Beef and Lentil Chili

The entire family loves this one!
  • 3 pounds ground beef (or small pieces of stew meat)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 3 cans (14.5 oz. each) diced tomatoes (or 5 1/2 C diced fresh tomatoes)
  • 1 1/2 T chili powder
  • 1 1/2 T ground cumin
  • 1 T salt
  • 1/2 t pepper
  • dash of cayenne
  • 9 C water
  • 1 1/2 pounds dry lentils (about 3 3/4 C), rinsed

Optional, for serving:

  • shredded cheese
  • sour cream
  • chopped fresh cilantro
  • hot sauce
  • tortilla chips

In a large stock pot, brown ground beef or stew meat with onion, garlic, and pepper.  (Drain grease if using ground beef, and return to pan.)  Add remaining ingredients except lentils and optional ingredients.  Cover and bring to a boil.  Simmer covered, on medium-low heat for at least 30 minutes.  Add lentils and stir.  Cover and simmer for an additional 60 minutes or until lentils are tender.  Continue simmering until you reach the desired thickness.  Serve hot, with optional ingredients of your choice.  Enjoy!

Easy Slow Cooker recipe:

If you use beef stew meat, you can make this chili start-to-finish in your slow cooker.  If you choose to use ground beef instead, brown it in a pan on the stove, drain the grease, and then add it and other ingredients to a 6 quart slow cooker.  (It will barely fit.)  Cook on low for about 6 hours.

From tammysrecipes.com

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Potato and Leek Soup

In the CrockpotIn the Crockpot

  • 1 1/2 pounds chicken (chopped or diced, cooked and drained)
  • 6 C chicken broth
  • 5 potatoes, diced
  • 2 1/4 C chopped cabbage
  • 2 leeks, diced
  • 1 sweet onion, chopped
  • 3 carrots, diced
  • 1/4 C chopped fresh parsley
  • 1 T salt
  • 2 t paprika
  • 2 small bay leaves
  • 3/4 C sour cream

Combine all ingredients through paprika in slow cooker.  Add bay leaves.  Cover and cook on low 8-10 hours or on high 4-5 hours.  Remove and discard bay leaves.  Stir in sour cream and serve.  Makes 9-12 servings.

Serve with biscuits.

(adapted from Favorite All Time Recipes)

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Veggie Beef Soup

  • 1/2 pound ground beef
  • 1/4 large onion, chopped
  • 32 oz. beef broth
  • 2 (15 oz) cans diced tomatoes
  • 1 16 oz can garbanzo beans, drained and rinsed
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 16 oz. frozen mixed vegetables

Brown ground beef in a little olive oil, adding onion half way through; rinse.  Put beef, broth, tomatoes, beans and seasonings in a pan.  Bring to a boil and simmer 30 minutes.  Add frozen vegetables and simmer till done, about 10 more minutes.  (Or add fresh vegetables and simmer for less time.)  Serves 6.

Recipe by Mom Hudson, January, 2009

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Lasagna Soup

  • 2 pounds ground beef
  • small sweet onion, chopped
  • 2 large cloves garlic, crushed
  • 2 (15 oz) cans diced tomatoes
  • 2 (15 oz) cans tomato sauce
  • 2 t Italian seasoning
  • 1/2 t oregano leaves
  • 1/2 t basil leaves
  • 4 C water
  • 2 C pasta
  • 2 C ricotta cheese

Brown ground beef with onion and garlic.  Drain and rinse.  Place in slow cooker; add tomatoes, sauce, seasonings and water.  Cook on low 1 1/4 hours.   Add pasta and ricotta cheese and turn to high for 1 hour.  Serve with shredded cheese and Parmesan cheese.

(Thanks for finding this one too, Julie!)

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Beef Barley Soup

  • 4 1/2 lb. center cut chuck roast, all visible fat removed, koshered
  • 3 qts. water
  • 1 large onion, peeled and quartered
  • 2 small bay leaves
  • 4 1/2 C diced potatoes
  • 1 1/2 C sliced celery
  • 3 C thickly sliced carrots
  • 1/2 C uncooked pearled barley
  • 3 T dried thyme leaves
  • 1 1/2 t salt
  • 1/2 t pepper

In a large stockpot, combine roast, water, onion, and bay leaves.  Bring to a boil.  Reduce heat to simmer and cook until meat is tender, about 3 hours.  Remove meat from pot and set aside.  Strain broth and skim off fat.  Cut meat into pieces.  Place strained broth, meat, and remaining ingredients into stockpot and bring to a boil.  Reduce heat and simmer until vegetables are tender, about 20-25 minutes.  Serve hot.

(adapted from www.torahbytes.org)

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Chicken Chowder

  • 5 C sliced organic carrots
  • 44 oz. chicken broth
  • 2 large broccoli florets or 20 oz. frozen broccoli (or peas)
  • 1 sweet onion, chopped fine
  • 1 C celery, sliced
  • 2 t salt
  • 1/2 t pepper
  • 1 C milled oat flour (blend or process 1 C oats)
  • 3 1/2 C milk
  • 12 oz. Swiss cheese, optional
  • 3-4 C diced cooked chicken

Combine carrots, broth, onions, celery, broccoli, salt, and pepper in a large pot.  Bring to a rolling boil over medium high heat.  Simmer 10 minutes. Whisk flour into milk and add to the pot. Add chicken also. Bring the pot to a rolling boil again and then let simmer another 10 minutes. Remove from heat.  Stir in cheese.  Serves 12.

We serve this with rice.

(Adapted from urbanhomemaker.com  They used leftover turkey and turkey broth.)

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Mediterranean Chickpea Stew

  • 4 T olive oil, divided
  • 1 large sweet onion, chopped
  • 5 large cloves garlic, minced
  • 2 (28 oz) cans diced tomatoes
  • 4 (15 oz) cans chickpeas (garbanzo beans), rinsed and drained
  • 4 cups (3 oz) baby spinach leaves
  • 1 t salt
  • 3 T lemon juice
  • couscous

Heat 3 T olive oil over medium-high heat about 2 minutes; add onion, stirring occasionally for 2 minutes; add garlic for another minute.  Add tomatoes and chickpeas.  Bring to a boil; reduce heat and simmer 10 minutes, or until flavors blend and chickpeas are tender.  Stir in spinach in handfuls until wilted.  Remove from heat.  Add salt, lemon juice, and 1 T olive oil.  Stir to combine and serve over couscous.

(Adapted from a health magazine which gave these tips:  May serve with pita triangles or over rice.  May substitute frozen spinach.  This dish is even better when allowed to sit overnight.)

Note for Bev: Serve with sides to feed 12

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Taco Soup

  • 4 lbs. ground beef
  • 1 large sweet onion, chopped
  • 3 cloves garlic, crushed
  • 3 cans pinto beans, drained and rinsed
  • 3 cans organic corn, drained (or 6 cups frozen)
  • 3 (29 oz.) cans tomato puree
  • 1/2 C dry ranch dressing mix
  • 3/4 C ketchup
  • 1 T chili powder
  • 1 1/2 t ground cumin
  • 7 C water

Brown ground beef, adding onion and garlic half way through.  Drain and rinse.  Add remaining ingredients and simmer at least 1 hour. (Or cook ground beef and onion, drain, and add all ingredients in two slow cookers; place on low for the afternoon).  Serve with shredded cheese, tortilla chips, sour cream and salsa.

(Thanks for this recipe too, Julie!)

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Brad’s Tortellini and Spinach Soup

  • 2 pkgs. 10 oz. frozen chopped spinach
  • 3 1/2 C water
  • 3 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, crushed
  • 56 oz. chicken broth
  • 2 cans (15 oz.) diced tomatoes
  • 18 oz. tortellini
  • 1/3 C grated Parmesan cheese
  • 1/2 t salt
  • 1/4 t pepper
  • 2 eggs
  • couscous

Cook spinach in water listed, just until thawed.  Meanwhile, heat oil in a soup pot over medium heat and cook onion until wilted.  Add garlic and cook 1-2 more minutes.  Add chicken broth, spinach and water.  Turn heat to high and bring to a boil.  Add cans of tomatoes and mix well.  Add tortellini and bring pot back to a boil.  Reduce heat to medium; cook 5 minutes.  Meanwhile, combine Parmesan cheese, salt, pepper, and egg.  Stir vigorously with a fork.  When soup has cooked 5 minutes, slowly drizzle egg mixture into the pot, stirring constantly.  Stir and cook 2 minutes.  Remove from heat and serve over couscous.

Already doubled.  From St. Petersburg Times.

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Chickpea Stew

DSCN4756

  • 1/4 C olive oil
  • 1 sweet onion, chopped
  • 6 cloves garlic, crushed
  • 1 T ground cumin
  • 6 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
  • 3 (15 oz) cans diced tomatoes
  • thyme (12 sprigs fresh, 1 1/2 t. ground, or 1T dried leaves)
  • 1 T lemon juice
  • 1 T honey
  • 42 oz. chicken broth
  • 1/2 t salt
  • 1/4 t pepper
  • parsley (1/2  c chopped flat leaf or 3 T dried leaves)
  • couscous

Place onion in the oil over medium heat.  Cook until wilted.  Add garlic; cook another minute.  And cumin; cook 1 more minute.  Add next ingredients (through pepper).  Bring to a boil.  Reduce the heat and simmer, uncovered, for 15-20 minutes.  Stir in the parsley and serve over couscous.

I have already tripled this recipe, which I found in the St. Petersburg Times years ago.

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