Hamburger Stew

 1 1/2 lbs, hamburger
1/2 to 1 onion

1/2 c. to 1 c. celery, chopped
6-8 beef bouillon cubes
3-4 c. chopped potatoes
1 can corn
2-3 c. baby carrots

Salt and pepper
Seasoned salt

Optional:  2 small cans of tomato sauce

Brown Hamburger and onion.  Add remaining ingredients.  Bring to a boil and simmer until flavors blend. 

IP Taco Soup Whole 30 compliant

1lb ground turkey
1 onion, chopped
2 cans (28oz) stewed tomatoes
1 can (14oz) tomato sauce
1 can corn—-remove for Whole30 compliant
2 beef bouillon

• 2 tbsp chili powder
• 2 tbsp cumin
• 1 tsp oregano
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1 tsp ground pepper

1.  Sauté ground turkey and onion in instant pot.

2.  Add 1/2 of the seasoning and stir well.

3.  Add the rest of the ingredients

4.  Press soup function for 4 minutes.

Serve with sour cream, cheese and tortilla chips. 

Vegetable Beef Stew

2 beef shanks, 1 1/2 to 2 lbs.
5 Bouillon cubes
6 c. water
1/2 package of french onion soup

1/2 to 3/4 c. sliced celery
1/2 c. chopped onions
2 medium carrots, sliced 1-1 1/2 c.
2 to 3 medium red-skinned potatoes, peeled and cut 1/2 in

1/2 tsp. salt
1/2 tsp. seasoned salt/creole seasoning
1/4 tsp. ground black pepper
4 TB.  flour mixed with equal amounts of cold water

Combine beef, broth, onion soup, water, celery, onion.
Simmer uncovered for 10 minutes. 

Cover and cook over low heat for 45-60 minutes.
Add carrots and potatoes.   Cook 20 minutes longer.  Remove beef and cut up. (Discard fat/bones)

Return the beef to the stockpot, along with seasonings.  Cover and cook for about 45 minutes. 
Combine the flour and water; stir into the stew mixture.  Continue to cook, stirring occassionaly for about 10-20 minutes, until thickened. 

Taste and adjust seasonings. 

Cheesy Vegetable Soup

10 small round french or sourdough bread loaves

1/2 c. butter
1/2 c. chopped onion
3/4 c. diced celery

1/2 c. flour
2 TB cornstarch
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. white pepper

1 qt. Half and half
1 qt strong chicken bouillon

1/2 to 1 C. sharp cheddar cheese; shredded
1 lb. jar Cheeze Whiz or a mixture of Cheeze whiz and velveeta

3 c. of vegetables

Melt butter and saute vegetable until transparent, but not brown.  (5-10 minutes). 
Add flour, cornstarch, paprika, salt and pepper.
Cook on low heat for about 5 minutes. 
Add half and half and chicken bouillon. 
Stir and cook until thickened. 
Stir in cheese and cheez whiz. 
Add 3 c. of vegetables

Vegetable Ideas:
frozen peas
steamed baby carrots
sauteed mushroom caps
steamed broccoli flowerettes
steamed cauliflower flowerettes
Potatoes, steamed and chunked
Diced Ham

Serve in hollowed out bread bowls.

KT's Healthy Minestrone and Bean Soup

• • 1 can Black Beans, rinsed and drained
  • 3 medium tomatoes or 1 can of Fire Roasted Diced Tomatoes
  • 2 c. of homemade veggie broth
  • 3 c. baby spinach (optional)
  • 1 medium onion
  • 2 to 3 minced garlic cloves
  • Dash of Chili Powder
  • Dash of cumin powder
  • S&P to taste
  • Small amt of Extra Virgin Olive Oil
  • 
    
  • Optional:
  • I have added zucchini, summer squash and cooked quinoa to this recipe.

---

INSTRUCTIONS

• 1. Heat EVOO in pot; add onions and garlic. Stir and cook for about 5 minutes. Be careful that the garlic doesn't burn. If adding the zucchini & squash..add now, to heat up and cook a bit.
  2. Add the rest of the ingredients.
  3. Simmer for about 15-20 minutes, until the flavors start to come together.
  4. Add more spices if needed. **I always add s&;p right before
  5. eating

Nana's Corn Chowder

Updated: February 21, 2023

Ingredients:

3 medium potatoes; cubed                 

Chicken Bouillon

Water

1 small onion, chopped

2 cans creamy corn

1 can evaporated milk

Sausage

Fennel and red peppers

Salt and pepper 

Instant pot:  Cover potatoes barely with water.  Add chicken bouillon per how much water is in the pot.  Manual set for 2 minutes.  

After IP is done:

1 onion, chopped                                                                                                                                                                     

2 cans of cream style corn
1 can of evaporated milk

Put on soup mode for 4 minutes.  We came home after 1 1/2 hours

Added:

Butter/ margarine to flavor 2-4 TBS

Cook the sausage (add 1/2-1 tsp of red peppers while cooking) Add a few sprinkles 

Added 1 tsp if crushed fennel to soup

OLiVe GArden's Zuppa Toscana Soup

1 lb ground Italian sausage 
1 tsp crushed red peppers (if using hot sausage, no peppers needed)

1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree

7 cups water
6 cubes of chicken bouillon
Fennel

1 lb sliced Russet potatoes, or about 3 large potatoes

1 cup heavy cream

¼ of a bunch of kale (cut off the stems of the kale...I usually fold it in half and cut most of it out).  Rinse and massage


1.Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling
4. Add potatoes and cook until soft, about half an hour. (IP: 2 minutes)
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!

Extra tidbit:
This tasted SO much better the next day!! It was good with a great bread and salad too!

Hearty Chicken Noodle Soup

3 c. chicken broth
2 bouillon cubes
2 c. celery, chopped
2 c. carrots, chopped
3/4 c. onion, chopped
2 can cream of chicken soup
1/4 c. evaporated milk
2 c. chicken, cooked and shredded
2 1/2 oz (4 c.) cooked noodles (**Make homemade noodles)
Opt: mashed potatoes

Heat broth and bouillon cubes together. Add veggies and simmer until tender.
Add cream of chicken and milk.
Add cooked chicken and noodles.
Add salt and pepper and taste for correct seasoning.

Extra tidbit:
We sometimes eat this OVER mashed potatoes..YUM! This really is a thick and hearty soup...we love to eat it when we are sick or need some warming up!

Homemade noodles:
1 c. flour
1 egg
milk -fill up 1/2 egg shell (+more)
sprinkle of salt
Mix together.  Roll out and cut into noodle shapes.  Put into boiling broth. 

White Bean Chili

1 TB. vegetable oil (olive oil, etc)
1 medium onion, chopped
2 cloves garlic, chopped
3 c. chicken broth (I use more because when simmering we lose some of it)
1/2 tsp. ground coriander (I substitute with parsley)
2 TB. fresh lime juice
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. Tabasco (I use the tabasco or substitute red peppers)
1/4 tsp. salt
1 (11oz) can corn (don't drain)
1 (16oz) can butter beans (drain partially)
1 (16oz) can great northern bean (rinse and drain)
2 c. chicken, cooked & shredded

Directions:
Heat oil over medium heat. Add onions and garlic and cook. Stir ocassionally until onions are tender.
Stir in remaining ingredients except chicken. Heat to boiling. Simmer uncovered 20 minutes.
Stir in chicken, simmer until hot.

Extra tidbit:
We eat this with sour cream dolloped in there AND with tortilla chips.

Taco Soup

This is an all time love. And yes, it is probably pretty generic, except for I have a few things that might add a little umph to it. My secret ingredient: ketchup

1 lb ground beef
1 med. onion chopped
1 pkg mild taco seasoning mix
1 16 oz. can corn
1 16oz. can kidney beans, rinsed and drained
1 28 oz. can stewed tomatoes
1 28 oz. can tomato sauce
Tortilla chips and cheese

Brown beef and onions
Stir in taco seasoning mix, corn, beans, tomatoes and sauce.
Simmer 20 to 30 minutes.
Serve with shredded cheese on top and tortilla chips

Extra tidbit:
I add about 1/4 to 1/2 c. of ketchup and then a dash or so of worcestershire sauce. Make sure that it simmers or else you can taste the ketchup and worcestershire. This is good. I have also heard of people adding a package of ranch dressing mix. You might wanna try it! Let me know!

Crockpot Soup

This is similar to the White Lightening (which is DIVINE) but it didn't have a lot of flavor.

16 oz. frozen white corn (or I just use the canned yellow)
2 cans of white beans (great northern, butter beans)
1 4oz. can green chilies
1/2 chopped white onion
2 minced cloves of garlic
1 c. veggie broth (or chicken or beef)
juice from one lemon
1 1/2 tsp. cumin
1/2 tsp. Italian seasoning
salt and pepper to taste
Cheese to top, opt.

Cook on low 8-9 hours or on high 4-6.

Extra tidbit:
This was good, but I think it could've been much better if you added the "right" ingredients. I'll have to add the White Lightening Soup recipe. You'll love it!
Also, we usually put sour cream and cheese on top...and eat with tortilla chips! That's the only way the Squish will eat soup!

Pasta Faglioli (Ollve Garden)

1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp oregano
A few splashes of Tabasco sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time (i used whatever I had on hand..spiral pasta)

For the crockpot:
Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.
Brown the meat on the stovetop, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery.
Add it to the empty crockpot.
Drain and rinse the beans, and add them.
Add the whole cans of tomatoes, and the pasta sauce.
Add the beef broth.
Add the salt, pepper, oregano, and Tobasco sauce.
Stir in your meat.
Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta. Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit. Serve with a bit of parmesan cheese if you have it.

Stovetop:
Brown and drain meat. Add the veggies and everything else. I let this get to a boil and then simmered until Luke got home. I added the pasta about 30 minutes before we were ready to eat.

Extra tidbit:
This was FANTASTIC. Very similar to a minestrone-esque soup, but with much, MUCH MORE! Very good and I ate about 4 bowls BEFORE dinner! Yummy!