Western Fraternal Life :: Soups and Stews

Soups and Stews

Alaskan Salmon Chowder Kelly's Meatball Soup
Asparagus and Scallion Soup Knefla Soup
Award Winning Chili Lentil Soup
Basic Ham and Bean Soup Meatball Soup
Beef Barley Soup Mexican Style Crock Pot Chicken Soup/Stew
Best Broccoli Soup New England Clam Chowder
Cabbage Patch Stew Slow Cooker Cheesy Brat Stew
Cheesy Vegetable Beef Soup Slow Cooker Vegetable Beef Soup
Cheesy Vegetable Chowder Southwestern Stew
Chili Spicy Onion Beer Chili
Chili for a Crowd Stuffed Pepper Soup
Clam Chowder Split Pea Soup
Colorful Corn Chowder Turkey-Barley Tomato Soup
Crab Meat Bisque Soup Vegetable Chowder
Crock Pot Potato Soup 10 Minute Potato Soup
French Onion Soup White Chili
Incredible Meat Stew  
Italian Pauper Soup  


Alaskan Salmon Chowder (September 2001)

1/2 C. chopped onion
1/2 C. chopped celery
1 garlic clove, minced
14.5 oz. can chicken broth, divided
1/4 C. chopped green pepper
2 C. diced peeled potatoes
1 C. sliced carrots
1 tsp. seasoned salt
1/2 tsp. dill weed
14.75 oz. can cream style corn
1 small zucchini, sliced thin
12 oz. can evaporated milk
2 C. cooked salmon chunks or 2 (7.5 oz.) cans salmon drained and bones removed
    In a saucepan, cook onion, celery, green pepper and garlic in 1/4 C. broth until tender. Add potatoes, carrots, seasoned salt, if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through. Makes 7 servings.


Asparagus and Scallion Soup (October 2002)

1/4 C. slivered blanched almonds, for garnish
6 scallions, thinly sliced
1 T. olive oil
2 medium leeks, white part only, thinly sliced
2 (14.5 oz.) cans fat-free, reduced sodium chicken broth
1/4 tsp. dried tarragon or thyme
Salt and freshly ground white pepper, to taste
1 1/2 lb. asparagus (tough ends trimmed), thinly sliced
1 medium potato, peeled and coarsely chopped
12 oz. can evaporated skim milk (see note)
    If using garnish, place almonds in saucepan over medium heat. Toast nuts until golden, shaking pan occasionally to prevent burning, about 5 to 6 minutes. Transfer nuts to paper towel. In same pan, heat oil over medium heat. Add scallions and leeks and cook, stirring occasionally, until tender-crisp, about 5 to 6 minutes. Add broth, tarragon, salt and pepper, and bring to boil. Add asparagus and potato. Bring back to boil, then immediately reduce heat and simmer, partially covered, until vegetables are very soft, 12 to 15 minutes. Remove from heat and cool slightly. Purée soup in blender until smooth. Pour back into saucepan over medium heat. Add milk, stirring, until soup reaches consistency and color desired. Heat through. Ladle into serving bowls. Garnish with toasted almonds. Note: For a thick soup with a more pronounced taste of asparagus, eliminate the milk. Makes 6 servings.


Award Winning Chili (February 2004)

14.5 oz. can stewed tomatoes, chopped
6 oz. can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
1/4 C. white wine
1 pinch crushed red pepper flakes
1/4 C. chopped green bell pepper
1/4 C. chopped red bell pepper
1/3 C. steak sauce, (e.g. Heinz 57)
5 slices bacon
1 1/2 lbs. ground beef
1.25 oz. package chili seasoning mix
1 tsp. ground cumin
15 oz. can kidney beans, drained
1 T. chopped fresh cilantro
1 T. chopped fresh parsley
    In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce. While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef. Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended. Stir in beans, cilantro and parsley. Heat through and serve.


Basic Ham and Bean Soup (March 2003)

1 lb. dry Great Northern beans
8 C. water
1/2 tsp. salt
1 ham hock
1 C. chopped carrots
1/2 stalk celery, chopped
1 C. chopped onion
1 tsp. minced garlic
1 tsp. mustard powder
2 bay leaves
2 C. chopped ham
1/2 tsp. ground white pepper
    Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes. After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.


Beef Barley Soup (August 2001)

2 lbs. beef short ribs with bones
5 C. water
14 1/2 oz. can diced tomatoes
1 medium onion, chopped
1-1 1/2 tsp. salt, optional
1/8 tsp. pepper
2 C. sliced carrots
1 C. sliced celery
1 C. chopped cabbage
2/3 C. quick cooking barley
1/4 C. minced fresh parsley
    In a soup kettle, combine ribs, water, tomatoes, onion, salt, if desired, and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat. Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley. Makes 2 qts. or 8 servings.


Best Broccoli Soup (November 2001)

2 C. water
4 C. chopped fresh broccoli
1 C. chopped celery
1 C. chopped carrots
1/2 C. chopped onion
6 T. butter or margarine
1/2 tsp. salt
6 T. all-purpose flour
3 C. chicken broth
1 T. minced fresh parsley
1 tsp. onion salt
1/2 tsp. garlic powder
    In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, sauté onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Makes 6-8 servings or 2 quarts.


Cheesy Vegetable Beef Soup (January 2003)

1 lb. ground beef
10 oz. package frozen corn kernels
1 C. cubed potatoes
1 C. thinly sliced celery
1 C. sliced carrots
1/2 C. chopped onion
2 C. water
2 cubes beef bouillon cube
3/4 tsp. hot pepper sauce
16 oz. jar processed cheese sauce
    Brown the ground beef and drain. Put all ingredients except the cheese sauce in a crockpot. Cover and cook on low for 8 to 10 hours. Add cheese sauce and gently stir until well blended.


Cheesy Vegetable Chowder (March 2004)

7 C. water
9 cubes chicken bouillon
6 potatoes, cubed
2 cloves garlic, minced
1 large white onion, chopped
1 bunch celery, chopped
3 C. chopped carrots
2 15 oz. cans whole kernel corn
2 15 oz. cans peas
2 C. chopped fresh green beans
1/2 C. butter
1/2 C. all-purpose flour
3 C. milk
1 lb. processed cheese, cubed
    In a large pot over medium heat, combine water, crumbled bouillon, potatoes and garlic. Bring to a boil; then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes. Stir in corn, peas and green beans and continue to cook on low heat. Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through. Makes 8 quarts (32 servings).


Chili for a Crowd (March 2002)

6 1/2-7 lbs. Hamburger
1 jumbo onion, chopped
1 large can tomato sauce
2 pkgs. chili mix
1 gallon chili beans
5 cans tomato juice
    Brown hamburger with onion and drain. Add tomato sauce and chili mix and stir. Add chili beans and juice. Makes approximately 18 quarts of chili. You can make the chili the night before, then refrigerate overnight. This makes the chili thicker when it is reheated.


Clam Chowder (February 2001)
Marlene Sirowy, Lodge No. 500, Cedar Rapids, IA

2 (6.5 oz.) cans minced clams or whole baby clams
1 C. chopped onions
1 C. chopped celery
1 C. diced potatoes
3/4 C. butter or margarine
3/4 C. flour
1 qt. half & half or milk
salt and pepper to taste
    Drain clams from cans. In saucepan, combine clams with onions, celery and potatoes. Cover with water and simmer until soft. In another saucepan, melt butter, add flour. Stir together and add milk. Stir with whisk until thick. Add vegetable mixture (with water) to milk mixture. Add salt and pepper to taste. Serve warm.


Colorful Corn Chowder (November 2003)

2 T. butter
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
2 10 oz. pkgs. frozen corn kernels, thawed
1 1/2 C. dry potato flakes
2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground cayenne pepper
3 C. water
2 C. milk
1 C. half-and-half
1/2 C. shredded Cheddar cheese
    In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender. Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes. Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese. Makes 10 servings.


Crab Meat Bisque Soup (April 2006)

6.5 oz. can crab meat
1 C. heavy cream
10 1/2 oz. can pea soup
3/4 C. sherry
10 1/2 oz. can of condensed tomato soup
    

Clean crab meat. Place soups and cream in a saucepan and heat over medium heat, stirring constantly until warmed. Stir in crab meat and warm. Remove from heat and stir in sherry. Serve immediately.

Crock Pot Potato Soup (February 2014)
Karen Ryba, No. 106, Lankin, ND

1 30 oz bag shredded hashbrowns
4 oz pkg cream cheese (regular)
½ C chopped onion
2 C shredded cheddar cheese
2 C ham or chicken, cubed
pepper to taste
2 14 oz cans chicken broth
10¾ oz can chicken or mushroom soup
    Combine all ingredients (except the cream cheese and cheddar cheese) in crock pot. Cook on low for 6-8 hours. One hour before serving, add cubed cream cheese. Stir occassionally until melted. Top with cheddar cheese before serving. Serves 6.


 

Incredible Meat Stew (February 2006)

5 thick slices bacon, diced
1 C beef stew meat, cut into 1 1/2 inch pieces
1 lb lamb stew meat, cut into 1½ inch pieces
1 lb pork stew meat, cut 1 1/2 inch pieces
2 T unsalted butter
2 onions, chopped
1 bulb garlic, peeled and minced
1 C all-purpose flour
1 tsp caraway seeds
3 T Hungarian sweet paprika
1 1/2 tsp red pepper flakes 
1 C red wine vinegar and diced tomatoes
14.5 oz. can peeled
5 C beef stock
12 oz. can or bottle beer
1/2 tsp salt 
3 C water
2 red bell peppers, chopped 
3 potatoes, peeled and cubed
1 parsnip, chopped 
3 stalks celery, chopped
4 carrots, chopped 
1 C dry bread crumbs
1 C green peas
1/2 medium head cabbage, chopped
    In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned. Using a slotted spoon, remove the bacon from the skillet and set aside. In small batches, the meat in the bacon fat until browned. Use a slotted spoon and set the stew meats aside as well. Melt the butter in the bacon fat in the same skillet over medium heat. Add the onion and garlic and sauté for 5 minutes. Stir in the flour, caraway seeds, paprika and crushed red pepper flakes. Stir for two minutes until all the flour is dissolved. Whisk in the vinegar and tomato. The mixture should be very thick. Pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender. Stir in the breadcrumbs until stew has thickened. Add the cabbage and peas and simmer for 5 more minutes. (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.) Serves 12.


Lentil Soup (February 2002)
Mary Hudecek, Lodge No. 85, IA

1 C. lentils
2 T. chicken soup base
4 C. water & 1/3 C. water
2 T. cornstarch
    Cook lentils, soup base, 4 C. water for 35 minutes. Stir cornstarch into 1/3 C. water. Slowly add mixture to simmering lentils. Stir constantly for 4-5 minutes. To give soup a smoky flavor, cook a ham hock, remove meat, cut into small cubes and add to soup. Serve with garlic bread or toast.


Mexican Style Crock Pot Chicken Soup/Stew (April 2006)

1 pkg. deboned chicken breasts, cubed
2 15 oz. cans of black beans, drained
2 15 oz. cans of Mexican stewed tomatoes
1 C. salsa
4 oz. canned chopped green chilies
14 1/2 oz. can tomato sauce
    Combine all ingredients into a crock pot and cook on low for 8 hours. Serve with tortilla chips and 2 cups grated cheese.


New England Clam Chowder (October 2002)
Louise Voskamp, Lodge No. 416, TX

1/4 lb. salt pork or bacon
2 medium onions, sliced
3 cans of clams
2 T. flour
3 lg. potatoes, sliced
1/4 tsp pepper
1 T. butter or margarine
1/4 tsp. celery salt 
salt (to taste)
    Cook salt pork or bacon in large pot over medium heat until lightly brown. Add onions, cook until tender. Add enough water to clam liquid to make 2 cups. Stir flour into mixture until blended. Gradually add clam liquid and cook, stirring constantly until mixture is slightly thickened. Stir in potatoes, salt, pepper, celery salt. Cover and cook until potatoes are tender, about ten minutes. Add clams, milk, butter. Cover and cook until heated through, about five minutes. Stir often. Makes 10 cups.


Slow Cooker Cheesy Brat Stew (November 2004)

6 bratwurst links, browned and cut into 1/2 inch slices
4 medium potatoes, peeled and cubed
1 T. dried minced onion
1 (15 oz.) can green beans, drained
1 small red bell pepper, seeded and chopped
2 C. shredded cheddar cheese
1 (10.75 oz.) can cream of mushroom soup
2/3 C. water
      Place the bratwurst, potatoes, minced onion, green beans, red pepper, cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender. Serves 6.


Slow Cooker Vegetable Beef Soup (January 2003 & February 2002)

1 1/2 lbs. cubed beef stew meat
2 C. water
1 small onion, chopped
2 8 oz. can crushed tomatoes
16 oz. package frozen mixed vegetables
2 potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 tsp. ground black pepper
1 T. salt
1 T. dried basil
    Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours.


Spicy Onion Beer Chili (January 2006)

2 lbs. ground beef chuck
2 large white onions, chopped
2 (14.5 oz.) cans diced tomatoes with juice
2 (15 oz.) cans tomato sauce
12 oz. can beer
2 (15 oz.) cans spicy chili beans
1/4 C. Worcestershire sauce
3 T hot pepper sauce, or to to taste
1/3 C. chili powder
4 fresh jalapeno peppers, seeded and chopped
3 T red pepper flakes, or to taste (optional)
    Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using. Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve. Serves 8.


Split Pea Soup (October 2001)

1 lb. green split peas
1 tsp. garlic powder
2 smoked ham hocks, about 11/2 lbs.
1 tsp. salt
2 celery ribs, finely chopped
1/2 tsp. dried oregano
1 med. onion, finely chopped
1/4 tsp. pepper
1 med. carrot, finely chopped
1 bay leaf
2 chicken bouillon cubes
8-10 C. water
    In a large saucepan, combine all of the ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 3 hours, stirring occasionally. Remove and discard bay leaf. Remove the ham hocks; when cool enough to handle, cut meat into bite-size pieces, return meat to the soup and heat through. Makes 6-8 servings.


Southwestern Stew (September 2001)

2 lbs. beef stew meat, cut into 1-inch cubes
2 T. cooking oil
2 C. water
11/4 C. chopped onion
1 C. salsa
2 garlic cloves, minced
1 T. dried parsley flakes
2 tsp. beef bouillon granules
1 tsp. ground cumin
1/2 tsp. salt, optional
3 medium carrots, cut into 1-inch pieces
14.5 oz. can diced tomatoes
1 1/2 C. frozen cut green beans
1 1/2 C. frozen corn
4 oz. can green chilies
Hot pepper sauce, optional
    In a 4 qt. Dutch oven over medium heat, brown meat in oil; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. This stew is good served over rice. Makes 8 servings.


Vegetable Chowder (January 2004)

1/2 C. chopped red bell pepper
1 C. fresh chopped broccoli
1/2 C. chopped onion
1 C. diced carrots
1/4 C. margarine
1 T. chopped fresh parsley
1 C. chopped celery
3 C. water
1 C. cauliflower, chopped
1/2 C. all-purpose flour
3 cubes chicken bouillon
1 1/2 C. milk
salt to taste
ground black pepper to taste
3 C. shredded Cheddar cheese
    In a Dutch oven or soup kettle, sauté the pepper and onions in butter or margarine until tender. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted. Makes 6 - 8 servings.



Turkey-Barley Tomato Soup (January 2009)

¾ C baby carrots, cut in half lengthwise
1 lb. lean ground turkey 
½ C chopped onion 
½ C sliced celery 1 clove garlic, minced
1 pkg (1¼ oz) 40% less sodium taco seasoning mix
3½ C water
1 (28 oz) can peeled tomatoes Italian style, undrained cut up
¾ C uncooked quick-cooking barley
½ tsp fresh oregano, chopped

Spray oven with nonstick cooking spray. Add ground turkey, carrots, onion, celery, garlic, and one tablespoon of the taco seasoning mix; cook over medium heat for 10-12 minutes or until turkey is no longer pink and vegetables are tender, stirring frequently.

Stir in water, tomatoes and remaining taco seasoning mix. Bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.

Add barley; simmer an additional 15 minutes or until barley is tender. Stir in oregano. Makes six 1½ cup servings.

Cabbage Patch Stew (February 2009)

1 lb ground beef 2 celery ribs, chopped
1 medium onion, chopped 3 ½ C chopped cabbage
1 16 oz can kidney beans, rinsed and drained
1 ½ C beef broth 1 8 oz tomato sauce
1 14 oz can diced tomatoes, drain 1 medium carrot, chopped
¼ tsp sugar pepper to taste

In a large saucepan or dutch oven, cook beef, celery and onion until meat is no longer pink and vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for one hour; or until cabbage and carrots are tender. Yields: 7 cups.

10 Minute Potato Soup (June 2009)
Emil J. Gleich, Lodge 342, Spencer, NE

1 Can Beef or Chicken Broth
1 Can Cream of Potato soup
1 Can Cream of Mushroom Soup
1 Can Sliced Potatoes
1 lb Polish sausage
 Put contents of all cans in a large soup pot, stir. Slice in the sausage while heating. Adjust liquid, season, bring to a boil, simmer a couple of minutes. Serve and enjoy. Double the recipe for a larger group. They will eat it.


Chili (July 2009)
Marilyn Vobornik Ownby, Lodge 46, Prague, OK

1 lb ground chuck 1 can diced tomatoes
1 onion chopped flour
1 C kidney beans, drained
1 T (heaping) chili powder
1 small can tomato sauce
3 T water
 Brown meat with onion. Add beans, tomato sauce, and tomatoes. Make a paste of the flour, chili powder, and water. Add paste to meat mixture. Simmer for a short time and serve.


Meatball Soup (May 2010)
Dolores Florian, Lodge No. 437, Ord, NE

2 small zucchini, chopped
½ C chopped onion
2 15 oz cans tomatoes chopped with Italian seasoning
1 8 oz can Italian tomato sauce
1 15 oz can beef broth
½ C uncooked pasta
1 pkg frozen meatballs

Cook pasta for 8 minutes or until pasta is done. Add 8 -10 meatballs depending on size.

Kelly's Meatball Soup (January 2012)
Kelly Berghorst, Lodge No. 225, Bannister, MI

6-8 C beef broth
1 lg onion, diced
1 lb pkg meatballs
1 qt stewed tomatoes
1 15 oz northern beans
6 potatoes, cubed
1 C carrots - sliced
salt and pepper to taste
1 C celery, diced
1 lb fresh spinach
1 clove of garlic
1 T butter

In a dutch oven, saute carrots, celery, and onion in 1 T butter until tender. Add 1 glove garlic minced. Add broth and stewed tomatoes. Bring to a boil and add potatoes, northern beans, and meat balls, simmer 45 minutes. Add 1 pkg fresh spinach the last few minutes of cooking. Will wilt fast. Serve with dinner rolls. Serves 8-10.

Italian Pauper Soup (March 2012)
Marie Kaczmarzyk, Lodge No. 144, Mosinee, WI

1 qt beef broth
2 14.5 oz cans stewed tomatoes
1 qt chicken broth
1 clove of garlic, pressed
2 green peppers, thinly sliced
1 or 2 smoked ham hocks
2 med onions, thinly sliced
2 red peppers, thinly sliced

Pour beef and chicken broth into a large stew pot. Add ham hocks and bring to a boil. Then reduce heat to simmering. In a separate pot at medium heat, sweat peppers, onions, and garlic until onions are translucent. Add tomatoes and then add all the broth with ham hocks. Simmer for 2-3 hours, remove ham hocks, pull meat from bone and return meat to the pot and serve with freshly grated asiago cheese and a bit of crushed red pepper (optional). You can also add 1 can white beans or shell pasta (optional). Serves 8.

Knefla Soup (May 2012)
Betty Larsen, Lodge No. 219, Strathcona, MN

8 C chicken broth
1 T dried parsley
1 large onion, chopped
1 tsp salt, dash of pepper
4 med potatoes, 1" cubes
2 ribs celery, cut into 1" pieces
1 large carrot sliced
1 can evaporated milk
Dumplings:
2 C flour
¾ C milk
1 egg
1 tsp salt

Cook all vegetables until tender, add potatoes last to avoid over cooking. Roll dumplings into thin stripes, ½" thick, cut with scissors into 1" pieces and drop into soup. Cook 10 minutes more then add 1 can evaporated milk and serve.

White Chili (October 2012)
Karen Ryba, Lodge No. 106, Lankin, ND

1½ C onion, chopped
1 15 oz cooked chicken breast, cubed (about 2½ C)
2 T olive oil
¼ C chopped fresh cilantro
2 4 oz cans chopped green chilies,
½ C shredded monterey jack cheese drained
2 tsp powdered cumin
1 tsp dried oregano
¼ tsp cayenne pepper
3 C chicken broth

Saute onion and garlic in olive oil, until tender. Add chilies, cumin, oregano, cayenne pepper, and saute another minute. Stir in chicken broth, beans, and chicken. Bring to boil. Cover and simmer for 25 minutes. Stir in cilantro and cheese and serve. 6 servings.

Stuffed Pepper Soup (January 2013)
Rita Cermak, Lodge No. 147, Mandan, ND

2 lb hamburger or ground beef
1 tsp salt
1 tsp pepper
½ C onion, diced
2 beef boullion cubes
1 32 oz tomato juice
¼ C brown sugar
2 green peppers, chopped
2 10.5 oz can chicken broth
1 28 oz can diced tomatoes
1½ C minute rice

Brown hamburger or ground beef add, salt, pepper, and onion. Add beef boullion cubes, tomato juice, sugar, green peppers, chicken broth, and diced tomatoes. Simmer for 40 minutes. Add minute rice. Cover for 10 minutes cooking on low. Serve.

French Onion Soup (January 2013)
Karen Ryba, Lodge No. 106, Lankin, ND

4 C sliced onions
6 slices provolone cheese
4 10.5 oz. can beef broth
¾ C diced swiss cheese
½ C unsalted butter
¼ C grated parmesan cheese
2 T olive oil
2 T dry sherry or red wine
1 tsp dried tyme
salt and pepper to taste
1 lb loaf french bread, sliced
Melt butter in 8 quart stock pot on medium heat. Add olive oil and stir. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef stock, sherry/wine, and thyme. Season with salt and pepper, and simmer for 30 minutes.
Ladle soup into six individual, oven safe serving bowls and place one slice of bread on top. (Bread can also be broken into pieces if you prefer.) Layer cheese on top of bread, placing a slice of provolone, evenly distribute swiss and then parmesan cheese. Place bowls on cookie sheet and broil until cheese bubbles and browns lightly.

Call 877-935-2467 to speak with a Western Fraternal Life Representative.