SOUP RECIPE - 619
SENATE
BEAN
SOUP
1 lb. dry navy beans
1 meaty ham bone or 1 1/2 lbs. ham hocks
1 c. onion, chopped
2 garlic cloves
1 c. celery, chopped
2/3 c. potato flakes
1/4 c. parsley, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. each nutmeg, oregano, basil
1 bay leaf
In large kettle, cover beans with 6 to 8 cups hot water.
Bring to a boil; boil
2 minutes.
Remove from heat; cover.
Let stand 1 hour.
Drain; add 2 quarts cold water and ham.
Bring to a boil.
Simmer 1 1/2 hours.
Stir in remaining
ingredients.
Simmer 20 to 30 minutes until beans are tender.
Remove ham; trim off meat.
Return to soup.
Makes about 3 quarts.
Freezable.
Crystal Lake, IL
SOUP RECIPE - 620
WILD
RICE
SOUP
1 lb. bacon, cooked until crisp
1 lg. onion, chopped
1 pt. half and half
2 (4 oz.) cans mushrooms with juice
2 cans cream of potato soup
1 c. (8 oz.) wild rice, cooked
1 c. cheese, shredded
1 pt. water
Cook bacon until crisp.
Remove from pan.
Saute onion in bacon grease, drain. In large saucepan, combine bacon, onion and remaining ingredients.
Heat thoroughly, being careful not to scorch.
St. Paul, MN
SOUP RECIPE - 621
CREOLE
SOUP
POT
2 c. chicken , cut in bite size pieces or 1 lb. shrimp, cooked
6 slices bacon, cut in 1/2 inch pieces
3/4 c. green onion, sliced
1 med. green pepper, cut into 1/2
inch pieces
1 tsp. garlic
2 cans chicken with rice soup
1 (14 1/2 oz.) can stewed tomatoes
1 1/2 c. water
1 bay leaf
Hot sauce to taste
In soup kettle, cook bacon until crisp over medium heat.
Remove bacon and drain fat, leaving 2 tablespoons in pot.
Add green onions, green pepper and garlic; cook over medium heat until crisp tender.
Add tomatoes, soup, water,
and bay leaf.
Bring just to boil, reduce heat.
Simmer, uncovered, 10 minutes.
Add chicken/shrimp and bacon; cover and heat gently for 5 more minutes.
Add hot
sauce and serve.
Lombard, IL
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