CHUCKWAGON STEW

1 lb lean ground beef

2 medium potatoes, skins on, cut into half-inch pieces
1/4 cup instant minced onion
1 tsp salt
1 tsp instant beef bouillon
1 can (1 lb) whole tomatoes
1 can (8-oz) cut green beans

Cook the ground beef in a large cast-iron skillet over camp-fire, stirring to crumble, until browned; drain well.

Stir in the potatoes, onion, salt, and bouillon.  Add the liquid from the tomatoes (not tomatoes) to the mixture.  Heat to boiling, reduce heat or move to a less hot area of the fire.  Cover and allow to simmer about 15 minutes.  Stir in the tomatoes and green beans, breaking up tomatoes.  Replace cover and simmer another 5 minutes or until the potatoes are tender.

Serves 3 or 4.

file photo

CHILI-CORN STEW

1 tsp canola oil

1 green bell pepper, diced into bite-size pieces
1/2 tsp oregano
2 cans (14-oz each) Healthy Choice Chili Beef Soup
1 medium zucchini, halved lengthwise, cut into slices
1 cup whole-grain uncooked elbow macaroni
1/2 cup frozen corn

Heat oil in a stockpot or Dutch oven and sauté bell pepper with the oregano until crisp tender.

Stir the soup, zucchini, macaroni, and corn into the pot; bring mixture to a boil.  Reduce the heat and simmer for approximately 10 minutes or until the macaroni is tender.

Perfect for times when you need something quick.

file photo for reference only

ZESTY PUMPKIN SOUP

1/4 cup butter

1 cup chopped onion

1 garlic clove, crushed

1 tsp curry powder

1/2 tsp salt

1/8-1/4 tsp ground coriander

1/4 tsp crushed red pepper

3 cups chicken broth

1 can (16-oz) Solid Pack Pumpkin

1 cup half-and-half cream

Sour cream and chives for garnish, optional

In a large saucepan, melt butter; sauté onion and garlic until soft. Add curry powder, salt, coriander and red pepper; cook 1 minute. Add broth; boil gently, uncovered, for 15-20 minutes. Stir in pumpkin and half-and-half; cook 5 minutes. Pour into blender container. Cover, blend until creamy. Serve warm or reheat to desired temperature. Garnish with a dollop of sour cream and chopped chives, if desired.

file photo for reference

TEXAS HEARTY COWBOY BEEF AND SAUSAGE STEW

1 pound ground beef

1 pound smoked sausage, sliced

1 medium onion, chopped

2 cans (15 ounces each) ranch-style beans

1 can (15 ounces) whole kernel corn, undrained

1 can (14.5 ounces) diced tomatoes, undrained

2 cans (10 ounces each) diced tomatoes with green chilies, undrained

2 medium potatoes, diced

1 1/2 cups water

Salt and pepper to taste

Directions:

In a large pot over medium heat, cook the ground beef until browned. Drain excess grease.

Add the smoked sausage and onion to the pot, cooking until the onion is tender.

Stir in the ranch-style beans, corn, diced tomatoes, and tomatoes with green chilies. Mix well.

Add the diced potatoes and water to the pot. Stir to combine.

Bring the stew to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, or until the potatoes are tender.

Season with salt and pepper to taste. Serve hot.

Servings: 6 servings

clipart photo for reference only

this recipe showed up in my inbox

SPICY PORK STEW

1 lb pork tenderloin, cut into bite-size pieces

salt to taste
pepper to taste
1 tbsp canola oil
20 to 24-oz frozen mixed vegetables of your choice
2 garlic cloves, minced
1/4 to 1/2 tsp (depending on taste) cajun seasoning
1 can (4 1/2-oz) diced green chiles
1 tsp cumin
1 cup water
fresh cilantro for garnish

In a Dutch oven, heat the oil over medium-high heat.  Lightly sprinkle the meat cubes with salt and pepper; add to the oil and cook 4 to 5 minutes until browned.  Stir in the vegetables-except for 1 cup you reserve, cajun seasoning,and cumin. 

Place the reserved vegetables, garlic, and green chilies into a blender container and blend until smooth; pour mixture into the Dutch oven.  Bring the stew to a boil, reduce the heat and simmer for 15 to 20 minutes until the meat is done and the vegetables are tender, stirring occasionally.

To serve, ladle into soup bowls and top each with a couple sprigs of the fresh cilantro.

Yield: 4 servings

Note:  Yummy served with crusty, lightly toasted bread.
 

 

clipart library

BEEFY BROCCOLI & CHEESE SOUP

2 cups chicken broth

1 pkg (10-oz) frozen chopped broccoli, thawed
1/4 cup chopped yellow onion
1/4 to 1/2 lb ground beef
1 cup milk
2 tbsp all-purpose flour
4-oz sharp Cheddar cheese, shredded
1/2 tsp oregano
salt to taste
freshly ground pepper to taste
hot pepper sauce to taste, optional

Bring the chicken broth to a boil in a medium saucepan; add broccoli and onions. Cook the mixture for 5 minutes or until the broccoli is tender.

While the above cooks, brown the ground beef in a small skillet and drain well. Rinse with hot water to rid of excess fat and drain in a colander.

Gradually stir the flour into the milk in a small bowl until well blended. Slowly stir into the broccoli mixture, add the drained beef and cook, stirring constantly, until the mixture is thickened and bubbly.

Add the shredded cheese, oregano, salt, pepper, and got sauce if using.

Yield: 4 to 5 servings

file photo for reference only

QUICK VEGETABLE RAMEN SOUP

1 pkg Ramen noodle soup

1 cup chopped fresh broccoli
1 green onion, sliced

Follow the package directions for cooking the ramen. When water boils, add the broccoli and the noodles. Cook until the noodles are tender. Stir in the green onion and the ramen seasoning packet. Serve at once while hot.

Yield: 2 servings

 Clipart for fun.

QUICK AND EASY TUSCAN VEGETABLE STEW

 

2 tbsp olive oil

2 tsp bottled minced garlic
8-oz sliced button mushrooms
1/4 cup chopped or thin sliced sweet onion
1 jar (7-oz) roasted red peppers
1 can (14 1/2-oz) Italian-style stewed tomatoes
1 can cannellini or great northern beans, drained
2 tsp dried basil
1 tbsp balsamic vinegar
Grated Italian cheeses for garnish

Heat oil and garlic in a large deep skillet over medium heat. Add mushrooms and onion; cook 5 minutes, stirring often.

Meanwhile, drain and rinse the peppers; cut into 1-inch pieces. Snip tomatoes in the can into small pieces.

Add the peppers, tomatoes, and beans to the skillet; bring to a boil. Reduce heat to medium-low. Cover and simmer 10 minutes, stirring once.

Stir the basil and vinegar into the stew; add salt and pepper to taste.

Dip into serving bowls and sprinkle top with cheese/s.

CURRIED SWEET POTATO CHOWDER

3 cups cubed peeled sweet potatoes

2/3 cup finely chopped green onions

4 tsp butter

2 tbsp all-purpose flour

1 tsp curry powder

1 tsp salt

1/4 tsp pepper

3 cups milk

2 cups frozen peas, thawed

1 cup half-and-half cream

Place 2-inches of water in a large saucepan; add sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 7 to 9 minutes until tender. Drain and set aside.

In a skillet, sauté onions in butter until tender. In another large saucepan, combine flour, curry powder, salt and pepper. Gradually stir in milk until smooth. Add the sweet potatoes and onions. Add the sweet potatoes and onions. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in peas and cream; heat through but do not boil.

Yield: Serves 6

file photo for reference only - not this exact recipe

QUICK AND EASY CREAM OF SPINACH SOUP

1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1 tsp salt
1/4 tsp black pepper
dash of ground nutmeg
4 1/4 cups milk
1 pkg (10-oz) frozen chopped spinach, thawed and water squeezed out

In a large saucepan melt the butter; add the chopped onion. Cook, stirring, over medium heat until the onion is tender. Stir in the flour, mixing well to avoid lumps. Add the salt, pepper, and nutmeg. Gradually blend in the milk while stirring. Continue to cook, stirring, for about a minute or two until thickened. Stir in the spinach and remove from the heat.

File Photo

DUMPLING TOPPED CHICKEN STEW

2 tbsp butter or margarine

1 lb. boneless, skinless chicken breast, cubed

1 tube (7-oz) refrigerated biscuits

1 can (12-oz) evaporated milk 

 
1 can cream of chicken soup, undiluted

1 pkg. (16-oz) frozen mixed vegetables

1 tsp poultry seasoning

1/4 tsp paprika

1/2 tsp dried onion flakes, optional

Melt butter or margarine in a Dutch Oven over medium heat. Add chicken and cook for 5 to 8 minutes or until no longer pink; stirring occasionally. Meanwhile, separate biscuits and cut each in half; set aside. Add milk, soup, vegetables, poultry seasoning, and onion flakes to the chicken in the Dutch oven and mix well. Bring to a boil, stirring frequently. Quickly place the biscuit halves in a single layer over the stew. Sprinkle tops of the biscuits with the paprika. Place lid on Dutch oven and reduce the heat to simmer. Simmer for 15 to 20 minutes or until the biscuits are light and fluffy.

Note: File Photo of a similar recipe.

MEATBALL VEGETABLE STEW

If you love beef stew but don't really have the time to cook the beef and make the stew, try this recipe that uses meatballs. You can even speed up the process by using frozen ready-made meatballs.

4 cups water
2 medium russet potatoes, cut into 1-inch cubes
2 medium carrots, cut into 3/4-inch slices
1 large onion, cut into chunks
2 tbsp beef bouillon granules
1 bay leaf
1 tsp dried thyme
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 lb lean ground beef
1/2 cup dry bread crumbs
1 egg, beaten
1 tsp Worcestershire sauce
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 medium zucchini, cut into 3/4-inch slices
1 cup frozen peas
1/3 cup flour
1/2 cup cold water
1/4 tsp browning sauce, optional

In a large Dutch oven, bring the water to a boil. Add the russet potatoes, carrots, onion, bouillon, bay leaf, thyme, basil, salt and pepper. Return to a boil. Reduce heat, cover and simmer for 10 minutes.

While the above simmers, combine the ground beef, bread crumbs, egg, and Worcestershire sauce. Shape into 1-inch balls. Add meatballs to the Dutch oven along with the sweet potatoes and zucchini. Bring to a boil; reduce heat to simmer, cover and cook for another 15 minutes or until veggies are tender.

Discard the bay leaf. Stir in the peas. Combine the flour and cold water; stir into the stew along with the browning sauce, if using. Bring to a boil and cook and stir for a couple of minutes until thickened.

Yield: 6 servings.

Note: This is a file photo.

SHIPWRECK STEW

1 lb ground beef or turkey

1 med onion

1 large bag frozen mixed vegetables

1 tall can V-8 juice

1 can cream of celery soup

1 can cream of mushroom soup

1 tbsp celery seed

Brown meat with onion in a large nonstick skillet. Transfer to a Dutch Oven or large saucepan. Add the remaining ingredients and bring to a boil, reduce heat to simmer and cook until the vegetables are tender.

file photo

CHICKEN ENCHILADA STEW

4 (6-inch) corn tortillas, cut into strips

1 tsp olive oil
1 tub (8-oz) cream cheese spread
1 cup + 2 tbsp milk, divided
2 tbsp dry taco seasoning mix
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1 can (15-oz) black beans, rinsed
1 can (11-oz) Mexicorn, drained
1 can (14 1/2-oz) diced tomatoes, drained
1/4 cup chopped fresh cilantro

Preheat oven to 400 degrees.

Toss tortilla strips with the oil and spread out on a baking sheet. Bake at 400 degrees for 10-12 minutes until crisp. Stir occasionally during baking to evenly brown.

While strips bake, mix the cream cheese, 2 tablespoons of the milk and the taco seasoning mix together until blended.

Spray a large saucepan with nonstick cooking spray; add chicken pieces. Cook over medium-high heat, stirring often, for 8-10 minutes or until cooked through. Add the cream cheese mixture, beans, corn, and tomatoes; cook over medium-low heat 6-8 minutes or until heated through.

Before serving, garnish with the tortilla strips and cilantro.

Yield: 6 one-cup servings

Note: This is a recipe I got from Kraft a few years ago.

JO MARIE'S ITALIAN WEDDING SOUP FROM AUTHOR DEBBIE MACOMBER

Debbie Macomber is one of my favorite authors and I love her books about the Rose Harbor Inn. The main character in those books is Jo Marie who owns and operates the inn. Debbie has shared this recipe for the soup Jo Marie makes to share with her friend.

Note: Click on recipe to enlarge for easier reading.

Source: Debbie Macomber

OYSTER STEW

1/4 cup butter

1 pint fresh oysters
2 cups milk
1/2 cup light cream
1 tsp salt
dash of freshly ground black pepper

Melt the butter in a small saucepan. Add the oysters including the liquor and cook while stirring over low heat just until edges start to boil.

In another saucepan, heat the milk and cream. Stir in the salt, pepper, and oysters.

Yield: 4 cups

SPEEDY CHICKEN STEW

2 (14-ounce) cans chicken broth

2 chicken bouillon cubes

1 (20-ounce) package frozen cream-style corn

1 (10-ounce) package frozen baby lima beans

1 large baking potato, peeled and diced

1 small jalapeno pepper, seeded and minced (optional)

1/2 large sweet onion, diced

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon dried thyme

3 cups chopped cooked rotisserie chicken

1 (14-1/2-ounce) can seasoned diced tomatoes with garlic, basil, and oregano

1 (6-ounce) can tomato paste

In a Dutch oven, combine the broth, bouillon, corn, lima beans, potato, jalapeno, onion, salt, pepper, and thyme. Bring the mixture to a boil over medium-high heat, stirring often.

Reduce the heat and simmer 15 to 20 minutes until veggies are tender.

Stir in the chicken, tomatoes, and tomato paste; simmer another 10 minutes.

Note: I got this recipe from the Southern Living Annual Recipes Book 2003.

SYRIAN EGGPLANT STEW

I got this recipe years ago from a lady in the Ft. Worth, Texas area. It was an old family favorite her grandmother had made for her. It takes a full hour but the last half of the time is just simmering in the pot.

1 large eggplant
3 or 4 garlic cloves
1/3 cup olive oil
1 large onion, coarsely chopped
2 cans tomatoes
1 cup water
salt and pepper, to taste
1 tbsp fresh parsley
1 tbsp capers, rinsed
1/3 cup Greek olives, pitted

Prepare this dish in a large, heavy Dutch oven.

Peel and crush garlic. Cut eggplant into cubes and lay out on a clean kitchen towel. Salt eggplant and let sit for 10 minutes. Heat the olive oil in the Dutch oven. Saute garlic in the medium-hot oil until it just starts to brown; remove from the pan. Add the eggplant to the pan and saute for 10 minutes. Add the onion and saute for another 10 minutes or until onion is getting soft. Add the tomatoes and water. And additional salt and pepper to taste. Simmer mixture for 30 minutes on low heat. Add the capers and olives. Add the parsley just before serving.

Note: Serve a hot crusty bread with this stew. Also, this stew is great as leftovers.

free clipart

CHILLED ZUCCHINI SOUP

 3 1/2 cups low-sodium chicken broth

5 medium zucchini, sliced
1 large onion, chopped
1 garlic clove, chopped
3 tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp hot pepper sauce
2 tsp cornstarch
1 cup low-fat plain yogurt
Additional yogurt for garnish, if desired

In a large saucepan, combine chicken broth, zucchini, onion, garlic, basil, salt, and hot pepper sauce. Bring mixture to a boil and reduce heat; simmer 15 minutes or until vegetables are tender.

Pour the mixture, in batches, into the container of an electric blender or food processor; process until smooth.

Add the cornstarch and yogurt; stirring after each until well blended.

Chill before serving.

After ladling into soup bowls to serve, swirl in additional yogurt, if desired.

Yield: 6 servings

file photo

CHICKEN, SWEET POTATO AND KALE STEW

 I got this healthy recipe a few years ago from a Cooking Club magazine.

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp all-purpose flour
1 1/2 tsp dried thyme
1/2 tsp salt
1/8 to 1/4 tsp cayenne pepper
2 tsp olive oil
1 small sweet onion, chopped
1 red or yellow bell pepper, cut into 3/4-inch pieces
1 large sweet potato, peeled, coarsely chopped (approx. 2 cups)
1 1/2 cups lower-sodium chicken broth
3 cups packed coarsely chopped kale or Swiss Chard

Toss chicken, flour, thyme, salt and pepper in medium bowl until chicken is coated.

Heat a large saucepan over medium heat until hot. Add the oil; heat until hot. Add chicken mixture; cook and stir 3 minutes. Add onion; cook and stir 2 minutes or until chicken is no longer pink on outside.

Add the bell pepper, sweet potato and broth; bring to a boil, stirring to scrape up any browned bits from bottom of pan. Reduce heat to low; simmer, covered, 5 minutes. Stir in kale; cook, uncovered, 8 minutes or until chicken is no longer pink in the center and the veggies are tender, stirring occasionally.

Yield: 4 (1 1/4 cup) servings.

cooking club photo