Mimi’s Cyber-Cookbook Chapter Ten: Soups and Stews
September 24th, 2012 | 
Author: Was just thinking perhaps this would be a good chapter for right now with fall setting in. Just placing the two soup recipes I’ve posted onto the cookbook pages. We would love to see your favorites posted for sure!
Etruscan Peasant Soup
1 tbsp. olive oil
1 lb. Italian sweet or mild Italian sausage – cut into half –inch pieces
½ lb. boneless, skinless chicken breasts – I use 2 or 3 halves – cut into 1 ½ inch pieces
¾ c. chopped onion
2 cloves garlic, minced
2 c. fresh spinach, washed stemmed and rough chopped
48 oz. can College Inn chicken broth
2 cans diced tomatoes with basil, garlic and oregano. (I use 16 oz. cans)
48 oz. jar great northern beans, drained
½ tsp. crushed red pepper (optional) I skipped it
2 tbsp. Grated Parmesan cheese
In a heavy 6 qt. pan heat oil. Brown sausages and chicken until no pink remains. Drain any fat. Add onion, garlic and stir fry until softened. Add spinach, broth, tomatoes, beans and red pepper. Heat to a boil and simmer 15-20 mins. Ladle into bowls and sprinkle with grated Parmesan cheese. Serve with crusty Italian bread.
Unstuffed Pepper Soup
1-½ lbs. lean ground beef (I used 1-3/4 lbs.)
3 large green peppers, chopped
1 large onion, chopped
2 cans (14 ½ oz. each) beef broth
2 cans (10 ¾ oz. each) condensed tomato soup, undiluted
1 can (28 oz.) crushed tomatoes, undrained
1 can (4 oz.) mushroom stems and pieces, drained (I skipped)
1-½ c. cooked rice
In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain if greasy. (I use very lean ground beef and don’t drain). Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice; heat through. Yield: 10 servings.
Posted in Mimi's Cyber-Cookbook
This recipe is for my mom’s stew. We used to have it quite a bit when I was a kid. It was inexpensive and so easy to make. non used to make huge batches for us and a lot of my cousins ”Auntie makes the best stew” LOL I’m the one who added the beer as an option when I was tweaking one day and DH really liked it.
Irish Stew 2 pounds stew meat
3 tablespoons flour
2 tablespoons oil
2 large potatoes peeled and chopped
1 small turnip peeled and chopped 4 large carrots peeled and cut into slices
2 cups beef broth
two bay leaves
Salt & pepper to taste
Method
Cut beef into cubes and dredge in the flour. Over medium heat, heat the oil in a heavy bottomed pot (Dutch oven works pretty good here). Add beef, salt, pepper and onion. Cook until onion is translucent Add liquids and vegetables Cover and cook until fork tender. Check once in awhile to make sure liquid levels are good and the stew is not drying out. You can add 1 cup Guinness or any beer actually if you like. The alcohol cooks out leaving only the flavor
Spinach and Turkey Italian Sausage Soup with Veggies and Orzo 8 servings
1 t olive oil
1 small sweet yellow onion, diced
3 turkey Italian sausages, casings removed
3 carrots, diced
3 celery stalks, diced
5 cloves of garlic, minced
1 15oz can diced tomatoes, drained
8 c of chicken broth
3 t chicken bouillon granules
1 bay leaf
Sea salt and freshly cracked pepper, to taste
1 c of orzo
2 c of baby spinach, chopped
Heat olive oil in lrg heavy pot on med heat. Add onion & turkey Italian sausage – cook, stirring often, til sausage has cooked thru. Side Note: Use masher to break up sausage easily til crumbled. Add carrot, celery & garlic; stir often 2 mins. Add diced tomatoes, chicken broth, bay leaf, chicken bouillon granules & season w salt & cracked pepper, to taste. Cover w lid – let soup simmer 1 1/2 hours, stirring occasionally. Add orzo-simmer 15 minutes. Add spinach right before serving. Taste – re-season if needed. Enjoy.
I’m planning to toss this one together for dinner this evening. Here’s hopiing!
posted by Ang 02-08-110 8:20 AM
Just tried this yesterday because I had everything on hand. Was pleasantly surprised at how good, and easy, it was! Will be making it again.
Fantastic Black Bean Chili
INGREDIENTS (Nutrition)
* 1 tablespoon olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 pound ground beef
* 3 (15 ounce) cans black beans, undrained
* 1 (14.5 ounce) can crushed tomatoes
* 1 1/2 tablespoons chili powder
* 1 tablespoon dried oregano
* 1 tablespoon dried basil leaves
* 1 tablespoon red wine vinegar
DIRECTIONS
1. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add ground beef and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Notes: I only used 1 TBLS of chili powder and I added a teaspoon or so of cumin
I totally agree with Ang about this Black Bean Chili recipe. Very good, and I will be making it again. I also used only the 1 tbsp. of chili powder and added a tsp. of cumin. So fast!
Me again…sorry. DH would like me to redo the Black Bean Soup to try to replicate the Black Bean with Rice Soup that he loved at a restaurant that has long since quit serving it. He thought the base of this reminded him of that. SO…what do you think. Will this work?
Black Bean with Rice Soup
INGREDIENTS
*1 tablespoon olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 pound mild Italian sausage, crumbled
* 3 (15 ounce) cans black beans, undrained
* 1 (14.5 ounce) can crushed tomatoes
* 1 tablespoons chili powder
* 1 tablespoon dried oregano
* 1 tablespoon dried basil leaves
* 1 tsp. cumin *1 tablespoon red wine vinegar *Rice (amount to be calculated when trying the recipe *Mozzarella cheese, shredded for topping *Fresh chopped sweet onions for topping
DIRECTIONS
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add ground beef and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Add rice last. Reduce heat to low, cover and simmer 30-60 minutes until flavors are well blended. Serve with chopped onion and shredded mozzarella. (Should be good with cornbread on the side)!
Ugh! I have the recipe fixed in my Word document. Not sure why it’s all over the place……. I just retyped over the one Ang posted to change things, it moved things around but thought I had it fixed…..sorry…..
Made this yesterday and really like it other than I don’t like the Worcestershire sauce added to it and forgot to mark that on my recipe last time. Made it with 2% milk and thickened with a little gravy thickening…
Creamy Cauliflower Soup
From Dr. MMA (IUP Foods Lab)
1 medium head cauliflower, separated into small flowerets (I use 1 large or 2 smaller heads and make the pieces fairly large)
¼ c. butter
1 small onion, chopped
2 tbsp. flour
2 c. light cream
1 tsp. Worcestershire sauce (optional-I leave it out)
3 chicken bouillon cubes dissolved in 3 c. reserved liquid from cooling the cauliflower. (If necessary, add water to make 3 cups)
½ tsp. salt
1 c. cheddar cheese, shredded
Chopped chives for garnish
Simmer cauliflower in water to cover until tender, about 15 minutes. Drain, reserving the liquid. Melt butter in 4 qt. pan, stir in onions and cook until soft. Add flour and blend. Gradually stir in bouillon, cream, Worcestershire sauce (if using), and salt. Add the cauliflower. Bring to a boil, remove from heat. Stir in cheese until it melts. Serve hot sprinkled with chives. Serves 6.
Note: If you use plain milk rather than cream, you can thicken it a little if desired