Posts Tagged ‘zucchini’

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Beef Soup

January 30, 2014

Hello!

With this polar vortex affecting much of the country, it’s a great time to make soup!  For this one, I called my grandma to find out how she puts it together.  It is really a flexible recipe… check it out!

Beef soup

Beef soup

Ingredients:
-Stew Bone (I didn’t have one so I used 3 lbs of stew meat)
-Beef Stock
-Vegetables
-Potatoes
-Squash
-Zucchini
-Carrots
-Celery
-Kale
-Tomatos
-Frozen Peas
-Frozen Corn
-Green Beans
-Vermicelli
-Parsley
-Salt and Pepper, to season

Directions:
This is a simple, one pot soup.  I put beef stock in my pot and added the stew meat.  If you’re using a stew bone, let it boil before adding everything else.  Once you’ve chopped your veggies to the desired size, add them to the pot.  I used a big stock pot for this so I could put as many vegetables as possible.  At this point add salt and pepper.  I go overboard at this point because as the meat and veggies cook, they need to absorb seasonings to help flavor them.  It helps each be flavorful.  I let mine cook for hours to help the stew meat be tender and the flavors blend perfectly.  Near the end of cooking, add the vermicelli.

Beef Soup

Beef Soup

It’s the perfect dish for a cold day!

Enjoy.
Happy Soup eating,
Amanda

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Vegetable and Buffalo Soup

January 28, 2013

Hello readers,

This is my first cooking post in while, but since we have been attempting to convert to paleo, I have had a hard time finding something to blog about foodwise.  Let’s be honest: Paleo is really hard to do.  We love to eat, and in general we eat pretty well.  Paleo cuts out dairy, grains, legumes, sugar, etc.  Those are a few of my favorite things!  We have decided to start off by converting our dinners to paleo and then move into lunches and dinners.  I have attempted to cut down or remove completely oats, dairy, sugar, etc.  I know there are friends of ours out there who have mastered paleo; you impress me.

Veggie and Buffalo Soup

Veggie and Buffalo Soup

David and I headed to the store and decided we wanted to make a soup for this cold weather.  It would go a long way and be easy to make while I went to work on a weekend.  We collected a load of vegetables and decided on buffalo stew meat as our big protein.  We were both very excited to try this very lean red meat in a meal.  I am going to give the ingredients below, but without measurements because frankly I didn’t measure anything!  Add as much or as little as you’d like.  Substitute veggies.  Change the seasoning!  Make it your own.

Ingredients
-Baby Carrots
-2 small Zucchini
-1 Onion
-1 Green Bell pepper
-2 cans of Diced Tomatoes
-Kale
-Fresh garlic
-Black Pepper
-Salt
-Parsley
-2 lbs Buffalo Stew Meat
-Chicken Stock

Directions:
These are ridiculously easy.  I used a slow cooker.  Chop up all the veggies to your liking of size.  We did small cuts of everything so everything could fit on the spoon at once for a hearty bite.  Once chopped, put everything into your crock pot.  Add raw meat and seasonings.  Fill with chicken stock till covered.  I added the Kale with only about 30 minutes left to cook. Cook on high for 5 or 6 hours.

Veggie and Buffalo Soup

Veggie and Buffalo Soup

We were both very pleased with how it turned out.  I normally make a beef stew so this was different with buffalo and as a soup.  David would add a can of rotel tomatoes if he made it, but I might add a bit more garlic or pre-cook the meat after sautéing the onions, peppers and garlic to help infuse the flavors more.

I hope you try this recipe sometime and let me know what you think!

Happy cooking!
-Amanda