I must say we had a good time at the Nebraska HeartStrings Sew-in this weekend. It was lots of fun, and I got rid of some mucho stash, thanks to Julia, Lori and Henrietta! There is not much to add differently from all the other blogs, but I am so glad to have had help assembling QAYG blocks!
And since I have had several requests for the directions on how I made the soup here they are:
Vegetable Soup:
Ingredients:
1 small head of cabbage
5 to 6 medium size carrots
3 small turnips
1 onion, diced
1 large green pepper diced
2 medium red delicious apples, peeled, cored and diced
2 medium sized potato's
4 oz of beef cut into cubes
1 tsp of thyme
1 tsp of oregano
1 tsp of basil
1/2 tsp of cinnamon
1 tbsp of white sugar
salt and pepper to taste
1 bag of frozen peas
1 bag of frozen corn
For the soup stock
12 whole unpeeled tomatoes
2 bunches of celery
12 ozs of beef broth
OR
V-8 Vegetable Juice
I make the soup in two days. That's when its best!
To start I run the tomatoes and celery through the juicer, and then add the beef stock. I then add the beef cubes and I simmer on low in a dutch oven until the beef is tender is and cooked through. You must keep a lid on the pot to keep the juice from evaporating.
Next chop and dice all the vegetables and add it to the pot, stir well, and bring to a boil, once the pot is boiling add the herbs, cinnamon, and sugar, making sure you stir until the sugar is dissolved completely or it will scorch on the bottom of the pot.
Reduce the heat and simmer until the turnips are tender. Then I let the pot cool and sit to let the different flavors melt together. Reheat and serve.
This can also be made in a crockpot.
Chili
2 pounds of ground beef
1 whole onion chopped
1 large green pepper chopped
1 tbsp sugar
2 cans of kidney beans
1 6 oz can of tomato paste
15 oz of tomato sauce
1 can of chili's
1 tsp of oregano
1 tsp of thyme
1 tsp of basil
3 cups of beef stock
8 large garlic cloves
2 packages of taco seasoning
3 tbsp of butter
In a large skillet, melt the butter, and the garlic, onion and green pepper, cook until the onions have carmelized. Remove the onions and green pepper from the pan, then add the meat and cook until no pink remains, add the taco seasoning and stir until mixed. If using cast iron soup pot, don't drain the meat, if you are using a regular pan, do drain the meat. Once the taco seasoning is well mixed, add the tomato paste and mix. In your soup pot, add the rest of the the ingredients and mix well, and the meat mixture bring to a boil while stirring. Reduce heat and simmer uncovered until the chili has reach your desired thickness. If it gets to thick, and a little water.
This can also be made in a crockpot, but you will need to cook it uncovered, otherwise it gets really soupy.
Enjoy!
