Lent Soup Recipes

Beef Chowder

Ingredients:
1 pound lean ground beef
1/2 cup chopped onion
3 cups diced potatoes
1 can cream-style corn, about 16 ounces
1 can (10 1/2 ounces) condensed beef broth
3/4 cup water
1/4 teaspoon salt
1/4 teaspoon dried basil, crushed
dash pepper
shredded sharp American cheese

Preparation:
In skillet, brown beef and onion; drain. Transfer to crockery cooker. Stir in remaining ingredients except cheese. Cover and cook on HIGH 3 to 4 hours. Top each serving with a little shredded Cheese.
Serves 6 to 8.

Dumpling Soup

Ingredients:
1 pound lean round steak, cut into 1-inch cubes
1 envelope onion soup mix
1 can condensed beef broth, about 10 1/2 ounces
5 cups hot water
2 carrots, peeled and coarsely shredded
1 rib finely chopped celery
1 can (14.5 ounces) diced tomatoes
1 cup biscuit mix
6 tablespoons milk
1 tablespon finely chopped fresh parsley or 1 teaspoon dried parsley flakes
Preparation:
With crockpot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato. Cover and cook on low 4 to 6 hours or until meat is tender. Turn pot control to HIGH. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into Crock Pot with a teaspoon. Cover and cook on high for about 30 minutes.
Serves 4 to 6.