melissabirdjv says:
I forgot to add that I left the pork as a whole loin to cook then cut it up after it was cooked and ...... more
ingredients
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice
directions
Trim fat from meat. Cut pork into 1-inch cubes.
In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls. Makes 4 servings.
nutrition facts
Servings Per Recipe 4 servings Calories365, Total Fat (g)8, Saturated Fat (g)3, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)76, Sodium (mg)392, Carbohydrate (g)37, Total Sugar (g)7, Fiber (g)7, Protein (g)24, Vitamin A (DV%)121, Vitamin C (DV%)40, Calcium (DV%)7, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Wednesday, October 6, 2010
Pumpkin Cider Stew
3 Tbsp. all-purpose flour
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.
Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.
Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.
TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.
nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.
Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.
Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.
TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.
nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet
Pumpkin Cider Stew
3 Tbsp. all-purpose flour
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.
Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.
Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.
TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.
nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.
Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.
Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.
TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.
nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet
Friday, September 24, 2010
Yankee Bean Soup
Ingredients
- 1-1/2 cups dried navy beans
- 1/2 pound sliced bacon, diced
- 3/4 cup chopped onion
- 1/2 cup chopped carrot
- 1/3 cup chopped celery leaves
- 4 cups water
- 2 cups milk
- 2 teaspoons molasses
- 1-1/2 teaspoons salt
Directions
- Place the beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
- Drain and rinse beans, discarding liquid. Set beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
- In the drippings, saute onion until tender. Stir in carrot and celery leaves. Return beans to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beans are tender.
- Stir in the milk, molasses, salt and bacon. Remove about 2-1/2 cups of soup; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to the pan; heat through. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 315 calories, 10 g fat (4 g saturated fat), 22 mg cholesterol, 847 mg sodium, 40 g carbohydrate, 13 g fiber, 18 g protein.
Thursday, September 2, 2010
Post Thanksgiving Turkey Soup
Take the turkey carcass and place in large stock pot. Barely cover with water. Add a small sliced carrot, a chopped onion, a few celery leaves, 2 tsp salt, and a couple of bay leaves. Cover and simmer for 2-3 hours. Strain broth. If you feel it's too watery, you can add in a couple cans of chicken broth. To turkey broth add:
1 cup diced potatoes
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped onion
1 tsp salt and pepper
Bring to a boil and simmer for 30 minutes. Add 2 cups turkey meat, 1 cup frozen peas and 1 cup uncooked pasta. Cover and simmer for additional 20-30 minutes or until pasta is tender.
Homemade Country Mixin' Soup
1 lb chicken breasts, chopped
1 cup chopped carrots
1 cup chopped potatoes
2 (1 oz) pkgs dry onion soup mix
2 Tbls sugar
4 cups water
1 (28 oz) can crushed tomatoes
1/4 tsp Italian Seasonings
1 dash Chipotle Tabasco Sauce (optional)
1/2 cup dry pasta
salt and pepper to taste
In a large stock pot, add chicken and cook through. Stir in carrots, potatoes, onion soup mix, sugar, water, tomatoes, Italian Seasoning, pepper sauce, and salt and pepper. Bring to a boil over medium heat. Add pasta and reduce heat. Simmer for 30-40 minutes. Enjoy!
Monday, May 24, 2010
Bean and Bacon Soup
1 C carrots diced
1 C celery diced
1 C onion diced
2 Tb. bacon grease
8 slices bacon cooked and crumbled
1 1/2 Tbsl dried parsley
1 tsp garlic salt
1 tsp pepper
3 quarts water
5 C refried bean flakes
Chop all veggies with a chopper. Saute veggies in bacon grease until tender. Add everything else and simmer for 3-4 hours. Make sure to stir. Beans burn easily.
1 C celery diced
1 C onion diced
2 Tb. bacon grease
8 slices bacon cooked and crumbled
1 1/2 Tbsl dried parsley
1 tsp garlic salt
1 tsp pepper
3 quarts water
5 C refried bean flakes
Chop all veggies with a chopper. Saute veggies in bacon grease until tender. Add everything else and simmer for 3-4 hours. Make sure to stir. Beans burn easily.
**I also added a couple of cloves of minced garlic to this just because I'm kind of a garlic freak**
Monday, March 15, 2010
Cauliflower Soup ~ A MUST! So so good!!
Another hats off to Pioneer Woman! This soup will definitely become a regular at our house! Holy YUM!!
*I doubled the carrot and celery, just because I love a ton of veggies!
http://thepioneerwoman.com/cooking/2009/01/cauliflower-soup/
*I doubled the carrot and celery, just because I love a ton of veggies!
http://thepioneerwoman.com/cooking/2009/01/cauliflower-soup/
Monday, December 7, 2009
Broccoli Cheese Soup
1/2 cup butter
1 onion, chopped
1 (16 oz) pkg frozen broccoli
4 cans chicken broth
1 lb processed cheese food (Velveeta) OR 4 cups shredded cheddar cheese
2 cups milk
1 tsp garlic powder
2/3 c flour
1 cup water
Cook onion in melted butter until tender. Stir in broccoli and cover with chicken broth and simmer ten minutes. Stir in milk, cheese cubes and garlic powder. Stir until cheese is melted. Mix flour with water and stir into soup to thicken.
1 onion, chopped
1 (16 oz) pkg frozen broccoli
4 cans chicken broth
1 lb processed cheese food (Velveeta) OR 4 cups shredded cheddar cheese
2 cups milk
1 tsp garlic powder
2/3 c flour
1 cup water
Cook onion in melted butter until tender. Stir in broccoli and cover with chicken broth and simmer ten minutes. Stir in milk, cheese cubes and garlic powder. Stir until cheese is melted. Mix flour with water and stir into soup to thicken.
Homemade Bouillon
You can use this instead of chicken broth granules if you're feeling especially domestic. Chicken broth granules have quite a bit of MSG in them so this is a healthier alternative.
1 c Nutritional yeast flakes (Some stores sell two sizes of flakes. Choose the larger size. If only powdered nutritional yeast is available, use half the amount stated)
2 Tbls sea salt
1/4 tsp ground ginger
1/4 tsp turmeric
1 tsp ground black pepper
1 tsp leaf marjoram
1 tsp tarragon
1 tsp paprika
1 tsp rosemary leaves
1 tsp rubbed sage
1/2 tsp celery seed
1/2 tsp thyme
2 tsp garlic powder
2 tsp onion powder
Place all ingredients in some sort of blender (Cuisinart, Magic Bullet, etc) and process until the mixture is a fine powder. Place bouillon powder in an airtight container and store in the refrigerator or freezer.
When using as an ingredient, use half the normal amount as you would chicken broth granules. 1 tsp to 2 cups milk/water
1 c Nutritional yeast flakes (Some stores sell two sizes of flakes. Choose the larger size. If only powdered nutritional yeast is available, use half the amount stated)
2 Tbls sea salt
1/4 tsp ground ginger
1/4 tsp turmeric
1 tsp ground black pepper
1 tsp leaf marjoram
1 tsp tarragon
1 tsp paprika
1 tsp rosemary leaves
1 tsp rubbed sage
1/2 tsp celery seed
1/2 tsp thyme
2 tsp garlic powder
2 tsp onion powder
Place all ingredients in some sort of blender (Cuisinart, Magic Bullet, etc) and process until the mixture is a fine powder. Place bouillon powder in an airtight container and store in the refrigerator or freezer.
When using as an ingredient, use half the normal amount as you would chicken broth granules. 1 tsp to 2 cups milk/water
Tuesday, November 10, 2009
Easy Chili
Need an easy chili recipe? This is it. Tastes good right out of the pot, or even better the next day after it has time to sit and mix flavors.
1 lb. ground beef browned
1 can black beans
1 can pinto beans
1 can white beans
1 can corn
1 can diced tomatoes with chilies
1 jar pace picante sauce (you choose how spicy)
Add all jars, including liquids, and ground beef in a soup pot and simmer for one hour. Enjoy!
1 lb. ground beef browned
1 can black beans
1 can pinto beans
1 can white beans
1 can corn
1 can diced tomatoes with chilies
1 jar pace picante sauce (you choose how spicy)
Add all jars, including liquids, and ground beef in a soup pot and simmer for one hour. Enjoy!
Wednesday, November 4, 2009
Chicken Enchilada Soup
I am not a huge fan of Enchilada Sauce so I added sour cream to tone it down. It was really good.
3-4 large chicken breasts cut into strips
3 Tbls minced dried onion
1/4 tsp garlic powder
1 14 oz can beef broth
1 14 oz can chicken broth
1 can Cream of Chicken soup
1 tsp cumin
1/2 tsp chili powder
1/4 tsp pepper
1 small can red enchilada sauce (or you can try green enchilada sauce)
1 1/4 c chopped black olives
1 can corn, drained
4 oz can green chilis
2 handfuls shredded cheddar cheese
1/2 - 3/4 cup sour cream (optional)
In a fry pan cook chicken strips with minced onion and garlic powder. Season with salt and pepper to taste. In a big soup pot combine all ingredients except sour cream and cheddar cheese. Bring to a small boil and simmer for 30 minutes. Add sour cream and cheddar cheese and stir until melted. Serve with additional sour cream and tortilla chips if you want.
3-4 large chicken breasts cut into strips
3 Tbls minced dried onion
1/4 tsp garlic powder
1 14 oz can beef broth
1 14 oz can chicken broth
1 can Cream of Chicken soup
1 tsp cumin
1/2 tsp chili powder
1/4 tsp pepper
1 small can red enchilada sauce (or you can try green enchilada sauce)
1 1/4 c chopped black olives
1 can corn, drained
4 oz can green chilis
2 handfuls shredded cheddar cheese
1/2 - 3/4 cup sour cream (optional)
In a fry pan cook chicken strips with minced onion and garlic powder. Season with salt and pepper to taste. In a big soup pot combine all ingredients except sour cream and cheddar cheese. Bring to a small boil and simmer for 30 minutes. Add sour cream and cheddar cheese and stir until melted. Serve with additional sour cream and tortilla chips if you want.
Friday, October 30, 2009
Kare's Mango Salsa Soup
In a big soup pot combine:
1 jar Mango Salsa from Costco
1/2 jar regular salsa 24 oz (Costco - Jack's Medium Salsa)
1 1/4 tsp cumin
2 1/2 quarts chicken stock (1 Swanson 48 oz + 1 32 oz)
4 chicken breasts, chopped and cooked
1 package frozen corn
Simmer for 10 minutes then serve.
You HAVE TO serve with fresh chopped avocado and chopped cilantro. It makes it the BEST!! Also serve with tortilla chips, sour cream and shredded cheddar cheese. This soup freezes well too! Enjoy.
1 jar Mango Salsa from Costco
1/2 jar regular salsa 24 oz (Costco - Jack's Medium Salsa)
1 1/4 tsp cumin
2 1/2 quarts chicken stock (1 Swanson 48 oz + 1 32 oz)
4 chicken breasts, chopped and cooked
1 package frozen corn
Simmer for 10 minutes then serve.
You HAVE TO serve with fresh chopped avocado and chopped cilantro. It makes it the BEST!! Also serve with tortilla chips, sour cream and shredded cheddar cheese. This soup freezes well too! Enjoy.
Aunt Boonie's Minestrone Soup
Night before: Place 1 1/2 pounds of ground pork sausage into 1 quart of boiling water. Mash into pieces and boil 5 minutes. Remove from heat and refrigerate overnight. Break fat off from top of meat the next morning. Place sausage and water in a 6 to 8 quart stock pot. Add the following:
2 medium onions, cut coarsely
2 large carrots, diced
2 large stalks celery, diced
1 green pepper, diced
2 small cans tomato sauce
2 cans beef stock bullion liquid
1 large can of WHOLE tomatoes run through blender first (just pulse it in the blender so as to NOT turn into mush)
1/4 to 1/2 tsp sweet basil
3/4 tsp oregano
2 Tbsp parsley flakes
1/2 tsp sugar
Salt and pepper to taste
Garlic powder to taste
Simmer all day or cook on low in a crockpot for 8 hours. One hour before serving add:
1 can French cut green beans, with juice
1 (4oz) can sliced mushrooms, with juice
1 can garbanzo beans, drained
2 handfuls of elbow macaroni
Enjoy! Serves 12.
2 medium onions, cut coarsely
2 large carrots, diced
2 large stalks celery, diced
1 green pepper, diced
2 small cans tomato sauce
2 cans beef stock bullion liquid
1 large can of WHOLE tomatoes run through blender first (just pulse it in the blender so as to NOT turn into mush)
1/4 to 1/2 tsp sweet basil
3/4 tsp oregano
2 Tbsp parsley flakes
1/2 tsp sugar
Salt and pepper to taste
Garlic powder to taste
Simmer all day or cook on low in a crockpot for 8 hours. One hour before serving add:
1 can French cut green beans, with juice
1 (4oz) can sliced mushrooms, with juice
1 can garbanzo beans, drained
2 handfuls of elbow macaroni
Enjoy! Serves 12.
Tuesday, September 15, 2009
Cousin's Chili
2 lbs ground beef browned and drained
3 cans red kidney beans
1 can tomato sauce
1 small can tomato paste
1 can diced tomatoes
1 can stewed tomatoes (with oregano and basil - optional)
1 large yellow onion - diced
1 heaping tsp chili powder
Brown your ground beef with diced onion. Season with salt and pepper and any other seasonings you care to add. (I added dashes of onion powder, oregano, basil and garlic powder)
In a large soup pot, add all ingredients, including cooked ground beef. Heat through and simmer for 20 minutes.
Optional: You can also do this recipe in a crockpot and cook on low for 6 hours.
3 cans red kidney beans
1 can tomato sauce
1 small can tomato paste
1 can diced tomatoes
1 can stewed tomatoes (with oregano and basil - optional)
1 large yellow onion - diced
1 heaping tsp chili powder
Brown your ground beef with diced onion. Season with salt and pepper and any other seasonings you care to add. (I added dashes of onion powder, oregano, basil and garlic powder)
In a large soup pot, add all ingredients, including cooked ground beef. Heat through and simmer for 20 minutes.
Optional: You can also do this recipe in a crockpot and cook on low for 6 hours.
Tuesday, April 28, 2009
Busy Day Soup
This recipe, if doubled, can also be cooked in a crockpot on low for 4-5 hours.
1 1/2 lbs ground beef
2 cans bean and bacon soup
2 cans vegetable soup
2 8oz cans tomato sauce
4 c water
1/2 tsp chili powder
Brown meat and drain. Add all ingredients into large pot and simmer until bubbling hot.
1 1/2 lbs ground beef
2 cans bean and bacon soup
2 cans vegetable soup
2 8oz cans tomato sauce
4 c water
1/2 tsp chili powder
Brown meat and drain. Add all ingredients into large pot and simmer until bubbling hot.
Sunday, April 19, 2009
Yummy Potato Soup
This is one of our favorite potato soups. It has a little kick, which even my littlest babe doesn't seem to mind.
1 pint Half & Half
1 can Cream of Celery
1 can Cream of Onion (if you can't find, just cut up about half of a yellow onion and add to the soup while cooking potatoes.)
1 8 oz carton Sour Cream
1 8 oz block Pepperjack Cheese
2 cans Chicken Broth (I usually buy a box of broth and pour over potatoes until they are barely covered.)
4 lbs. Potatoes, peeled and cubed
Cook potatoes in chicken broth until tender. Grate cheese and add to potatoes. DO NOT DRAIN. Stir until cheese is melted. Add soup, half and half, and sour cream. Cook on low, stirring often to prevent sticking. Cook until hot and serve. (I also like to add some green onions when the potatoes are cooking. It gives it a great flavor and also adds some color.)
Serve with rolls or breadsticks.
1 pint Half & Half
1 can Cream of Celery
1 can Cream of Onion (if you can't find, just cut up about half of a yellow onion and add to the soup while cooking potatoes.)
1 8 oz carton Sour Cream
1 8 oz block Pepperjack Cheese
2 cans Chicken Broth (I usually buy a box of broth and pour over potatoes until they are barely covered.)
4 lbs. Potatoes, peeled and cubed
Cook potatoes in chicken broth until tender. Grate cheese and add to potatoes. DO NOT DRAIN. Stir until cheese is melted. Add soup, half and half, and sour cream. Cook on low, stirring often to prevent sticking. Cook until hot and serve. (I also like to add some green onions when the potatoes are cooking. It gives it a great flavor and also adds some color.)
Serve with rolls or breadsticks.
Tuesday, April 14, 2009
DELICIOUS Cheddar Corn Chowder
I got this recipe from my sister-in-law. My kids LOVE LOVE LOVE this soup! It is excellent served with warm biscuits.
8 oz chopped bacon
1/4 c olive oil
4-5 c chopped yellow onion (approx 3 LARGE onions)
4 Tbls unsalted butter
1/2 c flour
2 tsp salt (sea salt is best)
1 tsp pepper
1/2 tsp turmeric
12 c chicken stock (7 14 oz. cans swanson chicken broth)
6 c diced peeled potatoes
10 c frozen corn (3 lbs)
2 c half and half
1/2 lb sharp white cheddar cheese
In large stock pot on medium-high heat, cook the bacon and olive oil until the bacon is crisp. (about 5 minutes) Remove bacon with slotted spoon and reserve. Reduce heat to medium and add onions and butter to fat and cook for 10 minutes or until onions are translucent. Stir in flour, salt, pepper and turmeric. Cook for 3 minutes.
Add chicken broth and potatoes, bring to a boil and simmer uncovered for 15 minutes or until potatoes are tender. Add corn, then half and half, and then cheese. Cook until cheese is melted, about 5 minutes. Season to taste with salt and pepper. Garnish with bacon or you can stir in all of the bacon with the soup and serve. ENJOY!!
8 oz chopped bacon
1/4 c olive oil
4-5 c chopped yellow onion (approx 3 LARGE onions)
4 Tbls unsalted butter
1/2 c flour
2 tsp salt (sea salt is best)
1 tsp pepper
1/2 tsp turmeric
12 c chicken stock (7 14 oz. cans swanson chicken broth)
6 c diced peeled potatoes
10 c frozen corn (3 lbs)
2 c half and half
1/2 lb sharp white cheddar cheese
In large stock pot on medium-high heat, cook the bacon and olive oil until the bacon is crisp. (about 5 minutes) Remove bacon with slotted spoon and reserve. Reduce heat to medium and add onions and butter to fat and cook for 10 minutes or until onions are translucent. Stir in flour, salt, pepper and turmeric. Cook for 3 minutes.
Add chicken broth and potatoes, bring to a boil and simmer uncovered for 15 minutes or until potatoes are tender. Add corn, then half and half, and then cheese. Cook until cheese is melted, about 5 minutes. Season to taste with salt and pepper. Garnish with bacon or you can stir in all of the bacon with the soup and serve. ENJOY!!
Tuesday, April 7, 2009
Chicken Noodle Soup
Chicken or Turkey Noodle Soup
5 cups of Chicken Broth (I make my own)
2 Chicken Breasts or Turkey, cooked and shredded or cut into cubes
Celery, chopped
Carrots, chopped
Peas
Corn
Green Beans
Zucchini
Egg noodles or other pasta (about a half of a 1# bag-add more broth if necessary)
Boil or cook your meat. This takes about 20 minutes if you use a couple of chicken/turkey breasts. Run under cool water and use a fork to shred or cut into cubes. In a large saucepan add chicken broth and rest of the ingredients. Bring to a boil and simmer while noodles cook. It should be done in 5-7 minutes after boiling starts.
I start by making the broth and then I toss everything else in. I shred extra chicken from other meals and put it in the freezer. I use a bag of frozen veggies or freeze my extra veggies before they go bad. If you have the veggies and meat all in the same place in the freezer you only need to open bags and dump it in the pot. This is a quick soup for after a baby or even during labor at home if you prepare the ingredients and freeze them.
Thursday, April 2, 2009
Taco Beef Soup
2lb ground beef
1 c chopped onion
6 cups water
2 (26 oz) cans stewed tomatoes, undrained
4 (16 oz) cans kidney beans, undrained
2 (16 oz) cans tomato sauce
2 (1.5 oz) envelopes taco seasoning mix
Cheddar cheese, grated
Tomatoes, chopped
Tortilla chips
Sour Cream
Avocado, sliced
In a large saucepan cook ground beef and onion until meat is browned. Add water, stewed tomatoes, kidney beans, tomato sauce, and taco seasoning. Bring to a slow boil on medium heat and then simmer for 15 minutes. Top with cheddar cheese, chopped tomatoes, sour cream and avocado and don't forget to use those tortilla chips for dipping!
Makes 12 servings
1 c chopped onion
6 cups water
2 (26 oz) cans stewed tomatoes, undrained
4 (16 oz) cans kidney beans, undrained
2 (16 oz) cans tomato sauce
2 (1.5 oz) envelopes taco seasoning mix
Cheddar cheese, grated
Tomatoes, chopped
Tortilla chips
Sour Cream
Avocado, sliced
In a large saucepan cook ground beef and onion until meat is browned. Add water, stewed tomatoes, kidney beans, tomato sauce, and taco seasoning. Bring to a slow boil on medium heat and then simmer for 15 minutes. Top with cheddar cheese, chopped tomatoes, sour cream and avocado and don't forget to use those tortilla chips for dipping!
Makes 12 servings
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