cook soup, stew, pottage, or chowder - PEP BB food.sand.soup

I cooked chicken noodle soup for this BB.
Cut up veggies and cooked them for 5 min with 1 tbls of Butter.
Added all other ingredients and brought to a boil.
Then simmered for additional 20 min.
It was delicious on a cold day!

Potato barley soup, used veggie broth from the 'make veggie broth BB, and barley from one of the 2 cook grains BBs I did this week, plus potatoes, celery tops, bell pepper, onion, garlic and carrots. Cooked everything together in my instant pot except for the barley that was already done, added the barley and heated it back up. A solid 6 quarts of soup.

The inner put of an instant pot is stainless steel

Just double checked with SO who bought the flat pans, he said they are steal, he won't buy things with coatings, grew up with a bird.

I made loaded baked potato soup i will put the link at the bottom.

My husband won't eat a meal unless it has enough meat in it so i added a quart of my canned beef. Vension would have been better but i didn't have it thawed.

I reduced the amount a chix stock and add the garlic in with the onions. The bacon is set aside and added as a garnish.

https://www.saltandlavender.com/easy-baked-potato-soup/?ck_subscriber_id=2280350886&utm_source=convertkit&utm_medium=email&utm_campaign=%F0%9F%A5%94+Baked+Potato+Soup%2C+Winter+Homesteading+Skills%2C+and+DIY+Seed+Starting+Mix%20-%2012874432#wprm-recipe-container-25259

Venison stew!

Sometimes this is beef stew, but we ran out of beef stew meat from our quarter cow a long time ago. Thankfully we shot and processed a doe in November, so I’ve still got venison.

I go by memory and estimations on this recipe, just sorta tossing things in until it looks right, so…

Recipe, roughly:

• 1-2 lb venison or beef chunks (seared in oil with cast iron)
• 1-2 cups red wine (to deglaze the crispy bits and then pour into crock pot)
• salt, pepper, oregano, basil, parsley
• 1-2 T Dijon mustard
• a splash or two of balsamic vinegar
• about 1/2 jar of tomato sauce (other half will be used for homemade pizza later in the week)
• carrots, chopped
• potatoes, chopped
• 1 onion, chopped
• water to top off ingredients

Sometimes I use beef broth as well, but I didn’t have any on hand or any bones in the freezer to make some.

High 2 hr
Low 4 hr
And it automatically kept warm until I stopped it in the morning.

Searing the venison at med-high heat helps break down the tough bands of fat and cartilage in the meat. Especially important for venison. Then the slow cooking in acid (tomato, vinegar, wine) makes it really soft and juicy.

To complete this BB, the minimum requirements are:
 - should serve at least 2 people (leftovers!)
 - ingredients are not be pre-processed (no can-of-whatever soup or preshredded cheese, for example)
 - no microwave

To show you've completed this Badge Bit, you must:
Attachment 1 plus below recipe  - post a rough recipe of what you put in your soup/stew/chowder/pottage
Attachment 2  - post a picture of you preparing some of the ingredients (chopping herbs or carrots, for example)
Attachment 3  - post a picture of your ingredients in their cooking vessel
Attachment 4  - post a picture of your finished soup!

Clarifications:
- All food prep and preservation BBs strictly prohibit plastic, teflon or aluminum touching the food at any point

Recipe:
1.5lbs wine cap mushrooms from my garden
3 carrots
5 celery stalks
1 russet potato
1 onion
1 broccoli head
1cup wild rice
2cups lentils
2cups homemade vegetable-mushroom broth
1tsp salt
1tsp pepper
0.5tsp funegreek
1tbsp garam masala
0.5tsp ground mustard
1tbsp curry

I used a le creuset enameled cast iron pot, potato peeler, and a juniper ladle that my husband carved for me.

Some good ol' beef and veggie soup. I tend to use the 'just eyeball it' method when cooking, so I'll do my best to provide workable measurements.

Ingredients: half a white onion, four cloves of garlic, a pound of ground beef, a splash of olive oil, two celery stalks, two medium carrots, ~1.5 cups of whole farro (rinsed and soaked overnight), one small head of broccoli, a handful of dried mushrooms, a splash of vinegar, a couple tablespoons of nutritional yeast, dried herbs (basil, oregano, thyme, and dill), salt and pepper to taste.


1. Finely dice the onion and garlic. Put pot on very low heat, add a splash of olive oil, and cook until tender.
2. Turn the heat up to a low medium and add the ground beef. Season the beef with salt and pepper, then cook until nicely browned.
3. Chop up the veggies, including the stem of the broccoli. (Save the florets for later- in my experience, they tend to overcook.) Add to the pot. Brown them a bit if you can (if the pot isn't too crowded).


4. Add water to fill the pot about 2/3 of the way up. Add herbs, splash of vinegar, nutritional yeast, and dried mushrooms. I chop my dried mushrooms very, very finely because I'm picky about the texture, but it also helps speed up their job of adding a nice savory flavor to the broth.
5. Bring the soup to a gentle boil and add the farro. (Any grain works well here, as do potatoes.) Salt broth to taste and simmer until soft, or until you get hungry. Add broccoli tops right before serving.


6. Serve with homemade bread B)