• Facebook
  • Pinterest
  • YouTube

Granny's Vital Vittles

Real Food for Restored Vitality

  • Home
  • Start Here – Articles
  • The Granny Plan
  • Etsy Store
  • About

Creamy Potato Soup

by Granny Filed Under: Recipes

I love potato soup! Potato soup is always greeted with excitement in our house by one and all. Usually when I make potato soup I use a mix of broth and heavy whipping cream instead of milk, but I buy a ton of cream for cooking. You might not want to do that, or then again maybe you would ;-). Milk is more affordable than cream in general making this recipe more practical for more families.

Creamy Potato Soup

Yield

4-6 Servings

 

 

Easy

PrintPrint

Ingredients

  • 8-10 Potatoes (medium)
  • 1 Whole Onion (chopped)
  • 3 Carrots (chopped)
  • 2 stalks Celery (chopped)
  • 6 cloves Garlic (minced)
  • 1/2 stick Butter
  • 1/4 cup Potato Starch
  • 2 quarts Milk
PrintPrint

directions

  • Wash and chop potatoes into uniform sized pieces (leave the skins on for added nutrition)
  • Place potatoes in about an inch of water and salt and pepper generously (The key to good potato soup is here, getting the potatoes salted well!)
  • Bring water to a boil then back down to a simmer and leave the lid on to cook potatoes until tender (10-15 minutes)
  • While potatoes are simmering, add the better and chopped vegetables into a pan and sautee until the onions are golden (This will help give your soup a sweeter flavor)
  • When potatoes are done, add the sautéed vegetables to the potatoes and water.
  • Add milk (leaving one cup to mix the starch in) and bring to a light simmer for 10-15 minutes.
  • Mix the starch with the reserved cup of milk while you bring the soup to a boil.
  • Add the starch while stirring constantly for two minutes.
  • Salt and pepper to taste. Serve with cheese and bacon (Optional but yummy!)

Chicken Cacciatore Soup

by Granny Filed Under: Recipes

I’ve been on a soup jag lately. Must be the end of winter here in Texas that brought it on. I love soup and make it through the summer months but it is so much more delicious in the wintertime! This soup is one I make once or twice a month for a little variation on our usual chicken rice soup. My sister made a fabulous chicken cacciatore when I was a kid … a very fond memory. I came up with the recipe as a way to enjoy those flavors, but with the convenience of a fairly quick soup. My big sister’s recipe had a day long cook time, but this soup takes about 40 minutes of pure cooking time, where the cook doesn’t need to do much.

Chicken Cacciatore Soup

Yield

4-6 Servings

 

Cooking Time

30 minutes

Difficulty

Easy

PrintPrint

Ingredients

  • 1 lb Chicken
  • 1 Cup Rice
  • 4 Cups Chicken Broth
  • 1 Onion
  • 1 Can Diced Tomatoes
  • 1 tbsp Refined Coconut Oil
  • 1 tbsp Basil
  • 2 tsp Oregano
  • 2 tsp Onion Granules
  • 2 tsp Garlic Granules
  • Salt to Taste
PrintPrint

Instructions

  • Cut up the onion. Cut up the chicken if needed.
  • Place onions in the pot with the coconut oil/chicken fat. Add the chicken if it’s not pre-cooked. Cook on high heat till the onions are slightly translucent and the chicken is cooked thru.
  • Pour in the broth. Add the can of diced tomatoes. If you have pre-cooked chicken add that now. Bring to a boil.
  • Turn the heat down to a simmer. Add the spices. Cover the pan. I like to let this cook for about 20 minutes or so. This will reduce acidity in the canned tomatoes and help the flavors blend.
  • Add the rice. Ensure the liquid covers everything well. If there isn’t enough to cover just a some water.
  • Let cook on low heat for about 20 minutes. Add salt to taste.

Easy Beef Vegetable and Rice Soup

by Granny Filed Under: Recipes

This soup is an easy to make wintertime favorite. If you keep both broth and cooked beef in the freezer you can whip up a batch of this rich satisfying soup in no time flat! I save the bits of meat from soup bones in the freezer just for this dish. Sometimes I have some extra browned ground beef frozen instead. I make it often for lunch when I’m working at home. It’s a pretty satisfying dinner soup too.

It’s also excellent made with a bit of sausage instead of the beef :-).

Easy Beef Vegetable and Rice Soup

Yield

4-6 Servings

 

Cooking Time

30 minutes

Difficulty

Easy

PrintPrint

Ingredients

  • 1 lb Cooked Beef (any kind)
  • 1 Cup Rice
  • 4-8 Cups Beef Broth (Use what you have and then use water for the rest)
  • 1 large Onion
  • 3-4 Carrots
  • 1 tbsp Refined Coconut Oil
  • Salt to Taste
PrintPrint

Instructions

  • Cut up the onion and carrots.
  • Place in the pot with the coconut oil and cook on high heat till the onions are slightly translucent.
  • Pour in the broth. Add the cooked beef and bring to a boil.
  • Turn the heat down to a simmer. Add the rice. Ensure the liquid covers everything well. If there isn’t enough broth to cover just a some water.
  • Let cook on low heat for about 20 minutes. Add salt to taste.

“And you shall know the truth, and the truth shall make you free.” – John 8:32

Join Granny on

Facebook Instagram

Since man does not live by bread alone …

  • Pirate Christian Radio a pirate podcaster broadcasting from outside of the system of “Christian” radio stations. Pirate in Chief is Pastor Chris Rosebrough. Pirate Christian Radio a pirate podcaster broadcasting from outside of the system of “Christian” radio stations. Pirate in Chief is Pastor Chris Rosebrough.
  • The Mad Christian A long look at our manic culture and what the bible has to say about it. Pastor Jonathan Fisk.
  • The Messed Up Church For people who have a strong sense that something is seriously wrong in the modern evangelical Church, run by Steven Kozar.

© 2012-2020 GrannysVitalVittles.com All Rights Reserved.