In the previous issue of Sunday Dinner, Ann Campbell of Standing Springs Baptist Church, Simpsonville – where she and her husband Furman are members – shared with us a recipe for Taco Soup. (Please note: Taco Soup recipe calls for 1 10½-ounce can of beef broth, not 2 as previously mentioned.)
Today we have three more of Ann’s soup recipes. Her favorite is the White Bean and Smoked Sausage, which is “really good” – but all are good. They are hearty enough – served with corn sticks or corn chips and followed by a good dessert – to be a meal.
We thank Ann for sharing her “cold day” recipes. All of these can be made a day or so ahead, cooled, then refrigerated and ready on a cold day to be reheated for … Sunday Dinner.
White Bean and Smoked Sausage Soup
1 pound dried white beans (navy or soup)
4 or 5 medium-sized carrots, sliced*
1 large onion, diced
4 15-ounce cans chicken broth
1 pound smoked sausage
Salt to taste
Look over beans and remove any dark beans or trash. Wash in a colander. Put in large pot (at least 6-quart capacity). Cover with water to about 2 inches over top of beans. Either (1) soak beans overnight, or (2) bring to a boil and boil 3 minutes, then turn off heat and let beans sit for an hour. Either way, pour off water after soaking.
Put beans back into pot. Add chicken broth, carrots and onions. Cut smoked sausage into small pieces and add to beans. Add only a pinch of salt, because the chicken broth and the smoked sausage are both salted.
Cook until beans are soft, about 3 hours or so. If more liquid is needed, add water or another can of chicken broth.
*Carrots are for appearance only; if you omit them, the taste will be the same.
Vegetable Beef Soup
1 pound ground beef
3 16-ounce or larger cans whole tomatoes
Any of the following vegetables:
1-2 serving size can whole kernel corn
1-2 serving size can lima beans
1-2 serving size can cut green beans
2 cups frozen hash brown potatoes, or fresh potatoes (peeled and diced)*
1 cup fresh or frozen okra
2 tablespoons sugar
Black pepper to taste
Brown ground beef and drain. Put back into pot and add tomatoes, which have been puréed in blender. Add the vegetables you want from the above list, or others you like. Add sugar and pepper. Salt is usually necessary.
Cook over medium heat about 2 hours. Serve with corn bread.
*The frozen hash browns will cook faster than the fresh potatoes and are more convenient.
Potato Sausage Soup
½ pound hot pork sausage
16-ounce package frozen hash brown potatoes
1 large onion, chopped
1 16-ounce can chicken broth
2 cups water
1 10¾-ounce can cream of mushroom soup
1 10¾-ounce can cream of chicken soup
2 cups milk
Brown sausage in Dutch oven until it crumbles and is no longer pink; drain. Put sausage back into pot and add potatoes, onion, broth and water. Bring to a boil, reduce heat, and simmer 30 minutes.
Stir in soups and milk. Cook until thoroughly heated, stirring often.