Category: SOUPS & STEWS & CHILIS

PEASANT STEW ~ BLOG 366.333

HAPPY THANKSGIVING! This isn’t today’s meal, but was scrumptious enough that it could be if we weren’t turkey people!

PEASANT STEW

1 + 1 tablespoon butter
1 pound ground beef
1 medium onion, chopped
2 cans fire roasted tomatoes, undrained
4 medium carrots, sliced thin
2 celery stalks, sliced thin
1 medium potato, peeled and cubed
1 1/2 cup homemade broth
1/2 cup uncooked long grain rice
1-2 tablespoon Montreal hamburger seasoning
FRESH ground sea salt and black pepper, to taste

  • In a large dutch oven melt 1 tablespoon butter.
  • Add ground beef and onions.
  • Brown beef and onions until cooked through and beef is completely crumbled.
  • Drain well.
  • Add butter, carrots, celery and potatoes to pot and saute several minutes until starting to soften.
  • Add tomatoes, water and rice.
  • Return meat and onions to pan.
  • Season to taste with Montreal hamburger seasoning and FRESH ground sea salt and black pepper.
  • Bring to a SLOW gentle boil, reduce heat and simmer 15-20 minutes until potatoes and rice are tender.

CREAMY CHICKEN & CAULIFLOWER SOUP ~ BLOG 366.263

Frontier soups had a creamy cauliflower that I LOVE, but hate the price of. Then I realized how much easier and less expensive it was to make FRESH that tastes even better.

Cauliflower can be bland, but roasted cauliflower makes soup taste amazing!! Adding a butter instead of cream makes it extra creamy. Adding the chicken makes it superb!

CREAMY CHICKEN & ROASTED CAULIFLOWER SOUP

1 large (2 pounds) head cauliflower, cut into bite-size florets
2 + 1 tablespoons avocado oil, divided
FRESH ground sea salt and black pepper, to taste
1 medium red onion, FINELY chopped
2-3 cloves garlic, FINELY minced
4 cups HOMEMADE chicken broth
2 tablespoons unsalted butter
Juice of 1 LARGE lemon
FRESH ground nutmeg
1-2 cups rotisserie chicken pieces
2 tablespoons each FINELY chopped fresh flat-leaf parsley and green onions for garnish

  • Preheat the oven to 425°.
  • Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Toss the cauliflower with 2 tablespoons of the avocado oil until lightly and evenly coated in 2 tablespoons of oil.
  • Arrange in a single layer on the baking sheet.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Bake 30 minutes until the cauliflower is tender and caramelized on the edges, turning halfway.
  • In a Dutch oven melt the remaining 1 tablespoon avocado oil over medium heat until shimmering.
  • Add the onion and a bit of salt.
  • Cook 4-5 minutes stirring occasionally, until the onion is softened and translucent.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the broth.
  • Reserve a few of the prettiest roasted cauliflower florets for garnish and add the rest of the roasted cauliflower to the pot.
  • Increase the heat to medium-high and bring the mixture to a simmer and then reduce the heat to a GENTLE simmer.
  • Cook 20 minutes, stirring occasionally, to give the flavors time to meld.
  • Remove the pot from the heat and let it cool for a few minutes.
  • Using an immersion blender blend until smooth.
  • Add the butter.
  • Add the lemon juice and nutmeg and blend again.
  • Add chicken pieces.
  • Adjust seasoning to taste. Don’t be afraid to use seasoning!!!
  • Ladle into bowls.
  • Garnish with a roasted floret and garnish with a sprinkle of chopped parsley, green onion IF desired.

GREEN CHILE BEEF CALDILLO ~ BLOG 366.194

I saw this recipe on facebook and it looked oh so good!!! I just had to try it and am extremely pleased by the results.

GREEN CHILE BEEF CALDILLO

This thick, spicy, and flavorful dish becomes the MOST satisfying soup or stew you’ve ever had.

3 tablespoons avocado oil
1 1/2 – 2 pounds beef stew meat, cut into 1-inch cubes
FRESH ground sea salt and pepper, to taste
1 LARGE onion, chopped
3 cloves garlic, minced
1 pound tomatillos, husked and chopped
3-4 green chiles (such as poblano or Anaheim), roasted, peeled, and chopped
1 jalapeño, seeded and finely chopped (optional for extra heat)
4 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
FRESH cilantro, chopped for garnish
Lime wedges, for serving (optional)

  • Heat oil in a large pot over medium-high heat.
  • Season the beef with salt and pepper.
  • Add the beef to the pot in batches, browning on all sides.
  • Transfer the browned beef to a plate.
  • Add the onion to same pan, cooking 3-5 minutes until softened.
  • Add the garlic, cooking for an additional minute until fragrant.
  • Stir in the chopped tomatillos, green chiles, and jalapeño (if using), cooking 5-7 minutes until the tomatillos start to break down.
  • Return the browned beef to the pot. SEE NOTE
  • Add the beef broth, ground cumin, and dried oregano, bringing the mixture to a boil, then reduce the heat to low.
  • Simmer, partially covered for 1 1/2 to 2 hours, or until the beef is very tender.
  • Taste and adjust the seasoning to taste with additional salt and pepper if needed.
  • Ladle into bowls.
  • Garnish with fresh cilantro and serve with lime wedges and warm tortillas on the side.

NOTE: At this point I usually use the slow cooker for 4-6 hours.

BEEF BARLEY SOUP ~ BLOG 366.103

This homemade beef barley soup is a complete meal in a bowl! Add a toasted cheese sandwich for a decadent treat.

BEEF BARLEY SOUP

1 + 1 tablespoon avocado oil
1 + 1 tablespoon butter
1 LARGE onion, chopped
2 garlic cloves, minced
2 carrots, sliced
1 rib celery, sliced
2 cups stew beef pieces
1/2 cup flour
6 cups beef broth
1 can petite diced tomatoes 14-15 oz, undrained
½ green pepper diced
⅔ cup pearl barley
1 tablespoon Worcestershire sauce
¼ teaspoon dried thyme
1 package beef gravy mix (optional)
2 tablespoons red wine (optional)
2 tablespoons FRESH parsley or 2 teaspoons dried
FRESH ground sea salt and black pepper, to taste

  • Dredge meat pieces in flour.
  • Heat 1 tablespoon each of oil and butter in skillet.
  • Cook onions and garlic in oil over medium heat until softened. Set aside.
  • Add additional butter and oil.
  • Brown beef pieces until seared.
  • Add back in onions and remaining ingredients. Bring to a boil.
  • Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.

NOTE: Soup will thicken upon cooling, add extra broth (or water) to reach desired consistency when re-heating.

HAM & POTATO SOUP ~ BLOG 366.88

HAM & POTATO SOUP
1 3/4 pounds golden potatoes, peeled and large diced
1 stalk celery, diced
1 bunch green onions, sliced
3 1/2 cups homemade chicken stock
FRESH ground sea salt and black pepper, to taste
5 tablespoons butter
5 tablespoons WONDRA flour
2 cups WHOLE milk
2 cups diced cooked ham steak
FRESH chopped Italian parsley
Shredded cheese (optional)

  • In a stock pot stir together the broth, potatoes, celery and onions.
  • Bring to a SLOW boil.
  • Reduce heat to medium low and cook 10-15 minutes until potatoes are tender.
  • Stir in seasoning, to taste.
  • In another pan melt butter.
  • Whisk in flour, stirring constantly until flour is smooth and golden.
  • Gradually add the milk, stirring constantly, until smooth and thickened.
  • Add in stock mixture, stirring until blended.
  • Add ham pieces and simmer 4-5 minutes.
  • Ladle into bowls and garnish. enjoy

IRISH CABBAGE SOUP ~ BLOG 366.81

IRISH CABBAGE SOUP
1 pound QUALITY ground beef
3 green onions, sliced
2 stalks celery, chopped
2 cloves garlic, minced
2 tablespoons champagne vinegar
FRESH ground sea salt and black pepper, to taste
16 ounce can small white beans, rinsed and drained
28 ounce can diced tomatoes, undrained
1/2 head medium cabbage head, chopped
3-3 1/2 cups homemade bone broth (see note)
4 teaspoons beef base (bouillon or better than bouillon paste)

  • Brown ground beef until no longer pink. Drain off grease.
  • In a dutch oven combine all ingredients except the beef and beans.
  • Bring to a SLOW boil, reduce heat, stir in meat and beans.
  • Simmer 1 hour.

NOTE: For a truly Irish soup, substitute 12 ounces of Irish beer (Guinness) for 12 ounces of the chicken broth and omit the champagne vinegar.

GREEN & WHITE CHICKEN CHILI ~ BLOG 365.293

GREEN & WHITE CHICKEN CHILI

2 tablespoons butter
1 medium onion, FINELY chopped
2 cans BUSH Great Northern or Navy beans, drained
1 LARGE (4 ounces) can chopped green chiles
2 teaspoons cumin
1 teaspoon celery salt
FRESH ground black pepper
3 tablespoons flour
2 cups rotisserie chicken pieces
1 can green chile verde enchilada sauce
2 cups HOMEMADE chicken bone broth
1 cup sour cream
1-2 cups Shredded Monterey Jack cheese
Chopped Jalapenos, OPTIONAL but hubby likes them on his 😀

  • Melt butter over medium heat.
  • Add onions sautéing until transparent.
  • Sprinkle with the flour, stirring until blended and golden.
  • Add green chiles, cumin, celery salt, FRESH ground black pepper, enchilada sauce and broth. Bring to a boil and reduce to a simmer for 10 minutes until begins to thicken.
  • Alternately add sour cream and cheese, stirring to blend.
  • Fold in chicken pieces.

NOTE:

  • You can substitute canned chicken or prepare your chicken breast on the grill and then shred.
  • Cooks well in a slow cooker and can be left on warm for several hours.

AUTUMN CASSOULET ~ COOKING THURSDAY ~ BLOG 365.285

Is it a soup or is it a stew? The French call it a casserole. Whatever you call it, it is a hearty warm dish for a cool fall evening!

AUTUMN CASSOULET

3 tablespoons butter or avocado oil
1 pound beef kielbasa, cut into 1/2 inch pieces
1 pound stew meat (or pork pieces, or chicken – it’s up to you)
1 small red onion, diced
2 medium carrots, small diced
2 cloves garlic, FINELY minced
2 cans petite diced tomatoes
2 cups homemade chicken bone broth
FRESH ground sea salt and black pepper, to taste
2 cans navy beans, drained and rinsed

  • Melt butter in saute pan.
  • Add onions and carrots. Simmer 3-5 minutes.
  • Generously season with FRESH ground sea salt and black pepper and add garlic.
  • Add stew meat and kielbasa pieces, stirring well and simmering another 5 minutes or until meat is cooked through.
  • Add chicken broth, beans and tomatoes with juice. Simmer 10-15 minutes until heated through.
  • Serve over mashed potatoes or as a soupy stew.

NOTE: If you prefer a thicker stew like consistency, use a 3rd can of beans, but drain them well and run them through a food processor with a 1/4 cup of the broth making a paste. Add this paste along with the beans and tomatoes.

BEEF TIPS IN ONION WINE SAUCE ~ COOKING THURSDAY ~ BLOG 365.257

This is an easy, go to fall favorite at our house when the mornings AND the evenings have that cool crisp feel that out last the 2-3 hours of warmth in the midday afternoons.

BEEF TIPS IN ONION WINE SAUCE
3-4 pounds boneless beef chuck roast, cut into 2 inch cubes
FRESH ground sea salt and black pepper
2 tablespoons garlic powder
16 ounce package baby carrots
1 cup rough chopped Vidalia onion
2 stalks celery, minced
2 cans Campbell’s Golden Mushroom soup
8 ounces sliced mushrooms
3/4 cup Marsala wine
1 (1 ounce) package Lipton onion soup

  • Preheat oven to 325°.
  • Spray a dutch oven with non-stick cooking spray.
  • Generously season the beef chunks with the FRESH ground sea salt, black pepper and garlic powder.
  • Place beef in dutch oven, cover with carrots and onions.
  • Whisk together the golden mushroom soup, Lipton soup mix and Marsala wine until well combined.
  • Pour over meat and veggies.
  • Bake completely undisturbed for 3 hours until meat is tender.
  • Serve over mashed potatoes.

CHEESEBURGER in PARADISE SOUP ~ BLOG 365.66

CHEESEBURGER in PARADISE SOUP

1 pound ground beef
1/2 small onion, FINELY chopped
FRESH ground sea salt and black pepper
2 cups homemade chicken broth
1 teaspoon BETTER THAN BEEF bouillon
2 1/2 cups WHOLE milk
3 large YUKON gold potatoes, peeled and cubed
3 tablespoons WONDRA flour
1 tablespoon butter, melted butter
8 ounces Velveeta, cubed
chopped pickles, garnish
crumbled bacon, garnish
grated cheddar, garnish
chopped tomato, garnish

  • In a large skillet brown ground beef and onion over medium high heat until crumbly and cooked through. Season with FRESH ground sea salt and black pepper as you go. Drain well of fat. Stir in 2 cups of the milk and set aside.
  • Combine the chicken broth, bouillon and potatoes in a dutch oven. Bring to a boil and immediately reduce heat to a simmer for 10-15 minutes or until potatoes are tender.
  • Add beef mixture to the dutch oven, stirring to combine.
  • Whisk flour into remaining milk and melted butter. Fold into soup gradually.
  • Reduce heat and stir in cheese cubes until smooth, thickened and heated through.
  • Garnish as desired and serve with rolls or buns.

LASAGNA SOUP ~ BLOG 365.38

LASAGNA SOUP

2 tablespoons avocado oil
1 pound lean ground beef
1 LARGE onion, diced
4-5 garlic cloves, to taste, minced
4 1/2 cups homemade beef broth
14.5 ounce can petite diced tomatoes
14.5 ounce can crushed tomatoes
2-3 tablespoons tomato paste
2-3 teaspoons Italian seasoning, to taste
FRESH ground salt and pepper, to taste
8 lasagna noodles, broken into bite size pieces
shredded mozzarella cheese
1/2 cup (2 oz) finely shredded Parmesan cheese
8 ounces ricotta cheese
2 tablespoons chopped FRESH parsley, plus more for garnish, OPTIONAL

  • Heat one tablespoon oil in a large pot over medium-high heat.
  • Crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned.
  • Drain fat from beef and set beef aside. 
  • 
Heat remaining oil in pot, add chopped onion and saute 2-3 minutes until it begins to soften.
  • Add in garlic and saute 30 seconds longer. 
  • Add in broth, diced tomatoes, crushed tomatoes, tomato paste, Italian seasoning, browned ground beef and season with salt and pepper to taste. 
  • Bring JUST to a boil, then reduce heat to low, cover and simmer 20 minutes.
  • While sauce is simmering prepare lasagna noodles according to package directions.
  • 
In a mixing bowl, using a fork, stir together mozzarella, Parmesan and ricotta.
    Fold cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.

  • Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley.

NOTE: 

  • Cheese dollop will melt well once stirred into soup.
  • Adapts well to slow cooker also

ITALIAN CORN CHOWDER ~ BLOG 365.33

January was NATIONAL SOUP MONTH so what better time for comfort food like this warm and comforting super creamy corn and potato chowder that includes sweet Italian sausage to oomph the flavor. This sausage and corn chowder is the perfect comfort food year round, but especially in the winter. In the summer use fresh corn and in the winter, frozen corn works well!

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 6

ITALIAN CORN CHOWDER adapted from CLOSET COOKING

1 pound Sweet Italian sausage, casings removed
4 tablespoons butter
1 cup sweet Vidalia onion, diced
1 cup diced carrots
1 cup diced celery
1 cup red pepper, diced
3-4 cloves garlic, minced
1 pinch red pepper flakes
3-4 tablespoons WONDRA flour
4 cups homemade chicken broth
2 LARGE potatoes, peeled and cubed
4 cups corn (fresh, frozen, or canned depending on season)
1 teaspoon FRESH chopped oregano
1 teaspoon FRESH thyme leaves
FRESH ground salt and pepper to taste
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons FRESH chopped Italian flat leaf parsley
2 green onions, thinly sliced

  • Cook the sausage in a large skillet over medium-high heat, breaking it into small pieces, until cooked through. Set aside.
  • Add the butter to the pan and let it melt.
  • Add the onion, carrots, celery and peppers cooking 7-10 minutes until tender.
  • Add the garlic and red pepper flakes, stirring well.
  • Sprinkle with the flour and cook 2-3 minutes until golden.
  • Add the broth, sausage, potatoes, corn, oregano, and thyme.
  • Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  • Turn off the flame.
  • Lightly whisk together the heavy cream and Parmesan until the cheese melts in.
  • Adjust seasoning to taste with salt and pepper to taste.
  • Mix in the parsley and green onions.