Minestrone - Hamburger Soup

Source: Oma Driessen

A hearty soup for chilly winter days.

• 1 pound ground beef
• 1 C. chopped onions
• 1 C. raw potato, cubed
• 1 C. raw carrots, sliced
• ½ C. diced celery
• 1 C. shredded cabbage
• 1 pound can tomatoes
• ¼ C. raw barley or rice
• ½ t. thyme
• ¼ t. basil
• 3-5 t. salt
• 1/8 t. pepper
• 2 quarts water

Instructions: Cook beef and onions until brown. Add potatoes, carrots, celery, cabbage, and tomatoes. Bring to a boil. Sprinkle in barley or rice. Add seasonings and water. Cover and simmer for 1 hour. Serve sprinkled with cheese. Makes 6 servings.

Dumplings

• 2 C. flour
• ¾ t. baking soda
• Dash of salt
• 2/3 C. buttermilk
• 1/3 C. oil

Instructions: Drop batter into boiling stew in large spoonfuls. Cook for 10 minutes with lid off and sprinkle with parsley. Cook another 10 minutes with lid on. Don’t open the lid while they cook.

Asparagus Soup

Source: Leanne H.

• 1 pound fresh asparagus
• 2 tablespoons butter
• 1/2 medium sweet yellow or white onion, chopped
• 1 small leek (about 1" thick and 8 or more" long), the white part and some of the light green, thoroughly washed and chopped
• 1 cup potatoes, peeled and diced
• 2-1/2 cups vegetable broth (I use water w/2 bullion cubes added)
• 1 t. dried parsley leaves
• 1/8 t. freshly grated nutmeg
• 1/2 cup heavy cream (optional)

Instructions: Wash and trim the asparagus, and break into 1-inch pieces; set aside. In a large pot, melt the butter over low heat and saute the onions and leeks until soft and translucent. Add the potatoes, asparagus, parsley, and broth (or water w/bullion cubes) to the onions & leeks and bring to a boil. Reduce heat and simmer gently just until all the vegetables are tender, about 15 to 20 minutes. Remove from heat and puree the mixture in a blender or food processor. Return the soup to the pan, stir in nutmeg and enough cream to make the consistency you like, and heat just until steaming. Transfer to a warmed tureen or ladle into bowls.
Yield: serves 4 to 6.