Category: Soups, Chili & Sauces

Bob’s Tomato Dill Soup

1 tablespoon extra virgin olive oil
1 teaspoon chopped garlic
1 chopped onion
1/2 cup chopped carrot
1 can (28 oz each) Diced Tomatoes
1 can (32 oz each) chicken broth
2 tablespoons sugar
1 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup milk

Heat oil in large saucepan over medium-high heat until hot.
Add garlic, onion and carrots; cook and stir 5 minutes.
Add tomatoes, broth, sugar, dill, salt, pepper, and bay leaf.
Bring to a boil.
Reduce heat.
Add milk.
Simmer 10 minutes, or until vegetables are tender, stirring occasionally.
Place portion of soup in blender and puree until smooth.
Return portion to saucepan.

Enjoy.

1/2 large Onion, peeled and chopped
1/4 cup Chopped Sweet Peppers
2 large Scallions, chopped

8 ounces Diced Ham
1/2 stick of Butter
1 TBSP Chopped Garlic

1 lb (2 1/4 cups) Green Split Peas
2 quart Chicken Broth
2 – 12 ounce bottles of Beer
2 – 0.5 liter bottles of Water

2 Celery stalks, chopped
1 large Carrot, chopped

1 tsp Chili Powder
1 tsp Oregano
1 tsp Parsley
1 tsp Basil
1 tsp Salt
1 tsp Black & Red Pepper
1 tsp Sugar
1 cup Milk
In food processor, chop Onion, Sweet Peppers, and Scallions.

Then, in large pot, brown Diced Ham with Butter, Garlic, Onion, Sweet Peppers, and Scallions.

Mix Green Split Peas and 1/2 quart Chicken Broth in blender and puree. 
Add mixture to pot. 
Add the rest of the Chicken Broth. 
Add Beer.
Add Water.

In food processor, chop Celery and Carrot. 
Add to pot. 
Add Chili Powder, Oregano, Parsley, Basil, Salt, Pepper, and Sugar.
Add Milk.

Transfer all to Crock Pot.
Simmer at low heat forever, (24 hours), stirring to bottom of pot constantly.

1 pound Ground Buffalo
2 – 12 ounce bottles of Beer
1 TBSP Olive Oil

1 – 12 ounce can Tomato Paste
3 TBSP Chili Powder
1 TBSP  Minced Onion
2 teaspoons Garlic Powder
1 teaspoon Ground Mustard
1 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
1 teaspoon Cayenne Pepper
1 teaspoon Black Pepper

 
Boil Buffalo in Beer and Olive Oil until it browns.
Add the other ingredients and simmer uncovered for one hour.

1/4 cup olive oil

3 tablespoons crushed garlic

1 chopped red onion

5 pureed sweet green, red, orange, and/or yellow peppers

2 pureed jalapeno peppers

2 pureed chile peppers

2 pureed scallions

2 – 29 ounce cans of tomato sauce

1 – l2 ounce can of tomato paste

1 cup brown sugar

1/4 cup chili powder

2 teaspoons cayenne pepper

1 teaspoon black pepper

1/4 cup red wine vinegar

1/4 cup Worcestershire sauce

1/4 cup brown mustard

1 teaspoon dry mustard

Cook the garlic, onions and peppers in olive oil until soupy.

And then add all the rest of the ingredients.

Cover and simmer on low for 1 hour.

Keep stirring it often so it doesn’t burn.

Refrigerate for a few days before you use it.

This allows the flavors to blend and mellow.