Hobo Stew

Kids love anything with meatballs in it. My kidos really enjoyed this on. It was quick and easy too!

Ingredients
1 pound lean ground beef
1-1/2 teaspoons salt or salt-free seasoning blend, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup water
1/2 cup ketchup
1-1/2 teaspoons cider vinegar
1/2 teaspoon dried basil
Directions
In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain.
Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs.
Cover and cook on high for 4-5 hours or until the vegetables are tender. Yield: 4 servings.
I found this recipe on tasteofhome.com

Savory Sweet Potatoe Soup

Savory Sweet Potato Soup
INGREDIENTS FOR 6 SERVINGS:
1 C. Peeled and Shredded Russet Potatoes
4 Tbs. Butter
2 C. Finely Chopped Onions
1 C. Heavy Cream
6 C. Chicken Broth
2 tsp. Ground Cumin
5 C. Peeled and Cubed Dark Sweet Potatoes
1 tsp. Dried Parsley
5 C. Peeled and Cubed Russet Potatoes
¼ tsp. Salt
1/8 tsp. Ground Black Pepper
INSTRUCTIONS:
Melt butter in a large stockpot over medium –high heat. Stir in the onions
and cook until softened, about 5 minutes. Add the broth and sweet potatoes.
Bring to a boil, lower the heat and simmer for 10 minutes. Add the potatoes,
return the soup to simmering and cook until the potatoes are soft, about 15
minutes. Stir in the cream, cumin, parsley, salt, and pepper. Cook over low heat,
stirring often, until heated through. Serve.

Rainy Day Soup

We had some of our first rainy days this week. I love the first rain of the year! It was a perfect day for soup. Here is a yummy recipe that my family loves.



Creamy Chicken and Wild Rice Soup
5 Tbs. Butter
6 Tbs. Flour
1/3 C. Diced Celery
½ C. Diced Carrots
1 Sm. Onion, Finely Chopped
¼ tsp. Poultry Seasoning
1 ¼ C. Half-and-Half
2 Tbs. White Wine
1 Lb. Bacon, Cooked and Crumbled
¼ tsp. Salt
1/8 tsp. Ground Black Pepper
4 C. Chicken Broth
1 C. Water
¾ C. Wild Rice
2 C. Diced Cooked Chicken
Melt 1 Tbs. butter in a large stockpot over medium heat. Add the celery, carrots, and onion, sautéing until softened-about 5 minutes. Stir in the chicken broth, water, wild rice, and turkey. Bring to a boil; then lower the heat, cover, and simmer for about 40 minutes, stirring occasionally. Meanwhile, melt the remaining 4 Tbs. butter
In a saucepan over medium heat. Mix the flour and poultry seasoning together in a small bowl and then add to the butter; cook for 1 minute, stirring constantly. Stir in the half-and-half and cook until slightly thickened – about 1 minute. Stir the sauce into the soup. Stir in the white wine, bacon, salt, and pepper. Simmer for 10 more minutes and serve.


Note: You can use turkey instead of the chicken. This would be a perfect meal to make with thanksgiving leftovers.