SOUPS AND STEWS

28 mini or 12 regular size frozen
potato and cheddar cheese pierogies
1 Tbsp. vegetable oil
1 1/2 pounds boneless, skinless
chicken breasts,cut in 1/2 inch pieces
1/4 cup finely chopped onion
1/2 tsp. minced garlic
1/4 cup all purpose flour
3 cups chopped fresh spinach
1 can (14 ounce) nonfat chicken broth
2 cups skim milk
1/4 tsp. salt
1/4 tsp. white pepper
1/8 tsp. nutmeg

DIRECTIONS;
Cook pierogies in boiling water until
just thawed, about 3 minutes.
Drain and set aside.

Meanwhile in a large nonstick pot
over medium high heat,
heat oil.

Add chicken pieces,
onion and garlic.
Stir constantly until
chicken is lightly browned,
about 3 to 5 minutes.

Add flour; stir about 1 minute
or until lightly browned.

Stir in remaining ingredients
and bring to a boil,
stirring constantly.

Reduce heat and simmer
about 10 minutes,
stirring occasionally,
until soup is slightly thickened.

Stir in thawed pierogies.
Continue cooking 2 or 3 minutes
or till heated through.

1 pint shucked clams or
two 6-1/2-ounce cans minced clams
4 slices bacon
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green sweet pepper
1/2 cup chopped red sweet pepper
1/4 cup chopped carrots
2 Tbsp. chopped shallots
1 14-1/2-ounce can tomatoes, cut up
2 cups finely chopped peeled potatoes
1 cup canned fat free chicken broth
1/2 tsp. dried basil, crushed
1/8 to 1/4 tsp. ground red pepper
1/8 tsp. ground black pepper
2 Tbsp. snipped parsley

DIRECTIONS;
Chop shucked clams,
reserving juice; set aside.
Strain clam juice to remove bits of shell.
(Or, drain canned clams, reserving juice.)
If necessary,
add water to reserved juice to
equal 1-1/2 cups. Set aside.

In a large saucepan
cook bacon until crisp.
Remove bacon, reserving
2 tablespoons drippings.
Drain bacon on paper towels
crumble. Set bacon aside.

Cook onion, celery, green pepper,
red sweet pepper, carrots, and
shallots in reserved bacon drippings
until tender.

Stir in reserved clam juice,
undrained tomatoes, potatoes,
chicken broth, basil,
ground red pepper,
and ground black pepper.

Bring to boiling; reduce heat.
Cover and simmer for 20 to 25
minutes or until vegetables are tender.

Stir in clams.
Return to boiling; reduce heat.
Cook for 1 to 2 minutes more.

Sprinkle each serving
with cooked bacon and parsley

1/2 cup chopped red onion
1 can (14 1/2 oz) diced tomatoes, undrained
2 cans (16 oz) chicken broth
1 cup uncooked orzo pasta
1/2 tsp. dried oregano
1/8 tsp. crushed red pepper
1 clove garlic, crushed
1 can (16 oz) kidney beans,
2 Tbsp. grated parmesan cheese

DIRECTIONS;
Spray a large saucepan
with nonstick cooking spray
Cook onion in saucepan over
medium heat about 10 minutes,
stirring frequently, until tender.

Add tomatoes, broth, pasta, oregano,
red pepper, and garlic.
Heat until boiling and reduce heat.
Cover and simmer 20 minutes,
stirring occasionally,
until pasta is tender.

Stir in beans and simmer,
uncovered, 5 more minutes.

Sprinkle with cheese before serving.

 3 cans (14-1/2 ounces) chicken broth
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon garlic powder
or 2 cloves garlic, minced
2 cups frozen whole kernel corn
2 cups frozen cut green beans
1 cup cut-up canned tomatoes
1 stalk celery, chopped
2 cups cubed cooked chicken

DIRECTIONS;
In large saucepan mix broth, thyme,
garlic powder, corn, beans,
tomatoes and celery.

Over medium-high heat,
bring to a boil.
Reduce heat to low.
Cover and cook 5 minutes or
until vegetables are tender.

Add chicken and heat through.

1/2 lb. boneless skinless
chicken breasts, cubed
1 tsp. oil
1 can (14-1/2)chicken broth
1-1/2 cups water
1 cup mixed shredded carrots,
1 cup chopped onion
1 cup thinly sliced celery
1 envelope GOOD SEASONS
Italian Salad Dressing Mix
1/2 cup MINUTE White Rice, uncooked
2 Tbsp. chopped fresh parsley

DIRECTIONS;
Cook and stir chicken in hot oil in
large saucepan until browned.

Add broth, water, vegetables
and salad dressing mix.

Bring to boil.
Reduce heat to low; cover.
Simmer 5 minutes.

Stir in rice and parsley
cover.
Remove from heat.
Let stand 5 minutes.

1 onion chopped
1 large garlic clove,minced
1 Tbsp oil
2 cups chicken broth
1 (15-oz) can northern beans
Dash of pepper
Spinach,5 ounces or more and torn
Grated Parmesan cheese

DIRECTIONS;
Sauté onion and garlic in
oil for two to three minutes
Do not burn the garlic !!!!
Add broth. Stir in beans and

When hot, add spinach.
Stir in parmesan cheese.

2 slices bacon, chopped
1 medium onion, chopped
1/2-lb ground beef
1 can tomatoes
3 tsp instant beef bouillon
3 cup water
1/2 tsp salt
1/8 tsp pepper
1 tsp chili powder
1 can red kidney beans
3 cup hot, cooked rice

DIRECTIONS;
Cook bacon until crisp
in heavy Dutch oven.
Drain and reserve.
Saute onions in drippings.
Add beef; cook until evenly browned.
Stir in tomatoes, beef broth,
water, salt, pepper,
chili powder and kidney beans.

Cover; simmer for 15 minutes.

Place 1/2 cup cooked rice
into serving bowls.
Ladle in chowder.
Sprinkle with bacon.

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans
1 15-ounce can great northern beans
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

DIRECTIONS;
Brown the ground beef in a
large pot over medium heat.
Drain off most of the fat.

Add onion, carrot, celery
garlic and sauté for 10 minutes.

Add remaining ingredients,
except pasta, and simmer for 1 hour.
About 50 minutes into simmer time,
cook the pasta in 1 1/2 to 2 quarts
of boiling water over high heat.

Cook for 10 minutes or
just until pasta is al dente,
or slightly tough. Drain.

Add the pasta to the
large pot of soup.
Simmer for 5-10 minutes and serve.

1/2 cup diced onion
1/2 cup diced carrot
1/3 cup diced celery
2 tab butter or margarine
2 tab all-purpose flour or
Ky Colonel seasoned flour(the best)
1 quart milk
2 chicken bouillion cubes
2 TBSP minced fresh parsley
1/2 teas salt
1/2 teas seasoned salt
1/4 teas cayenne pepper (optional)
6 or 7 medium potatoes, peeled & cooked
chives, shredded cheese,
bacon bits (opt)

DIRECTIONS;
In dutch oven or kettle, saute celery,
carrot & onion in butter until tender
Stir in flour until smooth
Gradually add milk and stir until
thickened and bubbly
Add bouillion, parsley,
salt and seasoned salt and cayenne

Simmer for 20 minutes,
stirring occasionally
Cube half of the potatoes and mash
the other half and add to soup

Simmer for 20 minutes until
potatoes are heated through

Garnish individual servings with
chives, cheese & bacon bits
if desired

You can blend this and
puree it if you like.

1/4 cup cornmeal
1 teaspoon Paprika
1/2 cup barbecue sauce
1 (28 oz.) can whole tomatoes with juice,
2 (15 oz.) cans chili without beans
1 (15 1/2oz.) Pinto or Kidney beans with juice
1 (15 oz.) can Spicy Chili beans with juice
1 can condensed French onion soup
2 tablespoons chili powder (optional)

DIRECTIONS;
In a 3 1/2 to 4 quart crockpot,
combine all ingredients; mix well.

Cover; cook on high for 2 to 4 hours
or until thoroughly heated.
Or cook on low for 8 - 9 hours

1 C chopped onion
3/4 C chopped green bell pepper
2 C chopped unpeeled zucchini
1 C (14 1/2 oz can) stewed tomatoes
2 tsp italian seasoning
1 C (16 oz can) red kidney beans
1 can Tomato soup
1/4 C grated Parmesan cheese

DIRECTIONS;
In large saucepan sprayed
with olive oiL cooking spray,

saute onion, green pepper,
and zucchini for 10 mins
or until tender.

Add undrained stewed tomatoes,
Italian seasoning,
kidney beans, and tomato soup.

Mix well to combine.
Bring mixture to a boil.
Lower heat, cover,
and simmer 15 mins.
stirring occasionally.

When serving, sprinkle
1 T cheese over top of each bowl.

1 small onion, chopped
1 small carrot, sliced
1 Tablespoon olive or vegetable oil
2 cans (14 1/2oz each) chicken broth
1 cup water
3/4 t. salt
1/4 t. pepper
1 can white kidney or great northern beans,
2/3 cup uncooked small spiral pasta
3 cups thinly sliced fresh spinach

     DIRECTIONS;
In 2qt. saucepan over med.-high heat,
saute onion & carrot in oil
till onion is lightly brown.
Add broth, water, salt & pepper;
bring to boil.

Stir in beans & pasta;
return to a boil.

Reduce heat;
cover & simmer for 15 min.
or till pasta & vegetables are tender
stirring occasionally,

Add spinach; heat through (if desired)

1 lb. ground chuck
1 c. chopped onions
1 c. uncooked regular rice
4 c. finely shredded cabbage,
1/4 tsp. salt
1 tsp. black pepper
1 tsp. chili powder(optional)
1 (10 oz.) can beef broth
1 (10 oz.) can water
3 cans (16 oz. each) tomatoes

DIRECTIONS;
Saute beef in large soup pot
over medium heat (drain).

Add onions, rice, cabbage,
salt, pepper and chili powder.
Cook until vegetables are yellow
stirring occasionally to
keep rice from sticking.

Stir in beef broth, water and tomatoes.

Cover and simmer for 30 to 45 minutes.

3 cups chicken broth
3 cups tomato juice
3/4 cup water
1/2 stalk celery, chopped
1/4 cup chopped onion
1/4 teaspoon basil, crushed
1 teaspoon Worcestershire sauce
11/2 cups frozen mixed vegetables
2/3 cup alphabet pasta

DIRECTIONS;
In large saucepan,
combine chicken broth, tomato juice,
water, celery, onion, basil
and Worcestershire sauce.

Bring to boil; reduce heat,
cover and simmer 10-15 minutes
or until celery and onion
are tender/crisp.

Stir in vegetables and pasta.

Cover and cook over medium heat
20-25 minutes or until
vegetables and pasta are tender.
Stir occasionally.   

1 lb. black beans
2 onions, chopped
2 bell peppers, chopped
1 Tablespoon cumin
1 teaspoon oregano
1 bay leaf
1/2 teaspoon pepper
2 teaspoons salt
1/2 cup olive oil
2 qts. water

DIRECTIONS;
Wash beans and soak overnight.
The next day,
boil the beans in the same water.

Add all the other ingredients.
Cover. Cook slowly
about 1 1/2 hours.

Serve over white rice
with chopped onion and vinegar.

Vegetable oil for sautéing
1 cup thinly sliced onion
1 cup chopped green pepper
2 pounds ground chuck
1 can red kidney beans (or pinto beans),
1 tablespoon steak sauce
1 can whole kernel corn,
1 32-ounce can Italian-style tomatoes
2 8-ounce cans tomato sauce
Dried basil to taste
Mustard to taste
Salt and pepper to taste

DIRECTIONS;
Cook onion and green pepper
in oil in a large skillet
or dutch oven
until onion is golden.

Add beef and cook,until browned,
breaking up as you stir.
Add remaining ingredients
and mix well.

Cover and simmer
for 15 to 20 minutes.

Can be cooked overnight in crockpot.

2 pounds sirloin steak, (cubes)
1/4 cup flour for dredging
2 tablespoons vegetable oil
2 cups boiling water
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
salt & pepper to taste
1 onion, chopped
3 potatoes, cubed
4 carrots, cut into slices
1 (29 ounce) can diced tomatoes

DIRECTIONS;
Heat oil in heavy pot or dutch oven
Dredge meatwith flour and add to pot.
Simmer for 1 to 2 hours or until meat is tender.

ADD 2 cups boiling water,
Worcestershire sauce and garlic powder
into pot. Salt &pepper to taste.

Add onion, carrots, diced tomatoes
and potatoes .

Continue simmering for 30 to 45 minutes
until vegetables are soft.

NOTE: I sometimes add greenbeans

1 1/4" Sirloin Tip Roast - cubed
1 Onion (chopped)
1 Bag Cole Slaw with Carrots
2 can beef broth (low fat/sodium)
28 oz crushed tomatoes
1 cup water
1/4 cup brown sugar
Salt & Pepper to taste
1 Tbsp. Lemon Juice
1 Cup Regular Rice

DIRECTIONS;
Brown the meat,
add onions and slaw mix,
wilt, apprx 5 minutes.

Add beef broth,
crushed tomatoes and water.
Stir in brown sugar, salt & pepper
and lemon juice then add rice, stir,

cook apprx 30 to 40 minutes,
stirring frequently.

If your meat is of a "tougher" cut,
cook it more before
you add the slaw mix or
it will all cook up.

Of course you could shred your own cabbage.

1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and
chopped (or 1 can of diced tomatoes)
1 cup thinly sliced carrot
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon oregano leaves
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces  gnocci pasta ( cooked and drained)
3 tablespoons chopped fresh parsley

  DIRECTIONS;
In a 5 quart. Dutch oven,
brown sausage. Remove sausage
and drain, reserving
1 Tablespoon of drippings.

Saute onions and garlic in drippings.
Stir in beef broth, water, wine, tomatoes,
carrots, basil, oregano, tomato sauce,
and sausage.

Bring to a boil. Reduce heat;
simmer uncovered for 30 min.

Skim fat from the soup.

Stir in zucchini, gnocci, and parsley.

If the gnocci are fresh,
add them in the last 10 min of simmering.

Simmer covered for 30 min.
Sprinkle with Parmesan cheese
on top of each serving.

8 ounces Italian sausage links
3/4 cup diced onion
1 slice bacon, cut small dice
1&1/4 tsp minced garlic
4 cups low sodium chicken broth
2 baking potatoes, peeled, halved lengthwise and cut into 1/4" slices
2 cups kale or other greens, thinly sliced
1/3 cup heavy whipping cream
Salt & Pepper to taste (use white pepper IF you don't like the black flecks)

DIRECTIONS;
Preheat oven to 350.
Place sausages on baking sheet
and bake 15-20 minutes.
Halve then cut diagonally into 1/2" slices.

Combine onion and bacon in a 4 quart pan.
and cook over medium heat until
onion is almost transparent, 3 to4 minutes.
Add garlic and cook 1 minute.
Add chicken broth and potatoes.
Bring to boil, reduce heat
and simmer 15 minutes.

Add greens, sausage, whipping cream,
and salt & pepper to taste.
Simmer 5 minutes more.

4 tablespoons vegetable oil
1 onion -- diced
2 to 3 ribs celery -- peeled & diced
2 to 3 potatoes -- peeled & diced
2 Tbsp chopped parsley
2 tsp fresh savory -- chopped
OR 1 tsp dried -- optional
2 tablespoons flour
1 cup milk OR light cream
2 cups chicken broth
2 cups cooked chicken -- diced
salt & pepper to taste
1 cup corn kernels (fresh, frozen, or canned)

DIRECTIONS;
Heat the oil in a large pot and
stir in the onion and celery,
continuing to stir and cook for about 5 minutes,
before adding the potatoes.

Cover and cook over low heat for 10 minutes,
stir in the herbs.

Mix the flour with milk to make a thin paste,
then add the milk and broth to the soup pot
and bring to a boil.

Simmer until the vegetables are
tender but not mushy.

Stir in the chicken and corn,
and sprinkle lightly with salt and pepper

Cook gently 5 minutes and serve very hot.

1 pkg. (10 oz.) frozen chopped spinach
1/2 cup chopped onion
1/4 cup water
1 can cream of potato soup
1 can cream of chicken soup
3 1/2 cups milk
garlic powder to taste
salt and pepper to taste

DIRECTIONS;
Cook spinach and onion in water until tender.
Blend, or beat until smooth.
Add remaining ingredients and heat.

1 medium onion, chopped
1 cup water
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 cans (6oz. each) chopped or minced clams (use clam juice)
3 tsp chicken bouillon granules
4 cups low-fat (1% fat) milk
Freshly ground pepper to taste
1/4 cup very lean, cooked bacon bits
3 tbsp each: flour and cornstarch,
mixed with 1/2 cup water

DIRECTIONS;
DIRECTIONS In a large, heavy pot sprayed with non-stick spray,
stir-fry onion over medium heat until soft.

Add water, potatoes, clams and
chicken bouillon granules.
Simmer until potatoes are tender, about 10 minutes.
Add milk, flour-cornstarch mixture and pepper.

Cook over medium heat, stirring constantly, until thickened.
Ladle into soup bowls and
garnish with bacon bits.

2 tsp Olive oil
1 lb Smoked sausage, sliced
1 cup Chopped onion
1 can (28 oz) Tomatoes, crushed
3 1/2 cup Water
2 cubes chicken bouillon
1 cup Small pasta shells, uncooked
1 can (18 oz) Kidney beans

DIRECTIONS;
In a 4-quart saucepan heat oil over medium heat.
Add sausage and onion; saute 5 minutes, stirring occasionally.

Add tomatoes (with juices),
water and bouillon; bring to a boil

Add pasta and beans.

Reduce heat to low, cover and simmer
until pasta is tender, about 15 minutes.

1 cup thinly sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1 small zucchini, sliced
2 cans (14.5 oz. each) chicken broth
2 cups water
1 can (28 oz.) diced tomatoes, undrained
1 can (15.5 oz.) dark red kidney beans, rinsed and drained
1 cup medium shell pasta, uncooked
1 cup frozen Italian-style green beans
1 tsp.dried oregano
1 tsp. dried basil leaves
1/2 cup grated parmesan cheese

====================
Combine all ingredients in a 6-quart Dutch oven, except parmesan cheese.
Bring to a boil; reduce heat.
Cover, simmer 20-25 minutes or until vegetables are crisp tender.
Sprinkle each serving with parmesan cheese.

2 boneless Top Loin Pork Chops, cubed
1 tbs Vegetable Oil
1 (15 oz) can Chopped Tomatoes, undrained
2 (14.5 oz each) cans Chicken Broth
2 tbs Dried Minced Onion
1 (15 oz) can Cannellini or Northern Beans, drained
8 oz fresh Spinach Leaves, torn

====================
In a deep saucepan over medium-high heat brown pork in oil.
Add all ingredients except spinach; bring to a boil, lower heat and simmer 15 minutes.
Stir in torn spinach and cook 2 minutes more.
Serves 4. One Serving - 3 Points

1 pound dry Navy beans
2 quarts water
1/2 teaspoon salt
1 ham hock or ham bone
1 cup chopped carrots
1 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
2 bay leaves
2 Tbsp. chicken base
2 cups chopped ham
1 peeled, seeded and chopped tomato (optional)
1/2 teaspoon ground white pepper

===============
Rinse the beans, sorting out any broken or discolored ones. In a large pot cover beans with water, add 1 tsp. baking soda and allow to soak over night.

Next morning rinse beans and proceed with recipe. over high heat, bring the stock or water to a boil
Add the salt and the beans to the pot on high  heat and place the ham bone, carrots, celery, onion, garlic and bay leaves in the pot.

Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.

Remove ham bone and discard. Stir in the chopped ham  and simmer for 30 more minutes.
Season with ground white pepper to taste.

If you want to add cubed potatoes, do so when you add the the other vegetables.