Mother Hubbards Soup Recipes

OLD MOTHER HUBBARD'S VEGETABLE SOUP

Steps:

• Combine all ingredients (except the grains) in a large soup pot.
• Bring to a boil and then simmer for at least one hour. Stir occasionally.
• Add 1 cup of grains and simmer 10 more minutes (or more) until grains are cooked. If the soup is too thick at this point, you can add more broth.

MOTHER HUBBARD'S SOUP

Steps:

• Amounts aren't critical.
• Avoid broccoli and cauliflower; they're too strong-tasting.
• Save them for a soup all their own.
• Cook pasta in either water or broth.
• If you are using only water, drain.
• DO NOT drain if you use broth.
• Any vegetables that aren't precooked should be thrown in with the pasta while it's cooking.
• Add pre-cooked vegetables, meat and tomato sauce.
• If not"soupy" enough, add more broth or water.
• Add seasonings and salt and pepper to taste.
• If you use pizza or pasta sauce or one of the newer flavored tomato sauces, be sure to taste before adding additional seasoning.
• Simmer about 15 minutes.

HUBBARD SQUASH SOUP

Steps:

• Cut Hubbard Squash in two pieces.
• Put in roasting pan with 2 inches water on bottom of pan.
• Cover with foil, bake at 350 2-3 hours, until tender. Using a spoon, scrape all the yellow squash into a bowl (careful not to take the green unripened part). Set aside.
• Saute onion in 2 tablespoons butter till carmalized.
• Put all ingredients into a food processor and process until very smooth.
• (My food processor is small, so I do this in small batches and put each into a large pot, then stir till all is combined.).
• Add the steamed brocolli and ham cubes.

BLUE HUBBARD SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the squash in half. Remove the seeds and place the squash cut side-down on a baking sheet.
• Roast in the preheated oven until you can pierce a fork through the flesh of the squash, about 40 minutes. Do not overcook it so it becomes mushy. Set aside.
• Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic, ginger, salt, cinnamon, nutmeg, black pepper, and red pepper flakes. Cook and stir for 2 minutes more.
• Peel off the skin from the squash or use a spoon to scoop out the flesh. Add squash to the pot, cover with vegetable broth, and bring to a boil. Reduce heat to low, cover, and cook, about 15 minutes.
• Turn off heat and remove the lid. Stir in coconut milk and lemon juice and allow to cool slightly, 3 to 5 minutes. Transfer to a blender in batches, or use an immersion blender, to blend the soup until it is silky smooth.

MOTHER HUBBARD MEATBALL SOUP

Steps:

• Combine everything except the noodles in a big soup pot.
• Bring to a boil.
• Lower heat and let simmer 10 minutes.
• Add noodles and simmer about 10 more minutes.