¼tsp.red pepper flakes or ground red pepperuse less if you don’t like a lot of heat
1 14½-ouncecan diced tomatoesincluding juice, or 1 pint jar home-canned tomatoes
1cupfresh or frozen corn
1 4½-ouncecan chopped green chilies
3T.chopped fresh cilantro or parsley
tortilla chipsbroken but not crushed
Instructies
In a large pot, heat the oil and then add the onions and garlic.
Cook, stirring occasionally, until onion is tender and translucent.
Stir in sweet potatoes, broth, cumin, oregano, chili powder, and red pepper.
Bring to a boil and then reduce heat to low and simmer, covered, for about 20 minutes or until sweet potatoes are tender.
Using about 2 cups (more if you prefer a creamier soup), puree the soup in a food processor or blender until smooth and then return the mixture to the pot.
Add the diced tomatoes, corn, green chilies, and cilantro to the soup and continue to cook over medium heat until the soup is heated thoroughly.
To serve, ladle soup into individual bowls and sprinkle with tortilla chips.
In a large pot, add peas and 6 cups boiling water; cover the pot and let soak for 1 hour.
Then drain the water and add 6 cups of fresh water and remainder of ingredients.
Bring to a boil and then lower the heat and simmer until peas are thoroughly cooked and tender (about 45 minutes, depending on how old the peas are).
Add water during cooking time because split peas absorb water while cooking.
Notes / Tips / Wine Advice:
You can make split pea soup (using this recipe) without soaking the peas first, but the soup will take longer to cook until the peas are tender—about 2 hours.
1 15-ouncecan tomato sauce plus half of the can of waterthis helps to get every last bit of tomato sauce
2½cupswater
1T.sugar
1tsp.Italian seasoning
½tsp.salt
¼tsp.pepper
2ouncesuncooked spaghetti noodlesbroken into small pieces (see note below)
Parmesan cheese for topping
Instructies
In a large pot, add the hamburger, onion, bell pepper, celery, carrot, and garlic; brown the mixture until the hamburger is no longer pink.
Drain off fat.
Add the undrained diced tomatoes, tomato sauce, water, sugar, Italian seasoning, salt, and pepper and bring to a boil.
Add the noodles, return the soup to a boil, reduce heat, and simmer until the noodles are done, about 12 minutes.
Adjust seasonings and serve.
At the table let everyone add as much or as little Parmesan cheese as they desire.
Notes / Tips / Wine Advice:
You don’t need to weigh out the spaghetti noodles. Just grab a handful that is about 2¼ inches in circumference (the circumference is the distance around the outside edge of the circle).
1tsp.saltgo easy on the salt; you can always add more later
pepper to taste
¼tsp.onion powder
⅛tsp.garlic powder
¼tsp.each oreganobasil, thyme, rosemary, and celery seed
1T.sugar
1bay leafoptional, but good
¼- ⅓cupmilkhalf-and-half, or heavy cream
Instructies
In a large pot, mix together all ingredients except the milk; stir to mix well.
Bring to a boil and then simmer for 20 minutes.
Remove the celery pieces and bay leaf.
Taste and adjust seasonings if needed.
Pour in the milk and heat the soup until hot but not boiling.
Serve.
Notes / Tips / Wine Advice:
1: You can eat the tomato soup without adding the milk if you desire.2: Here’s what you can do if you want thicker soup:Before adding the milk to the soup, take a small saucepan and melt 1 tablespoon butter. Then add 1 tablespoon flour while stirring constantly. Into this gradually add about 1 cup of the tomato soup. Keep stirring while you wait for the mixture to thicken, and when it does, add the mixture into the soup pot and continue stirring. Then add the milk. Stir to mix and heat until hot but not boiling.
3lbs.potatoespeeled and cubed (just guesstimate the amount)
½cuponiondiced
pinchof salt
2T.butter
salt and pepper to taste
1cupmilk
1cupwater
For rivels:
1cupflour
½tsp.salt
1egg
Instructies
To make the soup:
Put potatoes and onions in a large soup pot with enough water to barely cover them and a pinch of salt.
Cook until the potatoes are done.
Do not drain the water.
Take a potato masher and roughly mash the potatoes in the water.
(There will still be small lumps.
) Then add the butter and salt and pepper to taste.
Next, add the liquid—you need the combination of the milk and water because the milk gives the soup a creamy richness.
Bring the soup to a gentle bubbling simmer.
To make the rivels:
In a medium mixing bowl, mix together the flour and salt.
Make an indentation in the middle of the flour mixture and break the egg into it.
Using a fork, mix egg and flour mixture together until you have lumps about the size of grapes.
This is a fairly messy process, so feel free to use your hands to finish mixing and separating the lumps until they are the right size.
Drop the rivels into the soup and cook them until done, stirring occasionally, for about 10 minutes or so depending on their size.
If the soup is too thick, you can add additional milk.
Adjust the seasoning to taste before serving.
Notes / Tips / Wine Advice:
No website would be complete in my opinion without a recipe for this easy and delicious Potato Rivel Soup. My kids were raised on it, and often requested this soup. I’ve never known a child to dislike this soup (although there have been a few who dislike onions so I sometimes “cheat” and instead of using diced onions, add a bit of onion powder for taste). It is filling and inexpensive, which to my way of thinking, is about the perfect meal. Please give it a try. I think you’ll be so glad you did.
In a large pot, add the potatoes, celery, carrots, onion, parsley, salt, pepper, bouillon cubes, and water.
Bring to a low boil and then turn down the heat and simmer for 20 minutes.
(You might need to add a bit more water during the cooking time if it looks a little dry, but don’t add too much.
)
Blend together the milk and flour.
(I put the milk and flour in a quart canning jar and cover tightly with a lid and then shake until it’s blended.
) Gradually add the milk mixture to the potato mixture, stirring constantly.
Cook until the soup thickens.
Add the cubed Velveeta cheese and continue to cook, stirring, until the cheese is melted.
Adjust seasonings and serve.
Notes / Tips / Wine Advice:
This is an easy soup as long as you have the ingredients on hand, and it makes a wonderful meal on a cold winter day. Velveeta cheese is shelf-stable and lasts for quite a long time, so you can always keep a box or two in your pantry.
1½lbs.beef suitable for stewcut into bite-sized pieces
6mediumpotatoesor 4 large, peeled and diced
2cans14½ ounces each diced tomatoes, undrained
6cupswater
1can16 ounces cut green beans (don’t use French-style) or 1 pint jar home-canned green beans, drained
1can8 ounces baby lima beans, drained
4tsp.salt
½tsp.pepper
½tsp.basil
Instructies
In a heavy-bottomed soup pot, add the oil, onion, celery, carrots, cabbage, and zucchini and cook until vegetables are lightly browned.
With a slotted spoon, remove vegetables to a large bowl and set aside for now.
In the same pot and using what’s left of the oil, cook the beef cubes, stirring frequently, until all pieces are well browned on all sides.
Add the reserved cooked vegetables and all other ingredients and heat to boiling.
Reduce heat to low, cover pot, and simmer for about 30 minutes or until the meat and potatoes are tender.
Notes / Tips / Wine Advice:
Some members of my family are not fans of lima beans, so I sometimes make this soup without them. Instead, I add a cup of frozen peas during the last few minutes of cooking. Sprinkle on a bit of fresh parsley if you have some on hand. It’s a beautiful—and versatile—soup.