Last but not least, more favorite soup and stew recipes from collaborators in Lesley Kearney's Souper Bowl, featured in today's News. You don't see too many stews braising chicken in Coca-Cola - it almost reminds me of Filipino or Southern American home cooking. But these are tried and true successes, so give it a shot if that sounds good to you.
This is the second and last collection of Kearney Souper Bowl recipes on Hungry for More.
Scottish Hunter's Soup
4 quarts beef broth
3 stalks celery with leaves, diced
1 large onion, chopped
1 cup brown rice
3 carrots, diced
2 cups tomatoes
1 clove garlic, minced
1 bay leaf
2 cups cooked pasta
1/2 bell pepper, diced
2 pounds turkey kielbasa cut in bite-sized pieces
1 teaspoon hot sauce
1 pound mixed beans
Pinch each rosemary, thyme, pepper, parsley, sage
Day before serving: Clean beans and place in 2 quarts of cold water. Bring to a boil and continue to boil for 10 minutes and turn off. Allow to soak overnight.
In an 8 quart soup pot, saute onion, sausage, garlic, celery, carrots, bell pepper and herbs for 10 minutes. Add broth and bring to a boil, add beans and rice. Return to a boil and reduce to simmer. Cook for 2 hours, stirring occasionally. Add pasta and hot sauce 10 minutes before serving.
- Sue D’Angelo, Williamsville
4 quarts water (approx)
1 roasting chicken
2 carrots, chopped
2 stalks celery, chopped
1 whole onion
1 teaspoon peppercorns
Place all ingredients in stock pot and simmer until chicken is done, skimming occasionally. Strain stock and place in refrigerator. Skim fat when cooled. Remove meat from bones and shred.
In a large pot, saute 1 medium chopped onion and 1 clove of minced garlic in olive oil. Add stock and meat.
3 cans cannelloni beans, drained
3 cans white corn, drained
2 cans butter beans, drained
1 or 2 4-ounce cans green chilies
1 can Rotel tomatoes
1 tablespoon chili powder
1 teaspoon cumin
Serve when heated through. Garnish with chopped green onions, shredded cheese, sour cream, crushed tortilla chips etc.
- Sue D’Angelo, Williamsville
Coca-Cola Chicken Stew
1 small package of chicken thighs
1 small package of chicken drumsticks
1 large cooking onion, sliced
1 large green pepper, cubed
1 package of sliced mushrooms (if you wish)
1 can Coca-Cola
1 15-ounce bottle low sugar ketchup
2 or 3 garlic cloves, minced
Salt and pepper to taste
You can brown chicken pieces in oil, if you wish, but it’s not necessary. I remove the skin for a lower fat recipe. Chicken wings are another choice to use.
Place sliced onions in bottom of Dutch oven. Then layer with green peppers, mushrooms and garlic, followed by chicken pieces. Pour ketchup over ingredients then pour cola over all.
Bring to boil uncovered, then lower to simmer. Cover and cook until chicken is cooked and tender. Stir occasionally. Season to taste.
Cook's note: This recipe is great because it’s easy and fast, doesn’t require much attention and it’s got a crazy name that surprises the taste buds. Good over rice.
- Elena Delgado, Orchard Park
taggedFood and Drink