By Andy Bedwell
What could be better than a comforting soup to celebrate the beginning of Fall?
Ranch Bean Soup
1 to 1 ½ pounds ground beef
1 onion
2 cans Ranch Beans
3 cans Campbell’s Minestrone Soup
1 16 ounce can diced tomatoes
1 can Rotel tomatoes
Brown ground beef and onion together. Dump all of the ingredients in a Crockpot or stove pot. Cook for 3 hours on stove on low or 5 to 6 hours on low in Crockpot.
Andy’s Note: I garnish with shredded cheese sometimes. This is delicious and great for football parties. I keep it in my freezer in individual baggies for anytime. Thank you, Milly Yother, for sharing this wonderful recipe.
Pepper Jack Cheese Potato Soup
7-8 potatoes, peeled and cubed
2 cans of Chicken Broth
1 can of cream of onion soup
1 can of cream of celery soup
8 ounces Pepper Jack Cheese (make sure that you grate the cheese)
8 ounces sour cream
Boil potatoes in chicken broth (do not add water)
When potatoes are tender, mash them with a potato masher (not electric mixer) Add broth, soups, sour cream and grated pepper jack cheese and stir until cheese melts.
Andy’s Note: Thank you, Doris Collier, for sharing this delicious soup recipe. I like to add bacon bits on top.
Vegetable Beef Soup
1 pound ground Chuck
1 onion, diced
2 medium potatoes, peeled and diced
2 can beef broth (14.5 ounce cans)
1 can condensed tomato soup
2 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
1 tablespoon sugar
Black pepper to taste
1 can of black-eyed peas
1 can of baby lima or medium lima beans
1 can of Shoe Peg corn
Brown onion and ground chuck until no longer pink. Drain. Add potatoes, broth, tomato soup, Worcestershire sauce, Italian seasoning, sugar, peas, corn and beans. Bring to a slight boil and simmer for an hour or longer. Do not add salt.
Andy’s Note: Thank you, Mary Fielder, for this great soup recipe.
Andy’s Mexican Cornbread
2 cups self-rising cornmeal
2 eggs
½ cup Parmesan cheese
Pimento, medium jar, drained and mashed with a fork
1 ¼ cup milk
1 medium onion, chopped
1 small can cream style corn
2 jalapeno peppers, chopped with the seeds (Use your own judgment.)
¾ cup Crisco oil
Mix all ingredients and pour into a greased and hot iron skillet. Bake at 375 degrees for about 45 minutes or until done.
Andy’s Note: All I can say is that this is the Bedwell, Fielder and Reddish family favorite. I have found that this cornbread is delicious with any kind of soup.
Happy Soup Cooking!
