan so that they are not touching one another. Spoon any extra sauce over them. Broil 4-inches from heat source for 5 minutes on each side, turning once.  Stick the kebabs in a fresh pineapple and use as a center-piece for the buffet table at your next cocktail party. "Pupus" in Hawaiian means hors d' oeuvre

WIKI WIKI CORNED BEEF STEW
(Makes 4 To 6 Servings)
2 stalks celery, chopped
1 medium potato, cut in 1-inch chunks
1 medium carrot, cut in 1/2-inch chunks
1/4 cup minced onion
1 bay leaf
2 cups boiling water
2 cans (8 ounces each) tomato sauce
1 can (12 ounces) corned beef, cut in 1 1/2-inch chunks
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper

Add the celery, potato, carrot, onion and bay leaf to boiling water. Cover, reduce heat and simmer for 10 minutes, or until vegetables are tender. Add the tomato sauce, corned beef, sugar, salt and pepper, cover and continue cooking for 4 minutes.

PS I'm not sure how that in an article about SPAM. I think it's because the corned beef is also a canned meat.

SPAM AND CABBAGE
1 can (12 ounces) SPAM, cut into 1-by 2- by 1/4-inch pieces
2 tablespoon salad oil
1 2-pound head cabbage, quartered, sliced crosswise in 1-inch-wide pieces
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Brown SPAM in hot oil over high heat for 2 minutes. Add cabbage and cook about 5 minutes uncovered, stirring occasionally as the cabbage cooks down. Mix in the soy sauce, salt and pepper, and simmer for an additional minute or so.

picture was with the article

BROCCOLI-POTATO SOUP

This recipe is from an old church cookbook.

1 box frozen chopped broccoli
1 medium potato, diced
1 1/2 tsp cornstarch
1 cup milk
1 tbsp butter
1/4 tsp salt
1/8 tsp pepper

Cook the broccoli and potato in enough water to cover, until tender. In a large saucepan, combine the cornstarch and milk until smooth. Add the butter, salt, and pepper; cook, stirring constantly, until thick and smooth. Add the broccoli and potatoes and about 1 more cup of milk. (Add milk until soup is of the desired consistency.) Cook gently until additional milk is heated through.

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MISS CINDY'S LENTIL SOUP

2 1/2 cups lentils

1/2 cup chopped onion

1 cup chopped celery with leaves

1/2 cup carrots, chopped

1/4 tsp thyme

1 clove garlic, minced

1 bay leaf

1 tsp sugar

dash of hot pepper sauce

Ham hocks

In a large saucepan or a Dutch oven, combine the lentils with ham hocks and enough water to cover by an inch or so. Cook for 3 hours.

To the lentils add the onion, celery, carrots, garlic, bay leaf, sugar, thyme and hot sauce. Cook for another half hour.

Put the soup through a colander. Chill and remove the grease. To serve, reheat the soup. Take ham off the bones and add back into the soup. If you want to thicken the soup, put 2 tablespoons flour into a small amount of the soup and whisk together. Stir mixture back into the soup and blend well while heating.

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AMISH EGG DROP SOUP

I am not Amish but grew up around them in Indiana. They are great people and the women and girls are excellent cooks. This is one of their old recipes but not one I enjoy as I am not fond of eggs.

4 cups milk

1 tbsp butter

1/2 tsp salt

pinch of pepper

8 eggs 

Heat milk, butter, salt and pepper to scalding. Drop eggs in one at a time. Keep milk hot but not boiling for about 5 minutes. Flip eggs and heat 5 minutes more. 

Yield: 4 servings of 2 eggs each

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CREAM OF ZUCCHINI SOUP

This is an old Amish recipe. 

1/2 cup butter

1 cup chopped onion

10 cups sliced zucchini

1 cup celery

1 tbsp parsley

1 tbsp basil

1 clove garlic, chopped

2 cups chicken broth

Put into a large stockpot. Simmer until soft. Blend until smooth. Serve topped with a little cheese.

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HEARTY HAMBURGER SOUP

1 tbsp butter

2 lbs ground beef
2 quarts boiling water
2 cups diced potatoes
1 cup diced celery
2 cups tomatoes
1 cup corn
1 cup diced carrots
2 cups shredded cabbage
2 onions, diced
1 1/2 tsp salt
1/4 cup rice

Melt butter in a skillet and add ground beef. Brown the beef, drain and pour into a large saucepan or a Dutch oven. Add the water and bring to a boil. Add the vegetables and rice then the seasonings. Simmer for 1 to 1 1/2 hours to cook the vegetables and allow the flavors to mesh.

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PENNSYLVANIA DUTCH BEAN SOUP

This recipe is from an old cookbook by members of the school district where my three children attended school in the 1980s.

BEEFY GOULASH SOUP WITH CARAWAY SEEDS

1 1/4 lbs beef round steak, fat trimmed and meat cut into 1-inch pieces

1 tsp vegetable oil
1 cup chopped onion
3 (14-oz each) cans reduced-sodium beef broth
2 (approx 15-oz each) cans diced tomatoes
1 1/2 cups sliced carrots
2 tbsp sugar
1 tbsp paprika
1 tbsp caraway seeds, slightly crushed
2 cloves garlic, minced
2 cups uncooked noodles
2 cups very thinly sliced cabbage

In a nonstick Dutch oven or large pot, heat the oil over medium heat. Add the meat to the hot oil and brown on all sides. (Do half the meat at a time if necessary.) After the meat is browned, add the onion to the pot; cook, stirring, for about 3 minutes until the onion is tender. Stir in the beef broth. Add the undrained diced tomatoes, carrots, sugar, paprika and caraway seeds. Stir in the garlic and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 45 minutes to one hour or until the meat is tender. Stir in the noodles and return mixture to a boil. Reduce the heat and simmer for about 10 minutes or until the noodles are tender. Add the cabbage and cook an additional 2 to 4 minutes until heated through and cabbage is cooked.

Yield: 4 to 6 servings

 

SUPER HAMBURGER SOUP

This recipe was in an old newspaper column at the first of a year. It was in a column about dieting and eating better in the new year.

1 lb lean hamburger
2/3 cup diced celery
1 bay leaf, crushed
dash of cayenne pepper
1 cup diced onions
1 cup shredded cabbage
1/2 tsp thyme
1 1/2-quarts water
1/2 cup cubed raw potato
8-oz can tomato sauce
2 tsp salt
1/2 cup frozen peas
1 cup sliced carrots
1/4 cup raw rice
2 beef bouillon cubes

Brown hamburger and onion in Pam sprayed soup pot. Brain off all fat. Add potatoes, carrots, celery, cabbage, water and tomato sauce. Bring to a boil. Add remaining ingredients, except peas. Cover and simmer 50 minutes. Add peas and cook another 5 to 10 minutes. Put into soup bowls and sprinkle with grated Parmesan cheese. Makes 6 servings of about 200 calories each.

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RAISED DUMPLINGS WITH BEEF STEW

Another of the old recipe clippings my late mom saved from her local newspaper. 

FRESH VEGETABLE STEW

This is another recipe from the 1982 JayC Food Stores booklet I found in my late mother's shoe boxes of recipes.

2 potatoes, pared and cubed
2 carrots, pared and sliced
1/2 cauliflower, cut in flowerets
2 ribs celery, cut in slices
1/2 pound mushrooms, sliced
2 onions sliced
1 red pepper, cut in strips
1 garlic clove, minced
1 can (13 3/4 ounces) chicken broth
2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons chopped fresh dill or 2 teaspoons dried dill weed

Combine all ingredients in a 3-quart baking dish. Cover and bake in 350 degree F oven 1 hour, until vegetables are tender. Makes 8 servings.

HAM AND CHEESE POTATO SOUP

Origin Unknown

3 to 4 medium red potatoes
2 cups water
1 small onion
3 tbsps butter
3 tbsps flour
dash crushed red pepper flakes
1/8 tsp freshly ground black pepper
3 cups milk
1/4 tsp sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham

Peel potatoes and cut into 1-inch cubes. Bring water to a boil in a large saucepan; add the potatoes and cook until they are tender. Drain, reserving the liquid. Set the potatoes aside. Measure 1 cup of the cooking liquid, adding water if necessary; set aside.

Peel onion and finely chop. Melt butter in saucepan over medium heat. Add onion to butter and cook stirring frequently until the onion is translucent and tender, but not brown. Add flour to the saucepan and season with pepper flakes and pepper. Cook 3 to 4 minutes then gradually add the potatoes, reserved liquid, milk, and sugar. Stir mixture well. Add in the ham and cheese. Simmer over low heat for about a half hour, stirring frequently. Garnish as desired, if you want.

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OLD BEET SOUP RECIPE

 

I saw this on the internet a few years ago and knew I needed to share it with you, my readers.

ROASTED SQUASH SOUP

1 (2 1/2-lb) butternut squash

1 cup chopped onion
1 tsp rubbed sage
Pinch ground allspice
2 tbsp butter
4 cups chicken broth
1 small tart apple, peeled and chopped
1 1/2 tsp lemon juice
Black pepper to taste
Topping:
1/3 cup sour cream
1/2 tsp lemon juice
1/4 tsp grated lemon peel

Preheat oven to 400 degrees.

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a greased baking dish. Bake uncovered at 400 degrees for 50-60 minutes or until tender.

When squash is cool enough to handle, scoop out the squash insides; place in a bowl and mash. Set mashed squashed aside.

Melt butter in a large saucepan and saute' onion, sage, and the allspice until onion is tender. Add the broth and apple; bring to a boil. Reduce heat to low, place lid on saucepan and simmer until the apple is tender, about 8 minutes. Add the squash and simmer another 5 minutes. Cool to lukewarm.

Process the mixture in batches in a food processor or blender until smooth; return to the pan. Add lemon juice and pepper; heat through.

Combine the topping ingredients and place a dollop on each serving.

Yield: 6 servings

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