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Happy National Soup Month! January is the perfect time to make a homemade batch of hot, hearty soup and warm up from the winter chill. Today we’re sharing with you two delicious soup recipes from Lehman’s Diamond Jubilee Cookbook. So get the bowls ready – it’s going to be soup-er!
Soup Recipes To Warm You Up
Lehman's
Happy National Soup Month! January is the perfect time to make a homemade batch of hot, hearty soup and warm up from the winter chill. Today we’re sharing with you two delicious soup recipes from Lehman’s Diamond Jubilee Cookbook. So get the bowls...
Ingredients
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2 T. butter
1 lb. ground beef
1 C. chopped onions
1/2 C. chopped celery
1 C. diced potatoes
1 C. sliced carrots
2 C. tomato juice
1 1/2 tsp. salt
1 tsp. seasoned salt
1 tsp. chili powder
1/3 C. flour
4 C. milk
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1 head cauliflower
8 C. chicken broth
2 large leeks
10 strips bacon
Salt and pepper, to taste
Instructions
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Melt butter in a pan.
Brown meat in butter; add onions and cook until transparent.
Stir in remaining ingredients, except flour and milk.
Cover and cook over low heat until vegetables are tender.
Combine flour with 1 cup of the milk.
Stir into the soup mixture.
Bring to a boil.
Add remaining milk and heat, stirring frequently.
Do not boil after adding the last of the milk.
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Cut the cauliflower and leek into small pieces.
Place pieces into a pot with the broth.
Boil over medium heat for 1 to 1½ hours, until vegetables are tender.
Puree with an immersion blender or regular countertop blender.
Cook the bacon and cut into pieces.
Add bacon pieces to the soup and cook on low for 30 minutes.
Add salt and pepper to taste.
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