Category Archives: Soups, Stews

Cream of Green Bean Casserole Soup

  By skurtz | 11/30/2011 - 2:14 pm | Cooking, Recipes, Soups, Stews
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Cream of Green Bean Casserole Soup

Ingredients

  1. 4 Tbsp Butter
  2. 1/2 cup diced onions
  3. 3 Tbsp flour
  4. 1 1/2 cup milk
  5. 1 1/2 cup beef broth
  6. 4 cups leftover green bean casserole
  7. 4 oz cream cheese
  8. salt
  9. pepper
  10. nutmeg

Instructions

  1. Melt butter in sauce pan. Saute onions until tender. Be careful not to burn butter.
  2. In another bowl (I use a Pyrex 4-cup measuring cup), warm milk in microwave for 1 minute.
  3. Add flour to butter & onions and cook, stirring constantly, for 1 minute.
  4. Add warmed milk and broth to saucepan gradually, while continuing to stir.
  5. Cube cream cheese and add to saucepan.
  6. When cream cheese starts to melt, add green bean casserole.
  7. Season to taste with salt, pepper & nutmeg.
  8. Continue heating and stirring until soup thickens. Do not boil.
  9. Garnish with French's onions if you have them leftover from making your casserole too.

Potato Soup

  By skurtz | 11/15/2011 - 8:45 pm | Recipes, Soups, Stews
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Potato Soup

This is one of those dishes that looks like a big fat disappointment, but once you stir in that cream cheese, it all comes together.

Ingredients

  1. 5 lbs Yukon Gold potatoes, diced (peels still on)
  2. 1 large sweet onion, diced
  3. 10 teaspoons garlic, minced (or 2 tsp garlic powder)
  4. 8 cups chicken broth
  5. 16 oz cream cheese, softened
  6. 1 Tablespoons Asian seasoning blend
  7. shredded cheddar cheese (optional)
  8. sausage, cooked & crumbled (optional)

Instructions

  1. Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours. Stir in the softened cream cheese and allow to melt (approximately 30-60 minutes). Stir every 10-15 minutes until soup is well blended. Garnish with cheese and sausage.
    2. Freezing Directions:
  2. Follow all directions above, including adding the cream cheese. Allow to cool, portion into freezer containers and freeze. To serve: Heat slowly on the stove, slow cooker or microwave until heated through. Stir often. Garnish with cheese and sausage.

Chili

  By skurtz | 05/28/1997 - 3:56 pm | Cooking, Meats, Recipes, Soups, Stews
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Chili

The Lipcan way

Ingredients

  1. 2 tablespoons vegetable oil
  2. 1 large onion chopped
  3. 2 cups celery chopped
  4. 1 medium red bell pepper chopped
  5. 1 medium green bell peppers chopped
  6. 2 pounds ground beef
  7. 28 ounce tomatoes undrained
  8. 3 tablespoons Worcestershire sauce
  9. 2 teaspoons salt
  10. 2 teaspoons chili powder
  11. 2 teaspoons paprika
  12. 20 ounce red kidney beans undrained
  13. 20 ounce chick peas drained
  14. 2 tablespoons lemon juice
  15. 1/4 cup fresh parsley chopped

Instructions

  1. Heat oil in large saucepan or Dutch oven over medium heat.
  2. Add onion, celery and peppers and cook until tender.
  3. Remove vegetables with a slotted spoon. Add beef and brown over medium heat.
  4. Return vegetables to pan, stir in tomatoes, Worcestershire sauce, salt, chili powder and paprika.
  5. Bring mixture to boil, then reduce heat to moderately low temperature.
  6. Simmer chili, uncovered for 1 hour.
  7. Add kidney beans and chick peas.
  8. Cover and simmer chili 30 minutes longer.
  9. Stir in lemon juice and parsley.