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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.

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..

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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.

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.

Candies from the 50's, 60's, 70's and 80's.

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