Soups

BRUNSWICK STEW 
3 Tab. butter or drippings 
Cooked pork or Veal, ground or finely chopped 
2 cups; or 1/2 lb. ground beef 
1 cup onion, chopped 
3 1/2 cups tomatoes, stewed or canned
1 cup corn, cooked or canned, whole-kernel 
 1 cup lima beans cooked or uncooked
1/4 t. pepper
1 1/2 t. salt
1 tsp. Worcestershire sauce  
Cayenne, few grains

Heat the butter or drippings in a heavy skillet 
or saucepan; add meat and onion; cook over low 
heat until onion is soft.
Add remaining ingredients and simmer over 
low about 2 hours.
Makes 6 to 8 servings.

CABBAGE SOUP 
3 T. olive oil 
2 yellow onions, peeled and diced 
2 cups dry white wine 
3 garlic cloves, peeled and crushed 
1/2 lb. Pork shoulder steak, Boned & diced 1/2 in. cubes 
1 head cabbage, about 2 lbs, , cored & chopped 
1/2 cup flour 
1 qt. water 
1 T. paprika 
4 cups brown soup stock 
2 T. tomato paste 
10 juniper berries 
1 T. sugar (or to taste) 2 T 
1 lb. garlic sausage or Polish sausage, sliced 
salt & black pepper (freshly ground) to taste 
Use lots of pepper. 
Put large soup kettle on to heat, add olive oil. 
Sauté pork in kettle until lightly brown.
Add onions &. garlic, sauté for 20 minutes until clear. 
Add chopped cabbage, stir sauté (covered) until 
cabbage wilts. 
Stir in flour, thoroughly.
Pour in wine, stir until it starts to thicken. 
Add stock, water, tomato paste, paprika, and juniper berries. 
Bring to simmer and cook for 30 min. 
Add salt pepper and sugar to taste. 
At serving time, add sausage and cook for 20 min.. 
Serves 10-12.

CHICKEN NOODLE SOUP
1 cup chopped celery 
1 cup chopped onion 
1/4 cup oleo or butter 
9 cups water 
4 cups diced cooked chicken or turkey 
1 cup diced carrots 
8 t. chicken-flavored instant bouillon 
1/2 t. marjoram
1/4 to 1/2 t. pepper
1 bay leaf 
4 oz. uncooked med. noodles 
1 T. chopped parsley

In Dutch oven cook celery and onion in oleo or butter, until 
tender; add water, chicken, carrots, bouillon, 
marjoram, pepper, and bay leaf. Bring to a boil. 
Reduce heat; cover and simmer 30 min.
Remove bay leaf; add noodles and parsley. 
Cook 10 minutes longer or until noodles are tender. 
Makes 3 quarts.

CHICKEN SOUP STOCK 
3 lbs. chicken necks and backs 
4 stalks celery chopped into large pieces 
6 carrots, chopped into large pieces 
2 yellow onions, peeled and chopped into large pieces 
Salt and pepper to taste
 
Boil the chicken necks and backs in water to cover. 
Add the celery and carrots and yellow onions 
Add salt and pepper. 
Simmer for 2 hours. 
Strain and refrigerate. 
Makes about 4 quarts of stock.

LENTIL SOUP WITH FRANKFURTERS 
(Great Northern Bean Soup)
1 lb. dried Lentils 
1 ham bone or shank 
2 1/2 quarts water 
1/2 lb. frankfurters 
1/4 cup salt pork or other fat 
1 Tab. parsley (optional)
3/4 cup diced carrots 
3/4 cup chopped onion 
3/4 cup chopped celery 
3/4 cup diced potatoes 
1/4 clove garlic (optional) 
small piece bay leaf 
2 whole cloves 
1 1/2 t. salt 
1/4 t. pepper

Soak dried lentils in the water overnight.
Cook salt pork about 5 min. or heat other fat in a skillet; add vegetables; cook about 10 min, or until soft but not browned. 
Add to the beans, add seasonings, and ham bone, cover and bring slowly to a boil; reduce heat and simmer gently for about 2 hours.
When ready to serve add frankfurters cut into 1/2 in. slices; reduce heat and simmer over low heat about 10 minutes. 
Garnish each serving with chopped parsley. 
Makes 6 to 8 servings.

Substitute Great Northern beans for lentils, add more water.

SPICY POTATO SOUP
1 lb. ground beef 
4 cups cubed peeled potatoes. (1/2 in. cubes) 
1 small onion, chopped 
3 cans (8 oz. each) tomato sauce 
4 cups water 
2 t. salt 
1 1/2 t. pepper (adjust) 
1/2 to 1 t. hot pepper sauce (adjust) 

In a Dutch oven or a large kettle, brown ground beef. 
Drain. Add potatoes, onion, and tomato sauce. 
Stir in water, salt, pepper and hot pepper sauce; 
bring to a boil. Reduce heat & simmer 1 hour or 
until potatoes are tender and the soup has thickened. 
6-8 servings (2 quarts)

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