Chicken Corn Soup, Split Pea Soup, Pepper Pot Soup

Chicken Corn Soup

  • 2 lb. boneless skinless chicken breasts or thighs, cubed
  • 2 14 ¾ oz cans creamed corn
  • 1 teas. salt
  • 2 Tbsp. chopped parsley
  • 2 cups uncooked egg noodles
  • 1 cup shredded carrots
  • 1 medium onion, chopped
  • 3 chicken bouillon cubes
  • ¼ teas. pepper
  • 12 cups water
  • 2 hard-boiled eggs chopped

In a Dutch oven place the onion, carrots, chicken, chicken bouillon cubes, salt, pepper and water and bring slowly to a boil. Reduce the heat and simmer, uncovered, until the chicken is no longer pink and the vegetables are fork tender, about 30 minutes. Stir in the noodles and corn and continue to cook uncovered, stirring occasionally, until the noodles are tender, about 10 minutes. Garnish the soup with parsley and egg when serving.

Split Pea Soup

  • 2 cups dried split peas
  • 1 meaty ham bone
  • 2 qts. water
  • 1 bay leaf
  • 2 teas. salt
  • ½ teas. pepper
  • 1 ½ cups diced potatoes
  • 1 cup diced carrots
  • ½ cup minced onion

Combine the dried split peas and 1 quart of water in a 2-quart saucepan. Bring water to a boil, cover pan and boil for 2 minutes. Turn off heat and allow peas to stand in the water 1 hour.Combine the ham bone, bay leaf, salt, pepper and remaining 1 quart of water in another larger saucepan. Bring this to a boil. Cover the pan and simmer for 2 hours. Remove the ham bone and bay leaf from the pan. Remove the ham from the bone and dice the meat and set the meat aside. Allow the ham broth to chill and remove the excess fat. Combine the split peas with their liquid with the ham broth. Add the diced ham, potatoes, onion and carrots to this broth. Cover pan and simmer for 25-30 minutes or until vegetables are tender.

Pepper Pot Soup

  • 1 ½ lbs. round steak, cubed
  • 6 oz penne pasta
  • 1 cup red wine
  • 2 cups water
  • 2 14.5 oz. cans diced tomatoes
  • 1 medium onion, diced
  • 1 15 oz. can kidney beans, drained and rinsed
  • 1 10 oz.package frozen succotash
  • 1 green pepper, chopped
  • 1 red or yellow pepper, chopped
  • 1 clove garlic, minced
  • salt and pepper to taste

Place the cubed steak, water and red wine in a large stockpot or Dutch oven. Cover the pan and simmer over medium low heat for about 1 hour. In another large pot cook the pasta in boiling water for about 4 minutes. (You only want the pasta to be partially cooked, not done) Drain the pasta. Add the diced tomatoes with the liquid, onion, and garlic to the meat mixture and simmer for about 15 minutes. Add the beans, succotash, pasta, green pepper, yellow or red pepper to the soup. Season with salt and pepper. Simmer over low heat until the soup is hot and the vegetables and pasta are tender.