Sausage and Kale Soup

I love recipes that use minimal ingredients that I usually always have on hand. And I especially love ones that are full of flavor. This recipe is both. Rustic, homemade goodness.  This tastes like the zuppa toscana you get at the Olive Garden Restaurants.

Sausage and Kale Soup
1  lb package hot  italian  sausage
3 red potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream



DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
Remove bacon and crumble. Set aside.
Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Pieroghi Soup

This is  the number one requested soup recipe at my house. It is a spin off of chicken noodle soup and it is outstanding. You can find frozen pierogi  in the freezer section of your grocery store. Plan on oohs and aahs from your dinner crew.The pierogi cook down while they simmer and the soup has a thickness to it that is perfect comfort on cool nights.  I serve these with cheddar garlic rolls . A definite staple in the cooler months. Especially after an afternoon outside in the chilly air.* note - I double the recipe for my crew of 5. Everyone always wants seconds.

Pierogi Soup

Ingredients

1 (15 ounce) boxes frozen pierogies, potato and cheese filling

2 tablespoons butter

1/2 cup chopped onions

1 cup finely chopped cabbage, packed

3 1/2 cups chicken broth

1/4 teaspoon garlic powder

1/4-1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1 cup milk

1 cup shredded cheddar cheese

Directions

1. Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces.( partially thaw them for a few minutes and they will be easier to cut)
2. In a soup pot, melt the butter. Add the chopped onion and cabbage; sauté for 5-7 minutes or until onions are translucent. Do not brown.
3. Add the pierogies and chicken broth.
4. Add the garlic powder, salt, pepper and paprika.
5. Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.
6. Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.
   
   
   
   
   

Beef & Cabbage Soup

My husband has dinner duty every once in awhile and I love not having to come up with dinner. I get burned out more often than I care to admit trying to feed everyone day in and day out and keep it interesting. So when he offers to make dinner, I happily agree.  He is a great cook in his own right, and this soup was awesome. Homey and satisfying on a cold  night.

Beef & Cabbage Soup

1 pound ground beef 1/2 large onion, chopped 5 cups chopped cabbage 2 c cauliflower florets 1 /2 c diced carrot 3 cups water 1 can rotel tomatoes, undrained 4 beef bouillon cubes 1 1/2 teaspoons ground cumin 1 tsp garlic powder 1 teaspoon salt 1 teaspoon pepper

	Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, cannelini beans, water, tomatoes, beef bouillon, cumin,garlic, salt, and pepper. Stir to dissolve bouillon, and cover.
	Simmer over medium high heat for about an hour and a half. Stir occasionally.

Easy Brunswick Stew

It is so nice to have a bowl of this stew on a cold night. I use leftover pulled pork bbq for this recipe, but you can use pulled pork that is ready made at the grocery store or big box stores like Costco or Sam's. I have seen containers of shredded pork at both stores, though never tried it. I just double the recipe when I make pulled pork for sandwiches or pizzas so we can make stew later in the week.


Crockpot Brunswick Stew

Ingredients
1 small onion, chopped
1 celery rib, chopped
2 c bbq pork, shredded
1 (14.5 oz) can diced tomatoes, undrained
1 (15oz) can tomato sauce
2 c frozen corn
2 c frozen lima beans
2 large potatoes, peeled and cubed
2 c  chicken broth
1/2 tsp salt
1/2 tsp pepper
1/4 tsp worchestershire sauce

Preperation
Combine all ingredients in a 5 qt slow cooker. Cook, covered, on high for 6-7 hours.

Guinness & Beef Stew

First off, let me confess that I am not Irish. At least I don't think I am.  And my husband is Italian. So I have no business celebrating St.Patrick's Day. But I can't resist anything Irish. From Dublin to Jameson to Rachel Allen, I am smitten with the emerald isle.  Every year I try to make a meal on March 17 that is quasi Irish. When my kids were little it was mostly green milk, mashed potatoes and lucky charms treats. Thankfully their taste buds have changed somewhat over the years and they willingly eat things like colcannon , Dublin coddle and corned beef. This year, since the holiday fell on a weekend I decided to make a Guinness Beef Stew. Slow cooked beef , veggies and stout was perfect for a Saturday night.  This recipe is full of flavor.  Take the time to render quality bacon, caramelize the onion and simmer slow for a few hours and you have a wonderful meal. I think any Irishman would be happy to eat this stew.

You can use a more economical cut of meat since it will cook for a few hours on the stove. I use chuck roast and it is very tender when it is done cooking. Make sure that you scrape the browned bits off the bottom of your Dutch oven when you add the stout. That is where the flavor is. Serve the stew with fresh soda bread and you have a complete irish meal.

Guinness  &  Beef Stew
Ingredients
8 oz thick bacon, diced
2 1/2 lbs beef chuck roast
1/4 c flour
2 onions, chopped
5 potatoes, quartered (Yukon gold or red)
3 carrots, cut up
2 celery stalks, cut up
2 parsnips, cut up
1 bottle (16oz) Guinness Beef
1 cup beef broth
2 T Worcestershire sauce
1/4 c tomato paste
1 tsp rosemary
1 tsp thyme
1 bay leaf
1 tsp salt
1/4 tsp black pepper

1.Cut the beef into cubes. Sprinkle with salt, pepper and the flour and toss to coat. Set aside.
2. Cook the bacon in a dutch oven until done and remove it to a plate with a slotted spoon, leaving the drippings in the pan.
3. Brown the beef on all sides in the bacon drippings. You will need to do this in a few batches. Place the browned beef on a plate and set aside.
4. Add the onions and cook them until lightly browned, adding more oil if needed. Add the carrots, potatoes, celery and parsnips and cook for about 3 to 5 minutes.
5. Add the Guinness and bring to a rolling boil, scraping the browned bits at the bottom of the pan.
6. Add the bacon, beef and all remaining ingredients to the pot. Stir well and bring to a boil.
7. Reduce the heat to low and simmer for about 2 hours. Add salt and pepper to taste. Remove the bay leaf before serving.

Slow Cooker Potato Soup

School started a few weeks ago here in WV. The boys have already started their fall sports practices and we are carpooling and running all over to practices, scrimmages and games. 

We still like to sit down and eat as a family, albeit later in the evening. Slow cooker meals are a life saver for hurried weekdays. This potato soup is a staple slow cooker meal on our rotation. So easy to throw together in the morning.  I have used both frozen diced potatoes or the frozen hashbrowns. Both work well, but I prefer the hashbrowns. They cook down amd make the soup a bit creamier. If you like chunks of potatoes in your soup, go with the diced ones. 

SLOW COOKER POTATO SOUP

Ingredients 

 1 30oz bag frozen hashbrown potatoes

1/2 c chopped onion

1/4 tsp black pepper

1/2 tsp garlic powder

2 cans low sodium chicken broth

1 can cream of chicken soup

1 package cream cheese

Shredded cheddar cheese

Directions

1. Combine all ingredients except the cream cheese and shredded cheese in a slow cooker. 

2. Mix well and cook on low  6 to 8 hours .

3. The last 30 minutes of cooking, add the cream cheese. 

4. Stir well until the soup is smooth and all of the cream cheese has melted into the soup.

5. Spoon into bowls and add shredded cheese.

Rainy Day Chili

This weekend was a cool, rainy one. We stayed close to home. We watched movies, baked bread and read books and magazines. Perfect weather for chili ! Easy, no frills , stick to your ribs chili ! I make this in the fall and winter and it is always welcomed, especially with squares of homemade cornbread.

Rainy Day Chili

Ingredients

• 2 lbs ground beef
• 1 (29 ounce) cans tomato sauce
• 1 (29 ounce) cans kidney beans ( with liquid)
• 1 (29 ounce) cans pinto beans ( with liquid)
• 1 cup diced onion ( , 1 medium onion)
• 1/2 cup diced green chili pepper ( , 2 chilies)
• 1/4 cup diced celery ( , 1 stalk)
• 3 medium Tomatoes, chopped
• 3 teaspoons cumin powder
• 3 tablespoons chili powder
• 1 1/2 teaspoons black pepper
• 2 teaspoons salt
• 2 cups water

Directions

1. Brown the ground beef in a skillet over medium heat.
2. Drain off the fat.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2 to 3 hours.

Balsamic Beef Stew

One of the things that I love most about blogging is meeting so many wonderful bloggers and reaading their fabulous recipes. Over the years I have read hundreds of blogs and there are a few that I come back to time and time again. One of those blogs that I adore is Baked Bree . She has the most amazing recipes. I have never made a recipe from her blog that has not been wonderful. I was going through my very neglected Google Reader and I found this recipe for balsamic beef stew and knew I had to make it. My family loves beef stew and I knew that they would love this. I was right and it do not disappoint. The beef was tender and the gravy was just the right consistency with a hint of sweetness from the balsamic. If you can, use the highest quality ingredients. The earthiness of the fresh rosemary and fresh thyme and the boldness of the wine was wonderful.  The addition of the balsamic was great. I used balsamic from my favorite vendor in Pittsburgh, Olio Fresca and the flavors put the stew over the top good. The original recipe called for 3T of balsamic vinegar , but I used a scant 2T and it was enough. I chose Olio Fresca's Traditional Style Balsamic and it was ah-mazing. PS - the peach balsamic is my absolute favorite. So good on salads!

Balsamic Beef Stew
adapted from Baked Bree

Ingredients

• 2 lbs. beef chuck, cut into bite-size pieces
• 3 Tablespoons flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 Tablespoons vegetable oil
• 1 red onion, diced
• 2 bay leaves
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 1 cup red wine
• 2 cups beef broth
• 1 cup baby carrots
• 2 Tablespoons cornstarch
• 3 Tablespoons water
• 2 Tablespoons balsamic vinegar

Instructions

1. Place beef in a large plastic zipper bag. Add flour, salt, and pepper. Shake until beef is coated with flour.
2. Heat a Dutch oven over medium-high heat. Add oil. Add beef and cook until browned on all sides. Transfer to a plate.
3. Add the onions to the pot, adding more oil if needed. Cook for 5 minutes, or until soft. Add bay leaves, rosemary, and thyme. Add the beef back to pot. Add red wine and beef broth. Bring to a simmer and reduce heat to low.
4. Cover and cook for 1 1/2 to 2 hours, or until beef is fork tender. Add the carrots and cook for another 30 minutes more.
5. In a small bowl, mix together cornstarch and water. Add to stew and bring to a bubble. Add balsamic vinegar. Serve hot on rice, potatoes or noodles.

Beef Stew

One of my favorite foods to cook and enjoy in the cooler months is beef stew. It is one of those foods that I find myself craving on cool, rainy (or snowy) days. This recipe calls for fresh herbs, and I highly recommend you do use the fresh herbs. The rosemary and thyme give it such a deep, fresh flavor that dried herbs can't. I also use a merlot or a cabernet sauvingnon and make sure there is enough left over for a glass for me and hubs at dinner. ;)

Beef Stew
Ingredients

• 2 lbs. beef chuck, cut into bite-size pieces
• 3 Tablespoons flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 Tablespoons vegetable oil
• 1 red onion, diced
• 2 bay leaves
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 1 cup red wine
• 2 cups beef broth
• 1 cup baby carrots
• 2 Tablespoons cornstarch
• 3 Tablespoons water

Instructions

1. Place beef in a large plastic zipper bag. Add flour, salt, and pepper. Shake until beef is coated with flour.
2. Heat a Dutch oven over medium-high heat. Add oil. Add beef and cook until browned on all sides. Transfer to a plate. (you might need to do this in batches, not to crowd the pan as they brown)
3. Add the onions to the pot. Cook for 5 minutes, or until soft. Add bay leaves, rosemary, and thyme. Add the beef back to pot. Add red wine and beef broth. Bring to a simmer and reduce heat to low.
4. Cover and cook for 1 1/2 to 2 hours, or until beef is fork tender. Add the carrots and cook for another 30 minutes more.
5. In a small bowl, mix together cornstarch and water. Add to stew and bring to a bubble. Serve hot over rice, potatoes or noodles.

Sweet Sausage Soup

I have to admit, I love making soups. I usually double the recipe, serve a salad and a few loaves of bread, and I know my husband and sons will walk away from the table with full bellies. I think I probably serve soup about twice a week from October to April!Not to mention that for the most part, soup is so inexpensive to make and I can always make it stretch if I add pasta or extra vegetables. This sausage soup is one that uses simple ingredients, is simple to make and a big kid pleaser. The addition of the sweet sausage is a nice change of pace from ground sirloin . My younger two boys love wagon wheel pasta, so I always make this soup using those. But macaroni or small penne would be great as well. Stay tuned for a few more soups being posted this week. I have made a couple wonderful, quick ones for lunches this week that will knock your socks off!


Sausage Soup

1 lb sweet italian sausage
1/2 cup onion, chopped  ( I use vidalia )
1 can (16oz) stewed tomatoes
24oz can beef broth ( I use organic)
2 cups water
2 cups pasta (macaroni or wagon wheel work great)
salt and pepper, to taste
parmesan cheese , grated (optional)

1.Remove the sausage from its casing and brown the sausage and the onion in a large pan.Drain fat off.
2. Stir in the tomatoes,beef broth and water.Bring to a boil.
3.Reduce heat, cover, and simmer for about 20 minutes.
4. Add the pasta and simmer for another 20 minutes or so, until the pasta is done. Season with salt and pepper to taste.
5. Serve hot with shredded cheese (optional)

Stuffed Green Pepper Soup

I made this for dinner and my family loved it.It is a comfort food for us. A definite staple on our  fall and winter table.And for me,it is much easier than making stuffed peppers.Which I can never seem to get right anyway.Anyway.this is a great weeknight meal with a salad and fresh bread.You can sub ground turkey or even venison (which I plan to do next time to get rid of some of my husbands endless supply in our freezer).

Stuffed Green Pepper Soup
1 lb ground beef
1/2 medium onion, diced
1 lb green pepper, diced
2 garlic cloves, chopped
1 (16 ounce) can diced tomatoes
2 cups beef broth
2 teaspoons beef base
salt and pepper to taste
1 1/2 c cooked white rice (I usede the frozen kind that steams in the microwave)

Brown ground beef until fully cooked.
Drain fat from beef and set aside
Saute the vegetables in the same pan.
Add broth, beef base and ground beef , let simmer for at least 15 minutes. Salt and pepper to taste.
Stir in the rice.
Let simmer on low for 10-15 (or longer,it gets better the longer it simmers!)