Soups and Stews
ZIG�S
BEST GAZPACHO EVER
2 large tomatoes, peeled
1 large cucumber, peeled and halved
1 medium green bell pepper, seeded and quartered
1 med. onion (Vidalia), halved
At least 2 cloves garlic
1/3 cup Garlic Red Wine vinegar (maybe a little more)
� cup olive oil (I use less or sometimes none)
26-32 oz. tomato juice (Roche Bros. Brand has 100% vitamin C)
Cilantro, to taste
� tsp. Tabasco, to taste
1/8 tsp. pepper, to taste
1� tsp. salt, to taste
Puree 1 tomato (peeled), � pepper, � onion, � cucumber, � cup tomato juice.
Pour puree into bowl and mix with the rest of tomato juice, olive oil, vinegar, Tabasco, and salt and pepper. Then chop up the rest of the veggies into small pieces. Add the chopped veggies, chopped cilantro leaves, and the garlic to bowl.
Let chill for at least 2 hours. Garnish with sour cream, cheese, avocado, cilantro, croutons.
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HONEYCHILD�S
BLACK BEAN AND CORN SOUP
You�ll Need:
1 medium-sized red onion, chopped
2 T vegetable oil
2 cans (15 oz each) black beans, drained
1 can (11 oz) corn niblets, drained
1 can (14.5 oz) chicken broth
1 c. bottled chunky salsa
1 T fresh lime juice
� t salt
1/8 t black pepper
Sour cream
Preparation:
1. Saut� onion in oil in saucepan over low heat 5 minutes, until tender. Mash
1 c. beans in a small bowl.
2. Stir in mashed beans, whole beans, corn, broth, salsa, lime juice, salt, and pepper into saucepan; simmer, uncovered, 10 minutes or until heated through.
Serve with a dollop of sour cream. Serves 6.
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TURTLEGIRL�S
CANJA
This is a Brazilian soup I stole from allrecipes.com and it is so good, especially in the winter. You can add or substitute different veggies and it still tastes yummy.
3 or 4 boneless, skinless chicken breasts
1 onion, chopped
6 cups chicken stock
� cup long grain white rice
� cup tomatoes, chopped
2 or 3 chopped carrots
Salt and pepper, to taste
A tablespoon or so of minced garlic (less if you're not a garlic-y person)
� cup diced ham
1 tablespoon chopped fresh parsley
Directions:
1. In a large saucepan, add chicken, onion, garlic, and chicken stock. Cook over low heat until chicken is tender, about 45 minutes. I usually cook the chicken breasts whole in the chicken stock, and then take them out and chop them up into pieces.
2. Add rice, tomatoes, and carrots to the stock (and put the chopped up chicken back in). Season with salt and pepper, to taste. Bring to a simmer, and cook until rice is tender, about 25 minutes.
3. Put ham into soup, and cook until ham is heated (about 10 minutes or so). Add parsley and serve.
I've added celery, left out the onions, etc. and the soup is always good. It does take time to make, so I usually make up a bunch and freeze single servings. This recipe makes six servings.
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MS. MONEYPENNY�S
CAULIFLOWER AND LEEK SOUP
1 chopped leek (white and light green parts, wash thoroughly)
1 chopped cauliflower head
1 huge can low sodium chicken broth
1 pint half and half
Olive oil
Salt and pepper
Saut� chopped leek in oil until tender. Put saut�ed leeks and cauliflower into a large kettle and add broth. Bring to a boil, and then set to med-low. Cook until cauli is fork tender. With a hand blender, process the soup until it is thick and homogenous (a regular blender can be used, too, but with more mess). Add half and half. Season with salt and pepper. Yummy in bread bowls!
I�ve also:
-added baby carrots, zucchini and summer squash and served it chilled in the summer
-added bacon pieces, potatoes and cheddar for a hearty winter soup
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BRAN'S
CHICKEN 'N DUMPLIN'S
(easy way!)
You will need:
1 whole fryer chicken
1 can cream of celery
1 can cream of chicken
2 cups milk
2 cans of biscuits (buttermilk biscuits suggested, NOT flaky ones)
Salt and pepper
Take out liver and such inside chicken. Toss.
Put chicken in pot, and add just enough water to cover chicken.
Boil chicken in water until done.
I use a large pot; the crock pot is not worthy.
When chicken is done, remove from pot and cool.
Put pot of stock in fridge so the oily greasy stuff gets hard enough to remove from stock.
After chicken cools, debone.
Some may want to just cut the chicken up; I myself take every bit of it off of the bone in pieces.
After removing the grease from the stock, put pot back on burner and begin to boil.
Add the cream of chicken, and cream of celery. (No water)
Add milk. Stir until lumps are gone.
Now add the cooked chicken.
Open biscuits, and cut all into 4ths, or halves, depending on size wanted.
Roll each in a ball and drop into boiling pot.
Cook until dumplins are no longer gooey in the center.
At first, they will double in size, and then shrink.
Add salt and pepper to taste. I like them salty.....
This can be stored in fridge for about 3 days before going bad.
Enjoy!
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A GIRL NAMED LIA�S
CHICKEN NOODLE SOUP
Ingredients
1 tablespoon olive oil
3 carrots, cut into � inch dices
2 medium onions, diced
2 celery ribs, cut into � inch dices
10 cups canned chicken broth
1� teaspoons salt
� teaspoon thyme
2� to 3 cups diced, cooked chicken
2 cups cooked egg noodles
1. Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.
2. Add broth, salt and thyme. Bring to a boil. Reduce heat to low and simmer for 25 minutes. Stir in chicken pieces and cook for 5 minutes. Add egg noodles and cook until heated through. Makes 6 servings.
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AISLING�S
CHILLED CUCUMBER/AVOCADO SOUP WITH MINT
1 ripe avocado
2 cucumbers, peeled, seeded, and chopped
1 cup buttermilk
� cup chicken or vegetable broth
1 Tbsp. fresh lemon juice
About a tablespoon of chopped fresh mint, plus a little extra for garnish
Put half the cucumbers in the blender with the rest of the ingredients, along with three or four ice cubes. Blend till smooth, and then stir in the rest of the cucumbers and sprinkle with more mint. Ta da!
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LAUREN5779�S
GOURMET GOULASH
(My absolute favorite thing I make)
3 tbsp butter or margarine
2 lbs lean beef (beef cubes recommended so you don't have to cut it up)
2 med onions
Salt and pepper, to taste
1 tbsp flour
1 tbsp paprika
1� cups red wine
1� cup sour cream
� cup tomato sauce
1. Melt butter in sauce pan and brown meat
2. Add onion (break into rings)
3. Lightly saut� for approx. 10 mins
4. Stir in salt, pepper, flour, and paprika
5. Add wine, sour cream, and tomato sauce
6. Stir to blend smoothly
7. Pour contents into casserole dish
8. Cover
9. Bake at 375 degrees for one and a half hours
(I usually serve this with egg noodles and for some reason, green beans.)
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[VERLEST]�S
HOMEY SOUP
A nice, filling soup. You could add barley oats and replace the sausage by some other meat.
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 leek (white part), minced
1 cup Italian sausage, diced
2� cups chicken/vegetable broth
1� cups chopped tomatoes
2 medium parsnips, peeled and diced
1 stalk celery, diced
1 medium sweet potato, peeled and diced
Salt, pepper, and chopped parsley
1. Heat oil; add onion, garlic, and leek. Saut� about 4 minutes.
2. Bring chicken stock and tomatoes to a boil. Add parsnip, celery, sweet potato. Simmer gently.
3. Add onion mixture, and season to taste. Simmer until vegetables are soft.
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ATHENA�S
MEXICAN POZOLE
Only a small amount of oil is needed to saut� meat.
2 pounds lean beef, cubed
1 tablespoon olive or canola oil
1 large onion, chopped
1 clove garlic, finely chopped
� teaspoon salt
1/8 teaspoon pepper
� cup cilantro
1 can (15 oz) stewed tomatoes
2 ounces tomato paste
1 can (1 lb. 13 oz) hominy
1. In a large pot, heat oil. Saut� beef.
2. Add onion, garlic, salt, pepper, cilantro, and enough water to cover the meat. Cover pot and cook over low heat until meat is tender.
3. Add tomatoes and tomato paste. Continue cooking for about 20 minutes.
4. Add hominy and continue cooking for another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.
Option: Skinless, boneless chicken breasts may be used instead of beef cubes. You can also omit the stewed tomatoes. I actually think it�s a better flavor without them.
Yield: 10 servings
Serving size: 1 cup
Each serving provides:
Calories: 253
Total fat: 10 g
Saturated fat: 3 g
Cholesterol: 52 mg
Sodium: 425 mg
Calcium: 28 mg
Iron: 3 mg
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HEATHER�S
MOM'S GAZPACHO
1 egg
2 cups chopped fresh plum tomatoes
� cup chopped green or yellow pepper
1 cup chopped cucumber, seeds removed
� cup finely chopped red onion
2/3 cup olive oil
Juice of � lemon
2 cups beef broth (optional)
� cup red wine vinegar
� cup finely minced parsley
1 teaspoon dried oregano
2 tablespoons Worcestershire
Pepper, coarsely ground
2 cloves garlic, finely chopped
Salt
1 46-ounce can tomato juice
� cup plain bread crumbs
Tabasco, to taste
Garnish (optional): chopped parsley, minced red onion, chopped olives
Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.
In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.
Sprinkle garlic with a pinch of salt, and set in bowl.
When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.
Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.
Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.
Cook's Notes:
� My recipe serves eight, and it's not worth the trouble to prepare this soup for one. But like homemade tomato sauce, its flavor improves with age - you can store it in the refrigerator and eat it for about a week.
� Why mash the garlic with egg and salt? To make a garlic-infused paste that adds body and substance to the tomato broth.
� Use kosher salt to bring out the flavors of the vegetables.
� Try to chop the vegetables so that they're small but not minced or pulverized, and don't worry if the sizes aren't uniform. The pieces should be small enough to chew but big enough to recognize.
� If you prefer a more elegant presentation, emulsify the chilled mixture before serving. Seasoning is a very personal matter. I tend to like my gazpacho pungent and sharp, with salt, lemon, and onion flavors lingering on the palate. If you prefer milder soup, reduce the onion, garlic, and vinegar quantities by half. If you want a spicier soup, add 2 teaspoons of minced jalape�o peppers. To make vegetarian gazpacho, substitute vegetable broth for beef broth.
Makes 8 servings.
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ORANGEK8�S
MOM�S VEGETARIAN CHILI
Olive oil or cooking spray
1 medium onion, chopped
1 tsp cumin
3 cloves garlic, minced
2 cans chopped tomatoes, Mexican style (undrained)
1 same size can chopped tomatoes (undrained)
2 cans black beans rinsed and drained
2 cans dark red kidney beans, rinsed and drained
1 bag Morningstar Farms fake burger crumbles (or whatever brand you love)
Either spray a large kettle with cooking spray (i.e. PAM) or use a film of olive oil. Over low to medium heat, saut� the onions and celery until they begin to wilt, probably 5-8 minutes, add garlic and cook for one more minute, add cumin, stir around for just another minute. Add tomatoes and beans, and when hot, add the fake hamburger, stir occasionally until it's heated through and you are done! mmm!
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A GIRL NAMED LIA�S
MULLIGATAWNY SOUP
Ingredients
2� cups chicken broth
1 cup water
1 cup chopped apple
1 cup chopped carrot
1-7� oz can tomatoes, cut up
� cup chopped celery
1/3 cup long grain rice
� cup chopped onion
� cup raisins
1 tablespoon snipped fresh cilantro or parsley
1 to 1� teaspoons curry powder
1 teaspoon lemon juice
� teaspoon coarsely ground pepper
1/8 teaspoon ground mace or nutmeg
1� cups chopped cooked chicken
In a large saucepan, combine broth, water, apple, carrot, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes, or until rice is tender. Stir in chicken and heat through. Makes 4 servings.
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CATKLEIN�S
POP'S GAZPACHO
3 large tomatoes, finely chopped
1 green bell paper, chopped
� cucumber peeled and chopped
1 stem/piece? celery, chopped
� onion, chopped
Cilantro, chopped (as much as you want)
1 cup tomato juice
2 cups chicken broth
1 teaspoon Tabasco
5 tablespoons red wine vinegar
4 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
Put in a large Tupperware, shake and refrig overnight (if you can wait that long)!
Pop Pop
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MADAME X�S
RED BEANS AND RICE
1 green pepper, finely chopped
1 yellow onion, finely chopped
2 stalks celery, finely chopped
1 lb red beans
1.5 lbs andouille sausage
2 ham hocks
5-6 slices bacon
Pepper
Salt
2 bay leaves
Crystal hot sauce
Garlic
Creole seasoning
Directions:
1. Crank up the stereo-preferably funk, smokin� blues, or jazz.
2. Soaks beans in a big, large, huge stockpot with 1-2 cloves garlic, the two ham hocks, a splash of hot sauce and enough water to cover it. Let beans soak for a couple of hours.
3. Start your laundry. In New Orleans, red beans n� rice have traditionally been served on Monday, cause back in the day housewives would put beans on to boil all day while they dealt with the laundry. Be grateful that with the advent of the washing machine, one must no longer spend an entire day doing laundry (unless one hasn�t done laundry in over a month!)
4. Drain beans. Cover again with water (e.g. water should be 1-2 inches above the beans). Place on stove, and turn heat on to medium. Bring beans to a boil. When they come to a boil, reduce heat; add bay leaves and other seasonings. Let the beans simmah down! for about an hour.
5. Fry the slices of bacon in a big ass frying pan. When bacon looks tender but kinda done, add the chopped �trinity� (aka celery, green pepper and onion) to the skillet. Saut� the veggies in the bacon fat, then after a couple of minutes, add the whole shebang to the pot of beans.
6. Next, cut the sausage into bite size pieces. Briefly saut� the sausage in the skillet, and add to pot o� beans.
7. Let beans cook for 1-2 hours. You should have plump red beans with a surprisingly creamy texture. Serve over rice and eat. Do not cook this meal in front of vegetarians as they may have a heart attack over all the parts of the pig in the pot!
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ATHENA�S
SAUSAGE POT
2 tablespoons olive oil
2 large onions, sliced
2 bacon pieces, largely diced
Salt to taste
Ground black pepper (preferably freshly ground)
� cup Creole mustard
2-12 oz bottles of brown ale (Turbo Dog, Pete�s Wicked Ale, Pete�s Winter Brew)
5 hot dogs (Miller�s pure beef, or Hebrew National are the best for this)
5 pounds assorted sausage
2 pounds sauerkraut
2 tablespoons chopped garlic
Green onions and Creole seasoning for garnish
In a large pot, add olive oil. Add sliced onions and saut� for 2 minutes. Add bacon. Season with salt and pepper. Cook for 5 minutes, or until bacon begins to render and onions are beginning to caramelize. Add the Creole mustard and the beer. Stir. Add half of the sausage. Add the sauerkraut on top of the sausage. Add the rest of the sausage. Add the hot dogs and the garlic. Bring to a boil. Reduce to a simmer, cover and cook for 45 minutes. Garnish with green onions and Creole seasoning.
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ATHENA�S
SAUSAGE SOUP
I make this quite often, it�s one of my favorite recipes that I got off a bag of beans, but I modified it to my liking.
Ingredients:
1-2 lbs Italian Sausage (the kind with basil and oregano in it)
1 lb Portobello, or Portobellina mushrooms, sliced
2 Italian yellow squash, sliced
2 zucchini squash, sliced
1 14� oz can of Italian sliced tomatoes
1 package chopped frozen spinach
� bottle of Merlot (I use Vendage Merlot, I have found that the cheaper the bottle, the better the flavor)
4-5 red potatoes, diced
1 small boiler onion, finely chopped
2 tsp Italian seasoning
5-6 cups water, depending on consistency
In large Dutch oven, add onions, potatoes, canned tomatoes, water, mushrooms and Italian seasoning. While that is heating up and getting to a nice boil, cut the sausage into small slices, and fry until fully cooked. While the sausage is cooking, slice the zucchini and yellow squash. Once the sausage is cooked, add it to the soup, reserving the liquid in the frying pan and using it to fry the zucchini and squash. Fry for about 2-3 minutes, and then add to the soup. Let soup boil for about 5 more minutes, adding water if needed. Then add � a bottle of Merlot, boil for another 10 minutes, add the frozen chopped spinach and cook for another 10-15 minutes, until potatoes are soft. Add salt to taste.
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UBERBABE�S
SQUIRREL ROAD KILL BRUNSWICK STEW
(Please note, I did not make up this recipe).
Recipe By: Rick O'Shay
Serving Size: 1
Preparation Time: Too long, baby, too long
Categories: Main Dishes
Wild Game/Fowl
Appetizers
Okay, you've got quick reflexes and have just hit a squirrel. Take that sucker and skin it, cut the head off and remove the internal organs. Cut squirrel into pieces and add to chopped pork of equal amounts and saut� it slowly until light brown in � cup shortening. Then remove from the pan. Use the squirrel and pork fat to brown � cup of chopped onions. Put the squirrel, pork and onions in a stewing pot and add 2 cups of quartered tomatoes, 2 cups of lima beans, 1 cup of hot water, and cayenne to taste. Simmer till squirrel and pork is just about tender and add 3 cups of corn, 2 spoons of Worcestershire sauce, and a cup of toasted bread crumbs. Simmer until completely tender... then there you are!!!
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@NDIE�S
SUPER EASY TORTILLA SOUP
1 can each (all drained):
Black beans
Diced tomatoes with jalape�os
Corn
Peas
Chicken stock
Chicken (Or boil your own. I usually put a couple of thighs on to boil for a few, then pull the meat and add. If you do this, you can use the water instead of the chicken stock.)
1 tablespoon chili powder
Salt and pepper, to taste
Add all together and boil then simmer about 10 minutes. Sprinkle with pepper jack cheese and crushed corn chips. It really takes no time to make but is so yummy.
Also can be drained and used as dip/nachos.
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LOLA�S
VEGETABLE CHOWDER
Ingredients
1 onion
2 celery stalks
2 potatoes
2 carrots
Assorted frozen vegetables (corn, peas, green beans).
Salt and pepper
2 tablespoons flour
2 cups vegetable stock
2 cups milk
Chop vegetables. Saut� celery and onion until tender. Add two tablespoons of flour and stir for about 2 minutes until browned. Add 2 cups of veggie broth and carrots and potatoes. Simmer until tender. Add 2 cups of milk and frozen veggies. Salt and pepper to taste. If you like a thicker chowder, remove about a cup or two and blend it in blender with a couple tablespoons of flour and then add it back into the soup. Serve with French bread.
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