We received more than 40 inches of snow in the month December. That’s more than our city typically sees during the entire winter season and meteorologists say more of the white stuff is on the way along with record breaking cold temperatures. Next week Milwaukee is not supposed to get above ZERO. In fact, on Wednesday the forecasted high is predicted to be -6.
City officials are already warning people not to travel if they don’t have to. What a joke. Who willingly chooses to expose themselves to dangerously cold weather conditions? If I had my way I would stay home from November through April and spend the time dining on my favorite soup recipes.
If you are getting blasted by the same wicked winter weather and are looking for ways to warm up, consider making the following super simple soups:
HEARTY POT ROAST SOUP
Ingredients:
1 boneless beef chuck shoulder pot roast (2 1/2 pounds)
2 cups chopped onions
1 can (14 1/2 ounces) diced tomatoes with green peppers and onions, undrained
1 cup frozen hash brown potatoes (cubes)
1 cup ready-to-serve beef broth
1 tablespoon minced garlic
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups broccoli slaw
1/2 cup frozen peas
Directions:
Cut beef roast into 12 equal pieces.
Place meat into a 4 1/2 to 5 1/2-quart slow cooker.
Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.
Serve with crusty French bread.
HOMEMADE VEGETABLE BEEF SOUP
Ingredients:
2 1/2 pounds beef for stew, cut into 3/4-inch pieces
2 cans (14 to 14 1/2 ounces each) beef broth
1 can (15 ounces) chickpeas, drained
1 can (14 1/2 ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked small pasta
Shredded Romano cheese
Directions:
Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking.)
Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Stir well before serving.
Top with cheese before serving.
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