Vegetable Soup

The air conditioning is off, the windows are open, and for two days we walked around in sweatshirts and jeans. It's warmed back up into the 70's now, but for those two days nothing sounded better than a big pot of soup. I absolutely love this recipe for vegetable soup. (Thanks, Mom!) It shames that condensed junk in a can and (the best part for me) doesn't kick up my tomato allergy. Plus there is cabbage in it and I loooove cabbage!

Because of my allergy I don't add chopped tomatoes and use tomato sauce instead of paste. Something about how long the sauce is cooked makes it safe for me to eat. Feel free to add a big can of tomatoes or a few chopped fresh!

You will need:

2 pounds super trim beef for stew (optional)
one packet Lipton onion soup
5 cups water
2 small cans tomato sauce
2 chopped potatoes (medium to small size)
1 1/2 cups chopped carrots
1 cup chopped celery
2 medium chopped onions
6 beef bullion cubes
1/2 tsp celery salt
2 shakes Worcestershire sauce
salt and pepper to taste
2 cans green beans (with juice)
2 bay leaves
1 cup okra
1 can corn (with juice)
1 small head of cabbage, chopped

This recipe is great without meat, but if you want to add meat:

Add 2 pounds stew meat to crock pot and sprinkle Lipton soup on top.



Add enough water to cover (about 5 cups).



Cook on high for five hours or low for eight. Then transfer meat to a large pot on the stove. (If you don't use meat just add the Lipton to the 5 cups of water in a large pot on the stove. Bring to a boil.)



Gather your other ingredients.



Onions should be in the next picture. They hide in a different drawer from the rest of the veggies and I always forget to take them out until I am ready to chop them up.



Chop up carrots, potatoes, and celery.



Add to the pot along with the tomato sauce. (Do not add okra, corn, or cabbage yet.)





Then the bullion cubes...



and the green beans. Do not drain the beans.



Toss in the bay leaves, bring to a boil, reduce heat to simmer, cover, and cook for at least 3 hours. Stir every now and again. The longer you cook the better, as long as you aren't boiling the soup the whole time. You don't want the veggies to turn to mush.



One hour before you are ready to serve the soup, add the okra, corn,



and cabbage.



Bring to a boil, reduce to simmer and cook uncovered for a full hour.

Now you are ready to feast!



This soup is even better the next day and will keep for four days in the fridge. If you want to freeze it, pour into a freezer bag, seal, and lay the bag flat in the freezer. The soup freezes quickly that way and is easy to store. It will keep for a good six months that way.



*note: With the addition of the Worcestershire sauce, bullion, and canned veggies I do not add extra salt. Taste, taste, taste before adding any salt. If the idea of the sodium in bullion worries you, then add reduced or no-sodium canned veggies. But remember that fresh veggies (especially potatoes and tomatoes) soak up a lot of salt. You don't want bland vegetable soup.

Enjoy!!

Ina Garten's East Hampton Clam Chowder

I've always wanted to try my hand at making clam chowder and finally decided to tackle the soup after reading one of Ina Garten's cookbooks. Her recipe sounded lighter than the thick, heavily creamy recipes I have found elsewhere. I did change some things, though. I added just half of her recommended butter because I did not buy enough clam juice. I got two bottles, 8 oz each, then came home and found that the recipe called for a full quart. Oh well. I LOVE how this soup turned out! It was rich, but not too rich. Creamy, but not overly so. It is definitely more of a gourmet soup than the thick, white stuff you get from a can. My picky eater, Goose, did not like it at all. She had a PB&J. My clam chowder lover, Tinker Bell, liked it but still prefers the white canned stuff. My hubby had three bowls!

I've added a link to Miss Barefoot's recipe so I will detail how I did it and what I changed. That way you can compare the two recipes and then tailor the soup to your taste.

Ingredients:

2 bottles of clam juice
1 (10 oz) can of baby clams (use fresh if you can, about a cup and a half)
5 small potatoes, chopped into small pieces
3/4 cup diced carrots (about a handful of baby carrots)
1 onion, chopped
4 slices bacon (I used low sodium)
1/2 cup sliced celery (I forgot to put that in the picture)
2 bay leaves
salt (I used Kosher)
pepper (to taste)
6 T butter
1/4 cup flour
1 cup skim milk
1 cup half & half



Ina's recipe does not call for bacon, but after reading the reviews on Food Network I followed the reviewers' advice that the bacon would give the recipe much needed flavor. And my mom told me to add it. :) I used a pair of kitchen shears and cut up four slices of bacon and cooked them over medium high heat until brown and crispy.



Then I removed the bacon, leaving the fat in the pot...



and added the onion. I cooked it until it was soft and had a little bit of color.



I threw the bacon back into the pot and added the rest of the chopped veggies.



I added 2T of the butter to the pot and cooked the veggies over medium low heat for about ten minutes.

While they were cooking I drained the clams, but reserved the juice. You might want to skip ahead here...baby clams may be the ugliest creatures ever.



I actually called my mom and asked her if they were supposed to be that ugly. She assured me that I had not gotten a bad batch. She also suggested chopping them up a bit since clams tend to be chewy and Tinker Bell has braces. It makes it hard for the poor angel to chew sometimes. So, I put them in my mini food processor and gave them a few pulses. (I was glad I did. There was clam in every bite!) Put them in a bowl and stick them in the fridge. You won't need them until a few minutes before you are ready to serve the soup.

After the veggies were almost tender, I added the bay leaves, the two bottles of clam juice, and the juice from the can of clams. Bring it to a boil and simmer, uncovered, for 20 minutes.



After about 15 minutes, melt the remaining 4T of butter in a pan and whisk in the 1/4 cup of flour.



Whisk constantly while cooking over low heat for 3 minutes. Then whisk in one cup of your soup broth.



Add that mixture to your pot of soup.



Simmer until the soup thickens up a bit. Then stir in the skim milk and half & half. I also added about 2 tsp of Kosher salt and a few shakes of pepper. Try adding one tsp of salt, taste, and then add more if necessary. I thought the clam juice would be saltier, but it really wasn't salty at all. The soup definitely needed the added salt.



At this point Miss Ina adds her clams, heats through, and serves. I was not ready to serve it yet, so I left out the clams, turned the burner to low, covered the pot, and left it alone (except for the occasional stir) for a couple of hours. Ten minutes before we were ready to eat, I added the clams and cranked up the heat to a 5, or about medium. When it was as hot as we wanted it, we ate!




This chowder is buttery and absolutely delicious. The kind of clam chowder you get in a nice seafood restaurant. It is not at all like the stuff from the can. We ate this soup with a few oyster crackers and salads.

Split Pea and Ham Soup

So, you bought a big ham for Easter and have exhausted your recipes but still have a bunch of ham stuck to the bone. What to do? Throw it in the Crock Pot!



You'll need to rinse a bag of split peas, but because they will cook overnight in the pot, there is no need to soak them.



Just dump them right onto the ham...



Add 2 quarts of water, put on the top of the Crock Pot, set on Low, and go to bed. (Don't, however, do like I did and start the soup at 1am because you were waiting for some overnight cinnamon rolls to rise and they were being difficult. That leads to mistakes because you are tired, such as turning the Crock Pot to Warm instead of Low. Not a good thing.) In the morning you can either keep the soup in the Crock Pot or transfer it to a pot on the stove. If you put it on the stove: after adding all ingredients, bring to a boil, turn down heat to low, cover, stir often, and cook all day or at least 3 hours. If you keep it in the Crock Pot: after adding all ingredients, turn pot to high for one hour, then turn down to low, and cook for at least two more hours or all day.

I put it on the stove, but it really doesn't matter. You'll need an onion, carrots, celery, and a small potato. I put my carrots in my tiny food processor and chop them until they cry uncle.





Do the same thing with the onion and celery. OR you can just chop and add. I mutilate the poor veggies in order to fool my oldest daughter, a veggie-phobe, into thinking they aren't there. Chop the potato into tiny pieces and add. It will break down in the soup and help to thicken it. Now toss in a couple of bay leaves. I was going to take a picture of them, but I'm embarrassed by how old and desiccated my leaves look. :) Now here's my secret ingredient...don't tell anyone.



Cavender's. It's a greek seasoning, but I use it in everything, especially on turkey at Thanksgiving. In fact, since I grew up using it, I don't like to eat turkey without it! But, if you don't have access to Cavender's, it is basically a blend of salt, pepper, garlic, oregano, onion powder, and parsley. I would suggest using salt and pepper to taste, a couple of shakes of garlic powder, onion powder, and celery salt, and maybe a few parsley flakes. Then taste and see what you think. Here's the finished soup:



Split Pea and Ham Soup

ham
1 16oz bag of split peas
2 qts water
1 medium onion
1 medium potato
1 cup celery
2 cups carrots
2 bay leaves
Cavender's (to taste)


I usually make buttermilk biscuits to go with this soup. But cornbread is great, too.

Enjoy!!

my recipe card: