Vegetable Soup Provençal
Beef, Barley, and Vegetable Soup
Mushroom and Barley Soup
Owen's Sausage Stew
Pasta Fazole

All recipes that we make here in Western NY state
Tim


Vegetable Soup Provençal

1/2 medium head cabbage
1 1/2 teaspoons salt
2 potatoes
1/4 teaspoon oregano
1 carrot
1/4 teaspoon black pepper
1 large leek
1 teaspoon basil
2 small tomatoes
cayenne pepper to taste
1 cup fresh string beans
1/2 cup macaroni
1 cup fresh peas
grated parmesan cheese
2 quarts beef broth

Serves eight

Remove the outer leaves and core of 1/2 cabbage. Shred, peel and chop
the
potatoes and carrot. Wash the leek, cut off root end, and slice. Peel,
seed, and chop the tomatoes. Place vegetables, beef broth, and spices in
a
large kettle. Bring to a boil, then lower the heat, and simmer covered
for 20 minutes. Bring the soup to a boil and add the macaroni. Lower the
heat
and simmer for 15 minutes, or until the macaroni is tender. Stir
occasionally to prevent the macaroni from sticking. Serve hot, sprinkled
with Parmesan cheese.




Beef, Barley, and Vegetable Soup

2 tablespoons vegetable oil
1 pound beef stew meat
1 pound meaty beef bones (such as beef shank bones)
3 celery stalks, chopped
1 large onion, chopped
1/4 cup pearl barley
4 cups water
2 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes in juice
1 10-ounce package frozen corn kernels
2 cups frozen sliced okra
2 small bay leaves
2 teaspoons garlic powder
1 1/2 cups frozen peas
1 1/2 to 2 teaspoons hot pepper sauce

Heat oil in large pot over medium-high heat. Add stew meat and
bones; saute until beef is dark brown, about 8 minutes. Transfer beef
and bones to plate. Add celery, onion, and barley to pot. Saute until
onion is golden, about 15 minutes. Add 4 cups water, beef broth,
tomatoes with juices, corn, okra, bay leaves, and garlic powder.
Return beef and bones to pot and bring to boil. Reduce heat to
medium-low and simmer uncovered until beef is almost tender, about
1 hour.

Add peas and 1 1/2 teaspoons hot pepper sauce to soup. Cover and
simmer until beef is tender, about 30 minutes longer. Season with
salt, pepper, and more hot pepper sauce, if desired.



Mushroom and Barley Soup

Serving Size : 4

5 1/2 cups Beef Broth
2/3 cup Quick-cooking Barley
1/2 cup Chopped Onion
2 Cloves Garlic -- minced
1 teaspoon Dried basil -- crushed
1/2 teaspoon Worcestershire sauce
1/8 teaspoon Pepper
2 cups Sliced fresh Mushrooms
1/2 cup Shredded carrot
2 tablespoons Cornstarch
2 tablespoons Water
1 tablespoon Snipped fresh parsley

In a large saucepan, bring beef broth to boiling, Stir in barley, onion,
garlic, basil,
Worcestershire sauce, and pepper. Cover and simmer about 10 minutes or
till
barley is nearly
tender. Stir in mushrooms and carrot.
Simmer, covered, for 5 minutes more.
Meanwhile, in a small bowl combine cornstarch and water; stir into
saucepan. Cook and stir 2 minutes more. Sprinkle with
parsley.
Add extra water if you cook barley in broth. We are going to try adding
other vegetables
and make it a barley and vegetable concoction. We added extra water
also.
Very good with dumplings on top also.




Owen's Sausage Stew


From "The Southern Heritage All Pork Cookbook"

2 pounds hot bulk pork sausage
1(17-ounce) can green peas undraineed
1(16-ounce) can cut green beans
1(14 1/2 -ounce) can whole tomatoes
1(12-ounce) can whole kernel corn
3(8-ounce) cans tomato sauce
4 large baking potatoes, peeled + diced
2 carrots, scraped and sliced
1/4 cup hot sauce (optional if mild sausage is used.

We use a mild sausage and add the hot sauce (Frank's Red Hot Sauce is
the one we use)
Also can make this a dump soup and add anything you want, it all tastes
good.

Fry sausage over medium heat until done. Drain, break up any large
chunks.
Combine remaining ingredients in a large saucepan with water to cover;
stir well. Bring to a boil. Reduce heat; simmer, uncovered 15 minutes.
Reduce
heat to low; stir in sausage, and simmer an additional 45 minutes or
until potatoes are tender.




Pasta Fazole

Recipe courtesy of Al Soldano - recipe in use for over 75 years

1 cup Celery chopped fine
1/2 cup Green Pepper chopped fne
1/2 cup Sweet onion chopped fine
1 can Chicken broth
1 can Crushed tomatoes
1 can Canaleoni beans

In fry pan, saute vegetables in olive oil and butter, add 1-2 cloves of
garlic Add all ingredients in to soup pot and simmer about 1 1/2 hours.
Season to taster basil, bay leaves etc. Add 1 hot pepper if so desired.
Also can add
hot sauce.

Can use crockpot also, use high to get hot and simmer until beans are
tender.
Can substitute other beans, I use Vermont cranberry and calypso
Cook pasta el detente, and add just before serving.


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