Irish Beef Stew

Ingredients:

6 Pieces Bacon
2 1/2 lb Beef Chuck Roast, cut into 2-inch chunks
2 Onions, rough chopped
4 Garlic Cloves, minced
10-14 oz Guinness Beer (or other dark beer)
1/4 C Tomato Paste
4 Sprigs Fresh Thyme
5 Carrots, cut into 1-inch pieces
5 Celery Ribs, cut into 1-inch pieces
2 1/2 - 3 C Beef Broth
1 t Sugar
Salt and pepper, to taste

Directions:

In a large pot, brown bacon over medium heat. When bacon is browned, remove and reserve.

Thoroughly salt and pepper beef chunks. Increase heat to medium-high and brown beef pieces (in batches) until each has a nice crust on both sides. Remove beef and set aside.

Place onion in pot and reduce heat back to medium. Cook onions, stirring frequently, until translucent. Add garlic and cook for an additional minute.

Pour in beer and tomato paste. Stir to combine. Toss in thyme sprigs.

Add beef pieces, carrot and celery. Pour enough beef broth in to just cover the rest of the ingredients. Stir in sugar.

Reduce heat to a gentle simmer and cover. Allow to stew for about two hours. Once beef is fork tender, remove lid and increase heat to medium-high to return to a boil. Boil until stew reaches desired consistency.

Remove thyme stems and add salt or pepper, if needed.

Serve on roasted garlic and chive mashed potatoes!

Yield: 6-8 Servings

* Adapted from https://foodwishes.blogspot.com/2013/03/beef-guinness-stew-eating-beer-on-st.html

Beef Barley Soup

Ingredients:

2 T Olive Oil or Beef Tallow

1 Medium Onion, diced

4 Medium Carrots. peeled and sliced

4 Celery Stalks, sliced

2 Garlic Cloves, minced

6 C Beef Broth

1 1/2 lbs Beef Stew Meat or 2 C Cooked Beef from bones

1 Bay Leaf

1-2 t Salt, plus more to taste

1/2 t Black Pepper

2/3 C Pearl Barley, uncooked

Directions:

In a large pot over medium heat, brown stew meat in oil (unless using already cooked beef). 

Add onions to pot (add a pinch of salt) and cook until translucent. 

Add carrots, celery and garlic and cook for several more minutes. 

Pour in beef broth. Add bay leaf, salt and pepper. Bring to a boil and then reduce to a simmer. Cook, covered for about 1 1/2 - 2 hours or until beef is tender. (If using already cooked beef add in now and cook until vegetables are tender, about 45 minutes). 

Remove bay leaf. 

Stir in barley and simmer for another 35-45 minutes or until barley reaches desired texture. 

Add salt and pepper, to taste. 

Good served with a thick piece of buttered bread!

Yield: 5 Servings

* Adapted from https://www.skinnytaste.com/beef-barley-soup/

Smoked Sausage, Cabbage and Rutabaga Soup

Ingredients:

12 oz Smoked Sausage or Kielbasa, sliced
2 T Olive Oil
1 Medium Onion, diced
3 Medium Carrots, sliced
3 Celery Stalks, sliced
1 Green Cabbage, thinly sliced
3 Garlic Cloves, minced
6 C Chicken Broth
28 oz Fire-Roasted Crushes Tomatoes, undrained
1 lb Rutabaga, peeled and diced (or red potatoes)
1 T Italian Seasoning
1 Bay Leaf
2 t Sea Salt
1/2 t Black Pepper
1/8 t Crushed Red Pepper

Directions:

In a large pot, cook onion in olive oil over medium heat until translucent. Add sausage, carrots, celery and garlic and cook for several more minutes.

Add cabbage, rutabaga, chicken broth, tomatoes, italian seasoning, salt, bay leaf, black pepper and crushed red pepper.

Put lid on pot.

Check after 10 minutes and stir. Bring to a boil then reduce to low. Simmer, covered, for one hour or until carrots and rutabaga are tender.

Add more salt to taste.

Yield: 8 Servings

* Adapted from https://www.gimmesomeoven.com/cabbage-sausage-potato-soup/

Beef, Cabbage and Tomato Soup

Ingredients:

2 T Olive Oil

1 Lb Ground Beef

1 1/2 t Kosher Salt

1/2 C Diced Onion

1/2 C Diced Celery

1/2 C Diced Carrot

28 oz Can Crushed Tomatoes

5 C Shredded Green Cabbage

4 C Homemade or Quality Beef Broth

2 Bay Leaves

Directions:

In a large pot, cook beef, onions and salt in olive oil until beef is brown and onions are translucent. 

Add celery and carrots and sauté for 4-5 minutes. 

Add crushed tomatoes, cabbage, beef broth and bay leaves. 

Bring to a boil and then simmer, covered, for about 40 minutes. 

Remove bay leaves and serve. 

Yield: 6 Servings

* Adapted from https://www.skinnytaste.com/chunky-beef-cabbage-and-tomato-soup-instant-pot/

Slow-Cooker Chicken and Navy Bean Soup

Ingredients:

1 lb Navy Beans, rinsed (and soaked overnight, if desired)

8 C Homemade or Quality Chicken Broth

2 C Pre-Cooked Chicken, diced or shredded

2 T Olive Oil

1/2 t Granulated Garlic

3 T Dried Minced Onion

1/2 lb Carrots, peeled and sliced

6 Celery Stalks, sliced

1 Bay Leaf

1 T Fresh Rosemary (or 1 t Dried Rosemary)

1/2 T Fresh Thyme (or 1/2 t Dried Thyme)

1/2 t Smoked Paprika

1/2 t Ground Black Pepper

2 t Sea Salt (plus more to taste)

Directions:

Combine all ingredients in slow-cooker and cook on low for 8 hours. 

Taste for salt and add more if needed. 

Serve with fresh rolls or cornbread!

* Adapted from https://www.happy-mothering.com/02/recipes/slow-cooker-navy-bean-soup/

Creamy Tomato Bisque

Ingredients:

2 T Extra Virgin Olive Oil

1 Medium Yellow Onion, diced

3-4 Garlic Cloves, peeled and crushed

2 T Chopped Fresh Basil Leaves (or 2 t Dried Basil)

1/2 T Fresh Oregano Leaves (or 1/2 t Dried Oregano)

1/2 T Fresh Thyme Leaves (or 1/2 t Dried Thyme)

1 28 oz Can Whole Stewed Tomatoes or Crushed Tomatoes, undrained

1 14 oz Can Italian Style Diced Tomatoes, undrained

2 C Chicken Broth

1/4 C Heavy Cream or Heavy Whipping Cream, plus more to taste and for garnish

Salt and pepper, to taste

Directions:

Heat olive oil in a large pot over medium heat. Add onions and cook until soft. 

Add garlic, basil, oregano and thyme. Cook for about 2 more minutes. 

Add the cans of tomatoes (including liquid) and chicken broth. Bring to a boil and then simmer for 5-10 minutes. 

Using an immersion blender, blend soup in the pot to desired consistency. 

Add 1/4 C (or more to taste) cream and add salt and pepper to taste. 

Serve topped with shredded Parmesan cheese and a drizzle of additional cream. 

Yield: 4 Servings

* Adapted from October 2017 MyMagazine

Slow-Cooker Lentil Vegetable Soup

Ingredients:

3-4 Carrots, sliced

3-4 Celery Stalks, sliced

3 T Dried Minced Onion

1 t Garlic Powder

2 C Dry Green Lentils, rinsed

8 C Chicken or Vegetable Stock (for vegetarian)

1 14oz Can Diced Tomatoes, undrained

1 Bay Leaf

1 t Dried Thyme

2 t Sea Salt, plus more to taste

1 t Ground Black Pepper

1 t Ground Cumin

1/2 T Red Wine Vinegar

2 C Chopped Kale or Spinach, fresh or frozen

Directions:

Add all ingredients to slow-cooker and stir together. 

Cook on low 8-9 hours. 

Remove bay leaf before serving. 

Yield: 6 Servings

* Adapted from https://www.everydaymaven.com/2011/crockpot-lentil-soup/

Nightshade Free Oxtail Soup

Ingredients:

3 Pounds Oxtails, separated at the joints

Salt and Pepper

Olive Oil

2 C Beef Broth

2 C Red Wine

3 Garlic Cloves, minced

1 Bay Leaf

Pinch of Thyme

1 Medium Onion, chopped

2 Celery Ribs, sliced

4 Large Carrots, peeled and sliced

2 Parsnips, peeled and sliced

2 Turnips or Rutabagas, peeled and cubed

Parsley

Directions:

Sprinkle Oxtails all over with salt and pepper. 

In a large pot, brown Oxtails in olive oil on medium heat. 

Add beef broth, wine, garlic, bay leaf, thyme and 1/2 t salt. Add water until Oxtails are just covered. 

Bring to a simmer and cook, covered, for three hours. 

Skim fat off the top leaving a small amount. If you don't want to serve the meat with homes, remove meat from Oxtails and return meat to pan. 

Add onion, celery, carrots parsnips, and turnips (or rutabagas). 

Simmer, covered, until vegetables are tender. Salt to taste and sprinkle with parsley. 

Yield: 4-6 Servings

* Adapted from http://www.simplyrecipes.com/recipes/oxtail_stew/amp/

Slow-Cooker Norwegian Yellow Split Pea Soup (Gulertersuppe)

Ingredients:

1 lb Dried Yellow Split

2-3 T Dried Minced Onion

2 Bay Leaves

1 t Salt

1/2 t Black Pepper

3 Large Carrots, peeled and sliced

2 Large Turnips, peeled and diced

2 Small Rutabagas, peeled and diced

1 Parsnip, peeled and sliced

1-2 lb Meaty ham bone (or 1lb Bone-In Ham Steak, diced)

5 C Hot Water

Directions:

Combine all ingredients in slow-cooker. Cook on low for 8 hours. Stir well before serving. Salt to taste. 

Turnip and Carrot Slow-Cooker Beef Stew

Ingredients:

3 T Dried Minced Onion

3 C Carrot, peeled and cut into chunks

2 Turnips, peeled and cut into chunks

3 Celery Ribs, sliced

2/3 C Tomato Paste

4 C Beef Broth

1 t Dried Ground Thyme

1 T Dried Parsley

1 t Dried Oregano

1 t Salt

1 t Pepper

2 T Olive Oil

3/4 t Garlic Powder

2-3 lbs Beef Stew Meat, cut into bite-size pieces

Directions:

Combine all ingredients in slow-cooker. Cook on low 6-8 hours. Salt to taste. 

Yield: 6 Servings

* Adapted from http://www.primaverakitchen.com/turnip-and-carrot-slow-cooker-beef-stew/

Nightshade Free Zuppa Tuscana

Ingredients:

For Homemade Pork Sausage:

1/2 t Ground Black Pepper

1 t Dried Parsley

3/4 t Italian Seasoning

1/2 t Garlic Powder

1/4 t Fennel Seeds

1/2 t Minced Dried Onion

1 t Sea Salt

1 Pound Ground Pork

For Soup:

6 Slices Bacon, cut into 1/2-inch pieces

1 Medium Onion, chopped

3 Garlic Cloves, minced

1 qt Chicken Broth

1 Large or 2 Small Rutabagas, peeled and cut into bite-size cubes

2 C Shredded Fresh or Frozen Kale

1/3 C Heavy Whipping Cream

Parmesan Cheese

Directions:

In a small bowl, mix together black pepper, parsley, Italian seasoning, garlic powder, fennel seeds, dried minced onion and sea salt. 

In a large bowl, thoroughly mix dry seasoning with pork. Cover and refrigerate for 2-24 hours. 

In a large cooking pot, cook bacon pieces and sausage until done, stirring and crumbling as needed. 

Remove from pan and drain off most of the grease. 

Add onions to grease and cook over medium heat until soft. Add garlic and cook for one minute. Add chicken broth and rutabagas. Return sausage and bacon to pot. 

Bring to a boil. Reduce heat and simmer, covered, until rutabagas are tender. 

Add kale and simmer five more minutes. Stir in cream and cook until heated through. 

Serve sprinkled with fresh grated Parmesan cheese!

Yield: 4-6 Servings

Winter Bean Soup (or Mix)

Ingredients

Dry Mix:

1/3 Cup Dried Yellow Split Peas

1/3 Cup Dried Green Split Peas

1/3 Cup Dried Baby Lima Beans

1/3 Cup Dried Pinto Beans

1/3 Cup Dried Kidney Bean

1/3 Cup Dried Great Northern Beans

1/4 Cup Dried Minced Onion

1/4 teaspoon Ground Cumin

1/4 teaspoon Granulated Garlic

Add to Dry Mix:

2 Cups Gluten Free Chicken Broth

8 Cups Water

2 Large Carrots, peeled and sliced

2 Large Celery Stalks, sliced

2 Pounds Smoked Ham Shanks or Meaty Ham Bone

Directions

Heat broth, water and Dry Mix to boiling in a large pot (4-quart).

Boil 2 minutes. Remove from heat. Cover and let stand 1 hour.

Stir carrots and celery into bean mixture. Add ham shanks (or ham bone). Heat to boiling; reduce heat. Cover and simmer for about 2 hours or until beans are tender.

Remove ham shanks (or ham bone). Remove meat from bone. Cut into bite-size pieces stir meat into soup. Heat until hot.

* Note: Dry Mix fits in a Pint size mason jar.

* Adapted from http://www.budget101.com/content.php/371-Winter-Bean-Soup-Mix

Gluten Free Hamburger and Orzo Soup

Ingredients:

2 t Olive Oil

1 lb Ground Beef

1 C Onion, chopped

2 Celery Stalks, sliced

3 Carrots, peeled and sliced

6 C Beef Broth

29 oz Can Diced Tomatoes

1/2 C Tomato Sauce

2/3 C Gluten-Free Orzo, uncooked

1 1/2 C Frozen Peas

1/2 C Green Onions, chopped

Salt and Pepper, to taste

Directions:

In a large pot, cook ground beef and onion in olive oil until onion is translucent and meat is browned. 

Add beef broth, tomatoes, tomato sauce, celery and carrots. 

Bring to a boil, then simmer, covered until carrots are tender, about 30 minutes. 

Meanwhile, cook orzo in a separate pot according to package directions. 

Add peas and cook for an additional five minutes. 

Add orzo and green onions. 

Season with salt and paper, to taste. 

Serve and enjoy with warm bread or corn muffins!

Yield: 8 Servings

* Adapted from http://www.food.com/recipe/easy-delicious-hamburger-orzo-soup-100193

16 Bean Ham and Kale Soup

Ingredients:

20 oz Bag of 16 Bean Soup Mix (or bean mix of your choice), discard flavor packet

5-6 oz Smoked Ham Steak, diced (with bone, if possible)

1 Large Onion, diced

4-5 Carrots, peeled and sliced

4 Garlic cloves, minced or pressed

1 Medium Green Pepper, diced

4 Celery Stalks, sliced

2 Green Onions, sliced

1 T Dried Cilantro

1 C Tomato Sauce

3/4 t Ground Cumin

1 T Kosher Salt

1 t Black Pepper

1 Sprig Fresh Rosemary

2 Sprigs Fresh Thyme

2 C Kale, coarsely chooped with stems removed (fresh or frozen)

Directions:

Rinse beans. In a large pot cover beans with water (according to package directions) and soak overnight. 

Discard the water and add 15 cups of fresh water to pot of beans. Cook uncovered for 1 hour on medium-heat. 

Add ham, onion, carrots, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt, pepper, rosemary, thyme and kale. 

Lower heat to low and simmer, covered for about one hour, stirring occasionally or until beans are cooked through. 

Add more salt, to taste, if needed. 

Yield: 8 Servings

* Adapted from http://www.skinnytaste.com/2016/01/16-bean-soup-with-ham-and-kale.html?m=1#more

Beef and Lentil Soup

Ingredients:

2 T Olive Oil or Grass-Fed Beef Tallow

2 lb Beef Stew Meat, cut into 1-inch cubes

1 Large Onion, diced

3 Large Celery Stalks, sliced

3 Large Carrots, Sliced

6 Garlic Cloves, minced

1/2 T Fresh Rosemary, chopped

1/2 T Dried Oregano

2 T Dried Parsley 

13 C Quality or Homemade Beef Broth

28-ounce Can Diced Tomatoes, with juice

2 C Lentils, rinsed

Salt and Pepper, to taste

Directions:

In a large pot, Brown half of stew meat in olive oil or tallow over medium heat. Remove meat and brown other half. Remove all browned meat and set aside. 

Add onion, celery, carrots, garlic, rosemary, oregano and parsley. Cook until onions are translucent. 

Return stew meat to pot. Add broth and tomatoes. Bring to a boil. Reduce heat and cover. Simmer until meat is tender, about 1 hour. 

Add lentils and replace cover. Simmer until lentils are tender, about 40 minutes. 

Season to taste with salt and pepper. 

Yield: 5-6 Servings

* Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-with-beef-recipe.html

Creamy Carrot and Sweet Potato Soup

Ingredients:

3 T Butter

1 C Chopped Onion

1/4 t Ground Cinnamon

1/4 t Nutmeg

4 3/4 C Peeled, Cubed Sweet Potatoes

3 C Peeled, Chopped Carrots

3 C Water

3 C Chicken Broth

1/4 C Half-and-half or Heavy Cream

1/2 t Salt

1/4 t Pepper

Sour Cream, for topping

Fresh Flat-Leaf Parsley, for topping

Directions:

Melt butter in a large pot over medium heat. 

Cook onion in butter until translucent. Add cinnamon and nutmeg and cook an additional minute. 

Add sweet potatoes, carrot, water and chicken broth. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 35-40 minutes. 

Using an immersion blender, puree soup until smooth. 

Stir in half-and-half, salt and pepper. 

At this point you may refrigerate to reheat later (over low heat) or serve topped with sour cream and parsley. 

Yield: 6 Servings

* Adapted from http://www.myrecipes.com/recipe/creamy-carrot-sweet-potato-soup

Creamy Gluten Free Turkey and Wild Rice Soup

Ingredients:

1 Large Onion, diced

4 Carrots, peeled and sliced

2 Celery Stalks, sliced

11 C Homemade Turkey Broth, divided (or quality chicken broth)

3/4 C Uncooked Wild Rice

5 C Cooked, Cubed Turkey

1 t Poultry Seasoning, plus more to taste

3 t Salt, plus more to taste

1/2 t Black Pepper, plus more to taste

4 T Butter

1/2 C All-Purpose Gluten-Free Flour

1 Pint Heavy Cream

 Directions:

In a large stock pot, combine onions, carrots, celery, 7 cups of broth and wild rice. 

Bring to a boil then reduce to a simmer until vegetables and rice are tender, about 35-40 minutes. 

Add turkey, poultry seasoning, salt and pepper. 

In a medium saucepan, melt butter over medium heat and whisk in flour. Slowly whisk in remaining broth. Continue stirring while mixture thickens. 

Stir in cream. 

Add cream mixture to pot of soup. 

Simmer for 10 minutes, adding more poultry seasoning, salt and pepper to taste. 

Beef and Butternut Squash Soup

Ingredients:

3 T Olive Oil

1 Onion, peeled and diced

2 Garlic Cloves, chopped

1 T Minced Fresh Rosemary

1 T Chopped Fresh Thyme

2 lbs Beef Stew Meat, cut into cubes

1/2 t Salt, plus more to taste

1/2 t Black pepper

1 C Dry Red Wine

1 lb Butternut squash, cubed

1/4 C Chopped Sun-Dried Tomatoes

4-5 C Quality or Homemade Beef Broth

2 T Fresh Chopped Flat-Leaf Parsley

Directions:

In a large pot, heat olive oil over medium heat. Add onions, garlic, Rosemary and Thyme. Sauté until onions are tender. 

Add beef and cook until browned. 

Add wine and stir to loosen any bits on the bottom of the pan. 

Add butternut squash and sun-dried tomatoes and stir to combine.

Add beef broth. 

Bring to a boil and then reduce to a simmer. Cover and cook for at least one hour. 

Add more salt, if desired. 

Sprinkle with chopped parsley. 

Here I used homemade bone broth and the meat I got off the bones. Since the meat was already cooked I skipped the browning step and proceeded as normal. 

* Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-butternut-squash-stew-recipe.html

Bean and Bacon Soup

Ingredients:

12 oz Bacon, cooked and diced (reserve bacon grease)

1 C Diced Yellow onion

1 C Diced Celery

1 C Diced Carrots

2 Garlic cloves, minced

4 C Chicken broth

6 C Great Northern beans, cooked

Salt and pepper, to taste

Optional: 8 oz Tomato sauce (this will not be nightshade-free)

Directions:

In a large pot, cook onions, celery and carrots in bacon grease until they begin to soften. Add garlic and cook for an additional minute. 

Stir in broth and beans. Season with salt and pepper. 

Bring to a boil then reduce heat and simmer one hour. 

Using an immersion blender, purée about half of the soup. (You can also transfer soup to a blender)

If desired, add tomato sauce. 

Add 2/3 of the bacon and stir to combine. 

Simmer until heated though. 

Serve topped with remaining bacon. 

* Adapted from http://www.tasteandtellblog.com/homemade-bean-bacon-soup/

Best Potato Soup

Ingredients:

1/2 lb Bacon, cut into bite-size pieces

1 Medium onion, diced

2 Garlic cloves, minced

3 Celery stalks, diced

3 Carrots, diced

6 Small potatoes, peeled and diced

8 C Chicken broth

3 T All-purpose flour

1 C Milk

1/2 C Heavy cream

1 t Salt (plus more to taste)

Black pepper, to taste

1/2 t Cajun Spice Mix

1 t Minced Fresh parsley

1 C Grated cheese of choice

Directions:

In a large pot, cook bacon over medium heat until crisp and rendered. Set aside. Drain off some grease but keep some in the pot. 

Add onion, carrots, celery, and garlic. Cook and stir for about two minutes. Add potatoes and seasonings and cook for an additional five minutes. 

Pour in broth and bring to a gentle boil. Cook until potatoes start to get tender, about ten minutes. 

Meanwhile, in a small bowl, whisk together flour and milk. Stir in to soup and cook for five more minutes. 

Scoop about half of the soup into a blender and puree. Return puree to pot. 

Add heavy cream. 

Allow to heat through. Add parsley. 

Serve topped with bacon and shredded cheese. 

*Adapted from http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/