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Soups |
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LuAnn Hicks |
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Chicken Corn Soup |
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1 small frying chicken
2 cans cream of chicken soup
3-4 medium potatoes (peeled and diced)
1 large bag frozen corn
2 c. macaroni
2 T. parsley |
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Bake chicken in oven until done. Let cool, then debone. Place meat and drippings in 5 quart or larger stock pot. Add 2 cans of cream of chicken soup and water. Add potatoes, then add corn and bring to boil. Cook until potatoes are soft. Add macaroni and parsley. Cook untill macaroni is tender, and serve.
*Note* this recipe is for a salty corn soup, not a sweet corn soup.
*add enough water and boulion cubes to taste.*
*This will make enough to serve 4-6 people nicely.*
*Use a large stock pot or a 5 quart pot to cook in.* |
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Patricia Stettler |
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Stuffed Green Pepper Soup |
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3 Lbs. ground beef
3 green peppers (chopped)
1 large onion (diced)
1/2 c. brown sugar
2 beef boulion cubes
1/2 bottle of catsup
1 large can tomato sauce
2 c. rice |
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Brown ground beef with green peppers and onion in a 10 inch skillet. Drain and put in a 5 qt. or larger stock pot. Add all other ingredients and use the tomato sauce can to measure in 2 cans of water. Cook slowly until rice is tender. More water may be added to make it more brothy.
*Note* This is a very thick soup, and very delicious. I served it at a family reunion, and it was cleaned up within an hour. |
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Potato Soup |
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3 c. water
1 larger onion-diced
3 T. butter
4-5 medium potatoes-quartered
3-4 eggs
1c. milk
6 slices of dried cubed bread |
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In medium saucepan, boil water with onion, butter, potatoes and salt and pepper to taste. When potatoes are soft, add milk and bring to boil again. Crack eggs 1 at a time, and drop easily into boiling liquid, break yolks with a fork. Then add dried bread and cook until eggs are done. Stir gently so as not to disturb eggs too much. |
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Back |
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Home |
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Next |
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Got any home made soups that you would like to share with people? Then send me the recipe, and I will put it on this page. All credits will go towards you.
Enjoy...
LuAnn Hicks |
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[email protected] |
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