Soups/Stews

BAKED STEW
Barbara Wright

Ingredients:
1 can tomato soup
1 can mushroom soup
1 lb. hamburger
¼ cup diced onions
¼ cup diced celery
Salt and pepper
6 carrots, pared and cut into chunks
5 medium sized potatoes, pared and cut into chunks

Instructions:
1.  Mix soups together over low heat.
2.  Brown onions, celery, and hamburger in skillet.
3.  Alternate layer in baking dish:  1 layer vegetables, 1 layer meat mixture, 1 layer soup mixture.
4.  Bake in casserole at 350° for 1 hour. 

Serves 4-6.



CHEESEBURGER SOUP
Pauline King

Ingredients:
½ lb. ground beef
¾ cup onion, chopped
¾ cup carrots, shredded
¾ cup celery, diced
1 tsp. dried basil
1 tsp. dried parsley flakes
4 Tbs. butter/margarine, divided
3 cups chicken broth
4 cups potatoes, peeled and diced (1 ¾ lbs.)
¼ cup flour
8 oz. process American cheese, cubed (2 cups) OR okay to use Cheddar cheese and can use less cheese
1 ½ cup milk
¾ tsp. salt
¼ - ½ tsp. pepper
¼ cup sour cream

Instructions:
1.  In a 3 qt. saucepan, brown beef, drain and set aside.
2.  In same pan, sauté onions, carrots, celery, basil and parsley in 1 Tbs. butter/margarine until vegetables are tender, about 10 minutes.
3.  Add broth, potatoes, and beef, bring to a boil.  Reduce heat, cover and simmer for 10 minutes (or until potatoes are tender).
4.  In a small skillet, melt remaining butter/margarine. 
5.  Add flour, cook and stir for 3-5 minutes or until bubbly.  Add to soup, bring to boil.
6.  Cook and stir for 2 minutes.  Reduce heat to low.
7.  Add cheese, milk, salt and pepper; cook and stir until cheese melts.
8.  Remove from heat, blend in sour cream.  Serve in bowls.

Serves 8


CHILI
Barbara Wright

Ingredients:
1 ½ lb. ground beef
1 (8oz.) can tomato sauce
1 (15oz.) can tomatoes
1 (15oz.) can pinto or kidney beans
1 medium onion
1 clove garlic
2 tsp. chili powder
3 or 4 sprinkles cayenne to taste
1 can mushrooms (optional)
Salt & pepper to taste

Instructions:
1.  Brown beef drain.
2.  Sauté onions and garlic, minced.
3.  Add beef back to onions and garlic.
4.  Add tomato sauce and tomatoes, beans, chili powder and cayenne.  Salt & pepper to taste.
5.  Simmer about 30 minutes or more.


CROCKPOT VEGETABLE SOUP
Cathy Bickerdike

Ingredients:
1 46oz. bottle low sodium V-8 juice
1 lb. cooked hamburger
½ pkg. each:  frozen corn, peas, beans
1 medium onion, cut up
½ cup or less cut carrots
Optional: 1 medium can each peas, corn – drained

Instructions:
1.  Combine all ingredients in crock-pot.
2.  Cook for 4-6 hours.
Serve with rolls and salad.


GEORGIA PEANUT SOUP
Pauline King

Ingredients:
2 Tbs. oil
¼ cup finely chopped onion
¼ cup finely chopped celery
1 tsp. flour
2 tsp lemon juice
1 cup creamy peanut butter
4 cups low-sodium beef bouillon
½ cup chopped cocktail peanuts

Instructions:
1.  Put oil, celery and onion in a large saucepan and sauté until tender.
2.  Stir in peanut butter and flour.  Blend well.
3.  Gradually stir in beef bouillon and lemon juice until smooth.
4.  Cover and cook over medium heat for 20 minutes, stirring occasionally.  To serve, garnish with cocktail peanuts.

Serves 6-8


GRANDMA’S SICK SOUP
Geri Gaither

Ingredients:
1½ cups boiling water
3 cloves diced garlic
1 cup noodles

Instructions:
Cook about 7 minutes until noodles are tender.  Add 1 well-beaten egg, cook for 1 minute longer.  Add 3 Tbs. Parmesan cheese.
Serves 1-2 people.
This is an old (over 50 years) recipe for colds and sore throats.  Try it, it really works.


HAMBURGER SOUP
Geri Gaither

Ingredients:
1 lb. hamburger
1 small onion, chopped
2 cups diced potatoes
1 cup carrots
1 cup celery
1 #2 can whole stewed tomatoes
1 can tomato sauce
1 can water (from tomato sauce can)
2 tsp. Italian seasoning
1 Tbs. salt
¼ cup barley
1 ½ quarts water

Instructions:
1.  Brown meat and onions.  Drain fat.
2.  Use new pot.  Add all ingredients with meat and onions.  Bring to a boil.
3.  Simmer for 1 ½ - 2 hours until done.  Season again.


TACO SOUP
Christy Harrell

Ingredients:
1 lb. ground beef
1 chopped onion
1 can kidney beans
1 can chili beans
1 can tomato sauce
1 can stewed tomatoes
1 can tomato puree
1 pkg. taco seasoning
Grated cheese
Sour cream
Frito’s corn chips
3 cups water

Instructions:
1.  Brown hamburger and onions. Drain.
2.  Mix taco seasoning and 3 cups water with the meat mixture.
3.  Add all canned ingredients, do not drain.
4.  Bring to a boil, simmer for 1 hour.
5.  Serve hot and top with grated cheese, sour cream, and Frito’s chips.


SUE’S TACO SOUP
Sue Daimler
“Yummy family favorite!”

In Stock Pot:
Brown 1 lb of ground beef, drain fat.
Add & Sauté together:
1 cup chopped Onion
1 chopped Bell Pepper
1 Pkg Shillings Taco Seasoning
Add to above mixture:
2 large cans Tomato Sauce or Taco Sauce
1-2 Cans Kidney Beans
1 Can sliced Olives
Optional add on’s
1 small can green chilies
1 can whole kernel corn
Stir and simmer until hot, better served the next day. 
Top soup with Grated Cheese, Fritos & Sour Cream