Italian Beef Soup

Makes a big pot full! 

1 TBS olive oil 
1/2 cup onion, chopped (about 1/2 med onion)
1/3 cup celery, chopped (about 2 sticks)
1/2 cup carrots, diced
3/4 lb ground beef
3 cloves garlic, minced
1 - 6 oz can tomato paste 
2 - 14 oz cans diced tomatoes
4 cups beef broth
3 cups diced potatoes   
1 tsp Italian seasoning 
1 tsp salt 
1/2 tsp pepper
2 cups chopped frozen green beans (1/2 to 1" pieces)  

Add oil to instant pot.  Turn instant pot to saute and add onions, celery & carrots. Saute for 3-4 minutes until veggies are soft and translucent.   

Add beef & garlic.  Saute until beef is browned and cooked through.  Drain fat if desired.  

Stir in tomato paste, diced tomatoes (can puree if you don't like tomato chunks), beef broth, potatoes and Italian seasoning.   Add green beans now if you like them softer.  

Close the lid, making sure it's sealed.   Cook on high for 7 minutes.

At the end of the time, do a quick pressure release. 

Remove the lid.  If you didn't already add the beans, add them and stir.  Let beans cook in the hot soup for a few minutes  until no longer frozen.  Salt and pepper to taste.  Can serve with shredded parmesan on top if desired.  

Baked Potato Soup

This is one of my husband's favorites.  I've adapted the recipe to be gluten free and dairy free for my allergic kids and it's still just as tasty as the original dairy-laden version.   

1/2 lb bacon (or so)
2/3 c. butter*
2/3 c. flour or cornstarch for gluten free
2 TBS better than bouillon + 6 c. of water (or 6 c. chicken broth/stock)
1/2 onion, blended
9 small or 4 large baked potatoes
5 green onions, chopped
1-2 cups shredded cheddar cheese*
1 c. sour cream*
1 tsp salt (or to taste)
Black pepper to taste

If your potatoes aren't baked yet, you can scrub them, poke them with a fork and cook in the microwave.

Preheat oven to 400 degrees.  Line a baking sheet (use one with edges!  Like the 15x10x1" tray) with tin foil.  Lay the bacon out on the tin foil.  Bake for 15-20 minutes or until crispy how you like it.

In a large pot, melt the butter.  (You can also use bacon grease or any combination of butter/grease.) Add 1/2 blended onion to the butter and saute 3-4 minutes until translucent.  (Blend the onion in a blender by adding a little water.)  Mix in the 2 TBS of better than bouillon (if using) with the butter/onion mix.  Then add the flour or cornstarch and mix to make a paste.  Add water or chicken stock.  Bring to a boil and let thicken on med. heat.

Peel the potatoes and mash slightly, depending on how chunky you like the soup.  Add potatoes and season to taste.

Set out the following for toppings:
Green onions
Cheddar cheese
Sour cream
Crumbled bacon

*This soup tastes fabulous even without the dairy toppings.  Also, most people who are allergic to dairy can still eat butter, but if not, substitute bacon grease or another dairy-free alternative.   Sour cream and cheese can also sometimes be tolerated by lactose-intolerant people like my 3 year old who doesn't do well with straight milk/ice cream.

Chicken Pot Pie Soup

Want the deliciousness of chicken pot pie without the hassle?  This is super quick & easy if you have already cooked chicken and some baked potatoes on hand! 

2 TBS butter
3 cloves garlic
1/2 onion, chopped (or pureed)
6 cups chickens stock (or 6 c. water & 2 TBS Better than Bouillon paste from Costco)
2-3 cups chopped veggies  or frozen mixed veggies or leftover steamed veggies
1-2 cups chopped cooked chicken
4 baked potatoes, cubed
1/4 c. flour, corn starch or tapioca starch
1/2 c water
1/2 tsp to 2tsp salt (to taste, depends on your chicken stock)
1/2 tsp pepper
1 tsp ground sage or poultry seasoning

Melt butter in a large pot.  Add garlic & onions and saute until onions are translucent.  Add the chicken stock.   Add any hard veggies  and simmer until soft (depends on what you're adding, carrots & celery take longer - probably at least 20 minutes)  Add frozen veggies (such as beans, carrots, corn, etc) so they will cook for about 5-7 minutes. Mix the thickener (flour or starch) in 1/2 c water in a jar.  Put the lid on and shake it.  Now add the chicken, potatoes, and any leftover steamed veggies. Bring back to a boil and then slowly pour the thickener into the soup while whisking.   Simmer until soup gets thick (may need to add more thickener depending on your soup.) Season with salt, pepper & sage or poultry seasoning. 

Leftover Turkey Soup

Yummy for the day after you have a big turkey dinner! Ingredients are all approximate, just depending on what you have:

Turkey Dinner Day:

2 quarts chicken broth
1 turkey carcass
1 onion, quartered
2 carrots, chunked
2 stalks celery, chunked
2 bay leaves

After removing all the meat from the turkey, toss all the ingredients above into a pot. Let it simmer for at least a couple of hours. Let it cool for a 1/2 or so. Remove carcass/bones using tongs. Strain the broth through a wet cheesecloth set in a sieve into a container. Then set it in an ice bath in your kitchen sink to cool it down quickly (5 minutes should do.) Put it in the fridge to cool.

The next day:

2 garlic cloves
1 carrot, minced
1 celery stalk, minced
1 onion, minced
2 TBS butter or olive oil
2-3 c. wild rice mix (or brown rice)
1 tsp sage or poultry seasoning (or more to taste)
1 tsp salt (add more to taste)
pepper
1 bay leaf
2-4 c. chopped turkey meat
3 c. left over veggies or frozen veggies (corn, beans, mixed veggies etc)

Take the broth out of the fridge and skim the hardened fat off the top. Saute the garlic, carrots, celery and onions in butter or oil. Add the broth and the rice and seasonings. Bring to a boil, reduce heat and simmer for about 35 minutes. Add the meat and veggies and simmer another 10 minutes until the rice is done.