November Magic of the Month – Soups to Warm the Heart!

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We are right in the middle of my favorite season – autumn! All the leaves have pretty much fallen on the ground and winter feels very near. As I write this, there is a fresh coat of snow on the ground. It looks like it may be another rough winter. However, I’m one of those crazy people who loves snow, so bring it on!

In the spirit of the cold weather, we decided to feature homemade, hearty soups this month. We’ve chosen some of our favorites and we hope you enjoy them.

 CHEDDAR CHOWDER

This chowder is full of enough goodness to satisfy even the hungriest. Cook up a batch, serve with some yummy biscuits and enjoy!

Cheddar chowder ing. 1Cheddar chowder cooked closeup Cheddar chowder cooked longview

2 cups water
2 cups diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onions
1 teaspoon salt
1/4 teaspoon pepper
White Sauce:
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups shredded cheese, grated
1 cups cubed ham
STEP ONE
Combine first 7 ingredients in a large Dutch oven
STEP TWO
Boil ingredients for 15 minutes
STEP THREE
To make white sauce, melt butter in a small saucepan
STEP FOUR
Add flour to melted butter
STEP FIVE
Stir butter and flour until thickened
STEP SIX
Add grated cheese to white sauce, stir until melted
STEP SEVEN
Add white sauce and cubed ham to vegetables (do NOT drain vegetables)
HAMBURGER SOUP
This soup is very easy to make and is always a favorite in our family. We like to eat it a with grilled cheese sandwich!
Hamburger soup cooked 1
1 pound lean ground beef
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
6 cubes beef bouillon
5 cups water
1 (8-ounces) can tomato sauce
1 (16-ounces) can diced tomatoes
1 teaspoon salt
1 (10-ounces) package frozen corn kernels
1 teaspoon dried basil
3 tablespoons ketchup
STEP ONE
In a skillet over medium heat, brown ground beef and drain
STEP TWO
In a large stock pot, combine ground beef, carrots, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil and ketchup
STEP THREE
Bring ingredients to a boil
STEP FOUR
Reduce heat and simmer for at least 90 minutes
CABBAGE BEAN SOUP
Don’t let the name deceive you, this is a delicious soup!!
Cabbage bean closeupCabbage bean with spoon
8 ounces Kielbasa, sliced 1/4-inch thick
1 teaspoon vegetable oil
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme
1 small cabbage, coarsely shredded
1 can (16-ounces) tomatoes
2 cups water
1 can white kidney beans, drained
STEP ONE
In Dutch oven, brown Kielbasa in oil
STEP TWO
Remove sausage and set aside
STEP THREE
Add onion and sauté until tender
STEP FOUR
Stir in salt, thyme and pepper
STEP FIVE
Add cabbage, tomatoes, sausage and water
STEP SIX
Bring to a boil
STEP SEVEN
Reduce heat and simmer for 15 minutes
STEP EIGHT
Stir in beans and cook an additional 10 minutes or until cabbage is cooked
CHICKEN CORN CHOWDER
We almost always double this recipe because it goes so fast. This is a thick, hearty soup and was one of Mama Bear’s most popular customer requests.
Corn chowder final longviewChicken corn chowder final closeup
1 pound bacon
5 stalks celery, diced
2 large onions, diced
1 cup flour
4 cans corn
75 ounces chicken stock (approximately 5-14 ounces cans)
5 pounds potatoes, peeled and diced
2 bay leaves
1 tablespoon Herbs De Provence
Salt and cracked pepper, to taste
1 tablespoon vegetable base, approximately
1 quart heavy whipping cream
2 pounds pulled or diced white meat chicken
STEP ONE
In a stock pot, brown diced bacon
STEP TWO
Remove bacon and set aside, reserving bacon fat in stock pot (bacon will be used for soup garnish)
STEP THREE
Add onions and celery to the bacon fat and sauté until transparent (do not brown)
STEP FOUR
Add flour to the stock pot and continue cooking over low heat for 10 minutes (do not brown)
STEP FIVE
Add the chicken stock and bring to a boil, stirring until no lumps remain
STEP SIX
Reduce heat to a simmer and add the potatoes
STEP SEVEN
Add bay leaves, Herbs De Provence, salt and pepper
STEP EIGHT
Add corn to the soup and continue simmering until potatoes are tender
STEP NINE
Remove bay leaves
STEP TEN
Add whipping cream and diced chicken
STEP ELEVEN
Add additional seasoning, if desired
STEP TWELVE
Remove from heat once soup is hot (do not continue cooking)
MINNESOTA WILD RICE SOUP
My friend, Kathy, got this recipe from her Minnesotan friend, so it’s authentic! Kathy was generous enough to share the recipe with us. My family really enjoyed this soup!
Minnesota soup final
Minnesota soup 2
1/2 pound bacon, cooked well and crumbled

1/2 cup cooked wild rice
1/2 cup chopped onion
2 tablespoon butter
1 quart half & half
2 cans Cream of Potato soup
1 pound mild cheddar cheese, shreddedSTEP ONE
Cook wild rice according to package directions
STEP TWO
Fry or bake bacon well, until all fat is gone
STEP THREE
Dice or break bacon into small bits
STEP FOUR
Melt butter in Dutch Oven over medium heat
STEP FIVE
Add onion and sauté until soft, approximately 5 minutes
STEP SIX
Pour half & half in pan with cooked onion and cook over low heat, stirring constantly
STEP SEVEN
Add cans of cream of potato soup and mix until combined
STEP EIGHT
Add shredded cheese, stirring until melted
STEP NINE
Add bacon and wild rice
STEP TEN
If soup is too thick, add additional milk to thin
STEP ELEVEN
Stir until heated through
LEFTOVER TURKEY SOUP
We are about to have a lot of turkey leftover from holiday cooking. This is a fantastic way to put it to good use! Serve over noodles or rice and you have a perfect day after Thanksgiving meal!
Turkey soup 2Turkey soup closeup
Leftover turkey with bones and skin, or raw turkey legs
3 chicken bouillon cubes
Dash of powdered ginger
1/8 teaspoon white pepper
1 teaspoon poultry seasoning
1 onion, chopped
1 teaspoon sugar
1 tablespoon salt
10 cups cold water
3 large carrots, chopped
5 stalks celery with leaves, chopped
Leftover gravy, if any
STEP ONE
In large pot, add water, turkey, onion, carrots, celery, sugar, ginger, pepper, salt, and poultry seasoning.
STEP TWO
Bring to a boil
STEP THREE
Reduce heat and simmer 2 hours
STEP FOUR
If bones or skin were used, remove and discard
STEP FIVE
Cut up any turkey meat and add back to the pot
STEP SIX
Add bouillon cubes and leftover gravy
STEP SEVEN
Adjust seasoning, as necessary
STEP EIGHT
Simmer an additional thirty minutes

 

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