Mimi’s Cyber-Cookbook Chapter Ten: Soups and Stews

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.