Soup & Stew Recipes

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FIVE ALARM CHILI

Ingredients:

1 pound lean ground beef, chicken or turkey breast

1 onion, chopped

1 clove garlic, minced

1 green pepper, seeded and chopped

14 oz. pinto beans, drained

28 oz. diced tomatoes

1 tsp. oregano

½ tsp. cumin

½ tsp. black pepper

½ tsp. cayenne pepper

Directions:

Brown ground meat in non-stick Dutch oven or large pot
Add onion, garlic and green pepper, sauté
Drain off excess fat
Add spices and beans
Stir together for 1 minute
Add tomatoes and bring to boil
Lower heat and simmer on low for 10 – 15 minutes, stirring occasionally

To make 3 or 4 alarm chili, decrease the cayenne pepper to taste.

For vegetarian chili, omit meat and add 1 chopped red onion and 8 oz. chopped mushrooms.

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FIVE HOUR STEW

Ingredients:

2 pounds cubed stew meat

3 diced potatoes

3 diced carrots

1 large onion, diced

2 cups tomatoes

½ cup water

3 Tbs. minute tapioca

1 Tbs. sugar

salt & pepper

Directions:

Brown meat in small amount of shortening
Combine with all other ingredients and turn into a covered casserole
Bate at 250° and bake for 5 hours

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GAZPACHO

Ingredients:

5 – 6 tomatoes, peeled & quartered

1 onion, chopped

½ green pepper, chopped

1 cucumber, peeled and sliced

¼ cup fresh cilantro, chopped

2 Tbs. fresh basil

2 Tbs. fresh parsley

3 cloves garlic, minced

½ tsp. oregano

1 Tbs. vinegar

Directions:

Place tomatoes, cucumber, onion and green pepper in food processor and pulse until liquefied
Add remaining ingredients
Process until smooth
Chill and serve cold
If soup is too thick, mix in water 1 Tbs. at a time until desired consistency

Variations:

Fiery Gazpacho – If you like more zing, add ½ tsp. black pepper and ½ tsp. cayenne pepper.

Chunky Gazpacho – Add crunch and texture by adding diced tomatoes, finely chopped cucumber and green pepper to your soup.

Seafood Gazpacho - Add some cooked shrimp and scallops to soup.

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GROUND TURKEY SOUP

Ingredients:

2 pounds ground turkey

5 ½ cups tomato juice

2 tomatoes, diced

2 cups chopped celery

1 cup thinly sliced carrots

2 cups shredded cabbage

½ diced onion

1 cup green beans

1 Tbs. Worcestershire sauce

2 Tbs. garlic powder

1 bay leaf

2 tsp. basil

2 tsp. oregano

1 cup sliced mushrooms

Directions:

Brown ground turkey and onion
In large pot, add all ingredients
Simmer one hour

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HEARTY BEEF STEW

Ingredients:

2 pounds lean beef, cut in 1 inch cubes

1 onion, chopped

3 cloves garlic, minced

1 tsp. thyme

1 tsp. oregano

1 tsp. marjoram

1 tsp. basil

1 bay leaf

1 tsp. black pepper

4 cups water

1 cup red wine

1 cup celery, chopped

4 cups potato, chopped

2 cups carrots, chopped

8 oz. mushrooms, chopped

Directions:

In non-stick Dutch oven or large pot, sear beef over medium high heat
Brown all sides
Add onion and garlic plus 1 tsp. water
Continue cooking until onion is translucent and softened
Add spices, stirring quickly to coat for 1 minute
Add water, wine and 2 cups potatoes
Bring to a boil
Reduce heat to low
Simmer uncovered 3 – 4 hours, stirring occasionally, until potatoes begin to break down and dissolve, thickening broth
Add remaining potatoes, remaining vegetables and additional 1 – 2 cups water if necessary
Return to boil
Cook over low heat for another hour or until vegetables are tender

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ITALIAN VEGETABLE SOUP

Ingredients:

1 pound ground beef

1 cup diced onion

1 cup sliced celery

1 cup sliced carrots

2 cloves garlic, minced

1 – 16 oz. can tomatoes

1 – 15 oz. can tomato sauce

1 – 15 oz. can red kidney beans, undrained

2 cups water

5 tsp. beef bouillon granules

1 Tbs. dried parsley flakes

1 tsp. salt

½ tsp. oregano

½ tsp. sweet basil

¼ tsp. black pepper

2 cups shredded cabbage

1 cup frozen or fresh green beans, cut in 1 inch pieces

½ cup small elbow macaroni

Parmesan cheese

Ingredients:

Brown beef in large heavy kettle and drain
Add all the ingredients except cabbage, green beans and macaroni
Bring to a boil
Lower heat
Cover and simmer 20 minutes
Add cabbage, green beans and macaroni and bring to a boil
Simmer till vegetables are tender
If you prefer a thinner soup, add additional water or broth
Sprinkle with the Parmesan cheese before serving

Serves 12

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MEATBALL SOUP

Meatball Ingredients:

2 Tbs. butter

1 ½ pounds ground beef

1 egg, slightly beaten

3 Tbs. water

½ cup dry bread crumbs

¼ tsp. salt

1 Tbs. chopped parsley

Soup Ingredients:

2 cups water

1 – 10 ½ oz. can condensed beef broth (undiluted)

1 – 1 pound 12 oz. can tomatoes, undrained

1 envelope dry onion soup mix

1 cup sliced carrots

¼ cup chopped celery

¼ cup chopped parsley

¼ tsp. black pepper

¼ tsp. dried oregano leaves

1 bay leaf

Directions:

Melt butter in skillet
Combine remaining meatball ingredients and mix well
Shape into 24 balls
Brown meatballs on all sides
Drain off fat, remove meatballs and set aside
Combine all soup ingredients in a Dutch oven
Bring to a boil
Reduce heat, cover and simmer 20 minutes
Add meatballs and simmer 20 minutes longer

Serves 6 – 8

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MINESTRONE

Ingredients:

6 beef bouillon cubes (to taste)

2 – 15oz. cans tomato sauce

2 quarts water (to start)

4 potatoes, peeled and diced

3 pieces of celery, sliced

1 small onion, diced

4 carrots, sliced

¼ head of cabbage, cut up

1 box frozen French style green beans

½ green pepper, diced

1 clove garlic, minced

Salt and pepper to taste

Paprika

1 bay leaf

1 tsp. Italian seasoning

½ box frozen peas

1 can kidney beans

1 small zucchini, sliced with peel

½ small package spaghetti, broken into pieces

Directions:

Dilute bouillon with water
Stir in tomato sauce
Bring to a boil
Add next twelve ingredients
Bring to a boil again
Turn to low, cover and simmer 1 hour
Return to a boil and add last 4 ingredients
Let simmer until spaghetti is tender and peas are done
Sprinkle with Parmesan cheese, if desired, before serving

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