Souped-Up December!

Here are 12 simple and “soup”er recipes to warm-up your winter.

The Soup Collection

Banana-Sweet Potato Casserole

Potato Soup

Crunchy Sweet Potato

Spinach and Turnip Soup

Down Home Corn Casserole with Cheese

Sunflower Soup

Broccoli Cashew Casserole

Sweet and Sour Cabbage Soup

Cheese Zucchini Casserole

Bohemian Vegetable Soup

Mixed Vegetable Casserole

Split Pea Soup

Banana-Sweet Potato Casserole

Carrot-Potato Soup

Crunchy Sweet Potato

Corn and Cheddar Cheese Chowder

Cream of Tomato Soup

Cream of Tomato Soup

Lamb Stew

Lamb Stew

Onion Soup

Onion Soup

New England Fish Chowder

New England Fish Chowder

Bohemian Vegetable Soup

Bohemian Vegetable Soup

Bohemian Vegetable Soup
Bohemian Vegetable Soup

(Makes 8 to 10 servings)

Put water, beef stock, or water fortified with beef base into large pan, bring to boil. Add barley, simmer 1 hour.

Prepare vegetables, add them and tamari to soup. Cook until vegetables are almost tender.

Heat margarine in small saucepan. Stir in flour, cook 1 minute. Add 2 cups stock, stir until well blended. Add mixture to soup. Simmer until soup thickens. Taste for seasoning, adding more tamari if necessary. Serve in large tureen. Accompany with slabs of thick dark buttered bread.

Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook,  © The Saturday Evening Post Society. All rights reserved.