Reader Recipes

Warm Up To These Hearty Soups & Stews

 

 

GINGER SQUASH SOUP

From Debbie Moore of Emporia

 

INGREDIENTS:

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1 T vegetable oil

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1 medium onion, chopped

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1 qt. reduced-sodium chicken broth

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12-oz. pkg. peeled, cubed and seeded butternut squash

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1⁄8 t ground black pepper

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1 T honey

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2 t  fresh ginger, grated

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Diced apple

 

DIRECTIONS: In a large sauce­pan, heat oil over medium-high heat. Add onion and cook until tender (about 4 minutes). Stir in broth, squash and pepper. Bring to a boil over high heat; reduce heat and let simmer, covered, for 12 minutes. Uncover, simmer 10 minutes more or until squash is very tender. Remove from heat; let cool slightly. Purée squash mixture in batches in a blender or food processor. Return to saucepan. Stir in honey and ginger. Top with diced apples.

PORTOBELLO ONION SOUP

From Ina Ayres of Marshall

 

INGREDIENTS:

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5 cups thinly sliced onions

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4 sprigs fresh thyme

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3 T butter (divided)

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1½ lbs. sliced baby portobello mushrooms

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3 T brandy

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3 garlic cloves, minced

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8 cups vegetable broth

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¼ t pepper

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1 cup white wine or broth

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12 slices provolone cheese

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12 slices French bread

 

DIRECTIONS: In Dutch oven or soup kettle, sauté onions and thyme in 1 tablespoon of butter until onions are tender, approximately 8 minutes. Reduce heat and cook uncovered for 20 minutes until onions are golden brown. In the same pan, melt butter; add mushrooms, brandy and garlic; sauté 1 minute. Add broth, pepper, wine; bring to boil. Simmer for 40-45 minutes. Place French bread on baking sheet; top with cheese. Broil 4-6 minutes or until cheese is melted. Top bowl with bread and cheese. 

IRISH STEW

From Nancy Howard of Brookneal

 

INGREDIENTS:

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3 lbs. beef stew meat

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5 cups peeled and chopped potatoes (about 3 large)

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2 14.5-oz. cans stewed tomatoes

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4 cloves garlic, minced

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1 large onion, chopped

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1 T salt

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1 T black pepper

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Garnish — chopped fresh parsley (if desired)

 

DIRECTIONS: In a large Dutch oven, combine meat and enough water to cover. Bring to a boil over medium-high heat. Add potatoes, tomatoes, garlic, and onion. Reduce heat to medium-low and simmer for 2½ hours or until meat is tender. Stir in salt and pepper. Garnish with fresh parsley, if desired. 

POTATO SOUP

From Ruby Hawkins of Edinburg

 

INGREDIENTS:

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½ cup celery (finely chopped)

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½ cup carrots (finely chopped)

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½ cup onion (finely chopped)

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2-4 bay leaves

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Salt and pepper to taste

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Chicken broth or water

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6 cups peeled and diced potatoes (½-inch squares)

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10.5-oz. can cream of chicken soup

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1 cup sour cream

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1 cup milk

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Chives, finely chopped (optional)

 

DIRECTIONS: Put celery, carrots, onion, bay leaves, salt and pepper in a crock pot; cover with broth; cook until soft. Add potatoes and more broth to cover. Boil until potatoes are soft, but not mushy (about 25 minutes). Whisk soup and sour cream in a bowl until smooth. Add milk until desired consistency; stir lightly as not to break up potatoes much. Garnish with chives, if desired.

CABBAGE AND BEEF SOUP

From Gwen Hudson of Madison Heights

 

INGREDIENTS:

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1 lb. lean ground beef

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½ t garlic salt

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¼ t garlic powder

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¼ t pepper

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2 stalks chopped celery

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1 can kidney beans, undrained

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½ medium head cabbage, chopped

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1 can chopped tomatoes

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1 can water

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1 can beef broth

 

DIRECTIONS: In a Dutch oven, brown beef. Add all remaining ingredients. Reduce heat and simmer for 1 hour.

REAL MAN’S BEEF STEW

From Joyce Lowe of Sedley

 

INGREDIENTS:

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1½ lbs. ground beef

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1 onion (finely chopped)

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6-oz. can tomato puree

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1 can tomatoes

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1 pint water

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2 T chili powder

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4 medium potatoes (cubed)

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1 can kidney beans (drained)

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Salt and pepper

 

DIRECTIONS: Brown ground beef; add onion and simmer until tender; drain off excess fat. Add tomato puree, tomatoes, water and chili powder; simmer until done (about 20-30 minutes). While tomato mixture is simmering, peel, slice and cook potatoes. Add cooked potatoes and kidney beans to tomato mixture. Add salt and pepper to taste. (Can be cooked ahead and reheated in the microwave.)

  We want your recipes! We pay $10 for each recipe published. Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340 , Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com 

 

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