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Let's Warm Up with These 4 COMFORTING SOUPS This Winter
#catherinesplates #soup #comfortfood
Time Stamp for Videos:
00:00 Hearty Ground Beef Stew
04:42 Ground Beef Taco Soup
08:32 Creamy Chicken Noodle Soup
11:53 Creamy Potato Soup
Today's Recipes:
https://catherinesplates.com/hearty-ground-beef-stew/
https://catherinesplates.com/taco-soup/
https://catherinesplates.com/creamy-chicken-noodle-soup/
https://catherinesplates.com/crockpot-creamy-potato-soup/
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0:00
Let's make a hearty ground beef stew.
0:03
For all you cold people out there, this
0:06
will warm you up. We're going to start
0:09
in a large Dutch oven. We're going to
0:12
start with one pound of ground beef and
0:15
we're going to brown that up. We're
0:17
going to put our pot on a medium high
0:19
heat. Let's get some vegetables chopped
0:22
up so we can add that to it and start
0:24
softening those down, giving them some
0:26
color.
0:28
We're going to be chopping up some
0:29
celery, about three ribs to the side.
0:35
We're going to peel our carrots and just
0:37
give those a slice. I'm going to be
0:38
doing three rusted potatoes. I'm going
0:41
to do the other two and then we're going
0:43
to start chopping these up. All right,
0:45
we got that. Let's dice up an onion.
0:48
Make big thick slices cuz these will
0:52
render down, but we still want to see
0:54
them in the soup. There we go. Let's go
0:57
back to our ground beef. Our ground beef
1:00
is all browned up. Now, at this time,
1:02
you want to take out any extra fat that
1:04
you have in there. We're going to start
1:06
adding our onions
1:09
with the potatoes,
1:11
carrots,
1:14
with the celery.
1:20
Let's mix this all up. We're going to
1:21
sauté these vegetables down for 3
1:24
minutes. I'm going to add in two
1:26
tablespoon of butter.
1:30
Oo, that just looks so hearty in there.
1:33
We're going to get some pieces of garlic
1:35
out of our bulb here.
1:38
Want about three or four cloves. Depends
1:40
on the size of them. We'll get three of
1:42
them ready. Just take the flat edge of
1:43
your knife, place it on the garlic,
1:45
whack it all the way as flat as you can
1:48
get it.
1:50
I'm just going to run my knife through
1:52
the garlic. Get a nice mint going and
1:55
we'll add that to our vegetables at the
1:57
last minute.
2:01
Yum.
2:03
We're going to cook this down for one
2:04
more minute. That'll help release the
2:06
fragrance of the garlic. We are going to
2:09
add in one can of Rotel tomatoes. This
2:13
is diced tomatoes with green chilies. Or
2:16
you can just add a regular can of diced
2:18
tomatoes in. Make sure you add that
2:20
juice. Woo. This will warm us up.
2:24
And then we're going to add in one
2:26
tablespoon of tomato paste. Start
2:28
scraping any of those bits down there.
2:30
All right, we've got our tomato paste.
2:33
I'll put that in. Few drizzles of
2:36
whooesure.
2:38
Get some flavor going.
2:40
Crack in some black pepper. We're going
2:43
to add in 3 tablespoon of allpurpose
2:46
flour. This will help thicken the stew.
2:50
Now, we're going to add salt towards the
2:53
end and we can see if we need to adjust
2:56
any flavorings.
2:58
Let's cook this down for one more minute
3:00
just to get that flour taste, the
3:03
rawness out of that flour. Now, we're
3:06
going to add our broth. Four cups of
3:08
beef broth. Now, you can hang on to some
3:11
extra broth in case you want it thinner
3:15
at the end. And give that a stir.
3:19
Okay, I'm going to raise my heat to a
3:22
high. Bring that to a boil. Okay, while
3:25
that's coming to a boil, grab you a
3:27
spoon. Taste that broth.
3:34
Oh, if you feel that all the way down to
3:36
your toes, you got some flavor going on
3:38
in there. I might add just a tad bit of
3:42
salt cuz we had a lot of vegetables in
3:44
there and we haven't salted anything
3:45
yet.
3:48
I always say season like you love your
3:50
family. Okay, once we get to a boil,
3:54
we're going to place a lid on.
3:59
Now, I'm just going to place my lid with
4:01
an edging right here to let the steam
4:03
out because we want this to be a thick
4:05
stew. I'm going to lower the heat down
4:07
to a medium medium high.
4:11
We're going to simmer this for about 30
4:13
minutes. We're going to check on it
4:14
every now and then. Just kind of give it
4:16
a stir. Make sure nothing's sticking to
4:18
the bottom. Smells so delicious. Let's
4:22
take a look. Oh, that looks like such a
4:25
delicious stew. Let me bring you up
4:27
here. Let's check this out. That's what
4:30
a stew looks like. Thick and hearty.
4:34
Who's ready for a nice warm ground beef
4:37
stew?
4:39
Oh, it just looks so hearty.
4:42
Hello everyone. Welcome back. back. I'm
4:45
Katherine with Catherine's Plates.
4:47
Welcome to my home kitchen where we're
4:50
going to make taco soup today. Now, this
4:53
recipe comes out of my first cookbook,
4:55
Making Home Cooking Simple, Easy, and
4:58
Delicious. I'm doubling it up today.
5:01
We're going to put in 2 lbs of ground
5:04
beef into a large Dutch oven. Start
5:07
breaking this up and browning it up.
5:10
We'll add a diced onion into it.
5:14
Now, we'll soften down the onion as the
5:16
ground beef is browning up. Okay, before
5:20
we start flavoring up the ground beef,
5:22
we're going to go ahead and drain out
5:23
any excess grease. So, I'm just going to
5:26
use my old handy dandy trick here. Just
5:29
take some paper towels, place it down in
5:31
the bottom of it after you've shoved
5:33
everything off to the side, and then
5:35
just push into the meat. We're going to
5:38
start seasoning that up with our taco
5:40
seasoning. Now, you can use your
5:42
homemade taco seasoning blend. Three
5:45
tablespoons for each pound of ground
5:47
beef. So, I'm going to go in with six.
5:50
Now, if you don't have the homemade
5:52
blend, you can use two packages from
5:55
your store. That'll equal the six
5:57
tablespoons.
5:59
One, two, three, four, five,
6:05
and six.
6:07
We're going to stir that in.
6:09
All right, we're going to add in one can
6:12
of Rotel tomatoes. Now, Rotel tomatoes
6:15
are diced tomatoes with green chilies.
6:18
This is 10 oz. See those green chilies
6:22
in there? Yeah. Or you can add diced
6:25
tomatoes in there. But we're going to
6:27
put in another can of diced tomatoes
6:29
without the green chilies. This is 14
6:31
oz. This is kind of a dumpand go soup.
6:35
I'm going to add in one 15oz can of
6:39
whole kernel corn.
6:41
Now, you do want to drain this
6:46
ranch seasoning. Now, I'm going to put
6:48
in six tablespoons of a homemade blend
6:51
here, or you can use a package from your
6:53
store and use two of them. This is my
6:55
homemade blend. You can find this also
6:58
on my recipe blog,
7:00
catherine'splates.com.
7:06
Two,
7:08
three,
7:10
four,
7:12
five, and six.
7:15
Here we go.
7:18
Blend this all together. Now, we're
7:20
going to add in the broth.
7:23
I'm using the Better Than Bullion. And
7:26
you make it per the directions back
7:29
here. One teaspoon for every one cup of
7:33
hot water.
7:35
So, I've got four cups right here. And
7:37
then I'll make another four cups.
7:44
Yeah. All right. We got this on a high
7:46
heat. We want to bring this to a boil.
7:50
There we go.
7:53
Stir this all together.
7:56
Let it simmer for about 20 minutes for
7:58
all the flavors to pull together. Okay,
8:01
the soup is done. Oh, it looks so good.
8:05
We're going to put some cheese on top.
8:09
Definitely some tortilla chips. These
8:11
are strips.
8:13
You can find them in the salad section
8:16
where they have croutons and bacon bits.
8:20
They have these right there. And then
8:21
I'm going to top it with a little bit of
8:23
parsley or cilantro, whatever you want.
8:28
Here's my bowl.
8:32
I am going to show you how to make
8:34
creamy chicken noodle soup. We're still
8:37
cold here in Southeast Texas. Let me
8:40
know if you're still cold where you're
8:41
at. Let me go get a knife. Let's start
8:43
chopping these vegetables up. First,
8:45
I've got three ribs of celery, three
8:49
carrots, and one medium yellow onion.
8:52
Now, I've already washed off my celery
8:54
and trimmed off the ends. Now, I'm just
8:56
slicing these very thin so they cook
8:58
fast. We are going to peel three
9:01
carrots. All right, let's start chopping
9:04
these up. Going to cut the carrots in
9:06
half, cut them down lengthwise,
9:09
and give those a slice.
9:13
Y'all know I love my onion chopped.
9:16
Should have got out my chopper for that.
9:18
[laughter]
9:18
We're going to be using a large pot or
9:20
your Dutch oven. What we're going to do
9:23
is place this on a medium high heat.
9:26
We're going to add 2 tablespoon of
9:28
butter. We're going to allow that to
9:30
melt and become a nice sizzle. Let's
9:33
start adding our vegetables.
9:37
We're going to sauté this down for four
9:40
minutes to soften down the vegetables,
9:42
give it a little color. While that's
9:45
happening, we go ahead and start mincing
9:47
up three cloves of garlic. [laughter]
9:50
That looks really good. Okay, the four
9:53
minutes are up. We're going to go ahead
9:54
now and add our minced garlic.
9:57
There we go. We're going to mix this up
10:00
and stir for 1 minute. Going to add in
10:03
1/4 cup of allpurpose flour. Just shake
10:06
it in.
10:09
And then we're going to add in half a
10:10
teaspoon of poultry seasoning, 1/4
10:13
teaspoon of black pepper, and half a
10:16
teaspoon of salt. We're going to stir to
10:19
combine and keep this mixing for 1
10:21
minute. And we want to cook the rawness
10:24
out of the flour. We're going to add in
10:26
eight cups of chicken broth. Bring this
10:29
to a boil. Now, while this is coming to
10:32
a boil, let's talk about the chicken.
10:34
You want cooked chicken for this recipe.
10:37
And now, I'm using a rotisserie chicken,
10:39
and we just pulled the white meat off of
10:41
it. And we're going to want about two to
10:43
three cups at least, bite size. That
10:47
looks good there. It's almost coming to
10:49
a boil. I'm going to go ahead and taste
10:51
this for seasonings before we add
10:53
everything else.
10:57
M. We got a boil going. Let's go ahead
10:59
and add the cooked chicken.
11:06
We're going to add one cup of milk. That
11:08
will help with the creaminess.
11:12
All right, let's talk about our noodles.
11:14
This is an egg noodle dish.
11:16
This is 8 oz. We're going to add that.
11:19
Now, the egg noodles don't take long to
11:21
cook at all. Oo, doesn't that look good?
11:23
Look at the colors in there. We're going
11:25
to bring this back to a boil. We have a
11:27
boil happening. We're going to place a
11:29
lid on. We're going to leave it a jar
11:32
somewhat. We're going to cook this for
11:34
10 minutes. We're going to check it out
11:36
and see if our noodles are done. I'll be
11:38
back. I took the the lid off at 10
11:41
minutes. I tried a noodle. It is very
11:43
tender. Look at how creamy this looks.
11:47
Oh my goodness. Who's ready for this?
11:50
Doesn't that look delicious?
11:53
And today I'm going to show you how to
11:54
make this delicious creamy potato soup.
11:58
Very easy in your crock pot. I'm going
12:01
to be using some Yukon Gold potatoes.
12:04
These are about a hand size.
12:08
And I've got about two 2 and 1/2 lbs.
12:10
I've already washed and dried these. You
12:12
can also use rusted potatoes if you want
12:15
to do that. You just need two 2 and 12
12:17
lbs. We're going to be cutting these
12:19
into bite-sized pieces. Add this to your
12:22
crock pot.
12:27
I've got a large yellow onion. We're
12:29
going to dice that up. We're going to
12:30
sauté up the onions. Medium high heat.
12:33
We're going to add two tablespoon of
12:35
butter. Bring that to a sizzle.
12:38
Add your onions.
12:41
Oh, sizzle. Yum.
12:46
We're going to sauté this down for about
12:48
3 to 5 minutes till they soften down and
12:51
have a nice light brown color to them.
12:54
That's your flavor. Let's go ahead and
12:55
add a little bit of salt and pepper.
12:57
Flavor all your layers. Salt and pepper.
13:03
We're going to bring our crock pot of
13:04
potatoes over. The onions are soft,
13:07
nicely browned. What we're going to do
13:08
is add two teaspoon of minced garlic.
13:11
Stir that in for about 30 seconds.
13:16
It's all about the flavor in this soup.
13:18
All right, we're going to turn off the
13:19
heat. Let's go ahead and add these to
13:21
our potatoes. We're going to start
13:23
incorporating our liquid. I'm using 4
13:26
cups of vegetable broth. It's 32 oz. The
13:30
vegetable broth adds a delicious flavor.
13:33
You can use chicken broth.
13:37
I'm definitely going to crank in some
13:39
black pepper. About 1/4 teaspoon. Got a
13:42
lot of potatoes going on in there. So,
13:44
I'm going to add about a/ quart teaspoon
13:45
of salt. We'll judge that later.
13:48
Stir this together. Now, all the
13:50
goodness, all the creaminess is going to
13:53
come up soon as the potatoes are done in
13:55
our crock pot. Make sure they're all
13:56
submerged. Place your lid on. We're
13:58
going to cook this on high for 3 to four
14:00
hours until the potatoes are nice and
14:02
tender. You can even cook this on low
14:04
for 6 to 8 hours. 1 hour before the
14:08
potatoes are done,
14:10
we are going to add 8 oz of cream cheese
14:14
to the top of the potatoes. Okay, I cut
14:17
this into pieces. That way, it'll melt
14:20
faster in the crock pot.
14:28
We're going to place the lid back on.
14:31
Cook that for another hour or until the
14:33
potatoes are nice and tender. I'm going
14:36
to take a potato masher or you can even
14:38
take an emulsion blender and blend this
14:40
together. I'm going to use a potato
14:42
masher. That way, I'm not breaking up
14:45
the potatoes too much. Just until you
14:47
get to the consistency that you want for
14:50
your soup. Mashing up the potatoes will
14:52
make it even creamier in your soup.
14:54
Let's bowl this up and let me show you
14:56
what we're going to eat this with. And
14:58
I'm going to bring over the goodies.
15:01
Yeah, right there. and some sour cream
15:04
for more creaminess. And there's one
15:06
more thing you need. Don't forget your
15:09
spoon.
15:12
There's my creamy potato soup. Don't
15:16
forget to give me a thumbs up on it. If
15:17
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15:19
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15:20
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15:22
That way, you'll always know when shows
15:25
like this one here are posted.
15:29
I'll see y'all on the next episode.