SOUP'S, LIKE Cabbage and Beef Soup

[Shawnee]

English Beef Stew

1 1/2 pounds of round steak, cubed
1/8 teaspoon of pepper
1/2 teaspoon of salt
3 tablespoons of shortening
2 medium onions, sliced
2 cups of boiling water
2 cups of tomatoes
3 cups of sliced potatoes
1 tablespoon of Worcestershire sauce
1 cup of sliced carrots
3 tablespoons of flour
1/4 cup of water
A pastry or biscuits for topping


Season meat with salt and pepper and roll into the flour. Brown in shortening. Add onions and boiling water. Simmer for 1/2 hour. Add tomatoes, potatoes, Worcestershire sauce and carrots. Simmer over low heat until meat and vegetables are tender. Remove meat and vegetables to a casserole dish and thicken stock with flour mixed with water. Pour thickened stock over meat and vegetables. Cover with biscuits. Bake in a 425ºF. oven for 20 to 25 minutes. Serve hot. Serves 6 hungry folks!

[Shawnee]

Egg Drop Soup

4 scallions
5 cups of chicken stock
6 small mushrooms, finely sliced
2 cups of shredded cooked chicken
2 eggs
salt and pepper to taste
2 teaspoons of soy sauce


Finely slice the scallions and reserve the green part for garnish. Heat the chicken stock until boiling. Add the mushrooms and scallion, cook for 2 to 3 minutes. Add the chicken to the soup. Beat the eggs slightly with a little salt and pepper. Stir the soup well. Pour the beaten eggs slowly and steadily into the soup, stirring constantly so that the eggs remain in shreds. Cook for 1 or 2 minutes, until the egg is set. Add soy sauce and serve in soup bowls, sprinkle with reserved green slices of scallions. Serves 4 - 6

[Shawnee]

Eggplant Minestrone Soup

1 pound of very lean ground beef
1 large onion, chopped
2 cloves garlic, minced
1 medium sized eggplant, peeled and diced
3 medium zucchini, diced
2 carrots, peeled and diced
3 stalks celery, cut fine or chopped
6 medium tomatoes, peeled and diced
4 to 6 cups of beef stock, defatted; or canned beef stock, fat removed, or a mixture of canned beef and chicken broth, fat removed
1 teaspoon of basil
1 teaspoon of oregano
Salt and pepper to taste
3/4 to 1 cup of thin spaghetti, broken
Grated Parmesan cheese for garnish


In a large soup kettle, sauté meat (break up); onions and garlic. Add a little olive oil if necessary. Add eggplant and cook 2 or 3 minutes, stirring occasionally. Add remaining ingredients except spaghetti and pepper, simmer uncovered about 1 1/2 hours, add spaghetti and cook 10 to 15 minutes more. Add pepper to taste. Sprinkle with Parmesan cheese.

[Shawnee]

Eggplant Soup with Veal Balls

5 tablespoons of margarine
1 medium eggplant, peeled & diced
1 medium onion, chopped
2 garlic cloves, minced
2 large tomatoes, cubed
2 bay leaves
7 cups of beef stock
1/2 cup of rice, white or brown
1/2 pound of ground veal, beef or turkey
2 tablespoons of parsley or dill, chopped
1 shallot, minced
Flour
1/2 teaspoon of dried basil or 3 basil leaves, finely chopped




Melt the margarine in large saucepan. Add eggplant, onion and garlic. Cook on medium heat until vegetables are soft. Add tomatoes, bay leaves, beef stock. Bring to a boil. Add rice, lower heat, cook 30 minutes. Mix meat, parsley or dill. Shape into small balls, roll into flour. Drop into soup and cook approximately 30 minutes longer on low heat.

[Shawnee]

Eggplant Stew

3 tablespoons of olive oil
2 onions, coarsely chopped
4 garlic cloves, crushed
1 eggplant, diced (do not peel)
3 zucchini, cut into 1/2 inch thick
rounds
1 teaspoon of oregano
2 tomatoes, coarsely chopped
1 green pepper, chopped

In large stew pot, sauté onions in olive oil until transparent. Add garlic and sauté, but do not brown. Add eggplant to garlic and onion mixture; continue to cook at medium heat. Add zucchini, green pepper, oregano, 1 teaspoon salt, 1 teaspoon pepper, and chopped tomato. Mix all ingredients well. Cook, stirring occasionally to prevent sticking and to disperse ingredients evenly, until vegetables are tender.

[Shawnee]

Caldo De Pescado
Fish Soup

1/2pound of red snapper fillets cut into 2" pieces
1 cup of diced celery
2 tomatoes, quartered
1 medium onion, chopped
1 teaspoon of crushed oregano
1 serrano pepper, chopped
2 bay leaves
2 cloves garlic, chopped
4 cups of water
1/2 cup of cilantro, chopped
2 green onions, finely chopped


Place the tomatoes, onion, and garlic into a molcajete, blender, or food processor and blend to make into a smooth liquid. Place this liquid into a pot, add the water, bay leaves, celery, oregano, and serrano pepper and bring to a boil. Lower the heat and simmer the liquid for ten minutes, allowing the ingredients to flavor the broth. Add the fish and simmer for ten minutes. Stir the soup gently once or twice taking care to avoid breaking the fish apart. Serve the fish and broth into each bowl and top with cilantro and chopped green onions. Include bread and lemon wedges as accompaniments. Makes 4 cups

[Shawnee]

Forgotten Minestrone

Categories: Tomato, Parsley, Parmesan, Onion, Cheese, Bean, Garbanzo, Diabetic, Slow cook, Beef, Soups

1 pound of Lean beef stew meat
6 cups of water
one 28 ounce can of tomatoes with liquid, cut up
1 Beef bouillon cube
1 medium Onion, chopped
2 tablespoons of minced dried parsley
2 1/2 teaspoons of salt, optional
1 1/2 teaspoons of ground thyme
1/2 teaspoon of pepper
1 medium Zucchini, thinly sliced
one 16 ounce can of garbanzo beans, drained
1 cup of Uncooked small elbow or shell macaroni
1/4 cup of grated Parmesan cheese (opt)

Instructions:

In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper. Cover and cook on low for 7-9 hours or until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high, covered, 30-45 minutes more, or until the vegetables are tender. Sprinkle individual servings with Parmesan cheese if desired. Serving Size: 8

[Shawnee]

African Bean Soup

Categories:: Soup, Ethnic, Black-Eyed Peas, New Year's

1 large chopped onion
2 cups of sliced carrots
2 cups of dried black eyed peas
1 cup of diced green pepper
6 cups of water


Add a little water, sauté the onions and carrots, until onions are soft. Add rest. simmer 1-1/2 hours salt to taste. stir a spoonful of peanut butter into each serving. The fat content entirely depends on the amount of peanut butter added - so, for kids, you can add more. Very good served with corn muffins.

[Shawnee]

African Vegetable Stew

Main Ingredient: Vegetables

2 tablespoons of Olive Oil
1 large Onion, chopped
1 Clove Garlic, peeled & chopped
1 bunch Swiss Chard; Chopped &
1 can of Garbanzo Beans or Chick-peas
1/2 cup of raisins
2 Yams, peeled & thickly sliced
1 can (10-oz) Whole Tomatoes
Salt and Pepper to Taste
1/2 cup Raw Rice
Tabasco Sauce to Taste




No one knows the exact point of origin for this fantastic meatless stew. As entire tribes and families from different regions of Africa were forced on a journey to the New World, old recipes with gathered or grown ingredients from respective homelands transformed into new concoctions containing common foods found in the Americas. Prepare this tasty stew tonight as a much updated version of a traditional African recipe as our salute to Black History Month continues at Recipe-a-Day.com. In a large cooking pot over medium heat warm oil and sauté onion, garlic and white stems of chard until wilted, about 5-minutes. Add chopped greens and continue to sauté. Add beans or peas, raisins, yams, tomatoes, salt and pepper. Continue to sauté for 3 to 5-minutes. Make a well in the center of the mixture and add rice to the well. Pat rice down with a wooden spoon until moist. Cover and cook until rice is complete, about 25-minutes. Check mixture occasionally and add water 2 Tbs. at a time if rice is dry and starting to stick during cooking. Add Tabasco sauce to taste and serve. Serving Size: 4

[Shawnee]

Almost Clam Chowder

1 pound of bacon, diced
1 pound of ham
2 cups of chopped onion
2 cups of diced celery
2 cups of diced carrots
4 cups of diced potatoes
2 cups of diced cooked chicken meat or cooked turkey
4 cups of chicken broth
2 bottles of clam juice or 2 cans clams with juice for the brave
1 can of whole kernel corn with liquid
Salt, to taste
Freshly-ground black pepper, to taste
4 cups of milk
3 cups of flour
4 cups of shredded cheese, cheddar or jack
1 pint of whipping cream, not whipped
2 tablespoons of chopped fresh parsley

In large skillet sauté bacon, ham, onions, and celery until bacon is crisp and onions and celery are limp. Add salt and pepper. Put contents of skillet along with potatoes, carrots, chicken, broth, clam juice, and corn into crock-pot, cover, and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours.

Whisk flour into milk, and add to pot along with cheese, whipping cream, and parsley and cook one more hour on HIGH.

It may not be low-fat and cholesterol free, but it is wonderful holiday fare. Makes a huge batch for a fantastic Christmas Eve dinner for a crowd. (For those who don't mind the taste of clams but aren't fond of the texture.)

[Shawnee]

Apple and Butternut Squash Soup

Recipe By:
Serving Size: 10
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Parsley, Onion, Butter, Apple, Cream, Cilantro, Chicken Broth, Chicken, Fruits, Soups

-= Ingredients =-
3 tablespoons of unsalted Butter
1 large Onion, chopped
2 tablespoons of Curry Powder
1 teaspoon of Chili Powder
2 1/2 cups of Chicken Broth

3 pounds of Butternut Squash, peeled, seeded and cubed (8 cups)
21 ounces of Granny Smith Apples, peeled, cored, and chopped (3 cups)
Salt and Pepper
1/2 cup of Heavy Cream
2 1/2 cups of Chicken Broth
1 tablespoon of fresh parsley, chopped, or 1 tablespoon of fresh Cilantro, chopped

-= Instructions =-
In a large heavy pot, melt butter over medium heat. Add onions and sauté until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken broth, squash, apples, and salt and pepper to taste. Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally. Strain soup, reserving liquid. Puree vegetables in a food processor in several batches. In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 cups chicken broth. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley.

[Shawnee]

Armenian Lamb Stew

2 pounds of boneless lean leg of lamb, cut into 1 1/2 inch cubes
2 tablespoons of butter
2 medium yellow onions, peeled and coarsely chopped
1 teaspoon of salt
1/2 teaspoon of paprika
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of ground allspice
1/4 teaspoon of ground cinnamon
1/4 cup of tomato paste diluted with 1/2 cup of water
2 tablespoons of dry red wine




Heat a large frying pan and add the lamb and butter. Brown the meat and place it in a 6 quart stove top casserole, leaving the fat in the frying pan. Sauté the onions in the reserved fat and add to the pot, along with the remaining ingredients except the wine. Cover and simmer for 45 minutes or until tender. Add the wine, cover and simmer for 15 minutes more. The stew is very thick and rich tasting. Serve over rice. Serves 4 -6

[Shawnee]

Asparagus Potato Chowder

2 cups of chicken stock
3 medium red skinned potatoes, peeled and diced
1 small onion, chopped
1/2 teaspoon of salt
1/8 teaspoon of ground nutmeg
10 ounce package of frozen cut asparagus
Salt and pepper to taste
1 1/2 cups of half and half or light cream
4 ounces of package cream cheese with pimiento cheese, softened


Combine the chicken stock, potatoes, onion, salt, and nutmeg in saucepan. Bring the mixture to a boil. Lower heat. Cover and simmer for about 5 minutes. Add the frozen asparagus and return mixture to boil. Lower heat. Cover and simmer for about 5 minutes, or until vegetables are crisp tender. Add salt and pepper to taste. In a mixing bowl blend softened cream cheese with half and half or light cream. Stir the mixture into saucepan. Continue stirring until blended. Do not boil. Serve at once in a warm tureen or warm individual soup bowls.
Makes 4 servings

Asparagus Potato Soup 2

14 ounce can of can cut spears asparagus
1 tablespoon of margarine or butter
1 cup of water
1 teaspoon of instant chicken bouillon
3/4 cup of mashed potato flakes
1 cup of Half & Half
1 teaspoon of chopped fresh dill OR 1/4 tsp. dill weed
Dash of pepper

Drain asparagus, reserving liquid. In medium saucepan, sauté onion in butter until tender. Add asparagus liquid, water and chicken bouillon. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat; stir in potato flakes until blended. Add asparagus, Half & Half, dill and pepper. Return to heat; heat thoroughly. Serves 4.

[Shawnee]

Bachelor's Stew

1-1/4 pounds lean beef chuck, trimmed and cut into 1 inch cubes
3 tablespoons and 1-3/4 teaspoons dried bread crumbs
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2/3 yellow onion
2 carrots, cut into thick strips
2 3/4 stalks celery, chopped
3/4 teaspoon dried basil
3 tablespoons and 1-3/4 teaspoons quick-cooking tapioca
2/3 (4.5 ounce) can sliced mushrooms
3/4 teaspoon soy sauce
1-1/3 (10.75 ounce) cans condensed tomato soup
2/3 cup beef broth


Combine the bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours. Serves 4

[Shawnee]

Avocado Zucchini Soup

Recipe By: Atkins Cookbook
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Soups/Stews

-= Ingredients =-
2 tablespoons of olive oil
4 green onions, chopped, divided
1 teaspoon of grated fresh ginger
1 garlic clove, chopped
two 14 1/2 ounce can of vegetable broth + 1 cup water
2 medium zucchini, thinly sliced

1/2 teaspoon of salt
1/4 teaspoon of freshly-ground black pepper
1 medium avocado, seeded, peeled, & chopped
1 tablespoon of lemon juice
1 tablespoon of chopped red bell pepper

-= Instructions =-
Heat oil in a large saucepan over medium heat. Add 2/3 of the green onions and cook 3 minutes; stir in ginger and garlic and cook, stirring, 1 minute more.

Add broth, water, zucchini, salt, and pepper. Cover and cook 10 minutes, until zucchini is very soft. Cool slightly. Stir in avocado.

Puree soup in batches in a food processor or blender. Return to pan to heat through. Stir in lemon juice. Garnish with red pepper and remaining green onions.

This recipe yields 4 servings.

[Shawnee]

Basic Bean Soup

VEGETABLE STOCK
1 small Onion, chopped
1 small Carrot, chopped
1 Celery stalk, chopped
1 Bay leaf
a pinch of pepper
a pinch of salt
a pinch of Thyme
1 1/2 cups of Vegetable peels, leaves



SOUPS
1/4 cup of Onions, chopped
1/4 cup of carrots, chopped
1/4 cup of celery, chopped
1 tablespoon of Olive oil
2 cups of beans, cooked
3 cups of Vegetable stock recipe
1/2 teaspoon of Fennel, crushed
1/2 teaspoon of basil
1/2 teaspoon of oregano
1 Bay leaf
1 tablespoon of prepared mustard
1 tablespoon of tomato paste
1/2 teaspoon of garlic powder
a pinch of Salt and pepper

To make vegetable stock: Bring all ingredients to a boil. Cover and simmer for 30 minutes. Strain and reserve liquid. To make soup: Sauté onions, carrots, and celery in olive oil until browned. Add one cup beans and one cup stock to sautéed vegetables. Puree remaining beans and stock together. Stir in remaining ingredients. Bring to a boil, lower heat and simmer for 15 minutes. Serving Size: 4

[Shawnee]

Basil Potato Soup

1 tablespoon of olive oil
3 cups of diced leeks
3 cups of peeled diced red potato
2 cups of water
2 tablespoons of dry White Wine
2 Vegetarian Bouillon Cubes
4 cups of nonfat Soy Milk
1/4 cup of minced fresh basil
1/4 teaspoon of salt
1/4 teaspoon of pepper

Heat oil in Dutch oven over med-high heat. Add leek and potato, sauté 5 min. Add water, wine, and bouillon; bring to a boil. Cover, reduce heat and simmer 25 min or until vegetables are tender. Coarsely mash potato mixture using a potato masher. Add soy (or nonfat) milk and remaining ingredients; cook over low heat 10 min or until thoroughly heated (do not boil). Yield: 9 servings

Serving Size: 1 C Points: 3 Exchanges 1 1/2 Starch, 1/2 Fat This was excellent!! A change we would make ... we prefer thicker potato soups so we would have only used 1 - 2 C milk.

[Shawnee]

Beef & Barley Soup

1 pound of boneless beef chuck pot roast
7 cups of water
1 cup of chopped onion
1 stalk celery, chopped
2 tablespoons of instant beef bouillon granules
1/2 teaspoon of dried thyme, crushed
1/2 teaspoon of dried marjoram, crushed
1/2 teaspoon of dried basil, crushed
1/4 teaspoon of pepper
1/2 cup of barley or 1 cup of quick cooking pearl barley
One 10 ounce package of frozen mixed vegetables


Trim the fat from meat. Cut into 1/4 to 1/2 inch cubes. In a Dutch oven combine meat, water, onion, celery, beef bouillon granules, thyme, marjoram, basil, and pepper. Bring to boiling. Stir in pearl barley. Return to boiling, reduce heat. Cover and simmer for 45 minutes. If using quick cooking pearl barley, add the last 20 minutes of cooking. Stir frozen vegetables into meat mixture. Cover and cook about 10 minutes more or till meat, barley, and vegetables are tender. Makes 6 servings

[Shawnee]

Beef and Bay Stew

750 grams Beef, cubed
2 cups of beef stock
1/2 bunch of leeks
1 small turnip
1 small carrot
6 small scrubbed potatoes
1 celery stick
1 Bay leaf
1/2 teaspoon of thyme
1/2 of a Sugar lump
a pinch of salt
a pinch of pepper
2 tablespoons of plain flour

Roll cubed beef, with fat removed, in flour seasoned with salt and pepper. Place in casserole with stock and after bringing to the boil, simmer for 3/4 of an hour. Add the well washed white part of the leeks thickly sliced. Peel and dice turnip and carrot and add to the dish with sliced celery and well scrubbed potatoes. Add bay leaf, thyme and sugar. Stew gently for approximately an hour and serve with thick crusty bread. Serves 2

[Shawnee]

Beef & Pepper Sauerbraten Stew

2 pounds of boneless beef shoulder or chuck, cut to 1" cubes
2 tablespoons of flour
2 teaspoons of salt
1/4 teaspoon of black pepper
2 tablespoons of oil
1 can of condensed (10 1/2 oz.) beef broth
1 cup of water
1/3 cup of cider vinegar
One 6 ounce can of tomato paste
6 cups of peppers cut into 1-2" chunks
2 cups of carrots, cut into 2" chunks
1 tablespoon of caraway seed
1 1/2 cup of diced apple
1/4 cup of chopped parsley
1 1/2 cup of crushed gingersnaps
2 tablespoons of firmly packed brown sugar

Coat beef with flour mixed with salt and black pepper. In a large heavy saucepot or Dutch oven heat oil. Add beef; brown well on all sides, a few pieces at a time. Remove the browned beef and set aside. Stir beef broth into the beef drippings in the saucepot. Stir in water, vinegar and tomato paste. Cook and stir until mixture comes to a boil. Stir well to get drippings off the bottom of the pot. Return beef to pot. Bringing to a boil again. Reduce heat and simmer, covered for 1 1/2 hours. Add peppers, carrots and caraway seed. Bring mixture to a boiling point again. Reduce heat and simmer covered, until meat and vegetables are fork tender, about 30 minutes. Stir in apple, parsley, gingersnaps and brown sugar. Cover and simmer for 5 minutes. Serve with buttered noodles and rye bread. Serves 6.