Vegetarian Vegetable Soup

This one is full of fresh ingredients from the garden again.

I crushed ALOT of tomatoes, removing as many seeds as possible.
I cooked this on the stove for an hour. Strain to remove cooked skins.

Add fresh new potatoes (quartered), fresh green beans, 1 can of corn, diced carrots and onion. Cook down for another hour or two on low...We think it tastes better on the second day. Serve with Grilled cheese and crackers.

This is a great soup for winter...I have frozen this before too.

A New One: Stuffed Tomatoes

We are just swimming with tomatoes this summer, thanks to PaPa's garden. I was experimenting this week and fell into a great new recipe. This was surprisingly good!


a few medium tomatoes
1/2 cup chopped red bell pepper
1/4 cup grated Parmesan cheese
1 egg
1/2 can of corn
handful of croutons, crushed.

Preheat oven to 350 degrees
Grease a baking dish, I used glass

Cut the top off of the tomato and scoop out the seeds.
Dice pepper, add with the cheese, corn and egg. Mix it all together, then spoon an equal amount of mixture into each hollowed out tomato. Sprinkle top with crushed croutons. Bake 25 minutes.

This is ALMOST vegetarian...which is why I liked it...

Cheese Potatoes

Here is an oldie, but goodie. I first got this recipe from Judy years ago. We have this one about twice a month here.

Cheese Potatoes:

Can be in the Crock Pot, or baked in the oven. I have frozen this in a casserole dish too.

1 package frozen hash brown potatoes, we use Potatoes O' Brien mostly
1/2 cup melted butter
1 can cream of chicken soup
1 container sour cream
2 cups shredded Cheddar cheese, (not sharp)


Bake 1 hour 350, or crockpot for a few hours.

Friendship Soup

This one is from Kelly Fite: Emily had a play date at their house and ate two bowls!! I had to get the recipe. Thanks Kelly!!

Friendship Soup:

Friendship Soup

1 1/2 cups of a combination of lentils, barley, split peas, black eyed peas, red beans or whatever kind of beans you want
1 cup of pasta (we have used alphabet, macaroni, rotini, etc..)
2 beef bouillon cubes
1 t dried Italian seasoning (I always use more)
1 bay leaf
1 lb ground beef
pepper
garlic
1 14oz can diced tomatoes
1 15oz can tomato sauce (sometimes I just use a large can 28oz of tomato sauce instead of tomatoes)
3 quarts water

In large pot over medium heat, brown beef with pepper and garlic. Drain fat. Stir in all remaining ingredients except for pasta. Bring to boil, then reduce heat to low. Cover and simmer for 45 mins. Stir in pasta, cover, and simmer additional 15 mins or until beans are tender. Remove bay leaf and serve. Enjoy