Recipe : Soup And Stew

DUTCH STYLE SOUP

2009-07-30T03:14:00.000-07:00

1 (1 7/8 oz.) can chicken noodle dry soup mix
3 c. boiling water
1/2 c. whole corn

In saucepan, stir soup into water; add corn. Partially cover; simmer 7 minutes, stirring now and then. Makes 3 to 4 servings.

DRUNKEN BEAN SOUP

2009-07-29T03:14:00.000-07:00

1 (16 oz.) pkg. dried pinto beans (2
1/2 c.)
3 c. water
1 slice bacon, cut into 1 inch pieces
2 tsp. sugar
2 tsp. salt
2 (12 oz.) cans beer
1 c. roast beef, shredded
2 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. garlic powder
1 (10 oz.) can tomatoes and green
chiles, drained

Sort and wash beans; place in Dutch oven. Cover with water 2 inches above beans. Cover and let soak 8 hours. Drain beans and return to Dutch oven. Add 3 cups water to beans, bring to a boil. Add bacon, sugar and salt; cover, reduce heat and simmer 30 minutes. Stir in beer, beef, chili powder, cumin and garlic powder. Cover and simmer 1 hour, stirring occasionally. Stir in tomatoes and green chiles. Cover and simmer an additional 30 minutes.

CREAM OF POTATO SOUP

2009-07-28T03:14:00.001-07:00

6 c. potatoes, diced
1 c. carrots, diced
1 c. onions, chopped
1 c. celery, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
1/4 stick margarine

Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine. Simmer 30 minutes.

MINESTRONE

2009-07-20T18:12:00.000-07:00

1 (6 oz.) can tomato paste

1/2 c. onion, chopped

1/2 c. celery, chopped

1 clove garlic, finely chopped

2 tbsp. vegetable oil

1 (16 oz.) can whole tomatoes,

undrained

2 c. water

1 c. green cabbage, shredded

2 med. carrots, pared & sliced

3/4 tsp. basil

1 bay leaf

1/4 tsp. oregano/salt

1/8 tsp. pepper

1/2 c. ditalini

1 (16 oz.) can cannelini beans,

undrained

Saute onion, celery and garlic in oil in large saucepan for 3 minutes or until onion softens. Stir in tomatoes. Break up chunks with spoon. Add water, paste, cabbage, carrot, basil, bay leaf, oregano, salt and pepper. Bring to a boil. Cover. Lower heat and simmer for 25 minutes. Add macaroni. Simmer, covered, for 20 minutes. Stir in beans with liquid. Cook, covered, for 10 minutes or until vegetables and macaroni are tender. Discard bay leaf. Soup is thick.

BEANS AND SAUERKRAUT SOUP

2009-07-19T19:12:00.000-07:00

1 lb. cranberry beans
1 lg. can sauerkraut
1 med. onion
1 clove garlic
1 tbsp. oil
1 heaping tbsp. flour
Salt to taste

Soak beans overnight. Cook in approximately 3 quarts of water until tender (3 hours). Add sauerkraut and simmer 1/2 hour. Add flour and oil and brown lightly in skillet with onion and garlic (chop fine). Add to beans and sauerkraut. (For a richer soup, add ham bone or Kielbasi to beans and cook together.) For a fast soup use canned red beans.

CARAT SOUP

2009-07-18T19:12:00.000-07:00

1 tbsp. butter

1 sm. onion, coarsely chopped (1/4 c.)

1/2 lb. carrots, pared and sliced

3/4 lb. potatoes, pared and sliced

3 c. degreased clear chicken broth

1 c. half and half

Salt and pepper to taste

Minced, plain or garlic chives

In a 3-quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes. Add the carrots, potatoes and broth. Simmer, covered, until vegetables are soft, about 30 minutes. Cool enough to use in electric blender, whirl (in two batches) until smooth. Return to saucepan; stir in the half and half, salt and pepper. Reheat. Sprinkle each serving generously with the chives. Makes 5 cups. Beautifully smooth, delicate in flavor and a lovely color. As good as gold!

TONY'S MINESTRONE

2009-07-17T17:12:00.000-07:00

1 tbsp. olive oil
1/2 c. bacon, chopped
1 clove garlic, chopped
1/2 c. onion, chopped
1/2 c. tomato, chopped
1 tsp. parsley, chopped
1 tsp. sage, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. rosemary, chopped
1 tbsp. tomato paste
3 stalks celery, chopped
2 carrots, sliced
4 to 5 fresh basil leaves, chopped
2 potatoes, diced
1 can red kidney beans
1/4 sm. cabbage, shredded
2 zucchini, diced
1 c. shelled peas or frozen
1/2 c. mushrooms, sliced
1 1/2 qts. College Inn chicken stock
4 tbsp. Romano cheese
1 tbsp. hot sauce
1 c. macaroni or any hard pasta
1 c. red wine

Place olive oil in a large soup pot. Add bacon, garlic, onion, parsley, sage, salt and pepper and brown a little. Add tomato paste, diluted in 1 cup red wine. Cook 5 minutes. Add all vegetables and 1 1/2 quarts of the stock and cook slowly 45 minutes. Add pasta and cook 10 minutes longer. Sprinkle soup with Romano cheese. Serves about 5 or 7.

TOMATO SOUP WITH MOZZARELLA

2009-07-16T19:12:00.001-07:00

1/4 c. olive oil

2 med. onions, chopped

5 to 6 med. tomatoes, peeled

1 sm. clove garlic, minced

1 med. beet, peeled & sliced

1/2 tsp. salt

1/2 tsp. pepper

2 tbsp. lemon juice

3 to 4 drops Tabasco sauce

1 tbsp. white vinegar

1/4 lb. Mozzarella cheese

1/4 tsp. basil

Heat olive oil and onions in medium saucepan. Quarter tomatoes and add to saucepan along with garlic and beet. Season with salt, pepper and basil. Reduce heat to low and cook 45 minutes. Discard beets and transfer to food processor, puree until smooth. Before serving, season with lemon juice, Tabasco sauce and vinegar, then add 1/2 inch cubes of Mozzarella cheese.

BEEF BARLEY CHEESE SOUP

2009-07-16T19:12:00.000-07:00

1/2 lb. ground beef

2 1/2 c. cold water

1 can Italian style stewed tomatoes,

cut up

2 lg. sliced carrots

1/2 c. sliced mushrooms

1/2 c. quick barley, uncooked

1 tsp. dried oregano

Salt and pepper

1/2 lb. Velveeta cheese, cubed

Brown meat in saucepan; drain. Transfer to large pot and add water, tomatoes, carrots, mushrooms, barley and oregano. Bring to boil; reduce heat. Cover; simmer 10 minutes or until barley and carrots are tender. Season to taste. Stir in cheese until melted.

MOM'S FRENCH ONION SOUP

2009-07-15T13:12:00.000-07:00

4 lg. onions, thinly sliced

4 tbsp. butter or margarine

4 (10 1/2 oz.) cans beef broth

1/2 c. dry sherry

2 tsp. Worcestershire sauce

Dash pepper

6 slices French bread

1/2 inch thick and toasted

3/4 c. grated Parmesan cheese

6 slices Swiss or Gruyere cheese

Preheat oven to 375 degrees. In large saucepan, saute onions in butter or margarine until translucent about 20 minutes. Add beef broth, sherry, Worcestershire sauce and pepper. Pour into 6 oven proof bowls. In each bowl layer the following: First French bread slice, Second Parmesan cheese (1/6), Third Swiss cheese slice Bake at 15 to 20 minutes, cheese should be slightly brown and bubbling.

HAMBURGER NOODLE SOUP

2009-07-14T14:12:00.000-07:00

1 lb. ground beef

1 onion

1 carrot

2 stalks celery

1 tsp. time

1 tbsp. parsley

1 oz. tomato puree

1 lb. can tomatoes

Noodles as wanted

Nutmeg

Combine meat and next five ingredients. Cook 25 to 30 minutes. Add tomato puree and tomatoes. Cook 10 minutes. Add noodles. Cook until soft. Sprinkle nutmeg on each serving. Homemade noodles are best.

BASQUE FISH SOUP

2009-07-13T00:46:00.001-07:00

1 lg. onion, chopped (1 c.)
1/2 c. chopped celery with leaves
1 lg. clove garlic, crushed
2 tbsp. butter or margarine
2 cans (16 oz. each) tomatoes cut up
1/2 c. dry white wine
1/2 c. minced parsley
1 tsp. salt
1/4 tsp. each pepper and thyme
1 pkg. (lb.) frozen fish fillets, thawed or part and cut 1 inch
chunks.

In large saucepan saute' onion,
celery, and garlic in butter until
tender.
Stir in tomatoes, wine, parsley,
salt, pepper and thyme. Cover and
simmer
30 minutes. At this point,
refrigerate or freeze, if desired.
Or add fish
and simmer 7 to 10 minutes or until
fish is opaque and flakes easily
with
fork. Makes 4 to 6 servings or 1
package frozen raw shrimp (12
ounces)
may be used instead of fish.

BUSY DAY POTATO SOUP

2009-07-13T00:46:00.000-07:00

4 potatoes
1 qt. milk (4 c.)
1/2 to 1 diced onion
4 tbsp. margarine
1 tsp. salt
1 tbsp. (heaping) flour
Dash of pepper

Cut potatoes into small pieces and cook in salted water, with the onion. In a heavy pan melt the margarine over low heat. Stir in flour and cook until bubbly. Slowly add half of the milk. Add hot, cooked potatoes and onion mixture. Use an "old-timers" potato masher to break up potatoes a little bit. Add the rest of the milk and the salt and pepper. Cook over medium heat until hot. If it is not thick enough, shake 1 tablespoon of flour with 1/2 cup cold milk and add to the soup, stir frequently, garnish with a sprinkle of dried parsley. MMMM - Good! Serves 4. The guys love it! Serve with crackers and butter.

CREAM OF ALMOND SOUP

2009-07-12T20:38:00.000-07:00

2/3 c. blanched almonds
2 tbsp. butter
2 tbsp. flour
1 1/2 c. chicken broth
2 c. half & half
Salt to taste
Pepper to taste
1/4 c. heavy cream

Chop or crush almonds finely. Combine with heavy cream in a small bowl. Heat butter in a medium-size saucepan . Add flour and cook slowly, stirring for 2 minutes. Gradually add chicken broth, stirring and cooking slowly, until thickened and smooth. Add half and half, salt and pepper and heat through. Mix in almonds and heavy cream just before serving. Serves 4.

BROCCOLI CHEESE SOUP

2009-07-12T00:46:00.000-07:00

2 tsp. oleo or oil
2 tbsp. onion
1 1/2 c. water
1 chicken bouillon cube
1/2 c. potatoes
1/8 tsp. salt
1 1/2 c. broccoli, cook 4 minutes
Dash of garlic
1 1/2 c. milk
1/4 lb. cut up Velveeta

Saute chopped onion in oleo or oil. Add water and bouillon. Heat to boiling, stirring until dissolved. Add potatoes and salt, cook until potatoes are soft, then mash them in pan. Add cooked broccoli, garlic and milk. Heat. Add cheese, stirring until melted. You may add pepper to taste.

ACORN SQUASH & APPLE SOUP

2009-07-11T20:38:00.000-07:00

2 med. acorn squash, seeded & halved
3 c. degreased chicken stock or canned
2 tart green apples (2 c. cored, seeded & chopped)
1/2 c. chopped onion
1 c. unsweetened apple juice
2 tsp. fresh ginger root, peeled & grated
1/2 tsp. salt (omit if using canned stock)
1 tbsp. fresh lemon juice

White pepper to taste
Yogurt or sour cream & chives (garnish)

Cook squash, remove pulp. Combine 1/2 cup stock, apples and onion in heavy medium saucepan. Cover and cook over low heat for 10 minutes. Add squash pulp, remaining stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes. Puree soup in batches in blender or processor. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently. Season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt or sour cream and chives.

MINESTRONE SOUP

2009-07-10T20:38:00.000-07:00

1 lb. ground chuck
1 tsp. minced garlic
1 tsp. oregano
4 carrots
1 stalk celery
1/2 sm. onion, diced (optional)
1 lg. can tomatoes
1 can beef broth
1 can chicken broth
2 cans water
1 bay leaf
1 can kidney beans
1 pkg. frozen beans
1 pkg. frozen peas
Broken up spaghetti

Brown ground chuck and add next 10 ingredients, cover and simmer for 2 hours. Add kidney beans, frozen beans, peas and simmer 45 minutes. Add broken spaghetti for the last 20 minutes.

CLAM CHOWDER

2009-07-09T20:38:00.000-07:00

2 slices bacon
1 med. onion, chopped
2 med. potatoes, peeled and cubed
1 1/2 tsp. salt
1 tsp. pepper
1 1/2 c. water
2 (10 oz.) cans clams
2 tbsp. butter
2 c. milk

Chop bacon; fry until almost crisp. Add onion; saute'. Add potatoes, salt, pepper and water. Cook for 10 minutes over medium heat. Drain clams, reserving liquid; chop clams. Add clams, clam liquid butter and milk to potato mixture. Heat to serve temperature, but do not boil.
Yield: 4 servings.

ASPARAGUS CHEESE SOUP

2009-07-08T20:38:00.000-07:00

1/4 c. butter
1/4 c. flour
1 tbsp. salt
1/8 tsp. nutmeg
1/8 tsp. pepper
6 c. milk
2 (10 oz.) pkgs. frozen asparagus,
cooked, chopped, with cooking
water reserved.
3 c. shredded Cheddar cheese

Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.

TIN CUP CREAMY CHEESE SOUP

2009-07-06T20:38:00.000-07:00

2 c. thinly sliced onions
1/2 c. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. white pepper
1 1/2 tsp. Beau Monde
2 c. milk
6 slices Swiss cheese
6 slices French bread
2 c. soup stock, or French Onion soup
Grated Monterey Jack cheese

Saute onions in butter until transparent. Blend in flour and seasonings. Stir until bubbly; remove from heat. Gradually stir in milk and soup stock. Bring to boil stirring constantly. When ready to serve, sprinkle grated cheese over bowl; put in slice of bread and cover with Swiss cheese. Broil one minute until cheese melts. This recipe comes from the general store and cafe atop of Tin Cup Pass, Colorado.

STRAWBERRY AND PEACH SOUP

2009-07-05T20:38:00.000-07:00

4 c. sliced strawberries
1/2 c. sugar
Pinch of salt
2 tbsp. lemon juice
1/2 c. yogurt plain
1/2 c. heavy cream
1 1/2 c. weak tea or water
1/2 c. white wine

Puree' strawberries until smooth. Add remaining ingredients and chill. Garnish with whole berries. Wonderful and cool on a summers day.

SPINACH EGG DROP SOUP

2009-07-04T20:38:00.000-07:00

6 c. vegetable or chicken broth
1 pkg. (10 oz.) frozen chopped spinach
2 lg. eggs
2 tbsp. grated Parmesan cheese
1/3 tsp. ground nutmeg

Put broth and frozen spinach in a 4 quart pot. Bring to a simmer, breaking up spinach, until completely thawed. In a small bowl beat eggs, cheese and nutmeg with fork until well blended. Bring soup to a rapid boil. Slowly stir in egg mixture. Cook 1 to 2 minutes until eggs look like little shreds and are fully cooked. Makes 4 servings.

VICHYSSOISE

2009-07-03T20:38:00.000-07:00

1 lg. onion, sliced very thin
4 med. potatoes, sliced very thin
1 stalk of celery, chopped
2 tsp. margarine or butter
2 c. of chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dry parsley or 1/4 c. of fresh
1/4 tsp. marjoram
1/4 tsp. thyme
1 c. of half and half

Simmer until potatoes are soft and blended. Stir in: 1 cup of white sauce and simmer another 10 minutes. Stirring constantly. Serve hot or cold.

PEANUT SOUP

2009-07-02T20:38:00.000-07:00

1 med. onion, chopped
1 lg. clove onion, minced
1 tbsp. margarine
1 (16 oz.) can tomatoes (broken)
2 c. water
1 1/2 c. peanut butter
1 (13 oz.) can evaporated milk
1/2 tsp. each salt and pepper
Dash cayenne or hot pepper sauce
1 tbsp. minced parsley

In 3 quart saucepan over medium heat, saute onion, garlic in margarine until tender. Stir in tomatoes, water, peanut butter. Bring to boil, reduce heat. Cover and simmer for 5 minutes. Stir in milk, salt and pepper. Cook stirring occasionally about 10 minutes until soup thickens. If thinner soup desired, add milk. Serves 4. (Good with spinach salad and rye bread).

NEW YEAR'S DAY GOOD LUCK SOUP

2009-07-01T20:38:00.000-07:00

2 c. of bean mixture (13 bean mix, 1 pkg.)
Ham, or hocks or bacon
1 lg. onion
1 lg. can tomatoes
1 clove garlic
Juice of 1 lemon
Salt and pepper to taste

Wash beans, cover with water. Soak overnight. Put beans in 2 quarts of water. Add ham hocks, bacon or ham. Cut large onion in lengths. Let simmer 2 1/2 to 3 hours. Add tomatoes, garlic clove, juice of lemon. Salt and pepper to taste. Simmer. Makes (6) large bowls. Delicious!