November 12, 2014 at 1:07 p.m.
So what is it going to be today? Soups, stew or casseroles. When it comes to the combination of soup and sandwich, why settle for the same-old, same-old? I’m sure that you have looked ahead in this column, finding that it’s soup recipes today.
When I was growing up, soup was a staple at our table. Mom made the most delicious soups with the variety of veggies we had in our large garden, plus having our own beef, pigs and chicken. When we came into the house after school, we could tell that Mom had a big kettle of soup simmering on the back burner of the stove to have for supper. Sometimes we would have a sandwich with one or two bowls of soup but most of the time it was homemade bread, sliced and ready to be buttered with butter had churned earlier in the week. My memories of thing we did and ate are imbedded in my memory bank.
ITALIAN CHICKEN AND VEGGIE SOUP
4 chicken breasts
1 large onion, coarsely chopped
3 medium carrots, peeled and slice 1/2 inch thick
3 celery ribs, cut in one inch pieces
3-1/2 c. chicken broth (from cooked chicken)
3 c. water
3 t. low-sodium or regular chicken bouillon granules
2 bay leaves
1-15 oz. can diced tomatoes, undrained
6 green onions, thinly sliced
1/4 c. ketchup
1 t. dried rosemary leaves, crushed
1/2 t. dried rosemary leaves, crushed
1/2 t. dried basil leaves
2 medium garlic cloves, minced
1/2 c. chopped fresh parsley (snipped off ends)
1/2 t. pepper
2-15 oz. cans kidney beans, rinsed and drained
1/4 c. grated Romano cheese
In a saucepan, cook chicken breasts in 2-1/2 c. water for 15 minutes. Remove chicken from broth and set aside. Transfer broth to a Dutch oven or four quart saucepan; discard bay leaves. Add next seven ingredients. Bring to a boil; lower heat, leaving cover ajar, simmer for 20 minutes. Cut chicken into bite-size pieces; add chicken and remaining ingredients, except kidney beans and cheese. Bring to a boil. Lower heat and simmer for 30 minutes. Add beans, cheese and chicken; heat until hot. Makes 10-14 servings.
Note: Serve with hot French bread, muffins or your choice of rolls or other bread
KIELBASA AND VEGGIE SOUP
3 c. water
3 carrots, peeled and sliced in 1/2 inch slices
2 medium red potatoes, peeled and diced
1/3 c. celery
3-1/2 c. sliced kielbasa (Polish sausage)
1-10-3/4 oz. can bean with bacon soup, undiluted
In a large saucepan, bring water to a boil. Add next four ingredients; bring to a boil. Lower heat; simmer for 10-15 minutes or until veggies are tender. Add kielbasa and soup. Heat until hot. Makes six to eight servings.
SAUSAGE TORTELLINI SOUP
1 lb. bulk Italian sausage
2 c. water
2 c. chopped cabbage
1-15 oz. can Italian stewed tomatoes
1-10 oz. can French onion soup
1-9 oz. package refrigerated cheese tortellini
1/2 c. grated Parmesan cheese
In a large saucepan, cooke sausage over medium heat until no longer punk; drain,. Stir in next five ingredients. Bring to a boil. Lower heat; simmer, uncovered, for eight minutes. Stir in tortellini; cook 7-9 minutes longer or until pasta is tender. Ladle into soup bowls and sprinkle with cheese. Makes eight to 10 servings.
Note: All of the soups above can be served with French bread, muffins, crisp bread (like Wasa or Rye Krisp) or other types of bread. Add a salad along with the soup and you will have a satisfying meal.
Thought for the Day: Adolescence is perhaps nature’s way of preparing parents to welcome the empty nest.