Bring on the deliciousness! Soup’s ready!
Here are some recipes from friends of the Big Family Homestead… Test em’ out and let us know what you think!
Green Chili stew by Johanna Chapman
3-4 pork chops ( not the real lean stuff need a bit of fat)
5 pounds of potatoes
1 large onions-more if you want!
garlic- 3-4 cloves
10-12 Hatch Green Chilis!!! ( as hot as you want!) ok so they don’t have to be Hatch Green chili’s but come on…we are the green chili capital of the world!!!
4 cups of chicken broth- honestly, just kinda eyeball this !
cut the pork chops into bite size pieces and pan fry until golden brown ( doesn’t have to be completely cooked cause they will finish cooking in the stew
add the onion and garlic to the pork and saute till onions are translucent, add green chili’s (Yummm) cook for 3-5 min.
Roman Chicken Barley Soup by Debbie Klement
- 4 cups chicken broth (or the equivalent of good/healthy chicken stock concentrate or bouillon cubes if you’ve no broth/stock on hand.
- 28 ounce can tomatoes or equivalent skinned and seeded garden tomatoes or Italian plum tomatoes…I recommend plum tomatoes as they’re meatier and hold up better
- 2 carrots, diced about 1/4 inch pieces or slice into rounds, stack rounds and cut into quarters
- 1/2 onion, chopped
- 3 coriander seeds (or 1/4 tsp ground coriander)
- 3-6 garlic cloves, minced
- 1 Tbs fresh oregano (1 tsp dried)
- 2 basil leaves, chopped (1 tsp dried)
- 1/4 tsp red pepper flakes
- 2 pounds assorted chicken pieces but leg quarters work best and I use 3 lbs if I’m wanting it heartier and eating it just good bread and without a side like grilled cheese sandwiches
- 1/2 cup barley
- 1 cup dry white wine
- Parmesan cheese for garnish
- optional but worth it…1 or 2 stems of rosemary if you have it
- optional…you can also add a couple of bay leaves in with or without the rosemary addition
- optional tasty addition is a couple of stalks of celery cut in thin slices
- A teaspoon of anchovy paste adds a nice flavour note when added during the last 30 minutes (I’ve even put a splash Thai fish sauce in when I’ve no anchovy paste).
- You can add a bit of tomato paste at the end if you want a more pronounced tomato flavour )
In a LARGE pot crush the tomatoes by hand. Mix in remaining ingredients and bring to a boil. (I use a 12 liter/quart pot that can also handle a double batch)
Lower the heat to a simmer and cover.
Simmer, covered, for an hour.
Remove chicken from pot, allow to cool until you can handle the chicken pieces.
Uncover the pot, simmer for 30 minutes.
Remove the meat from chicken pieces, return meat to the pot.
Serve hot with freshly grated Parmesan cheese.
Super Supper Soup by Double Happiness Homestead
1qt home canned carrots NOT DRAINED (or 2 store cans 15oz)
1qt of sweet home canned corn NOT drained (or two 15oz cans)
1qt of home canned taters drained and chopped (or two store cans drained and chopped)
1Qt of canned spicy tomatoes NOT DRAINED(or 2 cans store bought) [***better flavor use grilled dehydrated tomatoes, 1/3 dry qt, soak in 2/3 quart of filtered water]
Okra (or celery) 3 cups chopped bite size
1 pound stew meat diced small
In large pot brown meat well, season to taste, then add 2 tablespoons of cornstarch and a little water stir well. Pour in all veggies stir well add enough beef broth to bring up to desired depth in pot we usually use a quart.
Bring to boil then reduce heat cover and simmer 20-30 min
Makes a BUNCH
Can be done in a slow cooker – you can brown meat toss everything in crock pot and cook til hot.
Serve with bread YUM YUM
Hubbard Squash Soup by Revrett
Chicken Cordon Blue casserole by Road Wifey
1 whole chicken
3 oz of ham
3 oz of mozzarella
3 oz of Parmesan
3 oz of crispy bread crumbs
1 sweet onion
2 stalks of celery
2 tbs of flour
Red pepper flakes
Put all your veggies in a big pot. No chopping or nothing, just throw em’ in the pot. Put your whole chicken in the pot. Fill the pot with the veggies and chicken plum full. This takes a few, so have a glass of wine, tea, or mow the lawn. Now that your chicken is cooked, pull it out of the pot. Probably wanna let it cool down some before you start pulling the bones out. Now is a good time to, have some more wine, tea or fold laundry. Okay, so the chicken has cooled. Get the meat off the bone, and throw those bones back in the pot with the veggies. Keep that pot simmering. Start adding all the spices you like to taste to the pot. This will be your chicken broth for the next month or so. Try to dice up the chicken into cubes. Put the chicken into a casserole dish. Take your ham and slice it super thin into squares and place that over the chicken that you just put in the casserole dish. Drink a glass of water, its good for you. Get your favorite rue or gravy pan out. If you want to use butter for this you can otherwise ladle some of that amazing broth you been making into your pan. On medium heat mix in the flower with a whisk, mixing vigorously. You don’t want it to be lumpy. You will be shooting for a thin sauce and enough to cover your chicken that is patiently waiting in the casserole dish. Make sure to taste the sauce. No one likes bland food. Okay now is a good time to set your oven to pre heat at 375*f . Sprinkle the mozzarella over the ham in the casserole dish. Sprinkle the bread crumbs over the mozzarella. If you love butter now is a good time to add a little dab here and there on top of those bread crumbs. Now sprinkle the Parmesan. Put in the oven for about 25 to 30 minutes. If you chose wine before on your drink breaks, your cut off. If not, have a glass of wine, tea and clean up this mess you have made in the kitchen. Top should be crispy when done. Pull out and let sit for 5 minutes or so before serving. Enjoy
If that’s too much work. Boil some russet potatoes. Skin and all, mash them up. Don’t add anything to them. Put them in the waffle maker for 15 minutes. Yes, I know they are fantastic. They are also cheaper than ramen noodles.
CHICKEN, ZUCCHINI, AND POTATO SOUP by frugallifer
Corny Baked Bean Casserole Frugallife
Leek and potato soup by Sharon Richards
3 large leeks
1 spanish onion
4 pints of chicken or vegetable stock
2 tablespoons of butter
half a cup of double cream [I think in the usa you call this heavy cream]
Melt butter in a large pan, chop the onion leeks [not to small], and put them into the pan to fry, when the onion becomes soft, add the potatoes, then stir together. Add your stock then bring to the boil, turn down to a simmer until potatoes are cooked, then add salt and pepper to taste. We usually blend this when its cooled down, to make it smooth. Then add your cream and a bit of parsley to garnish.
We eat this in Wales GB with home made bread, thats still a bit warm
Egg Drop Soup Johnny M
96ozs Chicken Stock
1 cup finely chopped green onion
2 teaspoons sea or kosher salt
Couple of grinds of pepper
3/4 teaspoon ground ginger
4 dashes soy sauce
Beat eggs in a bowl.
Mix everything except eggs in a pot and bring to rolling boil.
Cut stove eye off, give a big stir in one direction, pour eggs over a large fork or spoon into pot.
Spatzle by Lyly puente-garcia
Shepherd’s Pie Soup by Silver Opportunity
1 pound ground beef
1 chopped onion
1 cup chopped celery
2 cups cubed potatoes
1 cup chopped carrots
1 diced garlic clove
1/2 cup of peas
3 cups beef broth
Olive oil or Butter (whichever you prefer)
chopped fresh parsley
salt & pepper (to taste)
In a dutch oven or large soup pot, brown the ground beef. In a skillet, saute your onions, garlic, carrots and celery in the olive oil or butter. Once the beef is browned and the veggies are to your desired doneness add the veggies to the ground beef, add your potatoes, beef broth and salt and pepper. Cook over medium heat until the potatoes are cooked all the way through, toss in your peas (peas take very little time) turn off the heat put in your soup bowl, garnish with fresh parsley and it is simply delicious! Great fall or winter soup, hearty enough to eat for dinner!
Jambalaya by Susan Conrad
Sausage, Kale, and Lentil Soup by Krista
1 lb. sausage (breakfast or Italian)
1 28 oz can diced tomatoes
1 bunch kale (chopped)
1/4 cup lentils
3-4 cloves garlic (chopped)
1 box chicken broth (or even better-homemade!)
Salt & Pepper to taste
Add a drizzle of oil to your pot and add your garlic. Cook a couple minutes until it’s fragrant then add your sausage. Brown your sausage, then add your chopped kale, tomatoes, lentils, and broth. Bring everything to a boil, then reduce to simmer and let it cook for 25-30 minutes. Taste the soup and add s & p to taste. Enjoy!
Tomato and Garlic Soup by Lynda Williams
fry about 2 pound of onion slowly in butter, in a thick bottomed pan, for about ten minutes, letting it carmelise. That brown gunky goo in the bottom of the pan is pure gold. Add as much chopped garlic as you think you can get away with, then add another clove or two…fry for another five minutes and add…
about a pound of potatoes chopped, a tin of tomatoes, juice and all, a TBS of tomato puree, and a quart of chicken broth. Salt, pepper, Mediterranean herbs. Stir, put at back of stove and go do something more interesting for rest of the day. Half an hour before serving check the seasoning and add about a pound of chopped fresh tomatoes. To serve, top with sour cream and parsley, with french bread, cut into rounds, toasted and topped with melted cheese on the side. Enjoy
Danish Old Fashioned Chicken Soup by Stine Kirkeby
First of all you starts with the dumplings.
60g butter(1/4 cup)
100g flour(just under 1 cup I think)
Start by boiling the water and butter, when the butter is melted and its boiling you add the flour and stir until it all comes together and forms a dough ball in the pot.
Take of the heat and let cool slightly and in the meantime bring a pot of salted water to a boil and turn it down to a simmer(no rolling boil!)
Add the eggs one at a time to the Doug while stirring vigorously(or use a hand held mixer) it needs to be a smooth thick batter(like a choux pastry batter, it’s the same thing)
Place the batter in a pastry bag, cut a hole in it, and then take it on one hand and use a knife or kitchen sheers to snip small dumplings into the simmering water, they need to be the size of marbles. DO NOT LET IT BOIL!
When they float, take them up with a slotted spoon and put them in ice water for a couple of minutes and then place them in a colander.
Now for the meatballs.
1/2 pound minced pork
1,5 tbsp flour
1 tbsp finely minced or grated onion
Salt and pepper.
Mix it all together and with two teaspoons form tiny meatballs, dump them one at a time in the water from before and boil them in the simmering water from before for about 5 minutes.
Take them up and set them aside.
For the soup you need:
White parts of 3 leeks cut in rounds
1 peeled smallish root celariac cut in small equal 0,5,5 inch cubes
About 4 large carrots peeled and but into 0,5×0,5 inch cubes
4 quarts good strong chicken broth.
Put the vegetables in the broth and boil them until they are nice and tender. When they are done, put in the dumplings and meatballs and warm them in the soup. But do not let it boil or the dumplings will expand and be very weird.
And there you go. The Danish version of chicken and dumplings, and it just gets better day after day when warmed up.
In my home we always serve it as a starter and they serve chicken in withe asparagus sauce and pastry shells as the main dish, but sadly you have to wait for part two until it’s time for other thing than soup 😃.
I really hope you are not to daunted by the task and that you try it.
Chicken Soup with Cheese Tortellini by t benmer
Cajun Chicken and Sausage Gumbo by Dana Ford
Add onion, celery, and green pepper; cook 3-5 minutes, stirring often. Stir in broth and Tony’s seasoning. Bring to a boil. cover, reduce heat, and simmer 10 minutes. Add cooked sausage and chicken; simmer, covered, 5 minutes. I like to let my gumbo rest for 30 minutes to let the flavors ripen and at this point I need a cup of coffee and a rest 🙂 I serve this with white rice, saltine crackers, and put out hot sauce and file’ for those who like to add extras.
Confetti Bean Soup or Noah’s Ark Soup cuz everything is in 2’s! by Lori and Donna Joy
2 pounds ground beef
2 Tbls. Worcestershire sauce
2 onions chopped
2 cans pork and beans
2 cans black beans
2 cans kidney beans
2 strips of bacon
2 Tbls brown sugar
2 Tbls ketchup
salt and pepper to taste
herbs and seasonings of choice
Very easy to put together. Brown meat with Worcestershire sauce and onions, chopped up bacon and salt and pepper. Drain and put in large pot. Then, add all beans and the rest of ingredients….don’t drain, just dump all the cans into the pot and simmer. Serve alone or with cornbread…a fabulous and dirt cheap meal! The idea is to use whatever different beans are on hand….confetti beans! Also, may have to add water as it cooks.
Paw Paw’s Pinto Soup by Missy Gross-Hesser
Unstuffed Pepper Soup by Donna Joy and Lori
1 and 1/2 cups cooked rice of choice
2 quarts of beef stock or broth of choice
( can go half and half water to make cheaper or use a good quality bullion cube without MSG!)
1-2 pounds browned and drained ground beef
1 16 oz can tomato product of choice (just not paste or flavored pasta sauce)
1 tomato can of water
2-3 large bell peppers rough chopped ( I like 1 of each color in mine)
1-2 med- lg. onions rough chopped
Salt, pepper, dried oregano and dried parsley to taste
Best to brown the meat with the onions and peppers and then drain off fat. Put back into big ol soup pot! Then just add stock, water, rice, tomatoes and seasonings and let simmer till you’ins’ are ready to eat! I like mine with fresh baked sourdough bread! This crusty bread is perfect with this soup on a cold night to warm them hungry bellies! And of course as ya’ll know, sourdough made at home is like literally pennies to make, the biggest investment there is time. Anyway! There is a 10 dollars or less meal for 8-10 people…especially where I shop in the mark down bins or my garden! the other day, I got a dozen peppers for only 30 cents!!!!!
Momma Luff’s Mexican Chicken Soup by C Noyb
Tortellini Soup by thefarnorthhomestead
Tomato soup by thfarnorthhomestead
Corned beef and cabbage soup by thefarnorthhomestead
Aunt Helen’s Noodles by Lori Stoneburger
1 teaspoon salt
2 tablespoons melted butter
1-1/2 cups flour
Beat eggs good. Add salt and melted butter—add ½ cup flour and beat with egg beater. Stir in the rest of flour with knife. Cut right away.
*just as an FYI, use Butter folks. Trust me you don’t want to ruin this perfect recipe by substituting margarine, butter spreads, or oil!
Now-a-days, I use my mixer (it has a dough hook) and depending on the size of mixer you have, you can double, triple, or quad the recipe. I try to keep it to no greater than double at a time here at Stoney’s Crew. The dough can start to stiffen quickly, and I am getting slower at rolling it out! Also note that the flour quantity is a rough estimate. It depends on the weather.