Your Reading List

Warm Up With Hot Soup

What better way to chase the chills away than with a bowl of steaming homemade soup. Make a batch of bread sticks to serve alongside.

VEGETABLE-BARLEY SOUP

12 c. beef AND/OR vegetable stock

1/2 c. pot barley

2 c. chopped onions

4 c. sliced carrots

2 c. sliced celery

4 c. cubed zucchini 2 garlic cloves, minced 1-1/2 c. diced rutabaga

1/2 c. diced red OR green pepper

1/2 c. alphabet noodles

1 tsp. dried oregano

1 tsp. chili powder

2 tbsp. dried parsley flakes Salt and pepper to taste

2 c. diced leftover roast beef (optional) 1 -7-1/2-oz. (213-ml) can tomato sauce

Put stock and barley in a large stock or soup pot. Bring to a boil; reduce heat and simmer until barley is almost done. Add onions, carrots, celery. Bring to a boil and simmer until carrots are about half cooked. Add remaining ingredients and simmer until all vegetables are tender.

Makes about 21 -1-1/4 c. servings.

Soup freezes well and recipe may also be halved.

COLOURFUL CHICKEN-SQUASH SOUP

7 c. chicken stock (OR part vegetable stock)

1/3 c. pot barley

1/2 c. chopped onions 3-1/2 c. sliced carrots

1/2 c. sliced celery

4 c. cubed butternut OR buttercup squash

1 c. chopped spinach (fresh OR frozen)

1 c. diced, cooked chicken

1 tbsp. dried parsley flakes

1/2 tsp. poultry seasoning

1/2 tsp. sage

Salt and pepper to taste

Put chicken stock and barley into large stock or soup pot. Bring to a boil and simmer until barley is almost tender. Add onions, carrots and celery; simmer until carrots are half cooked. Add remaining ingredients; simmer until squash is just tender. Makes about 3 quarts.

MEATBALL AND ROASTED VEGETABLE SOUP

4 c. carrots cut into 1/2-in. slices

5 c. cubed, unpeeled, red potatoes 2 large onions, halved and cut into wedges

1/4 c. olive OR vegetable oil

1 tsp. salt

2 tsp. dried basil

5 garlic cloves, crushed

1/2 c. quick-cooking rolled oats (OR dry bread crumbs)

1/4 c. grated Parmesan cheese

1 tbsp. dried parsley flakes

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. dried basil

1 egg, lightly beaten

1 lb. lean ground beef; 2 tbsp. olive OR vegetable oil

8 c. chicken AND/OR vegetable stock (OR water)

1 qt. canned tomatoes, crushed (OR 1 -796ml can)

Salt and pepper to taste

Combine carrots, potatoes, onions, 1/4

c. oil and salt in a large bowl. Place in a single layer in baking pan(s). Bake at 425F for 20 minutes. Add basil and garlic; toss to coat. Bake 10 to 15 minutes longer or until vegetables are tender. Meanwhile, combine rolled oats, Parmesan cheese, parsley, salt, pepper, basil and egg. Mix in ground beef. Shape into 3/4-in. meatballs; brown in batches in large skillet in 2 tbsp. oil. Transfer meatballs to a large soup pot, using part of stock to clean up brown bits and add to pot. Add remaining stock, tomatoes, roasted vegetables; season to taste with salt and pepper. Bring to a boil. Reduce heat; cover and simmer about 45 minutes or until meatballs are no longer pink.

Serves 16 to 20.

Freezes well and recipe may be halved.

CREAMY CARROT SOUP

5 c. chicken stock

1-1/2 c. finely diced (1/4 inch) carrots 1 medium onion, finely chopped

1 clove garlic, minced 1 bay leaf

1/4 tsp. thyme

1/8 tsp. pepper

2 c. finely diced (1/4 inch) potatoes

1/4 c. flour

1/4 c. cold water

1/4 c. cream

2 tsp. dried parsley flakes

Salt to taste

Bring stock to a boil. Add carrots, onion, garlic, bay leaf, thyme and pepper. Cook until carrots are half cooked; add potatoes and simmer until they are half done. In a small covered container, shake together flour and water until smooth. Stir into soup and simmer until slightly thickened and potatoes are tender. Add cream and parsley and salt to taste.

This soup does not freeze well.

SOFT BREAD STICKS

1 pkg. (1 tbsp.) active dry yeast

2 tsp. sugar

1 c. warm water (110 to 115F)

1 c. warm milk (110 to 115F) 1-1/2 tsp. salt

1 tbsp. sugar

1/2 c. butter, melted and cooled

1 egg

1 egg white

1 c. whole-wheat flour

4-1/2 to 5 c. unbleached all-purpose flour

1 egg yolk

1 tbsp. water

Parmesan cheese, grated;

1/2 tsp. dried oregano Garlic salt;

1/4 c. quick oats OR cornmeal

In a large mixing bowl, dissolve yeast,

2 tsp. sugar in warm water; let stand for 5 minutes. Add milk, salt, 1 tbsp. sugar, melted butter, egg, egg white, whole-wheat flour and about 1 c. all-purpose flour; beat smooth. Add more all-purpose flour to form a soft dough. Turn onto floured surface and knead until smooth and elastic, 6 to 8 minutes. Place into greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Divide dough into 8 pieces; roll each piece in mixture of rolled oats or cornmeal and oregano. Shape each into 15-inch-long rope. Cut each rope into 3 pieces. Twist each piece and place on greased baking sheets about 1 inch apart. Cover and let rise until doubled, about 25 minutes. Whisk egg yolk and water; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake in preheated 400F oven for 8 to 12 minutes till golden.

Makes 2 dozen.

Excellent served warm with soup.

Betty Keeler writes from Vanscoy, Saskatchewan

About the author

Betty Keeler's recent articles

Comments

explore

Stories from our other publications