Category Archives: beef stock

Lentil Chorizo Soup

Lentil Chorizo Soup
Cook time: 
Total time: 
  • 2 Tbsp extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1½ C lentils
  • 1 link Chorizo sausage
  • 4 carrots, chopped
  • 1 onion, diced
  • 2 stalks of celery with leaves, chopped
  • 2 Tbsp Homemade Tomato Catsup (
  • 4½ C beef stock
  • 2 C water
  • 1 tsp sugar
  • ½ tsp salt
  • ground black pepper, to taste
  • ½ tsp dried chopped bay leaves
  • ½ tsp ground thyme
  • ⅛ tsp cayenne pepper
  • 2 tsp dried tarragon
  1. In a stockpot or large pan, heat olive oil over medium heat.
  2. Saute onions and garlic 3-4 minutes.
  3. Stir in crumbled chorizo sausage.
  4. Add carrots, celery, lentils, tomato catsup, beef stock, water, bay leaves, thyme, salt and cayenne pepper.
  5. Bring to a boil.
  6. Lower heat, cover and simmer 60 minutes.
  7. Stir in tarragon and ground pepper.
  8. Simmer additional 30 minutes before serving.


lentil chorizo soup

Music to Cook by . . . 

Until next time, Happy Cooking!  :)

“November always seemed to me the Norway of the year.” 

-   Emily Dickinson

Beef Vegetable Skillet

This recipe is a great use for ALL those garden vegetables!  Some of you know what I mean….it’s August, and you’re tired of dealing with the garden, but the pesky things won’t stop growing!  If you have something else you need to use, just toss it in.

Beef Vegetable Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb ground beef
  • 1 Tbsp onion powder
  • 2 C beef stock
  • 1½ C uncooked bow-tie pasta
  • 1 tsp Italian seasoning
  • 1 tsp chili powder
  • ½ tsp garlic salt
  • ¼ tsp black pepper
  • ¼ C chopped green bell pepper
  • 1 C chopped yellow squash
  • 1 chopped banana pepper
  • ½ C frozen mixed vegetables
  • 2 C chopped tomatoes
  • 1 C shredded Mild Cheddar Jack cheese
  1. Brown ground beef with onion powder in large skillet; drain.
  2. Add beef stock.
  3. Bring to a boil, stirring frequently.
  4. Reduce heat and let simmer 5 minutes.
  5. Stir in seasonings and vegetables.
  6. Add pasta and return to a boil.
  7. Lower heat, cover, and simmer 15 minutes.
  8. Place cheese on top of mixture.
  9. Remove heat and let skillet set 5 minutes while cheese melts before serving.



Music to Cook By . . . 


Until next time, Happy Cooking!  :)

Ah, summer, what power you have to make us suffer and like it. ~Russel Baker

Slow Cooker Meatball Soup

Slow Cooker Meatball Soup

Homemade Meatballs

3 C Beef Stock

3 pints home-canned tomatoes whole tomatoes

2 C stewed tomatoes

3 carrots, sliced

1 tsp dried Basil

1/2 tsp dried Oregano

1 C frozen sliced eggplant

1 C frozen sliced summer squash

1/2 C frozen mixed vegetables (peas, carrots, corn, green beans)

1 C egg noodles

Add first ten ingredients to slow cooker.  Mix well.  Cook on Low for 5 hours.  Add egg noodles.  Cook one additional hour on Low.

slow cooker meatball soup

Music to Cook By

Until next time, Happy Cooking!  :)

The wish for healing has always been half of health. - Lucius Annaeus Seneca


And, I’m back.  You see, several weeks ago, I decided to take a couple of days off from blogging.  From that moment on, if it wasn’t one thing, it was another.  Before I knew it, it had been weeks (months, actually) since I had posted anything.  And to top it all off, I had one major case of writer’s block.  Lots of great recipes, but nothing to say about them.  And if you know me, you know I’m not usually at a loss for words.  

But today, I looked out the window and thought, “Soup day!”  And my writer’s block was cured.  Autumn is finally here, and that means soup weather.  And for whatever reason, soup is my favorite thing to make.  I had intended to make it really great day and use the slow cooker, but I got busy doing other things and before I knew it, there wasn’t time to use the slow cooker.  So, this is a stovetop soup day.  Now, let me be perfectly honest.  When I say autumn, I mean for all you nice people north of the Mason-Dixon.  We don’t have a real autumn down here in MickeyLand, but it has been overcast today and the wind is blowing, and that, my friends, is the closest we’ll probably get to autumn.  Don’t even get me started on the subject of winter……

So, I decided to try a new soup recipe.  I had found a great recipe for Spicy Cajun Sausage and Corn Soup at Deep South Dish, so that was the plan for the day.  After it was too late to do something else, I realized I didn’t have everything, but no problem, I enjoy improvising.  The only thing is, I made so many changes that, with all due respect to Deep South Dish, this isn’t the same soup at all.  Their recipe does sound good, though, and I recommend that you check it out.  I’m still going to try it one of these days.  But, here is what turned up at our table.

inspired by Deep South Dish

2 tablespoons of olive oil
1 lb. Nathan’s Famous Polish beef kielbasa
1 cup of chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1- 14.5 oz can diced tomatoes, undrained
1- 14.5 oz can diced chili ready tomates, undrained
1/2 tomato, chopped
1/2 teaspoon of sugar
1 can sweet corn
1 can hominy
1 can red kidney beans
4 cups of beef stock
1/4 teaspoon of salt
5  - 7 turns of the pepper grinder
1/2 teaspoon of dried basil
1 tablespoon of dried parsley
1/4 McCormick Perfect Pinch Cajun seasoning
1 bay leaf
1/2 c rice

Heat the olive oil in a large stockpot over medium heat.  Chop sausage into bite-size pieces and add to pot, cooking until slightly browned.  Add onion, bell pepper, and garlic and cook until tender.  Add the tomatoes and sugar and bring to a boil.  Add the corn, hominy, beans, and beef stock, boiling for about 5 minutes.  Add the salt, pepper, basil, parsley, Cajun seasoning, and bay leaf.  Reduce heat and simmer, covered, for 45 minutes.  

Add rice and continue to simmer about 25 minutes.   Remove bay leaf before serving.


Until next time, Happy Cooking!  : )

Autumn is a second spring when every leaf is a flower. - Albert Camus