Rosie’s Recipe — Hamburger Vegetable Soup

There’s nothing like a bowl of hot soup on a cold winter’s day. It warms the heart and the soul. This soup, courtesy of Rosie’s Riveting Recipes is easy to prepare and totally delicious.

GM

HAMBURGER VEGETABLE SOUP

  • 3/4 to 1 lb hamburger
  • 1/3 cup chopped onion
  • 2 cups canned or cooked tomatoes
  • 2 cups potato cubes
  • 2 medium-diced carrots
  • 1/3 cup diced celery
  • 2 teaspoons salt
  • 1/4 cup rice
  • 1/8 teaspoon pepper

Brown meat and onion lightly in 2 tablespoons fat or drippings, add all rest of ingredients in large kettle, add 1 1/2 quarts water and simmer slowly 3/4 to 1 hour. Serve with toast or crackers as the main dish for lunch or supper. Makes 4 servings.

Modern adaptation:  To give the soup more zing use chicken stock instead of water, and add 1 teaspoon cumin. A 14.5 ounce can of tomatoes works nicely. Cooking oil can be used for fat or drippings if using lean group beef. Additional fat or oil may not be necessary if using regular ground beef.

Rosie’s Recipe — Split Pea Soup

There’s nothing like a bowl of hot soup on a crisp fall day, and Rosie has the recipe for a hot and tasty split pea soup that’s easy to make.

Some dishes never seem to go out of style, and this is one of them.

Enjoy,

GM

 

SPLIT PEA SOUP

  • 8 oz. cooked cubed ham (about 1 1/4 cups)
  • 1 ham bone
  • 2 1/2 quarts ham stock
  • 1 1/2 cups split green peas
  • 2 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sliced onion
  • 4 tablespoons butter
  • 6 tablespoons flour

Place ham bone, stock, peas, seasonings and onion in large pan. Simmer 2 hours. Melt butter, add flour and blend. Add a small amount of soup stock and stir until smooth, then stir into soup to thicken slightly. Let cubes of ham heat in soup before serving. Makes 4 generous servings.

Modern adaptation: Ham hocks may be used in place of the ham bone. To make a ham stock boil the ham hocks or ham bones in water for approximately one to two hours. Chicken stock can be added to the ham stock or even used as a substitute for the ham stock. Cornstarch can also be used as a thickener instead of the flour.

Quick and Easy Taco Soup

The other day I came across a couple cans of diced tomatoes I bought by accident as they had diced green chilies in them, and I always by the plain tomatoes.

Just like Rosie, I don’t throw food out. I look at it as a happy accident and a chance to try something new and different. So, after browsing a few online recipes as inspiration, I came up with my own creation, and it’s so good I’ll have to make it again.

Enjoy,

GM

 

QUICK AND EASY TACO SOUP

  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 2 cans diced tomatoes with green chilies (14.5 oz), OR
  • 2 cans plain diced tomatoes with one small can diced green chilies
  • 1 can corn
  • 1 can black beans
  • 1 small can tomato sauce
  • 2 cups beef broth or water
  • 1 package taco seasoning mix
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon black pepper

Brown ground beef and onion in a skillet. Drain, and place in small stockpot. Add canned tomatoes, green chilies, corn, black beans and tomato sauce. Add beef broth or water and stir well. Add seasonings. Stir, bring to a boil, turn heat to low, and simmer for approximately ten minutes. Top with broken tortilla chips and cheese, or with a dollop of sour cream and chopped green onions.

 

 

 

Italian Wedding Soup

This recipe appears in my Marina Martindale novel, The Reunion. One of the supporting characters, a teenager and aspiring chef, creates this dish for his older brother, who’s come down with the flu. I love Italian wedding soup, but had never tried preparing it myself, so first I would have to try it in my own kitchen.

As I started researching recipes I discovered many variations of Italian wedding soup, all of which sounded delicious. So I combined the best of the best and created my own interpretation. The result was fabulous. It came out better than expected.

Enjoy.

GM

 

ITALIAN WEDDING SOUP

For the meatballs

  • 1 pound ground beef, ground chicken or ground turkey
  • OR ½ pound ground meat with ½ pound ground pork
  • ¼ cup breadcrumbs
  • 1 teaspoon Italian seasoning blend
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 egg

Preheat oven to 350°. Combine all ingredients in a mixing bowl and knead together like a meatloaf. Roll into small meatballs, about ½ to 1 inch in diameter. Place on a baking sheet lined with parchment paper and bake for 25 to 30 minutes, or until brown. Yields approximately 40 to 50 meatballs. Set aside.

For the soup

  • 2 tablespoons olive oil
  • ½ medium sized yellow onion, chopped
  • 1 tablespoon minced garlic
  • 3 carrots, peeled and sliced (optional)
  • 2 stalks celery, sliced (optional)
  • 10 cups, (2 ½ quarts) chicken stock
  • ½ cup dry white wine (such as Chardonnay)
  • 1 egg, well beaten
  • 1 cup small pasta (such as stars or small sea shells)
  • 2 teaspoons salt (if desired)
  • ½ teaspoon pepper
  • 1 tablespoon dill
  • 12 ounces fresh spinach, washed and trimmed
  • OR 1 can of spinach or 1 package of frozen spinach (defrosted)

While the meatballs are baking sauté onion, garlic, carrots and celery, (if desired) in olive oil in a stockpot for approximately 5 to 6 minutes. Add chicken stock and white wine and bring to a boil. Once soup mixture is boiling beat egg in a small mixing bowl with a whisk until slightly frothy. Pour egg slowly and incrementally into soup mixture, whisking the soup mixture continuously until all of the egg has been added. Add pasta, salt, (if desired) and pepper and allow mixture to simmer for about 6 to 8 minutes, or until pasta is soft. Add meatballs and dill. Cover and simmer on low for another 10 minutes. Add spinach and simmer for another 1 to 2 minutes before serving. Once soup is ladled into bowls top with grated Parmesan cheese.

Italian Wedding Soup

Along with writing Rosie’s Riveting Recipes, I also write romance novels, under the name Marina Martindale. Writing is a job I truly love, and so far in each novel I’ve included a scene in which one of my characters cooks something wonderful. I’ll also include the recipe at the back of the book. The following recipe is from my first romance novel The Reunion. I love Italian wedding soup, so one of my characters, a seventeen-year-old aspiring chef, prepares it. The recipe is my own creation, and it comes from a combination of several different Italian wedding soup recipes.

Enjoy.

GM

Or, should I say, MM?

ITALIAN WEDDING SOUP

For the meatballs

  • 1 pound ground beef, ground chicken or ground turkey
  • OR ½ pound ground meat with ½ pound ground pork
  • ¼ cup breadcrumbs
  • 1 teaspoon Italian seasoning blend
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 egg

Preheat oven to 350°. Combine all ingredients in a mixing bowl and knead together like a meatloaf. Roll into small meatballs, about ½ to 1 inch in diameter. Place on a baking sheet lined with parchment paper and bake for 25 to 30 minutes, or until brown. Set aside.

For the soup

  • 2 tablespoons olive oil
  • ½ medium sized yellow onion, chopped
  • 1 tablespoon minced garlic
  • 3 carrots, peeled and sliced (optional)
  • 2 stalks celery, sliced (optional)
  • 10 cups, (2 ½ quarts) chicken stock
  • ½ cup dry white wine (such as Chardonnay)
  • 1 egg, well beaten
  • 1 cup small pasta (such as stars or small sea shells)
  • 2 teaspoons salt (if desired)
  • ½ teaspoon pepper
  • 1 tablespoon dill
  • 12 ounces fresh spinach, washed and trimmed
  • OR 1 can of spinach or 1 package of frozen spinach (defrosted)

While the meatballs are baking sauté onion, garlic, carrots and celery, (if desired) in olive oil in a stockpot for approximately 5 to 6 minutes. Add chicken stock and white wine and bring to a boil.  Once soup mixture is boiling beat egg in a small mixing bowl with a whisk until slightly frothy. Pour egg slowly and incrementally into soup mixture, whisking the soup mixture continuously until all of the egg has been added. Add pasta, salt, (if desired) and pepper and allow mixture to simmer for about 6 to 8 minutes, or until pasta is soft. Add meatballs and dill. Cover and simmer on low for another 10 minutes. Add spinach and simmer for another 1 to 2 minutes before serving. Once soup is ladled into bowls top with grated Parmesan cheese.

Fifteen Bean Soup

191There is nothing better than a bowl of hot, home-made soup on a cold winter day, and this recipe is probably the easiest one I know. The ingredients are also very inexpensive, so it is also one of my most economical recipes too. This soup makes a great side dish, or it can be served on its own. Enjoy.

GM

FIFTEEN BEAN SOUP

1 package dried fifteen beans or mixed beans
1 can beef broth
1 can diced tomatoes with green chili
2 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon black pepper
seasoning packet (if included with the beans)
1 – 2 tablespoons salt (optional)
1 cup cubed ham (optional)

Soak beans overnight in a bowl of cold water. The following morning pour beans into a colander and rinse thoroughly, removing any loose skins. Pour beans into a large stockpot, add enough water to completely submerge the beans, and remove any loose skins that may float to the top. Place on stove and heat to boiling over medium heat.

If the water appears “foamy” after it begins to boil turn off heat and pour beans back into colander. Rinse thoroughly again, and again remove any loose skins. Pour beans back into stockpot, add enough water to submerge the beans, remove any loose skins, and again heat to boiling over medium heat. If the water appears “foamy” again, pour into colander and repeat.

Once water is boiling, and it appears less foamy, add remaining ingredients, cover and simmer on low for approximately six hours or until beans are soft and tender. This soup goes well as a side dish with steaks, or serve with cornbread.

Rosie’s Recipe–Potato Soup

Rosie Rob Cover FinalThere’s nothing quite like a bowl of hot soup on a cold winter night. This classic dish comes from Rosie’s Riveting Recipes, and I’m sure many of you may have your own versions in your own family cookbooks. It’s the perfect soup for a cold winter day. Enjoy.

GM

POTATO SOUP

  • 2 cups raw potatoes
  • 2 tablespoons margarine
  • 1 tablespoon chopped onion
  • 1 quart milk
  • 1½ teaspoons salt
  • pepper

Chop potatoes fine or grate them. Add potatoes, margarine, and onion to the milk. Cook the mixture over low heat until the potatoes are tender, stirring regularly. By that time the starch from the potatoes will have thickened the milk slightly. Add salt and pepper.

Modern Variation: To give this soup some extra zing try adding bacon, ham, or corn. Butter or olive oil may be used instead of margarine.

Rosie’s Recipe–Cream of Vegetable Soup

Rosie Rob Cover FinalFall is in the air, and there’s nothing like a cup of hot, homemade soup on a cool fall day. This recipe comes from Rosie’s Riveting Recipes, and it’s just as delicious today as it was in her time. It’s also incredibly simple, and a great way to use up any leftover vegetables that may be lurking in the fridge.

Enjoy.

GM

CREAM OF VEGETABLE SOUP

  • 2 tablespoons fat
  • 4 tablespoons flour
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 4 cups milk
  • 1 cup cooked vegetable pulp*

Melt fat. Blend in flour, salt and pepper. Stir in milk. Add vegetable pulp. Cook 10 minutes. Makes 6 servings.

* Pureed cooked vegetables (of your choice)

Modern adaptation:  Cooking oil or olive oil may be used instead of “fat.” If you don’t have a blender or food processor simply chop the vegetables into tiny pieces. Cook over medium heat, stirring frequently, to help keep the milk from scorching. Once soup begins to boil, reduce heat to simmer, stirring occasionally. Cook for 10 minutes, as directed. For more zing, try lemon pepper or season salt instead of salt and pepper.

Rosie’s Recipe — Corn Chowder with Bacon

Rosie Rob Cover FinalHere is another fabulous historic recipe courtesy of Rosie’s Riveting Recipes. This soup is easy to prepare, easy on your wallet, and best of all, it’s delicious. Enjoy.

GM

 

CORN CHOWDER WITH BACON

4 strips bacon
4 potatoes
2 cups cream style corn
2 cups evaporated milk, undiluted
1 onion, chopped
Seasoning of salt and pepper

Cut the potatoes in cubes and cook in 2 cups of boiling salted water until tender.  Add the corn and milk. Cut the bacon in small pieces and fry until crisp with the onion. Add to the chowder, season to taste, and serve with crackers. 4 servings.

Mediterranean Style Clam Chowder

clam-chowderThis is one of my all time favorite recipes. I created it with love, not to mention a lot of trial and error, as a tasty clam chowder alternative for those with milk allergies or lactose intolerance.

Enjoy.

GM

MEDITERRANEAN STYLE CLAM CHOWDER

  • 1 medium onion, chopped
  • 1 tablespoon minced garlic or 1 tablespoon garlic powder
  • 1 tablespoon cooking oil or olive oil
  • 2 cups water
  • 2 to 3 small potatoes, peeled and diced into small cubes
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon pepper
  • 1 can diced, peeled tomatoes
  • 2 cans baby clams
  • 1/2 teaspoon basil, bay leaves, rosemary and Italian seasoning
  • 1 tablespoon Wondra flour or cornstarch

Chop onion and place in small stockpot with cooking oil. Add minced garlic, (if desired). Saute until the onions are soft and the garlic turns light brown. Add water, diced potatoes, salt (if desired), and pepper. Bring to boil, cover, reduce heat, and simmer on low for 10 minutes.

Add diced tomatoes. Strain clam juice into a small container and add clams to the soup mixture. Add Wondra flour or cornstarch to the clam juice and stir until all flour is dissolved and juice mixture is free of lumps. Add juice to soup mixture and stir thoroughly. Add garlic powder, (if not using minced garlic), basil, bay leaves, rosemary and Italian seasoning. Stir, and, if necessary, raise heat slightly until soup begins to boil. Reduce heat, cover, and simmer on low for an additional ten minutes. Serve.