Place under conventional broiler, 2 to 3 inches from heat. Broil for
3 to 5 minutes, or until cheese is melted. Serve immediately.
Submitted by: Autumn
1 pound stew meat
1 can (15 ounces) crushed tomatoes
3 cups water
2 medium potatoes, peeled and cubed
2 carrots, peeled and sliced
2 celery ribs, sliced
3 beef bouillon cubes
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1 large onion, diced
1 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups frozen mixed vegetables
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In a crockpot, combine the first 13 ingredients. Cover and cook on high for 5 hours.
Add vegetables; cover and cook on high 2 hours longer, or until the meat and vegetables
are tender. Makes 8 to 10 servings.
2 medium potatoes
2 zuchini
2 carrots
1 medium onion
garlic
(any kind and as much as you want)
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1 fresh green pepper
1 can corn
1 can green beans
1 large can beef or chicken broth
(homemade is best)
4 matching boullion cubes
1 15 oz can tomato sauce
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Cut fresh vegies into bite size pieces.
Do not drain canned vegies, the juice makes the soup better~!
Empty broth into pot, bring to simmer. Add boullion cubes and stir to
dissolve.
Add onions & garlic. Let simmer til onions are soft.
Add cubed vegies and let simmer til they are tender but not mushy.
Add tomato sauce and bring to simmer.
Next add the cans of corn and green beans. Simmer til heated thru.
Add salt if you need to.
This is my favorite soup. And it is so easy, I can make it by myself!
Sometimes Mom puts meat in it and that's ok too
but my favorite is NO MEAT! You can use any kind of vegetables you want.
Enjoy!
Submitted by WinterBlu
2 T butter
1 tsp. garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
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1 T sugar
1 T chicken bouillon
64 oz. chicken stock
roux to thicken
4 cups cream
salt and pepper to taste
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Sautee garlic in butter for 1 minute, add vegetables
and saute for 3-5 minutes or until tender. Add potatoes
and beer and bring to a boil. Mash potatoes against
sides of pot. Add sugar, stock, bouillon and salt and
pepper. Add roux until thick. Add cream, stir and serve.
~10 or more servings~
I so loved this soup, served at Tapp's Brewpub and
Steakhouse in Saint John, New Brunswick, Canada,
that I asked for the recipe. Lucky for us they were
feeling generous. While the soup was designed to
be made with one of Tapp's superb micro-brews, you
can substitute any light (as in color, not calorie) beer.
Submitted by: MilodaCat
1-1/2 cups tomato juice
1 beef boullion cube
1 tomato, chopped
1/4 cups chopped cucumber
2 tbs chopped green pepper
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2 tbs chopped onion
2 tbs wine vinegar
1 tbs vegetable oil
1/2 tsp salt
1/2 tsp Worcestershire sauce
3 drops red pepper sauce
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**Accompaniments (herbed croutons and about 1/3 cup each
chopped cucumber, tomato, green pepper and onion)
Heat tomato juice to boiling. add bouillon cube; stir until dissolved.
Stir in remaining ingredients except Accompaniments. Refrigerate
several hours. Serve with Accompaniments.
~5 servings~(about 1/2 cup each).
A refreshing cold soup, great served w/ a light sandwich.
4 medium onons, choopped
2 TB butter or margarine
1 can (141/2 oz) Italian recipe stewed tomatoes
Water
1 can (10oz) condensed beef consomme
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1/4 C dry sherry
4 slices toasted French bread
1-1/2 C shredded Swiss cheese
1/4 C grated Parmesan cheese
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In large saucepan, cook onions in butter about 10 minuts. Drain
tomaotes reserving liquid. Chop tomatoes. Add tomatoes, reserved
liquid, 2 cups water, consomme and sherry to onions. Bring to boil,
skimming off foam. Reduce soup in four broilerproof bowls; top
with bread and cheeses. Broil until cheese is melted and golden.
One of WinterBlues' favorite recipes!
Brown in a bit of oil:
1 lb. ground round
1 lg onion, chopped
1 (or more) cloves garlic, crushed
Add:
1 packet taco seasoning mix
1 16oz. can black beans, drained and rinsed
1 16oz. can kidney beans, " " "
1 16oz. can yellow hominy " " "
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1 11oz. can Niblets whole kernel corn, undrained
2 14oz. cans diced tomatoes, undrained
1 4oz.can diced green chiles (like Ortega)
1 packet Hidden Valley Ranch dressing Mix
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Add:
2 cups water
Bring to boil, lower heat and simmer about 30 minutes
This is my favorite one as it doesn't take long to fix and it
goes well with other mexican foods as a spread.
Like chile over a hamburger or hot dog.
Good served with tortilla chips and shredded cheese. Maybe a green salad.
My friends like cold beer or a good robust red wine with this soup.
I lean toward iced tea most of the time.
Submitted by: Snortzel
1 lb. ground chuck
1 medium onion, chopped
1 can whole kernel corn
1 can stewed tomatoes
1 package taco seasoning
1 package shredded cheddar cheese
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1 can kidney beans
1 bag tortilla chips
1 jar taco or picante sauce
(whichever you prefer)
1 container sour cream
1 jar sliced jalapenos (optional)
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In a large pan brown ground chuck and onion
drain off grease
Add package of taco seasoning and however much water it calls for.
Drain corn and add add stewed tomatoes, do not drain.
Let cook for a while (25 to 30 minutes).
May be necessary to add more water remember this is a soup.
After soup is cooked take tortilla chips and place in bottom of bowls
(you can mash them a little if you like).
Ladle soup into bowls and top with shedded cheddar, sour cream,
taco or
picante sauce and the optional jalapeno slices if you wish.
Now all you have to do is enjoy~!...yummy!
Submitted By: SPANKY
3 medium onions, sliced
2 Tbsp margarine or butter
4 cups Beef Consomme
(canned or make your own
recipe below)
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1 tsp Worcestershire sauce
2 thin slices French bread, toasted
~~Grated Parmesan cheese
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Cover and cook onions in margarine in 3 quart saucepan
over low heart, stirring occasionally, 30 minutes.
Add consomme and Worcestershire sauce; heat to boiling.
Reduce heat; cover and simmer 30 minutes.
Place 1/2 slice toasted bread in each of 4 soup bowls;
pour hot soup over toast and sprinkle toast with cheese.
4 servings (about 1 cup each)
Beef Consomme
2 cans (10 oz each) condensed
beef broth (about 2- 1/2 cups)
1 soup can water
1 small onion, sliced (about 1/4 cup)
1 small carrot, sliced (about 1/4 cup)
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1 small stalk celery, sliced
(about 1/4 cup)
2 sprigs parsley
1 small bay leaf
1/8 tsp dried thyme leaves
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Heat all ingredients to boiling; reduce heat. Cover and
simmer 30 minutes; strain.
This recipe is so easy and quick if you use the canned
consomme...even my 10 yr old makes it!
Submitted By: AUTUMN
1-1/2 to 2 pounds stew meat,
1-1/2 inch cubes
1/4 cup flour
2 tsp salt
1/4 tsp pepper
3 Tbsp oil
2 cups water
1-8oz can tomato sauce
2 beef boullion cubes OR
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2 tsp instant boullion
2 celery stalks, cut in 1 inch pieces
2 medium onions, quartered
1 bay leaf
6 carrots, cut in 1 inch pieces
4 medium potatoes, quartered
2 Tbsp flour
1/4 cup water
1 cup frozen peas or green beans
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Coat beef cubes with flour, salt and pepper.
Brown in oil. Stir in water, tomato sauce, boullion,
celery, onion and bay leaf.
Bring to a boil, reduce heat. Cover and simmer 1-1/2 hrs
or til tender.
Remove bay leaf. Add carrots and potatoes. Simmer 30-40
minutes or until vegetables are tender.
In jar, add flour to water. Shake and stir into
stew. Stir in peas or green beans. Cook on medium
heat til thickened. Makes 6, 1-1/2 cup servings
This is a real rib sticking, warming stew that is awesome
on a brisk Fall or Winter day! Specially good served with homemade
bread! Yummm!
Submitted By AUTUMN
3 egg yolks
1 cup chicken broth
1-1/4 cup heavy cream
1 tsp salt & pepper
3 Tbl sherry...dry
In double boiler, combine egg yolks & chicken broth, mix well
Cook over hot water, stirring constantly til mixture thickens
and forms a coating on back of spoon....about 10 minutes
Remove from heat, stir in cream, salt & pepper
Cook over hot water, stirring occasionally til very hot.
Stir in sherry
You can add noodles to soup
Submitted By: DKITYKAT
3/4 pounds of mushrooms
finely chopped
2 Tbl butter
1-1/2 Tbl cornstarch
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2 cups chicken broth
1-1/2 cups Half-n-Half
1 tsp Worcestershire sauce
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Saute mushrooms 10 minutes
Stir in cornstarch and whisk in stock......Stir constantly,
cook 5 minutes. Lower heat and simmer, covered 15 minutes.
Puree half the soup in food processor and return to pot.
Add the cream and Worcestershire sauce, stir and heat til
very hot and serve~!
Submitted By: DKITYKAT
1 pound lean pork,
cut up in 3/4" cubes
3 cups beef broth
1 cups stewed tomatoe
(14-1/2 oz can)
1 lrg carrot, sliced
3 green onions, sliced
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2 tsp Dijon mustard
1/4 tsp sage
Salt & pepper to taste
3 cups uncooked noodles
2 Tbl flour
1/3 cups cold water
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In skillet Brown meat. Add beef broth. stir in 1 Tbl parsley,
tomatoes, carrots, onions, mustard, sage , salt & pepper.
Bring to boil over high het. Reduce heat to med-low & simmer
uncovered 30 minutes.
Meanwhile cook noodles. Drain and add 2 Tbl parsley & butter.
Toss lightly. Stir in flour into cold water, mix til smooth.
Stir into the stew. Cook over medium heat til slightly thick.
Spoon over noodles~!
Submitted By: DKITYKAT
2 pounds boneless round
or chuck steak, cubed
4 medium carrots, sliced
2 medium stalks celery, sliced
1/4 pound fresh mushrooms,
sliced
3 Tbl flour
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Salt & pepper to taste
2 medium onions, sliced
1 tsp dry thyme
1 tsp dry mustard
1 can stewed tomatoes
1 cup water
1 cup red wine
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Bake 325' for around 4 hours or til meat is tender
Submitted By: DKITYKAT
4 slices bacon, finely chopped
1 medium onion, thinly sliced
4 cups potatoes, cubed
4 cups whole kernel corn
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1 cup heavy cream
1 tsp sugar
1/4 cup butter
~~salt & white pepper
2 cups milk
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Sautee bacon til crisp, add onions, potatoes & 1 cup water.
Cover and bring to boil. Turn heat down to a gentle boil
and cook 10 mins. Remove cover and set aside.
In medium pan, combine corn, cream, sugar, and butter. Simmer
covered over low heat 10 minutes.
Add to potato mixture with remaining ingredients. Cook stirring
occasionally over low heat. Do Not Boil
Submitted By: DKITYKAT
For 4 servings:
4 slices bacon or salt pork
1/2 cup finely chopped onion
4 medium potatoes,
peeled and diced
1 Tbsp all purpose flour
2 can (6 oz ea) minced clams
with liquid
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1 cup bottled clam juice
1 cup half and half
~~salt and pepper to taste
1/2 cup whipping cream, optional
(but I suggest)
2 Tbsp finely chopped parsley
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In a large heavy saucepan or sillet, saute' bacon or pork
until brown and crisp. Remove. Drain on paper towels.
Dice or crumble.
In same skillet, saute' chopped onion and potatoes for
a couple minutes. Sprinkle with flour.
Add clam juice from cans and from bottle. Stir to combine
Bring to boil. Simmer, stirring from time to time, until
potatoes are soft, about 15 minutes.
Add half and half and season to taste with salt and pepper.
Add minced clams. Heat until simmering. Do NOT boil or
clams will toughen.
Add whipping cream, if used. Sprinkle with parsley or
diced pork or bacon. Serve immediately.
My son Jerry's favorite!
Submitted By: AUTUMN
3 C dried beans, cooked til tender, OR
3 cans canned beans (your choice of beans)
1- 32oz can of tomato sauce or puree
1 medium onion, chopped
4 or more cloves garlic, diced
Chili powder (as much as you prefer) OR
2 pkgs chili seasoning
Salt to you suite your taste
1 lb meat, your choice~ we prefer ground beef
Using dry beans, cook til tender. I like to add the onion and garlic as they begin to cook.
I also add the beef/meat (already cooked), half ways through their cooking time to add flavor to the broth.
After they're completely cooked, add the chili powder and/or packets of chili seasoning & tomato
sauce or puree and stir til well blended. Continue to simmer on very low for about half
hour, to allow flavors to mingle.
Using canned beans, do not drain. The liquid adds flavor! Empty into large pot.
Brown beef with onions & garlic. Add to the pot with beans, then add chili powder or packets &
tomato sauce or puree to mix and stir til well blended. Simmer for about 20 minutes or til
heated through.
Serve with dollop of sour cream in center of bowl and fresh chopped onions!
*Many times I use left over steak or shredded pot roast in place of ground beef. Use your imagination!
Ken and I like making a pot of chili on cold, snowy days. It sure warms the tummy!
~Autumn~
3/4 C Zesty Italian dressing
2 lbs. beef for stew (chuck), 1" cubes
6 slices bacon,chopped
3 C sliced mushrooms
1 C chopped onion (1 lrg)
3 C sliced carrots (6 med)
1-1/2 lbs potatoes, peeled, cut into lrg chunks (4 cups)
1 can (14-1/2oz) stewed tomatoes, undrained
1 can (14-1/2oz) beef broth
Pour dressing over meat, marinate in frig 30 mins.
Cook bacon til crisp, drain.
Add mushrooms & onions to bacon pan, cook 10 minutes until tender.
Add drained meat, carrots, potatoes, tomatoes, broth & bacon to pan. Stir. Bring to a boil, stir occasionally.
Reduce to low, cover & simmer 1 hr. 15 minutes. Uncover; simmer additional 15 minutes til meat is
cooked through and sauce is thickened. Stir occasionally.
8 servings
1 lrg can chicken broth
cubed potatoes, as many as you desire
1 stick butter
2 onions, chopped
1/2 tsp garlic powder
Cheddar Cheese
Cook potatoes in chicken broth until they're soft.
In separate pan, melt butter and sautee the onions along with the garlic powder.
When onions are soft (dont' drain off butter), add to pot of potatoes.
Serve in bowl, topped with cheddar cheese
*If you don't want a strong chicken flavor, you may add a cup of water to the broth.
You can also choose to smash a few of the potato cubes to make the soup thicker.
This makes a hearty, flavorful soup without the added calories of one made with milk and/or cream.
1 (20 ounce) package 15 bean mixture, soaked overnight
1 ham bone
2-1/2 cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice
3 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
7 cups low fat, low sodium chicken broth
1 teaspoon kosher salt
Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch.
Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion,
celery, carrots, tomatoes, vegetable juice, and
vegetable broth.
Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice.
Pour in enough of the chicken broth to cover the ingredients.
Simmer over low heat, stirring occasionally, for about 8 hours.
Add more chicken broth as needed throughout the day.
Remove the ham bone and season with salt if needed.
Continue to simmer for a couple more hours. Remove bay leaves before serving.
