Nothing warms the soul like a hot bowl of soup or a comforting stew, slow-simmered on the stove. Soups and stews are endlessly customizable — substitute an ingredient here... subtract one there... add a new one this time — so each pot takes on its maker's personality.

We received so many good recipes for this issue we just couldn’t fit them all in.

So we are featuring all of the recipes on our new website: hervoiceonline.com

There, not only will you find the delicious soups and stews, but all of the recipes for all of the categories that we have featured in the past issues of Her Voice.

So take a look at our new site and enjoy!

Meanwhile, warm up with these satisfying soup and stew recipes.

Au Gratin Potato Soup

Ruth Howder, Bloomfield NE

6 bacon strips, diced

1 small onion, chopped

1 pkg (4.9 oz.) au gratin potatoes

2 c hot water

1-1/2 c milk

2 c hot water

1-1/4 c chicken broth

1 can whole kernel corn, drained

3 c cubed cooked chicken

2/3 c evaporated milk

In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with slotted spoon: drain, reserving 2 T drippings.

Sauté onion in drippings until tender. Add the potatoes with contents of sauce mix, water, milk, broth & corn. Cook, uncovered, over med. heat for 15-20 min. or until potatoes are tender, stirring occasionally. Reduce heat. Stir in chicken, evaporated milk & bacon; heat through. 30 minutes prep time. Serves 6

I used this recipe at my daughter-in-laws when we were visiting because she had so many boxes of potatoes that needed to be used up. I doubled the recipe & mixed two different kinds of potatoes. One was au gratin & I think the other was cheesy potatoes. Was very good. She made sure I left her a copy of the recipe. 

White Chili

Ruth Howder, Bloomfield NE

3 cans (15-1/2 ounces each) great northern beans, rinsed & drained

3 c cubed cooked chicken breast

1 jar (15 ounces) Alfredo sauce

2 c chicken broth

1 can (4 ounces) chopped green chilies

1 can whole or creamed corn (if using whole corn or home canned corn, drain)

1 c shredded pepper jack cheese

1 c sour cream

1 small onion chopped

1 Tblsp ground cumin

1 tsp pepper

In a 5 or 6-quart slow cooker, combine all the ingredients. Cover & cook on low for 3-4 hours until heated through. Stirring once

It's the Alfredo sauce that makes it so good! If you don't like spicy, leave out the can of chopped green chilies. You could add some other kind of beans too like butter beans or pinto beans.

Serves 12 prep time 30 minutes cooking time 3 hours

Spicy Cheeseburger Soup

Leisa Bailey, Gilbert, Arizona

This soup has always been our traditional Christmas Eve Soup.  It  has all the teen 'required' foods...potatoes, cheese & meat!

1 - 1/2 c water

2 c cubed peeled potatoes

2 small carrots, peeled & chopped

1/4 c chopped green pepper

1 jalapeno pepper, seeded & chopped fine

1 garlic clove, minced

1 Tblsp beef bouillon granules

1/2 tsp table salt

1 pound ground beef, cooked & drained

2 - 1/2 c milk, divided

3 Tblsps flour

8 oz. Velveeta cheese, cubed

1/4 to 1 tsp cayenne pepper, depending on your heat tolerance

1/2 pound bacon, cooked & crumbled

In a Dutch oven combine the first 8 ingredients; bring to a boil.  Reduce heat & cover & simmer for 15 - 20 minutes.  Stir in cooked beef & 2 c of the milk, heat through.  Combine flour & remaining milk until a smooth & lump free; gradually stir into the soup.  Heat through.  Stir in cheese until melted.  Add cayenne if desired & top with the bacon.  Stir to blend one final time. 

Serves 6 to 8

Tortellini Soup

Alicia Cornemann, Yankton

1-pound Italian sausage

1 c chopped onion

2 garlic cloves, minced

3 (13 3/4-ounce) cans of beef broth

1/2-c water

1 (28-ounce) can peeled whole tomatoes, cut up

1 (15-ounce) can tomato sauce

1 c sliced carrots

1/2 tsp dried basil

1/2 tsp dried oregano

1-tsp parsley flakes

1 c sliced zucchini

1 (9-ounce) package cheese tortellini

1 medium green pepper, chopped

Shredded Parmesan cheese

Brown sausage in large pot then set aside sausage. Keep drippings in pot, &

Cook onions & garlic in dripping for 10 minutes. Add all ingredients down to & including the parsley flakes, & bring to boil. Reduce heat & simmer, covered for 30 minutes. Stir in zucchini, tortellini & green pepper, then cover & Simmer another 20-25 minutes until tortellini is tender. Top servings with cheese.

Sauerkraut Soup

Nikki Tunink,  Randolph, NE  68771

4-½ c. water

4 or 5 potatoes, peeled & cubed

1 med. onion, chopped

½ tsp. salt

½ lb. smoked Polish sausage links, cut up in small pieces

1 (16 oz.) can sauerkraut, drained

1 clove garlic, minced

1 Tbsp. dill weed

¼ tsp. caraway seed

1 c. sour cream

1 Tbsp. flour

In a Dutch oven, bring water, potatoes, onion, & salt to boiling. Cook over medium heat until tender. Add smoked sausage, drained kraut, garlic, dill & caraway seed. Bring to a boil. Meanwhile, combine sour cream & flour. Gradually stir about 1 c of the hot mixture into the sour cream mixture. Return all to boiling soup & blend well. Heat through but do not boil. Season to taste with pepper. This is good served with pumpernickel bread.

Vegetable Barley Soup

This is my Father's & my recipe for "Vegetable Barley Soup".  When I asked my Dad if I could submit our recipe (It was his first), he laughed, but thought I should put just my name on it.  If it is selected, please include my Dad's name!  (When they survived the Greensburg, KS tornado 4 years ago, we were fortunate that my parents' family recipes survived.)  Thank You!

From the Kitchens of Dr. Robert Mitchum (Hesston, KS) & Daughter, Ellen Mitchum Bollig (Yankton, SD)

About 1 lb. Stew Meat

2 qt. Water

1 Tblsp. Salt

¼ tsp. Pepper

2 Tblsp. dry Parsley

¼ - ½ c. Barley

1 c. cubed Carrots

¼ c. chopped Onion

½ c. chopped Celery

2 c. diced Tomatoes

1 c. frozen Peas

Brown meat.  Add salt, pepper, parsley & water.  Cook slowly for 1 hour.

Add Barley & cook 1 more hour.

Add carrots, onion, celery, & tomatoes.  Cook 45 to 60 minutes.

Add peas & cook 15 to 30 minutes.

Serve with homemade cornbread.

*This soup can be frozen.  The longer it cooks, the better it gets!

YUMMY on a cold, winter night!

Whenever we visit my parents, we are NEVER hungry!  My 80-year-old Father, Dr. Robert Mitchum & Mother, Glenna Mitchum, are marvelous cooks.  A retired dentist, he makes soups, chili, buffalo roast, & grills everything.  They make desserts & Christmas c&y (Boston Caramels, Burnt Peanuts, etc) for family & friends (you would LOVE being on their Christmas lists!).   When we visit my parents, we always look forward to having several bowls of Dad’s Vegetable Barley Soup & my Mom's homemade Corn Bread.  Now I make this soup for family & friends because it is so easy but everyone loves it! 

CHEDDAR HAM SOUP

Colette Koch, Fordyce, Ne.

2 c diced peeled potatoes                                2 c milk

2 c water                                                        1/4 to 1/2 tsp. salt

1/2 c sliced carrots                                          1/4 tsp. pepper

1/4 c chopped onion                                        2c. (8 0z.) shredded Cheddar cheese

1/4 c. butter, cubed                                         1 1/2 c cubed fully-cooked ham

1/4 c. all purpose flour                                     1 c. frozen peas, thawed

In large saucepan, combine potatoes, water, carrots & onion. Bring to a boil. Reduce heat, cover & cook for 10 to 15 minutes, or until tender. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt & pepper. Bring to a boil, cook & stir for 2 minutes, or until thickened. Stir in cheese until melted. Stir into potato mixture.

Add ham & peas, heat through. Yield 7 servings.

New Mexico Green Chili Stew

Dixie Foss

1 LB. boneless pork butt

1 Tblsp oil

1 Medium onion, chopped

2 cloves of garlic, minced

1 can (10 1/2 ounce) tomatoes & green chili's undrained & coarsely chopped

1 can (4 ounces) seeded & chopped green chili's

1/4 tsp ground cumin

1 c water

salt & pepper to taste

Trim fat from pork.  Cut pork into small cubes.  Brown in oil in medium pot.

Add onion & cook until soft.  Add garlic, tomatoes & green chilies, cumin, & water. 

Use just enough water to raise liquid to level of meat.  Season to taste with salt & pepper.

Bring liquid to boil, reduce heat, cover & simmer 1 hour, until meat is tender.

Remove lid & simmer until stew is thick & rich looking 15-20 minutes longer.

Stir frequently.  Serve with warm tortillas.

Serves 4-6 people

Old-Fashioned Cream of Tomato Soup

Dixie Foss, Yankton

1 can (28 ounces) diced tomatoes, undrained

1 c chicken broth

1/4 c butter or margarine

2 Tblsps sugar

1 Tblsp chopped onion

1/8 tsp baking soda

2 c heavy cream

In a saucepan, combine the first six ingredients. Cover & simmer for 1 hour.  Heat cream

in the top of double boiler over simmering water; add to the tomato mixture just before serving.

Yield 8 servings (about 1 1/2 quarts

Cream of Carrot Soup

Leola Hornstra, Springfield SD

¼ c butter

5 medium carrots, finely chopped

1 onion, finely chopped

1 tsp salt

4 c chicken stock

½ c rice

1-c light cream

Melt butter in a large saucepan. Add carrots, onion & salt. Cover. Simmer for 15 minutes, stir constantly. Add chicken broth & rice. Simmer, covered for 45 minutes or until carrots are very tender. Strain through a fine sieve or blend in a blender. Reheat, adding cream & serve.

Makes 1-½ quarts of soup. Serves 4. Also good without blending & without the cream.

Cream of Wild Rice Soup

Lois Anderson, Yankton

½ c wild rice

1 family size can cream of mushroom soup

2 c chicken broth

½ c shredded carrot

¼ c diced onion

1 Tblsp butter

1 pint fat free half & half

1 c diced Velveeta cheese

Wash rice well. Place in pan with 2 c of water. Bring to boil. Simmer covered until tender, about 45 minutes. Drain excess water if necessary.

Sauté carrot & onion in butter till tender. Add half & half & cheese.

Add cooked rice, cream of mushroom soup & chicken broth. Simmer on low heat until it is creamy & thickens slightly. Serve with crisp bacon bits.

Serves 8

Potato Dumpling Soup

Dory Ahern, Yankton

1-gallon water

½ stick of butter

Bring to a boil in large soup pot.

Dumpling dough

2 c flour

4 eggs

¼ c half & half

Mix well. Using a baby spoon, drop dough into pot of boiling water/butter mixture.

Add:

5 diced potatoes

½ c chicken base

(Optional) carrots, frozen peas, celery

When soup is done, add 1 ½ c ROOM TEMPERATURE half & half. Simmer with bay leaf, removing this before serving.

Cream of Broccoli Soup

Roma Halvorson, Wakonda, SD

1 medium bunch broccoli

4 c water

1 c chopped onion

1 c half & half

3 Tblsp butter

3 Tblsp flour

½ tsp salt

¼ tsp pepper

1-c milk

1 Tblsp chicken soup base

Chop broccoli. You should have 4 c. Bring water to a boil. Add broccoli & onion & cook uncovered, just till tender, about 3 minutes. Drain, reserving 2 c of the cooking liquid. In blender, place broccoli mixture & half & half. Cover & blend until smooth. Set aside.

Heat butter, stir in flour, salt & pepper until smooth. Stir in the 2 c of reserved cooking liquid, milk & chicken base. Cook, stirring constantly until the mixture comes to a boil. Stir in broccoli mixture. Heat thoroughly.

Makes 6 c.

Garden Tomato Soup

Donna Phillips, Yankton

4 slices bacon, finely diced

1 large onion, finely chopped

3-4 carrots, sliced thin or chopped

2 c celery, chopped

1 clove garlic, minced

3-4 whole cloves

1 bay leaf

Pinch of rosemary

Pinch of thyme, crumbled

2 ½ lbs of fresh tomatoes, peeled & finely chopped (or 1 quart of canned tomatoes, chopped)

2 cans chicken broth, diluted with water to make 1 quart.

2 Tblsps sugar

Salt & pepper to taste

Brown bacon in stockpot, drain grease, then add onion, carrots, celery, spices, tomatoes & broth. Bring to a boil & simmer till carrots are soft, about 30-35 minutes. Add sugar, salt & pepper.

This recipe doubles easily & freezes well.

Creamy Potato Soup

Donna Phillips, Yankton

4 slices bacon, diced

3 medium potatoes, peeled & chopped

1 large onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

4 c of 1% or 2% milk

Salt & pepper to taste

1-8oz 1/3 less fat pkg cream cheese, softened

2 Tblsps flour

2 Tsps paprika

In a stockpot, cook bacon till crisp. Drain bacon & set aside. Leave 3 Tblsps of drippings in pot. Add potatoes, carrots, onion & celery. Cover & cook over low heat about 20 minutes or till potatoes are tender, stirring occasionally. Stir in milk, salt & pepper. Bring to a boil. Stir together cream cheese, flour & paprika. Gradually add 1-c hot milk to cream mixture. The pour all into remaining hot milk mixture.

Cook & stir until mixture bubbles. Ladle into serving bowls & top with bacon.

Optional: top with shredded cheese

Freezes well

Kielbasa Soup

Donna Diede, Canistota SD

4 potatoes, diced

2 carrots, diced

Diced onion

Seasoned salt

Pepper

Garlic powder

In a pan, add the above ingredients, cover with water, & cook until done. Do not drain.

Add:

1 can whole kernel corn, not drained

1 can French cut green beans, not drained

1 can bean with bacon soup

1 ring Kielbasa, diced

Simmer until blended & heated through.

Editors note: When I double this, I use 1 can of whole kernel corn & 1 can cream style corn.

Chicken Dumpling Soup

Janet Waggoner, Yankton

2 large chicken breast, cut up, 1” cubes

3 carrots peeled & sliced

3 Tblsp onion diced

10oz can cream of chicken soup w/herbs

14.5oz can chicken broth

Salt & pepper to taste

Cook chicken, carrots & onion in a stockpot until done. Drain & reserve 3 c of juice. Add remaining ingredients & the reserved 3 c of cooking liquid & bring to a boil.

Dumplings:

1 c Bisquick

2 eggs

¼ c milk

Combine these 3 ingredients. Using an ice cream scoop, add 10 dumplings to boiling soup. Lower heat, cook 10 minutes, uncovered, then 10 minutes covered.

Rose’s White Chicken Chili

Judy Walbaum, Yankton

2 cans white navy beans

1 small onion

1 stick unsalted butter

¼ c flour

¾ c chicken broth

2 c half & half (or skim milk)

1 tsp Tabasco, or to taste

1 ½ tsp chili powder

1 tsp ground cumin

½ tsp salt, or to taste

½ tsp white pepper, or to taste

Two 4 oz cans chopped mild green chilies

5 boneless chicken breasts (approx. 2 lbs), cooked & cut into small pieces

1-½ c grated Monterey Jack (approx. 6 oz)

½ c sour cream (can used reduced fat)

1 bag frozen corn

In skillet, cook chopped onion in 2 Tblsp butter until softened. In a heavy kettle, melt remaining stick of butter over low heat & whisk in flour. Cook roux, whisking continuously, 3 minutes. Stir in onion & gradually add broth & half & half, whisking constantly. Bring mixture to a boil & then simmer, stirring occasionally, 5 minutes or until thickened. Stir in Tabasco, chili powder, cumin, salt & white pepper. Add beans, chilies, chicken, Monterey jack & frozen corn. Cook mixture over moderately low heat stirring occasionally for 20 minutes. Stir in sour cream. Can garnish with corn chips.

Italian Sausage Soup

Judy Walbaum, Yankton

5 Italian sausage links, sliced

1 large onion, halved & sliced

6 c water

1 can (28 oz) crushed tomatoes, undrained

2 small zucchini quartered & sliced

½ c chopped green pepper

1 Tbsp beef bouillon granules

½ tsp dried basil

½ tsp dried oregano

¼ tsp pepper

3 oz uncooked linguine, broken in the 2” pieces

3 Tblsp grated Parmesan cheese

In Dutch oven, cook sausage & onion over medium heat till sausage is no longer pink. Drain. Stir in water, tomatoes, zucchini, green pepper, oregano & pepper. Bring to a boil, stir in linguine. Cover & simmer for 10-15 minutes until linguine is tender. Sprinkle with Parmesan cheese.

Horning Stew

Verna Thon, Yankton

3 lbs lean beef, cut into 1” cubes

2 medium onions, chopped

2 c carrots, cut in ½” thick rounds

1-c slice celery

4 medium potatoes, cut in to chunks

1 c frozen peas

1 ½ tsp salt

Dash of pepper

Dash of garlic salt

1 Tblsp sugar

4 Tblsps minute tapioca

1 large can of diced tomatoes with juice

In Dutch oven or roaster layer meat, onions, carrots, celery, potatoes & peas. Sprinkle on the salt, pepper, sugar & tapioca. Pour tomatoes over all.

Cover & bake for 4 ½ to 5 hours at 250 degrees.

You can add extra water or tomato juice if needed.

Serves 8. Great with hot bread.

Country Oven Stew

Lisa Tripp, Gayville SD

1-½ lbs stew meat

¼ c flour

1 c diced onion

3 Tblsp oil

½ tsp salt

1/8 tsp pepper

2 c cauliflower

One 10 ¾ oz can cream of mushroom soup

½ c water

2 c carrots cut into bite size pieces

1 Tblsp flour

2/3-c evaporated milk

1-c green beans

Coat meat with ¼ c of flour. Brown with the onion, in oil. Stir in salt & pepper, soup & water. Bake covered at 350 degrees for 1 hour. Add carrots, cover. Bake for 30 minutes. Mix 1 Tblsp flour with milk. Stir until smooth. Stir in to stew with green beans. Top with cauliflower. Cover & bake for 30 minutes more.

Morrel Mushroom Soup

Lisa Tripp, Gayville SD

1 lb fresh morel mushrooms, sliced

2 Tblsp lemon juice

1 large onion, chopped

3 Tblsp butter

2 Tblsp flour

1 qt. milk

3 chicken bouillon cubes

½ tsp thyme

½ tsp salt

1/8 tsp pepper

Sprinkle mushrooms with lemon juice. Sauté onions in butter, sprinkle with flour, stir. Gradually add the milk, chicken bouillon cubes, thyme, salt & pepper. Bring to boil. Boil 2 minutes. Reduce heat & simmer for 10-15 minutes.

Clam Chowder

Lisa Tripp, Gayville SD

24 oz canned clams

½ lb bacon, fried & crumbled

1 onion, chopped fine

2 Tblsp flour

3 Potatoes, peeled & diced

3 c milk

3 Tbsp butter

Salt & pepper to taste

Drain clams, add water to juice to make 2 ½ c liquid. Sauté the onion in some reserved bacon fat. Sprinkle flour over the onion & cook 3 minutes. Add potatoes, & clam juice. Cover & cook 10 minutes. Add clams & simmer, 10 minutes. Add milk, butter, salt & pepper. Stir in bacon pieces.

Chili

Lisa Tripp, Gayville, SD

2 lbs chuck steak, cubed

1 lb hot Italian sausage

2 large onions, diced

12 cloves garlic, diced

1 Tblsp cumin

1 Tblsp paprika

1 Tblsp chili powder

1 32 oz can crushed tomatoes

1 16 oz can pinto beans, drained

1 16 oz can northern beans, drained

1 16 oz can deep red kidney beans, drained

Brown the beef & sausage in a large Dutch oven. Remove the meat & reserve. Drain off the fat, reserving about 2 Tblsp. Sauté the onions & garlic till translucent, in the reserved fat. Add the spices. Then add the tomatoes & the beef into the Dutch oven. Stir the whole pot & simmer on the stove for about 1-½ hours. Add beans & simmer another 30 minutes.

Serve with shredded cheese, sour cream, scallions, or corn bread.

Holiday Tortellini Soup

Krista Schwindt, Creighton NE

2 Tblsp olive oil

4 oz bacon, fined diced

1 medium onion, finely chopped

3 cloves garlic, minced

49 ½ oz chicken broth

2 tsp Italian seasoning

1 12 oz pkg cheese tortellinni

1 20 oz can crushed tomatoes

8 oz fresh spinach, rinsed, stemmed & chopped

1 c freshly grated parmesan cheese

Heat the olive oil in a stock pot over medium heat. Add bacon. Cook until crisp. Add onion. Cook 3-4 minutes or until soft. Add garlic, cook 1 more minute. Add broth & Italian seasoning. Bring to a boil & simmer for 5 minutes. Meanwhile, cook tortellini, according to package instructions, drain & add to broth. Stir in tomatoes & simmer 5 minutes. Add spinach & cook just til wilted. Season with salt & pepper. Garnish with cheese when serving.

Excellent with garlic bread

Serves 8

Taco Soup

Julie Johnson

1 ½ lbs hamburger

1 onion, diced

1 pkg. taco seasoning

brown hamburger & onion & drain. Add taco mix to hamburger according to the taco mix pkg directions.

In a large pot, add:

1 can whole kernel corn, drained

1 can pinto beans, drained

1 can ranch style beans, drained

1 pkg Hidden Valley Ranch Dressing Mix

2 small (or 1 medium) can tomato sauce

1 can hominy ( I use white hominy), drained

1 can chopped green chilies, drained (use small amount if you want it less spicey)

1 can stewed tomatoes

add one can of water

Mix all together & simmer. May serve with corn chips or tortilla chips.

Top with sour cream or shredded cheese. Good second day soup.  Serves 6-8