Classic French Onion Soup - Slow Cooker

 

There is nothing like a classic French onion soup. I like the idea that I can control the salt, it is made in the slow cooker and you can add your favorite cheese topping. You can also choose if you want beef or chicken broth. You can definitely change up the taste of this classic recipe.

1/4 cup butter

3 large yellow onions, sliced

1 cup dry white wine

3 cans (about 14 ounces each) beef or chicken broth

1/2 teaspoon dried thyme

1/2 teaspoon of salt

1 teaspoon Worcestershire sauce

1 loaf of French bread, sliced and toasted

4 ounces shredded Swiss cheese

Fresh thyme for garnish

Melt butter in large skillet over high heat. Add onions; cook and stir 15 minutes or until onions are soft and lightly browned. Stir in wine.

Combine onion mixture, beef broth, thyme, salt and Worcestershire in slow cooker. Cover and cook on LOW 4 to 4 1/2 hours. Lale soup into 4 individual bowls; top with bread slice and cheese. Garnish with fresh thyme, if desired.

Makes 4 servings

Recipe from Slow Cooker Recipe Collection

Picture Credit My Recipes

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Jambalaya

Jambalaya is a classic dish and simple to make. Shrimp, sausage, and a little bit of ham. You can control the spice. Try it today.

1 pound fresh or frozen peeled and deveined shrimp

½ cup chopped onion (1 medium)

⅓ cup chopped celery

¼ cup chopped green sweet pepper

2 cloves garlic, minced

2 tablespoon cooking oil

2 cup chicken broth

1 14.5 ounce can diced tomatoes, undrained

8 ounce andouille or kielbasa sausage, halved lengthwise and cut into 1/2-inch slices

¾ cup uncooked long grain rice

1 teaspoon dried thyme, crushed

½ teaspoon dried basil, crushed

¼ teaspoon black pepper

¼ teaspoon ground red pepper

1 bay leaf

1 cup cubed cooked ham

Thaw shrimp, if frozen. Set shrimp aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in shrimp.

Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf. Makes about 7 cups (6 main-dish servings).

 

A Better Home & Garden Recipe found here.

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other recipes...

Slow-Cooker Navy Bean and Ham Soup Recipe

Creamy Chicken and Rice Soup

Instant Pot Spiced Carrot Soup

Taco Soup

More soup recipes click here...

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Enjoy your week and your soup.

blessings, Linda

Butternut Squash Soup with Fontina Cheese Crostini

I'm a fan of butternut squash and here is another way to get this delicious veggie into your Fall & Winter menu. 

Soup:

2 tablespoons butter, at room temperature

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 medium carrot, peeled and chopped into 1/2-inch pieces

3 cloves garlic, minced

3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)

6 cups low-sodium chicken stock

1/4 cup chopped fresh sage leaves

Kosher salt and freshly ground black pepper

Crostini:

1/2 baguette, sliced diagonally into 1/2-inch thick slices

Extra-virgin olive oil, for drizzling

2 tablespoons chopped fresh sage leaves

1 cup (2 ounces) grated fontina cheese

Kosher salt

In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini.

Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

This recipe is from Giada De Laurentiis

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Pasta Fagioli

Italian favorite, creamy cannellini beans, pasta in a delightful broth.

3 tablespoons extra virgin olive oil

1 small yellow onion, finely chopped

1 medium carrot, finely diced

1 stalk celery, finely diced

4 garlic cloves, peeled

2 cans (15.5 oz. each) Cannellini Beans or Great Northern Beans, drained

1 cup canned (14.4 oz.) whole peeled tomatoes with juice, coarsely chopped

1 beef bouillon cube dissolved in 4 cups water*

8 oz. small orzo or tubular pasta

1/4 cup Parmesan cheese, freshly grated

Saute olive oil, onion, carrots, celery and garlic cloves in soup pot over medium heat until vegetables turn a rich golden color.

Add Cannellini Beans or Great Northern Beans, tomatoes and broth and bring to a boil. Reduce heat to low, cover pot and cook for 30 minutes.

Scoop Up a large spoonful of beans and puree them in food processor or mash with side of spoon and return to pot. When ready to serve, make sure soup has enough liquid to cook pasta. If necessary, add more broth or water. Raise heat to medium high; when soup begins boiling add pasta. Remove soup from heat when pasta is cooked and stir in Parmesan cheese.

*May substitute chicken or vegetable cube dissolved in 4 cups water.

I found this recipe in a magazine. It has become one of our favorite Italian dishes.

Photo: Sale & Pepe

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For other soup recipes check them out here.

Slow-Cooker Navy Bean and Ham Soup Recipe

 

Super easy soup recipe. Chop, dump, and let it cook. 

1 (16 oz.) package dried navy beans, soaked overnight according to package directions, drained, and rinsed

4 cups water

2 cups reduced-sodium vegetable broth

1 cup chopped yellow onion (1 small onion)

½ cup chopped peeled carrot (2 carrots)

½ cup chopped celery (3 celery stalks)

1 garlic clove, minced

1 bay leaf

½ teaspoon black pepper

1 large, meaty roasted ham bone

Place beans, water, broth, onion, carrot, celery, garlic, bay leaf, and pepper in a 5- to 6-quart slow cooker; stir to combine. Place ham bone in center of mixture. Cover and cook on HIGH 6 hours or LOW 8 to 10 hours until beans are tender. Remove ham bone and any gristle. Return any ham meat to soup.

Credit: Photo: Hector M. Sanchez

Southern Living Recipe Here

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Roasted Potato Leek Soup

 

Heavy Cream, creme fraiche, dry white wine, and crispy shallots bring lots of flavors to this soup.

2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks

4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)

1/4 cup good olive oil

Kosher salt and freshly ground black pepper

3 cups baby arugula, lightly packed

1/2 cup dry white wine, plus extra for serving

6 to 7 cups chicken stock, preferably homemade

3/4 cup heavy cream

8 ounces creme fraiche

1/4 cup freshly grated Parmesan, plus extra for garnish

Crispy Shallots, recipe follows, optional

Crispy Shallots:

1 1/2 cups olive oil or vegetable oil

3 tablespoons unsalted butter

5 to 6 shallots, peeled and sliced into thin rings

Preheat the oven to 400 degrees F.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.

Crispy Shallots:
Yield: about 1/2 cup
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. 

Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

An Ina Garten Recipe found Here

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Southern Wedding Soup Recipe

 

A warm and yummy bowl of soup with meatballs. This soup can be made in 45 minutes or the meatballs can be made in advance. 

Meatballs

1 pound ground sirloin

1 pound ground pork

1 cup finely chopped yellow onion (from 1 onion)

1/2 cup Italian-seasoned breadcrumbs

2 ounces Parmesan cheese, grated (about 1/2 cup)

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon Worcestershire sauce

2 teaspoons kosher salt

2 large eggs, lightly beaten

Soup

1 tablespoon olive oil

1 cup chopped yellow onion (from 1 small onion)

1 cup chopped celery (from 3 medium stalks)

1 tablespoon sliced garlic cloves (from 2 large garlic cloves)

1 teaspoon kosher salt

10 cups chicken stock 

1/4 cup jarred refrigerated basil pesto sauce

1 cup uncooked ditalini pasta (about 4 1/2 oz.)

1 (5-oz.) package baby kale

Shaved Parmesan cheese

Prepare the Meatballs: Preheat oven to 400°F. Combine first 9 ingredients in a medium bowl. Mix gently with hands until incorporated. Line a rimmed baking sheet with parchment paper. Using a tablespoon, form mixture into balls, and place on baking sheet. Bake in preheated oven until cooked through and lightly browned, about 10 minutes. Remove Meatballs from oven; cover to keep warm.

Prepare the Soup: Heat olive oil in a large Dutch oven over medium-high. Add onion, celery, garlic, and salt; cook until onions have softened, 5 to 6 minutes. Stir in chicken stock and pesto. Reduce heat to medium; simmer until celery is tender, about 10 minutes.

Increase heat to medium-high. Bring to a boil, and add pasta; cook until al dente, about 5 minutes. Reduce heat to medium-low, and stir in kale; cook until wilted, about 2 minutes.

Place 4 Meatballs and 1 1/2 cups Soup in each of 8 bowls. Top with shaved Parmesan.

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A Southern Living Recipe found HERE

Photo Credit Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall

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Creamy Chicken and Rice Soup

Heavy cream adds body and richness to this classic chicken and rice soup. Adding collard greens makes it heartier. Use leftover rice and you can use the meat from a  rotisserie chicken for this soup.

3 tablespoons unsalted butter 

2 large leeks, thinly sliced (white and light green parts only; 4 cups) 

2 medium carrots, thinly sliced (1 cup) 

2 celery stalks, finely chopped (1⁄2 cup) 

2 large garlic cloves, minced (1 Tbsp.) 

1/4 cup all-purpose flour 

8 cups lower-sodium chicken broth 

3 cups shredded rotisserie chicken (from 1 whole chicken) 

1 tablespoon chopped fresh thyme, plus more for garnish 

4 cups chopped collard greens (from 1 bunch) 

2 cups cooked white rice 

1/2 cup heavy cream 

1 tablespoon kosher salt 

1/4 teaspoon black pepper

Melt butter in a large Dutch oven over medium. Add leeks, carrots, celery, and garlic. Cook, stirring often until softened, about 5 minutes. Add flour; cook, stirring constantly, 1 minute. Add broth, chicken, and thyme. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 10 minutes. Stir in collard greens; cook until just tender, about 5 minutes. Remove from heat; stir in cooked rice, cream, salt, and pepper. Garnish servings with additional thyme.

Recipe Credit Southern Living

Anything with chicken and rice wins big in our home. 

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Soup Is On The Menu & Blog Party

A nice steamy bowl of soup is perfect for a chilly night, especially with the cold weather we have been having. 

Here are a few soup recipes I came across this week and I am inviting you to share your favorite recipes with us too.

For the next two weeks enter your soup or stew recipes below. 

If you don't have a recipe to share keep coming back to see what our wonderful cooks have posted.

Sausage and Kale Soup a hardy soup to serve. The recipe is found HERE

Bean and Pasta Soup a comfort food. The recipe is found HERE

Soba Soup with Spinach a delicious broth loaded with nutritious vegetables found HERE

Sweet Potato and Chipotle Soup, smooth and creamy with a touch of spice. Recipe found HERE

You can check more soup recipes HERE on Martha Stewart.com

Now to all of our wonderful cooks it is your turn. You may share up to 3 of your favorite soup or stew recipes. This special Classy Flamingos Blog Party will remain open for 2 weeks. The next special blog party I will ask you to share your favorite chocolate recipes.

Don't forget to come back each week on Wednesday for our normal blog party.

This link party is powered by Link Party Animal

Comforting Chili Recipes

Comforting Chili recipes just for you. 

You may find some new twist on Chili.

Beef-and-Bean Chili 
See this delicious Southern Living recipe HERE

Cheesy Chili Hash Brown Bake Recipe

This easy, cheesy dinner recipe only has five ingredients and you can find it over on Southern Living HERE

West Texas Chili Recipe

Hearty and fiery enough to garner the approval of the Lone Star State, this chili has a thick consistency. Grab a spoon and dig in. An amazing recipe from Southern Living found HERE

Chicken Chili Pot Pie Recipe

Made with ground dark-meat chicken, poblano peppers, black beans, and butternut squash is capped off with a thick layer of yellow stone-ground Cheddar cheese grits. When baked, the topping turns crisp on the outside and creamy on the inside.

A Southern Living recipe found HERE

Shrimp-and-Poblano Chili

This chili starts with frozen corn and diced poblano chile peppers to help you save time, and you can find it HERE

You can check out more comforting chili recipes right HERE

Winter Squash Soup

Delish butternut squash & pumpkin perfect for chilly rainy days. Serve with a grilled cheese sandwich.

2 tablespoons unsalted butter

1 tablespoon good olive oil

2 cups chopped yellow onions (2 onions)

1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)

1 1/2 pounds butternut squash, peeled and cut in chunks

3 cups homemade chicken stock or canned broth

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 cup half - and - half

Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.

Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

Recipe Ina Garten

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Instant Pot Spiced Carrot Soup

Smooth and creamy, comforting soup.

3 Tbs. olive oil

6 carrots, peeled and chopped

2 celery stalks, chopped

1 yellow onion, chopped

2 garlic cloves, minced

2 tsp. curry powder

1 tsp. smoked paprika

3/4 tsp. ground cumin

1/2 tsp. chili powder

1/2 tsp. ground ginger

Pinch of cayenne pepper

Salt and freshly ground black pepper

2 cups (10 oz./310 g) raw unsalted cashews

1 bay leaf

4 cups (32 fl. oz./1 l) chicken or vegetable broth

2 tsp. grated orange zest

Crème fraîche for garnish

Fresh tarragon leaves for garnish (optional)

Chopped toasted almonds for garnish (optional)

In an Instant Pot set to “sauté,” warm the olive oil. Add the carrots, celery and onion and cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes. Add the garlic, curry powder, paprika, cumin, chili powder, ginger and cayenne, season with salt and black pepper, and continue to cook, stirring occasionally, until the vegetables are well coated with the spices, about 5 minutes more. Add the cashews, bay leaf and broth and stir to combine.

Lock the lid in place and turn the valve to “sealing.” Press the “keep warm/cancel” button to reset the program, then press the “soup” button and set the cook time for 20 minutes at high pressure.

When the Instant Pot beeps at the end of the pressure cooking, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and transfer half of the mixture to a blender. Process the soup on high speed until smooth and creamy. Transfer the puree to a saucepan, puree the remaining half the same way, and add to the saucepan.

Heat the soup on the stove top over medium-high heat until piping hot. Stir in the orange zest. Taste and adjust the seasoning with salt and black pepper. Divide among individual bowls, garnish with the crème fraîche, tarragon and almonds, and serve immediately. Serves 6.

Adapted from Williams Sonoma See More

Note: I left out the orange zest & nuts. I also made my own chicken broth using Better Than Bouillion. Definitely, a winner and I will double the recipe next time. The flavor was incredible. 

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Zucchini Soup

This is Auntie Nor's recipe that she shared with us when we went to visit one summer. A very tasty soup, great with grill cheese. Instead of American cheese try provolone. Yummy.

3 zucchini

1 large box or can chicken broth

celery

carrots

onions

Pastina or small pasta

Saute zucchini and onions in olive oil until tender. Take the saute zucchini & onions and a little broth and put into the blender and puree. Pour into  stew pot with remaining broth and 2 cups of water. Add carrots and bring to a boil. Add pasta and cook till tender.

Picture by Food & Wine

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7-Can Soup

7 Can Soup is Super easy for a busy night. Easy to double or triple this recipe. 

One 15.25-ounce can corn with red and green peppers, such as Del Monte Fiesta Corn

One 15-ounce can meat-only chili

One 15-ounce can kidney beans

One 15-ounce can pinto beans

One 15-ounce can black beans

One 15-ounce can diced tomatoes

One 10-ounce can diced tomatoes with green chiles, such as Ro*Tel

Salt and freshly ground black pepper

8 ounces processed cheese, such as Velveeta

Empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chiles, liquid included, into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.

Recipe courtesy of Ree Drummond

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Spicy Sausage and Chickpea Soup

Take the chill off a fall evening with a bowl of this hearty soup. Spicy Italian pork sausage gives this soup its kick, but you can substitute sweet Italian sausage. 25 minutes and you are done.

1/4 cup olive oil

6 garlic cloves, sliced

1 pound spicy Italian pork sausage, casings removed (or sweet Italian sausage)

1 cup chopped yellow onion (about 1 onion)

1/2 cup chopped celery (about 2 stalks)

1/2 cup chopped carrots (about 2 large carrots)

4 cups chicken broth

1 (15-oz.) can crushed tomatoes

1 (15-oz.) can chickpeas (garbanzos), drained

1/2 teaspoon black pepper

4 cups chopped Lacinato kale (about 3 1/2 oz.) or spinach

1. Cook oil and garlic in a large saucepan over medium until garlic begins to brown, 4 to 5 minutes. Remove and discard garlic; reserve 3 tablespoons of the garlic oil.

2. Increase heat to medium-high. Add sausage to pan; cook, stirring often, until browned and crumbled, about 6 minutes. Remove sausage from pan; drain on paper towels. Add onion, celery, and carrots to pan; cook, stirring occasionally, until slightly tender, about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper; stir in sausage. Bring to a simmer; reduce heat to medium-low, and cook 20 minutes. Stir in kale; cook until wilted, about 5 minutes. Drizzle each serving with 1/2 tablespoon reserved garlic oil.

Southern Living

OCTOBER 2016

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Thank you for the feature.

Homemade Minestrone

This may be more of a winter soup but there is something really comforting about homemade soup...homemade soup and grill cheese for any season. If you are looking for a change from chicken soup or a beef stew this homemade Minestrone will definitely change it up. 

2 tablespoons olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 ounces thinly sliced pancetta, coarsely chopped

2 cloves garlic, crushed

1 pound Swiss chard, stems trimmed, leaves coarsely chopped

1 russet potato, peeled and cubed

Kosher salt and freshly ground black pepper

1 (14 1/2-ounce) can diced tomatoes in juice

2 fresh rosemary sprigs

1 (15-ounce) can cannellini beans, drained and rinsed, divided

2 (14-ounce) cans low-sodium beef broth, divided

1 (1-ounce) Parmesan rind

1/4 cup chopped fresh flat-leaf parsley

In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.

In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.

Recipe Giada De Laurentiis

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Taco Soup

My friend Sheri O'Neal shared this recipe at the office. If you like tacos but not the mess this is perfect! Thank you Sheri. 

1 envelope taco seasoning

1-1/2 pounds ground beef

2 cans (15-1/4 ounces each) whole kernel corn, undrained

2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)

2 cans (14-1/2 ounces each) diced tomatoes, undrained

Crushed tortilla chips and shredded cheddar cheese

Flour tortillas, warmed

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally.

Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Serve with tortillas. Yield: 8 servings (about 2 quarts).

Picture

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Pea Soup

This was my mother's recipe. A dish she fixed every winter. This is great recipe for left over ham. A simple dish with a few ingredients, just let it cook.

1 bag split peas (dry), rinse well then cover in water in a pot 4 to 5 inches above the peas. Add ham hocks. Salt and pepper, celery seed, medium onion and carrot. Cook on high till a small boil then cook on low until the peas turn to mush.

Picture Betty Crocker

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Country Italian Stew

Tomatoes, beef, chickpeas, macaroni, and veggies of your choice. Perfect for those chilly nights.

1 tablespoon oil

1/2 lb beef cubes

1 can (14 1/2 oz.) whole tomatoes, undrained

1 envelope Lipton Onion or Beefy Mushroom Recipe Soup Mix

3 cups water

1/4 teaspoon oregano

1 medium onion, cut into chunks

1 large stalk celery, cut into 1-inch pieces

1/2 cup sliced carrot

1 cup sliced green beans

1 can (20 oz.) chick peas or garbanzos, drained

1/2 cup sliced zucchini

1/4 cup uncooked elbow macaroni

In large saucepan or stockpot, heat oil and brown beef. Add tomatoes, then onion recipe soup mix blended with water and oregano. simmer, stirring occasionally, 30 minutes. Add onion, celery, carrot and green beans. Simmer, stirring occasionally, 30 minutes. Stir in remaining ingredients and simmer, stirring occasionally, and additional 15 minutes or until vegetables and macaroni are tender. 

Serve, if desired, with grated Parmesan cheese. Makes about 2 quarts stew.

Picture by Better Homes & Gardens

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