Soups and stews

[lisa]

Cold weather favorites. Ok so some warm weather favorites too.

[lisa]

Mexican Meatball Soup

Bring to a simmer:

3 10-1/2 oz. cans beef broth
1 qt. H20
1-2 7 oz. cans salsa
1 onion, chopped
28 oz. can chopped tomatoes
½ tsp. basil
½ tsp. oregano
1 tsp. salt
¼ tsp. pepper

Meanwhile, make meatballs:

1# ground beef
¼# ground sausage
1 onion, diced
1 egg
½ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
¼ c. milk
¼ tsp. basil
½ c. cornmeal

Mix well. Form into bite sized meatballs. Gently drop into simmering soup.

Simmer all for one to one and a half hours, covered. The last 20 minutes of cooking, add ½ c. rice. Simmer uncovered. Serve. Makes about 10 servings.

[JennyMavros]

Mmmmm, thanks Lisa!

I think I'll make this recipe for dinner some night this week--Vas loved meatballs.

[lisa]

[lisa]

[reborin]

[rubysmomjess]

Warm Tomato and White Bean Stew
From


NOTES: The riper and redder the tomatoes, the better this quick dish will be.

3 pounds ripe tomatoes, rinsed (see notes)
About 1/2 cup slivered fresh basil leaves
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled and minced or pressed
About 1 teaspoon kosher or sea salt
Fresh-ground pepper
1 can (15 oz.) white beans, drained and rinsed
8 ounces fresh mozzarella cheese, drained and cut into cubes (1/2 in.)
About 1/2 cup freshly grated parmesan cheese

1. Core and dice tomatoes. In a 4- to 5-quart pan, combine tomatoes, basil, olive oil, garlic, 1 teaspoon salt, and pepper to taste. Let stand until tomatoes are very juicy, about 15 minutes.
2. Set pan over medium-low heat and gently stir in beans. Stir occasionally until mixture is warm to touch, about 5 minutes.

3. Add mozzarella and parmesan cheese. Gently stir just until mozzarella has softened and starts to melt into strings, 2 to 3 minutes. Taste and stir in more salt if desired. Spoon stew into bowls and top each serving with a sprinkling of more basil and parmesan cheese.

Yield: MAKES: 4 servings

NUTRITION PER SERVING
CALORIES 423(55% from fat); FAT 26g (sat 13g); PROTEIN 24g; CHOLESTEROL 60mg; SODIUM 1146mg; FIBER 7.3g; CARBOHYDRATE 25g

Sunset, SEPTEMBER 2004

[human_being]

Try this one....One of my favorite soups, a favorite for postpartum meal delivery. Goes good with sesame noodles, and a big green salad.



West African Peanut Soup
Adapted from Sundays at Moosewood

--------------------------------------------------------------------------------
2 C chopped onion
2 C tomato juice or canned tomatoes
1 T vegetable oil
1 C smooth peanut butter
1/2 t ground cayenne sugar to taste (< 1 T)
1 T gratet ginger
1 C chopped carrots (I chop in food processor)
2 C chopped sweet potatoes (I chop in food processor)
4 C water
2 vegetarian bouillon cubes

--------------------------------------------------------------------------------
Saute onions in oil until translucent. Stir in cayenne and ginger. Add carrots and saute a couple of minutes. Stir in potatoes, water and bouillon. Bring to boil then simmer for ~15 minutes until vegetables are tender.
(note: I often cook vegetables earlier in the day when I have a few extra minutes. Makes fixing dinner much faster!)

Puree vegetables and cooking liquid in blender. Return to pot and add tomato juice. Stir in peanut butter. Make sure not to scorch! Add sugar to taste (not always needed, depending on sweetness of vegetables).

Can easily make a double batch.

[human_being]

Another favorite- yummy and rich. Callaloo is the green veggie from the caribean, I use spinach.
-Heidi

Callaloo soup
Serves 6


20 or so okra (ladies fingers), chopped
1lb callaloo (substitute spinach leaves), shredded
1 can coconut milk
3 tablespoons groundnut oil
6 cloves garlic, crushed
2 onions, finely chopped
bunch of spring onions (10-12), chopped
Hot pepper sauce (e.g. Tabasco), to taste
pinch dried thyme
black pepper
salt
crab, fresh or canned =optional

Fry onions until soft. Add the thyme,pepper,salt, garlic and cook
for a few minutes. Put in the okra and callaloo/spinach ,cover and simmer
gently for 5 minutes or so.

Add the coconut milk and bring back to simmer then put in the crab
meat (including the cracked claws), the spring onions and Tabasco.
Cover and simmer on a low heat for 30 minutes.

For a less 'chunky' soup remove claws and divest them of their
meat. Blend in a liquidiser then add lots of cream to taste. Re-heat
gently.

[reborin]

[laura]

[lisa]

Greek Chicken Lemon Soup Recipe:

- Chicken of your choice (on bone) (I usually use drumsticks, MIL uses thighs/wings)
- Chicken bullion cubes
- 3 eggs
- 3 lemons (or the lemon juice that you get from the squirt bottle)
- Rice
- Carrots (optional)
- White onion (optional)
- Oregano

Alot of this recipe is to taste but here are the general instructions.
Boil the chicken, carrots, onion. (make sure to add enough water for however much soup you want). After the chicken is done, remove chicken from broth. (I leave the carrots for DH cause he loves them but we take out the onions. You could leave them if you want) Let chicken cool. In broth add your bullion cubes to taste. In separate bowl beat (very, very well) your eggs then add lemon juice to the egg mixture. Boil your broth until bullion cubes dissolve, then pick the meat off of the bone, they don't have to be uniform, just chunks of chicken basically and add them to the broth. Add however much cooked rice you want and however much oregano you want. Bring to a boil. Let stand for 10 minutes or so (hot enough to still cook egg, but not too hot) then SLOWLY add your egg mixture as you furiously beat. The idea is that you want the eggs to not look like egg drop soup, but rather add a opaqueness to the soup. Let simmer. Then EAT!!!!!!! YUMMY YUMMY We put lots of lemon in our soup, I think that's the key. It's sooo tasty.

[reborin]

Jamaican Rice and Beans

Spice to taste

1. Cut up 2 smallish/medium or 1 lrg onion and saute
2. Add diced garlic
3. Add diced ginger
4. Add meat if you want meat (shreaded chicken, diced ham etc.)
5. Saute well
6. Add 2 cans or equiv. am't of beans (I used Canellini and Kidney, but any will work well)
7. Add 1 28 oz can or equiv. whole peeled tomatoes with juice and 1 lrg tbs of mustard.
8. Stir it up (ba du da dum, stir it up...)
9. Add cooked rice and stir well.
10. Cook on lowish flame for about 15 min to get the juices well mixed.

YUMMMM!!!!