Beef Barley Soup

Ingredients

• • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 garlic clove minced
  • 2 carrots sliced
  • 1 stalk celery sliced
  • 2 cups cooked beef
  • 6 cups reduced sodium beef broth
  • 1 can petite diced tomatoes 14-15 oz, undrained
  • 1/2 green pepper diced
  • 1/3 cup barley
  • 1 tablespoon Worcestershire sauce
  • 1 ⁄4 teaspoon dried thyme
  • 1 package beef gravy mix
  • 1 bay leaf
  • 2 tablespoons red wine optional
  • 2 tablespoons fresh parsley or 2 teaspoons dried
  • salt & pepper to taste
    

    Instructions

    • Cook onions, garlic and ground beef or venison in oil over medium heat until softened.
    • Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
    • Remove bay leaf and serve.e
  • Adapted from: https://www.spendwithpennies.com/beef-barley-soup/

White Chicken Chili Soup Recipe

Ingredients:

4 cups Chicken broth

4 / 15.5 oz. cans of Great Northern beans drained and rinsed (I used a 1 lb bag of Great Northern beans that I soaked over night)

2 cups shredded chicken (I cooked 3 frozen chicken breasts in the same pot, when I cooked the soaked beans, then took them out and shredded)

1 small can diced green chilies (I use mild)

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon oregano

dash of pepper

1 cup sour cream

2 cups of shredded cheese Monterrey Jack or Mexican blend

I added an additional teaspoon of garlic salt and a tablespoon of sugar.

Directions:

In large pot, add broth, beans, chicken, green chilies, cumin, garlic powder, oregano and pepper.  Simmer on low- medium heat for 20-30 minutes or until all heated through.

2. Right before serving, stir in sour cream and cheese until it is all blended and melted.

 

The picture is before adding sour cream and cheese.  I think it is better to add to the individual servings before eating.

A very good friend shared this recipe with me.

 

SLOW COOKER CORN CHOWDER

Ingredients

2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped
2 14-16oz cans of corn (drained) OR one small 10-12oz bag of frozen corn
2 14-16oz cans of creamed corn (use frozen creamed corn)
4 cups of water OR chicken broth
1 lb bacon, cooked and crumbled
½ teaspoon thyme
1 teaspoon dried parsley
½ teaspoon garlic powder
salt & pepper to taste
1 12oz can of evaporated milk (use half and half or heavy cream)
2 tablespoons cornstarch
3 tablespoons of butter (optional)

Instructions:

Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
Add just enough water or chicken stock to cover the ingredients.
Cook on high 5 hours or low 7-8 hours until vegetables are softened.
Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
Taste and adjust seasoning with salt and pepper to taste.

Adapted from:http://www.spendwithpennies.com/slow-cooker-recipe-bacon-corn-chowder/

White Chicken Chili

1 Tablespoon oil

1 onion, chopped

3 cloves garlic, crushed

1  – 4 ou. can diced jalapeño peppers (I leave this out, I don’t like it this spicy)

1  – 4 ou. can chopped green chili peppers (I use the mild version)

2 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon cayenne pepper (I leave this out)

2 – 14.5 ou. cans chicken broth (I use whatever broth that I have made)

3 cups chopped cooked chicken breast

3 – 15 ou. cans white beans (I use frozen beans that I have previously made)

1 cup shredded Monterey Jack cheese

Sour cream

Avocado slices

Directions:

1. Heat oil in large sauce pan over medium-low heat.  Slowly cook the onion until tender.  Mix in garlic, jalapeño, chili peppers, cumin, oregano and cayenne pepper.  Continue to cook and stir the mixture until tender, about 3 minutes.  Mix in chicken broth, chicken and white beans.  Simmer 15 minutes, stirring occasionally.
2. Remove from heat, Slowly stir in the cheese until melted.  Add sour cream and avocado if desired.  Serve warm.

 

Creamy Thai Carrot Soup with Basil

1/2 of a large yellow onion, chopped

3 clove of garlic, diced

1 pound carrots, scrubbed or peeled and chopped (4 cups)

salt and Pepper

2 cups Veggie Stock + 2 cups water

1/3 cup creamy or crunchy salted natural peanut butter

2 teaspoons chili garlic sauce (I didn’t have this and it was fine without)

Toppings: Fresh basil, cilantro, or mint; coconut milk; brown sugar or honey, Sriracha hot sauce

Coconut or Olive Oil for sautéing

1. Heat a large pot over medium heat.
2. Dice onion and garlic.  Add to pot with 1 Tablespoon oil.  Add carrots and cook for 5 minutes.
3. Season with a healthy pinch each of salt and pepper then add veggie stock and 2 cups of water and stir.
4. Bring to a low boil, then reduce heat to simmer.  Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).
5. Transfer to a blender (or use an immersion blender) and blend until smooth and creamy.  (Cover with a towel in case your lid leaks)
6. Add peanut butter and chili garlic sauce to the blender and blend to combine using a ‘puree’ or ‘liquify’ setting if you have it.
7. Taste and adjust seasonings as needed.  For a touch of added sweetness, add a Tablespoon or so of brown sugar, maple syrup or honey.  Add more chili garlic sauce for more heat.
8. Serve immediately with fresh basil or herbs of choice.  A drizzle of coconut milk will add a creamy, sweet touch.  Serve with sriracha for extra heat.
9. Adapted from:www. minimalistbaker.com

Chicken Tortilla Crockpot Soup

1 pound shredded, cooked chicken

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

(for water and chicken broth, I used the water that I  boiled the chicken in.  Put in fridge overnight and then scraped the fat off the top before I used it)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package of frozen corn

1 (15 ounce) can black beans-rinsed

1 tablespoon chopped cilantro

7 corn tortillas

vegetable oil (I use coconut oil)

Directions:

Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into a slow cooker.  Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper and bay leaf.  Stir in corn, beans, and cilantro.  Cover, and cook on Low for 6-8 hours or on high setting for 3 – 4 hours.

Preheat oven to 400 degrees F.  Lightly brush both sides of tortillas with oil.  Cut tortillas into strips, then spread on a baking sheet.  Bake in preheated oven until crisp, about 10 to 15 minutes.  To serve, sprinkle tortilla strips over soup.  (I added to the top of a bowl of soup,  shredded cheese, avocado, squeeze of lime and sour cream)

adapted from :

http://www.foodgasmrecipes.com

Cream-of-Whatever Soup Substitute

Basic White Sauce (thick):

3 Tablespoons butter or oil
3 Tablespoons flour
1/4 teaspoon salt
dash of pepper
1-1/4 cup liquid, milk or stock
Melt butter or oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire whisk to prevent lumps. Cook until thick. Makes 1 cup or 1 can of condensed soup.

Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.

Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t. poultry seasoning or sage.

Mushroom/celery/chive soup: Saute 1/4 C chopped mushrooms, celery or chives and 1 T minced onion in butter before adding flour.

adapted from

http://afrugalsimplelife.com/2011/09/07/cream-of-whatever-soup-substitute/

Chicken Curry with Zucchini Noodles

(adapted from http://www.eatlocalgrown.com)

serves 4-6

Ingredients:
2 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp unrefined salt
2-3 cloves garlic, minced
1 inch piece of fresh ginger, grated (or 1 tsp dried ginger powder)
2 tbsp coconut oil
1 and 1/2 pounds chicken, chopped into small 1-2 inch pieces
1 cup homemade bone broth
1 and 1/4 cup full fat coconut milk (where to get BPA free coconut milk)
3 medium carrots, chopped
1 red pepper, diced
4-5 medium zucchinis, spiralized into noodles
juice from 1/2 of a lemon
cilantro for garnish

Directions:
Combine turmeric, coriander, cumin, salt, chopped garlic, and grated ginger in a small bowl. Set aside.
Melt coconut oil in a large skillet or pot over medium/high heat. Saute chicken pieces for 5-7 minutes, until no longer pink on the outside.
Add spices, stir to combine, and cook for another minute. Then add bone broth and coconut milk. Stir to combine.
Add in carrots and red pepper. Bring to a boil then turn down heat and simmer for 5 minutes. The add zucchini noodles and cook for another 5 minutes, until chicken is fully cooked.
Squeeze in lemon juice. Garnish with fresh cilantro. And dig in!

Kielbasa Cabbage Soup Recipe

(adapted from http://www.tasteofhome.com)

Ingredients
1 small head cabbage, coarsely chopped
1 medium onion, chopped
4 to 6 garlic cloves, minced
2 tablespoons olive oil
4 cups water
3 tablespoons cider vinegar
1 to 2 tablespoons brown sugar
1 pound smoked kielbasa or Polish sausage, halved, cut into 1/2-inch pieces
4 medium potatoes, peeled and cubed
3 large carrots, chopped
1 teaspoon caraway seeds
1/2 teaspoon pepper

Directions
In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender. Combine the water, vinegar and brown sugar; add to cabbage mixture.
Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until vegetables are tender. Yield: 8-10 servings.