Soup/Stew

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soup-stew

Pennsylvania Dutch Chicken Pot Pie Noodle Soup

3 1/2 lbs boneless chicken thighs
3 1/2 quarts water
3 tablespoons chicken soup base
1/2 teaspoon pepper
1 bay leaf
3 celery ribs, diced small, INCLUDE THE LEAVES
1 1/2-2 cups diced carrots
2 leeks, finely chopped, white and light green parts
1 tablespoon chopped fresh parsley
3 medium potatoes, peeled and diced very small
1 lb square pot pie noodles
salt, to taste

Place chicken thighs in a large stockpot. Add the water, soup base, pepper and bay leaf. Bring to a boil.

Michelle's Potato Soup

1 pound bacon, chopped
2-3 carrots julienned
2-3 stalks celery, diced
1 large onion, chopped
8-10 potatoes, peeled and cubed
4 cups chicken stock, water or a combination of both - enough to cover potatoes
3 tablespoons butter
1/4 cup all−purpose flour
1/2 gallon milk - (I used 1%)
1 can evaporated milk
1 1/2 teaspoon dried parsley
Instant Real Potato's - (Optional)
salt and pepper to taste

In a Dutch oven or stock pot, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.

Broccoli Cheese Soup (Crock Pot)

1/2 C. green pepper, chopped
1/2 C. onion, chopped
2 Tbsps. butter or 2 Tbsps. margarine
1 (10 ounce) can cream of chicken soup
1 1/2 C. milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Instructions
Sauté onion and green pepper in butter.

Combine all ingredients on low in crockpot for 3-4 hours.
Do not add salt.

7-Day Diet Weight Loss Soup (Wonder Soup)

1/2 head of cabbage,
chopped 1 cup celery,
diced 1 cup white or yellow onion,
diced 1 cup carrots,
diced 1 green bell pepper,
diced 2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon red pepper flakes and cayenne pepper
Salt and Pepper to taste

Heat 2-3 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots. sauté until slightly tender. Stir in garlic.
Pour in chicken broth. Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.

Baked Potato Soup

4 lg. baking potatoes
2/3 C. margarine
2/3 C. all-purpose flour
6 C. milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and divided
1 1/4 C. (5 oz.) Cheddar cheese, shredded
1 (8 oz.) pkg. sour cream

Bake potatoes with skins; let cool. Cut potatoes in half, scoop out pulp, set aside. Discard skins.
Melt margarine over low heat in large saucepan; add flour, stirring until smooth. Cook 1 minute, stir constantly.

Gradually add milk; cook over medium heat until thickened and bubbly, stirring constantly.

Cheese Soup

1/4 C. butter
1/2 C. onion, finely diced
1/2 C. grated celery
1/2 C. grated carrots
1 1/2 tsp. cornstarch
1/4 C. flour
1 qt. chicken broth
1 qt. milk
1/8 tsp. baking soda
1 lb. grated cheese

Melt butter in pan. Add onions, carrots and celery. Sauté until soft.
Add flour and cornstarch and cook until bubbly. Add broth and warmed milk.
Add baking soda and cheese. --

Mexican Corn Chowder:--
Use basic cheese soup recipe adding 1 (4 ounce) can creamed corn and substitute 1 pound block of Velveeta Mexican cheese (I use mild) for the grated cheese.

Broccoli Cheese Soup II

1 C. water
2 tsp. chicken bouillon
1 pkg. chopped broccoli
1/2 C. flour
1 C. milk
2 C. Velveeta cheese
1 C. milk

Cook water, broccoli, and chicken bouillon together until tender.
Mix 1/2 cup flour and 1 cup milk together and add to broccoli. Add another 1 cup milk and 2 cups Velveeta cheese.
Cook over low heat about 20 minutes. Stir constantly.

Easy French Onion Soup

3 Tbsp. bacon drippings
5 lg. onions
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 to 2 cloves crushed garlic
1 sprig parsley
1/4 tsp. thyme
1 qt. chicken stock
1 C. dry wine
1 tsp. cognac
Parmesan cheese
Swiss, Gruyere cheese

In deep saucepan heat bacon drippings.
Sauté in drippings: onions (chopped fine). Cook over medium heat until onions are soft.
Add 3 tablespoons flour, salt, pepper, garlic. Cook until mixture is golden brown but not burned.

Add a sprig of parsley,
1/4 teaspoon thyme,
1 quart chicken stock,

Portuguese Sausage & Potato Soup

3 C. water
4 oz. smoked garlic sausage
1/2 lb. Russet potatoes, peeled, sliced
4 C. canned chicken broth
1 lg. kale bunch, stems removed, leaves thinly sliced
2 tbsp. olive oil

Bring 3 cups water to boil in heavy large saucepan. Pierce sausage several times and add to water.
Poach 15 minutes. Drain sausage, reserving poaching liquid. Return liquid to saucepan.
Cut sausage in half lengthwise. Cut crosswise into 1/4 inch wide slices. Set aside.
Add potatoes and broth to poaching liquid. Simmer until potatoes are tender, about 25 minutes.

Cream of Broccoli Soup

3 Tbsp. butter
1 sm. chopped fine
1 clove garlic, fine chopped
3 tbsp. flour
2 cans (13 3/4 oz.) chicken broth
1/2 c. water
2 boxes frozen broccoli or 4 C. fresh chopped broccoli
1/4 tsp. thyme
1/4 tsp. pepper
1 c. heavy cream
1 1/2 C. white cheddar cheese, shredded
Sliced cherry tomato for garnish

Melt butter. Add onion and garlic, sauté until transparent. Sprinkle flour into sauté, cook for 3 minutes.
Add broth and water. Bring to a boil.
Reserve 1 cup broccoli florettes. Add balance of broccoli to blender.

Cream of Fresh Tomato

1 sm. onion, finely chopped
6 med. ripe tomatoes, peeled, seeded and chopped
3 Tbsp. butter
1/2 tsp. black pepper, freshly ground
1/4 tsp. baking soda
1 c. heavy cream
2 tsp. salt
1/4 - 1/2 tsp. dried sage
Garnish: dollop of sour cream and chopped parsley

Sauté onion for 5 minutes in butter in a 4 quart saucepan. Add tomatoes, salt, pepper, baking soda and sage.
Sauté for 10 - 12 minutes or until thickened and pasty. Remove from heat and stir in cream.
Taste for seasoning. Return to heat and heat through.

Minestrone Soup

1 lb. shin beef with bone
3 1/2 qts. cold water
1 c. dried white or red kidney beans
1 Tblsp.. olive or salad oil
2 peeled cloves garlic
2/3 c. shelled peas
1 C. pared diced carrots
1/2 C. spaghetti, broken up fine
1/2 C. minced onions
1/2 C. minced parsley
1/8 tsp. pepper
1 C. cut fresh string beans
3/4 C. diced celery
2 C. finely shredded cabbage
1 C. canned tomatoes
Grated Parmesan cheese

Place shin of beef in a large kettle. Add water, 2 tablespoons salt and beans.

Kraut Soup

3 Tblsp. oil
1 1/2 lbs. stew meat
1 to 2 bay leaves
1 med. onion, chopped
Salt & pepper to taste
3 to 4 med. potatoes, diced
1 lg. or 2 (16 oz.) cans pork & beans
1 jar (32 oz.) Claussen's sauerkraut or cans to equal amount

In 5 quart pot add oil. Add stew meat, sprinkle with flour, salt, and pepper, brown meat. Add onions, saute with meat.
Add 2 quarts (8 cups) water and bay leaves.
Bring to a boil, simmer until meat is tender, about 1 hour.
Add potatoes, beans and kraut.

Cook until potatoes are done.

Cream of Potato Soup

2 cans reg. size chicken broth
1 C. chopped onion
6 C. cubed potato
2 grated or chopped carrots
4 Tblsp. margarine
4 Tblsp.. all-purpose flour
1/2 tsp. or to taste salt
4 dashes white pepper, not hot
2 (12 oz.) canned or reg. milk or half and half

In a saucepan or large deep pan for larger recipe, combine chicken broth, chopped onion, potatoes and dillweed.
Bring mixture to boiling.

Reduce heat, cover and simmer for 10 to 15 minutes or when potatoes are tender.
Place half the vegetable mixture in blender and half the milk.

Old Fashioned Vegetable Soup

1 lb. ground beef
1 C.onion, chopped
1 C. raw potato, diced
1 C. carrots, sliced
2 (16 oz.) cans whole tomatoes, cut coarsely
5 C. water
1 Tblsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
2 Tblsp. instant beef bouillon
1 (7 oz.) can whole kernel corn, undrained
1 (8 1/2 oz.) can diagonal cut green beans, undrained
1 (8 1/2 oz.) can sm. early peas, undrained

Brown ground beef and onion until meat is slightly brown. Drain fat. Add remaining ingredients except corn, beans and peas.
Simmer 30 minutes or until raw vegetables are tender. Add canned vegetables.

Baked Potato Soup

4 lg. baking potatoes
2/3 C. margarine
2/3 C. all-purpose flour
6 C. milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and divided
1 1/4 C. (5 oz.) Cheddar cheese, shredded
1 (8 oz.) pkg. sour cream

Bake potatoes with skins; let cool. Cut potatoes in half, scoop out pulp, set aside. Discard skins.
Melt margarine over low heat in large saucepan; add flour, stirring until smooth. Cook 1 minute, stir constantly.

Gradually add milk; cook over medium heat until thickened and bubbly, stirring constantly.

Cheese Soup

1/4 C. butter
1/2 C. onion, finely diced
1/2 C. grated celery
1/2 C. grated carrots
1 1/2 tsp. cornstarch
1/4 C. flour
1 qt. chicken broth
1 qt. milk
1/8 tsp. baking soda
1 lb. grated cheese

Melt butter in pan. Add onions, carrots and celery. Saute until soft.
Add flour and cornstarch and cook until bubbly.
Add broth and warmed milk. Add baking soda and cheese.

--MEXICAN CORN CHOWDER:--
Use basic cheese soup recipe adding:
1 (4 ounce) can creamed corn and substitute
1 pound block of Velveeta Mexican cheese (I use mild) for the grated cheese.

Cheese Broccoli & Noodle Soup

3/4 C.. onion, chopped
1 Tblsp.. butter
6 C. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
1 (10 oz.) pkg. frozen chopped broccoli
1/8 tsp. garlic powder
6 C. milk
2 lb. Velveeta cheese, cubed
Pepper to taste

Saute onions in butter on medium heat. Add water and bouillon cubes and heat to boiling.
Stir occasionally until cubes are dissolved. Add egg noodles and salt.
Boil uncovered for 3 minutes. Stir occasionally.
Add frozen broccoli and garlic, boil for 4 minutes. Add milk, cheese and pepper.
Cook until cheese is melted.

Classic Onion Soup

4 C. sweet onions, thinly sliced
1 clove garlic, finely chopped
1/4 C. butter or margarine
5 1/2 C. water
1/2 C. dry sherry or white wine *(optional)
8 beef flavored bouillon cubes
6 slices French bread, 3/4" thick, buttered and toasted
6 slices natural Swiss cheese

In large saucepan cook onions and garlic in butter until onions are golden brown.
Add water, sherry (if desired) and bouillon cubes; bring to a boil; reduce heat and simmer 30 minutes to blend flavors.

Place soup in 6 oven-proof soup bowls.
Top each serving with a bread slice and cheese.

French Carrot Soup

Butter for frying
1 med. onion, finely chopped
1 lb. carrots, peeled and chopped
1 lg. potato, peeled and chopped
1 qt. chicken stock
1 Tblsp parsley, chopped
1 tsp. sugar
Salt and pepper

Melt butter in saucepan. Add vegetables and cover. Cook for 5 minutes. (Longer for tender vegetables.)
Gradually stir in chicken stock.
Bring to boil; add seasonings, parsley and sugar. Lower heat and half cover.
Simmer gently for 30 minutes.
Puree soup in blender or food processor, etc.
Return to rinsed out pan; reheat gently and adjust seasonings.

Rontini

2 med. pkg. egg noodles
1 C. Crisco oil
1 C. sugar
1 tsp. salt
1 Tblsp.. Accent
1 Tblsp. garlic salt
1 C. dark vinegar (tarragon)
1 Tblsp.. dry mustard
3 Tblsp.. parsley flakes
1 med. chopped onion
1 cucumber, quartered and sliced
1 bell pepper, sliced

Cook noodles until tender.
Drain, rinse noodles in cold water and drain again.
Place in large container that can be sealed.

Add rest of ingredients; mix and chill overnight.

Cold Soup Salad

1 C. tomatoes, peeled & chopped
1/2 C. celery, chopped
1/2 C. cucumbers, chopped
1/2 C. green pepper, chopped
1/3 C. green onion, chopped
2 tsp. parsley or 1 tsp. dried
1 or 2 drops of garlic oil
2 Tblsp.vinegar
2 Tblsp. salad oil
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. Worcestershire sauce
2 1/2 C. tomato juice

Mix all together and chill overnight.

New England Clam Chowder

3 strips bacon
1 sm. onion, cubed
3 or 4 potatoes
4 C. half and half
2 cans minced clams
1/2 stick butter or margarine
Salt & pepper to taste

Fry and drain bacon and onions. Crumble bacon up. Pare potatoes and cook until tender.
Add potatoes to bacon and onion mixture. Add half and half, minced clams and butter.

Heat.
Add salt and pepper to taste.

Spinach Egg Drop Soup

6 chicken bouillon cubes
8 C. water
1 pkg. frozen chopped spinach
2 lg. eggs
2 Tblsp. parmesan cheese
Salt & pepper to taste

Bring water to boil and add bouillon cubes. Cook until dissolved.
Add frozen spinach and cook until completely thawed.

In a small bowl beat eggs and cheese. Add salt and pepper to taste.
As soup is boiling, add egg mixture slowly and stir with fork.

Egg mixture will make shreds and is fully cooked in 1 or 2 minutes.

Serve hot.

Spaghetti Soup

1 or 2 lbs. ground beef
2 cans tomatoes
Small potato
1 can tomato sauce
2 can green beans
1 can sm. peas
7 oz. spaghetti
Salt and pepper to taste

Pour all ingredients into boiler while browning hamburger meat, drain meat and pour in last. May have to add water.

Cover and simmer on low for 30 minutes.

Dr. Pepper Stew

3 lb. stewing beef
3 tsp. salt
1 tsp. black pepper
1/4 C. flour
3 Tblsp.. fat
2 C. beef bouillon
2 C. Dr. Pepper, soda
2 C. carrots chunked
3 C. potatoes, chunked
1 1/2 C. onions, chunked
1 C. (1/2 inch) celery crescents
1 C. fresh or frozen garden peas

Salt and pepper; dust with flour. In large kettle, brown meat in hot fat until very brown.
Add bouillon and Dr. Pepper; cook over low heat until tender.

Add all vegetables except peas and cook until barely tender; add peas and cook at least 10 minutes more.

Mock Turtle Soup

5 lbs. lean ground beef
10 pts. water
2 (14 oz.) bottles catsup
2 bottles Worcestershire sauce
1 bag frozen chopped onions
2 lemons, quartered
2 oz. whole mixed pickling spice
Instant potato flakes (Hungry Jack)
Cheesecloth

In large roasting pan, add all ingredients except the instant potatoes.
Put the two ounces of pickling spice on a piece of cheesecloth and make a bag out of it; tie with string.

Drop bag of spices into the mixture. Do not use lid on roasting pan.

Easy Broccoli Cheese Soup

1 can Cheddar cheese soup
1 can milk
Broccoli

Cook broccoli until tender, about 5 to 7 minutes. Mix milk and cheese soup.
Heat, drain broccoli. Add to cheese mixture.
Blend in mixer on high speed for 30 seconds.

Heat and serve.

Refrigerator Soup

Leftovers
Peas
Green beans
Carrots
Corn
Cabbage
Tomatoes
Potatoes
Onions
Celery
3 beef bouillon cubes or chicken broth

Pop all those leftover vegetables into a pot along with chicken broth/beef bouillon cubes and fill up with water.

Salt and pepper to taste.
Cover and bring to boil, then reduce heat and simmer 2 hours.

Mulligan Stew

1 lb. ground beef
1 lg. onion, chopped
1/2 can peas
1 potato
2 to 3 tbsp. chili powder
Salt & pepper to taste (about 1 1/2 tsp. salt)

Brown beef and onion. Add peeled and diced potato. Cook approximately 20 minutes.
Add peas and seasoning. Heat about 7 to 10 minutes.

Optional: Add carrots if desired.