Pork and Lentil Soup

Image1 tablespoon olive oil

1/2 yellow onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons finely grated fresh ginger
1 1/2 teaspoons dried crushed basil leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 medium carrot, chopped
1 pound bone-in pork chops
3 cups chicken broth
8 ounces brown lentils, rinsed and drained
2 tablespoons tomato paste
2 tablespoons freshly squeezed lime juice
1 teaspoon red chili flakes

1. Heat the oil in a large stock pot over medium heat. Add the onions, garlic, ginger, basil, salt, black pepper, and cumin and saute until the onions have softened.

2. Stir in the carrots and saute for 5 minutes. Using a spatula, push the mixture to the edges of the pot. Add the pork chops and brown them on each side.

3. Add the broth, lentils and tomato paste and stir to combine.

4. Cover and simmer for 50 minutes.

5. Remove the pork chops from the pot.  Using two forks, pull the meat from the bones.  Discard the bones.  Lightly shred the meat and return it to the soup.

6. Add the lime juice and chili flakes and stir into the soup, then remove the pot from the heat. Serve hot.

Source: http://www.lafujimama.com/2011/05/pork-and-lentil-soup/

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Corn Chowder w/ Bacon, Potatoes, and Chives

ImageIngredients

3 cups corn kernels {I used fresh corn}
8 oz small potatoes, quartered
8 slices cooked bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper to taste
3 cups chicken broth
3 cups milk {I used 2%}
1/4 cup butter

Directions

Combine the first 8 ingredients in slow cooker, cover and cook high for 4 hours or on low for 8 hours.  Stir in milk and butter and cook for an additional hour.
Serve with warm rolls or buttered toast.

Source: http://www.onehundreddollarsamonth.com/2012/09/easy-crock-pot-meals-corn-chowder-with-bacon-potatoes-and-chives/

Slow Cooker Baked Potato Soup

ImageINGREDIENTS

3 1/2 pounds of potatoes, peeled and cut into 3/4 inch pieces – I probably used more like 4 pounds

1 red pepper, seeded and chopped – I left this out to avoid my kids complaining

1 package (10 oz) of frozen chopped broccoli

4 cups of low sodium chicken stock

1/3 cup of half and half

1/3 cup of sour cream (plus extra for garnish)

1 tbsp cornstarch

1 1/4 tsp salt

1/2 tsp black pepper

Garnish ideas – Sour cream, scallions, bacon (cooked and crumbled), shredded cheese, diced ham – what else do you put on your baked potatoes?

HOW TO PREPARE

1.) Combine potatoes, red pepper and broccoli in slow cooker. Pour chicken broth over potatoes. Cook for three (3) hours on high or six (6) hours on low – basically until potatoes are tender.

2.) Right before serving – in a small bowl, whisk together half and half, 1/3 cup sour cream, cornstarch, salt and pepper. Remove cover from slow cooker and mash potatoes slightly and stir in liquid mixture.

3.) I used a potato masher to mix everything up and get the consistency I wanted.

4.) Serve with your favorite toppings!

Source: http://queenbeecoupons.com/slow-cooker-crockpot-baked-potato-soup-with-all-the-fixins/

Fully Loaded Baked Potato Soup

ImageIngredients
 
  • 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes, Rubbed With 2 Tablespoons Olive Oil and Sea Salt Before Baking
  • 6 whole Slices Bacon, Diced
  • 6 tablespoons Butter
  • 1/2 whole Onion, Chopped
  • 2 cloves Garlic, Minced
  • 1/3 cup All-Purpose Flour
  • 4 cup Chicken Stock
  • 1/2 teaspoon Sea Salt Or To Taste
  • 1 teaspoons Ground Pepper Or To Taste
  • 2 tablespoon Olive Oil
  • 3 cups Cheddar Cheese
  • 4 whole Scallions (Green Onions), Sliced
  • 1 cup Greek Yogurt
Preparation Instructions
 
Scoop out white insides out of the baked potato skins. Roughly chop the white insides and set aside. Chop potato skins and set aside.
 
In large stock pot brown the diced bacon over medium heat. Remove bacon and drain off the grease.
 
Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir flour until absorbed by the butter and cooked about 1-2 minutes. 
 
While stirring slowly add chicken stock to the flour mixture to prevent lumps bring to a simmer and turn heat to low. Add the insides of diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat.
 
In a large saute pan add  2 tablespoons butter and 2 tablespoons olive oil over medium-high heat and cook until butter is melted. Add potato skins and fry until crisp and heated through.

 

 
Add 1/2 of the bacon, 2 cups Cheddar cheese, 2/3 of scallions, and Greek yogurt. Stir well and continue to cook over low heat until heated through and cheese is melted.
 
Serve soup topped with remaining bacon, cheedar cheese, scallions and crisp potato skins.

Chicken Tortilla Soup

Image1-2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
3-4 garlic cloves, minced
1/2 teaspoon ground cumin
4 cups chicken broth
1 cup frozen corn kernels
1 large onion, chopped
2 celery stalks, chopped
2 zucchini, diced
1-2 cups black beans, as desired (or 1 -15 oz can)
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
1 tsp sea salt (add if you are using your own homemade broth, season as desired)
8 ounces corn tortilla chips
1 cup shredded cheese (we use raw cheddar, but you can use monterey or peppered jack)
Sour cream, optional

 Directions:

1. Brown chicken breasts in olive oil until fully cooked or you may boil them in a medium pot of boiling water until they are cooked through. Remove from pan, cool, and then shred with two forks.
2. In a large pot, saute onions, zucchini, and celery until soft and browned. Add cumin, garlic cloves, chicken broth, corn, black beans, chili powder, lemon juice, salsa, salt, and shredded chicken. Bring to a boil and then turn the heat down to a simmer and cook for 20-30 minutes.
3. Break up some tortilla chips in the bottom of each bowl and pour the soup over the chips. Top with sour cream and cheese.

Crockpot adaption: In a crockpot, combine all your ingredients, except chips and cheese. It is easiest to leave chicken breasts whole until they are fully cooked, then pull them out and shred them with two forks and place the chicken back into the pot during the last hour. Cook on low for 4-6 hours in your crockpot. Break up some tortilla chips into individual bowls and pour soup over chips. Top with cheese and sour cream as desired.

Yield: 6 servings.

Homemade Onion Soup Mix

ImageIngredients
  • ¾ cup instant minced onion
  • ⅓ cup beef bouillon powder
  • 4 teaspoons onion powder
  • ¼ teaspoon crushed celery seed
  • ¼ teaspoon sugar
  • ¼ teaspoon garlic powder
 

 

Instructions
  1. Combine all ingredients and store in an airtight container.
  2. About 5 tablespoons of mix are equal to a single 1¼-ounce package.

Source: http://afewshortcuts.com/2011/07/tide-you-over-tuesday-homemade-onion-soup-mix/

Beef and Barley Soup

ImageIngredients

  • 2 Tablespoons Olive Oil
  • 1 pound Beef Cubes (for Stew)
  • 1 whole Large Onion, Medium Diced
  • 2 cloves Minced Garlic
  • 2 whole Carrots, Smaller Ends Cut Into Rounds, Larger Ends Diced
  • 2 whole Potatoes, Large Dice
  • 1-½ teaspoon Seasoning Salt
  • 1 teaspoon Sea Salt (or To Taste)
  • Ground Black Pepper To Taste
  • 6 cups Beef Stock
  • 2 cups Water Or As Needed
  • ½ cups Pearl Barley
  • ½ teaspoons Thyme
  • 1 whole Bay Leaf
  • 1 can (14.5 Oz. Size) Diced Tomatoes

Preparation Instructions

Heat a large stock pot over medium high heat. Add the olive oil.

Brown the beef cubes for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking.

Add everything except the tomatoes to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. If the soup thickens too much, add a little more water or broth.

Taste to correct seasonings, then add tomatoes and simmer for another hour. Remove bay leaf before serving.

Source: http://tastykitchen.com/recipes/soups/beef-with-barley-soup/