Hi Everyone,
For those who were at my Snips for Strides Crop on Saturday, and requested my soup and stew recipes, here they are.
I love when my family eats home-cooked, well-prepared meals. Soups and stews are my personal favorite, and fall is a great time to bring out the slow cooker and make some hearty soups and stews. These are not my original recipes, (I’m not that creative in the kitchen) but I have altered them slightly, and they are tired and true so I am happy to share. My family loves them, I hope yours does too!
Hearty Beef Vegetable Stew:
4 Carrots (cut length-wise)
4 Celery (sliced)
4 Large Potatoes (cubed)
1 1/2 cup Onion (diced)
3 cloves of Garlic (pressed)
1 Bay Leaf
1 1/2 TBLS Worcestershire Sauce
3/4 tsp Dried Thyme
3/4 tsp Dried Basil
2# Beef Stew Meat
1 – 14oz can Diced Tomatoes (undrained)
1 – 14oz can of Reduced Sodium Beef Broth
1/2 cup of Cold Water
1/4 cup of Flour
salt and pepper to taste
Lay in slow cooker in the following order: carrots, celery, potatoes, onion, garlic, spices, Worcestershire Sauce, beef, tomatoes, and broth. Cover and cook for 8-9 hours.
Remove and discard bay leaf. Stir cold water and flour until smooth. Cook in skillet on stove top until slightly thicken. Slowly stir in 2 cups of beef broth from slow cooker and continue cooking until thickens. Add thickened broth back to slow cooker. Stir well. Serves 6-8
Vegetarian Mexican Black Bean Soup
2 TBLS Vegetable Oil
1 Onion (diced)
2 cloves of Garlic (pressed)
1 tsp Cumin
3 tsp Chili Powder
1/2 tsp Oregano
5 – 15oz cans of Black Beans
salt and pepper to taste
add sour cream, salsa, cheese, and/or fresh cilantro for toppings.
Heat oil in large pot over medium heat. Add onions, cook 5 minutes, until tender. Stir in garlic, cumin, chili powder, and oregano. Puree 2 cans of black beans in food processor, add to pot. Add two additional cans of black beans (do not drain, do not puree). Drain and add final can of black beans.
You can change this up by adding shredded carrots, additional tomatoes, ham, chicken, or other items from your fridge or cupboard.
Reduce heat and simmer for 15 minutes, stirring often. Add black pepper to taste.
Top with sour cream, salsa, cheese, and/or fresh cilantro as preferred.
Enjoy!
Jessie
