TOMATO-BASIL SOUP w/ ORZO TERRI’S FOOD STORAGE MASHED POTATO SOUP

1 t. olive oil Regular ingredients OR Storage ingredients

1/4 c. apple juice 2 T. extra virgin olive oil + 3 T. butter 5 T. any oil
1/2 medium onion 1 small onion, chopped 1 T. dry onion flakes
2 cloves garlic 1/3 c. flour 1/3 c. flour
1/2 c. diced red or green bell pepper 1 qt. chicken stock 4 chicken bullion
1 qt. home canned tomatoes or fresh cubes in 1 qt. water
tomatoes, blanched and peeled 2 c. left over mashed potatoes 1-1/2 c. dry mashed
1 c. vegetable stock (can substitute chicken broth) potatoes
14 basil leaves, chopped (can substitute 1-3 tsp. dried 1 can evaporated milk 1 c. powdered milk +
basil leaves) 1 c. water
2 T. butter (optional, I used) 1/3 c. bacon bits 1/3 c. bacon bits
1 c. heavy cream (optional, I used Gossner shelf stable Optional
cream) 8 oz. cheddar cheese
Salt and pepper to taste. I did not add extra salt. I add 1 c. sour cream
salt to my tomatoes when I can them. 1 c. chopped carrots
Salt and pepper to taste
In soup pot, heat oil and apple juice over medium heat.
Sauté onion, garlic and pepper 8-10 minutes until onion is In a sauce pan, heat the oil and butter or just the oil. Add the
soft but not brown. Add small amounts of water if mixture onion and carrot (if using), cook until it softens. Sprinkle flour
becomes too dry. Add tomatoes and broth. Bring to boil. over the mixture, stirring with a wooden spoon. Whisk in the
Reduce heat and simmer 30 minutes to blend flavors. chicken stock and bring to a boil cooking until thickened 2-3
Ladle soup from pan to blender. Puree. Return to pan. minutes. Reduce heat to medium-low. Add evaporated milk
Add orzo pasta. Cook 5 minutes stirring frequently (orzo or powdered milk mixture. Whisk mashed potatoes in and
will settle to bottom). Cover, simmer over lowest heat 15 cook until well incorporated, about 5 minutes. Stir in cheddar
minutes. Add butter and cream if desired (optional). Do cheese, sour cream and bacon (if using). Cook until hot, and
not boil after adding cream and butter. Serve hot. cheese is melted. Add salt and pepper to taste.
Garnish with fresh basil if available. Makes 4 servings.

LYNETTE’S LENTIL SOUP

LEANNE’S BEAN SOUP 2 c. lentils rinsed
1 c. dry black beans 1-1/2 quarts water
1 c. navy beans 6 chicken bullion cubes
1 c. small red beans 1/4 c. dehydrated carrots
Soak beans in water over night, drain water. 1/4 c. dehydrated onions
12 or more cups water 1/4 tsp. pepper
6 c. chicken broth 1 bay leaf
1 T. garlic powder 5 oz. can Hormel Ham
1 tsp. pepper Optional: 1 can of whole tomatoes.
4-5 15-oz. cans tomato sauce Optional meat: Use instead of canned ham, 1 lb. hamburger
1 c. fresh onion or 1/4 c. dried onion bits cooked and drained or add a ham hock while cooking.
1 c. dry soup mix (from cannery) Reconstitute carrots in 1/2 c. water for 20 minutes then drain
1 to 1-1/2 c. diced celery (2 stalks) off excess water before adding to soup. Combine all
2 c. diced carrots (3 lg.) ingredients in a large pot. Simmer for 45 minutes or until
Cook beans on low temperature 3 hours in water and lentils are tender.
broth with spices. Add tomato sauce and chopped
veggies. Cook 1 hour. Serve hot.
LUANNE’S LENTIL SOUP WITH BARLEY
In a large saucepan, brown 1/2 lb. ground beef and add:
TOMATO CORN CHOWDER 1 large onion, chopped 1/2 c. carrot, chopped
Brown 1 lb. hamburger, season, drain fat 2 cloves garlic, minced 1/2 c. green pepper, chopped
Add: 1/2 c. celery, chopped
2 cans tomato soup Cook until softened but not browned. Stir in:
2 cans water 2 T. chopped parsley 1 bay leaf
1 can corn (I use frozen corn) 1/2 t. basil a little salt and pepper
1 t. crushed oregano leaves 1/2 t. dried thyme
1 T. vinegar Stir in 2 cups chopped tomatoes and 4 cups beef stock. Bring
Dried onions to boil. Reduce heat, cover and simmer for about 10 minutes.
Add: 2 c. shredded cabbage 1/2 c. macaroni
Simmer approximately 10 minutes. 3/4 c. dried lentils 1/4 c. barley
Cover and simmer 30 minutes. If too thick, dilute with water to
desired consistency. Taste and adjust seasoning. Serve with
Parmesean to sprinkle on top.
SPLIT PEA SOUP
1 c. dry split peas
4 c. chicken broth
1 to 1-1/2 lbs smoked pork hocks or 1 lb. meaty ham bone
or bacon
1/4 tsp. marjoram, crushed
1 bay leaf
1/2 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped onion
Rinse peas. In large saucepan combine peas, broth,
meat, marjoram, bay leaf, and dash of pepper. Bring to
boil; reduce heat. Cover; simmer for 1 hour. Stir
occasionally. Remove meat. When cool enough to
handle, cut meat off bone and coarsely chop. Discard
bone. Return meat to saucepan. Stir in carrot, celery,
and onion. Return to boiling; reduce heat. Cover; simmer
for 20 to 30 minutes or until vegetables are crisp-tender.
Discard bay leaf. Makes 4 main dish servings.
CASI’S HEARTY SPLIT PEA SOUP
Sort and rinse one pound package of small split peas.
Cover with water or vegetable broth* in large covered pot,
adding a bay leaf, and bring to a boil, skimming off the
foam from the top and adding more liquid as needed.
Turn down the heat to low and let peas cook slowly till
tender (about 45 minutes) adding:
Vegetables chopped into small pieces (celery, carrots,
onion, and even potatoes) brown or white rice, cooked (or
raw rice can be added with the peas in the beginning)
seasonings as desired: bay leaf, seasoning salt (I use
Johnny’s, pepper, garlic salt, onion powder or salt. When
peas and vegetables are ready to eat, use potato masher
to mash about half of the cooked peas. This thickens the
soup to a nice consistency. Small pieces of chopped ham
or Kielbasa-type sausage links can be added. Taste soup
for flavor and add a little extra salt if needed. Tiny square
chunks of firm tofu can also be added for extra protein
instead of meat and have similar texture so are hardly
noticeable.
*Vegetable broth made by simmering any clean, chopped
vegetables such as celery tops, and limp unused carrots,
potatoes, and end pieces of cabbage, etc. in salted water
for an hour or so. Left over potato water saved after
cooking mashed potatoes can also be used as well as
other vegetable cooking liquid. Strain cooking water and
discard vegetables. Refrigerate until used.
Note: Canned or dehydrated vegetables and meat can be
used for this soup when fresh ingredients are not
available. Tofu in aseptic packages can be stored without
refrigeration.
MINESTRONE HAMBURGER SOUP
1 lb. ground beef 1/4 c. raw white rice
1 c. chopped onion 1 small bay leaf
1 c. cubed raw potatoes 1/4 tsp. dried basil
1 c. sliced raw carrots 3 tsp. salt
1/2 c. diced celery 1/8 tsp. pepper
2-1/2 c. tomatoes 1-1/2 qts. water (6 c)
Noodles or macaroni
Sauté beef and onion until slightly browned; drain. Add
potatoes ,carrots, celery, tomatoes, and water. Bring to a boil.
Sprinkle in rice. Add bay leaf (crushed), basil, salt and
pepper. Cover and simmer on low for one hour. The last 15
minutes add noodles. When ready to serve, sprinkle with
grated American or cheddar cheese.
BACON AND POTATO SOUP
5-6 large potatoes 1/2 c. sour cream
5 bullion cubes (beef) 1/2 c. milk
1 small onion 1 T. minced parsley (optional)
8 slices bacon (about 8 oz.) 2-3 T. flour
1 T. chervil (optional)
Scrub potatoes thoroughly. Once clean slice thinly crosswise.
In a large heavy sauce pan bring 5-6 cups water, 2-3 T. flour,
and bullion cubes to a boil. (Flour will clot if added to boiling
water. In order to mix smoothly, water must be warm, not
boiling.) Bring to boil, then reduce heat to medium low and
add potatoes. Cover pan while cooking. While potatoes are
cooking in a separate frying pan cook the bacon. Drain
grease and set aside bacon. Use same pan with bacon
flavoring to cook onion, diced small. When onion is soft add it
to the potato water. (For extra bacon flavor you may put a little
water in the frying pan then add it to the pot). In a bowl get
about 1/2 c. of potato soup broth. Add 1/w c. sour cream and
1/2 cup milk to it and stir. Turn heat off and add mixture to the
soup when potatoes are cooked enough that a fork easily
goes through the potato. Try not to let it boil once sour cream
and milk have been added. Crumble the bacon slices and
add to the soup. Add the parsley and chervil if desired. Soup
tastes good without it. Serves 6-8 people.
SOUTHWESTERN SOUP
1 green or red pepper sliced, or diced
1 11-oz. can tomato soup
1 10.75 oz can condensed chicken broth (or chicken
bullion)
2 c. water
2 T. sugar
1 17 oz. can corn undrained
2 16-oz. cans cut green beans, drained
1 14-oz. can Mexican stewed tomatoes undrained (can
use any type of tomatoes)
1 4-oz. can chopped green chilies
1 1-1/2 oz. pkg. taco seasoning
Tortilla chips
Shredded cheddar cheese
Combine all the above and heat on medium high. Bring to
a boil, reduce heat and simmer 10 minutes. Just before
serving each bowl, crush tortilla chips on top, then
sprinkle shredded cheddar cheese. This recipe also
freezes well. Use vegetables your family likes. We use
more corn and less green beans. TO make this more
food storage friendly, you could omit the pepper if not
available. Chips and cheese are nice but you could also
make corn bread and serve it over the bread.

CORN BREAD
1 c. cornmeal
1 c. flour
1/4 c. sugar
1 T. baking powder
1 tsp. salt
1 egg (can substitute reconstituted dehydrated egg)
1 c. milk (can substitute reconstituted powdered milk)
Combine all dry ingredients. Add egg and milk. Pour into
an 8 inch square pan. Bake at 450° for 20-25 minutes.