Soups

Chili

Submitted by: Carolyn

Fry the ground beef in a large saucepan. When no longer pink; add the chopped onion. Cook onion a few minutes and then sprinkle the garlic and all the dry spices over the ground beef. Stir and cook a few minutes. Add the tomato paste and the beef broth. Stir and heat until the tomato paste is well distributed. Salt and pepper a bit. Add the whole tomatoes (I cut them up a bit first so they aren't such big pieces). Bring all to a boil. Cover and simmer about 10 minutes stirring from time to time. Then when you are ready to eat add the can of red kidney beans and just heat them in the chili. Serves 6 to 8 nice bowls. Good with cheesy bread or heated corn tortillas.

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Blended Bean Soup (crock pot)

Submitted by: Carolyn

THE NIGHT BEFORE: Put the ham hocks (tie into cheesecloth) into the crock pot. Add the chicken stock and 4 cups water. Heat on Low and cook all night (8 to 10 hours). Put the 'Navy" beans (or any light colored beans) into a saucepan. Cover well with plenty of cold water. Cover with the lid and leave on the counter overnight to soak. IN THE MORNING: Remove the ham hocks to a bowl to cool. When cool enough to handle, cut the cheesecloth away and remove the good meat. Put meat back into the crock-pot. Discard the bones and fat. Into a small frying pan; heat the oil. Saute the celery, onion, carrot and potato. Then add the garlic, and red wine vinegar. Stir and then add the tomato, tomato paste, basil and salt and pepper. Pour all from the frying pan into the crock-pot. Rinse the navy beans well and drain them and add then to the ham and stock in the crock-pot. Cover and cook HIGH for 3 to 4 hours and then turn to low. Cook on low 4 to 5 hours. When beans are soft; remove approximately 4 cups of the beans to a bowl. Let them cool (30 - 45 minutes). Put them into a blender and blend. Then pour them back into the soup. Serve with rolls or garlic bread.

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Split Pea Soup (crock pot)

Submitted by: Carolyn

THE NIGHT BEFORE: Put the peas into a saucepan and cover with cold water. Set on the counter to soak all night. Wrap the hocks into a large piece of cheesecloth. (This way it cooks and you can get it all out without little bones and junk from your soup.) Put the covered hocks into the crock-pot. Add 4 cups water to cover. Add the canned chicken broth. Add the chopped onion, grated carrot, chopped celery and the pepper. Cover and turn onto low. Cook all night (8 to 10 ) hours. IN THE MORNING: Remove the cheeseclothed hocks (very careful as it is hot!) and put into a bowl to cool. When the hocks are cooled (about an hour), cut the cheesecloth open and remove the good meat. Discard the bones and fat. Put the meat back into the crock-pot. RINSE the split peas off and drain them. Add them to the crock-pot. Stir all. Make sure peas are covered with the stock. If not; add a little more water just to cover. Cover with the lid and cook on HIGH for 4 to 5 hours. Turn to LOW for 3 to 4 hours. The peas appear watery for a long time and don't get thick until the last hour or so. When they are done they are thick and blended into the stock. If they get too thick you can add stock or water to thin it. Serve with hot bread and butter. This is easy as can be.
I learned to love split-pea soup at Anderson's in California. You can also make this with your left-over ham.

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Home Made Noodles

Submitted by: Codi

Mix flour, eggs, water, and salt in a bowl. Roll till dough is stiff. Roll out thin, let dry one hour then cut into noodles. I use Lemon Pepper, Season all, or other spices instead of the salt to add taste to the noodles, depending on what kind of soup I'm making.

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