HAMBURGER NOODLE SOUP

Ingredients:

• 1 lb. ground beef
• 1 onion
• 1 carrot
• 2 stalks celery
• 1 tsp. time
• 1 tbsp. parsley
• 1 oz. tomato puree
• 1 lb. can tomatoes
• Noodles as wanted
• Nutmeg

Instructions:

Combine meat and next five ingredients. Cook 25 to 30 minutes. Add tomato puree and tomatoes. Cook 10 minutes. Add noodles. Cook until soft. Sprinkle nutmeg on each serving. Homemade noodles are best.

BASQUE FISH SOUP

Ingredients:

• 1 lg. onion, chopped (1 c.)
• 1/2 c. chopped celery with leaves
• 1 lg. clove garlic, crushed
• 2 tbsp. butter or margarine
• 2 cans (16 oz. each) tomatoes cut up
• 1/2 c. dry white wine
• 1/2 c. minced parsley
• 1 tsp. salt
• 1/4 tsp. each pepper and thyme
• 1 pkg. (lb.) frozen fish fillets, thawed or part and cut 1 inch chunks.

Instructions:

In large saucepan saute' onion, celery, and garlic in butter until tender.
Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer
30 minutes. At this point, refrigerate or freeze, if desired. Or add fish and simmer 7 to 10 minutes or until fish is opaque and flakes easily with fork. Makes 4 to 6 servings or 1 package frozen raw shrimp (12 ounces)may be used instead of fish.

PRONTO BEEF VEGETABLE SOUP

Ingredients:

• 3 c. leftover cubed, cooked roast beef
• 1 c. carrots, diced
• 1 c. peeled potatoes, diced
• 1 c. corn
• 1 c. cut green beans
• 1/2 c. onion, chopped
• 1 qt. tomato sauce
• 1/2 tsp. salt
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tbsp. chopped fresh parsley

Instructions:

In a large saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. If necessary, add 1/2 to 1 cup water to thin soup.

Yield 6 to 8 servings.

PALOUSE SOUP

Ingredients:

Stir up a batch of homemade soup mix to have on hand or to package in jars as kitchen gifts. 2 1/2 c. washed lentils

• 2 1/2 c. washed green split peas
• 2 1/2 c. pearl barley
• 2 c. alphabet macaroni
• 1 c. dried onion flakes
• 1/2 c. celery flakes
• 1/2 c. parsley flakes

Instructions:

Mix all ingredients together and store in a jar with tight fitting lid. Stir well before using. TO COOK: Combine 1 cup of mix with 4 cups water or seasoned stock in a soup pot. Add 1 cup cooked, chopped meats, if desired. Bring to boil. Reduce heat to low and cover. Simmer gently for 45 minutes or until peas are tender. (Cooking time may need to be extended at high altitude or in hard-water areas.) Add 1 1/2 tablespoons salt, if desired. VARIATIONS: To create Minestrone Palous Soup, combine 1 cup mix with 16 ounce can of stewed tomatoes, 2 or 3 cups water. Add 1 chopped onion, 1 or 2 chopped potatoes and 1/2 teaspoon basil. Bring to boil and cook as directed above. The vast fertile Idaho-Washington border country commonly known as the Palouse produces almost all of the lentils grown in the United States.

WON - TON SOUP

Ingredients:

• 4 c. chicken broth
• 2 c. water
• 1 tbsp. soy sauce
• 1 pkg. won-tons (In boiling water cook won tons 10 minutes or until they float. Drain in colander; cool under running cold water; drain.)
• 1/4 lb. cooked ham, cut in thin strips (roast pork can be substituted for ham.)
• 2 med. green onions, chopped

Instructions:

In large saucepan, bring broth, water and soy sauce to boil. Add won tons and cook about 5 minutes or until heated

through. Add ham and onions. Serve hot.

Makes 6 servings.

VEGETABLE, HAM SOUP

Ingredients:

• 1 tbsp. margarine
• 1 c. coarsely chopped green or red peppers
• 1 c. onion, chopped
• 1 (16 oz.) pkg. frozen, whole kernel corn (3 1/2 c.)
• 1 c. chicken broth
• 4 oz. cooked lean ham, cubed
• 1/2 tsp. ground cumin
• 1/4 tsp. ground white pepper
• 1/3 c. flour plus 1 tbsp.
• 3 c. (two 12 oz. cans) undiluted evaporated low-fat milk, divided
• 3 to 4 drops hot pepper sauce (optional)

Instructions:

In large saucepan, melt margarine; saute pepper and onion over medium heat for five minutes or until tender. Stir

in corn, broth, ham, cumin and white pepper. Cook for five more minutes, stirring occasionally, until corn is cooked.

Pour 1/2 cup evaporated lowfat milk into bowl; whisk in flour until well blended. Add remaining 2 1/2 cups

evaporated lowfat milk; mix well. Slowly pour into saucepan. Increase heat to medium high; cook, stirring constantly

for five minutes until mixture comes to a boil and thickens. Boil for one minute, add hot sauce.

Makes 6

cups.

VEGETABLE - BURGER SOUP

Ingredients:

• 1/2 lb. ground beef
• 1 (1 lb.) can (2 c.) stewed tomatoes
• 1 (8 oz.) can (1 c.) tomato sauce
• 2 c. water
• 1 (10 oz.) pkg. frozen mixed vegetables
• 1/2 env. dry onion soup mix
• 1 tsp. sugar

Instructions:

In Dutch oven or large heavy saucepan, lightly brown ground beef; drain off excess fat. Stir in tomatoes, tomato

sauce, water, frozen vegetables, onion soup mix and sugar. Bring to boiling. Reduce heat, cover and simmer 20

minutes. Makes 6 to 8 servings.

CLASSIC BEEF & BARLEY SOUP

Ingredients:

• 2/3 c. pearl barley
• 1 1/2 lbs. ground beef
• 1 med. onion, chopped fine
• 4 carrots, minced
• 3 ribs celery, diced
• 3 (10 1/2 oz.) cans beef consomme
• 2 c. water
• 1 (10 1/2 oz.) can tomato soup
• 1 bay leaf
• 1/4 c. parsley, minced

Instructions:

Brown ground beef and onion in Dutch oven or heavy kettle until meat is no longer pink. Add remaining ingredients,

cover and cook, simmering 1 1/2 to 2 hours.

HAMBURGER SOUP

Ingredients:

• 1/2 c. onions, chopped
• 1 lb. hamburger
• 1 bay leaf
• 2 cans cream of celery soup
• 1 1/2 c. water
• 3 c. tomato juice
• 1/2 tsp. pepper
• 1 tsp. salt
• 1 heaping tsp. sugar
• 1 tsp. garlic salt
• 1 can of corn or 1 can green beans (or both)

Instructions:

Saute hamburger in 3 tablespoons butter until done, then drain. Combine all ingredients into kettle and simmer for

45 minutes. Serves 8 to 10. The longer this simmers the better it gets.

HAMBURGER SOUP

Ingredients:

• 1 lb. ground beef
• 5 c. water
• 1 lb. can whole tomatoes
• 1 c. chopped onion
• 2 or 3 carrots, sliced
• 2 ribs celery, sliced
• 1/3 c. pearl barley
• 1/4 c. ketchup
• 1 tbsp. instant beef bouillon granules
• 1 or 2 tsp. seasoned salt, optional
• 1 tsp. dried basil leaves
• 1 bay leaf

Instructions:

Brown ground beef in a Dutch oven. Drain off fat. Add water, tomatoes and juice, onions, carrots, celery,

barley, ketchup, bouillon granules, salt, basil and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and

simmer slowly for 45 minutes. I have used a quart of home canned whole tomatoes and works well.

HAMBURGER SOUP

Ingredients:

• 1 lb. hamburger
• 5 c. water
• 1 (16 oz.) can tomatoes
• 1 med. onion, chopped
• 2 carrots, sliced (1 c.)
• 2 stalks celery, sliced (1 c.)
• 1/3 c. barley
• 1/4 c. catsup
• 1 tbsp. (2 cubes) beef bouillon
• 2 tsp. seasoned salt
• 1 tsp. basil
• 1 bay leaf

Instructions:

Brown beef, drain fat. Add rest of ingredients. Simmer 1 hour until barley and vegetables are tender.