Packer Country Soup Recipes

Steps:

• Put first six ingredients into bowl-flour through garlic powder.
• Toss meat cubes in mixture.
• Put oil into Dutch oven, heat on medium, brown meat.
• Add onions, stewed tomatoes, beef broth, bay leaf, and pepper.
• Dump in any leftover seasoned flour mixture.
• Bring to a boil; simmer for 30 minutes.
• Add potatoes and carrots.
• Bring to a boil; simmer for 35 to 40 minutes.
• Add corn, just before serving.

Steps:

• In a Dutch oven, heat butter over medium-high heat; saute sausage with pepper and shallots until browned., Add kale; cook, covered, until kale is wilted, 2-3 minutes. Stir in all remaining ingredients except orzo; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Return to a boil. Stir in orzo. Cook until pasta is tender, 8-10 minutes, stirring occasionally.

Steps:

• In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
• Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

Steps:

• In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving.