Over a Cup of Coffee: A favorite soup recipe
September 13, 2018
With fall-like weather upon us, I decided to make soup this week. "Cabbage Soup" is one of my favorite soup recipes. It is also one of the first recipes to be featured in "Over a Cup of Coffee." I'm repeating the recipe, but I think it's worth it. The other recipe in this week's column comes from Mary Burnett, of Craig. She got it from her sister. If you still have rhubarb (or frozen rhubarb) this is a good recipe for freezing or storing in the refrigerator. Thanks, Mary!
• 1 pound ground beef
• 2 slices (or more) bacon, cut up
• Small onion
• 1/2 cup sliced celery
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• 1 cup cooked pinto beans
• 2 cups canned tomatoes
• Small can green chilies
• 3 cups finely-sliced cabbage
• 2 or 3 bouillon cubes
Brown ground beef. Drain and set aside. In a big soup pot, sauté bacon and onion until onion is limp. Bacon should be done but not crisp. Add the beef and other ingredients. Add enough water so the ingredients are covered, more if desired. Bring the mixture to a boil, turn down the heat, and cook for about 1 1/2 hours or until vegetables are done. Because of the bouillon cubes, you may not need salt. Season as desired. We enjoy eating buttered bread with the soup.
Orange Rhubarb Spread
• 4 cups diced fresh or frozen rhubarb
• 2 cups water
• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 1 package (1 3/4 ounces) powdered fruit pectin
• 4 cups sugar
In a large saucepan, bring the rhubarb and water to a boil. Reduce heat and simmer, uncovered, for seven to eight minutes, until the rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and juice to room temperature. Place the rhubarb in a blender. Cover and process until pureed. Transfer to a four-cup measuring cup; add enough reserved liquid to measure 2 1/3 cups. Return to the saucepan. Add orange juice concentrate and pectin. Bring to a rolling boil, stirring constantly. Stir in the sugar. Return to a full rolling boil; boil and stir for one minute. Remove from heat and skim off foam. Pour into jars or freezer containers. Cool to room temperature, about one hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Yield: 5 half-pints.
Thanks again, Mary. Another of Mary's recipes will be featured in next week's column.
If you have recipes that you would like to share with readers, please call me at 970-824-8809, or write to me at PO Box 415, Craig, CO 81626.