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We know that “comfort foods,” soup, stew, and oven meals are always welcome for lunch or supper during the cold of winter. We have a wonderful neighbor who is a very good cook and she’s taught her daughter to be the same. We often share “a new recipe” by calling each other with an invitation to come over and try “something” that she or I have made.

Last week she said her daughter would leave some soup on the deck for us. Good for us, another soup to try. And m-m-m was it good.

What was it? Well, it didn’t have a name, meaning she had just put some good things together… hamburger, chopped skin-on potatoes, celery, canned diced tomatoes and onion (I think). It had a little “kick” to it and she may have used spicy tomatoes or a shot or two of hot sauce.

Did I get the recipe? No! It’s one of those “some of this and some of that” kind of soup.

What did we have with it? Toasted English muffin. How about that for a quick delicious lunch. It pays to have neighbors who are good cooks! Thanks, Kathy!
And, so it is soup today.

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SOUTHWESTERN
BEAN SOUP
4 bacon strips
3/4 c. diced onion
3/4 c. sliced celery
1/8 t. garlic powder
1-14.5 oz. can chicken broth
1-16 oz. can refried beans
1/2 c. picante sauce
1 T. chopped fresh parsley

In frying pan, fry bacon until crisp, drain on paper towel. When cold, crumble and set aside. In a medium saucepan, combine onion, celery, garlic powder and chicken broth. Bring to a boil; lower heat and simmer, covered, for 10 minutes. Add beans, picante sauce, parsley and bacon; bring to a boil. Lower heat and simmer for 8-10 minutes. Makes four services.
Note: Serve any of today’s soups with cornbread, breadsticks, hot rolls, French or any variety of herb breads, fruit breads or muffins for a filling lunch or light supper.

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BEEF AND
CABBAGE SOUP
1 lb. lean ground beef
1/2 t. garlic powder
1/4 t. pepper
2 celery ribs, thinly sliced
1-16 oz. can kidney beans or chili beans, undrained
1/2 medium head cabbage coarsely chopped
2 cans (14-1/2 oz. each) diced tomatoes, undrained
3 c. hot water
4 beef bouillon cubes or 4 t. granules

In a Dutch oven or a large saucepan, coated with non-stick cooking spray, brown beef. Add remaining ingredients; bring to a boil. Lower heat; cover and simmer for 30 minutes. Makes 8-10 servings.

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This is a quick and easy soup that the younger set will like.

CORNY WIENER
CHOWDER
1 T. butter or margarine
2 ribs celery, thinly sliced
1 lb. wieners, cut in 1/2 in. slices
1 c. milk
1 t. Worcestershire sauce
1-16 oz. can cream-style corn
1-10 3/4 oz. can cream of celery or potato soup, undiluted

In large saucepan, sauté celery in butter or margarine until tender. Add remaining ingredients. Simmer over medium-low heat, covered, 15-20 minutes or until hot, stirring occasionally. Do not boil. Makes 5-6 servings.

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PASTA’ N VEGGIE
SOUP
4 oz. sliced fresh mushrooms
1/2 c. diced onion
1 celery rib, thinly sliced
1 garlic clove, minced
4 c. water
1 can (14-1/2 oz.) Italian diced tomatoes, undrained
2 medium carrots, sliced 1/4 in. thick
4 t. beef bouillon granules
1 bay leaf
1-1/2 t. dried oregano leaves
1-1/2 c. tricolor spiral pasta (1 c. uncooked)

In a large saucepan, over medium heat, cook first five ingredients until meat is no longer pink and veggies are tender (5-7 minutes); drain. Return mixture to saucepan; stir in next six ingredients. Bring to a boil. Lower heat, cover and simmer 20-25 minutes or until carrots are tender. Stir in cooked pasta; heat through. Discard bay leaf. Makes 8 servings.

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Thought for the Day: The golden rule of friendship is to listen to others as you would have them listen to you.

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