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Ruby McBeth: Hot soups for cold days

When the weather begins to get cold, I begin to make soup. Most of my soups started out as recipes with my own ideas being added over the years. The following hints for soup were submitted to the Dawson Creek Sons of Norway to go into their cookbook.
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When the weather begins to get cold, I begin to make soup. Most of my soups started out as recipes with my own ideas being added over the years.

The following hints for soup were submitted to the Dawson Creek Sons of Norway to go into their cookbook. Homemade with Love is available from Donna Porada in Dawson Creek. Phone 250-782-7751 or email jporada@telus.net for details.

1. Save the liquid from the vegetables you cook at supper. Use the liquid the next day in your soup or freeze it for future use.

2. Vegetable soup is best if you don’t forget to add some tomatoes. And, of course garlic, onions, and bay leaf.

3. Buy old hens to make chicken stock. You cook the stewing fowl for from four to six hours with a couple of carrots, an onion (with clove stuck in each end) and some celery. And bay leaf of course and salt.

4. Cream of cauliflower soup looks better with grated cheddar cheese added for colour. I also add some curry powder just for fun.

5. Buy lamb soup bones for making Icelandic soup. Cook the bones up with carrot, onion, celery, salt, and bay leaf the night before. Turnip and green peas along with fresh carrots, celery, onion and garlic make your soup the next day for lunch.

6. We grew kamut and barley a few years back, so I keep some of these cooked up and then frozen to add to soups.

7. Instant potatoes can be used to thicken soups.

8. We grew field peas again this year. If you are making a big pot of pea soup, boil the peas after supper, drain them, and put them in the slow cooker overnight. In the morning add the carrots, onions, potato, bay leaf, and a ham bone. And more water as needed. You’ll have soup by lunch.

9. Sour cream is good with borscht and some people like it with vegetable soup also. If you don’t have beef stock you can use Bovril.

10. Corn chowder is a staple for us. I use half creamed corn and half kernel. Fry up some onion and bacon. Add these to some vegetable water from last night’s supper and some leftover potato-mashed. Add corn and bay leaf. For the last 15 minutes add milk but watch it doesn’t burn.

Quote of the Week

“As we work to create light for others, we naturally light our own way.” (Mary Anne Radmacher)


Ruby McBeth lives and writes in Fort St. John.