Lentil Barley Soup

Twinkle Hoskins

• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1/2 cup barley, soaked
• 1/2 cup red lentils, not soaked
• 1 tsp oregano
• 3 ribs celery, chopped
• 1 cup carrots, thinly sliced
• 1 can diced tomatoes, not drained
• 1 tbsp black pepper
• 3-4 cans chicken broth

In a large pot, simmer drained barley, lentils, garlic, and broth for at least 75 minutes, until barley is tender, stirring occasionally. Add carrots, celery, and tomatoes; simmer until they are tender. Soup may be frozen.

Corn Chowder

Mary Tate

• 1 tbsp butter
• 3 slices bacon
• 1 large onion, chopped
• 4 large potatoes, peeled and diced
• 3 cups milk
• 1 can creamed corn
• 2 cans whole kernel corn, drained
• salt, pepper, and parsley to taste

Heat butter in a large pan. Saute onion and bacon until tender. Add potatoes, and continue to cook for five minutes. Stir in the milk, bring just to a boil, and cover/simmer until potatoes are tender (about 35 minutes). Gently stir in creamed corn and whole corn, heating thoroughly. Serve with croutons.

Vegetable Beef Soup

William Tate

• 2 tbsp butter
• 1 lb ground beef
• 1 cup chopped onions
• 1 cup sliced carrots
• 1 cup chopped celery
• 1 cup whole kernel corn
• 1 cup English peas
• 2 lb canned tomatoes
• 1 1/2 cup sliced okra
• 1 jar hot salsa
• 1 cup ketchup
• 4 cups water
• 4 tbsp sugar

In a large pot or pan, cook together the butter, onions, and beef until beef is browned. Add in all other ingredients, bring to a boil, reduce heat, cover, and simmer for an hour.

Old-Fashioned Vegetable Soup

Betty Byars

• 1 lb ground beef
• 1 cup chopped onion
• 1 cup diced raw potatoes
• 1 cup sliced carrots
• 1 cup sliced celery
• 2 lbs canned diced tomatoes (or whole, manually chopped)
• 1 can whole kernel corn, not drained
• 1 can cut green beans, not drained
• 1 can green peas, not drained
• 5 cups water
• 2 tbsp instant beef bouillon
• crushed basil
• crushed thyme
• bay leaf
• salt and pepper to taste

Brown together the ground beef and onion until the beef is cooked; drain off grease. Add all other ingredients except the corn, green beans, and peas; simmer for 30 minutes or until the vegetables are tender. Stir in the canned vegetables and continue to heat for five minutes.

Fish Chowder

Dean Smith

• 1 tsp butter
• 1/4 cup finely diced onion
• 1/2 lb lean white fish, cut into chunks
• 3/4 cup water
• 3/4 cup milk
• 1 bouillon cube
• parsley, salt, and pepper

Melt butter in a small saucepan. Saute the onion in the butter for one minute, then add the fish, water, parsley, and bouillon cube. Boil, reduce heat, and allow to simmer until the fish is cooked (about five minutes). Add milk and season to taste with salt and pepper.

Shrimp and Corn Soup

Carolyn Mitchell

• 1/4 cup bacon grease
• 2 tbsp all purpose flour
• 1 cup chopped celery
• 1 cup diced bell pepper
• 1 cup chopped onion
• 1 tbsp minced garlic
• 1 can diced tomatoes, drained
• 1 can tomato paste
• 6 cups water
• 20 oz frozen whole kernel corn
• 2 lb shrimp, peeled and halved
• salt, pepper, and crushed thyme

In a large Dutch oven, cook flour and bacon grease together for 10-15 minutes or until a rich golden brown. Add in the celery, onion, bell pepper, garlic, salt, pepper, and thyme; cook uncovered for 15 minutes, stirring occasionally. Add tomatoes, tomato paste, water, and corn; bring to a boil, reduce heat, simmer uncovered for 45 minutes. Stir in shrimp and simmer a final time for 10 minutes.

Meatball Soup

Johnnie Tate

• 1 lb ground beef
• 1/2 cup soft bread crumbs
• 2 tbsp milk
• 2 tsp dried minced onion
• black pepper
• garlic salt
• table salt
• 1 tsp worcestershire sauce
• 2 quarts water
• 16 oz tomato sauce
• 2 beef bouillon cubes
• 1 tsp kitchen bouquet browning
• 1/4 cup egg noodles (dry)
• 1/4 cup sliced carrots

Combine together the ground meat, bread crumbs, milk, onion, pepper, garlic salt, Worcestershire sauce, and table salt; shape into small balls and set aside. In a large saucepan, combine the water, tomato sauce, bouillon, kitchen bouquet, egg noodles, carrots, and additional salt to taste. Carefully drop in meatballs, and simmer about 30 minutes.

Clam Chowder

Ulysses Hoey

• 1 cup potatoes, diced
• 1 small onion, diced
• 1 tbsp butter
• 2 tbsp flour
• 3 cups milk
• 1 can minced clams
• salt and pepper to taste

Simmer potatoes and onions together in a small amount of water until tender. In a separate small pan, melt together butter and flour to make a smooth paste. Drain the clam juice into the pan with the butter and flour; mix, and add the mixture to the potatoes and onions, along with the clams and milk. Stir well, heat to serving temperature, but do not boil. Season to taste.

Turkey Soup

Sallie Clarke

• 1 turkey carcass (bones with all meat removed)
• 2 quarts cold water
• 1 tbsp salt
• 6-8 drops Tabasco
• 2 sprigs parsley
• 2 celery stalks with leaves, chopped
• 2 onions, sliced
• 1 bay leaf
• crushed basil
• 1/2 cup parboiled rice
• 1 cup shredded carrot
• 1 cup diced, cooked leftover turkey

Break up the turkey carcass enough to stuff it into a Dutch oven or large soup kettle; add any leftover gravy or giblets. Add water, salt, Tabasco, parsley, celery, onions, basil, and bay leaf; bring to boil over medium heat. Reduce heat and simmer, sealing valve closed, for about three hours. Remove from heat and let stand for about 10 minutes. Strain the liquid into a large saucepan; clean out the original vessel, discarding the turkey carcass, and return the liquid to it. Let stand about 15 minutes and skim off excess fat. Bring juice back to a boil, add in the carrots and rice, reduce heat to low, and simmer covered with the sealing valve closed for about 15 minutes or until rice is tender. Add turkey meat and heat thoroughly before serving.

Turtle Soup

Freddie Mitchell

• 1 small turtle
• 4 hard-boiled eggs, yolks only
• 1 quart water
• 2 tbsp flour
• 1 large onion
• butter for frying
• 1 bay leaf
• 6 whole cloves
• salt and pepper to taste

Boil the turtle, cloves, and bay leaf together until the turtle is tender. Strain the juice into a saucepan. Fry the onion in butter, thicken with flour until a paste is formed, and add the mixture into the saucepan with the juice. Bone the turtle, adding meat to the pot. Cream the egg yolks, add to soup, and season to taste with salt and pepper.