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Hearty Tomato Lentil Soup

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get link This is the epitome of a cold-weather soup. It’s rich with tomato flavor and herbs and loaded with vegetables and lentils — making it super filling and healthy. Plus it’s easy to make and feeds a crowd. If you’re vegetarian, swap the chicken broth for vegetable stock.

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Hearty Tomato Lentil Soup
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 1 large onion, diced
  3. 6 medium carrots, peeled and sliced
  4. 3 cloves garlic, minced
  5. 1 6 oz. can tomato paste
  6. 1 teaspoon dried thyme
  7. 1 teaspoon dried basil
  8. 1/4 cup granulated sugar
  9. 4 cups chicken broth
  10. 4 cups water
  11. 28 oz canned diced tomatoes
  12. 1 1/2 cups dried lentils, rinsed
  13. 1 cup chopped fresh spinach
  14. Salt and pepper, to taste
Instructions
  1. Heat the olive oil in a large dutch oven or heavy pot over medium heat. Add the onion, carrots, and garlic, and cook for about 5 minutes.
  2. Stir in the tomato paste and herbs.
  3. Add the broth, water, canned tomatoes, and sugar, and lentils and bring to a boil. Cover, reduce heat, and simmer for about 25 minutes, until the lentils are tender.
  4. Stir in the chopped spinach, and cook for an addition 5 minutes, until wilted.
  5. Season with salt and pepper.
Adapted from Taste of Home
Adapted from Taste of Home
Seasoned to Impress http://seasonedtoimpress.com/

The Best Beef Chili

25 Oct

Nothing says a fall Sunday more than a big pot of chili simmering on the stove. What I love most about chili is its versatility — you can add basically anything you have on hand to it: any type of bean, peppers, corn, zucchini, beef, chicken, turkey, you name it. My chili is the perfect combination of sweet and spicy (I’m clearly  biased). I’ll one day get up the nerve to enter it in a chili cook-off … and then give my mom full credit when I win because this is her recipe 🙂

 

Beef Chili
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1 medium onion, diced
  2. 1 green bell pepper, diced
  3. 1 jalapeno pepper, seeds removed and finely diced
  4. 2 cloves garlic, minced
  5. 1 pound ground beef
  6. 8 oz. can no-salt-added tomato sauce
  7. 28 oz. of diced tomatoes
  8. 3 15.5-oz. cans dark red kidney beans, drained and rinsed
  9. 2 tablespoons chili powder
  10. 1 teaspoon dried basil
  11. 1/4 cup brown sugar
  12. 1/4 teaspoon cayenne pepper
  13. 1/2 teaspoon liquid smoke
  14. 1 teaspoon kosher salt
Instructions
  1. In a dutch oven or heavy pot, brown ground beef over medium-high heat until no longer pink, about 5-8 minutes. Drain off excess grease.
  2. Add diced bell pepper, jalapeno, onion, and garlic, and sauté for about 3 minutes.
  3. Add in tomato sauce, diced tomatoes, and kidney beans.
  4. Stir in chili powder, basil, sugar, cayenne pepper, liquid smoke, and salt.
  5. Bring to a simmer, cover, and cook for 30 minutes.
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Beef Vegetable Soup

10 Oct

Now that it’s cooler out, I like to make huge pots of soup several times a week. They’re not only great for several nights of dinners, but I love having the leftovers to pack for lunch. And, most freeze well, too. This beef vegetable soup recipe came from my grandmother and is one of my favorites — it’s hearty, healthy, and so delicious, plus it feeds a crowd! Serve with slices of fresh bread or rolls — or, my favorite, a cold cheese sandwich — to soak up the broth.

Beef Vegetable Soup
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 1 lb chuck roast
  2. 3 carrots, peeled and sliced into thin rounds (about 1 cup)
  3. 3 medium white potatoes, peeled and cut into small cubes (about 2 cups)
  4. 1 medium onion, diced
  5. 1/4 head green cabbage, chopped (about 2 cups)
  6. 1 15 oz. can diced tomatoes
  7. 2 cups frozen cut green beans
  8. 1 cup frozen peas
  9. 1 cup frozen lima beans
  10. 1 cup frozen corn
  11. 2 teaspoons kosher salt
  12. 1/2 teaspoon ground black pepper
Instructions
  1. Slice the beef into small bite-size pieces. Place in a large pot or Dutch oven, cover with water and bring to a simmer. Cook until no longer pink, about 10 minutes.
  2. Add the carrots, potatoes, onion, cabbage, and tomatoes. Bring to a simmer, cover, and cook until tender, about 25 minutes.
  3. Add the frozen vegetables, and cook until tender and heated through, about 10 minutes. (Add about 1 cup additional water if needed).
  4. Season with salt and pepper.
Seasoned to Impress http://seasonedtoimpress.com/