Hamburger Soup

It has been a long while since I've posted on this blog. Why? Life!

Spring arrived... according to the calendar but not the weather. We had a little more snow and I wanted something to warm our tummies. {I love soup 365 days a year}

This is such an easy basic soup that really hits the spot with a hunk of bread or crackers.

Ingredients:
2 # of hamburger (I use one pound each 85/15 and 90/10)
Diced small yellow onion
1 heaping TBS minced garlic (minced garlic in a jar)
1/2 to 1 TSP garlic powder
1/2 to 1 TSP onion powder
6 oz tomato paste
3 cans of diced tomatoes (salt free for me)
12 oz frozen mixed vegetables (carrots, corn, green beans and green peas)
1/2 of 12 oz frozen green beans
1/2 of 12 oz frozen corn
1/2 of 12 oz frozen green peas
1/2 of 12 oz frozen green lima beans
Water: as much as you need
Salt & Pepper to taste

Cook:
Hamburger with onion and garlic. Drain.
{I cook in my large stock pot to save on dirty dishes}

Add:
Tomato paste, garlic & onion powder. Incorporate.
Diced tomatoes.
Frozen vegetables.
Water: as much as you need.
Salt & Pepper to taste.

Simmer a couple of hours.

Southwest Chicken Stew

No time to cook... and my corner of Kansas is going to be cool this week. Not that I let warm weather keep me away from a good soup.

This is made in a crock-pot.

Ingredients:
8 to 10 boneless, skinless chicken thighs
2 cans black beans, rinsed
1 can corn, drained
1 can diced tomatoes, drained [reserve juice]*
1 jar mild chunky salsa*
1 can fat free, reduced sodium chicken broth
1/4 or 1/3 cup diced onion
1 TSP dried Parsley
1 TSP Onion Powder
1 heaping TBS Cumin

* to spice it up a bit substitute one or both:
Rotel instead of diced tomatoes
Medium salsa instead of mild

In a large bowl mix everything but the chicken. Ladle about 1/2 on the bottom on your crock-pot. Layer your chicken and add the remaining mixture on top.

Cover and cook on low about 6 hours. As you stir the chicken will shred.
If it is too soupy uncover and cook on high about an hour to thicken.
If too thick add your reserved tomato juice.
This all depends on the amount of water that cooks out of your chicken.
4 - 6 servings

Options for serving:

• with saltine crackers
• with tostito chips or strips
• with a piece of good bread
• with a squeeze of lime juice
• ladled on a bed of basmati rice
• topped with shredded cheese
• diced cilantro wilted into each serving
• sour cream 

You could also cook this in the oven until the chicken is done and serve the chicken whole with the mixture as a side accompanied with a salad.

Simple comfort

It has been a stressful week. I needed some comfort, in a bowl.

This simple dish reminds me of the wonderful comfort from Mama's kitchen.

Hamburger Pasta Goulash

Ingredients:
2 lbs of ground beef (85/15)
1 small yellow onion, diced
1 TBS minced garlic
3 cans of diced tomatoes (no salt)
2 to 2 1/2 cans of water (adjust to desired thickness)
1 1/2 cups of uncooked elbow macaroni
3 TBS tomato paste
Salt & pepper to taste*

In a dutch oven cook ground beef, garlic and onion. Drain fat.
Add diced tomatoes, water and tomato paste and simmer on low (covered) for one hour.
Bring to boil and add macaroni. Lower heat and cook 8 to 10 minutes.
Remove from heat and cover. Let sit 10 minutes before serving

* I add pepper only.
Sometimes I add 1/2 of a diced bell pepper while cooking the beef.

Cheeseburger Soup

• 2 1/2 # Ground beef
• 1 1/2 C Chopped onions
• 1 1/2 C Chopped celery
• 2 C Shredded carrots [I buy the match stick carrots and rough chop]
• 2 TBS Basil
• 2 TSP Parsley flakes
• 8 TBS Butter, divided
• 5 1/2 C Chicken broth [abt 3 cans or 42 oz] I buy the boxed broth in fat free and low sodium]
• 8 C Diced potatoes [abt 6 med to lg size]
• 1/2 C Flour
• 2 to 3 C Milk
• 16 Oz Velveeta cheese, cubed
• 16 Oz Sour cream
• S & P to taste - do this last

Cook and drain ground beef. In a dutch oven or soup pot saute the onions, celery, carrots, basil and parsley in 2 TBS butter until tender. Add the broth, potatoes and meat. Bring to a boil and reduce to simmer until potatoes are done. While this is cooking...

... in a separate small skillet melt the rest of the butter and add the flour, cooking a few minutes, removing the raw flour taste. Add to soup and bring to a boil, cooking 2 minutes then reducing heat to low.

Add cheese and milk, starting with 2 cups. Stir until the cheese is melted. Add the other cup of milk to adjust desired thickness.

Remove from heat and add sour cream. Add half and check for your desired taste.

When reheating do not boil.

This is so good served with your favorite bread.

This recipe works halved.

Taco Soup

Everyone has their own version. Here is mine:

2# of hamburger
Small yellow onion - diced
1 can chili beans or mexican beans
1 can kidney beans [dark or light]
2 cans of tomatoes [diced or stewed]
1 can white corn - drained
1 pkt taco seasoning [reduced sodium]*
1 pkt hidden valley ranch dressing
2 cups water. More or less based on desired thickness

Cook hamburger and onion. Drain fat.
Add canned goods.
Add taco and dressing packets.
Add amount of water for your desired thickness.

Optional topping: tortillas chips and shredded cheese.

Notes:
* Add another 1/2 packet of taco seasoning for a deeper flavor.
-Add 1 can of rotel and 1 can green chilis to spice it up.
-To stretch for a few more people add another can of corn, tomatoes and beans.
-Freezes well.

Please wipe your can tops with damp cloth before opening. Most can tops dip into the contents while opening and you don't won't shelf dust or anything else getting into your food. Yuck!

Oops, no photo. We ate it all.

Roasted Tomato Bisque

The weather is turning cooler and that means time for soups, stews and chili.

Ingredients:
14 Roma or Plum Tomatoes
32 oz fat free low sodium chicken broth
1 Small yellow onion - finely diced
1 Carrot - peeled and finely diced or 3 handfuls of match stick carrots chopped
2 Celery ribs - finely diced
1 1/2 TBS - Diced garlic [fresh or jar]
3 TBS Tomato paste [heaping]
1/2 TBS Sugar
1 TSP Italian seasoning
1 TBS Basil
3 TBS Flour
4 TBS Unsalted butter
2 TBS Olive oil + more for drizzle
1/4 C Heavy cream
S & P

Preheat oven to 350 degrees. Line a sheet tray with foil and apply non-stick spray.

Cut tomatoes in half length-wise. Drizzle with olive oil and season with salt and pepper. Bake about an hour and half or until done. Before I cut in half I cut the stem top off. See the photo below. Let cool and peel skin from tomatoes.

In soup pot:
In 2 TBS olive oil and 2 TBS butter saute onion, carrot and celery until translucent.
Add garlic and cook 2 minutes.
Add the other 2 TBS butter and tomato paste and incorporate.
Add flour and cook 1 to 2 minutes.
Add broth, tomatoes, basil, italian seasoning and sugar and bring to a boil - cook 10 minutes
Lower heat and simmer until tomatoes break down. [30 mins]

Pulse or puree and return to pan. Or leave as is for a rustic soup.
Add cream and heat through.

Serve with a grilled cheese or crusty bread. Yum!