Soups & Stews

A hearty one-pot soup of tender beef chuck and lentils simmered with carrots, celery and tomato.

A whole chuck roast simmered until fork-tender in herbed beef broth, shredded and served with potatoes and vegetables.

Green split peas pressure cooked with ham and vegetables into a thick, creamy soup in about an hour.

Beef meatballs slow cooked in a tomato broth with vegetables, finished with ditalini.

Tender beef chuck simmered with onion, pepper and garlic in a thick gravy, served over rice.

Cubed stewing beef browned and simmered low with tomatoes, beans and chili spices until fork-tender.

One-pot chicken soup with shredded chicken, carrots, celery and little ditalini pasta.

A very hot beef and pinto bean chili with five sources of heat: jalapeño, chipotle, chili powder, cayenne and ancho.

Bone-in chicken thighs slow cooked with potatoes, carrots and herbs, then shredded into a thick broth.

Slow cooker minestrone with ground beef, two kinds of beans, zucchini and ditalini added at the end.