You can use real sausages or vegetarian.
- Preheat the oven to hot
- Boil seven medium sized peeled potatoes.
- Meanwhile simmer puy/brown lentils until soft
- Meanwhile fry two or three onions on a medium heat until transparent
- Fry a couple of sausages per person
- Mix all the ingredients except the potatoes and add your favourite seasoning/stock cube/ gravy until it resembles a ‘ground beef’ consistency
- Lay this mixture at the base of your largest casserole dish
- Mash the potatoes, add a teaspoon of salt, and spread these over the top
- Fluff the potatoes up with a fork and sprinkle on some parmesan cheese and add blobs of butter
- Put in the oven until the top looks nicely browned
DH or yourself can add pepper/ chilli sauce at the plate
1 T olive oil
1 large onion chopped
2 stalks celery, chopped
6 cloves of garlic, minced
1 Tablespoon cumin
2 Tbs. chili powder
4 cups veg. or chicken broth
2 15oz. canned balck beans
2 15 oz. canned kidney beans
1 15 oz. whole kernal corn
1 15oz. can crushed or diced tomatoes
Mix all but 1 can of kidney beans and the tomatoes in a crock pot. Put 1 can of the kidney beans and the can of tomatoes in a blender and blend until smooth. Add to mixture in the crock pot. Cook on low for 4 hours.
this is our current family favorite
3 C Water
14 oz Chicken Broth
1 can cream of chicken soup
2/3 c. wild rice
1/2 t. thyme
1/4 t. black pepper
3 C cooked/shredded chicken
It also calls for spinach but I left it out and can’t remember how much.
Put everything except the chicken and spinach in the crockpot on High 7-8 hours or low 3 1/2 to 4 hours.
add chicken and spinach last half hour or less.
This is almost not enough for my family of 6. Kids ages 3-11
Here’s my all-time fave “Double Tomato Soup”
1 medium bulb fennel, diced
1 small onion, diced
2 cloves garlic, minced
Sauté the vegetables in the oil until soft and translucent. Then add:
3 c. beef broth
1 28 oz. can crushed tomatoes
1 tsp. basil (2 tsp. fresh basil, minced)
1 tsp. sugar
Cracked black pepper to taste
Simmer 20 minutes. Serve topped with:
1 medium tomato, seeded and diced
Parmesan crisps, or freshly shredded parmesan
Croutons of your choice
I like to put this in the crockpot, but it can be put on the stove. Here is the original recipe. I use more or less ground beef depending upon personal preferences and cost factor. I also change out dried beans of our preference (we use black beans instead of kidney beans) and make a few other adjustments. But it goes over really well and can make up a very large batch.
1 pound ground beef
1 onion, chopped
1 can chili beans, with liquid
1 can kidney beans with liquid
1 can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Refried Bean Soup
2 teaspoons olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
2 cloves of garlic, minced
1 can chicken broth
1 can Rotel tomatoes
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can refried beans
1/4 teaspoon ground cumin
salt and pepper to taste
Heat the oil in a 4 1/2 qt soup pot over medium heat. Add onion and bell pepper. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender. Add garlic and cook for another 2 minutes.
Add the rest of the ingredients and simmer covered for at least one hour. If you want you can transfer to a crockpot and cook on high for 2 hours and then on low for one hour.
I serve this with tortilla chips or Fritos. Everyone […] gets a dollop of sour cream and a sprinkling of shredded cheese on top. Yum!
This soup also freezes well. I freeze enough for another meal, then pop it into the crockpot on a day when I know I won’t have time to cook.
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.
Butternut and Ham Bisque
Yield: 6 servings Source: Family Fun magazine
This recipe is more work, but very rewarding!
2 T. butter
1 very large sweet onion, chopped
1/2 tsp. dried rosemary
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 c. peeled, diced all-purpose potatoes (sometimes I omit this w/o much consequence)
5 c. chicken stock or chicken bouillon
1 tsp. salt
black pepper to taste
1/2 c. light cream (I’ve been known to use milk)
1 1/2 cups diced cooked ham
Melt butter in medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.
Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.
Using a slotted spoon, transfer the soup solids and a ladleful of broth to a food processor or blender and puree in batches. Stir the puree back into the broth. Stir in the pepper, cream, and ham, heating for several minutes before serving.
Garlicky Garbanzo Soup
Time: 30 minutes Yield: 4 servings (but I double this)
Here is a quick and easy, but rich tasting soup…
29 oz. can chickpeas, rinsed and drained
2 c. (packed) packaged, prewashed baby spinach; or thinly sliced regular spinach leaves
3 cups chicken broth or chicken bouillon
8 large cloves garlic (Yes! 8! Don’t skimp!)
1 1/2 tsp. dried oregano
1/4 tsp. dried rosemary
1. Place all of the ingredients, except for the spinach, in a 4 qt. pot, and bring to a boil over high heat. Reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
2. Transfer the ingredients to a blender, and puree until smooth.
3. Return the puree to the pot and stir in the spinach. Cover, and cook over medium-low heat for 5-7 mins., or until the spinach is tender. Serve immediately.