Tag: Soup Recipe

Not-so-Veggie-chili-taco-soupy-mega-yummy

I have been craving soups lately.

I think it is the combination of the cooler weather and the “crud” I have been fighting, but all that has really tasted good to me the past few weeks has been soups and stews.

Last night, Big Girl wanted tacos for dinner. So, instead of the planned hamburgers I whipped up some tacos for her.  However, my newfangled tummy does not really handle tacos very well, so I went on the hunt for something else for dinner.

Since I’ve been craving soups, I decided to pull out my veggie chili recipe and make that… and then as it simmered and everyone else ate their taco salads (which is how the girls decided they wanted to eat their “tacos”) I thought about that leftover hamburger meat that was sitting in the skillet and decided to toss it in as well.

So, my veggie chili wasn’t so “veggie” anymore.  But, it sure is good.  I had some for lunch today and probably will eat it for lunch every day this week.  It is hearty and filling and the little bit of ground beef in there is hardly noticeable, but the taco seasoning gives it a nice kick that my “normal” veggie chili doesn’t have.

Here’s the mixed-up-mashed-up recipe, just in case you want to give it a try. I’m thinking this will definitely go in the cookbook for future use. Especially when I have leftover meat from taco night!

Lois’ Not-so-Veggie-Chili-Taco-Soup

1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cans tomatoes with chilies
1 cup frozen corn
~2 Tbsp olive oil
1 – 2 tsp Houston House Seasoning
1 can kidney beans
1 can black beans
1 large can chili beans
1 tablespoon cumin
1 tablespoon chili powder
1 package ranch salad dressing mix
1 (32-ounce) container beef broth
1 cup julienned or finely chopped carrot
1/2 – 1 lb ground beef
1 package taco seasoning
2 Tbsp minced garlic
1 teaspoon minced onion (dried)

  1. Add 1 Tbsp olive oil to sauté pan. Brown ground beef, sprinkling minced onion and 1 Tbsp minced garlic while meat is browning. (you can  use leftover taco meat instead for this portion of the recipe)
  2. Once meat is browned, add 1 can of tomatoes with chilies and package of taco seasoning.  Simmer 5-10 minutes.
  3. In a large stock pot or Dutch oven, sauté carrots, onion & bell pepper in remaining olive oil until tender.
    (the rest you can do in a crock pot or on the stove)
  4. Add corn, tomatoes and beans. Add broth & seasonings. Finally, add ground beef.
  5. Cook on simmer/low for at least 30-45 minutes if cooking on stovetop or 2-3 hours on high (4-6 hours on low) if using crock pot.

Soup for You!

I didn’t watch much Seinfeld, but I did catch that episode. Did you?

With the Soup Nazi?

It has stuck  with me for years and when the kids are cranky about what I cook, I always think, “No soup for you!”

My own little rebellion in my mind. 😉

Last night, I tried this new soup recipe – it’s one from Cook’s Country magazine. (I love that magazine – everything I’ve tried from there turns out fabulously delicious)

So, if you are in the mood for a hearty, filling, Asian-style soup, here’s a great one to try.

If not?

No Soup for YOU!

Asian Beef & Noodle Soup

8 cups chicken broth (I used a big box of broth and added 2 bullion cubes + 3 cups hot water)
1 Tbsp grated fresh ginger
2 garlic cloves, minced
2 Tbsp fish sauce
1/2 tsp Chinese five-spice powder
4 packages ramen noodles, spice packs removed & the noodles broken up (I only used 3)
1 small flank steak (~1 lb) cut lengthwise into thirds and crosswise into 1/4 inch wide strips (I had the butcher do this for me)
1/2 medium head Napa cabbage, sliced thin crosswise (~4 cups)
1/4 cup finely chopped cilantro (for garnish)

  1. Bring broth, ginger, garlic, fish sauce and five-spice powder to a boil in large Dutch oven.
  2. Reduce heat, simmer ~10 min to allow flavors to meld.
  3. Add noodles to simmering broth and cook, stirring occasionally, about 2 minutes
  4. Add beef and cabbage and cook an additional 2 minutes.
  5. Serve, topping with cilantro.

SuperMan picked up egg rolls on his way home from work and I served them with the soup as our dinner. It was really good on a cold, dark, night.

I hope you enjoy!

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Souper Easy ~ Souper Good

I am a big fan of soups – especially in the fall and winter.

I love how they make my house smell when I’m cooking them – homey and warm and welcoming.

I love how they feel when they’re in my tummy – warm and filling.

I love how they feed my family healthy things that taste great and fill them up inside.

I love that I can usually get multiple meals out of one preparation… especially if you pair it with some good bread or a salad.

I made this soup the other day with some leftover vegetables. That’s another thing I love about soups- that I can clean out the crisper and makes something good at the same time.image

This soup is one of those “clean out the ‘fridge” recipes. So, use your own veggies that you have on hand – don’t think you have to match my recipe exactly.

I let this cook overnight in my crock pot on low and then SuperMan and I have been eating on it for lunch all week.

Clean out the Crisper Soup

2-3 celery stalks, chopped
onion, chopped
~2 tbsp minced garlic (to taste)
1 can diced tomatoes
1 box beef broth
1 beef bullion cube
~1 cup corn kernels
~1 cup butter beans
~1 cup spinach leaves (chopped or julienned)
~1 cup carrots, chopped
1 bell pepper, diced
~1 cup frozen hash brown potatoes
Salt & pepper to taste

  1. Sauté the peppers, onion, celery and garlic in some olive oil until transparent.
  2. In crock pot, combine remaining ingredients, adding sautéed vegetables when they’re done.
  3. Set crock pot on low and cook 6-8 hours.

I also added some leftover roast beef and gravy that was taking up space in my refrigerator.

You can also make this more hearty by adding a cup of barley about an hour before serving, but you may need to add more broth if you do that as the barley will soak up some of the broth as it rehydrates.

I buy Publix’s frozen diced hash brown potatoes. They are great for soups and stews and no potato chopping!

Use whatever veggies you have on hand. I have used squash, zucchini, green beans, peas, etc.  before as well.

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