Hearty Winter Soups

Hearty Winter Soups

It never fails. When we feel the hint of cooler weather coming, our appetites turn to hot, hearty soups. There is something comforting about soup that is both inviting and calming at the same time. We love to make them almost as much as we love to eat them.

American Profile readers must feel the same way because we get many recipes this time of year for soups that can be served with a grilled cheese sandwich for lunch or as the main dish for a relaxed evening meal.

Our first recipe, cabbage bean soup, is from Flo Burtnett of Gage, Okla. “This is the time of year when we enjoy hot soup,” Flo says. “This favorite standby makes a quick and satisfying meal on a cold night.”

Alfred Lees of Callicoon, N.Y., contributed the recipe for broccoli cheese soup. “I’ve served several Hometown Recipes to my friends,” he says. “When I served this soup, they asked me which issue of American Profile had featured it. This one happens to be my own. It only seemed right to share it with your readers.”

Cabbage Bean Soup - Flo Burtnett, Gage, Okla.

• 1/2 cup diced onion
• 2 cups water
• 6 ounces pre-cooked ham, diced
• 2 cups shredded cabbage
• 2 cups canned tomatoes, with juice
• 1 teaspoon chili powder
• 1/4 teaspoon pepper
• 1 16-ounce can Great Northern beans, drained
• 1 to 2 tablespoons cooking oil

In a large saucepan, sauté onion in cooking oil until tender. Add water, ham, cabbage, tomatoes and seasonings. Bring mixture to a boil. Lower heat. Cover and simmer 15 minutes. Add beans. Continue simmering for 20 minutes, or until cabbage is tender. Serves 8 to 10.

Tips From Our Test Kitchen: Smoked turkey makes a tasty alternative to the ham. A cup of diced carrots makes a nice addition, too. They can be sautéed with the onions.

Creamy Broccoli Cheese Soup - Alfred Lees, Callicoon, N.Y.

• 3 10-ounce packages frozen chopped broccoli
• 2 cups potatoes, diced
• 1/2 cup onion, chopped
• 2 14-ounce cans chicken broth
• 2 cans condensed cream of chicken soup
• 12 ounces cheddar cheese, cubed

Parboil potatoes in water for about 10 minutes. Drain water and add chicken broth, broccoli and onion. Cook 20 minutes. Reduce to a simmer and add remaining ingredients. Stir to prevent cheese from sticking to the pan. When heated through, serve immediately. Makes 8 modest servings.

Tips From Our Test Kitchen: Four cups of chopped fresh broccoli can be substituted for the frozen vegetable.

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