Saturday, January 2, 2010

Soup buffet

We had family over for lunch on 12/31 and decided to have a soup buffet, plus pretzel thins with cheese spread. I think everyone liked it, except maybe the 7 year old who declares he hates soup!

Meatball stew (left) see recipe 3/13/09 this blog
Corn chowder (right front) recipe today
Bean soup (right back) recipe today

Just the thing for a cold winter day. Enjoy! Eat hardy!

Corn Chowder

Quick and easy

This is one of my all time favorites. My friend Pat requests this one for lunches.

Makes 3 good sized (main meal) servings

1 can corn, undrained
1/2 c. chopped onion
1 can sliced potatoes or slice, cook, & drain a 6 oz potato
1/3 c. water
2 chicken bullion cubes
1 3/4 c. milk
1 tsp. margarine or butter
1 to 1 1/2 Tbsp. flour

In a large soup pan, saute onion in the margarine. Add the potatoes, corn (undrained) , water, & bullion cubes. Stir in 1 1/2 c. of the milk, and heat thoroughly. Combine the remaining milk with flour, mix well (our old Tupperware shaker works great). Add to the chowder. Cook and stir until bubbly and thickened.

Bean Soup (using Randall's beans)

Quick and easy. Randall's beans come in a big glass jar, about 48 oz.

Picture is a full batch in a 3 1/2 qt pan. For the 2 of us,
Michael often makes up a half batch.

1 - 48 oz. can Randall's brand mixed beans or northern beans
2 onions, chopped, sauteed in 2 capful wine (or in 2 tsp. oil)
6 c. water
2 tsp. "Liquid Smoke"
1 or 2 bay leaf
Sprinkle of garlic powder
Salt and pepper to taste

In a large pan (at least 3 1/2 quart pan for the full batch), saute the onion, then add all the other ingredients. Cook to desired consistency, approximately 25 minutes, with lid on, vented.