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Okay, this item is made over at the St. Joe's Hospital, across the river in Lewiston, Idaho. About 10 years ago, my then-Oregon SIL was spending a lot of time there because her mom was a patient. We had lunch several times and we got to really liking this soup, so we sat down one day and figured out how to make it ourselves. You can make it and pour it into containers and freeze it. I am sorry the exact amounts are fuzzy, but I seem to make it differently every time.

What you need:

1-2 lbs. hamburger, browned and drained. Toss some oregano in the pan while you are browning it. 1 chopped onion, or about one TBSP of onion flakes 3 cups of beef broth 1 28-oz can of tomatoes with liquid (I get the chunked tomatoes) 1 cup sliced carrots 1 cup chopped celery 1 cup cubed red potatoes (skins on) 2 bay leaves 1 tsp salt 2 cans Niblets corn, drained 2 cans sliced green beans, drained 1 small can peas, drained

Use a large pot--I think mine is 6 qts. Dump the browned bee...See More
Babs I make something like this several times every fall/winter. We call it Chuckwagon Stew and I serve it over homemade biscuits. I hate peas too, so I never put any in!! I found the recipe in a magazine over 40 yrs ago!

On 11/26/11, Magoo, on a roll today (pun intended) wrote: > Okay, this item is made over at the St. Joe's Hospital, >...See More
Nov 27, 2011


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