The Best Country Style Soups
— Hearty Potato Bacon Soup —
INGREDIENTS:
2 can (14 oz) chicken broth
3 Russet potatoes ( about 2 lbs), peeled and cut into 1/2 inch cubes
1 medium Onion, finely chopped
1 teaspoon Dried thyme leaves
4 to 6 strips bacon, chopped
1/2 cup (2 oz) shredded Cheddar cheese
DIRECTIONS:
Combine broth, potatoes, onion and thyme in Dutch oven; bring to a boil over high heat. Reduce heat to medium-high and broil 10 minutes or until potatoes are tender.
While potatoes are cooking, place bacon in microwaveable container. Cover with paper towels and cook on high 6 to 7 minutes or until bacon is crisp, stirring after 3 minutes. Break up bacon. Immediately transfer bacon to broth mixture with slotted spoon; simmer 3 to 5 minutes. Season to taste with salt and pepper.
Ladle into bowls and sprinkle with cheese.
— Harvest Vegetable Soup —
INGREDIENTS:
3 tablespoons Olive oil
1 Onion, diced
1 Leek, light green and white parts only. sliced
3 Cloves garlic, peeled and crushed
3 Ribs celery, diced
2 Carrots, diced
3 1/2 cup (1/2 small head) white cabbage, shredded or thinly sliced.
2 Boiling potatoes, red, chopped with peel on.
1 small Turnip, peeled and chopped.
2 1/2 cups Quarts vegetable broth
1 cup V-8 juice
1/2 teaspoon Dried thyme leaves black pepper to taste and dash of salt.
1 can Drained kidney beans, or great northern whites, or chick peas
1/2 cup Elbow macaroni
DIRECTIONS:
Heat oil in very large soup pot. Add onions and cook, stirring, over low heat for 2 minutes. Add the leek and garlic; cook, stirring, for another minute or so. Add celery and carrots; cook, stirring, for an additional minute or so. Stir in the cabbage, potatoes, turnip, vegetable broth (or bouillon cubes and water), tomato juice and thyme. Bring to a boil. Season with pepper to taste. Turn down, and simmer covered for 2 to 2 1/2 hours, or until the vegetables are tender. Add macaroni and beans during the last 30 minutes.
Serve hot with crusty bread or rolls.
— Cattlemen’s Bunkhouse Soup —
INGREDIENTS:
1 pound Ground beef
1 medium Onion
16 ounces Can mixed vegetables
10 ounces Can Rotel tomatoes
13 ounces Can Spanish Rice
14 1/2 ounces Can stewed tomatoes
17 ounces Can cream-style corn
DIRECTIONS:
Brown ground beef and onion lightly in a 4-quart kettle.
Add remaining ingredients, cover and simmer for 40 minutes.
— Old Fashioned Country Style Sweet Corn Soup —
INGREDIENTS:
12 ears sweet corn
3 cups milk
2 tbs butter
1 tomato, peeled and diced
1 sliced onion
1/2 teaspoon salt
dash of pepper
3 oz cream cheese
DIRECTIONS:
Cut corn from ears being careful not to remove too deep (hard corn kernels can be an unwelcome addition). Scald milk, add half of corn kernels to warm milk. Saute 1/2 kernels in butter. Slowly add remaining ingredients and stir until cream cheese is melted and onion is tender. About 5 minutes. Stir both corn mixtures together over low heat. Serve warm.
— Harvest Fresh Spinach Soup —
INGREDIENTS:
1/4 cup Butter or margarine
1/4 cup Chopped onion
1/4 cup All-purpose flour
1 teaspoon Salt
1/2 teaspoon Dry mustard
1/4 teaspoon Nutmeg
1 can Chicken broth
1/2 cup Shredded carrot
1 package (9-oz.) frozen spinach
2 1/2 cups Milk
DIRECTIONS:
Melt margarine in 2-quart saucepan over medium heat. Add onions; cook and stir until tender. Reduce heat to low. Stir in flour, salt, dry mustard and nutmeg; cook and stir until mixture is smooth and bubbly. Gradually stir in broth. Bring to a boil, stirring constantly. Add carrot and spinach. Reduce heat to medium; simmer 10 minutes or until carrot is tender and spinach is thawed, stirring occasionally. In blender container or food processor bowl with metal blade, puree spinach mixture until smooth. Return mixture to saucepan; stir in milk. Cook over low heat until thoroughly heated, stirring frequently.
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