Category Archives: SOUPS/STEWS

BEEF STEW WITH POTATO DUMPLINGS

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¼ cup flour
¾ tsp salt
½ tsp pepper
2 lbs beef stew meat, cubed
2 med onions, chopped
2 tbs vegetable oil
2 (10 ½ oz) cans condensed beef broth, undiluted
¾ cup water
1 tbs red wine vinegar
6 med carrots, cut into 2” chunks
2 bay leaves
1 tsp dried thyme
¼ tsp garlic powder

DUMPLINGS:

1 egg
¾ cup seasoned dry bread crumbs
1 tbs flour
1 tbs minced fresh parsley
1 tbs minced onion
½ tsp dried thyme
½ tsp salt
½ tsp pepper
2 ½ cups finely shredded raw potatoes
additional flour

In a plastic bag, combine flour, salt and pepper. Add meat; toss to coat. In a 4-qt Dutch oven, cook meat and onions in oil until the meat is browned and the onions are tender. Stir in broth, water, vinegar, carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 ½ hours or until meat is almost tender. Remove bay leaves.

In a bowl, beat egg; add the bread crumbs, flour, parsley, onion and seasonings. Stir in potatoes; mix well. With floured hands, shape into 1 1/2” balls. Dust with flour.

Bring stew to a boil; drop dumplings onto stew. Cover and simmer for 30 minutes (DO NOT LIFT COVER!) or until dumplings are done. Serve immediately.

6 servings

CHICKEN & WHITE BEAN STEW

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1 tbs olive OR vegetable oil
4 medium carrots, sliced (about 2 cups)
3 ribs celery, chopped (about 1 cup)
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 lb boneless, skinless chicken breast halves OR thighs, cut into chunks
1 (26-28 oz) jar pasta sauce
2 (15 oz) cans cannellini OR white kidney beans, rinsed and drained
pinch of crushed red pepper flakes (optional)

In a 12” skillet, heat oil over medium heat and cook carrots, celery, onion and garlic, stirring occasionally, 5 minutes or until vegetables are tender. Remove vegetables and set aside.

In the same skillet, thoroughly brown chicken over medium-high heat. Return the vegetables to the skillet. Stir in the pasta sauce, beans and red pepper flakes. Bring to a boil over high heat. Reduce heat to medium and simmer covered, stirring occasionally, 15 minutes or until chicken is no longer pink. Garnish, if desired, with fresh parsley and serve with toasted Italian bread.

6 servings

HEARTY TORTELLINI SOUP

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1 small red onion, chopped
2 medium carrots, chopped
2 ribs celery, thinly sliced
1 small zucchini, chopped
2 plum tomatoes, chopped
2 cloves garlic, minced
2 (14 ½ oz) can chicken broth
1 (15-19 oz) can red kidney beans, drained and rinsed
2 tbs worcestershire sauce
1 (9 oz) pkg refrigerated tortellini pasta
2 tbs oil
½ cup water

Heat oil in a 6-qt saucepot or dutch oven over medium-high heat. Add veggies, tomatoes and garlic. Cook and stir 5 minutes or until veggies are crisp-tender.

Add broth, water, beans and worcestershire sauce. Heat to boiling. Stir in pasta. Return to boiling. Cook 5 minutes or until pasta is tender, stirring occasionally. Serve with crusty bread and grated parmesan cheese, if desired.

4 servings

CHICKEN AND VEGETABLE CHOWDER

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1 lb boneless skinless chicken breasts, cut into 1” pieces
1 (10 oz) pkg frozen broccoli cuts
1 cup carrots, sliced
½ cup onion, chopped
½ cup whole kernel corn
1 (4 ½ oz) jar sliced mushrooms, drained
2 cloves garlic, minced
½ tsp dried thyme leaves
1 (14 ½ oz) can chicken broth
1 can cream of potato soup
1/3 cup half and half

Combine all ingredients except half and half in a slow cooker.

Cover and cook on LOW 5 hours or until veggies are tender and chicken is no longer pink in the centers.

Stir in half and half.

Turn slow cooker to HIGH.

Cover and cook 15 minutes or until heated through.

6 servings

CHICKEN AND RICE SOUP

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1 lb leftover chicken OR turkey, deboned, cubed
1 small onion, chopped
3 carrots, sliced
3 stalks celery, sliced
1 cup brown rice, cooked
1 cup white rice, cooked (OR UNCOOKED minute rice)
2 chicken bouillon cubes
¼ cup butter OR margarine
2 tsp parsley flakes

Combine all ingredients in a large crockpot and cook on HIGH 4 hours or on LOW overnight.

VEGETABLE SOUP WITH A TOUCH OF PASTA

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3 tbs extra-virgin olive oil
3 lbs ground beef
4 stalks celery, finely chopped (2 cups)
2 medium onions, finely chopped (1 cup)
1 (28 oz) can chopped, peeled tomatoes, undrained
12 oz fresh tomatoes, coarsely chopped (about 2 cups)
2 beef bouillon cubes
1 ½ tsp dried basil
1 ½ tsp dried oregano
1 ½ tsp garlic powder
1 ½ tsp salt
1 tsp celery salt
½ tsp freshly ground black pepper
2 bay leaves
4 cups frozen mixed vegetables
2 cups finely chopped potato
1 ½ cups frozen corn
1 cup frozen okra
½ cup uncooked elbow macaroni
¼ cup chopped fresh parsley

In a large pot, heat the oil over medium-high heat. Brown the meat, in batches, in the oil, breaking meat up with a fork as it cooks. Using a slotted spoon, transfer the meat to a paper towel-lined plate to drain. Pour off all but 2 tbs fat from the pot. Heat the remaining fat over medium-high heat and add the celery and onions; cook until softened, stirring occasionally.

Add 3 quarts of water, the canned and fresh tomatoes, the bouillon cubes, basil, oregano, garlic powder, salt, celery salt, pepper, and bay leaves to the pot. Cover and simmer for 30 minutes.

Return the meat to the pot along with the remaining soup ingredients. Simmer, uncovered, for 45 minutes. Discard the bay leaves. Taste and adjust the seasoning as desired.

CHEESE MEATBALL SOUP

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MEATBALLS:

1 lb hamburger
¼ cup bread crumbs
1 egg
½ tsp salt
½ tsp tobasco sauce

REMAINING INGREDIENTS:

2 cups water
1 cup whole grain corn
2 beef bouillon cubes
½ tsp tobasco sauce
1 cup potatoes, chopped
1 cup celery, chopped
½ cup carrots, sliced
½ cup onion, chopped
1 (16 oz) jar cheez whiz

Mix meatball ingredients well and shape into small balls.

In a large pot, mix remaining ingredients except cheez whiz.

Add meatballs.

Stir gently.

Bring to a boil.

Cover and simmer on low until veggies are done, about 2 hours.

Before serving, add cheez whiz and stir gently.

BEEF BARLEY VEGETABLE SOUP

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1 (3 lb) beef chuck roast
½ cup barley
1 bay leaf
2 tbs oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 oz) pkg frozen mixed veggies
4 cups water
4 beef bouillon cubes
1 tbs sugar
¼ tsp ground black pepper
1 (28 oz) can chopped stewed tomatoes
salt, to taste
ground black pepper, to taste

In a slow cooker, cook chuck roast until very tender (usually 4-5 hours on HIGH, but can vary with different slow cookers).

Add barley and bay leaf during the last hour of cooking.

Remove meat, and chop into bite-size pieces.

Discard bay leaf.

Set beef, broth, and barley aside.

Heat oil in a large stockpot over medium-high heat.

Saute carrots, celery, onion and frozen mixed veggies until tender.

Add water, beef bouillon cubes, sugar, ¼ tsp pepper, chopped stewed tomatoes and beef/barley mixture.

Bring to a boil, reduce heat and simmer 10-20 minutes.

Season with additional salt and pepper to taste.

10 servings

CREAMY CHICKEN AND WILD RICE SOUP

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4 cups chicken broth

2 cups water

2 cooked, boneless chicken breast halves, shredded

1 (4.5 oz) pkg quick cooking long grain and wild rice with seasoning packet

1/2 tsp salt

1/2 tsp ground black pepper

3/4 cup flour

1/2 cup butter

2 cups heavy cream

in a large pot over medium heat, combine broth, water and chicken. bring just to boiling, then stir in rice, reserving seasoning packet. cover and remove from heat.

in a small bowl, combine salt, pepper and flour. in a medium saucepan over medium heat, melt butter. stir in contents of seasoning packet until mixture is bubbly. reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. whisk in cream, a little at a time, until fully incorporated and smooth. cook until thickened, 5 minutes.

stir cream mixture into broth and rice. cook over medium heat until heated through, 10-15 minutes.

8 servings

VEGETABLE BARLEY SOUP

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2 qts vegetable broth

1 cup uncooked barley

2 lg carrots, chopped

2 stalks celery, chopped

1 (14.5 oz) can diced tomatoes with juice

1 zucchini, chopped

1 (15 oz) can garbanzo beans, drained

1 onion, chopped

3 bay leaves

1 tsp garlic powder

1 tsp sugar

1 tsp salt

1/2 tsp ground black pepper

1 tsp dried parsley

1 tsp curry powder

1 tsp paprika

1 tsp Worcestershire sauce

pour the vegetable broth into a large pot. add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika. and Worcestershire sauce, bring to a boil, then cover and simmer over medium-low heat for 90 minutes. the soup will be very thick. you may adjust by adding more broth or less barley if desired. remove bay leaves before serving.

8 servings