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[Beef Stew] [Broccoli Cream Soup] [Classic Chicken & Dumplings] [Chicken Taco Soup] [Chicken Tortilla Soup]


 [Chili I] [Chili 2] [Black-Eyed Pea Soup] [Corn Chowder] [Mexican Chicken and Dumplings]


[Chicken and Okra Gumbo] [Chicken with Rice Soup] [Gumbo Filé] [Chicken Noodle Soup] [Chicken-Andouille Gumbo]


[French Onion Soup] [Ham & Bean Soup] [Hearty Meatball Soup] [Mushroom Barley Soup] [Okra Gumbo Freezer Mix]

[Shrimp-Crab Gumbo
[Split Pea Soup] [Tomato Basil Soup] [Turkey Chowder] [Spicy Beef Ravioli with Kale]

[Vegetable Beef Soup] [Spicy Veggie Chili]




Beef Stew


2 pounds cubed beef stew meat
1/2 cup all-purpose flour
3 tablespoons margarine
1 onion, chopped
4 carrots, sliced
3 stalks celery, sliced
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/8 teaspoon ground cloves
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
4 cups water

"Slow Cooker"

Place beef cubes in flour until evenly coated.
Melt butter in a skillet, and cook coated beef cubes until evenly browned.
Transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce. Pour in water and stir.
Cover and cook on Low 10 to 12 hours or on High 5 to 6 hours.

Serve hot!!

Serves 6


Broccoli Cream Soup




1 (10 oz) pkg. frozen chopped broccoli

½ cup frozen chopped onions

1 (10¾ oz) can condensed chicken broth

2 T. butter or margarine

2 T. flour

2 cups half-and-half

1 tsp. salt

½ tsp. basil

⅛ tsp. white pepper

Dash of garlic salt

Dash of celery salt



Combine broccoli, onions and broth. Heat to boiling and simmer 5 minutes. Turn into blender and blend until smooth. Melt butter and blend in flour. Stir in broccoli mixture, half-and-half, salt, basil, pepper, garlic salt and celery salt. Heat slowly, just to boiling. Simmer one minute, stirring.


Classic Chicken & Dumplings



1 egg

3 T. cold water

2 T. peanut oil

½ tsp. kosher salt

1 cup all-purpose flour

1 (4 to 4½ lb) broiler-fryer chicken, quartered

1 tsp kosher salt

5 cups chicken stock or broth

2 cups water

2 stalks celery, halved crosswise

1 medium onion, peeled and sliced in half

3 hard-cooked eggs, sliced

2 T. cold butter, cut into pieces

¼ cup whipping cream

Black pepper


Make 8 servings.



For dumplings: in medium bowl whisk together egg, cold water, oil and the ½ tsp. salt. Stir in flour. Mix until well-blended and elastic. Cover and refrigerate 2 hours.

Season chicken, including back and neck, with the 1 teaspoon salt. Set aside. In 6-quart Dutch oven combine chicken stock, water, celery, onion and pinch of kosher salt. Bring to a boil. Add chicken pieces, placing leg quarters and backbone first. Place breast, skin side down, on top. Reduce heat to just below simmer. Cover, leaving half-inch opening.

Cook 30-45 minutes or until breasts are just done; remove. Continue cooking leg quarters 30-40 minutes until tender; remove chicken and vegetables. Set broth in pot aside. Discard vegetables. Set chicken aside. Cool. Remove skin. Pull meat from bones, tearing into large pieces. Set aside. Discard bones.


For Dumplings:


Turn dough onto well-floured surface. Roll very think, about 1/16-inch; cut in 1½x2½-inch pieces. Return broth to boiling. Season well with additional kosher salt. Add dumplings to broth, shaking pot occasionally. Do not stir. Cook 3-5 minutes. Add reserved chicken and egg. Reduce to simmer. Add butter, cream and black pepper. Cook 2 minutes remove from heat; cover. Let stand 10 minutes.


Chicken Taco Soup



2 frozen skinless chicken breasts

1 can kernel corn

1 can stewed tomatoes

1 can pinto beans

1 can black beans

1 pkg. Taco seasoning


Slow Cooker


Combine ingredients in crock pot and cook on low 10 hours. Take chicken breasts out and shred or chop and return to crockpot.



Chicken Tortilla Soup



3 corn tortillas (6-inches each), cut into ¼-inch strips

4 tsp. olive oil, divided

¼ tsp. salt


¾ lb. boneless, skinless chicken breasts, cut into ½-inch chunks

1 large onion, chopped

5 cups reduced-sodium chicken broth

1 lb. red potatoes, cut into ½-inch cubes

1 cup frozen corn

1 can (4.5 oz) chopped green chiles

¼ cup minced fresh cilantro

¼ tsp. pepper

3 T. lime juice


Makes 6 servings



In a large resealable plastic bag, combine tortilla strips, 1 tsp. oil and salt. Seat bag and shake to coat. Arrange tortilla strips on ungreased baking sheet. Bake at 400°F for 8-10 minutes or until crisp, turning once. Remove to paper towels to cool.


In a large saucepan, sauté chicken in remaining oil until lightly browned. Add onion; cook, stirring frequently, until onion is tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add corn, chilies, cilantro and pepper, and heat through. Stir in lime juice. Top each serving with tortilla strips.


Chili I



4 T. shortening

2 lbs. ground beef

2 medium onions, chopped

3-4 cloves garlic, minced

2 T. chili powder

1 tsp. cumin powder

1 tsp. salt

¼ tsp. cayenne pepper

¼ tsp. black pepper

2 (8 oz each) cans tomato sauce

2 cans water



Melt shortening. Add beef, onion and garlic and brown slightly. Add seasonings, tomato sauce and water. Bring to a boil. Transfer to a crock pot and cook on low 8-10 hours.

Freezes well


 Chili II



2 cups sliced onions

3 garlic cloves, minced

¼ cup oil

4 cups canned red kidney beans

2 lbs. ground beef

2½ cups canned tomatoes

4 T. chili powder

¾ tsp. oregano

1 tsp. salt

½ tsp. crushed red pepper



Sauté onion and garlic in oil for 10 minutes. Add beef and brown. Add other ingredients, cover and simmer for 30 minutes.



Black-Eyed Pea Soup



2 cups dried black-eyed peas

3 or 4 ham hocks (with some meat on them)

½ cup chopped onion

3 cups chopped celery and leaves

3 sliced carrots

2 to 4 T. chili powder

2 cups rich meat stock or canned beef bouillon

1 lb. German smoked sausage, sliced

¾ cup half-and-half



Cook peas, vegetables, ham hocks and seasonings in water to cover for two to three hours, until peas are very tender. Remove ham hocks, cut off meat and chop finely and set aside. Put cooked vegetables in blender and blend until smooth. Add chopped ham, stock, sausages; simmer for a half hour. Twenty minutes before serving, add half-and-half and heat thoroughly. Add salt and pepper if desired.


Corn Chowder



1 cup chopped onion

6 cups fresh corn kernels (12 ears) with any milk collected when removed from the cob

3 cups chicken stock, fat skimmed off

½ cup chopped red bell pepper

½ tsp. chopped fresh rosemary

½ tsp. dried thyme

⅛ tsp. freshly ground black pepper

Cayenne pepper to taste

1 T. chopped fresh basil


Makes 4 servings.



Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it with vegetable oil. Sauté the onion for about 5 minutes, until translucent. Add 4 cups of the corn and sauté for 4 to 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.

Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy.

Garnish with the chopped basil.


Mexican Chicken and Dumplings



1 T. olive oil

1 onion, diced

1 green bell pepper, diced

1 clove garlic, minced

3 lbs. skinned chicken thighs

1 can (15 oz) fat-skimmed chicken broth

1 can (14.5 oz) red enchilada sauce

1 cup all-purpose flour

½ cup yellow cornmeal

2 T. baking powder

½ tsp. salt

2 T. chopped pickled jalapeno chilies

3 T. butter, melted

¾ cup milk


Makes 4-6 servings



Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion, bell pepper, and garlic and stir often until limp, 5-7 minutes.

Rinse chicken. Add broth, tomatoes, enchilada sauce, and chicken to pan; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink at the bone, about 40 minutes.

Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt, and jalapenos. In a small bowl, whisk butter into milk; stir into flour mixture until well blended. Drop batter in tablespoon portions into simmering chicken mixture; cover and simmer gently until dumplings are cooked all the way through (cut to test), 10-12 minutes.



Chicken and Okra Gumbo



1 large chicken

3 T. chicken or bacon fat

1 large onion, chopped

7 cups okra, cut

3 qts. Boiling water



Slowly smother okra and onion in fat. Cut fat hen into pieces and brown until golden brown. Add hen pieces to okra. Add boiling water and cook until chicken is done. Season to taste. Serve over rice.


Chicken with Rice Soup


2 cans (14 1/2 ounces each) chicken broth
1 medium carrot, sliced (about 1/2 cup)
1/2 cup frozen whole kernel corn
1 cup picante sauce
1/4 teaspoon garlic powder or 2 cloves garlic, minced
1 can (about 15 ounces) kidney beans, drained
1 1/2 cups cubed cooked chicken
1 1/2 cups hot cooked rice


In large saucepan mix broth, carrot and corn.
Over medium-high heat, heat to a boil.
Reduce heat to low.
Cover and cook 5 minutes or until vegetables are tender.
Add picante sauce, garlic powder, beans and chicken and heat through.
Place rice in individual bowls.
Ladle soup into bowls.



Gumbo Filé



1 large chicken, cut up

1 cup cooking oil

2 tsp. chopped parsley

2 cups chopped onions

4 T. flour

2 T. chopped green onion tops

Salt and pepper to taste



Fry chicken in cooking oil until brown. Remove, and add flour to oil in pot, making a brown roux. Add onions and cook until slightly brown. Put chicken back in pot and add about 2½ quarts boiling water. Let cook slowly until chicken is done, adding seasonings when water is added. Just before serving add parsley and onion tops. Serve over rice. Add about ¼ tsp. filé powder to each plate after serving.



Chicken Noodle Soup



2½ to 3 lb. frying chicken, cut up

10 cups water

2 chicken bouillon cubes

½ cup chopped onion

1½ tsp. salt

½ tsp. pepper

1 bay leaf

1 cup sliced celery

1 cup thinly sliced carrots

¼ cup chopped onion

2 cups wide egg noodles


Makes 7 servings



In 5-quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cubes, ½ cup onion, salt, pepper and bay leaf. Simmer covered an additional 35 to 45 minutes or until chicken is tender. Remove chicken from broth. Remove chicken from bones; cut into bite-size pieces. Skim fat from broth. Return chicken to broth. Stir in celery, carrot and ¼ cup onion. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until carrots are crisp-tender. Remove bay leaf. Bring to a boil. Drop noodles into boiling water. After soup returns to a boil, cook uncovered for 5 to 10 minutes or until noodles are tender, stirring occasionally.


Chicken-Andouille Gumbo



1½ gallons water

1 (4 lb) chicken, cut up

5 bay leaves

5 parsley sprigs

3 whole garlic cloves

1 lb. andouille or smoked sausage, diced

2 medium onion, chopped

1 large green bell pepper, chopped

1 large celery rib, chopped

3 T. minced garlic

4 chicken bouillon cubes

1¼ cups vegetable oil

1½ cups all-purpose flour

1 T. salt

1 tsp. ground red pepper

1 tsp. ground black pepper

1 bunch green onions, chopped

½ cup chopped fresh parsley

½ tsp. filé powder

Hot cooked rice



Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stock pot. Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.

Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black peppers; simmer, stirring occasionally, 45 minutes. Skim off fat.

Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in file powder. Serve over hot cooked rice with hot sauce, if desired.


Makes 4½ quarts.



French Onion Soup


4 tsp unsalted butter
3 large white onions (about 2 1/2 pounds), thinly sliced
1/2 cup plus 2 tsp Madeira
4 cups chicken stock or canned low-sodium broth
4 cups beef stock or canned low-sodium broth
Salt and freshly ground pepper
2 tsp balsamic vinegar (optional)
Six thick slices stale sourdough bread
2 cups grated Gruyre cheese (about 6 1/2 ounces)
2 scallions, chopped


Melt the butter in a large saucepan. Add the onions and cook over moderately high heat, stirring frequently, until softened and starting to brown, about 15 minutes. Add 2 tablespoons of the Madeira, reduce the heat to moderate and cook until evaporated. Continue adding a total of 1/2 cup of the Madeira, 2 tablespoons at a time, stirring often and cooking until evaporated before adding more, about 15 minutes. Continue cooking the onions, stirring, until deep brown, about 10 minutes more.

Add the chicken and beef stocks to the saucepan and bring to a rolling boil. Reduce the heat to low and simmer until the soup is flavorful and the onions are tender, about 1 hour. Season with salt and pepper and stir in the balsamic vinegar and remaining 2 tablespoons of Madeira.

Preheat the broiler. Arrange 6 ovenproof bowls on a baking sheet. Divide the soup among the bowls, top each with a bread slice and cover the bread with the cheese. Broil for 1 to 2 minutes, until the cheese is golden and bubbling. Garnish the soup with the scallions and serve.

   Servings: 6                                                                                       



Ham and Bean Soup


1 pound dried Great Northern beans, sorted and rinsed
4 cups water
1/4 cup celery, chopped
1 small onion, chopped
2 bay leaves
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1 tablespoon butter
1 tablespoon olive oil
2 leeks (bulb only), cut in half lengthwise
1 pound cooked ham, cut into bite-size pieces
5 slices bacon
4 cups chicken stock
1 pinch sea salt to taste
1 pinch fresh ground black pepper to taste


"Slow Cooker"

Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.

Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.

Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup.


Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.

Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.

Serves 8



Hearty Meatball Soup




1½ lbs. ground beef

1 egg, slightly beaten

½ cup dry bread crumbs

1 medium potato, finely chopped (about ½ cup)

1 small onion, chopped (¼ cup)

¼ cup milk

1 T. snipped parsley

1 tsp. salt

1 T. oil


1 can (28 oz) whole tomatoes

1 can (10.5 oz) condensed beef broth

2 cups water

2 medium carrots, sliced

2 medium potatoes, cut into ½-inch pieces

1 small stalk celery, chopped (¼ cup)

¼ cup snipped parsley

1 envelope onion soup mix

½ tsp. dried basil leaves

¼ tsp. sugar

1 bay leaf




Mix ground beef, eggs, bread crumbs, chopped potato, onion, milk, 1 T. parsley and salt. Shape into 1½-inch balls. Cook meatballs in oil in a Dutch oven until light brown. Remove meatballs; drain fat from Dutch oven.

Mix tomatoes (with liquid and broken up) and remaining ingredients in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally.

Add meatballs; cover and simmer another 20 minutes. Serve


Mushroom Barley Soup



8 oz. mushrooms, quartered

1 small leek, white part only, diced

1 small onion, diced

1 medium celery stalk, diced

1 small carrot, diced

2 cloves garlic, minced

1 T. oil

1 T. butter

4 cups chicken stock or broth

⅓ cup barley

1 T. dill

½ tsp. black pepper



Sauté mushrooms, leek, onion, celery, carrot, garlic in the oil and butter until limp. Add chicken stock/broth and bring to a boil; reduce heat and simmer. Add barley, dill and black pepper and simmer for 30 minutes.







Makes 4 cups


Okra Gumbo Freezer Mix



5 lbs. fresh okra, sliced

6 medium onions, chopped

4 celery ribs, chopped

2 green bell peppers, chopped

2 garlic cloves, minced

1 (15 oz) can tomato sauce

4 bay leaves

1 T. salt

1 T. pepper



Makes 4 servings.



Combine all ingredients; spoon into 2 (13x9x2”) pans. Cover with foil. Bake at 300°F for 2 hours, stirring after the first hours. Let cool completely; spoon into 4 (1-pint) freezer containers, and freeze up to 4 months.



1 lb. unpeeled, medium-size fresh shrimp

1 pint okra gumbo freezer mix

1 (32-oz) container chicken broth

1 (14.5 oz) can diced tomatoes

¼ tsp. pepper

3 cups hot cooked rice

Bring okra gumbo freezer mix and next 3 ingredients to a boil in a Dutch oven over medium heat, stirring often. Cover; reduce heat, and simmer, stirring occasionally, 1 hour and 10 minutes. Add shrimp; cook 10 minutes or just until shrimp turn pink. Discard bay leaves and serve over rice.




Shrimp-Crab Gumbo



1½ cups vegetable oil

2 cups all-purpose flour

9 (14.5 oz each) cans chicken broth

2½ cups, chopped

1 cup green onions, chopped

½ cup chopped celery

2 garlic cloves, chopped

1 (10 oz) can diced tomatoes with green chiles

1 (8 oz) tomato sauce

3 lbs. unpeeled, medium-size shrimp

1 (16 oz) container lump crabmeat

½ cup chopped fresh parsley

1 T. file powder

Hot cooked rice


Makes 1¼ gallons



Heat oil in a large stockpot over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark mahogany (about 30 minutes).


Stir in chicken broth and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 3 hours.


Pell shrimp and devein, if desired. Add shrimp to broth mixture; cook, stirring often, 15 minutes or just until shrimp turn pink. Stir in crabmeat and parsley. Remove from heat; stir in file powder, if desired.


Serve over hot cooked rice.


Spicy Beef Ravioli with Kale



1 tbs. olive oil

1 cup diced onion

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1⅔ cups beef broth

¼ tsp. crushed red pepper

4 cups thinly sliced fresh kale

1 pkg. (9 oz) refrigerated spicy beef & sausage ravioli

1 tbs. chopped fresh oregano or 1 tsp. dried crushed oregano

⅓ cup finely shaved or grated Asiago or Parmesan cheese, for garnish



In a medium saucepan, heat olive oil over medium heat. Add onions and garlic; cook about 3 minutes or until tender, stirring occasionally.


Stir in undrained tomatoes, beef broth and crushed red pepper; bring to a boil. Stir in the kale, ravioli and oregano. Return to boiling; reduce heat.


Cover and let simmer 7 minutes or until kale and ravioli are tender. Ladle into bowls and serve immediately. Garnish with the cheese.


Makes 4 servings.




Tomato Basil Soup


2 Cans Tomato Soup
3 tomatoes
1 tsp. garlic
Whole milk
Salt and black pepper


Place the tomatoes, garlic, some parsley and basil in the food processor.

In a cooking pot, add the 2 cans of tomato soup. Refill the cans with milk and add it to the cooking pot.

Add the tomatoes mixture in the cooking pot.
Cook on low heat until it boils. Remove from heat,



Turkey Chowder



2 slices bacon, chopped

1 onion, chopped

1 quart low-fat (1%) milk

4 cups cooked mashed potatoes

3 cups ½-inch chunks cooked turkey

2 cans (11 oz each) corn, drained

2 tbs. chopped fresh cilantro

½ tsp. pepper




In a 4- to 5-quarter pan over medium-high heat, stir bacon often until browned around the edges, 3-4 minutes. Add onion and stir often until onion is limp, about 5 minutes.

Stir in milk, mashed potatoes, turkey, corn, cilantro, and pepper. Bring to a simmer and cook, stirring frequently, until soup is hot and slightly thickened, about 10 minutes. Add salt to taste.


Makes 6-8 servings



Spicy Veggie Chili



1 tbs. extra virgin olive oil

½ medium onion, chopped

2 bay leaves

1½ tsp. ground cumin

2 tbs. dried oregano

1 tsp. salt

1 green bell pepper, chopped

1 red bell pepper, chopped

1 can (7 oz) diced green chilies, drained

1 pkg. (10 oz) julienned carrots

2 fresh jalapenos, diced

2 stalks celery, chopped

2 tsp. minced garlic

1 pkg. (12 oz) textured vegetable protein (TVP)

1 zucchini, julienned

½ can chipotle peppers in adobo sauce (about 5 peppers with some sauce)

2 tsp. sage

2 squared mildly sweet dark chocolate

3 cans (28 oz) whole tomatoes, chopped

¼ cup chili powder

1 pkg. Goya seasoning (try Cilantro y Achiote flavor)

1 can (15 oz) red kidney beans, drained and rinsed

1 can (15 oz) garbanzo beans, drained and rinsed

1 can (15 oz) whole kernel corn, drained



Heat oil in a pot over medium heat. Stir in onion and season with bay leaves, cumin, oregano and salt; cook and stir until tender. Stir in bell peppers, green chilies, carrots, jalapenos, celery and garlic. When vegetables are heated through, mix in TVP and zucchini, cover and simmer about 5 minutes.

While the vegetables simmer, heat chipotle peppers in adobo sauce, sage and dark chocolate in a separate, small pot, stirring until chocolate melts.

Add the chipotle mixture, tomatoes, chili powder, Goya seasoning and beans to vegetable mixture; stir well. Bring to a boil, reduce heat, cover and simmer for about 45 minutes. Stir the corn, and then continue to simmer 5 minutes before serving.




Split Pea Soup


2 cups dried split peas
6 cups cold water
1 meaty ham bone
1/4 pound Salt pork, cut in 1/2-inch pieces
10 cups water
1 cup diced onions
1 cup celery


Soak the peas overnight in the 6 cups of cold water. Drain and put in a heavy soup kettle with the ham bone, salt pork and 10 cups of water. Cover and simmer 2 hours, then add the onions and celery. Simmer about 1 hour longer, adding another cup of water if soup
dries out too much. Remove ham from bone and dice. If desired, remove the salt pork.
Put the soup through a strainer, blender or food processor. Blend with ham or add ham
back into soup after blending. I like to blend or mash part of my pea soup and leave some texture. If the soup not thick enough, add 1/2 cup of light cream.

Serves 6



Vegetable Beef Soup


1 pound boneless beef sirloin steak, cut into 1/2 inch cubes
1/4 teaspoon pepper, divided
2 teaspoons olive or canola oil
2 (14.5 ounce) cans beef broth
2 cups peeled, cubed potatoes
1 1/4 cups water
2 medium carrots, sliced
1 tablespoon onion soup mix
1 tablespoon dried basil
1/2 teaspoon dried tarragon
2 tablespoons cornstarch
1/2 cup white wine or additional beef broth


Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. In a small bowl, combine the cornstarch and wine or additional broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

For An Extra Special TexMex dish:

Southwestern Enchilada Meatloaf



1 can (6 oz) tomato paste

1 can (4 oz) green chilies

½ cup salsa

1 T. cumin

1 T. garlic powder

1 tsp. chili powder

½ tsp. red pepper

1 tsp. salt, divided

1 lb. lean ground turkey

½ lb. chorizo, casing removed

1 egg

1 cup crushed blue corn tortilla chips, plus extra chips for topping

2 cloves garlic, minced

½ medium onion, diced fine

½ medium red bell pepper, diced

½ cup chopped cilantro leaves

1 cup shredded Mexican-blend cheese




Combine tomato paste, green chilies, salsa and ½ cup water in medium saucepan. Add cumin, garlic powder, chili powder, red pepper and ½ tsp. salt and stir well. Simmer over low heat. Meanwhile, place meat, egg, remaining salt, crushed chips, garlic, onion, bell pepper, cilantro and ½ cup of simmering sauce and mix well.

Place mixture in bread loaf pan. Using your fingers, make a trench lengthwise in the middle of the meat mixture, leaving an equal amount of mean around edges. Fill trench with cheese, then fold meat over to seal cavity.

Top with remaining sauce, then a handful of crumbled corn chips.

Bake at 350°F for 1 hour. Turn out of pan onto plate, then flip over on another plate and allow to cool for a few minutes before slicing and serving.


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