Beef stew

• 1-1/2 pounds potatoes, peeled and cubed
• 6 medium carrots, cut into 1-inch slices
• 1 medium onion, coarsely chopped
• 3 celery ribs, coarsely chopped
• 3 tablespoons all-purpose flour
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
• 1 cup beef broth
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon browning sauce

Directions

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
• In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender. Yield: 8 servings.

Cream of Tomato Soup

• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons canola oil
• 1 tablespoon butter
• 5 large tomatoes, sliced
• 1/2 teaspoon salt
• Pinch pepper
• 1 can (6 ounces) tomato paste
• 1/4 cup all-purpose flour
• 2 cups water, divided
• 3/4 cup heavy whipping cream, whipped

• In a large saucepan saute onion and garlic in oil and butter until tender. Add the tomatoes, salt and pepper; cook over medium-high heat for 3 minutes or until heated through. Remove from the heat and stir in tomato paste.
• In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
• Place mixture in a sieve over a large bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin; return puree to pan. Add cream; cook over low heat just until heated through (do not boil). Yield: 4 servings (1 quart).

Butternut Squash Soup

• 3 pounds unpeeled butternut squash, halved and seeded
• 2 large unpeeled onions
• 1 small garlic bulb
• 1/4 cup olive oil
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 3 to 3-1/2 cups chicken or vegetable broth
• 1/2 cup heavy whipping cream
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Sprigs fresh thyme, optional

• Cut squash into eight large pieces. Place cut side up in a 15-in. x 10-in. x 1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point).
• Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake at 350° for 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
• Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine the vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. I like to leave some chunks! Add the parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired. Yield: 8 servings (2 quarts).

Cheesy Potato Soup

Cheesy Potato Soup

• 1 cup diced peeled potato
• 1/2 cup shredded carrot
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1-3/4 cups reduced-sodium chicken broth
• 3 tablespoons cornstarch
• 1-3/4 cups fat-free evaporated milk
• 1 cup (4 ounces) finely shredded reduced-fat cheddar cheese

• In a large saucepan, combine the first five ingredients. Cover and simmer until potato is tender, about 12 minutes.
• Mash mixture with a potato masher. Combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. : 5 servings.

Love's Turkey Chili

Love's Turkey Chili

1 can black beans
1 can kidney beans
10 cups water
1 tsp pepper
1/2 cup butter
2 medium chilies, chopped
2/3 cup chopped red onion
2/3 cup chopped red bell pepper
1 Large sweet potato
2/3 cup chopped celery
2 garlic cloves, minced
2 tbsp oregano
1/4 cup flour
2 1/2 tbsp chili powder
2 1/2 tbsp ground cumin
2 tbsp coriander
1 tsp salt
1/4 tsp sugar
5 cups chicken stock or canned broth
2 1/4 cups frozen corn, thawed
4 cups diced cooked turkey

grated cheddar cheese
chopped red onion
sour cream
chopped fresh cilantro

Drain beans and set aside.
Melt butter in same pot over medium heat. Add chilies, chopped onion, celery, bell pepper,1/2 of the sweet potato, garlic and oregano. Cook until vegetables soften, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, salt and sugar and cook 5 minutes, stirring frequently. Add 4 cups stock and bring to simmer , stirring frequently. Puree 1 1/4 cups corn and potato with remaining 1/2 cup stock in processor. Add puree to chili. Mix in black beans, turkey and remaining 1 cup corn. Simmer chili 15 minutes, stirring occasionally.

Chicken Noodle Soup With Dumplings

Ingredients

• 1 broiler/fryer chicken (3 to 3-1/2 pounds)
• 3 quarts water
• 1/4 cup chicken bouillon granules
• 1 bay leaf
• 1 teaspoon whole peppercorns
• 1/8 teaspoon ground allspice
• 6 cups uncooked wide noodles
• 4 cups sliced carrots
• 1 cup sliced celery
• 1/2 cup chopped onion
• 1/4 cup uncooked long grain rice
• 2 tablespoons minced fresh parsley
• 
  DUMPLINGS:
• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 2/3 cup milk
• 2 tablespoons canola oil

Directions

• In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns.
• Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, vegetables, rice and parsley; bring to a simmer.
• For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover). Yield: 20 servings (5 quarts).