Easy to Do Soups, Sauces and Chowders

Canadian Pea Soup

• 2 cups dried whole yellow peas
• 8 cups cold water
• 2 onions, chopped
• 1 or 2 stalks celery, chopped
• 1 carrot, chopped
• 1 ham bone or 3 or 4 slices salted port, chopped
• 1 or 2 bay leaves, this is optional
• Salt and pepper to taste
• Pinch of thyme, also optional

Place peas in soup pot, cover with the cold water and soak overnight. Next morning, add the chopped vegetables, ham (bone or the chopped slices) and the bay leaves. Bring this to a boil, then lower the heat and cover and simmer gently for 3 to 4 hours. Stir mixture occasionally and add a little boiling water to keep soup at the right consistency. Remove the bone if you used it. You can if you wish removed the chopped ham if you coose that route or leave it in. And add your seasonings. Amount of salt you add depends greatly on how salty the ham was so do taste do not blindly add salt.

Hamburger Soup

• 1 can tomatoes
• 1 can tomato soup
• 1 consomme soup
• 3 to 4 carrots
• 3 stalks celery
• 1 onion, cut into small pieces
• 1 1/2 lbs. of hamburger
• 2 cups cooked macaroni or other pasta you wish. You want to precook it to make sure you get rid of the extra starch from the pasta.

Cook hamburger well and drain off the fat and liquids. Add 2 cups of water and the rest of the ingredients expect for the paste. Simmer 2 hours on the stove or 6 to 8 hrs in a slow cooker. Add the precooked pasta 5 minutes before serving. Season with salt, pepper, dill weed, thyme, parsley or what have you to suit your tastes.

Hearty Autumn Soup

• 1/2 lb. ground beef, browned please and drain
• 1/2 cup chopped onion
• 4 cups coarsely chopped zucchini
• 1 cup tomatoes
• 3 cups chicken broth
• 1 cup grated carrots
• 1/2 tsp. sugar
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/8 tsp. garlic powder
• Salt to taste

Quick and easy this one is- Brown the beef. Add the remaining ingredients and simmer til it is fully cooked.

Cucumber soup

• 2 large cucumbers, peeled
• 1 large onion
• 2 Tbsp. margarine
• Parsley, to taste
• 1/4 cup of four
• 2 cups chicken broth
• Milk
• Salt and pepper to taste

Saute cucumber, onion, margarine and parsley together. Put in a blender and add flour and chicken broth. Return the soup now in the blender to the stove into a pot of course and Cook until thick, add milk to make the soup consistency, you can eye ball it I trust. Start with 1/4 and then maybe another 1/4 til you feel you have the right level. Be careful not to over heat now, milk burns easily. Add Salt and pepper to your tastes. This soup can be frozen but leave out the milk if you wish to do that.

Hearty Tomato Chowder

• 2 cups diced raw potatoes
• 3/4 cup minced onion
• 1 cup coarsely chopped celery
• 3 cups coarsely chopped peeled tomatoes
• 2 tsp. salt
• 1/4 tsp. oregano
• 2 1/2 cups boiling water

• 3 Tbsp. Butter
• 1/4 cup flour
• 1/2 tsp. dry mustard
• 2 cups milk
• 1 tsp. Worcestershire sauce
• 2 tbsp. cheese spread or 1 cup grated cheese

Combine first 7 ingredients in a large heavy saucepan. Bring this to a boil, reduce the heat and cover and shimmer time until the vegetables are tender. Do not overcook. Melt butter in another saucepan. Sprinkle in the four and mustard and stir to blend. Remove from the heat and add mil and Worcestershire sauce. Return to mid heat and stir until smooth and thick. Remove from the heat and add cheese. Stir to melt the cheese. Add the sauce to the vegetable mixture. Makes 6 to 8 servings.

Vegetable Chowder

• 2 potatoes, diced
• 2 Carrots, diced
• 2 celery sticks, diced
• 1 small onion, diced or garlic coves to taste or I like to add both onion and garlic.
• 1 diced tomato
• Chicken oxo cube(s) to taste
• Curry, to taste
• Salt and Pepper
• 1/4 of Oatmeal or some barrly
• Water about 3 cups but add as needed
• Milk or powder milk

ok put water and oxo cubes in a put and get those going while you chop up the potatoes, carrots, celery, onion and garlic. They are what you need to cook first and for most for get those in the water right away. add the oatmeal/ barrly. Add water to keep a good level in the pot. once the potatoes and carrots and celery are soft not mush lower your heat to make sure we only ever simmer. dice the tomato and put it in, we don't want it over cooked. Add the curry, salt and pepper to taste and the milk or powder milk. Personally I like the powder milk better in it but it is your choice. Enjoy.

Vegetarian Spaghetti Sauce

• 1 big tin of tomatoes
• 1 can tomato paste
• 1 large onion
• 1 to 2 tsp. garlic diced
• 2 to 3 Tbsp. plain yogurt
• 1 egg
• 1 to 1 1/2 cups grated cheese, best is cheddar or mozzarella but your choice
• 1 tsp. oregano
• 1 tsp. thyme
• 1 tsp. paprika
• Salt and pepper to your tastes

mix all but the cheese in once you have enough heat put the grated cheese in and wait til it has melted. And serve.

Chili Sauce

• 6 ripe tomatoes
• 1 apple
• 2 stalks celery
• 1 red pepper
• 1 green pepper
• 1 cup vinegar
• 1 tbsp. pickling salt
• 1/2 tsp. cinnamon
• 3/4 cup brown sugar
• 1/2 tsp. allspice

Chop up the tomatoes, apple, celery and peppers. Combine all ingredients in 3 L casserole dish. Cover, microwave on High for 5 minutes. Stir after and microwave on low for 45 minutes stir every 10 minutes at least. Now you can pour into jars and seal like you would for pickles and you have chili ready in a snap.