Soups and Stews

Olive Garden's Pasta e Fagioli by kimmer89


1 lb ground beef
1 small onion diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes
1 15 oz can red kidney beans with liquid
1 15 oz can great northern beans with liquid
1 15 oz can tomato sauce
1 12 oz can V-8 juice
1 tablespoon white vinegar
1 1/2 teasp. salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 pound (1/2 package) ditali pasta

Brown ground beef in a large saucepan or pot over medium heat. Drain off most fat. Add onions, carrots, celer and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for one hour. Cook the pasta in boiling water for 10 minutes or just until pasta is al dente. Drain. Add pasta to soup and simmer for 10 more minutes.
Serves about 8.

White Chili by Emily


1 pound dried Great Northern white beans
4 cups chopped, cooked chicken breasts
1 TBSP olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 4-ounce cans chopped mild green chilies
2 tsp. ground cumin
1 1/2 tsp dried oregano, crumbled
1/4 tsp. cayenne pepper
6 cups chicken stock or canned broth
3 cups grated Monterey Jack cheese
sour cream

Place rinsed beans in a heavy large pot. Add enough cold water to cover by at least 3 inches and soak overnight. (I usually do the quick soak method that is on the bag of beans.)

Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes. (NOTE: Why in the world are these instructions in the recipe if the recipe calls for CHOPPED, COOKED chicken??)

Drain beans. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano and cayenne and saute 2 minutes. (Ooooh! I can just imagine the yummy smell! ) Add beans and stock and bring to a boil. Reduce heat and simmer uncovered until beans are very tender, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to a simmer before continuing.)

Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to tast with salt and pepper. Ladle chili into bowls. Sprinkle with remaining cheese and add a dollop of sour cream to each bowl.

oooooohhhhh! I just HAVE to make this chili THIS WEEK now! My mouth got all watery typing this recipe! I'd use a drooly face if I had one! You will LOVE this chili!

Variations by:
joy2bmom
White Chicken Chili
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I've made a similar version to Emily's, but I often substitute things & add things. For example, I might add corn, or other vegetables. Also chopped green or red bell pepper. The addition of colored veggies is visually appealing, also helps family get in extra servings of veggies. Might also add cilantro. Maybe some hot sauce if I want it spicier. Maybe even a touch of cinnamon. Have also added paprika. I've also incorporated sour cream into the chili itself (instead of just on top). Can also add or top w/ black olives if your family likes them. Kind of whatever jumps out at me when I open the fridge or cupboard. I've also used jarred/canned beans - rinsing them first. Can also add tortilla chips/strips to top w/ sour cream & cheese. All you need to do is get the base going then get creative!

Emyanne's broccoli soup


i hardly ever find bugs on my broccoli. i always hear about others having them - they soak them in plain old water here - but i have yet to find more than an occasional one. and i don't use pesticide. strange but thanks Lord!!!

anywho - for my soup (almost typed soap ), i just use the flowerettes (about a quart), boil them til they almost fall apart and there's very little water left (i don't put much in anyway).

then i wisk it to make it like a puree. add two handfuls of usually cheddar cheese. add about half a quart of milk, two chicken bouillon cubes and simmer.

after it seems mixed well, i add a handful of flour to a small cereal bowl of milk and some butter, wisk that and then wisk it into the soup.

simmer til thick.

served with some sprinkled cheese on top.

Beef Stew by coxmama


2lbs stew beef 1 clove garlic
1/4c flour 1 tsp paprika
1 1/2 tsp ea. salt and pepper
4 carrots sliced 2 cans beef broth
1 tsp worcestershire sauce 3 potatoes cut
2 onions 1 celery stalk

Put meat into crock pot. Mix flour, salt and pepper and pour over meat. Stir. Add remaining ingredients. Mix well. Cook on low 10 hrs.

Yakky's Autumn Chowder


6 slices bacon, chopped up (i use more..8-10 slices i think)
1 cup onion chopped (i use a little less.. probably 2/3 cup)
1 cup water
2.5 cups potatoes, diced
1 cup carrots sliced
2 tsp. instant bouillon
3 cups milk
2 cans (16 ounces) whole corn, drained (i use 1 can)
1/2 tsp. pepper
3 cups cheddar cheese grated (be liberal.. it's so good!)
3 Tbsp. flour

Fry bacon adding onions. Brown bacon until crisp (do not drain fat unless excessive amounts are present) Stir in water, potatoes, carrots and bouillon. Simmer until potatoes are tender (about 15-20 min). Stir in milk, corn, and pepper and heat until simmering. Mix cheese and flour and add to soup mixture, stirring constantly until cheese is melted.

ENJOY! Tastes great with bisquits or french bread!
It is a great Autumn favorite!!! And my kids eat it fairly well. Just depends from time to time.

adding a note from Tami about this chowder: I didn't read what seasonings you use, but I like to start with just salt and pepper. This last time I made it, I used a pinch of minced garlic, and dashed the sauteeing onions and carrots with chili pwdr and cumin. It was fantastic!!! Also try adding Betty Crocker's instant potato buds instead of taters to make it creamier. Or try blending/pureeing one cup of the soup for a creamy effect!

Sausage-Potato Soup by roscoepc1


1 pound sausage, cut into 1/4 inch slices
1/2 cup chopped onion
1/2 tsp thyme
1/2 tsp salt
2 tbap all-purpose flour
1 can (14-1/2 ounces) chicken broth (I use oxo ad water)
1/2 cup water
4 medium potatoes pared and diced (abt 4 cups)
1 cup milk
1 cup peas (or corn)


In heavy skillet, brown sausage over medium heat. Remove sausage and set aside. Saute onion, thyme, and salt in sausage fat. Cook until onion is tender. Stir in flour, cook 1 minute. Gradually add broth and water, stirring until the mixture comes to a boil. Add potatoes, Cover and simmer for 25 minutes, or until potatoes are tender. Allow soup to cool. Puree 2 cups in blender, return to pot. Add milk, peas, and sausge, heat through. Serve.

Yield: abt 6 servings.

7 Hour Beef Stew by mom2two


2 lbs stew meat
4-6 sliced carrots
4-6 cut up potatoes
1 cup diced celery
1-2 med. chopped onions
5 Tbl flour
1 tsp salt
3/4 tsp black pepper
1 Tbl sugar
1-46oz can V-8 juice

Mix first 5 ingredients. Pour into pan with lid and sprinkle last 4 ingredients over top. Pour can of V-8 juice over mixture. Bake @ 250 in oven for 7 hours. Do not stir or raise lid