Beef Minestrone Soup-One Pot Recipe

For my birthday my mother got me a bunch of mini cookbooks.  One of them was full of one-pot recipes, so of course I had to find one and completely jack with the ingredients.  Here is the result of that fun, it turned out quite delicious. :)

Ingredients:
1 lb Hamburger
Seasoning (Basil, Oregano, Alpine Touch, Crushed Red Pepper)
2 Tbsp Olive Oil
2 Cloves Garlic (Minced)
1 Carrot (Peeled & Sliced)
1 Zucchini (Peeled & Sliced)
2 Celery Ribs (Chopped)
10-12 Grape Tomatoes (Diced) *substitute a can of diced tomatoes if needed
3 Large Tomatoes (Crushed) *substitute can of crushed tomatoes if needed
5 Mushrooms (Chopped)
1/2 Can of Black Olives (Sliced)
2 1/2 Cup Beef Broth
2 Tbsp Tomato Paste
2 Cups Bowtie Pasta
Shredded Cheese to taste

Directions:
Add the hamburger to a pot and cook on medium.  Once browned add the oil, garlic, carrot, zucchini and celery.  Cook for about 4 minutes.  Add in remaining ingredients except for the cheese and bring to a boil.  Reduce heat to medium-low and simmer for about 10 minutes until pasta is al dente.  Stir occasionally and serve when done.  Stir in the cheese and top with basil and enjoy!

Brown the hamburger in the bottom of the pot

Add the oil, garlic, carrots, zucchini and celery

Add in the remaining ingredients and mix together

Mix in the shredded cheese and enjoy!

Potato Pesto Soup

This is one of my all-time favorite recipes, as it always turns out amazing.  It saves well and has great repeat meal value. 

Ingredients:

10 slices of Maple Bacon (Chopped)

5 Large Red Potatoes

1 Large Red Pepper (Seeded)

2 Tbsp Butter

2 1/2 Cup Chicken Stock

2 1/2 Cup Milk

6-8 oz Conchigliette (small shell pasta)

2/3 Cup Heavy Cream

Chopped Parsley

Garlic Salt

Basil

Pesto Sauce Ingredients:

1/4 Cup Fresh Parsley (Chopped)

3 Garlic Cloves (Crushed)

1/2 Cup Pine Nuts (Crushed)

2 Tbsp chopped Basil

1/2 Cup Grated/Shredded Mozzarella Cheese

2/3 Cup Olive Oil

Directions:

To make the pesto sauce, put all of the ingredients in a blender or food processor and blend for about 2 minutes. 

Chop the bacon, potatoes, and red pepper.  Cook the bacon in a large pot over medium heat for about 4 minutes.  Add the butter, potatoes, and red pepper and cook for 12 minutes, frequently stirring. 

Add the chicken stock and the milk to the pan and bring to a boil.  Simmer for 10 minutes.  add the conchigliette and simmer for an additional 10-12 minutes.  

Blend in the cream and simmer for 5 minutes.  Add the parsley and mix thoroughly.  Stir the pesto into the soup until mixed all the way through.  Serve topped with a sprinkle of the shredded cheese and a dash of basil or parsley on top.

Add the pesto ingredients into a blender

Blend until thoroughly mixed

Add the chopped bacon into a large pot

Add the butter, potatoes and red pepper

Add the milk and chicken stock

Add the conchigliette

Simmer with the cream

Add int he pesto and the parsley

Serve & Enjoy

Ham & Purple Potato Soup

I have been sick all week and I was really wanting something warm on my sore throat.  This was so delicious and tasty and allowed me to use up my beautiful purple potatoes!  Everyone raves about this recipe!  I highly recommend it, and it is fairly easy to make. 

Ingredients:
5 Tbsp Butter
2 Garlic Cloves (Diced)
3 Carrots (Peeled & Sliced)
3 Celery Stalks (Sliced)
2.5 lbs Smoked Ham (Cubed)
1/4 Cup Flour
4 Cups Chicken Stock (32 oz Container)
2 Cups Water
2 tsp Alpine Touch (Salt & Pepper)
5 Potatoes (Peeled & Cubed)
1/3 Cup Heavy Cream
Green Onions to Garnish (optional)
Shredded Cheese to Garnish (optional)

Directions:
Melt butter in a large pot over medium heat until golden brown. Stir in carrot, celery, ham, and garlic.  Cook for 5-6 minutes, until the vegetables soften. 
Stir in the flour and cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally. 
Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired. 
Season with alpine touch to taste and add cream. Stir to combine and heat through. Garnish with fresh chives and/or shredded cheese.  Serve & Enjoy!

Melt butter in a large pot

Add the ham, carrots, celery and garlic

Add the flour

Add in the chicken stock and water and bring to a boil

Add in the purple potatoes and simmer for about 15 minutes

Add the cream and mix thoroughly

Serve & Enjoy!

Ham & Potato Soup

I had the pleasure of cooking for a multitude of family members this evening.  Seven people in all which is a lot more than I usually get to try my food.  I am so luck to have my grandparents, aunt, cousin, sister and son all together this week.  The stars aligned and had us all in one place!  So we opted for a great comfort food recipe that could feed a lot of people, and what better option than ham & potato soup!  This recipe was fairly painless and easy and turned out very delicious!  I also still have leftovers!  I hope you enjoy it as much as I did! 

Ingredients:
5 Tbsp Butter
2 Garlic Cloves (Diced)
3 Carrots (Peeled & Sliced)
3 Celery Stalks (Sliced)
2.5 lbs Smoked Ham (Cubed)
1/4 Cup Flour
4 Cups Chicken Stock (32 oz Container)
2 Cups Water
2 tsp Alpine Touch (Salt & Pepper)
1/3 Cup Heavy Cream
Green Onions to Garnish (optional)
Shredded Cheese to Garnish (optional)

Directions:
Melt butter in a large pot over medium heat until golden brown. Stir in carrot, celery, ham, and garlic.  Cook for 5-6 minutes, until the vegetables soften. 
Stir in the flour and cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally. 
Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired. 
Season with alpine touch to taste and add cream. Stir to combine and heat through. Garnish with fresh chives and/or shredded cheese.  Serve & Enjoy!

My sous chef excited to get started

Add the butter, veggies & ham to the pot

Add the flour

Add the chicken stock

Add the potatoes

Stir in the cream

Serve & Enjoy!

Chicken & Dumplings

Such a delicious Winter meal when the cold is coming in and you aren't feeling at the top of your game.  I prefer this to Chicken Noodle Soup when I am wanting to eat something that is wholesome and creamy and still has the broth and chicken to make you feel better.  Enjoy!

Ingredients:
4 Chicken Breasts (Chopped)

2 Tbsp Butter 

6 Cups Chicken Stock

3 Celery Stalks (Chopped)

5 Carrots (Peeled & Chopped)

1/2 Cup Heavy Cream

1/3 Cup Flour

Seasoning (Alpine Touch, Thyme, Oregano, Parsley, Crushed Rosemary, Garlic Powder)

Dumplings:

2/3 Cup Milk

2 Cups Bisquick Mix

 Directions:

Add the chicken, butter and seasonings to a frying pan and cook on medium-high heat until thoroughly browned.  

Add the chicken stock, celery and carrots to a pot and bring to a boil.  Boil until the chicken is done and then add the chicken.  Cook for 10 minutes on medium heat.  Add the cream and flour and cook on low-medium heat for another 10 minutes to thicken.  Turn to simmer.

Combine the milk and Bisquick mix in a bowl until sticky.  Using a spoon or your hands drop small sized blobs (they expand once the liquid gets into them) until the mixture is gone.  Sprinkle some garlic powder on top, cover the pot and simmer for another 5 minutes.  Serve and enjoy!

Add caption

Add the chicken, butter and seasoning to a skillet

Add veggies and broth to a large pan, and continue cooking the chicken

Add the chicken to the broth

Add the flour and cream to the broth

Mix together your dumpling dough in a separate bowl

Add the dumplings to the soup and top with garlic powder

Serve & Enjoy!

Pesto Potato Soup

Always turns out incredibly delicious.  Although this recipe is a bit more time consuming that some of the other ones I do, it never disappoints and is great for when you have a little bit of extra time to cook.  

Ingredients:

1 small package of Smoked Bacon

1 Large Chicken Breast

5 Large Russet Potatoes (skinned)

1 Large Red Pepper (Seeded)

2 Tbsp Butter

2 1/2 Cup Chicken Stock

2 1/2 Cup Milk

6-8 oz Conchigliette (small shell pasta)

2/3 Cup Heavy Cream

Chopped Parsley

Garlic Salt

Basil

Pesto Sauce Ingredients:

2 Tbsp chopped Parsley

3 Garlic Cloves (Crushed)

1/2 Cup Pine Nuts (Crushed)

2 Tbsp chopped Basil

1/2 Cup Grated/Shredded Parmesan Cheese

2/3 Cup Olive Oil

Directions:

To make the pesto sauce, put all of the ingredients in a blender or food processor for about 2 minutes. 

Finely chop the bacon, potatoes, and red pepper.  Cook the bacon in a large pan over medium heat for about 4 minutes.  Add the butter, potatoes, and red pepper and cook for 12 minutes, frequently stirring. 

Finely chop the chicken and cook in a separate pan with a dash of olive oil and season with garlic salt and basil.  Cook until browned all the way through.  Add the chicken to bacon and potatoes.

Add the chicken stock and the milk tot he pan and bring to a boil.  Simmer for 10 minutes.  add the conchigliette and simmer for an additional 10-12 minutes.  

Blend in the cream and simmer for 5 minutes.  Add the parsley and mix thoroughly.  Stir the pesto into the soup until mixed all the way through.  Serve topped with a sprinkle of the shredded cheese. 

Put all of the pesto ingredients into the blender

Blend for about 2 minutes

Cook the bacon, potatoes, butter, and red pepper together

Continue cooking the potatoes and also cook the seasoned chicken

Add the chicken to the bacon and potatoes

Add the chicken stock and the milk

Add the conchigliette

Add the heavy cream

Add the Parsley

Add the pesto

Mix thoroughly

Serve with Parmesan sprinkled on top