Soupy Facts
Soups are great as fillers when you are on a diet. Don’t want to stuff yourself at dinner? Have a soup just before. A cup of soup also makes for a smart low-cal snack. Simply opt for a clear soup like Knorr’s Hot and Sour or Veg Manchow Soup to make sure you keep the calories away.
Want to remove excess fat from your soup? Simply take a lettuce leaf and draw it across the surface of the soup. The excess fat sticks to the leaf. You can also skim the excess fat off with a large spoon.
Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Autumn Harvest Soup
Winola Scroggins Lake
2 large cans of pumpkin puree (you can use fresh, just bake it, mash it then puree it)
2 large cans of chicken broth
1 or 2 pounds of mild ground sausage (browned and drained thoroughly)
1 C diced onion
3 tablespoon of garlic minced dried or fresh depending on what's available
3 tablespoon of garlic minced dried or fresh depending on what's available
2 (or 3 if preferred taste after 2) Cups of cream or milk, or powdered milk
1 large can hominy (drained and rinsed)
Salt, pepper to taste
1/4 -1/2 Cup of any type of greens (spinach, kale, collards, etc.) to be placed in pot about 5 to 10 minutes prior to serving. Mainly for color
Directions:
Use a large stock pot and saute onion and garlic in a very small amount of oil (or margarine) until tender. Add in all other ingredients. Add green stuff about 15 minutes prior to serving. Simmer for about 30 minutes.
This recipe makes enough for a few days for a couple of people. It also freezes well.
Depending on your soup preferences, you can play with the consistency of the pumpkin puree in ratio to your chicken broth and cream/milk. it can be thick and hearty or thin and tasty.
You can make a "lite" version by omitting the cream/milk and adding nonfat dry or dairy creamer. You can eliminate sausage for less fat.
Salt, pepper to taste
1/4 -1/2 Cup of any type of greens (spinach, kale, collards, etc.) to be placed in pot about 5 to 10 minutes prior to serving. Mainly for color
Directions:
Use a large stock pot and saute onion and garlic in a very small amount of oil (or margarine) until tender. Add in all other ingredients. Add green stuff about 15 minutes prior to serving. Simmer for about 30 minutes.
This recipe makes enough for a few days for a couple of people. It also freezes well.
Depending on your soup preferences, you can play with the consistency of the pumpkin puree in ratio to your chicken broth and cream/milk. it can be thick and hearty or thin and tasty.
You can make a "lite" version by omitting the cream/milk and adding nonfat dry or dairy creamer. You can eliminate sausage for less fat.
(Note from Granny... if you try to can this recipe, leave the cream out til after opening)
Tomorrow's Soup of the Day... Award Winning French Onion Soup
at the yard sale and found a like-new 
and several other items we just "had" to have. After stowing our purchases inside our compact car... and tied onto the top of our compact car, and holding some smaller items on our laps... we chose to take our treasures back home before picking strawberries, looking very much like the 
as we meandered our way through the back streets of town to unload our wares.
s, and coffee at the touch of a button.
, or other thickeners in home canning. Older grannies have done so for many years without harm, but it's not a recommended method.
(not to be confused with 
) and is a modified cornstarch that is said to work better in home canning. This product is not readily available at the local grocery store, however, (you have to order it online) and it's more expensive than good old cornstarch. I took my chances. Here's what I did...
.
and returned the juice to my saucepan (at least 4 cups of juice is needed, I think I had about 6 cups, so I went with that... if there's not at least 4 cups, water can be added until it measures at least 4 cups)
(3 oz. box)
and left them hot in the dishwasher (my dishwasher gets hot enough to sterilize jars)
.
gadget.
(a large pot with a lid will work too, as long as you can cover the jars with water)
and removed the jars from the canner and set them (about an inch apart for air circulation) on a folded dish towel on the counter to cool and seal.
