Country Vegetable Simmer Recipes

COUNTRY VEGETABLE SOUP

Steps:

• In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving.

BRAISED COUNTRY-STYLE PORK RIBS WITH VEGETABLES RECIPE:

Steps:

• Heat olive oil in a large pot or cast iron Dutch oven over medium heat. Brown the pork ribs in batches (on both sides) to a nice golden brown. Do not crowd the pork ribs in the pan. Remove browned ribs to a plate and continue browning the remaining ribs. When all the pork ribs are browned; set aside on a plate until ready to use.
• Add the onions, bell peppers, and celery to the hot pot and saute, scrapping up the browned bits from the bottom of the pan. When vegetables have softened, add garlic and saute approximately 1 minute until fragrant.
• Add the flour to the pan, stirring with a wooden spoon or heat resistant spatula, to combine the vegetables and flour. Cook and stir for approximately 2 minutes.
• Add and stir in the chicken stock, diced tomatoes, browned pork ribs, sage, thyme, and bay leaves. Simmer 1 1/2 hours, stirring occasionally, and scrapping the bottom of the pan to prevent sticking.
• Season with the Adobo Seasoning and Ancho Chile Seasoning. Add the carrots, and chile peppers on top of meat, and continue to cook for an additional 30 minutes, stirring and scrapping the bottom of pan a couple of times. Meat should be tender and beginning to fall away from the bones. Taste and adjust seasonings if desired, and add additional salt and pepper if needed; stir and simmer for approximately an additional 5 minutes.
• When removing meat, use a large spatula or spoon, trying to keep the meat and bone fairly intact, if you want to make a pretty presentation. Remove meat and vegetables to individual plates, place the whole carrots and chile peppers on top, and sprinkle with parsley. Be sure to remove bay leaves from the dish, as you find them, and discard.
• The resulting juices from this recipe make a wonderful sauce for pasta, mashed potatoes or rice.
• Makes 4 servings.

SHRIMP & VEGETABLE BOIL

Steps:

• In a stockpot, combine the first 5 ingredients; add potatoes, cauliflower, onions, carrots and peas. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 12-15 minutes., Stir in shrimp and spinach; cook 3-5 minutes longer or until shrimp turn pink. Drain; transfer to a large serving bowl. Sprinkle with parsley; season with salt and pepper.

COUNTRY VEGETABLE SOUP

Steps:

• Add olive oil to hot dutch oven.
• Add garlic and crushed red pepper flakes and stir.
• Add onions, carrots, celery, and zucchini.
• Cook 10 minutes.
• Then add the stock, both cans of tomatoes, beans, garbanzo beans, drained green beans.
• Cook until bubbles and season with salt and pepper.
• Simmer for another 5 minutes.
• Take off heat and stir in basil.
• Stir in cooked noodles.
• Ladle sooup into bowls and serve with grated cheese and bread sticks.

COUNTRY VEGETABLE SIMMER

Steps:

• in a 3 qt saucepan combine beans, potatoes and onions. add enough water to cover. bring to a full boil, and cook over medium heat stirring occasionally until vegetables are crispy tender (15 to 20 minutes).
• drain and return to pan, add remaining ingredients (except parsley).
• cook over medium heat stirring occasionally until heated through (10 to 12 minutes).
• stir in parsley and serve.