Beef Stew from Leftover Round Roast

Ingredients

• 1 lb leftover (cooked) beef bottom round roast (or leftover beef), cut into bite sized cubes
• 2 carrots, sliced
• 3 medium potatoes (I used the potatoes left with the roast)
• 1 cup chopped onion
• 4 cloves garlic
• 4 cups beef broth (low sodium)
• 2 cups hot water
• 1 tsp salt, or to taste
• 1 tsp pepper, or to taste
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley, or 1 Tbsp fresh parsley
• Olive oil cooking spray
• 
  

Directions

1. In large crockpot set on low, combine beef broth, hot water, carrots, potatoes, beef, salt, pepper, garlic powder, opinion powder and parsley.
2. Spray a medium frying pan with olive oil and heat over med-high heat for 1 minute. Add onions and do sauté until translucent (about 2-3 mins). Add garlic to pan and continue to sauté until onions are brown and garlic is fragrant. Add the garlic and onions to the pot. Cover and let cook on low for 8 hours.

Delicious Ham and Potato Soup

• 3 1/2 cups peeled and diced potatos
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced, cooked ham
• 3/4 water
• 3 Tbsp chicken bullion
  
• 1/2 tsp salt
• 1 tsp ground pepper
• 5 Tbsp butter
• 5 Tbsp all purpose flour
• 2 cups milk

1. Combine potatoes, celery, onion, ham and water in stock pot. Bring to boil, then cook over medium heat 10-15 minutes.

2. Stir in chicken bullion, salt and pepper.

3. In separate sauce pan, melt butter on medium-low heat. Whisk in flour with fork and cook, stirring occasionaly until thick (about 1 min). Slowly stir in milk for 4-5 minutes.

4. Stir the milk mixture into the stockpot and cook until heated through.

Recipe via allrecipes.com

Taco Soup

**this is really good with OR without meat**

2 lbs ground beef
2 cans black beans
2 cans Pinto beans
2 cans Corn
2 cans rotel
2 cans tomato sauce
2 packets taco seasoning
1 packet ranch dressing mix


1. Brown beef
2. Combine remaining ingredients with beef and simmer for 20-30 minutes.

Cabbage Soup

• 1 lb ground beef
• 1 onion
• 2 sticks of celery, chopped
• 1 28oz can chopped tomatoes
• 1 tall can tomato juice
• 1 can kidney beans, not drained
• 1 tbs chili powder
• 1 tbs garlic powder
• 2 bullion cubes
• salt and pepper to taste
• 1 head cabbage, chopped

1. Brown beef, onion and celery. Mix all ingredients except cabbage.
2. Add cabbage.
3. Simmer for at least 1 hour, 2-3 hours are best though.

Blue Ribbon Split Pea Soup

1 hour 40 mins

• 2 Tbsp. butter
• 1 Tbsp. safflower oil
• 1 cup carrots, coarsely chopped
• 1 cup celery, coarsely chopped
• 1 1/2 cups onion, coarsely chopped
• 1 large clove garlic, minced
• 2 cups cabbage, finely shredded
• 10 cups water
• 2 cups green split peas
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1 tps. dried marjoram
• 1/2 tsp. dried oregano
• 1/2 tsp. dried summer savory
• 1/8 tsp. dried sage
• 1/4 tsp. celery seed
• 1/4 tsp. ground coriander
• 1/2 tsp. sea salt (optional)
• 1/4 tsp. seasoned salt or salt-free seasoning
• Fresh ground black pepper
• 1 vegetable bouillon
• 4 Tbsp. fresh parsley, minced.

Heat the butter and oil together in a large soup kettle. Add the carrots, celery, onion, garlic and cabbage and saute, stirring frequently, for several minutes. Add the water, the split peas, the seasonings and the bouillon. Bring to a boil. Cover and simmer over medium heat for 1 hour and 30 minutes, stirring frequently. Stir in the parsley and adjust the seasonings. This soup freezes beautifully so freeze any left over in an airtight container to be used for another meal.

Serves 8

Recipe via Fit For Life

Harvest Soup

55 mins

• 9 cups water
• 1 large white onion, coarsely chopped
• 2 large cloves garlic, minced
• 2 stalks celery, coarsely chopped
• 1 medium celery root (celeric), peeled and cubed (optional)
• 2 cups banana squash, cubed
• 1 small cauliflower, corred and cut into 1-inch thick florets
• 4 medium carrots, peeled and cut into 1/2 -inch cubes
• 4 medium zucchini, cut into 1/2-inch slices
• 4 medium golden zucchini or summer squash, cut into 1/4-inch slices
• 3 medium White Rose potatoes, peeled, halved and cut into 1/4-inch slices
• 1 small head savoy cabbage, cored, quartered and sliced thin
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1/2 tsp. dried summer savory
• 2 Tbsp. white miso or 2 vegetable bouillon
• 1 tsp. sea salt (optional)
• Dash of cinnamon
• Dash of nutmeg
• 2 Tbsp. fresh lemon juice

In heavy soup kettle, bring water to a boil. Add all ingredients except lemon juice. Return to boil. Simmer for 30 minutes, stirring frequently to break up squash and form thick stock. Stir in lemon juice at end of cooking. This soup can be made in large quantities, because it is a great leftover.

Serves 8

Recipe via Fit For Life

Stew for Two

40 mins

• 8 tiny new potatoes
• 3 large carrots
• 2-3 Tbsp butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 4 broccoli stalks without florets, peeled and cut into 1/2-inch pieces
• 2 small zucchini, sliced
• 1 cup frozen lima beans (optional)
• 1/2 cup frozen peas (optional)
• 1/4 tsp. celery seed
• 1/4 tsp. dried sage
• 1/4 tsp. dried marjoram
• 1/2 tsp. sea salt, seasoned salt or salt-free seasoning
• 1 vegetable bouillon or 2 tsp. vegetable broth
• 1-2 cups water

Place potatoes and carrots, whole, in vegetable steamer, covered, over boiling water for 15 minutes. Cut carrots into 1/2 inch slices. Peel potatoes and cut into 1-inch cubes. Set aside. Melt butter in large heavy saucepan. Add potatoes, carrots, onion, celery, broccoli, salt, bouillon and water. Bring to a boil. Then simmer, covered, for 5 minutes. Add zucchini and peas. Return to boil, cover, and simmer for 10 minutes, stirring occasionally. Kids love to dip whole-grain buttered toast into this delightful stew.

Serves 2

Recipe via Fit For Life

Country Corn Chowder

35 mins

• 6 cups water
• 6 medium all-purpose potatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 2 vegetable bouillon or 1 vegetable bouillon and 1 Tbsp. light miso
• 1/8 tsp. dried sage
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1/2 tsp. sea salt (optional)
• 1/2 tsp. seasoned salt or salt-free seasoning
• Fresh ground pepper to taste
• 3-4 cups fresh or frozen corn
• 1 Tbsp. butter
• 1/4 cup green pepper, minced
• 1/2 cup scallions, minced
• 1/4 cup heavy cream (optional)
• 1 Tbsp. fresh dill, minced (optional)

Bring water to a boil. Add potatoes, onion, garlic and celery. Return water to a boil and add bouillon and seasonings. Cover and simmer over medium heat for 15-20 minutes or until potatoes are tender but not mushy. Cool slightly. Remove 2 cups of potatoes from stock and set aside. Blend remaining chowder in small increments. Reheat over low heat. Add corn and reserved potatoes. Simmer, stirring to insure that chowder does not stick, for 5 minutes. Melt butter in a small skillet. Add green pepper and scallions. Saute until vegetables turn a bright green, approximately 3 minutes. Stir into simmering chowder. Add cream and dill, if desired. Adjust seasonings.

Serves 4

Recipe via Fit For Life

Perfect Creamy Cauliflower Soup

35 mins

• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 1 medium onion, coarsely chopped
• 6-8 scallions, chopped
• 1 clove garlic, minced
• 2 stalks celery, chopped
• 2 medium cauliflower, cored and coarsely chopped
• 1/2 tsp. sea salt
• 1/2 tsp. curry powder (optional)
• 1/8 tsp. fresh ground black pepper
• 1/2 tsp. dried thyme
• 1 tsp. dried basil
• 1 tsp. dried savory or marjoram
• 6 cups water
• 2 Tbsp. white miso (preferable to vegetable bouillon because it will not turn the soup dark)
• 1/8 tsp. fresh ground nutmeg (optional)

n heavy soup kettle, melt butter. Add oil. Add onion, scallions and garlic. Add celery and cauliflower. Add seasonings. mix well and cook, uncovered, over medium heat for several minutes, stirring frequently. Add water and miso. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. Remove cover and cool slightly. Puree in small increments in blender until smooth and creamy. Reheat, adding fresh ground nutmeg, if desired.

Serves 4

Recipe via Fit For Life

Savory Beef Stew

• 1 lb. Stew meat
• 3 cups beef broth (or 3 cups water w/3 tsp. beef bouillon)
• 1 packet Lipton Onion Soup Mix
• 4 cups water
• 2 Potatoes cut into bite sized pieces ( about 2 cups)
• 1 large bag of frozen mixed veggies (or 2 small bags)
• ½ tsp. salt
• ¼ tsp. pepper
• 2 TBSP corn starch mixed with an equal amount of cold water

Directions

In a stockpot or Dutch oven, combine stew meat, broth, onion soup mix, and water.

Bring to a simmer and simmer uncovered for 10 minutes. Cover and cook over low heat for about 45 minutes.

Add potatoes, recover and cook another 20 minutes.

Now, add the veggies, and seasonings as desired. Cover and allow to cook for 40 minutes.

In a small dish combine the cornstarch with an equal amount of water. Stir into the stew mixture. Continue to cook, stirring occasionally for about 10- 20, until thickened. Taste and adjust seasonings.

Serves 4 to 6

Recipe via afewshortcuts.com

Short Cut Brunswick Stew

• 1½ to 2 cups BBQ Pork
• 2 potatoes cut bite size
• 8 oz cut okra (I had Whole Okra so I cut it)
• 1 can creamed corn
• 1 can diced tomatoes with onions
• 1 medium onion diced
• 1 Bell Pepper diced
• 1 can tomato sauce
• ½ cup chopped celery
• 1 Can Lima Beans
• 2 cups Chicken Broth
• 1 Tbsp garlic
• 1 Tbsp salt
• 1 tsp pepper
• 1 tsp oregano

——————————————————————-

1. Turn your crockpot on low!
2. Now….everybody in the pool!


3. I left out the Lima Beans because my hubby says, “They make my ears itch.” The only other person I have ever heard say that in my life is my son. It is so weird!
4. You can also substitute any kind of meat. We are using BBQ Pork because we had it left from yesterday. You could use chicken, or mix the 2.
5. Leave in Crockpot on Low for 5-6 hours!


6. This is so good!

Recipe via afewshortcuts.com

Southwestern Corn and Black Bean Chowder

1 ½ quart vegetable stock
1 15 oz. can black beans
1 12 oz. bag frozen whole kernel corn
2 large onions diced
3 stalks celery diced
2 tbsp. chopped garlic
2 chopped carrots
1 12 oz. can diced tomatoes in juice
1 red pepper diced
1 green bell pepper
1 bunch of cilantro chopped
1 tbsp. chili powder
1 tbsp. cumin
1 tsp. oregano leaves
2 tbsp. kosher salt
1 tsp. black pepper
2. tbsp. extra virgin olive oil
½ tsp. liquid smoke

Boil black beans with a little kosher salt until tender (do not over cook). Rinse cooked beans
with cool water and set aside.

In soup pot, heat olive oil and sauté onion, celery, carrot and bell peppers until tender and
slightly brown.

Add water and broth and bring to boil. Add all remaining ingredients except cilantro. Simmer
for 10 minutes and then add cilantro. Simmer for additional 10 minutes, uncovered.

Recipe via MarthaFry.org

Leek and Potato Soup

• 1 tsp. crushed fennel seeds
• 1 tsp. ground pepper
• 2 cloves garlic
• 2 tbsp. olive oil
• 4 pints vegetable stock
• 2 lbs. leeks (trimmed, cleaned, sliced)
• 2 lbs. potatoes (cleaned, cut into cubes)

1. Heat olive oil on medium heat in a large pan.
   
2. Add garlic – heat for a few minutes until golden.
   
3. Add fennel seeds and pepper and stir in with garlic.
   
4. Add leeks and potatoes and mix well with other ingredients. Cover and cook 5 minutes. Stir quickly.
5. Cover and cook for 5 minutes further.
   
6. Add stock. Bring to boil, then cover, turn heat down and simmer for 40 minutes.

Recipe via MarthaFry.org

Maui Black Bean Soup

• 2 tbsp. extra virgin olive oil
• 2 stalks celery, trimmed and coarsely chopped
• 1 carrot, peeled and chopped
• 1 small purple onion, peeled and chopped
• 1 red pepper, seeded and deveined, chopped
• 1 green pepper, seeded and deveined, chopped
• 2 cloves garlic passed through a garlic press
• 1 tsp. dried cumin
• 1 tsp. dried oregano
• 1 tsp. basil
• 1 tsp chili powder
• 4 c. vegetable broth
• 2 15 oz. cans of black beans
• 1 15 oz. can diced tomatoes
• 1 c. corn
• Salt and black pepper

In a large skillet, heat olive oil over medium heat. Add celery, carrot, onion and bell peppers. Saute until onion becomes translucent, about 8 minutes. Add garlic and spices. Cook another 2 minutes.

Add vegetable broth, beans and tomatoes. Bring mixture to a boil and then reduce heat. Cover and let simmer for about 20 minutes. Using a hand-held blender, puree soup to desired consistency. Add corn and let simmer for 5 minutes. Season with salt and pepper. Serve hot.

Recipe via MarthaFry.org

Roasted Butternut Squash Soup

• 1/3 cup olive oil
• 2 large butternut squash
• 1 sweet onion, cut into large chunks
• 1 bulb garlic
• ½ tsp. rice bran oil (can also use olive oil)
• 2 c. vegetable stock
• 2 tbsp. fresh lime juice
• Salt and fresh black pepper to taste
• Ground nutmeg

1. Preheat oven to 350 degrees. Prepare a large roasting pan by pouring oil in it, letting it coat the bottom. Cut the squash in half and remove seeds and string. Place squash in roasting pan, cut side down. Prick the skins with a sharp knife. Place onion around the squash. Using a sharp knife cut the top of the garlic bulb off and drizzle with rice (or olive) brand oil. Place in roasting pan with the other vegetables. Bake for 45 minutes to an hour or until tender. Remove and let stand.

2. Scrape baked squash into a large stock pot. Add the roasted onion and squeeze roasted garlic flesh in as well. Add vegetable stock and lime juice and bring to a boil. Reduce heat and simmer for 15 minutes. Using a hand blender, puree the soup until it is evenly smooth. Ladle into soup bowls and garnish with nutmeg, salt and pepper.

Recipe via MarthaFry.org

Vegetable Soup

• 2 medium garlic cloves, minced
• 1 medium onion, diced
• 2 medium carrots, diced
• 1 medium sweet red pepper, diced
• 1 medium celery stalk, diced
• 2 small zucchini, diced
• 2 c. green cabbage, shredded
• 2 c. Swiss chard, chopped
• 2 c. cauliflower, small florets
• 2 tsp. thyme, fresh, chopped
• 6 c. vegetable broth
• 2 tbsp. parsley, fresh, chopped
• ½ tsp. table salt, or to taste
• ¼ tsp. black pepper, or to taste
• 2 tbsp. fresh lemon juice, optional

Put garlic, vegetables, thyme and broth in a large soup pot. Cover and bring to a boil over high heat, reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley; season to taste with salt, pepper and lemon juice.

Recipe via MarthaFry.org

Chili Veggie Soup

½ c. chopped onion
1 ¾ c. Hunt’s Chunky Tomato Sauce
1 ¾ c. vegetable broth
1 c. water
2 teaspoons chili seasoning
½ c. chunky salsa (mild, medium, or hot)
1 ½ c. frozen cut green beans
1 ½ c. frozen cut carrots
1 c. frozen whole kernel corn
1 c. frozen peas
1 8 oz. can red kidney beans, rinsed and drained

In a large skillet sprayed with cooking spray, brown onion. In a crockpot container, combine browned onion, tomato sauce, beef broth, water, chili seasoning, and salsa. Stir in green beans, carrots, corn, peas, and kidney beans. Cover. Cook on LOW 6 to 8 hours.

Recipe via MarthaFry.org

Cabbage Patch Soup

½ c. chopped onion
1 c. thinly sliced celery
1 15 oz. can Hunt’s Chunky Tomato Sauce
2 c. water
1 16 oz. can red kidney beans
2 teaspoons chili seasoning
¼ teaspoon black pepper
2 ½ c. purchased coleslaw mix
1 c. frozen whole kernel corn

In a large saucepan sprayed with cooking spray, brown onion and celery. Stir in tomato sauce, water, kidney beans, chili seasoning, and black pepper. Bring mixture to a boil. Stir in coleslaw mix and corn. Lower heat. Simmer until cabbage is tender, about 15 minutes, stirring occasionally.

Recipe via MarthaFry.org

Minestrone Soup

3 tbsp. olive oil
1 c. onion (finely chopped)
½ c. chopped zucchini
½ c. frozen green beans
¼ c. minced celery (about ½ stalk)
4 tsp. minced garlic
4 c. vegetable broth
1 can (14 oz) diced tomatoes
2 (15 oz) cans red kidney beans (drained)
2 (15 oz) cans white kidney beans (drained)
½ c. carrots chopped
3 c. hot water
2 TBSP parsley
1 ½ tsp oregano
3 tsp salt
½ tsp black pepper
½ tsp basil
¼ tsp thyme
4 c. fresh baby spinach

In a large soup pot, sauté onion, zucchini, green beans, celery, and garlic in olive oil for 5 minutes. Add broth, tomatoes, beans, carrots, water, parsley, oregano, salt, pepper, basil, and thyme.

Simmer for 20 minutes. Add baby spinach and cook an additional 20 minutes.

Recipe via MarthaFry.org

Taco Soup

32 oz. Vegetable Broth
8 oz. Salsa
2 Cups Frozen Corn
1 Can Black Beans

Cook on stovetop for 30 minutes. Prepare night before if you are away from home at lunch.

Via MarthFry.org