2 T butter
2 lbs beef roast, cut into 1-inch cubes (large areas of fat removed)
6 medium russet potatoes, cut into 2-inch pieces
1 lg onion, diced
1 lb carrots, cut diagonally into 2-inch pieces (or whole baby carrots)
2 t minced garlic
6 C beef broth
2 T Worcestershire sauce
8 oz can tomato sauce
2 t salt
½ t black pepper
1 t dried rosemary
Saute meat cubes in melted butter until browned on all sides. Remove meat from pan and saute onions until tender; add garlic and saute 1 minute more. Add all ingredients to instant pot, including any juice from pan (deglaze pan with a little broth if necessary to get cooked bits out). Close and lock lid; cook for 35 minutes on high pressure and use natural release (at least 20 min before releasing pressure). Unlock and remove lid, then make a slurry of ½ C broth and about 3 T cornstarch. Gently stir into simmering broth and allow to cook 1 minute more. Serve with rolls or biscuits.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Taco Soup
½ - 1 lb hamburger
1 28 oz can crushed tomatoes
1 28 oz can kidney beans
1 14 oz can corn
½ green bell pepper, chopped
1 medium red onion, chopped
1 pkg (¼ C) taco seasoning
Toppings: corn chips, shredded cheddar, sour cream
Brown hamburger; drain. Mix together in pot with all other soup ingredients (add all juice in cans). Simmer 20-30 minutes, or until veggies are tender. Serve in bowls and add toppings as desired.
1 28 oz can crushed tomatoes
1 28 oz can kidney beans
1 14 oz can corn
½ green bell pepper, chopped
1 medium red onion, chopped
1 pkg (¼ C) taco seasoning
Toppings: corn chips, shredded cheddar, sour cream
Brown hamburger; drain. Mix together in pot with all other soup ingredients (add all juice in cans). Simmer 20-30 minutes, or until veggies are tender. Serve in bowls and add toppings as desired.
Greg's Hamburger Soup
1 lb. hamburger
1 small onion, grated
1 t minced garlic
salt and pepper
1 15 oz can diced tomatoes
2 cans tomato soup
Chicken bouillon
½ lb. baby carrots
6 small potatoes, peeled and cubed
Jack cheese, cubed
Brown hamburger with onion and garlic; salt and pepper to taste. Add tomatoes + 2 cans of water and bouillon to make broth. Add tomato soup, carrots, and potatoes. Simmer 30 minutes or until veggies are tender. Add salt and pepper to taste. Serve with cheese cubes for topping.
1 small onion, grated
1 t minced garlic
salt and pepper
1 15 oz can diced tomatoes
2 cans tomato soup
Chicken bouillon
½ lb. baby carrots
6 small potatoes, peeled and cubed
Jack cheese, cubed
Brown hamburger with onion and garlic; salt and pepper to taste. Add tomatoes + 2 cans of water and bouillon to make broth. Add tomato soup, carrots, and potatoes. Simmer 30 minutes or until veggies are tender. Add salt and pepper to taste. Serve with cheese cubes for topping.
Loaded Baked Potato Soup
5 lbs potatoes, peeled and diced
6 T butter
6 T flour
1 C milk
½ lb cheddar cheese, grated
1 C sour cream
½-1 lb bacon, cooked crisp and crumbled
Salt and Pepper to taste
In a large pot, cover potatoes with salted water and boil until tender. In a saucepan, melt butter over medium heat and stir in flour until combined. Add milk and stir until thickened. Pour mixture into pot with cooked potatoes and stir to combine. Stir in grated cheese and sour cream until melted, then add bacon. Salt and pepper to taste.
Recipe from my friend, Heather Johnson.
6 T butter
6 T flour
1 C milk
½ lb cheddar cheese, grated
1 C sour cream
½-1 lb bacon, cooked crisp and crumbled
Salt and Pepper to taste
In a large pot, cover potatoes with salted water and boil until tender. In a saucepan, melt butter over medium heat and stir in flour until combined. Add milk and stir until thickened. Pour mixture into pot with cooked potatoes and stir to combine. Stir in grated cheese and sour cream until melted, then add bacon. Salt and pepper to taste.
Recipe from my friend, Heather Johnson.
Split-Pea Soup
1 lb. (2C.) dry split peas
3 med. carrots, diced
2 ribs celery, diced
1 onion, diced (or ¼ C. dried)
½ C. mushrooms, diced
2 oz. deli ham, diced
1 t. minced garlic
¼ t. pepper
½ t. salt
8 C. chicken broth
Sort & rinse dry peas. Add everything to pot & bring to a boil. Simmer for about 1 hour or until tender & thickened. Yield 8 C.
3 points per cup
3 med. carrots, diced
2 ribs celery, diced
1 onion, diced (or ¼ C. dried)
½ C. mushrooms, diced
2 oz. deli ham, diced
1 t. minced garlic
¼ t. pepper
½ t. salt
8 C. chicken broth
Sort & rinse dry peas. Add everything to pot & bring to a boil. Simmer for about 1 hour or until tender & thickened. Yield 8 C.
3 points per cup
Veggie Cheese Soup
4 C. water
1 head cauli, chopped
1 onion, chopped (or ¼ C. dried onions)
1 T. lemon juice
3 large carrots, shredded (approx. 1 chute full of baby carrots)
1 bunch broccoli (2-3 sections), chopped
½ C. butter, melted
¾ C. cheese powder
1 ½ t. salt
¼ t. pepper
3 C. milk (may sub chicken broth for 2 C. of the milk)
¼ - ½ t. poultry seasoning (if no chicken broth is used)
Bring water to boil. Cook cauli, onion, lemon juice & carrots until tender. Do not drain. Puree in blender until smooth. Return to pot. Add broccoli & simmer until tender, adding water ¼ C. at a time as needed if mixture is too thick. Add milk (or milk/broth mixture) to blender. With blender running on low, add butter & cheese powder; run until well blended. Add to simmering broccoli mixture, stirring constantly. Stir until heated through & thickened. Add salt, pepper & poultry seasoning to taste.
1 head cauli, chopped
1 onion, chopped (or ¼ C. dried onions)
1 T. lemon juice
3 large carrots, shredded (approx. 1 chute full of baby carrots)
1 bunch broccoli (2-3 sections), chopped
½ C. butter, melted
¾ C. cheese powder
1 ½ t. salt
¼ t. pepper
3 C. milk (may sub chicken broth for 2 C. of the milk)
¼ - ½ t. poultry seasoning (if no chicken broth is used)
Bring water to boil. Cook cauli, onion, lemon juice & carrots until tender. Do not drain. Puree in blender until smooth. Return to pot. Add broccoli & simmer until tender, adding water ¼ C. at a time as needed if mixture is too thick. Add milk (or milk/broth mixture) to blender. With blender running on low, add butter & cheese powder; run until well blended. Add to simmering broccoli mixture, stirring constantly. Stir until heated through & thickened. Add salt, pepper & poultry seasoning to taste.
Broccoli Cheese Soup
½ C. butter
1 onion, chopped
4 C. fresh broccoli
4 (14.5 ounce) cans chicken broth
1 lb. velveeta, cubed
2 C. milk
2/3 C. cornstarch
1 C. water
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
1 onion, chopped
4 C. fresh broccoli
4 (14.5 ounce) cans chicken broth
1 lb. velveeta, cubed
2 C. milk
2/3 C. cornstarch
1 C. water
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
White Chili with Chicken
30 oz. canned Great Northern beans
12.5 oz. canned chicken breast
¼ C. dehydrated onions
3 t. garlic powder
1 can corn
2 t. cumin
½ t. ground oregano (1 t. dried)
1 can chopped green chilies
1 ½ C. chicken broth
3 – 5 t. chili powder (3 t. is very mild)
¼ C. lime juice
Toppings: grated cheese, sour cream, diced tomatoes, tortilla chips
Mix all ingredients (add all juices in cans) except lime juice & toppings together in a large pot. Simmer uncovered 20 minutes. Just before serving, stir in lime juice. Top with cheese, tomato, sour cream & crushed tortilla chips.
This has become our favorite kind of chili. It comes together very quick & easy when you’re short on time, but it tastes great!
12.5 oz. canned chicken breast
¼ C. dehydrated onions
3 t. garlic powder
1 can corn
2 t. cumin
½ t. ground oregano (1 t. dried)
1 can chopped green chilies
1 ½ C. chicken broth
3 – 5 t. chili powder (3 t. is very mild)
¼ C. lime juice
Toppings: grated cheese, sour cream, diced tomatoes, tortilla chips
Mix all ingredients (add all juices in cans) except lime juice & toppings together in a large pot. Simmer uncovered 20 minutes. Just before serving, stir in lime juice. Top with cheese, tomato, sour cream & crushed tortilla chips.
This has become our favorite kind of chili. It comes together very quick & easy when you’re short on time, but it tastes great!
Curried Pumpkin Soup
½ lb. fresh mushrooms, sliced
½ C. chopped onion
2 T. butter
2 T. all-purpose flour
½-1 t. curry powder
3 C. vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 T. honey
½ t. salt
¼ t. pepper
¼ t. ground nutmeg
Minced chives
In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.
½ C. chopped onion
2 T. butter
2 T. all-purpose flour
½-1 t. curry powder
3 C. vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 T. honey
½ t. salt
¼ t. pepper
¼ t. ground nutmeg
Minced chives
In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.
Cheesy Potato Soup
Boil large pot of water. Add:
8 medium potatoes
5 carrots
2 stalks of celery
3 green onions, chopped
1 C. of peas
Cook until tender. Drain off water until just covering potatoes and vegetables.
In a saucepan, melt 1 stick of butter and ½ C. of flour. Add 3 C. of milk. Add 2 cans of cheddar cheese soup. Add 3 t. garlic powder. Combine sauce with vegetables. Add salt and pepper to taste.
8 medium potatoes
5 carrots
2 stalks of celery
3 green onions, chopped
1 C. of peas
Cook until tender. Drain off water until just covering potatoes and vegetables.
In a saucepan, melt 1 stick of butter and ½ C. of flour. Add 3 C. of milk. Add 2 cans of cheddar cheese soup. Add 3 t. garlic powder. Combine sauce with vegetables. Add salt and pepper to taste.
Taco Soup
Brown 1 lb. ground beef in a large cooking pot.
Drain, then add:
1 (approx. 15 oz) can red kidney beans
1 can navy beans
1 can corn
1 can green beans
1 can tomato sauce
1 can diced tomatoes
1 packet of mild taco seasoning
1 cup water
Heat on stove until just bubbling.
Topping options:
Sour cream
Shredded cheese
diced green onions
olives
corn chips
This is one of my favorites because it's easy and most of the stuff is on hand in food storage.
Drain, then add:
1 (approx. 15 oz) can red kidney beans
1 can navy beans
1 can corn
1 can green beans
1 can tomato sauce
1 can diced tomatoes
1 packet of mild taco seasoning
1 cup water
Heat on stove until just bubbling.
Topping options:
Sour cream
Shredded cheese
diced green onions
olives
corn chips
This is one of my favorites because it's easy and most of the stuff is on hand in food storage.
Grandma G's Chili
1 lb. extra lean ground turkey
1 30 oz. can chili beans, no meat, use juice
2 cans Italian stewed tomatoes, use juice
2 cans pinto beans, drained
1 sm. onion, diced
2 big squirts of ketchup
2-3 heaping Tablespoons brown sugar
1 can kidney beans, drained
1 can great northern beans, drained
1 can V-8 juice (if you like your chili more juicy, you may add another can)
Brown the ground turkey with the onion. Mix everything together. Heat and serve. Top with freshly squeezed lime juice, corn chips (Fritos), shredded cheese and sour cream.
My boss made this chili for Halloween, and it’s so good! It’s super healthy too.
1 30 oz. can chili beans, no meat, use juice
2 cans Italian stewed tomatoes, use juice
2 cans pinto beans, drained
1 sm. onion, diced
2 big squirts of ketchup
2-3 heaping Tablespoons brown sugar
1 can kidney beans, drained
1 can great northern beans, drained
1 can V-8 juice (if you like your chili more juicy, you may add another can)
Brown the ground turkey with the onion. Mix everything together. Heat and serve. Top with freshly squeezed lime juice, corn chips (Fritos), shredded cheese and sour cream.
My boss made this chili for Halloween, and it’s so good! It’s super healthy too.
Butternut Squash Soup
6 T. chopped onion
4 T. margarine
6 C. peeled & cubed butternut squash
3-4 C. chicken broth
½ t. dried marjoram
¼ t. black pepper
1/8 t. cayenne pepper
2 8 oz. pkgs. cream cheese
1. In a large saucepan, saute onions in margarine until tender. Add squash, broth, marjoram, pepper, and cayenne pepper. Bring to boil; cook 20-25 minutes or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor until smooth. (I have an electric smart stick hand blender that I used right in the pot.) Return to saucepan, and heat through. Do not allow to boil. Serves 6 adults.
4 T. margarine
6 C. peeled & cubed butternut squash
3-4 C. chicken broth
½ t. dried marjoram
¼ t. black pepper
1/8 t. cayenne pepper
2 8 oz. pkgs. cream cheese
1. In a large saucepan, saute onions in margarine until tender. Add squash, broth, marjoram, pepper, and cayenne pepper. Bring to boil; cook 20-25 minutes or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor until smooth. (I have an electric smart stick hand blender that I used right in the pot.) Return to saucepan, and heat through. Do not allow to boil. Serves 6 adults.
Yummy Beans
2 lg. cans kidney beans, drained
2 sm. cans lima or butter beans, drained
2 lg. cans pork n’ beans
2 C. catsup
½ C. brown sugar
1 onion, chopped
2 T. liquid smoke
6 T. white vinegar
6 slices cooked bacon
One of my sister’s & my favorites!
2 sm. cans lima or butter beans, drained
2 lg. cans pork n’ beans
2 C. catsup
½ C. brown sugar
1 onion, chopped
2 T. liquid smoke
6 T. white vinegar
6 slices cooked bacon
One of my sister’s & my favorites!
Chili
1 #11 bag red kidney beans
3 lbs. hamburger
4 diced onions
5 diced peppers
Brown hamburger, onions & peppers. Add salt, pepper & garlic salt.
Sauce:
1 #10 can catsup
1 #10 can tomato sauce
1 #10 can whole tomatoes
½ C. vinegar
Add:
½ C. chili powder
4 t. cumin
1 ½ t. Tabasco sauce
2 soup spoons oregano
4 t. garlic salt
3 t. onion salt
3 lbs. hamburger
4 diced onions
5 diced peppers
Brown hamburger, onions & peppers. Add salt, pepper & garlic salt.
Sauce:
1 #10 can catsup
1 #10 can tomato sauce
1 #10 can whole tomatoes
½ C. vinegar
Add:
½ C. chili powder
4 t. cumin
1 ½ t. Tabasco sauce
2 soup spoons oregano
4 t. garlic salt
3 t. onion salt
Crock-Pot Stew
Potatoes
Celery
Carrots
Onions
Green peppers
1 pkg. frozen (already cooked) hamburger
Put all of above in a bowl & mix up. Add pepper & any other seasonings desired. Stir all of this good & put in crock-pot & turn on low. Stir occasionally after a few hours.
Celery
Carrots
Onions
Green peppers
1 pkg. frozen (already cooked) hamburger
Put all of above in a bowl & mix up. Add pepper & any other seasonings desired. Stir all of this good & put in crock-pot & turn on low. Stir occasionally after a few hours.
Easy Corn Chowder
14 slices bacon, diced
3 onions, chopped
3 cans cream-style corn
5 C. cubed potatoes
3 cans cream of mushroom soup
10 C. milk
Salt & pepper to taste
In a large saucepan over medium heat, sauté the bacon & onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, salt & pepper. Raise heat to high & bring to a boil. Reduce heat to low, cover & simmer about 25-35 minutes or until the potatoes are tender, stirring occasionally. Serves 10.
3 onions, chopped
3 cans cream-style corn
5 C. cubed potatoes
3 cans cream of mushroom soup
10 C. milk
Salt & pepper to taste
In a large saucepan over medium heat, sauté the bacon & onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, salt & pepper. Raise heat to high & bring to a boil. Reduce heat to low, cover & simmer about 25-35 minutes or until the potatoes are tender, stirring occasionally. Serves 10.
Autumn Soup
½ lb. ground beef
½ C. chopped onions
2 C. hot water, beef, or chicken stock
¾ C. chopped celery
¾ C. chopped potatoes
1 c. chopped carrots
1 t. salt
¼ t. pepper
½ bay leaf
Pinch of basil
1 qt. tomatoes
Brown hamburger & onion. Add remaining ingredients. Cook 30 min. Double recipe for a family of five.
½ C. chopped onions
2 C. hot water, beef, or chicken stock
¾ C. chopped celery
¾ C. chopped potatoes
1 c. chopped carrots
1 t. salt
¼ t. pepper
½ bay leaf
Pinch of basil
1 qt. tomatoes
Brown hamburger & onion. Add remaining ingredients. Cook 30 min. Double recipe for a family of five.
Chicken Stew
2 whole chickens, cut into pieces
2 C. red or white wine
3 T. butter
3 T. olive oil
2 C. flour
2 t. each of salt & pepper
3 T. butter
4 C. chicken stock
Several sprigs of thyme tied together
2-3 small pieces of lemon peel
1 t. dried green peppercorns, crushed
10-15 small red potatoes
1 lb. fresh mushrooms
2 lbs. med. boiling onions
4 T. butter
4 T. olive oil
2 T. parsley, finely chopped
Mix chicken with wine & marinate in the fridge for 4-12 hours. Dry pieces well with paper towels, reserving the marinade. Make a mixture of flour, salt & pepper. Melt butter & oil in a large, flame-proof casserole. Dredge chicken pieces in flour mixture & brown on both sides in butter & oil over med. heat, a few at a time, reserving on a plate. Pour out browning fat & melt 3 T. butter in casserole. Add about ¾ C. of flour mixture & cook, stirring constantly, for several minutes or until flour becomes lightly browned. Add wine marinade & chicken stock to the casserole dish, blending well using a wire whisk. Bring to a boil & skim.
Add thyme, peppercorns, lemon peel & chicken pieces to the pot; cover & bake at 325° for about 2 hours. One hour before serving, add potatoes to the casserole.
Meanwhile, wash the mushrooms, dry well & sauté them, whole or sliced, in 2 T. each of butter & oil. Peel onions & sauté them gently in the remaining butter & oil for about 20 min. Just before serving, add mushrooms & onions to the casserole & stir in chopped parsley.
2 C. red or white wine
3 T. butter
3 T. olive oil
2 C. flour
2 t. each of salt & pepper
3 T. butter
4 C. chicken stock
Several sprigs of thyme tied together
2-3 small pieces of lemon peel
1 t. dried green peppercorns, crushed
10-15 small red potatoes
1 lb. fresh mushrooms
2 lbs. med. boiling onions
4 T. butter
4 T. olive oil
2 T. parsley, finely chopped
Mix chicken with wine & marinate in the fridge for 4-12 hours. Dry pieces well with paper towels, reserving the marinade. Make a mixture of flour, salt & pepper. Melt butter & oil in a large, flame-proof casserole. Dredge chicken pieces in flour mixture & brown on both sides in butter & oil over med. heat, a few at a time, reserving on a plate. Pour out browning fat & melt 3 T. butter in casserole. Add about ¾ C. of flour mixture & cook, stirring constantly, for several minutes or until flour becomes lightly browned. Add wine marinade & chicken stock to the casserole dish, blending well using a wire whisk. Bring to a boil & skim.
Add thyme, peppercorns, lemon peel & chicken pieces to the pot; cover & bake at 325° for about 2 hours. One hour before serving, add potatoes to the casserole.
Meanwhile, wash the mushrooms, dry well & sauté them, whole or sliced, in 2 T. each of butter & oil. Peel onions & sauté them gently in the remaining butter & oil for about 20 min. Just before serving, add mushrooms & onions to the casserole & stir in chopped parsley.
Chrissy's Chicken Soup
3-4 C. water
4 chicken bouillon cubes (little ones)
2 cans cream of chicken soup
carrots & celery
1 can of corn
1 can of string beans
Cubed chicken
Cook for 2-3 hours
4 chicken bouillon cubes (little ones)
2 cans cream of chicken soup
carrots & celery
1 can of corn
1 can of string beans
Cubed chicken
Cook for 2-3 hours
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