Garlic

Looking for a way to use up some of your left over roaster chicken or turkey?  This soup is super easy and only takes about 40 minutes with prep and cook time!

 

Ingredients:

1 tbsp olive oil

1 medium onion – chopped

2 garlic cloves – minced

2 medium carrots – chopped

2 celery stalks – chopped

1 tsp thyme

1 bay leaf

2 quarts (8 cups) chicken stock

1 cup brown rice

1 1/2 cups chopped cooked chicken

 

First, chop up all of the vegetables.

Next, add the olive oil to a large soup pan on the stove and saute the vegetables until tender crisp.

While the vegetables are cooking, chop up the cooked chicken into small pieces.

Once vegetables are done cooking, slowly pour in chicken stock.  Bring to a boil.

Once the mixture reaches a boil, add the chicken, rice and seasonings.  Allow to return to a boil and then reduce heat and cover, cook for 35-40 minutes until rice is tender.

At the end of the cooking time, remove and discard the bay leaf.  Serve up hot with some cheese and crackers!

Store leftovers in a freezer safe container for dinner another night!

 

Easy Chicken and Rice Soup
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion - chopped
  • 2 garlic cloves - minced
  • 2 medium carrots - chopped
  • 2 celery stalks - chopped
  • 1 tsp thyme
  • 1 bay leaf
  • 2 quarts (8 cups) chicken stock
  • 1 cup brown rice
  • 1½ cups chopped cooked chicken
Instructions
  1. First, chop up all of the vegetables.
  2. Next, add the olive oil to a large soup pan on the stove and saute the vegetables until tender crisp.
  3. While the vegetables are cooking, chop up the cooked chicken into small pieces.
  4. Once vegetables are done cooking, slowly pour in chicken stock. Bring to a boil.
  5. Once the mixture reaches a boil, add the chicken, rice and seasonings. Allow to return to a boil and then reduce heat and cover, cook for 35-40 minutes until rice is tender.
  6. At the end of the cooking time, remove and discard the bay leaf. Serve up hot with some cheese and crackers!
  7. Store leftovers in a freezer safe container for dinner another night!

 

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This is a great, hearty soup that full of flavor!

 

Ingredients:

1 tsp olive oil

1 lb pork sausage

2 carrots – chopped

2-3 celery stalks – chopped

2 tsp minced garlic

1 tsp basil

1 tsp rosemary

1/2 tsp red pepper flakes

2 large cartons of chicken broth (around 64 oz)

2 cans of diced tomatoes with juices

2 cans of kidney beans – rinsed

1/2 box macaroni noodles

 

First, chop up the onion, carrots and celery.

Next, brown the sausage and the vegetables with the olive oil in a large soup pot.

While the meat and vegetables are cooking, empty the bean cans into a strainer and rinse the beans.

Add the spices to the meat mixture and mix well.

Add the tomatoes, beans and chicken broth.  Stir well, bring to a boil and then reduce heat to LOW.  Cook for 20-30 minutes or until all vegetables are soft.

After the vegetables are cooked through, add the macaroni noodles.  Bring the soup to a boil once more and then reduce heat to cook the noodles until they are soft.

Once the noodles have cooked thoroughly, it is time to serve!

The leftovers can easily be stored in freezer safe, plastic containers for dinner another night!

 

Pasta, Sausage and Bean Soup
Delicious and spicy!
Author:
Cuisine: American
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tsp olive oil
  • 1 lb pork sausage
  • 2 carrots - chopped
  • 2-3 celery stalks - chopped
  • 2 tsp minced garlic
  • 1 tsp basil
  • 1 tsp rosemary
  • ½ tsp red pepper flakes
  • 2 large cartons of chicken broth (around 64 oz)
  • 2 cans of diced tomatoes with juices
  • 2 cans of kidney beans - rinsed
  • ½ box macaroni noodles
Instructions
  1. First, chop up the onion, carrots and celery.
  2. Next, brown the sausage and the vegetables with the olive oil in a large soup pot.
  3. While the meat and vegetables are cooking, empty the bean cans into a strainer and rinse the beans.
  4. Add the spices to the meat mixture and mix well.
  5. Add the tomatoes, beans and chicken broth. Stir well, bring to a boil and then reduce heat to LOW. Cook for 20-30 minutes or until all vegetables are soft.
  6. After the vegetables are cooked through, add the macaroni noodles. Bring the soup to a boil once more and then reduce heat to cook the noodles until they are soft.
  7. Once the noodles have cooked thoroughly, it is time to serve!
  8. The leftovers can easily be stored in freezer safe, plastic containers for dinner another night!

 

 

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This is by far, my absolute favorite soup!  It has such a great flavor, and a wonderful aroma when cooking!  The “spicy” in the title refers to all of the spices added, not a hot flavor.

 

Ingredients:

1 lb ground beef

1 large onion – chopped

1 garlic clove – minced

4 cups beef broth

3 cups water

2 stalks celery – chopped

2 large carrots – chopped

3 bay leaves

1 (15 oz) can tomato sauce

3 cups chopped cabbage

1/2 tsp dried mustard

2 tbsp sugar

2 tbsp apple cider vinegar

1/2 tsp dried marjoram

1/2 tsp dried thyme

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1/2 tsp pepper

1 cup instant brown rice

salt (to taste)

 

First, chop up your onion.

Next, you will need a large soup pan.  Spray it with cooking spray, and add the chopped onions along with the garlic and the ground beef.  Cook until meat is thoroughly cooked and the onions have softened.

While the meat and onion is cooking, it is time to chop up the celery, carrots and cabbage.

Drain out any fat liquid from the meat and onion mixture and then add the chopped vegetables to the soup pot.  Then add the beef broth.

Next add the tomato sauce, all of the spices and the 3 cups of water.

Mix the ingredients up well and bring the soup to a boil.  After it begins to boil, cover and reduce to low.  Simmer for about 30 minutes.

After 30 minutes of simmering, add 1 cup of instant brown rice.  Bring back to a boil and then reduce heat to low and cover.  Cook 5 minutes.

Once the rice has cooked, remember to remove the bay leaves before serving!

Serve the soup with a side of french bread or just by itself!

This soup freezes well.  Just pour it into a plastic container with lid, and freeze to enjoy another night!

 

Spicy Beef and Cabbage Soup
Author:
Recipe type: Soup
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb ground beef
  • 1 large onion - chopped
  • 1 garlic clove - minced
  • 4 cups beef broth
  • 3 cups water
  • 2 stalks celery - chopped
  • 2 large carrots - chopped
  • 3 bay leaves
  • 1 (15 oz) can tomato sauce
  • 3 cups chopped cabbage
  • ½ tsp dried mustard
  • 2 tbsp sugar
  • 2 tbsp apple cider vinegar
  • ½ tsp dried marjoram
  • ½ tsp dried thyme
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ½ tsp pepper
  • 1 cup instant brown rice
  • salt (to taste)
Instructions
  1. First, chop up your onion.
  2. Next, you will need a large soup pan. Spray it with cooking spray, and add the chopped onions along with the garlic and the ground beef. Cook until meat is thoroughly cooked and the onions have softened.
  3. While the meat and onion is cooking, it is time to chop up the celery, carrots and cabbage.
  4. Drain out any fat liquid from the meat and onion mixture and then add the chopped vegetables to the soup pot. Then add the beef broth.
  5. Next add the tomato sauce, all of the spices and the 3 cups of water.
  6. Mix the ingredients up well and bring the soup to a boil. After it begins to boil, cover and reduce to low. Simmer for about 30 minutes.
  7. After 30 minutes of simmering, add 1 cup of instant brown rice. Bring back to a boil and then reduce heat to low and cover. Cook 5 minutes.
  8. Once the rice has cooked, remember to remove the bay leaves before serving!
  9. Serve the soup with a side of french bread or just by itself!
  10. This soup freezes well. Just pour it into a plastic container with lid, and freeze to enjoy another night!

 

 

 

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Mama’s Stuffed Peppers: A delicious change from the ordinary!

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Ingredients:

  • 3 lb ground beef
  • 1 onion chopped fine
  • 1 tsp chopped garlic
  • 1 red pepper chopped fine
  • 2 cups cooked white rice
  • 1 can green chilies
  • 1 can black beans
  • 1 cup corn
  • 1 pkg taco seasoning
  • 4 Bell Peppers (Red, Yellow, Orange or Green – your choice)

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Instructions:

Cook ground beef, drain fat, add taco seasoning. Let cool for a few min’s while you cut the tops of the peppers and remove the inner membranes (a melon baller works great for this). Coat the peppers in a bit of olive oil and roast upside down in a 450 oven for 10-15 min’s. While the peppers are roasting, mix the cooked ground beef with the rest of the ingredients. Let peppers cool for just a few so you can easily handle them. Turn peppers right side up place in a roasting pan and fill with 1 cup mix and top with shredded cheese. Bake for 15-20 min.

These freeze great stuffed as is or I often times make up the mix use a few peppers for dinner that night then freeze the rest of the mix in 1-2 cup portions and save for when peppers are on sale. This also works well for lettuce wraps, tacos or stuffed cabbage leaves.

 

Mama's Stuffed Peppers
Author:
Recipe type: Dinner
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 lb ground beef
  • 1 onion chopped fine
  • 1 tsp chopped garlic
  • 1 red pepper chopped fine
  • 2 cups cooked white rice
  • 1 can green chilies
  • 1 can black beans
  • 1 cup corn
  • 1 pkg taco seasoning
  • 4 Bell Peppers (Red, Yellow, Orange or Green – your choice)
Instructions
  1. Cook ground beef, drain fat, add taco seasoning.
  2. Let cool for a few min’s while you cut the tops of the peppers and remove the inner membranes (a melon baller works great for this).
  3. Coat the peppers in a bit of olive oil and roast upside down in a 450 oven for 10-15 min’s. While the peppers are roasting, mix the cooked ground beef with the rest of the ingredients.
  4. Let peppers cool for just a few so you can easily handle them. Turn peppers right side up place in a roasting pan and fill with 1 cup mix and top with shredded cheese.
  5. Bake for 15-20 min.
  6. These freeze great stuffed as is or I often times make up the mix use a few peppers for dinner that night then freeze the rest of the mix in 1-2 cup portions and save for when peppers are on sale. This also works well for lettuce wraps, tacos or stuffed cabbage leaves.

 

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