Recipe: Mama's Big Pot Vegetable Soup

Originally published in the April 2, 2014, issue

 

Editor’s Note: Thanks to Debra Rousey of Royston, Ga., for submitting this soup! It makes eight large servings and tastes pretty good with biscuits on the side.

 

Ingredients:

4 chicken breasts

6 cups water

6 small red potatoes, diced

1 pound ground beef

3 onions, chopped

14.75-ounce can whole kernel corn, undrained

Two 14.75-ounce cans cream style corn, undrained

14.75-ounce can butterbeans, undrained

24-ounce bottle of ketchup

¼ cup Worcestershire sauce

2 teaspoons salt

2 teaspoons pepper

 

Instructions:

1. Cook chicken in water until done. Remove and reserve broth.

 

2. Dice chicken when cool enough to handle.

 

3. Cook potatoes in reserved chicken broth until tender.

 

4. Brown ground beef and chopped onions together in a large frying pan and drain.

 

5. Add ground beef to potatoes and broth. Add remaining ingredients.

 

6. Simmer entire mixture until heated through.



Recipe: Make-Ahead Potato Soup

Originally published in the Jan. 22, 2014, issue

 

Editor’s Note: Nothing warms you up like a hot, comforting bowl of homemade soup! Brian Harris of Omega, Ga., submitted his favorite potato soup recipe, which serves six hearty portions. The soup can be made a day ahead, refrigerated and reheated – perfect for those with busy schedules!

 

Ingredients:

5 slices bacon, cooked and crumbled; reserve drippings 

1 cup chopped onion

½ cup chopped celery

1 cup sliced mushrooms

1/3 cup flour

3 cups chicken broth

3 cups milk

5 cups peeled, diced new potatoes

1.5 to 1.75 cups shredded sharp cheddar cheese

Salt and pepper to taste

 

Instructions:

1. Sauté onion, celery, mushrooms and reserved bacon grease on a large Dutch oven until soft.

 

2. Blend in flour over medium heat, until golden brown. Stir in chicken broth and milk until well blended.

 

3. Add potatoes and stir gently until the soup bubbles and thickens slightly.

 

4. Simmer 10 to 15 minutes or until potatoes are tender.

 

5. Stir in cheese, one handful at a time, until melted and smooth. Season with salt and pepper.