TURNIP AND POTATO SOUP
Boil turnips, potatoes, carrots and onions in homemade chicken broth until tender. Cutting the vegetables in small pieces will speed cooking. Salt, pepper and parsley should be added to the pot as well.
Puree all vegetables and enough of the broth from the pot for desired consistency. Season with more salt and pepper, if needed add butter to taste.
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BEER AND BACON SOUP
Potatoes
Carrots
Onion
Corn on the cob, cut into small pieces
Beer and water (one-part beer to one part water)
Oregano, salt and pepper to taste.
Thick-sliced bacon, cut into smaller pieces
Red and green bell pepper, jalopeno and cayenne peppers
Cooked tomatoes (canned or home-canned)
Cut vegetables into chunks and simmer all in beer until tender. Add corn half-way through the cooking time.
Meanwhile cook bacon in skillet on stove top. Do not cook until crisp and hard. Remove bacon from skillet and sauté chopped peppers until tender.
When vegetables are cooked, drain and add bacon, peppers and tomatoes with juice. Simmer all to join flavors, seasoning if needed.
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