Soups and Stews 12

Well this wraps up our soups, stews and chowders series. I hope you enjoyed it! If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here. As always I will make all these recipes available in a download at the end of the month so be sure to check out the download section, here.

 

Pork and Potatoes Soup
1 lb pork shoulder or loin, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups potatoes, peeled and diced
6 cups chicken or vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
Optional: 1 teaspoon smoked paprika
Optional Garnish: 2 tablespoons chopped parsley

To make: heat oil in a large pot over medium-high heat. Brown pork cubes on all sides, working in batches if necessary. Remove and set aside. In the same pot, add onion, carrots, and celery; sauté until softened, about 5 minutes. Add garlic and cook for 1 minute. Return pork to the pot. Add potatoes, broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30–40 minutes, until pork and potatoes are tender. Taste and adjust seasoning. Garnish with parsley if desired.

Beef Stew
2 lbs beef chuck, cut into 1-inch cubes
Salt and pepper
3 tablespoons flour
3 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
4 cups beef broth
2 tablespoons tomato paste
4 carrots, peeled and sliced
3 potatoes, peeled and cubed
2 celery stalks, sliced
2 bay leaves
1 tsp dried thyme
1 cup frozen peas
Optional: 1 cup red wine

To make: season beef with salt and pepper, toss with flour. Heat oil in a Dutch oven over medium-high heat. Brown beef in batches; set aside. In the same pot, add onion and cook until soft. Add garlic and cook for 1 minute. Stir in tomato paste, then deglaze with wine (if using). Return beef to pot. Add broth, carrots, potatoes, celery, bay leaves, and thyme. Bring to a boil, then cover and simmer on low for 2 hours, until beef is tender. Stir in peas and cook for 5 more minutes. Remove bay leaves. Adjust seasoning and serve.

Roasted Red Pepper and Tomato Soup
4 red bell peppers, halved and seeded
6 tomatoes, halved
1 onion, quartered
4 cloves garlic, unpeeled
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon smoked paprika
Salt and pepper, to taste
Optional: ½ cup heavy cream or half and half
Garnish: basil

To make: place the peppers, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and roast at 400°F for 30–35 minutes. Peel your garlic and transfer all the veg to a blender. Blend until smooth. Now pour this into a pot, add the broth and paprika. Simmer for 10 minutes before stirring in the cream if using. Finally season with salt and pepper. Garnish with basil.

Brooke’s Cheeseburger Potato Soup by Southern Frugal Momma
1lb ground beef, cooked and drained
1 medium onion, diced
4-6 medium potatoes, peeled, washed and diced
2 carrots, washed, peeled and diced
½ cup celery, chopped
3 cups chicken broth (can use chicken bouillon powder and water)
1 teaspoon parsley
1 teaspoon basil
2 cups milk
2-3 tablespoons butter
1 tablespoon salt
Couple pinches black pepper
16oz Velveeta cheese (or you can use cheddar cheese)
Optional: flour

To make: add to your crockpot everything but the cheese and flour. Cook this on high for three hours. After your three hours are up, add your cheese. You will cook this for 1 ½ hours, stirring occasionally as the cheese melts. If your soup thickens up to the desired consistency you prefer, you can skip the flour otherwise you can add a little flour to help thicken your soup.

Brown Flour Potato Soup by Cooking with Rick 
5-6 potatoes washed, peeled and diced
1 teaspoon salt
1 stick of butter
½-1 cup flour

To make: put your diced potatoes and salt into a pot that you add enough water to, too cover your potatoes. Put them on your stovetop and start to cook them until they are tender. While your potatoes cook you will want to melt a half a stick of butter in a frying pan. Once the butter has melted, start sprinkling your flour into the frying pan, you are making a roux. Keep adding flour until all the butter is absorbed. Now stirring it continuously allows your flour to brown to a nice golden brown color over a medium heat as you don’t want to scorch the flour or burn the butter. This will take a while, so be patient. If this gets to dry you can add a few drops of olive oil but generally the butter will be released from the flour to keep it moist. When your potatoes are halfway cooked, you are going to want to add a spoonful of the browned flour to your potatoes. This will splash and sizzle so be careful. Stir this until it dissolves. Continue adding spoonfuls of the browned flour to your potatoes until you get a nice gravy-like consistency, but it will remain runny like soup. This means you may not use all the browned flour. Then cook until your potatoes are done.

Note: my grandma used to make what my sister and I (as kids) called brown potato soup, as well. But her recipe was different. She would just  toss the flour into a frying pan with no butter or oil and brown it over low heat (this could take 20 or 30 minutes.) For Grandma the butter came in when she fried the onions; she used one or two tablespoons of butter and something like a quarter cup of diced onions and browned them until they're nice and golden brown. Then it was just a process of putting the onions and flour into your potatoes. Once the potatoes were nicely cooked she used to mash a few of them to help thicken the soup a little bit. And that was it, then we could eat…it was delicious.

💗 Jo

 

Soups and Stews 11

 If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here. 

Split Pea Soup
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 lb dried split peas, rinsed (this is about 2 cups)
8 cups chicken or vegetable broth
1 bay leaf
1 teaspoon dried thyme
Salt and pepper, to taste
Optional: 1 ham bone or 1 cup diced ham

To make: heat the olive oil in a large pot over medium heat. Add your onion, carrots, and celery; saute your veggie until softened or about 5 minutes. Add the garlic and cook for 1 minute before stirring in your split peas, ham bone/ham, broth, bay leaf, thyme, salt, and pepper. Now bring all this to a boil, reduce heat and simmer uncovered for 60–75 minutes, stirring occasionally, until peas are soft and soup has thickened. Remove the bay leaf and ham bone (if used); shred any meat from the bone and return to the pot.

Carrot Ginger Soup
1 lb carrots, peeled and sliced
1 medium onion, chopped
2 tablespoons fresh ginger, peeled and chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Optional: ½ cup coconut milk or cream for richness

To make: heat the olive oil in a large pot over medium heat. Add your onions and saute them until they are translucent, about 5 minutes. Add the garlic and ginger; cook for another minute or until fragrant. Add the carrots, stir well and cook for 2–3 minutes. Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 20–25 minutes, until carrots become tender. Using an immersion blender (or transfer to a blender in batches) puree the soup until smooth. Stir in the coconut milk or cream if using and season with salt and pepper. Garnish with fresh herbs if desired.

Chickpea Stew
2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 teaspoons ground cumin
1 teaspoons smoked paprika
2 tablespoons olive oil
Salt and pepper to taste
Juice of 1 lemon
Optional: ½ teaspoon ground coriander
Optional Garnish: chopped parsley or cilantro

To make: heat oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until soft, about 5 minutes. Add garlic, cumin, paprika, and coriander; cook for 1 minute. Stir in chickpeas, diced tomatoes, and broth. Bring to a boil. Reduce heat and simmer for 20–25 minutes. Use a potato masher to mash some chickpeas for a thicker stew, if desired. Stir in lemon juice, salt, and pepper. Adjust seasoning. Garnish with parsley or cilantro if desired.

Navy Bean Soup
2 cups dried navy beans, soaked overnight and drained (or 2 cans, 15 oz each, navy beans, drained and rinsed)
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
6 cups vegetable or chicken broth
2 tablespoons olive oil
Salt and pepper to taste
Optional: 1 cup diced ham or smoked sausage

Note: if using dried beans, place them in a pot with fresh water, bring to a boil, then simmer for 60–90 minutes until tender. Drain and set aside.

To make: in a large pot, heat oil over medium heat. Add onion, carrots, and celery; sauté until soft, about 5 minutes. Add garlic, thyme, and bay leaf; cook for 1 minute. Add cooked (or canned) navy beans, broth, and ham or sausage if using. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove the bay leaf. You can use an immersion blender to puree part of the soup for added creaminess. Season with salt and pepper.

Rebecca’s Taco Chili Soup by Dollar Tree Dinners
2 cans no bean chili
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn, undrained
1 can diced tomatoes with green chilies, undrained
1 jar salsa
1 packet Velveeta cheese sauce

To make: simply dump everything into your crockpot minus the Velveeta cheese sauce packet and cook for two hours to six hours on low heat. 15 minutes before you are ready to eat add the Velveeta packet. You can serve this over 1-2 packages of Knorr Spanish Rice, made according to the directions. You could also top this with tortilla chips if desired.

💗 Jo

 

Soups and Stews 10

 If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here. 

Vegetable Barley Soup
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
1 bell pepper, diced
2 cloves garlic, minced
1 zucchini, diced
1 can (14 oz) diced tomatoes
6 cups vegetable broth
¾ cup pearl barley, rinsed
1 teaspoon dried thyme
1 teaspoon dried basil or Italian seasoning
Salt and pepper to taste
Optional: 1 cup mushrooms, sliced
Optional: 2 cups spinach or kale, chopped
Optional: Juice of 1 lemon (for brightness)

To make: heat oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper; sauté until softened, about 5 minutes. Add garlic, zucchini, and mushrooms; cook for another 2–3 minutes. Stir in diced tomatoes, broth, barley, thyme, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 40–50 minutes, or until the barley is tender. Stir in spinach or kale if using, and cook until wilted, about 2 minutes. Add lemon juice if desired. Taste and adjust seasoning.
 

Creamy Chicken and Gnocchi Soup by Dollar Tree Dinners
Make broth from a chicken carcass (and remove the meat) or purchase 4 cups of chicken broth and 1-1 ½ cups chicken breast or thigh meat (you can also use canned chicken if desired)
½ onion, diced
Flour
Butter or margarine
1 can evaporated milk
To taste: salt and pepper
     Italian seasoning
     Red pepper flakes
1 package gnocchi
Optional: handful frozen spinach
Optional for Serving: Breadsticks

To make: make a broth from your chicken carcass, if using and remove the meat, otherwise start with the next step. Saute your onion in butter or margarine. Once the onion is cooked remove it from the pan and make a roux with equal parts butter or margarine and flour (I’d say start with two tablespoons of each as you can as you can make more if needed.) Cook your roux for a few minutes to remove the raw flour taste then add 4 cups of your stock or chicken broth. Add a can of evaporated milk and all your seasonings. Let that get warm before stirring in a package of gnocchi. Let this simmer until the gnocchi floats. Add in your shredded chicken (or can of chicken if using) and a handful of frozen spinach (if using.) Cook for a few minutes until everything is hot. Serve with breadsticks.


Hamburger Soup
1 lb ground beef
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can (14 oz) diced tomatoes
1 can (8 oz) tomato sauce
6 cups beef broth
2 potatoes, peeled and diced
1 cup green beans, cut into 1-inch pieces (fresh or frozen)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup corn kernels (fresh, canned, or frozen)

To make: in a large pot, brown ground beef over medium heat. Drain excess fat if needed. Add onion, carrots, celery, and bell pepper; sauté until vegetables are softened, about 5 minutes. Add garlic and cook for 1 minute. Stir in diced tomatoes, tomato sauce, broth, potatoes, green beans, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are tender. Add corn and cook for another 5 minutes. Taste and adjust seasoning.

Tuscany White Bean Soup
2 cans (15 oz each) cannellini beans, drained and rinsed (or 3 cups cooked white beans)
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 cups chopped kale or spinach
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste
Optional for Serving: grated Parmesan cheese

To make: heat oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes. Add garlic, rosemary, and thyme; cook for 1 minute. Stir in beans, diced tomatoes, and broth. Bring to a boil. Reduce heat and simmer for 20 minutes. Add kale or spinach and cook until wilted, about 2–3 minutes. Season with salt and pepper. Top with Parmesan if desired.

Beef Barley Soup
1 lb beef stew meat, cut into small cubes
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
8 cups beef broth
1-14.5oz can of diced tomatoes
⅔ cup pearl barley, rinsed
1 bay leaf
1 teaspoon dried thyme
Salt and pepper, to taste
Garnish: Chopped parsley

To make: in a large pot, heat the olive oil over medium-high heat. Brown the beef on all sides in the hot oil, before removing it and setting it aside. Add the onion, carrots, and celery; saute until softened or about 5 minutes. Next add the garlic and cook for 1 minute. Return the beef back to the pot and add the broth, tomatoes, barley, bay leaf, thyme, salt, and pepper. Bring all this to a boil, then reduce heat and simmer for 45–60 minutes or until the beef and barley are tender. Remove the bay leaf and adjust the seasonings if need be. Garnish with parsley and serve.

💗 Jo

Soups and Stews 9

Don't you just love soups, stews and chowders? I know I do. If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here. 

Sausage and Potato Soup
1 lb sausage (Italian or smoked), sliced or crumbled
1 medium onion, chopped
2 cloves garlic, minced
4 cups potatoes, peeled and diced
2 carrots, diced
2 celery stalks, diced
6 cups chicken or vegetable broth
2 tablespoons olive oil (if using lean sausage)
1 teaspoon dried thyme
Salt and pepper to taste
Optional: 1 cup milk or cream (for richness)
Optional Garnish: chopped parsley

To make: in a large pot, cook sausage over medium heat until browned. Remove excess fat if needed. Add onion, carrots, and celery; sauté until softened, about 5 minutes. Add garlic and cook for 1 minute. Stir in potatoes, thyme, salt, and pepper. Pour in broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are tender. Stir in milk or cream if desired, and heat gently (do not boil). Taste and adjust seasoning. Garnish with parsley if desired.

Smoked Sausage and Cabbage Soup
1 lb smoked sausage, sliced
1 small head green cabbage, chopped
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken or vegetable broth
2 tablespoons olive oil
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Optional: 1 can (14 oz) diced tomatoes

To make: heat oil in a large pot over medium heat. Add sausage and cook until lightly browned. Add onion, carrots, and celery; sauté until softened, about 5 minutes. Add garlic and cook for 1 minute. Stir in cabbage, thyme, bay leaf, salt, and pepper. Add diced tomatoes if using. Pour in broth. Bring to a boil, then reduce heat and simmer for 20–30 minutes, until vegetables are tender. Remove the bay leaf. Taste and adjust seasoning.

Chicken and Dumplings

For the Soup:
1 lb boneless, skinless chicken breasts or thighs
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
2 tablespoons butter or olive oil
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

For the Dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons butter, melted
½ cup milk

To make: in a large pot, heat butter or oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes. Add garlic and cook for 1 minute.
Add chicken, thyme, bay leaf, salt, and pepper. Pour in broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until chicken is cooked through. Remove chicken, shred it, and return to the pot.

To make the dumplings: in a bowl, mix flour, baking powder, and salt. Stir in melted butter and milk until just combined. Drop spoonfuls of dumpling dough into simmering soup. Cover and cook for 15 minutes, without lifting the lid. Remove the bay leaf. Taste and adjust seasoning.

Vegetable Rice Soup
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
1 bell pepper, diced
2 cloves garlic, minced
1 zucchini, diced
1 cup green beans, cut into 1-inch pieces
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 cup cooked rice (white or brown)
2 tablespoons olive oil
1 teaspoon dried thyme or Italian seasoning
Salt and pepper to taste
Optional Garnish: chopped parsley

To make: heat oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper; sauté until softened, about 5 minutes. Add garlic and cook for 1 minute. Stir in zucchini, green beans, tomatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until vegetables are tender. Stir in cooked rice and heat through. Taste and adjust seasoning. Garnish with parsley if desired.
 

Loaded Potato Soup by Southern Frugal Momma
1/2 bag diced hash browns
2 cups heavy whipping cream
5-6oz bag of real bacon bits
1 cup frozen seasoning blend
2-3 carrots, diced
1-1 ½ cups shredded cheddar cheese
2-3 garlic cloves, minced (or more if you enjoy garlic)
4 cups water
Chicken bouillon powder to make 4 cups of broth
Paprika
Salt and pepper
½ cup sour cream

To make: add your water and cream to a pot over medium heat. Add your bouillon, your seasoning blend, carrots, garlic and hashbrowns. Start bringing this to a boil and add your seasonings. When boiling reduce the heat to a simmer and add your sour cream and simmer for about 20 minutes, stirring occasionally. Next add cheese and bacon bites. Cook this for a few more minutes and it’s ready to serve. Serve with biscuits, if desired.

💗 Jo

 

Soups and Stews 8

If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here. 

Rebecca’s Meatball Soup by Dollar Tree Dinners
Package frozen meatballs - cut into small pieces
Package frozen seasoning blend vegetables
1-24oz can pasta sauce
1 cup penne pasta
Salt and pepper to taste

To make: saute your thawed and chopped meatballs with your thawed and drained seasoning blend until cooked and nicely browned. Add your can of pasta sauce and 1 can of water to your pot and season well with salt and pepper. Bring this to a boil and then add your uncooked pasta. Stir and reduce this to a simmer. Cook for about 10 minutes or until the pasta is tender.

West African Peanut Stew
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 bell pepper, diced
2 carrots, diced
1 sweet potato, peeled and diced
1 can (14 oz) diced tomatoes
½ cup peanut butter
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 cups chopped spinach or kale
Optional: 1 can (15 oz) chickpeas, drained and rinsed
Optional: ½ teaspoon cayenne pepper (for heat)
Optional Garnish: chopped peanuts and cilantro

To make: heat oil in a large pot over medium heat. Add onion, bell pepper, carrots, and sweet potato; sauté until softened, about 5 minutes. Add garlic and ginger; cook for 1 minute. Stir in diced tomatoes, cumin, paprika, cayenne, and salt. Cook for 2 minutes. Add peanut butter and broth; stir well to combine. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender. Add chickpeas (if using) and greens; cook until greens are wilted, about 2–3 minutes. Taste and adjust seasoning. Garnish with chopped peanuts and cilantro if desired.

Sopa de Fideo (Mexican Noodle Soup)
2 tablespoons vegetable oil
7 oz fideo noodles (thin vermicelli or angel hair pasta broken into 1-inch pieces)
1 medium onion, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped (or 1 can, 14 oz, diced tomatoes)
6 cups chicken or vegetable broth
1 carrot, peeled and sliced
½ teaspoon ground cumin
Salt and pepper to taste
Optional: 1 potato, peeled and diced
Optional Garnish: chopped cilantro and lime wedges

To make: heat oil in a large pot over medium heat. Add fideo noodles and toast them, stirring constantly, until golden brown (about 3–4 minutes). Remove noodles and set aside. In the same pot, add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 1 minute. Add tomatoes and cook until softened, about 5 minutes. If using canned tomatoes, cook for 2–3 minutes. Return toasted noodles to the pot. Add broth, carrot, potato (if using), cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until noodles and vegetables are tender. Taste and adjust seasoning. Garnish with cilantro and lime wedges if desired.

Red Lentil Dal (Indian Lentil Stew/Soup)
1 cup red lentils, rinsed
4 cups water or vegetable broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 tomato, chopped (or ½ can diced tomatoes)
2 tablespoon vegetable oil or ghee (this is clarified butter)
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon chili powder (adjust to taste)
Salt to taste
Optional: ½ teaspoon mustard seeds
Garnish: Fresh cilantro
For Serving: Lemon wedges

To make: in a pot, combine lentils, water/broth, turmeric, and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until lentils are soft. While lentils cook, heat oil/ghee in a skillet. Add cumin seeds and mustard seeds; let them sizzle for 30 seconds. Add onion, sauté until golden, about 5 minutes. Add garlic and ginger; cook for an additional minute. Stir in tomato, ground coriander, ground cumin, and chili powder. Cook this until the tomato is soft, about 3 minutes. Add this mixture to the cooked lentils. Simmer together for 5 minutes, adding more water if needed for desired consistency. Taste and adjust salt. Garnish with cilantro and lemon wedges.

Greek Fasolada (White Bean Soup)
1 lb dried white beans (such as cannellini or navy beans), soaked overnight and drained (or 3 cans, 15 oz each, drained and rinsed)
¼ cup olive oil
1 large onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
2 medium tomatoes, chopped (or 1 can, 14 oz, diced tomatoes)
6 cups water or vegetable broth
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried oregano
Salt and pepper to taste
Garnish: Chopped parsley
Optional for Serving: Kalamata olives and feta cheese

Note: if using dried beans, place them in a pot with fresh water, bring to a boil, then simmer for 60–90 minutes until tender. Drain and set aside.

To make: in a large pot, heat oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, tomato paste, bay leaves, oregano, salt, and pepper. Add cooked beans (or canned beans) and water/broth. Bring to a boil, then reduce heat and simmer for 30–40 minutes, until vegetables are tender and soup thickens slightly. Remove bay leaves. Taste and adjust seasoning. Garnish with parsley. Optionally, top with olives and feta cheese.

💗 Jo

 

WatchList: Feb 2026

 Welcome to February’s WatchList! As I stated before we don’t watch movies according to holidays, so you won’t find any Valentine’s Day movies here. We watch Thrillers, Action, Sci-Fi type movies. So if you enjoy those types of movies - enjoy!


Tubi App:
    * Beekeeper - 2024 Action/Thriller with Jason Statham
    * Agent Game - 2022 Action/Thriller with Adan Canto, Katie Cassidy and Mel Gibson
    * Whisper Breach - 2025 Thriller/Mystery with Mike Markoff and Chelsea Gilson


Roku Channel App:
    * The Glass Castle - 2017 Drama with Brie Larson and Woody Harrelson
    * Jungle - 2017 Adventure/Thriller with Daniel Radcliffe
    * The Other Man - 2008 Thriller/Mystery with Liam Neeson, Antonio Banderas and Laura Linney


Prime Video App:
    * Guardians - 2017 Action/Sci-Fi with Sebastien Sisak and Aline Lanina
    * Aquaman and the Lost Kingdom - 2023 Action/Fantasy with Jason Momoa and Amber Heard


Sling App:
    * Stolen - 2012 Thriller/Action with Nicolas Cage
    * The Grey - 2011 Action/Thriller with Laim Neeson and Frank Grillo


XumoPlay App:
    * Outpost 11 - 2012 Sci-Fi/Horror with Billy Clarke and Bernard Hill
    * The Fix - 2024 Action with Grace Van Dien and Daniel Sharman


Fandango App:
    * No Escape - 2015 Action/Thriller with Owen Wilson, Pierce Brosnan and Lake Bell
    * Redemption - 2013 Action/Thriller with Jason Statham and Agata Buzek
 
 
Freebie TV App:
* Blackway - 2015 Thriller/Action with Anthony Hopkins, Julia Stiles and Ray Liotta
* The Drowning - 2016 Thriller/Drama with Julia Stiles and Josh Charles
 
Enjoy the movies and have a great month!
💗 Jo 

Valentine's Day or Date Night 2026

 Welcome to a Valentine’s Day or Date Night dinner. This is another one in the pick your budget series. Let’s start with an appetizer. Please note all prices are from Walmart unless otherwise noted.

APPETIZERS
1.9oz Lunchables Value Pack $1.00 or
2.4oz Armour Lunchmakers kit $1.00

Note: these have your cheese, meat and crackers. To make it more festive cut the meat and cheese using a mini heart shaped cookie cutter. If you desire, Dollar General has a 12 count Baked With Love mini cookie cutters for $2.40 or just use a knife.

5oz box of Snapps Mozzarella Sticks or Loaded Potato Sticks $1.24 
      Dollar Tree 24oz Conagra Brands Pasta Sauce $1.25 or
      Dollar Tree 8oz Classic Ranch Salad Dressing $1.25

8oz Great Value Flavored Cream Cheese Spread/Dip $1.84 or
7.5oz Philadelphia Flavored Cream Cheese Spread/Dip $3.97
      Dollar Tree has 12oz Global Brands Vegetable Crackers $1.25 or
      Dollar Tree 7oz Monet Crackers (a few varieties) $1.25

10oz Marketside Hummus $2.72 or
8oz TGI Fridays Frozen Spinach Artichoke Dip $4.44
      9.5oz Town House Pita Crackers $3.97

Now that you have picked your appetizer let’s move onto our Main Course.

MAIN COURSE
The cheapest option would be 1 or 2 15oz cans Great Value Spaghetti Rings Pasta with or without Meatballs in Sauce $1.08

Spaghetti with Pink Sauce, Meatballs or Not, Salad and Garlic Herb Biscuits
16oz Great Value Spaghetti .98¢
24oz can Conagra Brand Red Pasta Sauce - Dollar Tree $1.25
14oz Prego White Alfredo Sauce - Dollar Tree $1.25

To make: cook spaghetti according to the directions on the package. In another saucepan mix equal parts marinara and alfredo sauce. Heat the sauce through and serve.

Meatballs if desired - 1lb Mild Pork Italian Style Meatballs - Aldi’s $3.79

4ish ounces Taylor Farms Salad Kit (different varieties available) $1.97
8.5oz Harvest Hill Garlic Herb Biscuits Mix - Dollar Tree $1.25
      Milk 32oz Marcel’s Modern Pantry Shelf Stable 2% Milk Dollar Tree $1.25

Parmesan cheese for pasta topping - Colonna Grated Parmesan Cheese Dollar Tree $1.25

Pork Chops in Creamy Mustard Sauce, Baked Potatoes, Green Beans and Biscuits

Pork Chops
2 tablespoons Dijon Mustard - 12oz Great Value Dijon Mustard $1.62 (you can use regular mustard but it won’t be as flavorful as it is with the Dijon)
¼ cup sour cream - 8oz Great Value Sour Cream $1.24
¼ cup milk - 32oz Marcel’s Modern Pantry Shelf Stable 2% Milk Dollar Tree $1.25
1 tablespoon butter or oil - 8oz Land O Lakes Butter Butter in half sticks $2.57 or 8.5oz GEM Extra Virgin Olive Oil $4.48
Salt and pepper to taste - Everyday Salt and Pepper Shaker Set Dollar Tree $1.25

Optional: 1 teaspoon flour (for thickening) 2lb bag Nancy Jane Flour Dollar Tree $1.25

Optional: pinch garlic or onion powder - 3.25-3.4oz Great Value Garlic or Onion Powder $1.08

Optional: Splash vinegar for brighter flavor - 32oz Old Style White Vinegar Dollar Tree $1.25

Optional: Pinch sugar - helps balance mustard - 1lb Domino Granulated Sugar Dollar Tree $1.25

Optional: A little dried parsley for a restaurant vibe - .4oz Great Value Parsley Flakes $1.08

To make: Cook your pork chops, estimated 2-6 minutes per side. You need an internal temperature of 145 degrees. Remove them and set them aside to rest before serving. Leave the pan on low heat and warm your butter/oil. Add your flour if using and stir together for about 30 seconds. Slowly whisk in milk so it doesn’t clump up. Now stir in the mustard, salt, pepper and any optional seasonings. Simmer this mixture for 2-3 minutes until it thickens and becomes creamy. Remove your mixture from the heat and whisk in your sour cream (if it needs to be heated do so gently without boiling.) Spoon this mixture over the pork chops.

Baked Potatoes - Russet Baking Potato .88¢ a pound with 
Butter - 8oz Land O Lakes Butter in half sticks $2.57
      Whipped  (whipped with your hand mixer) and/or 
      Sour Cream - leftover from your pork chops

Green Beans - 14.5oz can Great Value French Style Green Beans .76¢ or 
    12oz Marketside Fresh Green Beans $2.47

8.5oz Harvest Hill Garlic Herb Biscuits Mix - Dollar Tree $1.25
      Milk - 32oz Marcel’s Modern Pantry Shelf Stable 2% Milk Dollar Tree $1.25

CopyCat Long John Silver’s Fish or Shrimp with Hushpuppies and Homemade French Fries by RecreATE by Sarah
Fish - 1lb Great Value Cod Skinless Fillets $8.43 and/or 
Shrimp - 12oz Great Value Frozen Extra Large Shrimp $6.96
1 ¾ cup flour - 2lb bag Nancy Jane Flour Dollar Tree $1.25
2 tablespoons cornstarch - 16oz Great Value Cornstarch $1.92
¼ teaspoon baking soda - 8oz box Arm & Hammer Baking Soda .87¢
1 teaspoon salt - 26oz Great Value Iodized Salt .76¢
1 cup club soda - 33.8oz Great Value Club Soda .97¢
Add a pinch of each of the following:
    Paprika - 2.5oz Great Value Paprika $1.08
    Garlic Powder - 3.4oz Great Value Garlic Powder $1.08
    Onion powder - 3.25oz Great Value Onion Powder $1.08
             Oil for frying - 16oz Golden Chef Vegetable Oil Dollar Tree $1.25

To make: sift together the flour, cornstarch and baking soda. Add in your seasoning and mix well. Finally add the club soda and whisk everything together. Season your fish with salt and pepper then coat in the batter (if using shrimp simply coat the shrimp in the batter.) Place your battered fish or shrimp into a deep pan that has plenty of oil in it heated to 320 degrees. If you don’t have a thermometer drop a small pinch of batter into the oil - when it sizzles, bubbles and floats to the top your oil is ready.

Hush Puppies
½ cup flour - 2lb bag Nancy Jane Flour Dollar Tree $1.25
½ cup plus 1 tablespoon cornmeal - 35.27oz PAN White Cornmeal $2.87
½ teaspoon plus ⅛ teaspoon baking powder - 8.1oz Great Value Baking Powder $1.98
¾ teaspoon sugar - 1lb Domino Granulated Sugar Dollar Tree $1.25
1 teaspoon onion powder - 3.25oz Great Value Onion Powder $1.08
1 teaspoon garlic powder - 3.4oz Great Value Garlic Powder $1.08
2 tablespoons plus 2 teaspoons onion, minced - Whole Fresh Yellow Onion .85¢lb
½ large egg (crack into a bowl and whisk until perfectly combined. Then measure it and          half that amount.) 6ct Great Value Large Eggs $1.13
½ cup milk- 32oz Marcel’s Modern Pantry Shelf Stable 2% Milk Dollar Tree $1.25

To make: mix together the flour, cornmeal, baking powder, sugar, garlic powder, onion powder and minced onion. In another bowl add your half egg and the milk, mix well. Mix your milk and egg mixture into your other bowl and mix well. Drop about 1 ½ - 2 tablespoons of this batter into the oil heated to 320 degrees. Cook the hushpuppies until golden brown.

12oz Great Value Tarter Sauce $1.52 or Copycat Long John Silvers Tarter Sauce
½ cup mayo - 15oz Great Value Mayonnaise $2.12
½ cup finely chopped pickles - 17oz Breckenridge Farms Hamburger Dill Pickle Chips Dollar Tree $1.25
A pinch of black pepper - 2oz Spice Time Ground Black Pepper Dollar Tree $1.25
½ teaspoon lemon juice - 17oz Riverton Orchards Lemon Juice Dollar Tree $1.25
1 cup sugar - 1lb Domino Granulated Sugar Dollar Tree $1.25

To make: simply mix everything together and stir well.

Homemade French Fries - Russet Baking Potato .88¢ a pound 

To make: wash and peel the potatoes if desired (I never peel my potatoes.) Cut the potatoes into evenly sized strips, about 1/4 to 1/2 inch thick. Uniform size ensures even cooking. Place the cut potatoes in a bowl of cold water as you cut them and then soak for at least 30 minutes to remove excess starch, which helps make the fries crispier. Drain and pat dry thoroughly with a clean towel or paper towels. Pour enough oil into a large heavy-bottomed pot to submerge the fries. Heat the oil to about 325 degrees for the first fry. First Fry - fry the potatoes in batches for about 3-4 minutes until they are soft but not browned. Remove with a slotted spoon and drain on paper towels. Let them cool slightly; this step helps achieve crispiness later. Increase the oil temperature to 375 degrees. Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels. Immediately season with salt or other seasonings and serve.
        Salt for seasoning - 26oz Great Value Iodized Salt .76¢

DRINK - next we need to select a drink to have with our dinner.
8.4oz Martinelli’s Sparkling Cider Dollar Tree $1.25 or

25.4oz Welch’s Non-Alcoholic Sparkling Juice Cocktail (various Flavors) $2.00 or

Cranberry Ginger Ale:
2 liter bottle Great Value Ginger Ale $1.00
64oz Great Value Cranberry Cocktail $2.64

To Make: simply mix 50% Ginger Ale with 50% Cranberry Cocktail.

Note: Be sure to chill any drink before serving.

DESSERT - finally let’s move on to dessert.
4” Chocolate Eclair Pie .96¢ or
5.75oz Marketside Chocolate Creamy Mousse Cup $2.98 or
    5.41oz Edwards Frozen Singles Dessert Pie (2pack) $3.74 or
12count Mini Cupcakes in the bakery aisle $4.48
    8oz Great Value Frozen Whipped Topping $1.12 or
    6.5oz can Great Value Whipped Topping $1.97 - to make a pretty presentation

Add-Ons
Salt and pepper shakers for the table - Everyday Salt and Pepper Shaker Set Dollar Tree         $1.25
Butter - 8oz Land O Lakes Butter Butter in half sticks $2.57

Have an amazing evening! 

You can download the PDF file of this, here. 

💗 Jo

Soups and Stews 7

This is soup set 7 we have 5 more remaining... If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here.

Wild Rice Mushroom Soup
¾ cup wild rice, rinsed
1 lb mushrooms, sliced
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable or chicken broth
2 tablespoons olive oil or butter
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Optional: 1 cup milk or cream (for creaminess)
Optional: chopped parsley for garnish

To make: in a large pot, heat oil or butter over medium heat. Add onion, carrots, and celery; sauté for 5 minutes. Add garlic and mushrooms; cook until mushrooms are browned and have released their juices, about 8 minutes. Stir in rice, thyme, bay leaf, salt, and pepper. Next add the broth. Bring to a boil, then reduce heat and simmer for 45–50 minutes, until rice is tender. Remove the bay leaf. Stir in milk or cream if using, and heat through (do not boil). Taste and adjust seasoning. Garnish with parsley if desired.

Black Bean Soup
2 cans (15 oz each) black beans, drained and rinsed (or 3 cups cooked black beans)
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 red bell pepper, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 teaspoons ground cumin
1 teaspoon chili powder
2 tablespoons olive oil
Salt and pepper to taste
Juice of 1 lime
Optional: 1/2 teaspoon smoked paprika
Optional toppings: sour cream, cilantro, avocado, chopped green onions

To make: heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper; sauté until softened, about 5 minutes. Add garlic, cumin, chili powder, and paprika; cook for 1 minute. Stir in black beans, diced tomatoes, and vegetable broth. Bring to a boil. Reduce the heat and simmer for 20–25 minutes. Use an immersion blender to partially puree the soup for a creamy texture, leaving some beans whole. Stir in lime juice, salt, and pepper. Adjust seasoning as needed. Serve with desired optional toppings.

Pinto Bean Stew
2 cans (15 oz each) pinto beans, drained and rinsed (or 3 cups cooked pinto beans)
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (14 oz) diced tomatoes
4 cups vegetable or chicken broth
2 teaspoons ground cumin
1 teaspoon dried oregano
2 tablespoons olive oil
Salt and pepper to taste
Juice of 1 lime
Optional: 1 jalapeño, seeded and minced (for heat)
Optional Garnish: chopped cilantro

To make: heat oil in a large pot over medium heat. Add onion, carrots, celery, and jalapeño(if using) and sauté until the vegetables are soft, about 5 minutes. Add garlic, cumin, and oregano; cook for 1 minute. Stir in pinto beans, diced tomatoes, and broth. Bring to a boil and then reduce heat and simmer for 20–30 minutes. If desired, use a potato masher to mash some of the beans for a thicker stew. Stir in lime juice, salt, and pepper. Adjust seasoning. Garnish with cilantro if desired.
 

Easy Chicken a la King and Rice by Dollar Tree Dinners
1 can chicken a la king or any chicken vegetable soup
1 packet knorr chicken and rice

To make: mix your soup with the knorr rice mix and add 3-3 ½ cups water. Bring to a boil, reduce the heat and simmer for 10-15 minutes or until the rice is cooked.


Ham and Bean Soup
1 lb dried navy beans or great northern beans, soaked overnight and drained (or 3 cans, 15 oz each, drained and rinsed)
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 ham bone or 2 cups diced cooked ham
8 cups chicken broth or water
Salt and pepper to taste
Optional: 1 can (14 oz) diced tomatoes

Note: if using dried beans, place them in a pot with fresh water, bring to a boil, then simmer for 60–90 minutes until tender. Drain and set aside.

To make: in a large pot, heat oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes. Add garlic, thyme, and bay leaf; cook for 1 minute. Add beans, ham bone or diced ham, broth, and tomatoes if using. Bring to a boil, then reduce heat and simmer for 1 hour (if using ham bone), or 30 minutes (if using diced ham). Remove ham bone, shred any meat from the bone and return the meat to your soup. Discard the bay leaf. Season with salt and pepper.

💗 Jo

 

Soups and Stews 6

 Another list of soups, stews and chowders... this is number 6. We are halfway there. If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here.

Cauliflower Soup
1 large head cauliflower, cut into florets
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Optional: 1 cup milk or cream (for creaminess)
Optional Garnish: chives, parsley, or croutons

To make: heat oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and cook for 1 minute. Add cauliflower florets and stir well. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until cauliflower is very tender. Use an immersion blender (or transfer to a blender) to puree the soup until smooth. Stir in milk or cream if using. Season with salt and pepper and garnish as desired.

Corn Chowder
4 cups fresh or frozen corn kernels
1 medium onion, diced
2 celery stalks, diced
2 medium potatoes, peeled and diced
1 red bell pepper, diced
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup milk or half-and-half
2 tablespoons butter or olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Optional Garnish: 4 slices cooked bacon, crumbled
Optional Garnish: chopped chives or parsley

To make: in a large pot, heat butter or oil over medium heat. Add onion, celery, and bell pepper; sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in potatoes, corn, thyme, salt, and pepper. Pour in broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender. Use an immersion blender to puree part of the soup for creaminess, leaving some chunks for texture. Stir in milk or half-and-half, if using. Heat gently (do not boil). Taste and adjust seasoning. Garnish with bacon and herbs if desired.

Zucchini Soup
4 medium zucchini, sliced
1 medium onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Optional: ½ cup fresh parsley or basil leaves
Optional: ½ cup cream or plain yogurt for richness

To make: heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute. Add zucchini and cook for another 5 minutes, stirring occasionally. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes, until zucchini is very soft. Add herbs if using. Puree the soup with an immersion blender until smooth. Stir in cream or yogurt if desired. Season with salt and pepper. Serve hot or chilled.

Butternut Squash Soup
1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Optional: ½ teaspoon ground nutmeg or cinnamon
Optional: ½ cup coconut milk or cream for extra richness

To make: heat oil in a large pot over medium heat. Add onion and carrots; sauté until soft, about 5 minutes. Add garlic and cook for 1 minute. Add butternut squash cubes, stir well, and cook for 2–3 minutes. Pour in broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until squash is very tender. Puree the soup with an immersion blender until smooth. Stir in coconut milk or cream if using. Add nutmeg or cinnamon, salt, and pepper.
 

Cheddar Garlic Herb Potato Soup by Southern Frugal Momma
6 potatoes, peeled, washed and diced
1 onion, finely chopped
1 tablespoon garlic, minced
4 tablespoons butter
1 cup milk
½ cup heavy whipping cream
4 cups chicken broth
1 ½ cups shredded cheddar or taco blend cheese
1 tablespoon parsley
1 teaspoon thyme
½ teaspoon celery salt
½ teaspoon smoked paprika
Black pepper to taste
Optional for Serving: cheese, bacon bits and/or green onion

To make: melt the butter in a pot on the stovetop. Add your onion and cook for about 3 minutes then add the garlic and cook for an additional 5 minutes. Add the potatoes, seasonings and pepper. Stir well. Add your broth and cook everything until it is tender. Add your cream and bring your soup to a gentle simmer before adding in your cheese and milk. Simmer gently for 5 minutes before serving. Top with additional cheese, green onions and bacon bits if desired.

💗 Jo

 

Soups and Stews 5

Another set of soups, stews and chowders just for you! If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here.

Egg Drop Soup
6 cups chicken broth
3 eggs, lightly beaten
½ teaspoon fresh ginger, grated
2 green onions, sliced
1 tablespoon soy sauce
Salt and white pepper, to taste
Optional: 2 tablespoon cornstarch mixed with 2 tablespoon water (for thickening)
Sesame oil, for drizzling

To make: bring the broth to a boil and stir in the cornstarch slurry if using. Add the ginger before reducing the heat to a simmer. Slowly drizzle the eggs into the broth while gently stirring to create ribbons. Finally add the soy sauce, salt and pepper. Garnish with green onions and a few drops of sesame oil.

Italian Sausage and Lentil Soup
1 lb Italian sausage, sliced
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 ½ cups dried lentils, rinsed
8 cups chicken broth
1-14.5oz can of diced tomatoes
1 teaspoon dried basil
Salt and pepper, to taste
Garnish: spinach

To make: brown the sausage in a pot. When done, remove it and set it aside. Next saute the onion, carrots, celery, and garlic until soft. Add your lentils, broth, tomatoes, basil, and sausage. Simmer for 30–40 minutes. Season with salt and pepper. Stir in spinach before serving.

Thai Coconut Chicken Soup
6 cups chicken broth
1-13.5oz can of coconut milk
1 stalk lemongrass, smashed
3 slices galangal or ginger
3 kaffir lime leaves, torn
2 chicken breasts, thinly sliced
8 oz mushrooms, sliced
2 tablespoon fish sauce
1 tablespoon lime juice
Thai chilies, to taste
Garnish: cilantro

To make: start by bringing your broth, coconut milk, lemongrass, galangal, and lime leaves to a simmer. Add the chicken and mushrooms; cook this until the chicken is done. Stir in the fish sauce, lime juice, and chilies. Remove the aromatics if desired (this means the lemongrass, galangal, and lime leaves as they can be tough to eat.) Garnish with cilantro.

Gumbo
½ cup vegetable oil
½ cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 lb andouille sausage, sliced
1 lb boneless, skinless chicken thighs, cut into chunks
1-14.5oz can of diced tomatoes
6 cups chicken broth
2 cups okra, sliced (fresh or frozen)
2 bay leaves
1 tablespoon Cajun seasoning
½ teaspoon dried thyme
Salt and pepper, to taste
Optional: 1 lb shrimp, peeled and deveined
For Serving: cooked white rice
Garnish: chopped green onions and parsley

To make: let’s start by making a roux - in a large heavy pot, combine oil and flour over medium heat. Stir constantly for 20–25 minutes until deep brown (like chocolate.) Then add your onion, bell pepper, and celery that you will cook for 5 minutes or so until the veggie has softened. Next stir in your garlic, sausage, and chicken. Cook this until the chicken is browned. Add the tomatoes, broth, okra, bay leaves, Cajun seasoning, thyme, salt, and pepper. Bring this all to a boil then reduce the heat and simmer for 45 minutes. If you are using shrimp as well, add it during the last 5 minutes of cooking. Remove the bay leaves. Serve the gumbo over rice, garnished with green onions and parsley.

Lasagna Soup by That Lisa Dawn
12 oz. lasagna noodles broken into small pieces
1 cup Mozzarella cheese
½ lb ground pork sausage
1 can pasta sauce
2-3 garlic cloves, minced (or more if you desire)
½ cup Parmesan cheese
Chicken bouillon cubes
1 can evaporated milk
1 can of diced tomatoes
Ultimate garlic seasoning or you could just use garlic powder
Black pepper
Onion powder
Italian seasoning
Optional for Serving: garlic Parmesan toast

To make: start by cooking your sausage in a frying pan of medium high heat. When cooked add your garlic and cook it so it becomes toasted and fragrant. Add your garlic seasoning, pepper, onion powder and Italian seasoning to your mixture. Next add your tomatoes (undrained and used to deglaze your pan.) Cook this for a few minutes before adding 4 cups of water and the pasta sauce. Fill the pasta can with water and add it to your soup. Add the correct amount of bouillon cubes for the 6 cups of water in your soup. Once the soup comes to a simmer, leave it there and cover your pot. Cook it for 15 minutes. While that cooks you want to get your topping for your soup ready. To do this in a bowl add some mozzarella cheese, Italian seasoning, a dash of the ultimate garlic seasoning and Parmesan cheese. Add a dash of the evaporated milk to give your soup some moisture and help to hold a shape. Now back to your soup pot, break your lasagna noodles into small pieces directly into your pot and cook it according to the directions on the back of the box (probably 7-9 minutes.) You want the noodles to be al dente. When the noodles are cooked add the remainder of your can of evaporated milk to your pot and warm for 1 minute. To serve, use about a ¼ cup of your cheese topping and serve with garlic cheese toast if desired.

💗 Jo

 

Soups and Stews 4

 Here are more soups coming your way... I hope your enjoying them. If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here.

Spinach and White Bean Soup
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1-15oz can of white beans (cannellini or navy), drained and rinsed
4 cups vegetable broth
4 cups fresh spinach leaves
1 teaspoon dried thyme
Salt and pepper to taste

To make: heat the olive oil in a large pot over medium heat. Add your onion, carrots, and celery; saute this for 5 minutes. Add the garlic and cook for 1 minute then add the  white beans, vegetable broth, and thyme. Bring this to a boil, reduce the heat and simmer for 15 minutes. Stir in the spinach and cook until it’s wilted, maybe 2 minutes. Season with salt and pepper.

Chicken and Rice Soup
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
8 cups chicken broth
1 cup long-grain white rice
2 cups cooked shredded chicken
1 bay leaf
1 teaspoon dried thyme
Salt and pepper, to taste
Optional: Juice of 1 lemon
Garnish: Fresh parsley

To make: heat the olive oil in a large pot over medium heat. Next add your onion, carrots, and celery; saute this until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Pour in the chicken broth, add the rice, bay leaf, thyme, salt, and pepper. Bring this to a boil before reducing the heat and simmering until the rice is tender, about 15–18 minutes. Stir in cooked chicken and heat through. Remove the bay leaf, adjust seasoning, and add lemon juice if desired. Garnish with parsley.

Moroccan Chickpea Stew (Harira)
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, diced
2 carrots, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon turmeric
1-14.5oz can of diced tomatoes
4 cups vegetable broth
2-15oz cans of chickpeas, drained and rinsed
½ cup lentils
½ cup small pasta (vermicelli or orzo)
Juice of 1 lemon
Salt and pepper, to taste
Optional: ¼ teaspoon cayenne pepper
Garnish: Fresh cilantro and parsley

To make: start by heating the olive oil in a large pot over medium heat. Add the onion, celery, and carrots; cook veggie until it’s softened, about 5 minutes. Add the garlic and spices; cook for 1 additional minute. Stir in the tomatoes, broth, chickpeas, and lentils. Bring this to a boil, then reduce heat and simmer for 25 minutes. Add the pasta and cook until tender, about 8 minutes. Stir in the lemon juice, salt, and pepper. Garnish with cilantro and parsley.
 

Cheesy Pasta Sausage Soup by Dollar Tree Dinners
½ box of elbow macaroni
1-2 smoked sausage links - chopped into small pieces
½ bag of frozen pepper and onion stir-fry vegetables
1-24oz can pasta sauce
2 slices of cheese - any flavor
To taste: Salt and pepper
     Red pepper flakes
     Onion powder
     Garlic powder
     Basil
     Oregano
     Italian seasoning

To make: cook your sausage in a pan until cooked then add your stir fry vegetables and cook out the water. Add your pasta sauce and 6-8 cups of water. Bring to a boil and add your seasonings and pasta. Stir well and reduce the heat. Simmer for about 10 minutes or until the pasta is tender. Put your cheese slices and stir well to melt the cheese.

White Bean and Kale Soup
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable broth
2-15oz cans of white beans, drained and rinsed
1 bunch kale, stems removed and leaves chopped
1 teaspoon dried thyme
Salt and pepper, to taste
For Serving: Parmesan cheese

To make: heat your oil in a large pot and saute the onion, carrots, and celery until soft. Add your garlic and cook for an additional minute before adding the broth, beans, kale and thyme. Simmer this for 15-20 minutes. Season with salt and pepper. Serve with Parmesan cheese.

💗 Jo

Soups and Stews 3

Welcome to the third list of soups, stews, and chowders... enjoy! If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here.

Shrimp and Corn Chowder
2 tablespoons butter or margarine
1 onion, chopped
2 cloves garlic, minced
2 cups corn kernels (fresh or frozen)
2 potatoes, diced
4 cups chicken or seafood broth
1 lb shrimp, peeled and deveined
1 cup cream or milk
Salt and pepper, to taste
Garnish: Green onions

To make: melt your butter/margarine in a pot on the stove. Once it’s melted, toss in your onion and garlic; saute them until they become soft. Add the corn, potatoes, and broth; simmer until potatoes are tender. Add the shrimp and cook until the shrimp are pink. Stir in cream, season with salt and pepper. And finally garnish with green onions.

Creamy Tomato Basil Soup
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2-14.5oz cans of crushed tomatoes
2 cups vegetable broth
1 cup cream or milk
¼ cup fresh basil, chopped
Salt and pepper, to taste

To make: saute your onion and garlic in heated oil on the stovetop until soft. Add the tomatoes and broth; simmer this for 15 minutes. Now blend this until smooth using an immersion blender. Stir in your cream and basil before finally seasoning with salt and pepper.

Brooke’s Nacho Chicken Soup by Southern Frugal Momma
½ rotisserie chicken, meat and skin removed from the bones then shredded or equivalent of non-rotisserie chicken, cooked
1 can petite diced tomatoes
½ medium onion, finely diced
1 cup heavy whipping cream
4oz shredded sharp cheddar cheese
4oz shredded white cheddar cheese
32oz. chicken broth
1 packet taco seasoning
1-2 tablespoons olive oil or butter
Optional for Serving: additional cheese and a sprinkling of tortilla strips salad topper
Optional for Serving: can also add a dollop of sour cream

To make: add oil or butter to a pot and add your onion. When the onion is about halfway cooked (2-4 minutes) add taco seasoning to your pot. Stir it for a few minutes. When the onions are tender add your tomatoes and your chicken to the pot and stir well. Then add your cream and broth to your pot. Bring it to a steady simmer and cook for 10 minutes, stirring occasionally. Add cheese and stir until the cheese has melted.

Note: You do not have to use sharp cheddar or white cheddar cheese, you can use any cheese you have on hand if desired.

Cabbage Soup
1 small head green cabbage, chopped
2 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
3 cloves garlic, minced
1-14oz can of diced tomatoes
6 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil

To make: heat the olive oil in a large pot over medium heat. Add your onion, carrots, and celery; saute for 5 minutes before adding the garlic and cooking for an additional minute. Stir in the cabbage and cook for 5 minutes, stirring occasionally. Add the diced tomatoes, vegetable broth, thyme, paprika, salt, and pepper. Bring all this to a boil, then reduce your heat and simmer for 30 minutes, or until all the vegetables are tender.

Broccoli Cheddar Soup
1 lb broccoli florets
1 medium onion, chopped
2 carrots, grated
2 cloves garlic, minced
4 cups vegetable or chicken broth
2 cups shredded cheddar cheese
1 cup milk or half-and-half
3 tablespoon butter or margarine
3 tablespoons flour
Salt and pepper to taste

To make: melt butter/margarine in a large pot over medium heat. Add the onion and carrots; saute them until soft, about 5 minutes. Add your garlic and cook for another minute before sprinkling the flour over the vegetables and stir well. Cook this for 2 minutes and then gradually add the broth, whisking constantly to avoid lumps. Add the broccoli florets and simmer for 15–20 minutes or until the broccoli is tender. Use an immersion blender to partially puree the soup (leave some chunks for texture.) Stir in the milk and cheddar cheese. Cook over low heat until the cheese melts and the soup is creamy. Season with salt and pepper. If you want you can top your soup with extra cheese.

💗 Jo

Soups and Stews 2

 Enjoy a delicious soup to warm your cold winter bones. If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here.

New England Clam Chowder
4 slices bacon, diced
1 medium onion, chopped
2 celery stalks, chopped
3 medium potatoes, peeled and diced
2 cups bottled clam juice (or fish stock)
2-6.5oz cans of chopped clams, with juice
1 cup heavy cream
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
Salt and pepper, to taste
Optional: Fresh parsley, chopped

To make: in a large pot, cook the bacon over medium heat until crisp. Remove it and set aside, leave the drippings in the pot then add the onion and celery. Saute until the veggie is softened, about 5 minutes. Next stir in the potatoes and clam juice. Bring this to a boil, then reduce heat and simmer until your potatoes are tender, about 15 minutes. In a small saucepan, melt the butter over medium heat. Whisk in your flour to make a roux; cook for 2 minutes, stirring constantly. Stir your roux into your soup to thicken. Add clams with their juice and your heavy cream. Simmer gently for 5 minutes (do not boil.) Season with salt and pepper. Garnish with bacon and parsley if desired.

Borscht
2 medium beets, peeled and grated
1 large carrot, peeled and grated
1 medium potato, peeled and diced
1/2 small cabbage, shredded
1 medium onion, chopped
2 tablespoons tomato paste
6 cups beef or vegetable broth
2 tablespoons olive oil
1 bay leaf
1 tablespoon vinegar or lemon juice
Salt and pepper, to taste
Sour cream and fresh dill, for serving

To make:  heat your olive oil in a large pot over medium heat. Add the onion, carrot, and beets, saute for 8–10 minutes or until the veggie is softened. Stir in the tomato paste and cook for an additional 2 minutes before adding your potatoes, cabbage, broth, bay leaf, vinegar or lemon juice, salt, and pepper. Bring this to a boil, then reduce the heat and simmer for 30 minutes, until all vegetables are tender. Remove the bay leaf. Adjust your seasonings. Serve with a dollop of sour cream and a sprinkle of fresh dill.

Lentil Soup
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 1/2 cups dried brown or green lentils, rinsed
1-14.5oz can of diced tomatoes
6 cups vegetable or chicken broth
1 teaspoon ground cumin
1 bay leaf
Salt and pepper, to taste
Optional: 1/2 teaspoon smoked paprika
Optional: 2 cups spinach or kale, chopped
Lemon wedges, for serving

To make: heat your olive oil in a large pot over medium heat then add onion, carrots, and celery that you’ll saute until soft, about 5 minutes. Add your garlic, cumin, and paprika; cook for an additional minute or two and then stir in your lentils, tomatoes, broth, bay leaf, salt, and pepper. Bring all of this to a boil, reduce the heat and simmer for 30–40 minutes or until the lentils are tender. Remove the bay leaf and stir in spinach/kale if using, and cook until wilted. Adjust the seasonings to your liking and serve with lemon wedges.

Vegetable Soup
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 potatoes, diced
1 zucchini, diced
1-14.5oz can of diced tomatoes
6 cups vegetable broth
1 cup green beans, cut
1 cup corn kernels
1 teaspoon dried thyme
Salt and pepper, to taste
Parsley, for garnish

To make: start by heating the oil in a pot. Once the oil is hot saute your onion, carrots, and celery until they become soft. Add the potatoes, zucchini, tomatoes, broth, green beans, corn, and thyme. Simmer for 20–25 minutes. Season with salt and pepper. Garnish with parsley.

Spanish Chickpea and Chorizo Stew
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
8 oz chorizo, sliced
2-15oz cans of chickpeas, drained
1-14.5oz can of diced tomatoes
2 cups chicken broth
1 teaspoon smoked paprika
Salt and pepper, to taste
Parsley, for garnish

To make: heat the oil in your pot so you can saute the onion, garlic, and bell pepper until they become soft. Add the chorizo and cook for 3 minutes. Finally add the chickpeas, tomatoes, broth, and paprika. Simmer your soup for 20 minutes before seasoning it with salt and pepper. Garnish it with parsley to serve.

💗 Jo 

Soups and Stews 1

 We are starting a soups, stews and chowder list. I will be giving you sixty different recipes in all before I make it available as a download. I will be posting ten recipes per week (5 on Tuesday and 5 on Friday) Enjoy! 

If you'd like to see all the soups, stews and chowders so far go to the soup index, here!

 
Chicken Noodle Soup
2 tablespoons olive oil
1 medium onion, diced
3 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
8 cups chicken broth
2 boneless, skinless chicken breasts (or thighs)
2 cups egg noodles
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
Optional: fresh parsley, chopped

To make: heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Saute for 5 minutes until softened, then add garlic and cook for an additional minute. Pour in chicken broth and add chicken breasts, thyme, bay leaf, salt, and pepper. Bring this to a boil, reduce heat and simmer for 20 minutes, or until chicken is cooked through. Remove chicken, shred with two forks, and return to the pot. Add your egg noodles and simmer for 7–8 minutes until noodles are tender. Adjust seasoning. Remove bay leaf. Garnish with parsley if desired. Serve hot.

Rebecca’s Chicken Noodle Soup from Dollar Tree Dinners
1-1 ½ cups shredded chicken from the bones (using a carcass and scraps or you can dice up chicken breast or thighs. You could also use a couple cans of chicken, drained if desired)
6 cups of water / broth (used to simmer your carcass to make broth or use chicken broth)
½ onion; diced
1 stalk of celery; diced
Handful of baby carrots; diced
1 packet Knorr chicken flavored pasta
Optional: 1-2 teaspoons bacon fat
Crackers for serving

To make: simmer your carcass and the scraps in 6 cups of water for 30-40 minutes (this is your stock.) Chop your onion, celery, and carrots before sauteing them in the bacon fat (if using) until they have softened. Add your strained stock into your veggies and bring it to a simmer. Once simmering add your Knorr pasta packet and cook for 7 minutes. Add in your shredded chicken and cook for another minute (just to warm the chicken) and serve with crackers.

French Onion Soup
4 large yellow onions, thinly sliced
3 tablespoons butter or margarine
1 tablespoons olive oil
1 teaspoon sugar
2 garlic cloves, minced
8 cups beef broth
1 bay leaf
1 teaspoon fresh thyme (or 1/2 tsp dried)
Salt and pepper, to taste
1 baguette, sliced
2 cups Gruyère cheese, grated
Optional: 1/2 cup dry white wine

To make: melt your butter and oil together in a large pot over medium heat. Add the onions and sugar; cook this, stirring it often, until caramelized (about 30–40 minutes). Add the garlic and cook for 1 minute. Stir in wine (if using), scraping up browned bits from the bottom of your pot. Add your broth, bay leaf, thyme, salt, and pepper. Simmer for 30 minutes. Toast baguette slices under broiler until golden brown. Ladle soup into oven-safe bowls, top with toast and cheese then broil them until cheese is bubbly and golden brown.

My Easy French Onion Soup
4 large onions, sliced thinly
2 tablespoons butter or margarine
4 cups of beef broth
1 teaspoon Worcestershire sauce
Mozzarella cheese to serve

To make: brown your onions in the margarine until nicely golden brown. Then add in the remaining ingredients and cook for at least 20 minutes. Season with salt and pepper. Top with mozzarella to serve.

Note: I generally add more Worcestershire sauce and lots of pepper. I also like to serve this with onion powdered bread that I have toasted in the oven.

Minestrone
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 zucchini, diced
1-15oz can of diced tomatoes
1-15oz can of kidney beans, drained and rinsed
1-15oz can of cannellini beans, drained and rinsed
1 cup green beans, cut into 1-inch pieces
6 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 cup small pasta like elbow
2 cups spinach or kale, chopped
Salt and pepper, to taste
Optional: grated Parmesan cheese

To make: heat the olive oil in a large pot. Add onion, carrots, and celery. Cook your veggie until softened, maybe 5 minutes. Next add the garlic and zucchini; cook 2 additional minutes before stirring in the tomatoes, kidney beans, cannellini beans, green beans, broth, oregano, basil, and thyme. Bring this all to a boil, reduce the heat and simmer for 15 minutes. Add in your pasta and cook it until al dente (about 8 minutes.) Stir in your spinach or kale and cook until it’s wilted. Season with salt and pepper. Serve with grated Parmesan cheese if you desire.


💗 Jo 

WatchList January 2026

 Happy New Year Everybody! Here are the movies we plan to watch in January - enjoy! Remember if you don’t have a Roku device or aren’t sure which apps to install on your Roku, click out this article here.


Fandango At Home App:
    * Blackwater Lane - 2024 Horror Suspense with Minka Kelly, Maggie Grace and Dermot  Multroney
    * What We Hide - 2025 Drama Suspense with Mekenna Grace and JoJo Regina
    * Inside - 2023 Drama Suspense with Willem Dafoe


SlingTV App:
    * The Assignment - 2016 Action with Michelle Rodriguez and Sigrourney Weaver
    * Drone - 2017 Thriller with Sean Bearn and Patrick Sabongui


Prime Video App:
    * Mortal - 2020 Thriller with Iben Akerlie and Nat Wolff
    * An Imperfect Murder - 2020 Suspense Drama with Sienna Miller, Alec Baldwin and Charles Grodin


XumoPlay App:
    * The Frozen Ground - 2013 Crime Thriller with Nicolas Cage and John Cusack
    * When Fall Is Coming - 2024 Drama with Helene Vincent and Pierre Lottin


TubiTV App:
    * Lifeline - 2025 Mystery with Josh Stewart and Judah Lewis
    * Black Site - 2022 Action with Jason Clarke, Michelle Monaghan and Jai Courtney


Roku Channel App:
    * All Is Lost - 2013 Adventure with Robert Redford
    * Frozen - 2010 Thriller with Emma Bell
 

Fawesome App:
     * Criminal - 2016 Action/Thriller with Kevin Costner, Ryan Reynolds, Gal Gadot and Alice Eve
     * Erased - 2013 Action Thriller with Aaron Eckhart and Liana Liberato
 

Have Fun!
💗 Jo