Chicken Soup for One

2 teaspoons chicken soup base
1/4 cup dried carrots
2 oz. chicken, cooked and diced
2 cups water
1 teaspoon dried onion
1/8 teaspoon salt
dash of pepper

Mix all ingredients and simmer until done.

Testing comment: When I made this, I added a little more chicken soup base and some canned corn for more color (and we like corn). It was fine as a recipe, but I liked it a little better once I did that.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 46)

Turkey Soup

8 cups chicken or turkey broth
3/4 cup dry soup mix
pepper to taste
salt to taste
2 cups diced turkey or 2 cans turkey chunks
1 can (12 oz.) evaporated milk
1 cup diced celery

Mix the broth, salt, pepper, dry soup mix, and celery and simmer 1 1/2 hours. Stir in diced turkey and milk. Heat and serve.

Testing comment: Very good and very easy. My family doesn't like celery, so I used 1/2 cup dried carrots instead.

***********
I can keep a secret,
but those I tell never can.
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 46)

Autumn Quick Soup

2 lbs. ground beef
2/3 cup dry soup mix
2 cups diced carrots (use reconstituted dry carrots)
2 cups diced potatoes
1 cup diced celery
2 quarts water
2 quarts tomato juice

Brown ground beef. Add liquid and soup mix. Simmer 1/2 hour. Add vegetables and continue to simmer 1 hour. Serves 8.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 47)

Beef Consomme Soup

4 cans (10 oz.) condensed beef broth
6 cans water
1 cup dry soup mix
1 cup sliced carrots
1 cup sliced celery
4 sprigs parsley
1/2 teaspoon thyme

Heat all ingredients to boiling. Reduce heat, cover, simmer about 1 1/2 hours. Serves 8.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 47)

Ham Soup

1 ham hock
3/4 cups dry soup mix
about 7 cups water
salt and pepper to taste

Simmer all ingredients for 45 minutes or until tender. Remove ham hock; remove meat from bones and return to soup. Makes 6 servings.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 47)

Creamy Vegetable Soup

1 cup carrots, diced
1 cup cauliflower, diced
2 cups potatoes, diced
water
2 cups milk
1/4 cup butter or margarine
1-2 cups shredded cheese (optional)
1 cup celery, diced
1 cup broccoli, diced
1/2 cup onion, diced or rehydrated dry onions
1 cup flour
salt and pepper to taste

Cover carrots, cauliflower, potatoes, celery, broccoli, and onions with water and gently boil until vegetables are tender. Mix vegetables in blender or beat with fork until smooth. Blend milk and flour. Pour into vegetable mixture and add butter. Season to taste with salt and pepper. Heat, stirring constantly until soup thickens. You may add shredded cheese for a cheese flavored soup. You may also add one can of turkey chunks or beef chunks.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 48)

Cream of Potato Soup

2 1/2 cups cubed potatoes
1 tablespoons chopped onion (or dry onion, reconstituted)
1 1/2 teaspoons salt
1 cup nonfat dry milk powder
1 tablespoon flour
2 tablespoons butter or margarine
4 cups liquid (cooking liquid from potatoes, plus water or milk)

Cover potatoes and onion with boiling water. Add salt and cook until tender. Drain and save the liquid. Mash potatoes, or put them through sieve; set aside. Add dry milk and flour to liquid. Beat until smooth. Add butter. Cook over low heat until slightly thickened, about 15 minutes, stirring to prevent sticking and lumping. Combine with potatoes and reheat. Serves 6.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 48)

Hamburger Soup

1 lb. lean hamburger, browned and drained
1/4 teaspoon oregano
1/4 teaspoon seasoned salt
3 cups boiling water
1 tablespoon soy sauce
1 cup celery, sliced
1 cup macaroni, cooked and drained
1/4 teaspoon pepper
1/4 teaspoon basil
1 envelope dry onion soup mix
1/4 cup Parmesan cheese
1 can (8oz.) tomato sauce
1 cup carrots sliced or 1/2 cup dried carrots

Combine all ingredients in a crock pot or slow cooker. Cover and cook on low heat for 6-8 hours. Turn control to high for last 15 minutes.

Testing comment: Tasty, quick, and easy. To make even easier, try adding uncooked macaroni and unreconstituted carrots and onions. Increase water.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 49)

Creamy Chicken Soup

2 tablespoons cannery soup base
6 cups chicken stock
1/2 cup dehydrated carrots
1 rib celery, chopped
3 cans cream of chicken soup
1/2 cup frozen peas
1/4 cup dehydrated onions
1/2 cup milk
2 cups cooked, diced chicken
4 large potatoes, diced

Combine all ingredients and simmer until tender.

Testing comment: Very good. My son said it was the best soup he had ever eaten.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 49)

Hamburger Soup

2 cans (14-15 oz.) beef broth plus 1 cup water, or use 4 cups water plus 4 bouillon cubes
1 quart tomato juice or tomatoes with juice
1/2 cup dry soup mix
1/2 lb. ground beef

Bring broth, water, and soup mix to a boil. Simmer 45 minutes or until tender. While that is cooking, brown ground beef. After the cooking time, add the tomato juice (or tomatoes with juice) and ground beef. Simmer 5 minutes and serve. Serves 6.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 50)

Beef ABC Soup for One

1/2 cup soup mix
2 teaspoons beef soup base
2 tablespoons dried carrots
1/8 teaspoon salt
dash of pepper
2 oz. beef (1/4 cup)
2 cups water

Mix all ingredients and simmer until tender. Increase recipe according to number of persons to be served. Makes 2 cups.

Testing comment: Pretty good flavor for a very easy recipe. Almost as easy as opening a can of soup, but much better.

***********
You can't expect people
to look eye to eye with you
if you are looking down on them.
***********

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 50)

Family Delight Soup

3 quarts water
1 cup dry soup mix
1 1/2 lbs. beef stew meat cut into 1/2 inch cubes or 2 (15 oz.) cans of beef chunks
1/2 lb. salt pork
1/4 teaspoon dried marjoram, crushed
1/8 teaspoon salt
3 cups fresh spinach, chopped
2 cups sliced celery
1/2 teaspoon salt
1/2 teaspoon crushed basil
croutons (optional)

Combine water, soup mix, beef cubes, salt pork, salt, basil, marjoram, and pepper. Bring to boil. Cover and reduce heat. Simmer until peas and barley in soup mix are tender, about 1 hour. Remove from heat and discard salt pork. Add spinach and celery. Cover and cook until celery is tender. Serve with croutons.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 51)

American Hamburger Soup

1 1/2 lbs. ground beef
2 cups potatoes, cubed
3 carrots, diced or reconstituted dry carrots
2 tablespoons minced parsley
1 large bay leaf, crushed
1/8 teaspoon garlic powder
3/4 cup celery, diced
1 tablespoon sugar
2 cups tomato juice
2 quarts water
2 teaspoons salt
3/4 cup dry soup mix
pepper to taste
1 teaspoon Worcestershire sauce

Brown ground beef. Mix all the ingredients and simmer 1 1/2 to 2 hours.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 51)