Vegetable Beef (Venison) Barley Soup Recipe

As I've mentioned before, I'm not a big meat lover. But can I just be honest with you--this was THE BEST stew I have ever had in my entire life (or at least the best stew I've ever made.:D) The taste of venison sometimes weirds me out, but this was melt-in-your-mouth perfection. I stopped Kevin in the middle of a sentence to express my love for the bowl of stew in front of me. It's THAT good. 

The trick is to brown the meat in a hot skillet to form a beautiful crisp edge to seal in that flavor and add to the tenderness. Don't skip that step! The tender meat, combined with the thickness of the barley and the hearty vegetables make this stew incredible! Go on, now, TRY IT! 

Vegetable Beef (Venison) Barley Soup Recipe

recipe from Betty Crocker Cookbook

Serves 6

Ingredients

canola oil

1 pound venison or beef stew meat

1/2 bell pepper, chopped

1 small onion, chopped

1/2 cup 1-inch pieces of fresh or frozen green beans

1/3 cup fresh or frozen corn kernels

1/3 cup uncooked barley

3/4 cup water

1/2 tsp salt

1/2 tsp dried thymed

1/4 tsp pepper

1 cup beef broth or bouillon

1 -14.5 oz can diced tomatoes

4 oz tomato sauce

Directions

In a large skillet, drizzle canola oil and heat over medium. Cut the stew meat into smaller, bite sized pieces if necessary. Add in stew meat and cook on each side until crisp and browned. This is the key to delicious depth of flavor and tender stew meat!

Combine the meat and the remaining ingredients in a 5 quart slow cooker and cook on high 6-7 hours. 

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Vegetable Stew Recipe (Slow Cooker)

Perfect for a chilly winter's day, this hearty vegetable stew will fill your belly and warm you to the core. I love anything that is loaded with vegetables. I don't feel the need to have meat in every meal, but I think this stew would fill even the carnivorous eater. 

I tossed the ingredients together at 6am on Sunday morning and it was beautiful cooked and thickened by noon when we returned from church. I hope you and your family enjoy this stew as much as we did. 

Vegetable Stew Recipe (Slow Cooker)

recipe adapted from the Betty Crocker Cookbook

Serves 6

Ingredients

1 -14.5 oz can stewed or diced tomatoes

2 medium russet potatoes, cut into 1/2 inch pieces

2 stalks celery, cut into 1/2 inch pieces

2 medium carrots, sliced into 1/2 inch pieces

1 cup chopped cabbage

1 cup chicken broth or bouillon

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

3 Tbsp cornstarch

1/4 cup water

Directions

Combine all ingredients into a 4-5 quart slow cooker. Cook on high for 6 hours. Serve with crusty bread and butter.

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Italian Pasta Soup Recipe

After spending a few minutes chopping peppers and onions and defrosting our gift of lean ground venison, I was quickly beginning to have an idea what we might be having for dinner. This is what I knew: a) it was going to be some kind of soup, b) I was leaning toward a broth-y soup, c) it would be a bit spicy, d) it would taste good with a mix of peppers and onions and celery. 

I tossed this and sprinkled that until the final product was taking shape in the pot. By the time I added the whole wheat penne to the soup, I was fairly certain this was going to be a winner. I was so thrilled to hear Kevin say, "This needs to go on our 'must make again' list."  

Italian Pasta Soup Recipe

recipe by adorkablerecipes.blogspot.com

Serves 4 

Ingredients

1/2 pound ground beef or venison 

1 small onion, chopped

1 jalapeno, seeded and chopped

1/2 green pepper, chopped

2 cloves garlic, minced

1 stalk celery, finely chopped

1/2 tsp pepper

1 tsp oregano

1/2 tsp thyme

1 pinch crushed red pepper

1 -14.5 oz can diced tomatoes

1 - 8 oz can tomato sauce 

2 cups beef broth or bouillon

2 cups water

2 cups short cut pasta, ditalini or penne

for topping, Parmesan cheese and additional crushed red pepper

Directions

In a large stock pot brown the ground beef over medium heat. Add in onion, jalapeno, green pepper, garlic, and celery. Saute until softened. Sprinkle in pepper, oregano, thyme, and crushed red pepper, then stir in diced tomatoes and tomato sauce. Cook 3-5 minutes. Stir in broth and water and bring to a full rolling boil. Add in short cut pasta and cook until pasta is softened. 

Serve with grated Parmesan cheese and additional crushed red pepper if desired.  

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Ham Stew Recipe (Slow Cooker)

Crockpot meals are perfect for Sundays. Step one: throw ingredients into slow cooker. Step two: turn on slow cooker. Step three: wait a long while. Step four: come home to a perfectly cooked meal.

With leftover ham still on hand, this chunky ham and vegetable stew was the perfect option. Easy and most importantly, delicious.


Ham Stew Recipe (Slow Cooker)
recipe by adorkablerecipes.blogspot.com
Serves 4-6

Ingredients
1 cup ham, cubed (leftovers are perfect)
1/2 pound baby carrots
3-4 small potatoes, cubed
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1/2 tsp pepper
1 tsp Italian seasonings
2 cups beef or chicken broth or bouillon
1-2 cups water (depending on desired amount of juices)

Directions
Combine all ingredients into a small slow cooker/Crockpot. Cook on high 4-5 hours, until vegetables are softened.


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Creamy Butternut Squash & Chicken Soup Recipe

We still have a few large butternut squashes in our "cellar" and it was about time I use them up. You all know how I feel about butternut squash soup (delicious, but textually disturbing), but I wanted to attempt a new version of the creamy squash soup. By adding in chicken, celery, onions, garlic and loads of spicy spices I created a butternut squash soup that I can really get behind. I hope you and your family love this healthy, hearty, creamy soup. 

Creamy Butternut Squash & Chicken Soup Recipe

recipe by adorkablerecipes.blogspot.com

Serves 4-6

Ingredients

1 medium butternut squash, roasted 

drizzle of canola oil

1 pound boneless skinless chicken breast, cubed

2 stalks celery, chopped

1 small onion, chopped

2 cloves garlic, minced

1 tsp Italian seasoning

pinch crushed red pepper flakes

1/2-1 tsp chili powder

1/4 tsp cinnamon

pinch nutmeg 

1/2 tsp pepper

1/2 tsp salt 

2 cups chicken broth or bouillon

2 cups water

Directions

Preheat the oven to 400 degrees. Cut the squash in half, lengthwise and remove the seeds. (You can reserve the seeds and roast them if desired. This makes a great soup garnish.) Place flesh-side down on a cookie sheet. Fill the cookie sheet with 1/4 inch of water. Bake 45 minutes to an hour, until tender all the way through when pierced with a fork. Remove from baking sheet to cool. 

While squash is cooling, drizzle a 5 or 6 quart pot with canola oil and heat to medium. Add in chicken and sprinkle with salt and pepper. Cook 3 to 4 minutes without stirring. Then stir the chicken and cook another 2-3 minutes. Add in celery, onions, garlic and seasonings. Stir. Cook for 5-10 minutes until softening and fragrant. 

Once squash is cool enough to handle, use a large spoon to scoop out the soft flesh (leaving the skin behind) and transfer to a food processor. Process in batches until smooth. 

Add approximately 2-3 cups pureed squash to the pot with the chicken. Stir to combine. Pour in chicken broth. Add in water, one cup at a time until preferred consistency is reached, adding more than 2 cups if desired.  

Bring soup to a boil, then simmer for 15 minutes (to an hour). Serve hot with chili sauce (Sriracha) and oyster crackers or roasted butternut squash seeds. 

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Leftover Ham and Potato Soup Recipe

I always have grandiose plans for holiday dinner leftovers. But they almost always fail to come to fruition. I'm either burnt out on ham or turkey or mashed potatoes OR I'm just burnt out on cooking (or being in the kitchen) altogether. Maybe you can relate? 


Well, this soup is the solution to all of my problems (and hopefully yours, too.) Starting with the idea of a ham and potato soup (rather than ham and bean, which my husband detests really dislikes), I pulled out the ingredients and washed up a few fresh potatoes. But then I thought to myself, "Self, you have another container in the fridge full of leftover mashed potatoes. Are you really ever going to eat those? Mashed potatoes the second (or twelfth) time around really aren't the best. But put them in a soup and it might be creamy and thick and delicious."  My brainstorm did not lead me astray, friends.

This soup is out-of-this-world delicious and way too easy. Kevin and I were both in love with the taste, the texture, and the perfect combination of leftovers and fresh ingredients. YUM.

 




Leftover Ham and Potato Soup Recipe
recipe by adorkablerecipes.blogspot.com
serves 4

Ingredients
3 cups leftover mashed potatoes
1-1/2 cup chopped leftover ham
2 stalks celery, chopped
1/2 onion, chopped
2 cloves garlic, minced
2 beef bouillon cubes
3 cups water
1 cup milk
1-1/2 tsp parsley flakes
1/2 tsp pepper
for topping (optional)
chili sauce
oyster crackers

Directions
In a small crockpot (slow cooker) combine all ingredients, except toppings (chili sauce and oyster crackers). Stir together. Cook on high 4-5 hours, until celery and onion are softened and soup is fragrant. Serve (with chili sauce and crackers, if desired.)


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Unstuffed Cabbage Soup

I had never cooked with whole, fresh cabbage before, and honestly my childhood experiences with cabbage made me want to run the other way. My grandma would make stuffed cabbage rolls on occasion and I distinctly remember how awful it smell as it cooked for what seemed like hours. I think my grandma would be proud of me for getting past my dislike for cabbage and trying this soup. And I'm certain she would love the tasty results. 

My husband and I have been eating this soup every day since I made the first pot three days ago. This is a big deal for Kevin because he normally doesn't request leftovers even if he enjoyed the meal the first time around. He tells me it's the rice. He loves what the rice does to this soup. There's hardly more than a cup of rice in 6 quarts of soup, but it makes a difference and adds the perfect thickness and consistency. 

There aren't any special seasonings or spices in this soup aside from salt or pepper, and I love it that way. I'm the one who adds spices to everything, but I'm glad I stuck to the recipe on this one--the delicate flavor combination of the cabbage, beef and tomatoes is just too perfect to cover with extra seasonings. 

Hearty, delicious and nutritious, I hope you love this soup as much as we do!

Unstuffed Cabbage Soup

recipe adapted from Tasty Kitchen

Serves 10

Ingredients

1/2 cups uncooked rice plus up to 2 cups water

1 whole onion

1 clove garlic, minced

2 stalks celery, chopped

1 pound ground beef or turkey

3 cans (14.5 Oz. Can) plain diced tomatoes

2 whole bay leaves

4 cups water

1/2 head cabbage, shredded

1 Tbsp tomato paste

Salt

Pepper

Directions

In a small sauce pot combine rice and up to 2 cups water (depending on type or rice and specific package directions.) Bring water to boil, stir occasionally until fully cooked.  

In a heavy pot, saute onions until translucent. Add minced garlic and sliced celery. Cook until fragrant and tender. Add ground beef or turkey to the cooking pot, breaking up into small pieces, and cooking until brown and cooked through. Add cooked rice, diced tomatoes, bay leaves, 4 cups water, shredded cabbage, and tomato paste (can substitute with ketchup). Salt and pepper to taste.

Bring to a boil, then cover and reduce heat to low. Simmer for one hour, until cabbage is thoroughly softened. 

Store leftovers in airtight containers in the refrigerator. Soup will thicken after setting. Add additional water each time soup is reheated, to bring back to desired soup-consistency. 

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Super Spicy Three Pepper Chili Recipe

After a day of canning tomatoes with my good friend, we discovered one of the jars didn't seal and it needed to be used this week. With the cooler weather rolling in, I decided chili was definitely the way to go. Overflowing with fresh, spicy peppers, and hearty tomatoes and kidney beans, this chili is sure to please the spicy heat lovers in your life. 

Super Spicy Three Pepper Chili Recipe

recipe by adorkablerecipes.blogspot.com

Serves 6

Ingredients

1 medium onion, chopped

1 green pepper, chopped

1 banana pepper, chopped

1/2 jalapeno pepper, finely chopped

3 cloves garlic, minced

1/2 tsp Italian seasonings 

salt

pepper

2 --14.5 oz cans kidney beans, drained and rinsed 

1 quart stewed tomatoes 

1--8oz can tomato sauce

3-4 cups water 

Directions

Heat a large stock pot over medium heat and drizzle with oil twice around the pan. Once oil is hot, add onions, peppers, and garlic and cook until softened. Sprinkle with seasonings. Stir in beans and tomatoes, breaking up tomatoes as desired. Add in tomato sauce and water. Stir. Bring to a boil. Reduce heat and simmer at least 30 minutes--up to 5 hours (the longer the better!) 

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Jerk Chicken Soup Recipe

When I saw Rachael Ray making Jerk Chicken Soup on her daytime tv show, I knew that was "what's for dinner tonight." You see, Kevin and I have a soft spot for anything "jerk." Before our cross cultural studies trip to Jamaica in 2006, we couldn't have told you what that even meant. I thought it was a mean way of referring to their chicken. But no!  

Jerk is a dry rub filled with garlic, chili powder, crushed red pepper, and loads of other Jamaican secret ingredients. No American look alike can quite compare. 

But this soup was totally delicious, super spicy, and just a bit reminiscent of our weeks spent on the Caribbean island. 

Jerk Chicken Soup Recipe

recipe adapted from rachaelrayshow.com

Ingredients

2 Tbsp canola  oil

1-1/2 cup shredded cooked chicken
1 inch piece fresh ginger, grated

1 onion, finely chopped

4 cloves of garlic, finely chopped

4 cups chicken stock (or 4 cups water and 2 chicken bouillon cubes)

2 scotch bonnet chile peppers, finely chopped (for a milder jerk, use 1 chile pepper, seeds and ribs removed; for a very mild jerk, use a red Fresno pepper)

1 tsp thyme

1 Tbsp smoked paprika or sweet paprika

1 tsp allspice 

1/4 tsp ground cloves

1/4 tsp nutmeg

Salt and pepper

One 14.5-ounce can diced tomatoes

1/4 cup Worcestershire sauce

2 tablespoons cider vinegar

Scallions, thinly sliced, for garnish

Sour cream, for garnish

Directions

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, ginger and chile peppers. Stir in chicken and add thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes,  Worcestershire, and vinegar; simmer to combine the flavors, about 5 minutes. (This can be simmered for hours to enhance the flavor.) Serve in bowls and top with the scallions.

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Fresh Salsa Soup Recipe

With a fridge full of fresh ingredients that desperately needed to be used, a chilly fall afternoon, and a husband who wouldn't be around for dinnertime, I knew soup was the perfect solution. I chopped and diced everything in sight and came up with a hearty, brothy, spicy, delicious soup that Kevin and I loved. It made enough for seconds and leftovers!  

Fresh Salsa Soup Recipe  

recipe by adorkablerecipes.blogspot.com

Makes 6 servings 

Ingredients

canola oil 

1/2 large onion, diced

1 green pepper, diced

3 cloves garlic, minced

1/2 jalapeno pepper, seeded and diced

2 ears of corn, kernels cut off

2 large tomatoes, diced

1--14.5 oz can black beans, drained and rinsed

1/2 tsp basil

1/2 tsp oregano

2 tsp cumin

1 Tbsp chili powder

pepper

3 cups water

2 beef bouillon cubes 

Directions

In a large stock pot, drizzle canola oil once or twice around the pan. Once heated to medium or medium high, add onions, peppers, and garlic and saute for 3-4 minutes, until softened. Add in corn and tomatoes and cook another 5-10 minutes, stirring occasionally. Stir black beans, and spices then add the water and bouillon cubes. Bring to a boil, and reduce heat to medium high for 10-15 minutes (minimum) to allow flavors to meld. (This can be simmered for hours, if desired.) 

Serve with a side of tortilla chips and sour cream!

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Hearty Chicken and Rice Soup Recipe

After the weather turned suddenly autumnal, Kevin and I were in the mood for soup. It was a dark, dreary, rainy evening and nothing sounded more perfect. It had been too long since I made a pot of soup, and I'm so glad I rectified that. Something good came of that rainy day. :)

This particular soup took 5 minutes to throw together thanks to having leftover rice and chicken on hand. I would recommend cooking this soup the night after you've had a dish with rice and chicken (cook extra!) It would be just as delicious using freshly cooked rice and chicken, but utilizing leftovers is just too good to be true. 

Hearty Chicken and Rice Soup Recipe 

recipe by adorkablerecipes.blogspot.com

Makes 4 servings 

Ingredients

Canola Oil 

1/2 Large Onion, chopped

1 Clove Garlic, minced 

1/4 tsp Pepper

1/2 tsp Oregano

1/2 tsp Thyme 

1/2 lb Baby Carrots, cut in half if desired 

2 cups Cooked Brown Rice

1-1/2 cups Cooked Shredded Chicken 

2 Chicken Bouillon Cubes

4 cups Water 

Directions

Heat a 3 or 4 quart pot to medium high. Drizzle with canola oil. Saute onion and garlic until soft and fragrant. Stir in seasonings. Add in carrots, rice, chicken, bouillon cubes, and water. Stir. Bring to a boil, then simmer on low heat for 1-2 hours. 

Serve with a slice of whole wheat bread. 

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Yellow Summer Squash and Corn Soup

When I saw Love and Olive Oil's post about this delightful summer vegetable soup, I was hooked. I had all of the ingredients ready and waiting in my fridge. I could hardly wait until the next evening to prep this lovely (not to mention totally healthy!) soup for dinner. 

This was fast and SO, so easy to prepare. And Kevin and I both loved it. This is a must make, must eat, must repeat.  

Yellow Summer Squash and Corn Soup

recipe adapted from loveandoliveoil.com

Serves 2-3

Ingredients

1 pound (1-1/2 whole) yellow summer squash

2 ears corn

1/2 small onion

2 large garlic cloves, minced

1 fresh jalapeño chile, chopped

1 tablespoon olive oil

1/4 teaspoon ground cumin

2 1/2 cups water

for garnish--Sour cream, cilantro, jalapeno, tortilla chips

Directions

Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop onion and mince garlic. Chop chile, with seeds if desired.

In a 5-quart heavy kettle heat oil over moderate heat with all ingredients (including cobs) except water and cook, stirring, for 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

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Vegetable Soup (Slow Cooker)

With 10 minutes to go before church, I realized I needed to have a plan for lunch. The Crockpot was called my name, but I was at a loss for ideas. I started pulled out piles of fresh vegetables from the refrigerator, and before I knew it I had compiled a delicious and TOTALLY healthy soup. 

Simple. Overflowing with fresh vegetables. Nothing is lacking. (Assuming you love your veggies!)

Vegetable Soup (Slow Cooker)

recipe by adorkablerecipes.blogspot.com

Serves 4

Ingredients

2 small zucchini, sliced

4 carrots, sliced

2 celery ribs, chopped

2 garlic cloves, minced

1 whole small onion, chopped

2 fresh tomatoes, chopped (OR 1 can diced tomatoes)

1 can kidney beans, drained and rinsed

pepper

1/2 tsp Italian Seasoning

2 chicken bouillon cubes

2-3 cups water

Directions

Place all ingredients into a 4 quart slow cooker, stir. Cook on High 4-5 hours or on Low 6-8 hours. Serve with a side of Honey Yeast Rolls or French Bread. 

Easy Beef Stew (Slow Cooker)

This dish is the epitome of comfort food with the ease of preparation you won't believe. I grew up loving this dinner and only recently asked my mom for the recipe. It was super fast and easy to throw together and all 7 20somethings who dined with us, loved it! I'm sure your family will too!

Easy Beef Stew (Slow Cooker)

recipe adapted from my mom

Serves 8 

Ingredients

1-1/2 pound stew meat

3 stalks celery, chopped

6-7 carrots, sliced

6-7 potatoes, chopped

2 small onions, chopped

1 can condensed tomato soup

1 can water

1 beef bouillon cube

1/2 package dry onion soup mix

Directions

Coat the edges of a 6 or 7 quart slow cooker with non-stick spray. Add all ingredients to the pot. Stir to combine. Cook on high 4-5 hours. 

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Chicken Tortilla Lime Soup

Inspired by a recipe in Rachael Ray's 365: No Repeats cookbook, I spent half an hour putting this soup together yesterday afternoon to be enjoyed by our young adult small group in the evening. Overflowing with fresh vegetables and lean protein, this soup is uber healthy for you and your family. The heat factor is totally controlled by you--the cook. Feel free to add another jalapeño or more hot sauce (or less) if you wish!

The addition of the crushed tortilla chips was a new concept to me, and initially I wasn't sure how I felt about it. I thought it might result in little soggy bits of tortillas. On the contrary! By crushing the chips into fine bits, you aren't ending up with soggy chips, but with a lovely addition of flavor and consistency. The soup becomes a bit thicker as the tortilla bits absorb the juices and the salty flavor from the chips adds a perfect flair. Enjoy this soup soon!

Chicken Tortilla Lime Soup 

recipe by adorkablerecipes.blogspot.com,

adapted from Rachael Ray: 365 No Repeats

Serves 4-6 

Ingredients

canola oil

salt

pepper

1-1/2 pounds boneless, skinless chicken breast

1 whole medium onion, chopped

3 cloves garlic, minced

1/2 green pepper, seeded and chopped

1/2 red pepper, seeded and chopped

1 jalapeño pepper, seeded and chopped

2 ribs celery, chopped

1 Tbsp cumin 

2 tsp hot sauce

4 Tbsp lime juice

5 cups chicken stock/broth

1-1/2 cups crushed corn tortilla chips 

sour cream, for topping

cilantro, chopped, for topping

Directions

In the bottom of a 6 quart stock pan, drizzle canola oil. Bring to medium heat. Cut chicken into bite sized pieces and add to the hot oil. Salt and pepper generously. Stir/rotate chicken pieces after 2-3 minutes. Cook through. Add in the chopped vegetables (onion, garlic, green pepper, red pepper, jalapeño pepper, and celery) and cumin, hot sauce and lime juice. Cook 10 more minutes, stirring occasionally. Once vegetables are softened, add in chicken stock/broth. Stir to combine. Add the crushed tortilla chips and stir. Simmer over low heat at least 15 minutes and up to 3 hours. 

Serve with additional tortilla chips, sour cream and cilantro.  

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5 Can Chili

This may be the best soup recipe ever for busy families. From the time you open the first can to the time you ladle out a serving is about 15 minutes. Not. even. kidding. I let mine simmer for a good hour, but that only enhances flavor and/or gives you a huge cushion until dinner time. This could easily be made in the crockpot and set to low for 4 or 5 hours. Delicious and healthy--my mom figures it's about 180 calories per serving! I'm so glad my mom recommended this recipe to me and I hope you like it just as much as we did. 

Five Can Chili

recipe adapted by adorkablerecipes.blogspot.com

Serves 6

Ingredients

1--14.5 oz can chili with beans

1--10 oz can tomato soup (condensed)

1--14.5 oz can diced tomatoes with chilis, undrained

1--14.5 oz can whole kernel corn, drained

1--14.5 oz. can mixed vegetables, drained

Directions

After draining the corn and vegetables, pour all ingredients into a 4 quart pot/saucepan and heat through on medium-low heat. Simmer until dinner time.

Ready in 15 minutes!

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Sweet Heat Chili (Slow Cooker)

When I came across this recipe on Mel's Kitchen Cafe, I immediately wanted to try it. Normally, when it comes to chili, I totally wing it and end up with a new recipe each time. I LOVE it. But there was something special, something unique about this recipe, so I did my best to follow it to a T. I love the wide array of vegetables in this chili. I think that's my favorite part of this recipe. It's not just meat, beans, and tomatoes

The only changes I made to the original recipe (besides slow cooking rather than stove-topping it) were roasted red peppers for sundried tomatoes (as I didn't have any) and I added jalapeños--making my chili a bit heavier on the "heat" than the "sweet" side of things. . It was still really delicious, and we're super excited to have leftovers. Chili just gets better with time. 

Sweet Heat Chili

recipe adapted from melskitchencafe.com

Serves 8-10

Ingredients

1 medium onion, diced

1 large green bell pepper, diced

3 stalks celery, diced

3 cloves garlic, minced

1/2 to 1 lb ground meat

4 cups beef stock

2 cans (28 oz. each) whole stewed tomatoes

1- 14oz can kidney red beans, drained and rinsed

1- 14 oz can black beans, drained and rinsed

1/2 cup roasted red peppers, chopped
1 jalapeño pepper, seeded and diced 

3 bay leaves

1 tsp dry mustard

1 Tbsp chili powder

1 tsp paprika 

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 cup brown sugar

2 tbsp balsamic vinegar

salt to taste

Directions

Heat a medium skillet over medium low heat and brown the ground meat. Drain and rinse off excess fat.

Pour the cans of stewed tomatoes into a food processor and pulse a few times to desired consistency. 

Combine all ingredients into a 6 or 7 quart slow cooker and cook on low 6-8 hours, or on high 4 hours. 

Serve with a dollop of sour cream. 

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Slow Cooker Hearty Ham and Bean Chili

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This should probably be called "Ham and Bean Soup," but being the wise woman that I am, I knew better. My husband would judge a dish in very negative light if it had the word "bean" in the title. He'll eat chili and he now loves refried beans in taco dip and he goes wild for the black bean salsa, but he'll still tell you he doesn't like beans. I just smile and nod. And continue to make dishes with beans--because I love beans and beans are good for ya. 

While this dish was filling my home with magical aromas, I created a new title--Hearty Ham and Bean Chili (only I left out the word "bean" when announcing the dish to my husband.) There were no complaints from his side of the table, I got to use up the leftover ham in my fridge, and this went together in the crockpot in less than 7 minutes. Not too shabby.  

Hearty Ham and Bean Chili

recipe by adorkablerecipes.blogspot.com with inspiration from bettycrocker.com

Serves 4-6 

Ingredients

1- 15 oz can black beans, drained and rinsed

1- 15 oz can kidney beans, drained and rinsed

1- 14.5 oz can stewed tomatoes

1-1/4 cup chicken broth or bouillon

1 cup diced, cooked ham

1 small onion, finely chopped

2 cloves garlic, minced

2 tsp chili powder

1 tsp Italian seasoning

1/4 tsp black pepper

Directions

Mix all ingredients into a 4 quart slow cooker and stir to combine. Cook on high 3-4 hours.

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Slow Cooker Chicken Noodle Soup

You won't believe it. But it's true. This is the first time I've ever made chicken noodle soup. I KNOW, right? Moving past the initial shock of MOI putting off THIS recipe for so long, let's take a minute and experience the glorious qualities of chicken noodle soup. 

It's warm. 

It's hearty. 

It's healthy. 

It's everything that makes you think of "home."

My favorite form of chicken noodle soup is not one of the broth-heavy types. That genre of soup is perfect for cold and flu season, but if I want a bowl of soup, I want some consistency, you know? So I filled my pot full of vegetables and chicken, and finally, the perfect amount of noodles. The result was exactly what I love--and everyone else loved it too (we shared with our small group.)

Slow Cooker Chicken Noodle Soup

serves: 6-8 

recipe by adorkablerecipes.blogspot.com

Ingredients

5 cups chicken broth (or bouillon)

5-6 cups water

2 cups carrots, sliced thin

1 cup celery, sliced thin

1 small onion, finely chopped

2 garlic cloves, minced

2 tsp parsley flakes

1/2 tsp dried basil

1 tsp pepper

2-3 lbs boneless skinless chicken breast

1 cup dry egg noodles

Directions

Mix all ingredients except the noodles into the crockpot pot. Keep chicken breast whole (or use pre-cooked, cut up or shredded chicken) and cut up or shred before adding in noodles during the last 30 minutes of cooking. Cook on high 4 hours, then turn to low until ready to serve. 

Hearty Tomato Soup

It was a cold, rainy, dreary day. I needed soup in a bad way. After much deliberation I decided tomato soup was the solution. I hunted and hunted for recipes, but didn't find the one to suit my needs. So, I did what I've become accustomed to doing--I made up my own recipe! 

This is not quite your traditional creamy tomato soup. Actually, it's not like that at all. I plan to come up with that recipe sometime this winter. No, this tomato soup is in a different class altogether. It's got hearty chunks of tomatoes and has the flavor of a fantastic Italian marinara. Perfect for Kevin and me. I hope you enjoy it!

Ingredients

1 small onion, finely chopped

2-3 cloves garlic, minced

1 carrot, washed and shredded

1 tsp pepper

2 tsp Italian seasoning

pinch of Thyme

pinch of Crushed Red Pepper flakes

1--28oz can whole tomatoes

1--46oz can tomato juice

1/2 cup milk or cream

Feta Cheese, optional

Parmesan, optional

Directions

Heat a 6 quart stock pot to medium. Drizzle with canola or extra virgin olive oil and dump in the onions, garlic, carrots and spices. Saute until softened and fragrant, stirring occasionally. Stir in the whole tomatoes and gently crush with a potato masher.  Cook for 5 minutes. Stir in tomato juice and bring to a boil. Reduce heat to low and simmer for at least one hour (the longer the better!) Stir in the milk or cream and cook until heated through. 

Serve with a sprinkle of feta and/or Parmesan cheese...and possibly a grilled cheese sandwich.