_ My husband grew up on Pea and Ham Bone Soup that his mother made. Personally I didn't like it. The ham bone was always too smokey or salted for my taste but I must admit it sure flavoured up a soup.
My mum and I always made a beef thigh bone soup and we would ave added a swead to the recepie below and a lot of celery rather than those peas.
The thing with soup is you don't really need a cook book, you look in the fridge and use whatever takes your fancy. I never added cream to the soup but I love a generous dollop of sour yogurt in the centre of the soup added just before serving. How do you like your soup?

A friend shared her version on facebook - here it is.
1980 version of The Mennonite Cookbook. Then I'll share my differences. This is a good versatile recipe that allows for so much flexibility. Have fun with it! The ingredients & directions are in both Metric & Imperial.Yield:  5 L/qt.

Serves:  10 or more

Ingredients

1 - 1 1/2 kg/2-3 pounds soup bone

3 L/qts. cold water

15-25 ml/1-2 Tbps. salt

1 medium onion

1 medium head cabbage

4 medium carrots

3 medium parsnips

2 medium potatoes

125 ml/1/2 c pot barley

2 bay leaves

4 small chilli peppers

large bunch dill

large bunch parsley

1 can (284 ml/10 oz) peas

1 L/qt. cut tomatoes

1 conatiner (284 ml/10 oz) heavy cream

Directions

Place soup bone & water in 6 L/6 qt. pot. Bring to boil and simmer two hours. Add salt. Slice onion and cabbage. Grate carrots and parsnips. Peel and cube potatoes. Add fresh vegetables, pot barley and herbs. Let simmer for one hour. Add peas, tomatoes and heavy cream. Bring to boil and serve.

Here's What I Did:

I did not use cabbage, parsnip, or chilli peppers. I used whole peppercorns, & I used several more bay leaves, although I don't know how many.

Instead of canned peas, I used frozen peas. I also used 3 potatoes instead of 2, & I didn't peel them.

Mom told me that it'd be more like borscht if I'd used the cabbage, & I'm going to try that next time. She also said that if you don't want to use a bone, you can use prepared broth, but it might not be the same. I'm going to stick with the bones myself.

I didn't grate the carrots - I peeled & sliced them, & I used fresh parsley & dill, & I just ripped up the parsley into various sizes. Instead of fresh tomatoes, I used canned, but either one works.

I used whipping cream since that was the heaviest cream I could find, & I used a bit more of that than the recipe asks for.

I followed the directions, & after the second boil, I let the soup simmer for hours to let it cook up even more.

_When Reg and I were touring Central Queensland this year we got a pleasant surprise to discover meat selling for as little as $4.99 a kilo. When we left Victoria the same quality meat was beginning to be priced around $29.95 and $32.95 a kilo and I had stopped eating it.

The only time I was eating meat was when the shops began the meat at a reasonable price and then held a half price special when the meat was near its use by date. At this stage I would buy and fill the freezer. 

I have discovered that the IGA supermarket has a market day a little over once a month. At this time you can buy full bulk uncut rump steak at the $4.99 a kilo price and it is easy to carve your own steak and freeze them.  This makes eating steak as frequently as you would like to, as economical as eating baked beans. There is no nead to skimp on gourmet style foods if you learn where and when you can purchase at a good price, have a freezer to take advantage of the bulk buy, and don't mind a little preparation time.

Steak with avocado salsa

• 40 Olive oil, 1 teaspoon(s)
• 218 Beef fillet, lean, raw, 150 g
• 3 Steak seasoning, 0.5 teaspoon(s)
• 77 Avocado, 0.25 medium
• 2 Coriander, 0.25 cup(s)
• 4 Red onion, 1 medium slice(s), diced
• 1 Lime juice, 2 teaspoon(s)
• 2 Chilli powder, 0.25 teaspoon(s), or to taste
• 83 Mixed vegetables, any type, cooked without oil, 2 cup(s), eg. carrots, beans, cauliflower
• 136 Sweet potato, peeled, 1.5 cup(s), cooked without oil
• 197 Mixed grain bread roll, 1 roll(s)

Preparation

1. Coat the steak on both sides with the pepper seasoning and half a teaspoon of oil.
2. Heat a non-stick pan or barbecue grill and cook the steaks for 2-3 minutes each side, or until cooked to your liking. Remove the steak and rest it in a warm area for 3 minutes.
3. In a bowl, combine the avocado, chilli, red onion, coriander, lime juice and remaining oil. Mix well and serve with the rested steak, boiled vegetables and bread roll.

Total 763 Cal

 Zucchini is easy to grow and is one of the crops I will be plating in my elevated vegetable garden this spring.  So collecting recopies on ways to cook zucchini now is in my interest because once they begin  cropping they are abundant and the garden churns out zucchini faster than you can eat them?

Chef Meg has three new recipes that will put a tasty (easy!) spin on a favorite summer veggie.

3 Zucchini Recipes: 15 Minutes Each, Under 100 Calories

3 Zucchini Recipes: 15 Minutes Each, Under 100 Calories www.dailyspark.com

Carrot tabouli & hummus wrap (V) 200 cals

• Serves 2
• 10 min
• 200 Cal
• 4/5

• 1 cup coarsely grated carrot
• 1 tomato, diced
• 1 Lebanese cucumber, diced
• 2 shallot, trimmed, thinly sliced
• 2 tablespoons chopped continental parsley
• 4 tablespoons chopped mint
• 4 tablespoons hummus
• 2 slices Mountain bread

Wraps are a staple food of mine. Less bread, more filling. It’s easy to make a delicious wrap and the options are endless.

Method Combine the carrot, tomato, cucumber, shallot, parsley and mint.

Spread the hummus over the bread. 

Top with the carrot tabouli and roll up to enclose. Cut in half.

If you seal the remaining Mountain bread properly, it will last for up to 2 weeks

• If you are making this a few hours before you eat it, make sure the filling isn't too wet. No one likes a soggy wrap!

It's delish! Here you go. The best Yoghurt bread.

This is the basic recipe but you can get REALLY creative with just 3 ingredients...
500ml plain yoghurt,
500g self-raising flour,
1 cup grated cheese (cheddar works well).

Mix well by hand, place in ...loaf pan and bake for 1 hour at 180 C.

plain yoghurt and cheese version is even better when you throw in 1 Tbsp of morrocan spice mix.

Another variation which is heavenly for braai days:

500ml buttermilk,
500g self-raising flour and
1 pkt white onion soup.

Try it, it's freaking awesome and so easy the kids can make it :-)

I've made versions with vanilla yoghurt, honey and nuts, or coffee essence, vanilla yoghurt and choc chips and today's version....choc-chip yoghurt with 3 Tbsp choc Nesqik.

Serve hot with a spread of your choice :-)

Lemme know what you think when you've tried it out ;-)