Takes 2 hours to make. This does take a lot of time to chop and slice vegetables, but I make a big pot and put several container in the freezer. Also, I just use 1 lb. of stew meat because we don’t eat a lot of red meat, so to make the stew “beefier” like a traditional beef stew would be you would need to add another 1 lb. of meat.
2 Tbsp. Extra Virgin Olive Oil
1 lb. stew meat
9 medium organic carrots, sliced
6 stalks organic celery, sliced (optional)
1 cup diced onion (1/2 onion)
10 medium organic potatoes, peeled and cut into bite size pieces
2 teaspoons salt
1/4 teaspoon black pepper
Heat oil in large pot – 5 quarts or larger. Add stew meat cut up into small pieces. Cook in oil until browned over medium – high heat. Add 7 cups water, salt and pepper. Heat to boiling and cook gently for 30 minutes. Meanwhile slice carrots. I use a mandolin slicer using #3 guard. Chop onion. After 30 minutes add carrots and onion. Cook for another 30 minutes. During this time, peel and cut up the potatoes, then add after 30 minutes. Cook until potatoes are tender. To thicken the stew use a potato masher and mash into the stew a few times until the desired consistency is reached.
Serve with warm bread of your choice. Pictured below isOats Gluten-Free Mini-Loaf that I make just before the stew is ready to eat! Click link to see recipe.
This is a very nutritious and great tasting soup that is one of our favorites. I use all organic ingredients. There are some ingredient alternatives that I have listed at bottom of recipe, also!
Makes 8 servings
2 Tbsp Extra Virgin Olive Oil (EVOO)
1 cup diced onion
3 cloves chopped garlic
8 ozs. Tinkyada Rice small pasta (macaroni or shells, about 2 cups uncooked)
1 bunch fresh kale, tough stems discarded, cut into 1-inch pieces and washed
2 medium or 1 large unpeeled potato cut into small cubes
3 carrots thinly sliced
2 teaspoons Real Salt
1/4 teaspoon pepper
- Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
- Stir in 9 cups water (can use partial chicken broth for more flavor). Bring to a simmer over high heat. Add pasta (if using wheat pasta add about 10 minutes before soup is done), kale, potato, and carrots. Cook stirring occasionally for 14 minutes, reducing heat to medium when boiling.
- Cook gently until all vegetables are tender. Serve!
- 1 regular sized can diced tomatoes. Use 1 cup less water in soup.
- 1 can small white beans. Deduct another cup of water in soup and just use 1 medium potato.
- Top with grated Parmesan cheese.
We love having Roasted Free Range Chicken, click on link for recipe! We also love having leftover Roasted Chicken to use in soup. Here is my Roasted Chicken Soup recipe:
Makes about 8 servings
In medium 2 quart cooking pan add:
4 cups water
2 cups chopped roasted chicken
1 Tbsp. EVOO (Extra Virgin Olive Oil)
1/8 teaspoon pepper
2 teaspoons Real Salt
1 clove minced garlic
1/4 cup finely chopped onion
2 large sliced carrots
1/2 cup frozen organic green peas
1 cup frozen organic green beans
1 small unpeeled diced organic potato or 2/3 cup any variety uncooked rice noodles
Add more water and salt if necessary. Bring to a boil and cook gently until vegetables are tender (about 30 minutes).
Using these beans are amazing, not only do they take only 30 minutes to cook, they digest much more easily than other beans. Click here for a post on Anasazi Beans if you’d like more information and history about them.
I made this pot of chili in less than an hour!
Makes Approx. 9 servings – My husband and I each had 1 1/2 bowls for supper, then I froze 3 containers with about 3 cups in each.
Soak 1 lb. Organic Anasazi Beans in cold water for 10 – 12 hours. Drain. Rinse.
Put in large pot. Put in enough water to cover beans plus 1 inch over. Add 1 Tbsp. EVOO (Extra Virgin Olive Oil), and 1 teaspoon Salt (We use Real Salt). Bring to boil. Cook 30 minutes on medium-low heat or until beans are tender. Most other dried beans will take anywhere from 1 1/2 to 2 1/2 hours to cook!
Meanwhile brown 3/4 lb. organic ground beef in large skillet with 1 Tbsp. EVOO and 1 cup chopped onion, salt and pepper.
When beans are tender add 3 cloves Minced Garlic, the browned ground beef mixture, 1 1/2 cup Muir Glenn Pureed Organic Tomatoes, 3 teaspoons Organic Chili Powder, 2 teaspoons Salt or to taste. To thicken slightly, in 1/4 cup cold water mix 4 rounded teaspoons Tapioca Flour (or thickener of your choice). Add to chili and stir. Heat thoroughly for about 10 minutes*. Serve. Sometimes I like to sprinkle a little Organic Cayenne Pepper on my chili for added heat!
*I don’t cook tomato products more than 10 minutes if I can help it because of the FGA (Free Glutamic Acids or MSG) that can be produced right in the pot!!! Check out my post – MSG 101!
Quick and Easy! Made from scratch! About 45 minutes from start to finish!
Organic Vegetable Beef Soup
Brown 1/4 lb. ground beef with 1/4 cup chopped organic onion. Add sea salt, pepper, and garlic powder to taste.
Heat 4 cups water in medium pan. Add 3 large sliced organic carrots and 1/4 teaspoon sea salt. Bring to boil.
Meanwhile peel and cube 3 medium organic potatoes. Add the potatoes into the cooking carrots. Also, add the browned ground beef mixture to pot.
Add 1 cup frozen organic green beans and 3/4 cup frozen organic green peas.
Add 1 clove organic minced garlic along with more salt and pepper to taste.
Bring to a boil and simmer until all vegetables are tender, 10 – 15 minutes.
Mash slightly with potato masher to thicken the soup. To have a thicker soup, more like a stew, double the amount of potatoes.
*This soup does not include corn or tomatoes, both of which we limit our intake of. (In the photo some of the green peas look like corn).
Our Red Maple Tree
This is a very simple meal to fix. One evening last week we came in from our evening walk in the brisk fall air and my husband says to me, “Honey, I would sure like to have some chili right now!” Well, I thought I would love to have some, too! The more I thought about it, I realized I had all the ingredients and within about 30 minutes, (voila!), we had some Organic Adzuki Chili hot and ready to eat!
The health benefits of adzuki beans are that they strengthen the kidneys and promote regular bowel movements. They are small brown/red beans which have a white stripe on one edge. They are originally from China and are very popular in Japan. Once they are cooked they give a nutty, sweet flavor and offer the lowest amount of fat and highest protein per bean than any other. They are a great source of fiber, potassium, niacin, thiamine, riboflavin and other vitamin B products. They are also rich in manganese, zinc and iron; all of which are incredibly good for you and needed in your everyday diet, particularly men, although women need just as many nutrients, essential vitamins and minerals, many of which are found in adzuki beans. More information can be found in my post, Just Discovered Adzuki Beans!
To cook beans; soak for an hour in room temperature water, drain and add fresh water to 2 inches over level of beans, heat to boiling and simmer on low-medium heat for 50-60 minutes. I add some sea salt and about 1 Tbsp. of olive oil while cooking.
Simply Organic Adzuki Chili
Makes 3 large bowls
Brown 1/4 lb. organic ground beef with 2 Tbsp. Organic EVOO (Extra Virgin Olive Oil) and about 1/4 cup chopped onion in small frying pan. Salt and Pepper to taste.
In medium pan place 3 cups cooked Adzuki Beans (or any bean of your choice, I had these already cooked in freezer) with juice and and 1/2 cup Organic Muir Glenn Pureed Tomatoes. Also add 1 large clove minced garlic.
Stir in browned ground beef mixture. Add 1 cup cold water mixed with 2 teaspoons Tapioca Flour. Add 1 teaspoon chili powder (or to taste). Add Real Salt to taste.
Heat until soup is heated all the way through. I don’t cook anything with tomatoes in it for more than 10 minutes. Cooking tomatoes very long can produce FGA (Free Glutamic Acid or MSG)!
Photo taken from our daily walk last week!