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Archive for the ‘Soups/Stews’ Category

This is the last of the apple posts…at least for a little while!  Apple Butter soon to come…but I have a few things planned first!

This stew is super simple to make, and has a slightly sweet flavor that compliments the beef nicely!

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Ingredients:

1 lb Sirloin tip roast cut into bite sized pieces
1 Tbsp extra virgin olive oil
1 Tbsp flour
3 Cups water
4 beef bouillon cubes
3 Cups Apple Cider
½ lb carrots – peeled and chopped
3 large potatoes – cleaned (peeling is optional) and chopped
1 med onion – chopped
1 tsp basil
¼ tsp thyme
½ tsp garlic powder
½ tsp fresh ground black pepper
Pinch of sea salt

Directions:

In large pot, brown beef in oil and flour just until all sides are browned.  Add remaining ingredients and simmer until veggies are fork tender and beef is cooked through.  I have a gas stove, so this only takes about a half hour on simmer, but an electric stove will take longer.

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Who doesn’t love Enchiladas?  I know that we do.  And I love the fact that this can be transformed into an awesome soup that is so yummy!  I think it might be my all time favorite when we go out to eat.  Here is a super easy, super simple soup that even someone who doesn’t “cook” can make!  Well, as long as you can shred a chicken and open a can or 3!

Ingredients:

1 small onion – chopped

1 package Enchilada Sauce mix

1 can Nacho Cheese Soup

2 1/2 C Chicken broth

1 C Sour Cream

1 can Mexican Style Corn – drained

1 can Black Beans – no need to drain or rinse

2 C cooked, shredded Chicken

Shredded Cheddar cheese and Tortilla Chips for garnish!

Directions:

In a large stock pot, cook chopped onion for 2 – 3 minutes. Add the Enchilada Sauce mix and Nacho Cheese Soup.  Stir until well blended.  Add the remaining ingredients (Chicken broth, Sour Cream, Mexican Style Corn, Black Beans, and shredded Chicken) to the pot.  Simmer until heated through.  Serve in large bowls with just a little shredded Cheddar Cheese and a couple of tortilla chips as a garnish!

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This is not your classic Minestrone.  Actually got this recipe from my sister and tweaked it to our families taste.  This one pot wonder will feed a family of 4 about 3+ meals.  What a great way to use all the fresh items just starting to come out of the garden.  I love to make a big pot, eat it one night and freeze the rest in small batches.  It is such a treat to pull out a small bowl for a quick lunch or a larger one for a family supper.  The one thing I really love…it freezes great!  And for those of you who turn up your nose at the cabbage, let me just say that I can’t stand cabbage…or at least that is what I thought before I had it in this soup!  (Still the only way I will eat it thought…I haven’t been converted yet!)

16 oz Polska Kielbasa – cut into 1/2″ rounds – then slice the rounds in half

1 T Olive Oil

1 medium or 2 small onions – diced

2 large carrots, sliced

1 tsp crumbled basil

2 cloves garlic – minced

2 small zucchini (or summer squash) sliced

16 oz can diced tomatoes – or grab a couple good size tomatoes out of your garden and dice

3 cups water

4 beef bouillon cubes

2 cups finely shredded cabbage

1 can great northern beans – un-drained

salt & pepper to taste

Directions:  Brown Kielbasa in large soup pot in 1 T olive oil for 3 – 5 minutes.  Add onion, carrots and basil.  Cook 3 – 5 minutes.  Add garlic to the pot and cook another 2 minutes.  Add zucchini, tomatoes, water, beef bouillon, and cabbage.  Simmer covered for 1/2 to 1 hour or until cabbage is tender.  Add beans with liquid.  Taste the broth and salt and pepper to your liking.  Simmer an additional 10 minutes to allow beans to come to temperature.  Serve in large bowls.  Careful, your guests will want to have seconds  🙂

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Creamy Corn & Turkey ChowderSuper easy and so many variations you could do with this one.  I often make this with leftover ham instead of turkey.  You can substitute 2 Tbsp butter in place of the bacon.  Or for an even healthier option, use Extra Virgin Olive Oil.  We have also used green peppers in place of the red or even roasted peppers for an added layer of flavor.  Even my 3 year old loves this soup!  Great served with beer bread or nice crusty rolls.

1/2 cup onion

1 cup chopped red pepper

1 strip bacon – chopped small

6 oz cream cheese – cubed

2 cans (approx 14.75oz each) cream-style corn

1 can whole kernel corn

1 can shoepeg corn (very good for added sweetness)

2 cups chicken broth

3/4 cup milk

Pepper to taste

2 cups shredded, cooked turkey

Cook onions and peppers with chopped bacon in large saucepan on medium heat until tender.  Reduce heat to low.

Add cubed cream cheese.  Cook until melted, stirring constantly to avoid burning.  Add corn, broth, milk, turkey, and pepper to taste.  Stir well.

Continue to cook over low heat until soup is heated through, stirring occasionally.  Garnish with additional chopped peppers if desired.

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