BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
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Post by BC on Dec 30, 2014 18:32:40 GMT -5
Post your favorite soup and stew recipes here.  |
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:33:58 GMT -5
Taco Soup by BethMlovesJesus
1 lb. ground chuck
1 small onion chopped
1 envelope taco seasoning
2 cans stewed tomatoes
1 can Rotel tomatoes
1 small can chopped green chiles
2 cans black beans (rinsed and drained)
(you can use 1 can black beans and 1 can kidney or northern beans if you prefer)
1 can shoepeg corn (or whole kernel) drained
1 large can tomato sauce
1 tsp. cumin
2 tsp. cilantro
salt and pepper to taste
Brown ground chuck and onion. Drain and put into dutch oven. Add taco seasoning and mix well. Then, add all other ingredients. Add enough water to cover or to make the consistency that you want. Simmer for about 30 minutes.
*I've discovered if you are short on tomatoes, you can substitute salsa instead. It still tastes great!
You can top with sour cream and shredded cheese if you wish, or other toppings (black olives, jalapenos, hot sauce) Serve with tostitos.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:34:33 GMT -5
Curried Pumpkin Soup by MommaKate
½ lb fresh mushrooms, sliced (I buy the pre-sliced)
½ cup chopped onion (I use a whole one)
2 T butter
2 T Flour
½ - 1 Tsp Curry powder (I use a heaping ½)
3 cups veggie broth (Knorr's make one)
1 can (15 oz) solid packed pumpkin
1 can evaporated Milk
1 T Honey
½ salt
¼ tsp pepper
¼ tsp nutmeg (I use fresh and is a bit stronger)
In a large saucepan, sauté mushroom and onions in butter, blend in flour and curry.
Gradually add broth and bring to boil, cook and stir 2 minutes until thickened (I skip this step and don't wait for it to thicken).
Add pumpkin, milk, honey, and remaining spices.
Heat through and serve.
Yields 7 - for my family we serve this as a main course and it serves 3+ with bread or rolls!!!
Taste of Home magazine
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:35:16 GMT -5
Italian Chicken Soup by Linderlou
1 pound boneless skinless chicken breasts, diced
1 cup diced onion
2 cloves garlic, minced
1 teaspoon basil
1/4 teaspoon pepper
1 cup water
1 can chicken broth
1 16oz can stewed tomatoes, with liquid
1 small zucchini, diced
1 cup frozen corn
1/2 cup uncooked thin spaghetti -- broken in small pieces
1/4 cup Parmesan cheese
Brown chicken in large, nonstick pan. Stir in onion, garlic, basil, pepper, water, broth and tomatoes; bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in corn, zucchini and spaghetti. Cover; simmer 10 minutes until spaghetti is tender. Stir in Parmesan cheese and serve immediately.
This makes 4 dinner size servings
approx 292 calories and 4 grams of fat
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:35:47 GMT -5
Vegetable Soup by gail
In a large pot boil a soup bone till tender
Take out of the broth and let cool. Keep the broth.
Cut meat off bone.
Add to broth
Meat
2 good handfuls of frozen vegetables
2 potatoes diced
small bowl of cabbage
enough tomato juice to fill the pot
Bring to boil then let simmer for at least an hour.
This is how I got the recipe from my grandma, you can adjust amounts to fit your family
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:36:36 GMT -5
Very Easy Potato Soup by gmarc6050
6 medium size potatoes, peeled & cubed
2 med. carrots, diced
2 stalks celery, diced
1 small onion, chopped
1/2 stick butter or marg.
4-6 cups of water
4 chicken boullion cubes
1 can evaporated milk
Parsley, fresh or dried, to taste
Optional toppings:
Parmesan Cheese
Bacon, fried and crumbled
Cheddar cheese
In a large stock pot, sautee onions and celery in butter until transparent. Don't overcook. Add water, boullion cubes and bring to slow boil. Boil until vegetables are tender. Use a potato masher and press through the potatoes until they are at a desired consistency. Add evaporated milk and bring back to a slow boil but watch so that you don’t scorch. Add parsley and stir through.
Serve immediately with your favorite toppings and bread.
You can make this without some of the ingredients. Sometimes I don’t have the carrots or celery and adjust with celery salt.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:37:03 GMT -5
Cream of..... Soup by SandKsMama
Are you talking about "cream of " soups?
Here's what I do, it's based on a recipe but I'm sure I've changed it...
Take 3 Tbsp butter, melt in a saucepan on medium heat. Add 3 Tbsp flour to the melted butter and stir to create a roux. Then add about 2 cups of liquid - I usually use half milk, half chicken broth - depending on what I have in the pantry! And add whatever spices depending on what flavor you want...if you are making cream of mushroom, then add chopped mushrooms and some spices(I like sage or poultry seasoning, but have also used garlic powder, salt and pepper, etc.) Heat till thickened and voila!!
This is really good, and so much cheaper and healthier than canned soups!
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:37:33 GMT -5
Cheeseburger Soup by Linderlou
Ingredients:
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream
Preparation:
In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef, until beef is brown. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
|
Post by BC on Dec 30, 2014 18:38:11 GMT -5
Broccoli Cheddar Soup by Mrs. D
This recipe was submitted to H@H's cookbook, Recipes from the Heart, by Jean Fields. This thick soup really hits the spot. Mr. Wonderful said that the next time he makes it he'll prob'ly use less onion. We got 5 or 6 servings from this recipe.
1/2C chopped onion
1/4C butter
1/4C flour
1/4t salt
1/4t pepper
3/4C chicken broth
1-1/2C milk
1C chopped broccoli
1/2C shredded cheddar cheese
In a saucepan, saute' the onion in butter until tender. Stir in flour, salt & pepper; cook & stir until smooth & bubbly. Add broth & milk all at once. Cook & stir until the mixture boils & thickens. Add broccoli. Simmer, stirring constantly until heated through. Remove from heat & stir in cheese until melted.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:38:41 GMT -5
Cheesey Hamburger Chowder by mom2riandkayl
1 lb ground beef
1 sm onion, chopped
1 can veg-all mixed vegies
2 cans cream of potato soup
1 can milk (more or less depending on how thick you want it)
2 cups shredded cheddar (or your choice)
Brown ground beef and onion (seasoned as you like); drain.
Add all ingredients except cheese. Stir and heat. Once it is warm, add the cheese. Stir then simmer for 10 -15 minutes.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
|
Post by BC on Dec 30, 2014 18:39:22 GMT -5
Spicy chicken minestrone by Trish03
1 lb boneless, skinless chicken breasts
1 can mexican style chili beans
1 can creamed corn
2 cans chicken broth
1 jar salsa or picante sauce
1 packet taco seasoning
1 cup(uncooked) small penne noodles
Cut up chicken breasts in small pieces, brown in a little oil(or nonstick pan), add packet of seasoning and a little water to chicken to combine. Put chicken in crockpot. Add all other ingredients except noodles. Cook on low all day or high for the afternoon. One hour before serving, add noodles.
We love this soup in the winter, and if you're suffering from a cold- it is so-o-o good!
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:39:51 GMT -5
Turkey Noodle Soup by mom2riandkayl
(this is all approximate - do more or less as you need...)
2 qts chicken stock, broth, boullion
2 cups turkey meat, cut into bite-size pieces
1 cup carrots, diced
1 cup celery, diced
1/2 cup onion, diced
1 10-12 oz pkg noodles (dry egg noodles, frozen or homemade)
Combine stock and vegies in a stock pot. Bring to boil. Add turkey and noodles. Cook according to package directions for noodles. (I let it simmer for a while afterward in order for flavors to blend.) Serve.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
|
Post by BC on Dec 30, 2014 18:40:18 GMT -5
Otis Campbell's Vegetable Soup by CACers
6 cups chicken broth
1 15-ounce can tomato sauce
4 medium potatoes, diced
2 carrots, chopped
1/2 onion, chopped
1/4 cup chopped celery tops and pieces
1/4 cup chopped green pepper (I don't put these in because DH doesn't like them)
1 handful uncooked rice
1 teaspoon basil
1/2 teaspoon parsley
1/2 teaspoon dill
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 1/2 teaspoon salt
I also add:
1 can green beans
some milk--something my mom adds to veggie soup
Boil the broth. Add all other ingredients except green beans. Bring the broth to a boil and then simmer for 1 hour. At about 45 minutes add the green beans.
Serves 6 to 8.
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
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Post by BC on Dec 30, 2014 18:40:53 GMT -5
Venison Stew by Laura Jean sahm
1 can tomato soup (10-3/4 oz can), undiluted
1 cup water
1/4 cup flour
2 lbs. venison or beef, cut in 2 inch cubes
3 med. carrots or 2 cans diced carrots
2 onions, chopped
4 potatoes, cubed
1/2 cup celery, cut in 1 inch chunks
1 small can mushrooms
1 beef bouillon cube
1 Tbs. Italian herb seasoning mix OR 1 tsp. leaf oregano, 1 tsp. thyme, 1 tsp. rosemary
1 bay leaf
3 grinds fresh pepper
Mix together tomato soup, water, and flour until smooth; combine with remainting ingredients in crock pot. Let heat for 4 - 5 hrs.
Serve over noodles or with crunchy French bread. Coleslaw is a nice winter accompaniment or serve fresh tomatoes in bed of lettuce in summer
Yield: 8 servings
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BC
Oldies but Goodies
"For all Your goodness I will keep on singing, ten thousand reasons for my heart to find."
Posts: 1,169
|
Post by BC on Dec 30, 2014 18:41:24 GMT -5
Tortellini soup by Deana11
1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed
In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
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