Veggie Beef Soup

Food 52

Ingredients-

1.5 lbs Beef 
1 pound Russet potatoes, cut into 1/2-inch cubes
3 medium carrots, peeled and thickly sliced
1 medium yellow onion, diced
3 celery stalks, thickly sliced
6 garlic cloves, minced
1 (14-ounce) can diced tomatoes, with their liquid
2 tablespoons Worcestershire sauce
1 tablespoon Creole (or all-purpose) seasoning
2 teaspoons Italian seasoning
1 dried bay leaf
5 cups unsalted or low-sodium beef broth
3/4 cup frozen green beans
1/2 cup frozen green peas
1/2 cup frozen corn
mushrooms- saute first, then add to soup

Cook the beef.

Add the potatoes, carrots, onion, and celery, and cook, still over medium, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook for 1 minute.

1. Add all the beef back to the pot, along with the canned tomatoes, Worcestershire sauce, Creole seasoning, Italian seasoning, bay leaf, and beef broth. Use a wooden spoon to scrape up any dark bits stuck to the bottom of the pot. Cover and simmer for about 75 minutes, until the beef is tender.

1. Stir in the green beans, peas, and corn and cook for an additional 10 minutes.

1. Remove the bay leaf, then taste the soup. Season with additional salt and pepper if needed. Serve warm.

Creamy chicken noodle soup

 Natasha's Kitchen

• 6 cups chicken broth, w used low sodium
• 5 cups water
• Salt to taste
• 3-4 chicken thighs, skinless (bone-in or boneless)
• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 medium carrots, 2 carrots grated, 1 carrot sliced into thin rings or half circles
• 2 medium celery stalks, finely chopped or thinly sliced if you prefer
• 2 cups pasta such as rotini, egg noodles, or your favorite kind or could make dumplings
• 1 cup corn, from 15 oz can, or preferably 1 cooked cob
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1/2 cup heavy cream
• 3 Tbsp fresh or frozen dill
• 1 tsp Mrs. Dash, or your favorite salt-free seasoning

12/5/22 I served this soup with homemade egg noodles

instead of pasts make Dumplings

1. In a large soup pot, combine 6 cups broth, 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.
2. Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.
3. Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
4. Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.
5. In a medium sauce pan over medium heat, melt 4 Tbsp butter, whisk in 1/3 cup flour and cook whisking constantly for 1 to 2 min or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
6. Season soup with 1 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!

Ivars Clam chowder

 2 (6.5oz) minced clam cans
1 bag (16oz) of frozen Newport Steamer clams in the shell (not necessary, but I happen to have them)
1 c finely chopped onion
1 c finely diced celery
2 c finely diced potatoes
4 garlic cloves
3/4c butter
3/4c flour
4c half/half
1 t salt
1 dash pepper
1/2t sugar

In medium saucepan, drain the juice. Set the clams aside. Combine clam juice with the onions, potatoes, celery and potatoes. Add enough water in barely cover and simmer, covered over medium heat until potatoes are tender, about 20 min.

In large saucepan, melt butter. Saute garlic for 3-4 min, add flour and stir. Slowly whish in the warm half and half. Cook and whisk till smooth and thick, about 5 min.

If you want a thinner chowder, add 1/2-3/4c water or clam broth. Add the veggies with the cooking liquid, clams, salt, pepper, and sugar. Stir well and adjust seasonings if necessary

Dayna said, "Ive tried the bacon type of clam chowder, it ends up tasting like loaded baked potato soup. The Ivars recipe is a washington state tradition and most everyone up there in the pacific northwest is accustomed to the clam chowder, so other soups that include bacon taste like good soup but not clam chowder. Once you add bacon to anything, it all becomes bacon. This recipe sticks to the clam base (sauteing the veggies in clam juice)."

10/26/22 RIDICULOUSLY amazing! Definitely a must do soup again.

I added the steamer clams to the recipe (it wasn't from the original recipe), I followed the directions on the package, put the whole bag in boiling water and wait for 4 min to have the clams pop open. Then take them off the stove and open the bag and pull out the  clams in the shell and put the clams in the big soup pot and stir.

Veggie cups with dip

 

Cut a variety of vegetables into thin tall strips, serve In a small glass or plastic cup-

peppers, celery, carrots, cucumber, jicama, cherry tomatoes on a toothpick

PF Chang Lettuce Wraps and Fried Rice

 4 servings

LETTUCE WRAPS 

prep and cook time 20 min

1 T olive oil
1 lb ground chicken
2 garlic cloves
1 onion diced
1/4c hoisin sauce
2 T soy sauce
1 T Rice wine vinegar
1 T grated ginger
1 T sriracha
1 (8oz) water chestnuts (could use grated carrots, broccoli, peppers
2 green onions
salt and pepper
I head butter lettuce (or ice berg lettuce)

Heat oil in sauce pan on medium high. Add and cook ground chicken til brown 3-5 min. Drain fat

Stir in garlic, onion, hoisin, soy, rice wine, ginger, sriracha.

Stir in chestnuts and green onions, 1-2 min

To serve, spoon several tablespoons

My friend Dayna says she doesn't like water chestnuts so she uses other veggies in their place

FRIED RICE

4 cups white rice at least a day old chilled in the refrigerator.*
4 TBS sesame oil divided (I used bacon oil)
1 TBS peanut oil (I used olive oil)
1 tsp minced garlic

1/2c chopped celery
½ cup diced onion
1 cup Slivered carrots
½ cup frozen peas
2 TBS soy sauce
¼ tsp ginger
2 eggs
pinch of sea salt
1 tsp sesame oil
Green onions to garnish

1. Cook the eggs:
2. Heat 1 tsp sesame oil in a large skillet (at least 10”) over medium heat.
3. Beat eggs with a pinch of sea salt, then pour into heated pan and spread evenly into one thin, round layer.
4. Cook 2-3 minutes, or until the egg is firm and bubbles appear on the top.
5. Flip and cook and additional 2 minutes until the egg is cooked.
6. Remove from heat, transfer to a cutting board and cut into thin pieces. Set aside.
7. Make the friend rice:
8. Sauté onion, garlic and carrots in 1 TBS sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).
9. Add 3 TBS sesame oil and 1 TBS peanut oil to the vegetables.
10. Add rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.
11. Add peas, soy sauce and ginger, stir to combine.
12. Carefully add the egg and gently stir it into the mixture.
13. Cook on medium-high heat for 5 minutes, or until the rice is lightly browned.
14. Serve immediately and garnish with green onions.

To make rice for the fried rice:

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Let rice cool, then transfer to an airtight container in the refrigerator. Store in the refrigerator overnight, then use the chilled rice in this recipe. (I didnt make the rice the night before. I cooked it the day I was making the fried rice. After the rice was completely cooked I put all the rice on an oiled iron pan. I flipped the rice every 5minutes so it would get crunchy, but not burned. I kept flipping the rice for probably 20 min or so) I love the crunch/toastedness of the rice

Ivars/Dayna's Clam Chowder

 

Epicurious

INGREDIENTS

2. 2 (6 1/2 ounce) cans minced clams
3. 4-5 garlic cloves
4. 1 cup finely chopped onion
5. 1 cup finely diced celery
6. 2 cups finely diced potatoes
7. 3/4 cup butter or margarine
8. 3/4 cup flour
9. 4 cups half-and-half, warmed
10. 1 teaspoon salt, to taste
11. 1 dash pepper
12. 1/2 teaspoon sugar
13. 1/2 lb bacon (didnt have)

PREPARATION

1. In a medium saucepan, saute onion, garlic, and celery. Then add clam juice and potatoes to onion mixture (in different bowl set the clams aside).  Barely cover to potatoes with water and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes.
2.  If you want bacon, cook the bacon in the large sauce pan. When the bacon is cooked, take it out of the pan and add the butter to the bacon grease. If you choose not to add bacon, you can skip this step. In a large saucepan, melt the butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick, about 5 minutes. Add the vegetables with their cooking liquid, clams, salt, pepper and sugar to the pan. Chop the cooked bacon and add it to the large sauce pan (if you are adding bacon). Stir well and adjust the seasonings if necessary.
2. 1/18/21 just delicious!! loved it. Dayna mentions she uses this creamy soup recipe w/o the clams for any other creamy vegetable soup dinner.

SLOW COOKER CHICKEN NOODLE SOUP

Katie made this for a sunday meal and it turned out just fantastic. It was a lot of cutting but you just add everything to the crockpot and forget about it. Everyone loved it!!!


Budget Bytes

• 1 yellow onion ($0.32)
• 3 cloves garlic ($0.24)
• 1/2 lb. carrots (about 4 medium) ($0.30)
• 4 ribs celery ($0.43)
• 2 split chicken breasts* (2-2.5 lbs. total) ($6.30)
• 1 tsp dried basil ($0.10)
• 1 Tbsp dried parsley ($0.30)
• 1/2 tsp dried thyme ($0.05)
• 1 bay leaf ($0.15)
• 1/4 tsp freshly cracked black pepper ($0.05)
• 8 cups water ($0.00)
• 6 oz. wide egg noodles ($0.68)
• 1 Tbsp salt (or to taste) ($0.10)
• 1/4 cup chopped fresh parsley (optional) ($0.20)

INSTRUCTIONS

• Dice the onion, mince the garlic, peel and slice the carrots, and slice the celery. Add the onion, garlic, carrots, and celery to a 6 quart slow cooker or crock pot.
• Remove the skin from the bone-in split chicken breasts, then place them on top of the vegetables in the slow cooker. Add the basil, parsley, thyme, bay leaf, and pepper to the slow cooker.
• Pour 8 cups of water over the ingredients in the slow cooker. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
• After cooking on high for 4 hours or low for 8 hours, carefully remove the chicken to a cutting board and discard the bay leaf. Add the egg noodles to the slow cooker, stir to combine, and replace the lid, with the heat turned on to high.
• Use two forks to remove the chicken meat from the bones, shredding the meat as you go. Return the meat to the slow cooker and stir to combine with the soup. The noodles should be tender after about 8-10 minutes of being in the soup (this may take a few minutes longer if the slow cooker was previously set to low).
• Once the chicken has been returned to the soup and the noodles are tender, begin seasoning the soup with salt. The true flavor of the soup will not be pronounced until it is properly salted. Start with 1 tsp salt, adding more until the soup is bold and flavorful. I use about 1 Tbsp (3 tsp). Finally, stir in a handful of chopped parsley for garnish just before serving.

NOTES

*Split chicken breasts have bones, rib meat, and skin attached.

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NUTRITION