Recipes, 3/25/02 |

Recipes, 3/25/02

Mom’s Vegetable Beef Soup

2 -3 lbs. cubed beef

3 quarts water

2 Tbsp. salt

2 t. worcestershire sauce

1/4 t. pepper

1 med. onion, chopped

1 c. celery, chopped

1 c. sliced carrots

1 c. sliced potatoes

1 c. shredded cabbage

1 can Italian tomatoes

1/3 c. rice

Combine beef, water, salt and Worcestershire sauce and pepper in large kettle. Cook until meat is tender; usually 2-3 hours. Add more water if needed.

Add onion, celery, sliced carrots and potatoes, shredded cabbage, and stewed tomatoes. Sprinkle with 2 teaspoons parsley flakes. Add rice.

Simmer until vegetables are tender, about 45 minutes.

Serve hot.

Chris Bryant • Johnson City, Tenn.

Easy Chicken Corn Chowder

1 pouch Lipton Soup Secrets Chicken Noodle

2-1/2 c. milk

1 can (14 oz.) cream-style corn, undrained

1/3 c. finely chopped celery

In medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer, uncovered, stirring frequently for 5 minutes or until noodles and celery are tender.

Garnish, if desired, with crisp-cooked crumbled bacon.

Optional: I add 2 chopped hard-boiled eggs to the chowder to give it a good flavor.

Carmela Zarlengo • Denver, Colo.

Caribbean Black Bean Soup

1 lb. dry black beans

2 Tbsp. vegetable oil

2 med. red onions, chop

4 Jalapeno chiles, seeded and minced

2 Tbsp. minced, peeled Ginger

4 garlic cloves, minced

1/2 t. ground allspice

1/2 t. dried thyme

2 med. sweet potatoes

1 Tbsp. dark brown sugar

2 t. salt

1 bunch green onions, thinly sliced

1 c. lightly packed fresh

cilantro leaves, chop

2 limes, cut into wedges

(One of Good Housekeeping’s Best Recipes 1999)

Rinse and sort beans. Place beans in pan and cover (plus 2 inches) with water. Let stand overnight. Drain and rinse.

(Or, bring to boil and cook 2 minutes; remove from heat and let stand for 1 hour; drain and rinse.)

In 6-qt. saucepot, heat oil; add onions and cook until tender. Add jalapenos, ginger, garlic, allspice and thyme. Cook for 3 minutes.

Add beans and 8 cups water; heat to boiling. Reduce heat to low; cover and simmer for 1-1/2 hours. Peel sweet potatoes and cut into 3/4-inch chunks.

Add sweet potatoes, brown sugar and salt; heat to boiling.

Reduce to low and simmer for 30 minutes.

Transfer 1 cup of bean mixture to blender and puree until smooth; return to saucepot. Sir in green onions and cilantro.

Serve with lime wedges.

Marlene Maurer • Lakewood, Colo.

Chicken Tortellini Soup

1 Tbsp. cooking oil

1 med. onion, chopped

1 t. bottled minced garlic

6 c. chicken broth

1 (9-oz) pkg. refrigerated

fresh cheese tortellini

OR 4-oz. pkg. dried cheese


2 c. frozen mixed veggies

2 c. cooked chicken, chop

1 t. bouquet garni seasoning

1/4 t. pepper

Heat oil in a Dutch Oven. Cook onion and garlic in hot oil for 2 minutes. Stir in chicken broth, tortellini, vegetables, chicken, bouquet garni seasoning, and pepper.

Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes for fresh tortellini, or 15-20 minutes for dried tortellini, until pasta is tender. Spoon into soup bowls.

Sprinkle each serving with grated Parmesan cheese, if desired.

Makes 5 or 6 servings.

Debbie Staley • Fort Collins, Colo.

Spinach Soup

1/4 c. butter

2 Tbsp. flour

3 c. chicken broth

1-1/2 c. thinly sliced carrot

1/2 t. poultry seasoning

1-1/2 c. milk or half&half

Salt and pepper to taste

2 med. onions, chopped

1 t. curry powder

4 c. cubed potatoes

1- 1/2 c. diced celery

1 (10-oz.) frozen spinach

Melt butter in large pot. Add onion and saute’ for 10 minutes. Stir in flour and curry powder. Cook 3 minutes.

Add broth, carrots, onions, potatoes, celery, and poultry seasoning. Bring to boil.

Reduce heat, cover, and simmer for 15 minutes.

Add spinach, half & half or milk. Cover and cook for 10 minutes.

Optional: May add 2 c. cubed turkey, chicken or beef.

Terry Valdez • Henderson, Colo.


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