Grandmas Kitchen Sink Soup Food

KITCHEN SINK SOUP FORMULA

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more.
• Stir in broth, beans, tomatoes, pasta, and tomato sauce. Bring to a boil. Reduce heat and simmer, covered until pasta is tender, about 20 minutes. Add peas and vinegar. Cook, uncovered, until peas are heated through, 2 to 3 minutes more. Season with salt and pepper. Serve soup topped with cheese.

KITCHEN SINK SOUP

Steps:

• In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.

GRANDMA'S STONE SOUP STEW

Steps:

• Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside.
• Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more.
• Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more.
• Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.

GRANDMA'S KITCHEN HEARTY POTATO SOUP

Steps:

• Peel potatoes and cut into 1-inch cubes.
• Bring water to a boil in large saucepan. Add potatoes and cook until tender.
• Drain, reserving liquid. Set aside potatoes.
• Measure 1 cup cooking liquid, adding water, if necessary; set aside.
• Peel and finely chop onion. Melt butter in saucepan over medium heat.
• Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
• Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
• Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham.
• Simmer over low heat 30 minutes, stirring frequently.
• Store leftovers, covered in refrigerator.