Soups & Stews

Dredge beef in mixture of flour, salt, and pepper. Dissolve bouillon in
boiling water. Combine all ingredients in crock pot;
cover and cook on low for 10-12 hours. Remove bay leaf.

4 large Maine potatoes, diced
1 large onion, diced
3 stalks celery, cut up
1 large carrot, diced
1/2 tsp. salt
1 12-ounce can skim milk
2 tbsp. reduced fat margarine
pepper to taste

Place first 5 ingredients in a 4-quart saucepan. Cover with water and boil
gently until carrots are soft. Do not drain - mash together so you have a
lumpy mush. Add milk, margarine, and pepper.

Brown meat and onions - drain.
Throw everything in a crockpot and cook on low 6 to 8 hours.
Add a little water, if needed.
About 1/2 hour before eating, add 1/4 to 1/3 cup minute rice.

  Zuppa Tuscana Soup  
(From the Olive Garden)
Better if cooked on top of the stove

1-1/2 cups spicy sausage links (12 links)
3/4 cups diced onions
1-1/4 tsp. minced garlic
2 tbs. chicken base
1 qt. of water
2 medium potatoes cut in half lenghwise then into 1/4" slices
2 cups Kale leaves, cut in half, then sliced
1/3 cup heavy whipping cream
6 strips of bacon

Preheat oven to 300 degrees. Place sausage links onto a sheet pan
and bake for 25 minutes or until done; cut in half lenghwise,
then cut at an angle into 1/2 slices.

Place onions and bacon in a large saucepan and cook over medium heat
until onions are almost clear. Add garlic and cook an additional minute.

Add chicken base, water, and potatoes - simmer 15 minutes.
Add sausage, kale, and cream. Simmer 4 minutes and serve.

Broccoli & Cheese Soup
(Better if cooked on top of the stove.)

2 medium onions chopped
12-ounce can of mushrooms - chopped
4 medium potatoes (or more if you like)
1 head of fresh broccoli
1 1-pound package of Velveeta Cheese cubed
2 cups of milk

Saute onions and mushrooms in 1/2 stick of margarine.
Cube the potatoes, cover with water, and add brocolli.
When the mixture is cooked, add the cubed Velveeta to the mixture
along with the milk. Heat until cheese is thoroughly melted.

Serve with a loaf of Italian bread! Yummy!!

French Onion Soup
(Better made on top of the stove.)

2 tablespoons margarine or butter
2 cups thinly sliced onions (2 large)
4 cups beef broth
1 teaspoon Worchestershire Sauce
Dash pepper

In large saucepan, melt margarine. Stir in onions. Cook covered over
medium/low heat until tender and golden, stirring occasionally.
Be patient . . . it takes a while!
Stir in beef broth, Worchestershire Sauce, and pepper. Bring to a boil.
Reduce heat, cover, and simmer 10 minutes.

Meanwhile, you will need:
6 slices French Bread toasted
3/4 cup shredded Swiss Cheese

Sprinkle toast with shredded cheese.
Place bread under broiler until cheese melts and turns light brown.

To serve, ladle soup into bowls and float bread on top.

Best served in little soup crocks!

     

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