Soup’s on! Endless possibilities for your bowl

<strong>Penny’s Pantry</strong> Penny Case

Penny’s Pantry Penny Case

This is soup and stew weather.

I’m planning on making my beef vegetable soup and freeze some for future meals. I use beef roast cut up in chunks. I also put a lot of veggies and cabbage in mine. If I have some kind of pasta, I’ll put a little in it also. I can live on my soup.

The only soup I don’t freeze is bean soup, as it doesn’t taste the same to me, but I like it on the second day when it’s thicker. And it’s so good with corn bread made in my cast iron skillet. I use ham shanks in my bean soup as they have more meat on them.

I love beef stew with biscuits or I’ll put dumplings on top. You can make stews with Italian sausage, meatballs, chicken, and other meats if you like. Someone gave me some elk meat long ago and I made elk stew. It was really good, with a rich flavor, nothing like venison.

If you like chili, I have so many recipes! My late friend Dick Carmen would put his chili over mashed potatoes, which I like really well. It’s a meal in itself or along with oyster crackers or bread and butter. I even put potato chips on top when I eat it.

Until next time, enjoy these recipes.

Italian Vegetable Soup

• 1 pound Italian sausage (bulk)

• 1 medium onion, sliced

• 1 1/2 cups water

• 2 tbsp. chopped fresh basil

• 2 medium zucchini cut into 1/4 inch slices (4 cups)

• 1 can (15-16 oz.) whole tomatoes, undrained

• 1 can (15-16oz.) garbanzo beans, drained

• 1 can (15-16 oz.) condensed beef broth

Cook sausage and onion in a three-quart saucepan over medium high heat eight to 10 minutes, stirring occasionally until sausage is no longer pink. Drain. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling, reduce heat to low. Cover and simmer about five minutes or until zucchini is tender. Sprinkle each serving with grated parmesan cheese if desired.

Makes eight servings.

Chili Mac

• 4 oz. (1 cup) uncooked elbow macaroni

• 1/2 pound extra lean ground beef

• 1 cup chopped green bell pepper and celery

• 1 cup chopped onions

• 4 (8oz.) cans tomato sauce

• 1 (15 oz.) can spicy chili beans, undrained

• 1/2 tsp. salt

Cook macaroni and drain. Spray large non-stick saucepan or skillet with cooking spray. Add ground beef, green pepper, celery, and onion. Cook over medium-high heat until beef is browned. Add ground beef mixture with all remaining ingredients. Cook until thoroughly heated.

Makes eight servings.

Skillet Stew

• 1/3 cup flour

• 1/2 tsp. salt

• Dash pepper

• 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces

• 3 tbsp. butter or margarine

• 1 medium onion, sliced

• 3 celery ribs, sliced

• 2 medium potatoes, peeled and cut into 3/4-inch cubes

• 3 medium carrots, sliced 1/4-inch thick

• 1 cup chicken broth

• 1 tbsp. ketchup

• 1 tbsp. cornstarch

• 1/2 tsp. dried thyme

Combine flour, salt, and pepper in shallow bowl; coat chicken. In a large skillet, melt margarine; brown chicken on all sides. Add onion and celery; cook for three minutes. Stir in potatoes and carrots. Combine broth, ketchup, cornstarch, and thyme until smooth, then stir into skillet. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until veggies are tender.

Makes four to six servings.

Beef and Barley Soup

• 1 tbsp. vegetable oil

• 2 pounds boneless short ribs

• 2 medium onions, coarsely chopped

• 3 large carrots, sliced

• 3 celery ribs, sliced

• 1 can (28 oz.) diced tomatoes, undrained

• 2 quarts water

• 4 chicken bouillon cubes

• 1/3 cup medium pearl barley

In a large soup kettle or Dutch oven, heat oil over medium-high heat. Brown beef. Add onions, carrots, celery, tomatoes, water, and bouillon cubes; bring to a boil. Cover and simmer for two hours. Add barley. Simmer 50 to 60 minutes longer or until beef and barley are tender.

Makes 10 to 12 servings.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at

Penny’s Pantry Penny Case’s Pantry Penny Case