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Dump Soup
Hoppin John
Oxtail Soup
Chunky Gazpacho
Sweet Sour Cabbage






Dump Soup

2 lbs. ground chuck or turkey
1-2  chopped onions
1-2 chopped cloves of garlic

Brown and Drain

    1 can white hominy
    1-2 cans corn
    1 16 oz. can stewed tomatoes
    1 can Rotel (diced) tomatoes
    1 can Pinto beans
    1 can black beans or red kidney beans
    2 envelopes of taco seasoning
    1 pkg. dry Hidden Valley Ranch dressing mix

Stir  - Heat - Serve with Tortilla Chips

opt. (add chopped cilantro to each serving)





Hoppin john

Serves:  8

Comments:  Frozen peas work and save time. Crock pot works as well as oven; stove top is OK, too.  Quick cook peas saves 2 hours or so.  Instant rice does not need to cook as long as the other types.  It will get mushy.  Use only 1 cup of rice for a more soup like recipe.  This one cooks up to a rice casserole.  Or cook rice separately and spoon beans and ham over dish.  Use barbecued turkey wings or turkey ham to save on fat calories.

New Year tradition to bring Good Luck.  Eat Hoppin John.




2 1/2 Cups (1Pound) dried black eyed peas
2       Medium - large onions
1       Dried chilies, including seeds, crumble,
         or to taste.
1       teaspoon salt, plus more to taste
2       ham hocks (about 2 pounds)
         (smoked turkey legs work, too) (a pound of  salt pork works, too.) (Remove fat)
10     cups boiling water or chicken or  vegetable stock
2       cups long grain white rice, preferably  Jasmine or basmati
         Chopped cilantro, Optional




 Heat the oven to 250 degrees.  Rinse and pick over the beans. Soak over night and pre-boil for 30 minutes.  (Use frozen peas and forget this first step) Turn them into a deep baking dish, crock pot, or big soup pot  of at least 4 1/2 quarts.  Chop the onion.  Mix onions, chilies and 1 teaspoon salt into the beans.  Push ham hocks into the beans and pour water over all. (Chicken or vegetable stock works too.)  (More flavor)

Cover and bake in the center of the oven, in crock pot or stove top pan  stirring once or twice, until the beans are barely tender. 2 1/2 to 3 hours.

If you are using jasmine or basmati rice, rinse it well.

Remove the dish from the oven and drain all the stock into a bowl.  Pull out the ham hocks.  Remove their rind and fat. Take the meat from the bones and chop it into small pieces.  Mix the meat, rice (if using minute rice or instant add rice about an hour later) and most of  the stock back into the beans..

Cover and return to the oven or pot.  Bake until the rice is cooked 1 1/2 to 2 hours more.  The dish can be refrigerated now for a day or two.  Reserve the leftover stock.  If you reheat the dish, you will need to stir it in for moisture.  Top each serving with cilantro, if desired.






Oxtail soup


3 lbs. oxtails
8 cups water
2 l6 oz. cans tomatoes
1/3 cup chopped onion
1 Tb. salt
2 tsp. worchestshire sauce
1/4 tsp. chili powder
2 bay leaves
1 cup diced celery
1 cup shredded carrot
1 cup diced potatoes



Add bones, water, seasonings, tomatoes, and onions to soup pot. Simmer 2 hours covered. Add vegetables. Simmer 1 hour longer. Skim fat. Remove bay leaves. Serve with french or italian bread.





Chunky Gazpacho

This recipe calls for three types of vinegar; but any combination will work.


6  cups coarsely chopped tomato (about 3 pounds)
1  (32-ounce) bottle low-sodium tomato juice
2  cups coarsely chopped peeled cucumber (about 2 medium)
1 1/2  cups chopped green bell pepper
1 1/4  cups finely chopped Vidalia or other sweet onion
1  cup finely chopped celery
1  tablespoon olive oil
1  tablespoon balsamic vinegar
1  tablespoon basil-flavored vinegar
1  tablespoon rice vinegar
3/4  teaspoon salt
1/2  teaspoon pepper
1/2  teaspoon hot sauce
3  garlic cloves, minced



Combine all ingredients in a large bowl; stir well. Cover and chill.





Sweet and Sour Cabbage Soup

Recipe courtesy of Sara Moulton





3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 cup balsamic vinegar (Worcestershire sauce added)
3 tablespoons brown sugar
6 cups finely sliced red cabbage

1 cup grated carrot (optional)
1 cup chopped and drained plum tomatoes from a can (tomato paste added)
6 cups chicken stock
Salt and freshly ground black pepper
1/4 cup finely chopped fresh parsley

 Sour cream and finely chopped fresh chives, as accompaniments




1.     In a large heavy pot heat olive oil over moderate heat and cook the onions until translucent.

2.     Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute.

3.     Stir in the balsamic vinegar and the brown sugar and bring to a simmer.

4.     Add the cabbage and stir to combine.

5.     Add the tomatoes, carrots and the chicken stock and bring to a simmer.

6.     Season with salt and pepper, to taste.

7.      Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender.

8.     Taste soup and adjust seasoning with more balsamic vinegar, brown sugar, salt and/or pepper.

9.     Stir in parsley.

10.Serve hot with a dollop of sour cream and chives.


Bev Coutchie’s Version

Here's the recipe, such as it is:


1    large can V-8 juice (46 oz. approx)

1     large can crushed tomatoes

1 or 2 cans beef broth

1    pkg prepared cabbage slaw (I throw away the big pieces) OR you can buy cabbage and

        shred it yourself.

Chopped onions    )  Chop till you drop or think you have enough.  Probably 1/2 c. onions

Chopped celery     )    and 1 c. celery (I like celery)


Brown Sugar




Simmer all ingredients, except vinegar and brown sugar, until vegetables are soft.  Add vinegar and brown sugar to taste.  I suggest you start with 1/4 c. vinegar and 2 T. sugar and taste until satisfied.  This has more flavor with 2 cans of beef broth.