| Easy Vegetable Soup 8 Cups water 1 (29 oz) can Veg-all 1 (15 oz) Can tomato sauce Sirloin steak, cubed Beef bouillon (3 tsp) Salt & Pepper, to taste Noodles (optional) 2 tsps. Onion powder Parsley (optional) 1/8 tsp chili powder 2 med. Sized potatoes, cubed Cube steak, lightly brown in skillet adding 1 tsp of onion powder, salt and pepper, save some of the juice for the stock. In a small stock- pot add water, meat and potatoes and bring to a boil, add beef bouillon. When bouillon is dissolved reduce heat to med-low, add remaining ingredients. Simmer for 1 to 2 hours. |
| Fall River Clam Chowder Recipe courtesy of Emeril Lagasse 1/2 cup (about 4 ounces) diced bacon 1 cup chopped leeks (bottom white part only) 2 cups peeled 1/2-inch diced potatoes 1 cup water 3 cups half and half 1 pound chopped clams Salt and pepper 1/2 cup shaved green onions Creole seasoning In a soup pot, cook the bacon until crisp; remove and reserve. To the bacon fat, add the leeks and cook until tender, about 4 minutes. Add the potatoes and water. Bring up to a boil, reduce the heat to a simmer and add half-and-half. Cook until the potatoes are tender, about 20 minutes. Add the clams and bacon and continue cooking for 3 minutes. Season with salt and white pepper. Garnish with shaved green onions and Creole seasoning, if desired. Yield: 4 servings |
| <<< Back Next >>> |
| Scottish Beef Barley Soup � pound beef, cubed � cup carrot, sliced 1 clove garlic, minced 2 beef bullion cubes � cup chopped inions � tablespoon basil, crushed 1 bay leaf � can tomatoes (not drained) 1 cup barley � cup celery, chopped 8 cups water salt and pepper to taste In Dutch oven, using a little oil, brown meat. Add onion and garlic and cook until onion is tender. Stir in remaining ingredients. Cover and bring to a boil. Reduce heat and simmer 50-60 minutes, stirring occasionally. |
| Soups |