The Official Newspaper of the Diocese of Little Rock

Favorite Family Food: Soups, Stews and Casseroles

Published: February 9, 2008   

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Moroccan Chickpea Chili
Squash Cornbread Casserole
Tuna Cantonese Casserole
Vegetarian Style Chili
Tomato Basil Soup
Vegetable Casserole
Vegetarian Three-Bean-Chili
Vegetable Tortellini Soup
Tuna Casserole I
Tuna Casserole II
Tuna Casserole III
Texas Black Bean Soup
Butternut Squash and Leek Soup
Herbed Carrot Soup
New England Clam Chowder
Birthright Stew
Irish Potato Soup
Fish Chowder
Company Tuna Bake
Cheesy Spinach Casserole
Creamy Cheese Soup
Cheddar Cheese Baked Potato Soup
Cabbage Soup
Black Bean Soup
Angel Hair and Three Onion Soup

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    Moroccan Chickpea Chili

    Submitted by: Ellen L. Unger of Texarkana

    Servings: 4

    2 teaspoons olive oil

    1 cup chopped onion

    3/4 cup chopped celery

    1/2 cup chopped carrot

    1 teaspoon minced garlic

    2 teaspoons ground cumin

    2 teaspoons paprika

    1 teaspoon ground ginger

    1/2 teaspoon ground turmeric

    1/4 teaspoon freshly ground black pepper

    1/4 teaspoon salt

    1/8 teaspoon ground cinnamon

    1/8 teaspoon ground red pepper or pepper flakes

    2 cups water

    2 tablespoons non-salt tomato paste

    2 (15 1/2 ounce) cans chickpeas (garbanzo beans), rinsed and drained

    1 (14.5 ounce) can no-salt diced tomatoes, undrained

    2 tablespoons chopped fresh cilantro

    1 tablespoon fresh lemon juice

    Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, garlic to pan; saute 5 minutes. Stir in cumin and next 7 ingredients; cook 1 minute, stirring constantly. Add 2 cups water, tomato paste, chickpeas and tomatoes; bringing to a boil. Cover, reduce heat and simmer 20 minutes. Stir in cilantro and juice.

    Squash Cornbread Casserole

    Submitted by: Hazel Turchi of Pine Bluff

    Oven: 350º F.

    2 cups cooked squash

    1 cup chopped onions.

    2 ribs celery, chopped

    Poultry seasoning

    1 package corn bread mix, cooked

    1 can broth

    1 can cream of mushroom soup

    Blend all together bake about 30 minutes or until browned.

    Tuna Cantonese Casserole

    Submitted by: Shirley Trauth of Cherokee Village

    Oven: 375º F.

    1 small can tuna

    1 cup chopped celery

    1/4 cup onion

    3/4 cup cashew nuts

    1 can cream of mushroom soup

    1 teaspoon soy sauce

    Blend all together. Bake for 15-20 minutes. Serve over fried noodles.

    Vegetarian Style Chili

    Submitted by: Rebecca Huscher of Cherokee Village

    Servings: 16

    1 tablespoon extra virgin olive oil

    1 jalapeno pepper, seeded and finely chopped

    1/2 cup chopped onion

    1 1/3 cups chopped red/yellow bell peppers

    6 teaspoons chili powder

    1 1/2 teaspoons paprika

    1/4 teaspoon garlic powder

    3/4 teaspoon ground cayenne pepper

    1/2 cup Splenda or 1/4 cup sugar

    3 tablespoons balsamic vinegar

    1 (28 oz.) can crushed tomatoes with thick tomato puree

    1 (19 oz.) can black beans, undrained

    2 (19 oz.) cans dark red kidney beans, undrained

    1 (19 oz.) can cannelloni beans, undrained

    1 (10 oz.) package frozen whole kernel corn

    In a large non-stick stock pot, heat olive oil. Sauté jalapeno pepper, onion and red and yellow peppers over medium heat until onions are translucent, about 5-10 minutes. Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.

    Tomato Basil Soup

    Submitted by: Marilyn Boyd of Van Buren

    1 tablespoon extra virgin olive oil

    1 cup chopped onion

    3/4 cup chopped carrots

    1 (28 oz.) can crushed tomatoes

    2 cups vegetable broth (Swanson brand)

    1 teaspoon sugar

    1 teaspoon dries basil

    Cracked black pepper

    Plain yogurt (optional)

    Heat oil over medium heat until hot. Add onions and carrots; cook and stir for 5 minutes. Place tomatoes and vegetables in blender and blend until smooth. Pour broth into large sauce pan. Add tomato/vegetable mixture, sugar and basil. Stir well and bring to a boil. Reduce heat and simmer for at least 10 minutes. Season to taste with pepper. Garnish each serving with yogurt.

    Vegetable Casserole

    Submitted by: Martha McNeil of North Little Rock

    Oven: 350º F.

    4 large tomatoes, peeled and sliced

    3 teaspoons salt

    2 green peppers, diced

    1 teaspoon pepper

    1 potato, diced

    1/2 cup water

    2 small carrots, fine sliced

    1/2 cup oil (Wesson)

    1 onion, chopped

    1 teaspoon Tabasco sauce

    1 zucchini

    2 teaspoon apple cider vinegar

    3 tablespoon chopped parsley or 3 teaspoons dried parsley

    1 cup grated cheese (sharp)

    1 cup rice (raw long grain)

    Line bottom of 9-by-13 oiled baking dish with 1/2 of tomato slices, cover with 1/2 of the prepared vegetables, then sprinkle with the rice and remaining vegetables, then top with remaining tomato slices.

    Mix salt, pepper, water, oil, Tabasco sauce, and vinegar in a small bowl. Pour over vegetables, cover with foil and bake for 2 hours (325 degrees if you are using a glass baking dish). Uncover and sprinkle cheese over top, return to oven until cheese melts or brown under broiler.

    Vegetarian Three-Bean-Chili

    Submitted by: Julie Hellner of Cherokee Village

    1 (28 oz.) can whole peeled tomatoes, undrained

    1 (15 oz.) can garbanzo beans, drained

    1 (15 oz.) can dark red kidney beans, drained

    1 (15 oz.) can butter beans, drained

    1 (15 oz.) can tomato sauce

    3 small red, green or yellow bell peppers, diced

    1 Anaheim or jalapeno pepper, seeded and chopped (optional)

    1 to 2 tablespoons chili powder

    2 teaspoon ground cumin

    1/4 teaspoon pepper

    Mix all ingredients in a large saucepot. Heat to almost boiling, break up tomatoes. Reduce heat, cover and simmer for 15 to 20 minutes. Top with sour cream and shredded cheddar, if desired.

    Vegetable Tortellini Soup

    Submitted by: Marie Morris of Heber Springs

    Servings: 4

    4 cups water

    1 (1.4 oz.) package vegetable soup recipe mix (Knorr brand)

    1 (9 oz.) package refrigerated cheese tortellini

    1 (10 oz.) package chopped spinach, thawed and squeezed to drain

    Grated parmesan cheese as desired

    Mix water and soup mix in a 3-quart saucepan. Boil, stirring occasionally. Reduce heat to low. Stir in tortellini and spinach. Simmer uncovered about 5 minutes, stirring occasionally until tortellini are tender. Sprinkle each serving with parmesan cheese.

    Tuna Casserole I

    Submitted by: Phyllis Speck

    Oven: 350º F.

    1 (12 1/2 oz.) can drained tuna

    1 (9 1/4 oz) can drained tuna

    2 (4 oz.) cans sliced mushrooms

    2 (10 3 /4 oz.) cans cream of mushroom soup

    1 (8 oz.) cheddar cheese, grated

    3 /4 (10 oz.) package cooked vermicelli

    Arrange ingredients in a layers beginning with soups, vermicelli, tuna, mushrooms and cheese. Grate remaining cheese on top of layers. Sprinkle with paprika. Bake for 20 minutes.

    Tuna Casserole II

    Submitted by: Laura Anderson of Rogers

    1 can cream of mushroom soup

    1 can green peas

    1 large pouch of albacore tuna

    1 bag plain potato chips

    1 cup milk

    Crush bag (or half bag depending on size of bag) of chips. Mix other ingredients in microwave proof bowl and heat for 5 minutes. Top with potato chips.

    Tuna Casserole III

    Submitted by: Millie Thielemier of Pocahontas

    Oven: 350º F.

    Servings: 3-4

    1 (10 1/2 oz.) can condensed cream of celery soup

    1 (7 oz.) can tuna, drained and flaked

    1/2 cup milk

    2 tablespoon chopped parsley

    2 cups cooked noodles

    2 tablespoons diced pimiento

    2 tablespoons buttered bread crumbs

    Blend soup and milk. Add noodles, tuna, parsley and pimiento. Pour into 1 1/2 quart casserole dish. Top with crumbs. Bake 30 minutes or until hot and bubbling.

    Texas Black Bean Soup

    Submitted by: Sue Franz of Hot Springs Village

    Servings: 8

    2 cans (15 oz.) black beans, rinsed and drained

    1 can (14-1/2 oz.) stewed tomatoes or Mexican stewed tomatoes, cut up

    1 can (14-1/2 oz.) diced tomatoes or diced tomatoes with green chilies

    1 can (14-1/2 oz.) broth

    1 can (11 oz.) Mexicorn, drained

    2 cans (4 oz.) chopped green chilies

    4 green onions, thinly sliced

    2 to 3 tablespoons chili powder

    1 teaspoon ground cumin

    1/2 teaspoon dried minced garlic

    In a slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until heated through.

    Butternut Squash and Leek Soup

    2 tablespoon unsalted butter

    4 leeks, white and tender green parts only, coarsely chopped

    1 celery rib, chopped

    1 garlic clove, smashed

    1 quart stock (or broth)

    1 large butternut squash (3 cups), peeled and diced

    1 tablespoon tomato paste

    l large bay leaf

    Sea salt and freshly ground pepper

    1/4 cup flat leaf parsley leaves

    1/2 cup heavy cream

    Melt the butter in a large, heavy saucepan. Add the leeks, celery and garlic and cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes. Add the broth, squash and tomato paste and bay leaf. Season with salt and pepper and simmer over moderately low heat until all the vegetables are tender, about 25 minutes. Discard the bay leaf and add the parsley. Puree the soup in a blender, then return it to the saucepan. Stir in the cream and cook until heated through. Season with salt and pepper.

    Herbed Carrot Soup

    Submitted by: Lynne Solak of Camden

    4 tablespoons butter

    2 medium onions, sliced

    6 cloves garlic, coarsely chopped

    3 pounds carrots, peeled and sliced into 1/4-inch thick rounds

    1/3 cup long grain rice

    2-3 teaspoon coarse kosher salt

    1 teaspoon freshly ground black pepper

    8 cups reduced sodium broth

    1/4 cup heavy whipping cream

    1 cup creme fraiche or sour cream

    1 cup fresh dill, chopped

    1 cup fresh tarragon, chopped

    Melt butter in a large pot over medium high heat, then add onions. Cook until onions are translucent, 5-7 minutes. Add garlic, carrots, bay leaf, rice, 2 teaspoon salt, pepper and broth. Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes. Remove bay leaf and puree in batches in a blender. Return soup to pot and set over low heat. Add whipping cream and 2 cups water. (Add more water if soup looks too thick). Cook until warmed through. Season to taste with additional salt. Serve with creme fraiche or sour cream, dill and tarragon.

    New England Clam Chowder

    Submitted by: Naomi Inglett of Mountain Home

    Servings: 2

    1 can clams

    1 bottle clam juice

    1/2 onion, chopped

    1 large potato, cubed

    2 stalks celery, chopped

    Salt, white pepper and thyme

    3-4 tablespoons flour

    1 can evaporated milk

    1 cup broth

    Cook potatoes, onions and celery until tender. When potatoes are ready, add juice, clams, thyme dash, salt and pepper. Mix flour with water to form paste, add to pot and stir. Add milk. Reheat, do not boil. Let stand for 30 minutes or so and heat again.

    Birthright Stew

    Submitted by: June Thompson of Arkadelphia

    Servings: 8

    1 cup green or brown lentils

    1 quart cold water

    3 large white onions, sliced thinly

    1 /2 cup olive oil

    1 /2 cup basmati rice

    1 teaspoon salt

    1 teaspoon allspice

    Cook onions in olive oil for about 5 minutes. Remove 1 1/2 cups of the onions and cook the rest of the onions until they caramelize and begin to crisp, just under an hour longer. Drain the caramelized onions on paper towels. While the second part of the onions is cooking, bring the water and lentils to a boil, reduce to a simmer. Skim the top of the water to remove residue, and cook about 25 minutes or until nearly tender. Drain and reserve 1 1/2 cups of the cooking liquid. If there is not enough, add water to make 1 1/2 cup. Add to the sauce pan the liquid, lentils, basmati, softened onions, salt and allspice. Cook on low heat, covered until the rice is tender, about 20 minutes. Top with caramelized onions and hot sauce, if desired.

    Irish Potato Soup

    Submitted by: Jeanette Thielemier of Pocahontas

    1/2 cup butter or margarine

    1/2 cup finely chopped onions

    5 medium potatoes, peeled and quartered (one bag of shredded hash browns can be substituted)

    1 1/2 cups water

    2 teaspoons salt

    2 cups hot milk

    1/2 cup cold milk

    1 egg yolk

    Melt butter in heavy pan over low heat. Add onions, stirring until tender. Add potatoes, water and salt. Cover pan and cook until potatoes are tender. Remove the potatoes and mash, then return them to the liquid. Add hot milk and stir well. Combine cold milk and beaten egg yolk. Add slowly to warm soup, stirring constantly. Reheat soup slowly, but do not boil. Garnish with parsley.

    Fish Chowder

    Submitted by: Cassity Hogins of Russellville

    1 pound white fish or catfish

    1 (16 oz.) can corn or frozen corn

    2 white onions, diced

    4 carrots, chopped

    4 large red potatoes, chopped

    1 can and 1 quart vegetable broth

    1 teaspoon white pepper

    2 teaspoons salt

    1/2 teaspoon Tabasco sauce

    2 sticks butter

    1 pint heavy cream

    Gruyere cheese

    Melt 1 stick of butter, cook onions in butter until translucent. Add potatoes and carrots and cook over medium heat for 10 minutes. Add broth, bring to a boil and simmer for 30 minutes. Add fish, corn, pepper and pepper sauce and simmer 15 minutes. Remove from heat, add cream and remaining butter. Salt to taste and put back on heat to warm. Top with Gruyere cheese or garnish with oyster crackers and parsley.

    Company Tuna Bake

    Submitted by: Elaine Buchl of Bella Vista

    Oven: 375º F.

    Servings: 4-5

    1 (3 oz.) package cream cheese, softened

    1 (10 1/2 ounce) can condensed cream of mushroom soup (Can use 98% fat free)

    1 can tuna (any size), drained and flaked

    1 tablespoon chopped canned pimiento (optional)

    1 tablespoon chopped onion

    1 teaspoon prepared mustard

    1/3 cup milk

    Dash hot sauce

    Dash Accent

    Dash pepper

    1 cup elbow macaroni, cooked and drained

    1/2 cup fine dry bread crumbs (crushed corn flakes or crushed crackers can be substituted)

    2 tablespoon butter or margarine, melted

    1 can peas and water chestnuts (optional)

    Blend cheese into soup using electric or rotary beater. Stir in next 9 ingredients. Pour into 1 1/2 quart casserole. Mix crumbs and butter and sprinkle over top. Bake for 35 to 40 minutes or until heated through.

    Cheesy Spinach Casserole

    Submitted by: Sandi Villinski of Fayetteville

    Oven: 350º F.

    3/4 cup chopped onion

    1 tablespoon butter or margarine

    2 eggs and 1 egg white

    1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry

    2 cups small-curd cottage cheese

    1 cup shredded cheddar cheese

    3 tablespoons flour

    1/8 teaspoon salt

    In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the eggs, egg white and spinach. Stir in the cottage cheese, cheddar cheese, flour, salt and the onion mixture. Pour in a 1 1/2 quart baking dish coated with nonstick cooking spray. Bake, uncovered, for 50 minutes or until set.

    Creamy Cheese Soup

    Submitted by: Anne Beer of Huntsville

    6 cups peeled, diced potatoes

    1 cup diced carrots

    1 cup minced onion

    6 cubes bouillon*

    1 cup diced celery

    2 quarts water

    1 teaspoon salt

    2 cups milk

    4 tablespoons flour

    1 cup sour cream

    12 oz. Velveeta cheese

    Cook first 7 ingredients until tender. Add milk, flour, sour cream and cheese. Simmer until thickened. Can be frozen.

    Cheddar Cheese Baked Potato Soup

    Submitted by: Rosemarie Shockley of Camden

    Servings: 6

    1 baking potato

    2 (10 oz.) cans cheddar cheese soup

    2 1/2 cups low-sodium stock

    Sour cream, for garnish

    Green onion, finely chopped, for garnish (optional)

    Microwave the baking potato for 7-8 minutes on high. Carefully remove from the microwave. Set aside until cool enough to touch. When potato is cool, cut into 1/2 inch cubes. Add cheese soup, stock to a medium pan, bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes. Ladle soup into bowls and garnish with sour cream and green onions.

    Cabbage Soup

    Submitted by: Sue Franz of Hot Springs Village

    1 (46 oz.) can V-8 or vegetable juice cocktail

    2 (10oz.) cans tomatoes with green chilies

    2 (14.5 oz.) cans diced tomatoes

    2 (15.5 oz.) cans light red kidney beans

    1 tablespoon Italian seasoning

    3 cloves garlic, crushed

    1 head cabbage, chopped fine or coarse

    1 tablespoon sugar substitute

    Simmer ingredients for at least two hours on stove or put in large crockpot set on low for 4-6 hours. Add sugar substitute and stir before serving.

    Black Bean Soup

    Submitted by: Gretel Smith of Magnolia

    1 cup salsa

    2 (16 oz.) cans black beans, rinsed and drained

    2 cups vegetable broth

    1 teaspoon lime juice

    2 tablespoons chopped fresh cilantro

    Put half of the ingredients in a soup pot or crock pot. Put the other half in a blender and puree. Then add to the pot and simmer at least 20 minutes. Serve with tortilla chips, sour cream and grated cheese.

    Angel Hair and Three Onion Soup

    Submitted by: Ellen L. Unger of Texarkana

    4 tablespoons olive oil

    1/2 pound baby pearl onions

    1 medium red onion, sliced thin

    1 medium Vidalia onion or other sweet onion, sliced thin

    6 cups (48 oz.) broth

    Salt to taste

    1/4 teaspoon red pepper flakes

    1/2 pound angel hair pasta, broken in 2-inch pieces

    1/4 cup chopped flat leaf or regular parsley

    4 teaspoons grated Romano or Parmesan cheese

    Place oil and all onions in a large sauce pan over low heat and sauté, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt to taste. Sprinkle with red pepper flakes and simmer about 1 hour. Add pasta and parsley and cook until pasta is just al dente. Ladle into soup bowls. Sprinkle with grated cheese.

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