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Soup Season

January 10, 2017

We're past the holiday season and have entered into what I call soup season. It's that time of year when it's sooo cold out and a steaming bowl of soup sounds just right. I have a lot of soup recipes I love, but picked out a few to share with you. Of course we here at Our Farm think they taste delicious using Our Farm beef, chicken, or pork in them! 


Chili Soup

1 1/2 lbs. ground beef

1  onion chopped

1/2 C. green pepper chopped

3 large tomatoes cut up (I use tomatoes I've frozen from my garden; canned tomatoes work great too)

2 tsp. sugar

1 tsp. salt

1/2 tsp. pepper

1 garlic clove minced

1 T. chili powder

15 oz. can tomato sauce

1 can pork 'n beans

1 can chili beans

Cook ground beef and onion. Drain. Mix everything together except beans and simmer on low for 1 hour. Add beans and cook 20 min. longer.


 Potato Soup

6 C. water

6 C. cubed potatoes

2 C. diced carrots

1 C. diced celery

1/2 C. chopped onion

2 tsp. parsley flakes

2 1/2 tsp. salt

Dash of pepper

2 chicken bouillon

4 C. milk

1/2 C. flour

8-10 ounces of Velveeta cheese

Cut up ham, or fried and crumbled bacon to taste

Combine water, vegetables, spices, and bouillon cubes in 6 quart pot. Cover and simmer for 10-20 minutes. Don't overcook. Whisk 2 cups milk with flour and slowly add to vegetables, while stirring. Add last 2 cups of milk and cheese. Finish heating, but don't let boil. Add meat of choice.


 Vegetable Beef Soup

Approx. 1 1/2 lbs. of beef sirloin steak or sirloin tip roast cut up

1 1/2 T. vegetable oil

1 onion, chopped

1 celery stalk, chopped

8 oz. fresh mushrooms, thinly sliced

1 carrot, peeled and sliced or diced

1 garlic clove, minced

6 C. beef broth

1 can tomatoes cut up (I use tomatoes I freeze from my garden)

Coarsely ground pepper to taste

1/3 C. red cooking wine

3/4 tsp. salt

1/2 tsp. dried thyme

1 1/2 tsp. Worcestershire sauce

2 large potatoes, peeled and cubed

Cut meat into bite size pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides. Transfer meat to a bowl. Add onion and celery to pot, adding more oil, if needed. Cook, stirring, over medium heat for 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring, for 3 minutes. Add remaining ingredients, except potatoes. Add beef. Bring to a simmer. Cook, partially-covered, for 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially-covered, until potatoes are tender, about 20 minutes.


Chicken Chili

1 C. onion, chopped

2 garlic cloves, minced

1 1/2 T. olive oil

1 stalk celery, chopped

2 carrots, peeled and chopped

3 tomatoes, cut up (or 1 can)

2 C. cooked chicken, cut up

2 C. chicken broth

2 C. tomato soup

1/8 tsp. cayenne pepper

1/4 tsp. black pepper

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

1 can black beans, rinsed and drained

Saute onion and garlic in olive oil for 3 min. Add celery and carrots and cook for 5 min. Add the rest of the ingredients and simmer for 30 minutes.




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