Soup Recipes

 

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 46)

 

Turkey Soup

 

8 cups chicken or turkey broth

3/4 cup dry soup mix

pepper to taste

salt to taste

2 cups diced turkey or 2 cans turkey chunks

1 can (12 oz.) evaporated milk

1 cup diced celery

 

Mix the broth, salt, pepper, dry soup mix, and celery and simmer 1 1/2 hours. Stir in diced turkey and milk. Heat and serve.

 

Testing comment: Very good and very easy. My family doesn't like celery, so I used 1/2 cup dried carrots instead. 

PIONEER BEAN SOUP MIX: Yield 4 jars

1 C pinto beans

1 C Black beans

1 C Kidney Beans

1 C Yellow Split Beans

1 C Great Northern Beans

1 C Black Eyed peas

1 C Lentils

1 C Green Split Peas

 

In clean pint jars, spoon 2 Tbsp of pinto beans in bottom; continue, adding 2 Tbsp of each bean or pea variety in the order given until jar is full.

 

1 pint Bean Soup Mix

 

7 C Water

1 (8 oz) can tomato sauce

1 clove garlic, minced

1 large onion, chopped

1 tsp chili powder

1 -2 tsp salt

1 ham hock

2 carrots, chopped

1 rib celery, chopped

Juice of 1 lemon

Grated cheese.

 

Put all ingredients in a slow cooker. Cover and cook on medium for 7 hours, or until beans are tender or place in stock pot and cook on stove at simmer. Remove meat from ham hock and return to soup. Before serving, add juice of 1 lemon and top with grated cheese. Makes 6-8 servings.

 

Autumn Quick Soup

 

2 lbs. ground beef

2/3 cup dry soup mix

2 cups diced carrots (use reconstituted dry carrots)

2 cups diced potatoes

1 cup diced celery

2 quarts water

2 quarts tomato juice

 

Brown ground beef. Add liquid and soup mix. Simmer 1/2 hour. Add vegetables and continue to simmer 1 hour. Serves 8.

 

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 47)

 

Beef Consomme Soup

 

4 cans (10 oz.) condensed beef broth

6 cans water

1 cup dry soup mix

1 cup sliced carrots

1 cup sliced celery

4 sprigs parsley

1/2 teaspoon thyme

 

Heat all ingredients to boiling. Reduce heat, cover, simmer about 1 1/2 hours. Serves 8.

 

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 47)

 

Ham Soup

 

 1 ham hock

3/4 cups dry soup mix

about 7 cups water

salt and pepper to taste

 

Simmer all ingredients for 45 minutes or until tender. Remove ham hock; remove meat from bones and return to soup. Makes 6 servings.

 

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 47)

 

Creamy Vegetable Soup

 

1 cup carrots, diced

1 cup cauliflower, diced

2 cups potatoes, diced

water

2 cups milk

1/4 cup butter or margarine

1-2 cups shredded cheese (optional)

1 cup celery, diced

1 cup broccoli, diced

1/2 cup onion, diced or rehydrated dry onions

1 cup flour

salt and pepper to taste

 

Cover carrots, cauliflower, potatoes, celery, broccoli, and onions with water and gently boil until vegetables are tender. Mix vegetables in blender or beat with fork until smooth. Blend milk and flour. Pour into vegetable mixture and add butter. Season to taste with salt and pepper. Heat, stirring constantly until soup thickens. You may add shredded cheese for a cheese flavored soup. You may also add one can of turkey chunks or beef chunks.

 

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 48)

 

Cream of Potato Soup

 

2 1/2 cups cubed potatoes

1 tablespoons chopped onion (or dry onion, reconstituted)

1 1/2 teaspoons salt

1 cup nonfat dry milk powder

1 tablespoon flour

2 tablespoons butter or margarine

4 cups liquid (cooking liquid from potatoes, plus water or milk)

 

Cover potatoes and onion with boiling water. Add salt and cook until tender. Drain and save the liquid. Mash potatoes, or put them through sieve; set aside. Add dry milk and flour to liquid. Beat until smooth. Add butter. Cook over low heat until slightly thickened, about 15 minutes, stirring to prevent sticking and lumping. Combine with potatoes and reheat. Serves 6.

 

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 48)

 

Hamburger Soup

 

 1 lb. lean hamburger, browned and drained

1/4 teaspoon oregano

1/4 teaspoon seasoned salt

3 cups boiling water

1 tablespoon soy sauce

1 cup celery, sliced

1 cup macaroni, cooked and drained

1/4 teaspoon pepper

1/4 teaspoon basil

1 envelope dry onion soup mix

1/4 cup Parmesan cheese

1 can (8oz.) tomato sauce

1 cup carrots sliced or 1/2 cup dried carrots

 

Combine all ingredients in a crock pot or slow cooker. Cover and cook on low heat for 6-8 hours. Turn control to high for last 15 minutes.

 

Testing comment: Tasty, quick, and easy. To make even easier, try adding uncooked macaroni and unreconstituted carrots and onions. Increase water.

 

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 49)

 

Creamy Chicken Soup

 

2 tablespoons cannery soup base

6 cups chicken stock

1/2 cup dehydrated carrots

1 rib celery, chopped

3 cans cream of chicken soup

1/2 cup frozen peas

1/4 cup dehydrated onions

1/2 cup milk

2 cups cooked, diced chicken

4 large potatoes, diced

 

Combine all ingredients and simmer until tender.

 

Testing comment: Very good. My son said it was the best soup he had ever eaten.

 

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 49)

 

Hamburger Soup

 

2 cans (14-15 oz.) beef broth plus 1 cup water, or use 4 cups water plus 4 bouillon cubes

1 quart tomato juice or tomatoes with juice

1/2 cup dry soup mix

1/2 lb. ground beef

 

Bring broth, water, and soup mix to a boil. Simmer 45 minutes or until tender. While that is cooking, brown ground beef. After the cooking time, add the tomato juice (or tomatoes with juice) and ground beef. Simmer 5 minutes and serve. Serves 6.

 

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 50)

 

Beef ABC Soup for One

 

1/2 cup soup mix

2 teaspoons beef soup base

2 tablespoons dried carrots

1/8 teaspoon salt

dash of pepper

2 oz. beef (1/4 cup)

2 cups water

 

Mix all ingredients and simmer until tender. Increase recipe according to number of persons to be served. Makes 2 cups.

 

Testing comment: Pretty good flavor for a very easy recipe. Almost as easy as opening a can of soup, but much better.

 

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 50)

 

Family Delight Soup

 

3 quarts water

1 cup dry soup mix

1 1/2 lbs. beef stew meat cut into 1/2 inch cubes or 2 (15 oz.) cans of beef chunks

1/2 lb. salt pork

1/4 teaspoon dried marjoram, crushed

1/8 teaspoon salt

3 cups fresh spinach, chopped

2 cups sliced celery

1/2 teaspoon salt

1/2 teaspoon crushed basil

croutons (optional)

 

Combine water, soup mix, beef cubes, salt pork, salt, basil, marjoram, and pepper. Bring to boil. Cover and reduce heat. Simmer until peas and barley in soup mix are tender, about 1 hour. Remove from heat and discard salt pork. Add spinach and celery. Cover and cook until celery is tender. Serve with croutons.

 

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 51)

 

American Hamburger Soup

 

1 1/2 lbs. ground beef

2 cups potatoes, cubed

3 carrots, diced or reconstituted dry carrots

2 tablespoons minced parsley

1 large bay leaf, crushed

1/8 teaspoon garlic powder

3/4 cup celery, diced

1 tablespoon sugar

2 cups tomato juice

2 quarts water

2 teaspoons salt

3/4 cup dry soup mix

pepper to taste

1 teaspoon Worcestershire sauce

 

Brown ground beef. Mix all the ingredients and simmer 1 1/2 to 2 hours.

 

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 51)

NaturoDoc's Own

 

By Thomas Stearns Lee, NMD

...

Chicken soup has been a time-honored remedy for colds and flu. It's no secret why -- the ingredients of a good soup serve to warm the body and strengthen the immune system.

... 

If you don't feel up to cooking and there's no one else around to do it, we can also recommend a traditional soup that is often available for takeout from Thai restaurants. It's called Tam Yum Kai, and this delicious soup gets a lot of its healing properties from a root herb used in it called "Galanga," which is a relative of ginger and turmeric.Our own recipe for Flu Soup follows. May it bring you back to health swiftly.

 1 tsp. olive oil

 10 scallions, sliced

 3–6 cloves of garlic, crushed

 1 green or red bell pepper (sweet), diced

 1/3 cup fresh ginger, minced finely

 2 bricks (1/2 pound) tofu, and/or chicken or lamb, chunked and browned

 3 cups bean sprouts

 1/4 tsp. cumin

 1/2 tsp. turmeric

 1/2 tsp. salt

 2 Tbsp. balsamic vinegar

 Saute the scallions, garlic, and pepper in olive oil in a soup kettle until softened. Add 3 cups of water and the remaining ingredients. Feel free to modify the amount of spices and the proportion of ingredients as you wish. Simmer the soup for at least 20 minutes. Serve it hot and eat small amounts of it frequently.