Spicy Chicken Stew

This is a brand new recipe for our family and already I see it making its way onto our Family Favorites list. We all loved it! It has the perfect mix of spices to make it delicious and interesting bite after bite. I found the recipe here and love how I can change it up each time by using whatever vegetables I need to. (In this case I didn't have carrots but needed to use up some celery and summer squash, to add to the frozen corn.)

The original recipe makes this in the crock pot, but could just as easily be made on the stove top. It would also be yummy without the chicken.

Depending on what's available I have served it with cheese, sour cream, salsa, cilantro, avocados, and tortilla chips.

Note on spiciness: For our family's tastes I have found that half the amount of spices is more than sufficient. If it ends up too spicy I add canned tomatoes and/or tomato sauce until it's more mild.

Spicy Chicken Stew

2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 c.)
1 (10 oz.) package frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled and cut into chunks (1 c.)
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz.) jar salsa
2 tsp. kosher salt
1 1/2 tsp. ground cumin
1 tsp. chile powder
1/2 tsp. black pepper
1 skinless, boneless chicken breast, halved (about 1 lb.) and 4 skinless, boneless chicken thighs (about 10.5 oz.) (I used home-bottled chicken instead, which also gave me the broth I needed.)
2 1/2 c. chicken broth

Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder, and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.

Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Serve warm.

Creamy Tomato Soup

A couple weeks ago we had garden tomatoes coming out our ears! I didn't have time to can and didn't want to put any more diced tomatoes in the freezer either, so I decided to make a huge pot of tomato soup. I've done this before but never found a recipe we just loved. So I asked my friends on Facebook and was referred to the recipe on Our Best Bites. I tried it and it was a big hit! So this has instantly become our family's default recipe for homemade tomato soup. 

Note: This time I modified it as indicated in italics, but I may try it other ways when we have other ingredients.

Creamy Tomato Soup

1 Tb reserved oil from sun-dried tomatoes, or olive oil (I used the latter)
1 c. chopped onion
¾ c. shredded carrot
4 cloves garlic, minced
1 tsp sugar (I used raw sugar)
1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 c. sliced sun-dried tomatoes, packed in oil (I would love to try this some time but didn't have it.)
2 (14.5 oz) cans diced tomatoes, undrained (This is where the fresh, homegrown tomatoes came in for me--not canned this time of year.)
1 (14oz) can chicken broth
3 oz reduced fat cream cheese

optional: 1/2 tsp red pepper flakes

optional: Parmesan cheese and fresh basil for garnish

Place oil in large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.

Add sun-dried tomatoes (if using), canned tomatoes, chicken broth, (raw) sugar, salt, pepper, oregano and basil. (If adding red pepper flakes, add now.)

Bring soup to boil, reduce heat to simmer. Cover pan and simmer for 30 minutes.

Remove from heat. Place soup in blender (do this in 2 batches if necessary)--or I highly recommend using an immersion blender. Add cream cheese. Process until smooth.

Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and fresh basil leaf, if desired.

Chicken Gnocchi Soup

Superb. Delectable. Lovely. Heavenly. These are a few of the words that could be used (and have been, from guests) to describe this soup of my mom's. The recipe is more time-intensive than your typical soup recipe, but the result will honestly take you to a whole new dimension of soup heaven!

Chicken Gnocchi Soup

If you want to make your own gnocchi for the soup, here is the recipe. (If that's more time than you want to take, buy your gnocchi pre-made, in the pasta isle.)

Gnocchi:

1 lb. potatoes: boiled, cooled in fridge overnight, peeled, trimmed, and riced or mashed
¼ tsp. pepper
1 tsp. salt
Pinch of nutmeg
1 c. whole wheat flour (plus additional as needed when mixing)
2 Tb. melted butter

Mix potatoes, pepper, salt, nutmeg, and flour. Slowly add butter. Add additional flour 1 Tb. at a time as needed. Roll out and cut into 1 inch square pieces.

Soup:

1/3 c. butter
2 cloves garlic, minced
1 lb. chicken cut in largish chunks
1/3 c. whole wheat flour
½ carrot
1 celery rib
¼ c. onion
½ c. fresh spinach or swiss chard torn in smallish pieces
2 c. whipping cream
2 c. milk
2 cans chicken broth (or more)--or use homemade bone broth
Cracked pepper to taste

1 lb. of gnocchi (recipe above)

Melt butter on medium heat in soup pan. Saute garlic.

Add chicken and cook through.

Stir in flour and mix well until flour is cooked into chicken.

Put two cups milk in blender with carrots, onion, and celery cut in chunks. Blend just until vegetable pieces are small.

Add mixture, whipping cream, spinach, cracked pepper, and broth. Bring almost to boil, stirring constantly so doesn't stick to bottom of pot.

Add gnocchi and cook about 4 or 5 more minutes. Slowly savor.

Minestrone Soup

Here is a hearty soup perfect for cold winter evenings. 

Original post March 2010:
This is one of those tasty, wholesome soups that is a meal in itself. (Most of the time I omit the meat and it's still delicious.) This recipe also works in the crockpot as long as ingredients are added in stages: beans first for a couple hours, then vegetables, then pasta last (or added at end, fully cooked).

Minestrone Soup

1.5 lbs (or less) cooked beef stew meat, lean, chopped - optional
Heaping 1/2 c. dry white beans
Heaping 1/2 c. dry great northern beans (or navy)

Cook above ingredients (following bean cooking instructions-under #3), then add the following ingredients:

3 cans beef or chicken or vegetable broth (or homemade bone broth)
2 1/2 c. water
2 medium sweet or regular onions, chopped
2 ribs celery, chopped

3-4 cloves garlic, minced
1 1/2 c. carrots
2 c. small zucchini
Salt and pepper to taste
1 1/2 tsp. Italian seasoning
1 can Italian style tomatoes (cut with juice)
1 c. dry seashell (or other) pasta

Toppings (not shown in picture):
fresh Parmesan cheese
16 oz. can olives

Black Bean Soup

This is a newer Family Favorite that I'm re-posting from 2012. During the winter, especially, a warm, hearty soup really hits the spot on a cold evening. And I love how this one can be catered to each person, depending on which toppings he or she likes.

Original post:
The other night I made this black bean soup recipe posted on Word of Wisdom Living a little while ago. It's Skip's own recipe and I didn't modify it at all (except to omit the jalapenos and celery). You really should check out the original, with beautiful picture included. I don't remember ever having a black bean soup more delicious than this one! The spices are perfect (and I was so glad for the guidance in that area because often I am at a loss as to what other spices a recipe needs), and the result is a savory and satisfying soup that is hard to stop eating, it's so good. Plus, it's so healthful, what's not to love?!

Skip's Black Bean Soup
Yields 6 servings

1 lb. dried black beans, rinsed and drained
1 qt. homemade chicken stock
2 c. water (if beans aren’t soaked overnight)
1 bay leaf
1 carrot, finely sliced
2 Tb. olive oil
1 Jalapeno pepper, seeds removed and diced
4 cloves garlic, minced
½ bell pepper
½ onion, chopped
2 ribs celery, chopped
½ tsp. cumin
½ tsp. ground oregano
½ tsp. chili powder
½ tsp. black pepper
1 tsp. salt (or to taste, depending on salt in stock)
1 Tb. vinegar (optional)
1 lime (optional)

1. Black beans may be soaked overnight in 6 cups water and then drained, or alternately, begin with dry beans.   (See my bean cooking tip #3.) If beans weren’t soaked overnight, combine chicken stock, water, black beans, and bay leaf in a saucepan, bring to a boil, then simmer ½ hour.

2. While beans are simmering, wash and prepare vegetables. Saute jalapeno pepper in olive oil several minutes; add garlic and cook one minute more.

3. When step #1 is done, add carrots to simmering pot. After 30 minutes add sautéed jalapeno pepper and garlic, bell pepper, onion, and celery to pot. Add seasonings and stir well.

4. Simmer 1 to 1½ hours more until beans are tender but not mushy. Stir several times each hour. (If you want natural rice with the soup, this is a good time to cook the rice.)

5. Remove about half of soup from pot and puree with a blender, and then return to pot.

Adjust seasoning as needed. Add water if needed for desired consistency. 

Black bean soup may be served over rice and garnished with your choice of lime juice, sour cream, avocado, tortilla chips, chopped onions, grated cheese, parsley or cilantro. Black bean soup is pretty basic; the garnishments make it interesting. 

This recipe can be adapted to a slow cooker, or simplified by using canned black beans, canned chilies, and store-bought chicken broth if you’re running short on time.

Creamy Pumpkin Soup

I don't think I'd ever had pumpkin soup before I made it myself, a few years ago. To tell the truth, it sounded kind of weird because I had only had sweet pumpkin recipes. But I gave it a try and by now it has become a Family Favorite! I look forward to this time of year when pumpkins are more plentiful and I start craving all those yummy fall recipes.

I found this recipe at Pumpkin Nook, a great place to find delicious ideas. And the only thing I changed was to omit the cinnamon.

Creamy Pumpkin Soup
Yield: 6 servings

16 oz. pumpkin (fresh pureed or canned)
13.75 oz. chicken broth
1 large onion
2 carrots, sliced
2 c. half and half or evaporated milk (in a pinch, I've also used regular milk)
1/4 c. sour cream
1/8 tsp. pepper
1/2 tsp. baking soda
1/3 tsp. (or less) salt

bacon bits, optional

In large pot add chicken broth, onions, carrot, baking soda, salt and pepper.

Simmer uncovered for 10-15 minutes until carrots are soft.

Put vegetable and broth into a food processor or blender--or use immersion blender--and blend until smooth.

Return to pot.

Add pumpkin and half and half.

Simmer uncovered for 10 minutes.

Serve topped with sour cream and bacon bits, if desired.

Pioneer Stew

My family likes this stew almost as much as my mom's traditional chili, and that's really saying something! I first posted this Family Favorite two years ago. (This updated picture shows that this time I made it with stewing beef instead of ground beef.)

Original post:
Not long ago, a former roommate of mine gave me a bean recipe* that I thought sounded fantastic. So I made it and it was! Note: The ground beef could easily be eliminated and it would still be a delicious dish.

Pioneer Stew

1 1/4 c. (1/2 pound) dry pinto or kidney beans (I used both) (or 3 or 4 cans of beans)
1/2 to 1 pound ground beef
1/2 c. finely diced green pepper
1/2 c. chopped onion
one 16 oz. can whole kernel corn with juice (I used frozen mixed vegetables instead)
one 16 oz can tomatoes with juice
1/2 tsp. chili powder
3/4 tsp. salt
1/2 c. shredded sharp cheddar cheese (I only had mild)

Cook the beans, using package directions (and/or my tips here).

In skillet, cook ground beef, chopped onion, and green pepper until meat is browned and vegetables are tender. Drain off fat.

Add meat mixture, corn, tomatoes, chili powder, and salt to taste to beans. Simmer 20 minutes. After tasting, I always add more chili powder too, and even a bay leaf if the taste still isn't savory enough.

Combine 1 tablespoon flour with 2 tablespoons water. Stir into stew, cook and stir until thickened and bubbly. Stir in cheese.

*Recipe attributed to a cookbook put out by the Kolob Springville Utah Stake Relief Society and Home Storage Committee - June 2004.

Crockpot Lentil Veggie Sausage Soup

When a friend shared this recipe from Kalyn's Kitchen on Facebook, I knew I had to try it out--and soon! And now I want to try it again. It was so very tasty and satisfying (and would be without the sausage, too).

Note: If you prefer stovetop over crockpot, those modifications can be found at the above link.

Crockpot Lentil Veggie Sausage Soup

Yield: about 6 servings (in a 3.5-Quart Crock-Pot Slow Cooker)

1/2 onion, diced very small
1 carrot, diced very small
2 large stalks celery, diced very small
1 T olive oil
1 T minced garlic
1 tsp. dried thyme
1 tsp. Spike seasoning (as this has a form of MSG in it, I used only half this amount and the soup still had plenty of flavor)
3 links pre-cooked sausage (I used Polish), diced in 1/4-1/2 inch pieces
1 can petite dice tomatoes with juice
6 c. chicken stock (or 4 cans chicken broth)
1/4 c. brown lentils
1/4 c. red lentils
salt and pepper to taste
1/4 c. long-grain brown rice
4 c. chopped fresh spinach (or kale)
2 Tb. balsamic vinegar (if you're out of this, as I was, here is the substitution I used--with raw sugar instead of refined)

Dice onion, carrot and celery. Heat olive oil in heavy frying pan, add veggies and saute until starting to soften, about 3-4 minutes. Add garlic, thyme, and Spike Seasoning and saute about 2 minutes more, then add veggies to crockpot.

Add diced chicken sausage, canned tomatoes, chicken stock, brown lentils, red lentils, and salt and pepper to crockpot and cook on high about 3 hours (or until brown lentils are soft and red lentils are starting to dissolve.)

Add brown rice and chopped spinach and cook about 1 hour more. Stir in balsamic vinegar and cook 15 minutes. Serve hot, with Parmesan cheese if desired.

Cream of Celery Soup

This is our favorite celery soup recipe. It's creamy and mellow with enough other stuff in it that my kids can't pinpoint the celery flavor, and so they like it. We're not huge fans of celery, but sometimes we get a head or two in our Bountiful Baskets and need to use it up. This is the perfect, satisfying, and wholesome way to do that!

Original recipe (which I modified) found at allrecipes.com.

Originally posted here in July 2012.

Cream of Celery Soup

3 cans chicken broth
2 heads celery, coarsely chopped
3 carrots, sliced thin
1/2 to 1 onion, chopped
1 c. flour  (I use whole wheat, even for soups)
1 Tb. salt
1/8 tsp. ground white pepper (or more, to taste)
2 c.+ milk
1 c. butter

Bring chicken broth to boil with celery, carrots, and onions. Cover, boil gently until vegetables are almost tender (about15 minutes).

In small saucepan, melt butter. Add salt and white pepper and gradually stir in flour. Cook and stir for a few minutes, till cooked completely. Gradually add milk and bring back to boil; stir until thickened to desired consistency. 

When veggies are almost tender, use immersion blender or regular blender to puree veggies in their juice. Then add flour and milk mixture to pureed vegetable mixture and return to boil. Stir well and season more to taste, if desired. Serve.

Chicken Wild Rice Soup

This recipe (which I barely modified) came from my cousin, Brandi. I don't know where she got it, but it's absolutely delectable! Everyone but my pickiest eater LOVED it, and my 2 year-old kept wanting more. I perfectly understood how he felt... :)

Chicken Wild Rice Soup

1/2 c. butter
1 chopped onion
1/2 c. chopped celery
1/2 c. cubed carrots
1/2 lb. diced mushrooms (we had to omit these for the kids' sake, but I would love to use them)
1/2 c. bell pepper, chopped or cut in strips
3/4 c. whole wheat flour
6 c. chicken broth
2 c. cooked wild rice (brown rice would probably work great too)
1/2 tsp. salt
1/2 tsp. curry powder
1 lb. boneless skinless chicken breasts, cooked and cubed
1/2 tsp. mustard powder
1/2 tsp. dried/fresh parsley
1/2 tsp. black pepper
1 c. slivered almonds
3 Tb. dry sherry (or a non-alcoholic substitute--I used some white wine vinegar with a little raw sugar)
2 c. half-and-half (or whipping cream)

Melt butter in large saucepan over medium heat. Stir in onion, celery, and carrots and saute for 5 minutes.

Add mushrooms and bell pepper, saute for 2 more minutes.

Add flour and stir well.

Gradually pour in chicken broth, stirring constantly, until all has been added. Bring just to boil, reduce heat to low and let simmer.

Add rice, chicken, salt, curry, mustard, parsley, pepper, almonds, and sherry. Simmer for 1-2 hours. (I just let it cook as long as it took me to prepare the rest of dinner and set the table, etc, which was about an hour.)

Pour in half-and half 15-20 minutes before serving and allow to heat thoroughly without boiling.

Note: Stir frequently because everything sticks to the bottom of the pan!

Resurrect the Stock Pot!

I've been making my own bone broth for a few years, which I started doing when I learned about all the health benefits that come from this broth. But I still learned several things the other day from watching this nine-minute video. Check it out!

As the video states: "Broths cooked over a couple of days, made from whole chicken, beef bones, or fish actually repair the same parts of our own bodies as the animal parts we ingest. These broths—the more gelatinous the better--not only cure the common cold, they also build strong bones, heal the digestive tract [much the way fermented foods do], cure arthritis, joint pain, strengthen the immune system, beautify the skin, and provide the body with every single mineral it needs for optimum health to protect against a variety of diseases—even TB, diabetes, ulcers, and cancer."

Creamy Butternut Squash Soup

I've been trying for a while to find a good butternut squash soup recipe that my kids would like, and I think I've finally hit upon the right one. This comes from Taste of Home and I modified very little (just used chicken broth instead of the MSG- laden chicken bullion). There's just something so warm and comforting about the nutty, buttery flavor of a bowl of this wholesome, filling soup.

Creamy Butternut Squash Soup

Yield: 2 servings--so for a family, you'll need to double or triple this recipe

1/4 c. chopped onion
1 Tb. butter
3 c. cubed peeled butternut squash
1 medium potato, peeled and cubed
1-1/2 c. water
1 can chicken broth (about 2 c.)
1/4 tsp. salt
Dash pepper
1/4 c. evaporated (or other) milk

I also added some celery and shredded zucchini, which I needed to use up and also needed to disguise so my kids would eat it. Since this soup is pureed at the end, it's a great one to throw extra veggies into for added color, flavor, and nutrition.

In a small saucepan, saute onion in butter until tender. 

Add squash and potato (and other veggies, if using); cook and stir for 2 minutes. 

Add chicken broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

Cool slightly. Using an immersion blender (or regular blender), process soup until smooth. Return to pan; stir in milk and heat through.

Beef Stew

We never have stewing beef, so it was a real treat last week when we did have some and I made this hearty, veggie-filled stew. I found the recipe at recipelion.com and it was perfect! What a wonderfully satisfying dish on a cold winter evening. I will definitely make this again...if I ever get lucky enough to have stewing beef again. :) The original recipe calls for 2 pounds meat but in my opinion it only needs one. Other modifications are as listed.

Beef Stew

Yield: 8 servings

1 pound stewing beef, cut into 1-inch cubes
2 Tb. vegetable oil
2 Tb. (whole wheat) flour
3 cloves garlic, minced
1 large onion, diced into 1/4-inch square pices
2 cans beef stock (I used chicken broth)
1 can chopped tomatoes, with juice
1 c. red wine (I never have cooking wines, so instead I used a few splashes of red wine vinegar, to taste. This ingredient added the most richness and depth of taste, so don't skip it!)
1 Tb. Italian seasonings
1/2 Tb. dried parsley
salt and pepper, to taste
3 carrots, cut into 1/2-inch pieces
2 potatoes (or more), cut into 1-inch cubes
2 Tb. ketchup or tomato paste

Heat  oil in a large stock pot, and brown the beef on all sides.
Add flour and stir to coat.
Add a few tablespoons of the beef/chicken stock, and add onion and garlic.
Sauté until onion begins to soften.
Add remaining stock, tomatoes, red wine (or red wine vinegar), salt and pepper, and parsley.
Cover and simmer for about 1 1/2 hours, adding more liquid if necessary.
Add carrots, potatoes and ketchup or tomato paste, and simmer an additional 15-30 minutes (until carrots and potatoes are to desired tenderness).

Sunshine Soup

This soup is made with yellow summer squash from our garden, and is so pretty I like to call it Sunshine Soup. It looks so cheery (hard to capture with my camera) and the taste is delectable. Plus, my girls don't even complain too much about eating it (since there really isn't anything to complain about), and it's a very simple recipe. I found it on the Taste of Home site and made very few modifications.

Sunshine Soup
Yield: 6 servings

5 small yellow summer squash, cubed
2 green onions, cut into 3-inch pieces (or half a regular onion, diced)
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
1/2 teaspoon salt
1/8 to 1/4 teaspoon white pepper
1-1/2 cups heavy whipping cream (I just used milk)

In a large saucepan, saute squash and onions in butter until tender. 

Stir in broth, salt and pepper; bring to a boil. 

Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

Cool slightly. Process in batches in a blender (or use immersion blender right in pan); return all to pan. Stir in cream/milk and heat through. 

Chili

Chili is such an excellent, nutritious comfort food for a cold day, don't you think?
My family has a Halloween meal tradition that to the best of my knowledge is now in its third generation. It's a meal we look forward to every year and which, while eating, triggers all sorts of pleasant memories for me (so I hope it is beginning to do so for my children as well). This meal includes my mom's chili, which I start craving as the weather cools anyway.

There are probably as many chili recipes out there as people who make the dish, and I have tried more than I can count. But I always go back to this traditional, classic recipe as my very favorite for southwestern style chili. (So those of you who are Cincinnati natives may not appreciate it quite the way I do. But then, I never did get to like either Skyline or Gold Star :).)

This is one of those recipes that you follow and then taste and add more spices, as needed, until it's just right.

Classic Southwestern Chili

Cook about 4 c. dry beans according to package directions and/or using my tip (#3).

When beans are cooked (about 3 hours), add other ingredients:

Brown 1 lb. ground beef, drain off grease and cook 2 onions and 1 clove garlic in same pan.
2 small cans tomato sauce
1 can diced tomatoes in juice
3 tsp. chili powder (or more, to taste)
4 tsp. salt (or less, to taste)
1/4 tsp. pepper (or more, to taste)

Serve with grated cheese or other toppings, as desired.

Creamy, Cheesy Cauliflower Soup

I refer to this as my dad's recipe, since the first time I ever tried it he had made it. This soup is amazingly delicious and can be made with either cauliflower or broccoli (or both, as shown here).

Creamy, Cheesy Cauliflower Soup

2 Tb. butter
1/4 c. flour
1/2 tsp. salt
2 c. milk
2 c. chicken broth
1 onion
1 head cauliflower or broccoli
1 tsp. Dijon mustard
8 oz. (2 c.) sharp cheddar cheese, shredded

• Place cut-up veggies in large pot with chicken broth and cook, covered.
• While veggies are boiling, melt butter in small saucepan.
• Add flour, salt, and mustard, and cook a couple minutes while stirring constantly.
• Add milk and stir until smooth (can also blend in blender, if preferred).
• Once veggies are tender, add white sauce to the pot and gently boil a few more minutes.
• Add shredded cheese.

Serving suggestion: Sprinkle with real bacon pieces and serve with my whole wheat dinner rolls.

Rice 'n Bacon Soup

Here is one of the winners of last week's venture into new recipes. (I did have to modify it a bit: Since I had no wild rice, I substituted brown rice.)

And yes, bacon contains nitrites and lots of sodium, but this recipe calls for only 2 strips of it and it adds so much flavor to the soup--which is how I believe meat should generally be used (and Michael Pollan agrees with me). It's not a quick recipe, so plan accordingly--but the finished product is wonderfully delicious.

Rice 'n Bacon Soup
8 servings

1 c. uncooked brown rice
2 c. boiling water
2 strips bacon
1/4 c. chopped onion
3/4 c. sliced celery
1/2 c. sliced carrots
1 c. or so sliced fresh mushrooms (depending on how much you like mushrooms)
1 can (14 or so ounces) chicken broth--low sodium and MSG-free
1-2 recipe's-worth of cream of mushroom substitute
1-2 c. milk
1 tsp. seasoned salt--MSG-free
Pepper to taste

Bring water to boil in large saucepan. Add rice and simmer, covered, until fully cooked (30-40 min). Add extra water, if needed, to prevent burning. Set aside.

In a skillet, fry bacon until crisp. Remove bacon; crumble and set aside. Drain all but 1 Tb. drippings (I didn't end up with more than that). Saute onion, celery, carrots, and mushrooms.

Make cream of mushroom soup substitute (it's yummier than the canned stuff, I promise).

Add sauteed vegetables, cream of mushroom soup, crumbled bacon, broth, milk, seasoned salt, pepper to rice pot. Cover and simmer until everyone is ready to eat (or up to 1 hour--I didn't simmer it near that long).

Ham and Lima Bean Soup

This one of my favorite bean soups and is absolutely to-die-for when made with ham bone broth. The broth is so tasty, as is, you probably won't even need to add salt!

Ham and Lima Bean Soup

Cover ham bone (trimmed of meat and fat) with water and simmer continuously in crock pot for a couple days. When marrow liquefies and bone becomes soft, you know you've successfully created a good broth.

Pour enough of this broth into another pot to make the amount of soup you want--or pour out the amount you don't want into another container for later use and cook your soup in the crock pot.

Add desired amounts of prepared dry lima beans and/or navy beans and/or great northern beans, diced onion, and any other desired vegetables.

Add diced ham just before serving time, with only enough time to heat up. (If the meat is cooked for a long time, the flavor is leached out into the soup, leaving the meat itself flavorless and chewy.)

Enjoy!

Alternatives for Cream Soups

A friend of mine asked a very good question the other day that is one I have been playing with for a while: What is a healthy alternative to using canned cream soups in casseroles, sauces, and other recipes? Well, making just a basic white sauce is the first option that comes to mind (obviously you may need to double or triple this recipe, depending on how much you need):

Basic White Sauce

• 1 Tb. butter
• 3 Tb. all-purpose flour
• 1/2 c. chicken bone broth (or canned low sodium chicken broth with no MSG)
• 1/2 c. milk
• salt and pepper

Melt butter in a saucepan over medium-low heat.

Stir in flour; keep stirring until smooth and bubbly.

Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.

Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.

Taste and add salt and pepper, as needed.

Can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms.

If you're looking for something a little more interesting, here are a couple of others:

Substitute for Cream of Mushroom Soup
1 c. water
1/2 c. chopped onions
1 garlic clove crushed
1 or 2 Tb. olive oil
2 c. chopped or sliced fresh mushrooms
1 Tb. corn flour (or regular flour)
some Worcestershire sauce or some mustard, just enough to taste (optional)
Salt, and pepper.

Heat oil on medium heat.
Saute the onion, garlic and mushrooms.
In a mixing bowl add water and flour and beat until it gets the consistency of heavy cream. Add more flour if needed.
Add this mixture to onions mixture little by little so it does not get lumpy and keep stirring.
Add rest of ingredients, bring to boil for a few minutes, then add to whatever dish you are preparing.
And if you have a wheat grinder, you can make bean flour from dry beans, which makes another kind of delicious "white" sauce. (Click the link below for a great video tutorial and some other fabulous cooking-with-food-storage ideas):

Substitute for Cream of Chicken Soup

Grind 4 Tb. of any white bean (lima, navy, etc.) to make 5 Tb. bean flour
Combine 5 Tb. bean flour
1 ¾ c. water
4 tsp. chicken bouillon into a saucepan (or preferably, the equivalent amount of a bone broth)
Cook on stove top at medium temperature until thick and delicious (whisk frequently). The soup should cook in 3 minutes. (This may be longer if your grinder makes a very coarse flour).
Use this with cooked veggies and or meat for a complete meal. (Replaces a can plus the water or milk in recipes).
So why not just go with the easy option of cream soups for your recipes? One reason is to avoid all the unnecessary salt contained in them. Another you will see in the next post...

Tortilla Soup

Tortilla Soup
(Serves 6)
This is one of our favorites!

Heaping 1/2 c. dry black beans
2 c. chicken broth
1 c. rice (for brown rice, you'll have to use 2.5 c. broth)
1 (14.5-oz) can diced tomatoes (or--even better--fresh frozen or home canned)
1 c. cubed, cooked chicken or turkey--optional (I don't even add this most of the time)
1 c. frozen whole kernel corn

Toppings: sour cream, shredded cheese, green or red salsa (if desired), tortilla chips

Rinse, sort, boil, rinse, and cook beans.
Cook rice in chicken broth in large pot. Add cooked beans, tomatoes, (chicken), and corn. Bring to a boil; reduce heat. Simmer 15 min or so and add more water and seasonings as needed. Serve with toppings.

Tip: Because the rice soaks up so much liquid even after it's cooked, this "soup" often ends up so thick we forgo the spoons and just scoop it up with the tortilla chips!