Johnny Bullard

Winter in north Florida, at best, can be “inconsistently cyclical” with temperatures going into the 70s and feeling “spring-like” for two or three days, followed by intermittent rains, and freezing temperatures. However, I will take it, compared to many months of what we had around Jan. 3. There are places that have it in spades through the winter months, and their winters last about eight months.

During this time of year, our thoughts often turn to things that bring warmth and comfort: a fire blazing in the fire place, a homemade afghan or quilt thrown over us, and, sometimes our minds turn the reassuring and, many times restorative properties of our favorite soups.

A good friend, who is one of my readers, expressed it so well: “Soup is so good for us, at least fresh ones with healthy ingredients. My premise is soup nurtures our spirit as it does our bodies… The memories of our loved ones who shared or cared enough to make us soups warms our hearts.”

Here are some comments from readers:

“My husband makes it the best and our granddaughters call it “Bubby soup;” Bubby is their name for him. We love old-fashioned vegetable soup made with our canned/frozen vegetables, peas, beans, corn, tomatoes, onions, okra (a must!), seasoned with ham.”

“Black bean soup with bacon and chorizo. Finished with sherry, cilantro and sour cream. Black bean soup with bacon and chorizo. Finished with sherry, cilantro and sour cream.”

“Greek lemon drop soup. I had this at a restaurant in central Florida, and I loved it. Light, comforting, and just wonderful.”

“Gumbo, does gumbo count?” (I made the call that it would).

“Collard Greens Soup, garbanzo beans, sausage and amazing. Sometimes Caldo Galallego, a Spanish soup.”

“Beef vegetable soup made with fresh vegetables, browned beef, and noodles or rice”

“Ox tail soup with vegetables.”

“Chicken and wild rice soup.” (It’s wonderful).

“Egg Drop Soup.”

“Homemade Ham and Potato Soup.”

“Years ago when my husband was in the Navy, right before “pay day,” all the families on our street would get together and made a big pot of dump soup. The host usually browned hamburger meat, or beef stew or chicken, something for stock or seasoning and everyone brought a big can of something to “dump in.” Great memories, and it always turned out wonderful. Part of it was the comfort of friends around us.”

“My maternal Grandma always made a soup when we were not well. It was ham gruel soup, made with bits of ham and cornmeal. It was GREAT.”

“Turnip soup. A cousin from Alabama gave me this recipe. It is delicious 😋You may use frozen turnips. Navy beans. Knorr’s veg soup mix and smoked conecca sausages (that’s not how u spell it) and a pan of “real” cornbread. soooo good’s must…”

“My Grandma, “Bubby”, made the greatest chicken soup. In today’s world, many articles have been written about the restorative and healing powers of chicken soup. I could have told them about it long ago especially when she sat next to my bedside and spooned it and fed it to me. I have loving, wonderful memories of my “Bubby” to this day.”

“Some folks complain about school cafeteria food. At South Hamilton Elementary, White Springs, Florida, we had the best cafeteria staff ever. Mrs. Emma Hart was our cafeteria manager, she and the staff at our school made delicious chili and beef vegetable soup, often times served with creamy peanut butter sandwiches. Great memories.”

“Homemade potato soup, my favorite.”

“Homemade chicken noodle soup, hard to beat.”

“Homemade ham and potato soup.”

“Broccoli and cheese soup.”

“Cream of cabbage soup.”
“A Cajun version of Broccoli and cheese soup.”

In todays’ uncertain world, and it is uncertain with its violence, unrest, discontent, and bickering, it is more than great to know, that for a moment, and maybe more than a moment, we can focus our energies and our attentions on something, and in this case, a delicious something, that still brings a smile to our faces, and evokes memories that are precious and dear to us. I may be a bit naïve, but I think we need more of those feelings now, perhaps more than any other time. This week, amidst all the clamor of life, let’s think for a while about the beauty, the warmth, the great feeling brought our way by a bowl of soup. Simple, wonderful, nurturing.

A creative and wonderful way to entice children into the mode of enjoying homemade soup, if any enticement is needed, go to the public library, check out a copy of the children’s classic “Stone Soup,” read it to them and then make a pot of “Stone Soup” and enjoy it. “Stone Soup” is an old folk tale, where a traveler convinces a town to make a pot of soup with what they have, and it includes stones.” A great story, and an entertaining one. Several years ago, when then First Lady of Florida, Mrs. Jeb (Columba) Bush visited South Hamilton Elementary, White Springs, she chose this book to read aloud to our children.

For this area, I am going to plug some local eateries for soups and stews, and I am not pushing anyone, but, the Crab Bisque at the 406 on Duval, Live Oak, is wonderful. The Brunswick Stew made at Ken’s Bar-B-Que, any location, is GREAT; the Beef Vegetable Soup, at the Dixie Grill, Live Oak, the Crab and Corn Chowder at All Decked Out Café, and I am going to skip over to Lake City, and state that the French Onion Soup at Marion Street Deli and Café is hard to beat as is Raleigh Brown’s Chili at the Brown Lantern and his homemade Clam Chowder, and I have enjoyed some great chili, too, at Fat Belly’s in White Springs.

I am including a recipe furnished by a friend, and this is a recipe for a stuffed bell pepper soup he makes. I was furnished with many recipes when I asked about “soups” this week. Enough, in fact, for a small cookbook, and I appreciate each one. However I am sharing this one. I thought it would be delicious, as I have always loved stuffed bell peppers. Here it is: It is for a big pot of soup. He has won several prizes with this soup in various soup “cook offs”.

Stuffed Bell Pepper Soup

2 lbs. ground beef,

1 28oz tomato sauce,

1 28oz diced tomatoes,

2 cups diced green peppers (I put more)

3 cups water,

1 chopped onion,

2 beef bouillon cubes,

1/4 cup packed brown sugar,

2 tsp salt,

1 tsp black pepper

2 cups cooked rice 🙁 set aside)

Brown beef, add all other ingredients except rice. Bring to boil, reduce to simmer for 30 to 40 minutes or until peppers and onions are soft. It says to add rice, but if you do that, the rice soaks up all of the juice and it is not near as good. I always keep rice separate, even when saving for leftovers.

From the Eight Mile Still on the Woodpecker Route north of White Springs, wishing each of you a day filled with joy, peace, and, above all, lots of love and laughter. “Soup’s on.”