Moms 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.
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 Housekeepings 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.
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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