Spring has nearly sprung, but recipes for cold weather comfort food are always welcome!
From Inez Murphree’s vegetable soup to Lib Massey’s, which is a favorite of her granddaughters, Bailey and Breana, we have a new twist on potato soup–Potato and Sausage. It is from Candi Deaton and Jay Pearson. Candi thinks men will like this recipe better than the usual potato soup because it contains meat.
The spicy blackeyed pea soup is an original recipe from Mary and Gale Merriwether of Saltgrass Chapter of the Lone Star Dutch Oven Society, according to Ed Quillen.
“It is a great Dutch oven recipe when prepared in a real Dutch oven over a low-heat wood fire or charcoal. If preparing in a standard soup pot in the kitchen, a bit of extra care to avoid scorching the bottom of the pan should be used,” he said.
Ed has made this in the past for Bruce Rotary Club to sell on Christmas Parade day.
The chili recipe was shared with us a few years ago from our friend, Layne Bruce, of Madison, who is executive director of the MS?Press Association.
Plug in crock pot. Add one quart tomato juice, one 16 oz. can whole kernel yellow corn, and one small diced onion.
1 pkg. frozen mixed peas and carrots
2-3 cups diced tomatoes
1 tsp. salt
Cook above vegetables in large pot with one quart water and salt. When vegetables are cooked add to the crockpot mixture. Season soup with black pepper.?Louisiana Hot Sauce or any other seasonings can be added to suit your taste. Cooked stew meat or browned hamburger meat can be added to the vegetable soup. If stew meat is used, save the broth to use for the liquid for soup. If soup is too thick, add tomato juice.
Granddaughters’ Favorite Soup
1 1/2 lbs. ground chuck
1 onion, chopped
2 cans Veg-All
1 can whole kernel corn
1 can cream-style corn
1 can English peas
1 large can crushed tomatoes
1 small jar Ragu spaghetti sauce
1/2 can beef broth
1 can Rotel
1 small can tomato sauce (if needed)
Salt and pepper to taste
Brown ground chuck and onion. Drain. Next, mix all ingredients together and add salt and pepper to taste. Put in a large crockpot and cook on low for several hours.
Layne’s 3rd Time’s A Charm Chili
Layne Bruce via Lisa McNeece
1 Tbsp. olive oil
1 lb. lean ground beef
1 medium yellow onion, chopped
2 tsp. minced garlic
1 green bell pepper, diced
1-14 oz. can black beans, rinsed and drained
1-14 oz. can kidney beans, drained
1-14 oz. can diced tomatoes
1 can regular Rotel tomatoes
1-8 oz. can tomato sauce
2 tsp. kosher salt
1/2 tsp. fresh ground pepper
1 Tbsp. chili powder
1 tsp. cumin
3 Tbsp. ketchup (or to taste)
In a heavy Dutch oven or cast iron pot, brown ground beef in oil, adding 1 tsp. salt to season beef. Drain on a paper towel, reserving 1 Tbsp. drippings. Cook onion in reserved drippings on medium to medium-low heat, 10-15 minutes, until tender and translucent. Do not burn. Add garlic and bell pepper; cooking another 1-2 minutes, continual stirring. Add beef, beans, tomatoes, tomato sauce, salt, pepper, chili powder, and cumin. Mix well. Bring mixture to slow boil, reduce heat, simmer up to 4 hours. During simmer, add ketchup to boost tartness. Better the next day. Serves 6.
Sausage and Potato Soup
Candi Deaton & Jay Pearson
1 can chicken broth (14.5 oz.)
1 can cream of celery soup
1 can cream of chicken soup
16 oz. Velveeta cheese (cubed)
1 cup water
1 cup milk
1 onion (diced)
4 cups red potatoes (diced or quartered… depends on how big you want your chunks of potato, and I leave the skins on but it’s optional)
1 lb. Jimmy Dean sausage (I use hot sausage)
Salt and pepper to taste
Dice or quarter potatoes and boil in water until tender. Drain & set aside. Crumble & brown sausage. Drain & set aside. Combine can of broth, soups, cubed Velveeta, water, milk, diced onions, potatoes, & sausage. Simmer for 30 minutes or until soups are dissolved and cheese is melted.
Spicy Black-Eyed Pea Soup
4 cups black-eyed peas (dried)
1 cup grated sharp cheddar cheese
4 Tbsp. bacon drippings
2 cans 10 oz. Ro-Tel tomatoes
2 cups beef broth
Salt and pepper, to taste
1 large onion, chopped
Rinse and cook black-eyed peas according to package directions. When tender, drain off most of the water and retain in case you need more liquid for soup broth. Saute onion in bacon drippings until soft.
Mash peas with potato masher and add onions to the pan. Add tomatoes, beef broth and cheese. Simmer until cheese has melted. Salt and pepper to taste.
If needed, add retained water from cooking peas to make soup the desired consistency. Serve hot and garnish with tortilla chips.