VEGETABLE NOODLE SOUP
3 ½ chicken stock
½ cup minced onion
½ cup canned tomatoes with juice
1 teaspoon thyme
1 teaspoon basic
1 cup vegetables cut up: Zucchini, mushrooms, green
beans, peas, cauliflower, celery, carrots, corn
¾ cup spinach noodles
A few cabbage leaves shredded
Salt and pepper to taste
Place chicken stock, onions, tomatoes, thyme, basil in a heavy saucepan and bring to a boil. Lower heat; add cut-up vegetables and simmer for at least 10 minutes. Add noodles, shredded cabbage, salt and pepper, simmer until noodles are al dente.
Judy’s TACO SOUP
Serves 10-15
2 pounds ground meat
1 cup chopped onion
15 oz Ranch Style Beans
15 oz Pinto Beans
16 oz whole kernel corn
16 oz stewed tomatoes
1 pkg taco seasoning
1 pkg “dry” Ranch buttermilk dressing mix
1 teaspoon each salt/pepper
2 oz mild diced green chilies
2-3 cups water.
Brown and drain ground chuck. Saute onions with meat. Add remaining ingredients. Simmer uncovered 3 minutes or longer.
Serve with sour cream, Monterey Jack cheese, cornbread & Green salad.
TACO STEW
Grand Prize winner in Better Homes & Gardens Contest for Children
4-6 servings
1 pound lean ground beef
1 medium sized onion, chopped
15 oz whole kernel corn, undrained
10 oz can diced tomatoes with chilies, undrained
15 oz can pinto beans in chili sauce, undrained
1 ¼ oz envelop taco seasoning
1 can condensed tomato soup
1 cup water
Tortilla chips
Grated Monterey Jack cheese
Brown beef; drain and RINSE wit hot water to remove excess fat. In Dutch oven, combine beef, onion, corn, tomatoes with chilis, pinto beans, taco seasoning, undiluted soup and water. Simmer on low until heated through.
To serve, crumble tortillas chips in serving bowl and cover with a generous helping of stew. Sprinkle with cheese.
PEDERNALES RIVER CHILI
Mrs. Lyndon B, (Lady Bird) Johnson, Stonewall, Texas
4 pounds chili meat (coarsely ground round steak or well-trimmed chuck)
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon cumin seed
6 Tablespoons chili powder
1/1/2 cups canned whole tomatoes
1-6 generous dash liquid hot pepper sauce
salt
2 cups hot water.
Place chili meat, onion, garlic in large, heavy pan. Cook until onion is light in color. Add oregano, cumin see, chili powder, tomatoes, hot pepper sauce, salt to taste, and hot water. Bring to boil, reduce heat, and simmer for 1 hour. Skim fat off during cooking.
CREAMY POTATO SOUP
HEB Cookbook
Victoria, Texas
1 medium onion, diced
3 Tablespoons butter
8 medium or 6 large potatoes, peeled and cubed
¼ teaspoon dried parsley
salt and pepper
2-14 oz cans chicken broth
½ cup sour cream
2 cups milk
2 cups shredded cheddar cheese
bacon, fried crisp and crumbled
chives
Saute onion in a large pot with butter. Add potatoes when onions are translucent and stir to coat the potatoes with butter. Add parsley and salt and pepper to taste. Add chicken broth and bring to a boil Reduce heat to a low simmer and cook for 1 hour, stirring occasionally. Ladle out some of the broth (about 1 ½ cups) and combine it with the sour cream. Stir this mix back into the soup. Add milk, stirring constantly. Add 1 cup of the cheese and cook for 15 minutes. Serve, using remaining cheese as garnish. Crumbled bacon and chives may be used as garnish.
BROCOLLI CHEESE SOUP - I
Womack’s House Restaurant in Fulshear, TX
2 ½ quarts
6 cups water
10 oz pkg frozen chopped broccoli
1 medium onion, chopped
1 cup grated Cheddar cheese
2 teaspoons pepper
34 teaspoon salt
½ teaspoon garlic powder
1 cup each: milk and half and half
¼ cup butter
½ cup each: flour and cold water
Bring 6 cups water to boil in a 3-quart Dutch oven. Add brocolli and onion. Reduce heat and simmer, uncovered, 10 minutes. Add cheese, pepper, salt and garlic powder, stirring until cheese melt. Stir in milk.
Combine four and cold water; stir until smooth. Gradually add flour mix to broccoli mix, stirring constantly. Cook over medium heat until thickened, stirring constantly. Cook over medium heat until thickened, stirring occasionally.
BROCCOLI CHEESE SOUP-II
Black-Eyed Pea Restaurant
6-8 Servings
2 pounds broccoli, using only florets for soup
1 pint half and half cream
3 cups water, divided
1 pound pasteurized processed cheese spread loaf, cut into chunks (Valveeta)
¾ teaspoons salt
½ teaspoon pepper
½ cup cornstarch
Steam broccoli until tender (microwave about 6 minutes); set aside.
Combine half and half cream, 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Stir in broccoli. Mix cornstarch and 1 cup water in small bowl. Stir into cheese mixture and heat over simmering water until soup thickens.
CREAM OF TOMATO SOUP
WITH PUFF PASTRY CROWNS
Sprig fresh thyme
Bay leaf
1 teaspoon whole black peppercorns
4 Tablespoons unsalted butter, divided
1 cup finely chopped onions
1 cup water
1/3 cup tomato paste
4 large (2 pounds) ripe tomatoes, peeled and quartered 4 cloves garlic, minced
2 cups half and half or milk
1 Tablespoon light brown sugar
½ teaspoon salt and pepper to taste
For puff pastry:
1 frozen puff pastry sheet (8-9oz) thawed
1 egg and 1 Tablespoon water
Wrap the thyme, bay leaf, peppercorns in cheesecloth and tie in bundle. Set aside.
Melt 2 Tablespoons of the butter in a Dutch oven over medium heat. Ad onion, stirring occasionally until translucent. Whisk together the water and tomato paste in small bowl. Add to the soup. Stir in the tomatoes and garlic. Immerse the cheesecloth bag in the soup. Bring to a boil over high heat; reduce heat, cover and simmer until the tomatoes are very tender, about 30 minutes.
Meanwhile, prepare the puff pastry. Preheat oven to 400 degrees. Line a baking sheet with kitchen parchment. Lightly beat the egg with the water. Unroll the puff pastry on a lightly floured cutting board. Cut rounds of pastry slight smaller than the soup bowl tops. Lightly brush the top with the egg mixture. Bake pastry about 15 minutes or until the dough is puffed and golden brown. Set aside to cool
When the tomatoes are tender, remove the cheesecloth from the soup. Puree the soup in a blender. Place a coarse strainer over a bowl. Pour the soup into the strainer in several batches, stirring with a wooden spoon. Discard the soup solids.
Transfer the soup to the Dutch oven and add the half and half, sugar, salt and pepper including the remaining 2 Tablespoons butter; stir until the butter melts and the soup is heated through. Season to taste. Top with a pastry round.
CREAM OF BROCCOLI SOUP
2 cups water
16-0z package frozen broccoli cuts
½ cup chopped onion
½ cup butter
½ cup flour
6 cups milk
4 chicken flavored bouillon cubes
1 teaspoon pepper
Bring water to a boil. Add broccoli; cover, reduce heat and simmer 5 minutes. Remove from heat and set aside.
Saute onion in butter in a Dutch oven over low heat about 10 minutes or until tender. Add flour, stirring until smooth; cook 1 minute, stirring constantly. Gradually add milk and bouillon cubes; cook over medium heat, stirring constantly, until mixture is thickened. Add broccoli, cooking water, and pepper. Simmer, stirring occasional, 20-30 minutes.
FRENCH MARKET SOUP
Mix 1 pound each: navy beans, pinto beans, great northern beans, green split peas, yellow split peas, black-eyed peas, lentils, baby limas, large limas, black beans, red beans, soy beans, barley pearls.
Use 2 cups of the above bean mixture. Sort and wash. Add water to cover by 2 inches. Soak overnight. Drain. Add 2 quarts of water, 1 ham hock, 1 3/4teaspoon salt. Cover and bring to a boil. Reduce heat and simmer 1 ½ hours or until beans are tender. Add ¾ teaspoon salt, 16 oz can whole tomatoes, coarsely chopped, 1 large clove of minced garlic, 1 large chopped onion, 1 chopped chili pepper, and ¼ cup lemon juice. Simmer for 30 minutes.
MEXICAN CHICKEN-CORN CHOWDER
3 Tablespoons butter
4 skinned and boned chicken breasts halves, cut into bite-\ size pieces ( 1 ½ pounds)
1 small onion, chopped
2 garlic cloves, minced
2 cups half-and-half
2 cups shredded Monterey Jack cheese
2-4.5 oz can chopped green chiles, undrained
½ teaspoon hot sauce
¼ teaspoon salt
½ - 1 teaspoon ground cumin
Melt butter in Dutch oven and add chicken, onion, garlic and sauté 10 minutes. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes. Stir in 2 Tablespoons cilantro.
Mary Louise’s
CREOLE GUMBO
(3-4 quarts)
1 chicken (pieces or whole)
2-3 stalks celery
1 medium onion
½ green bell pepper
1 clove garlic
15 0z can tomatoes
1 package frozen chopped okra or fresh
3 Tablespoons flour
3 Tablespoons oil
Red pepper (or use Creole seasoning blend and omit salt and red pepper)
Salt
2-3 bay leaves
1-2 teaspoon thyme leaves (or used ground thyme and
adjust amount down.)
Worcestershire sauce
Crab (can use imitation) (about ¾ cup)
Fish (not much- any kind)
Shrimp( as much as you like)
or
Sausage
Ham for a different type of gumbo
Fresh lemon juice
Gumbo File
Cook 1 large chicken in 2 quarts salted water with a couple of pieces of celery. Reserve stock. Remove celery. Place celery in blender. Remove about ¼ meat from bone and
cut into bite-size pieces. (Or use white breast meat and shred so it looks like fish)
Chop about 3 stalks celery, 1 medium onion, 1 large green pepper, 1 clove garlic. Food processor and Set aside
Blend in blender: 1 can tomatoes with liquid, okra and a little water to blend easily.
Make a roux – always use equal amounts of oil and flour. Cook oil and flour in a large heavy pot until medium to dark brown. Use low heat and stir frequently. If roux burns, discard it. When desired color is achieved (probably 30-45 minutes) add chopped veggies form food processor. Stir and continue cooking 4-5 minutes. Then add okra and tomato mixture from the blender. Add reserved chicken broth and another 2-4 cups water. Add salt and pepper, red pepper, 2 whole bay leaves, thyme, Worcestershire Sauce – 2 Tablespoons to taste. Add chicken, cook and taste at least 3 hours. Correct seasonings as you go. Refrigerate and keep til next day at this point. Add crab meat (3/4 cup imitation is ok), fish – whatever but not much is needed. Cook about 1 hour. Add peeled, deveined shrimp. Cook 3 minutes. Correct seasonings if necessary. Important: Stir in fresh lemon juice to taste and stir in 1-2 teaspoons gumbo File. Serve over rice.
CANADIAN CHEESE SOUP
2/3 cup finely chopped onion
1 cup finely chopped celery
1 cup grated carrots
½ cup butter
2 cans chicken broth
¼ cup flour
2 Tablespoons cornstarch
¼ teaspoon paprika
1 teaspoon salt
¼ teaspoon pepper
1 ½ dried parsley flakes
4 cups milk
8 0z sharp cheddar cheese, grated.
Saute onions, celery, and carrots in butter. Stir in chicken broth; cover and simmer 5 minutes. Combine dry ingredients and seasonings and gradually stir in milk. Add milk mixture to vegetables and broth. Cover and simmer until thickened. Add cheese – heat on low heat until cheese is melted. Do not boil.
Can garnish with 1 bell pepper, chopped; 1 cup mushrooms, chopped; and ½ cup bacon bits.
CARMALEZIED SWEET ONION SOUP
WITH BUTTERED CROTONS
Makes 4 cups
4 Tablespoons unsalted butter
1 pound sweet onions (about 6 cups) quartered and thinly
sliced
½ pound red onions (about 3 cups) quartered and thinly sliced
½ cup thinly sliced shallots
4 cloves garlic, minced
3/4 cup Sauvignon Blanc or other high acid red or white
3 cups chicken stock
1 Tablespoon minced fresh thyme or 1 teaspoon dried thyme ¼ teaspoon salt
¼ teaspoon pepper
4 think slices of day-old white or whole wheat bread
2 Tablespoons freshly grated Parmesan cheese
¼ teaspoon paprika
1/8 salt
2 Tablespoons unsalted butter
2 Tablespoons olive oil
Melt the butter in a Dutch oven over medium heat. Add onions, stir well to coat with the butter. Reduce the heat to medium-low; cover and cook, stirring occasionally, until tender and golden brown. About 30 minutes .
Add shallots and garlic; stir constantly for about 2 minutes. Add the wine. Use a wooden spoon to stir, scraping up the browned juices on the bottom of the pan. Continue to cook, uncovered, stirring constantly, until all the liquid is reduced and soaked into the onions, about 10 minutes. Stir in the stock and thyme; increase the heat and bring to a boil. Reduce the heat to medium-low; cover and simmer, stirring occasionally, for about 20 minutes. Stir in salt and pepper. Taste and adjust.
Meanwhile use a round cookie cutter to cut the bread into rounds smaller than the top of your soup bowls. Combine the Parmesan, paprika, and salt in a bag. Set aside.
Melt the butter with the oil in a large skillet over medium high heat. When very hot, add the bread rounds. Cook, using tongs to turn, until lightly browned on the outside, yet still pliable, about 3-4 minutes per side. While the croutons are still hot, drop them, one at a time, into the bag with the cheese mixture. Shake until croutons are lightly coated. Cool. Float a croton on each serving of soup.
BREAD BOWL CHILI
1 large round bread loaf
1 small can chiles chopped
12 oz lean ground beef
2 teaspoon olive oil
2 medium yellow onions, chopped (about 2 cups)
1 medium bell pepper, chopped about 1 cup
1 Tablespoon chili powder
1 can 14 ½ oz whole tomatoes
¼ cup no salt added tomato paste
1 can 8 ½ oz red kidney beans, drained and rinsed
1 can 7 oz whole kernel corn, undrained
1 cup shredded cheese
Slice off top of bread and hollow out to create a 1 inch bowl.
Cook beef until browned. Drain. In same skillet, heat oil over medium heat. Add onions, cook stirring for 5 minutes. Add bell pepper, chiles and chili powder; cook, stirring for 5 minutes. Add beef, tomatoes with liquid and tomato paste. Bring to a boil. Reduce heat to low; simmer for 25 minutes. Add beans and corn. Cook 5 minutes longer.
Ladle chili into bread bowl, sprinkle shredded cheese on top, and serve immediately. Can garnish with avocado slices, sour cream, black olives, etc.
MARTHA STEWART'S CHILLI
2 slices bacon,chopped
1 white onion chopped
3 garlic cloves chopped
1/2 teaspoon cayenne peppe
r1/2 teaspoon oregano
1 1/2 teaspoon cumin
1 Tablespons paprika
1 1/2 teaspoon salt
Pepper to taste
2 lbs. ground beef chuck
2 Tablespoons fine corn meal
1 1/2 Tablelspoons cider vinegar
COOK chopped bacon then chopped onion, and garlic.
ADD spices, stir and cook a minute or so.
ADD ground beef, cook stirring for about 10 minutes .
Stir in 3 cups water, corn meal, cider vinegar.
Boil, simmer, about 20 minutes.
Garnish with onions, cheese, limes, sour cream, salsa, fritos – your choice.
HAAM COMMUNITY CHILI : Raise the Roof
Serves 10
1 TB olive oil
3 cups chopped onion
8 minced garlic cloves
3 lbs. ground beef
5 TB chili powder
1 TB ground cumin
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon each dried oregano and thyme
1-28 oz crushed tomatoes with puree
1- 14.5 oz can chicken broth
1-12 oz bottle beer
1-5oz can tomato paste
2-15 oz cans of kidney or pinto beans, drained
Heat oil in heavy large Dutch oven over medium heat. Add onions and garlic. Saute until onions are translucent, about 8 minutes. Add beef and saute until brown, breaking up meat with back of the spoon, about 5 minutes. Drain of excess liquid.
Add remaining ingredients except beans and summer until desired consistency, stirring occassionally to prevent sticking, about 1 hour 15 minutes. Mix in beans and heat throughly. Salt and pepper to taste.
Can be prepared up to 3 days in advance; Refrigerate until cold and then cover.
CHUNKY BEEF CHILI
4 pound boneless chuck roast, cut into ½ inch pieces
2 Tablespoons chili powder
2- 6oz cans tomato paste
1-32 oz container beef broth
2 – 8oz cans tomato sauce
2 teaspoons granulated garlic
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon ground red pepper
Cornbread sticks: Optional
Toppings: crushed tortilla chips or Fritos, sour cream, shredded cheese, chopped onion
Brown meat in batches in a Dutch oven over medium high heat. Remove meat, reserving drippings. Add chili powder, cook stirring constantly for 2 minutes. Stir in tomato paste; cook 5 minutes. Return beef to Dutch oven. Stir in beef broth and next 9 ingredients. Bring to boil; reduce heat to low and simmer, uncovered, stirring occasionally, 1 ½ hours or until beef is tender. Serve with cornbread sticks and selected toppings.
WHITE CHILI
6 servings
1 pound dried white Great Northern beans
7 cups chicken broth
2 cups chopped onion, divided
2 garlic cloves, minced
1 Tablespoon oil
8 oz can mild green chilies, drained and chopped
2 teaspoons cumin
1 ½ teaspoon crushed dried oregano
1 teaspoon salt
½ teaspoon cayenne
1.4 teaspoon ground cloves
4 ½ cups c hopped cooked chicken breast
Shredded Monterey Jack cheese, chopped fresh tomatoes, sour cream, chunky salsa, chopped avocado
Sort and rinse beans. Pour into a large bowl and add water to cover. Let soak 8 -10 hours. Drain and rinse. Combine beans with both, 1 cup chopped onion and garlic in a stockpot. Bring to a boil and stir. Reduce heat. Simmer 3 hours or until beans are tender, stirring occasionally.
Heat oil in skillet and sauté remaining onion. Stir in chilies, cumin, oregano, salt, cayenne, and cloves. Add to beans; mix well . Stir in chicken. Simmer 1 hour, stirring occasionally. Garnish with cheese, tomatoes, etc
VEGETABLE CHILI
1 cup vegetable or beef broth
1 ½ cups chopped onion
2 green or red bell peppers, chopped
2-14 oz cans Mexican-style tomatoes, undrained
½ cup salsa
1 Tablespoon chili powder
1 ½ teaspoons ground cumin
¾ teaspoon garlic powder
1 – 16 oz can pinto beans, rinsed and drained
1- 8 ¾ oz can whole kernel corn, drained
1 cup (4oz) shredded Cheddar cheese
Bring broth, onions, peppers to boil in a large saucepan; reduce heat, and simmer 5 minutes; Add tomatoes and next 4 ingredients; return to a boil. Reduce heat, and simmer, stirring occasionally, 12-15 minutes or until mixture is slightly thickened. Add beans and corn, simmer, stirring occasionally, 5 minutes or to desired consistency. Sprinkle with Cheddar cheese.
CHICKEN CREOLE
¼ cup oil
¼ cup flour
1 green pepper, chopped
1 medium onion, chopped
2 cups coarsely chopped cooked chicken
28 oz can tomatoes, undrained and chopped
2 oz can sliced mushrooms, drained
2 Tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
2-3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon sugar
½ teaspoon pepper
¼ teaspoon salt
3 dashed hot sauce
File powder optional
Hot rice
Heat oil and stir in ¼ cup flour. Make roux – about 5 minutes- until mixture is the color of a copper penny. Reduce heat, add pepper and onion, cook 10-15 minutes or until tender, stirring occasionally. Add chickened and next 10 ingredients; cover and simmer 20 minutes. Serve over hot rice – sprinkle with file powder.
MINESTRONE
2 Tablespoons each, butter and oil
1 large onion, minced
2 cloves garlic, crushed
¼ cup parsley, minced
1 cup tomato puree
7 cups boiling water
2 stalks celery, chopped
2 cups fresh or frozen peas
1 cup cabbage, shredded
1 carrot, directed
¼ teaspoon oregano
1 teaspoon salt
½ teaspoon pepper and basil
1 cup macaroni
Heat oil and butter in large saucepan and sauté the onion and garlic. Add parsley and tomato puree and cook 5 minutes. Add celery, peas, cabbage, carrot and boiling water. Cover and cook 45 minutes. Add salt, pepper, basil, oregano and macaroni and cook 15 minutes