There is just something about Fall that tends to bring out a desire for soup. Personally, I could eat soup everyday; it is one of my favorite things to eat. I went through some of my old recipes and thought I would offer some soup recipes you might not have in your current files. How about some Old German Green Bean Soup? Ham, green beans, potatoes, onion, and bacon are among the yummy ingredients. A totally different soup is the Hungarian Goulash Soup made with round steak and a tomato broth. Both are worth trying! Delicious.
OLD GERMAN GREEN BEAN SOUP
2 cups leftover ham + the ham bone
1 pound fresh green beans
2 large potatoes, cubed
3 quarts water
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 medium onion, minced
4 slices bacon, cubed
3 tablespoons flour
1 1/2 cups milk
Place the ham and the ham bone with the beans, potatoes, water, salt, pepper, and garlic powder in a Dutch oven. Boil covered for half an hour or until the potatoes are tender. Meanwhile fry the bacon and onion together; add to the Dutch oven. Mix the flour with the milk until smooth and stir into the soup, stirring constantly while adding. Simmer, covered, for 15 minutes. Serves 6 to 8 people.
HUNGARIAN GOULASH SOUP
3 tbsp butter
1 lb round steak, cut into cubes
1 1/2 cups chopped onions
1 tbsp minced garlic
2 tbsp flour
2 tbsp paprika
3 tbsp tomato paste
4 cans (14 1/2-oz each)chicken broth, plus enough water to equal 8 cups
1 can (14-oz) whole tomatoes, drained, chopped, juice reserved
4 potatoes, peeled, grated
4 large carrots, diced
1 bay leaf
1/2 tsp marjoram
1/2 tsp caraway seeds, crushed
1/2 freshly ground black pepper
1/2 cup dairy sour cream
In a large Dutch oven, melt the butter over medium-high heat. Add the beef and brown all sides. Using a slotted spoon, transfer to a plate; set aside.
Add the onions and garlic to the Dutch oven and cook for 5 minutes. Add the beef back in along with the flour and paprika; cook, stirring constantly for about 3 minutes. Stir in the tomato paste until smooth. Add the chicken broth and water, tomatoes and the reserved tomato juice, potatoes, carrots, bay leaf, marjoram, caraway seeds, and pepper. Bring the mixture to a boil; reduce the heat to simmer and cook, stirring occasionally, until the beef is tender and the vegetables are cooked through, about 45 minutes. Remove the bay leaf.
To serve, place into bowls and top with a dollop of the sour cream.
OLD GERMAN GREEN BEAN SOUP
2 cups leftover ham + the ham bone
1 pound fresh green beans
2 large potatoes, cubed
3 quarts water
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 medium onion, minced
4 slices bacon, cubed
3 tablespoons flour
1 1/2 cups milk
Place the ham and the ham bone with the beans, potatoes, water, salt, pepper, and garlic powder in a Dutch oven. Boil covered for half an hour or until the potatoes are tender. Meanwhile fry the bacon and onion together; add to the Dutch oven. Mix the flour with the milk until smooth and stir into the soup, stirring constantly while adding. Simmer, covered, for 15 minutes. Serves 6 to 8 people.
HUNGARIAN GOULASH SOUP
3 tbsp butter
1 lb round steak, cut into cubes
1 1/2 cups chopped onions
1 tbsp minced garlic
2 tbsp flour
2 tbsp paprika
3 tbsp tomato paste
4 cans (14 1/2-oz each)chicken broth, plus enough water to equal 8 cups
1 can (14-oz) whole tomatoes, drained, chopped, juice reserved
4 potatoes, peeled, grated
4 large carrots, diced
1 bay leaf
1/2 tsp marjoram
1/2 tsp caraway seeds, crushed
1/2 freshly ground black pepper
1/2 cup dairy sour cream
In a large Dutch oven, melt the butter over medium-high heat. Add the beef and brown all sides. Using a slotted spoon, transfer to a plate; set aside.
Add the onions and garlic to the Dutch oven and cook for 5 minutes. Add the beef back in along with the flour and paprika; cook, stirring constantly for about 3 minutes. Stir in the tomato paste until smooth. Add the chicken broth and water, tomatoes and the reserved tomato juice, potatoes, carrots, bay leaf, marjoram, caraway seeds, and pepper. Bring the mixture to a boil; reduce the heat to simmer and cook, stirring occasionally, until the beef is tender and the vegetables are cooked through, about 45 minutes. Remove the bay leaf.
To serve, place into bowls and top with a dollop of the sour cream.
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