Tomato Fennel soup - Cassidy Pinegar

Source: A Homemade Life by Molly Wizenberg

3 Tbsp olive oil

1 large yellow onion, quartered and thinly sliced

2 medium fennel bulbs (about 1 ¼ lbs), trimmed, quartered from root to stalk, and thinly sliced

4 medium cloves of garlic, finely chopped

1 tsp chopped fresh thyme leaves

2 tsp fennel seeds

2 28-ounce cans whole peeled tomatoes

Water

¾ tsp salt, or to taste

Sugar, to taste

Red wine vinegar, to taste

In large pot, warm oil over medium heat.  Add onion and fennel and cook, stirring occasionally, until onion begins to soften, about 5 minutes.  Add garlic and cook, stirring frequently, until onion is translucent and very soft, 5 to 8 minutes more.  Add thyme and fennel seeds and cook until fragrant, about 2 minutes

Pour in liquid from the tomato cans into pot and stir well.  Crush the tomatoes in their cans, using hands or potato masher, into small chunks.  Add tomatoes to pot.  Fill 1 empty tomato can with cold water and pour it in too.  Bring to a boil.  Adjust heat to maintain gentle simmer and cook uncovered for 45-60 minutes.  Add the salt, sugar and vinegar to taste.

Cassidy’s notes:  I have substituted dried thyme (¼-⅓ tsp) for the fresh thyme.  I also like to puree the soup for better grilled-cheese dipping.

Chili - Shauna Cramer

Ingredients

1 lb ground beef

1 onion, chopped

2 cloves garlic, minced

1 Tbsp chili powder

1 tsp salt

1 tsp dried oregano

2 (14.5 oz) cans stewed tomatoes

1 (15 oz) can kidney beans (drained and rinsed)

Directions

Combine ground beef, onion, and garlic in a large stockpot. Cook and stir over medium heat until beef is brown. Drain.

Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour. 

Stir in beans. Simmer, uncover, for 20 minutes; stir occasionally.

Hearty Meatball Soup - Dani Lloyd

Ingredients:
Meatballs (or you can use frozen)
1 lb ground beef
3/4 cup bread crumbs
1 egg, beaten
1 tsp salt
2 garlic cloves, minced
2 Tbsp butter

Soup
3 (10 3/4 oz) cans beef broth
2 cups water
1 (28 oz) can crushed tomatoes
3 stalks celery, chopped
3 carrots, thinly sliced
1 tsp oregano
1 tsp basil
1 cup rotini pasta

Directions:
Combine ground beef, bread crumbs, egg, salt, and garlic. Form into small balls (can use small cookie scoop) and brown in butter for 15 minutes. Meanwhile, mix together beef broth, water, and crushed tomatoes in a large saucepan and bring to a boil. Add celery, carrots, oregano, and basil. Add pasta and meatballs 15 minutes before serving. Garnish with fresh grated Parmesan cheese.

Slow cooker Beef Stew - Courtney Homer

Source: melskitchencafe.com

Ingredients:
4 lb boneless chuck roast, cut into 1 1/2-inch pieces
salt and pepper
2 Tbsp canola oil
2 medium yellow onions, finely chopped
1 6-oz can tomato paste
2 cups low-sodium chicken broth or beef broth
3 Tbsp soy sauce
2 bay leaves
1 lb carrots, peeled and cut in 1-inch pieces
2 lb red potatoes, washed and cut into 1-inch pieces
1 tsp dried thyme
2 Tbsp minute tapioca
2 cups frozen peas

Directions:
After the meat has been cut into chunks, season with salt and pepper. In a large skillet, heat 1 Tbsp oil over medium heat until rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook all the way through - just get some great brown color all around. Toss the mea tin the slow cooker and follow the same process with the second half of the meat (you may need to add oil). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 tsp salt and cook until onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 tsp thyme, and bay leaves. Bring the mixture to a boil and transfer to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 Tbsp oil, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/2 tsp pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (or a double-sheet of regular). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker (like tinfoil dinners. You may want to make 2 packets instead of one large one). Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves. Carefully open the foil packet (be careful - the steam that escapes is hot). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.