I haven't made any new soups lately so here is one I have been making for over 30 years that we like really well.
I first had this soup when we visited missionary friends on an Indian Reservation called Pikangikum, 60 miles north of Red Lake, Ontario, Canada. A place so remote we had to fly in on a seaplane.
Now if I saw this recipe somewhere, the ingredients wouldn't jump out at me and say that sounds delicious. But it is in fact very good and one I make at least once every winter. It looks a little like chili soup or pepper soup but tastes completely different.
After a few days of
warmer milder weather, we are getting yet another round of cold weather this week with predictions of another possible storm this weekend.
Its' a good week to make a pot of soup and stay in.
Tomato Bean Chowder
1 1/2 lb. hamburger fried and drained
1 med onion chopped and sautéed in a little butter
1 cup celery chopped and sautéed in a little butter
1 large can pork and beans (1lb 12oz.)
2 cans tomato soup (10 oz.)
3 cups water
1 Tbsp Worcestershire sauce. Note: Do not omit this. It makes a big difference.
salt and pepper to taste
Onions and celery may be sautéed together.
Brown and drain hamburger then add the rest of the ingredients and simmer until celery is tender, approximately 45 minutes.