The Richmond Register

Lifestyles & Community

October 10, 2012

A splash of soups for fall

The Food Dude

(Continued)

RICHMOND —

Easy Chicken Soup

3 32 oz. carton chicken broth

1 small onion, peeled and studded with four cloves

3 carrots peeled and cut into bite-sized pieces

1 medium onion, finely chopped

2 cloves garlic, finely chopped

3 ribs celery, cut into bite-sized pieces

2 T chicken flavored soup base or bullion

1 tsp. each dried thyme and poultry seasoning

1 dried bay leaf

1 T coarse ground pepper

1 tsp. salt

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1/2 lb. frozen peas

1/4 to 1/2 lb. dried egg noodles

Place all ingredients, except the peas and noodles, into a soup kettle and mix well. Bring to a boil atop the stove. Lower heat and cover. Simmer for about 1 1/2 hours, or until the carrots are tender, stirring periodically. Remove the clove-studded onion. When the carrots are tender, stir in the peas and simmer for an additional 10 minutes. Stir in the noodles, and cook according to package directions until the noodles are tender.

Crock pot vegetable beef soup

Three 32 oz. cartons of beef broth

2 lb. beef chuck roast or steaks, cut into bite-sized pieces

1 lb. can tomatoes

2 medium potatoes, cubed

6 carrots peeled and sliced

6 stalks celery (with tops) , sliced

3 medium onions,  diced

1 tsp. salt

4 peppercorns

4 beef bouillon cubes

1 tsp. oregano

2 tsp. basil

2 bay leaves

1/2 lb. frozen corn

Mix ingredients, except the corn, well. Place in crock pot and cover. How long you cook it depends on the kind of crock pot you have. If it’s the kind with just a “low” and “high” switch, it will go for about five hours on high. If it’s a model with a more variable heat control, it can go for about the same time at about mid setting. Taste it periodically and up the temperature if necessary. Stir in the corn during the last hour of cooking.

Split Pea Soup

1 lb. split peas

2 quarts of water

1 meaty ham bone, or 1 lb. ham, diced

5 whole peppercorns

3-5 stalks of celery, including leaves, chopped

3-5 carrots, peeled and chopped

1 medium onion, chopped

1 bay leaf

salt to taste.

Combine all the ingredients in a soup pot and simmer on the stove for about three hours, or cook in a crock pot on “low” setting for 10 to 12 hours, or on “high” for 5 to 6 hours.

Remove the bone, cool and cut off ham in bite-sized pieces and return to the pot, stirring well. Discard the bone.

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