Easy Taco Soup Recipe | Fast and Delicious
Cozy and comforting, this Taco Soup is so easy to make in one pot with kitchen staples! It’s a hearty, filling, and protein-packed soup that your whole family will love. It’s the perfect weeknight dinner filled with your favorite taco flavors alongside ground beef, tomatoes, corn, and beans.
RECIPE:
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Never put this in your cast iron! #shorts
Top cast iron tips- what not to put in your cast iron. #castironcooking #castironcookware #cowboycooking
Recipe: Chef Kevin Belton's Jambalaya Soup
Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with 'Family Favorite' recipes.
Click below to download the free Family Favorites cookbook
Recipe: Jambalaya Soup
Ingredients
1 bunch fresh thyme, or 1 tsp. of dried
1 bunch fresh oregano, or 1 tsp. of dried
1 bunch fresh parsley, 3 Tbsp. of chopped parsley
2 Tbsp. extra virgin olive oil
6 boneless chicken thighs, cut in 1 pieces
1 lb. andouille or smoked sausage, sliced
Creole seasoning, to taste
1 large onion, diced
1 green bell pepper, diced
4 stalks celery, diced
4 green onion, chopped
3 cloves garlic, minced
2 ½ quarts chicken stock
2 cups diced tomatoes
1 tsp. paprika
3 bay leaves
salt/pepper to taste
2 cups long grain rice or cooked rice
Directions:
If using fresh herbs, tie them in a single bundle. Set aside. If using dried herbs, reserve them for later.
Heat oil in a large Dutch oven over medium-high heat. Sprinkle chicken with Creole seasoning liberally and cook until brown. Remove it from the pot to a plate. Then cook sausage until browned. Remove it from the pot to a plate. Add onion, bell pepper and celery. Sauté until onion is translucent, about 4 minutes. Add green onion and garlic, cook 1 more minute.
Pour in chicken stock. Bring to a boil, reduce heat. Scrape up brown bits on bottom of pan. Return chicken to pot. Add sausage, tomatoes, paprika, bay leaves, and herb bundle or dried herbs. Add more if desired. Add more stock if needed to fill the pot. Taste and adjust for salt/pepper. Simmer over low heat, stirring occasionally for at least 30 minutes.
After 30 minutes, increase heat to medium and add rice. Cook for 20-30 minutes stirring often so the rice does not stick to the bottom of the pan. Turn off the heat. Take out herb bundle. Stir in chopped parsley.
Note: If using cooked rice stir into pot 10 minutes before serving. If you would like you can also add one pound of shrimp and add it 10 minutes before serving.
Soothing Winter Soup: Buster Brown Bean Company [part 4]
Buster Brown Bean Company co-owner and chef, David Culver, leads a workshop on preparing sweet potato leek soup. This is a demonstration-based workshop including tips about caramelizing onions and prepping veggies, basic principles for making a great soup, safe knife use, etc. Participants enjoyed a sample of the soup with an artisan Ciabatta bread and hot coffee or tea. Each individual received a packet of recipes, and learned what Buster Brown Bean Company offers at its Dunkirk and Fredonia locations. (January 2013. Held at Buster Brown Bean Company, 21 E. Second St, Dunkirk NY.)
Workshop made possible by the New York State Dept of Heath. CCRM is a United Way Agency.
Do you want to better your life? #philippines #angelescity #expat #pampanga #travelvlog
Easy Meals Made With What You Have
Keep your head up folks! Just wanted to drop these easy and quick to make meals that you can make with canned food like green beans, or canned beans. Things that also count as staple foods like rice, potatoes, tortillas, flour, etc. There's a ways to make all the things taste amazing, and I'm hoping to help a little with that.
1/4 sheet pan:
Dark soy sauce:
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Ingredients you'll need:
Focaccia:
1.25 teaspoons (5g) active dry yeast
3/4 cup plus 2 tablespoons (188ml) water (around 95-100f)
2 cups (300g) all purpose flour
1.5 teaspoons (8g) fine sea salt
Grape tomatoes, olives, onion, etc.
Extra virgin olive oil
flakey salt
Canned Green Bean Soup:
3tbsp (42g) unsalted butter
1 medium yellow onion, diced
2 cloves garlic, thinly sliced
4 oz can hatch chillies (thank you I hate it)
1 can green beans (thank you I hate it)
1/4 cup (60ml) heavy cream
1/4 cup (60ml) chicken stock or water
salt and pepper to taste
Congee:
3/4 cup (170g) white rice (ideally sushi)
6 cups (1.5l) chicken stock, or dashi
Soy sauce
Green onion
Fried garlic
Chili oil
sesame oil
Pinto beans:
1/2 lb (230g) bacon or other cured meat
2 poblano peppers, diced
5 cloves garlic, thinly sliced
salt and pepper to taste
1 can pinto beans