Betty's Crazy Eight Can Soup
Betty demonstrates how to make Chef Jason's Crazy Eight Can Soup. (Chef Jason is Chelsea's brother-in-law.) The soup consists of a pound of browned ground beef and eight cans of common soups and vegetables. It is extremely tasty, and it makes a huge amount! You will find it very easy to make and also easy on your budget! It will warm your stomach and your heart as the days shorten with fall into full swing and winter on the way! (It can be refrigerated and taste even better the next day when re-heated!!!)
Crazy Eight Can Soup
1 pound lean ground beef
(3) 10.75 oz. cans minestrone soup (You may use Campbell's soup, or another brand, if you prefer.)
(2) 15 oz. cans Ranch Style beans (If you cant find these, substitute chili hot beans or pinto beans flavored with some chili powder and cumin.)
14.5 oz. can diced tomatoes (Jason recommends fire-roasted.)
10 oz. can Ro-tel diced tomatoes and green chiles (Any brand will do.)
15.25 oz. can whole-kernel corn (This can be yellow, white, or yellow and white mixed.)
In a deep skillet or Dutch oven, brown 1 pound ground beef. Pour off any excess grease. Add 3 cans minestrone soup, 2 cans Ranch Style beans, 1 can fire-roasted diced tomatoes, 1 can diced tomatoes and green chiles, and 1 can of whole-kernel corn. Stir. Simmer over low heat for one-half hour (longer, if desired). Serve with cornsticks or saltine crackers and a glass of iced cider. Yum!!!
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One Pot Coconut Chickpea Curry - Chana Masala #chickpeacurry #vegan #veganrecipes
Recipe:
One pot, budget friendly, SO easy to make!
Recipe: Waste Not Shaker Salad
Did you know that about 40% of food in the United States goes uneaten?
Two of the reasons are:
1. At the farm, produce that isn’t “perfect,” meaning the exact size and shape that
grocers want, is often plowed under. We call this “Imperfectly Delicious Produce” as
it is just as tasty, but not as pretty to look at.
2. At home, we often throw away perfectly good parts of vegetables and fruits like
stalks, stems and peels. We also may not know how to use up the odds and ends of
leftover fruit and vegetables.
Tips for Reducing Wasted Fruit and Vegetables at Home:
• Plan Ahead: Look at preparing a soup, stew, burrito, omelet or salad towards the
end of the week so you can use up the vegetable and fruit odds and ends you have.
• Revive Your Veggies: A quick soak in ice water for 5-10 minutes can revive wilted
greens.
• Use Leftovers: In soups, sauces, smoothies and salsas.
• Utilize Root to Stem: Use the entire vegetable. Carrot tops, beet greens, broccoli,
Swiss chard and kale stems are both delicious and packed with nutrients. Trendy
“cauliflower rice” is made from cauliflower cores, a part that used to be discarded.
• Peel Less: No need to peel carrots and many other root vegetables if you are cooking
them. Like potatoes, many of their nutrients lie just under the skin
• Zest Away: Use a grater or zester on the outside rind of lemons, limes and oranges
before cutting and squeezing. The zest adds a burst of flavor to most any dish.
Waste Not Shaker Salad
Ingredients
Salad
4 cups IDP spinach
1 cup Radicchio, julienne
1 cup Golden beets, roasted, peeled
1 cup Beet greens, julienne
1 cup Broccoli stem, lightly steamed
8 slices Ruby red grapefruit, peeled, thinly sliced
4 Tbsp Feta cheese
8 Tbsp Red quinoa
Vinaigrette
4 Tbsp Fresh lemon juice
2 tsp Shallot, minced
2 tsp Dijon mustard
8 Tbsp Extra virgin olive oil
1/4 tsp Kosher salt
1/4 tsp Black pepper, fresh, cracked
1 tsp Mint, fresh, minced
1 tsp Parsley, minced
1 tsp Tarragon, minced
Directions
Preparation time = 15-20 minutes
Cook Time = 40 minutes
1. Wash all produce. Preheat oven to 375 F. Cut stems off the beets, reserving the greens. Roast beets
in the oven for 40 minutes. Let cool, peel and 1/4 inch dice.
2. Julienne the radicchio and beet greens. Combine with spinach.
3. Rinse quinoa well in a mesh strainer, place in a saute pan over medium heat and cook for about 10
minutes. Reserve quinoa crunch.
4. Peel and slice grapefruit. Cut each slice into quarters.
5. Cut broccoli stem into ¼ inch dice. Steam, blanch or microwave just to soften.
6. Make the vinaigrette. In a small bowl, whisk together the fresh lemon juice, shallot and Dijon mustard.
Slowly drizzle extra virgin olive oil while whisking the entire time. Add salt, pepper and fresh
herbs. Mix and reserve.
7. To assemble the salad, layer ingredients in the following order in each of four 16 oz. Mason jars:
1 ½ cups spinach, radicchio and beet greens mix
¼ cup diced broccoli stems
¼ cup diced beets
8 pieces of grapefruit (2 slices, each cut in quarters)
1 Tablespoon feta cheese
2 Tablespoons quinoa crunch
2 Tablespoons dressing
8. Put lids on jars and shake well to combine ingredients and dressing. Enjoy.
Chicken Lemon Rice Soup
Similar to Chicken Noodle Soup, this Chicken Lemon Rice Soup is a cozy and comforting recipe full of hearty vegetables, chicken and a homemade lemony broth!
Here are some other videos you might like:
Classic Chicken Noodle Soup:
Vegetarian Lemon Rice Soup:
Simple Mediterranean White Bean Soup:
???? SOUP INGREDIENTS
1 pound chicken thighs
1 onion diced
3 carrots diced
3 stalks celery diced
2 bay leaves
Salt and pepper to taste
1 tablespoon olive oil
2 garlic cloves minced
½ teaspoon thyme
½ cup short grain or Arborio rice
Juice of 2 lemons
Parsley for serving
INSTRUCTIONS
1. Place chicken and scraps from the outer layers and end of the onions, carrots and celery in a large stock pot. Add bay leaves and 8 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.
2. Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps.
3. Heat oil in a large pot over medium heat. Add the chopped onions, carrots, celery, garlic and thyme and cook until tender, about 4-5 minutes. Stir in the shredded chicken and rice, then return the broth to the stockpot and bring a boil.
4. Reduce the heat and simmer until the rice is cooked, about 20 minutes.
5. Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley, if desired.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
SMALL BOWLS:
SALT & PEPPER SHAKERS:
OVEN POT:
SINGLE BURNER:
MEASURING SPOONS & CUPS:
KETTLE:
ELECTRIC CITRUS JUICER: (similar to mine which is no longer sold)
⏱️ TIMESTAMPS:
0:00 Introduction
0:31 Ingredients you’ll need
0:54 Making the chicken broth
1:48 Cooking aromatics
2:09 Shredding the chicken
2:21 Adding remaining ingredients
2:38 Finished soup
???? MORE WAYS TO CONNECT
WEBSITE:
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???? THANK YOU FOR WATCHING!
#soup #chickensoup #chickenlemonricesoup #souprecipe
No Sugar High Energy Smoothie for Fasting | Never Skip Smoothies Even though Am Fasting #vratrecipe
NO SUGAR HIGH ENERGY SMOOTHIE FOR FASTING - As we enter this holy period; it’s very easy to miss out on some of the healthy habits. But that we can’t allow right? So here is the NO SUGAR ENERGY SMOOTHIE FOR UPVAS . It’s full of dry fruits and banana helps keep it sweetZ if you are following vegan diet then can replace milk with non- dairy milk like Almond or Soy. After drinking a glass of this smoothie, you will feel full for 2-3 hours easily. Recipe is easy-
- in a mixie, take 3-4 hours soaked dry fruits (5-6 almonds, 5-6 pistachios, Few cashews, 2 walnuts, 2 Fig (anjeer))
- add 1 cup milk
- add 2-3 cardamom powder and some saffron soaked milk (optional)
- few ice cubes and churn it to make thick smoothie
- garnish with some more dry fruits and enjoy.
.
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Love M #ChefMeghna #HealthySmoothie #VratSmoothie #NoSugarSmoothie #NoSugar #HealthyRecipe #smoothieforfasting #fasting #ramazan #ramadan #ramadanrecipes #viral #viralrecipe #viralshorts #viralshort #ramadanrecipe #reelkarofeelkaro #feelkaroreelkaro #reelitfeelit #feelitreelit #foodreelsinindia #foodreelsinstagram #vrat #vratrecipes #sugarfree #nosugarchallenge #nosugaradded #nosugardiet #dietfood #dietfoods #ytshorts #ytshortsindia #shorts
Tuscan White Bean Soup
A bowl of hearty Tuscan white bean soup is perfect for this time of year. Chef Eric Wells from Skye LaRae’s Culinary Services showed Fox 8’s Stefani Schaefer how easy it is to make. Chef Wells offers monthly cooking classes and you can click here to learn more.
Tuscan White Bean Vegetable Soup
2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 bay leaf
Coarse salt and freshly ground black pepper
2 cans of cannellini beans
6 cups vegetable stock
2 cups tomato sauce
3 cups stale Italian bread, crust removed and bread torn into pieces
1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmesan-Reggiano, for garnish
Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and sauté until they begin to soften 5 to 7 minutes.
Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat.
Remove lid and remove the bay leaf. Stir in torn stale bread. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls.
Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmesan-Reggiano.