MOM’S BEEF VEGETABLE SOUP

Phyllis Taylor

1 1/2 lb. beef chuck or left over roast, cooked
1 onion diced
4 stalks of celery
1 can of green beans, drained
1 large can of whole tomatoes, cut up remove cores
4 c. water
2 T. ketchup
1 small potato diced 
Salt and pepper to taste
1 bag frozen vegetables

Brown the beef small amounts at a time in vegetable oil and set aside. In the same pan sautee the onions celery and potatoe. Add everything to the pot. Bring soup to a boil, simmer for 1-2 hours. (I crock pot overnight)

CAPTAIN COLLINI’S CHICKEN CHILI

From ( Now Retired District Chief) Dave Collini, Cincinnati Fire Dept

6 chicken breasts, cooked and cubed 1 large onion, diced
1 T. garlic, minced
2 cans of chicken broth
1 tsp. cumin
1 small can of red chilies
1 small can green chilies
1 tsp. chili powder
1 tsp. crushed red pepper
1 large can of diced tomatoes
2 jars cooked navy beans
Cheese of choice-  Mozzarella or Pepper Jack  shredded
Tortilla chips

Garnish: Mozzarella or Pepper Jack  shredded and tortilla chips
Cook & cube chicken. Saute onions until soft and translucent. Add minced garlic, cooking 1 minute. Add cumin, chili powder and red pepper flakes. Add chilies and tomatoes (including juice). Add broth, chicken and beans. Cook 1-2 hours low heat. Garnish with cheese and tortilla chips....eat.

Lima Bean Stew (Page 17)

LIMA BEAN STEW
(I do not like Lima beans but love this stew!)    Recipe courtesy of Phyllis Taylor
1 lb. white lima beans
2 bay leaves
1 lb. sausage
1 onion, diced
1 can of Campbell’s Golden Mushroom
soup
3 T. ketchup
2 tsp. garlic powder (or more to taste)
1 c. boiled ham, chopped

Soak a 1 lb. bag of large white lima beans overnight in water, then rinse and drain. Cook lima beans in a pot of water with 2 bay leaves, until tender. Do not drain liquid. Set aside. In a large skillet fry 1 lb. (Bob Evan’s)  pork sausage with onion. Cool slightly and add to bean soup. Add mushroom soup and ketchup. Sprinkle in garlic powder. Simmer 1 hour. Remove bay leaves before eating!  Add ham. Yum.

Serve warm. Freezes well.

Corn and Wild Rice Soup

 Corn and Wild Rice Soup
12 c. (or more) of chicken broth, divided
1 1/4 c. wild rice (Gourmet house suggested)
2.5 lbs frozen corn (4 cups + 1 cup,divided)
1 Tbsp. canola oil
1 Tbsp. unsalted butter
12 oz. FULLY COOKED smoked sausage, cut into 1/2 inch cubes
3 carrots, peeled and diced
2 c. chopped onion
1/2-1 cup heavy cream (optional)
Chopped fresh parsley or chives

Bring 4 cups chicken broth to a boil in a medium saucepan. Add wild rice, reduce heat and simmer (covered) until almost tender, about 40 minutes. Drain and set aside.(You undercook it a bit here- it will cook longer in the soup)

Blend 4 cups of corn with 2 cups of broth in a food processor until a thick almost puree forms. Set aside. Heat the oil and butter in a large stockpot over medium high heat. Add sausage and saute until beginning to brown, about 5 minutes. Add carrots and onions. Saute until the onion is soft. Add remaining 6 cups of broth and simmer (reduce heat to low) and cook for 15 minutes. Add cooked wild rice, corn puree,plus 1 cup whole corn. Cook 15 more minutes. Stir in the cream (optional). Thin with extra broth if desired. Season with salt and pepper. Garnish with chopped chives or parsley.
Serves 12
Notes: You can freeze this (before adding the cream! Thaw and then add the cream when ready to eat.)Wild rice is a grass and  harvested by hand.Don't spend a lot and rinse before using.

Chicken Tortilla Soup (Page 11)

8  6 inch corn tortillas 1 salt, for sprinkling tortillas
2 T. canola oil
1 medium onion, diced
4 oz. can of chopped green chilies
2 (14-oz.) cans of chicken broth
1 pkg. taco seasoning mix
2 c. cooked chicken, diced
1 T. lime juice
1 (15-oz.) can of whole kernel corn drained
Chopped cilantro
1 (15-oz.) can of black beans, rinsed and drained
1 (15-oz.) can of chopped tomatoes with juice
Shredded cheddar cheese
Sour cream

Preheat oven to 350 degrees. Spray a baking sheet and both sides of tortilla with nonstick cooking spray. Slice the tortillas in strips, sprinkle lightly with salt. Place on a baking sheet and bake 12-15 minutes, until crisp and lightly brown. Set aside. Meanwhile in a pot, heat canola oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilies, and taco seasoning; stir to combine. Add chicken broth, stir. Bring to a boil, then reduce heat and simmer 10-15 minutes. Stir in lime juice. Place a few tortilla strips in the bowl and ladle soup over it. Sprinkle with cheese and cilantro. Top with remaining tortillas and garnish with
sour cream.

PUMPKIN SOUP (Page 18)

PUMPKIN SOUP Haitian Recipe
1 lb. beef stew meat
1 onion, cut up
1 lb. chicken
3 medium turnips, cubed
1/4 quart water
1 hot pimento, whole with stem
1 T. lemon or lime juice
1/4 lb. pasta or vermicelli
3 cloves, whole (I'd tie in cheesecloth)
1 c. flour
1/2 lb. cabbage, chopped
2 T. baking powder
1 lb. pumpkin (joumou), cubed
pinch of salt
2 large carrots, cut up
2 T. unsalted butter
1/4 c. celery stalks and leaves, cut up
cold water
3 medium potatoes, cubed
Use a large kettle and boil the beef and chicken in water with cloves (tied in
cheesecloth) and lime juice for 20 minutes. Remove froth as it forms. Add all of the
vegetables (except the pimento) Boil 35-40 minutes longer, until tender. You can
remove meat and cloves (or fish out 3 cloves) and puree veggies with an immersion
blender if you wish for a creamier base. Return meat and pimento to soup (make sure
pimento is not broken it is added for more aroma, than flavor). Add pasta and cook
until tender. This can be served with dumplings as well. Dumplings: Cut butter into
flour until it forms pea-sized lumps. Gradually add water until it is the consistency of
non-sticky pizza dough. Form into finger-like shapes. Cook in soup 5-10 minutes.
Note: New Year Day is a holiday observed in Haiti. The Christians pray till midnight,
sing to the Lord and wish each other ‘Happy New Year’ afterward. Then they go
home and eat pumpkin soup. To learn more go here

Cuban Black Bean Soup (Page 12)

1 lb. black beans (Can use canned beans
to bypass soaking process)
1 red pepper, seeded, large diced
1 green pepper, seeded, large diced
1 white onion, large diced
1 bay leaf
6 cloves garlic, minced
1 T. cumin
1 T. sugar
1 T. oregano
1/8 c. white vinegar
1 banana pepper or Italian frying pepper
salt to taste
Olive oil, for sauteing, plus 1/4 cup olive oil
1/2 cup red onion, finely chopped
1/2 c. sour cream

In a large stock pot, cover the beans in water, covering them by 2 inches. Add bay
leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45
minutes. Remove the pepper in a pan, saute the onion, red and green peppers until
translucent. Puree in a blender. (This is called “sofrito”). In the same pan saute the
garlic. Add to the beans, along with the sofrito, 1/4 cup olive oil, sugar, and vinegar.
Season with salt. Continue to cook until very thick, about 45 minutes. Garnish with
red onion and sour cream.
Freezes well.
Variation:I omitted vinegar, sugar and banana pepper. I added browned hot sausage 1 lb., 1cup of chopped ham and 1/2 cup of rice and cooked for 20 minutes longer. Gives it more of a gumbo feel.

KRAUTSUPPE (CABBAGE SOUP) Page 16

4 slices of thick bacon, diced
2 c. water
2 onions, diced
6 sprigs of parsley
2 potatoes, cubed
1 Bay leaf, tied together with parsley with string
2 carrots, diced
1 turnip, diced
1 head of cabbage, green , shredded
salt and pepper to taste
4 c. chicken stock
1/4 c. Parmesan cheese
In a 6 qt. pot, lightly brown the bacon and onion to soft over low heat. Combine all
ingredients in pot, except salt, pepper and cheese. Simmer 2 hours. Discard parsley
bundle. Season to taste. Pour into soup bowls and garnish with Parmesan.

We would have a get together with my brother's family and do a 5 course meal from a different country. This was from our German exploration. My kids have since renamed this (forgive me) poop soup....hey, it's a house full of boys! It really is a great root soup recipe. It freezes great. The Parmesan is the key to the great taste.

BEEF AND BEAN CHILI (Page 33)

2 T. olive oil
1/4 c. Worcestershire sauce
2 large onions, diced
1 28 oz. can chopped tomatoes
1 red bell pepper, cored, seeded and diced
2 T. tomato paste
1 T. garlic, minced
4 c. chicken broth
1 1/2 lb. good stew meat (or hamburger)
1 (15-oz.) can of black beans,drained and rinsed
1/4 c. chili powder
1 T. cumin
1 (15-oz.) can of kidney beans,drained and rinsed
1 tsp. salt
1 tsp. black pepper
3 bay leaves
1 tsp. chipotle adobo chili, minced


Heat the olive oil in a large saucepan over medium heat. Add the onion and cook,
stirring occasionally, until softened and light brown. Add the bell pepper and cook 5
minutes longer. Add garlic and cook until fragrant. Increase the heat to medium high;
add the beef and cook until browned. Drain off excess fat. Stir in the chili powder and cumin.Cook 1 minute. Stir in the remaining ingredients and bring to a low boil.
Reduce the heat to low and simmer 45 minutes to 1 hour so flavors meld and the
liquid reduces and thickens. Serve warm.
Note: I only use 1 tsp of chopped chili. I buy a can of chilies in Adobo sauce (Mexican aisle).I freeze them in individual bags, in a larger freezer bag. They thaw a tad soggy, but who cares,it's chili.
I will freeze half of this for another dinner (I usually will use up within 3 months)

Farmhouse Cheddar Cheese Soup (Page 10)

4 c. chicken broth 1 large onion, chopped
6-8 oz. shredded sharp cheddar cheese 1 T. flour
2 c. chopped, peeled potatoes 1 c. chopped, peeled carrot
1/4 tsp. each-dill, dried mustard and 3 cloves garlic, minced
pepper Salt and pepper to taste
2 c. chopped cauliflower Ham is optional
3/4 c. milk

Combine broth, potatoes, cauliflower, onion, carrot, and garlic in a large pan and
bring to a boil.

Cover and simmer 15-20 minutes, until vegetables are tender.

Remove from heat and puree with an immersion blender.

Return pan to heat and gradually add cheese, dill, mustard, and pepper.


Stir until cheese melts.


Blend milk and flour until smooth and pour slowly into hot soup, stirring until well blended.

Enjoy! (This is served with Amish dill bread and garlic scape pesto butter)

This freezes very well!

ITALIAN WHITE BEAN SOUP (Page 16)

(Known in our house as THE soup)
by Rita Heikenfeld
3 cans Progresso cannellini beans, rinsed and drained
1/4 c. Olive oil (enough to cover bottom
of stock pot)
1-lb. fresh Italian sausage
3 leeks chopped (don’t use bulb or area where it begins to leaf out)
1/4 tsp. thyme
2-3 tsp. garlic, minced
8 c. chicken broth
14.5 oz. can of diced tomatoes (pref. no salt)
1 sprig fresh rosemary or ½ tsp. dried
2 medium Yukon Gold potatoes, diced (leave skin on)
Salt and pepper to taste
Parmesan cheese for garnish
Parmesan cheese rind can be added (opt.)
1 Bay leaf great extra flavor
1 bunch of kale –stemmed and coarsely
Fill bottom of stock pot with oil over medium heat. Add sausage, leeks, potatoes, garlic, bay leaf and thyme. Saute until sausage is cooked. Add tomatoes, beans and broth. Simmer about 45 min. Add more broth if necessary. During last 15 min. add rosemary (it can overpower dish). Remove the bay leaf. Add kale and cook 5 minutes.
Garnish with generous amounts of Parmesan and an optional swirl of olive oil.

Freezes well. Serves 10-12 bowls. My kids loved this so much they even ate it for
breakfast!
Note: This is our number one favorite soup. I have had people ask for this recipe more
than any other recipe.