Category Archives: Soups

Beef, Slow Cooker, Soups

Cowboy Stew

Leave a comment
Pin It

This is a hearty, delicious chili-type stew.  A real man pleaser!
1 pound beef for stew (I used cut up steak, all fat removed)
1 packet taco seasoning mix (about 1 ounce)
large zip-top bag
1 (14.5-ounce) can diced tomatoes with garlic/onion (undrained) I used Hunt’s Fire Roasted Southwestern Style Diced Tomatoes
1 (10-ounce) can milder diced tomatoes and green chiles (undrained)
1 can refried beans
1 medium onion, diced
1 red bell pepper, diced
2 (16-ounce) cans pinto beans (drained)

Coat the inside of crock with Crisco to make clean up time a lot easier. Preheat slow cooker on high. Place beef and taco seasoning in zip-top bag; shake to coat. Transfer beef and seasoning to slow cooker.

Stir in canned tomatoes (including liquid), refried beans, onion and bell pepper.
Pour beans on top of beef mixture (do not stir). Cover, reduce heat to low, and cook 8 to 10 hours. Serve.  This goes well with Spoon Cornbread.
Beef, Slow Cooker, Soups

Chunky Beef Chili

Leave a comment
Pin It

2  pounds beef chuck, cut for stew
1 (28 oz.) can tomatoes in puree, chunky, undrained
1 1/2 cups onions, chopped
12 ounces beer, or 1 1/2 cup water
1 (4 oz.) can green chili, chopped
1/4 cup tomato paste
3 tablespoons chili powder
1 1/2 tablespoons garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1/4 cup peanut butter
3 (15 oz.) can Roman beans, or pinto beans, rinsed
1/3 cup cilantro, chopped  
Mix all ingredients except peanut butter, beans and cilantro in a 4 qt. or larger slow cooker.
Cover and cook on low 7 to 9 hours until beef is tender. Stir in peanut butter until blended, then beans.
Cover and cook 5 minutes or until beans are hot.  Stir in cilantro.  Serve with : sour cream, chopped red onion, shredded cheddar cheese.
8  Servings
Chicken, Italian, Slow Cooker, Soups

Chicken Minestrone with Pesto

Leave a comment
Pin It

1     28 oz. can tomatoes in puree, undrained
4     cups chicken broth
1     pound chicken thighs, skinless, boneless, cut in 1 inch cubes
1     baking potato, peeled and diced
1/2   cup onions, chopped
1/2   cup carrots, chopped
1/2   cup celery, chopped
1/4   teaspoon pepper
1     16 oz. can white beans, (cannellini) rinsed
1     zucchini, diced ( about 6 ounces)
1     cup frozen green beans, thawed
1/3   cup pesto, refrigerated, prepared, basil
Mix all ingredients except the cannellini beans, zucchini, green beans, and pesto in a 4 qt or larger slow cooker.  Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
Stir in cannellini beans, zucchini and green beans.  Cover and cook on high for 15 minutes, or until zucchini is tender.  Spoon into bowls; top with pesto.
8  Servings
Slow Cooker, Soups

Cabbage Patch Stew

Leave a comment
Pin It

1 lb of ground meat browned
1 med onion chopped
3 ribs celery chopped
2 lbs of chopped cabbage
1 can pinto beans, drained
1 can diced tomato
2 cans stewed tomatoes-each 14 oz cans
1-1/2 tsp chili powder
1 tsp dried oregano
salt & pepper to taste
1/2 cup ketchup

Add onion and celery to meat in skillet, cook until tender, drain before adding to crock pot. Add chopped cabbage to crock pot along with pinto beans, diced tomato, stewed tomatoes, chili powder, oregano, salt & pepper, & ketchup  Mix together in crock pot.  Cook on low for 6 hours. I wish I had okra, I think it would have been good to add, Enjoy!

Soups

Chili’s Chicken Enchilada Soup

Leave a comment
Pin It
1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, to taste
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
  
shredded cheddar cheese
crumbled corn tortilla chips
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
1 pinch salt
Add 1 tablespoon of oil to a large pot over medium heat.  Add chicken breasts to pot and brown for 4-5 minutes per side.  Set chicken aside.  Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.  Add masa mixture to pot with onions, garlic and broth.  Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
8  Servings