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Category Archives: Soups

HAMBURGER AND VEGETABLE CROCKPOT STEW

For dinner tonight, we had the easiest ever crockpot stew.  This is a staple in our household, especially when I know it is going to be a crazy day and the last thing I am going to want to do at 4:30 is cook.

Here’s what I did:

Combine in Crockpot:
6-8 potatoes, peeled and sliced
4-6 carrots, peeled and sliced
1 onion, chopped
1 pound ground beef, browned (I had already done this, so it was cooked in a container in my refrigerator)
2 cups of V8 or tomato juice, or 1 cup tomato sauce and 1 cup of water
Salt and pepper to taste
2 tablespoons rice
 
 
 
Cook on low for 6-8 hours, or high for 4-5 hours. 
 

You can serve this basically as a whole meal, although we add applesauce or a salad to round it out a bit.  It doesn’t look or sound like much, but it is so filling and satisfying…..great comfort food.  And of course, naturally GF, and quite economical.  I think I’ll be making this quite a bit in the next few weeks to use up my carrots from Walmart!

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TOMATO SOUP

This is the tomato soup that we make, instead of paying through the roof for the Pacific Natural Foods brand (which is extremely good, but too pricey unless I can get it for free with Amazon gift cards from Swagbucks)!

Mix together:

One 15-oz can tomato sauce (or two 8-ounce cans)

One 6 ounce can tomato paste

3 cups milk

1/4 t. garlic salt

2 T sugar

1/4 t. salt

Heat all ingredients over medium heat.  Season as desired.  Make sure NOT to bring to a boil, as the milk will curdle!  Tastes VERY similar to Campbell’s, and oh so much cheaper than the GF version of tomato soup!  Plus, almost as easy!  Really, you just open a few cans.  So yummy with grilled cheese made with our Gluten Free Bread.

Adapted from a recipe by Rainy Day Gal

 

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CHILI

1 lb ground beef

2-3 cups kidney beans

2 cloves garlic, minced

1 small onion, minced

1 t. salt

1 T GF flour mix

1-1/2 t. chili powder

8 oz can tomato sauce

16 oz can diced tomatoes

1-2 cups cooked corn (optional)

Brown meat with garlic and onion.  Drain off grease.  Add flour, salt, chili powder, and add to meat; blend.  Add tomatoes and tomato sauce and corn if using.  Stir in kidney beans.  Simmer slowly, covered, for 1 hour, stirring occasionally.  Serves 6.

Thanks for the recipe, Mom

 
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Posted by on May 19, 2011 in Chili, Meats, Recipes, Soups

 

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SPLIT PEA SOUP

1 ham hock

2 ½ quarts water

2 ½ cups split peas

1 large onion, chopped

3 carrots, grated

salt and pepper

Cook ham bone in water until meat is well-cooked and falling off the bone.  Remove meat from bone and dice.  Chill broth and remove fat.  Combine broth and ham with remaining ingredients and simmer slowly about 3 hours.  Season to taste.

Thanks for the recipe, Mom!

 
 

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POTATO SOUP

3 cups potatoes, diced

Salt

Hard-boiled eggs

Parsley

Milk

Butter

Cover potatoes with water, add 1 t. salt.  Bring to a boil, simmer for 15 minutes.  Drain off water.  Add pat of butter.  Sprinkle with parsley.  Cover potatoes with milk.  Add hard-boiled eggs.  Heat, but do not boil.

Thanks for the recipe, Grandma Moore!

 
 

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CHICKEN CORN SOUP

Whole chicken

2-1/2 cups fresh or frozen corn

4 quarts cold water

2 hard-cooked eggs, chopped

Salt and pepper to taste

GF noodles, cooked

Cook noodles and drain.  Cook chicken slowly until tender, add salt and pepper.  Remove chicken, strain broth, cool and bone chicken.  Put corn in broth, add parsley.  Bring to a boil, boil for 5 minutes.

Add cooked noodles, cook for a few minutes.  Add eggs and chicken.

Adapted from a recipe by Phyllis Moore (my grandma!)

 

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ASIAN CHICKEN AND RICE SOUP

1 cup plus 2 T long grain rice

8 cups water

6 cups chicken broth

1 pound chicken, cut into small pieces

2-1/2 T Asian fish sauce

1 T sugar

1 T salt, more to taste

Ginger to taste

2 segments fresh lemongrass, or can use dried lemongrass

Bring rice and water to a boil, then return to a simmer for about 25-30 minutes, until it is porridge-like consistency.  Add chicken broth, fish sauce, salt, and sugar to rice, and simmer for 10 minutes.  Add ginger and lemongrass, and simmer for 10 minutes more.  Add chicken, stir, and remove lemongrass stalks before serving.  (If using dried lemongrass, I leave it in the whole time)

Thanks Devon for the recipe!

 

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