Tomato Basil Parmesan Soup

A couple of days ago, I was craving soup.  I love cheese soups, but unfortunately I'm the only one in my household who does like them, so I usually share whatever I make with my mom.  Tomato Basil Parmesan soup filled the bill.  

It does take a bit of time to make, but the payoff is worth it!  It's spicy.  It's creamy.  It's tomatoey.  It's yummy, and it is filling!  What's not to like?  Plus, it makes a ton of soup, so there is plenty to eat and plenty to share.  Serve this with an antipasto side, such as olives and cheese, plus a crusty bread or just good old-fashioned crackers.  

Tomato Basil Parmesan Soup

 ½ stick butter

1 cup minced onion (about 1 medium onion)

1 cup chopped celery (about 4 stalks)

1 cup chopped carrots

2 cans (14 to 14.5 oz.) diced tomatoes, undrained

3 cups chicken broth or reconstituted bouillon

1 teaspoon dried oregano

1  Tablespoon dried basil

1 bay leaf

2 cans cream of chicken soup

1 can 12 oz. can evaporated milk

1 cup parmesan cheese     

Salt and pepper to taste

In very large sauce pan, melt butter over medium-low heat.  Add onion, celery, and carrots and allow to cook until onions are translucent.  Increase heat and add tomatoes, broth, oregano, basil, and bay leaf.  Cover, bring to boil, then reduce heat and simmer for 30 minutes.  Remove lid and add cream of chicken soup.  Blend well.  Add milk and blend.  Add parmesan cheese and blend.  Cover, reduce heat to low and allow to heat through for approximately 5 minutes.  Salt and pepper to taste.

Crock Pot Okie Beef Stew - Freezer to Crock Pot

Wow, how about our weather?!  Winter here in Oklahoma has been crazy!  It went from 80 degrees one day to 20-something with a windchill in the teens the next day.  That type of cold, blustery, chilly weather makes me hungry for a warm, rich beef stew.

This recipe originally started out as Pioneer Woman's Beef Stew with Beer and Paprika.  However, as I'm known to do, I have modified it to suit our tastes and lifestyle (you'll see why below).  Sometimes I'm not in the mood for beer in my stew, and sometimes I am going to share this with others who may have either dietary, religious, or other personal reasons for not consuming beer, so the recipe below reflects that.  I've also added extra tomato products because, honestly, stew just doesn't seem like stew to me without some form of chunky tomato in it, and we like our stew a little spicier than the original recipe.

Since Pioneer Woman is an Oklahoma girl herself, I'm paying tribute to our shared heritage by renaming it slightly to reflect the changes. The name is also reflective of the fact that I have modified this to be a crock pot recipe (if you wish to cook this stove top, see instructions below recipe). 

Crock Pot Okie Beef Stew

2 tablespoons olive oil or cooking oil

2-3 pounds stew meat

1 whole medium onion, diced

1 cup rinsed baby carrots or 3-4 whole carrots sliced into medallions

2 cloves minced garlic

1 can of beer, 12 oz. OR 1-1/2 cups chicken stock or chicken broth (not beef, though it's tempting)

4 cubes beef bouillon or 4 tablespoons buillon granules

1 Tablespoon Worcestershire sauce

1 can RoTel tomatoes with green chiles (or other diced tomatoes with green chiles; this is about a 14 oz can)

1 14 oz can tomato sauce

1/2 teaspoon paprika

1 Tablespoon of my All-Purpose Seasoning, second recipe, HERE 

1-1/2 teaspoon sugar

 3-4 potatoes peeled and cut into chunks

In a skillet, brown meat in oil, in batches.  Pour just enough water in bottom of skillet and stir to deglaze the pan. About 2-3 tablespoons of water. Place meat and deglazed mixture in bottom of 1 gallon freezer bag.  Add remaining ingredients EXCEPT POTATOES.   Squish out air and massage to distribute ingredients.  Seal and freeze.  When ready to cook, place cut up potatoes in the bottom of the crock pot and put the frozen mixture on top (or thaw in the fridge the night before before adding to crock pot).  Cook on high for 4-6 hours or low for 8-10 hours.  Serve with cornbread, crusty bread, or fry bread. This is best when cooked low and slow. 

To make this a stove top recipe, follow instructions, except you will need to add approximately 1-1/2  to 2 cups of water to the mixture and allow it to simmer on the stove top for 1-1/2 to 2 hours.  Watch carefully and add water if the stew becomes too thick. 

Homemade All Purpose Seasoning

Sometimes I start to cook, and I'm trying to figure out exactly what seasonings to put in a dish or to use for grilling, broiling or baking.  I finally discovered that I could make an all-purpose seasoning using the spices I like, make it in a batch, and have it at the ready. 

I found myself using the same basic ingredients, so I started with those four and then I created a second all-purpose seasoning that included additional spices we like.  You can make several different versions of this.  The basic all-purpose seasoning is great just as it is.  However, if you want something more in your spice mix, you can add Italian spices for a more Mediterranean flavor or add chili powder, red pepper flakes, cumin, and cilantro for a more Tex-Mex flavored seasoning. 

Basic All-Purpose Seasoning:

2 Tablespoons salt (may be cut significantly for a lower sodium version)

2 Tablespoons garlic powder

2 Tablespoons onion powder

2 Tablespoons ground black pepper

Mix and store in clean shaker container.  

For specialized all- purpose seasoning mix you will need:

1 batch of basic all-purpose seasoning mix (see above)

1 Tablespoon paprika

1 Tablespoon oregano

1 Tablespoon basil

1 Tablespoon Cilantro

1 Tablespoon Cumin

You may use thyme, rosemary, cinnamon, nutmeg, marjoram, red pepper, chili powder, or any other spice as a substitute for those listed in the specialized seasoning mix.  Adjust to your taste. 

Mix and store in clean container. 

I use these seasonings mostly for grilling or broiling, but I also use them in soups and sauces.  I use the dry specialized seasoning as a dry rub for grilling.  You can turn it into a marinade by mixing it with oil and vinegar.  

Both seasoning mixes are great sprinkled on pan-fried hamburger patties, in the batter for fried chicken, and added to soups to kick things up a notch.  I make homemade fried popcorn chicken, and I mix some of the specialized all-purpose seasoning in with my flour to make it extra spicy. 

By having your favorite spices premixed, you can have them at the ready and use them while cooking without having to decide which spices you'd like to try while in the middle of cooking. 

Freezer to Crockpot – Taco Soup

There are a million variations on taco soup. It’s easy, it’s tasty, it’s filling, and you can often ad-lib the ingredients to compensate for items you don’t have or use variations to suit your taste if there are ingredients you don’t like.   

Most recipes I have seen say to use a specific type of meat.  Realistically, you can use anything that you have or omit the meat completely  I like either browned ground beef or browned steak pieces/stew meat, but you can also use chicken and even kielbasa that’s been cooked prior to adding it to the pot.

Here’s the recipe. 

Taco Soup

DO NOT DRAIN CANS OF INGREDIENTS. 

1  to 1.5 lb. meat of choice (if fatty meat such as hamburger meat, cook beforehand)

1 small chopped onion

1 can Ro-Tel diced tomatoes (or other diced tomatoes with green chiles)

1 can plain diced stewed tomatoes

1 can kernel corn (not cream corn)

1 can kidney beans

1 can pinto beans

1 can black beans

1 pkg. Ranch dressing mix

1 pkg. taco seasoning

(These are all the regular small-sized cans (around 14-17 oz.), not the large cans.)

Again, do not drain cans of ingredients. Combine all ingredients in 1 gallon zippered bag and freeze.  When ready to eat, add to crock pot and cook on high 4-6 hours or low 6-8 hours. 

Stovetop variation:  Combine all ingredients in 5 qt pan, adding dry ingredients last.  Bring to a boil, stirring occasionally.  Reduce heat and simmer for 20-30 minutes, stirring occasionally.  

Serve with crackers, tortillas, or Indian fry bread. 

 

SUBSTITUTIONS: 

Vegetarian:  Omit meat completely or substitute cooked lentils, tofu, or TVP.   

Meat:  Use browned hamburger meat, stew meat, or cut up pieces of round steak, boneless skinless chicken breasts, or even cooked shrimp.  You may also use thinly sliced and browned Kielbasa or smoked sausage alone or added with the other meats for an interesting taste combination.  Just make sure when using any fatty meat, such as hamburger meat or sausage, that it’s browned and drained before adding it to the recipe.

Beans/corn:  My hubby isn’t a fan of corn but will eat it in stews.  I sometimes substitute navy beans, garbanzo beans, or black-eyed peas. 

Tomatoes:  Use any canned tomato combination that suits you based on what you have.  I like Ro-Tel tomatoes because they already have peppers in them, and we tend to like our food very spicy.  However, you may substitute tomatoes with chipotle peppers for an interesting combination or even tomatoes with basil, oregano, and garlic.  If you do not have tomatoes with chiles in them, you can use regular diced stewed tomatoes and add a couple of tablespoons of chopped canned green chiles.  I have also used fresh tomatoes but added a small can of tomato paste to thicken up the soup, as fresh tomatoes tend to have more liquid.  

Freezer to Crock Pot Cooking Tips

• Link to post with above photographed recipes is HERE.
•  I use 1 gallon zippered freezer bags.  They are more durable than regular zippered bags.  The 1 gallon size is usually equivalent to a 5 quart slow cooker.
•  When you’re ready to cook your items, always start with a cold crock pot.  Do not preheat the crock.  If you put cold items into a crock that’s already heated, the crockery insert could shatter or crack. This is also true for items that have just been in the refrigerator.  Cold+hot=Shatter. 
•  I cook items straight from the freezer.  It takes longer to cook, but I’ve never had a problem.  Some people prefer the recipes are thawed first.  If so, thaw the entire bag of ingredients unopened for 24 hours in the refrigerator, and then add to the crock.  Adjust cooking times as necessary. 
•  Write what’s in the zippered freezer bag on the outside before adding ingredients.  Include cooking times, directions such as to add potatoes, serve over rice or noodles, etc.  You may think you’ll remember what’s in that bag, but two weeks from now you might not. 
•  Crock pot cooking temperatures vary.  When in doubt, allow more time to cook rather than less. 
• When using meat, you will need to precook meats with a high fat content such as hamburger meat or certain cuts of stew meat.  If in doubt, precook.  I also recommend rinsing these meats before adding them to the freezer bag.  Since you will be cooking them again in the crock, there might be more fat that comes out during the cooking process. 
•  Place meats in the bottom of zippered bags and place ingredients on top.  Once everything is added, squeeze out air, seal the bag, and massage slightly to distribute ingredients well.  This ensures meats are surrounded by ingredients.  This is important when you’re ready to cook because sometimes the meat can stick together as it is cooking, increasing time needed for everything to cook evenly.
•  Less liquid is better than more.  The funny thing about cooking in a crock pot or slow cooker is that it generates liquids from the items that are cooking, since condensation is trapped.  You can always add more liquid later if the recipe seems dry or thick.
•  If at the end of cooking your recipe seems to have more liquid than intended, turn the crock pot on high, remove the lid, and allow some of the liquids to simmer/boil off until it’s the desired thickness. 
•  You can make almost any crock pot recipe a freezer-to-crock recipe.  Just remember that potatoes and pasta do not freeze well.  I’ve seen recipes that say you can use both of these items, but my experience is that the potatoes and pasta come out mushy, with the exception of lasagna.  I add potatoes at the time I put ingredients in the crock.  I cook pasta separately and add it just prior to serving, as we tend to like our pasta al dente.
•  Almost any casserole can be adapted for cooking in a crock pot. 
•  Almost any soup can also be adapted for the crock pot.  Just decrease the liquid significantly (by at least 1/2 if not 2/3).  When I make soup in the crock, I start with as little amount of liquid as possible then add liquid toward the end, if needed. 

I will be posting more freezer-to-crock pot meals in the coming days and weeks.  I just need photos.  Photographing food is a lot harder than it looks!