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Soups & Stews Archives

November 10, 2004

Corn Chowder

2 cans cream style corn
1 can evaporated milk
1 can regular corn
5 small/medium potatoes, peeled & diced
1 small onion, diced
about 4 cups water
1 1/2 tablespoon cornstarch mixed in small amt cold water
salt & pepper to taste

Put your potatoes in the water & boil till slightly undone. Then add onion, cream corn, corn, milk, salt, pepper, & cornstarch. Simmer until thick.

Tried & Tested Easy Hearty Chili

2 lbs ground beef
1 med onion, chopped (I have used dry minced onion before)
3 cloves garlic (I always add garlic powder to taste)
3 cups water
1 (16 oz) can whole tomatoes,un-drained & chopped
1 (8 oz) can tomato sauce
2 tablespoons all-purpose flour
1 ? teaspoons salt
? teaspoon sugar (I add brown sugar to taste)
3 tablespoons chili powder
1 teaspoon ground cumin
? teaspoon dried oregano
? teaspoon dried whole basil
dash of red pepper
1 (16 oz) can pinto beans or dk red kidney beans

Combine ground beef, onion, and garlic (or garlic powder) in a large skillet. Cook until meat is browned, stirring to crumble meat. Drain off pan drippings and pour meat ingredients into large pot. Add water, tomatoes, tomato sauce, flour, salt, sugar, chili powder, cumin, oregano, basil, and pepper mixing well. Cover and simmer 1 ? hours (I let it simmer on really low heat for several hours for better flavor) Add pinto (or kidney) beans and simmer for another 30 minutes or however long you think best. Ladle into individual bowls and serve immediately.

Yummy Beef Stew

Mock Tender Roast cut into pieces
Butter
1 small can-Garlic Flavored Tomato Paste
1 small can-Regular Tomato Paste
1 large Onion diced
2 cups frozen Corn
2 cups frozen Peas
1 can Green Beans
4 Carrots
4 large Potatoes
about 1 tablespoon Garlic Powder
dash of Onion Powder
about 1 tablespoon Dried Oregano
about 1 teaspoon Dried Rosemary
about 1 tablespoon Dried Basil
4 Bay Leaves
Salt & Pepper to taste
Brown Sugar to taste
Water

First cut your roast into pieces for stew. Then fry them up with butter, salt & pepper in skillet. When pretty well browned and slightly cooked throw into your pot or pots (I needed 2 pots). Now dice up your carrots and potatoes. Add to pot(s). Open your tomato sauce cans and add them along with 1 can water for each. Add additional water to just barely cover veggies & meat. Let boil for a little while, till about when the carrots & potatoes have just lost their extreme hardness-about 30 minutes I guess. Now add your diced onion, garlic powder, dash of onion powder, oregano, rosemary, basil, bay leaves, salt & pepper to taste, and brown sugar to taste. Bring to a simmer, and simmer for a few hours occasionally stirring. Don't be alarmed if stew seems rather thin. By simmering for a few hours it will thicken up. Now when stew seems to be nearing a finish (its thickening & smelling really good) add your peas, corn & green beans. Let simmer for a little while longer until stew is to your liking.

Black Bean Soup

1 pound dried black beans
1/2 package bacon
1 cup chopped onion
1 teaspoon dried thyme
3 garlic cloves, sliced
2 bay leaves
1/2 teaspoon salt
5 cups chicken or vegetable stock
3 cups water

TOPPINGS:
3 corn tortillas, cut into 1/4" strips
6 tablespoons minced onion
6 tablespoons minced cilantro
6 lime wedges

Rinse dried beans. Cover with water to 2 inches above beans; bring to a boil and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Cook the bacon in the pan over medium heat until crisp. Remove the bacon from pan. Add chopped onion, thyme, garlic and bay leaves to bacon drippings; saute for 4 minutes. Add the beans, bacon, stock and 3 cups water to pan. Bring to a boil; reduce heat, and simmer 1-1/2 hours, stirring occasionally. Add salt, and simmer for 30 minutes or until beans are tender. Discard the bay leaves. Puree the soup if desired or mash it well with a masher.

Place the tortilla strips in a single layer on a cookie sheet. Bake at 350 for 12 minutes until strips are toasted. Serve the soup and sprinkle with the various toppings.

February 19, 2009

Farmhouse Smoked Sausage Soup

farmhouse-smk-sau-soup.jpg
Well this may not be exactly old-fashioned but it sure is a satisfying soup and serves as a little different than the norm.

1lb Smoked Sausage {I used Eckrich Smoked Sausage}
1 onion, diced
1 can dark red kidney beans
1 can fire roasted tomatoes
1 cup or so Beef Broth
abt 1 or 2 cups mixed frozen veggies
Half of a 7oz package of small pasta Shells
abt 1/8th teaspoon Italian Seasoning
abt 1/8th teaspoon Oregano
Few Shakes Worcestershire Sauce
Few Shakes Tabasco Sauce
salt and pepper to taste
1 tablespoon butter
water

First dice onion and saute well with butter in soup pot. You shouldn't have much if any excess butter, to this add the beef broth and mix around. Then add the can fire roasted tomatoes. Add a little water to take out the concentrated look of the tomatoes. Next add the kidney beans, smoked sausage {cut up in slices}, mixed veggies, seasonings, few shakes Worcestershire and Tabasco sauce. Salt and pepper to taste. Then finally add the shells and let cook on medium heat until shells are soft. Then turn down to low and simmer until desired taste.

Note: Sorry for a lack of exact measurements...when I cook on my own I don't always measure things out.

Enjoy the old fashioned way of things? Interested in the Victorian era? If so have a browse around our other site A Victorian Passage. Updated Regularly!

About Soups & Stews

This page contains an archive of all entries posted to Hearth and Home in the Soups & Stews category. They are listed from oldest to newest.

Side Dishes is the previous category.

Spice Mixes is the next category.

Many more can be found on the main index page or by looking through the archives.