Stay Warm in February with: Comfort Soups

When time is short, it’s easy to pop open a can of soup. By making your own, you’ll not only save money but can also adjust the ingredients to suit your preferences, as well as boost nutrition

Amanda Cunningham, Staff Writer

 

From our Readers:

Hearty Corn Chowder



Yvonne Burnette, Sutherland, Virginia

Ingredients:

4 tablespoons butter or olive oil
1 small onion, chopped
1 clove garlic, minced
4 cups chicken broth
4 medium red skin potatoes, diced
2 medium carrots, peeled and shredded
1 stalk celery, diced
1 ½ cups milk or half & half
1 lb. ham, chopped
½ teaspoon poultry seasoning
½ teaspoon ground pepper
½ teaspoon rubbed sage
2 16-oz. packages frozen corn
1 15-oz. can cream-style corn

Directions:

In a stock pot over medium heat, melt the butter. Add the onion and garlic; cook until translucent. Add the broth, potatoes, carrots and celery. Simmer 15-20 minutes. Add the remaining ingredients and let cook through until hot over medium heat. Be careful as this will scorch, so stir it occasionally.


 

From our Readers:

Greek Avgolemono Soup

Courtesy of the Virginia Egg Board

Ingredients:

2 quarts chicken broth
1 cup uncooked rice or orzo
4 eggs, well beaten
Juice from 3 lemons
Salt and pepper to taste
Optional add-ins: diced cooked chicken and fresh spinach

Directions:

Bring chicken broth to a boil; add rice or orzo. Simmer until tender, about 15-20 minutes. Season stock to taste with salt and pepper. Add lemon juice to beaten eggs. Gradually transfer two cups hot broth to the egg/lemon mixture, adding it in a slow constant stream and beating vigorously to prevent eggs from solidifying. Remove soup from heat and add the beaten mixture back to the pot, whisking to blend. Heat over medium-low until thickened. Add cooked chicken and fresh spinach, if desired. Serve immediately. Garnish with very thin slices of lemon and parsley.


 

From our Readers:

Tootie’s One-Pot Chili

Carolyn Scott, Catawba, Virginia

Ingredients:

1 lb. mild bulk sausage
1 lb. lean ground beef
16-oz. can pinto beans
16-oz. can kidney beans
16-oz. can pork & beans
28-oz. can crushed tomatoes
2 packages chili seasoning
Cayenne pepper/hot sauce to taste

Directions:

Brown meats in a large pot, draining off excess fat. Mix in remaining ingredients; cook covered on low heat for 2-3 hours. Season to taste with cayenne pepper or hot sauce. Top with a dollop of sour cream, chopped green onion and grated cheddar before serving.


 

From Our Readers:

Beef & Barley Soup

Joann Frazier Hensley, McGaheysville, Virginia

Ingredients:

2 lbs. stew beef
28-oz. can crushed tomatoes
1 quart beef stock
2 carrots, diced
1 onion, chopped
1 tablespoon fresh parsley, chopped
½ teaspoon paprika
½ cup cabbage, chopped
½ cup quick-cook barley
Salt & pepper to taste

Directions:

Combine all ingredients except cabbage and barley in a large pot. Cover and cook for 1 hour, adding 4 cups water midway through. Stir in cabbage and barley, then cook 20 more minutes. Adjust seasoning before serving.


 

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We need recipes for these upcoming issues:

Broccoli or Peaches

Please submit your recipe by:

  • using the form here
  • email to [email protected].
  • mail to Commonwealth Kitchen,
    c/o Cooperative Living,
    P.O. Box 2340, Glen Allen, VA 23058-2340.

All published submissions will receive a $20 Walmart gift card.

Recipe Submission Form