Beef Barley Soup

Brown meat onion, garlic in oil

• 3 lbs stew meat cut into 1 inch cubes
• 2 med onions, chopped
• 4 cloves garlic

Add the following and simmer for 1 hour:

• 2 (28oz) cans tomatoes
• 8 cups beef stock
• 2 bay leaves
• 1 cup pearl barley

Add the carrots and simmer for 10-15 minutes

• 6 carrots cut into bite sized chunks or slices

Add spinach or kale and simmer until just wilted

• 20 ounces fresh spinach or kale, chopped fairly small

Cool quickly and refrigerate at once – THANKS!!

Chicken Noodle Soup

Ingredients:

2 – (3lb) broiler/fryer chickens

12 cups water

8 cups chicken stock or canned broth

8 carrots, 8 celery stalks, 2 onions finely chopped

3 TBS dried parsley or 12 sprigs fresh

4-5 Bay leaves,

Salt to taste but take care not to over salt

Freshly ground black pepper

Cut chicken into pieces and simmer for about 2 hours with onions, celery and bay leaves, until chicken falls off bone. Strain soup and save stock. Refrigerate to skim off fat. Let chicken cool and remove skin and bones – return chicken in bite sized pieces to stock and add extra broth, and carrots cut in bite sized pieces. Salt and pepper to taste – take care not to over salt. Simmer until carrots are tender

DO NOT ADD NOODLES, please, DO NOT ADD NOODLES.

(The kitchen crew will take care of adding the noodles already cooked at the last when the chicken soup is piping hot)

Very important to prevent food spoilage with chicken soup to cool quickly after it is done and keep well refrigerated until it is time to heat and serve. THANKS!!

Minestrone Soup - Vegetarian

Bring to a boil in a large pot:

• 16 cups water
• 1-2 onions, chopped fine
• 1 cup celery chopped

Season with:

• 2 tsp each salt, black pepper, garlic powder, cayenne pepper
• 1 TB Italian seasoning

After water boils, add:

• 1 large can diced tomatoes
• 3-4 carrots peeled and cut into bite sized pieces
• 2 potatoes peeled and cut into bite sized pieces

Lower heat to a simmer and after carrots and potatoes are slightly tender add:

• 1 head cauliflower broken into bite sized pieces
• 3 zucchinis cut into bite sized pieces
• ½ lb green beans cut into 1 inch pieces (if available fresh) – otherwise leave out
• 2 cups kale chopped fairly small

Simmer about 20- 30 minutes and add:

• 2 (15oz) cans kidney beans and 2 (15oz) cans garbanzos

DO NOT add any pasta or cheese to soup – Kitchen crew will take care of that THANKS!!

Brazilian Black Bean Soup

To start, soak 4 cups dry black beans in water for about 4 hours

Place the soaked beans in a soup pot or Dutch oven and add 10-12 cups water – bring to a boil, cover, and simmer until beans are tender

Heat 3 TB olive oil in a skillet and add:

• 6 cups well chopped onions
• 10 cloves crushed garlic
• 4 tsp ground cumin
• 4 tsp salt
• 3 carrots diced

Sautee over medium heat until carrot is just tender, then add:

• 3 medium bell pepper (red and green) diced
• 5 more cloves crushed garlic

Sautee until everything is very tender and add mixture to beans

Stir into bean soup:

• 3 cups orange juice
• 1 (15 oz) can diced tomatoes or 3 fresh peeled tomatoes,diced
• black pepper and cayenne to taste

Remove about 1/3 of bean mixture to blender or food processor and puree well – return pureed beans to soup pot, stir in and simmer on low heat another 10-15 minutes

Cool quickly and refrigerate at once – THANKS!!