Chili

Ingredients

• 2 lbs lean ground beef
• 1 onion diced
• 1 jalapeno seeded and finely diced
• 4 cloves garlic minced
• 2 1/2 tablespoons chili powder 
• 1 teaspoon cumin
• 1 green bell pepper seeded and diced
• 14.5 oz crushed tomatoes canned
• 19 oz kidney beans canned, drained & rinsed
• 14.5 oz diced tomatoes with juice
• 14 oz can of retried beans
• 14 oz can of black beans 

    8oz can of tomato sauce 

• 1 1/2 cups beef broth
• 1 cup of water 
• 1 tablespoon tomato paste
• 1 tablespoon Seasoned salt
• Black  pepper to taste

Instructions

•  Combine ground beef and 1 1/2 tablespoons chili powder.
• In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
• Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
• Top with cheddar cheese, green onions, cilantro or other favorite toppings.

LOADED POTATO SOUP

Ingredients

Serves 6-8 sides
• 4 slices of cooked bacon, diced.
• 3 tablespoons of unsalted butter
• 1 ½ cups of onion, chopped
• 1 tablespoon of minced garlic (2-3 cloves)
• 5 cups of cubed potatoes, about ½ inch chunks (4-5 larger Russet potatoes)
• 1 stalk of celery, finely chopped
• 32 ounces of chicken broth
• ½ teaspoon of salt, or to taste
• ¼ teaspoon of black pepper, or to taste
• ¼ teaspoon of ground thyme
• ½ cup of flour
• 1 ½ cup of half and half
• ½ cup of sour cream
• 2 cups of cheddar cheese
• garnish with chopped green onions and sour cream

Instructions

Serves 6-8 sides
1. In a heavy bottom pot over medium high heat, cook bacon. Once bacon has been cooked, set it to the side and discard any fat remaining. Add in butter, let it melt and add in onions. Cook for 3-4 minutes, stirring occasionally, or until onions are translucent. Add in garlic, and cook for an additional 30 seconds.
2. Add in the flour, and whisk it around for a minute, before slowly whisking in the half and half and chicken broth. Once all ingredients have combined, add in the seasonings, potatoes, and celery. Bring soup to a simmer and cover halfway. Cook for 25 minutes, or until potatoes are tender. While potatoes are cooking, roughly chop the bacon, and keep to the side.
3. Once potatoes are tender, lower heat to low and add in chopped bacon, sour cream, and cheese. Gently stir, and wait 2-3 minutes for bacon to heat through and cheese to melt.
4. Serve.
5. ENJOY WITH YOUR FAMILY!

CABBAGE SOUP

• THIS IS WHAT YOU NEED
• 
  
• 3 tablespoons olive oil
• 1 yellow onion chopped
• 2 cloves garlic minced
• 4 cups low sodium chicken broth or 
• 1 Tablespoon of powdered chicken bouillon and 4 cups of water 
• 1 teaspoon seasoned salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon of oregano 
• 1/2 teaspoon black pepper 
• 1/2 head cabbage chopped in 3 inch strips
• 4 carrots peeled and chopped(optional)
• 3 stalks celery sliced thinly
• 14.5 ounces diced tomatoes
• 1 green bell pepper diced

• NOTE , IF YOU ARE USING CHICKEN BROTH, DONT USE CHICKEN BOUILLON, ONLY USE ONE OR THE OTHER ***************
• 
  
• THIS IS HOW WE DO IT

• In a large pot add the olive oil over medium heat then add in the onions, diced green pepper, garlic, and celery and cook until the onions are see through, about 3-5 minutes.
• Add in the broth, salt, pepper, cabbage, carrots, and tomatoes and simmer for 30 minutes.

Loaded potato soup

INGREDIENTS:

• 4 slices bacon, diced
• 5 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 3 1/2 cups milk, or more, as needed
• 6 russet potatoes, peeled and cubed
• 2 green onions, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
•  salt and freshly ground black pepper, to taste

DIRECTIONS:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

1. Melt butter in a large pot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
2. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
3. Serve immediately, garnished with green onion, cheese and bacon, if desired.

Italian Sausage Orzo Soup

Ingredients

• 1 pound hot Italian sausage or regular
• 2 cloves garlic minced
• 1 small yellow onion diced
• 3 14 ounces EACH cans beef broth
• 1 14.5 ounces can Italian-style diced tomatoes
• 1 14.5 ounces can fire-roasted diced tomatoes
• 1 cup (~2) carrots sliced
• 3/4 cup (~2) stalks of celery sliced
• 2 cups (~1) small red potatoes diced
• 1 green bell pepper chopped
• 1 teaspoon Italian seasoning
• 2 teaspoons dried oregano
• 1/2 - 1 tablespoon full dried basil
• 3/4 cup Orzo pasta uncooked
• 2 cups packed fresh spinach
• Parmesan Cheese freshly grated

Instructions

1. In a large stockpot or Dutch oven, add in the Italian sausage, minced garlic, and diced yellow onion.
2. Crumble the sausage as you brown it.
3. Once the sausage is cooked through and onion is tender, add in the broth, both cans of tomatoes (UNDRAINED), sliced carrots, sliced celery, diced red potatoes (cut pretty small), and chopped bell pepper.
4. Add in the seasonings: Italian seasoning, oregano, and basil (to taste). I add in salt and pepper to taste here. (Depending on the saltiness of the broth, you might want to completely omit salt).
5. Bring to a boil and then reduce the heat. Cover the pot and simmer for 20-25 minutes, OR until all the veggies are crisp tender.
6. Meanwhile, in a separate pan, follow package directions to cook the Orzo to al dente. Drain and rinse in cool water.
7. Remove the soup from the heat and stir in the cooked and drained orzo. Then, stir in the spinach gently.

Slow Cooker Broccoli Cheese Soup

Cook Time: 3 hours

 About 6 servings

Ingredients

• 1/3 cup butter, sliced
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic, minced
• 6 Tbsp all-purpose flour
• Salt and freshly ground black pepper
• 2 (12 oz) cans evaporated milk
• 5 cups low-sodium chicken broth
• 5 cups small diced broccoli florets*
• 1/8 tsp dried thyme
• 1/2 cup heavy cream
• 12 oz sharp cheddar cheese, freshly shredded (or more to taste)
• 2 oz parmesan cheese, freshly & finely shredded

Directions

• Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 - 3 hours or low heat for 6 hours.
• Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.
• *From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.

YELLOW RICE AND LEFTOVER TURKEY SOUP

• 2 tablespoons olive oil
• 1 onion, diced
• 1 garlic clove, minced
• Salt and pepper, to taste
• 2 cans (14.5 ounces each) chicken broth*
• ⅔ cup YELLOW RICE ALREADY COOKED ACCORDING TO INSTRUCTIONS
• 2 ½ cups water
• 4 carrots, chopped
• 4 celery stalks, chopped
• 8 ounces cooked, diced leftover turkey (or chicken)

INSTRUCTIONS

1. In a large pot, heat oil over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften (about 3 minutes).
2. Add chicken broth, and water.Add carrots and celery Bring to a boil; reduce heat to low and simmer (covered) for about 35 minutes.
3. . Return to a boil; reduce heat to low and simmer uncovered until vegetables are tender (about 10-15 more minutes). Stir in cooked turkey AND COOKED RICE  and simmer just until heated through.
4. Season soup with salt and pepper, to taste.
5. Serve immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 3 days.

VEGETABLE SOUP

Ingredients

• 
  
• 2 large onions, chopped
• 4 celery ribs, chopped
• 1 large green pepper, seeded and chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 4 cups water
• 1 can (28 ounces) diced tomatoes, do not drain
• 2 cans of tomato soup
• 2 cups dices red potatoes
• 2 bags of frozen mixed vegetables
• 1 bag of lima beans- optional
• 1 bag of frozen corn
• 2 teaspoons chicken bouillon granules
• 1-1/2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper

Directions

1. In a Dutch oven, saute the carrots, onions, celery and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the remaining vegetables. Bring to a boil.
2. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender. Discard bay leaf.Yield: 14-16 servings (4 quarts). 
3. serve with crackers or cornbread

BEEF STEW

• 1/2 cup of flour
• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Stew Meat
• 1 whole Medium Onion, Diced
• 1 tb Garlic powder
•  4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
• 2 cups Water (add nore, If Needed)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• 1/2 teaspoon Paprika
• 1/2 teaspoon Salt
• 1 ts  Black Pepper
• 1-1/2 teaspoon Sugar
• 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole New Potatoes, Quartered
• Minced Parsley (optional)

INSTRUCTIONS

dredge meat in flour.

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.

Serve in bowls next to Fresh hot rice