Freezer Soups & Stews by Sis Marita X

Table of Contents Introduction ..................................................................................................................... 6 Freezer Soups ................................................................................................................. 8 Beefed Up Mushroom Soup ........................................................................................ 9 Leftover Round Steak Soup ....................................................................................... 10 Beef with Eggplant Soup ........................................................................................... 11 Beefy Italian Minestrone Soup ................................................................................... 12 Scoff Turtle Soup ....................................................................................................... 13 Light Cream of Chicken Soup .................................................................................... 14 Summer Time Vegetable Soup .................................................................................. 15 Red Cabbage and Lima Bean Soup .......................................................................... 16 Turkey Soup with Pumpkin and Green Peppers ........................................................ 17 Bean and Hot Sausage Soup .................................................................................... 18 Italian Sausage Soup Pot .......................................................................................... 19 Vegetables with Ham Soup ....................................................................................... 20 Deviled Ham and Cheese Soup ................................................................................ 21 Creamy Carbonara Soup ........................................................................................... 22 Beanie Dog Tomato Soup ......................................................................................... 23 Throw Together Crab Soup ....................................................................................... 24 Parmesan Spaghetti Sauce Soup .............................................................................. 25 Parmesan Creamed Onion Soup ............................................................................... 26 Nothing but Vegetables Soup .................................................................................... 27 Wholesome Creamy Asparagus Soup ....................................................................... 28 Spicy Spinach and Mushroom Soup .......................................................................... 29 Light Brussels Sprout Soup ....................................................................................... 30 Fresh Tomato and Sweet Potato Soup ...................................................................... 31 Creamy Green Pea and Onion Soup ......................................................................... 32 Orange Juice Carrot Soup ......................................................................................... 33 Lemon Creamed Asparagus Soup............................................................................. 34 Satisfying Spinach Soup ............................................................................................ 35 Eggplant and Brown Rice Soup ................................................................................. 36

Broccoli plus Potato Soup.......................................................................................... 37 Diced Beet Soup ........................................................................................................ 38 Monterey Jack Celery Soup ....................................................................................... 39 Cream of Corn Bacon Soup ....................................................................................... 40 Simple Sauerkraut Soup ............................................................................................ 41 Golden Sweet Vidalia Soup ....................................................................................... 42 Bacon Laced Cauliflower Soup .................................................................................. 43 Creamy Curry Spiced Pumpkin Soup ........................................................................ 44 Fall Apple Cider Soup ................................................................................................ 45 Pureed Pear and Pepper Soup .................................................................................. 46 Turkey Soup Microwave Style ................................................................................... 47 Homemade Microwave Broccoli Soup ....................................................................... 48 So Simple Potato Soup.............................................................................................. 49 Cucumber Soup from the Microwave......................................................................... 50 Plum Good Soup ....................................................................................................... 51 Chilled Cream of Pepper Soup .................................................................................. 52 Raspberry Cantaloupe Soup ..................................................................................... 53 Blend of Fruit Soup .................................................................................................... 54 Totally Berry Soup ..................................................................................................... 55 Spiced Up Melon Soup .............................................................................................. 56 Curried Fruit and Vegetable Soup ............................................................................. 57 Pink Cranberry Soup ................................................................................................. 58 Freezer Stews ............................................................................................................... 59 Savory Round Steak Stew ......................................................................................... 60 Beefy Hungarian Stew ............................................................................................... 61 Herbed Beef Stew with Grapefruit ............................................................................. 62 Slow Simmered Ground Beef Stew ........................................................................... 63 Parmesan Meatball Stew ........................................................................................... 64 Fast and Simple Beef Stew ....................................................................................... 65 Ground Burger Barley Stew ....................................................................................... 66 Rosemary Red Potato Stew ...................................................................................... 67

Spicy Mustard Beef Stew........................................................................................... 68 Mexican Pepper Beef Stew ....................................................................................... 69 Cheddarburger Stew.................................................................................................. 70 Peppercorn Beef Chuck Stew .................................................................................... 71 Chicken Peas and Mushroom Stew ........................................................................... 72 Old Fashioned Chicken Vegetable Stew ................................................................... 73 Tangy Tomatillos Chicken Stew ................................................................................ 74 PB and Chicken Stew ................................................................................................ 75 Chicken and Butter Dumpling Stew ........................................................................... 77 Kielbasa Sauerkraut Stew ......................................................................................... 79 Pork and Two Potato Stew ........................................................................................ 80 Pork with Eggplant Stew ............................................................................................ 81 Navy Bean and Bacon Stew ...................................................................................... 82 Stacked Lamb Stew ................................................................................................... 83 Lamb and Sweet Apricot Stew ................................................................................... 84 Turkey Succotash Stew ............................................................................................. 85 Vegetarian Peanut Butter Stew ................................................................................. 86 Broccoli and Cauliflower Stew ................................................................................... 88 Garlic Shrimp and Feta Stew ..................................................................................... 89 Cheesy Tuna Stew .................................................................................................... 90 Baked Porcupine Stew .............................................................................................. 91 Beef Yogurt Stew ....................................................................................................... 92 Mixed Up Beef Stew .................................................................................................. 93 Baked Beef Burgundy Stew ....................................................................................... 95 Greek Beef Stew with Feta Cheese ........................................................................... 96 Chutney Sauce Beef Stew ......................................................................................... 98 Hearty Ground Beef Vegetable Stew ....................................................................... 100 Baked Swedish Stew ............................................................................................... 101 Brunswick Style Chicken Stew ................................................................................ 102 Pork and Hominy Peasant Stew .............................................................................. 104 Caribbean Pork Vegetable Stew .............................................................................. 105

Polish Sausage and Cheese Stew........................................................................... 106 Rosemary Lamb Stew with Green Vegetables ........................................................ 107 Spiced Lamb Stew with Fruit ................................................................................... 108 All Vegetable Baked Stew ....................................................................................... 109 Winter Slow Cooked Stew ....................................................................................... 110 Sweet and Sour Slow Cooked Stew ........................................................................ 111 Beef and Bean Crock Pot Stew ............................................................................... 112 Au Gratin Green Bean Stew .................................................................................... 113 Slow Cooked Ham Stew .......................................................................................... 114 Vegetable Frankfurter Stew ..................................................................................... 115 Easy Microwave Stew.............................................................................................. 116 Printable Labels .......................................................................................................... 117

Introduction I can’t think of any better comfort food than a nice hot bowl of soup or stew. There’s just something about it, especially when you pair it with a nice slice of homemade bread, a muffin or a biscuit. Thankfully soups and stews freezer really well and most of them can go straight from the freezer to the pot and are ready to eat in minutes. By the time the biscuits are done, so is the soup or stew. This recipe collection contains some of my all-time favorite soup and stew recipes. I hope you and your family will enjoy them as much as we have.

Toward the end of this recipe collection you’ll find printable labels for each of the dishes. Print them… cut them out and tape them to your freezer dishes. They include the name of the dish, a space for you to note the date that you cooked the meal and some reheating instructions.

Please make sure you read the reheating instructions before you make and freeze the soup or stew. Some of the recipes require you to omit a step before freezing to make sure the soup or stew takes just right when you thaw and reheat it. Having the reheating instructions right on your freezer meal makes it easy for someone else to prepare the meal in case you’re running late or are out sick. It’s just one of the many perks of freezer cooking. Let’s dive right in and of course you are welcome to email me at susanne@hillbillyhousewife.com with any questions or comments. If you have a great freezer recipe I would love to know about it as well. Let’s get cooking.

Susanne Myers – The Hillbilly Housewife www.Hillbillyhousewife.com

For more recipe collections like this including chicken recipes, soup and stew recipes and more visit: http://www.hillbillyhousewife.com/ebooks/freezercollections.html

Freezer Soups Let’s get this recipe collection started with some yummy freezer soups. Soups are quick and easy to make, economical and freeze well. They make for a great lunch or add a hot bread of your choice and call it dinner. I like to fix plain muffins, biscuits or cornbread to serve with soups to make them an even more filling meal. Here are some of my favorite recipes for each of these breads. •

Plain Muffins http://www.hillbillyhousewife.com/muffins.htm

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Biscuits http://www.hillbillyhousewife.com/homemadebiscuits.htm

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Cornbread http://www.hillbillyhousewife.com/mybestcornbread.htm

Of course any homemade bread would make a great addition to a good cup of soup.

Beefed Up Mushroom Soup Ingredients: • • • • • • • • • • • •

2 tbsp canola oil 4 lbs. lean ground beef 2 onions, chopped 2 (16 oz.) cans tomatoes, chopped 1 C of celery, chopped 4 tsp salt 1 tbsp oregano 1 tbsp thyme 1 tsp pepper 1 tbsp chili powder 1 (10.75 oz.) can cream of mushroom soup 2 (15 oz.) cans chili beans

Directions: Pour the canola oil into a soup kettle over medium heat. Add the ground beef and cook 15 minutes or until no longer pink. Drain the meat well and return to the kettle. Stir the onions into the meat in the kettle. Cook 5 minutes or until the onion is tender. Stir in the tomatoes and celery. Sprinkle in the salt, oregano, thyme, pepper and chili powder and stir to combine. Allow the mixture to simmer on low for 30 minutes. Pour the soup into the mixture and stir until well combined. Add in the chili beans stirring until incorporated into the soup mixture. Continue simmering at least 30 minutes or up to 2 hours until ready to serve.

Makes 12 servings

To reheat allow the soup to thaw slightly. Place in a soup pot over low heat and simmer approximately 30 minutes or until heated through.

Leftover Round Steak Soup Ingredients: • • • • • • • • • • • • •

3 tbsp unsalted butter 1/4 C flour 4 C beef broth, heated to hot 1 onion, chopped fine 2 carrots, diced small 2 celery stalks, diced 1 (8 oz.) can tomato sauce 1/4 tsp thyme 1 tsp red wine vinegar 1 tsp Worcestershire sauce 1 lb. leftover round steak, ground in a food processor 1/2 tsp salt 1/4 tsp pepper

Directions: Place the butter into a soup kettle over medium low heat. Allow the butter to melt completely then stir in the flour. Cook for 2 minutes stirring continuously. Pour the hot broth into the kettle stirring as you pour. Continue stirring and cooking for 3 minutes or until the mixture thickens. Stir in the onion, carrots and celery. Pour the tomato sauce into the kettle and stir to mix in well. Sprinkle in the thyme. Add the vinegar and the Worcestershire sauce and stir to combine well. Bring the mixture to a slow boil, cover and cook 10 minutes. Place the ground steak into the kettle and stir to incorporate. Sprinkle in the salt and pepper and stir again. Cover the kettle and simmer for 30 minutes. Makes 4 servings To reheat place the frozen soup into a kettle over low heat. When the soup has completely thawed, adjust the heat to medium and bring the soup to a steady boil. Cover the kettle and cook approximately 20 minutes or until the soup is heated through.

Beef with Eggplant Soup Ingredients: • • • • • • • • • •

2 tbsp canola oil 1 carrot, sliced 1 onion, chopped 1 celery stalk, diced 2 C tomatoes, chopped 6 C beef broth 1/4 tsp salt 1/2 tsp pepper 2 C of eggplant, sliced 2 C beef, cooked and cubed

Directions: Place the canola oil into a Dutch oven over medium heat. Stir the carrots, onion and celery into the oil. Sauté the vegetables 10 minutes or until they are just beginning to tender. Add the tomatoes, stir to combine and cook 2 minutes. Pour the beef broth into the pan. Blend in the salt and pepper until well combined. Allow the broth to come to a brisk boil. Reduce the heat to low, cover the pan and continue cooking 25 minutes. Stir in the eggplant, recover and cook 10 minutes. Add the beef cubes and cook uncovered for an additional 15 minutes or until the eggplant is tender.

Makes 6 servings

To reheat the frozen soup, allow the soup to partially thaw in the refrigerator. Place the soup in the Dutch oven over medium heat and bring the soup to a boil. Reduce the heat to low, cover and continue simmer for approximately 20 minutes or until the soup is as hot as you like.

Beefy Italian Minestrone Soup Ingredients: • • • • • • • • • • • • •

2 lb. lean ground beef 2 C onion, chopped and divided 5 tbsp instant beef bouillon, divided 1 tsp Italian seasoning 2 tbsp canola oil 8 C of water 2 (16 oz.) cans tomatoes, chopped 1/4 tsp pepper 1 1/2 tsp thyme 2 C cabbage, chopped 1 (15 oz.) can garbanzo beans 1/2 (8 oz.) box of spaghetti Parmesan cheese, grated

Directions: Place the beef and 1 C of onion into a mixing bowl. Sprinkle 2 tbsp of the instant bouillon over the meat. Sprinkle the Italian seasoning over the meat. Using your hands mix the meat mixture together well. Form the meat mixture into small meatballs. Pour the oil into a skillet set over medium heat. Once the oil is hot but not smoking add the meatballs. Brown 12 minutes, turning often. Remove the meatballs to a paper towel to drain and reserve 2 tbsp of the drippings. Place the remaining onion into the skillet with the reserved drippings. Cook over medium heat 7 minutes, stirring often, until the onions are tender. Place the meatballs into a large soup pot over medium heat. Pour the water into the soup pot. Add the cooked onions to the pot. Stir in the tomatoes until well blended. Add the remaining 3 tbsp of bouillon, the pepper and the thyme and stir until the bouillon has dissolved. Cover the pot and simmer for 1 hour. Place the cabbage and beans into the soup pot. Carefully add in the spaghetti and stir to cover the spaghetti with the broth. Continue cooking uncovered for 15 minutes or until the spaghetti is tender. Sprinkle the Parmesan cheese over the top just before serving. Makes 4 quarts To freeze do not add the spaghetti. Allow the soup to thaw completely in the refrigerator. Pour the soup into the soup pot, cover and simmer for approximately 30 minutes or until heated through. Add the spaghetti and continue cooking, uncovered for 15 minutes or until the spaghetti is tender.

Scoff Turtle Soup Ingredients: • • • • • • • • • • •

1 1/2 lbs. lean ground beef 1 onion, chopped 1 tbsp salt 1 C celery, sliced 1 C of ketchup 6 C of water 5 tsp of mixed pickling spices, tied in cheesecloth 2 carrots, grated 1 lemon, sliced 1/2 C of flour 6 hard boiled eggs, sliced

Directions: Place the meat in a Dutch oven over medium heat. Stir in the onion into the meat. Sprinkle in the salt and stir to combine. Add the celery and carrots to the pot. Pour the ketchup into the pot and stir until well combined. Pour the water over the mixture and stir well. Drop the spices in the cheesecloth into the soup. Bring the mixture to a brisk steady boil. Reduce the heat to low, cover and simmer at 1 hour or until the meat is cooked through and the vegetables are tender. Remove the spice bag from the soup. Stir the grated carrots into the soup. Add the lemon slices and continue simmering for 15 minutes or until the carrots are tender. Place the flour into a small skillet over low heat. Stirring constantly cook 2 minutes or until brown. Add the browned flour to the soup and stir well. Add the sliced eggs to the top of the soup before serving. Makes 10 servings To reheat place the frozen soup into a Dutch oven over low heat. Allow the soup to thaw in the pan being sure to stir often. When the soup has completely thawed set the heat to medium. Bring the soup to a steady boil. Reduce the heat to low, cover and simmer approximately 30 minutes or until the soup is completely heated through stirring occasionally.

Light Cream of Chicken Soup Ingredients: • • • • • • •

6 tbsp butter 6 tbsp flour 1/2 C milk 1/2 C light cream 3 C of chicken broth 1 C chicken, cooked and finely chopped 1/8 tsp pepper

Directions: Place the butter in a saucepan over medium heat. Allow the butter to melt completely in the pan. Blend the flour into the melted butter until smooth. Pour the milk and light cream into the pan and stir to combine. Pour in the chicken broth. Cook, stirring continuously, until the mixture begins to thicken and comes to a steady boil, about 5 minutes. Turn the heat under the pan to low. Fold the chicken into the mixture well. Sprinkle the pepper into the soup and gently stir. Allow the soup to return to a steady boil. Once boiling, serve immediately.

Makes 5 servings

To reheat allow the soup to thaw completely in the refrigerator. Place the soup in a saucepan over medium heat. Bring the soup to a steady boil and continue simmering approximately 15 minutes or until the soup is heated through.

Summer Time Vegetable Soup Ingredients: • • • • • • • • • • •

2 tbsp olive oil 1 onion, chopped 1/2 C of celery, chopped 1 carrot, sliced 2 C fresh tomatoes, diced 6 C of chicken broth 1/4 tsp pepper 1/2 tsp salt 1 C of red bell pepper, diced 1 C of yellow summer squash, chopped 2 C chicken, cooked and diced

Directions: Place the oil into a soup kettle over medium heat. Add the onion, celery and carrots and cook 10 minutes, stirring occasionally. Add the tomatoes to the kettle and stir to combine. Pour the broth into the kettle then sprinkle in the pepper and salt. Stir well to blend the ingredients together. Bring the broth to a steady boil. Reduce the heat to low, cover and simmer the soup for 30 minutes. Add in the bell pepper and squash. Recover and continue simmering for 15 minutes. Stir the chicken into the kettle and cook uncovered 10 minutes.

Makes 6 servings

To reheat frozen soup, place the soup into the kettle. Place the kettle over low heat until the soup has thawed. Adjust the heat to medium and allow the soup to cook approximately 20 minutes or until heated through.

Red Cabbage and Lima Bean Soup Ingredients: • • • • • • • • • • • •

3 tbsp olive oil 1 onion, chopped 1/2 C celery, chopped 1 carrot, cut into 1/8 inch pieces 2 C fresh tomatoes, diced 6 C of vegetable broth 1/4 tsp pepper 1 tsp basil 1 C red cabbage, chopped 1 C of lima beans 1 C corn 2 C diced lean pork

Directions: Pour the oil into a soup pot and place over medium heat. Allow the oil to heat up then add the onion, celery and carrots. Stirring often, cook 10 minutes or until the vegetables are tender. Place the tomatoes into the pot. Pour the broth over the vegetables. Sprinkle in the pepper and basil and stir to combine. Bring the soup to a brisk steady boil. Reduce the heat to low, cover the pot and continue cooking 20 minutes. Carefully stir in the cabbage, beans and corn. Continue cooking, uncovered, for 5 minutes. Stir in the pork until well combined. Cook an additional 15 minutes or until the beans are tender. Makes 6 servings To reheat frozen soup, place the soup into a soup pot over low heat. Allow the soup to completely thaw. Adjust the temperature to medium and cook uncovered for approximately 20 minutes or until the soup is heated through.

Turkey Soup with Pumpkin and Green Peppers Ingredients: • • • • • • • • •

3 tbsp canola oil 1 onion, chopped 1/2 C of celery, chopped 6 C of chicken broth 1/4 tsp pepper 1 tsp dried basil 1 C green pepper, diced 1 C fresh pumpkin, chunked 2 C turkey, cooked and shredded

Directions: Place the canola oil into a Dutch oven over medium heat. When the oil is hot add the onion and celery. Stirring often cook the vegetables 8 minutes or until just beginning to tender. Pour the broth in to the pot. Sprinkle in the pepper and basil and blend in well. Bring the broth to a boil. Reduce the heat to low, cover and simmer for 18 minutes. Stir in the green pepper and pumpkin, recover and cook 10 minutes. Add in the turkey and continue cooking 10 minutes.

Makes 6 servings

To reheat allow the soup to partially thaw in the refrigerator. Place the soup into a Dutch oven over low heat. Cover and simmer approximately 35 minutes or until the soup is completely heated through.

Bean and Hot Sausage Soup Ingredients: • • • • • • • •

1 lb. dry kidney beans 1 lb. hot Italian sausage 1 C onion, chopped 8 C of beef broth 1 tsp basil 1 tsp marjoram 1 (4 oz.) can green chilies, chopped 1 (4 oz.) pkg. Monterey Jack cheese, shredded

Directions: Rinse the beans well under cool water. Cover the beans with water and allow them to soak overnight. Drain the beans well and set aside. Place the sausage into a skillet over medium heat. Brown the sausage for 10 minutes, using a fork to break the sausage into chunks. Drain the sausage well then return to the skillet. Add the onion to the sausage and cook 5 minutes or until the onion becomes translucent. Drain the mixture again and place in a large soup pot over medium heat. Add the beans to the pot and stir to combine. Pour the beef broth into the pot. Sprinkle the basil and marjoram into the soup and stir to combine all the ingredients together well. Bring the soup to a brisk steady boil. Cover the pot, lower the heat to the low setting and simmer the soup for 2 hours or until the beans are fork tender. Stir in the green chilies and continue cooking uncovered for 10 minutes. Serve topping each bowl the shredded cheese. Makes 10 servings To freeze and reheat do not soak the beans overnight. This will make them mushy when reheated. Place the soup into a large soup pot over medium heat. Allow the soup to thaw completely then reduce the heat to low. Cover and simmer for approximately 20 minutes or until the soup is completely heated through.

Italian Sausage Soup Pot Ingredients: • • • • • • • • • • • • • •

1 lb. mild Italian link sausage 1 tbsp olive oil 2 yellow onions, chopped 1 green pepper, seeded and diced 2 garlic cloves, minced 4 C beef broth 1 C dry red wine 2 C of tomatoes, chopped 1 C of water 1 tbsp parsley 1/2 tsp thyme 1/2 tsp salt 1/4 tsp pepper 2 zucchini, sliced

Directions: Place the sausage into the bottom of soup pot over medium heat. Brown the sausage turning occasionally for 6 minutes. Remove the sausage and place on paper towel to drain. Discard any fat in the pot then add the oil. Place the onions, peppers and garlic into the pot. Cook 6 minutes or until tender, stirring occasionally. Pour the beef broth and wine into the pot together. Add the tomatoes and stir to combine. Pour the water into the pot and stir again making sure all the ingredients are blended together well. Slice the sausage into bite size pieces and add it to the soup. Cover the pot and simmer on medium heat for 30 minutes. Skim any fat off the top of the soup. Sprinkle in the parsley, thyme, salt and pepper. Add the zucchini to the pot and stir to blend in. Cover the pot and simmer for 8 minutes or until the zucchini is tender. Makes 6 servings When freezing this soup do not add the zucchini until ready to reheat. Place the frozen soup in a soup pot over low heat. Stirring often cook for approximately 20 minutes or until the soup has completely thawed. Adjust the temperature to medium, cover the pot and continue cooking approximately 15 minutes or until the soup is hot. Add the zucchini and continue cooking 8 minutes or until the zucchini is tender.

Vegetables with Ham Soup Ingredients: • • • • • • • • • • • • • • • •

1 tsp olive oil 1 onion, chopped 6 C of water 12 oz. ham, cooked and diced 2 tomatoes, peeled, seeded and diced 2 celery ribs, diced 2 carrots, diced 1 C frozen baby lima beans 1 C of frozen green peas 1 C frozen whole kernel corn 1 tsp parsley 1 bay leaf 1 tsp sugar 1 tsp cider vinegar 1/2 tsp salt 1/4 tsp pepper

Directions: Place the oil into stockpot placed over medium heat. Add the onion, place the lid on the stockpot so it is slightly ajar and cook for 7 minutes or until the onion is tender. Pour the cold water into the pot. Stir in the ham. Blend in the tomatoes, celery, carrots, beans, peas and the corn. Sprinkle the parsley into the water. Add the bay leaf. Stir in the sugar until combined well. Add the vinegar and stir again to incorporate all the ingredients together well. Sprinkle in the salt and pepper. Cover the pot and simmer for 50 minutes. Makes 6 servings To reheat do not thaw. Place the frozen soup into the stockpot over low heat. Allow the soup to thaw, stirring often. Adjust the heat to medium, cover the pot and cook approximately 30 minutes or until the soup is completely heated through.

Deviled Ham and Cheese Soup Ingredients: • • • • •

1 (10 3/4 oz.) can condensed cheddar cheese soup 1 (4 1/2 oz.) can deviled ham 1 soup can full of light cream 1 tsp parsley 1 tsp dried onion, minced

Directions: Place the cheddar cheese soup into a saucepan over low heat. Add the ham to the soup but do not stir. Pour the cream into the pan and stir until all the ingredients are combined well. Sprinkle in the parsley and onion, stirring to combine. Heat the soup over low heat for 15 minutes or until heated through but do not allow the soup to boil.

Makes 4 servings

To reheat frozen soup place it unthawed in a saucepan over low heat. Stirring continuously, heat the soup until it begins to thaw about 5 minutes. Continue cooking the soup stirring occasionally on low for approximately 20 minutes or until the soup is heated through.

Creamy Carbonara Soup Ingredients: • • • • • • • • • • •

2 C of skim milk 2 C of light cream 1/3 C of dry bread crumbs 1 tsp Italian parsley 10 slices of thick style bacon cut into pieces 1 garlic clove, minced 1 onion, chopped 1 C of button mushrooms, sliced 1/4 C of Parmesan cheese, grated 1/2 tsp salt 1/4 tsp white pepper

Directions: Pour the milk and the cream into a soup pot. Stir in the bread crumbs and the parsley. Place the pot over low heat and bring to a gentle simmer. Place the bacon in a skillet over medium heat. Cook the bacon 10 minutes or until crisp stirring often. Drain the bacon on paper towel. Discard all but 1 tbsp of the bacon drippings. Add the garlic, onion and mushrooms to the drippings. Cook over medium high heat, stirring often, for 5 minutes or until the vegetables are tender. Transfer the mixture to the soup pot and stir to combine. Stir in the bacon until well combined. Sprinkle the cheese into the soup and stir until well blended. Add the salt and pepper. Cook the soup 15 minutes or until heated through being careful not to let the soup come to a boil. Makes 4 servings To reheat place the frozen soup into a soup pot over low heat. Cook the soup, stirring often for approximately 25 minutes or until heated through.

Beanie Dog Tomato Soup Ingredients: • • • • • • •

2 (11 1/2 oz.) cans bean with bacon soup 2 (10 3/4 oz.) cans tomato soup 8 cooked hot dogs cut diagonally 2 tbsp dried minced onions 1/2 tsp chili powder 1/4 tsp cumin 2 C of water

Directions: Place the bean and bacon soup into a soup pot. Add the tomato soup and stir until the soups are combined. Add the hot dogs to the mixture and stir to cover. Sprinkle the onion, chili powder and cumin into the pot. Pour the water into the pot and stir well to combine all the ingredients. Place the pot over medium heat and stirring often cook 18 minutes or until the hot dogs are heated through.

Makes 6 servings

To reheat frozen soup place it unthawed into a soup pot over low heat. Heat the soup approximately 15 minutes or until thawed stirring occasionally. Once the soup has thawed adjust the heat to medium and continue cooking approximately 20 minutes or until the soup is heated through.

Throw Together Crab Soup Ingredients: • • • •

1 (10.75 oz.) can condensed tomato soup 1 (10.75 oz.) can condensed pea soup 1 pt. half and half 1 (7 oz.) can crab meat

Directions: Pour the two cans of soup into the top of a double boiler and stir to combine. Heat the soup 7 minutes or until the soup is heated through. Pour the half and half into a separate saucepan placed over high heat. Bring the half and half to a rapid boil stirring constantly. Pour the cream into the soup mixture. Carefully fold in the crab and continue cooking over medium heat 5 minutes.

Makes 4 servings

To reheat frozen soup place the unthawed soup into a sauce pan over low heat. Heat approximately 25 minutes or until completely heated through, being sure to stir often.

Parmesan Spaghetti Sauce Soup Ingredients: • • • • • • • • • • • •

2 tbsp olive oil 1 onion, chopped 1 clove of garlic, minced 2 carrots, chopped 2 pieces of celery, chipped 1 t parsley 2 C of spaghetti sauce 4 C of chicken broth 4 oz. Rotini pasta 1/2 tsp salt 1/4 tsp pepper 6 tsp Parmesan cheese, grated

Directions: Place the oil in a saucepan over medium heat. When the oil is hot add the onion, garlic, carrots and celery. Sauté the vegetables for 10 minutes stirring occasionally. Stir the parsley into the vegetables. Pour the spaghetti sauce into the pot and stir to combine. Pour the chicken broth into the pot and bring the mixture to a boil. Add the pasta carefully. Continue cooking, stirring often for 7 minutes or until the pasta is soft. Sprinkle in the salt and pepper and stir to combine. Cook the soup 3 minutes longer. Top each bowl of soup with 1 tsp of the Parmesan cheese. Makes 6 servings To reheat place the frozen soup into a soup pot over low heat. When the soup has started to thaw stir it well. Adjust the heat to medium and stirring often simmers the soup for approximately 20 minutes or until heated through. Top each bowl with the cheese before serving.

Parmesan Creamed Onion Soup Ingredients: • • • • • • • •

2 tbsp of butter 3 C of onion, separated into rings 1 tbsp flour 4 C of milk 1 tsp salt 1/2 tsp pepper 2 egg yolks, beaten well 1/4 C Parmesan cheese, grated

Directions: Place the butter into a soup pan over medium heat. When the butter has completely melted add the onion. Stirring occasionally cook the onion 8 minutes or until tender but do not brown. Reduce the heat to low and sprinkle the flour over the onions. Stirring constantly cook for 1 minute or until the flour is blended in well. Pour the milk into the pot then cover the pot and simmer for 20 minutes. Sprinkle in the salt and pepper stirring well to combine. Remove 1/4 C of the soup mixture and stir into the beaten egg yolks until well combined. Pour the mixture into the soup and stir until well blended. Continue cooking 5 minutes longer. Sprinkle each serving with 1 tbsp of the Parmesan cheese.

Makes 6 servings

To reheat do not thaw. Place the frozen soup into a soup pan over low heat. Allow the soup to thaw completely in the pan then up the heat to medium and simmer for approximately 30 minutes or until completely heated through. Top each serving with the cheese.

Nothing but Vegetables Soup Ingredients: • • • • • • • • • • • • •

1 tbsp canola oil 1 C of onion, chopped 1 garlic clove, minced 3 1/2 C of water 1 (15 oz.) can of kidney beans 1 C carrots, sliced 1 C celery, sliced 2 (16 oz.) cans stewed tomatoes 5 beef bouillon cubes 1 tbsp parsley flakes 1 tsp salt 1/2 tsp pepper 1 C of green beans, frozen

Directions: Place the canola oil into a Dutch oven over medium heat. When the oil is hot add the onion and garlic. Cook for 5 minutes or until the onion is tender, stirring occasionally. Pour the water into the pan. Add the kidney beans and stir to combine. Stir in the carrots and celery. Pour the stewed tomatoes into the pan. Carefully add the bouillon cubes. Stir in the parsley, salt and pepper until well combined. Bring the mixture to a brisk steady boil. Reduce the heat to low and cover the pan. Simmer 40 minutes. Add the green beans and recover. Continue simmering for 10 minutes or until the green beans are tender. Makes 8 servings To reheat frozen soup you do not have to thaw. Place the frozen soup into the Dutch oven over low heat. Stirring often allow the soup to completely thaw. Cover the pan and continue simmering approximately 20 minutes or until the soup is heated through.

Wholesome Creamy Asparagus Soup Ingredients: • • • • • • • •

2 tbsp olive oil 3/4 C of onion, chopped 1/2 C of celery, diced 1 C of water 2 C of low salt chicken broth 3 C fresh asparagus, chopped 2 C of low fat milk 1/4 tsp dried mustard

Directions: Place the oil in a heavy soup pot over medium heat. Add the onion and celery and stirring often cook 5 minutes or until tender but not browned. Pour the water and chicken broth into the pot. Add the asparagus and stir to combine the ingredients together well. Allow the soup to come to a brisk boil. Cook the soup uncovered for 20 minutes or until the asparagus is fork tender. Pour the mixture into the blender or food processor. Puree the soup until it becomes smooth and creamy. Pour the pureed mixture back into the soup pot. Add the milk and dried mustard and stir to combine. Allow the soup to come to a steady boil. Remove from the heat and serve.

Makes 4 servings

To reheat frozen soup you do not need to thaw. Place the frozen soup in the soup pot over low heat. Stirring often cook approximately 30 minutes or until the soup is completely heated through.

Spicy Spinach and Mushroom Soup Ingredients: • • • • • • • • •

3 tbsp olive oil 1 onion, chopped 1 celery stalk, chopped 1 C of water 2 C of chicken broth 2 C spinach, chopped 1 C mushrooms, chopped 2 C of milk 1/4 tsp cayenne pepper

Directions: Place the olive oil into a Dutch oven over medium high heat. Add the onion and celery and sauté until just tender about 5 minutes. Pour the water and chicken broth into the pot and bring to a rapid boil. Reduce the heat to medium and add the spinach and mushrooms. Cook, covered for 12 minutes or until the mushrooms are fork tender. Pour the mixture into the blender. Puree until the spinach and mushrooms and completely smooth. Pour the mixture back into the Dutch oven. Carefully pour the milk into the pan. Adjust the heat to low and slowly bring the soup to a light boil. Stir the cayenne pepper in well. Remove from the heat and serve.

Makes 4 servings

To reheat frozen soup, do not add the cayenne pepper until reheating. Place the soup into the Dutch oven over low heat. Cook the soup slowly for approximately 30 minutes or until heated through. Stir in the cayenne pepper just before serving.

Light Brussels Sprout Soup Ingredients: • • • • • • •

2 tbsp canola oil 1 C onion, chopped 1 C of water 2 C of low salt chicken broth 3 C Brussels sprouts, chopped 2 C of skim milk 1/4 tsp nutmeg

Directions: Heat the canola oil in a soup pan over medium high heat. Stir the onion into the oil and cook 5 minutes or until just tender and not brown. Slowly add the water into the pan. Add in the chicken broth and stir to mix into the water. Carefully add the Brussels sprouts. Bring the soup to a steady boil. Reduce the heat, cover and simmer 25 minutes or until the Brussels sprouts are tender. Pour the mixture into a food processor. Puree until the soup is very smooth and creamy. Pour the puree mixture back into the soup pan. Add the milk and the nutmeg and stir to combine well. Bring the mixture to a good boil then remove from the heat quickly.

Makes 6 servings

To reheat the frozen soup place it in a soup pan over low heat. Heat approximately 30 minutes, stirring often or until the soup is heated through.

Fresh Tomato and Sweet Potato Soup Ingredients: • • • • • • • •

1/4 C olive oil 2 onions, chopped 2 sweet potatoes cut into chunks 6 C of chicken broth 2 tomatoes, chopped 1/4 t white pepper 1/4 C orange juice 1 1/2 C of water

Directions: Place the oil into a Dutch oven over medium heat. Add the onion and cook 4 minutes, stirring often. Add in the sweet potatoes. Stir the chicken broth into the mixture. Bring the broth to a quick boil. Reduce the heat to low, cover and cook 25 minutes. Remove the pan from the heat and stir in the tomatoes. Blend in the white pepper. Pour the mixture into the blender and puree until smooth. Transfer the mixture back to the Dutch oven. Pour the orange juice and water into the pan and blend well. Cook the soup on the low setting for 15 minutes or until heated through.

Makes 6 servings

To reheat frozen soup, place the soup in the refrigerator to thaw completely. Pour the soup in the Dutch oven and place over low heat. Cover and stirring often cook the soup approximately 20 minutes or until as hot as you like.

Creamy Green Pea and Onion Soup Ingredients: • • • • • • • • •

2 tbsp canola oil 2 stalks of celery, chopped 1 clove of garlic, minced 1 onion, chopped 2 C of chicken broth 3 C of frozen green peas, thawed 1/8 tsp pepper 1/2 C milk 1/8 tsp nutmeg

Directions: Place the canola oil into a soup kettle over medium high heat. Stir the celery, garlic and onion into the oil. Cook 5 minutes or until just beginning to tender. Pour the broth into the kettle. Stir in the peas and the pepper. Cover the kettle and simmer the soup for 10 minutes. Pour the soup into a food processor or blender. Puree until the soup is smooth. Return the soup to the kettle and place over medium heat. Pour the milk into the kettle. Sprinkle with the nutmeg and stir to combine. Continue to heat 10 additional minutes or until completely heated through.

Makes 4 servings

To reheat there is no need to thaw. Place the frozen soup into the soup kettle over low heat. Cover and stirring often, cook the soup approximately 30 minutes or until heated.

Orange Juice Carrot Soup Ingredients: • • • • • • • •

1 onion, sliced 2 carrots, sliced 1 celery stalk, sliced 3 tbsp olive oil 1/4 tsp pepper 1/4 C water 2 1/2 C of tomato puree 3/4 C of orange juice

Directions: In a soup pot sauté the onion, carrots and celery in the olive oil over medium heat for 5 minutes. Place the cooked vegetables into the blender. Sprinkle the vegetables with pepper then add the water to the blender. Liquefy the soup in the blender. Pour the soup back into a soup pot. Stir in the tomato puree. Pour the orange juice into the pot and stir to combine the ingredients. Place the heat on the medium temperature and cook the soup 15 minutes or until heated completely through.

Makes 4 servings

Frozen soup can be reheated without thawing. Place the soup in the kettle over low heat. Stirring often cook the soup for approximately 25 minutes or until completely heated.

Lemon Creamed Asparagus Soup Ingredients: • • • • • • • •

3 C of chicken broth 1 lb. asparagus, sliced thin 1/2 C of celery, diced 1/2 C of onion, diced 1/4 C milk 1 tbsp lemon juice 1/2 t lemon peel, grated 1/4 t pepper

Directions: Pour the chicken broth into a Dutch oven. Add in the asparagus, celery and onion. Place the Dutch oven over high heat. Allow the broth to come to a steady boil. Reduce the heat to medium low, cover the pan and simmer the soup for 12 minutes or until the asparagus is fork tender. Pour the soup mixture into the blender or food processor bowl. Puree the mixture until very smooth. When the mixture is smooth pour the milk into the blender. Add in the lemon juice and grated lemon peel. Sprinkle the pepper into the mixture. Cover and blend until all the ingredients are combined together well. Pour the soup back into the Dutch oven. Place the Dutch oven over medium low heat. Heat the soup until warmed through about 10 minutes.

Makes 4 servings

To reheat place the unthawed soup into the Dutch oven and set over low heat. Stirring often cook the soup for approximately 20 minutes or until completely heated through.

Satisfying Spinach Soup Ingredients: • • • • • • • • • • • •

2 tbsp light olive oil 2 garlic cloves, minced 4 leeks, scrubbed and sliced 1 red onion, chopped 2 stalks of celery, sliced thin 6 C of low salt chicken broth 1 bay leaf 2 tbsp parsley, chopped 1/2 tsp dried tarragon 1/4 t white pepper 1 lb. fresh spinach, washed and trimmed 1 C of low fat milk

Directions: Place the olive oil into a skillet over medium heat. Add the garlic, leeks, onion and celery to the oil and stir to coat. Cook stirring often for 10 minutes. Transfer the vegetables to a large soup pot. Pour the chicken broth into the pot. Add the bay leaf, parsley, tarragon and pepper stirring until well combined. Stir in the spinach and bring the soup to a boil. Lower the heat to the low setting, cover the pot and simmer 20 minutes. Remove the bay leaf from the soup. Pour the soup into a blender in batches and puree each batch returning it to the soup pot once smooth. After all the soup has been pureed and returned to the pot pour in the milk. Keeping the temperature setting on low, gradually warm the soup until heated through being sure not to let it come to a boil.

Makes 6 servings

To reheat soup when frozen, place it in a soup pot over low heat. Gradually warm the soup for approximately 30 minutes, stirring often and not allowing it boil until the soup is heated through.

Eggplant and Brown Rice Soup Ingredients: • • • • • • • • • •

1/4 C mild olive oil 1 eggplant, peeled and cut into 1 inch cubes 1 1/2 C onion, chopped 1 tbsp minced garlic 1/4 tsp pepper 1 bay leaf 1/2 tsp dried basil 3 C fresh tomatoes, coarsely chopped 1/4 C brown rice, uncooked 5 C of chicken broth

Directions: Place the oil into a soup pot placed over medium heat. Add the eggplant and sauté 10 minutes or until lightly browned. Drain the eggplant on paper towel. Add the onion and garlic to the pot and sauté for 5 minutes. Place the eggplant back into the pot. Sprinkle the vegetables with the pepper. Add the bay leaf and basil. Stir the tomatoes into the mixture. Place the rice into the pot then pour the broth over the mixture. Stir until all the ingredients are incorporated together. Bring the mixture to a brisk but steady boil. Reduce the heat to low, cover and simmer 30 minutes or until the rice is tender.

Makes 6 servings

To reheat the soup after it is frozen, place the soup into the refrigerator to thaw. When the soup has completely thawed, place it in a soup pot over medium heat. Bring to a boil then reduce the heat to low, cover and simmer approximately 30 minutes or until heated through.

Broccoli plus Potato Soup Ingredients: • • • • • • • • • • •

3 tbsp olive oil 6 C broccoli stems and florets, chopped 1 large potato, chopped 1/2 C fresh mushrooms, chopped 1 small onion, chopped 1 garlic clove, minced 1 stalk celery, chopped 4 C of vegetable broth 2 tsp curry powder 1/4 tsp pepper 3/4 C low fat milk

Directions: Place a soup pot over medium heat and add the oil. Once the oil is hot add in the broccoli, potato, mushrooms, onion, garlic and the celery and stir together. Sauté the vegetables for 10 minutes or until all the vegetables are tender. Pour the broth into the pot then sprinkle in the curry powder and pepper. Stir to combine the ingredients together well. Bring the broth to a brisk steady boil. Reduce the heat to low, cover the pot and simmer for 20 minutes. Transfer the soup by batches into the blender. Puree until very smooth. Return the soup to the pot and place the pot over low heat. Stir the milk into the soup well. Continue to heat for 5 minutes or until completely heated through. Makes 6 servings To reheat frozen soup there's no need to thaw. Place the soup into a soup pot over low heat. Stirring often allow the soup to thaw. When the soup has thawed Cover the pot and continue cooking on low, stirring often, for approximately 15 minutes or until the soup is heated through.

Diced Beet Soup Ingredients: • • • • •

2 (16 oz.) cans diced beets, do not drain 2 (13 oz.) cans beef broth 1 tbsp dried onion, minced 1 tsp sugar 2 tsp red wine vinegar

Directions: Place both can of beets along with the juice into a soup pot. Pour both cans of the broth over the beets. Sprinkle the minced onion into the broth. Stir in the sugar until it has completely dissolved. Pour the vinegar into the pot and stir to combine. Place the pot over medium heat on the stove. Bring the mixture to a steady boil and boil for 1 minute.

Makes 6 servings

To reheat place the frozen soup into a soup pot over low heat. Stirring often allow the soup to cook until almost thawed approximately 10 minutes. Adjust the heat to medium and bring the soup to a boil. Serve immediately.

Monterey Jack Celery Soup Ingredients: • • • • •

2 (10 3/4 oz.) cans of cream of celery soup 2 soup cans of milk 1/2 tsp dill seed 1/4 tsp dried mustard powder 1 C Monterey Jack cheese, shredded

Directions: Place the soup into a soup pot. Pour the milk into the pot and stir to combine with soup. Sprinkle the dill seed and mustard powder into the mixture stirring to combine. Place the pot over low heat and stirring often heat the soup for 10 minutes or until hot do not let the soup boil. Add the cheese and stirring continuously cook an addition 3 minutes or until the cheese has completely melted.

Makes 4 servings

To reheat frozen soup, do not add the cheese before freezing. Place the frozen soup in a soup pot over low heat. Heat for approximately 15 minutes or until the soup has completely thawed stirring often. Once the soup is thawed adjust the heat to medium low and stirring often, cook the soup for 10 minutes. Do not let the soup come to a boil and adjust the heat back to low if it begins to bowl. Sprinkle the cheese into the soup and stirring continuously cook an additional 2 minutes or until the cheese has completely melted.

Cream of Corn Bacon Soup Ingredients: • • • •

6 slices of bacon 4 C of frozen corn 2 (10 3/4 oz.) cans cream of celery soup 3 soup cans of milk

Directions: Place the bacon in a soup pan over medium high heat. Cook the bacon 6 minutes then turn and continue cooking 5 minutes or until very crisp. Drain the bacon on paper towel then crumble. Discard all but 1 tbsp of the bacon drippings. Return the crumbled bacon to the saucepan. Adjust the heat to medium and add the corn to the reserved bacon drippings. Cook the corn 5 minutes or until just beginning to brown. Remove the pan from the heat and stir in the soup. Pour the milk into the pan and stir until all the ingredients are well combined. Return the pan to the stove and position over medium high heat. Cook the soup 10 minutes, stirring often, until completely heated through.

Makes 6 servings

To reheat this soup, allow it to partially thaw in the refrigerator approximately 2 hours. Place the soup in a soup pan over low heat. Gradually heat the soup, stirring often, for approximately 30 minutes or until completely heated through.

Simple Sauerkraut Soup Ingredients: • • • • • • • • • •

1 tbsp extra virgin olive oil 1 yellow onion, chopped 2 carrots, sliced 4 C of chicken broth 1 (12 oz.) can of beer 2 C (1 lb.) of fresh sauerkraut, rinsed under hot water and drained 2 russet potatoes, peeled and cubed 1 tsp parsley 1/2 tsp salt 1/4 tsp pepper

Directions: Place the oil in a soup pot over medium heat. Allow the oil to heat to hot but not smoking. Place the onion and carrots into the hot oil and stir to coat. Cook with the lid slightly ajar for 6 minutes or until tender. Pour the broth into the pot. Add the beer and stir to combine. Place the sauerkraut and potatoes into the soup mixture. Sprinkle in the parsley and stir until well combined. Cover the pot and simmer for 25 minutes or until the potatoes are tender. Stir in the salt and pepper just before serving.

Makes 4 servings

To reheat place the soup in the refrigerator until completely thawed. Place the soup in a soup pot over medium heat. Cover and allow to simmer approximately 30 minutes or until completely heated through being sure to stir occasionally.

Golden Sweet Vidalia Soup Ingredients: • • • • • • • • •

2 tbsp unsalted butter 2 tbsp extra light olive oil 3 large Vidalia onions, peeled and sliced thin 4 C of chicken broth 1/4 C of dry white wine 1/2 tsp salt 1/4 tsp pepper 6 slices of French bread 6 slices of Swiss cheese

Directions: Place the butter in a soup pot over medium heat. Allow the butter to begin to melt then add the oil. When the butter has completely melted add the onion to pot. Stirring often cook the onion 4 minutes or until wilted but not browned. Place the chicken broth into a small saucepan over medium heat. Heat the broth for about 6 minutes or until just about boiling. Pour the heated broth into the soup pot. Add the wine, cover the pot and simmer for 40 minutes. Set the oven temperature to 400 degrees and allow it to heat. Spread each slice of bread with butter on one side. Place the bread on a cookie sheet. Toast the bread for 3 minutes or until just beginning to turn brown. Remove the bread and set aside but leave the oven turned on. Stir the salt and pepper into the soup and continue cooking 5 minutes. Transfer the soup into oven safe bowls. Place one slice of bread onto of each bowl of soup. Lay 1 slice of cheese on top of each piece of bread. Set the bowls on a baking sheet and place them in the oven. Bake 5 minutes or until the cheese slices have completely melted. Makes 6 servings To reheat this soup do not toast the bread or add it and the cheese to the soup. Place the frozen soup in a large soup pot over medium heat. Cook the soup, stirring often, for approximately 30 minutes or until completely heated through. Toast the bread as directed above, add the toasted bread and cheese and bake as directed above. © HillbillyHousewife.com – All Rights Reserved

Bacon Laced Cauliflower Soup Ingredients: • • • • • • • • • •

1 tsp lemon juice 1 large head of cauliflower, broken into florets 4 tbsp unsalted butter 1/4 C onion, chopped 1/4 C flour 4 C chicken broth, heated to hot 2 C light cream, scalded 6 slices of bacon, cooked crisp and crumbled 1/2 tsp salt 1/4 tsp pepper

Directions: Fill a soup pot 2/3 full of water then add the lemon juice. Place the pot over high heat and bring the water to brisk boil. Add the cauliflower and cook 7 minutes or until fork tender. Drain the cauliflower well and set aside. Place the butter in the soup pot over medium heat and allow the butter to melt. Add the onion and sauté for 5 minutes or until tender. Stir the flour into the onion mixture until smooth. Pour the chicken broth into the pot and stir well. Continue cooking, stirring constantly, until the soup thickens about 5 minutes. Place the cooked cauliflower into the blender and puree. Fold the pureed cauliflower into the soup. Pour the scalded light cream into the pot and stir to combine. Sprinkle in the cooked bacon. Stir in the salt and pepper and continue cooking 10 minutes or until the soup is heated through. Makes 6 servings To reheat do not thaw. Place the frozen soup into a soup pot over low heat. Stirring often cook the soup approximately 45 minutes or until heated through.

Creamy Curry Spiced Pumpkin Soup Ingredients: • • • • • • •

2 tbsp unsalted butter 3 tbsp shallots, chopped fine 2 tbsp flour 1 C skim milk, scaled and hot 1/2 tsp curry powder 2 C of canned pumpkin 1 C chicken broth

Directions: Place the butter in the bottom of soup pot over medium heat. Allow the butter to melt completely then add the shallots stirring to coat with the butter. Cook the shallots, stirring often, for 3 minutes or until limp. Sprinkle the flour into the pot and stir to combine. Stirring continuously cook for 3 minutes or until smooth. Pour the scaled hot milk in to the pot and continue cooking 5 minutes or until the soup has thickened stirring continuously. Stir the curry powder into the mixture well. Fold the pumpkin into the soup. Pour the broth in and stir until all the ingredients are incorporated together well. Cook the soup to almost boiling about 5 minutes, being sure to stir a couple of times.

Makes 4 servings

To reheat frozen soup, do not thaw. Place the soup in a pot over low heat. Stirring often cook the soup, not allowing it to come to a boil, for approximately 20 minutes or until completely heated through.

Fall Apple Cider Soup Ingredients: • • • • • • • • • •

4 tbsp olive oil 1 large apple, peeled, cored and diced 1 onion, sliced 1 zucchini, chopped 1 yellow squash, chopped 1/2 C of apple cider 1/2 tsp pepper 1/2 tsp nutmeg 4 C of chicken broth 1/2 C of milk

Directions: Place the olive oil into the bottom of a soup pan over medium heat. Add the apple, onion, zucchini and squash and sauté for 10 minutes. Pour the apple cider into the pan. Stir in the pepper and nutmeg. Cover the pan and simmer on low for 15 minutes. Pour the chicken broth into the pan and continue cooking 5 minutes. Transfer the soup to the blender and puree. Pour the soup puree back into the soup pan. Stir in the milk and continue cooking 5 minutes or until completely heated through.

Makes 4 servings

To reheat frozen soup place the unthawed soup into a soup pan over low heat. Stirring often, heat the soup for approximately 25 minutes or until completely heated through.

Pureed Pear and Pepper Soup Ingredients: • • • • • • • • • •

4 tbsp canola oil 3 onions, chopped 1 garlic clove, minced 2 carrots, chopped 1 potato, peeled and sliced thin 2 large red bell peppers, seeded and chopped 2 ripe pears, peeled, cored and chopped 3 C of low salt chicken broth 1 tsp parsley 1/4 tsp pepper

Directions: Pour the oil into the bottom of a large soup kettle. Place the kettle over medium high heat. When the oil is hot but not smoking add in the onions, garlic, carrots, potatoes and red peppers being sure to stir to combine well. Cook the vegetables for 12 minutes or until very tender. Add in the pears and stir to combine. Pour the broth into the pot. Sprinkle in the parsley and pepper being sure to stir to combine. Reduce the heat to medium and simmer the soup, uncovered, for 25 minutes. Transfer the soup in batches to a blender and puree each batch until smooth. Pour the pureed soup back into the soup kettle and place the kettle over low heat. Stirring often, continue to heat the soup for 10 minutes or until completely heated through.

Makes 4 servings

To reheat frozen soup, allow it to partially thaw in the refrigerator. Place the soup into a soup kettle over low heat. Stirring often allow the soup to thaw completely. Up the heat to medium and stirring often cook the soup approximately 20 minutes or until heated through.

Turkey Soup Microwave Style Ingredients: • • • • • • • • • • •

3 carrots, cut bias 1 onion, sliced 1/2 flour 1 C of milk 3/4 tsp salt 1/2 tsp celery seed 1/4 tsp thyme 1/8 tsp pepper 2 C turkey, cooked and cubed 2 C of water 1 (10 1/2 oz.) can condensed chicken broth

Directions: Place the carrots and onion into a 2 1/2 qt. microwave safe casserole dish. Cover with a lid or plastic wrap and microwave on high for 5 minutes. Place the flour in a small mixing bowl. Pour the milk into the flour and whisk until the flour is smooth. Pour the milk mixture into the casserole bowl with the vegetables. Sprinkle the salt, celery seed, thyme and pepper into the mixture and stir to combine. Carefully add in the turkey. Pour the water into the bowl and do not stir. Pour in the can of broth then stir until all the ingredients are combined together well. Recover and place back into the microwave. Cook on high for 8 minutes then stir. Continue cooking on high 7 minutes longer or until the vegetables are crisp tender. Makes 4 servings To reheat frozen soup, allow the soup to thaw in the refrigerator until slushy. Place the soup back into the microwave casserole dish and cover. Heat the soup in the microwave on for 5 minutes. Stir the soup then return to the microwave heating on high at 3 minutes intervals until the soup is as hot as you like, being sure to stir after each cooking interval.

Homemade Microwave Broccoli Soup Ingredients: • • • • • • • • • • • •

1/2 C onion, chopped 1/2 C celery, chopped 1 C potatoes, peeled and chopped 2 C broccoli stalks, chopped 4 C beef broth 1 t dried parsley 1 t salt 1/4 t pepper 1/8 nutmeg 3 drops hot pepper seasoning 1/4 C butter 1 C cream

Directions: Place the onion and celery together in a 3 qt. microwave safe bowl. Add the potatoes and broccoli and toss to combine. Pour the broth into the bowl. Sprinkle the parsley, salt, pepper and nutmeg into the mixture. Place the hot pepper seasoning into the mixture then blend the ingredients together well. Add in the butter. Cover the bowl and microwave on high at 100% for 22 minutes, being sure to stir after every 10 minutes. The soup should be simmering and the broccoli should be soft. Remove the bowl from the microwave and allow the soup to stand, covered, for 15 minutes. Pour the soup in the blender. Puree on high until smooth leaving small particles of broccoli in the soup. Stir in the cream just before serving.

Makes 8 servings

To reheat do not add the cream. Allow the mixture to thaw in the refrigerator. Place the soup in a microwave safe bowl and cook at 100% for approximately 20 minutes being sure to stir every 5 minutes, or until the soup is completely heated through. Stir in the cream just before serving.

So Simple Potato Soup Ingredients: • • • • • • •

2 potatoes, cubed 1 onion, chopped 1 C of water 1/4 tsp salt 1 C of milk 1 tbsp butter 1/8 tsp pepper

Directions: Place the potatoes into a 2 qt. glass casserole dish. Add the onion and toss to combine. Pour the water of the vegetables in the dish. Sprinkle the salt over the top. Cover the dish and place in the microwave for 10 minutes on the high setting. Stir in the milk. Add the butter and sprinkle in the pepper, stirring well. Recover and heat on the medium setting for 3 minutes or until hot.

Makes 4 servings

To reheat after freezing place the frozen soup into a microwave safe dish. Cover and heat on the medium setting 5 minutes. Stir well and continue heating on the high setting for approximately 5 minutes or until the soup is as hot as you like.

Cucumber Soup from the Microwave Ingredients: • • • • • • • • • • •

3 tbsp green onion, chopped 1/2 C white onion, chopped 2 tbsp butter 3 C potatoes, peeled and diced 1/3 C celery, sliced 1 tsp parsley ½ t dried thyme 3 C of chicken broth 2 C cucumber, peeled and chunked 1 (16 oz.) container sour cream 1 t salt

Directions: Place the green and white onions together in a 3 qt. microwave safe bowl. Add the butter to the bowl. Microwave the mixture at 100% power for 3 minutes being sure to stir every 1 minute. Add the potatoes and celery to the bowl. Sprinkle the parsley and thyme over the top. Pour the broth into the bowl and stir to combine the ingredients together well. Cover the bowl and microwave at 100% for 15 minutes, stirring after 7 minutes, or until the potatoes are tender. Use a slotted spoon and remove the vegetables and place them in the blender. Leave the soup juice in the bowl and set aside. Add the cucumber to the blender. Puree the vegetables until smooth. If necessary you can add a tbsp of the reserved soup juice to the blender. Add the sour cream and the salt and continue blending until smooth. Carefully pour the blended mixture back into the bowl and with reserved soup juice. Stir to blend the ingredients together well. Cover the bowl and chill for at least 3 hours before serving. Makes 8 servings To use after freezing allow the soup to thaw in the refrigerator until completely thawed through. Serve with cucumber slices as a garnish.

Plum Good Soup Ingredients: • • • • • • • •

4 C ripe plums, peeled, seeded and diced 2 C red port wine 1 stick cinnamon 1/4 C + 2 1/2 tbsp sugar, divided 1/2 tsp vanilla 1/8 t allspice 1/8 t salt 1/2 C sour cream

Directions: Place the plums in a 3 qt microwave safe bowl. Add the wine to the plums and stir slightly. Lay the cinnamon stick into the liquid. Cover the bowl and cook at 70 percent power for 12 minutes or until the plum are soft. Remove the cinnamon stick with a slotted spoon. Pour the mixture into the blender and blend until the ingredients are blended together well. The mixture will not be smooth. Stir 1/4 C of sugar in to the plum mixture. Add the vanilla, allspice and salt and stir to combine. Pour the mixture back into the microwave safe bowl. Cover the bowl and place in the refrigerator for at least one hour or until chilled to your liking. Place the sour cream into a mixing bowl. Sprinkle in the remaining sugar and blend to combine well. Pour the soup into serving bowls. Place one spoonful of the mixture on top of each bowl of soup. Use a table knife and swirl the mixture through the soup. Garnish with mint leaves before serving. Makes 8 servings

Do not add the sour cream mixture until ready to serve. Thaw the soup in the refrigerator until it is no longer slushy.

Chilled Cream of Pepper Soup Ingredients: • • • • • • • • • • • • •

2 tbsp canola oil 1 onion, sliced thin 1 leek, washed and sliced thin 2 carrots, chopped 1 potato, peeled and quartered 1 yellow bell pepper, seeded and chopped 2 green bell peppers, seeded and chopped 1/4 tsp pepper 4 C of low salt chicken broth 1/8 tsp cayenne pepper 1/8 tsp nutmeg 1/8 tsp ground cloves 1 C of low fat milk

Directions: Pour the oil into a heavy soup pot and place the pot over medium high heat. Add the onion, leek and carrots and stir to coat with the oil. Sauté the vegetables for 8 minutes or until tender. Add in the potato slices and both types of peppers stirring to combine. Sprinkle the pepper over the vegetables. Pour the broth into the pot and stir well. Bring the mixture to a boil and simmer the soup, uncovered for 18 minutes or until the potatoes and peppers are fork tender. Remove the pot from the heat and stir in the cayenne pepper, nutmeg and cloves. Transfer the soup to a food processor or blender and process until very smooth. Pour the pureed soup into a large bowl. Carefully fold in the milk. Cover the bowl and refrigerate at least 4 hours before serving. Makes 4 servings To use frozen soup do not add the milk before freezing. Place the frozen soup into the refrigerator. When the soup has thawed place the soup in a large bowl and stir in the milk until well combined. Return the soup to the refrigerator until ready to serve.

Raspberry Cantaloupe Soup Ingredients: • • • • • • • • •

4 C of orange juice 1 C of low fat milk 3 C of plain yogurt 2 tbsp lemon juice 1 tbsp honey 1/8 tsp cinnamon 1/8 tsp nutmeg 2 C of fresh cantaloupe, chunked 1 C of fresh raspberries

Directions: Pour the orange juice into a large bowl. Stir the milk into the orange juice. Fold the yogurt into the mixture and whisk until smooth. Add the lemon juice and honey and whisk until well combined. Sprinkle in the cinnamon and nutmeg and stir. Add in the fresh fruit. Cover the bowl and refrigerate for at least 2 hours to chill.

Makes 6 serving

Once frozen all you have to do is thaw in the refrigerator until ready to serve.

Blend of Fruit Soup Ingredients: • • • • • • • •

3 C pineapple juice Juice from one fresh lemon 1 banana, peeled and cut tin 1 inch slices 1 apple, peeled, cored and chopped 1 C cantaloupe, chopped 2 tbsp honey 1 C plain yogurt 1/2 t dried fresh mint

Directions: Pour the pineapple juice into the blender. Squeeze the juice from the lemon into the pineapple juice. Add the banana, apple and cantaloupe. Fold in the honey then add the yogurt. Sprinkle the mint into the mixture. Cover and blend on high until the soup is very smooth. Pour the soup into a large soup bowl and cover. Chill in the refrigerator at least 2 hours before serving.

Makes 4 servings

Just thaw this soup in the refrigerator for 2 to 3 hours before serving.

Totally Berry Soup Ingredients: • • • • • • •

1 pint blueberries 1 pint strawberries 1 pint raspberries 4 C of cranberry juice 1/3 C dry white wine 1 tsp cinnamon 1/4 tsp nutmeg

Directions: Place all the fruit into a large soup kettle over medium heat. Pour the cranberry juice into the pot and stir to combine. Add the wine to the soup. Sprinkle in the cinnamon and nutmeg blending until all the ingredients are incorporate together. Bring the soup to a brisk steady boil. Reduce the heat to low, cover the pot and simmer the soup for 20 minutes. Be sure the fruit is very tender removing the soup. Pour the soup into a bowl and allow the soup to cool for about 15 minutes. Cover the bowl and chill in the refrigerator for 2 hours before serving.

Makes 6 servings

To use frozen soup allow it to thaw in the refrigerator at least 3 hours before serving.

Spiced Up Melon Soup Ingredients: • • • • • • • • • •

2 C cantaloupe, cubed 3 C honeydew melon, cubed 2 C of orange juice 2 tbsp lemon juice 2 tbsp lime juice 3 tbsp honey 1/4 tsp ground cloves 1/4 tsp ground cinnamon 1/4 tsp ground allspice 1 C of buttermilk

Directions: Place the cantaloupe and honey dew melon into a large saucepan. Pour in the orange, lemon and lime juice and stir to incorporate. Add the honey and continuing stirring until well combined. Place the pan over low heat and simmer for 5 minutes. Sprinkle in the cloves, cinnamon and allspice and blend in well. Continue cooking over low heat for 10 minutes. Pour the mixture into the blender and puree. Pour the pureed soup into a large bowl. Stir in the buttermilk until well combined. Cover and chill at least 4 hours before serving.

Makes 4 servings

To use once frozen allow the soup to thaw in the refrigerator for 4 to 5 hours then serve.

Curried Fruit and Vegetable Soup Ingredients: • • • • • • • • •

2 tbsp light olive oil 1 onion, chopped 1 tsp curry powder 6 C of low sodium chicken broth 1 C of potatoes, sliced thin 2 C celery, sliced 1 apple, peeled and diced 1 banana, peeled and sliced 1 C plain yogurt

Directions: Place the olive oil into a heavy soup pot. Place the pot over medium heat and allow the oil to heat up. Add the onion to the heated oil and sauté for 8 minutes or until extremely soft. Add the curry powder and stirring continuously cook 1 minute. Pour the chicken broth into the pot. Add the potatoes, celery, apple and banana to the pot and stir to combine. Bring the mixture to a brisk steady boil then reduce the heat to low. Cover the pot and simmer the soup for 30 minutes. Remove the pan from the heat and fold in the yogurt until well combined. Pour the mixture into the blender and puree until very smooth. Pour the soup into a bowl, cover and chill for at least 2 hours before serving.

Makes 6 servings

Place the frozen soup into the refrigerator and thaw for 2 hours or until the soup is desired consistency.

Pink Cranberry Soup Ingredients: • • • • •

1 (16 oz.) can sliced beets with juice 1 (16 oz.) can jellied cranberry sauce 1/2 C orange juice 2 tbsp lemon juice 1 C plain yogurt

Directions: Place the beets with the juice into the blender. Add the cranberry sauce and puree the mixture until smooth. Transfer the mixture to a bowl with a tight fighting lid. Pour in the orange juice and lemon juice and stir until well combined. Fold in the yogurt. Cover the bowl and refrigerate for at least 2 hours or until chilled through.

Makes 4 servings

When freezing the soup do not add the yogurt. Place the frozen soup in the refrigerator to thaw for approximately 4 hours. Once the soup has thawed, place it in a bowl and fold in the yogurt. Cover the bowl and refrigerate at least 30 minutes before serving.

Freezer Stews Is there anything more comforting than a nice bowl of homemade stew? I love these one pot meals and they are perfect for the freezer as well. You can easily double or even triple any stew recipe and without much effort you have dinner for that night, plus a few more servings that can go in the freezer. When it’s time for a quick dinner, just thaw, heat and serve for a hardy meal in minutes. I like to serve my stews with a thick slice of homemade bread. It’s perfect for soaking up all that saucy goodness of the stew. Here are a few of my favorite homemade bread recipes •

Beginners Bread http://www.hillbillyhousewife.com/beginnersbread.htm

•

Family Bread http://www.hillbillyhousewife.com/familybread.htm

•

Bread Machine Recipes http://www.hillbillyhousewife.com/breadmachinerecipes.htm

Savory Round Steak Stew Ingredients: • • • • • • • • • • • • • • •

2 tbsp canola oil, divided 1 onion, chopped 3 tbsp flour 1 lb. lean round steak, cubed 2 C beef broth, heated 2 carrots, sliced 3 celery ribs, sliced 1 tbsp ketchup 1 tsp lemon juice 1 tsp Worcestershire sauce 1/2 tsp mustard 1 tsp parsley 1/2 tsp dried marjoram 1/2 tsp salt 1/4 tsp pepper

Directions: Pour 1 tbsp of the canola oil into a pan and place the pan over medium heat. Add the onion and cook 7 minutes, stirring often, until tender. Remove the onions and reserve in a bowl until ready to use. Place the remaining canola oil into the pan. Place the flour in a shallow bowl. Roll the meat through the flour to coat well. Place the coated meat into the pan with the oil. Cook the meat over medium heat for 6 minutes or until browned on all sides. Add any remaining flour to the pan and stir to combine. Pour the hot broth into the pan. Place the onions back into the pan along with the carrots and celery. Pour the ketchup, lemon juice and Worcestershire sauce into the pot and stir to combine. Fold the mustard into the mixture until blended in well. Sprinkle the parsley, marjoram, salt and the pepper into the mixture and blend. Cover the pan and simmer the stew for 2 hours or until the meat is very tender. - Makes 6 servings Don't thaw this stew before reheating. Place the frozen stew into a saucepan over low heat. Stirring often cook the stew until it is completely thawed. Adjust the heat to medium and cover the pan. Continue cooking the stew approximately 45 minutes or until completely heated through stirring occasionally.

Beefy Hungarian Stew Ingredients: • • • • • • • • • • • • • • • •

3 tbsp canola oil 3 onions, quartered 2 cloves of garlic, minced 1 1/2 lbs. beef bottom round, cubed 2 tbsp flour 1 tbsp paprika 2 C beef broth, heated 1 C hot water 3 tomatoes, peeled, seeded and coarsely chopped 3 potatoes, peeled and coarsely chopped 1/2 head of cabbage, chopped coarse 1 tsp parsley 1 tsp caraway seeds 1/4 tsp celery seeds 1/2 tsp salt 1/4 tsp pepper

Directions: Place the oil in a Dutch oven set over medium heat. Add the onion and garlic and cook 5 minutes stirring occasionally. Place the beef cubes in the pan with the onions and garlic. Cook the beef 7 minutes or until no longer red in color. Remove the pan from the heat and add the flour and paprika. Pour the hot broth and the hot water into the pan and stir to combine the ingredients. Place the pan back on the stove over medium heat. Cover the pan and simmer the stew for 1 hour. Carefully stir in the tomatoes and the potatoes. Add the cabbage to the pan. Sprinkle in the parsley, caraway seeds, celery seeds, salt and pepper. Blend the ingredients together well. Recover the pan and simmer on medium heat for an additional 1 hour or until the meat is fork tender. Makes 6 servings To reheat frozen stew it is not necessary to thaw. Place the frozen stew in a Dutch oven over low heat. Allow the stew to completely thaw, stirring occasionally. Adjust the heat to medium, cover the pan and continue cooking the stew approximately 1 hour or until completely heated through.

Herbed Beef Stew with Grapefruit Ingredients: • • • • • • • • • • • • •

2 tbsp canola oil 1 onion, sliced 1 lb. lean round steak, trim off any fat 1/4 C of flour 1 C of nonalcoholic red wine 1/4 tsp dried rosemary 1/4 tsp dried thyme 1/4 tsp dried basil 1 C of water 1 large grapefruit, peeled, sectioned and seeded 3 carrots cut into quarters 2 tsp brown sugar 1/4 tsp pepper

Directions: Place the oil into a large saucepan over medium heat. Add the onion and sauté for 5 minutes. Remove the onion and reserve in a bowl. Coat the steak well with the flour then pound the flour into the meat with a meat hammer. Cut the meat into large chunks and place the chunks into the saucepan. Brown the meat on both sides for about 5 minutes per side or until no longer pink. Place the heat on low and stir in the wine. Add the rosemary, thyme and basil and stir to incorporate. Pour the water into the pan. Return the onion to the pan. Stir in the grapefruit and carrots. Sprinkle in the brown sugar and pepper and stir to incorporate. Cover the pan and simmer the stew for 1 1/2 hours or until the meat is tender. Add a little more brown sugar if the stew is too tart for your taste. Makes 4 servings

To reheat this stew, place it in the refrigerator to thaw. Once the stew has thawed, place it in a saucepan over low heat. Heat the stew slowly, stirring often, for approximately 1 hour or until completely heated through. © HillbillyHousewife.com – All Rights Reserved

Slow Simmered Ground Beef Stew Ingredients: • • • • • • • • • • •

1 1/2 lbs. lean ground beef 3 tbsp olive oil 3 carrots cut into chunks 2 potatoes, peeled and cut into chunks 1 lb. button mushrooms, sliced 1 zucchini, sliced 1 eggplant, cut into chunks 4 C of tomatoes, chopped 3/4 C of water 1/4 tsp pepper 1/4 tsp thyme

Directions: Place the ground beef in a heavy soup pot over medium heat. Brown the beef for 10 minutes or until no longer pink. Drain the beef well and skim off any accumulated fat left in the pan. Place the oil into the pot and allow the oil to heat. Add the carrots and potatoes and stir fry for 10 minutes or until browned on all sides. Remove the vegetables from the pot and set aside in a bowl. Place the mushrooms, zucchini and eggplant into the pot. Stir fry the vegetables for 5 minutes. Add the tomatoes and stir to combine. Carefully pour the water into the pot. Sprinkle in the pepper and thyme and blend them into the mixture well. Place the meat, carrots and potatoes back into the pot. Bring the stew to a brisk steady boil. Place the heat on low, cover the pot and simmer the stew for 25 minutes. Makes 4 servings To reheat allow the stew to partially thaw in the refrigerator. Place the stew into a soup pot over low heat. Simmer the stew for approximately 1 hour or until completely heated through.

Parmesan Meatball Stew Ingredients: • • • • • • • • • • • • • • •

3 eggs 2/3 C of seasoned bread crumbs 1/3 C of Parmesan cheese, grated 1/4 tsp pepper 1 lb. ground beef 1/2 lb. ground pork 4 potatoes, peeled and chunked 3 carrots, peeled and chunked 1 1/2 C of celery, chopped 1 onion, wedged 1 garlic clove, minced 1 envelope dry onion soup mix 2 1/4 C of water 1 C of frozen peas, thawed 2 tsp parsley flakes

Directions: Allow the oven to heat to 350 degrees. Place the eggs in a large bowl and beat slightly with a fork. Add in the bread crumbs, Parmesan cheese and pepper. Crumble the beef and the pork into the bowl. Using your hands mix the ingredients together well. Shape the mixture into balls and place on a foil lined cookie sheet. Place the meatballs on the sheet in a single layer. Bake the meatballs 22 minutes or until no longer pink. Remove to paper towel to drain. Place the meatballs into a large soup kettle placed over medium heat. Add the potatoes, carrots, celery, onion and garlic to the kettle. In a small bowl mix together the dry soup mix and the water until well combined. Pour the mixture over the ingredients in the kettle. Bring the mixture to a steady boil. Reduce the heat to low, cover the kettle and simmer 30 minutes or until the vegetables are fork tender. Stir the peas and the parsley into the stew. Continue cooking 10 minutes longer. Makes 10 servings To reheat this stew, place it in a soup kettle over low heat. Once the stew has thawed turn the heat to the medium temperature and stirring often simmer the stew for approximately 40 minutes or until completely heated through.

Fast and Simple Beef Stew Ingredients: • • • • •

1 lb. beef stew meat 1 (10 1/2 oz.) can condensed beef consommé 1/2 C water 1 (16 oz.) pkg. frozen stew vegetables 1 (6 oz.) can ripe black olives, pitted and drained

Directions: Place the beef into a Dutch oven over medium high heat. Pour the consommé over the beef. Pour the water into the pan and stir to mix well. Bring the mixture to a brisk boil. Reduce the heat to low, cover the pan and simmer 15 minutes. Adjust the heat to medium, uncover the pan and bring the mixture back to a steady boil. Add the stew vegetables and the olives and stir to incorporate. Bring the stew back to a steady boil. Reduce the heat to low, cover the pan and simmer for an additional 15 minutes or until the vegetables are fork tender.

Makes 6 servings

To reheat do not thaw. Place the frozen stew into the Dutch oven over low heat. Stirring often allow the stew to completely thaw. Adjust the heat to medium and bring the mixture to a gently boil. Place the heat on low, cover the pan and stirring often simmer the stew approximately 30 minutes or until heated through.

Ground Burger Barley Stew Ingredients: • • • • • • • • •

1 lb. lean ground beef 1 onion, chopped 1/2 C of celery, chopped 4 C of tomato juice 1/2 C of water 1/2 C pearl barley 2 tsp chili powder 1/2 tsp salt 1/4 tsp pepper

Directions: Crumble the beef into a soup pot positioned over medium heat. Add the onion and celery and stir to combine. Cook the mixture for 12 minutes or until the beef is no longer pink. Drain the mixture well and return to the pot. Stir the tomato juice into the mixture. Pour the water into the pot and stir to incorporate. Add the barley. Stir in the chili powder, salt and pepper being sure they are well combined in the mixture. Bring the mixture to a steady boil. Reduce the heat to low, cover the pot and simmer for 55 minutes or until the barley is tender.

Makes 5 servings

To reheat this stew, do not thaw. Place the stew in a pot over low heat. Stirring often, heat the stew until it has completely thawed. Adjust the heat to medium and bring the stew to a slight boil. Reduce the heat to medium low, cover the pot and simmer the stew approximately 35 minutes or until completely heated through.

Rosemary Red Potato Stew Ingredients: • • • • • •

1 (17 oz.) pkg. refrigerated au jus roast beef, cooked 1 (8 oz.) pkg. baby carrots, sliced 3 1/2 C of water, divided 1/2 (16 oz.) pkg. refrigerated red skin potatoes with rosemary and garlic, diced 1 (14.5 oz.) can fire roasted diced tomatoes with garlic 1 tsp oregano

Directions: Pour the juice from the roast beef into a Dutch oven place over medium heat. Add the carrots and pour in 1 C of water. Bring the mixture to a steady boil. Turn the heat to low, cover the pot and simmer 3 minutes. Pour the remaining water into the pot. Stir in the potatoes and the tomatoes. Add the oregano and stir to incorporate well. Adjust the heat to medium and bring the mixture back to a steady boil. Cover the pot and simmer on medium for 3 minutes or until the vegetables are tender. Break the roast beef up and place it into the stew stirring well to combine. Continue to simmer the stew uncovered for 15 minutes or until heated through.

Makes 4 servings

To reheat do not thaw. Place the stew into a Dutch oven over low heat. Cook the stew, stirring often until thawed. Adjust the heat to medium and bring the stew to a gently boil. Reduce the heat to low, cover the pot and continue simmering approximately 30 minutes or until the stew is heated through.

Spicy Mustard Beef Stew Ingredients: • • • • • • • • • • • • • •

1/3 C flour 1 tsp Italian seasoning 1/2 tsp salt 1/4 tsp pepper 1 1/2 lbs. boneless beef chuck, cubed 2 tbsp olive oil 1 (8 oz.) pkg. pearl onions 4 carrots, sliced 1 (8 oz.) container button mushrooms, sliced 8 tiny Yukon Gold potatoes, halved 3 tbsp tomato paste 3 tbsp spicy brown mustard 1 (14 oz.) can beef broth 1 (12 oz.) bottle dark nonalcoholic beer

Directions: Toss the flour and Italian seasoning together in a mixing bowl. Add in the salt and pepper and toss again to combine. Coat the meat well with the flour mixture. Heat the oil in a Dutch oven over medium high heat. Add the meat and cook 10 minutes, stirring frequently to brown all sides. Stir in the onions, carrots, mushrooms and potatoes. Stirring constantly cook for 3 minutes. Place the tomato paste into a small mixing bowl. Add the mustard to the tomato paste and blend together well. Add the mixture to the pot. Pour the broth and nonalcoholic beer into the pot and stir to incorporate all the ingredients together well. Bring the mixture to a brisk boil. Reduce the heat to low, cover the pot and continue simmering for 1 1/2 hours or until the meat and vegetables are fork tender. Makes 6 servings To reheat this stew, do not thaw first. Place the frozen stew into a Dutch oven. Cook on low until the stew is almost thawed, stirring frequently. Adjust the heat to medium and bring the stew to a soft boil. Set the heat to low, cover the pot and stirring often simmer the stew for approximately 1 hour or until completely heated through.

Mexican Pepper Beef Stew Ingredients: • • • • • • • • • • • • •

2 tbsp olive oil 6 whole shallots 5 tbsp unsalted butter 1 lb. beef stew meat 1/3 C of flour 4 jalapeno peppers, seeded and minced 1/2 red onion, diced 1 C of port wine 2 C beef stock 1 tbsp sage 1 tbsp oregano 2 tsp kosher salt 1 tsp pepper

Directions: Set the oven to 350 degrees. Pour the oil into a shallow bowl. Toss the shallots in the oil. Place the shallots on a cookie sheet and roast for 35 minutes or until soft and browned. Place the butter in a soup pot placed over medium heat. Coat the meat with the flour. When the butter has completely melted place the coated beef in the pot. Sauté the meat in the butter, turning often, for 7 minutes or until completely browned. Drain the meat with a slotted spoon and reserve in a bowl. Place the jalapeno peppers and the red onions into the pot with the meat drippings. Stirring often cook for 5 minutes or until the onions turn translucent. Pour the port wine and beef stock into the pot and stir to combine. Stir in the sage and oregano. Reduce the heat to low, place a lid slightly ajar on the pot and cook 40 minutes. Stir the shallots into the stew. Add the meat and stir until all the ingredients are mixed in well. Continue cooking with the lid slightly ajar for an additional 30 minutes. Sprinkle in the salt and pepper and stir to combine. Leave uncovered and cook an additional 5 minutes. Makes 6 servings To reheat frozen stew, allow it to thaw completely in the refrigerator. Place the soup in a soup pot over low heat. Stirring often, simmer the soup approximately 40 minutes or until completely heated through.

Cheddarburger Stew Ingredients: • • • • • • • • • • • • •

2 tbsp olive oil 1 onion, chopped 2 celery ribs, chopped 1/2 bell pepper, chopped 1 tsp parsley 1 lb. lean ground beef 1 tsp Worcestershire sauce 2 C beef broth 1 1/2 tbsp corn starch 2 C of light cream 1 (4 oz.) pkg. Cheddar cheese, shredded 1/2 tsp salt 1/4 tsp pepper

Directions: Warm the oil in a soup pan over medium heat. Add the onion, celery and pepper and stir to coat. Sprinkle the parsley into the mixture and stir to combine. Cook with lid ajar, stirring often, for 7 minutes or until the onion is tender. Uncover the pot, adjust the heat to medium high and add the beef. Cook the meat stirring often, for 7 minutes or until meat is completely browned. Stir in the Worcestershire sauce. Pour the broth into the pot and stir to combine with the other ingredients. Cover the pot, reduce the heat to medium low and simmer 45 minutes. Place the corn starch into a small mixing bowl. Whisk in the light cream until the mixture is smooth. Add the mixture to the stew stirring to incorporate. Simmer uncovered for 3 minutes, stirring occasionally until the sauce thickens. Stir the cheese into the stew and continue to cook 5 minutes or just until the cheese has completely melted. Sprinkle in the salt and pepper and stir to combine. Makes 5 servings When freezing, do not add the cheese to the stew. Place the frozen stew into a Dutch oven over low heat. Allow the stew to completely thaw in the pan then adjust the heat to medium. Simmer uncovered for approximately 25 minutes or until the stew is hot. Add the cheese and stirring often cook for an additional 5 minutes or until the cheese has completely melted. Season the stew with salt and pepper to taste.

Peppercorn Beef Chuck Stew Ingredients: • • • • • • • • • • • • • • •

2 tbsp vegetable oil 2 lbs. boneless beef chuck, cubed 1/8 tsp cinnamon 1/8 tsp cloves 1/8 tsp fennel seed 1/8 tsp anise 1/2 tsp peppercorns 1/2 tsp red pepper flakes 1 onion, chopped 2 garlic cloves, minced 1 C beef broth 1 C of beer 1 tbsp cornstarch 2 tbsp soy sauce 1/4 C peanuts, chopped

Directions: Pour 1 tbsp of the oil into a soup pot over medium high heat. Place the cubed beef in a single layer in the bottom of the pan or work in batches if necessary. Place the cinnamon, cloves, fennel seed, anise, peppercorns and red pepper flakes into a bowl and toss to combine. Sprinkle the beef with the seasoning mixture. Cook the beef 12 minutes, turning often, until completely browned. Remove the beef with a slotted spoon and place in a bowl until needed. Add the remaining oil and the onion and garlic to the pot. Cook the mixture for 3 minutes stirring often. Pour the broth and the beer into the pot. Bring the mixture to a brisk boil. Reduce the heat to medium low. Return the beef to the pot and cover the pot. Simmer for 1 1/2 hours or until the beef is fork tender. Place the cornstarch into a small mixing bowl. Add the soy sauce to the bowl and whisk until smooth. Stir the cornstarch mixture into the stew. Cook the stew uncovered for 2 minutes or until the sauce has thickened to your liking. Sprinkle the chopped peanuts over the stew and cook an additional 2 minutes. Makes 8 servings If freezing this stew do not add the peanuts before freezing. To reheat the stew, do not thaw first. Place the stew in a soup pot over low heat and allow the stew to almost completely thaw. Adjust the heat to medium and simmer the stew with lid ajar for approximately 30 minutes. Remove the lid sprinkle the peanuts over the top and cook an additional 2 minutes.

Chicken Peas and Mushroom Stew Ingredients: • • • • • • • • • • • • • •

2 tbsp olive oil 1 yellow onion, chopped 2 carrots, sliced 1 celery rib, diced 2 tbsp unsalted butter 1 (8 oz.) container button mushrooms, sliced 1/4 C of flour 2 C of chicken stock, heated until very hot 1 lb. chicken breasts, skinless and boneless, cut into pieces 1 1/2 C frozen peas 1/2 t lemon juice 1 tsp parsley 1/2 t salt 1/4 t pepper

Directions: Place the oil in a Dutch oven over medium heat. When the oil has heated add the onion, carrots and celery. Stirring often, cook the vegetables for 7 minutes or until fork tender. Remove the vegetables with a slotted spoon and reserve in a bowl. Add the butter to the Dutch oven and allow it to melt completely. Stir the flour into the butter until smooth. Return the vegetables to the Dutch oven. Pour the hot stock into the pan and stir to mix the ingredients together well. Carefully stir in the chicken and peas. Stir in the lemon juice until combined well. Sprinkle in the parsley, salt and pepper and stir to incorporate. Reduce the heat to low, cover and simmer the stew for 30 minutes, stirring occasionally. Makes 6 servings To reheat it is not necessary to thaw the stew. Place the frozen stew into the Dutch oven and position over low heat. Stirring often, allow the stew to thaw completely. When the stew has thawed, cover the pan and continue cooking on low for approximately 45 minutes or until the stew is heated through.

Old Fashioned Chicken Vegetable Stew Ingredients: • • • • • • • • • • • • • •

1/2 C of flour 1 tsp salt 1/4 tsp pepper 4 lbs. stewing chicken, cut up 2 tbsp canola oil 6 C of hot water 3 potatoes cut into cubes 1 turnip, cut into cubes 3 carrots, sliced 1 green pepper, cut into strips 1 C celery, sliced 1 onion, diced 2 chicken bouillon cubes 1 bay leaf

Directions: Place the flour into a shallow bowl. Add the salt and pepper and stir until well combined. Dredge the chicken through the flour mixture until completely coated. Place the oil into a skillet placed over medium heat. Add the chicken and cook 12 minutes or until browned. Place the browned chicken into a stock pot. Pour the water into the pot and position the pot over medium heat. Bring the water to a rolling boil. Reduce the heat to low, cover the pot and simmer 2 1/2 hours. Skim the fat from the pot and discard. Add all the vegetables to the pot and stir to combine. Stir in the bouillon until almost dissolved. Place the bay leaf in the pot. Recover the pot and simmer 30 minutes or until the vegetables are tender. Makes 6 servings To reheat place the frozen stew into the stock pot over low heat. Heat the stew until completely thawed, stirring frequently. Adjust the heat to medium and bring the stew to a steady simmer. Place the heat on low and simmer the stew approximately 30 minutes or until completely heated through.

Tangy Tomatillos Chicken Stew Ingredients: • • • • • • • • • • •

3 (11 oz.) cans tomatillos, drained 1 tbsp olive oil 1 1/2 C of onion, diced 4 garlic cloves, minced 2 tsp ground cumin 1 tsp oregano 1 (32 oz.) container + 1 (14 oz.) can chicken broth 1 (29 oz.) can of golden hominy 1 (28 oz.) can tomatoes, diced 1 tbsp chipotle chilies in adobo sauce, minced 1 lb chicken breasts, cooked and chopped

Directions: Place the tomatillos into the blender and puree. Pour the oil into a soup kettle place over medium heat. Allow the oil to heat until hot but not smoking. Add the onion and stirring often cook for 5 minutes. Stir in the garlic and cook 30 seconds longer. Stir in the cumin and oregano for 20 seconds. Add the pureed tomatillos then pour the broth into the kettle. Stir in the hominy, tomatoes and chilies until well combined. Bring the mixture to a brisk rolling boil. Reduce the heat to medium low and simmer the stew uncovered for 30 minutes or until the stew is thick Fold the chicken into the stew and simmer 5 minutes longer.

Makes 6 servings

To reheat this stew, allow it to thaw in the refrigerator. Place the thawed stew into a soup kettle over low heat. Slowly simmer the stew approximately 40 minutes or until completely heat through.

PB and Chicken Stew Ingredients: • • • • • • • • • • • • • • •

1 sweet potato, peeled and cubed 2 tbsp peanut oil 3 boneless and skinless chicken breasts, cubed 1/2 tsp salt 1/4 tsp pepper 1 C of chicken broth 1 bay leaf 2 tbsp canola oil 2 tomatoes, diced 1 onion, chopped fine 2 garlic cloves, minced 1/2 tsp ground ginger 1 green bell pepper, chopped 1 small yellow squash, chopped 1 C peanut butter

Directions: Place the sweet potatoes into a small saucepan and cover completely with water. Place the pan over medium heat and bring the water to a steady boil. Lower the heat and steam the potatoes for 12 minutes or until fork tender. Drain the potatoes well, place in a bowl and set aside. Place the peanut oil in a soup pot over medium heat. Add the chicken to the pot and sprinkle with the salt and pepper. Cook the meat for 10 minutes, stirring often or until the meat is browned. Pour the chicken broth into the pot and reduce the heat to low. Add the bay leaf to the broth. Cover the pot and simmer the chicken for 15 minutes. Place the canola oil into a skillet over medium heat. Add the tomatoes, onions and garlic and sauté for 5 minutes or until the onion is translucent. Sprinkle the cloves and ginger into the vegetables. Stirring continuously cook an additional 1 minute. Stir the sweet potatoes in and cook 20 seconds longer. Add the green pepper and squash and simmer for 15 minutes.

Turn the temperature to low and stir the peanut butter into the mixture until smooth. Transfer the mixture to the pot with the chicken and stir to incorporate together well. Remove the bay leaf and discard. Continue to simmer the stew for 20 minutes or until the chicken is cooked through and tender.

Makes 6 servings

To reheat the stew, allow it to thaw in the refrigerator. Place the thawed stew into a soup pot over low heat. Stirring often heat the stew for approximately 25 minutes or until completely heated through.

Chicken and Butter Dumpling Stew Ingredients: • • • • • • • • • • • • • •

2 tbsp canola oil, divided 1 onion, chopped 1 carrot, diced 1 celery rib, diced 1 (3 lb.) chicken fryer, cut up 4 C of chicken broth, heated 1 bay leaf 1/2 tsp dried marjoram 1/2 tsp pepper 1 C of flour 1 1/2 tsp baking powder 1/4 tsp salt 3 tbsp unsalted butter 1/3 C + 1 tbsp skim milk

Directions: Pour 1 tbsp of oil into a stock pot and place the pot over medium heat. Add the onion, carrots and celery to the pot. Cook the vegetables, stirring often, for 7 minutes or until tender. Remove the vegetables and set aside until ready to use. Add the remaining oil to the pot. Place the chicken into the oil and cook, turning once, for 10 minutes or until golden in color. Remove the chicken and set aside until ready to use. Pour the hot broth into the stock pot. Add the bay leaf. Stir in the marjoram and pepper until blended in well. Place the reserved vegetables and chicken into the pot. Cover, adjust the heat to low and simmer the mixture for 45 minutes. Place the flour, baking powder and salt into a mixing bowl and toss gently to combine. Cut the butter into the flour mixture with a pastry blender until the mixture resembles small peas. Pour the milk into the mixture and blend just until the dry ingredients are moist.

Turn the dough onto a lightly floured surface and pat into a 6 inch square about 1/2 inch thick. Cut the dough into 1 inch squares. Drop the dumplings, one at a time into the hot mixture. Cover the pot and simmer for 10 minutes or until the dumplings are cooked through.

Makes 6 servings

When freezing this stew do not add the dumplings before freezing. Place the frozen stew into a stock pot over low heat. Stirring occasionally, allow the stew to completely thaw. Adjust the heat to medium and continue cooking the stew approximately 35 minutes or until very hot. Place the heat on low and add the dumplings. Cover and continue cooking 10 minutes or until the dumplings are cooked through.

Kielbasa Sauerkraut Stew Ingredients: • • • • • • • • • •

12 oz. kielbasa 1 tbsp olive oil 1 onion, chopped 1 Granny Smith apple, peeled, cored and sliced 2 C of chicken broth 1 C of cold water 2 C tomatoes, chopped 2 C sauerkraut, rinsed in hot water and drained 1 tbsp flour 1 tbsp sugar

Directions: Place the kielbasa into a large saucepan. Cover the kielbasa completely with water and place the pan over medium heat. Bring the water to a rapid boil. Reduce the heat to low, cover the pan and simmer for 30 minutes. Drain the kielbasa well and pat dry with a piece of paper towel. Place the oil in the saucepan and position the pan over medium heat. Add the onions and stir to coat. Place the apples into the pan. Cook 7 minutes, stirring occasionally, until the onion is tender. Pour the broth and the water into the saucepan. Stir in the tomatoes until well blended. Add the sauerkraut to the pan and stir again to combine. Cut the kielbasa into chunks and add it to the saucepan. Place the flour in a small mixing bowl. Add the sugar and toss to combine well. Pour the mixture into the saucepan and stir well. Cover the pan and cook on medium temperature for 1 hour. Makes 8 servings To reheat this stew once frozen, allow it to thaw in refrigerator. Place the thawed stew into a large saucepan over low heat. Cover and simmer approximately 35 minutes or until heated through. A little more water may be added to the stew if it becomes to dry during reheating.

Pork and Two Potato Stew Ingredients: • • • • • • • • • • • • • •

2 tbsp olive oil 1 onion, chopped 1 garlic clove, minced 1 lb. lean pork loin, cubed 2 C beef broth 1 1/4 C of cold water, divided 1 white potato, peeled and cubed 1 sweet potato, peeled and cubed 1 C frozen whole kernel corn 1 tomato, peeled, seeded and chopped 1/4 tsp rosemary 1/2 tsp salt 1/4 tsp pepper 2 tbsp cornstarch

Directions: Pour the oil into a 3 qt. saucepan and place over medium heat. Add the onion and garlic and stirring often cook 7 minutes or until tender. Remove and reserve until ready to use. Place the pork into the pot. Stirring occasionally cook the pork over medium heat for 10 minutes or until no longer pink. Add the onion and garlic back into the pan. Pour the broth into the pan along with 1 C of water. Cover the pan and simmer for 30 minutes. Carefully stir both types of potatoes into the mixture. Add the corn and tomatoes. Stir in the rosemary, salt and pepper until well combined. Recover and simmer an additional 30 minutes. Pour the remaining cold water into a small mixing bowl. Whisk the cornstarch into the water until completely combined then stir into the stew. Continue cooking, stirring constantly, 3 minutes or until the stew has thickened to your liking. Makes 6 servings To reheat the frozen stew, do not thaw. Place the stew into a 3 qt. saucepan over low heat. Heat the stew until completely thawed, stirring often. Adjust the heat to medium and stirring occasionally cook the stew approximately 30 minutes or until heated through.

Pork with Eggplant Stew Ingredients: • • • • • • • • • •

3 tbsp flour 1 lb. lean pork, boneless and chunked 4 tbsp olive oil 6 tbsp onion, chopped 1/2 tsp dried thyme 1/4 tsp ground sage 1/4 tsp ground allspice 1/4 tsp pepper 1 C of water 2 C of eggplant, cut into 1 inch cubes

Directions: Place the flour into a shallow bowl. Dredge the pork through the flour until well covered. Pour the olive oil into a soup pot and place over medium heat. When the oil is hot add the pork cubes. Sauté the pork for 8 minutes or until browned on all sides. Add the onion and sauté for 5 minutes or until the onion is soft. Sprinkle the thyme, sage, allspice and pepper over the browned pork. Pour the water into the soup pot. Reduce the heat to low, cover the pot and simmer the stew for 2 hours. Add the eggplant to the stew. Recover the pot and cook 18 minutes or until the eggplant is tender.

Makes 4 servings

To reheat there's no need to thaw. Place the frozen stew in the soup pot over low heat. Gradually heat the stew, stirring often, for approximately 1 hour or until completely heated through.

Navy Bean and Bacon Stew Ingredients: • • • • • • • • • •

6 slices of thick bacon, diced 1 onion, chopped 2 celery ribs, chopped 2 white potatoes, peeled and diced 1 1/2 C of water 1 bay leaf 2 C canned navy beans 1 1/2 C of skim milk 1/2 tsp salt 1/4 tsp pepper

Directions: Place the bacon in a soup pot over medium heat. Cook the bacon 8 minutes or until crisp. Drain the bacon on paper towel and set aside. Discard all but 1 tbsp of the bacon drippings. Stir the onion and celery into the remaining drippings. Cook the vegetables for 7 minutes or until the onion is tender. Add the potatoes to the pot. Pour the water into the pot and stir. Add the bay leaf. Reduce the heat to medium low, cover the pot and cook 40 minutes or until the potatoes are fork tender. Remove the bay leaf from the stew. Place the beans into a mixing bowl and mash with a potato masher. Place the mashed beans into the soup pot. Pour the milk into the pot. Stir in the salt and pepper until well combined. Cover and simmer, but do not boil for 20 minutes or until thickened. Makes 6 servings When reheating this stew do not thaw. Place the frozen stew into a soup pot over low heat. Stirring often allow the stew to completely thaw. Adjust the heat to medium low, cover the pot and simmer the stew for approximately 30 minutes or until completely heated through.

Stacked Lamb Stew Ingredients: • • • • • • •

2 lbs. boneless lamb, cube 4 onions, sliced 6 potatoes, peeled and sliced 1 tsp parsley 2 tsp salt 1/4 tsp pepper 2 C of cold water

Directions: Layer half of the lamb meat into the bottom of a Dutch oven. Stack half of the onions on top of the meat. Stack half of the potatoes on top of the onions. Sprinkle half of the parsley, half of the salt and half of the pepper over the ingredients in the pan. Repeat layers in the same order finishing with the remaining parsley, salt and pepper. Pour the water over the top of the layers. Position the Dutch oven over medium heat. Slowly bring the water to a boil. Reduce the heat to low and cover the pot. Simmer the stew for 3 hours or until the potatoes being to fall apart.

Makes 6 servings

To reheat frozen stew, do not thaw. Place the frozen stew into a Dutch oven positioned over low heat. Stirring often, cook the stew until it has completely thawed. Once thawed cover the pot and continue cooking, stirring often, approximately 1 hour or until the stew is completely heated through.

Lamb and Sweet Apricot Stew Ingredients: • • • • • • • • • • • •

1 tbsp olive oil 2 tbsp unsalted butter 2 onions, sliced 2 lbs. boneless lamb shoulder or leg, cubed 2 C of hot water 1 tsp parsley 1 tsp salt 1/4 tsp pepper 1/2 tsp ginger 1/8 tsp cinnamon 1 1/2 C of dried apricots 1 tbsp lemon juice

Directions: Place the oil and the butter in a stockpot over medium high heat. Allow the butter to melt completely then stir to combine with the oil. Add the onions and stirring continuously cook for 4 minutes or until just beginning to tender. Place the lamb into the pot. Cook, stirring occasionally, for 8 minutes or until the meat is no longer pink. Pour the hot water into the pot. Sprinkle the parsley, salt, pepper, ginger and cinnamon into the water and stir. Reduce the heat to low, cover the pot and simmer 1 hour. Stir the apricots into the stew. Pour the lemon juice into the pot and stir to combine. Recover and continue cooking 20 minutes or until the meat is tender the apricots are soft. Makes 6 servings When freezing this stew do not add the apricots and lemon juice. Place the frozen stew into the stockpot and position over low heat. Allow the stew to cook, stirring often, until it has completely thawed. Cover the pot and continue cooking for 1 hour. Add the apricots and lemon juice, stir and recover. Cook approximately 30 minutes or until the apricots are soft and the stew is heated through.

Turkey Succotash Stew Ingredients: • • • • • • • • • • • • • •

6 slices of bacon 3/4 C of celery, sliced 1/2 C of green onions, sliced thin 2 garlic cloves, minced 8 C of chicken broth 3 C turkey, cooked and diced 4 tomatoes, chopped 1 (10 oz.) pkg. frozen lima beans 1 (10 oz.) pkg. frozen corn 1 (6 oz.) can tomato paste 1 bay leaf 1 tsp dried thyme 1/4 tsp salt 1/4 tsp pepper

Directions: Place the bacon in a Dutch oven over medium heat. Cook the bacon 7 minutes or until crisp. Drain the bacon on paper towel and then crumble. Remove all but 3 tbsp of the bacon drippings and discard. Add the celery, green onions and garlic to the drippings. Sauté the vegetables for 4 minutes or until tender. Carefully pour the broth into the pan. Gently stir in the diced turkey. Stir in the tomatoes, lima beans and corn until combined. Blend the tomato paste into the mixture. Add the bay leaf to the pan. Sprinkle in the thyme, salt and pepper and stir until well incorporated. Adjust the heat to high and bring the mixture to brisk rapid boil. When boiling, reduce the heat to low and simmer the stew for 30 minutes. Sprinkle the bacon into the soup and remove the bay leaf. Simmer the stew 5 minutes longer. Makes 8 servings To reheat do not thaw. Place the frozen stew into a Dutch oven placed over low heat. Stirring often, cook the stew until completely thawed. Adjust the heat to medium and continue simmering the stew for approximately 30 minutes or until heated through.

Vegetarian Peanut Butter Stew Ingredients: • • • • • • • • • • • • • • • • •

2 sweet potatoes, peeled and cubed 2 tbsp canola oil 1 onion, chopped 1 garlic clove minced 2 hot peppers, seeded and diced 1 yellow squash, chopped 1 green pepper, seeded and chopped 1 eggplant, chopped 3 C of chicken broth 2 tomatoes, chopped 1 C of can green beans 1 C of can whole kernel corn 1 tsp salt 1/2 tsp pepper 1/2 tsp ground ginger 1/8 tsp ground thyme 1 C peanut butter

Directions: Place the sweet potatoes in a pot and cover completely with water. Place the pot over medium heat and bring the water to a brisk boil. Boil the potatoes for 18 minutes or until fork tender. Drain the potatoes well, place in a bowl and set aside. Place the canola oil in the soup pot and set over medium heat. Add the onion, garlic and peppers to the oil. Sauté the vegetables 5 minutes or until the onion become translucent. Stir in the squash, green pepper and eggplant and continue cooking 5 additional minutes, stirring frequently. Pour the chicken broth into the pot. Add in the tomatoes, green beans and corn and stir to combine well. Sprinkle in the salt, pepper, ginger and thyme and stir to incorporate the ingredients together well.

Bring the mixture to a brisk boil. Reduce the heat to low, cover the pot and simmer 35 minutes. Stir the sweet potatoes into the stew and continue cooking 10 minutes. Fold the peanut butter into the mixture and stir until smooth. Cook an additional 20 minutes or until the vegetables are fork tender.

Makes 6 servings

To reheat, thaw the stew in the refrigerator. Place the thawed stew into a soup pot over low heat. Cover the pot and simmer approximately 35 minutes or until the soup is completely heated through.

Broccoli and Cauliflower Stew Ingredients: • • • • • • • • • • • • • •

4 C of chicken broth 1 onion, chopped 1 carrot, chopped fine 1 celery rib, chopped fine 1 tsp parsley 1/4 tsp dried dill 2 C small cauliflower florets 2 C small broccoli florets 2 C of light cream 2 tbsp of flour 2 tbsp unsalted butter 1 (3 oz.) pkg. cream cheese, chunked 1/2 tsp salt 1/4 tsp white pepper

Directions: Pour the broth into a soup kettle positioned over medium heat. Add the onion, carrots and celery. Sprinkle in the parsley and dill and stir until well combined. Reduce the heat to low, cover the pot and simmer 30 minutes or until the vegetables are tender. Add the cauliflower and broccoli. Recover and cook 10 minutes or until the cauliflower and broccoli are crisp tender. Add the cream to the pot and continue to simmer. Knead the flour and butter together in a mixing bowl. Add it piece by piece to the stew being sure to stir the whole time you're adding. Drop the cream cheese in chunk by chunk and stir until the cheese melts about 5 minutes. Sprinkle in the salt and pepper and stir to combine. Continue to simmer 5 more minutes. Makes 4 servings To freeze this stew, do not add the cream cheese until reheating. Place the frozen stew into the refrigerator to partially thaw. Place the partially thawed stew into a soup kettle over low heat and stirring often cook the stew approximately 30 minutes or until heated through. Add the cream cheese one chunk at a time stirring continuously until the cheese is completely melted into the stew.

Garlic Shrimp and Feta Stew Ingredients: • • • • • • • • • • •

1/4 C olive oil 1 onion, chopped 2 garlic cloves, minced 3 C of tomatoes, diced 2/3 C dry white wine 1 tsp oregano 1 tsp salt 1 3/4 lbs. large shrimp, shelled and deveined 1/4 tsp black pepper 1/4 lb. feta cheese, cubed 4 tbsp Italian parsley

Directions: Place the oil into a Dutch oven over medium heat. When the oil is hot add the onion and cook 5 minutes, stirring often, until the onion is translucent. Add the garlic and stirring continuously, cook 30 seconds. Adjust the heat to high and quickly stir in the tomatoes. Add the wine and stir to combine. Sprinkle in the oregano and salt stirring to incorporate. Bring the mixture to a boil then place a lid ajar on the pot and cook the mixture for 20 minutes or until thickened. Add the shrimp and sprinkle in the pepper. Bring the mixture back to a soft boil. Cover the pot and cook 2 minutes or until the shrimp are just barely done. Stir the cheese into the stew. Sprinkle in the parsley and stir to incorporate. Continue simmering, uncovered until the cheese has melted through the stew. Makes 6 servings To reheat, do not thaw or the shrimp will become rubbery. Place the frozen stew in a Dutch oven over low heat, stirring often until the stew has thawed through. Continue simmering on low heat for approximately 20 minutes, stirring often, until the stew is heated through.

Cheesy Tuna Stew Ingredients: • • • • • • • • • • • • • •

2 tbsp olive oil 2 tbsp unsalted butter 1 carrot chopped fine 1 celery rib chopped fine 1 red onion, chopped fine 1/4 C of flour 2 C of light cream 2 C of chicken broth 1 bay leaf 1 tsp parsley 1 (6 1/4 oz.) can chunk tuna packed in water, drained 1/2 tsp salt 1/4 tsp pepper 1 C Cheddar cheese, shredded

Directions: Place the oil and butter into a pot over medium heat. Heat until the butter is completely melted into the oil. Add the carrot, celery and onion to the pot. Sauté for 10 minutes or until the vegetables are crisp tender. Stir the flour in with the vegetables. Add the cream and broth and stir well to combine. Add the bay leaf to the mixture. Stir in the parsley until well blended. Cook the mixture over medium heat, stirring frequently, for 15 minutes or until the sauce thickens and becomes bubbly. Flake the tuna into the pot. Sprinkle in the salt and pepper and stir to incorporate into the stew. Remove the bay leaf from the stew. Reduce the heat to low and dump the cheese into the pot. Stirring continuously cook an additional 5 minutes or until the cheese has completely melted. Makes 5 servings When freezing, do not add the cheese. Place the frozen stew into a pot over low heat. Heat the stew until completely thawed. Adjust the heat to medium and stirring often, simmer the stew for approximately 25 minutes or until heated through. Add the cheese and stirring continuously cook an additional 5 minutes or until the cheese has melted.

Baked Porcupine Stew Ingredients: • • • • • • • • • •

1 lb. lean ground beef 1 garlic clove, minced 1/4 tsp dried rosemary 1/4 tsp salt 1/3 C long grain white rice, uncooked 1 large egg 1 (8 oz.) can tomato sauce 1/4 C dry white wine 2 tomatoes, peeled, seeded and chopped 1/2 tsp chili powder

Directions: Place the ground beef into a mixing bowl. Add the garlic, rosemary and salt and mix with your hands to combine. Sprinkle in the rice. Break the egg into the mixture and use your hands to incorporate all the ingredients together well. Shape the mixture into sixteen 1 inch meatballs. Place the meatballs into a 2 qt. casserole dish. Place the oven temperature on 350 and let the oven heat. Pour the tomato sauce into a separate bowl. Whisk the wine into the tomato sauce. Fold the tomatoes into the mixture well. Sprinkle the chili powder over the top and then stir to combine. Pour the mixture over the meatballs being sure to completely cover them. Cover the casserole tightly with aluminum foil. Bake the casserole for 1 hour or until the meatballs are cooked through. Makes 4 servings To reheat this frozen stew all it to thaw partially in the refrigerator. Place the stew into a casserole dish and cover tightly with foil. Place the stew into a preheated 350 degree oven for approximately 1 hour or until completely heated through.

Beef Yogurt Stew Ingredients: • • • • • • • • • • • • •

1 tbsp olive oil 1 1/2 lbs. beef sirloin, cut into strips 3 tbsp unsalted butter 1 onion, chopped 1 (8 oz.) container button mushrooms, sliced 1/4 C flour 2 C beef broth, heated until hot 1 C plain yogurt 1 1/2 tbsp ketchup 1 1/2 tbsp mustard 1 1/2 tbsp Worcestershire sauce 1/2 tsp salt 1/4 tsp pepper

Directions: Pour the oil into a skillet placed over medium heat and allow the oil to heat up. Place the beef strips into the hot oil and cook, turning once, 10 minutes or until no longer red. Remove the beef strips and drain on paper towel. Clean the skillet then add the butter and place the skillet back over medium heat. Allow the butter to melt completely then add the onions and mushrooms. Cook the vegetables, stirring often, for 7 minutes or until tender. Sprinkle the flour over the vegetables in the skillet. Pour the hot broth over the top. Stirring continuously, cook the mixture for 2 minutes then remove from the heat. Set the oven temperature to 350 degrees and allow the oven to heat while finishing the stew preparation. In a mixing bowl combine the yogurt, ketchup, mustard and Worcestershire sauce together well. Place the meat strips into a casserole dish. Sprinkle with the salt and pepper. Pour the yogurt mixture over the meat being sure to cover all the meat well. Cover the dish and bake 30 minutes or until heated through. Makes 8 servings To reheat there is no need to thaw. Place the stew into a casserole dish and cover with foil. Place the dish into a preheated 350 degree oven for approximately 1 hour or until the stew is heated through completely.

Mixed Up Beef Stew Ingredients: • • • • • • • • • • • • • • • • • • • •

3 tbsp olive oil 1 C of onion, chopped 1 tbsp garlic, chopped 1 1/2 lbs. boneless beef chuck, trimmed and cut into chunks 1 C carrots, sliced 1/2 C bell pepper, chopped 4 C of beef broth 1 tsp honey 2 C tomatoes, chopped 1/2 tsp dried oregano 1/4 tsp dried marjoram 1 tsp parsley 1/2 tsp pepper 2 white potatoes, peeled and diced 2 sweet potatoes, peeled and diced 1 (2 lb.) pumpkin, peeled, seeded and cut into cubes 1 zucchini, sliced 1 (8 oz.) can unsweetened pears, drained and cut into quarters 1 1/2 C frozen corn 1/2 C dried apricots, chopped

Directions: Place the oil in a pot over medium heat. When the oil become hot but not smoking add the onion and stir to coat. Sauté the onion 1 minute then add the garlic and stir to combine. Sauté the onion and garlic for 4 minutes or until the onion is tender. Remove the onion and garlic and reserve in a bowl to later use. Add the beef chunks to the pot and sauté until brown on all sides about 10 minutes. Stir in the carrots and pepper. Pour the beef broth into the pot and stir. Gently stir the honey into the broth until well combined. Carefully fold the tomatoes into the broth. Sprinkle in the oregano, marjoram, parsley and pepper into the mixture and blend in well. Replace the onion and garlic into the pot.

Bring the mixture to a brisk steady boil. Turn the heat to low, cover the pot and simmer for 15 minutes. Add both types of potatoes and the pumpkin into the pot. Recover and simmer another 45 minutes. Allow the oven to heat to 350 degrees. Remove the 1 1/2 C of the cooked vegetables and 1/2 C of liquid from the pot. Place them in the blender and puree until very smooth. Transfer the puree mixture back into the pot and simmer uncovered for 10 minutes. Add the zucchini, pears, corn and apricots to the pot. Continue simmering an additional 15 minutes. Transfer the stew to a large baking pan. Bake 15 minutes and allow the casserole to stand 5 minutes before serving.

Makes 6 servings

When freezing this stew do not bake first. Place the frozen stew into a pot over low heat. Thaw the stew, stirring occasionally. Once the stew has completely thawed raise the heat to medium. Allow the stew to cook 15 minutes then reduce the heat to low. Cover the stew and continue simmering approximately 30 minutes. Transfer the stew to the casserole dish and bake in a preheated 350 degree oven for approximately 20 minutes or until completely heated through.

Baked Beef Burgundy Stew Ingredients: • • • • • • • • •

2 lbs. beef stew meat 1 1/4 C of burgundy wine 2 (10 oz.) cans beef consommé, undiluted 1 tsp salt 1/2 tsp garlic salt 1/4 tsp pepper 1 onion, sliced 1/2 C of dry bread crumbs 1/2 C of flour

Directions: Place the oven temperature at 300 degrees. Place the beef into a 3 qt. casserole dish. Pour 1 C of wine and the beef consommé into the dish and stir to blend together well. Sprinkle the salt, garlic salt and pepper into the mixture. Add the onion and stir to incorporate the ingredients together well. Place the bread crumbs into a small mixing bowl. Add the flour to the bread crumbs and toss to combine. Blend the mixture into the casserole well. Cover the casserole with heavy duty aluminum foil. Bake 3 hours or until the beef is fork tender. Stir the remaining wine into the casserole just before serving.

Makes 6 servings

To reheat place the frozen stew into a casserole dish. Cover tightly with foil and bake in a preheated 300 degree oven approximately 1 1/2 hours or until heated through. Stir 1/4 C of wine into the casserole just before serving.

Greek Beef Stew with Feta Cheese Ingredients: • • • • • • • • • • • • • • • • • • • •

2 lb. lean stew beef, trimmed and cubed 1/2 C of olive oil, divided 1 onion, chopped 3 garlic cloves, minced 1 1/2 C dry red wine 1 C of beef stock 3 tbsp balsamic vinegar 3 tbsp brown sugar, packed 1 (6 oz.) can tomato paste 1 tsp oregano 1 tsp cumin 1/2 tsp cloves 2 bay leaves 2 (2 inch) cinnamon sticks 1/2 C dried currents 2 tsp orange zest 1 eggplant, cubed 1 zucchini, cubed 1 red bell pepper, sliced thin 1/2 C feta cheese, crumbled

Directions: Allow the oven to heat to 350 degrees. Pour 1/4 C of oil into a Dutch oven over medium heat. Add the beef to the oil and brown on all sides for about 10 minutes. Remove the meat and drain on paper towel. Add the onion and garlic to the pan. Stirring often sauté the vegetables until the onion is translucent. Return the beef to the pan.

Pour the wine, beef stock and vinegar to the pan. Blend in the brown sugar. Stir the tomato paste into the mixture until smooth. Sprinkle in the oregano, cumin and cloves. Add the bay leaves and cinnamon stick to the pan. Stir the dried currants into the mixture well. Add the orange zest and blend all the ingredients together. Bring the mixture to a steady boil. Transfer the mixture to a large casserole dish. Cover with foil and bake 2 hours. Pour the remaining oil into the Dutch oven and position over medium heat. Add the egg plant, zucchini and red pepper. Cook for 4 minutes, stirring often, until the eggplant just begins to soften. Fold the vegetables into the stew. Recover and continue baking 30 minutes. Top with the feta cheese before serving.

Makes 6 servings

To reheat the stew place the frozen stew into a Dutch oven over low heat. Allow the stew to come to a simmer. When the stew has thawed transfer to a casserole dish. Cover with foil and bake in a preheated 350 degree oven approximately 45 minutes or until completely heated through. Top with the cheese before serving.

Chutney Sauce Beef Stew Ingredients: • • • • • • • • • • • • • • • •

2 lbs. lean stewing beef 1/4 C vegetable oil 1 onion, peeled and diced 3 garlic cloves, minced 2 tsp curry powder 1/2 tsp ground ginger 1/2 C jarred mango chutney 1/3 C raisins 1 (14.5 oz.) can beef stock 1 (8 oz.) can water chestnuts, sliced, drained 2 carrots, sliced thin 2 celery ribs, sliced thin 1 C broccoli florets 2 oz. snow peas 2 tsp corn starch 1 tbsp cold water

Directions: Allow the oven to heat to 350 degrees while preparing the stew. Heat the oil in an ovenproof Dutch oven over medium heat. Place the beef into the oil and stir to coat. Brown the beef for about 10 minutes being sure to brown all sides. Remove the beef and drain on paper towel. Add the onion and garlic to the pan. Stirring often, sauté for 3 minutes or until the onion is translucent. Stir the curry powder and ginger into the onions and garlic. Continue stirring and cook for 1 minute. Stir in the chutney and raisins. Pour the stock into the pan. Add the water chestnuts and stir until all the ingredients are incorporated together well. Transfer the beef back to the pan. Raise the heat to high and bring the mixture to brisk boil. Cover the pan and place in the oven for 2 hours. Add the carrots and celery to the stew, recover and bake an additional 20 minutes.

Add the broccoli and continue baking 10 minutes. Stir in the snow peas and bake 10 minutes or until the peas are crisp tender. Place the corn starch in a bowl. Add the water and whisk until smooth. Remove the pan from the oven and place it over medium heat. Stir the corn starch mixture into the stew. Bring the stew back to a boil and simmer 1 minute or until thick.

Makes 6 servings

When freezing this stew, bake the stew up to the point where the carrots are added then freeze. To reheat place the frozen stew in the Dutch oven over low heat. Bring the stew to a slow simmer. Once the stew starts to simmer continue adding the ingredients and cooking the stew as directed starting with adding the carrots.

Hearty Ground Beef Vegetable Stew Ingredients: • • • • • • • • •

3 potatoes, peeled and sliced 3 carrots, sliced 3/4 lb. lean ground beef 1 (14 1/2 oz.) can diced tomatoes with juice 1/2 C of frozen peas 2 onions, sliced 2 tbsp butter 1/2 tsp salt 1/2 tsp pepper

Directions: Set the oven temperature to 350 and heat the oven while preparing the stew. Generously grease a 9 X 13 baking dish on the bottom and sides. Lay the potatoes into the bottom of the dish. Layer the carrots over the potatoes. Crumble the meat over the top to completely cover. Pour the tomatoes over the meat. Add the peas into the dish. Layer the onion slices over the peas. Dot the top of the stew with the butter. Sprinkle the salt and pepper over the entire stew. Cover tightly with foil and bake 1 1/2 hours or until the vegetables are tender.

Makes 6 servings

To reheat do not thaw. Place the frozen stew into a greased casserole. Bake in a 350 degree oven for 1 hour. Remove and stir the stew well. Recover and continue baking approximately 30 minutes or until the stew is completely heated through.

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Baked Swedish Stew Ingredients: • • • • • • • • • • •

3 lbs. stew beef meat 6 tbsp minute tapioca 3 slices of bread remove the crust and break into pieces 3 C tomatoes, chopped 6 small onions, quartered 2 C of hot water 3 t salt 1 tsp pepper 2 tbsp sugar 6 potatoes cut into small chunks 1 (10 oz.) pkg. frozen peas, thawed

Directions: Set the oven temperature to 300 degrees and allow the oven to heat. Place the meat into a mixing bowl. Add in the tapioca and bread. Stir the tomatoes into the mixture. Add the onions and stir until combined. Pour the water into the bowl but do not stir. Add the salt, pepper and sugar then stir until all the ingredients are incorporated together well. Spread the mixture into a greased 9X13 baking dish. Cover tightly with a heavy duty foil and bake 4 hours. Remove the dish and stir in the potatoes and peas until well combined. Recover and bake 1 hour longer or until the potatoes are tender. Makes 8 servings When freezing this stew do not add the potatoes or peas. Place the frozen stew in a casserole dish, cover with foil and place in a 350 degree oven for approximately 45 minutes being sure to stir a few times during the thawing. Stir in the potatoes and peas and cover the casserole again. Place in the 350 degree oven for approximately 35 minutes or until the potatoes are fork tender.

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Brunswick Style Chicken Stew Ingredients: • • • • • • • • • • • • • • • • •

2 tbsp canola oil 3 tbsp unsalted butter, divided 3 onions, sliced 1/4 C of flour 1/4 tsp salt 1/4 tsp pepper 3 lbs. cut up chicken 3 1/2 C of chicken broth, heated 1 tsp parsley 1/2 tsp dried thyme 1 tsp Worcestershire sauce 1 tsp sugar 4 oz. ham, cooked and cubed 2 white potatoes, peeled and diced 1 tomato, peeled, seeded and chopped 1 C of frozen baby lima beans 1 C frozen whole kernel corn

Directions: Allow the oven to heat to 350 degrees. Place the oil and 1 tbsp butter into a stove to oven casserole dish. Position the casserole over medium heat and allow the butter to melt completely. Add the onions, stirring occasionally, cook the onions for 5 minutes or until fork tender. Remove the onions and reserve until ready to use. Place the flour into a plastic sealable bag. Sprinkle the salt and pepper into the flour. Close the bag and shake to combine. Add the chicken to the bag, close and shake to cover the chicken well.

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Place 2 tbsp of butter into a Dutch oven and place over medium heat. When the butter has completely melted add the chicken. Brown the chicken, adding the additional 1 tbsp of butter if necessary. Remove the browned chicken to a paper towel to drain. Sprinkle any of the remaining flour into the Dutch oven. Stir the chicken broth into the flour. Add in the parsley and thyme. Pour the Worcestershire sauce into the pan. Add the sugar and stir until blended in well. Stir in the ham, potatoes, tomatoes, lima beans and corn. Place the onions and the meat into the pan being sure the meat is well covered with the sauce mixture. Transfer the stew to the casserole dish. Cover and bake 1 hour or until the meat is tender.

Makes 8 servings

To reheat partially thaw in the refrigerator. Place the stew into a casserole dish and cover. Bake the casserole in a preheated 350 degree oven for approximately 1 1/2 hours or until heated completely through.

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Pork and Hominy Peasant Stew Ingredients: • • • • • • • • • • • • • •

2 scallions, trimmed and sliced 3 tbsp vegetable oil 2 lb. lean pork, trimmed and cubed 1 onion, diced 3 garlic cloves, minced 2 tsp ground cumin 2 tsp dried oregano 1 (14.5 oz.) can chicken broth 1 (14.5 oz.) can diced tomatoes with juice 1 (4 oz.) can diced mild green chilies, drained 2 (15 oz.) cans yellow hominy, drained 1 yam, peeled and diced 1/2 C frozen corn 2/3 C frozen green beans

Directions: Allow the oven temperature to heat to 350 degrees. Pour the oil into an oven proof Dutch oven pan and set over medium heat. When the oil is hot add the cubed pork in a single layer and cook about 10 minutes to brown on all sides. Remove the pork and place on paper towel to drain. Stir the onion and garlic together in the pan. Cook the mixture for 3 minutes, until the onion is translucent stirring often. Stir in the cumin and oregano and constantly stirring cook an additional 1 minute. Return the pork to the pan. Pour the chicken broth into the pan. Stir in the tomatoes and chilies until well combined. Bring the mixture to a steady boil. Cover the pan and place in the oven and bake 45 minutes. Add the hominy and continue baking 15 minutes longer. Stir the yam into the stew and return to the oven for 30 minutes. Blend in the corn, green beans and scallions and continue baking 20 minutes or until the pork is very tender. Makes 6 servings When freezing this stew make it up to the point where of stirring in the yams. To reheat place the frozen stew into the Dutch oven over low heat. Bring the stew to a slow steady boil. Continue cooking as instructed above staring with adding the yams.

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Caribbean Pork Vegetable Stew Ingredients: • • • • • • • • • • • • • • • •

1/2 C of flour 1/2 tsp salt 1/4 tsp pepper 2 lbs. lean pork, trimmed and cubed 3 tbsp vegetable oil 2 onions, sliced thin 3 garlic cloves, minced 1 tbsp ginger 1 (14.5 oz.) can chicken stock 1/2 C of cider vinegar 1/3 C of dark rum 1/3 C dark brown sugar, firmly packed 1 carrot, sliced thin 1 celery rib, sliced thin 1 summer squash, sliced thin 1/2 C frozen green beans, thawed

Directions: Set the oven temperature to 350 degrees and heat the oven while making the stew. Place the flour in a shallow bowl. Add the salt and pepper and toss to combine. Cover the cubed pork well with the flour. Pour the oil into an oven proof Dutch oven and position over medium high heat. Add the pork and cook 10 minutes being sure to brown on all sides. Remove the pork and drain on paper towel. Add the onion and garlic to the hot oil. Stir in the ginger and cook for 3 minutes, stirring often. Return the pork to the pan. Pour the chicken stock into the pan. Stir in the vinegar and rum until well combined. Mix in the brown sugar until dissolved. Bring the mixture to a brisk boil. Cover the pan and place in the oven for 1 hour. Stir the carrots and celery into the stew and place the pan back on top of the stove. Bring the mixture to a brisk boil again. Cover and place back in the oven for 20 minutes. Stir in the squash and green beans. Recover and continue baking 10 minutes. Makes 6 servings To reheat this stew, do not thaw. Place the stew in the Dutch oven over low heat. Bring the stew to a steady simmer and allow simmering for 20 minutes. Cover and place in a preheated 350 degree oven for approximately 30 minutes or until the stew is heated through. © HillbillyHousewife.com – All Rights Reserved

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Polish Sausage and Cheese Stew Ingredients: • • • • • •

6 Polish sausage, fully cooked and cut into pieces 4 potatoes, peeled, cubed and cooked 1 (16 oz.) can cut green beans, drained 1 onion, chopped 1 (10 3/4 oz.) can cream of mushroom soup 1 C Cheddar cheese, shredded

Directions: Allow the oven to preheat to 350 degrees. Place the sausage pieces into an ungreased 3 qt. casserole dish. Stir in the potatoes, green beans and onion. Fold the soup into the mixture and stir until the other ingredients are well covered. Sprinkle the cheese over the top of the casserole. Cover the dish with foil and bake 45 minutes or until heated through.

Makes 6 servings

When freezing, do not add the cheese. Place the frozen stew into a casserole dish, cover with foil and place in a 350 degree oven approximately 30 minutes, stirring often, until the stew has completely thawed. Once the stew has thawed continue baking 15 minutes. Sprinkle on the cheese, recover and bake approximately 20 minutes or until the cheese has melted through the stew and the stew is as hot as like.

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Rosemary Lamb Stew with Green Vegetables Ingredients: • • • • • • • • • • • • • • •

1/2 C of flour 2 tbsp sugar 1/2 tsp salt 1/4 tsp pepper 2 lb. boneless leg of lamb, trimmed and cubed 1/4 C of olive oil 1 (14.5 oz.) can beef broth 1 C dry red wine 2 tbsp tomato paste 1 garlic clove, minced 1 tbsp dried rosemary 1 bay leaf 4 white boiling onions, peeled 1/2 C frozen green peas 1/2 C frozen green beans

Directions: Place the oven temperature on 350 degrees. Place the flour into a small shallow bowl. Add the sugar and toss to combine. Toss in the salt and pepper. Coat the lamb cubes in the flour mixture. Pour the oil into an ovenproof Dutch oven and place over medium high heat. Add the cubed lamb and cook 12 minutes or until evenly browned. Remove the meat and reserve. Discard the oil then add the beef broth. Stir the wine into the stock until well combined. Stir in the tomato paste until smooth. Add the garlic, rosemary and bay leaf and stir to blend together. Return the meat to the pot. Bring the mixture to a steady boil. Cover the pan and place in the oven to bake for 1 1/2 hours. Remove the bay leaf and discard. Place the pan back on the stove over medium heat. Stir in the onions then bring the mixture back to a steady boil. Cover and return to the oven for 45 minutes. Stir in the peas and green beans. Cover and return to the oven for an additional 10 minutes. Makes 6 servings To reheat, place the stew into the Dutch oven over low heat. Allow the stew to come to a simmer and continue simmering for 20 minutes. Cover the pan and place in a preheated 350 degree oven approximately 30 minutes or until heated through.

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Spiced Lamb Stew with Fruit Ingredients: • • • • • • • • • • • • • • • • •

1/2 C of flour 1 tsp salt 1/2 tsp pepper 2 lb. boneless lamb, trimmed and cubed 1/4 C of olive oil 1 onion, chopped 1 garlic clove, minced 1 (14.5 oz.) can beef broth 1 C dry red wine 1 tsp ground ginger 1/4 tsp ground cinnamon 3/4 C prunes, pitted and diced 1/2 C dried apricots, diced 1 sweet potato, peeled and sliced thin 1/2 red bell pepper, seeded and sliced thin 1 yellow squash, sliced thin 1/2 C slivered almonds

Directions: Allow the oven to preheat to 350 degrees. Place the flour, salt and pepper into a shallow bowl and toss to combine. Coat the cubes of lamb with the flour mixture. Place the oil into an ovenproof Dutch oven. Heat the oil over medium high heat until hot. Add the lamb and brown for 10 minutes being sure to turn once. Remove the lamb and reserve. Place the onion and garlic into the pan and sauté for 3 minutes, stirring often. Replace the lamb into the pan. Add the beef broth and wine and stir to incorporate. Sprinkle in the ginger and cinnamon and stir well. Stir in the prunes and apricots. Bring the stew to a rolling boil. Cover and place the stew in the oven to bake for 1 1/2 hours. Stir in the sweet potato and red pepper. Bake an additional 30 minutes or until the lamb and potatoes are tender. Stir in the squash and bake an additional 10 minutes. Sprinkle the top with the almonds and bake 7 minutes longer. Makes 6 servings When freezing, do not add the almonds. Place the stew in the Dutch oven over low heat. Bring the stew to a simmer and allow it to cook 15 minutes. Cover the pan and place in a preheated 350 degree oven approximately 30 minutes or until thoroughly heated. Sprinkle the almonds over the top and bake an additional 7 minutes.

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All Vegetable Baked Stew Ingredients: • • • • • • • • • •

6 tbsp extra virgin olive oil, divided 2 onions, sliced thin 2 cloves of garlic, minced 1 eggplant, peeled and cubed 3 small zucchini, sliced 1 red bell pepper, seeded and cut into strips 4 tomatoes, peeled and sliced 1 tsp dried oregano 1 tsp salt 1/4 tsp pepper

Directions: Set the oven temperature to 300 degrees and allow the oven to heat. Place 3 tbsp of the oil into the bottom of a glass casserole dish. Place the dish over medium heat on the stove and let the oil heat up but do not let it smoke. Remove the casserole dish and begin layering the vegetables. Layer one half of the onions, and then sprinkle with have the garlic. Layer half of the eggplant over the garlic. Layer in half of the zucchini, half of the peppers and top with half of the tomatoes. Repeat layers using the remaining vegetables. Sprinkle the oregano, salt and pepper over the top of the entire casserole. Pour the remaining oil over the casserole. Cover the casserole with heavy duty aluminum foil. Bake 1 hour. Uncover the casserole and use a wooden spoon to gently stir the ingredients. Place the uncovered casserole dish on the stove over medium heat. Simmer for 12 minutes or until the sauce has thickened. Makes 6 servings To reheat, thaw the stew in the refrigerator. Place the thawed stew into a casserole dish. Set the oven temperature to 300 degrees. Cover the casserole with foil and bake approximately 1 hour or until completely heated through.

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Winter Slow Cooked Stew Ingredients: • • • • • •

1 (10.5 oz.) can condensed mushroom soup 1/4 C red wine 1/4 C beef broth 1 envelope dry onion soup mix 2 lb. beef stew meat 1 (4 oz.) can mushrooms, sliced and drained

Directions: Place the mushroom soup in the slow cooker. Pour the wine and beef broth into the slow cooker and whisk to combine with the soup. Sprinkle the dry onion soup into the slow cooker and stir slightly. Add the meat to the slow cooker. Fold in the sliced mushrooms until well combined. Cover and cook on low for 7 1/2 hours.

Makes 6 servings

To reheat frozen stew place the unthawed stew into a large pot over low heat. Heat the stew until completely thawed, stirring occasionally. Adjust the heat to medium and cover the pot leaving the lid slightly ajar. Cook approximately 30 minutes or until the stew is heated through.

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Sweet and Sour Slow Cooked Stew Ingredients: • • • • • •

1 1/2 lbs. beef stew meat, cubed 1 (16 oz.) pkg. frozen stew vegetables 2 (10 3/4 oz.) cans beefy mushroom soup 1/2 C of bottled sweet and sour sauce 1/2 C of water 1/4 tsp ground red pepper

Directions: Place the meat into the bottom of slow cooker. Add the vegetables in over the meat. Place the soup into a mixing bowl. Stir in the sweet and sour sauce until well combined. Pour the soup mixture into the slow cooker. Pour the water over the top of all the ingredients. Sprinkle in the red pepper then stir until all the ingredients are combined together well. Cover the slow cooker and place the temperature on low. Cook the stew for 10 hours or until the meat is fork tender.

Makes 6 servings

To reheat this stew, place it in the refrigerator to thaw. Once the stew has thawed, place it in a Dutch oven over medium low heat. Simmer the stew approximately 30 minutes or until heated completely through.

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Beef and Bean Crock Pot Stew Ingredients: • • • • • •

2 1/2 lbs. beef, trimmed and cubed 1 (15 1/2 oz.) can kidney beans, drained 1 (15 1/2 oz.) can great Northern beans, drained 2 (14 1/2 oz.) cans of diced tomatoes with garlic and onion in juice 1/2 tsp salt 1/4 tsp pepper

Directions: Place the meat in the bottom of the crock pot. Pour the kidney beans over the meat. Stir in the great Northern beans. Add the tomatoes and stir to combine. Sprinkle in the salt and pepper and blend to incorporate. Cover the crock pot and set the temperature to the low setting. Cook at least 8 hours or until the meat is very tender.

Makes 10 servings

To reheat there is no need to thaw. Place the frozen stew into a Dutch oven over low heat and cook until the stew has thawed completely. Adjust the heat to medium low and continue to simmer the stew approximately 35 minutes or until completely heated.

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Au Gratin Green Bean Stew Ingredients: • • • • • •

1 (12 oz.) boneless beef chuck, cut into pieces 1 (16 oz.) pkg. frozen cut green beans 1 (5 1/2 oz.) pkg. dry au gratin potato mix 1/2 tsp dried thyme 3 C of water 1 1/2 C half and half

Directions: Place the meat into the bottom of a slow cooker. Layer the green beans into the slow cooker and then the potato mix. Sprinkle the thyme over the ingredients. Pour the water over the mixture and stir to combine well. Cover the slow cooker and cook on high for 4 hours. Turn the setting to low and stir in the half and half. Cover the slow cooker and cook on low an additional 15 minutes or until hot.

Makes 4 servings

When freezing this stew do not add the half and half. To reheat place the frozen stew into a soup pan over low heat. Allow the stew to completely thaw, stirring often. Raise the heat to medium low and cover the pan. Simmer the stew approximately 30 minutes. Reduce the heat to low and stir in the half and half. Cover and continue cooking 15 minutes.

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Slow Cooked Ham Stew Ingredients: • • • • • • • • • • • •

3 C ham, cooked and diced 3 (14 oz.) can chicken broth 1 (15 oz.) can diced tomatoes 1 (7 oz.) can green chilies, chopped 1 onion, chopped 2 (15 oz.) can pinto beans, reserve liquid 1 (15 oz.) can whole kernel corn, drained 1 tsp garlic powder 2 tsp ground cumin 2 tsp cocoa 1 tsp salt 1 tsp oregano

Directions: Place the ham into the slow cooker. Pour the broth over the top of the ham. Add in the tomatoes, chilies and onion and stir to combine. Pour the pinto beans including the liquid into the slow cooker. Add the corn and stir to blend the ingredients together. Sprinkle in the garlic powder, cumin, cocoa, salt and oregano and blend to incorporate all the ingredients together well. Cover the slow cooker and place on the low setting. Slow the cook the stew for at least 6 hours.

Makes 8 servings

To reheat this stew there is no need to thaw it first. Place the stew into a Dutch oven over low heat. Stirring often let the stew thaw completely. Adjust the heat to medium and cover the pot. Simmer the stew for approximately 40 minutes or until completely heated.

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Vegetable Frankfurter Stew Ingredients: • • • • • • • • •

2 lbs. potatoes, peeled and cut into chunks 1 lb. carrots, peeled and cut into slices 1 t salt 1/4 t pepper 1 tbsp basil 1 tbsp parsley 8 C of water 2 (10/5 oz.) cans of tomato soup 1 (1 lb.) pkg. beef frankfurters, cut into fourths

Directions: Place the potatoes and carrots into the crock pot. Sprinkle the salt, pepper, basil and parsley over the top of the vegetables. Carefully pour the water into the crock pot. Cover and set the temperature to high. Cook 3 hours or until the vegetables are fork tender. Fold the tomato soup into the mixture until thoroughly combined. Add the frankfurters and stir to coat. Recover and cook on high for an additional 1 hour.

Makes 8 servings

To reheat frozen stew, do not thaw. Place the stew in a Dutch oven over low heat. Cook the stew until it has completely thawed, stirring occasionally. Once the stew is thawed adjust the heat to medium and continue cooking approximately 30 minutes or until the stew is heated through.

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Easy Microwave Stew Ingredients: • • • • • • • • •

2 lbs. beef stew meat, cut in cubes 1/2 tsp salt 1 C of water 1 (1 1/2 oz.) brown gravy mix with mushrooms 3 stalks of celery, sliced 1 onion, cut into chunks 3 carrots cut into small chunks 2 potatoes, peeled and cut into eights 1 C of tomatoes, chopped

Directions: Place the beef in a 3 qt. glass casserole dish, sprinkling the salt over the meat. Pour the water into a small mixing bowl. Sprinkle the gravy mix into the water and whisk until combined well. Pour the gravy over the meat. Cover the dish and cook in the microwave on 50% or medium for 7 minutes or until the meat is tender. Add the celery, onion, carrots and potatoes to the casserole and stir to combine. Stir in the tomatoes being sure all the vegetables are covered with the gravy. Cover and return to the microwave on 50% power for 20 minutes being sure the vegetables are fork tender before removing. Allow the casserole to stand 5 minutes before serving.

Makes 6 servings

To reheat frozen stew there's no need to thaw. Place the frozen stew into a casserole dish and cover. Use the defrost setting and thaw the stew for approximately 7 minutes, stirring after every 3 minutes. Up the power to 50% and continue heating the stew for approximately 5 minutes or until completely heated through being sure to stir once during the heating time. © HillbillyHousewife.com – All Rights Reserved

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Printable Labels

Beefed Up Mushroom Soup Date _________

Beefy Italian Minestrone Soup Date _________

Quantity ____

To reheat allow the soup to thaw slightly. Place in a soup pot over low heat and simmer approximately 30 minutes or until heated through.

Allow the soup to thaw completely in the refrigerator. Pour the soup into the soup pot, cover and simmer for approximately 30 minutes or until heated through. Add the spaghetti and continue cooking, uncovered for 15 minutes or until the spaghetti is tender.

Leftover Round Steak Soup Date _________ Quantity ____

Scoff Turtle Soup

To reheat place the frozen soup into a kettle over low heat. When the soup has completely thawed, adjust the heat to medium and bring the soup to a steady boil. Cover the kettle and cook approximately 20 minutes or until the soup is heated through.

Quantity ____

Beef with Eggplant Soup Date _________

Date _________

To reheat place the frozen soup into a Dutch oven over low heat. Allow the soup to thaw in the pan being sure to stir often. When the soup has completely thawed set the heat to medium. Bring the soup to a steady boil. Reduce the heat to low, cover and simmer approximately 30 minutes or until the soup is completely heated through stirring occasionally.

Quantity ____ To reheat the frozen soup, allow the soup to partially thaw in the refrigerator. Place the soup in the Dutch oven over medium heat and bring the soup to a boil. Reduce the heat to low, cover and continue simmer for approximately 20 minutes or until the soup is as hot as you like.

Light Cream of Chicken Soup Date _________ Quantity ____ Thaw in the fridge. Place the soup in a saucepan over medium heat. Bring the soup to a steady boil and continue simmering approximately 15 minutes or until the soup is heated through.

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Summer Time Vegetable Soup

Bean and Hot Sausage Soup

Date _________

Quantity ____

Place the soup into a large soup pot over medium heat. Allow the soup to thaw completely then reduce the heat to low. Cover and simmer for approximately 20 minutes or until the soup is completely heated through.

Red Cabbage and Lima Bean Soup Date _________

Italian Sausage Soup Pot Date _________

Quantity ____

To reheat frozen soup, place the soup into a soup pot over low heat. Allow the soup to completely thaw. Adjust the temperature to medium and cook uncovered for approximately 20 minutes or until the soup is heated through.

Place the frozen soup in a soup pot over low heat. Stirring often cook for approximately 20 minutes or until the soup has completely thawed. Adjust the temperature to medium, cover the pot and continue cooking approximately 15 minutes or until the soup is hot. Add the zucchini and continue cooking 8 minutes or until the zucchini is tender.

Turkey Soup with Pumpkin and Green Peppers Date _________ Quantity ____ To reheat allow the soup to partially thaw in the refrigerator. Place the soup into a Dutch oven over low heat. Cover and simmer approximately 35 minutes or until the soup is completely heated through.

Vegetables with Ham Soup Date _________ Quantity ____ Place the frozen soup into the stockpot over low heat. Allow the soup to thaw, stirring often. Adjust the heat to medium, cover the pot and cook approximately 30 minutes or until the soup is completely heated through.

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Deviled Ham and Cheese Soup Date _________

Throw Together Crab Soup Date _________

Quantity ____

To reheat frozen soup place the unthawed soup into a sauce pan over low heat. Heat approximately 25 minutes or until completely heated through, being sure to stir often.

Parmesan Spaghetti Sauce Soup Date _________ Creamy Carbonara Soup Date _____ Quantity ____ To reheat place the frozen soup into a soup pot over low heat. Cook the soup, stirring often for approximately 25 minutes or until heated through.

Quantity ____ To reheat place the frozen soup into a soup pot over low heat. When the soup has started to thaw stir it well. Adjust the heat to medium and stirring often simmers the soup for approximately 20 minutes or until heated through. Top each bowl with the cheese before serving.

Beanie Dog Tomato Soup Date ________ Quantity ____ To reheat frozen soup place it unthawed into a soup pot over low heat. Heat the soup approximately 15 minutes or until thawed stirring occasionally. Once the soup has thawed adjust the heat to medium and continue cooking approximately 20 minutes or until the soup is heated through.

Parmesan Creamed Onion Soup Date _________ Quantity ____ To reheat do not thaw. Place the frozen soup into a soup pan over low heat. Allow the soup to thaw completely in the pan then up the heat to medium and simmer for approximately 30 minutes or until completely heated through. Top each serving with the cheese.

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Nothing but Vegetables Soup Date _____

Light Brussels Sprout Soup Date ________

Quantity ____

To reheat frozen soup you do not have to thaw. Place the frozen soup into the Dutch oven over low heat. Stirring often allow the soup to completely thaw. Cover the pan and continue simmering approximately 20 minutes or until the soup is heated through.

To reheat the frozen soup place it in a soup pan over low heat. Heat approximately 30 minutes, stirring often or until the soup is heated through.

Fresh Tomato and Sweet Potato Soup Date _________ Wholesome Creamy Asparagus Soup Date _________ Quantity ____ To reheat frozen soup you do not need to thaw. Place the frozen soup in the soup pot over low heat. Stirring often cook approximately 30 minutes or until the soup is completely heated through.

Quantity ____ To reheat frozen soup, place the soup in the refrigerator to thaw completely. Pour the soup in the Dutch oven and place over low heat. Cover and stirring often cook the soup approximately 20 minutes or until as hot as you like.

Creamy Green Pea and Onion Soup Date _________ Spicy Spinach and Mushroom Soup Date _________ Quantity ____ To reheat frozen soup, do not add the cayenne pepper until reheating. Place the soup into the Dutch oven over low heat. Cook the soup slowly for approximately 30 minutes or until heated through. Stir in the cayenne pepper just before serving.

Quantity ____ To reheat there is no need to thaw. Place the frozen soup into the soup kettle over low heat. Cover and stirring often, cook the soup approximately 30 minutes or until heated.

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Orange Juice Carrot Soup Date _________

Eggplant and Brown Rice Soup Date _________

Quantity ____

Frozen soup can be reheated without thawing. Place the soup in the kettle over low heat. Stirring often cook the soup for approximately 25 minutes or until completely heated.

Lemon Creamed Asparagus Soup Date _________ Quantity ____ To reheat place the unthawed soup into the Dutch oven and set over low heat. Stirring often cook the soup for approximately 20 minutes or until completely heated through.

Broccoli plus Potato Soup Date _________ Quantity ____ Place the frozen soup into a soup pot over low heat. Stirring often allow the soup to thaw. When the soup has thawed cover the pot and continue cooking on low, stirring often, for approximately 15 minutes or until the soup is heated through.

Satisfying Spinach Soup Date _________ Quantity ____

Diced Beet Soup Date _________

To reheat soup when frozen, place it in a soup pot over low heat. Gradually warm the soup for approximately 30 minutes, stirring often and not allowing it boil until the soup is heated through.

Quantity ____ To reheat place the frozen soup into a soup pot over low heat. Stirring often allow the soup to cook until almost thawed approximately 10 minutes. Adjust the heat to medium and bring the soup to a boil. Serve immediately.

Monterey Jack Celery Soup Date _________

Golden Sweet Vidalia Soup Date _________

Quantity ____

To reheat this soup do not toast the bread or add it and the cheese to the soup. Place the frozen soup in a large soup pot over medium heat. Cook the soup, stirring often, for approximately 30 minutes or until completely heated through. Toast the bread as directed above, add the toasted bread and cheese and bake as directed above.

Bacon Laced Cauliflower Soup Date _________ Quantity ____

Cream of Corn Bacon Soup Date _________ Quantity ____ To reheat this soup, allow it to partially thaw in the refrigerator approximately 2 hours. Place the soup in a soup pan over low heat. Gradually heat the soup, stirring often, for approximately 30 minutes or until completely heated through.

To reheat do not thaw. Place the frozen soup into a soup pot over low heat. Stirring often cook the soup approximately 45 minutes or until heated through.

Creamy Curry Spiced Pumpkin Soup Date _________ Quantity ____

Simple Sauerkraut Soup Date _________ Quantity ____

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Fall Apple Cider Soup Date _________

Homemade Microwave Broccoli Soup Date _________

Quantity ____

To reheat frozen soup place the unthawed soup into a soup pan over low heat. Stirring often, heat the soup for approximately 25 minutes or until completely heated through.

Pureed Pear and Pepper Soup Date _________ Quantity ____ To reheat frozen soup, allow it to partially thaw in the refrigerator. Place the soup into a soup kettle over low heat. Stirring often allow the soup to thaw completely. Up the heat to medium and stirring often cook the soup approximately 20 minutes or until heated through.

So Simple Potato Soup Date _________ Quantity ____ To reheat after freezing place the frozen soup into a microwave safe dish. Cover and heat on the medium setting 5 minutes. Stir well and continue heating on the high setting for approximately 5 minutes or until the soup is as hot as you like.

Turkey Soup Microwave Style Date _________ Quantity ____ To reheat frozen soup, allow the soup to thaw in the refrigerator until slushy. Place the soup back into the microwave casserole dish and cover. Heat the soup in the microwave on for 5 minutes. Stir the soup then return to the microwave heating on high at 3 minutes intervals until the soup is as hot as you like, being sure to stir after each cooking interval.

Cucumber Soup from the Microwave Date _________ Quantity ____ To use after freezing allow the soup to thaw in the refrigerator until completely thawed through. Serve with cucumber slices as a garnish.

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Plum Good Soup Date _________

Blend of Fruit Soup Date _________

Quantity ____

Do not add the sour cream mixture until ready to serve. Thaw the soup in the refrigerator until it is no longer slushy.

Just thaw this soup in the refrigerator for 2 to 3 hours before serving.

Chilled Cream of Pepper Soup Date _________

Totally Berry Soup Date _________

Quantity ____ Quantity ____ To use frozen soup do not add the milk before freezing. Place the frozen soup into the refrigerator. When the soup has thawed place the soup in a large bowl and stir in the milk until well combined. Return the soup to the refrigerator until ready to serve.

To use frozen soup allow it to thaw in the refrigerator at least 3 hours before serving.

Spiced Up Melon Soup Date _________ Raspberry Cantaloupe Soup Date _________

Quantity ____

To use once frozen allow the soup to thaw in the refrigerator for 4 to 5 hours then serve.

Once frozen all you have to do is thaw in the refrigerator until ready to serve.

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Curried Fruit and Vegetable Soup Date _________

Beefy Hungarian Stew Date _________

Quantity ____

Place the frozen soup into the refrigerator and thaw for 2 hours or until the soup is desired consistency.

Place the frozen stew in a Dutch oven over low heat. Allow the stew to completely thaw, stirring occasionally. Adjust the heat to medium, cover the pan and continue cooking the stew approximately 1 hour or until completely heated through.

Pink Cranberry Soup Date _________

Herbed Beef Stew with Grapefruit Date _________

Quantity ____ Quantity ____ When freezing the soup do not add the yogurt. Place the frozen soup in the refrigerator to thaw for approximately 4 hours. Once the soup has thawed, place it in a bowl and fold in the yogurt. Cover the bowl and refrigerate at least 30 minutes before serving.

Savory Round Steak Stew Date _________

Slow Simmered Ground Beef Stew Date _________

Quantity ____

Place the frozen stew into a saucepan over low heat. Stirring often cook the stew until it is completely thawed. Adjust the heat to medium and cover the pan. Continue cooking the stew approximately 45 minutes or until completely heated through stirring occasionally.

To reheat allow the stew to partially thaw in the refrigerator. Place the stew into a soup pot over low heat. Simmer the stew for approximately 1 hour or until completely heated through.

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Parmesan Meatball Stew

Rosemary Red Potato Stew Date _________

Date _________ Quantity ____ Quantity ____ To reheat this stew, place it in a soup kettle over low heat. Once the stew has thawed turn the heat to the medium temperature and stirring often simmer the stew for approximately 40 minutes or until completely heated through.

Fast and Simple Beef Stew Date _________

Spicy Mustard Beef Stew Date _________

Quantity ____ Quantity ____ To reheat do not thaw. Place the frozen stew into the Dutch oven over low heat. Stirring often allow the stew to completely thaw. Adjust the heat to medium and bring the mixture to a gently boil. Place the heat on low, cover the pan and stirring often simmer the stew approximately 30 minutes or until heated through.

Ground Burger Barley Stew Date _________

Place the frozen stew into a Dutch oven. Cook on low until the stew is almost thawed, stirring frequently. Adjust the heat to medium and bring the stew to a soft boil. Set the heat to low, cover the pot and stirring often simmer the stew for approximately 1 hour or until completely heated through.

Mexican Pepper Beef Stew Date _________

Quantity ____ Quantity ____ To reheat this stew, do not thaw. Place the stew in a pot over low heat. Stirring often, heat the stew until it has completely thawed. Adjust the heat to medium and bring the stew to a slight boil. Reduce the heat to medium low, cover the pot and simmer the stew approximately 35 minutes or until completely heated through.

To reheat frozen stew, allow it to thaw completely in the refrigerator. Place the soup in a soup pot over low heat. Stirring often, simmer the soup approximately 40 minutes or until completely heated through.

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Cheddarburger Stew Date _________

Old Fashioned Chicken Vegetable Stew Date _________

Quantity ____

When freezing, do not add the cheese to the stew. Place the frozen stew into a Dutch oven over low heat. Allow the stew to completely thaw in the pan then adjust the heat to medium. Simmer uncovered for approximately 25 minutes or until the stew is hot. Add the cheese and stirring often cook for an additional 5 minutes or until the cheese has completely melted. Season the stew with salt and pepper to taste.

To reheat place the frozen stew into the stock pot over low heat. Heat the stew until completely thawed, stirring frequently. Adjust the heat to medium and bring the stew to a steady simmer. Place the heat on low and simmer the stew approximately 30 minutes or until completely heated through.

Tangy Tomatillos Chicken Stew Date _________ Peppercorn Beef Chuck Stew Date _____ Quantity ____ Place the frozen stew in a soup pot over low heat and allow the stew to almost completely thaw. Adjust the heat to medium and simmer the stew with lid ajar for approximately 30 minutes. Remove the lid sprinkle the peanuts over the top and cook an additional 2 minutes.

Quantity ____ To reheat this stew, allow it to thaw in the refrigerator. Place the thawed stew into a soup kettle over low heat. Slowly simmer the stew approximately 40 minutes or until completely heat through.

PB and Chicken Stew Date _________ Quantity ____

Chicken Peas and Mushroom Stew Date ________ Quantity ____ To reheat it is not necessary to thaw the stew. Place the frozen stew into the Dutch oven and position over low heat. Stirring often, allow the stew to thaw completely. When the stew has thawed, cover the pan and continue cooking on low for approximately 45 minutes or until the stew is heated through.

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Chicken and Butter Dumpling Stew Date _____

Pork with Eggplant Stew Date ________

Quantity ____

Place the frozen stew into a stock pot over low heat. Stirring occasionally, allow the stew to completely thaw. Adjust the heat to medium and continue cooking the stew approximately 35 minutes or until very hot. Place the heat on low and add the dumplings. Cover and continue cooking 10 minutes or until the dumplings are cooked through.

To reheat there's no need to thaw. Place the frozen stew in the soup pot over low heat. Gradually heat the stew, stirring often, for approximately 1 hour or until completely heated through.

Navy Bean and Bacon Stew Date _________ Quantity ____

Kielbasa Sauerkraut Stew Date _________ Quantity ____ To reheat this stew once frozen, allow it to thaw in refrigerator. Place the thawed stew into a large saucepan over low heat. Cover and simmer approximately 35 minutes or until heated through. A little more water may be added to the stew if it becomes to dry during reheating.

When reheating this stew do not thaw. Place the frozen stew into a soup pot over low heat. Stirring often allow the stew to completely thaw. Adjust the heat to medium low, cover the pot and simmer the stew for approximately 30 minutes or until completely heated through.

Stacked Lamb Stew Date _________ Quantity ____

Pork and Two Potato Stew Date _________ Quantity ____ To reheat the frozen stew, do not thaw. Place the stew into a 3 qt. saucepan over low heat. Heat the stew until completely thawed, stirring often. Adjust the heat to medium and stirring occasionally cook the stew approximately 30 minutes or until heated through.

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Lamb and Sweet Apricot Stew Date _________

Broccoli and Cauliflower Stew Date _________

Quantity ____

Place the frozen stew into the stockpot and position over low heat. Allow the stew to cook, stirring often, until it has completely thawed. Cover the pot and continue cooking for 1 hour. Add the apricots and lemon juice, stir and recover. Cook approximately 30 minutes or until the apricots are soft and the stew is heated through.

Place the frozen stew into the refrigerator to partially thaw. Place the partially thawed stew into a soup kettle over low heat and stirring often cook the stew approximately 30 minutes or until heated through. Add the cream cheese one chunk at a time stirring continuously until the cheese is completely melted into the stew.

Turkey Succotash Stew Date _________

Garlic Shrimp and Feta Stew Date _________

Quantity ____

To reheat do not thaw. Place the frozen stew into a Dutch oven placed over low heat. Stirring often, cook the stew until completely thawed. Adjust the heat to medium and continue simmering the stew for approximately 30 minutes or until heated through.

To reheat, do not thaw or the shrimp will become rubbery. Place the frozen stew in a Dutch oven over low heat, stirring often until the stew has thawed through. Continue simmering on low heat for approximately 20 minutes, stirring often, until the stew is heated through.

Vegetarian Peanut Butter Stew Date _________

Cheesy Tuna Stew Date _________

Quantity ____

To reheat, thaw the stew in the refrigerator. Place the thawed stew into a soup pot over low heat. Cover the pot and simmer approximately 35 minutes or until the soup is completely heated through.

When freezing, do not add the cheese. Place the frozen stew into a pot over low heat. Heat the stew until completely thawed. Adjust the heat to medium and stirring often, simmer the stew for approximately 25 minutes or until heated through. Add the cheese and stirring continuously cook an additional 5 minutes or until the cheese has melted.

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Baked Porcupine Stew Date _________

Baked Beef Burgundy Stew Date _________

Quantity ____

To reheat this frozen stew all it to thaw partially in the refrigerator. Place the stew into a casserole dish and cover tightly with foil. Place the stew into a preheated 350 degree oven for approximately 1 hour or until completely heated through.

Beef Yogurt Stew Date _________

Greek Beef Stew with Feta Cheese Date _________

Quantity ____

To reheat there is no need to thaw. Place the stew into a casserole dish and cover with foil. Place the dish into a preheated 350 degree oven for approximately 1 hour or until the stew is heated through completely.

Mixed Up Beef Stew Date _________ Quantity ____ Place the frozen stew into a pot over low heat. Thaw the stew, stirring occasionally. Once the stew has completely thawed raise the heat to medium. Allow the stew to cook 15 minutes then reduce the heat to low. Cover the stew and continue simmering approximately 30 minutes. Transfer the stew to the casserole dish and bake in a preheated 350 degree oven for approximately 20 minutes or until completely heated through.

Chutney Sauce Beef Stew Date _________ Quantity ____ When freezing this stew, bake the stew up to the point where the carrots are added then freeze. To reheat place the frozen stew in the Dutch oven over low heat. Bring the stew to a slow simmer. Once the stew starts to simmer continue adding the ingredients and cooking the stew as directed starting with adding the carrots.

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Hearty Ground Beef Vegetable Stew Date _________

Pork and Hominy Peasant Stew Date _________

Quantity ____

To reheat place the frozen stew into the Dutch oven over low heat. Bring the stew to a slow steady boil. Continue cooking as instructed above staring with adding the yams.

Baked Swedish Stew Date _________

Caribbean Pork Vegetable Stew Date _________ Quantity ____

Quantity ____ Place the frozen stew in a casserole dish, cover with foil and place in a 350 degree oven for approximately 45 minutes being sure to stir a few times during the thawing. Stir in the potatoes and peas and cover the casserole again. Place in the 350 degree oven for approximately 35 minutes or until the potatoes are fork tender.

To reheat this stew, do not thaw. Place the stew in the Dutch oven over low heat. Bring the stew to a steady simmer and allow simmering for 20 minutes. Cover and place in a preheated 350 degree oven for approximately 30 minutes or until the stew is heated through.

Polish Sausage and Cheese Stew Date _________ Brunswick Style Chicken Stew Date _________ Quantity ____ To reheat partially thaw in the refrigerator. Place the stew into a casserole dish and cover. Bake the casserole in a preheated 350 degree oven for approximately 1 1/2 hours or until heated completely through.

Quantity ____ Place the frozen stew into a casserole dish, cover with foil and place in a 350 degree oven approximately 30 minutes, stirring often, until the stew has completely thawed. Once the stew has thawed continue baking 15 minutes. Sprinkle on the cheese, recover and bake approximately 20 minutes or until the cheese has melted through the stew and the stew is as hot as like.

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Rosemary Lamb Stew with Green Vegetables Date _________

Winter Slow Cooked Stew Date _________ Quantity ____

Quantity ____ To reheat, place the stew into the Dutch oven over low heat. Allow the stew to come to a simmer and continue simmering for 20 minutes. Cover the pan and place in a preheated 350 degree oven approximately 30 minutes or until heated through.

Spiced Lamb Stew with Fruit Date _________

Sweet and Sour Slow Cooked Stew Date _________

Quantity ____

Place the stew in the Dutch oven over low heat. Bring the stew to a simmer and allow it to cook 15 minutes. Cover the pan and place in a preheated 350 degree oven approximately 30 minutes or until thoroughly heated. Sprinkle the almonds over the top and bake an additional 7 minutes.

All Vegetable Baked Stew Date _________ Quantity ____ To reheat, thaw the stew in the refrigerator. Place the thawed stew into a casserole dish. Set the oven temperature to 300 degrees. Cover the casserole with foil and bake approximately 1 hour or until completely heated through.

Beef and Bean Crock Pot Stew Date _________ Quantity ____ To reheat there is no need to thaw. Place the frozen stew into a Dutch oven over low heat and cook until the stew has thawed completely. Adjust the heat to medium low and continue to simmer the stew approximately 35 minutes or until completely heated.

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Au Gratin Green Bean Stew Date _________

Easy Microwave Stew Date _________

Quantity ____

To reheat place the frozen stew into a soup pan over low heat. Allow the stew to completely thaw, stirring often. Raise the heat to medium low and cover the pan. Simmer the stew approximately 30 minutes. Reduce the heat to low and stir in the half and half. Cover and continue cooking 15 minutes.

Place the frozen stew into a casserole dish and cover. Use the defrost setting and thaw the stew for approximately 7 minutes, stirring after every 3 minutes. Up the power to 50% and continue heating the stew for approximately 5 minutes or until completely heated through being sure to stir once during the heating time.

Slow Cooked Ham Stew Date _________ Quantity ____ Place the frozen stew into a Dutch oven over low heat. Stirring often let the stew thaw completely. Adjust the heat to medium and cover the pot. Simmer the stew for approximately 40 minutes or until completely heated.

Vegetable Frankfurter Stew Date _________ Quantity ____ Place the frozen stew in a Dutch oven over low heat. Cook the stew until it has completely thawed, stirring occasionally. Once the stew is thawed adjust the heat to medium and continue cooking approximately 30 minutes or until the stew is heated through.

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