Sterling Pointe Community Cookbook 2020

Soup’s On...
CHICKEN BARLEY SOUP
Sandy Martin
2 large chicken breasts
with bone
8 cups water
1 1/2 cups carrots peeled
and chopped
1 cup chopped celery
1 cup medium pearled
barley
4
1 chopped onion
1 tsp. chicken bouillon
granules
1 bay leaf
1/2 tsp. pepper
1/2 tsp. sage (optional)
1) Cook chicken till tender, 30-45 minutes. Cool broth
and skim off fat—DO NOT DISCARD.
2) Set aside chicken until cooled; remove from bones;
cut into cubes
3) Return meat to pot and add remaining ingredients.
Bring to boil.
4) Reduce heat; cover and simmer about 1 hour.
5) Remove bay leaf and serve.
SAUSAGE
KALE SOUP
Marlene Young
PEA SOUP
Nancy Imperato
One package dried peas
1/2 medium onion
chopped
1 Tbsp. white vinegar
1 ham bone preferred (I‘ve
used 1/4 lb. sausage out
of the casing and
MARK’S LENTIL SOUP
Sandy Niece
4
browned first, a small
ham steak, even 1/4 lb.
cold cut ham.)
2 to 3 medium carrots cut
into 1/2" pieces put
aside in cold water
Salt and pepper to taste
“Quantities are approximate. I always
double the batch because it freezes so well.” N.I.
1) Rinse the peas in cold water once or twice. You can
also soak them for a few hours.
2) In a large pot, cover the peas with cold water. Bring
to a boil. Add the vinegar, onions and meat. Cover
and simmer until the peas break apart when
squeezed, approximately 30 to 45 minutes.
3) Drain and add the carrots to the soup when you shut
the heat off.
4) Cover and let cool. Take the meat off the ham bone if
that is what you use to flavor the soup.
5) I add some cooked pasta, small shapes or cooked
rice when I serve; it makes the soup hearty enough to
be a main dish.
6) Salt and pepper to taste.
1/2 to 1 lb. Italian sausage
Olive oil
3 cups sliced onions
5 cloves garlic minced
1 28 oz. can diced
tomatoes
6 cups kale (stems
removed and sliced)
1 15 oz. can chickpeas
(drained)
2 bay leaves
1/2 tsp. dried oregano
8 cups chicken stock
1/2 tsp. black pepper
Salt to taste
1/2 cup parmesan cheese
for garnish
1 package bacon (about 6
slices)
3/4 cup carrots (no need
to measure veggies)
3/4 cup onion
3/4 cup celery
1 clove garlic
1 bag lentils
1 bay leaf
2 whole cloves
dash cayenne pepper
1 tsp salt
1/4 tsp pepper
2 1/2 quarts of water (or
chicken broth)
leftover hambone and
ham scraps (or a ham
steak diced)
1) Lightly brown sausage in oil in large pot. Remove, let
cool and slice.
2) Add onions to pot and cook 7-8 minutes. Add minced
garlic and cook another minute.
3) Add diced tomatoes, chicken stock, bay leaves, oregano,
salt and pepper.
4) Bring to a simmer and cook 15 minutes.
5) Add sliced kale, chickpeas and sausage to the soup.
Cook on low another 30 minutes.
6) Remove bay leaves and garnish with parmesan
cheese.
1) Cook bacon in saute pan; remove and chop.
2) Cook veggies in 2-3 tsp. bacon fat
3) Cook lentils in 2 1/2 qts. water. (I boil the water, add
lentils and let it return to a boil.)
4) Add veggies, bacon, ham and spices to lentils.
5) Simmer two hours.
6) Remove bay leaf and serve.
“Freezes very well.” S.N.
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