What's Cooking: Stir up some satisfying soups, stews
By Marilyn Block

Oh, what beauty! A drive along the river with the sun shining on the trees in all their majestic colors of red, gold, green and brown is a sight to behold.

The colors made me think of how our fall fruits and vegetables also carry on this rich color theme. Not only can we enjoy looking at all this beauty, but the colorful fruits and vegetables combined together make for some mighty fine eating.
With the days getting shorter, cooler and busier, leaving less time to get dinner on the table, a good combination of fall produce makes a tasty chowder, stew, soup or casserole welcome. Not only will tonight’s dinner be great, but leftovers are even better for tomorrow’s lunch. Add a fresh apple cake for dessert.

Beef Barley Soup

1 pound lean ground beef, browned and crumbled

1 cup onions, chopped

1 cup thinly sliced or diced celery

1 cup peeled, diced carrots

1 cup shredded cabbage

4 cups diced tomatoes

4 cups water

1/3 cup pearl barley

4 teaspoons beef bouillon

1/2 teaspoon basil

1/2 teaspoon thyme

Salt and pepper to suit taste

1 tablespoon packed brown sugar

2 teaspoons vinegar

Combine all ingredients except brown sugar and vinegar in a large soup kettle. Bring to a boil. Lower heat and simmer until all is fork-tender. Stir often to prevent barley from sticking to bottom of pan. Just before serving, stir in sugar and vinegar.

Potato Chowder

2 cups peeled, diced potatoes

1 cup water

1 pound bacon, fried, drained and crumbled

1 cup chopped onion

1 cup chopped celery

1 can cream of chicken soup

2 cups milk

1 (8-ounce) carton sour cream

Salt and pepper to suit taste

Cook potatoes in water until fork-tender but not mushy. Saute onion and celery in bacon grease until tender. Drain off any grease. Combine all ingredients in large kettle and over low heat only until all is hot. Do not boil. Garnish with minced fresh parsley when serving, if desired.

Golden Potato Chowder

3 cups peeled, chopped potatoes

1 cup water

1/2 cup chopped celery

1/2 cup peeled, shredded carrots

1/4 cup chopped onion

1 teaspoon parsley flakes

2 chicken bouillon cubes

Salt and pepper to suit taste

2 tablespoons cornstarch

2 cups milk

8 ounces shredded Velveeta cheese

Combine all vegetables, water, parsley flakes, bouillon cubes, salt and pepper in large saucepan. Cover; simmer until all are fork-tender. Dissolve cornstarch in milk and gradually add to vegetable mixture. Cook until thickened. Fold in cheese until it is melted. Serves 8.

Hamburger Soup

2 pounds lean ground beef

1-1/2 cups chopped onion

2 cups peeled, diced carrots

2 cups sliced or diced celery

2 cups peeled diced potatoes

1 (28-ounce) can diced tomatoes

1/2 cup quick barley

1 large can tomato juice

3 cups beef broth

1 teaspoon basil

Salt and pepper to suit taste

Brown beef and onion together. Combine all ingredients in large saucepan; bring to a boil. Lower heat and simmer until all is fork-tender, about 1 to 1-1/2 hours.

Harvest Stew

2 cups peeled, diced carrots

1 cup chopped onions

1 cup chopped celery

1 pound pork link sausages, cut into 1-inch pieces

4 cups shredded cabbage

1 cup apple juice

1 (15-ounce) can tomato sauce

1 pint diced tomatoes

1 can tomato soup

1 bay leaf

1 teaspoon thyme

Salt and pepper to suit taste

In a saucepan, combine carrots, onions, celery and sausage; cook over medium heat until sausage is browned and vegetables are crisp-tender. Drain off any fat. Set aside. In large kettle, combine remaining ingredients. Cover and cook over low heat until heated through. Stir occasionally. Add sausage mixture and cook until mixture is heated through and slightly thickened.

Old Settlers Stew

1 cup chopped onions

1/2 cup peeled, diced potatoes

1/2 cup peeled, diced carrots

1 teaspoon salt

3 cups hot water

1 cup fried, crumbled bacon

1 cup flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1 beaten egg

1/2 cup milk

Combine vegetables, 1 teaspoon salt and water in large saucepan; cook until tender. Add bacon. Combine remaining ingredients to form a dumpling dough. Drop into hot stew; cover and cook 12 minutes. Do not raise cover during cooking time.

Roaster No-Peek Stew

2 pounds cubed beef

2 large onions, chopped

2 carrots, peeled and diced

1 cup diced celery

3 cups peeled, diced potatoes

1 teaspoon sugar

2 teaspoons salt

1/2 tablespoon tapioca

2 cups tomato juice

Combine all ingredients and mix well. Pour into a roaster and cook at 250 degrees for 6 hours. Do not remove cover while cooking.

Marinated Beef Stew

2 pounds stew meat cubes

1 cup Zesty Italian bottled dressing

1 pound bacon, fried and crumbled, keep grease

3 cups sliced fresh mushrooms

1 large onion, chopped

6 carrots, peeled and diced

6 potatoes. peeled and diced

1 (14.5-ounce) can stewed tomatoes, do not drain

1 (14.5-ounce) carton beef broth

In shallow baking dish, spread beef cubes. Drizzle dressing evenly over beef. Cover and chill for at least 1 hour. In large skillet, add mushrooms and onion to bacon and grease and saute until tender. Combine all ingredients in skillet; bring to a boil. Lower heat. Cover and simmer for 1-1/2 hours or until meat is fork-tender. Remove cover for last 10 minutes of cooking.

Apple Cake

2 eggs

2 cups sugar

1/2 cup vegetable oil

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

4 cups peeled, diced apples

1 cup chopped walnuts

Beat eggs, sugar and oil until creamy. Sift dry ingredients together and fold in diced apples and walnuts. Fold into creamed mixture until batter is smooth. Pour into greased and floured 9-by-13-inch baking pan. Bake at 350 degrees for 1 hour or until it tests done.

Marilyn Block can be reached at news@winonadaily news.com or Winona Daily News, P.O. Box 5147, Winona, MN 55987.

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