JANUARY – TIME FOR SOUPS

BEEF STEW:

INGREDIENTS:
2 lbs. beef stew meat
8 carrots sliced
1 tablespoon sugar
1 cup celery diced
2 slices bread cubed
1 #2 can tomatoes
1/2 package onion soup mix
3 tablespoons tapioca
1 teaspoon salt
1 dash pepper, thyme & rosemary
1 box frozen peas

DIRECTIONS:
Place all ingredients, except peas, in a greased casserole. Bake at 250 degrees for 6 hours. Last 15 minutes add frozen peas.

CHEESEBURGER SOUP:

INGREDIENTS:

6 cups chicken broth
2/3 cup celery chopped
1 cup carrots coarsely shredded
1/2 cup onion chopped
4 cups rice (regular or wild rice) cooked
1.5 lbs. lean ground beef browned
2 cans milk
2 lbs. Velveeta cheese

DIRECTIONS:
Simmer together the first 4 ingredients. Add the 4 cups of rice, beef, soup, milk and Velveeta cheese. Heath thoroughly. NOTE: You can also make this without the Velveeta cheese.

HAMBURGER/POTATO SOUP:

INGREDIENTS:
1.5 lbs. Russet-Idaho potatoes
1/2 teaspoon salt
1/2 cup cream
1/8 teaspoon black pepper
2 lbs. ground chuck or 95% lean hamburger
1/2 tsp. salt
1/2 cup celery finely chopped
1/2 cup yellow onion finely chopped
1 tbsp. fresh parsley chopped
1/2 tsp. Worcestershire sauce
1/2 tsp. hot sauce (optional)
1 cup half & half or heavy cream

DIRECTIONS:
In a large skillet over medium high heat, cook the hamburger or ground chuck with salt, pepper and onion until all pink is gone. Drain any liquid from the meat set aside. In another kettle or dutch oven cook the potatoes adding only enough water to cover and salt. Bring to boil. When potatoes have boiled about 5 minutes, add celery an finish cooking all. Drain the water. Add the meat to the potatoes (which I partially mash) then add 1 cup half & half or heavy cream, parsley, Worcestershire and hot sauce. Add 2% milk to amount desired – heat but don’t boil.

TACO-RIFFIC SOUP

INGREDIENTS:
1 lb. ground beef
1/4 cup chopped onion
1/2 package taco seasoning mix
1 28oz. can tomatoes undrained
1 150z. can tomato soup
1 4oz. can chopped green chilies
Corn or tortilla chips
2 cups Cheddar cheese shredded

DIRECTIONS:
Brown ground beef and onion in 2-quart saucepan; drain. Chop tomatoes coarsley. Add tomatoes, tomato sauce, taco seasoning and green chilies. Simmer 10-15 minutes. Crush corn or tortilla chips lightly into individual serving bowls. Add soup topped with Cheddar cheese. Finely sliced lettuce is optional.


 

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