Soups & Stew Recipes

[Lentil Soup] [Bean Chowder] [Beef Barley Soup] [Minestrone Soup] [Bean & Vegetable Soup] [Turkey Chili] [Goulash Soup] [Pasta E Fagioli Soup] [Cheese Tortellini Soup]

Lentil Soup

1 pound kielbasa (cut in 1 inch pieces)
1 pound ground turkey
1 can Tomato juice
4 cups hot water
1/2 cup barley
1 cup lentils
1 cup diced carrots
1 cup chopped celery
1/2 cup chopped onion
1 teaspoon salt
1/2 tsp pepper

Brown kielbasa and ground turkey. Drain. Add all ingredients to crockpot and cook on low for 5-6 hours or until beans are tender, or cook on high for 3-4 hours. Serves 6

Bean Chowder

1 lb of pinto beans (2 cups)
1 teaspoon baking soda
3 tablespoons bacon fat (opt)
1 1/2 teaspoon salt
1 pound ground beef
1/2 cup catsup
1 large onion, chopped
1 large can tomato puree
1 package chili seasoning (1 oz)

Cover beans with water, stir in baking soda and soak overnight. Drain and wash beans thoroughly to remove soda. Brown ground beef, drain fat. Add onions to ground beef and cook until onion is transparent. Add all ingredients to crockpot and cook on low for 5-6 hours or high for 4-5 hours. Serve piping hot. You may top with cheddar cheese and serve with crackers. Serves 6

Beef Barley Soup

Cubed leftover beef
2 cups carrots, sliced thin
1 cups celery, thin sliced
3/4 cups chopped green pepper
1 large onion, diced
1/2 cups barley
1/4 cup chopped parsley
1-2 beef bouillon cubes
2 teaspoon salt
3/4 teaspoon dried basil
2 tablespoons catsup

Layer in crock pot: First vegetables and meat, second barley and spices. Cover with 5 cups water. DO NOT STIR. Cook on low 10 hours; high 6 hours. Serve piping hot with crackers.

Minestrone Soup

1 cup diced ham
1 pound corn chickpeas
1/2 cup minced onion
1 clove garlic, minced
1/2 cup diced carrots
1/2 cup diced celery
1 package frozen chopped spinach
10 ounce can tomatoes
1 medium potato, diced
2 tablespoon parsley
1 quart chicken broth
1/2 cup elbow macaroni, cooked
Grated Parmesan cheese

Combine all ingredients except macaroni and cheese in crock pot. Add water if chicken broth does not cover. Cook on high 1 hour, then switch to low 6-8 hours. One half hour before serving, add macaroni. Serve soup generously sprinkled with cheese. Serves 6

Bean and Vegetable Soup

1 pound assorted dry beans (*see below)
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery, diced
1/2 cup parsnips, diced
1/2 cup carrots, diced
1/2 cup mushrooms, diced
1 onion, diced
1 teaspoon dried basil
1 teaspoon dried parsley
1 bay leaf
3 cloves garlic, minced
1 teaspoon ground black pepper
1 cup rice or pasta, cooked

Most soups and stews can be prepared in a crock pot. Just decrease the liquid ingredients (not as much liquid will evaporate from a closed slow-cooker) and let it rip for 6 or more hours.

Sort and rinse beans, then soak overnight in water.

Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a little sweetness and the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour.

*For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

Turkey Chili

(This is one of my own creations!)

2 - 16 oz cans of Hot chili beans
1 - 16 oz can tomato sauce
1 - 16 oz can diced tomatoes
1 evelope of chili seasoning
1 small onion, chopped
1/2 bell pepper, chopped
1 pound of Ground turkey

Brown ground turkey and drain fat. Toss all the ingredients into a crock pot with the turkey and cook on low for 5-6 hours or high for 2-3 hours. Serve with hot rice or crackers & cheese. Serves 6

Gulaschsuppe (Goulash Soup)

2 cups onion, chopped
1/4 cup shortening
3 green bell peppers, chopped
3 tablespoons tomato paste
1 pound 1-inch beef cubes
Dash of red pepper
1 teaspoon paprika
2 garlic cloves, minced
6 cups beef broth (see note)
1 tablespoon lemon juice
1/4 teaspoon caraway seeds Beef broth can be either canned or home made (homemade is best)

Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day.

Pasta E Fagioli Soup

1/2 lb dried cannellini or navy beans
1/2 pound dried kidney beans
1/4 cup olive oil
1/4 pound salt pork, finely diced
1 large onion, finely chopped
5 garlic cloves, peeled and crushed
4 celery stalks (with leaves), thinly sliced
3 teaspoons salt
2 teaspoons crushed red pepper
1 teaspoon fresh ground black pepper
1 teaspoon oregano
1 teaspoon basil
1-16 ounce can Italian tomatoes, drained, tomatoes coarsely chopped
1/4 cup snipped fresh parsley
1/2 cup julliened carrot
1/2 pound ground sirlioin
1 egg
4 tablespoons seasoned bread crumbs
1/2 pound tiny, tube shaped pasta
Freshly grated Romano, Parmesan or Pecorino cheese

Rinse and pick over the dried beans. Soak overnight in cold water. Drain, then place in stockpot with 10 cups cold water. Bring to a boil, reduce heat to simmer while preparing vegetables. Heat olive oil in a heavy skillet over medium-high heat. Add the salt pork and cook, stirring frequently, until the fat melts and the meat begins to brown, about 15 minutes. Do not allow to burn. Add the onion and garlic and saute gently until the onion is golden. Add this mixture to the beans, along with the celery, salt, red and black pepper, oregano and basil. Cover and simmer until beans are tender, about 2 1/2 hours, checking frequently to make sure the liquid has not evaporated too much. There has to be enough liquid to cook the meatballs and pasta in the final cooking stage. Add more water if necessary. About 30 minutes before the soup is finished simmering, add the tomatoes and their juices and the parsley. Combine the ground meat with the egg and bread crumbs and roll into miniature balls. Add to the simmering soup. Add the carrot. About 20 minutes later, add the pasta and cook until tender. Serve with the grated cheese. Serves 8

1 lb ground beef
1 16 ounce can kidney beans
1 11 ounce can niblet corn
1 10 ounce can Rotel tomatoes
1 small package taco seasoning
1 28 ounce can Progresso tomatoes
1 small can chopped green chili's
1 16 ounce can pinto beans
1 small package Hidden Valley Ranch Dressing

Brown the ground beef and drain. Add all other ingredients and stir (do not drain cans before adding). Simmer in crock pot on low for 6-8 hours. Serve with taco chips or mexican cornbread.

Cheese Tortellini Soup

Using ready-made cheese tortellini lets you get this soup on the table fast. If you would like an even leaner soup use plain pasta such as rotelle or short fusille.

3 cups defatted beef stock or low sodium beef broth
1 cup frozen cheese tortellini
1 cup frozen peas
2 tablespoons shopped sun dried tomatoes
3/4 teaspoon dried basil
1/4 teaspoon dried oregano

In a medium saucepan, combine the stock or borth, tortellini, peas, tomatoes, basil and oregano. Cover and bring to a boil, then reduce the heat. Simmer for 5-6 minutes or until the tortellini are tender. Makes 4 servings.

Per serving: 107 calories, 1.6 grams fat, 1.7 grams dietary fiber, 11 mg cholosterol, 129 mg sodium

Appetizers	Beans	Beef
Chicken	Pork	Crockpot
Casserole	Pasta	Soups & Stews
Side Dishes	Desserts	Eggs
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