From Mindy Scholten:
Cook together 3 strips of bacon, 1-2 medium onions, 1 clove of garlic until bacon is cooked through.
Add 1 lb of stew beef cut in bite sized pieces and cook until well browned.
Add 1 Tbls of paprika, 1 1/2 tsp salt, pepper to taste, dash of sugar,
1 lg can stewed tomatoes, 3 C beef broth, 3 lg potatoes (cubed) and green beans (as many as you like). Cook about 2-2.5 hrs or until meat is tender and veggies are done.
Serve with sour cream as desired.
Great for supper on a cold day. Enjoy!
Showing posts with label soup/stew. Show all posts
Showing posts with label soup/stew. Show all posts
10/17/11
2/17/10
Chicken Wild Rice Soup
I have to post this recipe because I love it so much that I have to share. I used to work at The Saint Cloud Hospital in their Communications Department back in the day. Whenever this soup was on the menu, the whole hospital turned up in the lunch room. It is sooooo good!
Chicken Wild Rice Soup
from The Saint Cloud Hospital, St. Cloud, MN
32 oz. chicken broth
2 c. water
1/2 c uncooked wild rice (Uncle Ben's Wild Rice blend is ok)
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped parsley (optional, or 2 TBSP dried parsley)
1/2 c. butter
3/4 c. flour
1/2 tsp. salt
1/4 tsp poultry seasoning
1/4 tsp pepper
2 c. whole milk
1 1/2 c. cubed cooked chicken
8 slices crisp bacon, chopped
2 TBSP dry sherry (optional, but good)
In stock pot combine broth and water. Add rice, onion, celery and parsley. Bring to a boil, reduce heat and cover. Simmer 35-40 minutes, until rice is tender. (Note: you can do this in the crockpot--it will take about 3 hours on high for the rice to get done)
In medium sauce pan, melt butter. Stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in milk; cook until slightly thickened. Slowly add this to the rice mixture, stirring constantly. Add remaining ingredients and heat through, taking care not to boil. Makes eight 1 1/2 cup servings.
Chicken Wild Rice Soup
from The Saint Cloud Hospital, St. Cloud, MN
32 oz. chicken broth
2 c. water
1/2 c uncooked wild rice (Uncle Ben's Wild Rice blend is ok)
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped parsley (optional, or 2 TBSP dried parsley)
1/2 c. butter
3/4 c. flour
1/2 tsp. salt
1/4 tsp poultry seasoning
1/4 tsp pepper
2 c. whole milk
1 1/2 c. cubed cooked chicken
8 slices crisp bacon, chopped
2 TBSP dry sherry (optional, but good)
In stock pot combine broth and water. Add rice, onion, celery and parsley. Bring to a boil, reduce heat and cover. Simmer 35-40 minutes, until rice is tender. (Note: you can do this in the crockpot--it will take about 3 hours on high for the rice to get done)
In medium sauce pan, melt butter. Stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in milk; cook until slightly thickened. Slowly add this to the rice mixture, stirring constantly. Add remaining ingredients and heat through, taking care not to boil. Makes eight 1 1/2 cup servings.
1/4/10
Mahogany Beef Stew
From: Bon Appétit, February 2002
4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 cups Cabernet Sauvignon
1 14.5-ounce can diced tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce*
2 bay leaves
1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley
Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.
4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 cups Cabernet Sauvignon
1 14.5-ounce can diced tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce*
2 bay leaves
1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley
Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.
11/14/09
Jill's Fabulous Beef Vegetable Soup
1 meaty soup bone (or substitute 1 lb of stew beef)
4 qts water
1 TBSP salt
Cook one hour, skim off fat.
Add:
1/2 medium cabbage, sliced
2 onions, chopped
6 carrots, peeled and cut in 3" slices
2 stalks celery, coarsely cut
1/4 medium green pepper, chopped
16 oz can diced tomatoes
Cook, covered, for 30 minutes.
Add:
1/2 pkg frozen green beans
1/2 pkg frozen peas
12 oz can corn
2-3 potatoes, peeled and cubed
2 tsp dry parsley (or 2 TBSP fresh)
3/4 cup ketchup
1/2 tsp cloves (it sounds weird, but is the secret ingredient!)
1 tsp sugar
1 tsp salt
1/4 tsp pepper
You may want to add 1/2 cup barley at this time.
Simmer, covered, for 3 1/2 hours. Taste for seasonings. Remove meat from bone and return meat to soup.
4 qts water
1 TBSP salt
Cook one hour, skim off fat.
Add:
1/2 medium cabbage, sliced
2 onions, chopped
6 carrots, peeled and cut in 3" slices
2 stalks celery, coarsely cut
1/4 medium green pepper, chopped
16 oz can diced tomatoes
Cook, covered, for 30 minutes.
Add:
1/2 pkg frozen green beans
1/2 pkg frozen peas
12 oz can corn
2-3 potatoes, peeled and cubed
2 tsp dry parsley (or 2 TBSP fresh)
3/4 cup ketchup
1/2 tsp cloves (it sounds weird, but is the secret ingredient!)
1 tsp sugar
1 tsp salt
1/4 tsp pepper
You may want to add 1/2 cup barley at this time.
Simmer, covered, for 3 1/2 hours. Taste for seasonings. Remove meat from bone and return meat to soup.
Black Bean and Pumpkin Soup
In a blender, puree
2 cans diced tomatoes with green chilies (Rotel)
1 onion
4 cloves garlic
Pour into a pot and bring to a simmer over medium high heat, adding:
2 tsp cumin
1 tsp chili powder
Stir occasionally until thickened, about 5 minutes. Stir in:
4 cans black beans, rinsed and drained
4 cups chicken broth or vegetable broth
1 29-oz. can pumpkin (NOT pumpkin pie mix)
Bring to a boil and add 1 cup brown rice.
Cover and simmer on low until rice is cooked, about 45 minutes, stirring occasionally. Garnish with lime wedges, cilantro, grated cheese.
2 cans diced tomatoes with green chilies (Rotel)
1 onion
4 cloves garlic
Pour into a pot and bring to a simmer over medium high heat, adding:
2 tsp cumin
1 tsp chili powder
Stir occasionally until thickened, about 5 minutes. Stir in:
4 cans black beans, rinsed and drained
4 cups chicken broth or vegetable broth
1 29-oz. can pumpkin (NOT pumpkin pie mix)
Bring to a boil and add 1 cup brown rice.
Cover and simmer on low until rice is cooked, about 45 minutes, stirring occasionally. Garnish with lime wedges, cilantro, grated cheese.
Butternut Ravioli Stew
2 TBSP butter
2 onions, chopped
3 lbs butternut squash--stab, microwave to soften, peel, deseed and cube
1/2 cup white wine
3 cans chicken broth
1 pinch cayenne
1 pinch ginger
1 lb frozen cheese ravioli
salt and pepper
3/4 cup low fat cream cheese (Neufchatel)
3/4 cup half and half
In a soup pot, heat butter over med-high heat. When hot and melted, add onions and saute until translucent. Add the squash, wine and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes.
Meanwhile, cook the ravioli to package directions. Drain and set aside.
In a blender, blend half the stew and all the cream cheese to a smooth consistency. Add back into stew. Now add ravioli and carefully incorporate in. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.
2 onions, chopped
3 lbs butternut squash--stab, microwave to soften, peel, deseed and cube
1/2 cup white wine
3 cans chicken broth
1 pinch cayenne
1 pinch ginger
1 lb frozen cheese ravioli
salt and pepper
3/4 cup low fat cream cheese (Neufchatel)
3/4 cup half and half
In a soup pot, heat butter over med-high heat. When hot and melted, add onions and saute until translucent. Add the squash, wine and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes.
Meanwhile, cook the ravioli to package directions. Drain and set aside.
In a blender, blend half the stew and all the cream cheese to a smooth consistency. Add back into stew. Now add ravioli and carefully incorporate in. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.
African Sweet Potato Stew with Red Beans
2 teaspoons olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can chopped green chiles, drained
3 tablespoons creamy peanut butter
3 tablespoons chopped dry-roasted peanuts
6 lime wedges
Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.
From Cooking Light magazine
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can chopped green chiles, drained
3 tablespoons creamy peanut butter
3 tablespoons chopped dry-roasted peanuts
6 lime wedges
Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.
From Cooking Light magazine
Avgolemono Soup
Charity says "The soup is really good if you add a little bit of pepper to it while cooking... and then freshly ground on top when served in the bowl."
8 cups chicken broth
1 cup rice (we use orzo)
4 eggs, separated
3/4 cup lemon juice
salt and pepper
To chicken broth, add salt and rice. Brint to a boil. Cover. Simmer for 20 minutes.
In a bowl, beat egg whites until. Add yolks. Beat well. Slowly add lemon juice, beating continuously. Without stopping your beating, slowly add 2 cups of the chicken broth. If you stop beating, you risk curdling the soup. When mixed, pour back into remaining broth and rice. Stir over heat. Do not boil.
8 cups chicken broth
1 cup rice (we use orzo)
4 eggs, separated
3/4 cup lemon juice
salt and pepper
To chicken broth, add salt and rice. Brint to a boil. Cover. Simmer for 20 minutes.
In a bowl, beat egg whites until. Add yolks. Beat well. Slowly add lemon juice, beating continuously. Without stopping your beating, slowly add 2 cups of the chicken broth. If you stop beating, you risk curdling the soup. When mixed, pour back into remaining broth and rice. Stir over heat. Do not boil.
Tomato-Chicken Stew
Serves 10--freeze some for another meal
2 lbs boneless, skinless chicken breast halves, cut into bite-size pieces
1 cup onion, chopped
1/2 cup celery, sliced
1 cup carrots, thinly sliced
1 tsp paprika
1/2 tsp sage
1/2 tsp thyme
2 tsp garlic powder
salt and pepper to taste
3 1/2 cups chicken broth
1 6-oz can tomato paste
3 TBSP cornstarch
1/2 cup water
2 cups frozen peas
Combine all ingredients except cornstarch, peas, and water in a crock pot. Cover and cook onlow for 6 to 8 hours or on high for 4 to 5 hours. Thirty minutes before serving, combine water and cornstarch in a small bowl. Add cornstarch mixture and peas to crock pot. Stir well. Cover and cook on high an additional 30 minutes.
2 lbs boneless, skinless chicken breast halves, cut into bite-size pieces
1 cup onion, chopped
1/2 cup celery, sliced
1 cup carrots, thinly sliced
1 tsp paprika
1/2 tsp sage
1/2 tsp thyme
2 tsp garlic powder
salt and pepper to taste
3 1/2 cups chicken broth
1 6-oz can tomato paste
3 TBSP cornstarch
1/2 cup water
2 cups frozen peas
Combine all ingredients except cornstarch, peas, and water in a crock pot. Cover and cook onlow for 6 to 8 hours or on high for 4 to 5 hours. Thirty minutes before serving, combine water and cornstarch in a small bowl. Add cornstarch mixture and peas to crock pot. Stir well. Cover and cook on high an additional 30 minutes.
10/25/09
Cincinnati Chili
4 c. water
2 lbs. ground beef
2 medium onions, minced
4 cloves garlic, minced
2 8 oz cans tomato sauce
2 TBSP vinegar
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
5 whole allspice
5 whole cloves
1/2 oz unsweetened baking chocolate
1 tsp. cinnamon
1 1/2 tsp. cayenne
1 tsp. cumin
4 TBSP chili powder
1 large bay leaf, whole
Add beef to water in 4-qt. Pot. Stir until beef separates into a fine texture. Boil slowly for 30 minutes. Add all other ingredients. Stir to blend, then bring to a boil. Reduce heat and simmer, uncovered, for about 3 hours. To remove excess fat, refrigerate overnight covered. Lift off fat before reheating.
Freezes well.
Serve with oyster crackers and tobasco sauce. May be served
2-way: on top of cooked spaghetti
3-way: spaghetti, chili, grated cheddar
4-way: spaghetti, chili, cheddar, chopped onion
5-way: spaghetti, chili, cheddar, chopped onion, kidney beans
Recipe originally from The Cincinnati Enquirer
2 lbs. ground beef
2 medium onions, minced
4 cloves garlic, minced
2 8 oz cans tomato sauce
2 TBSP vinegar
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
5 whole allspice
5 whole cloves
1/2 oz unsweetened baking chocolate
1 tsp. cinnamon
1 1/2 tsp. cayenne
1 tsp. cumin
4 TBSP chili powder
1 large bay leaf, whole
Add beef to water in 4-qt. Pot. Stir until beef separates into a fine texture. Boil slowly for 30 minutes. Add all other ingredients. Stir to blend, then bring to a boil. Reduce heat and simmer, uncovered, for about 3 hours. To remove excess fat, refrigerate overnight covered. Lift off fat before reheating.
Freezes well.
Serve with oyster crackers and tobasco sauce. May be served
2-way: on top of cooked spaghetti
3-way: spaghetti, chili, grated cheddar
4-way: spaghetti, chili, cheddar, chopped onion
5-way: spaghetti, chili, cheddar, chopped onion, kidney beans
Recipe originally from The Cincinnati Enquirer
4/15/09
Chloe's Virus-Killing Soup
The notes on this recipe are from Chloe on the Sonlight Forums. This soup is amazing.
One chicken
Appx 15-30 cloves garlic, peeled and crushed
1 Tbs salt
3-4 Thyme sprigs
Cayenne pepper (to taste. I use about a tsp)
Fresh Rosemary sprigs
Fresh ground pepper
Place chicken and other ingredients n a soup pot (I use my pressure cooker) and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.
1 large onion (coarsely chopped or sliced)
1 fennel bulb (sliced thin)
1 leek (sliced thin)
4-6 stalks of celery (coarse chopped)
large red pepper (coarse chopped
1/2 lb. carrots (coarse chopped)
2 tbs olive oil
1/2 C good White Wine
salt and pepper
Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and sauté until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender.
Frozen green beans
Frozen peas
zucchini
flat leaf parsley (chopped)
1-2 cans chopped tomatoes with juice
salt and pepper to taste
Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste.
No virus can withstand this soup.
You can also add cabbage with the end ingredients if you like (I do!), or any other veggies your family likes. Sometimes I'll throw in whatever is in my veggie bin in addition to the above.
The next day add egg noodles and turn it into chicken noodle soup.
One chicken
Appx 15-30 cloves garlic, peeled and crushed
1 Tbs salt
3-4 Thyme sprigs
Cayenne pepper (to taste. I use about a tsp)
Fresh Rosemary sprigs
Fresh ground pepper
Place chicken and other ingredients n a soup pot (I use my pressure cooker) and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.
1 large onion (coarsely chopped or sliced)
1 fennel bulb (sliced thin)
1 leek (sliced thin)
4-6 stalks of celery (coarse chopped)
large red pepper (coarse chopped
1/2 lb. carrots (coarse chopped)
2 tbs olive oil
1/2 C good White Wine
salt and pepper
Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and sauté until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender.
Frozen green beans
Frozen peas
zucchini
flat leaf parsley (chopped)
1-2 cans chopped tomatoes with juice
salt and pepper to taste
Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste.
No virus can withstand this soup.
You can also add cabbage with the end ingredients if you like (I do!), or any other veggies your family likes. Sometimes I'll throw in whatever is in my veggie bin in addition to the above.
The next day add egg noodles and turn it into chicken noodle soup.
4/14/09
Tig's Black Bean Chili
2 TBSP olive oil
1 onion, diced
1 green pepper, diced
1 lb. ground turkey (or add an extra can of beans)
16 oz. chicken or vegetable broth
1 TBSP chili powder
1 1/2 tsp cumin
3/4 tsp oregano
1/2 tsp salt
1/8 tsp pepper
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can Rotel tomatoes and chiles
14 oz. can diced tomatoes
1 can kidney beans
2 TBSP cornmeal (at least)
6 TBSP cilantro
1 c. shredded cheddar cheese
Brown ground turkey, onion, and green pepper in olive oil. Add remaining ingredients through kidney beans. Simmer 1 hour. Add cornmeal to thicken chili, cooking for an additional 10-15 minutes. Serve with cilantro and cheddar cheese sprinkled on top.
1 onion, diced
1 green pepper, diced
1 lb. ground turkey (or add an extra can of beans)
16 oz. chicken or vegetable broth
1 TBSP chili powder
1 1/2 tsp cumin
3/4 tsp oregano
1/2 tsp salt
1/8 tsp pepper
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can Rotel tomatoes and chiles
14 oz. can diced tomatoes
1 can kidney beans
2 TBSP cornmeal (at least)
6 TBSP cilantro
1 c. shredded cheddar cheese
Brown ground turkey, onion, and green pepper in olive oil. Add remaining ingredients through kidney beans. Simmer 1 hour. Add cornmeal to thicken chili, cooking for an additional 10-15 minutes. Serve with cilantro and cheddar cheese sprinkled on top.
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