Taco Soup


Taco Soup

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Equipment

Ingrediënten

  • 1 lb. hamburger
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 cup corn fresh or frozen
  • 1 14½- ounce can diced tomatoes with green chilies use 2 cans if you like it spicy, undrained
  • 2 14½- ounce cans diced tomatoes undrained
  • 4 cans water
  • 2 T. powdered Ranch Dressing mix
  • ½ tsp. garlic powder
  • tsp. cumin
  • ¼ cup uncooked white rice
  • salt and pepper to taste

Instructies

  • In a large soup pot, brown the hamburger; drain fat.
  • Add remaining ingredients and simmer until the rice is cooked through, about 25 minutes.
  • We like this soup with shredded Cheddar cheese sprinkled on top.
  • Or try adding broken tortilla chips or a dollop of sour cream.
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Recipe Category Soup / Taco’s
Country Amish

Sweet Potato and Tortilla Chip Soup


Sweet Potato and Tortilla Chip Soup

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Equipment

Ingrediënten

  • 1 T. vegetable oil
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 4 sweet potatoes peeled and cut into ½-inch cubes (4 cups total)
  • 3 cups chicken broth
  • ½ tsp. cumin
  • ½ tsp. oregano
  • ½ tsp. chili powder
  • ¼ tsp. red pepper flakes or ground red pepper use less if you don’t like a lot of heat
  • 1 14½- ounce can diced tomatoes including juice, or 1 pint jar home-canned tomatoes
  • 1 cup fresh or frozen corn
  • 1 4½- ounce can chopped green chilies
  • 3 T. chopped fresh cilantro or parsley
  • tortilla chips broken 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.
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Recipe Category Soup / Torttilla
Country Amish

Split Pea Soup from Georgia Varozza


Split Pea Soup from Georgia Varozza

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Equipment

Ingrediënten

  • 1 cup dried split peas
  • 12 cups water divided
  • 1 ham hock or pieces of cubed ham
  • 1 carrot peeled and finely diced
  • 1 onion peeled and finely diced
  • 1 potato peeled and finely diced
  • ¼ cup celery finely diced
  • ¼ cup green bell pepper finely diced (optional)
  • salt and pepper to taste

Instructies

  • 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.
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Recipe Category Soup
Country Amish

Spaghetti Soup


Spaghetti Soup

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Equipment

Ingrediënten

  • 1 lb. hamburger
  • ½ cup onion chopped
  • ½ cup bell pepper chopped
  • 1 stalk celery chopped
  • 1 carrot peeled and chopped
  • 2 cloves garlic minced
  • 2 14½- ounce cans diced tomatoes do not drain
  • 1 15- ounce can tomato sauce plus half of the can of water this helps to get every last bit of tomato sauce
  • cups water
  • 1 T. sugar
  • 1 tsp. Italian seasoning
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 ounces uncooked spaghetti noodles broken 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).
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Recipe Category Beef / Pasta / Soup
Country Amish

Quick and Easy Tomato Soup


Quick and Easy Tomato Soup

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Equipment

Ingrediënten

  • 2 cans 6 ounces each tomato paste
  • 2 quarts water
  • 2 stalks celery chunked into thirds
  • 1 tsp. salt go easy on the salt; you can always add more later
  • pepper to taste
  • ¼ tsp. onion powder
  • tsp. garlic powder
  • ¼ tsp. each oregano basil, thyme, rosemary, and celery seed
  • 1 T. sugar
  • 1 bay leaf optional, but good
  • ¼- ⅓ cup milk half-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.
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Recipe Category Soup
Country Amish

Pumpkin Soup


Pumpkin Soup

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Equipment

Ingrediënten

  • 1 T. vegetable oil
  • ½ lb. good quality beef stew meat cubed into bite-sized pieces
  • 1 small pie pumpkin peeled and cut into ½-inch cubes
  • 1 onion chopped
  • 3 cups beef broth
  • 1 14½- ounce can diced tomatoes undrained
  • ¼ tsp. marjoram
  • ¼ tsp. thyme
  • ¼ tsp. hot pepper sauce less if you don’t like a lot of heat
  • soy sauce optional

Instructies

  • In a large pot, brown the beef cubes in the vegetable oil over medium-high heat.
  • Transfer the meat to a plate and set aside.
  • Reduce the heat to medium-low and then add the pumpkin and onion to the pot and cook for 15 minutes.
  • Return beef to the pot and add the broth, tomatoes, marjoram, thyme, and hot pepper sauce.
  • Increase the heat to medium-high and bring the soup just to boiling.
  • Cover the pot, lower the heat, and simmer the soup until pumpkin is tender, about another 20 minutes.
  • Ladle soup into individual bowls and serve.
  • Bring the bottle of soy sauce to the table and let people put a few squirts into their soup if desired.
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Recipe Category Soup
Country Amish

Potato Soup with Celery and Eggs


Potato Soup with Celery and Eggs

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Equipment

Ingrediënten

  • 2 cups potatoes peeled and diced
  • 1 onion chopped
  • ¼ cup celery sliced
  • 1 quart milk
  • salt and pepper to taste
  • 3 hard-boiled eggs shelled and chopped
  • 2 T. butter
  • 1 T. chopped fresh parsley

Instructies

  • In a heavy pot, add 3 cups water, potatoes, onion, and celery; bring to a boil, reduce heat, and simmer until potatoes are cooked through.
  • Add the milk and heat on low until hot, but do not boil.
  • Add salt and pepper to taste and then add the hard-boiled eggs, butter, and parsley.
  • Serve as soon as the butter has melted, stirring to mix the butter and parsley before ladling into individual bowls.
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Recipe Category Eggs / Soup
Country Amish

Potato Rivel Soup


Potato Rivel Soup

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Equipment

Ingrediënten

  • For soup:
  • 3 lbs. potatoes peeled and cubed (just guesstimate the amount)
  • ½ cup onion diced
  • pinch of salt
  • 2 T. butter
  • salt and pepper to taste
  • 1 cup milk
  • 1 cup water
  • For rivels:
  • 1 cup flour
  • ½ tsp. salt
  • 1 egg

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.
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Recipe Category Soup
Country Amish

Potato and Velveeta Cheese Soup


Potato and Velveeta Cheese Soup

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Equipment

Ingrediënten

  • 6 cups potatoes peeled and chopped
  • 1 cup celery chopped
  • 1 cup carrots peeled and chopped or thinly sliced
  • ½ cup onion chopped
  • 2 tsp. parsley dried or fresh
  • 1 tsp. salt
  • pepper to taste
  • 2 chicken bouillon cubes
  • 2 cups water
  • 3 cups milk
  • 4 T. flour
  • 1 lb. Velveeta cheese cubed

Instructies

  • 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.
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Recipe Category Cheese / Soup
Country Amish

Old-Fashioned Vegetable Beef Soup


Old-Fashioned Vegetable Beef Soup

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Ingrediënten

  • ¼ cup vegetable oil
  • 1 small onion diced
  • 3 stalks celery sliced
  • 2 carrots peeled and sliced
  • ½ small head cabbage coarsely shredded
  • 1 zucchini chopped
  • lbs. beef suitable for stew cut into bite-sized pieces
  • 6 medium potatoes or 4 large, peeled and diced
  • 2 cans 14½ ounces each diced tomatoes, undrained
  • 6 cups water
  • 1 can 16 ounces cut green beans (don’t use French-style) or 1 pint jar home-canned green beans, drained
  • 1 can 8 ounces baby lima beans, drained
  • 4 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. 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.
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Recipe Category Beef / Soup / Vegetables
Country Amish

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