Baked Minestrone Soup

Ingredients

Instructions

  • 1 1/2 lb. chuck or arm roast, cubed
  • 1 c. chopped onion
  • 2 cloves crushed garlic
  • 1 tsp.salt
  • 1/4 tsp. pepper
  • 2 tbls. olive oil
  • 3 – 10 oz. cans beef broth
  • 2 cans water
  • 1 1/2 tsp. Italian herb seasoning, or to taste
  • 1 – 16 oz. can tomatoes, undrained
  • 1 – 15 oz. can kidney beans, drained
  • 1 1/2 cups thinly sliced carrots
  • 1 c. small shell macaroni
  • 2 c. sliced zucchini
  • parmesan cheese
Mix beef, onion, garlic salt, pepper and olive oil in Dutch oven. Bake at 400 for 30 minutes or longer until brown. Turn down to 350 and add beef broth, water and Italian seasoning. Cover and cook 1 hour or until tender. Stir in vegetables and macaroni. Cook 30-40 minutes until tender. Serve with grated parmesan.

Bean Soup

Ingredients

Instructions

  • 1 lb. navy beans
  • 1 ham bone
  • 3 qts. water
  • 1/2 c. butter
  • 1/4 c. flour
  • 1 c. celery, chopped
  • 1 c. onion, chopped
  • 1 c. carrots, chopped
  • 1/2 tsp. dry mustard
  • 1/2 tsp. paprika
  • 2 tsp. salt
  • 1/4 tsp. pepper
Soak beans 3 hours; rinse and drain. Place in large pan and add ham bone and water. Heat to boiling. Lower heat and cook for 3 hours. Saute celery, onion, and carrots in butter five minutes. Add flour, dry mustard, paprika, salt, and pepper and blend. Add about 1 1/2 cups soup stock and cook until smooth. Return to soup and return to boiling. Lower heat and simmer 30 minutes.

Beef Stew

Ingredients

Instructions

  • 2 lbs. stew meat
  • pepper
  • 2 cans beef broth
  • potatoes
  • flour
  • 1 c. flour
  • seasoned salt
  • carrots
  • small can peas, optional
In a bag, combine flour, pepper and Lawry’s seasoned salt. Shake beef in this. Brown in oil. Add 2 cans broth. Simmer until tender (about 1 1/2 hours). Add sliced carrots and potatoes cut in chunks. Simmer until vegetables are tender. Add peas. Combine water and flour in a jar. Add to stew, stir and simmer until thickened.

Black Bean And Chicken Chili

Ingredients

Instructions

  • 6 boneless, skinless chicken breasts, cut in 1 inch pieces
  • 2 red peppers, chopped
  • 1 1/2 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 tbls. olive oil
  • 1/4 c. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 (15-19 oz.) cans black beans,rinsed and drained
  • 1(28 oz.) can Italian plum tomatoes, cut up
  • 1 (10.5 oz.) container medium-sharp cold pack cheese
  • 1 c. beer
Saute’ chicken, red peppers, onions, and garlic in oil in a Dutch oven about 5 minutes or until chicken is almost cooked. Add chili powder, cumin, and coriander: cook 3 minutes. Stir in beans, tomatoes (with their liquid), and beer. Bring to a boil. Simmer 15 minutes, uncovered, stirring frequently. Reduce heat to low. Stir in cheese: continue cooking until cheese is melted and chili is thoroughly heated. Makes 10 (1 cup) servings.

Cheese Soup

Ingredients

Instructions

  • 1/2 c. butter
  • 1/2 c. flour
  • 4 c. chicken stock
  • 1-1 1/2 c. half and half
  • 16 oz. jar cheese whiz
  • 6 oz. beer
  • 1 tbls. Worcestershire
  • 1/4 c. chives
  • popcorn (optional)
Melt butter. Add flour until blended. Heat over low heat stirring constantly (about 5 minutes). Add broth and cream. Stir until smooth and thick. Add cheese and melt. Add all. Stir constantly for 15 minutes. Add beer if becomes too thick. Serve with a bowl of popcorn to sprinkle on top.

Chicken Gumbo

Ingredients

Instructions

  • 3 tbls. oil
  • 1/2 cup flour
  • 2 red peppers, chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 tsp. dried oregano
  • coarse salt and pepper
  • 1 pkg (10 oz) frozen cut okra
  • 8 oz, andouille or smoked sausage, halved lengthwise, and sliced 1/3 inch thick
  • 1 rotisserie chicken (about 2 1/2 lbs)skin and bones removed, meat shredded (about 4 cups)
In a 5 quart heavy-bottomed pot, heat oil over medium heat. Add flour, and cook, whisking constantly, until pale golden, 5 - 7 minutes. Stir in bell peppers, onion, garlic, and oregano, season with salt and pepper. Cook, stirring constantly, until vegetables are crisp-tender, 10 - 12 minutes.

Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken and warm through,
1 - 2 minutes. Season with salt and pepper.

Serve with cornbread

Chili

Ingredients

Instructions

  • 3 lbs. ground chuck
  • 2 lbs. onions (approx. 5)
  • 1 1/2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 60-80 oz. dark red kidney beans
  • 1 qt. tomato juice
  • 1 large can crushed tomatoes
  • 3 - 5 tbls. chili powder
Cook ground chuck, onion, celery, and garlic together. Drain. Add all and simmer for at least 1 hour.

Corn Chowder

Ingredients

Instructions

  • 1 medium onion, minced
  • 1 stalk celery, minced
  • 4 tbls. butter
  • 1 – 2 c. diced ham
  • 2 cans whole kernel corn
  • 2 cans cream style corn
  • 2 c. milk
  • salt/pepper
  • cornstarch
Saute’ onion and celery in butter until tender. Add ham. Pull to one side and add 3 tbls. flour. Stir all together. Add corn. Add milk, salt and pepper. Thicken with cornstarch and water to desired thickness.

Crab Meat And Avocado Bisque Patrice

Ingredients

Instructions

  • 1 stick unsalted butter
  • 2 onions
  • 1 stalk celery
  • 1/3 c. flour
  • 3 c. bottled clam juice or fish stock
  • 6 1/2 oz. tin minced clams
  • 1 c. crab meat
  • 1 c. 1/2 and 1/2
  • cayenne pepper
  • white pepper

Topping

  • 1 avocado
  • celery salt
  • tobasco
  • 2 tbls. lemon juice
  • ground cumin
In a heavy skillet (not aluminum) cook 2 onions and 1 stalk celery, all minced, in butter over low heat, stirring for 5 minutes or until vegetables are translucent. Add flour and cook the “roux” stirring for 5 minutes. Stir in the clam juice and clams, drained, simmer stirring occasionally for 10 minutes. Add flaked and picked over king crab and half and half. Add pinch each of cayenne and white pepper and heat the soup over medium heat until it is heated through, but do not let boil.

In a bowl mash 1 avocado with a fork until almost smooth. Stir lemon juice, dash of Tabasco and pinch each of celery salt and ground cumin into mashed avocado, salt to taste.

Ladle the soup into heated bowls and drop 1 heaping tbls. of avocado mixture onto each serving.I

Donna's Beef Vegetable Soup

Ingredients

Instructions

  • 2 chuck roasts
  • 3 beef soup bones (neck or marrow)
  • 1 28 oz. can tomatoes, crushed
  • 1 8 oz. can tomato sauce
  • 1 chopped onion
  • 3 cloves garlic, minced
  • 4 stalks celery with leaves
  • salt/pepper
  • 16 cups beef stock
  • 4 tbls. kitchen bouquet
  • 3 tbls. soy sauce
  • 2 tbls. worchestershire
  • 1 lb. bag sliced carrots
  • 1 lb. bag frozen corn
  • 1 lb bag frozen green beans
  • 3 potatoes, diced
  • small head cabbage, shredded
  • 1/2 c. rice
  • 4 cups beef broth (optional)
Season roasts with salt and pepper. In Dutch oven, brown roasts in a small amount of vegetable oil. Add bones, tomatoes, tomato sauce, onion, celery, garlic, salt, pepper, broth, kitchen bouquet, soy sauce, and worchestershire. Cook until meat is tender. Remove celery stalks, and skim off fat. Remove roast and neck bone. Cut meat off bones. Add potatoes, cabbage, carrots and rice. Simmer for one hour. Cut meat into peices and add back to broth. Add in corn and green beans. Let sit overnight. Best served the next day.

I usually end up adding 4 more cups of beef broth. The soup is so full of meat and vegetables that sometimes there is not enough broth.



Italian Sausage Soup

Ingredients

Instructions

  • 1 lb. Italian sausage, casing removed, if present
  • 1 large onion, chopped (1 cup)
  • 1 medium carrot, chopped (1 cup)
  • 1 stalk celery, chopped (1/2 cup)
  • 8 cups chicken broth
  • 1 14 1/2 oz can diced tomatoes
  • 8 oz. can tomato sauce
  • 1 clove garlic, minced
  • 1 tsp. dried oregano, crushed
  • 1/2 tsp. dried rosemary, crushed
  • 1/2 tsp dried basil, crushed
  • 1/4 tsp dried thyme, crushed
  • 1/4 tsp. fennel seeds
  • 1 bay leaf
  • 1/2 cup dried orzo past or finely broken cappellini pasta
  • Parmesan cheese, shredded
In a 4 quart Dutch oven, cook the sausage, onion, carrot and celery over medium heat until the sausage is not longer pink. Drain well.

Add chicken broth, undrained tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel seeds and bay leaf. Bring to boiling; reduce heat. Cover and simmer for one hour.

Add pasta and return to boiling. Reduce heat and cook, uncovered, for 30 minutes more. Remove and discard bay leaf. Serve with Parmesan Cheese.

John's Shrimp Corn Chowder

Ingredients

Instructions

  • 8 slices bacon (optional)
  • 2 tbls. flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp. parsley
  • 1/4 tsp. poultry seasoning
  • 6 tbls. butter
  • 1/2 cup chopped onions
  • 1/4 cup chopped green pepper
  • 1/2 bay leaf
  • 4 cups (1 quart) whole milk
  • 2 - 14 oz cans cream style corn
  • 1 lb. red potatoes, boiled, peeled, and cut into 3/8 inch cubes (about 2 cups)
  • 1 lb. cooked, peeled and deveined shrimp, cut into large pieces
Fry the bacon over medium heat until crisp: drain on paper towels. Break into small pieces; place in a small container; cover and refrigerate.

In a small bowl, place the flour, salt, pepper, parsley and poultry seasoning. Stir to combine; set aside.

In a large, heavy bottomed saucepan, melt the butter over medium heat. Place the onions and green pepper in the saucepan; saute until tender but not brown(about 5 minutes).

Remove from heat. Place the flour mixture in the saucepan; stir until the flour mixture is smooth. Add 1/2 bay leaf and milk; stir to mix.

Return to medium heat. While stirring constantly, cook until smooth and slightly thickened, bringing the mixture nearly to a boil but not allowing it to boil. Add the corn, potatoes, and shrimp. Heat through.

Just before serving, remove and dicard the bay leaf. Add the bacon, reserving a small amount to sprinkle on each serving of chowder for decoration.

Serves 8

Lemony Chicken Orzo Soup

Ingredients

Instructions

  • 1 tbls. olive oil.
  • 1 leek, white and light green parts only, halved lengthwise and sliced 1'2 inch thick crosswise.
  • 1 stalk celery slice 1/2 inch thick, crosswise
  • 20 oz. skinless, boneless chicken thighs
  • 8 cups chicken stock or broth
  • 1 cup orzo
  • lemon quarters
  • fresh dill springs, optional
Cook leek and celery in oil until soft, about 8 - 10 minutes. Add chicken broth, pinch of salt, pepper and bring to a boil. Add chicken, reduce heat and cook until chicken is cooked, about 12 minutes. Remove chicken to a plate and shred.

Bring broth back to a boil and add orzo. Cook until done about 10 minutes. Stir in chicken. Place in bowls and top with dill.

Serve with lemon for squeezing over the soup.

Quick Crab Stew

Ingredients

Instructions

  • 2 tbls. butter
  • 1 small onion, chopped
  • 1 can cream of potato soup
  • 1 can cream of celery soup
  • 1 soup can milk
  • 1 soup can half and half
  • 1/4 cup dry sherry
  • 1 lb. crabmeat
  • salt and pepper
In a large saucepan, melt the butter and saute the onion until translucent, 3 - 4 minutes. Add the soups, milk, and half and half. Add the crabmeat and bring just to a boil. Add the sherry and the salt and pepper to taste. Serve immediately.

Southern Seafood Gumbo

Ingredients

Instructions

Roux

  • 1/2 c. bacon drippings
  • 1/2 c. flour
  • 2 1/2 c. chopped onion
  • 1 1/2 c. chopped celery
  • 3/4 c. chopped green onion
  • 1/2 c. chopped green pepper
  • 1/4 c. chopped parsley
  • 2 cloves garlic, minced

Stock

  • 1 quart chicken stock
  • 2 c. water
  • 2 cups dry white wine
  • 1 – 14 1/2 oz. can tomatoes, drained and chopped
  • 1/4 c. ketchup
  • 1 bay leaf
  • 3/4 tsp. filé powder
  • 1/2 tsp. salt
  • 1/2 tsp. dried chervil
  • 1/8 tsp. dried thyme, crumbled
  • 1/8 tsp. dried rosemary, crushed
  • 1/8 tsp. dried oregano, crumbled
  • 1/8 tsp. dried basil, crumbled
  • 1/8 tsp. dried sage, crumbled
  • 1/8 tsp. dried tarragon
  • 1/8 tsp. dried dill

Fish and Chicken

  • 1 lb. fresh shrimp, peeled and deveined
  • 1 c. bay scallops
  • 8 oysters, shucked with liquor
  • 1/2 c. chopped cooked chicken
  • 1/2 c. white fish
  • 1 1/2 c. flaked crab meat
Melt bacon drippings in 5 quart Dutch oven over medium heat. Add flour and stir until copper color, about 15 minutes. Add onion, celery, green onion, green pepper, parsley and garlic and cook 1 hour, stirring frequently to prevent sticking.

Add stock, water, wine, tomatoes, ketchup, bay leaf, file powder, salt and herbs. Cook 1 1/2 hours, stirring occasionally.

Blend in remaining ingredients. Cook 40 minutes. Discard bay leaf. Serve immediately.

Split Pea Soup

Ingredients

Instructions

  • 2 tbls olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 tsp. salt
  • 1 tsp pepper
  • 1/2 tsp dried oregano
  • 2 cups carrots, chopped
  • 1 celery stalk, diced
  • 1/2 red pepper, diced
  • 1 cup potatoes, unpeeled and chopped
  • pinch of dried thyme
  • 8 cups chicken stock
  • 1 lb split peas, divided
  • 2 small ham hocks. 1 1/4 lbs
In a medium pot, saute onion and garlic in oil. Add salt, pepper and oregano and saute for a few minutes. Add carrots, celery, red pepper, ham hocks, potatoes and thyme. Add chicken stock and 1 1/2 cups split peas. Bring to a boil and simmer for 20 minutes. Add last 1/2 cup of peas. Simmer for another 20 minutes.

Remove ham hocks. Discard ham and bones. Dice meat.

Check seasoning.

Swiss Potato Soup

Ingredients

Instructions

  • 1 medium onion, chopped
  • 2 cups water
  • 4 medium potatoes, peeled and cubed
  • 1 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/3 cup all purpose floour
  • 2 cups milk, 2% or whole
  • 1 cup (4 oz) shredded swiss cheese
Saute onion in butter until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12 minutes or until potatoes are tender.

Combine flour and milk until smooth; gradually stir in potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in cheese until melted.

Makes 4 servings.

You can cook 5 strips of bacon in the large saucepan until crisp. Drain on papertowels. Drain, reserving 1 tbls dripping and cook onions in drippings instead of butter. Ladle soup into bowls and sprinkle bacon.

Taco Soup

Ingredients

Instructions

Soup

  • 1 lb. hamburger
  • 1 small onion, chopped
  • 1 large can crushed tomatoes
  • 1 can pinto beans, undrained
  • 1 can kidney beans,undrained
  • 1 can kernal corn, undrained
  • 1 small can chopped green chilis
  • 2 cups water
  • 2 packages taco seasoning
  • 1 package original Hidden Valley Ranch Dressing

Toppings

  • Sour cream
  • Cheddar Cheese, shredded
  • Onions, chopped
  • Fritos
Brown hamburger and onion. Drain. Add tomatoes, beans, corn, chilis, water, and seasonings. Heat up.

Best if refrigerated overnight.

Serve with toppings

Tortilla Soup

Ingredients

Instructions

  • 1 medium onion, chopped
  • 3-4 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 tbls. oil
  • 3 cans beef broth
  • 3 cans chicken broth
  • 2 cans tomato soup
  • 2 1/2 cans water
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 3/4 tbls. Worcestershire
  • 2 cans old El Paso chopped chilis
  • 14 1/3 oz. stewed tomatoes, chopped
  • 8 chicken breasts halves cooked and shredded

Toppings

  • 1 bag tostito chips, crumbled
  • sour cream
  • Monterey Jack/cheddar cheese, shredded
  • avocados, mashed
Saute’ onion, celery and garlic in oil. Add all ingredients through the stewed tomatoes. Bring to a boil and simmer one hour. Add cooked chicken and simmer 10-15 minutes more.

Place crushed tostito chips in bottom of bowl and add 2 tbls. shredded cheese mixture. Fill bowl with soup. Garnish with more crushed tostito chips, cheese mixture, avocado and a dollop of sour cream.

This soup should be made 24-48 hours ahead of time and put in the refrigerator. Serves 10.

White Chili

Ingredients

Instructions

Soup

  • 2 tbls. olive oil
  • 2 lbs. chicken breast, cut into small pieces
  • 2 c. chopped onion
  • 2 cans chicken broth
  • 2 – 4 oz. cans chopped green chilis
  • 2 tsp. garlic powder
  • 2 tsp. ground cumin (short)
  • 1 tsp. oregano leaves
  • 1/2 tsp. dried cilantro (short)
  • 1/2 tsp. ground red pepper
  • 2 – 19 oz. cans white kidney beans or great northern beans
  • 1 cup milk
  • 2 heaping tbls. flour

Topping

  • Monterey Jack cheese, shredded
  • green onions, chopped
  • crumbled tortilla chips
  • taco sauce
Heat olive oil in 3 quart pot. Add chicken and sauté for 4 minutes stirring often. Remove chicken with slotted spoon. Add onion. Saute’ for 2 minutes. Stir in chicken broth, chilis, garlic powder, cumin, oregano, cilantro and red pepper. Simmer for 30 minutes. Stir in chicken and beans. Mix flour and milk. Add to chili. Simmer for 10 minutes stirring constantly. Serve with cheese, green onions, crumbled tortilla chips and taco sauce.

Zuppa Toscana

Ingredients

Instructions

  • 1 lb. mild Italian sausage
  • 1 tsp. crushed red pepper flakes
  • 4 slices bacon, cut into 1/2 pieces
  • 1 large onion, diced
  • 1 tbls. minced garlic
  • 5 (13.75 oz) cans chicken broth
  • 5 potatoes, thinly sliced.
  • 1 cup heavy cream
  • 1/4 bunch fresh kale, tough stems removed, torn up
Cook sausage and red pepper flakes in a dutch oven over medium heat until crumbly, browned, and no longer pink, 10 - 15 minutes. Drain and set aside.

Cook the bacon in the same dutch oven over medium heat until crips, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pan. Cook onion and garlic until soft and translucent, about 5 minutes.

Pour broth into the dutch oven over the onion mixture. Bring to a boil over high heat. Add potatoes and boil until fork tender, about 20 minutes. Reduce heat to medium and stir in the heavy cream, sausage, and bacon. Heat through. Mix in the kale just before serving.