Perfect comfort food on a snowy or cold night. this is the most amazing soup I have ever had and it gets even better reheated the next day! Not only that but anyone I have made it for has become addicted even if they do not like sauerkraut. It is my mother's recipe and I was easily able to make it vegetarian. It can also be made low fat. I have listed both options for meat eaters and vegetarians. It can be made vegan if vegan ingredients are substituted for the dairy ones but I have not tried that yet. It is best with buttery crackers but it is plenty a meal by itself. Note: I am not sure of can and package sizes so they are estimates, but I think that I am pretty close, this is a hard recipe to ruin.
This looks just like a recipe I recently had at a potluck but didn't get the recipe. I found this on the Betty Crocker website. I hope it's a match.
Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers.
When we visited Williamsburg VA, we went to all the inns and taverns in the historic district. Then we bought a cookbook and made a new Thanksgiving tradition centered around many of the historic recipes. This is our Thanksgiving soup.
This is a chowder that uses ingredients that I almost always have on hand, so it is quick and easy to throw together before work, and come home to on a nice fall evening. Relatively easy to double as well for extra large families or get togethers.
This has been a long time favorite of my family's, it is a hearty soup with so much flavor! This should be enough for 6-8 people but can be doubled if desired, and it freezes very well. The barley can be replaced with rice. I have made this soup many times using tiny meatballs, that have been browned first. The crushed red pepper flakes are optional, if you like some heat then add them in when cooking the soup. This soup is very good, and tastes even better the day after!
I have just divulged my own county's, my grandmother's, and my mother's most coveted soup recipe. (Lord, help me!) My most wonderful food memories stem from this soup. When I was a little girl, family and friends would gather at my parents house, bringing proportionately larger amounts of the listed ingredients (alas, usually fresh ingredients). Everyone would gather outside around the old iron washpot over a wood fire and prepare this stew with the ingredients they had brought. My mom and dad cooked the stew for hours as everyone visited. The results? Simply perfection. Nothing has ever tasted better to me on a cold Winter day.