Wednesday, January 7, 2015

Stews and Soups

Schiefelbein Stew

1 Small Bag of Frozen Corn
1 Small Bag of Frozen Green Beans
1 Small Bag of Frozen Carrots, or 1/2 Pound of Fresh Carrots
4-5 Red Potatoes
1 Standard Package of Stew Meat
1 Can Tomato Soup

Brown the stew meat, place it in the crock-pot, and then dump in all the other items with the tomato soup on top. Cook in the crock-pot at low for 8 hours or on high for 4 hours, and stir every few hours. Sometimes you might need 1/2 cup of water if it seems to dry.

Vicki's Quick Hamburger Soup
1 Pound of Ground Beef
1 Can of Rotel
Green Pepper
Beef Broth


Brown hamburger in a large stock pot, then add in one can of regular Rotel, and add whatever amount of the rest of the ingredients that seem right to feed the amount of people you are feeding. Cook until the carrots and potatoes are softened or as long as you have because the flavor develops over time, however watch the carrots and potatoes to make sure they do not overcook.

Melissa's Chicken Noodle Soup

Organic Chicken Stock
Chicken (Cook in the crock-pot and pull)
Frozen Egg Noodles
Flat Leaf Italian Parsley
Olive Oil

Cut up the shallot (or onion if you prefer), garlic, flat leaf Italian parsley, and cook them in olive oil until they are very soft. Then add enough stock to cover the bottom of the pan, and add celery. Cook until the celery softens up, then add the rest of the stock and let it simmer for a while. In the mean time cut the carrots and add them in. Then about a half hour before you are ready to eat add the frozen noodles and chicken. (I pureed the steps up to the carrots in the magic bullet when I made it for the little kids, but I wouldn't if I was just making it for us.) I would add more parsley half way through, too, as long as you don't mind the color in the final soup.

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