Tag Archives: soup

Vegetable Beef Soup and a Money Saving Tip!


This was a part of my weekend adventure in cooking. Soup! It was so good, we got 11 inches of snow where I live Saturday, so I cooked all day. It was fun to stay home and just cook and hang out, because we couldn’t go anywhere.  The snow kinda happen perfect, we went out Friday night and stayed home the rest of the weekend.  We had plenty of food and a warm house and 2 fun girls to take outside and play with!

soup-casserole-cake-042 soup-casserole-cake-033

They had a little soup too and thought it was quite tasty! Here’s the money-saving tip I’m going to give you about stew or soup meat.  If you go to the store and see a cheap steak or a steak that’s been marked down because the need to sell it, buy it, and freeze it and when you want to make soup, pull it out and cut it into small chunks and you’ll save yourself a ton of money.  Whenever I price stew meat, I nearly have a heart attack at the price.  And  that’s what the butcher does, is he takes a cheap piece of meat, cuts it into pieces and marks it up!.  Please do not worry too much about how you cut it up, it’s going to cook for a long time, either in a slow cooker or on the stove, so it will be tender and you’ll save big time for about 5 minutes worth of work.

Steak actually cuts easier if it’s slightly frozen, so if you’re just taking it out of the freezer, slice it into chunks before it completely thaws.


I got a pound of little round steaks marked down a couple of months ago for around $3.00 and Saturday morning, I took them out of the freezer, let them thaw a little on the counter, and while they were still slightly frozen I cut them up into chunks.


I put a little olive oil, the steak, some celery and onion and browned everything in the bottom of a dutch oven.


Add some beef broth, vegetable-beef-soup-12

a bag of frozen veggies


a can of tomatoes, a can of water and a couple of potatoes cut into chunks.  It’s important that when you start with the beef, you salt and pepper, and when you add the veggies, broth, tomatoes and potatoes you add salt  and pepper again.  Everything you’re adding, except the broth is bland, with no seasoning, so seasoning as you go along helps flavor everything.

I brought it up to a boil(wished I had used a bigger pot….hindsight!) turned it down to simmer, and let it hang out on the stove for a couple of hours.  If you were using a slow cooker, you could brown you meat and then dump everything in the crock pot, or you could just dump everything without brown the meat, if you do this, omit the olive oil.

This is a great meal for a cold and snowy day.  Just add biscuits, sandwiches or a salad for a great dinner.

Another great thing to do on a cold and snowy day


Potpourri, just combine cinnamon sticks, an orange and some cloves in a pot of small slow cooker with water and your house will smell amazing!

Vegetable Beef Soup

2 TBSP. olive oil

1 lb. of steak, cut into chunks

2 stalks of celery, diced

1 small onion, diced

2 cups beef broth

1 14.5 can of dice tomatoes

1 16 oz. bag of mixed vegetables

3 medium potatoes, diced

1 can of water(use the tomato can)

salt & pepper

1 tsp. garlic powder

In a large pot or dutch oven, heat olive oil, add steak, celery and onions, salt and pepper. Cook for 3 to 4 minutes, until brown, then add broth, tomatoes, vegetables, potatoes, water, salt, pepper and garlic powder.  Bring it to a boil, and turn to low and let it just simmer for 2 to 3 hours, stirring occasionally, as taste before serving to see if you need to add more salt or pepper.  In a slow cooker, you can still brown your meat in a skillet and then dump everything in the slow cooker or just dump everything in the slow cooker and cook for 6 hours on low or 4 hours on high. And always taste to see if it needs seasoning.

Creamy Potato Soup


This soup is so good and just in time for fall!  I haven’t been here in a little while.  A lot has been happening and not all of it good, but last week the hubs convinced me to take a long weekend away and I’m not one to walk away from life….but sometimes when you do you get a different perspective.  Life’s still not great, but I feel better and the first time I’ve felt like writing in some time and this is the perfect soup to write about!


110116-001 Creamy Potato Soup

Start out with bacon(is that ever a bad thing!) and brown it off in the bottom of a dutch oven or large pot.  When it’s browned, remove it from the pot and take out all but 2 TBSP of the bacon grease and add in onion, celery and carrots.

Creamy Potato Soup

Soften your veggie by sauteing them in the grease, then

Creamy Potato Soup

add potatoes and chicken broth and cook the potatoes until soft.

110116-012 Creamy Potato Soup

I always remove some of the potatoes before pureeing, but if you want your’s really smooth, you and just puree everything. After you’ve got it as smooth as you want it, add the potatoes and bacon back in

Creamy Potato Soup

Reserve some of the bacon to garnish, when you serve it, you can also top with some cheese

Creamy Potato SoupYUM!!!!!!!!!!!!!!!!!!!!
Creamy Potato Soup

These little girls got to go away for the weekend as well and they loved it! And just one more photo, we got back just in time for Halloween


Her sister wouldn’t pose with her hat on!

Creamy Potato Soup

5 to 6 slices of bacon, cut into strips

2 carrots, diced

2 stalks of celery, diced

1 small onion, diced

5 to 6 potatoes, cubed

1 carton of chicken broth

grated cheese

In a large dutch oven or large pot, brown bacon over medium heat, when it’s brown, remove with a slotted spoon and drain on a paper towel.  Remove all but 2 TBSP of the bacon grease from the pot and add carrots, celery and onion. When they are soft, add the chicken stock and the diced potatoes.  Bring to a boil, then lower heat to simmer.  Simmer for about 15 to 20 minutes, until the potatoes are soft.  When they are soft, you can remove some of the potatoes and puree the rest until smooth, or you can puree the entire soup.  Stir 1/2 of the bacon into the soup and when serving top soup with the remaining bacon and some cheese as a garnish.

This recipe was shared at The Country Cook’s Potluck Party!

grab button for Sugar, Spice and Family Life

Healthy Ham & Potato Soup




Thick, creamy and piping hot bowl of soup, is just the thing in this deep freeze we’ve got outside.  Seriously Mother Nature, on Christmas Day we were melting because it was 80 degrees(not complaining) and tomorrow with the wind chill it’s going to be like 15 to 22 degrees, really………

Anyway, this soup is awesome, with no cream or flour, it’s healthy, and with the lean ham and potatoes it’s filling!


Start with some chopped celery, onion and garlic, saute in a little olive oil, then add potatoes and chicken stockFOOD JOURNAL AND HAM & POTATO SOUP 035 FOOD JOURNAL AND HAM & POTATO SOUP 036

Then remove about half of the potatoes/celery/garlic&onions, puree what remained in the pot, either using an immersion blender or a blender, then return the potatoes to the pot add the hamFOOD JOURNAL AND HAM & POTATO SOUP 039  HAM & POTATO SOUP 040

and you may need to stir in additional water or chicken stock to thin it down.  Simmer for another 10 minutes and taste to see if it needs seasoning.  You can serving as it or stir in a little shredded cheese and greens onions

Healthy Ham and Potato Soup

2 TBSP. olive oil

1 medium onion, diced

3 stalks of celery, diced

2 cloves of garlic, minced

6 medium potatoes, diced

4 cups of chicken broth

1 lbs of lean ham, diced


salt, pepper, shredded cheese, green onions & garlic powder

Drizzle olive oil into a large pot, add onion, celery, and garlic, saute for 5 minutes until soft. Add potatoes and chicken broth, stir, bring to a boil, then simmer for 10 minutes or until potatoes are soft.  Remove 1/2 of the potatoes from the pot and put into a bowl, blend the remaining soup until almost smooth, then return the potatoes to the pot, with the ham.  If it’s really thick, add some water or chicken stock to thin it. Simmer for 10 minutes, taste and add any of the optional ingredients.