This is a fall and winter favorite at our house!
1 lb. Hamburger-browned 1 Onion-sliced
1 Carrot-chopped 2 Stalks celery-chopped
1 1/2 cups bagged coleslaw mix 2 cups Water
1 16 oz. can Kidney Beans & juice 2 tsp. Chili Powder
1 16 oz. can Stewed tomatoes Salt & pepper to taste
Mix all ingredients together in a big soup pot. Simmer until Veggies are tender.
Top with Dumplings and serve with bread and salad!
DUMPLINGS
2/3 cup Milk 2 cups Bisquick
Mix and drop by spoonfuls on top of stew. Simmer 10 minutes uncovered then 10 minutes covered.
CORN CHOWDER
This is a recipe from the Gurley Street Grill in Prescott.
1 16oz. can Whole kernel corn with liquid
1/2 cup Onion-diced
9 oz can Diced green chilies
1 TBS Olive oil
Saute above ingredients until onion it transparent. Then add:
2 1/4 cups water 1/4 tsp Liquid smoke
2/3 cup Half & Half 1/4 tsp White pepper
1TBS chicken base 1/2 tsp Parsley-chopped
Bring to a low boil.Thicken slightly with a small amount of cornstarch dissolved in water. Stir in 1 cup grated cheddar cheese and 2 1/4 cups diced cooked potatoes.
Heat and serve.
POTATO LEEK SOUP
This is a hardy cream soup to chase the winter blues away.
1 cup Butter 2 Leeks-sliced
1 quart Chicken broth 2 cups Heavy cream
1 TBS Corn starch Salt & pepper to taste
4 cups Yukon gold potatoes- peeled & diced
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Slowly pour in the cream in small amounts, stirring between each addition. Reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Puree soup, heat serve with fresh chopped chives!
