2 pounds beef stew meat
3 cloves garlic, minced
2 bay leaves
1 onion, chopped
3 potatoes, diced
4 large carrots, diced
1 (12-ounce) bottle Guinness
3 tablespoons tomato paste
1/2 tablespoon Tapatio hot sauce, more if desired
1 tablespoon honey
1-2 sprigs of fresh thyme
Salt and pepper, to taste

Place all the ingredients into the slow cooker and lightly stir. Cover and cook on low for 10-12 hours, or on high for 4-6 hours.

Remove the bay leaves and thyme before serving. Season with salt as needed.

Yields about 6-8 servings.

4 tablespoons olive oil
4 corn tortillas
1 yellow onion, diced
3 cloves garlic
2 Roma tomatoes, diced
4 cups chicken broth
2 chicken breasts, cooked and shredded
1 cup frozen corn
1/2 cup cilantro, chopped
2 tablespoons lime juice
2 tablespoons Tapatio hot sauce
1 avocado

Cut the tortillas into thin strips.

In a skillet, heat 2 tablespoons of oil and fry the tortilla strips until crispy. Set aside.

In a large stockpot, heat the remaining oil. Add the onions and saute until soft. Add the tomatoes and cook for 5 minutes. Add the garlic; cook for 3 minutes more. Add the chicken broth, shredded chicken, corn and cilantro. Cook until corn has thawed. Add the lemon juice and hot sauce.

To serve: Fill serving bowls with soup and top with a few tortilla strips and avocado slices.

Yields about 4 servings.

I’m a huge fan of dump-and-pour recipes, which inspired this recipe. (along with the gazillion cans of beans in my cupboard!)  Just a little effort sauteing the garlic and onions, then everything else is easy-peasy and delicious!

1 red onion, chopped
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
1/2 tablespoon chili powder
1 teaspoon red pepper flakes, more/less if desired
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 pound turkey, cooked and shredded
2 (15-ounce) cans black beans, drained but not rinsed
2/3 cup fresh cilantro, chopped
Juice of a lime
Salt, to taste
Sour cream (optional)
Cheese (optional
Avocado (optional)

In a large stockpot, heat olive oil over medium heat. Add the onions and saute until they are translucent. Add the garlic, cook for 1 minute. Stir in the chicken broth, Worcestershire sauce, ketchup, chili powder, red pepper flakes, turkey and beans. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Stir in cilantro and lemon juice. Season with salt.

Serve topped with sour cream, cheese or avocado if desired.

Yields 2-4 servings.

8 cups chicken broth
1 tablespoon dried oregano
2 tablespoons dried parsley
1 pound cooked chicken, shredded
1 white onion, chopped
3 carrots, chopped
8 oz. frozen corn
2 tablespoons soy sauce
1 tablespoon chili oil, more if desired
1 package mahatma saffron rice
Salt & pepper to taste

In a stockpot, add all ingredients except for rice. Bring to a boil, then reduce heat and let simmer for 20 minutes.

In a medium saucepan, bring 1 2/3 cups water to a boil. Reduce heat to low, add rice and simmer for 13 minutes, covered. Drain rice (there will still be some liquid) and add to soup mixture.

Yields about 8 servings.

Quick and nutritious, this soup is loaded with fiber and super simple to make. (Did I mention it tastes great, too?)

2 (15-ounce) cans white beans, undrained
2 cups chicken broth
3/4 cup diced green onion
2  (4.5-ounce) cans diced green chilies
1/2 teaspoon crushed red pepper flakes, more if desired
2 cups frozen corn
The juice of one lemon
The juice of one lime
Salt & pepper to taste

Place all ingredients in a stockpot and simmer on medium heat for 5-10 minutes or until corn has thawed and soup is heated through.

Yields about 6 servings.

*Try adding diced ham or chicken to really make this soup a hearty one.