Made With Love

Soups bring together the flavors of autumn

Fall has officially arrived.

I spent this morning searching for soup recipes because nothing makes a home smell better than a pot of soup simmering on the stove.

The time it takes to prepare a soup depends on what ingredients will go into it, of course. Now is a good time to check your cupboards for unused beans and spices before you go shopping. For those of you who canned your own vegetables, this is a perfect opportunity to taste your bounty.

When the aroma of your fall soups begin to fill the house, so too will the smiles of your family.

Ham 'N Corn Soup

3 quarts water

2 pounds cooked ham, cubed

2 medium onions, chopped

2 pints canned tomatoes

1 large green pepper, chopped

1 10-ounce package frozen corn

1/2 teaspoon pepper

1/2 teaspoon sugar

Salt to taste

Combine water, ham, onion, tomatoes, and green pepper in a large saucepan; simmer about 1 hour. Add corn, pepper, sugar, and salt; simmer 10 to 15 minutes. Makes: 6 servings

Cream of Cauliflower Soup

1 (10-ounce) package frozen cauliflower

1 (10-ounce) can cream of potato soup, undiluted

2 cups milk

1 teaspoon dry mustard

3 tablespoons melted butter or margarine

1 tablespoon chopped chives

Salt and pepper to taste

Cook cauliflower according to package direction; drain. Combine all ingredients except chives in blender; blend until smooth. Add chives; heat well, and season.

Makes: 4 to 6 servings

Oxtail Soup

2 pounds oxtails

3 chicken-flavor bouillon cubes

3 beef-flavor bouillon cubes

6 cups water

1/2 cup minced onion

1/2 cup minced celery

1/2 cup diced carrots

1/2 cup diced potatoes

1 package frozen green peas



Dust oxtails with salt, pepper and flour. Brown in fat. Dissolve chicken and beef bouillon cubes in water. Pour over oxtails. Simmer 1 hour. Add other ingredients. Simmer 1 hour. Season with salt and pepper.

Vegetable Soup

4 tablespoons butter

1/2 cup diced carrot

1/2 cup diced turnip

1/2 cup diced celery

1/2 cup onion, sliced thin

1/2 cup diced potato

1 quart water or vegetable stock

Salt and pepper

1 tablespoon butter

1 tablespoon chopped parsley

Put butter, carrot, turnip, celery and onion in a deep pan. Cook 10 minutes, stirring constantly. Add potatoes and cover. Cook 2 minutes. Add water or vegetable stock. Cook slowly 1 hour or until the vegetables are tender. Add more water, if needed, to make 1 quart. Season with salt and pepper. Add 1 tablespoon butter and parsley.

Makes: 6 to 8 servings

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at