Thick and Thrifty Winter Soups
(Page 2 of 3)
November/December 1979
By Kay Vaughter
To make the parsley dumplings, sift together 2 cups of whole wheat flour, 3 teaspoons of baking soda and 1 teaspoon of salt. Cut in 1/4 cup of minced parsley and 1/4 cup of shortening until the mixture resembles a coarse meal. Next, mix 1 slightly beaten egg with 3/4 cup of milk, then blend this liquid into the flour mixture until all the dry ingredients are dampened. Finally, drop the dumpling batter, a spoonful at a time, on top of the boiling soup. Cover the kettle, and simmer the dinner treat for 12 minutes before serving.
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Navy Bean Soup
Here's a soup that'll satisfy a horde of cold and hungry troops! (However, since the recipe begins with dried beans, you'll have to start this meal the night before you plan to serve it.)
Pour 1 pound of navy beans into a kettle, add 1/2 teaspoon of baking soda, fill the kettle with 2 or 3 quarts of water, and let it sit for about 12 hours before cookin' the beans (in their soaking water to save all the nutrients) at low heat.
Most people simmer fresh or smoked pork along with navy beans (hickory smoked chicken is really good in this soup, too!), but if meat isn't in your diet — try adding 2 diced potatoes, 1 pint to 1 quart of tomatoes, 1 diced onion, 2 or 3 stalks of celery, and 2 or 3 sliced carrots.
Then add any seasoning you like (Tabasco sauce is nice). Just remember that beans take a lot longer to cook than do most other vegetables, so let 'em simmer for a couple of hours before you add the quicker-cooking ingredients.
Homemade Tomato Soup
Although this soup is easy to prepare, it's quite a bit lighter and not as filling as are the other recipes I've presented — which makes it "just right" for a lunch or supper when everyone's a shade less than ravenous.
All you have to do is heat 1 quart of tomatoes in a kettle or large saucepan until they're very hot. At that point add 1 quart of milk and 2/3 teaspoon of baking soda, and heat the mixture again (but don't let it come to a boil). Season the soup with salt, pepper, and — if you like — celery, salt and chives.
