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Tag: soup

Fog as thick as…

Fog as thick as…

The other morning we woke up and looked outside and saw a rare sight for us – fog.  Which, of course, made me think of pea soup.  As it was a coolish day, in addition to being unusually wet, I made a big pot of curried […]

Vegetable Borscht, All The Way

Vegetable Borscht, All The Way

Did you ever see that wonderfully funny mock-u-mentary Best In Show?  One of the best lines is when the young woman is explaining what she has in common with her old man husband.  “We both like soup,” she says.  It’s funny because we all know […]

Hearty Pot Roast Soup

Hearty Pot Roast Soup

If you want to make a dish that is soupier than pot roast and has more veggies than brisket and is heartier than plain soup and uses a small amount of very flavorful beef and is great with garlic bread or any other side and is a one pot dinner here is a recipe for you.  This is delicious, easy to make, can be thrown in the Crock-pot in the morning or cooked on the stove top starting in the afternoon and be ready for a warming and hearty dinner in the evening.  The pieces are large, this isn’t a delicate dish.  You will need to serve with a fork and knife as well as the spoon.  It is good the first night and good as a leftover.  But don’t freeze it, the potatoes will get a horrid texture.  Enjoy.

Hearty Pot Roast Soup  (the amount of veggies are a guideline, add more of what you like and leave out what you don’t like)

  • 1 lb pot roast or brisket meat
  • 1 large yellow onion
  • 2 carrots
  • 2 stalks celery
  •  4-5 small or 2 large potatoes
  • 1 zucchini
  • (1 cup chunked winter squash)
  • (1 cup frozen corn)
  • (1 cup frozen peas)
  • 4-6 cloves garlic
  • 1 large can small diced tomatoes
  • salt and freshly ground black pepper

Cut the raw meat into 2-bite size chunks.  Put in a large pot or your Crock-pot.  Peel, quarter, and slice the onion.  Peel (or scrub) the carrots and chop into bite-sized chunks.  Ditto with the celery and the zucchini.  Peel the potatoes and cut into 2-bite size chunks.  Peel the garlic and cut each clove into 3-4 chunks.  Put all the veggies (except the peas) into the pot with the meat.  Add the canned tomatoes and a can full of water.  Grind a good amount of fresh black pepper into the pot.  Stir it well then cook.  In a Crock-pot cook on high for at least 6 hours.  In a pot on the stove it will take only 2-3 hours until the meat is tender enough.  15 minutes before eating stir in the peas and check the soup for salt.  Add salt and more pepper as needed.

Soup’s On!

Soup’s On!

So far, here on the Front Range of Colorado, we’ve had very few shivery cold moments this fall.  But they are a-comin’.  And as the evenings draw in earlier and the night chill sets in around dinner time soup is on my mind.  Here is a […]

Fish Chowder with Green Butter Dumplings

Fish Chowder with Green Butter Dumplings

Not much preamble here, just good, hearty soup. Fish Chowder with Green Butter Dumplings for the chowder: 1 lb cod 1 lb potatoes 1 large or 2 small onions 1 large clove garlic 2 cups corn kernels, I use white and yellow frozen 2 small […]