Collection of recipes from family & friends

Archive for the ‘Soups & Stews’ Category

Italian Soup

This recipe comes from Aunt Bonnie

Ingredients:

1 Lb. Hot Italian Sausage 1 Lb. Mild Italian Sausage
2 Cans Beef Broth 2 Cans Italian Stewed Tomatoes
2 Cans Black Beans 2 Cans Butter Beans
Parmesan Cheese

Directions:

  1. Brown and drain sausage.
  2. Rinse beans.
  3. Add all in large pot and simmer on medium for 30 minutes.
    • OR add all ingredients to crock pot and simmer on low for 5 hours.

Top w/ Parmesan cheese if desired.

Category:

Dinner, Lunch, Recipes, Soups & Stews

Chicken Tortilla Soup

This recipe comes from Randy, Jr.

Ingredients:

1 Tbsp. Vegetable Oil ½ tsp. Sugar
1 Small Onion ¼ tsp. Black Pepper
3-4 Cloves Garlic 1 ½ tsp. Ground Cumin
4 oz. Chopped Green Chilies 1 ½ tsp. Chili Powder
1 Cup Chopped Fresh Tomatoes 1 Tbsp. Worcestershire Sauce
1 Finely Chopped Jalapeno 2 Chicken Breasts
12 oz. V-8 Juice (Spicy is best) Vegetables
1 Beef Bouillon Cube Fried Tortillas, in strips
4 ½ Cups Water Avocados
1 Chicken Bouillon Cube Shredded Cheese
¼ tsp. Salt Cilantro

Directions:

  1. Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
  2. In a large pot, sauté first four ingredients until tender.
  3. Add the remaining ingredients in the ingredients list up to and including the chicken (cooked and shredded), and including the bouillon water and the remaining water.
  4. Cover and bring to a boil.
  5. Reduce heat to low and simmer for about an hour.
  6. Add any additional vegetables that you want in the soup. (Diced zucchinis are good in this.)
  7. Simmer until the vegetables are tender, about 30 more minutes.
  8. To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (Two small corn tortillas per person is a good rule of thumb.)

Dish up the soup (thickened, if necessary) and top with Avocados, Cheese and Cilantro for garnish. May also put a scoop of sour cream on top.

Category:

Dinner, Lindy's Favorites, Lunch, Recipes, Soups & Stews

Chili Bean Tostadas

Ingredients:

1 Lb. Ground Beef Some Tostito Chips
2 Cans Diced Tomatoes Some Grated Cheddar Cheese
2 Cans Chili Beans Spoonful Sour Cream
1 tsp Garlic Salt Some Lettuce, Shredded
1 tsp Chili Powder Diced onions optional

Directions:

  1. Brown ground beef, (onion optional), shake of salt and pepper. Drain.
  2. Add Chili Beans, Canned Tomatoes, Garlic Salt, and Chili Powder.
  3. Simmer until all ingredients are warm.
  4. Crush Tostito Chips onto a plate.
  5. Layer with Chili Mixture, Cheese, Sour Cream, and Lettuce.

Category:

Dinner, Lindy's Favorites, Lunch, Recipes, Soups & Stews

Pork Green Chili

This recipe comes from Aunt Bonnie

Ingredients:

3 Lbs. Pork Tenderloin Lots of Garlic Powder
2-16 oz. Cans Tomatoes, Cut up 2-4 oz. Cans Diced Green Chilis
2-16 oz. Cans Stoke’s Green Chili 1 Sm. Jar Picante Sauce
2-16 oz. Cans Water 1 Onion, thinly sliced
Lots of Morton’s Nature Seasoning

Directions:

  1. Trim all fat off of Pork and cut into bite-size pieces.
  2. Put into a large dutch oven and cover with Garlic Powder.
  3. Add Tomatoes, Green Chili, Diced Green Chilis, Water and Onion.
  4. Stir up and then top with Morton’s Nature Seasoning until almost black on top.
  5. Stir again and simmer – The longer, the better! (3-4 hours at least!)
  6. Just before serving, thicken with a corn starch and water roux.

Very good served over bean burritos with lost of cheese! (Also freezes well!!)

Category:

Dinner, Recipes, Soups & Stews

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