Mormon Split Pea Soup

2 cups dry green split peas
8 cups cold water
1 cup chopped onion
1/2 cup chopped celery
2 teaspoons salt
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1 pound ground pork
3/4 teaspoon ground sage
3/4 teaspoon salt
1/8 pepper
3 medium potatoes,peeled and diced (3 cups)

Rinse split peas. In large kettle or Dutch oven combine split peas, cold water, onion, celery, 2 teaspoons salt, marjoram, and 1/4 teaspoon pepper. Bring to boiling; cover and simmer till peas are tender, about 1 hour. Do not drain. Meanwhile, combine ground pork, sage, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Mix thoroughly. Shape into twenty-four 1-inch balls. Drop balls and potatoes into soup mixture; return soup to boiling. Cover; simmer 20 minutes longer. Season to taste, Mrs. Dash and garlic, too. Serves 10 to 12 servings* It didn't seem to make that much! :)

Unstuffed Pepper Soup-Yum!

1-1/2 pounds ground beef
3 large green peppers, chopped
1 large onion, chopped
2 cans (14-1/2 ounces each)beef broth
2 cans (10-3/4 ounces each)condensed tomato soup, undiluted
1 can (28 ounces) crushed tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained*
1-1/2 cups cooked rice.
In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through. Yield: 10 servings (about 2-1/2 quarts).
* I didn't use them!

Beef Stew In Crock Pot

2 cups of cut up meat (from costco)

you can grill it up before hand or not. I usually don't & then throw some dried onions in there.

1 can of sliced carrots
1 can of corn
1 can of green beans
1 can of sliced potatoes
1 can of cream of mushroom
add meat
put one can of water in the soup.

sprinkle a seasoning you like. I add garlic pepper or garlic salt. Cook on low for 8 -10 hours or high for about 5-6.

Egg Drop Soup

Egg Drop Soup
by Ying Stoller*

1 14-oz. can chicken broth (about 13/4 cups) Swanson-low sodium/no MSG
1 dash pepper
1 1/4 tablespoon cornstarch
2 tablespoons water Add cornstarch to water together mix very well!
1 egg, beaten
1/2 teaspoon sesame oil
1 tablespoon chopped green onion (optional) Dad thought we could have used more.

Cooking:
Boil chicken broth in a medium saucepan. Add pepper.
Mix starch with 2 tablespoons of water, then stir into soup. Continue stirring until soup thickens. Stir in beaten egg. Remove from heat. Add sesame oil and, if desired green onion.
Note: When stirring in egg liquid, try to pour it in a thin stream. It will make nice egg drops instead of lumps.
Makes 2-3 servings. Serve and enjoy!

Meatball Macaroni Soup

Meatball Macaroni Soup

2 Tablespoons EVOO (twice around the pan)
2 carrots, peeled and chopped
2 ribs of celery, chopped
1 medium onion, choppped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper, to taste
1 pound ground beef, pork, and veal combined (I just use beef)
1 egg beaten
2 cloves of galic, minced
1/2 cup grated parmigiano Reggiano or Romano cheese
1/2 cup plain bread crumbs (a couple of handfuls)
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta: rings, broken fettuccini or ditalini
1 pund triple-washed spinach, coarsely chopped

In a deep pot over medium head, add oil, chopped carrots, celery, onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies, 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine ground meats, egg, garlic, grated cheese, bread crumbs, salt, pepper, and nutmeg.

Add broth and water to pot of veggies. Increase heat to high and bring soup to a boil, then reduce heat a bit and start to roll meat mixture into balls, dropping them straight into the pot. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup, 10 mintues. When pasta is tender, stir in chopped spinach in batches. When spinach is wilted, the soup is done and ready to serve. Adjust your seasonings, and serve with crusty bead or grill cheese sandwiches.