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I hope everyone enjoys my mom's vegetable soup. I made a pot last night and am having leftovers if it tonight. Nothing better in cold weather. I usually make it in one pot on the stove top. You can obviously make it in a crockpot you would first have to cook the ground beef and break it up then add in vegetables then stock then seasonings. I would cook the meat on high then add everything else and turn on low for about 6 to 8 hours.

MOM'S VEGETABLE SOUP Mom, used to make this especially during fall and winter months. It was a warm and welcomed meal ready when we came home or finished working outside.

SERVINGS: 6-8

INGREDIENTS: 1 # Ground Beef 4 cups of Russet Potatoes cubed 2 cup of Carrots sliced in bite size pieces 1 can of Green Beans drained/pack of Frozen Green Beans 1 cup Frozen Peas 1 cup rough chopped Onions 1 1/2 stalks of Celery chopped 8 oz Tomato Sauce 2 Tbls Garlic minced 2-4+ cups Beef Broth 2-3 Tbls. Worcestershire Sauce ½ tbl Onion Powder ½ tbl Garlic Powder 1 tsp Chives 1 tsp Parsley ½ tsp Thyme 1 tsp Savory 1 tsp Salt 1 tsp Pepper OPTIONAL: 1 cup of Corn 1 bag of Frozen Peas and Carrots in place of carrots and peas.

INSTRUCTIONS: Brown ground beef and onions until onions are soft.

Drain ground beef of any grease cooked off it.

Add celery along with carrots, peas, potatoes stirring it all together.

Add 2 cups of broth and stir mixture together.

Add savory, chives, onion powder, garlic powder, parsley, thyme, salt and pepper. Add fresh or frozen green beans. Stir into mix well.

Add tomato sauce and rest of broth and stir together with other ingredients adding frozen green beans instead of canned here.

Bring to a hard simmer the turn down. (You may have to add extra water to make sufficient soup liquids.

Add 1-2 tbls Worcestershire sauce (add drained can of green beans, corn if using here) stirring in well.

Bring to a fast simmer or low boil.

Turn to low simmer for a few hours to cook vegetables. I'm

NOTES: When vegetables are cooked taste if flavors a bit bland add a tsp or so of either lemon juice or vinegar and stir.

Best if served with either biscuits or fresh baked bread.

I basically became homeless a year ago, but because I am someone who was burried with the wealth of my people, I do not suffer in the afterlife, that is being homeless.

Though, my god, I miss the food of the living. I do not have a kitchen to work out of, and now that it's winter, I do not have running water from public fountains.

I used to be an amazing cook, like Abuelita status, cooking traditional south mexican cuisine, among other things.

I've gotten a bit sad and lazy, and want to inspire myself.

Here's what I am using: a Trangia alcohol based stove, a non trangia set up: pot stand and wind screen, and one Uberleven Kessel brand 1.1L stainless steel pot, and a Light My Fire Titanium spork. I have a grater, which is easier to use than a cutting board and knife, a wash kit. I can carry fuel, water (limited to 1.5<5.5L)

I am just sad because I kind of lost my enthusiasm for cooking and I need to eat 3,000 calories a day, at least.

Some of the typical meals I make, are this: macaroni with beans or chicken, beans and chicken, lentils with vegetables, canned foods, couscous, amaranth, broth, oatmeal, polenta, potato soups, some meat and veg that doesn't need refrigeration. Key note: I do not have a refrigerator.

I get food just fine, so I am not starving. I still suck at making rice. I get vegetables but have to eat them fast due to spoilage.

I really need meals I can just chuck into a pot and call it a day lol.

I have an air fryer as well for anything extra .

My pot is an electric stove top too

I love chicken and rice but I know you can't really combine them while cooking kinda unless I get a rice cooker maybe

But any other ideas ?

i've been making the same recipe since high school and i love it! i got the recipe from this video: https://youtu.be/t-yH0NzAPIg?si=unQFnXvmx40jh9WO

hey all, I'm am aspiring one potter.

looking for some cookbook recommendations.

1. Asian (if have to be more specific, Chinese/Japanese) but anything Asian is 100% okay

2. south American (can include Mexican)

3. Indian.

Hopefully the cook books will have a healthy blend of recipes for:

• slow cookers
• electronic pressure cookers (not insta pot only- I don't know if insta pot recipes easily work in non insta pot cookers.
• generic pots and pans

I'd appreciate any book recommendations yall wish to add, or any clarity on adapting "insta pot" to generic "electric pressure cooker" as well..

bon appetite.

Substituted chicken breasts for tofu (substitution notes in the recipe comment! and also on the second page of the recipe in the picture), but I definitely want to try it with tofu in the future. Depending on the size of your baking sheets, this could end up being a two-pan meal, though; I initially wasn’t 100% sure I was going to be able to fit the chicken on the same sheet as the veggies.

I would definitely increase the liquid next time because my rice came out a little crunchy (this might be dependent on pan size), but all the flavors were there!

I used extra ricotta and for once I don’t think I’d do that again, but would definitely up the Parmesan (more than I already did), and maybe use fresh oregano instead of dried. Doubled the garlic but would chop instead of “thinly slicing”.

Not nearly garlicky enough for garlicky chicken - but that’s an easy fix for the next time I make it!