Quilters' Recipes Blog : Soups & Stews

Peanut Soup

QuiltersRecipes — Thu, 02 Apr 2009 00:30:00 GMT

Submitted by Larry & Sharon Green

“A Touch of Early Americana”

2 tablespoons butter
1 celery stalk, trimmed and diced
1/2 cup diced onion
3 tablespoons all-purpose flour
1 quart chicken stock
1 cup creamy or crunchy peanut butter
1 cup half & half, or cream
Salt and freshly ground pepper to taste
Chopped roasted peanuts for garnish

1. Heat the butter in a saucepan over medium heat. Add the celery and onion and sauté for 3 minutes, stirring frequently, or until onions are translucent. Turn the heat to low and stir in the flour. Cook the flour over low heat, stirring constantly, for 2 minutes and the flour starts to brown.

2. Add the chicken stock, and bring to a boil. Now lower heat to a simmer for 3 -5 minutes. Puree in a food processor fitted with the steel blade or in a hand blender.

3. Return the soup to the pan, and whisk in the peanut butter, and cream. Heat over low heat until it reaches a simmer, then remove from the heat, season with salt (remember peanut butter is a little salty) and pepper to taste and serve. Garnish each serving with some chopped peanuts.

Chicken Tortilla Soup

QuiltersRecipes — Thu, 02 Apr 2009 00:30:00 GMT

Submitted by Linda Sharp

1 1/2 lbs chicken cooked and chopped or shredded
1 15oz can whole or diced tomatoes
1 10oz can enchilada sauce
1 4oz can chopped green chiles
1 garlic clove, minced
2 c. water
1 14oz can chicken broth
1 tsp cumin (optional)
1 tsp chili powder
salt/pepper
bay leaf
10 oz frozen corn
1 T dried chopped cilantro
6 corn tortillas
Vegetable oil
Combine soup ingredients and simmer on stovetop for an hour or in crockpot for 3 to 4 hours. (Meat is cooked, simmer to blend flavors). Remove bay leaf.

Preheat oven to 400. Brush both sides of tortillas with oil. Cut into 2 1/2 inch strips, place on baking sheet. Bake, turning occasionally until crisp, 5 to 10 minutes. Sprinkle tortilla strips and grated parmesan cheese over soup.

This soup is spicy and a great change from chicken soup! Ingredients can be added or deleted depending on taste.

Cheeseburger Soup

QuiltersRecipes — Thu, 02 Apr 2009 00:29:00 GMT

Submitted by Heather Lofstrom

1 lb. Ground Hamburger, cooked and drained
1 onion-chopped
2-3 carrots-chopped
3 small jars or 1 big jar of processed cheese

Cook hamburger, drain, add to pot with carrots and onions and enough water to cover, about 3 cups. Add cheese, stir all together, cover, and cook until carrots are tender. Add salt and pepper to taste. Serve with bread or rolls. Very good and quick for more quilting time!

Spicy Soup

QuiltersRecipes — Thu, 02 Apr 2009 00:29:00 GMT

Submitted by Claudetta Henderson

1lb. ground beef, browned
1- 16 oz pkg frozen mixed vegetables
1-15 oz can beef broth
1-26 oz can spaghetti sauce with mushrooms
1- can Rotel tomatoes

Put all ingredients into crockpot. Cook on low 6-8 hours.

Red Pepper Soup

QuiltersRecipes — Thu, 02 Apr 2009 00:28:00 GMT

Submitted by Bertie W. Johnson

1 stick butter or margarine
1 cup onion, chopped
1 cup celery with leaves, chopped
2 12-oz. bottles roasted red peppers, drained and chopped
3 cups chicken broth
8 oz. cream cheese
1 small head fresh fennel OR 1 teaspoon dried fennel
Tabasco sauce
1 tablespoon chunky peanut butter
1 bay leaf
1 clove garlic
1 pinch curry powder
1/4 teaspoon Greek seasoning
2 cups milk

Melt butter in large pan. Saute chopped onion, celery, and red peppers until onions are translucent. Add chicken broth and heat to boiling. Reduce heat and add cream cheese, fennel, 2 shakes Tabasco sauce, chunky peanut butter, broken bay leaf, clove garlic, pinch curry powder, Greek seasoning, and milk. Stir on low heat until cheese melts…DO NOT boil. Cool slightly. Blend until smooth in blender in small amounts, or blend all ingredients prior to adding milk. If you prepare this soup hours ahead, the flavor improves. Reheat and serve with sliced pears and warm bread.

French Onion Soup

QuiltersRecipes — Thu, 02 Apr 2009 00:28:00 GMT

Submitted by Emily Porter, Winterset, IA

6 cups onions, sliced thin (1 1/2-2 pounds)
1 stick margarine
3-4 (10-12 oz.) cans beef broth
1 tsp. Worcestershire sauce
1/2-1 tsp. lemon pepper seasoning
Frech bread cut 1″ thick and toasted well
sliced Provolone cheese
Cooking Sherry or red wine

Melt butter in Dutch oven or other large kettle. Saute onions in melted butter until clear and slightly carmelized. Add beef broth, Worcestershire sauce, lemon pepper seasoning, and wine to taste. Simmer to blend flavors.

Fill oven-proof bowls with onion soup. Add slice of toasted French bread and top with Provolone cheese. Broil until cheese is melted and lightly browned.

Cheddar Cheese Soup

QuiltersRecipes — Thu, 02 Apr 2009 00:28:00 GMT

Submitted by Marianne Fons

This recipe, from Panera Bread restaurant, is great served in a bread bowl from their bakery. It’s good in a traditional bowl too. I modified it a little bit from the free recipe the restaurant was giving away.

5 T. butter or margarine
2 medium carrots (chopped fine in food processor)
1 medium yellow onion (pureed in food processor)
1-2 jars Hormel real bacon pieces (or chopped ham
1/2 C. all-purpose flour
1 T. cornstarch
4 C. chicken broth (or water and soup base)
4 C. milk
1/2 t. paprika
1/4 t. cayenne pepper
1/2 t. ground mustard
1 lb. sharp cheddar cheese, shredded
ground black pepper
salt
(Optional additional vegetables: 2 stalks celery, chopped; 1/2 green bell pepper, chopped; 1 C. mushrooms, chopped)

In a large, heavy stock pot, melt butter or margarine. Add chopped vegetables and bacon or ham and cook over medium heat until vegetables are slightly tender, about 10 minutes. Stir in flour and cornstarch. Cook, stirring constantly, about 3 minutes. Add broth and continue stirring until slightly thickened. Add milk and spices. Add cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after you add cheese. Season to taste with salt and pepper and serve piping hot in hollowed sourdough bread bowls.

I found I needed to add some of the broth at this stage because the mixture was not moist enough. I add very small amounts as needed to keep cooking and stirring.

Nanna’s Stew

QuiltersRecipes — Thu, 02 Apr 2009 00:27:00 GMT

Submitted by Kerryann Dallas

1 pound ground beef
1 can stewed tomatoes
1 can beef broth
1/2 onion
Mixed veggies: potatoes, corn, carrots, green beans

Brown the meat with the onion. Drain, put into a pot. Add veggies (as many as you like). Add broth. For seasoning, add to your liking: garlic powder, lemon pepper, salt/pepper, season salt. For a little more spicy flavor, I add chili powder and ground cumin, (very lightly on the cumin, this is a strong spice). Let all this simmer and eat when you’re hungry! My kids like to add shredded cheese on top.

5 Hour Chicken Stew (low fat)

QuiltersRecipes — Thu, 02 Apr 2009 00:26:00 GMT

Submitted by Julie Bullard, via email

3 cans chicken broth (Do not add additional water.)
3 cans stewed tomatoes
1 cup white wine
1 tablespoon sugar
3/4 teaspoon pepper
1 tablespoon (or less) salt
7 large potatoes (peeled and diced bite size)
5 carrots, peeled (peeled and diced bite size)
3 onions, peeled (peeled and diced bite size)
garlic
2 stalks celery (peeled and diced bite size)
3 raw chicken *** halves without skin, (diced bite size)

Mix all together in crock pot or in large casserole for the oven. Bake 5 hours in oven or until tender in crock pot. Add water, additional chicken broth, or tomato juice/ketchup to increase amount of liquid or to adjust flavor. Tastes good served with cornbread. Julie Bullard, 2001

Sick Abed Stew

QuiltersRecipes — Thu, 02 Apr 2009 00:26:00 GMT

Submitted by Dar Farmer

Named this because if you were sick, you could mix it up, put it in the oven, and go back to bed! Also called “Gad About Stew”, you can mix it up, put it in the oven, and do what you want!

2 cans cream of mushroom soup
1 medium onion
6 potatoes
12 carrots
2 pounds beef stew meat

Browning of meat optional. Wash, peel, and cut potatoes and carrots. Put all ingredients in an oven-proof casserole dish. Cook for 5-7 hours in a 275º oven.

Crock Pot Stroganoff

QuiltersRecipes — Thu, 02 Apr 2009 00:25:00 GMT

Jo Christoffel
2 lbs. uncooked stew meat
1 envelope onion soup mix
1 can mushrooms with liquid- optional, small or large depending on your family’s preference
1 lg. can cream of mushroom soup
1 sm. can cream of celery soup
1/2 c. red wine
4 oz. sour cream ADD JUST BEFORE SERVING
Rice or egg noodles
Parsely garnish

Sometime before lunchtime, layer the celery soup, meat, dry onion soup mix, wine, mushrooms, and mushroom soup into a large crock pot on high heat setting. When you come back to the kitchen about an hour or so later for fresh coffee, stir the contents and turn the heat down to medium for the rest of the afternoon.

Half an hour before serving, fix enough wide egg noodles or rice for your family. While that cooks, turn the pot off, add the sour cream and stir well, and leave the lid off the crock pot to cool and thicken the sauce slightly. Spoon the meat & gravy over the noodles/rice and enjoy the fabulous rich flavor. This can easily be done early in the morning before leaving the house, but don’t forget to turn the heat down as you walk out the door! Mid-day stirring is not absolutely required.

Marianne’s Chicken Salad

QuiltersRecipes — Thu, 02 Apr 2009 00:25:00 GMT

Submitted by Marianne Fons, Winterset, IA

4 cups cooked chicken, cubed
1 cup light mayonaise
1 cup sour cream
1/2 bottle Hormel real bacon bits
2 tsp. lemon juice
1/2 cup chopped pecans

Boil chicken until cooked and tender. Mariane adds some garlic, salt, pepper, onion, carrots, and celery flakes to water she uses to boil the chicken. (About 2 full breasts with skin and bone will make a nice amount of chicken salad.) Cool chicken. Remove meat from bone and cut up. Mix chicken and other ingredients and chill.

Hodge Podge

QuiltersRecipes — Thu, 02 Apr 2009 00:24:00 GMT

Sissy Lloyd
2 lbs ground beef
1 large onion chopped
3 cans Progresso minestone soup
3 cans Ranch Style Beans
2 cans Rotel tomatoes (mild or hot)

Brown the ground beef with the onions till done, drain and put in a large dutch oven. Add the cans of soup, beans, and tomatoes and simmer till heated thoroughly. Serve with cornbread if desired. That’s it…it’s fast & delicious especially on a cold night.

Beer Chili

QuiltersRecipes — Thu, 02 Apr 2009 00:19:00 GMT

Submitted by Marty French

1 large onion chopped
1 1/2 lbs of very lean beef
1 clove of garlic chopped or smashed
2 cans tomatoes (1 without salt added for me - makes it taste fresher)
2 cans pinto beans
1 tab. chili powder
1 tab. apple cider vinegar
1 can or bottle of beer

Chop onion and brown in small amount of oil. When onion almost done add beef. When browned remove any excess fat. Add garlic to brown a minute or two. Add tomatoes, pintos, chili powder, vinegar, and beer. Heat to low boil and simmer 10 to 15 minutes. Serve with what ever you usually serve chili with.

Easy Chicken Chili

QuiltersRecipes — Thu, 02 Apr 2009 00:19:00 GMT

Submitted by Mecca Stevenson

4 boneless skinless chicken breasts
2- cans of S&W flavored beans, Santa Fe or San Antonio (these already contain chili seasoning)
3- cans chopped tomatoes
2 cans pinto beans
1 can cream corn

Place all ingredients into crock pot on cook all day. Break up chicken breasts when ready to eat.