Soup
Page 5
Submitted by: Aunt Nancy
Delicious twist on the stuffed pepper dish. Also, if you are a fan of cabbage rolls, you could switch out the green peppers for cabbage. Yum!
Serves: 8
- 2 lb. ground beef
- 2 8 oz. cans of tomato sauce
- 1 8 oz can diced tomatoes
- 2 cups green pepper, chopped
- 1 cup onion, diced
- 3 beef bullion cubes
- 2 tsp salt
- 1 tsp pepper
- 2 cups of cooked rice (set aside)
- Brown ground beef and drain well.
- Add remaining ingredients except rice.
- Bring to a boil, reduce heat and simmer until peppers and onions are tender (about 35 mins)
- Add rice
- Serve and enjoy.
Published: Monday, August 8th, 2011
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This is a perfect fall or winter soup. It can easily be made vegetarian just by substituting vegetable broth.
- 2 tsp olive oil
- 1 cup onion. diced
- 1 cup celery, diced
- 6 cups chicken broth
- 1 cup milk
- 3 cups potatoes, cubed
- 8 ounces shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1 tsp dry mustard
- In a fry pan saute onions and celery in olive oil until tender.
- Boil potatoes until soft. Drain and return to pot.
- Add celery and onion mixture, broth, and milk. Bring to a simmer.
- Blend with an emersion blender until smooth
- Add cheese, salt, white pepper, and dry mustard. Stir until combined and cheese is melted.
Published: Sunday, August 7th, 2011
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I love the comfort of creamy soups in the winter. This one is a quick and easy vegetarian version.
- 1 1/2 lbs. asparagus
- 1 1/2 Tbs. olive oil
- 1 clove garlic
- 1 medium onion, diced
- 1/2 lb. potatoes, diced
- 2 vegetable bouillon cubes and 4 cups water
- 1 tsp salt
- 1 Tbsp lemon juice
- Reserve 8 spears of asparagus for garnish. Cut remaining asparagus stalks into 1-inch pieces.
- In medium saucepan, heat oil over medium heat. Add garlic and onion and cook, stirring often, until beginning to brown, 5 to 10 minutes.
- Add potatoes, cut-up asparagus and 4 cups water. Cover and bring to a boil over high heat.
- Add bouillon and 1 tsp salt. Reduce heat and simmer, partially covered, until potatoes are tender.
- Puree soup and drizzle with fresh lemon juice and black pepper just before serving.
- Add a small amount of olive oil to a saucepan. Cook remaining 8 spears of asparagus until tender. Use as a garnish.
Published: Wednesday, July 13th, 2011
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Submitted by: Kristy
- 2 cups cabbage, sliced
- 1 cup carrots, sliced
- 1 cup celery sliced
- 1 medium onion, chopped
- 1 can green beans, drained
- 1 can diced tomatoes
- 3 bullion cubes, chicken or vegetable
- 5 cups water
- 3 cups tomato juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp Worcestershire sauce
- Stir all ingredients together in a slow cooker.
- Cook on high 4-5 hours
Published: Wednesday, July 13th, 2011
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