MEXICAN STREET CORN CHOWDER ala CROCK POT

Ever wondered what the difference is between a soup, a stew and a chowder?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick.

A chowder may have the same ingredients as a soup or even a stew, but is more chunky, creamy and thick. It is often prepared with milk or cream and thickened with broken crackers, biscuits, or a roux. A chowder is also usually made with fish and corn.

A stew is made by sweltering the ingredients in a covered pot.

You can do this the easy way or the easier way, both taste just as delicious.

MEXICAN STREET CHICKEN CORN CHOWDER serves 8-10
5-6 cups FRESH corn (about 10 ears)
6 slices thick bacon, diced
1 LARGE Vidalia onion, chopped
1 LARGE red pepper, seeded and chopped
1 can HOT diced green chiles or jalapenos
FRESH ground sea salt and black pepper, to taste
1 teaspoon red chile flakes
2 1/2 cups rotisseries chicken pieces
1-2 cups homemade chicken broth
Juice and zest of 1 LARGE lime
1 cup heavy whipping cream

GARNISHES
FRESH chopped cilantro
lime wedges
sliced jalapenos
chopped bell pepper

  • Cut corn from cobs, reserving corn juice as you go. You should have at least a cup of corn juice, preferably two. Add enough of the chicken broth to make it a total of 2 cups.
  • Add corn and juice to slow cooker.
  • In a large skillet, cook bacon pieces over medium heat until crisp. Remove with a slotted spoon to paper toweling to drain.
  • Reserve 2 tablespoons of bacon drippings and add onions and peppers, sauteing 3-4 minutes.
  • Add red pepper flakes, green chiles or jalapenos, FRESH ground sea salt and black pepper, stirring to blend.
  • Add to slow cooker, stirring into corn mixture.
  • Cook on low 3 1/2-4 hours until corn is tender and mixture has thickened slightly.
  • Stir in chicken pieces during the last half hour.
  • Stir in cream and lime juice.
  • Garnish with zest and desired toppings.

NOTE: If you are in a hurry this can all be done on the stove top, but I highly reccomend the slow cooker for a deeper flavor.

SONORAN CLAM CHOWDER

I LOVE clam chowder, but honestly, it does get a bit boring. Growing up in California it was almost always served in a bread bowl or at the very least with some crusty sourdough bread, which was always tasty, but once again it was never changing so could get boring!

When I found this recipe in my TASTE OF HOME magazine I was elated for a new take on it and it sounded absolutely delicious. I have made several changes to make it to our liking and reduced its size as they had it serving 10! Plus they used the pressure cooker and I just didn’t find it necessary as long as you time preparing the potatoes while you are preparing the rest of the chowder.

SONORAN CLAM CHOWDER
4 slices peppered bacon, chopped
2 tablespoons butter
1 tablespoon WONDRA flour
1 LARGE shallot, diced
1 SMALL stalk celery, SMALL diced
1 SMALL red pepper, diced
2 ounces chopped green chiles, drained
2 cloves garlic, FINELY minced
2 cans (6 1/2 ounce) chopped clams, drained, juice reserved
3/4 pound YUKON gold potatoes, diced
1/2 cup homemade chicken stock
1 cup heavy cream
2 teaspoons KINDERS taco seasoning
FRESH ground sea salt and black pepper, to taste
1 tablespoon chopped FRESH cilantro
Shredded cheddar cheese, for garnish

  • In a large sauce pan bring salted water to a boil.
  • Add potatoes, boiling until potatoes are JUST tender.
  • Drain.
  • In a stockpot melt 1 tablespoon butter over medium high heat.
  • Add bacon, rendering until crisp. Remove to paper toweling to drain with a slotted spoon.
  • Add remaining butter to pan.
  • Add celery and shallots, sautéing 3-5 minutes until soft.
  • Add flour, mixing well.
  • Add red pepper and chiles, cooking 3-5 minutes until peppers are tender.
  • Add garlic, cooking 1 minute longer until fragrant.
  • Add clam juice and chicken stock.
  • Stir in taco seasoning, cream, clams and half of the chopped cilantro, simmering 5-10 minutes, stirring occasionally until heated through and chowder has reached the desired consistency.
  • Serve topped with garnishes of choice such as bacon, chopped avocado, shredded cheese and cilantro…

BLONDE BEEF STEW

BLONDE BEEF STEW

1 pound Stew Beef, cut into bite sized pieces
FRESH ground sea salt and black pepper
¼ cup WONDRA flour for dredging
2 tablespoons butter
2 tablespoons avocado oil
2 leeks, thinly sliced
1 SMALL fennel bulb, medium diced
4 cloves garlic, thinly sliced
½ cup white wine
4 cups chicken stock
1 cup parsnips, diced
1 cup turnips, diced
1 cup celery root, diced
1 cup carrots, diced
1 bunch FRESH thyme

  • Preheat oven to 300°.
  • Preheat butter and 1 tablespoon of oil in a Dutch oven over medium heat.
  • Toss beef in seasoned flour.
  • Sear beef on all sides for 2 minutes per side, or until browned.
  • Remove beef from Dutch oven and set aside.
  • Add remaining oil, fennel, leeks and garlic to Dutch oven and sauté until slightly translucent, approximately 5 minutes.
  • Deglaze with white wine, simmering until reduced by half.
  • Add remaining ingredients and bring to a SLOW simmer.
  • Cover and place in oven for 2 hours or until beef is fork tender.
  • Once stew is finished cooking remove thyme sprigs and discard.

EVERETT STEW (formerly known as Brunswick Stew)

Brunswick Stew has a complicated history to say the very least. Brunswick, Georgia and Brunswick County Virginia have been dueling over the HOME and ORIGIN of the stew for many years. Brunswick County Virginia holds an annual “Stew Off” and Brunswick, Georgia displays not one, but two separate memorial sites of where they claim the first Brunswick Stew was cooked up. Historians state that the Virginia version predates Georgia by about 70 years and was even printed in early cookbooks. There is also a Brunswick, North Carolina, but they tend to just stay out of it altogether.

Credit: Robert Moss

Credit: Courtesy of Jim Auchmutey

From my research some of the earliest recipes called for squirrel or groundhog meat and used hominy claiming that these were Native American in ancestry and the basis for the first Brunswick stew. Basically it was a “roadkill” stew. Game meat such as deer, rabbit or even bear meat was often used along with corn or squash, basically what was on hand for early Appalachian settlers, and was simmered with butter, onions, stale bread and seasoning.

While today’s Brunswick stew typically uses beef, chicken or pork, it is still a thick tomato based stew that uses a variety of basic vegetables like corn, carrots and potatoes as well as butter beans. Okra is a common vegetable used and is a great thickening agent, but I personally don’t care for it so omit it altogether. It’s typically served during cooler weather, but in reality is good anytime. 😀

Virginia favors chicken and rabbit meat. Georgia’s version typically uses a mixture of pork and beef with hotter spices and often accompanies barbecue. North Carolina favors pulled pork and Kentucky, yes even Kentucky get in on this, but they call it Burgoo.
Virginians think that Georgia’s stew is too spicy and Georgians think that Virginia’s stew is too mushy and thick. Also Georgian Brunswick stew almost always has peas and Virginian Brunswick stew almost NEVER has peas. The meat and even the vegetables vary by location, but the one thing southern cooks ALL agree on is that the stew MUST have a thick paste like consistency.

This article in Southern Living is one of the most thorough to follow but, this article at It’s A Southern Thing is one of the simplest and easiest to follow.

So after all that, I offer you MY version of Brunswick Stew loosely based on an old recipe I found in my grandmother’s pile of cut out recipes. To stay out of the fray of the debate I decided to call mine EVERETT STEW making it regional to the area I was living in when I developed the recipe.

EVERETT STEW (formerly known as Brunswick Stew) serves 4-6
4 medium new potatoes, cut into small cubes
2 medium onions, chopped SMALL
2 large carrots, peeled and sliced
4 cups homemade chicken bone broth
2 or 3 cans crushed tomatoes
4 tablespoons brown sugar
FRESH ground sea salt and black pepper, to taste
3-3 1/2 pound pork butt, cut in half, trimmed of excess fat**
1 can white beans
1 or 2 cans of Mexican corn niblets
Chopped green onions for garnish

  • Spray the inside of your crock with non-stick cooking spray.
  • Stir together the potatoes, onions, carrots, bone broth, tomatoes, brown sugar, salt and pepper.
  • Nestle pork pieces down into the mixture, turning to coat well.
  • Cover and cook on LOW 7-9 hours or HIGH 5-6 hours until the meat shreds easily with two forks.
  • Remove meat, shred and return to the slow cooker along with the corn and white beans. Cook another 30 minutes on LOW to heat through.
  • Top with fresh chopped green onions.
  • Serve with crusty bread or FRESH rolls.

**NOTE: This recipe can be made quicker (2 hours simmering) on the stove top if you have leftover meats to use.

CHICKEN RAMEN in SHOYU BROTH

CHICKEN RAMEN IN SHOYU BROTH with MUSHROOMS, CHILI GARLIC OIL & CRISPY ONIONS adapted from a Hello Fresh recipe

2 cloves garlic, minced
1 thumb ginger, peeled and minced
1 tablespoon sesame seeds
1 teaspoon red chili flakes
2 tablespoon Bragg’s liquid aminos
5 ounces FRESH Spinach (optional)
3 LARGE green onions, sliced thin, whites and greens separated
2 carrots, peeled and sliced thin
1 tablespoon chopped lemon thyme leaves

8 ounces BEECH mushrooms
1 tablespoon sesame oil
6 ounces ramen noodles
4 cups homemade chicken stock
2 LARGE chicken breasts
Crispy fried onions
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

  • Bring a large pot of salted water to a boil. Wash and dry produce. Peel and mince garlic.
  • In a small microwave-safe bowl, combine sesame seeds, half the garlic, half the sesame oil (you’ll use the rest later), a drizzle of avocado oil, a big pinch of salt, and chili flakes to taste. Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Set aside.
  • Once water is boiling, add noodles to pot. Cook, stirring until JUST tender, 1-2 minutes. Drain, then toss noodles with a drizzle of sesame oil.
  • Heat a drizzle of oil over medium-high heat.
  • Add scallion whites, ginger, and remaining garlic. Cook, stirring, 30 seconds.
  • Stir in chicken broth and soy sauce. Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve.
  • While broth simmers, pat chicken dry with paper towels; season with salt and pepper.
  • Heat a large drizzle of oil in a large pan over medium-high heat.
  • Add chicken and cook until browned and cooked through, 3-5 minutes per side.
  • Drizzle with remaining sesame oil and turn chicken a few times to coat.
  • Transfer chicken to a cutting board to rest.
  • Add mushrooms and a pinch of salt to pan used for chicken over medium-high heat. Cook, stirring occasionally, until browned and softened, 3-5 minutes. Transfer to a plate.
  • Add a drizzle of oil to pan, then add spinach if using. Cook, stirring occasionally, until wilted, 2-3 minutes; season with salt. Turn off heat.
  • Slice chicken crosswise.
  • Divide noodles between large soup bowls. Pour some broth over noodles.
  • Stir in as much chili garlic oil as you like.
  • Top each bowl with chicken, mushrooms, spinach, and scallion greens.
  • Sprinkle with a few crispy onions and serve.

GREEN ENCHILADA CHICKEN SOUP

Thank you Carrie for making me try this recipe. I had seen it on Pinterest and Facebook, but now I’ve gotten around to making it in reality. 😀

GREEN ENCHILADA CHICKEN SOUP

2 1/2 pounds boneless, skinless chicken breasts or thighs
1 recipe homemade green enchilada sauce (recipe below) or 1 (28 ounce) can green enchilada sauce
3 cups homemade chicken bone broth
1 cup half and half or heavy cream, depending on desired consistency
2 cups Monterey jack cheese or pepper jack cheese
4 ounces cream cheese, cubed at room temperature
4-8 ounces green salsa verde, to taste
FRESH ground salt and pepper, to taste

  • In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on LOW 6 to 8 hours.
  • Remove chicken and shred.
  • Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker.
  • Turn slow cooker to warm and stir until cheeses are melted.
  • Add hot sauce or additional salsa to taste.
  • Top with lime wedges, avocado, cilantro, green onion, shredded cheese and sour cream or any other topping of your choice.
  • Serve and enjoy!

NOTE: you can short cut this recipe using chopped Costco chicken rotisserie pieces. They now come already picked in a large package. Using this chicken also makes it easy to cut the recipe in half or double it 😀

GREEN ENCHILADA SAUCE
Homemade Green Enchilada Sauce is a quick and simple homemade recipe for use in your TEX-MEX recipes.

1 recipe = 1 (28 ounce) can of store-bought green enchilada sauce

2 tablespoons avocado oil
1 cup chopped onion
2 garlic cloves, FINELY minced
1 cup UNDRAINED diced canned green chiles
2 cups homemade chicken bone broth
1 teaspoon cumin
1 teaspoon oregano
FRESH ground sea salt and black pepper, to taste
Optional to spice it up: 1 jalapeno pepper, diced

  • Heat oil in a skillet over medium high heat.
  • Saute onion until soft.
  • Add garlic and cook for 1 minute.
  • Reduce heat to medium.
  • Add green chiles, broth, cumin, oregano, salt, pepper, and jalapeno if using.
  • Simmer, uncovered, for 15 minutes until the liquid is reduced to about 3 cups, by about 25%.
  • Use an immersion blender to blend ingredients to your desired consistency.
  • Transfer back to your skillet.
  • If the sauce is for later use, let it cool, then store it in an airtight container for storage in your refrigerator or freezer. I use a canning jar with an airtight lid.

CHICKEN & DUMPLING SOUP

LOL 😀 It must be a Midwestern thing 😀

This would have been Molly Yeh’s recipe with very few changes until I realized I was making my great grans chicken and noodles minus the pasta and thickener. The dumplings are Molly’s MIL’s recipe though.

CHICKEN & DUMPLING SOUP – the items highlighted in blue are used in the second step.

Level: Easy Total: 3 hr 5 min Active: 1 hr 10 min Yield: 4 to 6 servings

SOUP BASE
One 3 1/2-pound whole chicken
1 tablespoon whole black peppercorns
2 bay leaves 
2 cloves garlic, MINCED
2 sprigs FRESH thyme 
3 large carrots, 1 cut into large chunks and 2 thinly sliced 
3 large celery stalks, 1 cut into large chunks and 2 thinly sliced 
2 medium yellow onions, 1 quartered and 1 chopped 
2 medium parsnips, 1 cut into large chunks and 1 thinly sliced 
6 sprigs fresh dill, 3 left whole and 3 chopped (I omitted this – I’m just NOT a dill fan)
2 BIG sprigs of sage
3 LARGE sprigs of Rosemary

6 sprigs FRESH flat-leaf parsley, 3 left whole and 3 chopped, plus more for serving 
1 tablespoon kosher salt, plus more as needed
FRESH ground black pepper 

  • Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks and 3 sprigs parsley in a large pot.
  • Cover with 5 quarts of cold water to cover by 2 inches and bring to a boil, then reduce to a simmer. Simmer 1 1/2-2 hours, uncovered, until the chicken is very tender. The longer the better for the the flavor.
  • Add more water, as needed, skimming off scum and some fat, if desired.
  • Carefully strain the stock, discarding everything (veggies and herbs) except for the chicken. You should have 3 1/2 to 4 1/2 quarts of stock.
  • Set the chicken aside to cool briefly while you put together the rest of the soup.
  • Return the strained stock to the pot and bring it to a simmer.
  • Add the second step portions of sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped parsley and the salt.
  • Bring to a boil and reduce to a simmer.
  • Simmer, covered, for 20 minutes.

DUMPLINGS (Molly’s MIL’s recipe)
6 tablespoons unsalted butter
1 1/2 cups all-purpose flour 
1 1/2 teaspoons kosher salt 
1 1/2 teaspoons sugar 
A few fresh grinds whole nutmeg 
3 LARGE eggs 

  • In a small saucepan, bring the butter and 3/4 cup water to a boil.
  • Remove from the heat and stir in the flour.
  • Let cool for a few minutes so it’s not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It’ll take a little work to whisk in the eggs.)
  • Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
  • Pull the chicken meat off the bones and chop into bite-sized pieces.
  • Season it with salt, then add it to the soup along with the ground black pepper.
  • Taste and add more salt as needed. TASTE AND REPEAT. ADJUST SEASONINGS UNTIL IT TASTES PERFECT TO YOU!
  • Serve, garnishing with fresh parsley.

GRANNY’S HAM & TATER SOUP

GRANNY’S TATER HAM & TATER SOUP
6 small potatoes, peeled and chopped
2 shallots, chopped
1 leek, chopped
2 large carrots, chopped small
1 stalk celery, chopped small
1 ham steak, fat trimmed and diced
5 cups HOMEMADE chicken stock
1/4 cup chopped FRESH Italian leaf parsley
FRESH ground sea salt and black pepper
1/3 cup butter
12 ounce can evaporated milk

  • Melt butter in large saute or stock pot.
  • Add carrots, shallots, leeks, potatoes and celery, sauteing 3-4 minutes.
  • Add chicken stock and parsley.
  • Season with FRESH ground sea salt and black pepper.
  • Add stock and simmer until potatoes are tender.
  • Add ham pieces and evaporated milk.
  • Season to taste and simmer 10-15 minutes more.

NOTE: This recipe is also delicious and gives you a smoother texture if you mash or slightly puree the vegetables before adding the ham pieces.

BEEF (PRIME RIB) BARLEY SOUP

Snowy and cold this winter? It is here! Warm up with a hearty bowl of this beef barley soup using your leftover Christmas prime rib. These tender bits of prime rib with the hearty barley, pair perfectly with a traditional mirepoix of vegetables for one SUPER delicious bowl of soup. If you don’t have any left over prime rib, it’s just as good substituting steak tips, stew meat or even browned ground beef!

I made up this recipe when I got my Christmas wish and we got snow for Christmas (and then some). I was originally going to try and do some after Christmas shopping, but decided to make soup instead. We did splurge on our traditional prime rib for Christmas day and the butcher did cut it much smaller for me and yet we still had leftovers! And even more leftovers. So at the price of beef this year I am determined to find multiple ways to use every piece with no waste.

The butcher always cuts the bones off for me and then ties them back on so I save the bones for soup later in the spring, but this year I’m even adding the fat pieces to the bone bag to be boiled down for some tasty broth 😀

BEEF (PRIME RIB) BARLEY SOUP

Prep Time 15-20 minutes    Cook Time 1 hour    Total Time 1 hour 20 minutes

1/2 stick salted butter
1 cup diced celery
2 cups diced carrots
1 cup diced red onion or shallot
1 LARGE clove garlic, minced
4-6 cups homemade beef broth (depending on your desired thickness)
4 cups SMALL chopped prime rib
1 tablespoon Worcestershire sauce
1 tablespoon Bragg’s liquid aminos
FRESH ground sea salt and black pepper, to taste
1 cup barley

  • Melt butter in a large Dutch oven over medium heat.
  • Add the celery, carrots, and onion, cooking 5-6 minutes, until softened and starting to brown.
  • Add in garlic and stir for 30 seconds until fragrant.
  • Add in beef broth, prime rib, Worcestershire sauce, liquid aminos and barley.
  • Simmer 45 minutes or so over medium heat until the barley is tender.
  • Adjust seasoning to taste.
  • Serve with some nice sourdough or crusty bread.

Turkey Tetrazzini ~ Memories past

This recipe was originally posted in January of 2010. BUT, it needed a MAJOR picture overhaul!! I’ve also made a few updates over the years to make the recipe more “scratch made”.
When I was a kid and just starting to do the majority of the family cooking we had a set group of recipes that were the “weeknight” recipes. One of those recipes that was especially popular during the holidays was Turkey Tetrazzini. We also substituted ham and chicken for the turkey throughout the rest of the year.

Back then I prepared the recipes exactly as they were written and they were okay, but the Tetrazzini recipe used ALL Velveeta and canned mushrooms and stuff I wouldn’t think of putting into my body now so it was my goal to create the same recipe in a more health oriented way, but still easy for a weeknight meal.

TURKEY TETRAZZINI
2 tablespoons butter
1 LARGE bunch green onions OR 1 LARGE shallot, chopped
1 stalk celery, chopped small
8 ounces spaghetti or linguine, broken in half and cooked al dente
FRESH ground sea salt and pepper to taste
2 cups shredded turkey pieces**
1 can cream of celery soup (see soup substitutes)
1 cup WHOLE milk
1 cup grated mild cheddar cheese
1 cup grated Monterey Jack cheese

  • Preheat oven to 350°.
  • Melt butter in a skillet.
  • Saute onions and celery just until tender.
  • Add soup and milk, stirring to blend. Cook just until thick.
  • Add cheddar cheese.
  • Add salt and pepper.
  • In the bottom of an 11×7 baking dish scatter first the pasta and then the meat pieces.
  • Pour soup mixture over top.
  • Top with Monterey Jack cheese.
  • Bake 25-30 minutes.

NOTE: ** ham and rotisserie chicken work well too

Casseroles tend to call for a can of some form of “cream of” soup.  Since those soups tend to be full additives and preservatives I came up with some quick and easy substitutes that are homemade as you needed.

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

  • Cream of chicken: Use 1/2 cup milk and 1/2 cup chicken broth as the liquid. Add 1/4 teaspoon poultry seasoning or sage.
  • Cream of celery: Saute´ 1/2 cup chopped celery and 1 tablespoon finely chopped onion in the margarine before adding flour. Use milk for liquid.
  • Cream of mushroom: Saute´1/4 cup finely chopped mushrooms and 1 tablespoon finely chopped onion in margarine before adding flour. Use milk for liquid.
  • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
  • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 cup shredded sharp cheddar cheese and 1/4 teaspoon dry mustard.
  • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

ROASTED TOMATILLO CHILI

ROASTED TOMATILLO CHILI
10 tomatillos
1 jalapeno
2 tablespoons avocado oil
1 SMALL red pepper, diced
1 Vidalia onion, chopped
3 cloves garlic, minced
FRESH ground sea salt and black pepper
2 teaspoons dried Mexican oregano
2 teaspoons red chile flakes
3 cups homemade chicken bone broth
1 can black beans, drained and rinsed
1 can small great northern (Navy) beans, drained and rinsed
1 can diced fire roasted tomatoes

1/2 cup chopped FRESH cilantro
2 cups chopped rotisserie chicken OR 2 cups diced cooked tri-tip pieces OR crumbled cooked ground beef
sour cream, garnish
grated cheddar cheese, garnish

  • Preheat oven to 425°.
  • Peel papers from tomatillos and wash well.
  • Wash jalapeno halve and seed if preferred.
  • Arrange tomatillos and jalapeno on baking sheet.
  • Roast 15-20 minutes until tomatillos burst and brown.
  • Remove from oven and cool.

 

  • Heat avocado oil in soup pot over medium heat.
  • Sweat onions, red pepper, garlic and spices 5-7 minutes.
  • Chop tomatillos and jalapeno. Add them to soup pot.
  • Simmer 10-15 minutes.
  • Add chosen meat pieces.
  • Add stock, tomatoes and drained beans. Simmer 20-30 minutes more.
  • Fold in cilantro.
  • Serve with sour cream and grated cheese.

BEEF VEGGIE SOUP

This is one of those soups that everyone of a certain age has had! During a simpler, more frugal era this type of soup was a staple on the dinner table, especially in the fall/winter months.

Ground beef was the lesser expensive meat choice and the soup was a great way to use up veggies at the end of the week. Once the flavors meld together no one cares that they were the former beauty queens that were now the  less than pretty wilting ones from the crisper bin.

BEEF VEGGIE SOUP serves 6
1 pound ground beef
1 LARGE Vidalia onion, chopped
3 stalks celery, diced
1 LARGE carrot, diced
1 can Green Giant white shoepeg corn
2 cups frozen green beans
15 ounce can stewed tomatoes, chopped
3-4 cloves garlic, minced
2 tablespoons FRESH chopped Basil
2 tablespoons FRESH chopped Parsley
FRESH ground sea salt and pepper, to taste
1 cup DRY red wine
8 cups beef bone broth**
1 cup diced potatoes, optional
1 cup prepared pasta, optional
1/2 cup raw rice, optional
1/2 pound mushrooms, sliced, optional
Grated cheese, as a topping

  • Brown ground beef over medium high heat in a large soup pot.
  • When beef is just about browned, drain off most fat and add onions, carrots and celery, sweating for 4-6 minutes.
  • Add garlic, garlic salt and onion salt, stirring to blend.
  • Add chopped stewed tomatoes with their juice, Basil, Parsley and FRESH ground sea salt and black pepper. Simmer 3-4 minutes.
  • Add broth, wine and potatoes or rice if using.
  • Simmer for 1 hour.
  • Add corn, green beans and mushrooms if using, simmering for 15-20 minutes more.
  • If using pasta add prepared pasta and simmer 5 minutes until heated through.
  • Serve with Honey Beer Bread.

**I made this broth with beef bone marrow bones and end of the season tomatoes.