Save the Date for the 2nd Annual Soupapalooza! – Dine and Dish

No exact recipe. I just sort of throw it together.

In a large pot I cover a whole chicken with water, plus an extra inch. I add (roughly chopped if you want to remove later, and I do) 3 celery stalks and a whole onion and bring water to a boil. Simmer for 1 hour.

In another pot, boil about a lb and a half, 2 lbs. Yukon gold potatoes cut up bite size and 3 chopped carrots for about 20 min. Strain and set aside.

I use that same pot and the saved boiling water plus some fresh to boil egg noodles.

When stock is finished, remove chicken, celery, onion. Compost celery and onion. When chicken is cool enough to handle, tear apart and toss into stock. Add potatoes, carrots and salt/pepper to taste.

I add the egg noodle to serve. If left in the soup, the egg noodles with potato tends to make it all taste too starchy.

Serve with crusty baguette.

Ingredients
1 tsp. extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 lb. ground turkey breast
1-2 tbsp. chili powder
1 cup chopped carrots
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans chili beans with juice OR 2 can pinto beans, drained and rinsed
1 can corn, drained and rinsed
1 28oz. can of diced tomatoes with juice
2 cups chicken broth
1 cup water
Salt and pepper to taste
Shredded cheddar cheese (optional topping)

Directions
Heat oil in a large pot over medium heat. Add onion and garlic and cook until onion is translucent, about 5 minutes. Add ground turkey breast breaking it into small pieces as it cooks. Only partially cook the turkey, 3-5 minutes. Turn the heat to low while you continue to add ingredients. Add 1 tbsp. chili powder, stir to combine. Remember, you can always add more chili powder later but you can’t take it out. Add the carrots, black beans, kidney beans, chili (or pinto) beans, and corn. Stir to combine. Pour in the diced tomatoes, chicken broth, and water. Add salt and pepper to taste. I don’t like to over-salt meals, so I add a little and taste until I am satisfied. Stir chili to make sure everything is well combined. If you feel that you need to add more liquid (broth or water) then do so now. Turn heat to medium and cover pot with lid. Let chili cook for about 30-45 minutes, stirring occasionally. You’ll know the chili is done when the carrots have softened. Before serving check the seasonings one more time. I usually end up adding more chili powder for a nice warm kick. Serve warm topped with shredded cheddar cheese if desired.

ingredients
1 pound ground beef
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 14 ounce can lower-sodium beef broth
2 medium potatoes, scrubbed and coarsely chopped
1 14 1/2 ounce can diced tomatoes, drained
1 8 ounce shredded cheddar and American cheese blend (2 cups)
1 6 ounce can tomato paste
1/4 cup ketchup
2 tablespoons Dijon-style mustard
1 cup whole milk
Toasted buns or rolls
Cheeseburger toppings, such as pickles, onions, lettuce, mustard, and/or ketchup (optional)

directions
1. In 4-quart Dutch oven cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables are tender; drain off fat. Sprinkle flour on beef mixture; cook and stir 2 minutes. Stir in broth and potatoes. Bring to boiling, stirring occasionally. Reduce heat. Simmer, covered, 10 minutes or until potatoes are tender.
2. Stir in tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until cheese is melted and smooth and soup just comes to gentle boiling. Stir in milk; heat through. Serve with toasted buns and cheeseburger toppings. Makes 6 main-dish servings.

Its SO delicious!

1.5 lb spicy italian sausage ( or ground beef, or ground pork, or whatever you have)
1 large onion, chopped
4 large carrots, chopped
4 celery stalks, chopped
4 cloves of garlic, crushed and minced
if you have then: throw them in: chopped fennel bulb, chopped parsnips
28 oz can tomatos, either diced, crushed or even pureed (what ever you’ve got)
olive oil for sauteing
3 Qt chicken stock (either boxed or homemade)
1 C lentils

brown sausage, remove from pot and set aside
saute veggies in olive oil until tender, add tomatos and let simmer for a bit
add stock and bring to boil. add lentils and reduce heat.
Continue to simmer till lentils are tender.
serve over cooked pasta or rice. Garnish with a healthy sprinkling of grated romano cheese.

100g lean ground beef
1 cup chopped tomatoes
1/2 cup water
2 tbsp minced onion
2 cloves minced garlic
Pinch of garlic powder
Pinch of onion powder
1/4 tsp chili powder
Pinch of oregano
Cayenne pepper to taste
Salt and pepper to taste

Directions

1. Brown ground beef in a small frying pan, add onions and garlic.
2. Stir in tomatoes and water. Add spices and simmer slowing until liquid is reduced.
3. Serve with chopped green onions or tomato garnish and salt and pepper to taste.

Number of Servings: 1