Ingredients: 

1 cup warm water (110-115 degrees F)
1 tablespoon sugar
1 teaspoon salt
2 3/4 cups all-purpose flour
2 teaspoons dry yeast
1 egg yolk
1 tablespoon water
Instructions: 

1. In mixing bowl, combine water, sugar, and salt.

2. Add flour and yeast (start with 2 cups of the flour). Stir and
then knead to make a smooth, slightly sticky dough. Knead for about 5
minutes. Cover and let rest for 10 minutes

3. Grease the outsides of eight 6-ounce glass custard cups (oven-safe). Place cups upside down on ungreased cookie sheets.

4. Divide dough into 8 equal pieces. Pat or roll each piece into a
5-6 inch circle, on a lightly floured surface (or oil your hands and
just form the dough in your hands). Shape dough over the outsides of the
greased cups. Allow dough to touch cookie sheet, but not to curl under
the edges of the cups.

5. Cover and let rise in a warm place for 20 minutes or until slightly puffy.

6. Pre-heat oven to 375 degrees F. Mix egg yolk and water; brush
gently over the bread bowls. Bake for 18-22 minutes, until bread is done
and bowls are golden brown. Remove from oven and immediately, carefully
remove bread from bowls. (I used oven mitts, since bowls and bread are
very hot.)

7. Cool bread bowls upright on wire rack. Serve with chili or soup of your choice! 🙂

Ingredients: 

2 red or green bell peppers, chopped
2 cloves garlic, minced
1 large onion, cjopped
2 tablespoons vegetable oil
2 cups diced tomatoes (if canned, do not drain)
1 1/2 cups chicken broth or water
1 can ( 15.5 ounces) kidney beans, rinsed and drained
2 cups salsa (choose heat intensity to suit your tastes)
1 cup frozen or canned/cooked corn
4 teaspoons chili powder
1 teaspoon freshly ground cumin
1/8 teaspoon cayenne pepper, optional (use only if you like hot chili!)
salt and pepper, to taste
2 cups cooked cubed chicken Instructions: 

1.
Saute peppers, garlic, and onion in oil. Add tomatoes, chicken broth,
beans, salsa, and corn. Season with chili powder, cumin, and peppers.

2. Bring to a boil; reduce heat and simmer, uncovered, for about 40 minutes, until chili is thicker. Add chicken; simmer 10 minutes longer, adding additional water if needed. Season with salt to taste.

This recipe is from Tammy’s Recipes.

Ingredients: 

2 cups wheat berries
3 quarts of water, approx.
1 1/2 pounds inexpensive beef roast or steak
1 1/2 cups chopped onion
2 cloves garlic, minced
1 1/2 cups chopped celery
2 teaspoons salt (or more, depending on your preference)
1/2 teaspoon black pepper
Instructions: 

1. Soak wheat berries in 4 cups of the water for 12-24 hours.

2. Trim fat from meat and dice into bite-sized pieces.

3. In a large stock pot, brown meat with onion and garlic. When meat
is browned, add the celery and part of the water (maybe about 6 cups),
so that the meat is completely covered.

4. Cover the pot, and bring to a boil. Stir, cover again, reduce heat, and simmer for about 30 minutes.

5. Add the wheat berries (including the water in which they have been
soaking), cover, and bring back up to a boil. Reduce heat and simmer,
covered, for about 2 1/2 hours. The wheat is fully cooked when the
berries are soft, chewy, and split.

6. Add an additional 2-4 cups of water to make the broth/soup the desired strength. We like less broth, but if you prefer a more watery soup, you might want to add a little more water. 🙂 Season with salt and pepper.

A simple but delicious hearty beef soup with wheat berries
Yield: 

about 4 quarts
Ingredients: 

2 cups wheat berries
3 quarts of water, approx.
1 1/2 pounds inexpensive beef roast or steak
1 1/2 cups chopped onion
2 cloves garlic, minced
1 1/2 cups chopped celery
2 teaspoons salt (or more, depending on your preference)
1/2 teaspoon black pepper
Instructions: 

1. Soak wheat berries in 4 cups of the water for 12-24 hours.

2. Trim fat from meat and dice into bite-sized pieces.

3. In a large stock pot, brown meat with onion and garlic. When meat
is browned, add the celery and part of the water (maybe about 6 cups),
so that the meat is completely covered.

4. Cover the pot, and bring to a boil. Stir, cover again, reduce heat, and simmer for about 30 minutes.

5. Add the wheat berries (including the water in which they have been
soaking), cover, and bring back up to a boil. Reduce heat and simmer,
covered, for about 2 1/2 hours. The wheat is fully cooked when the
berries are soft, chewy, and split.

6. Add an additional 2-4 cups of water to make the broth/soup the desired strength. We like less broth, but if you prefer a more watery soup, you might want to add a little more water. 🙂 Season with salt and pepper.

This recipe is from Tammy’s Recipes.

A hearty and flavorful barley soup with beef, onions, and celery
Yield: 

5 quarts
Ingredients: 

2 pounds beef roast
1 large onion, chopped
6 celery ribs, chopped
2 cloves garlic, minced
1 3/4 cups barley (dry/uncooked measurement)
1 1/4 teaspoon salt
1/4 teaspoon pepper
beef bouillon, optional
3 1/2 quarts water, approximately
Instructions: 

1.
Trim fat from meat and dice into 1-inch cubes. Saute meat with garlic
in a large (6-quart) stock pot. Brown on medium-high heat, stirring
often.

2. When meat is browned, add part of the water (enough to cover the
meat) and bring to a boil. Reduce the heat and simmer, uncovered, for an
hour.

3. Add the remaining ingredients. Bring to a boil and then simmer for at least 1 hour. If soup becomes too thick, add additional water according to your preference.

This recipe is from Tammy’s Recipes.

A creamy hot green soup made with asparagus and onions
Yield: 

6 servings
Ingredients: 

6 cups asparagus pieces (trimmed and cut or broken into 1 to 2-inch lengths)
1 medium-large onion, coarsely chopped
3/4 cup water
1 tablespoon butter
1 1/2 cups milk
1/4 cup flour
1/8 teaspoon pepper
salt, to taste*
Instructions: 

1.
In a large stock pot, boil or steam asparagus and onions until tender.
(I usually add the asparagus and onions to boiling water and cook for
about 5 minutes.)

2. Drain off the hot water. Pick out about a half-cup of the asparagus tips and reserve for adding to the soup later.

3. Pour 3/4 cup of water into a blender. Add the drained asparagus
and onions. Process at a high speed for a few minutes, until mixture is
completely smooth.

4. In the same large stock pot, melt 1 tablespoon butter. In a small
bowl, whisk together the milk, flour, and pepper, until no lumps remain.
Add milk mixture to melted butter and turn heat to medium. Add
asparagus puree.

5. Whisk asparagus and milk together and bring to a boil. Boil for about a minute, until mixture has thickened slightly. Add salt to taste. Stir in asparagus tips and serve hot!

This recipe is from Tammy’s Recipes.

A light onion soup topped with bread and cheese
Yield: 

8 servings (about 3/4 cup each)
Ingredients: 

3 tablespoons butter, divided
2 large sweet onions, cut in half and sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups beef broth*
3/4 teaspoon dried thyme
1 teaspoon sugar
1/8 teaspoon black pepper
2 tablespoons sorghum, optional
1/3 cup white wine, preferably a dry white wine
salt, to taste
Very dry bread or croutons, for serving**
Shredded Parmesan cheese or mozzarella cheese, for serving
Instructions: 

1.
Saute onions and garlic in 1 tablespoon butter until onions are tender.
Add the remaining 2 tablespoons of butter and stir until melted.

2. Stir flour into the butter and onion mixture. Add the beef broth,
thyme, sugar, pepper, sorghum (if using), and wine. Bring to a boil
while stirring, and simmer for a couple minutes.

3. Add salt to taste. Spoon soup into bowls (6-ounce glass custard
bowls work well for small servings!) and top with some dry bread and
shredded cheese. Serve immediately!

Additional Notes: 

*You
can make your own beef broth using about a cup of leftover roast beef
and some water. Add in the garlic and pepper (called for in this recipe)
and simmer at least 45 minutes. Add enough additional water to make 4
cups of broth. Leave the beef in with the broth when you add it to the
soup.

**The best bread to use is homemade day-old Italian or dense white bread. Slice it thinly, lay on a cookie sheet, and dry in the oven (set at 200 degrees) until it’s really super dry (rock hard!). 🙂 If I’m planning ahead for this soup for guests, I make a long skinny loaf of dense Italian bread, slice it thinly, and dry. Then there are cute little slices to put on each bowl!

This recipe is from Tammy’s Recipes.

An easy, summery fat-free homemade tomato soup. Served smooth or chunky, this soup makes a flavorful serving of veggies!
Yield: 

6-8 servings
Ingredients: 

10 medium-large tomatoes (about 3 pounds), washed and diced
3 carrots, scrubbed, trimmed, and diced
5 celery ribs, diced*
2 huge onions, chopped
1 1/2 tablespoons minced garlic (about 6-8 cloves)
4 cups fat-free chicken broth**
2 tablespoons sugar
dash of black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
Instructions: 

1.
In a large stock pot, simmer the first 6 ingredients for about 1 hour,
covered. Stir occasionally during cooking if needed. Vegetables should
be tender.

2. Add remaining ingredients and simmer for an additional 10 minutes or so. Adjust salt to taste (important!).

3. Serve soup chunky if desired. For a smooth tomato soup, transfer
hot soup to blender and blend until soup is smooth. Pour into bowls and
serve.

Store leftovers in the fridge.

This recipe is from Tammy’s Recipes.

A simple lentil soup with a delicious flavor; see additional notes about making this into a dry soup mix (just add water)
Yield: 

8 servings
Ingredients: 

2 cups dry lentils, washed and drained
10 cups water
1/8 teaspoon ground black pepper
1 clove minced garlic
1 tablespoon chicken base or bouillon*
1 to 1 1/4 teaspoons salt
Instructions: 

1.
In a stock pot over medium heat, combine the lentils, water, pepper,
garlic, and 1/2 teaspoon of the salt. Bring to a boil and then simmer
over low heat for 45 minutes.

2. When lentils are tender (after about 45 minutes), stir in chicken base. Add more salt to taste, approximately 1/2 to 3/4 teaspoon more. Serve hot and enjoy!

This recipe is from Tammy’s Recipes.

A thick creamy chowder with chunks of smoked salmon
Yield: 

8-10 servings
Ingredients: 

8 cups peeled and cubed russet potatoes
1/2 cup plus 2 tablespoons butter, divided
3/4 cup diced celery
1 cup diced onion
3 cloves garlic, minced
2/3 cup all-purpose flour
2 cups chicken broth
5 cups half and half cream OR 4 cups milk and 1 cup heavy cream
8 ounces Lox, hot smoked salmon, OR leftover grilled salmon fillet (meat only), diced*
1 teaspoon dried parsley flakes
1/2 teaspoon dried dill weed
3/4 teaspoon salt
freshly ground black pepper, to taste
1 teaspoon liquid smoke flavor, or to taste**
1/2 cup powdered non-dairy creamer
Instructions: 

1.
In a large stock pot, cook potatoes in enough water to cover
completely, just until tender. Drain potatoes in a strainer and set
aside.

2. In the same stock pot, saute the celery, onion, and garlic with 2
tablespoons of the butter over medium heat until vegetables are tender
(about 10 minutes). Add potatoes back to stock pot and set aside.

3. In a large saucepan, melt the remaining 1/2 cup of butter. Whisk
in the flour, cooking and stirring over medium heat for a minute ot two.
(Mixture will be thick.)

4. Over medium heat, gradually whisk in the chicken broth and then 2
cups of the milk (or half of the half and half cream), whisking
constantly until thickened.

5. Transfer cream mixture to the stock pot with the potatoes,
stirring gently, and add remaining milk and cream. Stir in the salmon,
parsley, dill, salt, pepper, liquid smoke, and powdered creamer. Bring
the chowder to a simmer while stirring gently; then remove from heat.

6. Adjust seasonings to taste, spoon into bowls, and serve.

This recipe is from Tammy’s Recipes.