Vickie - Soups, Stews & Breads

Thank you to all of our Gooseberry Patch family & friends who have shared their family-favorite recipes with us! ...and the memory that makes it special for you! If we select your recipe for a brand-new Gooseberry Patch cookbook, your name will appear right along with it...and youll receive a FREE copy of the book! Submit your recipe on our website atwww.gooseberrypatch.com/sharearecipe or mail to:Gooseberry Patch, PO Box 812, Columbus, OH 43216 *Please include the number of servings and all other necessary information. Have a taste for more? Visit www.gooseberrypatch.com to join our Circle of Friends! Free recipes, tips and ideas plus a complete cookbook index Get special email offers and our monthly eLetter delivered to your inbox Youll also love these cookbooks from Gooseberry Patch! 150 Backyard Cookout Recipes150 Best-Ever Cast Iron Skillet RecipesOur Favorite Bacon RecipesOur Favorite 30-Minute MealsEasy Classic CasserolesComfort Food Lightened UpSlow Cooker to the RescueCook It QuickSecrets from Grandmas KitchenChurch Potluck FavoritesFun Fall FoodsChristmas Comfort Classicswww.gooseberrypatch.comOur Story Back in 1984, our families were neighbors in little Delaware, Ohio. With small children, we wanted to do what we loved and stay home with the kids too. We had always shared a love of home cooking and so, Gooseberry Patch was born. Almost immediately, we found a connection with our customers and it wasnt long before these friends started sharing recipes. Since then weve enjoyed publishing hundreds of cookbooks with your tried & true recipes.

We know we couldnt have done it without our friends all across the country, and we look forward to continuing to build a community with you. Welcome to the Gooseberry Patch family!

Chapter Nothing warms you up quicker than a bowl of soup! Whether youre craving Hearty Vegetable Soup, Rainy-Day Tomato Soup or Fluffy Chicken & Dumplings, this chapter is full of the comforting soups you love. From Old-Fashioned Split Pea Soup to Grandpa Jos Potato Soup, French Onion Soup to Chilled Gazpacho, look here to find all of your everyday favorites. Sharon Demers, Dolores, CO 1/2 lb. turkey Kielbasa, halved lengthwise and sliced 1/2-inch thick 1 c. onion, chopped 2 cloves garlic, minced 4 c. chicken broth 1/2 t. chicken broth 1/2 t.

Italian seasoning 1/2 t. pepper 2 15.8-oz. cans Great Northern beans, drained and rinsed 6-oz. pkg. baby spinach Spray a Dutch oven with non-stick vegetable spray; heat over medium-high heat. Add Kielbasa, carrots, onion and garlic; saut 3 minutes, stirring occasionally.

Reduce heat to medium; cook 5 minutes. Add broth, seasonings and beans. Bring to a boil; reduce heat and simmer 5 minutes. Place 2 cups of soup in a blender or food processor. Process until smooth; return processed soup to pan. Simmer 5 more minutes; remove from heat.

Add spinach, stirring until it wilts. Serves 5.

Marie Needham, Columbus, OH 3 to 3-1/2 lb. beef chuck roast 1 head cabbage, quartered 2 onions, chopped 46-oz. can tomato juice 4 15-oz. can diced tomatoes 6-oz. can tomato paste salt and pepper to taste Optional: hot pepper sauce to taste Place roast in an ungreased large roasting pan; cover. can tomato paste salt and pepper to taste Optional: hot pepper sauce to taste Place roast in an ungreased large roasting pan; cover.

Bake at 325 degrees for 1-1/2 hours, until half done. Add cabbage and onions to pan; add enough water to cover. Bake an additional one to 1-1/2 hours, until roast is very tender. Transfer contents of roasting pan to a large soup pot; stir in remaining ingredients except hot sauce. Simmer over medium-low heat for one to 1-1/2 hours. At serving time, break up any large pieces of roast; add pepper sauce, if desired.

Makes about 10 servings.

Margaret Welder, Madrid, IA 3 T. butter 1 stalk celery, diced 1/4 c. onion, minced 2 c. canned diced tomatoes with juice 1/4 t. sugar 1 T. all-purpose flour 2-1/2 c. whole milk, divided 2-1/2 t. salt, or to taste 1/4 t. pepper Optional: minced fresh parsley Melt butter in a saucepan over medium heat. pepper Optional: minced fresh parsley Melt butter in a saucepan over medium heat.

Add celery and onion; saut until soft. Add tomatoes with juice; bring to a boil. Add baking soda and sugar; stir down the foam. In a jar with a tight lid, shake together flour and one cup milk; add to mixture in saucepan. Stir in remaining milk, salt and pepper; return to a boil. Cook, stirring often, for about 2 minutes, until thickened.

Serve soup sprinkled with parsley, if desired. Makes 6 servings. Quick tip To keep vegetables fresh and nutritious, wrap them in paper towels and store them in unsealed plastic bags in the refrigerator.

Brandi Howell, Owego, NY 1 T. olive oil 1 c. ancho chili powder 1 T. garlic, minced 1-1/2 t. ground cumin 1 t. dried oregano salt and pepper to taste 4 c. vegetable broth 13-oz. can chicken, drained 1 c. frozen corn, thawed 15-oz. can fire-roasted diced tomatoes 28-oz. can black beans, drained and rinsed 15-oz. can garbanzo beans, drained and rinsed Garnish: sour cream, chopped fresh cilantro, lime wedges Heat oil in a large stockpot over medium-high heat. can garbanzo beans, drained and rinsed Garnish: sour cream, chopped fresh cilantro, lime wedges Heat oil in a large stockpot over medium-high heat.

Saut onion in oil until golden and tender, 5 to 8 minutes. Add carrot and seasonings; cook one to 2 minutes. Add broth, chicken, corn, tomatoes with juice and beans. Cook over low heat for 25 to 30 minutes. Garnish as desired.

Rosie Sabo, Toledo, OH 2 T. olive oil 1 onion, thinly sliced 3 to 4 T. garlic, chopped 1 c. celery, chopped 1/2 c. carrot, peeled and cut into 2-inch sticks 28-oz. can crushed tomatoes 2-1/2 c. vegetable broth 2 t. dried basil 1 t. dried thyme Heat oil in a Dutch oven over medium heat; add onion and garlic and saut until onion is translucent. dried thyme Heat oil in a Dutch oven over medium heat; add onion and garlic and saut until onion is translucent.