Easy Homemade Vegetable Soup Recipe

                                                     

         
I love making soups and chili during the fall and winter months.  I adapted a soup recipe that you don’t have to spend all day in the kitchen making and it’s delicious.  Here’s what you will need:

  • 1 package of stew beef
  • 2 cartons of Swanson’s Beef broth (32 oz.) or store brand  (I have used Food Lion brand)
  • 1 quart of your whole canned tomatoes or 32 oz. from the grocery store 
  • 1 package of Hanover frozen veggies or your garden veggies from your freezer
  • 2 -3 small potatoes cubed
  • 1/4 box of elbow macaroni (optional)
  • 1 cup water

Brown your beef in a tablespoon of butter or margarine. Drain, remove from skillet and place on a cutting board. Add your tomatoes, 1 carton of Beef Broth and 1 cup of water to a stock pot and bring to a boil; reduce to a simmer.  (You can cut up your tomatoes before placing them in the pot if you like smaller pieces). 


While tomatoes are simmering, cut beef into bite size pieces.  Add  beef and additional broth to pot and simmer for 30 minutes. Peel and cut potatoes into cubes. Rinse and add to pot. Simmer until almost done.  (You don’t want them to be completely done or they may get mushy). Add frozen vegetables and simmer until all vegetables are tender, about 30 minutes.  Stir pot occasionally. Add 1/4 – 1/2 box of elbow macaroni and simmer until tender.  Season to taste. 

This soup gets better if it sits for a few days. You can freeze it in mason jars or soup containers for a quick and healthy meal.  It’s Yummy!

                                                           

Chicken And Noodles Recipe



easy recipes

Looking for an easy recipe for a cold winter night?  I love to whip up a pot of chicken and noodles.  This recipe belonged to my now deceased Mother In Law, so each bite warms my heart and soul.  It’s easy and hearty.  I serve it with warm rolls, yum.  I’ve switched to the No Yolk noodles for this recipe.  It doesn’t change the taste, and the No Yolk noodles are  99% fat free and no cholesterol. 

  • 3  – 4 chicken thighs
  • 3  – 4 chicken legs 
  • 4 – 5 potatoes cubed
  • 1 package of No Yolks noodles 
  • 1 large (49 oz.) can of Swanson Chicken Broth

Cook chicken in just enough water to cover it until it falls from the bone.  (You should check the water occasionally).  Remove the chicken from water and cool.  While chicken is cooling, add the cubed potatoes to the water and cook until tender.  You can add some of the broth if needed.  Remove the skin and bones from the chicken and shred.  Add the chicken and more of the broth to the potatoes.  Season with your favorite seasoning; mine is Lawry’s Season Salt and pepper.  Simmer 15 – 20 minutes.   Add noodles and remaining broth and simmer until the noodles are done.  Enjoy! 

Crockpot – Scalloped Potatoes & Ham

Scalloped Potatoes with Ham

  • 8 to 12 ounces ham, diced
  • 8 to 10 medium potatoes, peeled and thinly sliced
  • 2 medium onions, peeled and thinly sliced
  • salt and pepper, to taste
  • 1 cup shredded Cheddar cheese
  • 1 can (10 3/4 ounces) condensed cream of celery or cream of potato soup
  • paprika, optional


Layer half of the ham, potatoes, and onions in slow cooker. Sprinkle with salt and pepper, then the shredded cheese. Repeat with remaining ham, potatoes, onions, salt, pepper, and cheese. Pour condensed soup over the top then sprinkle with a little paprika, if desired. Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.Serves 6 to 8.