Antiques Fair Soup & Sammie

This is a tried and true classic recipe! I think it started back in the 60’s when the Service League started doing their annual Antiques Fair. Of coures back then it was held at the Foundation Center, which is now a YMCA and the Antiques Fair has now been replaced by the Kitchens and more tour. Times they are a changing… But, this recipe is a great “old school” favorite of everyone in town. How can you bet the classic Vegetable Beef Soup and Chicken Salad Sandwich?

Antiques FairVegetable Beef Soup
Must make ahead! (Makes apx 1 gallon)

1lb lean stew beef
water
1 lb potatoes, peeled & cubed
1/2 lb onions, chopped
2 stalks celery, chopped
1 (20 oz) pkg frozen mixed veggies (whatever you like)
1 (28 oz) can tomatoes, chopped
1 (6 oz) can tomato paste
seasonings to taste
Brown meat, drain & rinse, cover with water and simmer until very tender. Add remaining ingredients
and simmer for several hours.

Cooking note: if you want to make this in the crockpot you easily could. You also may need to add beef bullion, broth, or V8 to thin soup.

Turkey Salad
5 cups cooked turkey, cubed (reserve 1/4 c stock) {you can use chicken}
2 cups celery, finely chopped
4 hard-boiled eggs, grated
1/8 cup lemon juice
salt and pepper to taste
mayonnaise to taste

Start with a cup or so of mayo, if the turkey  is moist you will not need all of this. Mix all ingredients EXCEPT mayo and including stock then add mayo a bit at a time until you get the perfect spreading consistency.

Both recipes are from one of my all time fav cookbooks Market to Market. Thanks to the Hickory Service League for the recipes!

Happy Cooking!!
xoxo, Mama Bird

Peanut Butter Vegetable Soup

                                     Souper Sunday
Today I am featuring my dear friend, Annelise, she is an amazing Mommy to 2 adorable boys. She shared this recipe with me and I had to call and ask her if I read it right? Peanut butter in soup? I didn’t know… But, she confirmed it and I gave it a try! Wonderful! 
Below you will find 2 recipes, hers and mine. Not that I thought it need to be changed I just used what I had on hand and she says any veggie will work . This is that kind of soup that your grandma made, you know it’s always a bit different. Great way to clean out the fridge and it also freezes well!!
Peanut Butter – Vegetable Chicken Soup
8 c Chicken Broth (if broth is salty, use only 4 cups broth, the rest water)
2 c Diced cooked chicken
1 c peeled and diced potatoes (sweet potato’s are awesome in this soup too!)
1 c diced carrots
1 c diced zuccini
1 c broccoli or cauliflower florets
1 c diced tomatoes (I use one can of diced tomatoes from the store)
1/2 c chopped celery
1/2 c chopped onion
1/2 c chopped green pepper (I use red)
2 cloves garlic, minced (2 tsp)
1 c peanut butter (add more to taste – I use simply jiff)
1 Tbs minced fresh parsley or 1 tsp dried
S&P to taste
If you like a little kick add Cayenne pepper 🙂
In a large pot combine broth, chicken, carrots and potato – bring to a boil and cook for about 10 min or so.Add zuk, broc/cauli, toatoes, celery, onion, green pepper, and garlic – simmer for 8 min or so.Add peanut butter (make sure to taste and add more if needed), S&P and stirring until pb is melted and fully blended. Simmer for 4 more min.You can cook longer, but the main thing is to make sure potatoes and veggies are cooked to your liking. Enjoy :)!
My version:
4 cups each chicken stock & chicken broth
1 sweet potato, cubed
1 baking potato, cubed
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
1 28oz can whole tomatoes with juice, broken up with a fork (I like the texture)
1 cup peanut butter
2 cups leftover stew beef
1 cup baby lima beans
1 cup green beans
1 cup corn
several dashes Worcestershire sauce
S & P to taste
dash of red pepper (goes great with the peanut butter!)
In large pot combine broth, potatoes, carrots, celery & onion cook for 10-15 mins add tomatoes, peanut butter & beef cook for another 10 mins or so then add remaining ingredients. I let mine simmer on low for the entire afternoon! YUMMY!!