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The Good Hearted Woman

Home Cooking & Cozy Living

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Chili’s Chicken Enchilada Soup (Copycat Recipe)

November 16 By Renée 6 Comments

Chili’s Chicken Enchilada Soup is an all-time favorite at our house! This rich, delicious, spot-on copycat recipe is easy and economical to make, and takes just one pot and 30 minutes, stove to table. 

Chili's Chicken Enchilada Soup

This post may contain affiliate links, but don’t worry – they won’t bite.

The other night, Mr B slipped his arm around me, leaned in and whispered, “It’s really beginning to get chilly these days. You can start sending soup with me in my lunch again.”

So romantic.

He’s right though: it’s soup season, and this spot-on copycat recipe for Chili’s Chicken Enchilada Soup is an all-time favorite at our house! 

Chili's Chicken Enchilada Soup

Easy and economical to make, this rich, thick, mildly spicy one-pot soup is easy to make and ready to serve in just 30 minutes.

Be sure to check the Ingredient Notes following the recipe card for tips and substitutions. 

Recipe Updated November 16, 2020 (Originally published November 5, 2013)
Chili's Chicken Enchilada Soup
5 from 1 vote

Chili's Chicken Enchilada Soup (Copycat Recipe)

Prep Time30 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Soup
Cuisine: Tex-Mex
Servings: 10 cups
Calories: 277kcal
Author: Renée | The Good Hearted Woman

Equipment

  • 10-inch Enameled Cast Iron Dutch Oven
  • (or Large, Heavy Stock Pot)

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped; about 1 cup
  • 2-3 cloves garlic minced
  • 3 cups chicken stock or vegetable stock
  • 15 ounces canned tomatoes
  • 1 ½ cups mild enchilada sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 8 ounces processed American Cheese cut into ½ inch cubes
  • 1 ½ ounces pepper-jack cheese about ½ cup
  • 1 cup masa harina
  • 2 cups cold water
  • 8 ounces shredded or chopped roasted chicken about 2 cups
  • 1 ½ cup frozen corn OPTIONAL; about 6 ounces (See Pan-Fried Corn in Ingredient Notes.)
US Customary - Metric

Instructions

  • Heat Dutch oven or heavy soup to over medium heat.
    Add olive oil.
    Add chopped onion and sauté until it starts to turn golden brown, about 5 minutes.
    Onions and olive oil.
  • Add garlic and sauté one minute more.
    Sautéed onions and garlic.
  • Reduce heat to medium-low.
    To the sautéed onion mixture, add chicken stock, diced tomatoes, enchilada sauce, cumin, and chili powder.
    Spices and liquids added to soup.
  • Simmer for 5 minutes.
    Enchilada soup simmering.
  • OPTIONAL: For a smoother soup, use an immersion blender to puree larger chunks, until it reaches the desired consistency.
    Use immersion blender to smooth soup.
  • In a larger measuring cup, whisk together masa harina and water.
    It is important incorporate in the masa harina into the water completely before adding it to the soup mixture. Adding it without fully mixing it into the water can result in lumpy soup.
    Masa and water in measuring cup.
  • Whisk masa mixture to soup, adding slowly and whisking thoroughly.
    Simmer soup an additional 5 minutes.
    If the soup is thicker than you would prefer, simply add a little extra chicken stock or water at this time.
    Masa mixture added to soup.
  • Add American and Jack cheeses, and stir until they have completely melted into the soup.
    Add cheese to enchilada soup
  • Stir in chicken and (optional) corn.
    Add chicken and corn to enchilada soup.
  • Simmer an additional minute more to get everything up to heat.
    Garnish with tortilla strips, grated cheese, cilantro, peppers, etc.
    Chicken and corn stirred into soup.

Nutrition

Serving: 1cup | Calories: 277kcal | Carbohydrates: 25g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 898mg | Potassium: 408mg | Fiber: 3g | Sugar: 6g | Vitamin A: 672IU | Vitamin C: 8mg | Calcium: 310mg | Iron: 3mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Ingredient Notes

Enchilada Sauce: This recipe can be made with canned enchilada sauce; however, if you want to raise the bar a notch, make a batch of our easy to make Slow Cooker Enchilada Sauce. It’s absolutely the best, and brings an extra layer of flavor to any enchilada dish. 

Chicken Stock: Like the enchilada sauce, you can used canned stock, but I prefer to use homemade: it’s just so easy to make, plus it freezes well, so you can always have some on hand. If you’ve never made homemade chicken stock, be sure check out our super-easy step-by-step tutorial. 

Chicken: Enchilada soup is a great option for using up holiday leftover turkey! Just sub in chopped or shredded turkey for the chicken. 

Pan-fried Corn: Corn isn’t part of the original recipe, but I almost always add it; I enjoy the slightly sweet bite and texture it adds to the soup. (It’s delicious in Chicken Pot Pie, too!)

To pan-fry frozen corn, simply heat a small skillet over medium-high heat. Melt one tablespoon of butter, and then add frozen corn to hot butter and pan-fry, stirring constantly, until corn begin to turn golden brown. (About 5-7 minutes.)

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Canned Tomatoes: You can use any store-bought or home-canned tomatoes. Personally, I use S&W Petite-cut Tomatoes, Diced With Sweet Onion & Roasted Garlic. (These are my absolute favorite canned tomatoes for cooking!)

Processed American Cheese: I am not a big fan of processed food. Not only is it filled with ingredients I don’t like to put in my body, but it usually tastes like Box. However, after a lot of experimenting, I’ve come to accept that processed cheese has its place. 

When I make this enchilada soup, I use original Velveeta, which I had found (after much trial and error) is the best thing to use to achieve the flavor and consistency we love so about the original Chili’s Enchilada Soup. 

Masa Harina: Masa harina, the traditional flour used to make tortillas, tamales, and many other Mexican dishes, is the thickening agent in this enchilada soup. Masa harina is made from field corn, which is dried and treated with a mixture of lime and water, loosening the hulls and softening the corn. The soaked corn (i.e., hominy) is then washed and ground into a dough, called masa. In a final step, the masa is dried and powdered, and resulting powder is masa harina.

You can find masa harina in any Mercado, or in the Mexican foods aisle of your local grocery store.

PRO TIP: Masa harina is one of the secrets to making tender, crispy, no-grit Fried Green Tomatoes, too!

Chili's Chicken Enchilada Soup

How to Make Chili’s Enchilada Soup Vegetarian-Friendly

Despite the “chicken” element in this enchilada soup, it really couldn’t be any easier to make it vegetarian-friendly.

  1. Substitute vegetable stock for chicken stock.
  2. Serve the soup in bowls, and offer warm shredded chicken on the side for those who want it. 

Chili's Chicken Enchilada Soup

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Chili's Chicken Enchilada Soup   Chili's Chicken Enchilada Soup
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Recipes, Soup, Chowder & Stew Tagged With: Comfort Food, easy meals, Tex-Mex

Em’s Sweet & Spicy Black Beans with Bacon

July 8 By Renée 5 Comments

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make! 

black bean recipe with bacon with cotija

This post may contain affiliate links, but don’t worry – they won’t bite.

Our daughter Em makes the best black beans ever! She’s been making them about once a week for the past few months, and we have been devouring them – for breakfast, lunch and dinner! 

When I asked Em if she’d mind sharing her recipe, she carefully walked me through her process, meticulously noting the ingredient amounts as we went along. She did such a great job, that, when I made two subsequent test batches, I was easily able to replicate her flavors perfectly! (Which means you can too!)

bite of black beans with bacon

Make this Black Beans Recipe Your Own!

One of the many things you will love about Em’s black beans recipe is its flexible ingredient list. You can use your favorite peppers, onions, and chili powder to make it your own! 

Like your beans on the mild side? No problem! Follow the recipe as is. Like your black beans hot and spicy? You can do that – just throw in a hotter pepper or a little more of your favorite chili powder.

black bean recipe with bacon in two bowls

Flexible and Fast!

You will be surprised at how fast and easy Em’s black beans recipe comes together. Start to finish, they take just 30 minutes to make, but the flavors blend so well that they taste like they’ve been simmering all day!

Post Updated July 7, 2020 (Originally published May 18, 2016) 
black bean recipe with bacon with cotija
5 from 5 votes

Em’s Sweet & Spicy Black Beans with Bacon

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Side Dish
Keyword: black beans, spicy
Servings: 6
Calories: 178kcal
Author: Em @ The Good Hearted Woman

Equipment

  • Enameled Cast Iron Skillet

Ingredients

  • 2 cups cooked black beans 2 cans, drained & rinsed
  • 1 large chopped sweet pepper yellow, orange, red, green (pick your favorite)
  • ½ large chopped onions red, yellow, sweet (pick your favorite)
  • 2 strips thick cut bacon cut into ¼ batons
  • 1 cup chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder use your favorite
  • ¼ teaspoon chili flakes
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 2 cloves garlic
  • ⅔ cup chicken stock
  • ⅔ cup water
  • ¼ cup grated cotija or more
US Customary - Metric

Instructions

  • Gather and prep ingredients.
    Black Bean recipe ingredients
  • In a small bowl, combine cumin, oregano, chili powder, chili flakes (optional), brown sugar, and salt. Set aside.
    spices in bowl
  • Put bacon batons into cold skillet and turn heat on to medium.
    bacon batons in skillet
  • Bring up to heat and cook bacon until crispy.
    cooked bacon in skillet
  • Remove bacon from pan and set aside.
    cooked bacon in bowl
  • Put chopped onion into hot pan. Cook onion in bacon grease until translucent.
    onions cooking in skillet
  • Add peppers and cook 5 additional minutes.
    peppers in skillet
  • Add garlic and spices. Cook another minute.
    garlic and spices in skillet
  • Add drained and rinsed beans to mixture.
    add beans to skillet
  • Add chicken stock and water. Liquid should just cover beans.
    Use a wooden spatula or spoon to deglaze the bottom of the pan.
    add broth to beans
  • Smash beans with a potato masher or the back of a wooden spoon.
    mash beans with potato masher
  • Reduce bring beans to a simmer, and reduce heat.
    Cook an additional 5-10 minutes, until spoon leaves a space when dragged through the beans.
    reduce liquid
  • Remove from heat and stir in cilantro and reserve bacon.
    add cilantro
  • Season to taste.
    black beans in skillet
  • Serve topped with grated cotija and additional chopped cilantro.
    black bean recipe with bacon with cotija

Nutrition

Calories: 178kcal | Carbohydrates: 21g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 394mg | Potassium: 358mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1186IU | Vitamin C: 37mg | Calcium: 63mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Sweet & Spicy Black Beans go especially well with our Caribbean Chicken Stew!

black beans recipe with bacon

Just a few different ways to enjoy Sweet & Spicy Black Beans: 

  • Breakfast: We like to heat leftover beans and serve spread on a tortilla, topped a little fresh tomato and fried egg. 
  • Soup: These beans make a surprisingly good black bean soup. Just thin leftovers down with a little stock or water, heat them up and top with a dollop of sour cream and a sprinkling of fresh cilantro. 
  • Dip: These beans thicken up very nicely, and can easily be served with chips or crudité. Makes a great, protein-rich afternoon snack! 
  • Potlucks: Someday, when Potlucks are a thing again, this will be a favorite takealong: these beans travel well, have a long “open-air” life, and taste great hot or cool.

black bean recipe in small bowl with chips on sideDo you use a kitchen scale?

I never in a million years thought I would ever use a kitchen scale for anything beyond measuring the flour and water to feed my sourdough starter. By nature, I cook by feel, and even take some pride in being able to throw a bunch of random things in a pot, stir it, and create something wonderful that makes people happy. 

However, my “measuring is mostly for bakers” attitude started to change when I began developing and testing recipes. In order for you to be able to replicate one of my recipes, you first need to know exactly what goes in it (and when, and how); and your pinches and handfuls are almost certainly different than mine. So I gave in and started using a kitchen scale. At first, I was just doing it when I was working up something new; but now I use my scale all the time. 

Things I love about using a kitchen scale instead of measuring cups:

  • Accuracy 
  • Consistency 
  • Improved workflow
  • Fewer dishes!!!!!

Do I still throw things in a pot and wave my magic spoon over it? Well, of course I do! But when I’m trying to replicate a new-to-me recipe, or developing something for you here in GHW, my kitchen scale is a necessary tool; and one I highly recommend for any kitchen.

NOTE: We are in the process of adding metric and/or weight measurements to all recipes on this website to make them accessible to all. July 2020

black bean recipe with bacon in hand-thrown ceramic bowl

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

black beans recipe pin  black beans recipe pin

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Gluten-free, Main Dishes, Recipes Tagged With: Beans, black beans, easy meals, picnic, potluck

Old-fashioned Navy Bean Soup with Ham {Slow Cooker}

April 16 By Renée 10 Comments

Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with ham makes a hearty, comforting meal. It’s also an excellent way to use that leftover hambone from your holiday dinner!

Old-fashioned Navy Bean Soup with Ham {Slow Cooker}
This post may contain affiliate links, but don’t worry – they won’t bite.

This Old-fashioned Navy Bean Soup recipe is easy, adaptable, and very forgiving. It’s budget- and pantry-friendly, too; to make it, you just need a hambone (and/or leftover ham), a few basic vegetables, and a pound of beans. With that, you can easily feed small crowd with leftovers to spare.

Serve Navy Bean Soup with fresh skillet cornbread, buttermilk biscuits, or a slice of sourdough for a simple, delicious, satisfying meal. 

Ham Bone Navy Bean Soup

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How to Make Old-Fashioned Navy Bean Soup in a Slow Cooker

[Scroll down for printable Recipe Card and step-by-step directions.]

Soak beans overnight, or do a quick soak.

Drain and rinse soaked beans, and combine with diced celery, grated carrot, and chopped onions in your slow cooker.

Using a Hambone in your Navy Bean Soup

If you are using a ham bone, put it in the slow cooker now, too. 

When using a hambone (and I HIGHLY recommend that you do) DO NOT add any salt to your Navy Bean Soup until after the first 5 hours of cooking. Ham bones are notoriously salty, and it is easier to know how much salt to add once the ham bone has cooked out into the soup. 

Navy Bean Soup Ingredients

Ham Juice = Liquid Gold!

Pan juices (“Ham Juice,” in this case) is the liquid that collects in the bottom of your roasting pan when you are cooking or reheating a roast or other large cut of meat. It is also one of my favorite Secret Ingredients! 

If you use pan juices in your soup, it’s best to refrigerate them for at least four hours, until very cold. Then, using a fine mesh sieve, strain the pan juices to filter out any fat solids and other bits you might not want in your soup. Add enough water to the pan juices to make a total of 2 quarts of liquid, and then add all the liquid to the ingredients in the slow cooker.

  • If you DO use pan juices as part of your liquid, hold off on adding any additional seasoning until after the first 5 hours. 
  • If you DO NOT use pan juices as part of your liquid, add the brown sugar and black pepper from the ingredient list at this time.

Just as the type of ham bone you use will determine the underlying flavor profile of your soup (i.e., sweet, smokey, etc.), so too will your pan juices. For example, we usually have a honey-glazed ham for the holidays, and then make either navy bean or split pea soup right after, so our post-holiday soups generally have a slightly sweet undertone. 

Wavy LineAfter you have loaded everything in the slow cooker, give it all a quick stir. Add the crushed chili peppers at this time if you are using them. Set slow cooker to HIGH and cook for 5 hours. I usually stir the soup a couple of times during the cooking time.

Navy Bean Soup 5 Hours

After about 5 hours cooking time.

After cooking for 5 hours, the meat on the ham-bone should be falling apart. Reduce the slow cooker to LOW.

Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate and set aside to cool. (Give it some time! I’ve burnt my fingers more than once trying to hurry the process.) 

Ham bone, stripped

After you have removed the ham bone, taste the soup broth, and then salt and season to taste. Add fresh thyme if desired. (Or any other fresh herbs you choose to use.)

Allow soup to continue to simmer on low while ham bone cools, checking every 30 minutes until the beans are done to your liking. Beans are usually done in 6 to 8 hours. 

For a creamier bean soup, when the beans are fully cooked, use an emersion blender to blend some of the beans a bit. (Be sure to do this BEFORE you add any ham back into the soup.)

Ham added to Soup

When the beans are fully cooked and the hambone is cool enough to handle, separate the meat from the bone. Return the meat to the soup, and discard the ham bone. Add any additional ham to soup, taste again, and adjust the seasonings.

Violà! You’ve made this hearty, delicious Old-fashioned Navy Bean Soup for the whole family with only about 20 minutes of hands-on time!

Ham Bone Navy Bean Soup

Arugula sprouts are my new favorite micro-green! Use them to garnish your soups to add a little contrast of color, plus a fresh, mildly peppery accent.

As with most soups, Navy Bean Soup is always better the next day, when the flavors have had a chance to meld. 

Wavy LineBeans, Beans!  

I’ll bet I know what you’re thinking right now! (They are magical, aren’t they?!)

What kind of beans can I use for this recipe? 

This recipe is technically for Old-fashioned Navy Bean Soup, and thus calls for using dried navy beans. Also known as “Boston beans”, these small, cream-colored oval beans are a standard in American cooking. Navy beans work well as a soup bean because they can be pureed, or cooked to a very soft consistency. 

However, there is nothing to stop you from using an “alternative bean.” You could make this recipe into Old-fashioned Calypso Bean Soup, or Old-fashioned Great Northern Bean Soup, or even Old-fashioned West African Brown Bean Soup. All you really need is a pound of any small bean, or combination of beans. 

(Note that changing the type of bean may affect the soup’s cooking time.)

Soaked Navy Beans

To Presoak or Not Presoak

This recipe calls for you to presoak your beans before starting your soup. There are basically three way to do this:

  1. Long Soak (Overnight): Rinse the beans under cool, running water and remove any stones or shriveled beans. Transfer beans to a large bowl, and cover with enough water so that there is 2 inches of water above the beans. Let sit overnight. Drain and rinse thoroughly before cooking. 
  2. Quick Soak (Stovetop): In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, for 2 minutes over medium heat. Remove pan from heat, cover, and soak beans for 1 hour.
  3. Quick Soak (Instant Pot): I’m not a big Instant Pot user; however, when I do presoak my beans in my Instant Pot (and I have a couple of times) these are the directions I follow. 

Do I haf’ta presoak the beans?

No.

So, why should I presoak my beans? 

There are a couple of good reasons to presoak beans. First, soaking can reduce overall cooking time considerably. Presoaked beans also tend to hold their shape better. On the down-side, dark-skinned beans, speckled beans, and mottled beans will loose color in a presoak; and soaking does leach out some nutrients.

However, reduced cooking time or improved texture is not the primary reason I presoak my beans before cooking them. No, the main reason I soak my beans first is because doing so helps remove some of the indigestible complex sugars in them that cause gas. In fact, if you have a difficult relationship with beans, you may find that presoaking all your beans before cooking changes that relationship noticeably for the better.

Let me translate that into the clearest possible terms: if you presoak your beans and thoroughly drain and rinse them before cooking, you and the people who eat your food will (probably) fart less. 

(My mother would be doing somersaults in her grave if she knew I was writing about Gas.)

But it is a totally true, and I have years of anecdotal evidence to back it up. Which is to say, I live with people (not naming any names or anything) who have more trouble than some digesting those aforementioned “indigestible complex sugars.” (In other words, they are very gassy.) I have noticed that, after eating a soup or chili made with thoroughly presoaked beans, the incidence of button dropping (as Mr. B’s Granny used to call it; as in, “Oops! I dropped a button.”) does seem to be less than after eating, say, a bowl of canned chili. 

Note that presoaking your beans does not mean an end to button dropping, as it were; rather, it means there will likely be less incidents if you do.

That’s probably all I need to say about that. 

Hearty, comforting, easy, economical, and even pantry-friendly! Oh, and it's De-licious, too! There's a lot to love about this Slow Cooker Navy Bean & Ham Soup! Tweet & Share!

Ham Bone Navy Bean Soup

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5 from 6 votes

Old-fashioned Navy Bean Soup {Slow Cooker}

Easy to make and budget-friendly, this Old-fashioned Navy Bean Soup with Ham makes a hearty, comforting meal. It’s also a great way to use that leftover hambone from your holiday dinner!
Prep Time15 mins
Cook Time6 hrs
Bean Soak (quick)1 hr
Total Time7 hrs 15 mins
Print Recipe Pin Recipe
Course: Soup
Cuisine: American
Keyword: beans, budget recipe, slow cooker, soup
Servings: 8 servings
Calories: 179kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

  • Slow Cooker
  • Fine Mesh Sieve

Ingredients

  • 1 pound navy beans
  • 1 meaty ham bone
  • 1 cup ham More or less. Use meat from hambone, plus any additional ham you want to add.
  • 1 ½ cups chopped onion about one large onion
  • 1 cup grated carrots or finely diced
  • 1 cup finely diced celery 2 stalks
  • 1 ½ tablespoons brown sugar or honey
  • 1 teaspoon salt or as needed
  • 1/2 teaspoon white pepper or freshly ground black pepper
  • Pan juices from ham OPTIONAL; 16-24 ounces
  • 2 quarts water* water + pan juices = 1 ½ to 2 quarts of liquid
  • ½ - 1 teaspoon crushed red pepper flakes optional
  • sprig fresh thyme optional
US Customary - Metric

Instructions

  • Soak beans overnight, or do a quick soak.
    Dry Navy Beans
  • Drain and rinse soaked beans.
    Soaked Navy Beans
  • Combine drained, soaked beans with diced celery, grated carrot, and chopped onions in slow cooker.
    Navy Bean Soup Ingredients

Using pan juices in your soup

  • If you are using pan juices (i.e.,ham juice from the bottom of the roasting pan):
    Refrigerate pan juices for at least four hours, until very cold.
    Using a fine mesh sieve, strain the pan juices to filter out any fat solids and other bits you might not want in your soup.
    Use 16-24 ounces of pan juices in your soup; less if your ham was particularly salty or the juices very thick.
    Add enough water to the pan juices to make a total of 1½ to 2 quarts of liquid, depending upon how thick you like your soup. (i.e., more liquid = thinner soup)
    Add liquid to the ingredients in the slow cooker.
    If you DO use pan juices as part of your liquid: Hold off on adding any additional seasoning until after the first 4 hours.
    If you DO NOT use pan juices as part of your liquid: Add the brown sugar and black pepper at this time.
    DO NOT add any salt to your Navy Bean Soup at this time. Ham bones are notoriously salty, and it is easier to know how much salt to add once the ham bone has cooked out into the soup. 
    Navy Bean Soup in Slow Cooker

Cooking the Soup

  • Give everything in the slow cooker a quick stir. Add the crushed chili peppers at this time if you are using them.
    Set slow cooker to HIGH and cook for 5 hours. I usually stir the soup a couple of times during the cooking time.
    Navy Bean Soup 5 Hours
  • After cooking for 5 hours, the meat on the ham-bone should be falling apart. Using tongs or an extra-large serving spoon, carefully remove ham bone to a plate and set aside to cool.
    Reduce the slow cooker to LOW. 
    After you have removed the ham bone, taste the soup broth, and then season with salt and pepper to taste.
    Ham Bone
  • Add fresh thyme if desired. (Or any other fresh herbs you choose to use.)
    Allow soup to continue to simmer on low while ham bone cools, checking every 30 minutes until the beans are done to your liking. Beans are usually done in 6 to 8 hours. 
    For a creamier bean soup, when the beans are fully cooked, use an emersion blender to blend some of the beans a bit. (Be sure to do this BEFORE you add any ham back into the soup.)
    Bean Soup - nearly done
  • When the ham bone is cool enough to handle, separate the meat from the bone.
    Ham bone, stripped
  • Stir ham from bone into soup. Add any additional reserved ham at this time.
    Discard the ham bone.
    Ham added to Soup
  • Season to taste.
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Notes

Ham bone:  The type of ham bone you use will determine the underlying flavor profile of your soup. If you use a honey or glazed ham bone, your soup will be slightly sweeter. If you use a smoked hambone (or ham hock), your soup will taste more smokey.

Three Ways to Presoak Beans

  1. Long Soak (Overnight): Rinse the beans under cool, running water and remove any stones or shriveled beans. Transfer beans to a large bowl, and cover with enough water so that there is 2 inches of water above the beans. Let sit overnight. Drain and rinse thoroughly before cooking. 
  2. Quick Soak (Stovetop): In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil and cook beans, uncovered, for 2 minutes over medium heat. Remove pan from heat, cover, and soak beans for 1 hour.
  3. Quick Soak (Instant Pot): I'm not a big Instant Pot user; however, if I were using an Instant Pot to cook my beans, these are the directions I would follow. 

As with most soups, Navy Bean Soup is always better the next day, when the flavors have had a chance to meld.

Nutrition

Serving: 1bowl | Calories: 179kcal | Carbohydrates: 22g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 668mg | Potassium: 437mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2841IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Wavy LineCooking Navy Bean Soup in an Instant Pot

While personally, I prefer cooking soups in my slow cooker, I am certain that you can cook this entire soup in an Instant Pot. So, if you successfully make this soup in your Instant Pot, please take a minute to share your settings in the comments below! I know that many of our readers would love to know!

Empty Soup Bowl with Spoon

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blank.  Old-fashioned Navy Bean Soup with Ham {Slow Cooker}

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Gluten-free, Recipes, Soup, Chowder & Stew Tagged With: Beans, Comfort Food, easy meals, Ham, leftovers, Slow Cooker

Easy Classic Chili Mac {+ Chili Mac Recipe Roundup}

October 16 By Renée 13 Comments

Delicious, comforting, classic Chili Mac (or Goulash, or American Chop Suey) is neither sophisticated nor fancy, but Mom’s Chili Mac recipe is one thing I can always depend on. 

How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

My mom was good cook, but she wasn’t a great one: she’d tell you that herself if you asked her. Her culinary repertoire was limited, and her midcentury Midwestern roots restrained her from doing much “outside-the-box” experimentation. However, there were a handful of recipes Mom made so well that I wouldn’t trade away one bite for anything. Her Chili Mac recipe was one of them.

Growing up, I’m pretty sure Chili Mac was served at our dinner table more often than any other entrée. Mom made it at least twice a month, plus then we had leftovers. Neither sophisticated nor fancy, Mom’s Chili Mac was one thing I could always depend on to be good, even when nothing else in life was going right. Now, it is the taste of home for me.

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This is one of my favorite vintage photos of Mom and me.

This week we are celebrating Mom’s 93rd birthday, and this post was written in her honor. Chili Mac was one of the last meals she ever made us when she was still cooking, and most of my daughters can remember her making it for them as well, so this is as much for them as it is for her.

How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman

This is what happens when Chili Mac decides it wants to be fancy.

Let’s talk Seasonings for a minute. 

The other day, one of my daughters mentioned that she had made my lasagna recipe for her friends. 

“Your lasagna is great, Mama, but I added a bunch of spices to it and think I made it even better! I mean, who only uses a teaspoon of basil anyway?”

I explained to her that when it comes to listing seasoning amounts in recipes that I share, I tend to go conservative, because (I think) most people are inclined to add more of something as opposed to less, or add their own spin and seasonings to a recipe.

In any event, I don’t want them to overdo it. Too much salt in a preparation, for example, can ruin a whole meal. Add too little and the worst thing you’ll have to do is add a little more salt. 

“Yeah,” she told me, “But I don’t think people my age cook like that anymore. Almost everyone I know follows the recipe exactly as it’s written. If a recipe says put in ¼ teaspoon of salt, they’ll only put in a ¼ teaspoon of salt.”

I have to say, that was a little surprising to me.

Don’t get me wrong: I go to great lengths to provide exact measurements for my recipes here on the blog: I know that many cooks measure with both a spoon and a knife. However, when it comes to home-style comforty sorts of recipes like this one, I think of the seasoning amounts fall into a special category that, by definition, requires some flexibility.

For example, if a recipe says “one clove of garlic,” I’m almost always going to add at least two, because Mr B and I like garlic a lot. Conversely, if a certain daughter is visiting, I’ll back it off, because garlic isn’t her friend. When you are cooking, you adjust. 

So I’m curious: what about you? Are you a meticulous recipe follower, or do you use a recipe more like a roadmap?

As far as I’m concerned, Chili Mac is one of those meals that, as you finish it up, you really need season to your own tastes. Maybe you toss in a little more paprika, or add a little Himalayan sea salt, or maybe even dash of nutmeg. Have some fun – make it your own. It’s all part of the cooking process. 

That said, the seasonings in Grammi’s Chili Mac Recipe below are pretty much exactly as Mom made it. Season at your own risk!

How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman
5 from 3 votes

Classic Chili Mac

Neither sophisticated nor fancy, Chili Mac is the solidly dependable taste of home.
Prep Time30 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Main
Cuisine: American, Comfort Food
Keyword: 30-Minute Meal, casserole, easy recipe
Servings: 8
Calories: 269kcal
Author: Renée's Mama

Equipment

  • 10-inch Enameled Cast Iron Dutch Oven

Ingredients

  • 4-6 ounces raw bacon chopped into 1/2" pieces
  • 1 large onion chopped
  • 1 pound lean ground beef
  • 30 ounces chopped tomatoes 2 cans
  • 1 ½ cups chicken stock or water
  • 1 teaspoons salt
  • ½ teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon paprika
  • 1 ½ cups elbow macaroni
  • ½ teaspoon hot sauce

Garnish

  • shredded cheese Parmesan or cheddar are both good choices.
US Customary - Metric

Instructions

  • Heat a 10-inch Enameled Cast Iron Dutch Oven or large, heavy skillet on stovetop over medium high heat until a drop of water sizzles on the surface. Add cut up bacon and cook, stirring frequently until bacon pieces are crispy. Turn off heat, remove bacon from pan and set aside.
  • Return heat under pan to medium and add chopped onion to hot bacon fat. Sauté onion until it begins to become translucent, 3-4 minutes.
  • Add ground beef (or other ground protein). Stir and cook until browned.
  • OPTIONAL STEP: Use a colander to drain fat from mixture, and then return it to pan. If you choose to do this step, DO NOT RINSE!
  • Reduce heat to medium-low. Add canned tomatoes, chicken stock, salt, garlic salt, and paprika and bring to a simmer.
  • Stir in elbow macaroni. It should be completely submerged in mixture. (If the mixture looks too dry or if too much macaroni is sticking out of the liquid, add another 1/2 cup of chicken stock or water.)
  • Simmer, stirring frequently, until macaroni is just barely al dente: about 7-8 minutes. Cover, remove from heat, give it one good stir, and let set for about 10 minutes. (The resting time allows the flavors to blend and the macaroni to finish cooking on its own. This method will help you avoid overcooking the macaroni.)
  • Stir reserved bacon pieces back in. Taste and season again before serving.

Notes

INGREDIENT NOTES:
  • Ground Beef - You can use the ground protein of your choice. I often make this with ground turkey or ground chicken Italian sausage with great results.
  • Canned tomatoes - I almost always use Petite Diced Tomatoes with Basil, Garlic & Oregano. 
  • Dried Basil & Oregano - If I use the aforementioned canned tomatoes, I don't usually add as much dried seasoning. 
  • Hot Sauce - This is Totally Optional! Mom never used this, by we like to add a little kick to our chili mac.

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 18g | Protein: 25.8g | Fat: 310g | Saturated Fat: 3.4g | Cholesterol: 66mg | Sodium: 515mg | Potassium: 626mg | Fiber: 2.2g | Sugar: 4.2g | Calcium: 23mg | Iron: 12mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Love classic comfort food? Be sure to check out our scratch-made Classic Homemade Chicken Pot Pie recipe!

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How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman  How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted Woman  How to Make Old-fashioned Chili Mac {Recipe}, plus Chili-Mac/American Goulash Recipe Roundup | The Good Hearted WomanWavy Line

My Mom isn’t the only one with a Chili Mac recipe!

Other Mothers' Chili Mac Recipes

A Roundup of classic Chili Mac, American Chop Suey & Goulash recipes from other people's mothers.

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Sweet and Spicy Chili Mac and Cheese

Photo Credit: erhardtseat.com

This Sweet and Spicy Chili Mac has been a family favorite for 30 years. The perfect combo of sweet, spicy and of course macaroni and cheesy goodness!

2
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Pressure Cooker Chili Mac Recipe

Photo Credit: www.fromvalskitchen.com

Pressure Cooker Chili Mac is easy to make. The recipe calls for 4-6 ingredients. You easily change up the flavor by adding a spicier chili seasoning or even adding hot sauce. Using a pressure cooker makes for quick work with little effort and doesn’t heat up the house.

3
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Grandma’s American Goulash

Photo Credit: 4sonrus.com

Ground beef, your favorite pasta, a blend of cheeses, made in a single pot and all in a savory tomato based sauce- what’s not to go ga-ga for?!

4
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Ground Beef Goulash | Easy Weeknight Meal

Photo Credit: thespicyapron.com

Some of the best meals are also the easiest and most convenient – such is the case with this Ground Beef Goulash.

5
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Chili Mac Casserole - Comfort Food Everyone Will Love

Photo Credit: hearthandvine.com

This recipe for chili mac casserole is a hearty comfort food dish that serves a crowd and is perfect for your next potluck dinner or game day party.

6
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Instant Pot Chili Mac with Turkey

Photo Credit: soupaddict.com

A hearty, hunger-crushing dish that’s so easy to make in the pressure cooker, Instant Pot Chili Mac with turkey and cheese will become your go-to dinner this winter!

7
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Classic Beef Goulash or American Chop Suey

Photo Credit: www.grumpyshoneybunch.com

Classic Beef Goulash aka American Chop Suey is an easy recipe made with ground beef, tomato sauce, macaroni, and spices. This is all simmered together making a delicious comfort food meal for your family!

8
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One Pot Chili Mac

Photo Credit: www.shugarysweets.com

Are you looking for something quick, and semi-healthy for dinner? This One Pot Chili Mac is the answer!

9
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One Pot Chili Mac & Cheese

Photo Credit: www.lemonsandzest.com

Cozy chili Mac and cheese all in one pot? Yes please! Forget all the extra mess with this simple meal!

10
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Instant Pot Goulash Recipe

Photo Credit: spicecravings.com

American-style Instant Pot Goulash is a simple and delicious comfort food recipe with ground meat and pasta cooked in a tomato sauce flavored with paprika and other spices.

11
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One Pot American Goulash Recipe

Photo Credit: asimplepantry.com

(My Granny’s goulash!) A one-pot wonder, this American goulash is a classic Midwestern staple, and can be ready in minutes or slow-simmered for a delicious dinner any night of the week!

12
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Instant Pot Cheesy Hamburger Casserole Recipe

Photo Credit: crayonsandcravings.com

Cheesy hamburger pasta is quick and easy thanks to this tasty Instant Pot recipe!

13
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Chili Mac Skillet {One Pan Meal in 30 Minutes}

Photo Credit: www.spendwithpennies.com

Supper never fails to satisfy when you serve this Chili Mac Skillet. This cheesy, meaty meal combines ground beef, macaroni, and cheddar cheese in a thick tomato sauce enriched with beef broth.

14
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One-Pot Goulash

Photo Credit: www.sonshinekitchen.com

American goulash has many varieties. This recipe is hearty comfort-food at it’s best made in only one pot for easy cleanup.

15
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Slow Cooker Chili Mac

Photo Credit: www.simplyhappyfoodie.com

Slow Cooker Chili Mac is a dump and start crock pot recipe. Delicious chili with some pasta added at the end makes this a hearty, economical one-pot slow cooker meal.

16
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One Pot Vegetarian Chili Mac

Photo Credit: cozypeachkitchen.com

This version of chili mac takes the classic comfort food and makes it vegetarian. Made in one pot in just 30 minutes, this recipe is great for last-minute dinners or for sharing on game day.

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Main Dishes, Recipes Tagged With: Casserole, Comfort Food, easy meals

Foil Stew: The Ultimate Comfort Food

July 15 By Renée 19 Comments

Foil Stew (aka Hobo Dinner, Campfire Stew, Tin Foil Dinner) is easy, fun, and so good that you’ll want to make it even when you aren’t camping.

Foil Stew: So Good You'll Want to Make It Even When You Aren't Camping | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Foil Stew is my ultimate comfort food, each bite bringing to mind countless nights under the stars. Like some ethereal scrapbook, just the scent of its exquisite, savory, caramelized deliciousness makes my mind dance through cherished memories of past camping trips – with my dad and mom, and Campfire Girls, and my Girl Scouts, and my CITs, and and Mr B and Em….

It is extraordinary that such a simple meal can hold so much.

There really isn’t much to making a great foil stew: just mix, wrap, and cook. Let me break it down for you.

Foil Stew: So Good You'll Want to Make It Even When You Aren't Camping | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

FOIL STEW BASIC INGREDIENTS 

(Scroll down for printable recipe with basic directions)

For each serving/packet of foil stew, you will need:

  • 1 medium potato, sliced 1/8-inch thick (peeling is optional) – I use a mixture of regular and white-fleshed sweet potatoes. (The sweet potatoes are a relatively recent addition for me, and I love what they bring to the party.)
  • 1 large carrot, sliced 1/8-inch thick (once again, peeling is optional)
  • 1 handful sliced onion – We tend to use a very large handful.
  • 3-4 ounces of protein – Ground beef, ground chicken, boneless chicken pieces, sausage, vegetarian alternatives all work well. DO NOT PRECOOK ANYTHING!! Put animal-based proteins into the stew RAW, breaking up any ground meats and distributing it evenly throughout your stew. (Some people do like to make a pattie with their ground meat and put it on top, but I am not a fan.)
  • 1/3-1/2 cup Cream of Mushroom Soup – Straight out of the can. Any Cream of… soup will work fine. We also really like Cream of Celery.
  • Seasoning as desired – Salt, pepper, etc.

PLEASE keep in mind that these amounts are estimates. Adjust them to your own tastes and appetite.

VARIATIONS: There are more variations and combinations to this list than I can possibly list here. You can add your favorite veggies (lots of people like corn), mix up your proteins, use any kind of “Cream of” soup. Once you get the process down, you can change it up as much as you want to make it your own.

VERY IMPORTANT: You may look at your uncooked foil stew and think, “Oh my gosh, I will never be able to eat all of that!” Which might be true – but remember, everything will cook down by about a third, and when you are camping, you tend to be hungrier than when you are at home. Plus, Foil Stew makes great leftovers!

LEFTOVER TIP: If you do end up having leftovers, I strongly encourage you to fry them up for breakfast and top them with a fried egg. (You’re gonna thank me for this.)

Foil Stew: So Good You'll Want to Make It Even When You Aren't Camping | The Good Hearted Woman

If everyone is eating the same thing, you can mix your foil stew up in a big bowl for everyone, and then just wrap them individually. However, in our family, because some of us are vegetarians, we usually mix the basic veggies together and then mix in the protein and soup right on the foil.

Foil Stew: So Good You'll Want to Make It Even When You Aren't Camping | The Good Hearted Woman

We used Morning Star Crumbles for Em’s vegetarian dinner this time. (If you use ground beef or chicken, DO NOT precook them – they should go into the packet raw.)

Be generous with the soup – that’s what provides the moist base for your stew to, well… stew in. Once you have your stew ingredients all together, toss it well with your hands to mix everything together. If it isn’t very goopy, you don’t have enough soup in it.

ABOUT THE FOIL: From years and years of experience, I can tell you that you will get much better results if you use Heavy Duty aluminum foil.  Regular aluminum foil simply does not stand up to the coals of an open fire like the heavy duty stuff does.

Foil Stew: So Good You'll Want to Make It Even When You Aren't Camping | The Good Hearted Woman

How to Wrap a Foil Stew

Foil Stew: So Good You'll Want to Make It Even When You Aren't Camping | The Good Hearted Woman

Foil Stew Wrapping

A. Put your mixed foil stew ingredients in the middle of the foil, and then bring the foil up so that the ingredients are resting inside in a slightly elongated pile.

B. Fold the top edges down together about 1 inch and crease. Fold over and do it again, and then once again. It helps to hold the foil stew up as you do this, because this allows you to keep some extra space in the packet, which helps in the cooking process. In other words, the folds themselves need to be very tight, but the foil stew inside should have a little wiggle room.

C. Push the two ends down so that your foil stew is safely in the middle of the packet.

D. Fold or roll the ends tightly.

E. Get a second piece of foil and repeat steps A-D.

F. Ready for the fire.

Foil Stew: So Good You'll Want to Make It Even When You Aren't Camping | The Good Hearted Woman

How to Bake Your Foil Stew Over a Open Fire

To bake over an open fire, first allow the fire to burn long enough to create some substantial coals.

Once you have a nice bed of coals burning, place your prepared foil stew on a bed of coals for 25-50 minutes, turning every 10-15 minutes. 

How Long Does Foil Stew Need to Cook? 

The time required to cook a foil stew depends upon many factors: the size of your foil stew, how hot your coals are, how cold it is outside, etc. It will start to sizzle after awhile.

I usually check my stew after 20-30 minutes.

The trick is to take it off after the vegetables have started to caramelize, but before they start to burn.

This is where the double-wrapping helps immensely: When you think your foil stew has cooked enough, carefully use the tongs to lift it out and away from the fire. Set the packet, seam side up, on a solid, heat resistant surface. Carefully open the foil packet at check. Vegetables should be tender and proteins completely cooked. 

If it needs more time, simply recrimp and seal the foil on the top and pop it back onto the coals, seam-side up.

Foil Stew: So Good You'll Want to Make It Even When You Aren't Camping | The Good Hearted Woman

If you don’t have a camping trip planned any time soon (or you are simply not a camper), you can also bake your foil stew over prepared briquettes, on top of a BBQ, inside a Dutch oven, or in your oven at home [375°F | 190°C].

Foil Stew: So Good You'll Want to Make It Even When You Aren't Camping | The Good Hearted Woman

Foil Stew

Foil Stew {aka Hobo Dinner, Campfire Stew, Tin Foil Dinner} is easy, fun, and so good that you'll want to make it even when you aren't camping.
Prep Time10 mins
Cook Time30 mins
Print Recipe Pin Recipe
Course: Main Course
Cuisine: American
Keyword: stew
Servings: 1 serving
Calories: 398kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Heavy Duty Aluminum Foil

Ingredients

Suggested Amounts for One Serving

  • 1 medium potato sliced 1/8-inch thick (peeling is optional)
  • 1 large carrot sliced 1/8-inch thick (peeling is optional)
  • 1 handful onion sliced or chopped
  • 4 ounces protein Ground beef, ground chicken, boneless chicken pieces, sausage, vegetarian alternatives (DO NOT PRECOOK ANYTHING)
  • 1/2 cup Cream of Mushroom Soup Any Cream of… soup will work fine. (We really like Cream of Celery)
  • salt & pepper Season as desired

Instructions

  • Put all foil stew ingredients in the middle of a large rectangle of heavy duty aluminum foil.
    Bring the foil up so that the ingredients are resting inside in a slightly elongated pile.
  • Fold the top edges down together about 1 inch and crease.
    Fold over and do it again, and then once again.
    It helps to hold the foil stew up as you do this, because this allows you to keep some extra space in the packet, which helps in the cooking process.
    In other words, the folds themselves need to be very tight, but the foil stew inside should have a little wiggle room.
  • Push the two ends down so that your foil stew is safely in the middle of the packet.
  • Fold or roll the ends tightly.
  • Get a second piece of foil and repeat steps A-D. Ready for the fire.
  • To bake over an open fire, simply place your prepared foil stew on a bed of coals for 25-50 minutes, turning every 10-15 minutes. Time depends upon the size of your foil stew, how hot your coals are, how cold it is outside, etc. It will start to sizzle after awhile. I usually check my stew after about 30 minutes. The trick is to take it off when the vegetables have started to caramelize, but before they start to burn. This is where the double wrapping helps immensely – when you think it is done, carefully open the packet at check. If it needs more time, simply wrap it back up and pop it back on the coals.

Notes

If you don’t have a camping trip planned any time soon (or you are simply not a camper), you can also bake your foil stew over prepared briquettes, on top of a BBQ, inside a Dutch oven, or in your oven at home [375° F].

Nutrition

Serving: 1serving | Calories: 398kcal | Carbohydrates: 51g | Protein: 38g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 1014mg | Potassium: 1620mg | Fiber: 7g | Sugar: 5g | Vitamin A: 12028IU | Vitamin C: 46mg | Calcium: 49mg | Iron: 4mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do you love rich, savory stews? (So do we!) Here are a few of our favorite hearty stew recipes:

  • Caribbean Chicken Stew
  • Apricot Chicken Tagine
  • Shepherd’s Pie

Foil Stew: So Good You'll Want to Make It Even When You Aren't Camping | The Good Hearted Woman

A perfect dinner for us when we go camping consists of Foil Stew, followed by my always-amazing, ridiculously easy Dutch Oven Pineapple Upside-Down Cake. 

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Recipes Tagged With: camping, Comfort Food, easy meals, stew

Smoked Salmon Crustless Quiche

March 4 By Renée 12 Comments

A new twist on an old standby, this “impossible” Smoked Salmon Crustless Quiche is perfect for any meal of the day. It goes together in less than 15 minutes and is ready to serve – start to finish – in about an hour.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Last week, I wrote about our Valentine’s weekend at The Lake House Bed & Breakfast. This is the recipe for the delicious Smoked Salmon Crustless Quiche that we were served for breakfast on our first morning there, generously shared by our hostess, Mary.

“Crustless” may be a slight misnomer: this quiche does have a crust of sorts, albeit quite soft. (If you are familiar with Bisquick’s Impossible Pies, you will know what I mean – this is simply a fancy variation on the old standby.)

Whatever you want to call it, this quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

As with most quiches, I like a little fruit on the side, and blueberries are a beautiful contrast for this light, lovely meal.

If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche! 

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
5 from 1 vote

Smoked Salmon Crustless Quiche

From The Lake House Bed & Breakfast in Lincoln City, Oregon.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Print Recipe Pin Recipe
Course: Breakfast, Brunch
Author: Mary - The Lake House, Otis, Oregon

Ingredients

  • 6 ounces smoked salmon chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped onion
  • 3 ounces cream cheese cut into 1/2-inch cubes
  • 2 cup milk
  • 1 cup Original Bisquick Try this homemade version!
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Preheat oven to 400° F.
  • Spray a 10" pie plate (or 8" square pan) with non-stick cooking spray.
  • Mix smoked salmon, chopped onion, and grated cheese together in prepared pie plate. Drop cream cream cubes on top of salmon mixture and set aside.
  • Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
  • Beat eggs in a medium mixing bowl. Add milk, Bisquick, and seasonings and mix thoroughly. (I do this step in a my blender.)
  • Pour egg mixture into pie plate over smoked salmon mixture.
  • Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Allow to stand at least 10 minutes before serving.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

NOTE: If you would prefer that your cream cheese not float to the surface when you bake your quiche, just layer half of the salmon mixture on the bottom of the pan, then add your cream cheese, and then spread the second half of the salmon mixture on top. Personally, I like the cream cheese on top, because I think it makes the quiche visually more interesting.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

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Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Smoked Salmon Recipes from GHW

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Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

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Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

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Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

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Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

Filed Under: Main Dishes, Pescatarian, Recipes Tagged With: baking, Breakfast, brunch, easy meals, eggs, fish, Lunch, salmon, seafood

Easy Cheesy Zucchini & Tomato Casserole

October 5 By Renée 11 Comments

Enjoy the bounty of the season with this easy, family-pleasing 3-cheese Zucchini & Tomato Casserole.

Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

This 3-Cheese Zucchini & Tomato Casserole is fast becoming a favorite on our weekday family menu. It’s one of those meals I fondly call the Easy-Uglies. You know – the meals you can throw together at the last minute with your eyes closed: chili mac, goulash, hash, casserole, frittata, and stir fry all come to mind.  They aren’t always pretty, but they come through every time, and even though you don’t usually serve them to company, you probably should because they are some of the best stuff that comes out of your kitchen.

If your garden is anything like mine, it’s been going crazy these last few weeks as the summer growing season comes to an end. Just today, I counted ten new blossoms on my (single giant) zucchini plant and at least a couple hundred cherry tomatoes on the vine, not to mention the thirty-something larger-variety green tomatoes waiting to be stored for winter or fried up fresh. I’ve been struggling to keep up, and in the process, and a few weeks ago, I managed to throw together what turned out to be a delicious 3-Cheese Zucchini and Tomato Casserole.  A cross between a crustless quiche and a hearty frittata, this goes together in just 15 minutes and makes a truly savory and satisfying weeknight meal, and a real contender for my Easy-Ugly Top 10.

Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

Easy Cheesy Zucchini & Tomato Casserole

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Main Dish
Cuisine: Seasonal
Keyword: zucchini casserole
Servings: 8 servings
Calories: 250kcal
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

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  • 1 large onion chopped
  • 2 large cloves garlic minced
  • 2 tablespoons butter
  • 1 lb. zuchinni chopped or sliced
  • 1/2 lb. tomatoes cherry or chopped
  • 4 eggs beaten
  • 2 oz. marcarpone or cream cheese room temperature
  • 1 cup crumbled feta
  • 1/4 grated Parmesan
  • 1/2 teaspoon garlic salt
  • Pepper to taste

Instructions

  • Preheat oven to 375° F. Spray a 2-quart casserole dish with non-stick cooking spray.
  • In a medium skillet over medium-low heat, caramelize onions & garlic.
  • Using a whisk, beat marscarpone (or cream cheese) into eggs. (It's fine if there are small lumps.)
  • Stir feta, Parmesan, and garlic salt into egg mixture.
  • Fold in zucchini, tomatoes, and caramelized onions and garlic.
  • Pour into prepared casserole dish and bake at 375 for 45 minutes.
  • Remove from oven and let stand for 10 minutes before serving.

Nutrition

Calories: 250kcal
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Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

Everyone has a few Easy-Ugly meals. What’s at the top of your list? 

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Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

Filed Under: Gluten-free, Recipes, Vegetarian Tagged With: Casserole, Cheese, easy meals, eggs, vegetables

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