Food: Instant Pot/Crock Pot: Cold Night Soup

 

Winter is coming you guys.  Ok, so maybe it’s already here.  But the next and final season of Game of Thrones is certainly taking it’s sweet ass time, am I right?

In the meantime, to keep you warm on those cold dark nights- because “the night is dark and full of terror”… ok ok, I’ll stop with the GoT references… here is a super quick and easy soup to fill your belly and warm your heart.

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It was passed down to me from my mother in law.  She had made it one day when we were there visiting over Thanksgiving and it immediately brought me back to being a kid and eating soup in my grandmother’s kitchen.  I had to have the recipe and couldn’t believe how easy it was!

I used to make this in the Crock Pot, which takes 4 hours, but I’ve adapted it to the Instant Pot- 35 mins at most (factoring in the pot coming to pressure and browning the beef).

You’re welcome.

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I was able to make 2 batches, 24 cups of soup, package and freeze it in under an hour give or take!  (Don’t worry, for those of you that haven’t bought your Instant Pot YET, I’ve included the recipe below for you too)

I hope you enjoy this delicious soup!  This makes quite a bit (8-12 servings), so be sure to have some Tupperware or storage containers handy to freeze what you don’t eat.

It’s been the perfect go to when I need a quick dinner or lunch.

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Yields8 Servings

 1 ¼ lbs Ground Chuck
 1 Onion (chopped)
 38 oz (2 Cans of 19 oz) Hearty Vegetable Soup (Garden Vegetable, no pasta)
 15 oz (1 Can) Lima Beans
 14.50 oz (1 Can) Diced Tomatoes
 11 oz (1 Can) Whole Kernel Corn
 10 oz (1 Can) Diced Tomatoes with Green Chiles
 Salt and Pepper to taste
 Frank's Hot Sauce (optional)
 Limes (optional)

1

Turn on your Instant Pot to saute (normal). Combine your beef and onion; cook until brown and crumbles. Drain well.

2

With your beef at the bottom of the pot, pour in soup, beans, diced tomatoes, corn and diced tomatoes with green chiles. DO NOT STIR. I REPEAT. DO NOT STIR.

3

Did I tell you, DO NOT STIR. This will give you that pesky burn notice. Everything with join forces when cooking. I promise.

4

Place your lid on your Instant Pot. Make sure your pressure nozzle is closed. Set the Instant Pot to Pressure Cook for 20 mins.

5

Now we wait. While you're at it, clean up your mess.

6

Once finished cooking, release the pressure via the quick release method (turn the nozzle and let it all out). It may squirt a bit of condensation out at first, don't be scared.

7

Add salt and pepper to taste. I sometimes add Frank's Hot Sauce to my bowl and or a few limes. But you do you, booboo.

This soup is wonderful to freeze and thaw later. Perfect for those days where you're in a pinch.

If you want to make this in the Crock Pot
8

In a large skillet, combine beef and onion; cook over medium heat until beef is browned and crumbles. Drain well.

9

In a 6-quart electric slow cooker, combine beef mixture, soup, beans, diced tomatoes, corn and diced tomatoes with green chiles.

10

Cover, and cook on high for 4 hours.

11

Add salt and pepper to taste. I sometimes add Frank's Hot Sauce to my bowl and or a few limes. But you do you, booboo.

This soup is wonderful to freeze and thaw later. Perfect for those days where you're in a pinch.

Ingredients

 1 ¼ lbs Ground Chuck
 1 Onion (chopped)
 38 oz (2 Cans of 19 oz) Hearty Vegetable Soup (Garden Vegetable, no pasta)
 15 oz (1 Can) Lima Beans
 14.50 oz (1 Can) Diced Tomatoes
 11 oz (1 Can) Whole Kernel Corn
 10 oz (1 Can) Diced Tomatoes with Green Chiles
 Salt and Pepper to taste
 Frank's Hot Sauce (optional)
 Limes (optional)

Directions

1

Turn on your Instant Pot to saute (normal). Combine your beef and onion; cook until brown and crumbles. Drain well.

2

With your beef at the bottom of the pot, pour in soup, beans, diced tomatoes, corn and diced tomatoes with green chiles. DO NOT STIR. I REPEAT. DO NOT STIR.

3

Did I tell you, DO NOT STIR. This will give you that pesky burn notice. Everything with join forces when cooking. I promise.

4

Place your lid on your Instant Pot. Make sure your pressure nozzle is closed. Set the Instant Pot to Pressure Cook for 20 mins.

5

Now we wait. While you're at it, clean up your mess.

6

Once finished cooking, release the pressure via the quick release method (turn the nozzle and let it all out). It may squirt a bit of condensation out at first, don't be scared.

7

Add salt and pepper to taste. I sometimes add Frank's Hot Sauce to my bowl and or a few limes. But you do you, booboo.

This soup is wonderful to freeze and thaw later. Perfect for those days where you're in a pinch.

If you want to make this in the Crock Pot
8

In a large skillet, combine beef and onion; cook over medium heat until beef is browned and crumbles. Drain well.

9

In a 6-quart electric slow cooker, combine beef mixture, soup, beans, diced tomatoes, corn and diced tomatoes with green chiles.

10

Cover, and cook on high for 4 hours.

11

Add salt and pepper to taste. I sometimes add Frank's Hot Sauce to my bowl and or a few limes. But you do you, booboo.

This soup is wonderful to freeze and thaw later. Perfect for those days where you're in a pinch.

Food: Cold Night Soup (Instant Pot)

 

 

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