GET OUT THE ‘OLE SOUP POT!

Since a large part of the United States (And Other Places In The World) is blanketed with ice and snow, I thought a couple of soup recipes might be in order this week.

On a cold, snowy day--or evening--nothing warms the heart and soul, not to mention the stomach, as much as a large, hearty bowl of homemade soup or chowder! Along with that steaming bowl of soup, a large helping of freshly baked Cornbread will complete a hearty and healthy meal for those frigid nights.

It's a meal that "sticks to the ribs" and keeps your insides nice and warm.

So, dig out that big 'ole soup pot and let's get to work. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

OLD-FASHIONED VEGETABLE SOUP

2 Pounds Soup Bones

1 Pound Stew Meat (Cut into 1/4 inch cubes)

2 Quarts Cold Water

2 Teaspoons Salt

1/2 Cup Chopped Cabbage

1/2 Cup Carrots (Diced)

1/2 Celery (Diced)(You can include the leaves)

1/2 Cup Bell Pepper (Diced)

1 Medium Onion (Diced)

2-3 Large Sprigs Parsley (Chopped)

1/2 Cup Green Peas (Can be Frozen)

1 Cup Potatoes (Diced)

1/4 Pound Fresh Spinach (Chopped)(Optional)

1 Cup Tomatoes (Diced)

1/2 Cup Turnip or Rutabaga (Diced)(Optional)

Wash and cut meat into cubes. Brown in soup pot. Add Water and Soup Bones. Heat to boiling and then lower heat to simmer. Simmer for 2-3 hours, or until meat is tender. Add the remaining ingredients and continue to simmer until the vegetables are tender (About 1 hour). Remove the Soup Bones. Allow the soup to cool and skim any fat from the top. Reheat and serve. Serves 6-8 people. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

This next recipe is my personal, all time, favorite for a cold winter's night--or day. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CLAM CHOWDER (You don't have to have fresh Clams to make Chowder)

2-4 Slices Bacon (Diced)

1 Medium Potato (Finely Diced)

1 Medium Onion (Diced)

3 Cups Milk

1 Large Can Minced Clams With Liquid (7-10 oz. Can or Jar)

1 Cup Cream Style Corn

1/2 teaspoon Salt

1/8 teaspoon Black Pepper (Or to Taste)

1/2 teaspoon Worcestershire Sauce

Parsley (Optional)

In a frying pan, fry the Bacon and then remove from the pan. Saute' the Diced Potato and Onion in the bacon grease until they are tender. Heat the Milk, Clams and Corn in the soup pot. Add the cooked Bacon, Potatoes, Onions and the Seasonings. Bring just to the boiling point and serve in bowls with Parsley for garnish. Serve with plenty of Crackers or Cornbread and a large Green Salad. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

NOTE: You'll find a good Cornbread recipe in last weeks baking article. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

After enjoying either of the above soups, kick back in front of a roaring fireplace and let the Winter winds howl.

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