Great and Quick Cold Weather Soup Recipe

I came across this recipe and then decided to make it turned out great although I did modify a little, instead of rotel I used fresh tomatoes I had and used S&W Chili Beans that had garlic, onion and chili in them. And I threw in a few more veggies when sauteing the onions, I had peppers and celery in there too.  Here is the recipe I hope you try it and enjoy!

Willy Strange's Good Soup

Several years ago, our church congregation did a community service project and cleaned up an overgrown cemetary in Rockwall, Texas.  The care-taker, an elderly woman, couldn’t afford to pay for our services but gave us something much better.  This recipe came from her.  It was an instant hit with everyone who took a copy, and has continued to be a family favorite which we share with our special friends.  I’ve decided that it’s just too good to keep under wraps.  So, sometime when you need to make a main-dish in just 10-15 minutes, give this a try.  You won’t be disappointed.

Ingredients:

• 2 cans Campbell's Minestrone soup
• 1 can Ranch Style beans *
• 1 can Rotel diced tomatoes (Mild or hot - you choose) *
• 2 cans water
• ¼ cup catsup
• 1 lb. hamburger
• 1 small diced onion
• * Rotel and Ranch Style are brand name products of ConAgra Foods. Their web site has a search feature to help you find a retailer near you that carries these two products. It's worth your time to find them.

Preparation:

Sauté the diced onion in a dutch oven.  Add the hamburger and brown.  Drain off the excess fat.  Add the remaining ingredients, heat and serve.

We sometimes add an additional can of tomato soup with an additional ¾ can of water.  You can control the spiciness of the soup by using the spicy Rotel tomatoes.

Harvest 2009

Well it finally froze and so with the move I decided to go ahead and pull all of our Winter squash and anything left in the garden we could take.  As you can see we came out a little too well.  Those darn plants not all where supposed to live, I had actually planted them a little close together because of my homegrown transplants not all usually make it.  I didn't loose any, until the deer ate 3 of them.  All of the seeds are ones I have saved from last year, I have learned how to do this it's easy and an essential garden know how.  I did however buy Connecticut field pumpkin seeds and my sister gave me some pumpkin seeds as well.

My winter squash included;
Australian Butter Squash
Pennsylvania Dutch Crookneck, mine never seem to crook though
Hubbard
Spaghetti squash
and Pumpkins, Connecticut and white

And other things in my garden;
Corn,(deer and grasshoppers got it)
summer squash:
  sunburst patty pan
  yellow straight neck
  zucchini
Cucumbers
  Slicing
  pickling
  Lemon
beets
carrots, red, orange, yellow and white
tomatoes
dill
Onions, red and yellow
watermelons
canteloupe
green beans (deer got them)
swiss chard
peppers, bell, banana and Anaheim
red potatoes
okra
broccoli
cabbage
turnips
rutabega

I was so glad to figure out that we pulled more than a thousand pounds of veg from the garden, a lot more than I was expecting-but then again you never know what you are going to get!

One turnip I pulled from the garden was 15.5 inches around!

Great Healthful Recipe

Had this great recipe I found on the web that I made for lunch the other day, and I am making today! I love it because the kids eat it up and it does not heat up my kitchen! Yay for fresh garden eating!

Raw Peperonata

Ingredients

1 red, bell pepper
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
1/2 red onion
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed
1 Tbsp. fresh minced oregano or 1 tsp. dried
sea salt to taste

Directions:

Combine olive oil, red wine vinegar, garlic, and oregano and set aside. Core bell peppers and cut lengthwise into 1/4 inch slivers then in half. Cut onion lengthwise and sliver and then in half too. Combine peppers and onion in a large bowl and add dressing and salt to taste. I find it best to refrigerate for a few hours, stirring occasionally to work the peppers on top down into the dressing.

Today I am adding mushrooms to marinate we will see how they taste
UPDATE: Added mushrooms and they worked out great! I think most anything will work, just try what you like!

Makes: 6 - 8 servings, Preparation time: depends, Cooking time: n/a