Veggie-Bean Soup

Takes 20 to 25 minutes
Makes 4 serving

Ingredients:
 2 tablespoon unsalted butter
 1 tablespoon chopped garlic
 1small onion, chopped
 1 small carrot, diced
 1/3 cup canned corn, drained
 2 medium size tomatoes, diced
 1 can white or red kidney beans
 1 teaspoon Italian seasoning
 4 cups beef stock

Procedure:
 1. in a pot, heat the butter then sauté the garlic and onions. Add the zucchini, carrots,  and corn.
 2. When slightly tender, add the tomatoes, beans, Italian seasoning, and stock. Simmer for 15 minutes. Season to taste.

Pasta Soup

Takes 20 minutes
Makes 4 minutes

Ingredient:
 8 cups water
 2 beef bouillon cubes
 200 grams angel hair pasta
 3 tablespoon butter
 3 tablespoon grated parmesan cheese
 ½ cup chopped leftover Chicken (roasted or fried)
 8 pieces siomai (store bought, optional)
 2 tablespoon cilantro, chopped

Procedure:
 1. boil water with beef bouillon.
 2. gather pasta in your hands, cut up into 3-inch lengths and throw into boiling water. Cook until al dente.
 3. Add butter and parmesan cheese, then the chicken, siomai, and cilantro
 4. Remove from the fire and serve warm with extra Parmesan cheese on the side.

Pepperpot Beef Stew

Ingredients
1 kilo beef top round
1 tbsp shortening
2 ¼ tsp salt
½ tsp Black pepper
1 tbsp paprika
¼ cup chopped onion
2 cups Beef cubes (1 cube dissolved in 2 cups boiling water)
2 medium sized sliced green pepper
3 medium sized quartered ripe tomatoes
½ tsp cornstarch

Procedure:
Cut meat into cubes. Brown on all sides in hot shortening. Add the next five ingredients. Cover and simmer till meat is tender. Add green pepper and tomatoes, cook for 10 minutes. Mix cornstarch with 2 tbsp of water and stir into the gravy. Cook 1 minute or until thickened. Serve hot over rice. Makes 6 servings.