Tag: Soups

Soups

Potato Bean Stew

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When a friend of mine called the other day to tell me how great this soup was, I almost didn’t even write the ingredients down, as it sounded like something that I probably would never make. How glad I did. She found the recipe from Trisha Yearwood’s website. She had made it and said it was delish!  When I told Randy the ingredients, he informed me that I could make it, but he would just pick out the lima beans. I did just make it and Randy didn’t pick out anything. In fact, he kept saying, “this is really good, I’m glad you made it.” So here it is. It makes a great cool weather meal with cornbread!

5 small red potatoes, peeled and chopped in small pieces

2 carrots, pealed and slices

1 clove garlic, minced

1 tables olive oil

1/2 small purple onion, diced

1 can Rotel Mild Tomatoes & Green Chilies

1/2 of a 16 oz bag of frozen lima beans

1 (32 oz) box chicken broth or vegetable broth

1 (14.75 oz) can cream style corn

In a Dutch oven, saute onion and garlic in olive oil until onion is tender. Add rest of ingredients and add salt and pepper to taste. Place in preheated 350 oven and bake for 2 hours or until potatoes and carrots are tender.

Chicken · Soups

King Ranch Chicken Soup

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Windows are open, more apple cakes are in the oven and looking through the newly delivered Southern Living magazine, this soup caught my eye. Our adult kids love King Ranch Casserole, but never thought about transforming it into a soup. Thank you Southern Living, that’s why we love you!

2 tables butter

1 cup chopped yellow onion

1 cup chopped green bell pepper

1 garlic clove, minced

2 (10 3/4 oz) cans diced tomatoes and green chiles

1 (10 3/4 oz) can cream of mushroom soup

1 (same size) can cream of chicken soup

5 cups chicken broth

1 (1 1/2 to 2 lb) whole deli-roasted chicken, skin removed and meat shredded

1 teas dried oregano

1 teas ground cumin

1 teas chile powder

8 ((6 inch) fajita size CORN tortillas, cut into 1/2 inch strips and then halved *(I like mine fried crisp in a little oil instead of leaving them soft, which if you do this, you can do this by frying the strips in hot oil and drain on paper towel while soup is cooking before adding at the end)

Garnish: salt, shredded cheese and cilantro

Melt butter in a large Dutch oven over medium-high heat. Add onions and peppers and sauté 6-7 minutes or until tender.

Add garlic and sauté 1 minute. Stir in diced tomatoes, cream of mushroom soup and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.

Still on medium-high heat, cook until soup is begging to boil. Reduce heat to low and simmer, stirring occasionally, about  minutes. Stir in tortilla strips and simmer  2 more minutes. Add salt to taste and garnish as desired.

makes about 4 quarts

Meats · Soups

Green Chile Beef Vegetable Soup

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I cooked lunch for a meeting today. Thinking that maybe, just maybe it might be cooler weather, I planned on making a pot of soup. But as the day dawned, it became apparent that it was going to be in the 90’s. Was too late to change the menu, so soup it was. We were just going to have to turn down the air conditioning and pretend that we lived up north and because it was Oct, it should be cool. The soup ended up really so good and all of the ladies absolutely loved it. It is just a little different than most veggie soups because of the added green chile enchilada sauce that is added.

1 package of thinly sliced round steak, cut into tiny cubes

1 large can (about 20 oz) crushed tomatoes

1 small can of mild green chile enchilada sauce

1 small can mild green chiles

1 can Rotel Tomatoes with chiles, mild

1 onion, chopped

1 cup of chopped celery

2 green bell peppers

1 bag of cubed butternut squash

3 medium potatoes, peeled and cubed

1 cup of chopped carrots

1 can cut green beans, drained (not French style)

2 cups cabbage, chopped small

1 small zucchini, cubed

1 small yellow squash, cubed

1 regular size can of navy beans, drained

2 teas chopped garlic

1 regular size can of beef broth

1 to 2 cups water

In 2 table olive oil, brown chopped beef with onion until all meat is browned. Add the celery and bell pepper, salt and pepper to taste along with the garlic. Saute the mixture until the onions, celery and pepper is softened. Add all of the tomatoes, enchilada sauce, green chiles and broth. Add all the rest of the ingredients, except water.  You can add more water if needed if it cooks down more than you would want. I used about 1 cup of water. Season to taste with salt and pepper and cook in crock pot on low all night or in a heavy pot in oven for about 3 hours at 325, or until all the veggies are tender and sauce is a little thick.

Served this with green chile cornbread and fresh apple cake. Was a great lunch!

for the cornbread, I used a package of Martha White yellow corn bread mix and just added a small can of mild green chiles,1/2 cup shredded sharp cheddar cheese and made them into muffins. The fresh apple cake is on the blog!

Beef · Meats · Soups

Italian Tortellini Soup

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This is one of the recipes that I “stole” from Dee’s house, from a Gooseberry Cookbook that she had out. What a great soup and a very easy soup to have on hand during the fall!

1 lb mild Italian sausage, casing removed

1 cup onion, chopped

2 large cloves of garlic, chopped

6 cups beef stock

1 (16 oz) can tomatoes, drained and chopped

8 oz can of tomato sauce

1 large zucchini, sliced

1 large carrot, sliced

1 medium green bell pepper, diced

1/2 cup dry red wine

1 teas dried basil leaves * (see below)

2 teas oregano

8 oz cheese tortellini

Parmesan cheese

Brown sausage and remove from skillet. Drain drippings. Add onion and garlic and saute about 5 minutes. Combine the meat, onion and garlic, beef stock, tomatoes, tomato sauce, zucchini, carrot, green pepper, wine and spices in  a large pot. Simmer about 30 minutes or until veggies are tender. Add tortellini. Cook until tender. Serve with the Parmesan cheese and a loaf of hot garlic bread.

Uncategorized

So Quick, So Easy, So Good…Beef Stew

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It might seem strange that I am posting what is usually thought of as a winter meal. But sometimes, we just need a comfort food, no matter the temperature outside. Being back in Texas we have had to adjust to the weather changes that happen so quickly. Two nights ago, it appeared that winter was not over, The only thing that sounded good to me was an old fashioned beef stew. It was one of those, “I have to make stew for dinner” days. So off to the store I went. I got home and began cooking. The stew was really one of the best stews I have ever made and I thought I would share it. Very few ingredients and so very easy.

1 lb lean stew meat, cut up in small pieces

1/4 cup butter

1 small onion, chopped

2 tables flour

5 carrots, peeled and sliced

2 potatoes, peeled and cubed

1 10 1/2 oz) can beef consommé

1 (8 oz) can tomato sauce

1 package of brown gravy mix, mixed with 2 cups water (I used Lawrys)

Seasoned salt, garlic powder & pepper

 

Melt butter in dutch oven. Sprinkle flour over meat chunks and mix until all the meat is covered in flour.  Add the meat to the melted butte.  Brown the meat until all the pink is gone. Add the chopped onion, potatoes and carrots and seasoning. Stir until mixed well. Add the soup, gravy water and tomato sauce. Put lid on pan and place in a 300 degree preheated oven fr 3 hours. The broth will be thick and rich.

The gravy mix and the flour will cause the broth t thicken as it bakes.

Chicken · Holiday Fare · Meats · Soups

Super-Bowl

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What a great soup for using leftover turkey, or having it for Super-Bowl parties or on those cold weather evenings.

6 tables unsalted butter, plus melted butter for brushing

1 small onion, diced

2 stalks celery, diced

1/2 clove garlic, minced

5 tables flour

1 qt chicken broth

1 cup heavy cream

1 cup shredded white American cheese (about 4 oz)

1 1/2 cups shredded cheddar cheese (about 6 oz)

1 cup diced deli ham

1 cup diced leftover roast turkey

6 slices baguette

6 slices bacon

1/2 pt grape tomatoes, thinly sliced

3 tables chopped fresh parsley

Kosher salt and ground pepper to taste

Preheat oven to 350. Melt the butter in a pot over medium heat. Add onion, celery and garlic; cook, stirring, until softened, abut 4 minutes. Stir in the flour and whisk, about 1 min. Add the broth and cream;, stirring, bring to a boil. Reduce the heat to medium low and stir in the American cheese and 1 cup of the cheddar until melted. Add the ham and turkey and heat through, 3-5 minutes.

Remove from the heat, keeping warm with lid.

Spread the baguette slices on a baking sheet and brush with melted butter. Transfer to the oven and toast until golden, abut 10 minutes. Meanwhile, cook the bacon in a nonstick skillet over medium heat, turning until crisp. Drain on paper towels. When cool enough to handle, crumble.

Toss the tomatoes, parsley, salt and pepper in a bowl. Lade the soup into bowls and top with the toasted baguette, the remaining 1/2 cup cheddar, divided between the 6 bowls, and the tomato-parsley mixture and crumbled bacon. YUM!

Meats · Soups

Super Simple Tortilla Soup

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While going through many Southern Living Magazines tonight (love this rain and being at home to look through cooking books), I ran across this really easy tortilla soup which is very good. Thought I would share it. Am going to make it tomorrow night since they are calling for rain again tomorrow. Soup just tastes so good when it is raining and cool out. Bake a little corn/cheese/black olive cornbread and what a dinner!

2 cans (14.5 oz) chicken broth

1/2 cup chopped onion

1 can (14.5 oz) diced tomatoes in Juice

1 cup frozen corn

1 1/2 cups shredded chicken

1 teas hot pepper sauce flavored with chipolte peppers

Salt and Pepper and Garlic Powder to taste

tortilla chips

shredded cheddar cheese

Combine the broth, tomatoes and bring to a boil. Add onion, chicken and spices and cook until onion is tender.

Top with the chips and cheese.