Hambone Soup

3 parts pinto (aka romano) beans (750 g)
1 large can sauerkraut
Hambone with meat
3 parts beans to 2 parts ham
2 bay leaves
Onions
Butter
Sweet Paprika
1 Tbsp. Flour
Ketchup

Source: Grandma Maria

Boil beans with left over ham meat with 2 bay leaves
Later…
Add Sauerkraut and small piece of bay leaf
Fry onion in butter with paprika
Add onion mixture to soup
Brown flour with 1 tbsp of butter
Add ketchup and some broth to roux
Add roux to soup

To Serve:
Can be served with mashed potatoes.

Peanut Soup

1 cup plain peanut butter (no salt or sugar added)
6 cups chicken stock or water
2 Tbsp. butter
1 Onion
½ cup carrot; diced
½ tsp. red pepper flakes
½ green pepper; diced
1 cup peanuts; coarsely ground
½ cup green onion or chives; chopped
¼ cup rice; uncooked
½ cup celery; diced

Source: Catherine

Blend peanut butter and 2 cups of water or broth
Sauté onion in butter
Add carrot and celery and sweat for 10 minutes
Place vegetable mixture, peanut mixture and remaining water or broth in crockpot.
Cook on low for 5-7 hours
Add red pepper flakes, green pepper and peanuts
Cook on low for 1 hour

To Serve:
Garnish with chopped green onion (or chives)
Note, there is no salt in this recipe so you will likely have to add it at the table.

French Onion Soup II

3 lbs. onions sliced (or diced in food processor)
3 Tbsp. olive oil (or 1 + 2 Tbsp. butter)
1 tsp. salt
½ Tbsp. dried parsley
1 tsp. garlic powder
30 oz. Beef broth (concentrate, no water added)
20 oz. chicken broth (concentrate, no water added)
10 oz. apple juice (unfiltered apple cider is better)
1 Tbsp. vinegar (apple cider if you have it)

Source: Mark

Heat oil and butter
Add onions, salt, parsley, and garlic
Cook, uncovered over medium heat until heavily browned. Don’t chicken out! The darker the better. About 45 minutes
Mix vinegar and apple juice and add to onions.
Cook until thickened (10 minutes)
Add broth and simmer 30 minutes or more

French Onion Soup I

4 Tbsp. butter
2 Tbsp. olive oil
2 lbs. Onions thinly sliced (or chopped in food processor) about 7 cups
1 tsp. salt
3 Tbsp. flour
2 quarts beef broth or one each of chicken and beef
1 clove garlic
1 tsp. sugar
Parsley
Thyme
1 cup dry white wine

French bread
¼ lb. Swiss cheese
¼ lb. mozzarella cheese

Source: Isabelle

Melt butter and oil together in large pot
Stir in onions, salt, sugar, and garlic
Cook, uncovered, stirring occasionally for 20-30 minutes until golden brown.
Sprinkle flour over onions and cook 2-3 minutes
Remove onion mixture
Heat stock in pot
Add wine.
Stir in onions a simmer 30 minutes

To Serve:
Place soup into oven proof bowls
Add tick slice of bread to each bowl
Top with cheese
Bake bowl 10 – 20 minutes

Cream of Red Pepper Soup

1 red bell pepper
Butter
1 cup milk
3 cups chicken stock
Flour
Salt
Pepper
Parsley
1 thumb-sized piece of freshly grated ginger

Source: Catherine
Story and description here Crème Fraiche is NOT fresh cream.

Serves 3 small bowls
½ hour preparation time

Dice pepper
Cook in butter until brown on medium heat
Add milk, chicken stock and grated ginger
If parsley is dried, add it now (to taste)
Season with salt and pepper
Simmer, stirring often
Make a roux of flour and butter (equal parts) and cook.
Mix ½ cup soup into roux.
Re-add roux mixture to soup
Simmer, stirring regularly for 10 minutes
Purée half of soup

To Serve:
Top with chopped parsley
Serve with slices of crusty bread

Yogurt Mushroom Soup

¼ cup butter
4 minced green onions
1 minced yellow onion
1 lb. sliced mushrooms
1 Tbsp. flour
6 cups chicken stock (4 cans of broth plus 2 cans of water)
2 egg yolks; broken
2 cups yogurt
Dill to taste
Nutmeg to taste
Salt
Pepper
Freshly chopped parsley or dill for garnish

Source: Elizabeth
· Melt butter over medium heat in a large pot
· Add green onions, mushrooms, onions.
· Cook, stirring occasionally, until softened
· Stir in flour. Cook briefly
· Gradually add chicken broth, cooking and stirring until slightly thickened
· Cover and simmer 30 minutes
· Blend egg yolks, yogurt, dill and nutmeg
· Stir ½ cup of soup into yogurt mixture to temper it
· Pour mixture back into pot stirring constantly
· Do not allow to come to a boil (yogurt will curdle easily)
· Add salt and pepper to taste

To Serve:
· Sprinkle with chopped parsley or dill

Gazpacho

1 sweet onion
1 English cucumber
1 green pepper
5-6 tomatoes
5 garlic cloves
½ cup olive oil
1 10 oz bottle chili sauce
Chopped parsley
1 lemon sliced

Source: Elizabeth

Mince garlic
Use a food processor to chop each ingredient individually. Otherwise will not be consistent in texture
Add chili sauce
Chill 24 hours
If more liquid is needed use spicy Clamato™ juice

To Serve:
Serve coldTop with chopped parsley and lemon slices