Hobo Soup
INGREDIENTS
1 Medium Chopped Onion
1 ½ Pounds Ground Beef
28 Ounces Canned Tomatoes
2 Cups Beef Broth
2 Cups Water
4 Chopped Carrots
4 Chopped Celery Stalks
½ Cup Barley
Fresh Ground Pepper
2 Teaspoons Thyme
1 Teaspoon Salt
Parsley To Taste
Saute onions in butter. Brown ground beef and drain grease. Add all ingredients together in a pot and cook on low for 2 hours or until done.
Ham & Bean Soup
INGREDIENTS
1 Pound Dry Great Northern Beans
8 Cups Water
½ Teaspoon Salt
1 Ham Hock
1 Cup Chopped Carrots
1 Celery Stalk – Chopped
1 Cup Chopped Onion
2 Cloves Minced Garlic
2 Bay Leaves
2 Cups Chopped Ham
½ Teaspoon Ground Black Pepper
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes. After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground black pepper to taste.
Cabbage & Cannellini Bean Soup With Sausage
INGREDIENTS
4 Tablespoons Olive Oil
12 Ounces Fully Cooked Chicken Sausages (About 4) Halved Lengthwise – Then Cut Crosswise Into ½ Inch Thick Slices
4 Cups Thinly Sliced Green Cabbage (about ½ small head) – Savoy Cabbage Works Well Too
3 Leeks (white and pale green parts only) Halved Lengthwise, Then Thinly Sliced Crosswise – About 3 Cups
2 Cups Baby Carrots – Cut In Half Lengthwise – Then Halved Croswise
2 Tablespoons Tomato Paste Concentrate (from tube)
2 Tablespoons Chopped Fresh Italian Parsley
1 Tablespoon Chopped Fresh Rosemary
8 Cups Chicken Broth
15 Ounces of Cooked Cannellini (white kidney beans)
Heat 2 tablespoons olive oil in heavy large pot over medium to high heat. Add sausage slices and sauté until brown around the edges for about 5 minutes. Add cabbage and sauté for 2 minutes. Transfer to a bowl. Add the remaining 2 tablespoons olive oil to the same pot and heat over medium heat. Add the leeks, carrots and sauté until soft, stirring occasionally for about 5 minutes. Add the tomato paste, parsley and rosemary. Stir 1 minute. Add broth, sausage & cabbage mixture and beans. Bring to a boil. Reduce heat and simmer until vegetables are tender. This will be at least 40 minutes. Season to taste with salt and pepper. So simple and great for cold weather!
*Note: You can omit the sausage for a veg version of this soup.
