Moms Dragon Soup Food

MOM'S DRAGON SOUP

Mom's Dragon Soup image

This is one of my favorite soups to make because it is flavorful, relatively quick, and inexpensive. My mom found this recipe in a community cookbook a few years back, and we've been loving it ever since! You can substitute spices or even add things, kind of like Stone Soup... this is just the basic recipe which is easiest to branch out from. You can microwave or cook on the stovetop, which makes it flexible! This is the perfect New Year's late lunch or after-Easter dinner since the leftover ham is a main ingredient. I hope you enjoy it as much as my family!

Provided by Heather Ribblett

Categories Ham

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 sunday dinner ham bone
ham, pieces
1 (16 ounce) package dried split peas
1/4 teaspoon cayenne pepper
spices

Steps:

In a large saucepan or stock pot, boil water and split peas until desired consistency.
The question to ask is,"Is it soup yet?.
"Place pre-cooked ham pieces and hambone, cayenne pepper and salt to taste in the pea soup and simmer for 1 hour, or until desired consistency.
Serve piping hot with french bread and butter!
Delicious!

MOMS BROCCOLI SOUP

Moms Broccoli Soup image

Broccoli soup without cream! Great with breaded pork chops or if you just want a meatless meal. Its very filling. It seems like a lot but I never have any left overs! It usually needs a generous amount of salt. Healthy comfort food.

Provided by chef brina

Categories Clear Soup

Time 40m

Yield 1 gallon, 8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup olive oil
10 ounces elbow macaroni
8 garlic cloves, sliced
1 wedge kraft romano cheese, diced
1 tablespoon salt
12 ounces frozen bag broccoli florets

Steps:

Pour olive oil in a large pot on low heat add garlic. Saute until oil is flavored.
do not brown the garlic(just a few minutes).
Add frozen broccoli saute until thawed, about 3-5 minute.
pour in enough water to boil the pasta about 3-4 quarts.
add salt, follow directions on pasta.
While waiting for the water to boil, dice the cheese.
Once the pasta is done, remove pot from heat. Let it sit for 20 minutes uncovered to cool a little, then add the cheese one handful at a time stir briefly.
Serve in 15 minutes.
Salt to taste.

Nutrition Facts : Calories 277, Fat 14.2, SaturatedFat 2, Sodium 887.4, Carbohydrate 31.6, Fiber 1.3, Sugar 0.7, Protein 6.5

MOM'S VEGETABLE SOUP

Mom's Vegetable Soup image

I make this vegetable-packed soup whenever we have a family get-together. It's been a favorite with us for a number of years.-Betty Van Kuiken, Oak Lawn, Illinois

Provided by Taste of Home

Categories Lunch

Time 3h40m

Yield 26 servings (6-1/2 quarts).

Number Of Ingredients 11

Ingredients

1 beef chuck roast (3 to 4 pounds)
2 tablespoons vegetable oil
2-1/2 quarts water
3 cans (28 ounces each) diced tomatoes, undrained
10 celery ribs, chopped
6 large carrots, thinly sliced
3 large onions, chopped
3/4 cup medium pearl barley
2/3 cup cut fresh green beans (1/2-inch pieces)
1 can (15-1/4 ounces) whole kernel corn, drained
Salt and pepper to taste

Steps:

In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.

Nutrition Facts :

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