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