Vegetable Stew

An excellent stew to serve on top of rice or Luphuftu.

If you have an overabundance of fresh tomatoes, they work wonderfully in this recipe. Just be sure to skin them before adding.

Pasta Fagioli

There are so many different ways to make this bean and pasta soup. This is just a rough guideline.

Jamie’s Potato Soup (Almost)

My friend Jamie, makes this soup often for potlucks. It is very popular and the children ask for it often at home. It is wonderful with a green salad on the side.

Some good potatoes to try are Russet, Red potatoes or Yukon gold potatoes. Each will have a slightly different flavor.

Split Pea Soup

I never really liked split pea soup, but Allan mentioned that he liked it a few months ago. So, I decided to try it again. Surprise! I liked it 🙂 Proof it is always good to keep trying new things.

Turmeric Chicken Soup

As the weather cools down, hot soup is a very easy and filling meal. This recipe has been adapted from a recipe that Mom M. gave to Angie who passed it on to me.

The turmeric is very subtle and more could be added easily without overpowering the other flavors. If you like ginger and garlic, go sparingly at first. They are not super strong, but will quickly overpower the chicken.

Serve as is with some fresh bread.

Venison Stew

I asked Mark what he wanted for dinner when he was home for Spring break.  He really wanted a good stew.  He gets it at school, but it is often salty and served with noodles.

Stew is a very flexible meal.  Add more or less vegetables or add other favorites.  Serve with a lettuce salad and maybe some bread, and you have an easy meal.

If you have frozen stew meat, you can still cook it in the crock pot. Skip browning the meat.  Start cooking the stew on high in the morning and cook for 8 hours.  We prefer to cook the frozen meat for 3 or 4 hours with pepper, garlic and onions, then add the remaining vegetables and spices for the last few hours of cooking.