Archive for the ‘SOUPS, STEWS, CHILI’ Category
Chicken Corn Soup
August 18, 2021 Lee
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Chicken Corn Soup

Adapted from a recipe in the Casserole Cook Book, page 118.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can whole kernel corn, drained, liquid reserved, (16 oz / 454 g)
  • 2 tablespoons butter
  • 1 can condensed chicken vegetable soup, (10½ oz / 298 g)
  • 1 can condensed chicken noodle soup, (10½ oz / 298 g)

Instructions
 

  • Drain the can of corn into a measuring cup, add water to the cup to make 1½ cups of liquid.
  • Melt the butter in a medium saucepan, add the corn and heat through, stirring occasionally.
  • Add the soups and 1½ cups of liquid reserved. Stir together and heat to bubbling.
  • Serve and enjoy.

Notes

Fair cost per serving, the soups needed are available in high end markets.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI
Hearty Bean Soup
August 18, 2021 Lee
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Hearty Bean Soup

Adapted from a recipe in the Casserole Cook Book, page 118.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Passive Time 8 hours
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 454 grams dry Navy Beans, (1 lb)
  • 2 quarts water, (8 cups)
  • 1 meaty ham bone, or ham hocks
  • ½ teaspoon salt
  • 4-6 black peppercorns
  • 1 bay leaf
  • 1 medium onion, sliced

Instructions
 

  • Rinse beans and remove any bad ones or debris, place in a container and add water to cover by 1 inch. Set aside and let soak overnight.
  • Drain and rinse the beans, add to a pot, add the ham bone, salt, peppercorns, and bay leaf. Add the 2 quarts of water. Bring to a boil, then reduce to low heat, cover and simmer for 3 to 3½ hours or until the beans are tender.
  • Add the sliced onion during the last 30 minutes of simmering.
  • When the beans are tender, remove the ham bone and bay leaf, mash the beans slightly, cut off meat from the bone, dice, and return the meat to the soup and discard the bone and bay leaf. Taste and season with salt as needed.
  • Serve and enjoy.

Notes

Low cost per serving using ham hocks as they are very common. 
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Cheese Chowder
August 18, 2021 Lee
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Cheese Chowder

Adapted from a recipe in the Casserole Cook Book, page 118.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • ½ cup carrot, shredded
  • ½ cup celery, diced
  • ¾ cup boiling water
  • ¼ cup onion, diced
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1¾ cups chicken broth, Shortcut
  • 1½ cups sharp Cheddar cheese, shredded

Instructions
 

  • In a saucepan, cook the carrot and celery in the boiling water until tender, do not drain.
  • In another saucepan, melt the butter and cook the onion until tender but not browned.
  • Stir in the flour, slowly add the milk while stirring. Stir constantly until thickened.
  • Stir in the vegetables with the water they were cooked in, broth, and cheese. Stir over low heat until cheese melts.
  • Serve and enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
SOUPS, STEWS, CHILI
Pea Soup Royale
August 18, 2021 Lee
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Pea Soup Royale

Adapted from a recipe in the Casserole Cook Book, page 118.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 18 Aug 2021 for a quick lunch, my Mom and I loved this, excellent flavor. I used the variant and used condensed split pea with ham and bacon soup, perfect.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed green pea soup, (10½ oz / 298 g)
  • 1 can condensed beef consommé, (10½ oz / 298 g)
  • ½ cup milk

Instructions
 

  • Add everything to a saucepan, stir to mix together, bring to a boil then remove from heat.
  • Serve and enjoy.

Notes

Variant: 1. In place of Condensed Green Pea Soup, use a can of Condensed Split Pea with Ham Soup.
# Buster Approved,#1 Go-To Recipes,5 Ingredients or Less,SOUPS, STEWS, CHILI
Split Pea Soup
August 18, 2021 Lee
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Split Pea Soup

Adapted from a recipe in the Casserole Cook Book, page 129.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Passive Time 4 hours
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 454 grams dry split peas, (1 lb)
  • 2 quarts water, (8 cup)
  • 1 meaty ham bone, or ham hocks
  • 1½ cups onion, sliced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon dried marjoram
  • 1 cup celery, diced
  • 1 cup carrot, diced

Instructions
 

  • Rinse peas and place in a container and add water to cover by 1 inch. Set aside and let soak for 4 hours.
  • Drain peas and place in a large pot along with the ham bone and seasonings. Add the 2 quarts of water. Bring to a boil, then reduce to low and simmer for 1½ hours. Stirring occasionally.
  • Remove the bone, cut off meat and dice, return meat to the soup, discard the bone. Add the celery and onion to the soup. Simmer for another 30-40 minutes or until the vegetables are tender. Taste and season with salt as desired.
  • Serve and enjoy.

Notes

Low cost per serving using ham hocks as they are very common. 
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Tomato Chili Stew
August 17, 2021 Lee
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Tomato Chili Stew

Adapted from a recipe in the Casserole Cook Book, page 120.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can condensed bean with bacon soup, (10½ oz / 298 g)
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 1 can chili, without beans, or 1½ cups of leftover chili, (10½ oz / 298 g)
  • 1¼ cups water
  • corn chips, for serving

Instructions
 

  • Add the first 4 ingredients to a saucepan. Heat to boiling, stirring often.
  • Serve and top with corn chips as desired, enjoy.

Notes

High cost as I have not seen the bean with bacon soup, maybe available in the high end stores.
Shortcut: Condensed Tomato Soup.
* High Cost $1.51+ per Serving,5 Ingredients or Less,SOUPS, STEWS, CHILI
Chili con Wiene
August 5, 2021 Lee
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Chili con Wiene

Adapted from a recipe in the Casserole Cook Book, page 135.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 2 Sep 2021, and even my parents liked this, and when my Dad reaches for seconds, it is good! Very easy to prepare and delicious. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • ½ cup onion, diced
  • 1 can chili, with beans, (16 oz / 454 g / 2 cups), Shortcut
  • 8 hot dogs, cut at an angle, ¼ to ½ inch thick slices
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • ½ cup chili sauce
  • ½ teaspoon salt
  • ¼ cup green bell pepper, diced
  • 6 hamburger buns, split, toasted, for serving

Instructions
 

  • In a pot, and the ground beef and onion, cook and brown the beef, breaking up the beef with your spatula. When no more pink is visible, drain off excess fat.
  • Add the canned chili, hot dogs, soup, chili sauce, and salt. Heat through.
  • Mix in the bell pepper a few minutes before serving.
  • Serve over toasted buns. Enjoy.

Notes

Low cost per serving if using the shortcuts. Feel free to use your favorite homemade chili, several shortcuts are given for chili that I like to make.
Shortcuts: Condensed Tomato Soup, Basic Chili I, Basic Chili II, Pinto Bean Chili. 
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Meatball Stew
June 30, 2021 Lee
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Meatball Stew

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 86.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, or ground pork, (1 lb)
  • Crumbs Option
  • ½ teaspoon Herb Option, crushed
  • 1 egg, lightly beaten
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup water
  • 3 medium potatoes, peeled, quartered
  • Vegetable Option
  • 1 medium onion, cut into thin wedges
  • 1 tablespoon fresh parsley, chopped

OPTIONS

Crumbs - Use 1 Item

  • ½ cup soft bread crumbs
  • ¼ cup seasoned breadcrumbs, Shortcut
  • ¼ cup saltines, finely crushed
  • ¼ cup quick cooking rolled oats

Herb - Use 1 Item

  • dried summer savory
  • dried basil
  • dried oregano
  • dried thyme

Soup - Use 1 Item

  • condensed French onion soup
  • condensed tomato bisque
  • condensed vegetable beef soup
  • Spanish style vegetable soup, no longer produced by Campbell's

Vegetable - Use 1 Item

  • 3 medium carrots, cut into 1 inch pieces
  • 1½ cups celery, cut into ½ inch pieces
  • 1½ cups cut green beans
  • 3 medium medium parsnips, peeled and cut into 1 inch pieces

Instructions
 

  • In a mixing bowl, add the ground beef, Crumbs and Herb Options, egg, and garlic. Mix together, but do not overmix or that will result in tough meatballs.
  • Shape mixture into 20 meatballs.
  • In a non stick pan on medium heat, heat the oil, when hot, add the meatballs and brown on all sides. Pour off excess fat.
  • Stir in the Soup Option, water, potatoes, Vegetable Option, and onion. Heat to boiling then reduce to low. Cover and simmer 30 minutes or until the vegetables are tender. Add additional water as needed.
  • Ladle into serving bowls, garnish with parley, serve and enjoy.

Notes

Low cost per serving.
Shortcut: Seasoned Breadcrumbs.
* Best Value $1 or Less per Serving,MEATBALLS,SOUPS, STEWS, CHILI
Beef Stew
June 26, 2021 Lee
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Beef Stew

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 71.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo stew beef, cut into 1 inch cubes, (2 lb)
  • ¼ cup all-purpose flour
  • 4 tablespoons Fat Option
  • 2 medium onions, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon Herb Option, crushed
  • 1 bay leaf
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • Vegetable Option
  • 2 medium carrots, cut into 2 inch x ½ inch pieces
  • 1 cup cut green beans, fresh or frozen

OPTIONS

Fat - Use 1 Item

  • vegetable oil
  • shortening
  • butter
  • bacon fat

Herb - Use 1 Item

  • dried marjoram
  • dried thyme
  • dried rosemary
  • dried basil

Soup - Use 1 Item

  • condensed beef broth
  • condensed beefy mushroom soup
  • condensed French onion soup
  • condensed beef broth with barley, no longer produced by Campbell's

Vegetable - Use 1 Item

  • 1 medium turnip, peeled and cubed
  • 3 medium potatoes, peeled and cubed
  • 3 medium parsnips, peeled and cut into 1 inch pieces
  • 3 medium sweet potatoes, peeled and cubed

Instructions
 

  • Coat the beef cubes with the flour, reserving leftover flour.
  • Heat 2 tablespoons of the Fat Option in a large pot (4 quart size) on medium high heat. When hot, add a few beef cubes and brown on all sides and remove from the pot, continue until all the beef is browned. Reduce the heat to medium.
  • Add remaining 2 tablespoons of Fat Option to the pot, when hot, add the onion, garlic, Herb Option, and bay leaf. Cook, stirring occasionally until the onion is tender.
  • Stir in the reserved flour.
  • Slowly stir in the Soup Option and the water. Bring to a boil.
  • Add the browned beef, reduce temp to low, cover and simmer for 1 hour. Stir occasionally.
  • Add the Vegetable Option, carrots, and green beans. Cover and simmer 25 minutes or until the vegetables are tender.
  • Discard the bay leaf, serve and enjoy.

Notes

Fair cost per serving depending on where one sources the beef. The soups may be available in the larger cities.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SOUPS, STEWS, CHILI
Oriental-style Soup
March 10, 2021 Lee
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Oriental-style Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 60.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 egg white
  • 250 grams Meat Option, (½ lb)
  • ¼ cup water chestnuts, finely chopped
  • 1 tablespoon cornstarch
  • 1 teaspoon soy sauce
  • ¼ teaspoon fresh ginger, finely minced or grated
  • 2 quarts water, (8 cups)
  • Vegetable 1 Option
  • 2 cans condensed chicken broth, (10½ oz / 298 g each), or 3¾ cups homemade broth
  • 1 soup can water, omit if using homemade broth
  • Vegetable 2 Option
  • Garnish Option

OPTIONS

Meat - Use 1 Item

  • ground pork
  • ground chicken
  • medium shrimp, raw, peeled, deveined, tails removed, finely chopped

Vegetable 1 - Use 1 Item

  • 1 cup celery, sliced
  • 1 cup carrot, julienned
  • 1 ounce dry bean vermicelli

Vegetable 2 - Use 1 Item

  • ½ cup peas
  • ½ cup water chestnuts, sliced
  • ½ cup snow pea pods

Garnish - Use 1 Item

  • spring onions, sliced
  • red radishes, sliced
  • fresh coriander sprigs

Instructions
 

  • In a small bowl, beat the egg white with a fork until foamy, then add the Meat Option, water chestnuts, cornstarch, soy sauce, and ginger root. Mix well.
  • In a 4 quart saucepan, add 2 quarts of water and bring to a boil on high heat. When boiling, drop the meat mixture by teaspoons (think small meatballs) into the water and reduce heat to a simmer.
  • When the meatballs rise to the surface, remove them with a slotted spoon and set them aside. Discard the water.
  • If using bean vermicelli for Vegetable 1 Option, cut threads into 2 inch lengths and place in a bowl. Add enough hot water to cover the threads and let soak for 15 minutes, then drain, and continue to next step. If using celery or carrot for Vegetable 1 Option, just continue to the next step.
  • Using the same saucepan used for the little meatballs, add the chicken broth and soup can of water, if using homemade broth, use 3¾ cups of broth and omit the water. Place on high heat and bring to a boil.
  • Add Vegetable 1 Option and reduce heat to low and simmer for 5 minutes.
  • Add Vegetable 2 Option and simmer 2 minutes.
  • Add the meatballs back to the saucepan and simmer until heated through.
  • Ladle into bowls, top with the Garnish Option, serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI