Its getting cool outside, and my crock pot
I am not sure if I have posted this before, regardless, here is one that is very good and very adaptable.
1 pound ground beef
4 medium carrots -- scraped and cubed
4 cups potatoes -- peeled and cubed
1 small onion -- chopped
3 8-oz cans tomato sauce
4 cups water
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 - 1 teaspoon hot pepper sauce
Barbara said she added the carrots, they were not in the initial recipe. I used 5 carrots. It took 7 medium sized potatoes to make 4 cups. I made the soup in the crockpot so will give directions for that here and will type directions for cooking on stove that are in the original recipe.
MY CROCKPOT DIRECTIONS: Put hamburger in crock and place in microwave and cook on full power for about 4 minutes. Take crock out and mash up hamburger with potato masher (the old fashioned kind that is wavy, not the newer round kind); put back in microwave and nuke for another 4 minutes, take out and repeat mashing process; return to microwave for another 2 minutes. I used hamburger that was 90% lean so there was really no fat to drain off. Put crock into the crockpot. Add carrots and potatoes. Put some of the water from the 4 cups in the blender and put the onion in there and chop it up; pour into crockpot. Pour in tomato sauce; use some of the remaining 4 cups of water to rinse out the cans and pour into soup. Add salt, pepper, and hot pepper sauce (I used 1 teaspoon of Louisiana Hot Sauce). Stir well. Turn crockpot on high and cook for about 3 hours on high. Reduce setting to low and cook for another 5 hours. Stir the soup often. IT IS WONDERFUL WITH CORNBREAD AND A GLASS OF MILK.
BARBARA'S TOP OF STOVE DIRECTIONS: In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, carrots, onion and tomato sauce. Stir in water, salt, papper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour (Barbara said she let it cook for more than 1 hour) or until the potatoes are tender and the soup has thickened.
YIELD: 6-8 servings -- 2 quarts
NOTES : Barbara gave me this recipe on December 19, 1997. A friend had given it to her. Barbara said that it is a keeper. I made it on December 20, 1997, and agree it is a keeper.
Might try substituting some red wine for some of the water the next time. Also add garlic, either garlic salt or clove(s) of garlic (Andrew, a bachelor Barbara gave this recipe to, said he added 4 cloves of garlic [sounds like a little too much to me] and six jalepenos -- he ate the whole pot of soup in one weekend) --- probably 1 teaspoon of garlic salt or 2 cloves of garlic and maybe 1 jalapeno.
Might also try replacing water with 2 cans beef stock and only use 2 4-oz cans of tomato sauce and use 1 and 1/2 tps poblano hot sauce.
My so-called "recipe" has to be described by method and ingredients only. The measuring is done by guesstimating, since it varies according to how much okra I have on hand. You’ll have to experiment with the amount of roux versus the amount of chicken stock to get the consistency you want but everything else is pretty free-form.
Poach chicken thighs in water seasoned with salt and dried thyme. Chop and set cooked chicken aside, skimming and saving the cooking water.
Cut okra into coins after removing the top of the pods. Chop white onion, celery (including leaves) and a combination of green and not-green bell peppers medium fine. Set aside while making roux. Roux: In a large pot, whisk one part all purpose flour and one part canola oil over medium high heat, stirring constantly until the color of a penny. Don’t walk away; it can burn in a heartbeat. Add vegetables, Creole seasoning (I use Emeril’s) and a couple of bay leaves; toss till completely combined. Lower heat and cook vegetables for 10 minutes, stirring frequently. If you use a Creole seasoning that doesn’t have sufficient garlic flavor for you, throw in some minced fresh garlic at the last minute so it doesn’t burn.
Add chicken cooking water and as much chicken broth as needed. (See what I meant about measurements?) Stir to combine and thicken. Season with a couple of glugs of Worcestershire sauce and tomato catsup. If you have two or three good ripe tomatoes, blanch, peel, chop and add. I never used tomatoes until recently when I had some super good gumbo at the Gumbo Shack in Fairhope AL. Add andouille sausage chopped into fairly fine pieces.
Cook on the stovetop on very low heat for 3-4 hours stirring from time to time. Or pour into your slow cooker and set it on low, 6-8 hours. Season to taste with more Creole seasoning and/or salt. Serve with rice, cooked separately.
I hope this at least gives you some ideas, if not a scientifically accurate recipe.