bake at 325° for 3 hours, checking occasionally to make sure it doesn’t cook dry. If so, add a little very hot water.
Beef and Barley Soup
½ lb. hamburger
1 cup carrots, peeled and finely diced
1 stalk celery, finely diced
¼ cup onion, finely diced
½ cup pearl barley
2 quarts beef broth
salt and pepper to taste
Brown hamburger and drain off fat. Combine all ingredients and cook, covered, until barley is tender, about 1 hour.
Broccoli and Cottage Cheese Soup
1 cup celery, diced
1 cup onion, diced
3 cups broccoli, chopped
1 cup cottage cheese
1 can cream of chicken soup
2 cups milk
½ tsp. salt
⅛ tsp. pepper
Cook celery, onion, and broccoli in a small amount of water until tender; do not drain.
Blend together the cottage cheese and soup until smooth. Add milk and mix well. Add to undrained vegetables and heat but do not boil.
Cabbage Chowder
3 cups water
4 cups cabbage, coarsely shredded
2 cups carrots, sliced
3 cups potatoes, diced
1 T. salt
½ tsp. sugar
¼ tsp. pepper
4 cups scalded milk
2 T. butter
Cook the vegetables and seasonings until tender in enough water to barely cover them; add a bit of water if necessary while cooking to keep them covered. Add the scalded milk and butter and heat thoroughly without boiling.
Chicken Chowder
2 T. butter
¼ onion, chopped
1½ cups cooked chicken, cubed
1½ cups potatoes, peeled and cubed
1½ cups carrots, peeled and sliced
2 cups chicken broth (or use 2 cups water and 2 chicken bouillon cubes)
1 tsp. salt
1 tsp. pepper
3 T. flour
2½ cups milk
⅛ cup fresh parsley, chopped
Melt the butter in a saucepan. Add onion and sauté until tender. Add chicken, potatoes, carrots, broth (or water and bouillon), salt, and pepper. Cover and simmer 20 minutes or until vegetables are tender.
Combine flour and ½ cup milk in a jar and cover and shake until blended. Add flour and milk mixture to the soup and stir until blended. Add remaining milk. Stirring constantly, continue to cook until mixture thickens. Stir in parsley and serve.
Chunky Beef Vegetable Soup to Feed a Hundred
2½ gallons water
4 large onions, chopped
8 quarts carrots, peeled and diced
6 quarts peas
8 quarts potatoes, peeled and diced
4 quarts green beans
1 quart celery, diced
½ cup salt (or to taste)
⅛ cup pepper
20 lbs. hamburger
5 quarts beef broth
8 quarts tomato juice
4 cups brown sugar
4 T. Kitchen Bouquet seasoning sauce
4 quarts cooked roast beef, cut into bite-sized pieces cornstarch
In a very large pot, combine the water, vegetables, and salt and pepper and bring to a boil. Simmer until the vegetables are cooked and tender. Drain off the water.
Meanwhile, in a large pot or in a smaller pot in batches, brown the hamburger. Drain off most of the fat, but keep some to help flavor the soup.
When the vegetables have been cooked and drained and returned to the very large pot, add the beef broth, tomato juice, brown sugar, Kitchen Bouquet, hamburger (including the reserved grease), and roast beef. Let soup simmer to enhance the flavors. You can adjust the seasoning at this time.
You can also thicken the soup by adding some cornstarch that has been mixed with cold water. Gradually stir in the cornstarch and water, stirring constantly while the soup thickens.
This makes about 60 quarts of soup and can be canned in quart jars following instructions from a good guide (such as the Ball Blue Book; see Resources section).
Triumph is just a little “try” and a lot of “umph.”
Coffee Beef Stew
1 cup flour
1½ tsp. salt
½ tsp. pepper
1 tsp. thyme
3 lb. stew beef, cubed
3 T. oil
5 cups beef broth or stock
1 cup strong brewed coffee
1 T. Worcestershire sauce
1 tsp. paprika
1 tsp. sugar
3 T. catsup
6 potatoes, peeled and quartered
2 onions (or 1 large), quartered
6 carrots, peeled and quartered
½ cup peas, fresh or frozen
Place the flour, salt, pepper, and thyme in a bag and shake to blend. Add the beef cubes, a few at a time, and shake to coat.
In a large stockpot, heat the oil
Beef and Barley Soup
½ lb. hamburger
1 cup carrots, peeled and finely diced
1 stalk celery, finely diced
¼ cup onion, finely diced
½ cup pearl barley
2 quarts beef broth
salt and pepper to taste
Brown hamburger and drain off fat. Combine all ingredients and cook, covered, until barley is tender, about 1 hour.
Broccoli and Cottage Cheese Soup
1 cup celery, diced
1 cup onion, diced
3 cups broccoli, chopped
1 cup cottage cheese
1 can cream of chicken soup
2 cups milk
½ tsp. salt
⅛ tsp. pepper
Cook celery, onion, and broccoli in a small amount of water until tender; do not drain.
Blend together the cottage cheese and soup until smooth. Add milk and mix well. Add to undrained vegetables and heat but do not boil.
Cabbage Chowder
3 cups water
4 cups cabbage, coarsely shredded
2 cups carrots, sliced
3 cups potatoes, diced
1 T. salt
½ tsp. sugar
¼ tsp. pepper
4 cups scalded milk
2 T. butter
Cook the vegetables and seasonings until tender in enough water to barely cover them; add a bit of water if necessary while cooking to keep them covered. Add the scalded milk and butter and heat thoroughly without boiling.
Chicken Chowder
2 T. butter
¼ onion, chopped
1½ cups cooked chicken, cubed
1½ cups potatoes, peeled and cubed
1½ cups carrots, peeled and sliced
2 cups chicken broth (or use 2 cups water and 2 chicken bouillon cubes)
1 tsp. salt
1 tsp. pepper
3 T. flour
2½ cups milk
⅛ cup fresh parsley, chopped
Melt the butter in a saucepan. Add onion and sauté until tender. Add chicken, potatoes, carrots, broth (or water and bouillon), salt, and pepper. Cover and simmer 20 minutes or until vegetables are tender.
Combine flour and ½ cup milk in a jar and cover and shake until blended. Add flour and milk mixture to the soup and stir until blended. Add remaining milk. Stirring constantly, continue to cook until mixture thickens. Stir in parsley and serve.
Chunky Beef Vegetable Soup to Feed a Hundred
2½ gallons water
4 large onions, chopped
8 quarts carrots, peeled and diced
6 quarts peas
8 quarts potatoes, peeled and diced
4 quarts green beans
1 quart celery, diced
½ cup salt (or to taste)
⅛ cup pepper
20 lbs. hamburger
5 quarts beef broth
8 quarts tomato juice
4 cups brown sugar
4 T. Kitchen Bouquet seasoning sauce
4 quarts cooked roast beef, cut into bite-sized pieces cornstarch
In a very large pot, combine the water, vegetables, and salt and pepper and bring to a boil. Simmer until the vegetables are cooked and tender. Drain off the water.
Meanwhile, in a large pot or in a smaller pot in batches, brown the hamburger. Drain off most of the fat, but keep some to help flavor the soup.
When the vegetables have been cooked and drained and returned to the very large pot, add the beef broth, tomato juice, brown sugar, Kitchen Bouquet, hamburger (including the reserved grease), and roast beef. Let soup simmer to enhance the flavors. You can adjust the seasoning at this time.
You can also thicken the soup by adding some cornstarch that has been mixed with cold water. Gradually stir in the cornstarch and water, stirring constantly while the soup thickens.
This makes about 60 quarts of soup and can be canned in quart jars following instructions from a good guide (such as the Ball Blue Book; see Resources section).
Triumph is just a little “try” and a lot of “umph.”
Coffee Beef Stew
1 cup flour
1½ tsp. salt
½ tsp. pepper
1 tsp. thyme
3 lb. stew beef, cubed
3 T. oil
5 cups beef broth or stock
1 cup strong brewed coffee
1 T. Worcestershire sauce
1 tsp. paprika
1 tsp. sugar
3 T. catsup
6 potatoes, peeled and quartered
2 onions (or 1 large), quartered
6 carrots, peeled and quartered
½ cup peas, fresh or frozen
Place the flour, salt, pepper, and thyme in a bag and shake to blend. Add the beef cubes, a few at a time, and shake to coat.
In a large stockpot, heat the oil
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