Soups

Karen’s Beef Stew

2 lb beef chuck, cut into 1 1/2” cubes

2 tsp Worcestershire sauce

2 cloves garlic

2 onions

2 bay leaves

2 tsp salt

1/4 tsp pepper

1/2 tsp paprika

6 carrots

4 potatoes

In Dutch oven, thoroughly brown meat in 2 T hot shortening, turning often. Add 5 cups hot water and seasonings. Cover; simmer for 1 ½ hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30- 45 mins. more or til vegies are tender. Thicken juice.

Carrot and Squash Curry Soup - Ileana

3 T Olive Oil

5 cloves Garlic, Minced

1 whole Large Onion, Diced

3 whole Carrots, Washed and Sliced Thin

4 whole Yellow Squash (sliced)

Salt to Taste

1 T Curry Powder (more To Taste!)

1/2 cup Dry White Wine (optional)

48 ounces Chicken Broth

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt. Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.

Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat.

Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot.

Lemon Chicken Soup with Spaghetti

6 cups low-sodium chicken broth

1/3 cup fresh lemon juice (about 2 lemons)

1 dried bay leaf

1 (2-inch) piece Parmesan cheese rind, optional

2 medium carrots, peeled and sliced into 1/4-inch pieces

1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note

2 cups diced cooked rotisserie chicken, preferably breast meat

1 cup grated Romano cheese

1/4 cup chopped fresh flat-leaf parsley

Kosher salt

In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.

Add the carrots and simmer until tender, about 5 to 8 minutes.

Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.

*Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti.

Chicken Stew

2 tablespoons olive oil

2 stalks celery, cut into bite-size pieces

1 carrot, peeled, cut into bite-size pieces

1 small onion, chopped

Salt and freshly ground black pepper

1 (14 1/2-ounce) can chopped tomatoes

1 (14-ounce) can low-salt chicken broth

1/2 cup fresh basil leaves, torn into pieces

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dried thyme leaves

2 chicken breast with ribs (about 1 1/2 pounds total)

1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)

Serving suggestion: crusty bread

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.

Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.  Ladle the stew into serving bowls and serve with the bread.

Beef and Cannellini Bean Minestrone - Jenny

3 tablespoons olive oil

1 onion, finely diced

1 large carrot, peeled and diced into 1/4-inch pieces

1 rib celery, trimmed and diced into 1/4-inch pieces

Kosher salt and freshly ground black pepper

8 ounces lean (8 percent fat) ground beef

3 garlic cloves, minced

1 tablespoon tomato paste

4 cups low-sodium beef broth

1 (28-ounce) can diced tomatoes

1 (15-ounce) can cannellini beans, rinsed and drained

1 dried bay leaf

1/2 cup grated Parmesan

In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

Featherbed Rolls - Kathy

1/3 c sugar

1 T yeast

1/4 c warm water

1/4 c butter

1 egg

1/2 c mashed potatoes

3/4 c warm potato water

1 t salt

4 1/2 c flour

Mix first 3 ingreds. together and let sit for awhile.

Mix yeast mixture, butter and eggs, mashed potatoes, water and salt.  Add flour. Knead for at least 15 min. Let rise; form into rolls, rise again. Bake at 375 for 20 min. 

 

Barb’s Potato soup

2 med. baked potatoes cut up in cubes

4 T butter

1 cup diced onion

4 T flour

4 cups chicken stock

1 cup water

1 3/4 cups instant mashed potatoes

1 tsp. salt

3/4 tsp. pepper

3/4 tsp. basil

1/8 tsp. thyme

2 cups half and half

bacon

Melt butter and sauté onion and add flour and stir.  Add stock, water, spices and potato flakes and bring to a boil.  Simmer for 3-5 min.

Add half and half and cut up potatoes and bacon and simmer again for another 10 min.