Venison Stew

Serves: 4-6

1 lb. venison round steak, cut into 1" chunks
2 garlic cloves, minced
1/2 c. onion, diced
1 T. olive oil
Salt & pepper
1 can (15 oz.) green beans, undrained
3 carrots, peeled & cut into chunks
2 medium potatoes, peeled & cut into chunks
2 bay leaves
1 tsp. Italian seasoning
1 can (15 oz.) tomato sauce
3 c. water or beef broth
1/2 tsp. seasoned salt
1/2 T. Worcestershire sauce
Grated Parmesan cheese

 (Optional first step) - If your meat tends to have too much strong gamey flavor, try soaking it in a mixture of 1 tablespoon white vinegar and 1 cup milk for several hours or overnight before cooking it.

Pressure Cooker - Add olive oil to pressure cooker pot and turn to Sear setting. Add venison, garlic and onions and season with salt & pepper. Cook and stir until meat is browned. Cancel Sear setting. Drain grease. Add all additional ingredients (excluding Parmesan) to pot. Mix ingredients together and seal lid. Set pressure cooker to soup/stew setting and cook for 20 minutes. Allow pressure to release naturally for 10 minutes then manual release remaining pressure. Remove bay leaves. Sprinkle Parmesan cheese on top of individual servings. Enjoy!

Slow Cooker - In a large skillet, heat olive oil then add venison, garlic and onions and season with salt & pepper. Cook and stir until meat is browned. Remove from heat and drain grease. Combine all ingredients (excluding Parmesan) to slow cooker pot. Cook on low for 6-8 hours or on high for 3-4 hours or until potatoes and carrots are soft. Remove bay leaves. Sprinkle Parmesan cheese on top of individual servings. Enjoy!

Notes: I specifically made up this recipe to go with the venison we have in the freezer from my daughter's fall youth hunt. But any type of game meat or even a cut of beef would do great in this stew. We were lucky enough to be given an amazing loaf of homemade sourdough bread from a friend the first time we made this but I would also think about making Parmesan Herb Bread in the bread maker the next time we have it.

Recipe by Stacy

Split Pea Soup

Serves: 6-8

2 c. dried split peas
8 c. water
2 carrots, peeled & chopped
2 celery stalks, chopped
1 small onion, chopped
1 bay leaf
1/4 tsp. thyme
1/4 tsp. marjoram
Seasoned salt & pepper to taste

Rinse dried peas in a colander. Combine all ingredients in cooking vessel of choice. Cook for required amount of time. When cooking time is finished, remove & discard bay leaf. Using a ladle, scoop about half the soup into a blender and blend on high until smooth. Pour soup from blender back into cooking vessel trying to keep it to one side. Scoop out additional soup and blend on high again. Return blended soup to the pot. If soup still seems thin, allow it to continue cooking until its desired consistency. (You can also use an immersion blender and blend the soup directly in the cooking pot.)

Cooking Methods
Instant Pot/Pressure Cooker - Cook on beans setting for 15-17 minutes. Let pressure naturally release for 10 minutes then manually release remaining pressure. (Note: even after the 10 minutes for natural depressurization, there is still A LOT of pressure and your pressure release valve will "spit" a lot of water and steam out.)

Stovetop - Bring to a boil, cover and cook for about 1 hour or until split peas are soft. Stir every 15 minutes to keep peas from sticking to the bottom of the pot.

Crockpot/slow cooker - Cook on high for 3-4 hours or until split peas are soft. Stir after adding water to make sure the peas don't stick to the bottom of the crock pot.

Serve with Baking Soda Biscuits.

Notes: This recipe has been around in my family since I was a kid. It is such a simple, meatless, vegetarian & vegan meal. Plus split peas are low in fat, high in iron and have a ton of great fiber and protein. And most people don't realize all the other great vegetables that are in this soup too! Don't be afraid to give this a try with your kids (my kids love it!). If you have to, give it a fun name like Shrek Soup or Green Goo Stew.

Recipe from my mom, Kay.

Beans & Cornbread

Serves: 6-8

3 c. dry pinto beans
12 c. water
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. onion powder
1/8 tsp. black pepper
1/2 tsp. oregano
1 tsp. seasoned salt
Salsa (optional)

Rinse and sort dry beans. Combine all ingredients except salt & salsa in cooking vessel. Cook for prescribed amount of time depending on cooking method below. When cooking is finished, stir in salt. Serve beans with "bean juice" in a bowl and top with salsa if desired.

Cooking methods
Instant Pot/Pressure Cooker - Cook beans on beans setting for 25-35 minutes or according to your instant pot's manufacturer's directions and beans are soft. Let steam release naturally for 10 minutes then manually release remaining pressure.

Slow Cooker - Cook beans on high for 6-8 hours.

Stovetop - Cook beans at a low boil for about 4 hours, keeping an eye that you don't boil off too much liquid.

Tips: If you are from the South or Southwest part of the US, you probably grew up eating Beans & Cornbread. My husband's grandmother was originally from Texas so this was a staple in his house growing up. It is such a simple meal but full of protein and a great meatless, vegetarian, vegan dinner. This recipe does make a lot of beans but you can easily cut the recipe in half or you can use the leftovers in burritos, soups, etc.
Typically my family uses pinto beans in this recipe but we were recently given a large bag of Anasazi beans so that's what you see in the picture. This recipe also works well with white beans or great northern beans if you prefer a slightly smaller bean. We ALWAYS serve these beans with our family favorite, Yogurt Cornbread. Be sure to add the salt after the cooking is finished otherwise the salt can keep the beans from softening properly.

Recipe from Elsie, my husband's grandma.

Chicken Tortilla Soup

Serves: 5-6

2 c. cooked, chopped chicken
5 c. chicken broth
1 (15.5 oz) can white hominy, undrained
1 (4 oz.) can green chilies
1 (14.5 oz.) can petite diced tomatoes
1/2 tsp. cumin
1/2 tsp. salt

Toppings
2 c. Colby Jack cheese, shredded
Cilantro, chopped (optional)
15 small corn tortillas

Combine all ingredients (excluding toppings).

Cooking methods
Pressure cooker - In a 6 quart pressure cooker/instant pot, set on soup setting for 15 minutes. Let pressure naturally release for 10 minutes then manually release remaining pressure.
Slow cooker - Cook on high for 3-4 hours or low for 6 hours.
Stovetop -  Bring soup to a boil then simmer for 30-45 minutes. Due to evaporation, add a slight bit of water or additional broth if necessary.

Cut corn tortillas in half, then slice into approximately 1/2 inch strips. Heat a skillet or frying pan with a small amount of oil. Add tortilla strips to pan. Fry in pan for 15 minutes, turning regularly until strips are crispy. Salt tortilla strips if desired.

Serve soup topped with cheese, cilantro and crispy tortilla strips!

Notes: This soup is delicious and a nice change from our regular soups with the addition of the hominy. If you enjoy hominy, you could use a larger can (28 oz, I think). Also, if you prefer more of a kick substitute a can of diced tomatoes and green chilies (the ones that come canned together) for the two individual cans called for in the recipe. Green chilies are practically a food group here in the Southwest but I find the combo can can be a bit spicy for my bunch. 

To make this recipe even quicker, you can substitute a bag of store-bought tortilla chips for the homemade tortillas strips. However, if you have the time, I highly encourage you to fry them yourself. It makes a huge difference!

Recipe originally from a MOPS compilation cookbook. (But I can't actually find the cookbook at the present time so this is how I made it and it came out great!)

Loaded Baked Potato Soup

Serves: 6

1 lb. bacon, roughly chopped
1 medium onion, diced
1 carrot, peeled and diced
3/4 c. celery, diced
4 large potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c. flour
2 c. chicken broth
Generous salt & pepper, to taste
4 c. whipping cream *(See tips if you have dairy allergies)
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar cheese

In a large stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels, reserving half for garnish. Drain grease leaving just enough in the pot to cover the bottom. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5-7 minutes. Add chicken broth and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes. Adjust thickness by adding water or stock. Soup should have a creamy consistency. Season to taste, and garnish with toppings.


Tips: So I too have become a Pinterest fanatic and my "Recipes to Try" board is my largest board by far. I found this soup there and just had to put it into our family's menu right away. It did not disappoint. I actually used non-dairy creamer instead of whipping cream because I have dairy allergies in my family and it still came out great. Do be sure you have your favorite garnishes available when you serve this soup because it really brings it all together.

Recipe from Disney via Pinterest

Cider Stew

Serves: 6

2 lbs. stew beef, cut into 1-inch cubes
2 T. butter
1/4 c. flour
2 c. water
1 c. apple cider
1/2 c. steak sauce
2 tsp. dried thyme
1/2 tsp. pepper
1 bay leaf
3 medium potatoes, peeled & cubed
3 medium carrots, sliced
1 medium onion, chopped
1 (15 oz.) can cut green beans, drained

In a large saucepan over medium heat, brown beef in butter. Stir in flour. Gradually stir in water, cider and steak sauce. Bring to a boil over high heat; stir in thyme, pepper and bay leaf. Reduce heat to low; cover and simmer 2 hours. Add potatoes, carrots, onions and beans. Cover and cook for 30 minutes more or until vegetables are tender. Discard bay leaf before serving.

Check my coupon resources page to save money when you make this recipe!

Tips: This was a tasty stew with a unique flavor thanks to the apple cider. It was a tiny bit on the sweet side so I would suggest not increasing the apple cider if you need more liquid but using more water or some of the liquid from the can of green beans. I also used Country Bob's Sauce (which is a good sauce) but next time I think I'll stick with A-1 because it is less sweet. I love making Baking Soda Biscuits when ever I make stew. If this beef stew isn't quite what you're looking for, check out Beef & Veggie Stew, French Beef Stew or Easy Beef Stew.

Recipe from 365 Favorite Brand Name Slow Cooker Recipes & More

Tuscan Soup

Serves: 4

1 small onion, chopped
1 small carrot, sliced
1 T. oil
2 cans (14.5 oz. each) chicken broth
1 c. water
3/4 t. salt
1/4 t. pepper
1 can (15 oz.) great northern beans, rinsed and drained
2/3 c. uncooked small pasta
3 c. thinly sliced spinach

In a large saucepan, saute onion and carrot in oil over medium-high heat until vegetables are tender. Add broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until past is cooked, stirring occasionally. Add spinach; heat through.

Tips: I loved this soup with the combination of beans, pasta and spinach. I used large shell pasta but any small pasta will work. Although this soup is meatless, if you want to make it vegetarian try using vegetable broth in place of the chicken broth. I also shared this recipe at Our Krazy Kitchen, Balancing Beauty & Bedlam's Tasty Tuesday and I Heart Naptime's Sundae Scoop.

Recipe from Taste of Home 30-Minute Cookbook

Chunky Potato Soup

Serves: 4-6

2 c. water
2 chicken bouillon cubes
3 c. potatoes, peeled & cubed
1/2 c. onion, chopped
1/2 c. celery, thinly sliced
3/4 t. salt
1/2 t. pepper
1/2 t. parsley
2 c. milk, divided
2 T. flour
1 c. sour cream
1-2 T. green onion, chopped

In a large saucepan, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add 1 3/4 cups of milk and parsley. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; cook and stir for 3 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Sprinkle with green onion.

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Tips: This was a very tasty potato soup despite the lack of any flashy or fancy ingredients. It does take a few extra bowls to put everything together but the prep really isn't that bad. Since I live at high altitude it always seems to take longer for soups and sauces to get thickened and bubbly so keep that in mind if you are in this situation too. Warm soup is always enjoyed with your choice of quick bread or from the bread machine. I also shared this recipe at Simply Sweet Home's Friday Favorites and Balancing Beauty & Bedlam's Tasty Tuesday.

Recipe from Taste of Home 30-Minute Cookbook

Sausage Stew

Serves: 5-6

1 pkg. (16 oz.) smoked sausage, cut into 1/2-inch slices
1 onion, chopped
2 garlic cloves, minced
1/2 red bell pepper, cut into 1-inch pieces
1/2 green bell pepper, cut into 1-inch pieces
1 zucchini, cut into 1/2-inch slices
2 can (14.5 oz. each) stewed tomatoes, undrained
1 t. basil
1/4 t. crushed red pepper
1/4 t. salt

In a large skillet, cook sausage, onion and garlic over medium-high heat for 3 minutes. Add bell peppers and zucchini; cook 5 minutes, stirring occasionally. Add stewed tomatoes with liquid, basil, crushed pepper and salt. Bring to a boil. Reduce heat. cover; simmer 25 minutes, stirring occasionally.

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Tips: I don't cook with smoked sausage very often mostly because it is not exactly the healthiest of meats. However, when I find a good sale I'll usually pick one up and find a new recipe to go with it. This stew was filling and I loved all the different vegetables it uses. It would be great in the fall if you have fresh veggies from your garden. Try making some bread to go with this stew such as Baking Soda Biscuits, Yogurt Cornbread or Easy Cornbread or plan ahead and make White Rice Bread in the bread machine.

If your family enjoys mushrooms, they could be added with the bell peppers and zucchini but my husband won't touch them with a ten-foot pole. He also has a thing about large chunks of hot tomatoes so he was not too pleased about the stewed tomatoes. When I make this again, I will either cut or blend up the tomatoes to avoid that issue. I also shared this recipe at Simply Sweet Home's Friday Favorites.

Recipe adapted from 365 Favorite Brand Name Slow Cooker Recipes & More

Rustic Chicken Soup

Serves: 4

1 t. oil
1-2 boneless, skinless chicken breast, cubed
3/4 c. onion, chopped
1 medium carrot, shredded
1/2 celery rib, thinly sliced
1 garlic clove, minced
1 can (14.5 oz.) chicken broth
1/4 c. uncooked, instant brown rice
1/8 t. crushed red pepper flakes
1/4 t. basil
1/4 c. mozzarella cheese, shredded
2 t. Parmesan cheese, grated

Heat oil in a large saucepan over medium-high heat. Cook chicken until no longer pink. Add in onion, carrot, celery and garlic for 4 minutes or until onion is soft. Add the broth, rice, pepper flakes and basil. Increase heat to high and bring to a boil. Reduce the heat and simmer, covered for 10 minutes or until celery is tender and rice is soft. Serve into bowl. Sprinkle each bowl with cheeses.

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Tips: This was a light chicken soup that coupled with some bread from the bread maker or biscuits makes a great meal. To shredded the carrots, I just used my cheese grater and used the large grater holes. If red pepper flakes are not something you use regularly, here is my suggestion. Pick up a packet the next time you have pizza. Now I'm not encouraging you to snag handfuls of red pepper packets from your local pizzeria just one or two from time to time. This soup is low in fat & calories too! I also shared this recipe at Simply Sugar & Gluten-Free's Slightly Indulgent Tuesdays.

Recipe adapted from the American Heart Association's Love Your Heart recipes

Chicken Wild Rice Soup

Serves: 5

5 2/3 c. water
1 pkg. (4.3 oz) long grain & wild rice mix
1 envelope chicken noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 c. onion, chopped
2 cans (10.75 oz each) cream of chicken soup
1 c. cubed, cooked chicken

In a large saucepan, combine water, rice mix with seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender.

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Tips: This creamy chicken soup was filling and easy to put together. For the rice mix, I used Rice-a-Roni Nature's Way Long Grain & Wild Rice. For the noodle soup, I used Campbell's Noodle Soup. To go with this I made White Rice Bread in the bread machine. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.

Recipe from Taste of Home's 2003 Quick Cooking Annual Recipes

Beef & Veggie Stew

Serves: 6

1 lb. beef meat, cut into 1/2-inch cubes
3 medium potatoes, cut into pieces
3 carrots, peeled and cut in thick pieces
1/2 onion, cut into pieces
1 can (15 oz.) tomato sauce
1 can (14 oz.) beef broth
1 1/4 c. spicy tomato juice
1/2 t. oregano
1/4 t. basil

Crock pot: Combine all ingredients in crockpot. Cook on high for 6-8 hours or until vegetables are tender.
Stove top: In a large pot, brown beef in a small amount of oil for 6-8 minutes. Add remaining ingredients. Heat to boiling; reduce heat and simmer 45 minutes - 1 hour or until vegetables are tender.

Tips: This stew was very tasty but not spicy in case the hot tomato juice scares you. I used Spicy Hot V-8 although I'm sure there are other brands available. London Broil was the cut of meat used in my stew but regular stew meat or any leftover beef meat should work too. I started this recipe in my crock pot but it started to make an electrical burning smell so I had to transfer it to the stove. I think a new crock pot will have to be on my Christmas wish list. I served these with Baking Soda Biscuits.

Recipe adapted from Progresso Soups & More Magazine

Chicken Taco Stew

Serves: 3-4

1 c. cooked & cubed chicken
1 can (15 oz.) kidney beans, rinse & drained
1 can (10 oz.) tomatoes and green chilies, undrained
1 can (15 oz.) corn, drained
1 1/4 c. chicken broth
1/4 t. cumin
1 T. cornstarch
1 c. (4 oz.) cheddar cheese, shredded

In a saucepan, combine all ingredients except cheese. Cook over medium heat, stirring occasionally until stew boils and thickens. Sprinkle with cheese before serving.

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Tips: Warning - even using mild tomatoes and green chilies this stew was a bit spicy. We like spice in our family and try not to let our kids shy away from it. My daughter never complained but our little guy seemed to protest his second helping. That said, I am posting this recipe because it was very tasty and easy to put together. I cut the meat off of two leftover chicken drumsticks and used that for my cup of chicken. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Progresso Soups & More Magazine

Cheesy Chili Soup

Serves: 4

1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed & drained
1 can (14.5 oz.) beef broth
1 celery stalk, chopped
2 carrots, chopped
1/2 onion, chopped
2 t. chili powder
1 c. shredded Mexican style cheese

Bring all ingredients except cheese to a boil in a medium saucepan. Simmer on low for 25 minutes or until vegetables are tender. Stir in 1/3 cup cheese. Serve into bowls; top with remaining cheese.

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Tips: This was a delicious, meatless soup that was quick to put together. If you prefer it to be completely vegetarian, I'm sure it would be just as tasty with vegetable broth in place of the beef broth. I also crumbled whole wheat Ritz crackers into the soup when I served it to make it a bit thicker. I also shared this recipe on Kitchen Stewardship's Carnival of Super Foods.

Recipe adapted from Kraft Food & Family (Fall'09)

Easy Beef Stew

Serves: 6-8

3 lbs. beef stew meat
3 large onions, cut into eighths
1 can (14.5 oz.) diced tomatoes, undrained
2 c. water
1 T. beef bouillon granules
1 T. brown sugar
2 T. salt
1 T. pepper
2 dried bay leaves
1 bag (1 lb.) baby carrots
1 can (14-15 oz.) green beans or 1 c. fresh green beans, cut into thirds

Spray crock pot with non-stick spray. Mix all ingredients in crock pot except green beans. Cover, cook on high for 6-7 hours, stirring occasionally. Add canned green beans during the last hour or during last 2-3 hours if using fresh. Remove and discard bay leaves before serving.

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Tips: This was an easy beef stew that I set to cook on a Friday morning before we went camping for the weekend. Right before we left, I took it out of the crock pot then all I had to do was heat it a little when we pulled into camp. I actually used some leftover London Broil and cut down the recipe proportionately. If you want more stew recipes, check French Beef Stew or Elk Stew.

Recipe from Pillsbury Pot Pies & Casseroles Magazine

Southwest Chicken Soup

Serves: 4-6

1 T. oil
1/3 c. onion, chopped
1/4 c. green bell pepper, chopped
1/4 c. red bell pepper, chopped
1garlic clove, minced
1/4 c. flour
2 cans (14 oz.) chicken broth
1 c. water
2 c. cooked chicken
1 t. chili powder
1/2 c. long-grain rice, uncooked
Mexican-blend shredded cheese

Heat oil in a large pot. Add peppers and onion; cook and stir until soft. Add garlic and stir in flour; gradually stir in chicken broth. Stir in water, chicken, chili powder and rice. Bring to a boil; reduce heat and simmer for 15-20 minutes or until rice is cooked. Remove from heat; top with cheese. Serve immediately.

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Tips: This soup was tasty without being spicy. Once you add the rice make sure you watch the soup. If it cooks too long, the rice will absorb all the extra liquid. If you have leftovers, you might want to add some extra chicken broth to bring it back to a soup consistency. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.

Recipe adapted from 365 Favorite Brand Name Slow Cooker Recipes & More

Beef 'n Black Bean Soup

Serves: 8

1 lb. ground beef
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 T. sugar
1 1/2 t. basil
1/2 t. salt
1/2 t. oregano
1/2 t. cumin
1/2 t. chili powder
2 cans (15 oz.) black beans, rinsed and drained
3/4 c. long-grain white rice

In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to the crock pot. Add remaining ingredients except rice. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Cook rice according to package directions. Add rice to crock pot and cook 1 hour longer.

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Tips: This beef and bean soup was filling and tasty. I know you might not think soup in the summer but a crock pot meal keeps your oven off. Also, we like to make soups or stews early in the week and take the leftovers camping with us over the weekend. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

Chicken & Vegetable Chowder

Serves: 4

1 lb. boneless, skinless chicken breast, cubed
1 can (14 oz.) chicken broth
1 can (10.75 oz.) condensed cream of potato soup, undiluted
1 1/4 c. frozen broccoli cuts
1 c. carrots, sliced
1/2 c. corn; fresh, frozen or canned
2 garlic cloves, minced
1/2 t. thyme
1/2 c. half-and-half

Combine all ingredients except half-and-half in crock pot. Cover and cook on low 5 hours or until vegetables are tender and chicken is no longer pink in center. Stir in half-and-half. Turn to high. Cover and cook 15 minutes or until heated through.

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Tips: This was a delicious soup that was easy to put together. I substituted the leftover chicken from my Roast Chicken for the chicken breasts to save time and to make two meals out of one whole chicken. (You could also use leftovers from Roasted Chicken with Veggies.) Pair this chowder with some french bread or homemade bread machine bread and your meal is complete.

Recipe adapted from 365 Favorite Brand Name Slow Cooker Recipes & More

Taco Soup

Serves: 10-12

1 lb. ground beef
1 onion, chopped
2 cans (15.5 oz.) chili beans, undrained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14.5 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 package (1.25 oz.) taco seasoning mix
1 1/2 c. water
1 1/2 c. cheddar cheese, shredded

Brown beef in large sauce pan; drain. Add all remaining ingredients except cheese and stir. Bring to a boil. Simmer on medium-low for 15 minutes, stirring occasionally. Top with cheese.

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Tips: This was such an easy soup to put together. Since it made such a large batch, we had some friends over to share it with us. I made it about an hour before dinner then turned the heat off to let the flavor ripen and turned it back on 10 minutes before it was time to eat. I don't think this is necessary but if you have the extra time it might add some extra flavor.

Recipe adapted from Kraft Food & Family-Holiday 2008

Beef Noodle Soup

Serves: 6-8

1 lb. ground beef
1 can (46 oz.) low sodium V8 juice
1 envelope onion soup mix
1 package (3 oz.) beef ramen noodles
1 package (16 oz.) frozen mixed vegetables
or 2 cups chopped vegetables of your choice

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in V8 juice, onion soup mix, noodle seasoning packet and vegetables. Reduce heat; simmer, uncovered for 6-8 minutes or until vegetables are tender. Return to a boil; stir in noodles. Cook for 3 minutes or until noodles are tender.

Click here to see if there are any coupons available to go with this meal!

Tips: This hearty soup has a great flavor and is quick and easy on a cold evening. If you have time to make it ahead of time, the flavors seem to ripen. If you are using your own choice of vegetables, just make sure they are soft enough before you add the ramen noodles.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes