Soups & Stews

Mom's Vegetable Beef Soup

Janis Landefeld
Baltimore MD
Antique Nine patch

Makes 8 large servings

1.25 lbs ground beef
3 ribs celery, sliced
1 Medium onion, chopped
5 beef bouillon cues
5 cups boiling water
16 oz can tomatoes, undrained
1 tsp. dried basil
Salt and peppere to taste
1 Tbsp. Kitchen Bouquet
2 cups frozen vegetables
3-4 cups cooked barley or cooked pasta

1. Combine ground beef, celery, carrots and onion in large soup pot. Cook over medium high heat until ground beef is completely browned. Drain excess fat.

2. Dissolve bouillon cubes in boiling water

3. Add bouillon, tomatoes, basil, salt, petter, Kitchen Bouquet and vegetables to soup pot. Simmer about 20 minutes.

4. Immediately before serving, stir in cooked pasta or barley. Serve with a loaf of homemade bread.

5. For thinner soup add more bouillon broth.

Caesar Stew

Charmaine Caesar
Lancaster PA
Grandmother's Memories

Makes 6 servings

1.5 lbs beef cubes
4 tbsp flour
.5 tsp salt
.25 tsp pepper
2 tbsp shortening
2 medium onions, diced
1 cup red wine (optional)
2 bay leaves
3 10.75oz cans beef broth
3 cups diced potatoes
2 lbs carrots, finely chopped
2 tbsp Worcestershire sauce
1 lb fresh green beans, thinly sliced
12 oz fresh mushrooms, sliced
28 oz can whole tomatoes, chopped.

1. Coat meat with flour, salt and pepper mixture.

2. Heat shortening in skillet and brown meat. Put meat in stew pot with onions, wine and bay leaves. (Substiture water for wine if desired)

3. SImmer for 1-1.5 hours until meat is tender. Add remaining ingredients, except tomatoes & mushrooms, cover nad cook on slow simmer until vegetables are tender

4. Add mushrooms and simmer for .5 hour

5. Stir in tomatoes and heat through.

Hamburger Vegetable Soup

Ruth Ann Penner
Hillsboro, KS
Rocking Horse Applique

Makes 6 servings

1.25 lbs ground beef
1.5 quarts water
.5 cup chopped celery
2 cps diced potatoes
1 large onion, chopped
1 cup chopped cartots
salt & peper to taste
10.75 ox can tomato soup
.5 cup minute rice

1. Bring raw hamburger to a good boil in 1.5 quarts water. Add celery, potatoes, onion, carrots, salt and pepper.Simmer 45-60 minutes

2. Add tomato soup and rice and sommer another 2-3 minutes. Serve

Variation: (Judi Robb Manhatten KS President's Sampler)
Substitute 46oz can V-8 juuce for water. Omit potatoes. Substiture 10.75 oz can cream of celery soup for tomato soup. Add dash of sugar and basil. Follow other directions and heat through.

Corn Chowder

Susan Arlene Yoder

2 slices bacon
.25 cup chopped onion
2 medium potatoes, cubed
2 cup corn
.5 cup chopped celery
.5 tsp salt
.25 tsp pepper
2 cup chicken broth
2 tbsp flour
2 cup milk

In 3 quart saucepan, fry bacon until crisp. Remove and drain, reserving drippings, Crubmle bacon and set aside. Cook onions in bacon drippings until soft, but not brown. Add potatoes, corn, celery, salt, pepper and 1.5 cups chicken broth, Bring to a boil. Reduced heat; cover and simmer 15-20 minutes. Blend flour and remaining chicken broth; add to vegetable mixture. Cook and stir until slightly thickened and bubbly. Reduce heat; add milk and heat thoroughly, but donot boil. Top with crumbled bacon.

Easy Chicken Gumbo

Miriam Brenneman

2 cup cooked, cut okra, drained
.25 cup chopped onion
.25 cup chopped green pepper
3 tbsp butter or margarine
4 cup chicken broth
1 pt canned tomatoes
1 small bay leaf
salt and pepper
1 cup diced cooked chicken
1 tbsp minced parsley
3 cup hot cooked rice

In large saucepan, cook and stir okra, onion and green pepper in butter over low heat until onion is tender. Stir in chicken broth, tomatoes and bay leaf; simmer 15 minutes. Season to taste with salt and pepper. Stir in chicken and parsley; heat through. Serve in bowls with scoops of rice. Makes 6 servings.

Hearty Ham Soup

Mrs. Kathryn Yoder

1.33 cup diced potatoes
1.33 diced carrots
1.33 diced celery
1 Tbsp chicken soup base
1.5 qts milk
Small onion
2 cup ham, cut into small pcs
1.25 lbs Velveeta cheese

Mix all ingredients together. Thicken and add cheese.

Buffalo Stew

Katy J Widger
Los Lunas, NM
Nikki's Ecology Quilt

Makes 4 servings

1 lb buffalo meat, cut in small cubes
Salt and pepper to taste
1 Tbsp olive oil
.5 cup chopped onion
1 clove garlic, minced
10.75 oz chicken broth
.5 cup red wine (optional)
.25 cup ketchup
1 tbsp kitchen bouquet
1-2 tbsp flour
.5 cup chicken broth
1 cup sliced fresh mushrooms

1. salt and pepper the meat

2. Heat oil in saucepan and saute meat. Add onion and garlic and saute until clear.

3. Reserve .5 cup chicken broth. Add remaining chicken broth, wine ketchup and Kitchen Bouquet to ingredients. Heat slowly.

4. Combine flour and chicken broth and add gradulally to stew, stirring to thicken. Add mushrooms.

5. Simmer until meat is tender. about 35-40 minutes. Server with crusty bread and a green salad