Soup

This recipe is based on this Crock Pot Hamburger Stew Layer vegetables in slow cooker; the original recipe states to season each layer with salt & pepper, but I like to use Steak ‘N Chop Seasoning: 6 medium sized gold potatoes (diced) 6 medium carrots (sliced diagonally) 1 large green pepper (chopped) 2 cups red onion (chopped) 1 1/2 - 2 pounds lean ground beef (browned) 6 stalks celery (diced) 2 medium sized tomatoes (chopped) 4 - 6 cups beef broth (can use water and beef bouillon); may need more depending on desired consistency Cover and cook on low for 6 - 8 hours; or high for 2 - 4 hours. Stir occasionally. ...

Combine in saucepan: 1 can diced tomatoes 1 can of water (use the can from the tomatoes to measure) 1 clove garlic (peeled and left whole) 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon onion powder 1/4 teaspoon paprika Bring to boil and reduce; simmer for 45 minutes. Place soup in blender and pulse until smooth. Can be stored overnight. Makes approximately two servings.

Heat on medium high for 4-5 minutes 2 tablespoons olive oil 1 medium onion (diced) Add and cook for 4-5 minutes more 12 ounces mushrooms (sliced thin) Add and bring to boil then reduce to a simmer 1/2 teaspoon dried thyme (or 1 1/2 teaspoon fresh) 1/2 cusp chopped tomatoes (or tomato sauce) 2 quarts beef broth 2 cups shredded beef (left overs are best) Simmer for approximately 15 minutes. Add and cook for 8-10 minutes ...

Heat large pan on medium-high. Add 3 tablespoons extra virgin olive oil. Clean and chop large leek and add to pan with 2 cloves of garlic (smashed & minced). “Sweat” for 5 minutes. Add 8 ounces sliced or chopped mushrooms. Cook additional 5 minutes. Add 3 cans (approximately 6 cups) chicken stock. Bring to boil and cook 5 minutes. Add 1 cup instant potato flakes. Cook for 5 minutes until thick. ...