Soups
Cabbage-Beef Soup
3/4 cup chopped onion
3/4 cup chopped celery
1 pound lean ground beef
1 can beef broth
1 can stewed tomatoes
1 small can tomato sauce
1 can light red kidney beans, drained and rinsed
1/2 head cabbage (or one small),
coarsely chopped
salt and pepper to taste
dash of Tabasco, optional
In large pan, cook beef, onion and celery
until beef lightly browned and
onion softened. Drain off fat.
Put into large pot. Add beef broth and one
soup can of water. Add all other
ingredients, mixing well. You may find you need to add more water
according
to the amount of cabbage added.
Cook about 30 minutes, or a little longer if
desired.
Freezes well.
~ from Carolyn Springer Harding
Chili
1 pound ground chuck
(or small bits lean beef stew meat)
1 medium onion, chopped
1 medium green bell pepper,
chopped
2 (14-ounce) cans Mexican-style
stewed tomatoes
(from
Wal-Mart: Del Monte Stewed Tomatoes,
Mexican Recipe with jalapeños, garlic and cumin)
1 (15-ounce) can light red
kidney beans, drained and rinsed
1 can Ole El Paso refried beans
with green chilies
1 can petite diced tomatoes, drained
1 can pinto beans, drained, optional
2 tablespoons chili powder
1 teaspoon salt
Toppings:
Shredded sharp Cheddar
Sour cream
Sliced green onions (white and
green parts)
Corn chips
Brown the ground chuck over medium heat in a large skillet.*
Add the onion and green pepper and continue to cook until the
meat
is completely browned and the vegetables are tender. Drain off
any fat
and discard. Stir in remaining ingredients. Bring the mixture to
a boil,
cover, and reduce the heat to low. Simmer for 35 minutes.
Garnish with shredded cheese, sour cream, sliced green onions,
and
corn chips.
*
Editor's note: I browned the meat, onion and green peppers
in an electric skillet
and then drained. I then put everything in a slow cooker on
low for several hours.
~ from Carolyn Springer Harding
(with a little help from Paula Deen, Food Network!)
Potato Soup ... and More
(easy
and fast)
2 pound bag of frozen Southern Style Hash
Brown potatoes *
salt and pepper
1 - 1/2 cups frozen chopped onions
parsley flakes - dried okay
1 can cream of celery soup, do not dilute
3/4 pound Velveeta Cheese
Put potatoes in very large pot ~ add salt
and pepper. Add onions. Add just enough water to cover.
Cook till barely done, but not mushy. Add liberal sprinkling of
parsley flakes.
Next, add the cream of celery soup and mix. Lastly, cut cheese
into small pieces and add to mixture.
Cut heat off. Stir until cheese is melted.
* For a delicious and nutritious variation ~
add a 1 lb. bag of frozen mixed veggies (carrots, corn, green
beans,
green peas and lima beans) to the potatoes and onions, again
making sure to add just enough water to cover.
Or you could, instead, add frozen broccoli flowerettes. When
adding extra veggies, I increase the cheese to 1 lb.
This soup is great served with cornbread and a salad.
~ from Carolyn Springer Harding
Ranch Stew
1 lb.
ground chuck
salt and pepper (to taste)
1 medium onion, chopped
1 green bell pepper, chopped
1 (14.5 oz.) can stewed tomatoes, coarsely chopped
1 (8-oz.) can tomato sauce
1 cup water
1 tsp. sugar
1 can whole kernel corn, drained
1 can kidney or pinto beans, drained
1 tsp. garlic
1 tsp. chili powder (optional)
Sauté
ground meat, onion, and bell pepper until meat is browned; drain.
Stir in remaining ingredients.
Bring to a boil; reduce heat and simmer for about 15 minutes.
~ from Carolyn Springer Harding
Stone Soup
In a very large pot ....
(all amounts your choice)
Put in cut-up beef stew meat. Brown.
(could substitute ground chuck)
Add some beef bouillon dissolved in water.
Add veggies that need to be 'cooked' ...
onions
potatoes
carrots
cabbage
okra
green beans
celery
Add any pasta you like ...
macaroni
rice, etc.
Then add any other canned veggies you like
...
(include all liquids)
corn
peas
hominy
navy beans
lima beans
yellow wax beans
water chestnuts
Of course, veggies can be fresh or canned ~
whatever is in season.
Add salt and pepper to taste.
If soup is too thick, add more water.
Simmer for about 30 minutes.
(This is great for a large group
gathering. Have the first part that needs a little cooking ready.
Ask everyone to bring a can of veggies of their choice. Then dump
all those ingredients in to simmer.)
~ from Mattie Carroll Mullins
Taco Soup
Very
lean ground beef (I use ground chuck), 1 to 1 1/2 pounds
chopped onions ~ about 1/2 medium
(or frozen chopped onions from your freezer, about one cup)
1 can petite diced tomatoes, including liquid, about 15 oz.
1 can cream-style corn, do not drain, about 15 oz.
1 can refried beans with chopped green chilies, about 15 oz.
1 can tomato sauce, 8 oz.
1 jar medium (or hot, if you like) thick n' chunky salsa, 16 oz.
Sauté
onions in small amount of real butter or olive oil for a couple
of minutes.
Then add ground beef. Cook until meat is no longer pink,
stirring constantly and crumbling beef.
Add all ingredients, in
order, one at a time, mixing well while heating. Do not
drain anything.
You may add a small amount of water, if desired. I do not
as we like it thick and hearty.
Simmer for about 20 minutes till hot and
bubbly.
Toppings
.... great served with shredded cheese on top and also Fritos.
Other suggested toppings: few dollops of sour cream or chopped
green onions.
~ from Carolyn Springer Harding
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Carolyn Springer Harding
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