Thermos Bottle Stew
"My grandmother used to make this for my
grandfather's lunch when he worked outside
for the railroad. She put it in his thermos,
and always called it thermos bottle stew.
This soup warms you from the inside out. "
Ingredients:
1 1/2 pounds ground beef
1 cup chopped onion
2 stalks celery, finely chopped
1 (2 pound) package frozen mixed vegetables
1 (10.75 ounce) can condensed tomato soup
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon dried oregano
1 bay leaf
salt and pepper to taste
1 (16 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
9 3/4 cups water
Directions:
1. Using a large stock pot, brown your meat
(breaking into small pieces as it cooks).
Once meat is browned, add onions and celery,
sauteing until soft.
2. Add frozen vegetables, tomato soup, basil,
parsley, oregano, bay leaves, salt and pepper,
crushed tomatoes, tomato sauce and water. Simmer
for one hour and then serve. Remove bay leaves
before serving.
Makes 6 servings
VEGETABLE NOODLE
1/2 cup frozen small sweet peas
1/2 cup corn kernels
1/4 cup diced celery
1/4 cup diced carrot
3/4 cup cooked small elbow noodles
2 cups vegetable broth
2 tsp margarine
1 TBS enriched flour
1/8 tsp thyme leaves
salt and pepper to taste
2 tsp chopped fresh parsley
Prepare elbow noodles according to package
directions and set aside. In a saucepan,
place peas, corn, celery, carrots and broth
and bring to a boil. Reduce heat and simmer
15 minutes. Melt margarine in skillet. Stir
in flour and cook over low heat, stirring
constantly, for 3 minutes. Remove from heat.
Measure 1/2 cup liquid from cooked vegetables
and gradually add to flour, stirring constantly
until mixture is smooth. Add to soup in saucepan
along with noodles, thyme and pepper and simmer
15 minutes longer. Before serving garnish with
parsley. Serves 2.
