Soup-er Saturday

I feel like a need a nap just looking at this hearty stew.  All-in-one and so easy, what more can a busy Mom ask for?

Ingredients

1/4 cup all-purpose flour
2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water or red wine
2 reduced-sodium beef bouillon cubes
3 teaspoons Italian seasoning
1 bay leaf
1/2 teaspoon coarsely ground pepper
6 white onions or yellow onions, quartered
4 medium potatoes, cut into 1-1/2-inch slices
3 medium carrots, cut into 1-inch slices
12 large fresh mushrooms
1/2 cup sliced celery

Directions
Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.


In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery.


Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread.
Yield: 8 servings.

Visit A List Makers Life for more yummy, cold weather must-have soups.

Soup-er Saturday

Here is what we are trying out this weekend....

{photo courtesty of Betty Crocker.com}

Cheddar Melt Chili

1 lb lean (at least 80%) ground beef

1 1/3 cups hot water
1 box Hamburger Helper® Cheddar cheese melt
1 cup Old El Paso® Thick 'n Chunky salsa (any variety)
1 2/3 cups milk
1/4 to 1/2 teaspoon chili powder
2 cans (15 oz each) spicy chili beans in sauce, undrained
3/4 cup shredded Cheddar cheese
1 large tomato, chopped (about 1 cup)


1. In 4-quart Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.


2. Stir in hot water, sauce mix and uncooked pasta (from Hamburger Helper box), salsa, milk, chili powder and beans. Heat to boiling, stirring frequently.


3. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.


4. Remove from heat; stir. Sprinkle each serving with 2 tablespoons cheese and tomato.

Katie is heating things up at A List Makers Life with even more yummy soups, go on over and see for yourself.

Soup-er Saturday

Thanksgiving is a memory and Christmas is now officially in full swing.  Have you started your shopping yet?  How about planning the Yuletide menu?  I, personally, am going give this tummy warming soup a try. 

Ham and Bean Soup Recipe

Ingredients

3/4 pound fully cooked ham, cubed
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
3 cups chicken broth
2 cups water
1 cup diced peeled potatoes
3/4 cup diced carrots
3/4 cup diced celery
1/4 teaspoon pepper
1/2 cup frozen peas
2 tablespoons minced fresh parsley

Directions
In a large saucepan, saute the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender. Add peas and cook for 5 minutes longer or until heated through. Stir in parsley.
Yield: 8 servings (about 2 quarts).

The only thing that would make this soup even better would be a free ham to use in it.  Jingle bell hop on over to Katie's at A List Makers Life for your chance to win!

Soup-er Saturday

In honor of Thanksgiving this coming week I thought this would be a fabulous recipe.  With budgets stretched thin you are sure to make the most of the turkey while enjoying a warm and satisfying meal.  I can't wait to try it!

Homemade Turkey Soup Recipe

Ingredients
1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, halved
1/2 teaspoon salt
2 bay leaves
1 cup chopped carrots
1 cup uncooked long grain rice
1/3 cup chopped celery
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.

Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.

Remove turkey from the bones; cut into bite-size pieces. Add turkey and cream soup to broth; heat through.

Yield: 8-10 servings (about 2 quarts).

Now, lets think about ham... my favorite Christmas main dish.  Head over to A List Maker's Life to enter your recipe and have a chance to win a free ham.  Yum!!

Soup-er Saturday

Slow Cooker Steak and Black Bean Chili


2 lb beef top round steak
1 envelope (1 oz) onion soup mix (from 2-oz package)
2 cans (15 oz each) black beans, rinsed and drained
1 can (28 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
3 teaspoons chili powder
1 teaspoon ground cumin



1. Trim fat from beef. Cut beef into 3/4-inch cubes. In 3 1/2- to 4-quart slow cooker, mix beef and soup mix (dry). Stir in remaining ingredients.


2. Cover and cook on Low heat setting 8 to 10 hours.

This is very good and filling.  Even better for lunch the next day, scooped up with crackers.

Get more soup ideas at A List Maker's Life, yum!