Soups

Hearty Vegetable Soup

Mom's Vegetable Soup 

Simple Beef Stew

---

 Recipes

 

Hearty Vegetable Soup

1 lb beef preferably with bones
1 medium sliced onion
1 medium diced rutabaga
½ stock diced celery
1 lb sliced carrots
2 bay leafs
1 stock cut broccoli
½ cut head of cauliflower
1 cup frozen green peas
1 cup green beans
1 cup chopped cabbage
1 large can diced tomato
1 small can tomato puree

Select lean beef, preferable with bone, dice in large chunks and cook till tender. Try not to boil beef as it resulting in cloudy stock. Add onion, celery, carrots, bay leafs, and rutabaga to beef stock when meat is tender. Cook these vegetables till they are tender. Add rest of vegetables and tomatoes and cook till all vegetables are soft. Use beef bullion, pepper, and a dash of sugar and season to taste. The wonder of vegetable soup is you can change the portions, and vegetable, to what you like and have available. It is also easy to cook the vegetable tenderness to your taste. If you would prefer, beef stock can be used instead of beef bullion.

Back to top

Mom's Favorite Chicken Dumpling Soup

1 - 3 lb 1/8 cut chicken
1 lb diced carrots
1 regular size diced onion
½ stock diced celery
Chicken bullion
Salt, pepper, and sugar to taste
DUMPLINGS
6 eggs
1½ cup flour
Black pepper and a dash of chicken bullion finely ground

Cook cut up chicken till meat is tender. Cut chicken is used because the bones give the soup the best flavor. Chicken breast may be used, but the rich flavor will be lacking.
Add the carrots, onion, and celery to stock. Cook till tender. Make dumpling according to recipe being careful not to over mix eggs and flour, which will result in "tough" dumplings. Using a spoon, gently add dumpling mixture
to the chicken stock. Cook for 5 more minutes. Add chicken bullion, black pepper and a dash of sugar to taste.

Back to top

Simple Beef Stew

1 Tbs olive oil
1 ½ pounds round steak or beef stew meat cut into 1 inch pieces
3 cups mushrooms
2 cups diagonally cut carrots
1 cup coarsely chopped onion
1 cup coarsely cut celery
2 garlic cloves, minced
1 ½ cup water
½ cup red wine (optional)
½ tsp dried thyme
1 ½ tsp salt
¼ tsp black pepper
2 (14.5 ounce) can diced tomatoes, undrained
2 bay leaves
1 can sliced ripe olives, drained
4 oz flour
4 oz butter

Heat oil in large Dutch over over medium heat and add beef. Cook for 5 minutes, browning all sides. Add next 4 ingredients to pan and cook for an additional 5 minutes, stirring occasionally. Add water and next 6 ingredients. Bring to a boil, cover and reduce heat. Simmer for 1- 1½ hour or until beef is tender. Make rue with flour and butter. Add rue to beef stew and thicken. Stir in sliced olives and discarding the bay leaf. Sprinkle with parsley.

Back to top