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Ron’s Vegetable-Beef Soup
Shared by: Ron
This is considered “Italian Soul Food” by many, and a Winter staple in my house! It is also very Bandster Friendly!
Ingredients:
** Quantities can vary according to your own
tastes and likes! I use a ratio of about 3/4
beef and veggies (with about half of that beef
and the other half veggies) and 1/4 broth!
Beef, cut into 3/4” cubes - use the least expensive
cut of beef you can get.
Potatoes - peeled & cut into 1/2” cubes
Carrots - Peeled and cut into bit sized pieces
Peas - canned or frozen
Corn - Nibblet style
Green Beans - reg or Italian, canned ot fresh
Canned Tomato Paste
Beef Base or Beef Bullion
Garlic Powder
Black Pepper
Preparation:
Put all ingredients into a large stock pot, except
boullion, garlic powder, black pepper and tomato
paste
Fill to within 1” of the top with water, and bring to a
slow boil.
Start adding Beef Base or Beef Boullion, and
taste. Keep adding until you have a med.
strength beefy broth taste.
Start adding Tomato Paste, until you have a nice
tomato taste to the broth. This is a matter of
your taste.
Add Garlic Powder and Black Pepper to taste.
Reduce to a slow simmer, and allow to cook until
the beef is very tender.
Add additional water as needed to maintain the
original amount of broth.
Serve:
Serve with Tubbetini Pasta on the side to be
added to the soup at serving, a generous
sprinkle of grated Romano Cheese, plus a nice
piece of crusty Italian Bread for a heart-warming
easy to make, stick-to-you-ribs dinner.!
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“Rich” Seafood Bisque
Shared by: Ron
Ingredients:
2-lbs Imitation Crab Meat
2 - lbs. Med. Raw Shrimp, pealed & cut in half
1 lb. Bay Scallops
optional - add any other kind of seafood
3-pints of Half & Half
1 - 12 oz. can of Tomato Paste
3- pints of Milk
Chopped Garlic
3 - tablespoons White Pepper
White Flour
Corn Starch
1/2 teaspoon White Pepper
Kosher Salt - to taste
Butter - 1/4 lb. stick
Preparation:
Place butter in large stock pot and melt over low heat.
Add all seafood, white pepper and garlic, and cook over low heat until all seafood is barely done.
Add Half & Half and milk. Bring to a bare simmer
DO NOT BRING TO A BOIL!
Add salt to taste
Add 1/2 can of Tomato Paste and stir in until all
Paste is dissolved. Add additional until soup has a pink blush.
In a small bowl, add equal parts of flour and corn starch, and enough water to make a thin paste. Mix until there are no lumps.
Slowly add cornstarch/flour mixture to soup, constantly stirring. Make and add additional flour/cornstarch mix until soup thickens as desired (consistency of a pancake batter)
Optional: Cover top with a few slices of Mozzarella cheese, and pop under a broiler until the cheese melts.
Serve:
Serve in a nice soup bowl topped with fresh croutons, and a sprinkle of finely chopped Italian parsley.
*** VERY RICH - This is for a special occasion, not an everyday meal!
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Cream of Brocolli or Asparagus Soup
Shared by Ron
*Save all those brocolli/asparagus stalks
Peel a bunch of brocolli or asparagus spears and cut them into pieces. Add some fresh if you need to.
Put them into a blender with just enough water to allow them to chop fine, and put into a stock pot. Add an equal amount of milk. I usually make 2-4 quarts, depending . . .
Bring to a slow boil and slow simmer until the veggies are very soft. Season to taste with garlic powder, white pepper & salt.
While at a slow boil, gradually add a mixture of flour & corn starch that has been mixed with a little water to make a thin paste. Add and continue to stir once it reaches the desired consistency.
For a richer soup, use Half & Half in place of the milk, but that brings the calories way up.
Garnish with a little shredded Cheddar Cheese & parsley, and serve with some crisp Bread Sticks.
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The Famous Diet Soup
Shared by: Trish
"There are hundreds of variations, but the main point of the soup is to be full and to get lots of natural fiber. Almost anything can be added or removed to your sense of taste - bell peppers, corn, tomato juice ..... Try substituting chicken soup mix for the onion soup mix."
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
INGREDIENTS
1 medium head cabbage, chopped
1 onion, chopped
3 large carrots, chopped
3 stalks celery, chopped
3 tomatoes, chopped
16 ounces frozen green beans
2 (1 ounce) packages dry onion soup mix
6 cups water
DIRECTIONS
Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer until the vegetables are tender.
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Startchatella Soup
Shared by Ron
“This is an old Italian favorite that is low calorie, satisfying, quick and delicious.
Start with 2-quarts of chicken stock.
Bring to a slow boil, and add 2 packages of
frozen chopped spinach.
In a bowl, break 6 large eggs, and slowly
mix together, but dont beat or scramble
Slowly add to the soup, constantly stirring. Bring back to a slow simmer.
Optional: Slightly thicken with a mixture of cornstarch & water. Chicken pieces or tiny meatballs can also be added.
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PA Dutch Chicken Corn Soup
With Rivals (dumplings)
Ingredients:
31/2 - 4b. chicken, cut-up
4-qts water
Chicken Boullion
3 lg. carrots, cut into 1/2” cubes
3 stalks celery - optional
2- cans of corn kernals, drained
1 tsp. nutmeg
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. parsley flakes
3 eggs
1 1/2 c. flour
3/4 c milk
** cooked Orzo pasta - optional
Put chicken, carrots & celery in large pot, add water & boullion and bring to a boil. Let cook about 1 1/2 hrs. until chicken is well cooked and soft. Remove chicken from broth. While chicken is cooking, hard boil and cool 2 of the eggs, and chop finely.
Remove all the meat from the chicken, cut into small bite sized pieces and return to the broth. Add the corn, nutmeg, black pepper, parsley and garlic powder and chopped egg, and bring to a slow boil.
In a large bowl, beat the remaining egg well. Add the flour and milk. Mix well until it forms a batter. Drop 1/2 tsp. of the batted into the slowly boiling soup, until it’s all
gone. Continue to cook for for about 30 min. The Rivals (dumplings) will expand, get tender, and rise to the surface.
Serve with a slice of homemade bread for a hearty Winter meal. ** You can add a little cooked Orzo if desired.
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