Souptember 2023 // Mennonite FarmHouse

 Winter Squash Soup:

1 large winter squash 1 medium onion 2 cloves garlic 1 Tbsp butter 1 can great northern beans 4 oz cream cheese 1/2 cup heavy cream 2 cups water or chicken broth 1 tsp salt 1 tsp pepper 1/2 tsp ginger

Spicy Vegetable Lentil Soup recipe ( makes approx 60 cups) Can easily be halved or even quartered! 4 cups each Carrots-Celery-Onions-Potatoes, diced 4 large cloves garlic, minced 2 TBS Oil for sauteing 2 quarts each water and beef broth 2# lentils that have soaked, rinsed and drained 2 quarts each spicy salsa and tomato juice

*Inquisitive Farmwife

 MARYLAND CRAB SOUP

*Eats with Twan

Ingredients and Shop List: 1 Bakery Fresh Sourdough Soup Bowl/Mini Boule 1 can (14.5 ounces) fire roasted tomatoes, 1 can (28 ounces) whole tomatoes, cut into small pieces 3 cups water 2 cups beef broth 1 (12 ouce) frozen vegetable soup mix 1/2 cup OLD BAY® HOTSAUCE or your favorite brand of hotsauce 2 tablespoons OLD BAY® Classic Seafood Seasoning 1 pound lump crabmeat 1 8oz tub of claw meat

Cream of Mushroom Soup

*TaShinda Renae

Ingredients: 12-14 oz fresh Baby Bella Mushrooms 1 small onion-diced 1 stick of butter 1 cup white wine 3 cups vegetable broth 1 cup heavy whipping cream Salt Black pepper Garlic powder Onion powder Dried or fresh thyme

Zuppa Toscana Soup Recipe Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Homemade Zuppa Toscana

* Our Mountain Home Skill Level: Easy Servings: 8 Ingredients: 6 oz. bacon, chopped or (pre-made Real bacon bits) 1 lb. Italian Sausage 1 medium head garlic, 10 large cloves, peeled and minced or pressed 1 medium onion, finely diced 4 cups chicken broth/stock, (32 oz.) 6 cups water, (48 oz.) 5 medium russet potatoes, chopped or sliced (the finer the pieces the faster it will cook) 1 kale bundle, chopped (6 cups) 2 cups heavy whipping cream Salt and black pepper to taste Parmesan cheese to serve, optional Instructions: In a large pot or Dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until crispy (5-7 mins). Remove bacon to a paper-towel lined plate. Use paper towels to remove as much oil as possible. Removing the oil now will reduce the amount of oil that will float on top of your soup later. Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate. Pat with extra paper towels to remove as much oil as possible. Cut the potatoes into thin slices. Add 4 cups broth and 6 cups water and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork. Finely dice onion, garlic and kale (set to the side) When potatoes are nearly done, add chopped kale, cooked sausage, bacon and 2 cups heavy whipping cream; bring everything to a boil. Season to taste with salt and black pepper then remove from heat. Garnish with grated parmesan. Serve with salad, pasta and or garlic bread.

French Onion Soup in a Jar

[Yield: (4) Quarts or (8) Pints]

Materials: (all materials can be found on The Necessities for reference)

• 8 pint jars (plus flat lids and bands/rings) [Hint: As always, I recommend an extra jar or two ]
  • Or 4 quart jars****
• 1 pressure canner
  • The canner I used has the 3-piece pressure regulator instead of the dial gauge
• 1 funnel
• 1 jar lifter
• 1 stainless steel ladle
• 1 large bowl or pot
• 1 large stainless steel pot (or dutch oven)
• 1 dish towel (large enough for the jars to cool on)

Ingredients:

• 4 lbs onions of your choice
• 1 tbsp butter (I used unsalted)
• 3 cups dry white wine (I used Charddonay)
• 3 quarts of broth or stock of your choice (I used a combination of beef stock and vegetable broth)
• 1 tbsp non-iodized salt
• Dry spices of your choosing (Dried spices do not impact the safety of pH of your soup so mix it up!)
• I used the following:
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried whole thyme
• 2 bay leaves

• Process:

1. Inspect each of your jars for cracks, chips, and/or any other questionable markings before use.
2. Inspect pressure canner per Inspecting your Pressure Canner.
3. Place canning rack into bottom of the pressure canner. Note that this is different from what we use on the water bath – it is a single metal disk that lays at the bottom of the canner to keep the glass jars off the bottom.
4. Pour 3 quarts of water (and 2 tbsp of vinegar if using – the vinegar is to help prevent discoloration of the canner) into the pressure canner and then place on burner to warm jars (simmer but do not boil). (No matter how many jars you can safely fit in the canner, you will always use 3 quarts of water. As the pressure builds up, it creates steam and will cook the food to safe internal temperatures and does not require the jars to be submerged.)
5. Thinly slice onions with either a knife or mandoline slicer and set aside in a large bowl.
6. In your large stainless steel pot (or dutch oven), melt the tablespoon of butter.
7. Once melted, pour in your onion, all dried spices, salt, and 2 cups of your dry white wine (save your last cup for later – Step 10).
8. Stir together, and cover for 1 hour, stirring occasionally.
9. After an hour, uncover and continue stirring until your onions are golden in color. Notice that some of it will stick to the bottom of the pot and turn brown. This will only help improve the overall flavor.
   [At this time, I went ahead and removed my bay leaves but you can leave them in, if you wish.]
10. Once golden, pour in remaining cup of wine and cook for an additional 2 minutes working to remove all of your brown bits from the bottom of the pot.
11. After the two minutes, pour in your broth/stock of choice.
12. Bring your onion and broth/stock mixture to a boil. Then, turn down to a simmer and stir, uncovered, for 15 minutes.
13. Remove empty jars from pressure canner by using jar lifter.
14. Using your funnel, pour your french onion soup into each heated jar leaving 1in head space. [Head space is the distance from
15. Using your funnel, pour your french onion soup into each heated jar leaving 1in head space. [Head space is the distance from the top of the jar to the food filling the jar.]
16. Wipe the rim of each jar with a damp cloth ensuring that the rims are clean.
17. Place flat lid and screw band on jar and finger tighten.
    [Hint: Place the jar on a towel and using only your fingers, tighten the band until your jar spins on the towel. This will help eliminate the chance of over tightening the lids which could then buckle.]
18. Once finger tightened, return to pressure canner to avoid thermal shock.
    [Thermal shock is the cracking of jars from an extreme temperature swing such as putting hot food into a cold jar.]
19. Place lid on canner and lock into place.
    [Note, if using a weighted pressure canner, do not place weight on lid vent pipe. If using a gauge pressure canner, only have the gauge in place, do not put pressure regular on vent pipe]
20. Return burner to medium-high heat.
21. After a few minutes, the vent pipe should start expelling steam. Adjust temperature on stove top to maintain a steady stream. Once achieved, set timer for 10 minutes.
22. After 10 minutes, place weight (10 lbs) or pressure regulator on vent pipe.
23. Weighted pressure canner: adjust heat until weight rocks at a slow stead pace. Once rocking, set timer for 1 hour (pints) or 1hr & 15 minutes (quarts). If weight stops rocking, this indicates that you are below temperature and processing time must restart.
    Dial gauge canner: adjust heat until gauge reads 11 psi. Once pressure is achieved, set timer for 1 hour (pints) or 1hr & 15 minutes (quarts). If the gauge ever drops below pressure, this indicates that you are below temperature and processing time must restart.
24. As the pressure builds, the lid lock should popup indicating that pressure is building and that the lid is safely locked in place.
25. For both methods, verify elevation using Elevation Rules and adjust accordingly.
26. After 1 hour/1hr 15mins, turn off heat and let canner cool on its own. Do not remove regulator or weight until canner is cool, 
27. Remove canner lid (careful to open away from you) and use the jar lifter to remove your filled jars and place on a towel in a cool & draft-free location.
28. Wait 24 hours before touching the jars. After 24 hours, remove the bands and pick up each jar from the flat lid (this will help ensure that each jar is truly sealed). Once the seal is verified, you may wash the exterior of the jars, dry, label, and store for future use.

When you are ready to serve, dump the contents of the jar into a sauce pan and simmer until warm throughout. Serve in your favorite bread-bowl, or topped with melted cheese – you won’t be disappointed.

Hug and Kiss Soup

*A Country Life
Brown slowly in a little fat in a heavy kettle....1 lb ground meat. 

Add and cook 5 minutes more...1 c. chopped onions.
       Add.....4 c. hot water
                   1 c. sliced carrots
                   1 c. sliced celery
                   1 c. cubed potatoes
                   2 t. salt
                   1/2 t. pepper
                   1 t. beef bouillon
                   1 bay leaf, crumbled
Mix thoroughly.  Bring to a boil, cover, then simmer 20 minutes.  Add.....1 28 oz. can of tomatoes.  cover and simmer 10 minutes.  Serves 6 (6 whole fresh tomatoes may be used instead of canned)

Amish Bean Soup

Soup Recipe 2 cups cooked white beans (navy or great northern) 2 TBS butter 1/2 gallon whole milk 8oz egg noodles 1 tsp salt. Saute drained beans and butter for a few minutes. Add milk. When milk is hot add noodles. Cook stirring constantly until noodles are tender add salt. Pie Crust recipe 4 cups flour 1 TBS sugar 1 1/2 tsp salt 1 3/4 cups lard (butter or crisco) 1TBS vinegar 1 egg 1/2 cup cold water Blend dry ingredients. Cut in fat. Then add wet ingredients mixing until it forms a ball. Chill for at least 20 minutes. Apple Pie recipe 4 cups tart apple (Mcintosh, Granny Smith) 2TBS flour 2/3 cup sugar 2TBS butter 2TBS cream. Mix apples flour and sugar. Put in unbaked pie shell. Add butter and cream on top. Add top crust. Brush with cream and sprinkle with sugar.

Roasted Tomato Soup with Sweet Onion

*Big Valley Living

Ingredients:

For the roasted tomatoes: 

• 3 lb. tomatoes  
• 1 Tbs. olive oil 
• 2 Tbs. balsamic vinegar 
• 1 garlic clove, minced 
• 1/4 tsp. salt 
• 1/4 tsp. freshly ground pepper 
• 1/2 tsp. dried thyme 
•   
• 1 Tbs. olive oil 
• 1 sweet onion, chopped 
• 1/2 cup dry white wine 
• 3 cups chicken broth 
• Salt and freshly ground pepper, to taste 
• 2 Tbs. chopped fresh flat-leaf parsley 

Directions:

Preheat an oven to 325°F.

To make the roasted tomatoes, cut the tomatoes in half and place, cut side up, on a baking sheet. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, pepper and thyme. Spoon the mixture evenly over the tomatoes. Bake until the tomatoes are soft and wrinkled, about 1 hour. Set aside.

In a large saucepan over medium-high heat, warm the olive oil. Add the onion and cook, stirring often and reducing the heat as needed to prevent scorching, until the onion is soft, 7 to 8 minutes. Add the wine, increase the heat to high and boil until the liquid is evaporated, 2 to 3 minutes. Add the broth and tomatoes, scraping up the browned bits from the bottom of the pan used to roast the tomatoes, and bring to a simmer. Cover and simmer for 10 minutes to blend the flavors.

In a blender or food processor, puree the soup, in batches if necessary, until smooth. Alternatively, pass the soup through a food mill. Adjust the seasonings with salt and pepper.

Ladle the soup into warmed bowls, garnish with the parsley and serve with toasted sourdough bread. Serves 4 to 6.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

Crock Pot Cheeseburger Soup

Life in the Lofthouse By: Faith, Food,Family

Ingredients

• 4 small russet potatoes peeled and diced
• 1 small white or yellow onion chopped
• 1 cup shredded carrots
• 1/2 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 3 cups chicken broth
• 1 pound lean ground beef
• 3 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 2 cups milk I use 2%
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Instructions

• Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
• About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
• Add the cubed Velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted. Serve warm and enjoy!

Notes

Cook Time: 6 to 8 hours (because all crock pots heat differently)

*Recipe and photos updated 11/30/22

Nutrition

Serving: 1 serving | Calories: 522kcal | Carbohydrates: 36g | Protein: 35g | Fat: 28g

Dolly Parton's Stone Soup

Ingredients

Ingredients

• 2 quarts chicken stock or canned low-sodium broth
• 1 pound russet potatoes, peeled and diced
• 1 (14 ½ ounce) can diced tomatoes
• 1 small head cabbage, coarsely chopped
• 1 pound turnips, peeled and diced
• 2 large carrots, diced
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 smoked ham hock
• 1 very clean stone (optional)
• Salt & Pepper

Directions

Combine the stock, potatoes, tomatoes, cabbage, turnips, carrots, onion, garlic, and ham hock in a large soup pot. Add the stone, if using. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the soup is thick and the vegetables are fork-tender, about 2 hours. Remove the ham hock from the soup, remove the meat from the bone, and chop it into ½ inch pieces. Add the meat back to the soup. Season to taste with the salt and pepper. Serve piping hot.

Crock Pot Corn Chowder

Ingredients

• ▢1 pound red potatoes diced
• ▢1 medium sweet onion chopped
• ▢½ cup chopped celery
• ▢4 garlic cloves minced
• ▢2 bags frozen whole kernel corn (12 ounces each)
• ▢3 cups chicken broth
• ▢2 cups half-and-half or heavy cream
• ▢2 tablespoons cornstarch
• ▢½ pound bacon crisply cooked and crumbled
• ▢Salt and pepper to taste
• ▢Chives for garnish

Cook ModePrevent your screen from going dark

Instructions

• In a large slow cooker, add potatoes, onion, celery, garlic, corn, and chicken broth.
• Cover. Cook on low for 6-8 hours (or high for 3-4 hours), or until potatoes are tender.
• In a small mixing bowl, whisk together half-and-half (or cream) and cornstarch until smooth.
• Add half-and-half mixture to the slow cooker. Cover and cook an additional 15-20 minutes until thickened and heated through.
• Optional: Using an immersion blender, blend about half of the soup to thicken a little bit more.
• Add in bacon and season with salt and pepper before serving,

Notes

• Blending the soup (the last step) is optional, but it does result in a very nice, thick chowder. Just don't blend it completely into a puree or you lose that chunky texture chowders are known for.
• For another thickening option, use an additional 1 tablespoon cornstarch with 1 tablespoon of water. Stir the mixture into the soup.
• Substitute 10 fresh ears of corn or 4 drained cans of corn instead of frozen corn.
• Storage: Store leftovers covered in the refrigerator for up to 5 days.
• Freezer Directions: Prepare soup and allow to cool completely. Transfer to a freezer bag or container. Freeze for up to 3-6 months. Thaw overnight in the refrigerator. Reheat on the stove over medium heat in a large pot.

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 34g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 552mg | Potassium: 691mg | Fiber: 3g | Sugar: 5g | Vitamin A: 477IU | Vitamin C: 18mg | Calcium: 87mg | Iron: 1mg

Creamy Lentil Tortilla Soup // Whippoorwill Holler 1 T. olive oil 1 red onion 5 cloves garlic 1 t. cumin 1 t. chili powder 4 oz. green chilis 1 15 oz. black beans 1 15 oz. can diced tomatoes 10 oz. frozen corn or 15 oz can corn 1 cup lentils 1/2 cup diced roasted red Bell peppers 32 oz. tomato juice 12 oz. heavy cream. or full fat coconut milk salt, pepper