Category Archives: SOUPS/STEWS

EASY BEAN SOUP

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1 pound dried navy beans
1 1/2 pounds ham hocks
1 cup chopped onion
2 cloves garlic, minced
1/4 cups chopped parsley
1 1/2 teaspoon salt
1 teaspoon basil leaves
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1/2 teaspoon oregano leaves
1 bay leaf
2 cups thinly sliced carrots
1 cup chopped celery
3/4 cup instant potato flakes

place beans in a 4 quart dutch oven. cover with 6-8 cups water. heat to boiling; simmer for 2 minutes. remove from heat; cover. let stand for 1 hour; drain. add 2 quarts water, ham hocks, onions, garlic, parsley, salt, basil, pepper, nutmeg, oregano and bay leaf. heat to boiling. reduce heat and simmer 1 1/2 hours or until beans are tender. add carrots, celery and potato flakes; mix well. simmer 20-30 minutes or until carrots and celery are tender. remove ham; cut meat from bone. return meat to soup; heat and serve.

GERMAN BEAN & SAUSAGE SOUP

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4 slices bacon
1/2 cup chopped onion
1 cup (2 medium) sliced carrots
1 cup (1 medium) cubed, peeled potato
1/4 chopped fresh parsley
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
2 cups water
8 ounces cooked sausage, thinly sliced
1 (16 oz) can cut green beans, undrained
1 (16 oz) can northern beans, undrained

in dutch oven, cook bacon until crisp. drain, reserving 1 tablespoon drippings. crumble bacon; set aside. saute onion in reserved drippings until tender. add carrots, potato, parsley, marjoram, pepper and water. bring to a boil. reduce heat. cover and simmer 20 minutes or until potatoes are tender. add sausage, beans and bacon. heat through.

TORTELLINI SOUP

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1 medium onion, chopped
1 clove garlic, minced
2 (14 1/2 oz) cans chicken broth
8 ounces cheese tortellini
1 (14 1/2 oz) can italian stewed tomatoes
1 (10 oz) pkg frozen chopped spinach, thawed & drained

in a large saucepan coated with pam, saute onion and garlic until tender. add broth; bring to a boil. add the tortellini; reduce heat. simmer for 10 minutes or until tortellini is tender. stir in tomatoes and spinach. heat through.

7 servings

CHICKEN & MEATBALL STEW

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1/3 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
2 pounds chicken thighs (about 6)
1/4 cup vegetable oil
4 1/2 cups chicken stock or broth
2 tablespoons butter
1 cup onions, chopped
1 clove garlic, chopped
1 cup carrots, sliced
2 medium potatoes, peeled, cubed
1 whole clove
1 bay leaf
meatballs (recipe follows)

combine flour, salt and white pepper in a small bowl. dredge chicken thighs in flour and brown well on both sides in a large hot skillet or dutch oven in hot vegetable oil. sprinkle any left over flour on chicken while browning to help thicken stew. add chicken stock and bring to a boil. reduce heat and simmer,  covered, approximately 30 minutes or until tender. remove chicken from broth and set aside. reserve broth.

in another skillet heat butter and saute onions until tender. add garlic and cook for another 2 minutes. add remaining ingredients and cook until tender. add reserve broth and simmer10-15 minutes. meanwhile. make meatballs.

to serve, return chicken thighs to broth and add meatballs. heat stew to a simmer. serve immediately.

MEATBALLS:

1 pound ground pork
1 pound ground veal
1 teaspoon salt
1/2 teaspoon freeze dried chives
1/8 teaspoon vegetable seasoning
1/2 teaspoon white pepper
1/8 teaspoon ground thyme
1/8 teaspoon ground coriander
1/2 cup half & half
2/3 cups dry bread crumbs
1/4 cup water (or as needed)

preheat oven to 375 degrees. mix pork and veal with seasonings, blending well. add half & half and bread crumbs and blend well. gradually add water until a medium-firm texture is achieved. shape into 20-25 meatballs and place on a greased baking sheet. bake until meatballs are lightly browned and fully cooked (30 minutes).

CHILI

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2 pounds ground beef
2 cups chopped onion
2 cups chopped green peppers
2 (28 oz) cans tomatoes
2 (8 oz) cans tomato sauce
4 teaspoons chili powder
2 teaspoons salt
1/4 teaspoon cayenne red pepper
1/4 teaspoon paprika
2 cans (15 1/2 oz) kidney beans, drained

cook and stir meat, onion and green pepper until meat is brown and onion is tender. drain off fat. stir in tomatoes (with liquid) and remaining ingredients ( except kidney beans). heat to boiling. reduce heat. cover and simmer 2 hours, stirring occasionally. stir in kidney beans. heat through.

Hominy Soup

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‎4 cups chicken broth
1/2 cup of milk
4 onions, sliced in rings
5 bell peppers, red orange, yellow, green
2 stalks of celery
…1 large jar of salsa
2 large cans of hominy
2 teaspoons of Chili Powder
1 package of mushrooms (optional)

Put it all in a big pot and cook til the vegetables are tender. I make it in my big crokcpot and let it simmer all day until the Chief gets home. Serve with warm frybread or toasted wheat bread and butter.