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The Super Bowl is just around the corner, and as promised, we’re sharing the results of our very own Souper Bowl — just in time for the big game.

Noodle Broccoli Cheese Soup

(Recipe submitted by Karen Hively.)

2 tablespoons margarine

3/4 cup chopped onion

6 cups chicken broth

8 oz. (about 4 cups) fine egg noodles

2 pkg. frozen chopped broccoli

1 clove garlic, crushed

6 cups milk

1 pound American cheese cubed (Velveeta)

Salt (to taste)

Black Pepper (to taste)

In large pan, heat butter and onion. Saute 3 minutes, add chicken broth, heat to boiling. Gradually add noodles and salt (to taste) so that broth begins to boil. Cook uncovered 3 minutes, stirring occasionally. Stir in broccoli and garlic, cook 4 minutes more. Add milk and cheese and pepper (to taste) and continue cooking till cheese melts, stirring constantly.

Kale, White Bean and Sausage Soup

(Recipe submitted by Ivory Harlow.)

Kale is rich in Vitamin A, C and K. Great Northern Beans are an excellent source of Omega 3 and 6. Together they make this soup a delicious way to stay healthy and warm through the cold months of winter.

1 pound bag dry great northern beans, soaked overnight then rinsed

2 (14 oz) cans low sodium chicken broth

2 cups water

1 garlic clove, minced

Black pepper to taste

Crushed red pepper to taste

1/2 teaspoon onion powder

1 pound smoked polish kielbasa, sliced and diced

1 bunch kale, stems and center removed

6 fresh mushrooms, sliced (optional)

3 carrots, sliced (optional)

Place beans, broth, water, garlic, bay leaf, onion powder and black and red peppers in slow cooker on low until beans are cooked, approximately 6 hours. Add diced kielbasa and carrots, mushrooms if desired. Cook an additional hour. Coarsely chop kale leaves and add to slow cooker. Cover slow cooker to allow kale to wilt, approximately 5 minutes. Serve soup with fresh dinner rolls.

Chicken Tortilla Soup

(Recipe submitted by Ivory Harlow.)

If chicken noodle soup warms the soul, Chicken Tortilla Soup spices the spirit. Serve with warm tortilla chips for a fiesta meal in minutes.

1 (14.5 oz) can chicken broth

1 (14.5 oz) can diced tomatoes, Mexican style

1 (10 oz) can medium enchilada sauce

1/2 teaspoon chili powder

3 cups chicken, cooked and shredded

3 teaspoon olive oil

2 garlic cloves, minced

2 green onions, chopped

1 zucchini, diced

1 yellow summer squash, diced

Combine broth, tomatoes, enchilada sauce and chili powder in a large stockpot. Add chicken and bring to boil then reduce heat to low. Heat oil in a skillet. Add garlic and onions, saute until fragrant (1-2 minutes). Add squash and zucchini and saute an additional 3 minutes. Add skillet contents to stockpot. Continue to cook soup on low for 20 minutes.

Meal in a Bowl Soup

(Recipe submitted by Rose Robinson.)

1 pound ground beef

1/2 cup chopped onion

5 1/2 cups water

3 tablespoons instant beef bouillon granules

1 can peas

2 large potatoes, peeled and cubed

1 cup sliced fresh mushrooms

1 large carrot, chopped

Garlic however much you want to add

1 1/2 teaspoon dried basil

3/4 teaspoon ground sage

1/2 teaspoon salt

1/8 teaspoon pepper

In large saucepan or Dutch oven cook ground beef and onion till meat is browned and onion is tender. Drain off fat. Add water, beef bouillon, peas, potatoes, mushrooms, carrot, garlic, basil, sage, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally.

Grandma’s Potato Soup

(Recipe submitted by Mary Spies, Dover, Ohio)

4 cups peeled potatoes, sliced thick

2 cups water

1 teaspoon minced dried onion

2 tablespoons oleo or butter

1/2 teaspoon parsley flakes

1/4 cup flour

2 cups broth

1 cup cubed Velveeta cheese chicken soup base

Peel, quarter and slice potatoes. Put into a large saucepan with water and dried onion. Do not salt. Bring to a boil and cook until just tender, about 10 minutes. In smaller pan, melt oleo or butter. Blend in flour. Make broth using 2 cups boiling water and I tablespoon chicken soup base. Add to flour mixture and mix with whip. Bring to boil and cook 5 minutes. When potatoes are cooked, add broth mixture. (Do not drain potatoes.) Add parsley and cubed cheese. Pour into crock pot set on low setting. Stir to blend melted cheese.

If too thin, stir in 1/4 cup instant mashed potato flakes. Add more chicken broth if it becomes too thick. Bits of ham may be added for a heartier soup. Makes four servings.

Potato Ham Soup

(Recipe submitted by Phyllis Knoebel, Clinton, Ohio)

6 cups water

7 teaspoons chicken bullion granules

2 (8 oz.) package cream cheese, cubed

1 (30 oz.) package frozen hash browns, thawed

1 1/2 cups cooked ham, cubed

1/2 cups chopped onion

1 teaspoon garlic powder

1 teaspoon dill weed

Place water, chicken bullion granules and cream cheese in large pan, heat and stir until cheese is melted. Stir in remaining ingredients and cook approximately 20 minutes. Serves 12.

Vegetable Burger Soup

(Submitted by Phyllis Knoebel, Clinton, Ohio)

1 pound ground beef, browned and drained

1 quart stewed tomatoes, cut up

1 (8 oz.) can tomato sauce

2 cups water

1 package dry onion soup

1 (10 oz.) package frozen mixed vegetables

1 to 2 tablespoons honey

1/2 head shredded cabbage

32 oz. box beef broth

1/2 cup lentils

Brown meat and drain. In a large stockpot, add meat, dry onion soup mix and water. Stir in all other ingredients. Bring to boil, then simmer one hour. Do not add salt. If desired, add salt when eating. Serves 15.

Tomato Tortellini Soup

(Submitted by June Miller, Berlin, Ohio)

2 (14 oz.) cans chicken broth or vegetable broth

1 (9 oz.) packages refrigerated tortellini

8 oz. tub cream cheese spread with chive and onion

1 (10 or 11 oz.) can tomato soup or tomato bisque soup

Bring broth to boiling then add tortellini. Reduce heat and simmer

uncovered for 5 minutes. Whisk 1/3 cup hot broth with cream cheese until smooth. Add to pan. Add tomato soup. Heat thoroughly. Makes 4 servings.
You can add more soup or double the recipe.

Doc’s Sausage Soup

(Submitted by Helen T. Richey, of Norwich, Ohio. Helen writes that years ago a doctor in her congregation by the name of Dr. Walter Chess brought this soup to a church luncheon and it was “a real winner.” The church was College Drive Presbyterian Church, New Concord, Ohio.)

1 pound sausage, browned and drained

2 (16 oz.) kidney beans

1 quart water

1 large onion, diced fine

1 green pepper, diced fine

1 bay leaf

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon thyme

1/4 teaspoon black pepper

1 1/2 cups diced potatoes

1 quart whole tomatoes

Brown and drain sausage, add kidney beans, tomatoes, water, onion, bay leaf, salt, green pepper, garlic powder, thyme and black pepper. Simmer 1 hour. Add potatoes and simmer until potatoes are done.

Stuffed Pepper Soup

(Submitted by Farm and Dairy Recipe Editor Aimee Tenzek.)

1 pound ground beef

1 (28 oz.) can tomato sauce

1 (28 oz.) can diced tomatoes

2 cups cooked long grain white rice

1 1/2 cups chopped green peppers

2 beef bouillon cubes

1/4 cup packed brown sugar

2 teaspoons salt

1/2 teaspoon pepper

Cook rice according to package directions. In a large saucepan, brown beef and drain. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 30-40 minutes or until peppers are tender.

Avgolemono Soup (Greek Egg-Lemon Soup)

(Submitted by Farm and Dairy Recipe Editor Aimee Tenzek. This recipe is similar to the one my husband’s grandmother, Ann Senanefes, makes. Some of the Greek recipes call for chicken, but we like it without. It is very easy and cheap to make.)

6 cups chicken broth

1 cup uncooked regular rice

4 eggs

6 tablespoons lemon juice (more to taste)

Dash of salt

Dash of white pepper

In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes. In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil. Season with salt and pepper. Serve immediately.

The Social Silo is the new “social face” of the newspaper Farm and Dairy. We want to be a community blog about the rural world. About manure. About county fair prize-winning pie recipes. Just not in the same sentence. We want to foster communication between farmers and nonfarmers, to share different perspectives, to make us all think and grow a little. We want to ask questions, and listen to your answers.
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