January is National Soup Month!
January… When I think of January, I think of the new year, cold, snow, winter, hot chocolate, curling up in front of the fireplace… but did you also know that January was National Soup Month? Well, soup certainly is a nice warm contrast to the bitter cold of the outside. In celebration of National Soup Month, you might want to try one of these favorites from the Meyer Hatchery crew.
From Ursula’s Kitchen, an old German favorite, Bean Soup:
- 4 Ham Hocks
- Ham Flavored Soup Base
- 1 Medium Onion
- 1 Clove Garlic
- 1 Leek
- 1 tsp. Butter
- 1 Pound Fresh Green Beans
- 8 Eggs
- Salt and Pepper to taste
Directions: Simmer ham hocks in the ham stock base (mix soup base with enough water to cover the ham hocks) for 4 hours to release all the natural juices. Remove the ham hock from the liquid, cut up the meat, and then return the meat to the pot. In small pan add onion, leeks, and garlic and saute in 1 tsp. butter until the onions and garlic are translucent. Add this mixture to pot. Clean green beans and cut in half lengthwise. Cook until beans are tender. Turn your stove heat off and crack eggs in pot 1 at a time. Let stand until eggs float to surface. Ready to serve.
From Elise’s Kitchen, a family favorite recipe, Dill Soup
- 8-10 large Yukon Gold potatoes, skins on, blemishes removed, cut into 1″ cubes
- 6 heads of Mammoth Dill plus 6 Tablespoons chopped fresh fern leaf dill
- 1 tub of sour cream
- 1 quart cultured buttermilk
- 12-18 eggs
- Salt and Pepper to taste
- For Serving: Cider or Wine Vinegar to garnish and good quality sourdough bread
Directions: In a large soup pot, combine the cubed potatoes and the mammoth dill and just cover with water. Boil until potatoes are soft. Remove Dill heads. Add sour cream and buttermilk and allow to come to a bare simmer. Do not allow a boil. In a separate bowl, crack and whisk together the eggs. Add the eggs to the barely simmering soup in a thin stream. DO NOT STIR until the eggs are floating at the surface. Mix in the finely chopped fern leaf dill. Salt and pepper to taste.
From the kitchen of Jess, Crock Pot Chicken Noodle Soup
- 1 large onion, chopped
- 4-5 carrots, chopped
- 1 ½ lbs chicken (breast or thighs)
- 3-4 stalks of celery chopped
- 3 cloves of garlic, minced
- 6 cups of chicken broth
- 1 cup of water
- ½ tsp each dried thyme, rosemary, and sage
- 2 bay leaves
- Salt and pepper to taste
- 2 cups uncooked wide egg noodles
- Chopped parsley to taste (optional)
Directions: In your slow cooker, add chicken diced carrots, onion, celery, and garlic. Add your chicken broth, water, thyme rosemary, bay leaves, salt and pepper. Cook on low for 6 – 7 hours.
Remove your chicken pieces and allow to cool for 15 minutes. Shred or dice into small pieces. Add your egg noodles and parsley to the slow cooker and cook on high for 15 minutes (or until your noodles are cooked). Add your chicken back into your soup, and enjoy!
From the Kitchen of Marie, White Bean and Chicken Chili
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 garlic cloves minced
- 2 pounds ground chicken
- 1 teaspoon salt plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons flour
- 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
- 1 bunch (about 1 pound) Swiss chard stems removed, leaves chopped into 1-inch pieces
- 1 1/2 cups frozen corn thawed
- 4 cups low-sodium chicken stock
- 1⁄4 teaspoon crushed red pepper flakes
- Freshly ground black pepper for seasoning
- 1⁄2 cup grated Parmesan cheese
- 1⁄4 cup chopped fresh flat-leaf parsley
Directions: In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
Thank you ladies for taking the time to share! I can’t wait to make a bowl (or 4…)
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