Sausage, Spinach & Potato Soup

This soup is fast to make and is really delicious!  Took me about 30 minutes from beginning to end.

I”m testing different soups to make at our local Hospice.  I”m sure they will love this one!

Love when something comes together fast and it’s really good too!

So here goes:

Sausage, Spicach & Potato Soup

  1. 1 TBSP olive oil
  2. 1 lb Italian sausage, casings removed  (however spicy you want)
  3. 3 cloves of garlic, minced
  4. 1 large onion, diced
  5. 3/4 tsp dried oregano
  6. 3/4 tsp dried basil
  7. 1/4 tsp crushed red peppers flakes (or to taste)
  8. salt & pepper to taste
  9. 5 cups chicken broth
  10. 1 bay leaf
  11. 1 lb potatoes, diced (small potatoes diced is easy too)
  12. 3 cups baby spinach, rough chop
  13. 1 cup heavy cream

Directions:

  • heat olive oil in a stockpot or dutch oven. Over medium heat cook sausage until browned.  Crumble sausage while cooking.  Drain excess fat.
  • stir garlic, onion, oregano, basil and pepper flakes.  Cook and stir frequently until onions are translucent. Season with salt & pepper
  • stir in chicken broth and bay leaf, and bring to a boil.  Add potatoes and cook until tender..about 13 minutes.
  • stir in spinach until it begins to wilt.  Stir in heavy cream and bring just to a simmer.  Salt & pepper to taste.
  • serve immediately….( I sprinkle Parmesan cheese on top)

Enjoy!

Ham & Potato Corn Chowder

My hubby had been craving a chowder for a few days now…since it’s so cold outside it was a good day to make one.

I like mine thick but not so thick that it’s like paste.

So I got up with that on my mind to make today.  It came together quickly and it doesn’t make a huge pot but enough for the two of us and a bit to freeze or for tomorrow.

So here goes;

Ham & Potato Corn Chowder:

  1. 2 carrots, diced
  2. 2 stalks of celery, diced
  3. 1 1/2 lbs of potatoes, diced
  4. on onion, diced
  5. 1 cup of corn (I used frozen)
  6. 8oz of cooked ham, diced
  7. 3 cloves of garlic, minced
  8. 1 tsp thyme
  9. 1/4 cup flour (for making the roux)
  10. 3 TBS of butter, melted
  11. 2 cups of chicken stock
  12. 2 cups milk
  13. salt & pepper to taste
  14. a bit of olive oil to sprinkle in the pan to saute veggies…

Directions:

  • in a deep skillet put some olive oil enough to sauté your onion, celery, carrot & garlic, salt & pepper..saute till onion becomes translucent then add thyme
  • In a small bowl add melted butter, add flour to that to make the roux, mix well till there are no lumps….set aside
  • once veggies have been sautéed…add roux and mix in well (it will melt again in the pan)
  • add chicken stock and milk
  • add ham and potatoes
  • Boil gently till potatoes & carrots are cooked
  • add corn and let simmer for about 5 minutes,  DONE!
  • add more salt & pepper if needed
  • serve with a bit of bacon on top if you wish

Enjoy!

 

Instant Pot Beef & Barley Soup

It was that kind of day today….a soup kind of day.  Overcast, rainy and damp.  So it begged for something comforting like beef & barley soup.  What better way to make it than in my Instant Pot….just got it and this is the first recipe I try in it.

My friends had one and we loved what they made in theirs so we thought this would be handy at camp so we bought one.  And I’m glad we did!  It works great and is actually very easy once you read the instructions.

So here we go…a new adventure!!

Beef & Barley Soup (Instant Pot Recipe)

  1. 1 1/2 lbs stew beef cut in small pieces
  2. salt and pepper to taste
  3. cooking oil ( I used olive oil)
  4. 10 baby bella mushrooms cut in small pieces
  5. 3 cups of miropois ( chopped carrots, celery & onion)
  6. 6-8 cloves of garlic , minced
  7. 6 cups low sodium beef broth
  8. 1 cup water
  9. 2 bay leaves
  10. 1/2 tsp dried thyme
  11. 1 large potato shredded
  12. 2/3 cup of pearl barley, rinsed
  13. 2 Tbsp of Boris or other beef broth enhancer

Directions

  • season the stew meat with salt & pepper. Hear 1 Tbsp of oil in your Instant Pot over “normal” heat on the “Sauté” setting. Add 1/2 the stew meat to brown, remove put in a bowl and brown the other 1/2..repeat
  • now add a bit more oil if needed and sauté the celery, carrot & onion..add garlic and sauté …..add to same bowl as stew set aside
  • now add the mushrooms and sauté as well ( add more oil if needed)
  • now add everything you have sautéed…add your beef broth, water and seasoning & bay leaves
  • lock your lid onto your Instant Pot and press Pressure Cook…on high for 15 minutes.
  • Note: it will take a couple of minutes to reach the pressure
  • the time you’ve set will come on once the temperature is reached
  • once the 15 minutes are up it will ding
  • release the pressure as per instructions in your manual….
  • remove lid ….add rinsed barley and shredded potato, mix
  • add more seasonings if needed
  • lock the lid in place
  • press “slow cooker” and time it for 1 hour
  • it will be perfectly done

Enjoy!!!