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Homemade soup sure to delight

It’s health and comfort food all in the one pot

January 27, 2017
By DIANE HAWKES - From GRIT magazine , Farm News

What better way to spend a cold winter's day than simmering a pot of homemade soup?

The comforting aroma permeates the house, with an appetizing scent that evokes memories of Grandma or Mom and all that is good.

Knowing that a hot bowl of soup will be ready at suppertime is soothing to the spirit.

Article Photos

ON A COLD NIGHT, a bowl of hot and creamy Alida’s clam chowder may be just what the doctor ordered.

Homemade soup bursts with flavor and is full of love and life-giving energy. They are made with concern for family health and sustenance - they warm when you're cold and offer a lift when you're down.

Toss some vegetables and herbs into the mix, and your winter potion will be positively packed with vitamins, minerals and fiber - a veritable health food extravaganza in every spoonful.

Don't spare the garlic, as experts say it helps to detoxify the body and strengthen the immune system. Celery acts as an antioxidant and a sedative, and helps reduce high blood pressure.

Parsley, an iron-rich herb, according to studies, aids digestion, and black pepper acts as an antibiotic to help ward off cold and flu symptoms.

Studies have shown that onions help prevent blood clots and high blood pressure, and also are good for relieving congestion.

A little soup goes a long way to getting you through the cold months more easily.

Keep a stockpot simmering on the stove, and you'll reap the benefits for years to come.

Alida's clam chowder

(A thick and creamy soup, this is my mother's recipe, and she still makes it.)

Yields 3 quarts

1 pound bacon, diced

3 large onions, chopped

4 large potatoes, peeled and cubed

2 cups water

3 small cans minced clams

1/2 teaspoon black pepper

1 teaspoon sugar

Pinch thyme

1/4 cup butter

1/4 cup flour

4 cups milk

1 can evaporated milk

In skillet, fry bacon until crispy. Add onions and cook until browned.

Add potatoes and water, and cook until potatoes are tender.

Stir in clams, pepper, sugar and thyme, and let simmer.

In separate pan, over low heat, melt butter. Whisk in flour. Add milk a little at a time while continuing to whisk until white sauce starts to bubble around edges.

Pour white sauce into clam mixture and let cool.

Just before serving, stir in evaporated milk. Cover and simmer over low heat for 10 minutes, or until heated through.

Do not boil, as it will ruin the texture of the soup.

Audria's hamburger vegetable soup

(We got this recipe from a neighbor when I was a child. I think of her every time I make it.)

Yields 4 to 6 servings

1 pound hamburger

1 large onion, chopped

2 pounds canned tomatoes (4 cups)

2 potatoes, diced

3 to 4 carrots, sliced

2 stalks celery, sliced

1 cup shredded cabbage

1/4 cup uncooked instant rice

1/4 teaspoon basil

1/4 teaspoon thyme

1 bay leaf

1 clove garlic

1 teaspoon black pepper

Brown hamburger and onion in stockpot.

Stir in remaining ingredients. Add enough water to cover, and stir to combine.

Simmer until vegetables and rice are tender.

Beef and barley soup

(I like to make this soup when we have leftover steak.)

Yields 4 to 6 servings

1 pound steak, cubed

1/2 teaspoon thyme

1/2 teaspoon black pepper

2 cloves garlic

2 bay leaves

1 pound carrots, sliced

1 16-ounce can crushed tomatoes

1 to 1 1/2 cups barley

Place steak in stockpot and cover with water. Simmer until meat is tender. Do not drain; liquid will serve as beef stock.

Add thyme, black pepper, garlic, bay leaves and carrots. Simmer for 1 hour, or until carrots are tender.

Add tomatoes and barley, and simmer for 1 additional hour, or until barley is tender.

Add additional water as needed while soup is simmering.

Excerpted from Grit, Celebrating Rural America Since 1882. To read more articles from Grit, please visit www.Grit.com or call (866) 624-9388 to subscribe. Copyright 2011 by Ogden Publications Inc.

 
 

 

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