101 Soup, Salad & Sandwich Recipes (7 page)

1 lb. ground beef

1 T. smoked paprika

2 t. ground cumin

2 t. dried basil

2 t. dried thyme

1/8 to 1/4 t. Worcestershire sauce

28-oz. can plum tomatoes

28-oz. can diced tomatoes

15-1/2 oz. can kidney beans, drained and rinsed

15-1/2 oz. can black beans, drained and rinsed

2 T. all-purpose flour

2 c. beef broth

salt and pepper to taste

In a stockpot, cook onion, peppers and squash in oil until tender. Add garlic and beef. Cook until beef is browned; drain. Add spices, Worcestershire sauce, tomatoes and beans; break up tomatoes with a spoon. In a bowl, mix flour and broth; stir into chili. Bring to a boil. Reduce heat, cover and simmer for 30 minutes to 2 hours. Season with salt and pepper. Serves 6.

2 onions, finely chopped

1/4 c. butter, divided

1 t. salt

1 t. pepper

1 c. chicken broth or water

2 potatoes, peeled and cubed

1/4 lb. bay scallops

10-oz. can baby clams, drained and 1/2 c. liquid reserved

1 c. light cream

1 c. milk

2 slices bacon, crisply cooked and crumbled

In a large heavy saucepan over medium heat, cook onions in 2 tablespoons butter for 5 minutes, or until tender. Add salt, pepper, broth or water and potatoes; cook until fork tender. Reduce heat; add scallops and cook just until tender, 4 to 5 minutes. Stir in clams with reserved liquid, cream, milk, bacon and remaining butter. Heat through without boiling for 3 minutes, or until hot. Serves 4.

2 15-1/2 oz. cans great Northern beans

Optional: 4-1/2 oz. can diced green chiles

14-oz. can chicken broth

1 T. dried, minced onion

1 T. red pepper flakes

1-1/2 t. dried, minced garlic

1 t. ground cumin

1/2 t. dried oregano

1/8 t. cayenne pepper

1/8 t. ground cloves

1-1/2 c. cooked chicken, chopped

4-oz. can sliced mushrooms, drained

1 c. shredded sharp Cheddar cheese

In a Dutch oven, combine all ingredients except chicken, mushrooms and cheese. Cook over medium heat for 5 minutes; bring to a boil. Reduce heat and simmer 5 minutes. Add chicken and mushrooms; simmer, uncovered, for 8 to 10 minutes, until heated through. Serve with cheese. Makes 4 servings.

1 lb. ground beef chuck

16-oz. can barbecue Sloppy Joe sauce

10-3/4 oz. can cream of potato soup

10-3/4 oz. can minestrone soup

1-1/4 c. water

15-oz. can light red kidney beans, drained and rinsed

14-1/2 oz. can green beans, drained

15-1/4 oz. can green peas, drained

15-oz. can diced tomatoes, drained

garlic powder and steak seasoning to taste

Garnish: oyster crackers

In a large saucepan over medium heat, brown beef; drain. Stir in Sloppy Joe sauce; heat through. Add remaining ingredients except crackers; simmer until bubbly, about 10 to 15 minutes. Serve with crackers. Makes 6 to 8 servings.

5 Italian pork sausage links

1/4 c. onion, diced

3 cloves garlic, minced

1 t. olive oil

1 t. salt

1/4 to 1/2 t. red pepper flakes

15-oz. can diced tomatoes

32-oz. container chicken broth

2 15-oz. cans white kidney beans

4 c. spinach, torn

Garnish: grated Parmesan cheese

In a Dutch oven, sauté sausage, onion and garlic in oil until sausage is golden. Remove sausage links and slice into one-inch pieces; return to pot. Add remaining ingredients except garnish. Cover and bring to a boil. Reduce heat to low; simmer, covered, for 2 to 3 hours. Garnish with cheese. Serves 6.

16-oz. pkg. thin egg noodles, uncooked

1 t. oil

12 c. chicken broth

1-1/2 t. salt

1 t. poultry seasoning

1 c. celery, chopped

1 c. onion, chopped

Optional: 1 c. carrot, peeled and chopped

1/3 c. cornstarch

1/4 c. cold water

4 c. cooked chicken, diced