Homemade soups warm and fill chilled bodies

As soon as the snow begins falling it seems the craving grows for warm soups and hearty stews.

Both are versatile, meaning the leftovers may be frozen for future chilly days or for sharing with neighbours and family.. This week’s recipes have been shared by friends.

Carole’s Cabbage Soup

5 carrots, chopped

3 onions, chopped

2-16 oz. cans peeled and chopped tomatoes with liquid

1 large cabbage, chopped 1 envelope dry onion soup mix 1-15 oz. can cut green beans, drained

2 quarts tomato juice Combine all ingredients in a large soup pot and simmer on low until vegetables are cooked and soft.

Turkey Carcass Soup

1 turkey carcass/bones

4 quarts water

6 small potatoes, diced

4 large carrots, diced

2 stalks celery, diced

1 large onion, finely chopped 1 1/2 cups shredded cabbage 1-28 oz. can chopped tomatoes 1/2 cup uncooked barley

1 tbsp. worcestershire sauce 1 1/2 tsps. salt

1 tsp. parsley

1 tsp. dried basil

1 bay leaf

1/2 tsp. pepper

1/4 tsp. paprika

1/4 tsp. poultry seasoning 1 pinch dried thyme Place carcass in a large pot and add water. Bring to a boil, reduce to simmer and cook until meat falls off the bones, about 1 hour. Remove carcass, pull off any meat and chop.

Strain the broth through a strainer into a clean pot. Add turkey meat, bring to a boil, reduce heat and add vegetables and other ingredients. Simmer until tender, about 1 hour. Remove bay leaf before serving.

Beef Barley Soup

2 lbs. boneless beef chuck roast, cubed salt and pepper to taste

1 tbsp. canola oil

3 large carrots, diced

1 large onion, diced

2 celery stalks, diced

4 garlic cloves, chopped

3 quarts chicken stock

1 cup pearl barley

1/2 tsp. Asian fish sauce

2 sprigs fresh thyme

1 bay leaf

5 whole black peppercorns Season beef with salt and pepper. In a large pot heat oil over high heat until lightly smoking. Add beef and cook, turning occasionally until well-browned, about 5 minutes per side. Transfer to a large platter.

Add vegetables to pot and cook, stirring up browned bits from the bottom, about 6 minutes. Scrape vegetables into a heat-proof bowl and set aside.

Add stock to pot, return to heat and scrape any bits from the bottom. Add beef chunks and herb sachet to pot. Bring to a simmer then reduce heat to low and cook 1-2 hours. Skim foam off top.

Remove herb sachet and add barley, vegetables and fish sauce and simmer until tender, about 30 minutes. If soup is too dry, top up with water and adjust seasonings.