Pioneering The Art of Soup Making

Discover the flavors of the old west with these 8 authentic pioneer soup recipes that will warm your soul and transport you back in time. With hearty ingredients and simple cooking techniques, these soups were a staple on the frontier and continue to be beloved today. From savory stews to comforting chowders, there’s a soup for every taste bud.

  1. Old Fashioned Pioneer Beef Stew:

Ingredients:

-2 pounds beef stew meat, cut into bite-size pieces

-4 large potatoes, peeled and chopped

-2 large carrots, peeled and chopped

-1 medium onion, chopped

-3 cloves garlic, minced

-3 cups beef broth

-2 tablespoon tomato paste

-1 teaspoon salt

-1/2 teaspoon black pepper

-1/4 cup flour mixed with 1/4 cup water

-1 tablespoon olive oil

Directions:

1. Heat the olive oil in a large pot over medium-high heat. 

2. Add the beef stew meat and brown on all sides. 

3. Add the onions and garlic and cook until onions are translucent.

4. Add the chopped potatoes and carrots to the pot, and stir to combine. 

5. Pour in the beef broth and add the tomato paste, salt, and black pepper. Stir well. 

6. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and the vegetables are cooked through.

7. In a small bowl, mix together the flour and water until smooth. 

8. Stir the flour mixture into the stew and cook for an additional 10-15 minutes, or until the stew has thickened. 

9. Serve hot.

2. Creamy Potato Soup:

Ingredients:

-6 potatoes, peeled and cubed

-1 onion, chopped

-4 cups chicken broth

-1 cup heavy cream

-1 teaspoon salt

-1/4 teaspoon black pepper

-3 bacon strips, cooked and crumbled

-1/4 cup chopped chives 

Directions:

1. In a large pot, combine the potatoes, onion, and chicken broth. 

2. Bring to a boil and reduce heat to medium-low, cover, and let simmer for about 20 minutes, or until the potatoes are tender.

3. Use an immersion blender to puree the soup until smooth. 

4. Add the cream, salt, and black pepper, and stir well. 

5. Cook the soup over low heat for 10-15 minutes, stirring frequently, until heated through. 

6. Sprinkle with bacon and chives before serving.

3. Chicken Corn Chowder:

Ingredients:

-1 pound boneless chicken breasts, cut into bite-size pieces

-1 onion, chopped

-2 cloves garlic, minced

-2 cups frozen corn

-3 cups chicken broth

-2 cups milk

-2 cups diced potatoes

-1 teaspoon thyme

-1/2 teaspoon ground red pepper

-1/2 cup grated cheddar cheese

-1/4 cup diced green onions

Directions:

1. In a large pot, cook the chicken over medium-high heat until browned. 

2. Add the onion and garlic, and cook until softened. 

3. Add the corn, chicken broth, milk, potatoes, thyme, and ground red pepper, and stir well.

4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-30 minutes, or until the potatoes are tender.

5. Stir in the cheddar cheese and green onions, and cook until the cheese is melted and the soup is heated through.

4. Pioneer Vegetable Soup:

Ingredients:

-2 cups chopped potatoes

-2 cups sliced carrots

-2 cups chopped celery

-2 cups chopped onion

-3 cloves garlic, minced

-3 cups vegetable broth

-1 can diced tomatoes

-1 tablespoon olive oil

-1/2 teaspoon salt

-1/4 teaspoon black pepper

-1 tablespoon chopped fresh parsley

Directions:

1. Heat the olive oil in a large pot over medium-high heat. 

2. Add the potatoes, carrots, celery, onion, and garlic to the pot, and cook for 5-7 minutes, or until the vegetables are slightly softened.

3. Add the vegetable broth, diced tomatoes, salt, and black pepper, and stir well. 

4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-30 minutes, or until the vegetables are tender. 

5. Stir in the chopped parsley before serving.

5. Rustic French Onion Soup:

Ingredients:

-3 large onions, sliced

-1 tablespoon olive oil

-3 cloves garlic, minced

-6 cups beef broth

-1/2 cup white wine

-1/2 teaspoon thyme

-1/2 teaspoon salt

-1/4 teaspoon black pepper

-4-6 slices French bread, toasted

-1/2 cup grated Gruyere cheese

Directions:

1. Heat the olive oil in a large pot over medium-high heat. 

2. Add the sliced onions and garlic to the pot, and cook for 10-15 minutes, stirring frequently, until the onions are caramelized. 

3. Add the beef broth, white wine, thyme, salt, and black pepper, and stir to combine.

4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

5. Preheat your oven broiler.

6. Ladle the soup into individual oven-safe bowls, and top each bowl with a slice of toasted French bread and a generous amount of grated Gruyere cheese.

7. Broil the bowls for 2-3 minutes, or until the cheese is melted and bubbly.

6. Pioneer Split Pea Soup

Ingredients:

– 1 pound dried green split peas

– 8 cups water

– 2 medium onions, chopped

– 2 cloves garlic, minced

– 2 large carrots, peeled and diced

– 2 tablespoons olive oil

– 1/2 teaspoon dried thyme

– 1 bay leaf

– Salt and pepper to taste

– Optional: Cooked ham or bacon for serving

Directions:

1. Rinse the split peas in cold water and drain.

2. In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and cook until the onions are translucent.

3. Add the split peas, water, carrots, thyme, and bay leaf to the pot. Bring to a boil, then reduce the heat to low and simmer covered for about 1 1/2 to 2 hours or until the peas are tender.

4. Remove the bay leaf and puree the soup with an immersion blender or in batches using a regular blender. If the soup is too thick, add more water.

5. Season with salt and pepper to taste. Serve hot with crumbled cooked ham or bacon on top if desired.

7. Corned Beef and Cabbage Soup Recipe:

Ingredients:

– 1 pound corned beef brisket

– 8 cups water

– 1 onion, chopped

– 2 cloves garlic, minced

– 2 large carrots, peeled and diced

– 2 large potatoes, peeled and diced

– 1/2 small head of cabbage, chopped

– 1 bay leaf

– Salt and pepper to taste

Directions:

1. Rinse the corned beef and pat dry. Cut into bite-sized pieces.

2. In a large pot, heat some oil over medium-high heat. Add the onion and garlic and cook until the onions are translucent.

3. Add the corned beef, water, carrots, potatoes, cabbage, and bay leaf to the pot. Bring to a boil, then reduce the heat to low and simmer covered for about 2 to 2 1/2 hours or until the corned beef is fork-tender.

4. Remove the bay leaf and season with salt and pepper to taste. Serve hot.

8. Goulash Soup Recipe:

Ingredients:

– 1 pound beef chuck, cut into bite-sized pieces

– 2 tablespoons olive oil

– 2 medium onions, chopped

– 3 cloves garlic, minced

– 1 tablespoon sweet paprika

– 1 teaspoon smoked paprika

– 1/2 teaspoon caraway seeds

– 2 large potatoes, peeled and diced

– 2 large carrots, peeled and diced

– 4 cups beef broth

– Salt and pepper to taste

– Optional: Sour cream and chopped fresh parsley for serving

Directions:

1. In a large pot, heat the olive oil over medium-high heat. Add the beef and brown on all sides, about 5 to 7 minutes. Remove the beef from the pot and set aside.

2. Add the onions and garlic to the pot and cook until the onions are translucent.

3. Add the sweet and smoked paprika, caraway seeds, potatoes, and carrots to the pot and stir until coated in the spices.

4. Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce the heat to low and simmer covered for about 1 1/2 to 2 hours or until the beef is tender.

5. Season with salt and pepper to taste. Serve hot with a dollop of sour cream and chopped fresh parsley on top if desired.

The Author:

Pioneerthinking.com – Ingredients for a Simple Life.

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