Category Archives: SOUPS/STEWS

BIG BOY CREAM OF BROCCOLI SOUP

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4 cups chicken broth
1 lg bunch broccoli, chopped (3 cups)
1/2 cup diced onion
1 bay leaf
1/4 tsp salt
dash ground pepper
1/4 cup flour
2 oz ham (1/3 cup diced)
1/2 cup heavy cream

combine the chicken broth, broccoli, onion, bay leaf, salt, and pepper in a large saucepan over high heat. when the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. the veggies will become tender.

transfer a little more than half of the broth and veggie mixture to a blender or food processor. mix on low speed for 20-30 seconds. this will finely chop the veggies to nearly a puree. (be careful blending hot liquids. you may want to let the mixture cool a bit before transferring and blending it).

pour the blended mixture back into the saucepan over medium-low heat. add the flour and whisk until all lumps have dissolved.

add the diced ham and the cream to the other ingredients and continue to simmer for 10-15 minutes or until the soup is as thick as you like it.

serves 4 as an appetizer or 2 as an entree

SPICY BLACK BEAN CHILI

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1 tbs olive oil
1 lg yellow onion, chopped
1 med-size red bell pepper, seeded & chopped
2 garlic cloves, minced
2 tbs chili powder, or more to taste
1 (28 oz) can crushed tomatoes
2 (15.5 oz) can black beans, drained & rinsed
1 cup water
1 (4 oz) can diced green chiles, drained
salt & freshly ground black pepper

heat the oil in a large skillet over medium heat. add the onion, bell pepper, and garlic; cover, and cook until just softened, about 5 minutes. stir in the chili powder and cook about 30 seconds longer.

transfer the mixture to a 4-6 quart slow cooker. add the tomatoes, beans, water, and chiles; season with salt and pepper, cover, and cook on LOW for 6-8 hours.

serves 4

FRENCH WHITE BEAN & CABBAGE SOUP

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2 tbs olive oil
1 med yellow onion, chopped
1 med carrot,chopped
3 cloves garlic, minced
1 small head green cabbage, cored & shredded
1 lg yukon gold potato, peeled & diced
1 (15 1/2 oz) can cannellini OR other white beans,drained & rinsed
6 cups vegetable stock
3/4 tsp dried thyme
salt & freshly ground black pepper
1 tsp liquid smoke (optional)
1 tbs minced fresh parsley leaves

heat the oil in a lg saucepan over medium heat. add the onion, carrot, and garlic, cover, and cook until softened, about 5 minutes.

transfer the cooked veggies to a 6-qt slow cooker. add the cabbage, potato, beans, stock, and thyme; season with salt & pepepr, cover, and cook on LOW for 8 hours.

just before serving, stir in the liquid smoke, if using, and parsley. taste to adjust the seasonings.

serves 6

HEARTY VEGETABLE SOUP

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6-8 potatoes, peeled and chopped
1 1/2 cups diced carrots
1 1/2 cups sweet peas
2 (10.75 oz) cans tomato soup
1 (10.5 oz) can cream of mushroom soup
1 cup brown rice
1 tbs oregano
1/2 tsp chili powder
1 tsp celery seed
1 tsp tarragon
1/2 tsp garlic powder
1 beef bouillon cube
1/2 cup cornstarch
8 cups hot water

in a large kettle, combine all ingredients. bring to a boil for 10 minutes. simmer for 1 hours or until vegetables ar soft. salt and pepper to taste. enjoy!

BLACK BEAN CHILI WITH CILANTRO

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1/4 cup dry sherry OR chicken broth(from a 32 oz carton)
1 tbs olive oil
2 lg onions, chopped (2 cups)
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
3 (15 oz) cans black beans, drained, rinsed
2 cups chicken broth (from a 32 oz carton)
1 lg tomato, chopped (1 cup)
2 tbs finely chopped garlic
2 tbs honey
2 tbs tomato paste
4 tsp chili powder, or to taste
1 tsp ground cumin
1/2 tsp dried oregano
1/4 cup chopped fresh cilantro

salt and pepper, to taste

garnishes, if desired:
additional chopped onion
shredded monterey jack cheese
plain yogurt OR sour cream

in a 4-5 qt dutch oven, heat sherry & oil over medium heat. add onions; cook until softened. add celery, carrot & bell pepper; cook 5 minutes, stirring frequently.

stir in remaining ingredients except garnishes. heat to boiling; reduce heat to low. cover; simmer 45-60 minutes or until chili is desired thickness. garnish individual servings with onion, cheese & a dollop of yogurt.

5 servings

CORN CHOWDER

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6 med potatoes
1/2 lb bacon
2 small onions, diced
4 cups milk
1 tsp salt
1 1/2 cups corn
1/2 tsp pepper
2 tsp parsley
potato flakes (optional)

cut potatoes into bite-size pieces. boil until soft; drain. dice bacon & fry until almost crisp; drain. add onions to bacon; cook until tender. heat milk, but do not boil. add bacon & onions to warming milk; stir in potatoes & remaining ingredients. add potato flakes to thicken if desired. let simmer for 1 hour.

ITALIAN BEEF STEW

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1 pound beef stew meat
1 tsp beef base
3 lg carrots, cut into 1″ pieces (2 cups)
2 med stalks celery, cut into 1″ pieces (1 1/2 cups)
2 cloves garlic, finely chopped
1 med onion, coarsely chopped (1 1/2 cups)
1/4 tsp pepper
1 (19 oz) can cannellini beans, rinsed and drained
1 (28 oz) can crushed tomatoes in puree, undrained
1 (12 oz) jar beef gravy
2 tsp italian seasoning
1 tsp sugar
2 cups frozen cut green beans (from a 1 lb bag)

place beef,  beef base, carrots, celery, garlic, onion, pepper cannellini beans, tomatoes and gravy in order listed in a 3 1/2-4 qt slow cooker.

cover and cook on LOW for 10-12 hours.

stir in italian seasoning, sugar & frozen green beans. increase heat to HIGH. cover & cook about 15 minutes or until green beans are tender.

6 servings

ITALIAN BEAN SOUP WITH PASTA

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1 cup great northern OR small white beans, rinsed & drained
6 cups water
2 tbs olive oil
1 med carrot, shredded
1 stalk celery, thinly sliced
1 lg onion, finely chopped
1 clove garlic, minced or pressed
1/4 cup chopped parsley
1/2 cup thinly sliced pepperoni
1 smoked ham hock (about 1 lb)
1 (1 lb) can tomatoes
1 tsp dried basil leaves
1 bay leaf
1/2 cup small shell pasta
salt
grated parmesan cheese (optional)

place beans in a bowl. add 2 cups of the water. let stand overnight (r bring to a boil in a medium saucepan. boil briskly for 2 minutes. remove from heat. let stand covered for 1 hour.)

in a 5-6 qt kettle, heat oil. cook carrot, celery and onion until onion is soft. mix in garlic, parsley and pepperoni. add ham hock, tomatoes (coarsely chopped with liquid), basil, bay leaf, beans and liquid, and remaining cups of water.

bring to a boil. cover. reduce heat. simmer until beans are tender and ham separates from bone, about 2 hours. remove ham hock. discard bones, fat, skin & bay leaf. return ham in chunks. skim. discard fat.

remove 1 cup of the beans. press through a food mill (or place in a blender with a little soup liquid). to soup, add pasta shells. bring to a boil. cook, uncovered, stirrig until pasta is tender, 12-15 minutes. season to taste with salt.

to serve, grind white pepper to taste and stir a spoonful of olive oil into each bowlful. serve with parmesan cheese, if desired.

QUICK THREE-BEAN CHILI

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1 cup canned kidney beans, rinsed & drained
1 cup canned pinto beans, rinsed & drained
1 cup canned black beans, rinsed & drained
1 (14 1/2 oz) can no-salt added stewed tomatoes
2 cups chicken broth (preferably reduced-sodium)
2 tbs hot salsa
1/2 tsp cumin
1/2 tsp salt
1 cup shredded cheddar OR monterey jack cheese
2 scallions, thinly sliced
2 tbs chopped cilantro
1/4 cup pitted black olives, sliced into rings
1/3 cup reduced-fat sour cream

in a large saucepan, combine the beans, tomatoes, broth, salsa, and cumin. stir to blend and bring to a boil over medium-high heat. reduce the heat to medium-low and simmer, stirring occasionally, for 5 minutes. stir in the salt.

to serve, ladle the chili into 4 bowls & garnish with the cheese, scallions, cilantro, olives, & sour cream.

4 servings

STEAK AND POTATO SOUP

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2 lb boneless beef sirloin steak (1″ thick)
2 tbs vegetable oil
1 1/2 cups coarsely chopped onion
3 cloves garlic, finely chopped
2 lbs small red potatoes, cut into 3/4″ pieces
3 cups baby carrots, cut lengthwise into fourths
1 (1 lb) bag frozen cut green beans
2 tbs chopped fresh OR 2 tsp dried basil leaves
1/2 tsp freshly ground black pepper
6 (14 oz) cans beef broth
3 tbs steak sauce

cut beef into 1/4″ strips; cut strips into 1″ pieces. heat oil in an 8-qt stockpot or dutch oven over medium high heat. cook and stir beef in oil 4-5 minutes or until brown; add onion & garlic. cook & stir 2 minutes.

stir in remaining ingredients. heat to boiling; reduce heat to low. cover & simmer 12-15 minutes, stirring occasionally, until veggies are tender.

10 servings