Homemade Soup & Beef Stew

Delicious Homemade Soup Recipes

The basis of soup is using what you have around. Soup should be simmered slowly for a long time with the quick-cooking ingredients added toward serving time. Unless you are making consommé, soup should never be thin.

When you lift a spoonful of the stock, it should be rich and sturdy. Soup should also be served so hot that you can sit and breathe the richness before you dip in. Or, if you are having a cold soup, it should be like the first snowfall in December.

If soup is the main dish for the meal, you will want to have plenty of hot bread.

Vegetable Soup

Nothing will welcome your family home from a long hard day at school or work than, a big bowl of vegetable soup! Warm up those cold winter days.

• 1-1/2 lb. boneless stew meat
• 1 quart tomatoes.
• 2 cans cream style corn
• 2 can mixed vegetables
• 1 can sliced carrots
• 1 tsp. garlic powder
• salt and pepper to taste

Cook stew meat in a small amount of water until tender. Add remaining ingredients. Simmer on low heat for 30 to 40 minutes. Simple to prepare and delicious served with cornbread.

Vegetable Beef Soup

• 5 lbs. 8 oz. ground beef
• 3/8 c. fresh green pepper
• 1 c. fresh onion
• 1 T. + 1 1/2 tsp. salt
• 1 T. pepper
• 1 qt. + 3/4 c. water
• 2 1/2 c. salsa
• 1/2 (No. 10) can mixed vegetables

• 1/2 (No. 10) can potatoes, diced
• 1/2 (No. 10) can tomatoes (crushed)
• 1/2 (No. 10) can corn
• 1/2 (No. 10) can tomatoes (diced)

Brown ground beef, green pepper, onion, salt and pepper together. Drain in colander. Press, draining beef to remove excess fat. After draining ground beef, return to pan to continue cooking. Combine beef mixture, tomato, salsa, water and canned vegetables together. (Do not drain vegetables.)

Cover and simmer 30 minutes or longer.Pour into half size steam table pans and serve. Portion with an 8-ounce ladle (or 1 cup). Makes 50 servings.

Spicy Beef Vegetable Soup

• 1 lb. ground chuck
• 1 c. chopped onions
• 30-oz. jar meatless spaghetti sauce
• 3 1/2 c. water
• 1 lb. frozen mixed vegetables

• 10-oz. can Ro-Tel tomatoes
• 1 c. chopped celery
• 1 tsp. beef bouillon granules
• 1 tsp. black pepper
• Salt to taste

Cook beef and onions in skillet until meat is no longer pink. Drain. Transfer to slow cooker. Stir in remaining ingredients. Cover; cook on low heat for 8 hours.

Easy Five Hour Stew

• 2 lb. chuck roast or stew meat
• 3 to 5 potatoes
• 3 to 5 carrots
• 2 to 3 stalks celery
• 1 pkg. frozen green beans
• 1 onion
• 2 cans mushroom soup or tomato soup

Baked Potato Soup

This is a rich, but great potato soup.

• 4 large potatoes
• 2/3 cup butter
• 2/3 cup flour
• 1 1/2 quarts of milk
• Salt and Pepper
• 4 green onions
• 1 cup sour cream
• 2 cups crisp-cooked, crumbled bacon
• 5 ounces of grated cheddar cheese

Heat oven to 350 degrees and bake the potatoes until tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.

Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in.

Serve with crusty French Bread and fresh butter.

Spicy Potato Soup

• 1 lb. ground beef
• 4 c. cubed peeled potatoes
• 1 sm. onion, chopped
• 3 (8-oz.) cans tomato sauce

• 4 c. water
• 2 tsp. salt
• 1 1/2 tsp. pepper
• 1/2 to 1 tsp. hot pepper sauce

Brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt and hot pepper sauce. Bring to a boil. Reduce heat and simmer for 1 hour.

Potato Soup

Slice four ordinary-sized potatoes into one quart of boiling water. When done add one quart milk; into this slice one onion. Thicken just before serving with one egg rubbed into as much flour as it will moisten. Pepper and salt to taste.

Navy Bean Soup

• 1 lb Navy Beans
• l large onion
• 2 small jalapeno peppers (optional)
• 1 large ham bone

Simmer in about 3 quarts of water all day in crock pot on high. (3 - 4 hours on top of stove). Serve with chopped tomato and chopped onion.

Pinto Bean Soup

• 2 Smoked Ham hocks (or more according to how much meat you want in the mix)
• 1 bag Pinto Beans (other beans (kidney, red, etc) can be substituted)
• 1 large Onion
• water
• oil
• Chili Powder

Saute the ham hocks and onions in oil taking care not to burn the onions. Add the beans and enough water to cover beans and ham hocks with about an inch extra. Bring to a boil then lower to a simmer and leave for about an hour.

Add water as needed to keep everything immersed.

Add chili powder to taste, but be sure to add enough to give a rich color and taste). Cook beans until they are tender. Remove ham hocks and strip the meat off.

Return the meat to the soup. Add water to create a soupy consistency. Heat until hot!

Bean Soup

To one quart of beans add one teaspoon of soda, cover with water, let boil until the hulls will slip off, skim the beans out, throw them into cold water, rub with the hands, then remove the hulls; drain, and rub until all hulls are removed; take two quarts of water to one quart of beans, boil until the beans will mash smooth; boil a small piece of meat with the beans. If you have no meat, rub butter and flour together, add to the soup, pour over toasted bread or crackers, and season with salt and pepper. Add a little parsley, if desired.

Corn Soup

Cover a soup bone with water, and boil one hour. Add some cabbage and onion (cut fine). Boil two hours longer. Add twelve ears of grated sweet corn. Season to taste.

Noodle Soup

Beat three eggs. Add a pinch of salt, and flour sufficient for a stiff dough; roll into very thin sheets; dredge with flour to avoid sticking; turn often until dry enough to cut; cut very fine, and add to the stock five minutes before serving. Season to taste.

Roast Beef Soup

To a good loin roast add six tablespoons of vinegar and small piece of butter; salt and pepper; stick six cloves in the roast; sprinkle two tablespoons of cinnamon and sift one cup of flour over it.

Put in oven in deep pan or kettle with a quart of boiling water; roast until it is about half done and then strain over it three-fourths of a can of tomatoes; finish roasting it and when done add celery-salt to suit the taste, and one cup of sweet cream and some catsup, if you prefer.

Soup Recipes Next Page