Zucchini Chili (Slow Cooker)
Kimberly Ha’o, Serials
4 cups peeled and chopped zucchini (if using oversized zucchini, scoop out seeds)
1 lb ground beef or prepared meat balls
1-12 oz can each of Kidney, Pinto, and Black beans.
2-12 oz cans chopped tomatoes
3 to 4 TBLS chili power to taste
Salt and pepper to taste
Brown ground beef. Combine all ingredients and cook about 4 hours in slow cooker or cook on stove top until heated through then simmer for about 30 minutes.
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Roast Chicken and Vegetable Soup
Kimberly Ha’o, Serials
Serves 1
This satisfying soup can be made with the recipe for Double Roast Chicken or your own roast chicken and roasted vegetable leftovers.
2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
1 cup cut into bite-sized pieces, from each of assorted vegetables and roast chicken Double Roast Chicken
1 teaspoon fresh thyme leaves
Coarse salt and freshly ground pepper
Heat stock in a small saucepan over medium heat. Add chicken, vegetables, and thyme. Simmer until hot, about 5 minutes. Season with salt and pepper. Serve. Found at www.marthastewart.com.
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Cheesy Potato Soup
Lanell Rabner, Periodicals
4 (14oz.) cans chicken broth
2 lbs. cubed hash brown potatoes
1 C. chopped celery
½ C. chopped onion
½ C. butter
½ C. flour
1 qt. half & half or milk
1 (15oz.) jar Cheese Whiz
Simmer potatoes, celery and onions in broth, until tender. Melt butter and stir in flour, to make a paste, then whisk in milk and cook until thick. Add thickening to soup. Season with salt, pepper and Thyme – to taste. Add cheese whiz just before serving. (variation: chopped broccoli may also be added – simmer in broth with other vegetables). Very good in bread bowls.
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Boston Clam Chowder
Leila Kramer, Serials
2 6 ½ oz cans minced clams (sometimes I use only 1)
1 cup chopped onion
1 C chopped celery
2 C diced potatoes
1 C chopped carrots
3/4 C butter
3/4 C flour
1 pt. half & half (or canned milk)
2 C milk
1 tsp salt
2 tsp pepper
Pinch of sugar
Drain clam juice over vegetables in saucepan. Add just enough water to cover vegetables. Simmer until tender (about 20 min.). In another pan, melt butter and stir in flour. Blend in half & half and milk, stirring constantly over medium heat until thickened . Add undrained vegetables and clams. Heat through over low heat. Add seasonings. Serves 6.
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Taco Soup
Leila Kramer, Serials
1 pound ground beef
1 onion, chopped
1 package taco seasoning
1 can (28 oz) stewed tomatoes, undrained
2 cups water
1 can (8 oz) tomato sauce
1 can (15 oz) corn, undrained
1 can (15 oz) kidney beans, undrained
toppings: tortilla chips, sour cream, grated
Cheddar cheese
1. In large saucepan, cook the ground beef and onion, then drain off the grease.
2. Stir the taco seasoning into the meat. Mix in the remaining ingredients except the toppings. Bring the soup to a boil, reduce the heat, cover, and simmer for 15 min.
3. Top each serving of soup with tortilla chips, a dollop of sour cream, and grated cheese.
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Pendulum Court Vegetable Chili
Derrik Hiatt, Serials
½ green pepper, in bite-sized pieces
1 Tbsp corn oil
¼ c. onions, chopped
2 c. raw mushrooms, sliced
? tsp chopped garlic
20-oz. can diced tomatoes
18 oz. tomato sauce
? tsp Tabasco sauce
3½ c. water
1 Tbsp chicken bouillon granules
1 Tbsp chili powder
¾ tsp cumin
? tsp oregano
32 oz. kidney beans
1 ? c. frozen corn
2 zucchini, cut into ½-inch rounds
Put oil in large pot, add onion, green pepper, mushrooms, and garlic. Cook 6–8 minutes until vegetables are tender. Drain liquid from kidney beans, then add all remaining ingredients to pot. Simmer 15–20 minutes, or until vegetables are tender. Sprinkle individual servings with grated cheese, if desired.
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Clam Chowder
Kathy Johansen, Bindery Preparation
1 cup finely chopped onion
1 cup finely copped celery
2 teaspoons salt
2 tablespoons red wine vinegar
2 cups very finely diced potatoes
2 (6 ½ ounce) cans clams and juice
pepper to taste
1 quart half-n-half or milk
¾ cup butter
¾ cup flour
Drain juice from clams and pout over vegetables in small saucepan. Add enough water to barely cover vegetables and simmer, covered, over medium heat until barely tender. Meantime, melt butter, add flour and blend. Cook stirring constantly. Add cream (or milk) and stir with wire whip until smooth and thick. Add undrained vegetables, clams, and vinegar. Heat through. Season with salt and pepper. Makes 8 servings.
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Melissa's Specialty Chili
Melissa Franklin, Serials
1 lb. ground turkey or lean beef
3-4 cans any combination of beans(half drained): black beans, kidney beans, chili beans, pinto beans (I suggest one of each!)
1-2 cans chopped tomatoes
1 small can tomato sauce(if more liquid is needed)
1-2 cups frozen or canned corn
2-3 cloves minced garlic
2 teaspoons chili powder
1-2 teaspoons cumin
3/4-1 cup picante sauce or salsa
other possible ingredients I sometimes add:
1-2 small cans green chilis
1/2 chopped and sauted onion
1 cup chopped celery
1 cup chopped carrots
(this one changes depending on ingredients I already have) After cooking the ground meat in a large pot dump the rest of the ingredients into it, bring to boil and simmer uncovered at least 30 minutes. Top with any or all:
sliced tomatoes
sour cream
shredded cheddar or mozerella cheese
This is definitely a "taste as you go" recipe. Some like more spice, or less beans, more corn, or whatever. It should be good no matter what you do!
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Farm Style Potato Soup
James Fairbourn, Book Repair
In a sauce pan combine-
6 large diced potatoes
½ cup chopped onion
2 stalks celery (leaves, too)
1 tsp salt
1 tsp celery salt
2/3 tsp pepper
Barely cover all with water and cook until tender.
Fry 8 slices bacon – save 6 tbsp. drippings.
Make a white sauce of-
6 tbsp drippings
2 tbsp flour
Stir in 2 cups milk
Cook until thickened then stir into cooked potato mixture and add crumbled bacon. Serve with some fluffy cornbread or corn muffins and a tossed salad. Wow!!
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Taco Soup
Andrea Howell, Serials
1 ½ lbs. ground beef
2 cans kidney beans (with juice)
1 pkg. frozen corn
1 can stewed tomatoes
Seasonings to taste (taco, garlic, onion)
Brown beef in a frying pan. Add it to the rest of the pot of vegetables. Simmer on low until thoroughly warmed. Serve with corn chips, sour cream and grated cheese.
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Olive Garden Pasta e Fagioli
Kathy Johansen, Bindery Preparation
Derrik Hiatt, Serials
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes
1 15-ounce red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 46-ounce can V-8 juice
1 tablespoon white vinegar
1½ teaspoons salt
1 teaspoon oregano
1 teaspoon basil
½ teaspoon pepper
½ teaspoon thyme
½ pound ( ½ pkg.) Ditali pasta
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot celery and garlic and sauté for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup for 5-10 minutes and serve.
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Midwest Chowder
James Fairbourn, Book Repair
2 cups diced potatoes
½ cup sliced carrots
½ cup sliced celery
¼ cup chopped onion
1 ½ tsp salt
¼ tsp pepper
2 cups boiling water
¼ cup butter
¼ cup flour
2 cups milk
1 lb. can cream style corn
1 cup shredded cheese
Combine potatoes, carrots, celery, onion, slat and pepper; add water. Cover and simmer 10 minutes. Do not drain. Make a cream sauce by melting butter, add flour, then gradually add milk. Add cheese; stir until melted. Add corn and undrained vegetables. Heat; do not boil. Serves 6-8.
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Grandma Montgomery's Autumn Soup
Melissa Franklin, Serials
Ingredients:
1 lb ground beef/turkey
4 C water or broth
1 C chopped onions
1 C chopped carrots
1 C chopped celery
1 C chopped potatoes (small pieces)
1 Lrg can stewed tomatoes or 6 fresh tomatoes, chopped
2 teas. salt
Basil to taste (much better if added at the end!)
1/4 teas. pepper
1 teas. kitchen bouquet or soup base
2 bay leaves (broken up)
Instructions: Brown meat, add everything else. Simmer for at least 2 hours until ingredients are softened.
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Mexican Chicken Soup
Sarah Coons, Serials
4 chicken breasts, cut into bite-size pieces
1 large red and green pepper
Brown until chicken pieces are cooked through.
Add:
2 cans pinto beans
2 cans kidney beans
1 can corn with juice
1 large cans tomatoes and juice, cut up to bite size.
½ c. salsa (can add El Paso)
Season with chili powder and cumin. Can be served with sour cream, cheese, and green onions on top of each bowl as garnish. Great with corn bread.
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Clam Chowder Recipe (Slow Cooker)
Kimberly Ha’o, Serials
4 (6 1/2 oz.) cans clams
1/2 lb. salt pork or bacon, diced
1 lg. onion, chopped
6 to 8 lg. potatoes, pared and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half and half cream or milk
3 to 4 tbsp. cornstarch
Cut clams into bite sized pieces if necessary. In skillet, sauté salt pork or bacon and onion until golden brown; drain. Put into Crock Pot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add that and the remaining milk and stir well; heat through.
Serve in large bowls with crusty French bread.
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Minestrone Soup
Leila Kramer, Serials
½-1 lb. ground beef
½ tsp salt
½ C. chopped celery
½ C. chopped onions
3 T. diced green pepper
Brown beef in large pot, stirring to break meat up. Drain & discard drippings. Stir in remaining ingredients and simmer over low heat until vegetables are tender-crisp.
Add the following ingredients to the pot, bring to boil, cover and continue simmering over low heat about 20 minutes.
1 28 oz. can diced tomatoes
1 qt. water
2 large carrots, peeled, sliced
2 cans tomato sauce
2 C. beef broth
1 T. dried parsley flakes
½ tsp. each, ground basil & garlic salt
¼ tsp. pepper
Add 1 drained 15 oz. can of each of the following:
garbanzo beans
green beans
kidney beans
Return to boiling and add 1 ¼ C. mostaccioli or penne pasta, uncooked and cook for 15 -20 minutes until pasta is tender. Garnish with Parmesan cheese. Makes 10-12 servings.
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Chicken Tortilla Soup
Leila Kramer, Serials
4 6-inch corn tortillas
2 c. chopped onion
3 boneless, skinless chicken breast halves
1 garlic clove, crushed or minces finely
1/4 tsp. each, chili powder and cumin
14 oz. can diced tomatoes
4 oz. can chopped green chilies
4 tsp snipped fresh cilantro
2 c. shredded cheddar cheese
4 thick sliced fresh lime (opt.)
28 oz. chicken broth (can use bullion cubes & water)
Preheat oven to 400 degrees. Cut tortillas into 2-inch strips. Place on flat baking stone. Bake 7-8 minutes or until crisp. Meanwhile, chop onion. Cut chicken into 2-inch pieces. Heat 4-quart casserole (or pot) over medium high heat. Spray with vegetable oil. Add chicken, cook and stir 3 minutes. Add onion, pressed garlic, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes. Snip cilantro, using kitchen shears. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Grate cheese over the top. Sprinkle soup with cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.
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Our Favorite Cheese Soup
Kathy Johansen, Bindery Preparation
Simmer for 10 minutes:
2 cups diced potatoes
½ cup diced carrots
½ cup sliced celery
½ cup chopped onion
1 bag frozen cauliflower
1 bag frozen broccoli
1 teaspoon salt
dash of pepper
2 cups boiling water
Make a white sauce from: ¼ cup butter, ¼ cup flour, 2 cups milk. When thick add 8 ounces Cheese Whip or ½ of large package Velveeta Cheese until melted and smooth. Add to partially drained vegetables. Simmer and serve. Makes 6-8 servings.
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