January is National Soup Month

January is National Soup Month, so just in time for “Souper Bowl Sunday” get-togethers everywhere, here are some ideas.
“I was always looking for display ideas and themes for programs at the library. My calendar at the time listed January as National Soup Month so I said…okay, soup it is!” said Ann Ivy King, former librarian of the Jesse Yancy Memorial Library in Bruce.
She thought that soup bowls would be something unique in the display case, so she also asked people to include a handwritten copy of their favorite soup recipe, then she included any comments about their bowls or recipes they might have made.
“When I was a little girl my favorite place to eat was The Krystal. I loved their chili and Charles bought me this bowl (Krystal) many years ago,” said Emily Liles.

“What I put in it (chicken stew) depends on my mood,” said Betty Collums.
“Quick, freezes well and can easily be doubled for a crowd!” said Johnette Wofford about her broccoli cheese soup.
“I cook chopped onions with the potatoes sometimes for a little different flavor,” said Scotty Wofford.
“I got this from Becky Wright and everything she makes is good!” said Celia Hillhouse.
“I was very pleased. I don’t think everyone brought a bowl, but we had lots of recipes. It was a fun and easy display and it got library patrons involved,” said Ann, who said that her favorite soup is chili.
“I’m not very good at making it, but luckily (husband) Mike and (daughter-in-law) Melissa both make excellent chili and if I whine a little I can get them to make some!”

Mamas’s Tomato Soup
Ann King
2 large cans stewed tomatoes, mashed
5 Tbsp. butter
1-2 cups water
About one-half head cabbage, sliced in 1/4-1/2” strips
Salt and pepper to taste.
Combine in pan and cook slowly until cabbage is tender. Add more water as tomatoes cook down. It’s better if you make with fresh tomatoes! Add some chopped fresh green pepper if you like it hot. Eat with crumbled cornbread.

French Onion Soup
Linda Dye
3 medium onions, sliced
4 cups beef broth
2 thin slices French bread
2 Tbsp. butter
1 tsp. Worcestershire sauce
Grated cheese
Cook onions in butter in covered pan over low heat 30 minutes, stirring often. Add broth and Worcestershire sauce. Heat gradually until it boils. Reduce heat and simmer for 30 minutes. Put slices of French bread in bottom of bowls.. Ladle soup over bread and top with cheese. Pop under broiler until cheese is toasted, if desired.

Minnie’s Deer Stew
Minnie Evans
1 3/8oz. Beef Stew seasoning
1/2 cup Original Creole seasoning
1 1/2 cups browns sugar
1 1/2 cups Zesty Italian dressing
3 cans mixed vegetables
Deer meat
1 bell pepper chopped
1 onion chopped
2 cans potatoes
1 pack carrots
Boil deer meat until tender. Add remaining ingredients and cook, stirring occasionally for one hour or until vegetables are tender.

Easy Vegetable Soup
Lisa McNeece
2 cans Campbell’s vegetable soup
1-2 lbs. hamburger meat
1 can whole kernel corn, undrained
1 can Rotel, undrained
1 onion
2 cans tomato juice
Brown hamburger with chopped onion and drain. Add other ingredients and bring to boil. Reduce heat and simmer for 45 minutes to an hour.

Chili
Emily Liles
1 lb. ground beef
3 Tbsp. chili powder
1-2 tsp. Creole seasoning
1 large onion, chopped
1/2 bell pepper, chopped
1/2 cup celery, chopped
2 cups tomato juice
1 sq. baking chocolate, unsweetened
2 cans Bush’s red beans (no substitute)
Small amount of flour
Brown ground beef, drain off grease. Put flour in grease (as if making gravy). Make brown to dark brown roux. Add 1 cup water and 2 cups tomato juice. Cook until thickened. Add mixture with meat and add 2 more cups of water in large pan. Add onion, bell pepper, celery, and other ingredients. Cook slowly on low at least two hours.

Baked Potato Soup
Celia Hillhouse
Bake 4-5 large potatoes, peel and break into chunks
Slowly heat (over low-medium heat) the following: 6 cups milk, 1/3 cup butter, 1/3 cup flour. Keep stirred to prevent scorching, and add: 8 oz. sour cream, 1 pack real bacon bits, onion salt or chopped green onions, salt and pepper to taste. Add potatoes and stir while heating thoroughly. Just before serving, sprinkle top with 8 oz. sharp cheddar cheese or just sprinkle on top of each bowl. You can also leave skins on potatoes if you like them that way.
Salmon Chowder
Estelle Cook
4 large potatoes, diced
4 carrots, diced
2 large onions, diced
1 1/2 qts. water
1/2 lb. bacon, cooked and diced
1 tsp. freshly ground black pepper
1/2 tps. cayenne pepper
1 pt. heavy cream
1-17 oz. can creamed corn
1/2 cup unsalted butter
1 1/2 tsp. salt
1 lb. salmon (bones and skin removed) bite-sized pieces
Chopped fresh parsley
In covered pot, boil potatoes, carrots and onions in water for 20 minutes. Add bacon and boil 10 more minutes. Add peppers and boil 10 more minutes. Add salmon, reduce heat, and simmer 20 minutes. Add cream, corn, butter and salt, and continue to simmer until well blended and heated throughout–do not allow to boil. Garnish with fresh chopped parsley and serve. Serves 8-10.

Broccoli Cheese Soup
Johnette Wofford
1 onion, chopped
1 can cream of celery soup
1 can cream of mushroom soup
8 oz. hot Mexican Velveeta cheese
5 Tbsp. butter
1 can cream of chicken soup
2 soup cans of milk
2 boxes or 1 bag frozen broccoli
Cook broccoli as directed on package. Saute onion in butter. Add soups, cheese, cooked broccoli and milk. Place on low heat and heat well. I use crockpot.

Chicken Fiesta Soup
Mitzi Mize
1 can light red kidney beans
2 cans whole kernel corn
2 cups fat-free chicken broth
1 can Rotel
1 can diced tomatoes with green chilies
1 large can chicken, drained and broken up
1 can diced green chilies
1 chicken bouillon cube
8 oz. Velveeta cheese
Mix all ingredients except cheese. Simmer 20-30 minutes. Cup up Velveeta into small pieces and add to soup. Simmer additional five minutes.

Joyce’s Quick & Easy Potato Soup
T.J. and Scotty Wofford
1 pkg. Pioneer gravy mix
2 or 3 cubed potatoes (bite size)
1/4 cup water
2 cans chicken broth
Cooked cubed potatoes in chicken broth until tender. Mix gravy mix and water. Pour in with potatoes. Top with shredded cheese to serve. Easily doubled.

Mulligan Stew
Betty Ivy
3 medium onions
1 can corned beef
1 can whole kernel corn
Salt and pepper to taste
1 large can tomatoes, crushed
1 can English peas
3 Tbsp. butter
Chop onions. Place in large skillet with melted butter. Just cover with water. Boil until transparent. Add tomatoes and cook 10-15 minutes on low-medium, stirring often. Add corned beef. Cook 10-15 minutes more. Stir to mix well. Add English peas and cook another 10-15 minutes. Add corn and cook an additional 20 minutes. Makes a very thick stew. You can thin with tomato sauce mixed with water.

Chicken Stew
Betty Collums
1 whole chicken, boil and remove meat from bone
1 can corn
1 can English peas
Broth from chicken
Salt and pepper to taste
1 can mixed vegetables
1 onion, chopped
Dash of garlic, optional
Combine and cook 30 minutes.

Beef Stew
Janice Storment
2 lbs. stew meat
3-4 carrots sliced
1 can tomatoes, diced
1 pkg. beef stew seasoning mix
3-4 medium potatoes, bite-sized chunks
1-2 onions cut in bite-size chunks
1-15 oz. can tomato juice
Salt and pepper to taste
In large crockpot, combine all ingredients. After mixed well, add enough water to bring liquid up to top of vegetables. Cook 6-8 hours.

If you have a suggestion for a “Cook of the Week,” please email us at calhouncountyjournal@gmail.com.