FRESH TOMATO SOUP

4 or 5 medium to large tomatoes,peeled,chopped
2 tbsp.butter
1/2 bay leaf
1/8 tsp.thyme
2 whole cloves
2 thin slices onion
2 cups water
1 tbsp.cornstarch
3/4 tsp.salt or to taste
4 tbsp.grated parmesan cheese
Place chopped tomatoes in butter and cook over
medium heat until tomatoes are soft,add herbs,
cloves,and onion and cook 10 minutes over low heat.
Force through sieve,add water and the cornstarch,
which has been previously thinned to a smooth paste.
Stir and cook until slightly thickened.Add salt and
a dash of pepper.Serve hot,top each serving with cheese.
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HEARTY BEAN SOUP

1 pound mixture assorted dried beans
1 large carrot,sliced(about 1 cup)
1 large onion,chopped(about 1 cup)
1 cup celery,sliced(about 2 stalks)
1 28-ounce can whole tomatoes,chopped
1 tbsp.minced garlic
4 tsp.chicken bouillon granules
3 quarts water
1/2 tsp.oregano and basil
3/4 tsp.ground cumin
1 6-ounce can tomato paste
Tabasco sauce to taste(OPTIONAL)
1/Soak beans overnight in enough water to cover
and drain.Place in a large pot.
2/Add carrots,onion,celery,tomatoes,and the juice,
garlic,bouillon granules,water,basil,oregano,
and cumin.Bring to a boil.Reduce heat and,
simmer for 2 hours.
3/Stir in tomato paste and cook for 1/2 hour longer.
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SWISS STEW

2 tbsp.cooking oil
2 lbs.round steak
Salt&pepper and garlic salt
1 can 14oz.stewed tomatoes
1 can 10oz.sliced mushrooms with juice
1 can 5 1/2oz.tomato paste
1 medium onion,chunked
4-6 sticks of celery,cut large
1/Cut meat in serving size pieces.Brown in
hot oil in frying pan.Salt and pepper the meat,
sprinkle lightly with garlic.Remove to large
casserole dish or large roast pan.
2/In large bowl pour tomatoes,mushrooms
and juice and tomato paste.Add to tomatoes.
Cut celery into 2-inch lengths and add to
tomatoes.Stir and pour over meat.Cover.Bake
in 350 oven for 2 1/2 hours until very tender.
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BEEF AND SWEET POTATO STEW

2lbs stewing beef,cut into 1-inch cubes
1/4 cup flour
3 tbsp.vegetable oil,divided
5 medium onions,thinly sliced
2 cloves garlic,minced
1 tsp.paprika
1/2 tsp.dried basil leaves
1/4 tsp.black pepper
4 oxo beefbouillon cubes,crumbled
2 cups boiling water
4 carrots,peeled and cubed
2 sweet potatoes,peeled and cubed
1 1/2 cup frozen peas
1/Coat meat with flour.In large saucepan,heat
1 tbsp.of the oil over medium heat.
Brown beef,part at a time,adding more oil to pan.
2/Add oinions,garlic,paprika,basil and pepper,
to meat in pan.Crumble bouillon cubes into
water,stir into meat mixture.Cook and stir
until mixture boils and thickens,reduce heat
and simmer,covered,about 1 hour,stirring often.
3/Add carrots and sweet potatoes,cover and simmer
25 minutes longer or until tender.Stir in peas
cover and simmer 5 minutes longer.
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HAMBURGER SOUP

1 lb.lean ground beef
1 onion,chopped
1 carrot,chopped
1 stock celery,chopped
2 cloves garlic,chopped
1 1/2 tsp.basil or marjoram
1/4 tsp.each salt&pepper
1 can(19 oz)tomatoes
1 can(10 oz)beef stock
4-5 cups water
1 cup cubed potatoes
1/2 cup shell pasta
1/In large pot over medium high heat,
cook beef,breaking up with spoon,until not pink
Add onion,carrot celery,spices,for about
15 minutes,until softened.
2/Add tomatoes,breaking up with spoon.
Stir in beef stock,water,bring to a boil.
Reduce heat and stir in potatoes,cover
and simmer for 10 minutes.
3/Stir in pasta and cook covered for 8-10
minutes or until pasta is tender but firm.
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VEGETABLE SOUP

1 cup carrots
1 cup celery
Cover with water
Small can tomato juice
Small can Tomatoes,mashed
1/2 tbsp.tomato paste
1 tbsp.brown sugar
2 tbsp.beef base
2 tbsp.chicken base
Cook 1 hour.
1/8 cup macaroni
1/8 cup rice
1/8 cup noodles
1/8 cup alphabets
Cook all for 1/2 hour more.
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TURKEY CHOWDER

7 cups broth or gravy
2 cups celery
2 cups mashed poatoes
1-19oz.cream corn
1 isp.ginger
3/4 cup butter
1 cup onion,diced
2 cups turkey
1 can carnation milk
salt and pepper
Comine all of the ingredients and simmer,
slowly for 1/2 an hour.
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BEEF BEER STEW

Dredge:2 pounds stewing beef,cut into 1-inch cubes
In a mixture of:1/4 cup flour
2 tsp.salt
1/2 tsp.pepper
In frypan heat thoroughly:1/4 cup flour
Add floured meat and cook until evenly browned.
In large saucepan,heat thoroughly:1/4 cup veg.oil
Add:2 pounds onions,thinly sliced
1 clove garlic,finely chopped
Cook until onion is transparent.
Combine browned meat with onions and stir in:
1 (12-ounce)bottle beer
1 tbsp.soya sauce
1 tbsp.worcestershire sauce
1 tbsp.steak sauce
2 bay leaves
1/2 tsp.thyme
Bring to a boil,cover,reduce heat and simmer
for 1 1/2 hours or until meat is almost tender.
Then add:3 potatoes,peeled and quartered
simmer covered for an additional 20 minutes,
or until potatoes are partially cooked.
Stir in:1(10-ounce)package frozen peas
Bring to a boil,cover,reduce heat and simmer
for 10 minutes or until meat and vegetables
are tender.Remove bay leaves.
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GREEN CHILI STEW

2 ponds lean stew beef,cut into cubes
1 tbsp.sald oil
1 cup chopped onion
1 clove garlic
1 can tomatoes
1 cup beef stock
1(4-ounce)can green chilies
1 tsp.salt
Balck pepper
Heat oil in large skillet.Put in beef chunks,
and saute until browned on all sides.Stir in onions,
cook until wilted and beginning to take on color.
Stir in garlic.Next add beef stock and stir well
to get all browned bits loose from bottom of pan.
Add tomatoes and salt.If chilies are whole,slit and
remove seeds,then chop.Add chilies to pan.Add pepper.
Cover and lower heat to simmer.Cook until meat is tender,
about 1 1/2 hours.Serve in soup bowls.
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WILD RICE SOUP

1 cup uncooked wild rice
3 cups boiling water
2 strips smoked bacon
1/4 cup chopped celery
1/2 cup sliced carrots
1(14 1/2-ounce)can chicken broth
2(10 3/4-ounce)cans cream of mushroom soup
2 soup cans of milk
1(4-ounce)can mushrooms,plus liquid
1 tsp.seasoned salt
pepper to taste
Combine rice and boiling water in large sausepan,
simmer,covered,50-60 minutes.Drain off excess liquid,
set rice aside.Fry bacon until crisp,remove bacon
and saute onion,celery and carrots in small amount
of bacon fat.Combine broth,soup,milk,mushrooms,
salt and pepper,reserved crumbled bacon,sauted vegetables,
and wild rice.Simmer,covered for 1 hour.
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MEXICAN CORN SOUP

3 tbsp.butter
1/3 cup chopped green pepper
1/4 cup sliced green onion
1 large clove garlic,minced
5 tbps.flour
1/4 tsp.oregano
1/4 tsp.pepper
2-3 drops red peeper sauce
3 cups condensed chicken broth
1 1/2 cups red salsa,mild to medium
1 bay leaf
2 cups(8-ounce)shredded Monterey Jack cheese
1(12-ounce)can corn,drained
Tortilla chips
Cilantro
Melt butter in 3-quart saucepan.Saute green pepper,
onion and garlic until tender,about 5 minutes.
Stir in flour and seasonings.Gradually srir in broth
and salsa.Add bay leaf.Bring to boiling,stirring
constantly.Boil and stir 1 minute.Mix in 1 1/2 cups
cheese and corn,stir until cheese is melted.
Remove bay leaf.Garnish each serving with tortilla
chips,remaining shredded cheese and cilantro.
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TATER PATCH STEW

1 pound ground beef
1 cup chopped cabbage
2 cups stewed tomatoes
1 cup frozen peas
1 beef bouillon cube
2 medium onions,sliced
1/2 cup diced celery
1 cup diced potato
1 cup water
1/4 tsp.garlic powder
Combine all ingredients,except peas and potato,
in a slow cooker.Simmer on low for 7 hours.
Add potato 2 hours before serving,then add peas,
15 minutes before serving.
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CREAM OF BROCCOLI SOUP

1/3 cup margarine
1 garlic clove,minced
1 medium onion,chopped
1/3 cup flour
1 cup water
1 chicken bouillon cube
3 cups broccoli florets
1 cup mushrooms,chopped
Melt margarine,saute garlic,clove and onion.
Stir in flour.Add water,bouillon cube,broccoli,
and mushrooms.Simmer for 20 minutes,stirring constantly.
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BROWN CABBAGE SOUP

3 pounds cabbage
1/2 pound butter
2 tbsps.sugar
9 cups stock or 3 cans consomme and 3 cans water
1 tsp.salt
1/2 tsp.black pepper
Shred the cabbage finely.Melt the butter in a saucepan
and add the cabbage.Stir the cabbage frequently so
that it is coated with the butter.Sprinkle the sugar
over it and saute over low heat for 45 minutes,
stirring occasionally.if the cabbage has not browned
completely at the end of this time,increase the heat
and cook for an additional 1-2 minutes,stirring constantly.
Add the stock,salt and pepper.
Cover and cook over low heat for 2 hours.
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BEAN SOUP

2 cups dried white beans
1 pound ham,cut into 6 pieces
2 quarts water
3 tbsps.salad pil
3 onions,chopped
3 cloves garlic,minced
3 potatoes,peeled and diced
1 tsp.sweet paprika
3 tbsps.chopped parsley
Soak the beans overnight in water to cover.
Drain,and discard any imperfect beans.Cover with fresh water,
bring to a boil,and drain.Add fresh water and cook for 1 hour,
or until tender.In a seperate saucepan cook the ham
and the 2 quarts of water over medium heat for 1 1/2 hours,
or until tender.Heat the oil in a frying pan and add the onion,
garlic,potaoes,paprika,and parsley.Saute for 15 minutes,
stirring frequently.Drain the beans and combine with the ham
and water.Add the sauteed vegetable mixture.Cook over low
heat for 15 minutes,mixing well.Serve hot
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