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Showing posts with label Soups/stews. Show all posts
Showing posts with label Soups/stews. Show all posts

Slow-Cooker Chicken Tortilla Soup

This slow-cooker soup recipe is one that my daughter Angela makes for her family. I'm visiting at her house this week, so she left the recipe for me to put together while she was at work. She's a much better planner than I am, so yesterday while she was grilling hamburgers, she also grilled enough chicken for this recipe and another one she has planned for this week.


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This slow-cooker soup recipe is one that my daughter Angela makes for her family. I'm visiting at her house this week, so she left the recipe for me to put together while she was at work. She's a much better planner than I am, so yesterday while she was grilling hamburgers, she also grilled enough chicken for this recipe and another one she has planned for this week.


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Beef Stew

My Beef Stew recipe is one that has been developed over the years; I just make it the way my husband likes it. His favorite version has an ample amount of meat compared to the vegetables. This recipe is the tasty version that he likes, but it can be adjusted to suit your taste if you like more vegetables or would like to add tomatoes or mushrooms.


Beef Stew
4 cups chopped potatoes
2 cups carrots, cut in rounds
1 cup chopped celery
3 cloves garlic, finely chopped
1 (32 ounce) box beef broth + about 1 additional cup
1 onion, diced
Vegetable oil
3 to 3 1/2 pounds beef, cut into bite size pieces (rib eye steak works well)
Flour to dredge beef
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Peel and chop the potatoes into bite size pieces; peel and cut carrots into thin rounds. Chop celery and garlic. Combine vegetables with 32 ounces of beef broth in a large dutch oven. Bring to a boil; reduce heat and simmer.
In a large skillet coated with vegetable oil, cook the onion until tender, then add the onion to the boiling vegetables. Dredge the beef in flour, and brown the beef in the hot skillet. When all the beef has been browned, add to the boiling vegetables. At this time, the stew will thicken and you will need to add more beef broth, usually about an additional cup. Add salt, pepper, and vinegar. Simmer on low heat until tender.


I chop the potatoes and carrots a little larger for stew than I do for soup, 4 cups of potatoes and 2 cups of carrots.


I use 1 cup of celery and 3 cloves of garlic.

Chop an onion and cook until tender.

Any kind of beef that you like will work for stew. You can buy chopped stew meat if you prefer.

Chop the beef into bite size pieces.

The vegetables will already be getting tender by the time the beef is browned. Let everything simmer together until all is cooked through.

My Beef Stew recipe is one that has been developed over the years; I just make it the way my husband likes it. His favorite version has an ample amount of meat compared to the vegetables. This recipe is the tasty version that he likes, but it can be adjusted to suit your taste if you like more vegetables or would like to add tomatoes or mushrooms.


Beef Stew
4 cups chopped potatoes
2 cups carrots, cut in rounds
1 cup chopped celery
3 cloves garlic, finely chopped
1 (32 ounce) box beef broth + about 1 additional cup
1 onion, diced
Vegetable oil
3 to 3 1/2 pounds beef, cut into bite size pieces (rib eye steak works well)
Flour to dredge beef
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Peel and chop the potatoes into bite size pieces; peel and cut carrots into thin rounds. Chop celery and garlic. Combine vegetables with 32 ounces of beef broth in a large dutch oven. Bring to a boil; reduce heat and simmer.
In a large skillet coated with vegetable oil, cook the onion until tender, then add the onion to the boiling vegetables. Dredge the beef in flour, and brown the beef in the hot skillet. When all the beef has been browned, add to the boiling vegetables. At this time, the stew will thicken and you will need to add more beef broth, usually about an additional cup. Add salt, pepper, and vinegar. Simmer on low heat until tender.


I chop the potatoes and carrots a little larger for stew than I do for soup, 4 cups of potatoes and 2 cups of carrots.


I use 1 cup of celery and 3 cloves of garlic.

Chop an onion and cook until tender.

Any kind of beef that you like will work for stew. You can buy chopped stew meat if you prefer.

Chop the beef into bite size pieces.

The vegetables will already be getting tender by the time the beef is browned. Let everything simmer together until all is cooked through.

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Potato Soup

I love to make a crockpot meal on a cold winter day, and there is something extra satisfying about a warm and creamy Potato Soup from a crockpot! I have adapted my recipe for Potato Soup from the Southern Living Slow-Cooker Cookbook. This soup is comfort food at its best!









Potato Soup
6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 pounds)
1 large onion, chopped (about 1 1/2 cups)
2 cloves garlic, minced
3 (14 ounce) cans chicken broth
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground pepper
1 cup half-and-half
1 cup (4 ounces) sharp cheddar cheese, shredded
3 tablespoons chopped fresh chives

Toppings
6 bacon slices, cooked and crumbled
1 (8 ounce) container sour cream, optional
Shredded cheddar cheese

Combine potatoes, onion, garlic, chicken broth, butter, salt, and pepper in a crockpot. Cover and cook on HIGH for 4 hours or on LOW for 8 hours, or until potatoes are tender.
Mash mixture until potatoes are coarsely chopped and mixture is slightly thickened; stir in half-and-half, cheese, and chives. Makes 12 cups. Serve in bowls, sprinkled with toppings as desired.



You'll need to start by peeling the potatoes and chopping the onion.

I weighed the potatoes after they were chopped so I would be sure that I had 3 3/4 pounds.

Combine the potatoes, onion, garlic, chicken broth, butter, salt, and pepper in the crockpot. Cover and cook until the potatoes are tender, then slightly mash some of the potatoes to thicken the soup; add the half-and-half, cheese, and chives.

I love to make a crockpot meal on a cold winter day, and there is something extra satisfying about a warm and creamy Potato Soup from a crockpot! I have adapted my recipe for Potato Soup from the Southern Living Slow-Cooker Cookbook. This soup is comfort food at its best!









Potato Soup
6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 pounds)
1 large onion, chopped (about 1 1/2 cups)
2 cloves garlic, minced
3 (14 ounce) cans chicken broth
1/4 cup butter
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground pepper
1 cup half-and-half
1 cup (4 ounces) sharp cheddar cheese, shredded
3 tablespoons chopped fresh chives

Toppings
6 bacon slices, cooked and crumbled
1 (8 ounce) container sour cream, optional
Shredded cheddar cheese

Combine potatoes, onion, garlic, chicken broth, butter, salt, and pepper in a crockpot. Cover and cook on HIGH for 4 hours or on LOW for 8 hours, or until potatoes are tender.
Mash mixture until potatoes are coarsely chopped and mixture is slightly thickened; stir in half-and-half, cheese, and chives. Makes 12 cups. Serve in bowls, sprinkled with toppings as desired.



You'll need to start by peeling the potatoes and chopping the onion.

I weighed the potatoes after they were chopped so I would be sure that I had 3 3/4 pounds.

Combine the potatoes, onion, garlic, chicken broth, butter, salt, and pepper in the crockpot. Cover and cook until the potatoes are tender, then slightly mash some of the potatoes to thicken the soup; add the half-and-half, cheese, and chives.

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Countdown to 2012: Best Soups and Stews of 2011


This week I am joining SnoWhite at Finding Joy in My Kitchen for Countdown to 2012. Today's feature is favorite soups and stews from the past year. Here is my favorite from 2011:

1. Dove's Nest White Chili



For more delicious soups and stews visit the Countdown to 2012 Party at Finding Joy in My Kitchen.
Tomorrow: Favorite Main Dishes

This week I am joining SnoWhite at Finding Joy in My Kitchen for Countdown to 2012. Today's feature is favorite soups and stews from the past year. Here is my favorite from 2011:

1. Dove's Nest White Chili



For more delicious soups and stews visit the Countdown to 2012 Party at Finding Joy in My Kitchen.
Tomorrow: Favorite Main Dishes
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Italian Chili and a Giveaway

I am very excited today to offer a giveaway from Modern Alternative Mama, Against the Grain: Delicious Recipes for the Whole Food and Grain-Free Diet, an ebook by Kate Tietje. I love reading cookbooks, so when Kate asked me to review hers, I was more than happy to oblige! Kate wants to give one of my readers a copy of this ebook, and I do think this is a book that would be beneficial to so many families. 

Kate's purpose in writing this book was to create interesting and delicious recipes that are suitable for those on a gluten-free diet. She was tired of boring food. She has included recipes for Main Dishes, Soups, Side Dishes,  Breads, and Desserts in this book. One especially interesting part of the book to me was her section on Grains and Weight Loss. I found her book to be intriguing and full of information beneficial to improving health. Against the Grain is not her only ebook, Kate has also authored Healthy Pregnancy Super Foods, Real Food Basics, and Treat Yourself: Real Food Desserts.





The recipe that I have chosen to share from Kate's ebook today is Italian Chili.


Italian Chili
1/4 cup black beans (dry)
1/2 cup navy beans (dry)
1/2 cup small red beans (dry)
1 1/2 pounds ground beef
1/2 cup diced onion
2 - 3 cloves garlic, minced
4 cups stock (beef or chicken)
2 cups tomato puree
1 teaspoon Italian seasoning (or about 1/2 teaspoon basil, 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon marjoram)
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Start by soaking the dried beans in water the night before.
In a dutch oven, brown the ground beef with the onion and garlic. Add the stock, tomato puree, Italian seasoning, salt, and pepper. Drain the water from the beans and add to the mixture. Stir all together and cook on low heat for about 3 hours or until beans are soft.

I love the three kinds of dried beans that are in this chili recipe.

Brown the ground beef with chopped onion and garlic.

Add beef stock and tomato puree.

Rinse and drain the beans after soaking overnight.

Italian Chili is a change of pace chili, as the seasonings are very different from the "Texas style" chili that I am accustomed to making. I loved the variety of dried beans in Kate's recipe. This was an easy recipe to make. After simmering on low for three hours the beans were soft and the chili was the perfect consistency. After the taste-testing, both my husband and I added a little extra salt.


I was provided with a copy of the ebook Against the Grain: Delicious Recipes for the Whole Food and Grain-Free Diet for the purpose of this review, however, all comments in this post are based on my own opinions.

Now, for the particulars of the giveaway! This giveaway is open to everyone.


1. To enter, take a look at the table of contents for Against the Grain: Delicious Recipes for the Whole Food and Grain-Free Diet, then leave a comment here telling me which recipe you would like to try if you win her ebook. Be sure your email address is included with your comment.
2.  For another entry, leave me a second comment letting me know you follow Aunt Nubby's Kitchen. If you follow under a different name, please let me know in your comment.

The winner will be randomly chosen on December 9.


I am very excited today to offer a giveaway from Modern Alternative Mama, Against the Grain: Delicious Recipes for the Whole Food and Grain-Free Diet, an ebook by Kate Tietje. I love reading cookbooks, so when Kate asked me to review hers, I was more than happy to oblige! Kate wants to give one of my readers a copy of this ebook, and I do think this is a book that would be beneficial to so many families. 

Kate's purpose in writing this book was to create interesting and delicious recipes that are suitable for those on a gluten-free diet. She was tired of boring food. She has included recipes for Main Dishes, Soups, Side Dishes,  Breads, and Desserts in this book. One especially interesting part of the book to me was her section on Grains and Weight Loss. I found her book to be intriguing and full of information beneficial to improving health. Against the Grain is not her only ebook, Kate has also authored Healthy Pregnancy Super Foods, Real Food Basics, and Treat Yourself: Real Food Desserts.





The recipe that I have chosen to share from Kate's ebook today is Italian Chili.


Italian Chili
1/4 cup black beans (dry)
1/2 cup navy beans (dry)
1/2 cup small red beans (dry)
1 1/2 pounds ground beef
1/2 cup diced onion
2 - 3 cloves garlic, minced
4 cups stock (beef or chicken)
2 cups tomato puree
1 teaspoon Italian seasoning (or about 1/2 teaspoon basil, 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon marjoram)
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Start by soaking the dried beans in water the night before.
In a dutch oven, brown the ground beef with the onion and garlic. Add the stock, tomato puree, Italian seasoning, salt, and pepper. Drain the water from the beans and add to the mixture. Stir all together and cook on low heat for about 3 hours or until beans are soft.

I love the three kinds of dried beans that are in this chili recipe.

Brown the ground beef with chopped onion and garlic.

Add beef stock and tomato puree.

Rinse and drain the beans after soaking overnight.

Italian Chili is a change of pace chili, as the seasonings are very different from the "Texas style" chili that I am accustomed to making. I loved the variety of dried beans in Kate's recipe. This was an easy recipe to make. After simmering on low for three hours the beans were soft and the chili was the perfect consistency. After the taste-testing, both my husband and I added a little extra salt.


I was provided with a copy of the ebook Against the Grain: Delicious Recipes for the Whole Food and Grain-Free Diet for the purpose of this review, however, all comments in this post are based on my own opinions.

Now, for the particulars of the giveaway! This giveaway is open to everyone.


1. To enter, take a look at the table of contents for Against the Grain: Delicious Recipes for the Whole Food and Grain-Free Diet, then leave a comment here telling me which recipe you would like to try if you win her ebook. Be sure your email address is included with your comment.
2.  For another entry, leave me a second comment letting me know you follow Aunt Nubby's Kitchen. If you follow under a different name, please let me know in your comment.

The winner will be randomly chosen on December 9.


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at No comments:
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