Thai Red Curry Beef

• 2 pounds lean beef stew meat 
• 1/8 teaspoon salt 
• 2 cups finely chopped onion (1 onion) 
• 2 colored peppers sliced
• 1 can mushrooms
• 4 garlic cloves, minced
• 3/4 cup lower-sodium beef broth 
• 1 tablespoon dark brown sugar
• 3 tablespoons red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 (13.5-ounce) can light coconut milk
• 1 jalapeno pepper, minced
• 2 cups bagged baby spinach leaves
• 2 T corn starch
• 2 T water

 
 

1.  Heat a large dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. remove meat from pan and sprinkle with salt.
2.  Return pan to medium-high heat. Add onion,peppers and garlic; saute 5 minutes or until tender. Return beef to pan and add mushrooms. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook in a 325* oven for 1 1/2 hours.
3. Remove from oven and stir in spinach. 
4. Combine corn starch and water, stir into Curry
5. Serve over rice.

Tomato-Curry Lentil Stew

• 1 1/2 cups dry lentils
• 3 cups chicken broth 
• 15 ounces diced tomatoes
• 1 onion chopped
• 4 stalks celery, chopped
• 3 potatoes peeled and diced 
• 15 oz chickpeas 
• 1 carrot sliced 
  
• 1 1/2 teaspoon curry powder
• 6 cloves garlic, minced
• 1/2 cup coconut milk 
  
•  salt and pepper to taste

1. Saute onions until tender, add garlic and saute for 30 more seconds. 
   
2. Add lentils and chicken broth, bring to a boil.
3. Lower heat to simmer, add tomatoes,  onion, celery, potatoes, chickpeas, curry and garlic. Cover and let simmer 45 minutes. Check every 15 minutes and stir, add water if necessary.  Before serving add the coconut milk and salt and pepper to taste. 

Beaker's Vegetable Barley Stew

This was so good! Very hearty!
These are the things I did differently:

• I didn't use the zucchini but I did saute some baby portabella mushrooms and added them, Amazing!
• I only used 3/4 cup of barley and the stew was perfectly thick. 
• I used chicken broth instead of veggie broth

http://allrecipes.com/recipe/beakers-vegetable-barley-soup/detail.aspx

Vegetable Chili Verde Soup

• 1 medium onion, chopped
• 3 medium cloves garlic, chopped
• 1 lb ground turkey (see "other options")
• 1 4 oz can diced green chili
• 1 15 oz can of diced tomatoes
• 1 TBS + 4 cups chicken broth
• 4 cups finely chopped kale
• 2 cups or 1 15 oz can (BPA-free) pinto beans, drained and rinsed or any bean on hand
• 2 TBS chopped fresh oregano or 1 tsp dried
• 3 TBS chopped fresh cilantro
• salt and black pepper to taste

Others options:
This could easily be made without the meat, add kidney, black or white beans instead.
I also saute chopped carrots with the onion. I also add more than four cups of kale.
I use 1 tsp of dried oregano instead of fresh oregano and 1 tsp of dried basil if I don't have fresh cilantro on hand.

1.  Chop garlic and onion and let sit for at least 5 minutes to enhance their health-promoting benefits.
2. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion and any added veggies in broth for 5 minutes over medium heat, stirring frequently. Add garlic and ground turkey (if using) with a pinch of salt and pepper. Continue to sauté, breaking up turkey for another 5 minutes.
3. Add diced tomatoes, chili, and broth to sauted mixture and bring to a boil on high heat. Stir in chopped kale, reduce heat to medium, and simmer for another 10 minutes.
4. Add beans, simmer for another several minutes and add herbs, salt, and pepper. 

Veggie Pasta Soup

1/2 large onion diced
3 carrots diced
2-4 celery ribs, diced
3 garlic cloves 
Hickory Farm smoked chicken sausage, sliced(opt)
48 oz chicken broth
1 1/2 cup whole wheat pasta 
1 15oz can Italian diced tomatoes
1/2 tsp basil
1/2 tsp oregano
1 15oz can green beans

Saute onion,carrots and celery with a small amount of broth until tender. Add sausage and garlic, cook for a couple more minutes. Add chicken broth, tomatoes and spices. Bring to a boil. Add noodles and green beans. Cook until noodles are done.  Another cup of water with a bullion cub may need to be added if too much liquid boils off while noodles are cooking.
I also make this without the meat. Very yummy! 

So good on a cold evening! 

Burgundy Stew

2 lb boneless bottom or top round, cut into 1-inch pieces
4 carrots, cut into 1/4-inch slices (2 cups) or 2 cups baby carrots
2 stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can (14.5 oz) diced tomato's
1 8 oz can mushrooms
3/4 cup beef broth
1 1/2 tsp salt
1 tsp dried thyme leaves
1 tsp ground mustard
1/4 tsp pepper
1/4 cup water
3 Tbs flour


Mix first 11 ingredients in a 3 1/2 to 6 quart slow cooker
Cover and cook on low for 8-10 hours or high for 4-5 hours.
Mix water and flour; gradually stir into beef mixture to thicken.

Enjoy!

Southwestern Chicken and White Bean Soup

2 cups shredded cooked chicken breast
1 Tbs Taco seasoning
2 14oz cans fat-free chicken broth
2 16oz cans white beans, rinsed and drained
1/2 cup green salsa
Light sour cream
chopped fresh cilantro

Combine the first 5 ingredients in a large sauce pan and bring to a boil.
Serve topped with sour cream and cilantro.

Very quick and yummy on a cold blustery evening.

Pork and Hominy Stew

I didn't have the Ancho chili powder, the smoked paprika or the Fir roasted tomato's. Instead I used regular chili powder, sweet paprika and diced tomato's. It was a really amazing hardy stew anyway.

2 tablespoons ancho chile powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
1 tablespoon olive oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1-1 1/2 cups sliced carrots
1 tablespoon minced garlic
2 1/2 cups fat-free, less-sodium chicken broth
1 (28-ounce) can hominy, drained
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

Preparation

1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.

2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, carrots and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.
Nutritional Information

Calories:
300
Fat:
8.3g (sat 2.1g,mono 3.7g,poly 1.4g)
Protein:
28.9g
Carbohydrate:
26.9g
Fiber:
6.1g
Cholesterol:
76mg
Iron:
3.2mg
Sodium:
523mg
Calcium:
51mg
Yield: 6 servings (serving size: 1 1/3 cups)

Broccoli Cheese and Potato Soup

This is an amazing soup for a nice hearty bread bowl.
But it is also wonderful on it's own.

1/3 cup chopped onion
1/3 cup chopped celery
2 T butter
1/4 cup flour
4 cups diced peeled potatoes
2 1/2 cups chopped broccoli, steamed until crisp tender
3 cups chicken broth
2 cups (about 6oz) shredded cheddar cheese
2 cups skim or 1% milk
1/4 tsp pepper
1 dash paprika

Directions:
In a large saucepan, saute onion and celery in butter over medium heat until tender.
Add Pepper, salt, paprika and flour slowly until smooth.
Add broth, milk and potatoes, stirring constantly until it boils and thickens.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cheese and cooked broccoli.
Ladle 1/3 of the soup into a blender or food processor and puree (This thickens the soup)
Return the pureed soup to the remaining soup in the pan and cook over low until ready to serve.

Serves 6
7 Points each

Chicken Noodle Soup with an Italian flair

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup sliced carrots
2 cloves garlic
• 48oz box chicken broth
• 16 oz chicken breasts diced
• 1 1/2 cup no yolk egg noodles
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste
1 can Italian diced tomato's

DIRECTIONS:
In a large pot over medium heat, melt butter. Cook onion,celery and carrots in butter until just tender, 5 minutes.Add garlic, cook for 15 seconds. Pour in diced chicken, broth, tomato's, basil, oregano, salt and pepper. Bring to a boil, then add dry egg noodles boil for 15-20 minutes.

Serves 6
4 points each

Chicken Noodle Soup

• 1 tablespoon butter
• 1/2 to 1 cup chopped onion
• 1 cup chopped celery
• 1 cup sliced carrots
2 cloves garlic
• 4-5 (14.5 ounce) cans chicken broth
• 2 chicken breasts
• 1/2 bag egg noodles
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Dash of poultry seasoning
• salt and pepper to taste
1 can Healthy Request Cream of Chicken Soup

DIRECTIONS:
In a large pot over medium heat, melt butter. Cook onion,celery and carrots in butter until just tender, 5 minutes.Add garlic, cook for 15 seconds. Pour in diced chicken, broth, basil, oregano, thyme, poultry seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Add dry egg noodles boil for another 15 minutes. Add HR Cream of Chicken Soup and Enjoy!

White bean and Vegetable Soup

1 tsp olive oil
cooking spray
1 onion, chopped
2-3 ribs celery, chopped
2-3 carrots, chopped
2 garlic cloves
3/4 tsp salt
5 to 5 1/2 C Vegetable broth
2-3 cups cooked white beans
or 2 cans white beans
1 14 oz can diced tomato's
1 C frozen pea's

Heat oils in a 5-6 quart pan add chopped onion, celery, carrots, minced garlic and salt. Cover and cook stirring occasionally until vegetables are soft. About 20 minutes.
Stir in the broth, beans and tomato's bring to a boil and simmer for 5 minutes. Add the frozen pea's and simmer for 5 more minutes. Season with salt and pepper to taste before serving.

Serves 8
5 Points each

Taco Soup

12 oz cooked 93% lean ground beef
1 can diced tomatos
2 cans kidney beans
1 can black beans
1 can olives
1 can corn
1/2 to 3/4 of a 48oz bottle V8 juice
1 pkg taco seasoning

In a large soup pan brown ground beef and drain. Add rinsed beans, undrained corn and tomato's, sliced olives, V8 juice to desired consistency and taco seasoning.
Simmer up to an hour. Serve with grated cheese and sour cream.

serves 6
6 points each

Beef Noodle Soup

1lb cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
2 T beef bouillon
¼ tsp dried parsley
1 can low sodium beef broth
ground black pepper
1 cup chopped carrots
5 cups water
dry egg noodles
mixed frozen veggies
2 T corn starch
½ cup water

In a large sauce pan saute the stew meat, onion and celery until meat is browned. Stir in bouillon, parsley, ground black pepper, carrots, water, beef broth and mixed veggies. Simmer covered for 30 min to 1 hour. The meat will be more tender the longer it simmers. Add some dry egg noodles according to preference. Boil uncovered for 10 min or until noodles are tender. For thicker broth combine corn starch and water, stir into soup while the egg noodles are cooking.