1 pound ground beef or turkey
1 diced onion
1 diced bell pepper
2 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon red pepper flakes
1 teaspoon cinnamon
1 Tablespoon salt
1 small can drained kidney beans or 2 cups cooked kidney beans
1 small can pumpkin 100% puree or 2 cups homemade pumpkin puree
2 cans diced tomatoes or 1 quart jar of canned tomatoes
Brown meat, drain. Add all the spices and salt to the meat.
Add the chopped onion and pepper, beans, pumpkin and tomatoes.
Stir together and simmer for 20 minutes.
Use your slow cooker/crock pot and throw everything in the night before or that morning. Turn on your crock pot and enjoy when you walk in from work. ENJOY!
Here is another great recipe I made for ladies night this month. If you think you don’t have time to make a fresh, hot and delicious homemade soup you do. Prep time 5 minutes. Cook time 10 minutes. Yep 15 minutes total.
1 small can 100% pumpkin puree
1/4 teaspoon dried garlic
3 cups chicken or vegetable stock
1 cup milk (for vegan substitute with almond or soy milk)
salt and pepper to taste
Combine all ingredients except the salt and pepper in a saucepan. Stir to mix. Heat over medium heat. Add salt and pepper to taste.
Variations: For a richer soup, substitute the milk with cream.
Garnish with yogurt, sour cream or creme fraiche. ENJOY!
Cooler weather brings out our hunger for hot and hearty foods. Fresh homemade Vegetable, Bean and Ham Soup will satisfy your entire family. This is not your ordinary ham and bean soup. Adding vegetables make a great ham and bean soup into an extraordinary Vegetable, Bean and Ham Soup.
There are no fancy ingredients. Just plain wholesome good food.
1 cup dried navy beans. Sort and rinse.
1 cup dices cooked ham
1 cup sliced celery
1 cup sliced carrots
2- 14 1/2 ounces of chicken broth (I use my homemade chicken broth)
3/4 cup water
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 bay leaves
Soak bean overnight. Drain. In a 4 quart crockpot, combine beans and rest of the ingredients. Stir to mix.
German Sausage and Cabbage Soup is comfort food to the max. If you are trying to save money by using less meat this the perfect recipe. This simple old recipe is hearty, satisfying, yet good for you with all that fresh cabbage thrown in.
3 cups chopped cabbage
1 medium onion
1 stalk celery
1 tablespoon butter
precooked kielbasa cut into 1/2 inch slices
3 cups red potatoes
3 cups chicken broth
1 teaspoon pepper
In a large dutch oven melt butter. Add cabbage, onion and celery. Cook for 4 minutes stirring vegetables until tender.
Add rest of the ingredients. Mix well. Bring to a boil. Reduce heat and simmer for 10 minutes or until potatoes are tender and soup is completely heated.
Tip: Break out your crock pot. Throw everything in. Stir to combine. Cook on low to medium for 5 hours. ENJOY!
Serving up homemade Turkey and Noodles after Thanksgiving is a time-honored family tradition. Don’t throw out your turkey carcass. Instead use it to make your Turkey and Noodles. Come along, it is very easy.
First Break down the turkey carcass, place in a large stockpot and cover with water. Bring to a boil, reduce heat and cook for two hours. You might need to add more water. Remove all the bones from your stockpot. Let cool. Remove all that wonderful turkey meat and place back into your stockpot.
While your waiting to remove all that wonderful turkey meat, you have time to make homemade noodles.
In a bowl add 2 cups of flour. Make a well in the middle of the flour. Crack two eggs into the well. Take your fork and mix the eggs. Start adding the flour. If your dough is to dry, add 1 Tablespoon of water at a time until dough comes together.
Lightly flour surface. Turn out dough and knead for 2 minutes. Let rest for 15 minutes.
On a lightly floured surface roll dough into a rectangle. You can make your dough as thin or as thick as your family likes. On the long side roll dough up. Take your knife and slice as wide as you want your noodles to be.
Bring your Turkey and broth to a boil. Unroll your noodles and add them long or break into pieces (your choice) Boil until done.
Tip: Add salt and pepper to season. Add celery or carrots if you want. Cook until tender.
Check out this hearty Meatball and Potato Soup recipe. Make the meatballs up ahead of time. Use half for the soup and freeze the rest. Make this in your favorite dutch oven pot or put your hard-working crock pot to work. Doesn’t matter which way you choose this soup will satisfy all the hungry people in your home.
Here is how you make the meatballs. Lightly spray two baking sheets. Heat oven to 375 degrees. In small bowl mix 1/2 cup fine dry bread crumbs, 1/2 teaspoon salt, 1/2 teaspoon black pepper. In large bowl add 1 pound ground beef and 1 pound of ground pork sausage. ( or use only ground beef, your choice). Toss in 2 eggs and 1/4 cup milk. Now add the small bowl of bread crumbs and mix altogether.
Shape into 1 inch meatballs. Place on sprayed baking pans. Bake for 12 to 15 minutes. Drain off fat. Makes around 72 meatballs.
Meatball and Potato Soup
8 ounces fresh mushrooms sliced
1 cup onions
4 cloves minced garlic
1 Tablespoon olive oil
6 cups beef broth
2 cans diced tomatoes
1 pound red potatoes, cut into 1 inch cubes
2 Tablespoons steak sauce
1/2 meatballs recipe you made
Cook mushroom, onions, garlic in hot oil, around 5 minutes. You want the onions to be lightly brown. Using your dutch oven or transfer everything to your crock pot. Add broth, tomatoes and potatoes, steak sauce. Bring everything to a boil, reduce heat. Simmer until potatoes are tender. Add meatballs and cook for 10 more minutes.
If using your crock pot cook on low for 3 to 4 hours.
This cream of soup mix can be made into Cream of Chicken Soup, Cream of Mushroom Soup, Cream of Celery, or Cream of Broccoli. First start with a basic soup mix and then with a few different ingredients you have several different kinds of cream soups. Instead of buying those expensive store-bought soups with all kinds of additives, take a few minutes to make something delicious and healthy for you and your family.
What you will need: 2 Cups powder milk, 3/4 Cup cornstarch, 1 teaspoon onion powder, 1/2 teaspoon thyme, basil, and parsley, 1/4 teaspoon black pepper.
Mix everything together. To make the basic cream of soup, add 1 1/4 cups water and 1/3 cup of the mix. Bring to a boil. Cook and stir until thick. This is equal to one can condensed cream of soup.
Cream of Mushroom Soup: Add 1/4 cup diced, cooked mushrooms to thickened soup.
Cream of Chicken Soup: Use 1 1/4 cups chicken broth to make soup instead of water. Can add diced cooked chicken if you want.
Cream of Celery Soup: Add 1/4 cup diced, cooked celery or 1/2 teaspoon celery seeds to thickened soup.
Cream of Broccoli Soup: Add 1/4 cup diced, cooked broccoli to thickened soup.
TIP: For dairy free soup, use powdered rice milk in place of powdered milk.