Showing posts with label Soups and Stews. Show all posts
Showing posts with label Soups and Stews. Show all posts

Wednesday, February 26, 2014

Tomato Bean Chowder

I haven't made any new soups lately so here is one I have been making for over 30 years that we like really well.
I first had this soup when we visited missionary friends on an Indian Reservation called Pikangikum, 60 miles north of Red Lake, Ontario, Canada. A place so remote we had to fly in on a seaplane.
Now if I saw this recipe somewhere, the ingredients wouldn't jump out at me and say that sounds delicious. But it is in fact very good and one I make at least once every winter. It looks a little like chili soup or pepper soup but tastes completely different.
After a few days of warmer milder weather, we are getting yet another round of cold weather this week with predictions of another possible storm this weekend.
 Its' a good week to make a pot of soup and stay in.

Tomato Bean Chowder

1 1/2 lb. hamburger fried and drained
1 med onion chopped and sautéed in a little butter
1 cup celery chopped and sautéed in a little butter
1 large can pork and beans (1lb 12oz.)
2 cans tomato soup (10 oz.)
3 cups water
1 Tbsp Worcestershire sauce. Note: Do not omit this. It makes a big difference.
salt and pepper to taste

Onions and celery may be sautéed together.
Brown and drain hamburger then add the rest of the ingredients and simmer until celery is tender, approximately 45 minutes. 

Friday, February 22, 2013

Cheesy Chicken Chowder

We like soup....a lot. As much as I'm ready for spring, the weather tells me it's still winter, and as long as it's winter, I'll make soup.
This hearty chowder sure hits the spot on a cold, blustery winter day and is one of our favorites.
Stay warm and enjoy!

Cheesy Chicken Chowder
3 cups chicken broth
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1/2 tsp salt or to taste
1/4 tsp pepper
5 Tbsp butter
1/2 cup flour
2 cups milk
2 cups shredded cheddar cheese or Velveeta cheese
2 cups diced cooked chicken
1 pint frozen corn optional

1. In a 4 quart saucepan bring broth to a boil. Reduce heat and add potatoes, carrots, celery, onions, salt and pepper. Cover and simmer for 8-10 minutes or vegetables are tender.
2. Melt butter in a medium saucepan, add flour and mix well. Gradually stir in milk. Cook over low heat until thickened.
3. Stir in cheese and cook until melted. Add to the broth and vegetable mixture along with the chicken.
4. Cook and stir over low heat until heated through.

Tuesday, January 29, 2013

Stuffed Sweet Pepper Soup

We can almost live on soup in the winter and this is a very comforting soup on a cold day. I love stuffed peppers and this recipe combines all those flavors into a delicious soup.
 I normally make it with rice but decided to try Quinoa this time and it worked great. Adjust the amount of tomato juice and water to your liking to make it thinner or thicker.

Stuffed Sweet Pepper Soup

1 1/2 pound hamburger
1 quart tomato juice
1 quart water
1 12oz bottle chili sauce
3 medium green or red sweet peppers, diced
2 celery ribs, diced
1 large onion, diced
1 clove garlic, minced
3/4 cup uncooked long grain rice, may substitute quinoa
2 Tbsp brown sugar
2 chicken bouillon cubes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery salt

1. Saute onions and garlic in a little butter.
2. Fry hamburger until no longer pink and drain.
3. Add all remaining ingredients and bring to a boil.
4. Reduce heat and simmer for 1 hour or until rice is tender.

Tuesday, December 4, 2012

Crock-Pot Chicken Chili

I love recipes where you throw everything into the crock-pot and hours later it has turned into a delicious meal. Other than sauteing the onion and garlic and cooking the rice this recipe is super easy. I didn't even thaw my chicken. Just layered everything, stirred it occasionally till the chicken was tender.

This is a thick chili which could even be used in taco's or tortilla's, but I like it over rice with shredded cheese and sour cream.

Crock-Pot Chicken Chili

2 chicken breasts
1 can black beans rinsed
1 can corn, undrained
1 can rotel, undrained
1 package ranch dressing mix
1/2 Tbsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 cup diced onion
1 Tbsp olive oil
1 clove garlic minced
1 8 oz package cream cheese regular or light.
1. Heat oil in a skillet and cook onions for 8 minutes then add garlic and cook for 1 minute.
2. Set your crockpot to low and add chicken, cooked onions and garlic, beans, corn, rotel, all the seasonings and ranch mix.
3. Stir
4. Add cream cheese on top.
5. Cover and cook for 6-8 hours and chicken is done.
6. Before serving, shred chicken with fork.
7. Serve over rice. Top with shredded cheese and sour cream.

Sunday, November 25, 2012

Ham and Bean Soup

Cold weather has arrived and it's soup favorite winter food. There's nothing that beats the winter chill like a steaming bowl of soup.

I made this in the crockpot before I went to work so I just dumped everything in at once, but if I was at home I would add the celery and carrots later.

I will try to post my cornbread recipe sometime this week too.

Ham and Bean Soup

1 lb package dried northern beans
Ham Bone or about 1 lb diced ham if you don't have a ham bone.
6 cups water
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
salt and pepper to taste

Rinse and check beans for any debris. Put in a crockpot along with the water, ham bone, onions and seasoning.
Cover and cook on low for 8 hours or until beans are tender. Add more water if needed.
Add celery and carrots during the last 3 or 4 hours.
Remove ham bone and pull off the meat. Add the meat to crockpot.
Serve with Cornbread

Sunday, September 2, 2012

Home-Canned Tomato Soup

With the extreme hot and dry summer we had, I was not expecting to get many tomatoes this year. Was I ever wrong!! We have been blessed with an overabundance of them picking several five gallon buckets a week.
My husband said he would eat tomato soup if I canned some so this was a first for me. I never cared much for tomato soup but tasting this as I made it, I discovered I might actually like it after all.

Tomato Soup
1 1/2 cups butter
1/2 cup finely chopped onions
2 1/4 cups flour
3/4 cup sugar
2 Tbsp salt
1 tsp pepper
7 quarts tomato juice
Melt butter; add onions and simmer until tender.
Stir in flour, sugar, salt and pepper. Stir until smooth.
Remove from heat. Gradually stir in the tomato juice a little at a time so that the mixture can be stirred smooth.
Return to heat and bring to a boil stirring constantly.
Ladle into jars and hot water bathe for 1 hour.
Yield: Approx. 7 qt and 1 pint

Linking to StoneGable

Wednesday, January 25, 2012

Chicken Tortilla Soup

Well we are back in the swing of cold weather which means what?
 It means it's soup weather.
Here is a quick no-fuss version of Chicken Tortilla Soup that is both easy and nutritious and very low in fat.
Throw everything in the pot and simmer. I have my own canned chicken breast that I use which makes it even faster to make. Sometimes I'll throw in a hot pepper if I feel it needs some heat.

Chicken Tortilla Soup 

2 cups chicken broth
1 small onion sauteed in a little butter
4 boneless chicken breasts, cooked and diced
1 bag frozen corn
1 can Rotel tomatoes, original
1 can stewed tomatoes or petite diced tomatoes
1 can black beans, drain and rinse
1/2 tsp. chili powder
1/4 tsp. red pepper or cayenne
1/2 tsp. cumin optional
Mix everything together and simmer 1 hour. Serve with tortilla chips,shredded cheese  and sour cream if desired.
Corn bread is very good with this as well. I'll share my recipe in a future post.

Sunday, January 1, 2012

Cheeseburger Soup

Hope everyone had a great Christmas and may God bless you in this New Year.

It's going to be a busy year for me as my daughter got engaged on Christmas, with plans to get married in August, so blogging might be sporadic for a while.

Now that colder weather is here (it's snowing right now) I am all about soup. Soup is just simply classic comfort food.
 Seldom does a week go by that doesn't include at least one meal of soup. My husband and I absolutely love it, while our daughter more or less tolerates it, and more often than not, makes other arrangements for dinner.
That is, unless I make cheeseburger soup! Then she gets a smile on her face and she's been known to even text her sister  (who loves it equally)  just to make her jealous. She will even eat it for breakfast!  Hope you enjoy it too!

Cheeseburger Soup

2 lb. hamburger browned
3/4 cup chopped onion sauteed in butter
1 48oz can chicken broth or 6 cups
2 cups water
1 1/2 cups carrots diced
1 1/2 cups celery diced
4 1/2 cups potatoes diced
1 1/2 tsp. salt
3/4 tsp. pepper
Note: I'm always very generous with my vegetables adding more than the recipe calls for.
Cook all vegetables in the chicken broth, water, salt and pepper for 5-8 minutes or almost tender. Don't overcook.
Add browned hamburger and onions to the vegetables.
Cheese Sauce:
1 stick butter melted
3/4 cup flour plus 1 Tbsp
1 1/2 cups milk
I add the flour to the milk in a shaker,and shake till the lumps are gone.  Stir into the melted butter. This mixture will get very thick! Just keep stirring it continuously even if it looks lumpy. It will smooth out in the end.
Cook till thick then add 2 cups velveeta cheese cut in cubes. Stir until cheese has melted, then add to the soup mixture.
Tip: Reheat on low heat just until hot, don't boil.
 You can add bacon to this to make a Bacon Cheeseburger Soup.

Monday, November 14, 2011

Broccoli Corn Chowder with Bacon

I'm always on the lookout for new soup recipes to try and had a few pinned on pinterest for a while.
I had some broccoli I needed to use so this weekend I decided to make this one.
This one comes from Martha Stewart and I did make a few adaptions to the recipe and also added cheese. You can leave that out if you don't care for cheese in your soup. 

Broccoli Corn Chowder with Bacon

5 slices bacon, cut into small pieces
1 medium onion chopped
1/2 tsp finely minced garlic or to taste
1/3 cup flour
3 cans (14.5oz) chicken broth
2 medium baking potatoes, peeled and diced
1 head broccoli, cut into bite sized pieces
1 package (10oz)  frozen corn kernels
1/4 tsp dried thyme
1 tsp dried parsley or 1 Tbsp fresh minced
1 cup milk
2 cups shedded cheddar cheese. Reserve some for garnishing
salt and pepper to taste
In a large pot cook bacon until crisp. Let bacon drain on paper towels. Cook onion and garlic in the bacon grease until it starts to soften.
Add flour, stirring constantly 30 seconds. Add broth and potatoes, bring to a boil. Reduce heat and cook until potatoes are tender, about 10 minutes.   Add broccoli, corn, milk, thyme, and parsley. Cook until broccoli is tender about 8-10 minutes.
Season with salt and pepper. Simmer on low heat.  Stir in cheese at the end. Don't let it boil after the cheese has been added.
Serve topped with bacon and additional cheese.

Saturday, October 22, 2011


Colder weather is definitely on it's way and with that comes soup season. In the winter I typically make soup at least once a week.
 Chili is my husbands favorite and normally I make a more soupy version which in my area is refered to as chili soup.
This recipe is more the traditional chili and is rich and thick and served over rice. It is the ultimate cold weather food or any time you want a complete meal in a bowl.


2 lbs hamburger
1 large onion, chopped
1 clove garlic, minced fine " I use 1 tsp. garlic out of a jar."
1 large green pepper, chopped
1 small jalapeno pepper, finely chopped. Optional
1 quart tomato juice "you can add more if you like it more soupy"
1 can kidney beans
1 can black beans
1 cup ketchup
1 cup chili sauce
2 Tbsp chili powder
1 Tbsp worcestershire sauce
salt and pepper to taste
1 Tbsp taco seasoning optional
I like my chili a little sweet and the chili sauce has about the right sweetness for me. If you like it sweeter just add a little bit of brown sugar to it.
Brown meat,onions and peppers. Drain grease.
Add the rest of the ingredients and let simmer.
 This could make a nice crock-pot meal too.
I like to serve this over rice and topped with sour cream, shredded cheese, chopped onions or peppers and tortilla chips.