Butternut Squash Soup

Butternut Squash Soup

6 Tbs. chopped onion
4 Tbs butter
Approx. 4 cups cooked butternut squash
3 c. water
1 tsp. chicken bouillion
1/2 tsp. dried marjoram
1/8 tsp. red pepper (cayenne pepper)
1/2 tsp. salt
1/4 tsp. pepper
4 oz. cream cheese

1. Cook butternut squash.  I recommend peeling it, then cubing it into about 1 1/2" cubes.  I then cook it in the instant pot for 5 minutes.
2. Saute onions in butter.
3. Take half of the squash and add it to the blender with 1 1/2 cups water and the cooked onions. Blend well.  Poor into a large soup pot.
4. Put the remaining squash into the blender as well as the boiullion, marjoram, red pepper, salt, pepper, cream cheese, and other 1 1/2 c. of water.  Blend until smooth.  Add this to the soup pot with the other squash mixture previously blended.
5.  Stir all together.
6.  Simmer about 10 minutes.
7. Serve with ritz or saltines and enjoy!

Notes: The original recipe called for 8 oz. cream cheese and 1/4 tsp cayenne pepper.  This was way too much cayenned for my family, and I felt the full cream cheese made the soup tast too much like cream cheese and not enough like squash.  The cream cheese does give a very smooth texture though.

Cook butternut squash.  I recommend peeling it, then cubing it into about 1 1/2" cubes.  I then cook it in the instant pot for 5 minutes.

Saute the onions in the butter.

Instant Pot Venison Stew

Venison Stew:

1 lb. deer meat cut into bit sized pieces and all sinew removed
4 cups beef broth or 4 cups water with 4 tsp. beef bouillion
2 Tbs. stew seasoning (stew seasoning recipe is on this blog)
1 1/2 c. V8 or 1 quart bottled tomatoes, blended
1-2 Tbs Worcestershire sauce
2 bay leaves
1/4 tsp. garlic powder

4 potatoes
4 large carrots
3 celery stalks
1 onion
2 Tbs. melted butter
2 Tbs. flour

Set Instant Pot to Saute.  Add about 2 Tbs. oil to the hot Instant Pot.  Drop in the meat and sprinkle with a little salt and pepper and about 1/2 tbs. of the stew seasoning.  Brown the meat on saute, then turn the Instant Pot off and pour in the beef broth to deglaze the pot.  Stir in the V8 or tomatoes, (whatever you're using), the rest of the stew seasoning, worcestershire sauce, bay leaves, and garlic powder.  Set time for 15 minutes, and then quic release the pressure when cooking is done.

In the meantime, cut up vegetables.  In a small bowl, melt the butter and whisk in the flour.  When the meat is done cooking and the pressure is released, add all the vegetables and the flour/butter mixture.  Set pressure cooker for 4 minutes.  Quick release when done.  Enjoy!

Cheese Tortellini Soup in the Pressure Cooker

This recipe is from my friend Tawna Fuller.  She does it in the crockpot. I converted it to just be made on the stovetop (because I never think far enough ahead to do anything in the crockpot), and recently I had great success making it in my Instant Pot. 

Cheese Tortellini Soup

1 lb. hamburger (or sausage)
1 onion
1-3 garlic cloves
6 cups beef broth
1 (28 oz.) can tomatoes, stewed or diced (or 1 quart bottled tomatoes, blended)
1 can tomato sauce
1 cup chopped carrots
1 cup sliced mushrooms
2 cups cubed zucchini
1 cup chopped green pepper
2 tsp. sugar
1/4 c parsley
1 (19 oz, about 4.5 cups) bag frozen cheese tortellini
*Fresh grated parmesan for garnish (optional)

Set the instant pot to sauté.  Brown the hamburger with the onion and the garlic cloves.  Drain the grease.  Cancel the sauté setting.  Add all the other ingredients into the Instant Pot EXCEPT the tortellini and the fresh parmesan.  Set pressure on high for 5 minutes and seal it up.  It will take a long time to come to pressure!  In the meantime, cook the tortellini according to package directions.  When the timer goes off, do a quick pressure release.  Add the cooked tortellini just before serving.  Sprinkle with parmesan.

Note: I have also added the frozen tortellini to the hot cooked soup (after it has de-pressurized) and changed the setting to boil to cook the tortellini for three minutes.  This will save a pan to have to clean up. 
**I hate mushrooms, therefore I have never used them in this soup! But I left them in the recipe because I am sure there are plenty of people (like my husband) who would love them.

Clam Chowder

Clam Chowder

1/2-1 lb. bacon (cooked and crumbled)
3 cups diced potatoes
1/2 c. chopped onions (sautéed in butter or leftover bacon grease)
1 c. chopped celery

6 Tbs. butter
6 Tbs. Flour
1 quart milk
3 cans clams (undrained)
Salt and pepper

1. Cook bacon and set aside.
2. Sauté the onions in a little butter (or you can use leftover bacon grease), and set aside. 
3. Boil potatoes and celery in salted water. 
4. Meanwhile, melt 6 tbs. butter in a pan, and then slowly blend in the flour with a whisk; avoid lumps.  Mix in half of the milk and cook on medium until it thickens. Do not burn or scald. 
5.  When the potatoes and celery are done (after about 8-9 minutes), drain the water.  Combine all the ingredients together: cooked vegetables, the rest of the milk, the thickened milk, sautéed onions, bacon crumbles, and the 3 cans of undrained clams. 
6. Heath throughout, being very careful not to burn.  Add salt and pepper to taste. 

Cheese Tortellini Soup

This recipe is from my good friend Tawna Fuller. The tortellini used in the pic were from Costco and really good, but they were too big for this soup.  The smaller ones work lots better.

Cheese Tortellini Soup

1 lb. hamburger (or sausage)
1 onion
1-3 garlic cloves
6 cups beef broth
1 (28 oz.) can stewed tomatoes (or 1 quart bottled tomatoes)
1 can tomato sauce
1 cup chopped carrots
1 cup sliced mushrooms
2 cups cubed zucchini
1 cup chopped green pepper
2 tsp. sugar
1/4 c parsley
2 cups frozen cheese tortellini (or more, we like lots more!)
*Fresh grated parmesan for garnish (optional)

Brown the hamburger, garlic, and onion together.  Add all the other ingredients except the tortellini.  Bring to a boil, and then simmer about 20 minutes.  Cook the pasta according to package directions, and then add it to the soup. 

Crockpot directions:
Brown the hamburger, garlic, and onion together.  Transfer to a slow cooker, add all other ingredients except the tortellini.  Cook on high 4-5 hours.  Cook the pasta according to the package directions, drain, and add to soup.  Cook 30 more minutes. 

Note: This is extremely tasty when you add a sprinkle of grated fresh parmesan cheese when serving!

Broccoli Cheese Soup

I used to love broccoli cheese soup until one day it dawned on me how awful Velveeta cheese is for you!  I never made it again after that, until I found this recipe.  Though still a far cry from being a healthy choice, this recipe is great.  The original recipe came from here: http://77easyrecipes.com/panera-broccoli-cheese-soup/.

Broccoli Cheese Soup

1 tablespoon melted butter
1/2 medium chopped onion

1/4 cup butter
1/4 cup flour
2 cups half-and-half cream (or I sometimes use 1 cup cream and 1 cup milk)
2 cups water with 2 tsp chicken bouillion
1/2 lb fresh broccoli
1 cup carrot, chopped
1/4 teaspoon nutmeg (optional)
8 ounces grated sharp cheddar cheese
salt and pepper

Saute the onion in the 1 tablespoon butter.  Melt the 1/4 c. butter and mix it with the 1/4 c. flour to make a rouge.  Slowly add in the half-and-half.  Next add the chicken stock.  Let simmer for about 20 minutes as it thickens.  Add the broccoli, carrots, and sauteed onions.  Cook on low about 20 more minutes, or until the vegetable are tender.  Add cheese, nutmeg and salt and pepper (to taste).  

Stuffed Pepper Soup

Stuffed Pepper Soup
Ingredients:
- 1 pound ground hamburger
- 6 cups beef broth (or water with beef bouillon)
- 2 (14-ounce) cans diced tomatoes, undrained (or 1 jar bottled tomatoes, chopped)
- 2 green bell peppers, chopped (or substitute 1 red bell pepper)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 cups cooked rice (added at the end) - Freshly grated Parmesan cheese for garnish (optional)

Directions:
In a large skillet, brown the ground beef with the diced onion and minced garlic over medium heat until the beef is no longer pink. Drain excess grease and transfer the mixture to a large stockpot. Add the beef broth, diced tomatoes, bell peppers, brown sugar, salt, pepper, and Worcestershire sauce. Bring the soup to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20–25 minutes. Stir in the cooked rice during the last few minutes of cooking. Serve hot, topped with freshly grated Parmesan cheese and saltines if desired.

Notes:
I prefer adding the rice at the end so it doesn’t overcook, but this can be adjusted to taste. I usually simmer the soup closer to 20 minutes when short on time. Extra fresh tomatoes can be chopped and added if available. Original inspiration: Six Sisters’ Stuff Stuffed Pepper Soup https://www.sixsistersstuff.com/recipe/stuffed-pepper-soup/, with personal adjustments made.

Stew in the Slow Cooker

This stew can also be made in the crockpot if you don't have a pressure cooker. 

Stew
2 cans tomatoes or 1 quart home bottled tomatoes (put them in a blender for about 20 seconds)
1 can tomato sauce
3 medium potatoes, peeled and cut fairly large
1 1/2 cups cut and peeled carrots
1/2 onion, chopped
*1/2 - 1 lb. meat of your choice (hamburger, cut pieces of steak, or leftover roast)
3 Tbs. stew seasoning (see recipe below)
3 c. water
Optional: 3/4 c. pearl barley


Prepare the meat: If you are using hamburger, brown first with salt and pepper.  For steak pieces, heat about 1 1/2 tbs. oil in a frying pan and brown the meat.  Sprinkle a little of the stew seasoning to flavor it.  If using leftover roast from Sunday dinner, just cut it into small pieces since it's already cooked.

If you are using pearl barley, boil it in a pan of water on the stovetop while you prepare the meat and vegetables. 

Cook about 4 hours in a crock pot on low. 

Stew Seasoning:
2 cups Flour
4 teaspoons Oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons Garlic Powder
4 1/4 tablespoons Paprika
1 teaspoon cayenne pepper
2 T Celery Seed
4 1/4 tablespoons Onion Powder
2 tsp. rosemary

Whisk all the ingredients together and put in an airtight container or bag.  Use 2-3 tbs. per pound of meat in your stew.  Personally I use 3 Tbs. for stew for my family.

Chicken Noodle Soup

When I make Chicken Noodle Soup I don't follow any kind of recipe, except for the noodle making part.  But if I had to write something down, this would be closest to it.  You will notice in my picture that I didn't have any celery on hand . . . oops! Oh well, I had already started to make it before I realized this fact.

Chicken Noodle Soup

*About 8 cups water

*chicken bouillon (1 tsp for every cup of water you use)
*2 c. chopped carrots  

*2 c. chopped celery 

*2-3 small potatoes, cut into small bite-sized pieces

*3/4 c. onion

*garlic clove, minced

*2 c. cooked and cut chicken
 * uncooked noodles (see recipe below)

*can cream of chicken soup

Boil potatoes, carrots, celery, onion, noodles, and garlic in about 8 cups or more water flavored with bouillon.  When everything is done (about 10-12 minutes), add cream of chicken soup and cooked chicken.  Add salt and pepper, garlic salt, or more bouillon depending on taste preferences.  

Noodles

1 egg, beaten    2 Tbs. milk
½ tsp. salt         1 c. flour

**Mix all together, use your hands if needed.  Turn out onto well-floured surface and roll thin.  Cut with pizza cutter into thin noodles.  Drop into boiling water. It takes about as long to cook them as it does to cook the vegetables, so add everything around the same time.  MY BOYS LOVE NOODLES, I usually triple the recipe!

Note: Sometimes when I am in a hurry, I cheat and use the premade noodles from Costco.  They are not as good, but they work.  If I do use these, they take longer to cook so I add them to my bouillon and water very first thing and they get a head start on cooking while I cut up the vegetables.  They take about 18-20 minutes to cook and the carrots, potatoes, celery etc. will take about 12 minutes.  

--Ways to cook your chicken:  I use my own bottled chicken which is super convenient, but you can also boil your chicken in chicken bouillon, water, and garlic for about 20 minutes and then shred it.  What's even better is to cook chicken in your crock-pot all day with water, bouillon, and garlic on low about 6-8 hours.  This is the tastiest and most tender way.  

Beef Stew Seasoning

This recipe is a super money saver.  I used to buy McCormick Stew Seasoning packets, but not anymore!

2 cups Flour
4 teaspoons Oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons Garlic Powder
4 1/4 tablespoons Paprika
1 teaspoon cayenne pepper
2 T Celery Seed
4 1/4 tablespoons Onion Powder
2 tsp. rosemary

Whisk all the ingredients together and put in an airtight container or bag.  Use 2-3 tbs. per pound of meat in your stew.  Personally I use 3 Tbs. for stew for my family.

Wild Rice Chicken Soup

3 chicken breasts, cooked and shredded

1/2 c. chopped celery 

1/2 c. chopped onion

10 cups water

2 c. carrots

1 Tbs. chicken bouillion or chicken soup base

2 boxes RIce a Roni long grain wild rice or Uncle Ben's long grain wild rice

3/4 c. frozen peas

Bring the water and boiullion to a boil, then add the vegetables, rice (along with the seasoning packets), and chicken.  Cook 20 minutes or until the rice is tender.  The last 4 minutes of cooking add the frozen peas.  

SUPER EASY and very tasty!  

Tips:

You can used canned chicken when you're in a pinch, or cook the chicken in bouillion, garlic, and water in the crockpot for 4-5 hours.