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Easy Homemade Soup

When it comes to soups, many people picture either opening a can and dumping the content into the microwave, or stirring a cauldron on a hot stove for hours and hours. While the first option is convenient, it lacks taste and individuality, but usually comes with what you don’t want: preservatives. The second option seems more appealing for taste, but not convenience.

Fear not, there is an option that falls in between. Homemade soup does not have to be time consuming at all, as the two following recipes will show. Feel free to experiment with your own seasonings.

Quick and Easy Beef Vegetable Soup

1/2 pounds ground beef
1 medium onion, chopped
1/4 teaspoon pepper
4 potatoes, diced
2 teaspoons salt
dash of pepper
1 tall can V-8 juice
1 can water
1 can French style beans, drained

Brown the meat and onions. Put all ingredients together in a large pot (Dutch oven will work nicely). Cover and simmer 45 minutes to 1 hour.

Potato Soup

3 cups water
3 cups diced potatoes
2 chicken bouillon cubes
1 medium diced onion
3/4 cup chopped celery
1/4 teaspoon pepper
1 tablespoon salt
3 teaspoons butter
5 1/2 teaspoons flour
1 cup sour cream

Cook potatoes, onion, celery and bouillon cubes in water for 1/2 hour or until tender. While cooking, mix sour cream, flour, salt, and pepper until mixture is soft. Add milk and butter. Add this to potato mixture, stir over medium heat until smooth. Cook about 10 minutes more.

Here are a few quick tips on what kind of accompaniment to serve with what type of soup: for clear soups, use crisp crackers, cheese pastry, or cheese-spread toast strips. Cream soups go well with cheese popcorn, seeded crackers, pretzels, pickles and olives. For chowders and meat soups try Melba toast, sour pickles, oyster crackers, bread sticks, relishes, or toasted garlic bread.