Hearty Beef Stew

[brassmonkey]

gonna rain tomorrow setting this on tonight. sit on the patio and dig into this badboy tomorrow! going to add cabbage in mine

This is by far the best recipe you'll ever try for Minestrone soup - a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta. You can use Swiss chard or baby kale instead of spinach if you wish and you can omit the pasta if you don't want the carbs - honestly you won't miss it with everything else in this soup.

It's just my preference, but I like to puree the beans in this soup, it thickens it and you don't even know they are in there (great for picky eaters). What makes this soup extra special, is using the rind from a wedge of parmesan or Romano cheese. I always stash them in my freezer just for soups, if you don't have one toss some grated cheese into the soup while it's cooking.

This is an old recipe I've been making for a very long time! Originally I shared this as a slow cooker recipe in 2009, which is super convenient when you are working all day and want to come home to a cooked meal. But I also love making this on the stove, so I've updated the directions for both crock pot AND stove top.

This is also great with mini turkey meatballs, or even some sauteed crumbled turkey sausage. To keep the pasta al dente, I cook the pasta separate and add it to each bowl when I serve it, rather than throwing it in the soup which winds up soaking up all the broth.
Don't overlook the slow cooker as being just as valuable a kitchen tool as your stove or oven. While it's long been recognized as an ideal way to cook roasts and stews, it can do so much more - and we'll show you how.

Our recipe collection will let you bake bread, fix breakfast, and even make a cake in your crock pot (in addition to all the tasty dinner and side dish recipes).
Reality has set in. Our weather has shifted from being in the 70's at the beginning of the week to a forecast of snow flurries - all within a 4 day period. Yes, I know it is Ohio, but I never seem to get used to that drastic change.

This means that it is time to let the grill have a rest, and get the stove top turned on. And what better way to warm up than with a tasty bowl of soup. In the past we have posted our recipes for our Garden Chili, Vegetable Soup, and Tomato Soup. But this time I thought I would make a classic dish with a new twist. Potato and Leek Soup - made in the crock-pot.

Leeks look a lot like a green onion from the outside. Leeks look a lot like a green onion from the outside.
This recipe is extremely easy - requiring only a few basic ingredients. You can make it the night before and turn the crock-pot on when you leave in the morning. When you walk back in the door later that day, you are only minutes away from a hot, healthy meal. And for those who don't eat dairy products - no worries - the natural creamy texture is delicious without the heavy cream and butter called for in many potato soup recipes.

And one last note on using leeks. Leeks are part of the onion family that can be grown in almost any environment. They have a milder flavor of traditional green onions. Just make sure you rinse them well because between the layers of the leeks dirt/sand will settle. And if you can't find leeks in your area - simply substitute green onions.

Crock-pot Potato and Leek Soup

Make sure to rinse each layer of the leek to remove any dirt or sand. Make sure to rinse each layer of the leek to remove any dirt or sand.
Ingredients:
6 medium Russet or Yukon Gold potatoes
4 medium Leeks
4-6 cups of vegetable or chicken broth
salt and pepper to taste
optional: 1/2 teaspoon ground cayenne pepper

Four leeks look like a lot when chopped up, but with such a mild flavor it is a perfect fit for this soup. Four leeks look like a lot when chopped up, but with such a mild flavor it is a perfect fit for this soup.
Instructions:

1. Wash the outside of the leeks. Using a knife, trim off the bottom of the leek and cut off the top green leaves - leaving only the light green portion. Cut the leek in half-length wise. Remove and discard (or compost) the outer layer of the leek. Rinse each layer of the leek under cold water, making sure all dirt is removed. Cut in small half-moon slices. Add to crock-pot.

We use our own Yukon Gold potatoes and leeks from our garden. We use our own Yukon Gold potatoes and leeks from our garden.
2. Peel and dice the potatoes into approximately 1/2 inch cubes. Add to crock-pot.

3. Cover potatoes and leeks with 4-6 cups of broth. You can use plain water if you like, however, the stock adds a great depth of flavor to the soup.

Add the potatoes, broth, and seasonings and heat on low for 5-7 hours. Add the potatoes, broth, and seasonings and heat on low for 5-7 hours.
4. Add salt and pepper to taste. (We used approximately 1 teaspoon of salt and 1/2 teaspoon black pepper and 1/2 teaspoon of cayenne pepper)

5. Turn crock-pot on low for 5-7 hours.

Using an immersion blender makes it easy to pureeUsing an immersion blender makes it easy to puree
6. Using an immersion blender, puree soup to desired consistency. You can also use a blender by filling it half full and puree in batches.

Serve warm with cornbread!

[Smack dat]

Sounds yummy.

[poncabare]

peasant eats

[NatalieK]

Originally Posted by Smack dat

Sounds yummy.

sounds??? looks!!!!

[Spunky]

Nice recipe. Will give this one a shot

[ContentPimp]

Exactly how it's done on a rainy cold weather

[bns666]

goulash ftw