Souper Suppers

My friend and I run a cooking club for girls ages 8 to 13 years here in Mississauga.  We’ve had it going for nearly 5 1/2 years, and in the process have had the joy and privilege to work with and teach young girls to have a greater appreciation for the culinary efforts that they (and others like their moms) make in the kitchen.  Last month’s club had the theme “Souper Suppers” and we featured three kinds of soups — two from Allrecipes.com (This is a great website for recipes!) — that all the girls really liked.  I’ve been sending it by email to friends and gushing about it to others.  Here they are below for you to try out with the family, especially for those of you who are in the middle of winter now.  (Just spent half an hour shovelling outside.  My small consolation is that it was powdery snow — light and fluffy as opposed to wet and slushy.)

PS:  All photos are courtesy of my 14-year old daughter and her brand new “Christmas-gift-from-her-godfather” camera.

The girls’ “yuk” factor was high for this procedure. It was worth it, though.

Chili starts off this way…

Waiting to be cooked

Preparing ingredients…

A big hit with the pre-teen crowd.

“Souper” yummy chili!

Delicious Ham and Potato Soup

Ingredients:
3½ cups    Potatoes, peeled and diced
1/3 cup    Celery, diced
1/3 cup    Onion, finely chopped
¾ cup    Cooked ham, diced
3¼ cups    Water
2 Tbsp.    Chicken bouillon granules
½ tsp.     Salt, or to taste
1 tsp.    Ground white or black pepper
5 Tbsp.    Butter
5 Tbsp.     All purpose flour
2 cups    Milk

Directions:
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.  In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.  Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.  Serves 8.

Debdoozie’s Blue Ribbon Chili

Ingredients:
2 lbs.    Lean ground beef
½ piece    Onion, chopped
1 tsp.    Ground black pepper
½ tsp.    Garlic salt
2 ½ cups    Tomato sauce
1 (8 oz.) jar    Salsa
4 Tbsp.    Chili seasoning mix
1 (15 oz.) can    Light red kidney beans
1 (15 oz.) can    Dark red kidney beans

Directions:
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.  Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour. (Serves 8.)

Really Easy Italian Wedding Soup

Ingredients:
6 pieces    Mild Italian sausages, uncooked
1 piece    Onion, medium-size & chopped
2 pieces    Carrots, medium-size & chopped
2 pieces    Celery stalks, chopped
As needed    Olive oil
2 cups    Cooked chicken, chopped
10 cups    Chicken broth
2 cups    Spinach or escarole, sliced
To taste    Salt & pepper
½ cup    Orzo or other small pasta, uncooked

Directions:
Form meatballs from the sausage meat and fry separately.  Set aside.  Sauté chopped vegetables in olive oil until soft.  Add chicken broth, spinach or escarole and pasta.  Heat to boiling.  Lower heat and simmer for 15 minutes, reducing stock.  Add chopped cooked chicken and meatballs.  Serve immediately.