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Judy Dyke

Food court 1-24

With all the cold weather, what a good time to have a hot bowl of soup or stew ready for a meal. Grill up some of your favorite bread in the oven; have a salad made; and you’re ready for a wonderful warm meal.

Southern Tomato Veggie Soup

74 ounces canned tomatoes, roughly chopped

1 quart chicken broth

1 15-ounce can tomato sauce

1 medium Vidalia onion, chopped

1 cup chopped celery

1 cup chopped carrot

1/3 cup chopped fresh basil

1/3 cup sugar

2 teaspoons salt

2 teaspoon ground black pepper

2 tablespoons vegetable oil

2 pounds stew meat

3 pounds white potatoes, peeled and diced

1 1/2 cups fresh or frozen green beans

1 1/2 cups fresh or frozen corn kernels

In a large stock pot, combine tomatoes, broth, tomato sauce, onion, celery, carrots, basil, sugar, salt and pepper. Bring to a boil over high heat. Reduce heat and simmer over medium high heat. Add meat and cook until brown. Add in tomato mixture and simmer until meat is tender approximately 1 hour. Add potatoes and simmer for 10 minutes. Add green beans and corn and simmer for 5 to 6 minutes. Serve when meat and veggies are tender. This serves 8 to 10.

All Day Meatball Stew

2 12-ounce packages frozen, fully cooked Italian meatballs

5 medium potatoes, peeled and cubed

1 pound fresh baby carrots

1 medium onion, halved and sliced

1 4 1/2-ounce jar sliced mushrooms, drained

2 8-ounce cans tomato sauce

1 10 1/2-ounce can condensed beef broth, undiluted

3/4 cup water

3/4 cup dry red wine or beef broth

1/2 teaspoon garlic powder

1/4 teaspoon pepper

2 tablespoons all purpose flour

1/2 cup cold water

Place meatballs, potatoes, carrots onions and mushrooms in a 5- or 6-quart slow cooker. Combine the tomato sauce, broth, water, wine or broth, garlic powder and pepper in a large bowl; pour over top. Cover and cook on low for 8 to 10 hours or until vegetables are tender. Combine flour and water until smooth. Gradually stir into stew. Cover and cook on high for 30 minutes more or until sauce is thickened.

Butternut Squash Soup

2 tablespoons butter

1 medium yellow onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

1 medium butternut squash, peeled, seeded and chopped, approximately 8 cups squash

4 cups chicken broth

1/4 teaspoon ground red pepper

Salt to taste

Pepper to taste

1 teaspoon raw honey

1 cup heavy whipping cream

Garnish — olive oil, chopped fresh parsley and crushed red pepper

In a large Dutch oven or stockpot, melt butter over medium heat. Add onion, carrot and celery, and cook until onion is translucent. Add butternut squash and chicken broth. Bring to a boil. Reduce heat and simmer until vegetables are very tender, 15 to 20 minutes. Remove from heat and use an immersion blender to puree soup until smooth or transfer to the container of a blender to puree in batches. Add red pepper, salt and pepper, stir in honey and cream, stirring until well combined. To serve, ladle hot soup into bowls. Garnish with a drizzle of olive oil, parsley and pepper.

Beefy Bean Soup

1 29-ounce can tomato puree

1 14 1/2-ounce can diced tomatoes, undrained

1 cup water

1 cup beef broth

4 1/2 teaspoons chicken bouillon granules

3/4 teaspoon salt

3/4 teaspoon dried basil

3/4 teaspoon dried oregano

3/4 cup uncooked elbow macaroni

1/2 pound ground beef

1 cup chopped celery

1/2 cup chopped onion

1/2 teaspoon dried minced garlic

1 16-ounce can kidney beans, rinsed and drained

1 15 1/2-ounce can great northern beans, rinsed and drained

In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat, simmer, uncovered, for 10 to 15 minutes or until the macaroni is tender. Meanwhile, in a large skillet, cook the beef, celery, onion and garlic over medium heat until meat is no longer pink and vegetables are tender, drain. Add to the tomato mixture. Stir in beans, heat through. Serves 8.

Cheesy Chili

2 pounds ground Beef

2 sweet peppers

2 cans tomato sauce

2 cans water

2 beef bouillon cubes

1 1/2 cups instant rice

Salt and pepper to taste

Brown ground beef and drain. Add tomato sauce, water and bouillon. Bring to a boil. Add rice. Cook until rice is done about 10 to 15 minutes. Salt and pepper to taste.

Italian Shredded Pork Stew

2 medium sweet potatoes, peeled and cubed

2 cups chopped fresh kale

1 large onion, chopped

3 garlic cloves, minced

1 boneless pork shoulder butt roast, 2 1/2 to 3 1/2 pounds

1 14-ounce can white cannelloni beans, rinsed and drained

1 1/2 teaspoons Italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

3 14 1/2-ounce cans chicken broth

Sour cream

Place sweet potatoes, kale, onion and garlic in a 5-quart slow cooker. Place roast on vegetables. Add the beans and seasonings. Pour broth over the top. Cover and cook on low for 8 to 10 hour or until meat is tender. Remove meat, cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker. Heat through. Garnish with sour cream.

Taco Twist Soup

1 medium onion, chopped

2 garlic cloves, minced

2 teaspoons olives oil

3 cups vegetable broth or reduced sodium beef broth

1 15-ounce can black beans, rinsed and drained

1 14 1/2-ounce can diced tomatoes, undrained

1 1/2 cups picante sauce

1 cup uncooked spiral pasta

1 small green pepper, chopped

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 cup shredded reduced fat cheddar cheese

3 tablespoons reduced fat sour cream

Sauté onion and garlic in oil in a large saucepan until tender. Add broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil; stirring frequently. Reduce heat, cover and simmer for 10 to 12 minutes or until pasta is tender, stirring occasionally. Serve with cheese and sour cream.

Potato and Leek Soup

4 cups chicken broth

3 medium potatoes, peeled and cubed

1 1/2 cups chopped cabbage

2 medium carrots, chopped

1 medium leek (white portion only), chopped

1 medium onion, chopped

1/4 cup minced fresh parsley

1/2 teaspoon salt

1/2 teaspoon caraway seeds

1/2 teaspoon pepper

1 bay leaf

1/2 cup sour cream

1 pound bacon strips, cooked and crumbled

Combine first 11 ingredients in a 4- or 5-quart slow cooker. Cover and cook on low for 8 to 10 hours or until veggies are all tender. Before serving combine sour cream with 1 cup of soup and return all to the slow cooker. Stir in bacon and discard bay leaf.

This will give you a few soups to try. Make some croutons out of your day-old bread and rolls. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box, 340, Princeton, IL 61356.