Townsman, 1991-02, Page 41Hot soups
for the cold months
Winter months bring cold, clear,
sunny days, snow and hefty appe-
tites - and what better time of year
for delicious homemade soups. The
root vegetables add colour and
taste, a cut up potato, rice or
noodles give body, shredded lettuce
or spinach, add something extra
and tomatoes - canned, frozen or
fresh are always welcome. Bouillon
cubes are a boon to makers of soups
as well. A bowl of soup, crusty
bread, chunks of cheese and apple-
sauce make a delicious lunch for
hungry skaters and skiers and
children who have been playing out
of doors. The recipes below make
good tasty nourishing soups.
MIX AND MATCH
CHICKEN VEGETABLE SOUP
Remove the meat from a leftover
roasted chicken. Put it aside and
stew the carcass in six cups of water
with a piece of celery, a sliced
cooking onion, a carrot and 1/2
teaspoon of summer savory. Fresh
chicken can also be used. Simmer
until the meat comes away from the
bones and then remove the meat and
put it aside. Strain the broth and
return it to the soup pot. Add
enough water to bring the liquid
content up to six cups. Add two
bouillon chicken cubes.
Add:
1 cup sliced carrots
1 cup chopped celery
1 cooking onion [diced]
1/2 cup diced rutabaga
1 diced raw potato, or
1/2 cup uncooked rice or
1 cup noodles or spaghetti, etc.
1/2 cup shredded cabbage or
1 cup shredded lettuce and
1 cup spinach [stems removed]
Tomatoes - several fresh, quartered
or frozen or a 17 oz. can.
Simmer this mixture covered for
45 minutes. Add for the last 15
minutes of cooking:
cut up chicken meat
one tsp. lemon juice
salt and pepper to taste
MINESTRONE SOUP
1 cup dried kidney beans or
1 - 17 oz. can kidney beans
1 - 28 oz. can tomatoes
2 beef bouillon cubes
4 cups bean liquid to which water
has been added if required
1/2 cup minced onion
1/2 cup minced parsley
2 peeled garlic cloves
1 tbsp. olive oil
3/4 cup chopped celery
2 cups finely shredded cabbage
1 cup sliced carrots
1 cup frozen green beans
1/2 lbs. sliced Italian sausage
1/2 cup finely cut up spaghetti
1/2 tsp. sugar
satl and pepper to taste
grated Parmesan cheese
If using dried kidney beans, place
them in a large sauce pan and add
four cups of cold water. Bring to a
boil, cover and simmer for three
hours or until tender. Reserve the
bean liquid. Brown the garlic cloves
in the olive oil in a small pan.
Discard the garlic, then saute the
onion and parsley until the onion is
tender but not brown. Strain the
tomatoes through a colander.
Combine the tomatoes and bean/
water/liquid (or if using canned
kidney beans - 4 cups of water) in a
soup pot. Add onion, parsley,
celery, cabbage, carrots, kidney
beans and bouillon cubes to ingre-
dients in soup pot. Simmer covered
for 30 minutes. Add frozen green
beans, spaghetti, sliced Italian sau-
sage and simmer ten more minutes.
Add sugar and season to taste with
salt and pepper. Serve with grated
Parmesan cheese.
Imagine a Canada
where people make giving
an important part of their
lives. Where they plan
how much they can give,
in time and in money.
Where they don't wait
to be asked to help. Imagine
the rewards of being
one of those people. Be
a Local Hero.
A new spirit of giving
A national program
to encourage giving
and volunteering.
TOWNSMAN/FEBRUARY-MARCH 1991
39