Soups

to thick paste. Spread paste onto greased cookie

sheet. Spread vegetable mixture onto another

FALL CAMPORALL BEAN SOUP

cookie sheet. Turn oven to warm and place cookie

sheets onto top rack. Open oven door slightly.

Stock leather is done when firm but flexible.

Vegetables are done when completely dry. Store in

separate zip lock bags. Store in cool place until

ready to use. To reconstitute, cut leather into

chunks, put it and vegetables into Dutch oven, cover

with water and simmer, stirring occasionally.

pkg dry navy beans

tbs olive oil

/4 cups diced onions

/4 cups diced carrot

/4 cups diced celery

cups canned chicken broth

/2 tsp thyme

salt and pepper to taste

tbs lemon juice

Place beans in a large pot with cold water and soak

overnight. The next day, drain, and discard water.

Place oil in Dutch oven over medium heat and add

onions, carrots, and celery. Cook for 5 minutes.

Add broth, beans, thyme, salt and pepper. Cover.

Reduce heat to low and simmer 2 hours. Add lemon

juice and serve.

GEEZER SOUP

1 lb ground beef

2 potatoes, cubed

1 medium onion, chopped

1 can whole corn

1 can green beans

can peas

can baked beans

can tomato soup

can tomatoes

tbs chili powder

tsp cu minutes and nutmeg

bay leaf

PECOS BEAN SOUP

lb dry pinto beans

1/2 quarts water

/2 cup chopped onion

tbs garlic flakes

large piece bacon rind

tbs chili powder

tsp red pepper

/2 tsp oregano

4oz can diced green chili peppers

tsp salt

Brown ground beef and onions together in Dutch

oven. Add all ingredients except seasonings. Do

not drain cans before adding. Cook 7until potatoes

are done. Add seasonings and cook 30 minutes.

GEEZER TORTILLA SOUP

Wash beans and soak overnight in cold water; drain.

Put beans in Dutch oven, add 2 1/2 qts water and

simmer 1 hour. Add other ingredients and simmer 2

hours.

1 onion, chopped

1 can green chilies, chopped

2 cloves garlic, minced

Sauté first three ingredients in olive oil in skillet until

soft. In Dutch oven or large pot, combine tomato,

beef bouillon, chicken broth, water, tomato juice,

spices, and sauces. Add sautéed mixture and bring

to boil. Lower heat and simmer 1 hour. Add tortilla

strips and simmer 10 minutes more. Serve in bowls

topped with a sprinkle of cheddar cheese.

tbs olive oil

large tomato, chopped

can beef bouillon

can chicken broth

1/2 cups water

1/2 cups tomato juice

tsp cumin

tsp chili powder

/8 tsp red pepper

tsp Worcestershire sauce

tbs A-1 sauce

flour tortillas, cut in 1 1/2in strips

/4 cups shredded cheddar cheese

VEGETABLE SOUP LEATHER

soup bone with a good amount of meat on it

medium potatoes, peeled and cubed

large carrots, peeled and cut into rounds

large onions, chopped coarsely

cups shredded cabbage

cans tomato paste

Boil soupbone in lightly salted water about 1 hour.

Replenish water as needed. Drain bone from pot,

remove marrow and meat from bone and setaside.

Bring stock to boil and stir in marrow and meat. Add

vegetables and simmer until potatoes are beginning

to soften. Strain vegetables from stock and let cool

on paper towels. Bring stock to boil and let boil until

reduced to thick liquid. Scrape sides and bottom

frequently to prevent scorching. When thick, add

tomato paste. Stir frequently until liquid is reduced

The Geezer Cookbook

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Dwayne Pritchett