Category: Soups/Stews

Navy Bean Soup

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This really hits the spot on a cold night when served with crusty garlic bread. It freezes well so make up a double batch and enjoy throughout the colder months.

INGREDIENTS:

– 2 16 oz cans navy beans, drain liquid from one can
– 1/2 cup diced celery
– 3/4 cup diced carrot
– 3/4 cup diced onion
– 1 tsp. hickory liquid smoke
– 1/4 tsp. black pepper
– 1/2 tablespoon dried, minced garlic
– 3 cups vegetable stock
– 1 small tomato, diced
– 1/2 cup flour
– 1/8 cup vegetable oil
– salt to taste

DIRECTIONS:

  1. Mix all ingredients except beans, vegetable oil, flour and salt in a stock pot and bring to a boil.
  2. Once boiling, add the beans and the their liquid.
  3. Mix the flour and oil together and crumble the mixture into the boiling soup while stirring it briskly.
  4. Salt to taste while soup thickens.

NOTES:

If doubling recipe, you do not need to double the flour and oil thickener.

Cream of Potato Soup

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INGREDIENTS:

– 7 medium potatoes, peeled & sliced/chopped, in different sizes
– 2 1/2 tablespoons dried, minced onion
– 4 tablespoons butter
– 1 1/2 tablespoons dried parsley
– 1/2 cup milk
– 1 1/2 cups sour cream
– 1 tsp. salt
– fresh ground pepper to taste

DIRECTIONS:

  1. Place sliced/chopped potatoes and minced onion in large pot with enough cold water to barely cover potatoes. Cover and simmer on medium heat for 10 minutes until potatoes are tender.
  2. Turn off heat and mash potatoes in liquid, leaving some big bits. The liquid should be somewhat thickened by the mashed potatoes at this point.
  3. Slice or chop up butter and add to potatoes turning burner back on to low to medium. Stir until butter is melted, then add remaining ingredients, stirring until sour cream is well mixed in, making a creamy soup.

NOTES:

I like mine with lots of fresh ground pepper and served with my garlic bread.

SERVINGS: 4