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Fashion and Fun after Fifty

Posts Tagged ‘Knorr’s’

Boneless Beef Ribs & Bean Soup

Hello Friends and Happy Fri-Yay after Christmas!!!

Today’s Friday Foodie Feature is

Slow Cooked Boneless Beef Ribs & Bean Soup

This recipe would definitely be something to fix during your time off from work.  It’s an easy-breezy-no-stress-fix-it and-forget-it hardy meal.

Ingredients

Boneless Beef Ribs or any cheap cut of beef

1 large can of Tomato Sauce

1 large can of Diced Tomatoes

1 medium onion – diced

1 bag of dry beans

seasoning of choice

Cooking Spray

Friday Foodie Feature Boneless Beef Ribs and Beans

Rinse beans in cool water and strain then dice onion into bite size pieces.  Spray Crock Pot with a cooking spray for easier cleanup.

Layer ribs and sprinkle with seasoning of choice, I crushed a Knorr’s Cilantro Bouillon Cube over mine.

Friday Foodie Feature Boneless Beef Ribs and Beans

Top with diced onions

Friday Foodie Feature Boneless Beef Ribs and Beans

Add beans and cans of tomato sauce and diced tomatoes

Friday Foodie Feature Boneless Beef Ribs and Beans

Stir slightly

Friday Foodie Feature Boneless Beef Ribs and Beans

Cover and cook on low for 8-10 hours or high for 4 hours – depending on Crock Pot Model.  Needless to say, the house was smelling delicious and my men loved it!  

I think this might be my new favorite Crock Pot soup, what is yours?  

Linking up with the Northeast Bloggers Network for the

Five on Friday (there ARE 5 ingredients in this recipe) blog hop and Pin It Link Party

Friday Five Link Up

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Have a blessed day and be a blessing to others – Smooches!

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Kale and Black Eye Pea Soup

Hello Friends and Happy Fri-Yay (the 13th)!

Today’s Friday Foodie Feature is Kale & Black Eye Pea Soup

Sunday I purchased a container of CutnClean Kale from Safeway to be used in my salads for the week.  However, after hearing the weather forecast for more snow I decided to use it to make a Crock Pot soup with Black Eye Peas.

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In the winter, my grandmother used to make the best homemade vegetable soups using ingredients she already had in the refrigerator, freezer or pantry.  So in keeping with tradition I used some leftover celery stalks, an onion, garlic, carrots and Bouillon cubes to make this soup.

Ingredients:

  • Dry Black Eye Peas – 1/2 bag
  • Kale – 1/2 package
  • Celery – diced
  • Carrots – diced
  • Onion – diced
  • Garlic – diced
  • Bouillon Cubes (2)
  • Water
  • Olive Oil
  • Black Pepper
  • Smoked Turkey Necks (optional)

Mama Midget (yes that was her name), never used measuring cups or spoons so neither do I especially when using the Crock Pot.  I just throw in what I have or think is enough.

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Rinse and drain 1/2 bag of dry Black Eye peas  

Add 2 Bouillon Cubes to 3 cups of hot water

Pour Olive Oil into Crock Pot just enough to cover bottom

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Chop onion, garlic, carrots and celery and add to Crock Pot

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Add Kale and sprinkle with Black Pepper

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Pour in Bouillon Stock, adding more water to cover all ingredients if necessary

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Stir and if desired add Smoked Turkey Legs or Necks

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Cover and cook on low 8 hour, high 4 hours – depending on Crock Pot model.  Don’t forget to make some Skillet Corn Bread!

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Nothing beats walking into the house on a cold and snowy day to the smell and taste of “good ole homemade soup”!

I miss you Mama – RIP!

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Do you make any of your mother’s/grandma’s favorite recipes?

Come on over and join in on the Family Friday Link Up Party!

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