Piecemakers of Oxford

2007
MQA Soup Recipes

Corn Chowder

Add about 1 cup chopped onion to the grease and cook until soft.
Drain the onion and put in large pot.

Add 4 cans of cream of potato soup
2 cans whole milk
2 cans water
2 - 11 oz cans drained shoe peg corn or
1 bag of frozen shoe peg corn

Heat and serve with crumbled bacon on top. (You can stir the bacon into the chowder just before serving). Makes approximately 80 oz. Serves about 8

Tomato Soup

1 carrot
2 stems celery
1 very small onion
1 stick butter
1-51 oz. can Campbell’s Tomato Soup (undiluted) or ( 5-10 oz. cans)
2-28 oz. cans Progresso plum tomatoes, coarsely chopped (save liquid)
4 cans Swanson chicken broth
½ c. each-- celery leaves, basil, and parsley, finely chopped
1 tsp. salt
Tabasco sauce to taste
Sour cream – optional for top of soup

 Puree carrot, celery and onion in food processor.  Melt butter in large pot and add pureed vegetables; saute until soft.  Add soup, tomatoes (with liquid) and chicken broth.  Season to taste with salt and add herbs.  Cook 45 minutes.  Taste and add Tabasco.  Serve with dollop of sour cream.  Makes approximately 3 ½ quarts.

Bean Soup

2 cups bean mixture
2 quarts water
1 teaspoon salt
1 medium onion, minced
1 pound ham pieces (center-cut ham slice works well)
1 teaspoon garlic powder
1 can Rotel (original) tomatoes

  Either soak the beans overnight in 2 quarts water with 1 t. salt or bring beans to boil in a kettle and let sit one hour.  Add 1 ½ cups water. Add the ham, onion, and garlic powder.  Simmer slowly for 3 hours.  Add 1 can (original) Rotel tomatoes and simmer 2 hours more. Makes two quarts.