Homemade Soup, Chowder Recipes, and Stews

A collection of free vintage homemade soup recipes taken from vintage
recipe cards.  Back in the days when moms stayed home and took care of
the home, while dads went to work.
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Vegetable Bin
Vintage Recipe Books
Baking Pizza Pie
Read, "The Story of the Missing Cookie
Jar
" by PenVampyre.  A delightful little
Christmas story with mouthwatering  
recipes for the most wonderful time of
the year!

Read "
Santa and the Magic Key".  An
entertaining story for the holidays, plus
recipes for your Christmas.  A story by
Robin Wallace.

Read "
Easter and Where NOT to Hide
Eggs
"  Memories of Easters past and a
few vintage recipes.

Logan's Halloween Story -
The original
story
won first place in sixth-eighth
grade division of
Southeastern Middle
School, 2005 by Logan
Lyon.

Food and Genealogy.  A story By Robin
L. Wallace.  
Our lives, our families, our
very
history's are defined by the foods
we eat
.

Family Reunion Recipes.
"The Fourth of July and Other
Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories
of my
father and his version of
Kickapoojoyjuice
.

Memorial Day Recipes - "For me,
Memorial Day was the day when we
went out where relatives were buried in
the tiny, local cemeteries and
thoroughly cleaned up each gravesite,
carrying away branches that may have
fallen in the winter.................."

Grandma Irwin's Story of Courage and
Swit
Tater Biskits Recipe.

Homemade Remedies Recipes - Recipes
our grandparents used from a poultice,
mustard plasters, gargles and paste.

Thanksgiving Day recipes and story
from the past.

College Foods and Other Mistakes I
have Eaten.
Mexican Meatball Soup

1 pound ground beef for meat loaf
1 can manwich sauce
1/2 cup seasoned dry bread crumbs
1 egg slightly beaten
2 tablespoons instant minced onion flakes
2 teaspoons chili powder
salt to taste
1 teaspoon celery flakes
1/2 t oregano
2 beef bouillon cubes
4 cups water

In a bowl, combine meat, 1/4 cup sauce, bread crumbs, egg, 1 tablespoon onion, 1 teaspoon
chili powder and salt.  Mix well.  Form into 20 - one inch - meatballs.  In a Dutch oven or large
pan, combine the remaining sauce, onion, chili powder, celery flakes, oregano, bouillon cubes,
and water.  Heat to boiling. Add meatballs one at a time.  Reduce the heat and cover.  Simmer
for 25 minutes.  Makes 6 to 8 servings.

Potato soup
6 pared medium potatoes
3 peeled medium onions
4 cups boiling water
3 tbsp. butter or margarine
9 cups bottled milk or 4 cups evaporated milk and 4 1/2 cups water
2 1/ 2 tsp. salt
2 tbsp. chopped parsley
1/2 tsp. pepper
2 1/2 tsp celery seed.
6 strips bacon, fried crisp and diced
Cut the potatoes and onion coarse and cook in the boiling water until tender - about 20 minutes.
Add the butter, milk, salt, pepper, parsley and celery seed.  Just before serving add the diced
bacon, cooked crisp and well drained.
Makes enough for 6

Remember, I type the recipes directly from the handwritten cards.  I haven't tried each and
every recipe.

Tomato Soup
3 Tablespoons butter
2 Tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Blend all the above over fire.
Stir the above into 2 cups strained tomatoes
Cook 5 minutes
Add 1/4 teaspoon soda
Add 4 cups milk - bring to a boil, stirring all the time.
Serve
Remember, I type the recipes directly from the handwritten cards.  I haven't tried each and
every recipe. I do not know how hot the fire is for this recipe or if she used an iron skillet or
pan.  I am sure there was no teflon cookware at the time this recipe was written.
Broccoli Cheese Noodle Soup
by Jody Johnson

2 Tablespoons oil
3/4 cup chopped onion
6 cups chicken broth
8 oz. very fine noodles
1 tsp salt
Pepper to taste
2 pkgs. frozen chopped broccoli
1/8 tsp garlic powder
1# processed American cheese cubed
6 cups milk

Sauté onions in oil 3 minutes.  Add chicken broth.
Heat to boiling stirring occasionally.
Gradually add noodles and salt so that mixture continues to boil.
Cook uncovered 3 minutes stirring occasionally
Stir in broccoli and garlic
Cook 4 minutes.
Add milk, cheese, and pepper.
Cook until cheese melts, stirring constantly.
Serves 12
Spaetzle
A soup from Judy Vetter

3 quarts rich chicken broth
1 1/2 finely diced celery
1 1/2 cup grated carrots
3/4 cup finely chopped onion

Cook vegetables in broth until they are tender, usually 15 to 20 minutes.

Mix: 1 cup flour
1/3 to 1/2 cup milk
2 eggs beaten
1/2 tsp. salt

Beat eggs, add salt, add flour and milk gradually.  Batter should be about
the consistency of pancake batter.  Pour batter from pitcher onto a wire
whisk (keep turning whisk).  This will break up the spaetzle into small
pieces.  Simmer until pieces are tender.  Serve with sprinkles of chopped
parsley.  This is a good hearty soup.
Serves 10 to 15 people.
Winter Stew
by Ethel Anne Flugge

2 pounds beef chuck cut into 1 1/2 inch cubes
4 Tbsp. flour
4 Tbsp. salad oil
1 can beef consommé
1 large onion
6 large potatoes, cut in 1/4 inch slices
1 clove garlic
2 pounds carrots, cut in 1/4 inch slices
1/2 tsp. Italian herb seasoning
2 pints green beans
5 to 6 (16 ounce) cans tomatoes
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
2 tsp. basil
2 tsp. rosemary
1 tsp. oregano
6 ribs of celery, sliced on bias

Dust beef with flour.  Using a large heavy kettle, brown meat in hot oil.  Add consommé
and next 10 ingredients.

Cover and bake 2 1/2 hours in a 350 degree oven.  Add potatoes, carrots, and celery.  
Cover and bake 1 1/2 hours.  Add green beans and bake 30 to 45 minutes or until done.
When slow cookers became all the rage, this was the chicken vegetable
soup recipe that my mom, Helen Stone,  made.

Homemade chicken soup is so good, you will know why companies tried
to can it.  I just made this soup the other day and wow! 12-22-08

Chicken-Vegetable Soup
About 6 chicken thighs, with skin
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
Carrots - quartered
Celery - quartered
1 medium onion
New Red Potatoes - cut in pieces
1 bayleaf
Put all ingredients in the slow cooker pot and add water.  Cover and
cook on low 5-6 hours or High for 3-4 hours.
Stir and serve.

Soup Stock Recipe from the 1930's
1 pound bone
1 pound meat
1 quart cold water
1/2 cup minced onion
1/2 cup carrot
1/2 cup turnip
1 teaspoon salt
6 peppercorns
1 teaspoon sweet herbs
1 small bay leaf
1 sprig parsley
1 piece celery root
4 cloves
Cheap cuts of meat, shin, neck, or joints and small scraps of meat, such
as the flank end of the steak or leff overs and bones of roast, may be
used for soup stock.  Cut the meat into small pieces.  For each pound of
meat and bone use anout 1 pint of water.  Put the meat and bone into
cold, salted water.  Let soak for an hour.  Then let simmer gently about
3 hours.  During the last hour of cooking add from 1/2 cup to a cup of
mixed vegetables for each pound of meat.  Mixed herbs and spices may
be tied in cheese cloth and added, and left in simmering soup as long as
desired.  The froth should be skimmed from stock as it rises, if clear
soup is desired.  When cooking soup stock in a fireless cooker add the
vegetables in the beginning.

Cream of Tomato Soup - 1930's recipe
1/2 can or 1 pint tomatoes
2 teaspoons sugar
1/4 teaspoon soda
1 teaspoon salt
Pepper
1 quart milk
1 slice onion
1/4 cup flour
1/4 cup butter
Stew tomato and sugar, strain, add soda and seasoning.  Scald milk in
double boiler with one slice onion.  Add flour well blended with butter;
cook thoroughly.  Remove onion from milk.  Combine mixtures, adding
tomato to milk slowly, strain, serve at once in a hot dish.

Scotch Broth - 1930's recipe
3 pounds mutton from the neck
2 quarts cold water
2 tablespoons salt
1 sliced carrot
2 sliced onions
4 stalks celery
4 tablespoons barley, soaked overnight
Remove the skin and fat from meat that has been wiped with a damp
cloth.  Cut the meat into small pieces, put into the kettle and add the
water.  Heat gradually to boiling point, skim, and cook about 2 hours,
adding vegetables at the end of the first hour.  Strain, cool and remove
any fat.  Reheat to  boiling point, add barley and cook until the barley is
soft.  The meat should not be thrown away, but used in stews,
croquettes, or meat cakes.  If combined with a little broth, the flavor is
restored.
vintage soup recipes
Old time soup recipes
Retro soup recipes
You just know, she never,
NEVER thought the whole world
would see this photograph.
Crem of Tomato Soup 1930's
Corn Chowder
Soup and sandwich. You can't have one without the other.

How many of us remember that chicken noodle soup mom would bring you when you were too sick
to go to school.

My Mom thought chicken noodle soup would cure everything.  My bout of mumps, my measles,
chicken pox, and my sore throats, chicken soup was feed to me as faithfully as the doctors
prescribed medications.

But, you know what? I would be sick all over again for a bowl of my moms chicken noodle soup
today.

Then there were just those lazy Saturday afternoons in the middle of winter when out would come
the TV tray and mom would laden it with all of my favorite goodies as a child.

Sandwich, chips, soup, and pickle.  O, and a wonderfully cold coke in an aluminum glass.  A glass
which would keep your cold drink cold in any weather.

Enjoy some free recipes from other's past.  I collect vintage recipes from handwritten recipe cards.  
The ones in those little tin recipe boxes, all moms use to keep..

My Mom's
Winter Bean Soup - I love this soup to this day.  She called it a soup, but it is much
thicker than a soup.  You could eat it with a fork on the second day.  I believe it was a
recipe from her mother.

A little over a pound of beans - combination of beans works best.  Lima, pinto, northern,
black-eyed, garbanzo, kidney, lentil, navy, just what ever you have on hand.
2 ham hocks (I've used the store bought ones, for flavoring)
Mom use to fry fresh sausage and set it aside. (I use a 1 pound sliced smoke sausage or ham, if I
don't have ham hocks)
She said add a good pinch of salt, (I use 1/4 teaspoon salt)
She said add a "good sprinklin" of chili powder, (I use 1 teaspoon chili powder)
Juice of one real lemon
1 tablespoon minced garlic (She said 3 cloves, I used store bought minced garlic from a jar and
add two heaping teaspoons)
Add 1 stalk celery
Add 1 large chopped onion
1 pound, twelve ounces of tomatoes - I use a can of whole tomatoes and "spoon" cut the
tomatoes in pan.  (That just means I want the easy way and don't use a knife.)
Today Dec. 11th, 2010 I dropped in an old hunk of parmesan cheese for extra flavor - let it sit in
there for about 15 minutes before pulling it out.  I'm eating a bowl as I type. Just realized I forgot
salt, who cares, this is delish!

Soak beans over night in a couple quarts of water.  After soaking, drain, run some water over the
beans and let drain.  Return beans to pot, add 2 quarts of fresh water, bring to a boil, reduce heat
and let simmer uncovered for about 2 1/2 hours.  Now add all the other ingredients, with the
exception of the smoked sausage.  Set it aside.  Simmer beans for about 25 minutes, and then
add smoked sausage.  Let heat for another 5 to 10 minutes until the sausage gets hot.