Contest-Winning Hearty Hamburger Soup Recipe

This is home cooking at its best - economical, nourishing, yummy and straight from the garden!

Source: adapted from Taste of Home

1 lb. ground beef

4 c. beef stock

1 can (14-1/2 oz.) diced tomatoes, drained

3 medium carrots

2 medium potatoes, peeled and cubed

1 medium onion, chopped

1/2 c. chopped celery

1-1/2 t. sea salt

1/4 t. pepper

1/4 t. dried oregano

1 c. fresh or frozen beans

In large saucepan, brown beef; drain.  Add remaining ingredients except green beans; bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender.  Add beans.  Cover and simmer 15 minutes longer or until beans are tender.

Yield:  8 servings (2 quarts)

Stewed Tomatoes

Here's another basic recipe that I hadn't mastered....

Source:  Melanie Dillman

1 pint canned tomatoes

2 T. sugar

1 T. flour

1 t. parsley flakes

sea salt & pepper to taste

Drain juice off tomatoes into a small bowl.  Whisk tomato juice and flour together.  Then mix all ingredients together in pan and cook until thickened.

Pasta Fagioli

"Pasta Fagioli" simply means pasta and beans.  My garden is getting ready to say "farewell" for the season, but there was still plenty of celery and kale out there, waiting to be added to this yummy soup - perfect for a cool, fall evening.

Source:  adapted from recipe on the (AICR) American Institute for Cancer Research website

1 T. olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

3 medium stalks celery, chopped into 1/2" pieces

1 1/2 t. dried Italian seasoning

1/4 t. crushed red pepper flakes

1 1/2 t. sea salt

1 (15 oz.) can chicken broth

1 (8 oz.) can tomato sauce

1 (8 oz.) can tomatoes, chopped

1 c. uncooked whole-wheat rotini pasta

2 c. fresh spinach, Swiss chard or kale, chopped*

1 (15 oz.) can cannellini beans

1/4 c. chopped fresh parsley (or 2 t. dried)

2 T. freshly grated Parmesan cheese

Heat oil in large saucepan. Cook onion, garlic, celery, Italian seasoning, red pepper and salt until onions are tender. Stir in broth, tomato sauce and tomatoes. Reduce heat to low and simmer approximately 20 minutes.

Add pasta and cook until tender according to package directions. Add spinach, beans and parsley. Stir gently for a few minutes until spinach wilts and mixture is heated through. Serve with grated cheese on top.

Makes 6 servings.

*Note - if using kale, you may want to cook it a bit longer.

Sausage, Arugula, and Parsley Pizza

Source:  adapted from Country Living magazine

6 oz. sweet Italian sausage

1 T. plus 1 t. extra-virgin olive oil

1 recipe Peter Reinhart's All-Purpose Pizza Dough (or your own favorite pizza dough)

3 whole peeled canned tomatoes, crushed

1 T. tomato paste

2 garlic cloves, finely chopped

coarse sea salt

1/4 t. red pepper flakes

4 oz. fresh mozzarella, thinly sliced

Garnish:  flat-leaf parsley leaves and arugula, tossed with 1 t. olive oil and 1/2 t. vinegar, plus Parmesan shavings

Preheat oven to 500 degrees.

Remove sausage from casings.  Crumble and saute over high heat until browned and cooked through.

Combine tomatoes, tomato paste, garlic, 1 T. oil, 1/4 t. salt and red pepper.  Spread over dough.  Scatter mozzarella and sausage on top.

Bake as directed according to Peter Reinhart's dough recipe.

Garnish with parsley, arugula and Parmesan.

Peter Reinhart's Pizza Margherita

This is simple, classic pizza at its best!! Peter Reinhart is a genius!

Source:  Better Homes and Gardens magazine, February 2012

Peter Reinhart's All-Purpose Pizza Dough

Peter Reinhart's All-Purpose Pizza Sauce

Mozzarella cheese

Parmesan cheese

basil leaves

olive oil

Simply top each pizza with 1/4 - 1/2 c. pizza sauce, 1/2 c. shredded mozzarella cheese, 1 T. grated Parmesan cheese and a few basil fresh leaves brushed with olive oil.  Bake as directed in Pizza Dough recipe above.

Genius!

Peter Reinhart's All-Purpose Pizza Sauce

"Many people don't realize how easy it is to make your own [sauce] and how good it is.  Resist the urge to use too much; the sauce should just kiss the dough."

- Peter Reinhart

Source:  adapted from Better Homes & Gardens magazine, February 2012

1 28-oz. can crushed tomatoes*

1 1/2 t. red wine vinegar

1/2 t. granulated garlic or garlic powder (or 2 cloves garlic, minced)

1/2 t. dried basil (or 1 1/2 t. fresh basil, finely chopped)

1/4 t. dried oregano (or 3/4 t. fresh, finely chopped)

1/4 t. dried thyme (or 3/4 t. fresh, finely chopped)

1/4 t. ground black pepper

1/4 to 1/2 t. salt

1/4 to 1/2 c. water

In a medium bowl whisk together all ingredients except salt and water.  Taste sauce and whisk in 1/4 c. water and enough salt to taste.  If necessary, add more water to thin.  (According to Peter, "If the sauce is thick at this stage it will be pasty on the pizza.  It should easily spread over the dough.")  Taste again and adjust the salt, if needed. 

Makes 3 cups

*Peter's note: "The best brand of tomatoes for pizza sauce is the one you already love.  They all work well.  This sauce doesn't need cooking because the tomatoes are cooked when they're canned and the sauce cooks in the oven."

*My note:  I found that my tomatoes were a bit too juicy (they weren't a paste variety), so I drained them, but reserved the juice in case I needed it later.  I also did not need to add the extra water.

Family-Favorite Pasta Sauce

I've been searching for a good spaghetti sauce recipe for some time now.  While this recipe may not be my final destination, I was pleased with the flavors.  I'd love to be able to can some sauce when tomatoes are in season, but sometimes that's the last thing you feel like doing in the heat of the summer (or have time to do!).  This version is a nice option for the winter months, using summer's canned tomatoes.  I'm not so frightened of using sausage anymore since I have a good local source of pork from pigs that have been fed conscientiously, but I did use half the amount of sausage to keep my meat consumption down and save some money.  Believe it or not, my fresh parsley, thyme, oregano and rosemary is still hanging on in the garden, so I was happy to use them to enhance the flavor!

Source:  Taste of Home magazine, Aug/Sept 2011

1 lb. bulk Italian sausage

1 large sweet onion, chopped

3 garlic cloves, minced

1 T. olive oil

1 can (28 oz.) diced tomatoes, undrained

1 can (6 oz.) Italian tomato paste

1/2 c. water

2 T. minced fresh parsley

1 T. brown sugar

1T. balsamic vinegar

2 t. dried basil

1 t. salt

1/2 t. Italian seasoning

1/4 t. coarsely ground pepper

In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until meat is no longer pink; drain.

Stir in tomatoes, tomato paste, water, parsley, brown sugar, vinegar and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 1 1/2 hrs. or until flavors are blended.  Serve with pasta.

Yield:  8 servings



Quick and Easy Pumpkin Black Bean Soup

Be sure to add the garnishes - it makes all the difference!

Source:  Adapted from http://www.thecookingphotographer.com/

4 T. olive oil

1/2 c. onion, finely diced

2 garlic cloves, minced

1 T. ground cumin

1 t. coarse sea salt

1 t. cinnamon

1 t. allspice

1/2 t. ground black pepper

1/4 t. cayenne pepper, optional

2 + 2 cans black beans (15 oz. each), drained and rinsed

1 can (14.5 oz.) diced tomatoes

1 can (16 oz.) pumpkin puree

4 c. chicken broth

salt to taste

Garnishes:

baked pumpkin seeds

cheese

sour cream

parsley

crushed tortilla chips

In a large pot, heat oil until shiny, then turn to medium low.  Add onion, garlic, cumin, salt, cinnamon, allspice, pepper, and cayenne; stir often until onion has softened, about 3-4 min.

In a food processor or blender, puree 2 cans of beans and the tomatoes.  Add the puree, pumpkin and broth to the pot.

Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness.  Add the remaining 2 cans of beans and heat.  Add salt to taste and garnish as desired.

Sausage & Lentil Soup

The word "sausage" may strike fear in your heart, but don't despair!  If your little piggy was raised by a conscientious farmer and ate what pigs were always meant to eat, then sausage is not nearly as unhealthy for you as you may have been programmed to think.  Still, there's no need to eat any more meat than necessary, so I reduced the amount of sausage this recipe originally called for by half without sacrificing the flavor.

Source:  Adapted from K. Keener

Bring to a boil and simmer 20 minutes:

1 c. lentils

2 c. chicken stock

1/2 c. water

1 bay leaf

1 t. salt

Add to cooked lentils:

1/2 lb. sausage, browned

16 oz. canned tomatoes

1/2 c. water

1/4 t. oregano

1/2 - 1 t. sea salt

2 stalks celery, chopped

1 clove garlic, minced

Bring to a boil; reduce heat and simmer 20-30 minutes until lentils and celery are tender.

(The soup is very thick, so you may wish to add more water or broth to thin to desired consistency.)

Hearty Minestrone

Adapted from Taste of Home Magazine

 I have had more requests for this recipe than any other recipe in my collection. It is delicious! I often make a number of large batches when tomatoes and zucchini are plentiful from my garden, then freeze it for quick entertaining in the winter. 

1 lb. bulk Sweet Italian sausage*
2 c. sliced celery
1 c. chopped onion
6 c. chopped zucchini
1 (28-oz.) can tomatoes, undrained, cut up
1½ c. chopped green pepper
1½ t. Italian seasoning
1½ t. salt
1 t. dried oregano
1 t. sugar
½ t. dried basil
2 cloves garlic, minced or ¼ t. garlic powder
2 c. chopped Swiss chard (optional)
1 (16-oz.) can chicken broth (optional)

In a large saucepan, brown the sausage. Remove with a slotted spoon to paper towel to drain, reserving 1 T. of drippings. Sauté celery and onion in drippings for 5 min. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 min. or until the vegetables are tender. Add Swiss chard, if desired and heat.  Add 1 16-oz. can of chicken broth if a less hearty soup is desired.

*Note: I use sweet Italian sausage. Do not substitute – this is the secret to the great flavor in this recipe!!
Yield: 9 servings

Pizza Frittata

If it wasn't for the egg base, you'd think you were eating pizza!  Yumm....

Source:  Adapted from Everyday Food magazine, Oct. 2004

1 T. plus 4 t. olive oil

1 medium onion, finely chopped

1 c. sliced fresh mushrooms

6 large eggs

coarse sea salt

1 c. shredded mozzarella cheese (4 oz.), divided

2 garlic cloves, thinly sliced

1 c. (14.5 oz.) whole tomatoes with juice, or 2 c. fresh tomatoes, cut

1/4 c. chopped fresh basil

Preheat oven to 350 degrees. In a 10" ovenproof nonstick skillet, heat 2 t. oil over medium heat.  Cook onion and mushrooms, stirring often, until soft, about 5 min.  Cool completely.

In a large bowl, whisk together eggs, 3/4 t. sea salt, and 2 T. water.  Stir in onion, mushrooms and 3/4 c. mozzarella.

In skillet, heat 1 T. oil over medium heat.  Add egg mixture; reduce heat to low, and cook until beginning to set around the edges, about 3 min.  Transfer to oven; bake until set, about 12 minutes.

Meanwhile, heat remaining 2 t. oil in a large skillet over low heat.  Cook garlic until soft, 2 min.  Add tomatoes, basil and 1/4 t. sea salt; simmer, breaking up tomatoes with a spoon, 5 minutes.

Spoon sauce over frittata; sprinkle with remaining 1/4 c. cheese.  Return to oven; cook until cheese melts, about 1 minute.

Chili Con Carne

Adapted from Taste of Home Magazine

 This is the perfect chili recipe – thick, hearty and full of flavor. I like to make double or triple batches in the summer with fresh tomatoes and peppers from the garden and freeze it.

2 lbs. ground beef
2 T. olive oil
2 garlic cloves, minced
2 medium onions, chopped
1 green pepper, chopped
1-1/2 t. salt
2 T. chili powder
1/8 t. cayenne pepper
1/4 t. ground cinnamon
1 t. ground cumin
1 t. dried oregano
1 bay leaf
2 (16-oz.) cans tomatoes with liquid, chopped
1 (6-oz.) can tomato paste
3 beef bouillon cubes
1 c. boiling water
1 (16-oz.) can kidney beans, undrained

In a large pan, brown ground beef. Drain and set aside. In the same pan, heat oil; sauté garlic and onions over low heat until onions are tender. Stir in green pepper, salt, chili powder, cayenne pepper, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until well mixed. Add bay leaf, beef, tomatoes with liquid and tomato paste. Dissolve bouillon in water and add to soup. Simmer, covered, for about 1 hour. Add kidney beans; simmer 30 minutes longer.
Yield: 8-10 servings (about 2 ½ quarts)

Cilantro, Tomato, Corn & Black Bean Salad

Source: adapted from recipe in Darrenkamp's sales flyer

3 ears fresh corn, cooked and sliced off cobs (or equivalent amount of frozen corn)

2 Roma tomatoes, chopped

1/2 small red onion, finely chopped

2 cloves garlic, minced

1/2 bunch fresh cilantro, chopped

1 can seasoned black beans, drained

red or green bell pepper, chopped (optional)

salt and freshly ground black pepper, to taste

Mix above ingredients and servc!

Holiday Bean Soup

From: Verna Mae (Ressler) Climenhaga
This has been my staple bean soup recipe for the last 20 plus years! I usually make sure I always have a quart in the freezer, handy for a last minute meal or ready to take to someone. It’s best made with a meaty ham bone, so I often rescue a ham bone from the Christmas or Easter dinner cook to use for this recipe.

1 1b. Holiday Soup Mix*
2 t. salt
2 qts. water
1 meaty ham bone
1 large onion, chopped
1 (16-oz.) can tomatoes, chopped
1 t. chili powder
Juice of 1 lemon
Pepper to taste

Wash beans. Place in large pot and cover with water 2” above the bean line. Add 2 t. salt and soak overnight. Drain in the morning. Add 2 qts. water and ham bone; bring to a boil. Add onion, tomatoes, chili powder, lemon juice and pepper. Simmer 3 hours.** Before serving, remove the ham bone from pot; remove meat from bone and chop, then add back to the soup.

*The Country Store sells this mix of 10 or so beans. If you don’t have access to them, simply use a mix of 7 or more beans or just northern beans.
**If you wish to use a crock pot, simmer for 3 hours on high or 5 hours on low.

Yields: 4 qts.

Santa Fe Chicken Chili

Adapted from Gooseberry Patch Family Favorites Cookbook

This is a great soup recipe… It makes a big batch, so you may want to halve it. It freezes well.

2 lbs. chicken breasts, cubed
4 garlic cloves, minced
4 large onions, chopped
4 medium sweet peppers, diced*
¼ c. olive oil
3 T. chili powder
2 t. ground cumin
¼ t. cayenne pepper
1 (28-oz.) can tomatoes, diced
1 (14½- oz.) can chicken broth
1 (15½-oz.) can kidney beans, rinsed and drained
1 (12-oz.) jar salsa**
1 (10-oz.) pkg. frozen corn
½ t. salt
½ t. pepper

Sauté chicken, garlic, onions and peppers in olive oil. Add remaining ingredients and simmer one hour.

* Be sure to use sweet peppers (Cubanelle); they are the secret; bell peppers just don’t give the same flavor.
** Use mild salsa unless you don’t mind your nose running!

Yield: 10 servings (4 qts.)