Soups

Beef and Barley Soup (Sheila)

1 tablespoon butter
1 medium onion, chopped
1 pound ground beef
2-1/2 quarts hot water
Beef bouillon to taste, about 6 cubes or 6 teaspoons instant
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup uncooked barley

2 cups diced potatoes Brown onion and ground beef together. Combine with all other ingredients and simmer covered for 30-60 minutes. Thicken with 1 tablespoon flour dissolved in 1 tablespoon melted butter. Add more flour if necessary to thicken to right consistency.

Start-at-Noon-Lentil Soup (Sheila)

2 cups dried lentils
3 quarts strong beef stock
1 ham hock
4 small potatoes, diced
1/2 cup celery, diced
2 teaspoon flour
1/2 cup sour cream
Salt and pepper to taste
Couple small Italian or Kielbasa sausages (optional)

Wash and drain the lentils well. Place them in a bowl with water to cover and let soak for 2 hours. Drain. Cover again with cold water and bring slowly to boil. Boil for 10 minutes and drain. Pour on beef stock. Add ham hock. Bring to a boil and simmer for 2-1/2 to 3 hours. Twenty minutes before serving, add potatoes and celery. Mix the flour into the sour cream and moisten with a little of the soup. Stir carefully into the soup and simmer until the potatoes are just soft. Season to taste with salt and pepper. If you are adding sausage, boil sausage till done, slice and add to soup.

13-Bean Soup (Delphine)

Wash and soak overnight 2 cups 13-bean soup mix. Next day, bring to boil in 2-1/2 quarts water with a meaty ham hock. Reduce heat and simmer 3 to 3-1/2 hours. Add 1 cup chopped onion, 1 15-ounce can tomato sauce, 1-1/2 teaspoons to 1 tablespoon chili powder (personal preference) and 2 cloves minced garlic. Simmer for 30 minutes. Remove ham hock, clean off the meat and return to soup. Serves 8-10.

Cream of Celery Soup (Paul)

1-1/2 cups chopped celery (can substitute cauliflower)
1/3 cup chopped onion
1 cup water
3 cups milk
3 tablespoons flour
1/8 teaspoon white pepper
2 tablespoons butter/margarine

In 2-quart saucepan, combine celery, onion and 1/2 teaspoon salt. Add water. Cover and cook until vegetables are tender, about 15 minutes. Do not drain. Add 2-1/2 cups of the milk. Blend the remaining 1/2 cup milk, flour, white pepper and 1/2 teaspoon salt; add to the celery mixture. Cook, stirring constantly until thickened and bubbly. Stir in butter. Season to taste with salt and pepper. If desired, garnish with snipped parsley. Serves 6.

Easy Lentil Soup (Judy Jean)

1 16-ounce package lentils
2 to 4 quarts water
2 stalks celery, chopped
3 medium carrots, sliced
1 onion, chopped
1 cube beef bouillon
1 12-16 ounce Polish sausage
1 8-ounce can tomato sauce
1/2 to 3/4 cups ketchup
1/2 cup barbecue sauce
6 slices bacon
Garlic powder, salt and pepper to taste

Rinse and drain lentils. Combine all ingredients and boil about 90 minutes, until potatoes have cooked through.