Can anyone give me some good soup or stew recipes with non-expensive ingredients?

2 pounds stew beef


2 tablespoons vegetable oil


2 cups water


1 tablespoon Worcestershire sauce


1 clove garlic, peeled


1 or 2 bay leaves


1 medium onion, sliced


1 teaspoon salt


1 teaspoon sugar


1/2 teaspoon pepper


1/2 teaspoon paprika


Dash ground allspice or ground cloves


3 large carrots, sliced


3 ribs celery, chopped


2 tablespoons cornstarch





Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.





This tastes amazing!!Can anyone give me some good soup or stew recipes with non-expensive ingredients?
Taco soup:


1 lb Ground Beef


1/2 tsp Garlic


1 large Onion


16 oz Tomatoes -- 1 can


16 oz Tomato Sauce -- 1 can


4 oz Green Chiles -- 1 can


1 16 oz Thick and Chunky Salsa -- 1 jar


16 oz Pinto Beans, canned -- 1 can


16 oz Pinto Beans with Chile Sauce -- 1 can


16 oz Kidney Beans -- 1 can


1 pkg Taco Seasoning Mix


3 cups Water


Cheddar Cheese -- grated/garnish


Tortilla Chips -- taco-flavored/garnis


Sour Cream -- for garnish


Brown ground beef with onion and garlic. Add remaining ingredients and


simmer. Serve with grated Cheddar Cheese, taco-flavored tortilla chips, and


sour cream, if desired.





Lentil soup


8 ounces lentils


6 cups water


1 1/2 cups tomato juice or V-8


1 cup chopped onion


3/4 cup diced carrots


1 cup chopped celery


2 cloves garlic, minced


1 bay leaf


1 tablespoon olive oil


1/2 teaspoon salt


1/2 teaspoon seasoned salt


dash pepper


Parmesan cheese, optional


Preparation:


In a Dutch oven or stockpot, bring lentils, water, onion, carrot, celery, tomato juice, garlic, and oil to a boil. Reduce heat; cover and simmer 45 minutes or until lentils are tender. Add salt and pepper. Sprinkle each serving with a little Parmesan cheese, if desired. Serves 6Can anyone give me some good soup or stew recipes with non-expensive ingredients?
CROCKPOT CHICKEN AND RICE CASSEROLE





4 chicken breasts


1 can cream of celery soup


1 can cream of chicken soup


1 can cream of mushroom soup


2 stalks celery, diced


1 bay leaf


1 large onion, chopped


1/2 teaspoon Bell's Poultry seasoning


3 cloves garlic, minced


1 cup Minute Rice





Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).





Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.





Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours.





Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.





Note: Use temperature setting recommended by your owner's manual for cooking. Some crockery cookers have 3 settings - high, medium, and keep warm.





Don't use the ';keep warm'; setting instead of the ';cooking'; settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the ';medium'; or ';normal'; setting.





Check your manual for best results!





IRISH BEEF STEW





4 lbs. beef, chuck or round cut into 2 inch squares


4 tbsp. shortening


2 qts. boiling water


Juice of one lemon


1 tbsp. Worcestershire sauce


2 cloves of garlic, minced


1 lg. onion, minced


4 bay leaves


2 tbsp. salt


1 tsp. pepper


1 tsp. paprika


2 dashes of ground cloves


2 tbsp. sugar


2 small cans white onions


2 lg. cans Irish potatoes


2 bunches carrots, quartered


2 pkgs. pie crust mix


1 c. flour





Dredge meat in flour. Melt shortening until it is smoking hot. Brown meat, add water, lemon juice and Worcestershire sauce. Add garlic, onion and bay leaves. Add dry ingredients. Bring to a rolling boil, then lower heat to a medium setting. Cook slowly for two hours, adding water to cover if necessary.





Add carrots, cook 20 minutes on high heat, add potatoes and onions, let cook ten more minutes or until carrots are tender.





Prepare pie crust as directed on package. Pour stew into one huge or two large casserole dishes. Cover with pie crust. Brown in 400 degree oven until crust is browned.
There's a lot more recipes at


http://www.cheapcooking.com/





Roast Garlic and Potato Soup


2 heads roast garlic


2 Tbs olive oil


2 onions, diced


2 pounds potatoes (peeled and diced if raw)


6 cups chicken broth


salt and pepper to taste


chopped fresh chives for garnish





Heat the oil and cook the onions until soft, about 5-7 minutes. Squeeze the roast garlic cloves from their skins into the pot and mash the heads with the back of a spoon. Add the potatoes and stir until coated with the oil.





Add the chicken broth and bring to a boil, then reduce the heat and simmer. If your potatoes are raw, simmer about 30 minutes until the potatoes are soft. If your potatoes are already cooked, like mine were, simmer 10 minutes or so to blend the flavors.





Puree the soup with a hand immersion blender like this one if you have one, or in batches in a regular blender if need be. Add the chives and serve.
Check what is cheap in the way of veggies at the market, and try to get a couple of decent sized carrots, an onion, and a leek or some celery.


Sweat them off in a little oil and add some water and a can of soup mix bring to a boil.


Add some frozen veggies and some pasta like Penne, macaroni shells or broken up noodles.


Simmer occasionally stirring until pasta is to your liking.


Serve with toast or garlic bread.
I made a pot of this yesterday for supper....left overs are in the freezer for another day:











';Canned Soup';.


(My Way!)


Whatever cans of veggies I have, that I like, in cabinet it goes in the pot.....along with all the juices in the cans.





(I use the ';smallest'; cans of veggies ...for my hubby %26amp; me.)





Cook on stove top or Crock pot.


Enjoy!





Canned:


corn


peas


carrots


gr.beans (any variety)


lima beans


wax beans


tomato (any variety)


potatoes (whole or sliced...or both whatever you like)





You get the idea....lol.





Also add a package of shredded cabbage (cole slaw mix).





You can even add a package of onion soup mix.





If it gets to dry and needs more liquids....add tomato juice...V-8...broth...etc.





Find more quick 鈥?simple 鈥?E-Z 鈥?few ingredient鈥?recipes鈥t E-Z Cookin鈥?group:





http://groups.yahoo.com/group/e-zcookin/





Lots of interesting 鈥榮tuff鈥?in files %26amp; links鈥ome join %26amp; check it out.





Pat in Indiana鈥?pmsbar2@att.net
Potato Peel Soup





http://www.completerecipes.com/140842.ht鈥?/a>
chicken noodle soup
Leek Potato Soup


Recipe courtesy Alton Brown, 2005


Show: Good Eats


Episode: Sprung a Leek








1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium


3 tablespoons unsalted butter


Heavy pinch kosher salt, plus additional for seasoning


14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small


1 quart vegetable broth


1 cup heavy cream


1 cup buttermilk


1/2 teaspoon white pepper


1 tablespoon snipped chives


Chop the leeks into small pieces.


In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.





Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.





Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.








Good Eats Beef Stew


Recipe courtesy Alton Brown, 2007


Show: Good Eats


Episode: Stew Romance








1/4 cup tomato paste


1/4 cup apple cider vinegar


1 1/2 teaspoons Worcestershire sauce


1 tablespoon paprika


1 1/2 teaspoons dried herbs, any combination of thyme, oregano and rosemary


3 pounds English-cut short ribs


1 tablespoon plus 1 teaspoon kosher salt, divided


1 large yellow onion, thinly sliced


1 pound red potatoes, unpeeled and diced small


Freshly ground black pepper


1 tablespoon chopped fresh parsley leaves


In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside.


Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours.





Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish.





Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.





Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.