Some Winter Soups To Warm You Up!!!

Split Pea & Ham Soup
1 pound dried green split peas (2 cups)
7 cups water
1 teaspoon vegetable oil
2 cups cubed fully cooked ham
2 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup diced peeled potato
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup chopped fresh parsley

In A dutch oven or soup kettle, bring peas, water and oil to a boil. Reduce heat ; cover and simmer for 2 hours, stirring occasionally. add the next 8 ingredients, cover and simmer for 30 minutes or until vegetables are tender. Stir in parsley.
Makes 10 servings

Broccoli Cheese soup

1 cup thinly sliced carrots
2 Tablespoons plus 1 cup water, divided
1 Package (13 ounce) frozen broccoli florets, thawed.
2 1/2 cups milk
1/4 cup all-purpose flour
2 Teaspoons chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

In a 2 qt microwave safe dish, combine carrots and 2 tablespoons water. Cover and microwave on high for 2 minutes, stir...cover and cook 2 minutes longer or until tender. Add broccoli, cover and microwave for 2 minutes, stir, cover and cook 1 to 1 1/2 minutes longer or until vegetables are tender. Stir in milk.
In a small bowl, combine the flour, bouillon, salt and pepper, stir in remaining water until smooth. Stir in broccoli mixture. Cover and microwave on high for 6-7 minutes or until mixture is boiling and thickened, stirring every minute. Stir in cheese until melted.
4-5 servings

RED POTATO SOUP

2 1/2 pounds unpeeled small red potatoes cut into
1 inch cubes
1 Large onion, diced
3 celery ribs, diced
3 bacon strips, diced
8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup butter. cubed
3/4 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup minced fresh parsley
Shredded cheddar cheese and chopped green onions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender, drain and set aside.
In a dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender, drain well. Add the milk, water, bouillon, salt and pepper, heat through (do not boil).
In a large saucepan , melt butter, stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes, heat through. Sprinkle with cheese and green onion.
18 servings

FIREHOUSE CHILI

4 pounds ground beef
2 med. onions, chopped
1 med. green pepper, chopped
3 cans (14-1/2 ounces each) stewed tomatoes, cut up
4 cans (16 ounces each) kidney beans, rinsed and drained.
1 can (14-1/2 ounces) beef broth
3 tablespoons chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
4 garlic cloves, minced
1 teaspoon dried oregano

In a dutch oven or soup kettle, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Drain, stir in the remaining ingredients. Bring to a boil. Reduce the heat, cover and simmer for 1-1/2 hours or until flavors are blended.
11 servings

I love soup!

I tried the potato soup it was GREAT. gonna try the chili next i think. thank you.

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