dianncy1964
Well-known member
Dianne’s Homemade Minestrone Soup
Ingredients:
14 oz can chicken broth OR: 3 chicken bouillon cubes and 1 ¾ cups of water heated in a microwave for 4 ½ minutes
2 14 oz cans Italian stewed tomato’s- cut up
1 ¾ cup water
¾ cup v-8 juice
1 can red kidney beans
1 can Italian green beans, use scissors to cut each green bean in half, use half a can
½ white or yellow onion diced
1 zucchini’s diced
1 yellow squash diced
½ red bell pepper diced
½ green bell pepper diced
1 carrot shredded with a potato peeler then diced or cut into small pieces
1 stalk celery diced
1 cup shredded cabbage – after shredding, using knife, and slice in half the shredded cabbage
1 TABLESPOON basil- snipped fresh OR: 1 teaspoon of dried basil crushed
¼ teaspoon garlic powder
¼ teaspoon rosemary
½ teaspoon crushed bay leaf
¼ 9oz bag of mini shells, BEST: USE 2 TABLESPOONS of mini shell pasta
Pepper & Salt to taste Hint: use pepper mill
Parmesan Cheese
Directions:
Step 1
In a stockpot or Dutch oven (I use a stock pot) combine broth, undrained stewed tomato’s (after you cut them: hint: open can, put in bowl, using 2 knifes slice at tomato’s until cut up) water, all of the vegetables, v-8 juice, kidney beans, and seasonings. After each addition, stir the soup. Add dried mini shelled pasta- only 2 Tablespoons. Stir often.
Step 2
Bringing to a boil then immediately reduce heat to simmer, covered for 20 minutes.
Step 3
Top servings with Parmesan.
My Fathers' Famous Lentil Soup
Howard F. Beeker’s Lentil Soup
Ingredients:
Ham and/or Franks (Dad used both)
Fresh Spinach
1 lb of carrots
1lb to 1 1/2 lbs of Lentils
2 tablespoon of salt
Step 1
Rinse Lentils in colander
Put rinsed Lentils in a large pot
Fill 2/3 of pot with water
Chop up half of carrots, add to water
Chop up half of meat, add to water
Chop of half of spinach, add to water
Add 2 tablespoons of salt, add to water
Stir
Step 2
Bring water to boil and then simmer water for 2 hours, so water can be absorbed. Add water as needed.
Step 3
Ten minutes before the 2 hours, cut up the remaining carrots, cut very thin and cut up the remaining spinach and add both to water (pot). Stir.
Step 4
Ten minutes before the 2 hours, cut up the remaining meat (ham & franks) and add to water (pot). Stir.
Step 5
Add more of water, do NOT stir -> as it makes finished product distracted.
Step 6
Serve.
My Father's Pea Soup (I grew up with this and its delicious)
HOWARD BEEKER’S PEA SOUP
Ingredients:
16 oz bag dried peas (in soup isle)
½ onion, diced
1 stalk celery, chopped then minced
4 to 5 sliced hot dogs
1 ham bone (can use ham hocks)
2 cups cubed ham
4 to 5 sliced sausages (optional)
2 cups potatoes, pealed and cubed
water
Spices to Taste:
Salt
Pepper
Celery salt
Dry mustard (a pinch)
Step 1
Wash peas and sort with warm water.
Step 2
Soak peas in water, with enough water to cover the peas. Soak for minimal of 2 hours, can soak over night with pot covered.
Step 3
Rinse and wash peas in colander. Place peas back in a large stock pot. Add water slightly less than half of pot. Add ham bone (or ham hock), and then simmer for about 1 hour.
Step 4
Add onion, celery, cubed ham, sausages, and potatoes. Add spices to taste, to your taste. Stir. Cook for 1 hour on medium high, stirring often. Cover, but leave cover slightly ajar, just enough to let out steam. Lower cooking temperature to a medium low heat and cook for another hour or until peas or tender and start to break up and mix into soup. May have to add more water, need to keep water slightly less than half of pot or if soup is too thick.
Step 5
Add hot dogs. Stir. Lower the cooking temperature to a low set temperature. Simmer for another hour or until the desired pea texture, creamy and not too thick, if needed, add additional water. Be careful not to thin out soup. Stir. Add any additional spices if desired.
Step 6
Serve hot.
Note: May have to add water if water is too low. You will have to add water several times while making soup. Be careful, you do NOT want a thin soup, so add water very little at a time, and stir after each addition until right consistency.
GARDEN RAVIOLI SOUP
Ingredients
6 cups Chicken broth (can use 6 chicken bouillon cubes & 6 cups of water, boil water & add cubes>chicken broth)
¼ teaspoon oregano
¼ teaspoon basil
¼ teaspoon garlic powder
½ teaspoon parsley flakes
1/8 teaspoon black pepper (2 shakes should be good enough)
1 shake red pepper (sparingly)
1 medium carrot (shredded then cut) about 1 cup
1 can (14 ½ oz) whole stewed tomatoes (cut them up, >pour into a bowl-use a knife to cut each stewed tomato(s) in half)
1 cup small cheese ravioli’s or tortellini (use half the bag, more than 1 cup)
Note: Do not add salt to soup, it will cause the soup to have a salty taste. See below: Helpful Hint.
Optional vegetables
1 zucchini skinned and sliced medium
1 yellow squash skinned and sliced medium
½ can red beans, drained (a little less than ½ a can is best)
Note: Optional vegetables should be added, enhances the taste of the garden ravioli soup
Step1
In a large pot mix chicken broth, oregano, basil, garlic powder, parsley flakes, black pepper, red pepper, shredded carrots and cut stewed tomato's.
Step 2
Cook above broth over a medium-high heat, heat to a boil. Stir while adding ingredients, until boiling.
Step 3
Add the ravioli’s. Reduce heat to a medium. Stir. Cook for 15 minutes.
Step 4
Add optional cut/sliced vegetables, cook on low for 30 minutes, stirring occasionally.
If the soup has a salty taste: Add 1 skinned/peeled raw potato to soup, cook for 20 minutes, this will eliminate the salty taste, then remove the potato. Stir soup. Cook an additional 5 minutes. Serve.
Helpful Hint:
If any broth/sauce/soup that tastes salty. The raw potato soaks up the excess salt and will remove the salty taste. ALWAYS cook the broth/sauce/soup with the raw skinned/peeled potato for 20 minutes, most importantly: remove and discard raw potato from broth/sauce/soup).
French Onion Soup
Ingredients:
3 large onions -- thinly sliced
1/2 cup butter (unsalted preferred) *if using salted butter eliminate salt
from recipe ** or use cooking spray
and eliminate butter
6 beef bouillon cubes
4 cups hot water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
4 slices toasted French bread
1/4 cup grated parmesan cheese
Step 1
In large skillet, cook onions in (or use cooking spray (preferred) to sauté onions and eliminate the use of butter) butter until lightly browned.
Step 2
Transfer lightly browned sautéd onions into a crock-pot
Step 3
Add beef bouillon, water, Worcestershire sauce, and salt. Gently stir to mix with sautéd onions.
Step 4
Cover and cook in crock-pot on low 4 to 6 hours. Stir often.
Step 5
Top each bowl with toasted French bread sprinkled with Parmesan cheese.
*Note: Recipe may be doubled and kept hot in crock-pot.
TOMATO FLORENTINE SOUP
Ingredients
28 oz. can chopped tomatoes (2 14oz cans)
6 tomato’s put 3 in blender & whip & 3 diced
14 oz. can chicken or veggie broth (or 3 chicken bullion cubes
2 cups of water, put in microwave heat for 3
minutes, use a fork to break down cubes)
2 cups water
1/2 onion, chopped
5-6 oz. pkg frozen spinach (about 1/2 of the package)
2 cloves garlic, minced
1-2 tablespoons sugar
salt & pepper to taste
2-3 tablespoon olive oil
5 0z pkg mini pasta shells (or ½ 10 oz pkg)
½ zucchini, leave peel on, dice
½ carrot, use a potato peeler, shave carrot than dice
shavings into teensy pieces *it will melt into soup
2 additional cups of water may be needed (I used it)
Step 1
Sauté garlic and onion in few tablespoons of olive oil until translucent and tender.
Step 2
Add spinach and cook for a few minutes on medium heat.
Step 3
Pour in tomatoes, broth, water, and mini pasta shells. Add sugar, salt and pepper to taste.
Step 4
Let simmer about 15-20 minutes and or until mini pasta done. Serve with crusty bread or foccacia bread.
Ingredients:
14 oz can chicken broth OR: 3 chicken bouillon cubes and 1 ¾ cups of water heated in a microwave for 4 ½ minutes
2 14 oz cans Italian stewed tomato’s- cut up
1 ¾ cup water
¾ cup v-8 juice
1 can red kidney beans
1 can Italian green beans, use scissors to cut each green bean in half, use half a can
½ white or yellow onion diced
1 zucchini’s diced
1 yellow squash diced
½ red bell pepper diced
½ green bell pepper diced
1 carrot shredded with a potato peeler then diced or cut into small pieces
1 stalk celery diced
1 cup shredded cabbage – after shredding, using knife, and slice in half the shredded cabbage
1 TABLESPOON basil- snipped fresh OR: 1 teaspoon of dried basil crushed
¼ teaspoon garlic powder
¼ teaspoon rosemary
½ teaspoon crushed bay leaf
¼ 9oz bag of mini shells, BEST: USE 2 TABLESPOONS of mini shell pasta
Pepper & Salt to taste Hint: use pepper mill
Parmesan Cheese
Directions:
Step 1
In a stockpot or Dutch oven (I use a stock pot) combine broth, undrained stewed tomato’s (after you cut them: hint: open can, put in bowl, using 2 knifes slice at tomato’s until cut up) water, all of the vegetables, v-8 juice, kidney beans, and seasonings. After each addition, stir the soup. Add dried mini shelled pasta- only 2 Tablespoons. Stir often.
Step 2
Bringing to a boil then immediately reduce heat to simmer, covered for 20 minutes.
Step 3
Top servings with Parmesan.
My Fathers' Famous Lentil Soup
Howard F. Beeker’s Lentil Soup
Ingredients:
Ham and/or Franks (Dad used both)
Fresh Spinach
1 lb of carrots
1lb to 1 1/2 lbs of Lentils
2 tablespoon of salt
Step 1
Rinse Lentils in colander
Put rinsed Lentils in a large pot
Fill 2/3 of pot with water
Chop up half of carrots, add to water
Chop up half of meat, add to water
Chop of half of spinach, add to water
Add 2 tablespoons of salt, add to water
Stir
Step 2
Bring water to boil and then simmer water for 2 hours, so water can be absorbed. Add water as needed.
Step 3
Ten minutes before the 2 hours, cut up the remaining carrots, cut very thin and cut up the remaining spinach and add both to water (pot). Stir.
Step 4
Ten minutes before the 2 hours, cut up the remaining meat (ham & franks) and add to water (pot). Stir.
Step 5
Add more of water, do NOT stir -> as it makes finished product distracted.
Step 6
Serve.
My Father's Pea Soup (I grew up with this and its delicious)
HOWARD BEEKER’S PEA SOUP
Ingredients:
16 oz bag dried peas (in soup isle)
½ onion, diced
1 stalk celery, chopped then minced
4 to 5 sliced hot dogs
1 ham bone (can use ham hocks)
2 cups cubed ham
4 to 5 sliced sausages (optional)
2 cups potatoes, pealed and cubed
water
Spices to Taste:
Salt
Pepper
Celery salt
Dry mustard (a pinch)
Step 1
Wash peas and sort with warm water.
Step 2
Soak peas in water, with enough water to cover the peas. Soak for minimal of 2 hours, can soak over night with pot covered.
Step 3
Rinse and wash peas in colander. Place peas back in a large stock pot. Add water slightly less than half of pot. Add ham bone (or ham hock), and then simmer for about 1 hour.
Step 4
Add onion, celery, cubed ham, sausages, and potatoes. Add spices to taste, to your taste. Stir. Cook for 1 hour on medium high, stirring often. Cover, but leave cover slightly ajar, just enough to let out steam. Lower cooking temperature to a medium low heat and cook for another hour or until peas or tender and start to break up and mix into soup. May have to add more water, need to keep water slightly less than half of pot or if soup is too thick.
Step 5
Add hot dogs. Stir. Lower the cooking temperature to a low set temperature. Simmer for another hour or until the desired pea texture, creamy and not too thick, if needed, add additional water. Be careful not to thin out soup. Stir. Add any additional spices if desired.
Step 6
Serve hot.
Note: May have to add water if water is too low. You will have to add water several times while making soup. Be careful, you do NOT want a thin soup, so add water very little at a time, and stir after each addition until right consistency.
GARDEN RAVIOLI SOUP
Ingredients
6 cups Chicken broth (can use 6 chicken bouillon cubes & 6 cups of water, boil water & add cubes>chicken broth)
¼ teaspoon oregano
¼ teaspoon basil
¼ teaspoon garlic powder
½ teaspoon parsley flakes
1/8 teaspoon black pepper (2 shakes should be good enough)
1 shake red pepper (sparingly)
1 medium carrot (shredded then cut) about 1 cup
1 can (14 ½ oz) whole stewed tomatoes (cut them up, >pour into a bowl-use a knife to cut each stewed tomato(s) in half)
1 cup small cheese ravioli’s or tortellini (use half the bag, more than 1 cup)
Note: Do not add salt to soup, it will cause the soup to have a salty taste. See below: Helpful Hint.
Optional vegetables
1 zucchini skinned and sliced medium
1 yellow squash skinned and sliced medium
½ can red beans, drained (a little less than ½ a can is best)
Note: Optional vegetables should be added, enhances the taste of the garden ravioli soup
Step1
In a large pot mix chicken broth, oregano, basil, garlic powder, parsley flakes, black pepper, red pepper, shredded carrots and cut stewed tomato's.
Step 2
Cook above broth over a medium-high heat, heat to a boil. Stir while adding ingredients, until boiling.
Step 3
Add the ravioli’s. Reduce heat to a medium. Stir. Cook for 15 minutes.
Step 4
Add optional cut/sliced vegetables, cook on low for 30 minutes, stirring occasionally.
If the soup has a salty taste: Add 1 skinned/peeled raw potato to soup, cook for 20 minutes, this will eliminate the salty taste, then remove the potato. Stir soup. Cook an additional 5 minutes. Serve.
Helpful Hint:
If any broth/sauce/soup that tastes salty. The raw potato soaks up the excess salt and will remove the salty taste. ALWAYS cook the broth/sauce/soup with the raw skinned/peeled potato for 20 minutes, most importantly: remove and discard raw potato from broth/sauce/soup).
French Onion Soup
Ingredients:
3 large onions -- thinly sliced
1/2 cup butter (unsalted preferred) *if using salted butter eliminate salt
from recipe ** or use cooking spray
and eliminate butter
6 beef bouillon cubes
4 cups hot water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
4 slices toasted French bread
1/4 cup grated parmesan cheese
Step 1
In large skillet, cook onions in (or use cooking spray (preferred) to sauté onions and eliminate the use of butter) butter until lightly browned.
Step 2
Transfer lightly browned sautéd onions into a crock-pot
Step 3
Add beef bouillon, water, Worcestershire sauce, and salt. Gently stir to mix with sautéd onions.
Step 4
Cover and cook in crock-pot on low 4 to 6 hours. Stir often.
Step 5
Top each bowl with toasted French bread sprinkled with Parmesan cheese.
*Note: Recipe may be doubled and kept hot in crock-pot.
TOMATO FLORENTINE SOUP
Ingredients
28 oz. can chopped tomatoes (2 14oz cans)
6 tomato’s put 3 in blender & whip & 3 diced
14 oz. can chicken or veggie broth (or 3 chicken bullion cubes
2 cups of water, put in microwave heat for 3
minutes, use a fork to break down cubes)
2 cups water
1/2 onion, chopped
5-6 oz. pkg frozen spinach (about 1/2 of the package)
2 cloves garlic, minced
1-2 tablespoons sugar
salt & pepper to taste
2-3 tablespoon olive oil
5 0z pkg mini pasta shells (or ½ 10 oz pkg)
½ zucchini, leave peel on, dice
½ carrot, use a potato peeler, shave carrot than dice
shavings into teensy pieces *it will melt into soup
2 additional cups of water may be needed (I used it)
Step 1
Sauté garlic and onion in few tablespoons of olive oil until translucent and tender.
Step 2
Add spinach and cook for a few minutes on medium heat.
Step 3
Pour in tomatoes, broth, water, and mini pasta shells. Add sugar, salt and pepper to taste.
Step 4
Let simmer about 15-20 minutes and or until mini pasta done. Serve with crusty bread or foccacia bread.