I believe homemade soups and stews must be the humblest of all cooking. I can picture the pioneer women making a rich hearty soup from the catch of the day and serving it to her family in front of a warm fireplace on a stormy winter's night.

Soups and stews are so versatile and they can simmer on the stove for hours until ready to eat. Here are some of our favorites.

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~Easy Corn and Potato Chowder~

A quick and delicious soup.

We love it served with tuna salad sandwiches.

 

2 cans cream of potato soup

2 cans creamed corn

2 soup cans milk

4 slices bacon, cooked crisp and crumbled

Freshly ground pepper.

Combine soup, creamed corn and milk in a large soup pot. Simmer until hot over medium heat. Ladle into soup bowls or mugs. Sprinkle with freshly ground pepper and crumbled bacon. Serves 4-6.

You can also top with a little shredded Cheddar cheese, if desired.

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~No Sweat Soup~

This is a super-easy recipe given to me by my friend Ann--from work. Thanks Ann! Its one of our favorites

1 pound ground beef, browned and drained of fat

2 cans minestrone soup

1 can Ranch Style Beans

1 can Rotelle tomatoes

Water

Add minestrone soup, beans and Rotelle tomotoes to ground beef in a soup pot. Add enough water to make it a nice "soup". Simmer until hot. Serve. Thats all! No Sweat! Sometimes I add a can of whole kernel corn if I'm feeding more people. This feeds 6 people generously.

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~Rocky Mountain Soup~

I found this one in an old Woman's Circle Home Cooking magazine. It's good and also good for watching the budget.

3 cups water

1-1/c cups pinto beans

3 sliced of bacon, chopped

2 cloves of garlic, minced

1/2 c. chopped onion

1-1 lb can tomatoes, cut up

2/3 c. uncooked brown rice

1 tsp. salt

1 Tablespoon chili powder

1/2 tsp. pepper

Rinse beans. In a large kettle combine beans and water and bring to a boil. reduce heat and simmer 2 minutes. Let stand one hour. Drain. Add 6 cups of water to beans. Simmer, covered, 1 hour. Cook bacon until almost crisp. Add onion and garlic. Cook until onions and garlic are transparent, but not brown. Stir bacon mixture, rice, and spices into beans. Cover and simmer for 45 minutes to l hour, or until beans and rice ar tender. Stir occasionally. Serves 8.

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~Oven Beef Stew~

--Byrnece Maughan ( My Aunt)

Great for busy days!

2 lbs. boneless stew meat

2 cups carrots, cut into chunks

4 med. potatoes, quartered

2 chopped onions

2 c. chopped celery

2-1/2 tsp. salt

1 tsp. pepper

3 tsp. tapioca

2 cans tomato soup

1-1/2 cans water

 

Place all in a large oven-proof dutch oven. Cover and bake at 275

for 5 hours.

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~Easy Bean Soup~

--Byrnece Maughan

1 med potato, peeled and diced

2 carrots sliced

1 med. onion, chopped

1/3 c. celery chopped

3 c. water

1 can bean with bacon soup

Cook vegetables in water until almost tender. Add soup and heat well. Serve with cornbread or sourdough.

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~1917 Missionary Soup~

from Byrnece Maughan

2 cups beef stock

1 cup diced carrots

1/2 c. diced onions

1 tsp salt

Pepper to taste

chopped parsley

2 cups diced potatoes

Combine beef stock, carrots, onions, salt, pepper and parsley. Cook together for 14 minutes. add potatoes and cook until all vegetables are tender, about 30 minutes.

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~Chinese Soup~

24 oz. tomato juice
1 T onion flakes
1 T parsley flakes
1 cube chicken or beef bouillon
1 sm can mushroom slices, drained
1 can chinese vegetables, drained
salt, pepper, garlic powder to taste.

Mix all and simmer.

Very good for dieters!

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Always more to come...

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