Carolee's Herb Farm

Carolee's Herb Farm

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Home Articles Recipes Soups from Carolee’s Herb Farm
Soups from Carolee’s Herb Farm Print E-mail
On a cold winter’s day, there is nothing quite like a bowl of hot soup to warm you to your very soul!

Mexican Black Bean Soup

1 c. diced onion
1 c. finely chopped carrots
1 c. diced celery
1-2 cloves garlic, minced
1 T. oil
¾ c. water
2-15 oz. Cans black beans
2 T. mild taco sauce

Saute onions, carrots, celery, and garlic in oil until tender.  Stir in beans, water, and taco sauce.  Cover and simmer, stirring occasionally, 30-45 min.

4 plum tomatoes
6 tomatillos
¼ c. chopped onion
Juice of 1 lime
dash salt
1 jalepeno pepper, chopped
½ c. fresh cilantro
sour cream, optional

Combine  tomatoes, tomatillos, and onion in food processor until coarsely chopped.
Add lime juice, salt, pepper, and cilantro.  Mix well.  Chill.

Dip soup into bowls, top each with a spoonful of salsa, and a dollop of sour cream, if desired.  Serves 6.

Broccoli-Cheese Soup

Saute the following in ¼ c. butter, just until tender and golden, but not browned.

1 c. diced onion
1 c. chopped carrots
1 c. diced celery

Add:  2 boxes frozen chopped broccoli, 1 c. water, 1 chicken bouillon cube.  Cover and simmer just till broccoli is tender.

Add:  3 c. cubed Velveeta light cheese, 2 c. milk, ¼ c. chopped parsley

Cover and cook just until cheese is melted.  Add freshly ground pepper to taste.

Celery Dill Soup

Mix together, 1 c. leftover mashed potatoes, 2 c. water, 2 c. diced celery,  1 medium onion chopped, ¼ t. salt, dash pepper, dash red pepper.  Bring to boil, then cover and reduce heat.  Simmer 30 min, stirring occasionally, until celery is tender.  Add 1 T. Worcestershire sauce, 2 T. chopped fresh dill. Cook 2 min.  Serve.

Cream of Carrot Soup

Saute 1 onion, diced in 3 T. oil, just until tender.  Put into blender.

Cook 5-6 carrots, peeled and thinly sliced just until tender.  Drain, reserving liquid.  Add 2/3 of carrots to blender, setting aside remaining 1/3.  Measure liquid.  Add stock or water to equal 3 c.  Use just enough liquid to blend carrots and onions till smooth.

Place blended vegetables in saucepan with remaining liquid, reserved carrots, 1 c. milk, 1 T. chopped fresh dill, 2 T. chopped parsley.  Heat, but do not boil.  Serve sprinkled with freshly ground pepper and fresh dill.

Amish Chicken Corn Chowder

Place chicken in large kettle and just cover with water, a bit of salt, and a bay leaf.  Cover, and stew until meat falls off bones.  Remove meat from broth, allow to cool.  Strain broth to be certain no bones are left there.

In large kettle, saute 1 c. diced onion, 1 c. diced celery, 1 c. diced carrots in 3 T. butter just until golden.  While vegetables are cooking, dice chicken into bite-sized pieces, carefully removing all bones and skin.  Add to vegetables, along with 3 c. frozen or fresh corn, and  enough  broth to cover.  Cover with a lid and simmer 10-15 min.

Combine 1 c. flour, dash salt,  and 1 egg, mixing with fingers and rolling to form “rivels” (or finger noodles about 1 “ long and 1/8” thick)  Drop each rivel into the soup as it is formed.  If needed, added a bit more broth.

When all rivels are completed, stir gently, cover soup, and simmer till rivels are cooked, about 15 min.  If soup is too thick, add a bit of milk.  Taste for seasoning.  If needed, add salt or pepper.