There is this restaurant that we like going to from time to time that used to serve this veggie beef soup. It was so good! One bite, and I was hooked. The last time we went, I ordered my soup as normal only to be served simply veggie soup, so I asked what happened. I was informed that they never served veggie beef soup. I know that they did, I had it many times before. Instead of arguing with the manager I just said okay and moved on.
But this got me thinking about how hard would it be to make veggie beef soup. I started looking at recipe after recipe. No two were the same. The basics were about the same, veggies and beef but nothing else. So I combines several different recipes with the parts that I liked and threw everything into my slow cooker and walked away.
Now you may have notice that I love my slow cooker, I won’t deny it. But with this soup it makes even the toughest of beefs just melt in your mouth. You don’t even need to chew the meat… okay maybe a little so you don’t choke. 🙂
Veggie Beef Soup
- 1 lb beef tips
- 2-3 large potatoes, peeled and cut into chunks
- 4-5 large carrots, peeled and cut into chunks
- 1/2 lb green beans, make sure to cut the tips off
- 1 small onion, chopped
- 5 Roma tomatoes, chopped
- 1/2 cup Italian seasoning
- 2-3 Knorr beef cube
- 1 Tbs parsley, roughly chopped
- 1 6oz can of tomato paste
- 1 ts salt
- 1 ts pepper
Tip: Make sure to have big chunks of the veggies. Having small sizes can cause the carrots and potatoes turn into mush. And you don’t want to eat mush for soup.
- Put everything into the slow cooker. Make sure to add the salt and pepper this will help bring the flavors together. Adjust the salt and pepper if needed.
- On low for 8-10 hours or high 6-8 hours. I prefer high temp, I think it gets the meat more tender then the low setting. But that is really up to you.
Tip: You can substitute the tomatoes, paste, and Italian seasoning for 1 16oz jar of pasta sauce. This will work but you won’t have that fresh from the garden taste.
See another easy meal to have ready for you when you walk through the door after a long day at work. You don’t need to spend hours in the kitchen to have a hot meal ready these days just need to learn to make what you have work for you not against.
This year my family over did it with the turkey eating. We have three turkeys in a weeks time, boy scouts had a dinner, girl scouts had a lunch and well Thanksgiving. So eating left over turkey was not all that appealing to us. What was I going to do? I had a ton of turkey leftover and I hate wasting food.
Well the first thing I did was I canned some turkey soup for the cold months ahead, 6 quart size jars! And I still have more turkey to eat, a lot more to eat! So time to get creative. Who said that turkey is just for dinner and lunch, why not giving breakfast a turn?
Surprising my breakfast idea was spot on. It was sweet and savory and didn’t taste like Thanksgiving leftovers at all. Best part is you don’t need to buy any extra ingredients, you probably already have all the ingredients in the pantry and fridge.
Egg and Turkey Hash
- 1 celery stock
- 1/4 c onion
- 1/2 teaspoon thyme leaves
- 5-6 medium potatoes, cubed
- 1 small gala apple, cubed
- 1 lb turkey, cut into cubes
- 5- 6 eggs, for fried eggs
- olive oil
- salt and pepper to taste
- Place olive oil in a frying pan, heat on medium heat.
- Take your celery stalk & onion, finely chop then add then to the skillet.
- Peel potatoes and dice into cubes. Then add to to skillet. Salt and pepper to taste. Cook until tender.
- Turn oven on to 350 degrees. Add apples, turkey, and thyme to the potato mixture and toss. Transfer to a cookie sheet and place inside oven to keep warm while making the fried eggs.
- Plate the hash then place the fried egg on top. Garnish with parsley if you want too. Enjoy.
There is this restaurant near us that serves this loaded potato soup that everyone in the family but me loves. I swear they eat just about every time we go. I’m sorry there is just something wrong about eating a soup that has french fries. French fries needs either ketchup or honey mustard do dip it.
I wanted to make a soup that was healthier and that had a lot a veggies in it but still tasted like the soup that they love. After looking at a few dozen recipes and finding nothing that I liked. So I took pieces of recipes that I like and just combined them to make this soup and added cheese. The trick to making this soup healthier is not using flour to thicken it, you are just pureeing potatoes and that does the thickening for you. Add you can even use fat free cheese to make it even healthier, the texture of the soup does change just a little but it is still amazing.
If you put this great soup in a bread bowl you get a filling and satisfying meal, with no dishes to clean up afterwards. That is a win win! I better you never though that eating your vegetable could taste so good.
Potato Broccoli Cheddar Soup
Potato Broccoli Cheddar Soup
- 1 small onion
- 2 medium carrots, peeled
- 1 celery stalk
- 3 potatoes, medium to large size
- 2 cups cheddar cheese
- 2 ts Worcestershire sauce
- 1 cup of broccoli
- 4 cups water
- 1/2 c milk
- Dice up carrots, onion, and celery. Place in medium pot. Cook until the onions are tanslucent.
- Add potatoes, 3/4 cup broccoli, and water. Cover, cooking until potatoes are fork tender.
- Using a hand blender smooth potatoes and broccoli. Once smooth cooke for another 10 minutes. Add the rest of the broccoli and Worcestershire sauce, cook until tender.
- Add milk. Slowly add cheese in, make sure to stir after each addition. Salt and pepper to taste.
**If desired serve in a toasted bread bowl topped with bacon and extra cheese.
Just because you on are a budget does not mean you have to eat cheap. Steak, I know can be expensive especially when you have a family five. I am a meat and potato kinda girl and I love steak. So I went out to find a way to get the great piece of meat but still stay on budget, and that is how I found flank steak.
For those of you who don’t know flank steak is a tougher piece of meat that needs some tender, love, and care to make it amazing. This looks hard but it is so easy to make. It only has four ingredients and you probably have every thing on hand to begin with. I like to use what I have so I don’t have to spend more money or buy in bulk so it can be used for more then one meal, always a plus. This is a great meal to do on the grill. Your mouth will start to water after just a few minutes after it hits the grill.
This is such a huge hit with my family my kids were crying when we ran out of asparagus
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Steak, Potatoes, & Bacon Wrapped Asparagus
Steak, Potatoes, & Bacon Wrapped Asparagus
- 1 lb flank steak
- 1-2 lbs baby red potatoes
- 2 lbs asparagus
- 4 Ts deli mustard, NOT YELLOW MUSTARD
- 1 ts basil
- 2 Ts lemon juice
- 1/2 lbs bacon
- olive oil
- Take the steak and trim off the white membrane as best as you can from both sides.
- In a small bowl mix together the mustard, basil, and lemon. Spread mixture on both sides of the steak and let sit for at least four hours in the refrigerator.
- Trim at least 1/2 inch off the bottom on the asparagus. Take 4 asparagus and wrap them in bacon. Place on cookie sheet. If making a head of time place in refrigerator until ready to cook. If ready to cooky place in oven at 350 degrees and cook until bacon is done and asparagus is tender, about 15-20 minutes.
- Take potatoes and trim off any parts that are eyes or brown. Cut in half and place in bowl. Drizzle a little olive oil and mix until everything is coated.
- Take potatoes and place on pre heated grill about 10 minutes before adding the steak.
- Once steak is done marinating place on grill. Cook until desired pink is achieved. I like doing it for a medium which takes about 20 minutes. One end of the steak might be thinner then the rest so be careful not to over cook.
- Once potatoes and steak are done remove from grill. Let steak rest for about 5 minutes before cutting. This will help keep the juices in the steak and not run all over your plate. When cutting steak, cut with the grain not against.