Where the heck is spring at, eh? Here I was all excited for warm Utah weather and then it goes and turns back into the windy icy tundra again. Ok, that’s an exaggeration but I still want 70 degree weather back.
Instead of posting some cute springy recipe idea I’ll go ahead and share my go-to rainy/snowy day soup recipe. This recipe is the EASIEST and it tastes delicious as though you spent hours making it. If I’m ever taking food to a new mom or sick friend in the fall/winter time chances are this is the meal I’ll bring.
I have to give full credit for this recipe to my Nana who made it first. I’ve altered my soup to my liking a bit but its essentially the same as hers. You can add/take away any ingredients you like to make sure this soup fits your fancy.
*I’m serious when I say this recipe is ridiculously easy…
Hamburger Bean Soup
- 1 lb hamburger browned (sub turkey burger or even leave out the meat for veggie soup!) We love using the organic, home grown, grass fed beef we get from my uncle who lives nearby. It is SO tasty and we know exactly where it came from. I really do think it tastes better than store bought.
- 32 oz chicken broth (or more depending on how “soupy” you like your soup)
- 2- 16 oz cans Italian diced stewed tomatoes* (this is the secret ingredient that makes it taste awesome without elaborate seasoning)
- 1 can cut green beans
- 1 can corn
- 1 can kidney beans
- 1 can black beans
- 1 can garbanzo beans, white beans, or any other bean you like!
- low fat sour cream
- your favorite cheese
- avocado slices
- Brown your hamburger or turkey. Season to taste with salt/pepper
- Combine all canned ingredients into a big pot and bring to a boil
- Add your cooked meat and let simmer
- Add salt/pepper/garlic/everything seasoning to taste
- Add toppings and you’re done!
See, I told you this recipe was easy.
Now if you have moral issues with canned food then by all means be the ultimate homemaker and soak the beans the night before and cook them the next day; it will taste delicious. You can soak/cook beans in a crock pot on low overnight without adding much work at all!
I feel like this meal is complete in itself. But if you just have to have bread with your soup, my favorite bread is Pamela’s Gluten Free Bread Mix.I like it much better than regular bread and it’s easy to make.
I hope you enjoy this recipe as much as we do! Its hearty, it keeps well, tastes awesome reheated, and is also great to make as a freezer meal!
This is soon becoming one of the favorite dishes at our house! Gary has been kicking diets in the butt lately and after doing 3 months of no sugar, no flour, decided to do a 6 day water fast that he really enjoyed. After completing his water fast he wanted to keep his body in a ketogenic state and has been eating a keto style diet for a few weeks now. He is loving it and he has maintained his weight since his water fast.
Since keto is low carb he searched for veggies that were on the OK list. Cauliflower is one of them and we decided to experiment with cheesy cauliflower for dinner one night. We have never eaten a lot of cauliflower before and when we have it hasn’t been a raving success but this recipe redeemed them all! I give Gary all the credit for making this cauliflower recipe that I love so much!
This dinner fills me up but doesn’t weigh me down. I feel good eating a veggie based meal and my girls love it too! It tastes great re-heated and you can cook it in the oven or on the stove. Make it your own with your favorite flavors of cheese and toppings. Enjoy and let me know how you like it!
- 1 head of cauliflower
- 4 oz cream cheese (1/2 package) softened (I always get low fat)
- 1 1/2 cups sour cream (I prefer low fat as well)
- 4 oz of your favorite cheese or a combination of cheeses
- bacon bits/crumbles
- 1-12.5 oz can of canned chicken (I added this part for some extra protein, Gary leaves this out of his.)
- salt/pepper/favorite seasonings
- Preheat oven to 375 degrees. In a medium size bowl combine softened cream cheese + sour cream+ most of the grated cheese + bacon bits. Save some for the topping) Mix until smooth
- Remove the base of the cauliflower and separate into bite size pieces. Add the cauliflower and canned chicken to the mixture, add seasoning to taste and stir until cauliflower is evenly coated. (I usually let people season their own food because my house has very different preferences in that department)
- Put mixture into a 9×13 baking pan or casserole dish and cook in oven for about 20 minutes or until cauliflower begins to get soft.
- Remove cauliflower from the oven and mix up the cauliflower to makes sure the meted cheese evenly coats everything. After, top your dish off with the remaining cheese and bacon bits to make a yummy crust on top! Place back in the oven for 5-10 minutes until cheese is melted and cauliflower is soft.
This dish is very yummy without the chicken and is a great vegetarian dish. We also love adding mushrooms and it would be delicious with bits of smoked tri-tip on top for those carnivores our there! If you find that your dish is just too cheesy for your liking, cut back on the cream cheese and grated cheese, the cauliflower by no means needs to be “swimming” in cheese to taste good. Just having a bit of sauce on top makes them delicious and keeps you from feeling weighed down. I hope you love this as much as we do!