Soups and Stews

Recipe Number 1 Beef Stew From: ebuckeye Servings: unknown
Ingredients:	Directions:
· 1 - 1 1/2 lb cut up chuck roast or stew meat	Cut up chuck roast or stew meat and dredge in seasoned flour (I don't measure, but maybe 1 C flour, 1 tsp salt & pepper, 1/2 tsp chili powder). Sauté in hot oil till dark brown - add oil after the pot is heated to cut down on sticking. Add tomato juice after meat is browned - let this simmer about 2 hours Peel white potatoes cut in 3/4 - 1" chunks Peel carrots, cut in 1/4" slices Peel onion, cut in 1/2" chunks Add the vegetables to the pot, simmer about 45 minutes Add green cabbage, about 3-4 cups 1 - 2" chunks (we like lots!) Simmer 15 - 20 minutes till all vegetables are tender Adjust seasonings We eat this piping hot with cornbread
· 1 C flour
· 1 tsp salt & pepper
· 1/2 tsp chili powder
· 1 large can tomato juice
· 3 - 4 white potatoes
· 3 - 4 carrots
· 1 large onion
· 1/2 med head of green cabbage
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Recipe Number 2 Hungarian Meatball Soup From: AZHeart2Heart Servings:
Ingredients:	Directions:
· 6 cups water	Combine the first 8 ingredients and simmer 30 minutes. During this time make the meatballs by combining the next 6 ingredients. Make meatballs about 1" in diameter. Dredge meatballs in flour and brown lightly in hot oil. When browned, add meatballs to soup and simmer 20 minutes. Remove peppercorns before serving. If you like a thicker soup, thicken with cornstarch mixed in cold water. I love this soup in the fall and winter and I usually double the recipe when I make it. Serve with homemade rolls or corn bread.
· 2 cups tomatoes, canned are fine
· 1/2 cup chopped bell pepper
· 6 chopped green onions
· 3 sliced carrots
· 2-3 sliced celery stalks
· 2 teaspoons salt
· 2 peppercorns
· MEATBALLS:
· 1 pound ground beef, lean
· 1 cup uncooked rice - I use minute rice
· 2 teaspoons salt
· 1 teaspoon paprika
· 1 teaspoon dried parsley
· 1/4 cup flour
· vegetable oil
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Recipe Number 3 Tiffany’s Bean Pot soup From: AZHeart2Heart Servings:
Ingredients:	Directions:
· 2 cups dried pinto beans	This soup was served at Tiffany's Saloon in Cerrillos, NM during the Territorial Period. This recipe was made public by the restaurant and is wonderful. Soak cleaned beans in water overnight in a large Dutch oven. Drain and add remaining ingredients except the sherry. Bring to a boil, cover and cook slowly until beans are tender, about 3 hours. Add sherry. Serve in generous soup bowls topped with shopped green onion. Serves 8-10
· 1 pound ham, cubed
· 1 quart water
· 1 22-ounce can tomato juice
· 4 cups chicken stock
· 3 onions, chopped
· 3 cloves garlic, minced
· 3 tablespoons chopped parsley
· 1/4 cup chopped green pepper
· 4 tablespoons brown sugar
· 1 tablespoon chili powder
· 1 teaspoon salt
· 1 teaspoon crushed bay leaves
· 1 teaspoon oregano
· 1/2 teaspoon cumin seeds, ground
· 1/2 teaspoon rosemary leaves, crushed
· 1/2 teaspoon celery seed
· 1/2 teaspoon ground thyme
· 1/2 teaspoon ground marjoram
· 1/2 teaspoon sweet basil
· 1/4 teaspoon curry powder
· 4 whole cloves
· 1 cup sherry (optional)

Recipe Number 4 Potato Soup From: JJ in WI Servings:
Ingredients:	Directions:
· 2 stalks celery, chopped	Sauté celery, onion in butter in large pot. Add next 8 ingredients. Cover and simmer 20 minutes or until potatoes are tender. Remove from heat and mash vegetables with potato mashed. Add milk and cheese, continue to cook until cheese melts.
· 1 medium onion, chopped
· 2 tbls butter
· 6 medium potatoes, peeled and cubed
· 2 carrots, sliced
· 3 cups water
· 5 chicken bouillon cubes
· 3/4 tsp seasoned salt
· 1/2 tsp thyme
· 1/2 tsp salt
· pepper to taste
· 2 cups milk
· 1 cup shredded cheddar cheese
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