Garden Vegetable Beef Soup August 4, 2015

Beef Vegetable Soup

     Yep, it’s probably way to hot for soup, but I had a craving for some good garden veggies.  This is a nice way to get your “healthy” on too!  Soup doesn’t have to take all day to cook.  I use frozen veggie’s in mine if I don’t have fresh available, which is a quick and healthy option.  Use fresh if you can of course, but be prepared to sit back & do some dicing & chopping.  Enjoy!

Garden Vegetable Beef Soup

Directions:

4 cups hot water

3/4 cups powdered bouillon

8 oz beef cut into small chunks

1 cup carrots

1 cup celery

1 cup onions

1 cup green beans

1 cup peas

1/2 cabbage cut up

In at least a 10 cup pot, start by boiling your water, bouillon & beef for about 30 minutes.  Then add all of your vegetables at once to your boiling soup.  Cook for another 15 minutes, cover and remove the pot from heat. This will keep your vegetables crispy, and not let them turn to mush. Let it self cook for another 1/2 hour with the lid on.

 

Stuffed Cabbage Soup March 12, 2015

 I love stuffed pepper & cabbage rolls, but I’m the only one that likes them here. Now & then I’ll make myself this soup when I have a taste for it.

Stuffed Pepper Soup

Ingredients:
1 lb lean ground beef or turkey
1 family size can of tomato soup (23.2 oz)
2 cups water (for desired thickness)
1 tsp garlic
1 tsp sea salt
1 tsp black pepper
2 green peppers
1 med onion diced
1/2 head of chopped cabbage
1- 2 cups cooked rice (you decide how much rice you want)

Cook your rice ahead & set aside. In a large pot, brown your meat & add all the spices. When meat is almost done, toss in your diced onion and finish cooking. Then add your green peppers & cabbage. Next add your can of soup and water. Let this cook until vegetable are almost done. Finish cooking until everything is done, add your cooked rice. Stir well, and serve. Enjoy!

 

Taco Soup January 12, 2015

Filed under: Main Dishes,Recipes,Soups — Susan @ 6:25 pm
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     This is one of my favorite go to recipes when there’s that terrible chill in the air.  This just makes it so much better.Taco Soup

Taco Soup

1 lb. hamburger or ground turkey

2 tbsp olive oil

1 tbsp cumin

2 tsp sea salt

2 tsp garlic powder

1/4 cup chili powder

2 pkg ranch dip mix

1 onion chopped

1 green pepper chopped

2-28 oz diced tomatoes

10 oz can rotel (mild or hot)

15 oz can black beans  (I rinse these)

15 oz can red kidney beans

15 oz can white pinto beans

1 cup corn

1 tsp Truvia or 1 tbsp sugar

In a large pot, brown your ground beef or turkey with oil, and all the powdered spices.  When browned, add in your onion, green pepper, tomatoes, corn, rotel, corn & all 3 cans of beans.  Mix well & let this simmer in your pot for an hour or two.  This can also be made as a crock pot meal & simmered all day on medium heat.  Serve with a dollop of sour cream, and ENJOY!

 

Creamy Clam Chowder March 20, 2014

     I love making Clam Chowder.  You get so much flavor without a lot of fuss with this quick & easy dinner!  It's rich & flavorful, and will warm your belly.  🙂

Clam Chowder

Creamy Clam Chowder

4 – 6.5 oz clams (chopped & save juice)
16 oz heavy cream
2 heaping tbsp chicken bouillon (I use Orrington Farms)
1 tsp garlic powder
1 tsp black pepper
1 tbsp parsley flakes
1 large onion (diced or cut in bigger chunks)
4 large potatoes cut in chunks
1 small bag of baby carrots (cut in chunks)
1/2 cup celery cut in chunks
1/2 cup frozen corn
1/2 cup frozen peas

I use my electric cooking pot, but you can certainly do this on the stove top in a 10 cup pot.  Start by adding your clams with the juice to the pot.  The juice gives you lots of flavor, so don't waste it.  Pour in the heavy cream, bouillon & spices.  Add potato chunks, carrots, celery & onion, and cook for about 15 minutes.  Add the rest of your veges, and let it all simmer until all your vegetables are all tender. Serve hot for a hearty comfort food meal.

 

Creamy Bacon & Potato Soup October 24, 2013

     Fall is in the air, so there's nothing like a hot pot of soup that's sure to warm your bellies!  Bacon is the key ingredient for this soup.  Enjoy!

Creamy Bacon & Potato Soup

You will need:
1 lb of bacon (chop into bite sized pieces)
4 lg cloves of garlic minced
1 lg onion diced
1 tbsp parsley flakes
2 tsps black pepper
2 tbsp beef boullion
10 potatoes peeled & cut into chunks
8-10 cups milk
4 oz Velveeta Cheese cubed

In a large soup pot, start by frying your bacon pieces.  When fully cooked, strain out the cooked bacon & discard the bacon grease.  The bottom of your pot will have a fine coating of bacon grease left in it.  Add your minced garlic, and stir it around in the pot while it cooks.  Add in onion, bacon, bouillon, parsley & pepper.  Mix well on med heat until onions are just starting to look translucent.  Next add milk.  Start with 8 cups to start, and use the rest to thin the soup as it thickens.  Add potato chunks, and cook on medium heat for approximately 20 minutes.  Stir often.  As the potatoes start to get tender, the starch from them is a natural thickening agent for your soup.  You can gently break up some of the potato's with a fork or potato masher.  Make sure you leave some chunks!  Once your soup is fully cooked, and it's the desired consistancy, turn off the heat and add in Velveeta cubes.  Stir them in and let them melt on their own.  Serve with grated cheese, sour cream, green onion, bacon bits….whatever you love on a loaded baked potato.  Enjoy on a cool day!

 

 

Kitchen Measurement Cheat Sheets! March 22, 2013

These cheat sheets are great as a print out for your kitchen for quick reference.  Laminate them and hang them on your fridge!

 

Creamy Ham & Potato Vegetable Soup January 22, 2013

Filed under: Main Dishes,Recipes,Soups,Tasty Side Dishes — Susan @ 8:19 pm
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Creamy Ham & Potato Vegetable Soup

      Save that ham bone & ham scraps from your holiday dinner, Folks.  It will make a wonderful hardy soup that will warm your tummy's on a cold winter evening!

Directions:

4 cups hot water & Ham Bone

2 cups ham chunks

3/4 cups powdered ham flavored bouillon

1 cup carrots

1 cup corn

1/2 cup celery

1 onion chopped

1 cup green beans

1 cup peas

5 large potatoes cut in 1 inch chunks

in at least a 10 cup pot, start by boiling your water, ham bone, & bouillon for for about 30 minutes.  Then add all of your vegetables (I use frozen) with the exception of about half the chopped potatoes.  You want to let those first potatoes get soft.  Cook for around 15 minutes to 1/2 hour to accomplish this.  Add the rest of your potatoes, and thickening agent (below).  Stir well, and then cover and remove the pot from heat.  Let it cook the rest of the way without your stove on.  This insures that your vegetables won't get to soft.    Enjoy!

 

For Cream Soups:

Mix 2 heaping tbsp corn starch in a cup or bowl.  Add cold water a little at a time until you have a thin paste, or milk like consistency.  Pour into hot soup broth and stir.  Pour mixture a little at a time into your hot broth to achieve the desired consistency for your cream soup.

 

Cheesy Broccoli Potato Soup December 11, 2012

Filed under: Recipes,Soups — Susan @ 2:48 pm
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Cheesy Broccoli Potato Soup

Directions:

4 cups water

12 oz can evaporated milk

1/2 c chicken bouillon (Orrington Farms powdered boullion)

1 tsp salt

1 tsp pepper

2 tbsp parsley flakes

1 onion chopped

4 potatoes cut in cubes

6 cup frozen broccoli florets

8 oz velveeta cheese

In a large pot, combine water, milk, bouillon salt, pepper & parsley.  Bring to a boil.  Then add onion, potatoes and half of the broccoli.  Let this simmer for another 20 – 30 minutes.  Thicken your soup to the desired consistency with the thickening agent below.  Add the rest of your broccoli. Lastly, add the cheese, making sure to stir constantly until cheese melts.  Shut off heat, cover your pot, and let the soup sit for another 20 minutes before serving.  Enjoy!

For Cream Soups:

Mix 2 heaping tbsp corn starch in a cup or bowl.  Add cold water a little at a time until you have a thin paste, or milk like consistency.  Pour into hot soup broth and stir.  Pour mixture a little at a time into your hot broth to achieve the desired consistency for your cream soup.