Soups and Stews

Beef Vegetable Garlic Soup:

1/2 pound ground sirloin or leftover sliced roast beef, 6 cups beef broth, 1/2 cup fresh chopped parsley, 7
whole garlic cloves, 2 cups carrots peeled and in chunks, 2 cups stewed tomatos, 1/2 cup sliced green
beans, 1/2 cup red wine (optional), 1 tsp. salt, 2 1/2 cups coarsley chopped yellow onions, 8 potatoes peeled
and cubed, 1 cup diced celery, 1/2 cup corn, 1/4 tsp. garlic powder, basil, oregano to taste.

Sprinkle meat with 1/4 teaspoons garlic powder and pepper. Brown and drain well if using Ground sirloin.
Put meat into a large soup pot or into sprayed Crock Pot. Add the remaining ingredients and bring to a boil.
(Crockpot put on high for about an hour). Reduce heat and simmer about 1 1/2 hours. The longer you
simmer the thicker the soup will be. In a crockpot cook on low about 8-10 hours checking after about 6
hours to check the thickness. The potatoes help to thicken this soup and the tomatoes give body to the
broth.


Beefy Broccoli and Cheese Soup:

2 cups chicken broth, 1 (10 ounce) package frozen chopped broccoli thawed, 1/4 cup chopped onions, 1/4
pound ground beef, 1 cup milk, 2 Tbs. all purpose flour, 1 cup shredded sharp cheddar cheese, 1 1/2 tsp.
fresh chopped oregano or oregano leaves, salt and pepper, hot pepper sauce.

Bring broth to a boil in medium saucepan. Add broccoli and onion; cook 5 minutes or until broccoli is
tender. Meanwhile, brown ground beef in small skillet; drain. Gradually add milk to flour in small bowl,
mixing until well blended. Add with ground beef to broth mixture; cook, stirring constantly, until mixture is
thickened and bubbly. Add cheese and oregano; stir until cheese is melted. Season with salt, pepper and
hot pepper sauce to taste.


Cauliflower Soup:

1 medium onion chopped, 1 Tbs. margarine, 1 medium head cauliflower, 1 medium carrot grated, 3 cups
chicken broth,
1 cup water, 1 cup skim milk, 1/8 tsp. ground nutmeg, 1/8 tsp. pepper.

In a 4-quart saucepan, combine onion and margarine. Cook until onion is soft, stirring occasionally. Cut
cauliflower into florets. Add to saucepan with carrot, broth and water. Bring to a boil. Cover and simmer
until tender, about 10 to 15 minutes. Allow soup to cool slightly. Transfer to blender or food processor and
puree. Return to saucepan. Stir in milk and seasonings. Heat to serving temperature.

To microwave: Combine onion and margarine in 3-quart microwave casserole. Cover and microwave on
High until onion is tender, about 3 minutes, stirring once. Cut cauliflower into florets. Add to casserole with
carrot, broth, and water. Cover and microwave on High until cauliflower is tender, about 10 to 12 minutes,
stirring once. Allow to cool slightly. Transfer to blender or food processor and puree. Return to casserole.
Stir in milk and seasonings. Microwave until hot, about 3 minutes.


Chicken Chowder:

4 boneless skinless chicken breast halves, 4 cups water, 1/2 tsp. salt, 2 medium potatoes peeled and
cubed, 2 medium carrots peeled and sliced, 1 (17 ounce) can cream style corn, 1 (15 ounce) can seasoned
tomato sauce, 1/4 tsp. pepper.

Combine chicken, water, and salt in a large pot and bring to a boil. Cover, reduce heat, and simmer until
chicken is tender. Remove chicken from broth and cut into small pieces. Return chicken to broth and add
potatoes and carrots. Simmer until vegetables are tender. Add tomato sauce, corn, and black pepper. Cover
and simmer about 15 minutes, stirring frequently.


Chicken Tortellini Soup:

4  cups water  1 (49 1/2  ounce) can chicken broth  4  cups cooked chicken or 4 (10 ounce) cans cooked
chicken  2 (10 1/2  ounce) cans cream of chicken soup  1 1/2  cups chopped onions  1  clove minced garlic  
3/4  teaspoon basil  3/4  teaspoon oregano  1 (16  ounce) package birds eye farm frozen broccoli carrots
cauliflower mix  1 (8  ounce) package dry cheese tortellini  3/4  cup shredded parmesan cheese  1/2  cup
diced tomatoes.

In large saucepot combine water, chicken broth, chicken, cream of chicken soup, onion, garlic, basil and
oregano. Cover and bring to a boil. Reduce heat to low; add vegetables and tortellini. Cover and simmer 20
minutes. Garnish with cheese and diced tomatoes.  


Chicken Vegetable and Bow Tie Soup:

1 tsp. oil, 1 stalk celery thinly sliced, 2 (14 1/2 ounce) cans chicken broth, 2 cups water, 1 pound frozen
California blend vegetables, 2 cups cooked cubed chicken, 1 cup uncooked bow tie pasta, 1/4 tsp. poultr
seasoning, salt and pepper.

Heat oil in a large saucepan over medium high heat. Add celery and cook stirring 2-3 minutes Add broth and
water and bring to a boil. Add frozen vegetables; return to boil. Add the rest of the ingredients and mix well.
Simmer about 30 minutes.


Cream of Broccoli Soup:

2 cups water, 2 (16 ounce) packages frozen chopped broccoli, 1/2 cup onions chopped, 1/2 cup margarine,
1/2 cup all purpose flour, 6 cups low fat milk, 4 chicken bouillon cubes, 1 tsp. pepper.

In a medium saucepan, cook broccoli in water for five minutes, then cover and let sit on stove.
Melt margarine in large pot. Saute onion in margarine over low heat for about 10 minutes. Add flour, stirring
gradually until smooth, then cook 1 minute more, stirring constantly.
Gradually add milk and then bouillon cubes. Cook over medium heat, stirring constantly until mixture is
thickened. Add broccoli with its cooking water and white pepper.


Cream of Cauliflower Soup:

Two (10-ounce) packages cauliflower, 1/3 cup celery chopped, 1/2 teaspoon curry powder, 1/2 teaspoon salt,
2 cups chicken broth, 3 tablespoon butter or margarine, 3 tablespoons flour, 2-1/2 cups milk, chopped
chives for garnish.

In medium saucepan, cook frozen vegetables and seasonings in chicken broth as indicated in directions.
Puree in blender or food processor. Strain, if desired and set aside.
In same saucepan, melt butter or margarine. With wire whisk, stir in four and cook, stirring constantly, until
smooth and bubbly, about 1 minute. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk.
Stir in pureed vegetable mixture. Heat through, garnish if desired.


Corn Chowder with a Kick:

32 ounces chicken broth, 3 medium potatoes peeled and diced, 1 tsp. hot sauce, 1 pound spicy sausage, 1/2
cup chopped onions, 8 ounces cream cheese softened and cubed, 2 (15 ounce) cans whole kernel corn
drained, 2 (15 ounce) cans creamed corn, 1 cup milk, seasoning salt, pepper.

In a 5 qt dutch oven, put chicken broth, pepper sauce and potatoes. Boil until pototoes are fork tender.
While potatoes are cooking, brown sausage and onions. When all of the pink is out of the sausage add
cream cheese cubes and heat until cheese is completely melted. Heat this mixture slowly and stir often so
the cheese doesn't scorch. When potatoes are done, add sausage mixture to potatoes and broth and mix
well. Add corn and milk. Stir. Add seasoned salt and pepper to taste. Heat just until it just starts to boil. Turn
heat down to a slow simmer for 15 minutes. Tip: This soup tends to thicken so more milk can be added, or
whole kernel corn can be added without draining it.Recipe can be cut down but it does not freeze well.


Creamy Cheesy Vegetable Soup:

6 cups water, 4 chicken bouillon cubes, 1 (30 ounce) bag frozen shredded hash browns, 1 (16 ouunce) bag
California blend frozen vegetables, 2 (15 3/4 ounce) cans cream of mushroom soup, 1 pound velvetta
cheese cubed, 1 cup milk.

Add the water, bouillon cubes, hash browns and Vegetables into soup pot. Boil until the vegetables are
soft, stirring often. Add 2 cans mushroom soup, velveeta cheese, and the milk. Return to a boil, then
simmer 30 minutes. Serve. This freezes well.


Delicious Corn Chowder:

6 slices bacon, 1 cup diced potatoes, 1 cup diced carrots, 1 cup diced onions, 1 cup water, 1 (15 ounce) can
corn, 1 (15 ounce) can cream style corn, 1 cup half and half, 2 cups milk.

Fry bacon until Crisp. Saute onions in bacon grease. Add Potatoes, carrots and water. Bring to boil and
simmer until vegetables are tender. Add Half & Half, corn and milk. Bring to boil and simmer for 15 minutes.
Crumble bacon and add to above.


Dixie Stampede's Cream of Vegetable Soup:

1 quart chicken broth, 1/2 cup frozen peas, 1/2 cup whole kernel corn frozen, 1/2 cup canned green beans,
1/2 cup grated carrots, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1 1/2 cups heavy cream.

Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and
vegetables to a boil and then add the whipping cream. Add salt and pepper to taste.


Easy Cheesy Vegetable Chicken Chowder:

1 cup broccoli florets, 1 cup frozen whole kernel corn, 1/2 cup water, 1/4 cup chopped onions, 1 1/2 tsp.
chopped fresh thyme crushed, 2 cups milk, 1 1/2 cups chopped cooked chicken or turkey, 1 (10 3/4 ounce)
can cream of potato soup, 3/4 cup shredded cheddar cheese, 1 dash pepper, 1/4 cup shredded cheddar
cheese.

In a large saucepan combine broccoli, corn, water, onion, and thyme. Bring to a boil. Reduce heat and
simmer, covered, for 8 to 10 minutes or until vegetables are tender. Do not drain.
Stir milk, chicken or turkey, potato soup, the 3/4 cup cheddar cheese, and pepper into vegetable mixture.
Cook (stirring often) over medium heat until cheese melts and mixture is heated through.
Sprinkle each serving with the remaining cheddar cheese. That's it! You're done.


Hamburger Stew:

1 1/2 pounds lean ground beef, 3 (10 3/4 ounce) cans tomato soup, 1 pound baby carrots chopped, 3
potatoes diced, 16 ounces frozen green beans, salt and pepper.

In a 6-quart pot, brown ground beef, then add salt and pepper to taste. Add tomato soup, vegetables and
enough water to fill pot about two-thirds full. Bring to boil and simmer until vegetables are tender, about 20
minutes.


No Crust Pot Pie Soup:

2 pounds boneless skinless chicken breast halves, 2 (10 ounce) cans cream of chicken soup, 2 (10 ounce)
cans cream of celery soup, 2 (14 ounce) cans of carrots, 2 (14 ounce) cans of new potatoes, 2 (14 ounce)
cans of corn do not drain, 1 (14 ounce) can of green beans, 1 (12 ounce) can of refrigerated biscuits large
size works best.

Preheat oven for biscuits. Boil chicken breast. Cut chicken into bite-size pieces. In large pot mix all the
ingredeients(except biscuits). If it looks like it is too thick add milk to desired thickness. While soup is
cooking over medium heat bake the biscuits. When biscuits are done serve soup in bowls or cups top with
a split biscuit! Serve and Enjoy!


Ragu Chili:

1 pound ground beef, 1 large onion chopped, 2 garlic cloves finely chopped, 2 (15 ounce) cans red kidney
beans drained and rinsed, 1 (26 ounce) jar pasta sauce, 2 Tbs. chili powder, 1/2 tsp. cumin, grated cheese to
garnish.

Brown meat, onion, and garlic in a large skillet. Stir in remaining ingredients. Simmer uncovered for 20
minutes, stirring occasionally. If desired, sprinkle with grated cheese before serving.


Tortellini Broccoli Soup:

4 garlic cloves, 7 cups chicken broth, 2 cups meat filled tortellini or cheese filled, 2 cups chopped broccoli,
1 cup carrots thinly sliced, salt and pepper, grated cheese (optional).

Thinly slice the garlic clove lengthwise, then cut the slices in slivers. Combine the broth with the garlic in a
small saucepan. Over high heat, bring to a boil. Reduce the heat to medium and simmer 5 minutes.
Add the tortellini, broccoli and carrot, and cook a few minutes longer, until the vegetables are tender.
Season to taste with salt and pepper. Sprinkle with cheese if you like.