So, tell me – did you try any of the soups from last week? Well, keep your stock pot on top of the stove – here are a few more to add to the collections. As we know soup is a very popular winter meal, it is both hearty and tasty.

Slow Cooking Vegetable Beef Soup

1 lb. beef cubes – cut into ½”

1 can (14½ ozs.) diced tomatoes w/juice

2 med. potatoes – peeled & diced

2 med. onions – diced

3 bouillon cubes

½ tsp. salt

½ tsp. dried basil

½ tsp. dried oregano

¼ tsp. black pepper

1 cup frozen corn kernels

1 cup frozen peas

Using a 3-quart slower cooker/crock pot combining all the ingredients together (but corn and peas) for 6 to 8 hours – last 2 hours add corn and peas – or until meat is tender. Makes about 2½ quarters of soup. Serves 8 to 10.

Wonton Soup

Wontons . . .

½ lb. coarsely chopped ground meat (pork &/or beef)

1 tsp. brown sugar

1 Tbsp. rice wine vinegar

1 Tbsp. light soy sauce

1 tsp. finely chopped chives

1 tsp. fresh chopped ginger

24 (3½ “) wonton wrappers

chicken stock

¼ cup finely chopped green onion/scallions

12 cooked (medium size) shrimp

Combine meat, sugar, wine vinegar, soy sauce, chives and ginger. Blend together well and let stand for 25 – 30 minutes. Place about one teaspoon filling in the center of wonton wrapper. Moisten four edges of wrapper with water. Pull the top corner down to the bottom to make a triangle. Press edges firmly together to seal. Bring left & right corners together over filling. Overlap the corners, moisten with water & press together. Continue making until all the wrappers are used up.

For Soup: Bring the stock to a rolling boil. Drops wontons in & cook for 5 minutes. The last minutes or two add the whole cooked shrimp. Garnish with chopped green onions/scallions. Serve hot along with additional soy sauce for those who use it.

Almost Nothing Soup

It has a surprising smoky and nut like flavor.

3 ½ cups prepared stock (homemade or commercial)

2 lbs. potatoes, scrubbed and dried

1 onion, finely chopped

¼ lb. bacon fat or melted butter

½ cup light cream (optional – adds sophistication to soup)

2 – 3 Tbsp. chopped fresh chives

Peel the potatoes; keep actual potatoes aside (for use in another recipe) and keep skins separate. Melt the bacon fat or butter in a frying pan and sauté the onions until soft (about 6 minutes). Add the potato skins and continue to cook until they are tender. Add onion/potato skin mixture to prepared stock. Bring to a boil, reduce the heat and simmer for 10 minutes or so. Carefully puree in a food processor or blender the liquid in batches; return to a clean pot and reheat. Blend in light cream (optional). When serving sprinkle with chopped chives.

Seven Seas Soup

A Christmas Eve Tradition

Olive oil

3 cloves minced garlic

28 ozs. can plum tomatoes

2 cups clam juice

2 cups stock/broth

1 tsp. parsley flakes

1 tsp. dried basil

½ tsp. black pepper

¼ tsp. crushed red peppers

2 cans clams (small or medium size)

¾ lb. shrimp

½ lb. sea scallops

½ lb. calamari

½ lb. cod

½ lb. monkfish

½ lb. crab meat

2 cups cooked pasta*

Use a large pot over medium heat. Add olive oil to cover bottom. Cook garlic until tender, but not burnt. Stir in tomatoes, clam juice, parsley, basil, black pepper, and red pepper. Simmer 15 minutes over medium heat; add stock, simmer for additional 15 or so minutes. Prepare fish/seafood – drain & rinse clams - rinse shrimp and scallops - cut cod and monkfish in 1” pieces - pick through crabmeat. After sauce has simmered for 30 minutes, add fish/seafood and cooked pasta & simmer 8-10 minutes.

*Suggest using small to medium size pasta: such as elbow, radiators, shells. For added holiday fun use alphabet pasta to see who has letters to spell out a word.

Creamy Corn Soup With Ham

2 cans creamed corn

2 cups chicken stock or broth

2 tbsp. dry sherry

1 tsp. salt

¼ cup chopped ham, cooked salmon or shrimp

1 tsp. Asian sesame oil

3 tbsp. finely chopped green onions

In a medium saucepan, bring creamy corn and chicken stock to a gentle boil. Stir in sherry and salt; add ham. Cook 1 minute, stirring once or twice, until soup is steaming hot and everything is combined. Remove from heat; stir in sesame oil and green onions. Serves 4 - warm or hot.

My Mom’s Chicken Soup

5 lbs. fat disjoined hen

3 to 4 qts. water

4 whole carrots

parsley (small bunch)

1 medium onion

wedge of cabbage

2 to 4 celery ribs

1 small tomato (optional)

1 peeled kohlrabi (optional)

2 Tbsp. salt

1 Tbsp. whole black pepper

finely cooked noodles or drop noodles

Cook chicken in water; skim very carefully when it starts to boil. As it cooks skim 2 to 3 times to make a clear broth. Add all the vegetables and seasonings. Cook on a low flame until chicken is tender. Strain soup - - there are two options – the chicken can remain in whole pieces as cooked or remove chicken from bones, etc. and return to stained broth, along with vegetables. In a large bowls serve over cooked noodles or dropped noodles.

Drop Noodles

2 eggs, beaten

2 cups flour

1 tsp. salt

¼ cup water–more or less to make a soft dough

Mix all ingredients to together, beat with a spoon. Drop batter into boiling water by teaspoonful. Cook about 10 minutes; drain. Unless you are using immediately for soup – rinse with cool water. Use in place of noodles, pasta or rice.

Celebrate Life Every Day!

Let me hear from you: banjack303@verizon.net. Search YouTube for Look Who’s Cooking as well as phoenixvillenews.com for this column. Find Bette on Facebook by searching “Bette Banjack’s Downtown Kitchen.”

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