5 cans of varying kinds of beans, drained (chili hot beans, light and dark kidney beans)
2 cans of stewed or diced tomatoes
1 jar of salsa (we use medium)
1 onion chopped or quartered
Sometimes he uses ground beef (browned and drained first), sometimes he doesn’t…I prefer without meat
Add tomato paste or sauce if you need more liquid
Season with pepper, chopped onions, chili powder to taste (sometimes he also adds crushed red peppers)
Add all together, let simmer for an hour or longer if desired. DH likes to play a bit with ingredients, so it doesn’t turn out exactly the same every time, but this is the basic list of what he uses.
1 1/2 pounds beef (I usually use a roast cut)
4-5 potatoes (depending on size of them), peeled
3-4 carrots, peeled
2 stalks celery
2 cans diced tomatoes (sometimes use stewed also)
1 large can vegetable juice or tomato juice
Pepper to taste
Cut up meat in small chunks and cook in skillet until browned on all sides. Drain grease.
In the mean time, cut up all vegetables into small chunks. I usually just quarter the onion because hubby likes big chunks of onion. Add all vegetables, tomatoes, and can of vegetable juice to stock pot or dutch oven. Put in a bay leaf and season to taste. Add meat after cooked and drained. Bring to rolling boil, then turn heat down and simmer covered until veggies are as tender as you like them. (I usually cook for 1 1/2 hours.) Remove bay leaf before serving. Serve with crackers or cornbread muffins.
1 lb. ground beef
1 cup chopped onion
4 cups hot water
1 cup each cut up carrots, celery, corn, and potatoes
2 tsp. salt
1/2 tsp. pepper
1 bay leaf crumpled
pinch of basil
1 can tomatoes (or 6 fresh)
Brown beef in saucepan. Add onions and cook 5 minutes. Add everything else. Mix well and boil. Cover and simmer for 10 minutes or a little longer.
We really like this one and I make it up in jars to keep on hand.
Friendship Soup Mix – Layered Soup Mix In A Jar
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 tsp. Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni (can be put in a plastic sandwich bag to make it easier for the recipient to get out of jar )
1 lb. ground beef
3 qts. water
1 (28-ozs.) can diced tomatoes, undrained
In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly.
Yield: 1 batch.
Instructions to attach to jar:
Friendship Soup Mix:
To Prepare Soup: Carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add the water, tomatoes and soup mix; bring to a boil Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender.
Yield: 16 servings (4 quarts)
Courtesy of Giada De Laurentiis
1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
3 tablespoons olive oil
4 Roma tomatoes, cut in 1/2
2 teaspoons herbs de Provence Kosher
salt and freshly ground black pepper
Spicy Parsley Tomato Sauce:
1 1/2 cups fresh flat-leaf parsley
2 garlic cloves
1/2 teaspoons red pepper flakes
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
To make the beef roast, preheat the oven to 375 degrees F.
Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.
I’ve been on a sauce kick lately and this one is great! It’s a little different taste, but oh so yummy.
Great Taco Soup
Into your crockpot pour the following ingredients:
2 lb. browned hamburger meat
2 cans ranch-style beans
2 cans whole kernel corn
2 cans diced stewed tomatoes
1 can rotel
1 pkg. Ranch Style Dressing Mix
1 Pkg. Taco Seasoning
cook in the crockpot for several hours. serve with grated cheese and sour cream on top and tortillas or cornbread. Very much like chili.
Salisbury Steak and Mushroom Gravy
1 lb. ground beef
1 large onion, divided (1/2 finely diced, 1/2 sliced )
1 clove garlic, minced
1/2 cup Italian bread crumbs
1 Tbsp. approx. Worcestershire sauce
2 cups beef broth (or equivalent bouillon and water)
1/4 lb. mushrooms
Place ground beef in mixing bowl. Add diced onion, garlic, egg, bread crumbs, Worcestershire sauce, salt and pepper to taste. Mix well but gently. Form meat into 4 oblong patties. Set aside. Place in hot skillet to brown. While browning, boil 2 cups water, add the beef base, pour into the crockpot. When meat has browned on both sides, place into crockpot. Add sliced onion 1/2, and mushrooms to skillet drippings and heat through. Add to crockpot. Cover and cook all on high for about 3 hours or low for about 6 hours.
1 tbl sugar
½ tsp ginger
1/3 cup soy sauce
1 tbl vinegar
1 clove garlic
Mix and marinate a 2-3lb brisket for 24 hours (longer the better 48 hours)
Bake 250 for 5 hrs.
For a large brisket, double the marinade and cook 8 hours.