Soups, Stews & Curries

Ethiopian Vegetable Stew

Serves 4-5
In large sauce pan combine:

2 Tbs margarine or oil
1 clove garlic
1 onion, chopped

Saute until onions are soft, but do not brown


1/2 cup water
3 medium potatoes, chopped in large pieces
2-3 carrots, chopped
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground tumeric
1/4 tsp. pepper

Cook about 10 minutes until potatoes and carrots begin to soften.


1 lb. cabbage, chopped
1/2 cup water
1/4 tsp. salt or to taste
1 green chili pepper, seeded and quartered
Cook until vegetables are tender.
Stir gently to combine, taking care not to mash vegetables


1 Tbs. olive oil
12 oz. lean stew meat (or 1 lb. ground beef)
2 cups carrots chopped in 1 inch pieces
2 meduim onions, quartered
1 cup parsnips or tomatoes, diced
1 cup celery, sliced
1 cup potatoes, diced
salt and pepper to taste
2 cups beef stock or boullion (or more if desire more liquid)

Heat oil over medium heat. Brown beef, drain excess fat.
Add remaining ingredients, cover, simmer about 45 minutes.
Serve stew with egg noodles
*If you use tomatoes instead of parsnips, add them the last five minutes of cooking.

Kenyan Ground Beef Curry

In frypan sauté in 2 Tbs. oil until browned:

1 cup onions, sliced
1 lb. lean ground beef

Skim fat.


1 1/2 tsp. curry powder
5 cloves garlic, crushed
1 Tbs. ginger root, crushed or 1 tsp. ground ginger
3 medium tomatoes, sliced

Fry briefly and add:

1 Tbs. tomato paste
1/2 tsp. ground cinnamon
1 Tbs. cilantro, chopped

Stir and add:

1/2 cup water
salt to taste.

Cook 20 minutes over medium heat to blend flavors. Serve over rice or with chapatis.

Egg Curry (India)

In frypan, sauté in 2 Tbs. oil:

2 large onions, chopped
2 cloves garlic, minced

When onions are transparent, add:

1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. paprika
1 1/2 tsp. ground coriander
1/2 tsp. salt
1/4 tsp. ground red pepper (optional)
1 tsp. garam masala (optional)

Fry 1-2 minutes


1 1/2 cups tomatoes, fresh or canned

Cover and simmer until thick, about 20 minutes


4-6 eggs, hard-cooked and cut in half

Simmer 5 minutes.
Serve over rice with chutney on side.

Chunky Vegetarian Chili

1 medium green pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
29 oz. Mexican-style tomatoes, undrained
15 oz. kidney beans, drained & rinsed
15 oz. pinto beans, drained & rinsed
11 oz. whole-kernal corn, drained
2 1/2 cups water
1 cup rice, uncooked
2 Tbs. chili powder
1 1/2 tsp. ground cumin
sour cream (optional)

Sauté green pepper, onions and garlic in oil in 3-quart saucepan or Dutch oven over medium-heat for 5 minutes, or until tender.
Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well.
Bring to a boil.
Reduce heat; cover and simmer 30 minutes, stirring occassionally.

Polish Potato Sausage Soup

Add all to crock pot in the morning for a nice dinner:

1 lb. sliced Kielbasa
1 cup chopped onion
2 cups chopped celery
4 cups chopped carrots
1 bay leaf
1/2 tsp. dried thyme
2 Tbs. vinegar
1 Tbs. salt
1 1/2 cups. beaf or vegetable bouillon
5 cups water
3 cups cubed potatoes

Good with rye bread, even better the next day.