FREE LOW COST RECIPES, # 2, SOUPS,STEWS,GUMBOS

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SOUPS, STEWS, GUMBOS

BLACK BEAN SOUP

3 tablespoons vegetable oil, 1 onion, finely chopped, 1 medium green bell pepper, 1 1/2 cups Black Valentine beans, soaked overnight, 6 cups vegetable or chicken broth, 1/2 teaspoon salt, freshly ground black pepper, 2 tablespoons whole wheat flour, 1/2 cup lemon juice, lemon slices, 1 cup finely chopped onion

Heat the oil in a heavy kettle and saute onion and pepper until tender. Add the drained beans and broth. Bring to boil, cover, and simmer for 1 hour, or until beans are tender.
Puree in the blender in batches with the salt , pepper, flour and the green bell pepper. Return the pureed soup to the kettle and reheat, stirring until the mixture thickens slightly. Stir in the lemon juice. If the soup is too thick, it can be thinned with more broth or water. Serve in bowls and top with lemon slices, chopped egg, and onion.

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TURKEY BEEF SOUP

BROTH: 2 quarts water, 2 # ground beef, 2 # ground turkey, ( organic meat), browned for 5-8 minutes, or until tender,1 large onion, quartered, 2 celery ribs, quartered, 8 whole allspice, 2 bay leaves, salt & pepper to taste.

SOUP: 1 quart tomato juice, 3 celery ribs, sliced, 2 medium potatoes, peeled and cubed, 2 medium carrots, sliced, 1 medium onion, diced, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon chili powder, 1 cup uncooked noodles

In a Dutch oven or a soup kettle, bring broth ingredients to a boil. Reduce heat, cover and simmer for 2 hours or until the meat is tender. Discard the vegetables for the broth. Add the soup vegetable ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. Stir in the noodles. Return to a boil, cook, uncovered for 15-20 minutes or until the noodles are tender.

YIELD: 12-14 SERVINGS

OPTION: Can your vegetables and also your meat & then add to the soup recipe. Your canned food would be cooked so all you would have to do is add your noodles & heat your soup to the temperature that you want. You may home can your ingredients and use them in the winter months. I would use 1 quart of anykind of ground beef, chicken or turkey, 1 quart of potatoes, 1 pint of mixed vegetables.

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CHEESE SOUP

3/4 cup chopped onion, 3/4 cup shedded carrots, 3/4 cup diced celery, 1 tsp dried basil, 1 tsp dried parsley flakes, 4 tablespoons butter, 3 cups chicken broth, 4 cups peeled potatoes, ( 1-3/4 #), 1/4 cup all-purpose flour, 8 ounces process American cheese, cubed ( 2 cups), 1 1/2 cups milk, 3/4 teaspoons salt, salt & pepper to taste.

In a 3-quart saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until the vegetables are tender, about 10 minutes. Add the broth, potatoes & bring to a boil until the potatoes are tender. Meanwhile, in a small skillet, melt the remaining butter. Add the flour, cook and stir for 2 minutes. Reduce the heat to low, add the cheese, milk, salt & pepper to taste. Cook and stir until the cheese melts. Remove from the heat. YIELD: 8 servings.

OPTION: To make a Cheeseburger Soup: add 1/2 ground beef and stir fry it, & use the above recipe. You can also use a Quart of Home Canned ground beef.

BEAN SOUP

1/4 cup each dry green split peas, lentils, black beans, great northern beans, pinto beans, baby lima beans & kidney beans, 1/2 cup each dry green split peas, black-eyed peas & navy beans, 1 quarts canned turkey broth, 1 quart water, 1/3 cup dry minced onion, 1 tablespoon salt, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, crushed, 1 teaspoon garlic powder, 1/2 teaspoon garlic powder, 1/2 teaspoon celery seed, 1/2 teaspoon dried basil, 1/4 teaspoon crushed red pepper flakes, 2 bay leaves, 1 can crushed tomatoes.

Place peas , lentils and beans, in a Dutch oven, add enough water to cover. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain and discard the liquid. Add the 1 quart turkey broth , 1 quart water, and the seasonings, bring to a boil, reduce heat ; cover and simmer for 1 1/2 to 2 hours or until the beans are just tender. Stir in tomatoes, increase heat to medium. Cook, uncovered, for 15-30 minutes. Discard the bay leaves. YIELD: 14 servings.

SPLIT PEAS SOUP

1 pound dry split peas, 6 cups water, 2 medium potatoes, peeled and cubed, 2 large onions, chopped, 2 cups cubed cooked chicken, 1/2 cup celery, 5 teaspoons chicken granules, 1 teaspoon dried marjoram, 1 teaspoon poultry seasoning, 1 teaspoon rubbed sage, 1/2 to 1 teaspoon pepper, 1.2 teaspoon dried basil 1/2 teaspoon salt,