Minestrone Soup

This is one of those tried and true recipes passed down from my wonderful mother in law.  It is full of veggies and has a great flavor from the sausage.

I also like that you can control how "soupy" you want this to be.  My kids don't prefer all of the extra broth/liquid, so we use a slotted spoon to scoop this over their noodles, leaving more in the pot for me.

 

The leftovers conveniently freeze beautifully for a hot lunch or dinner any time (just freeze the soup - not the noodles).  I hope you enjoy this as much as we do.

Minestrone Soup

Recipe from Lyn Denna

½ lb. browned pork sausage
1 can stewed tomatoes
1 quart water
2 c. beef broth
1 large onion, chopped
2 large carrots, chopped
2 large celery ribs, chopped
1 can garbonzo beans
1 can green beans
2 8oz. cans tomato sauce
2 tsp. oregano
½ tsp. basil
1 Tbsp. parsley
salt and pepper to taste
Optional additions: zucchini and green peppers
1 lb. noodles

Prepare noodles according to package directions.
Combine all ingredients and simmer for 1 hour, or put in a crockpot on low for 4-6 hours.
Place prepared noodles in bowls and top with hot soup.

Dry Chili Mix {Meal in a Jar}

This hearty mix comes together in minutes to create a delicious chili.  If you aren't into the whole "meal in a jar" thing, by all means just throw this together for a quick dinner any night of the week.

  If you are looking for convenient gift giving this Christmas, this ticket fits the bill.  I like to pair this meal with home made corn bread (also available as a dry mix).

Aside from the convenience of having ready made meals like this lining your shelves, these make excellent options for camping, hunting or 72 hour kits.  These can just as easily be put into mylar bags, or if you aren't worried about shelf life, a ziplock would work just fine.
The shelf life of this chili mix is 1 year.  If you have a food saver with the ability to seal a mason jar or vacuum seal a mylar bag, you can extend the shelf life up to 15 years if kept in a cool, dry place.
You can use any brand of freeze dried or dehydrated foods here, but I've included links to the products that I personally use.  The most important thing is to use instant beans; this allows for long term storability with minimal cooking time and water.  You can click here to find out more about how you can earn these products for free or half off.

Dry Chili Mix {Meal in a Jar}

Recipe from Rainy Day Food Storage

1 1/4 c. instant red beans

1/2 c. tomato powder

1 c. freeze dried beef (I used 1/2 hamburger, 1/2 roast beef)

1/2 c. dehydrated mixed bell peppers

1/2 c. freeze dried tomato dices (i omitted these)

1/4 c. freeze dried chopped onions

1/4 c. freeze dried celery

1 Tbsp. beef bouillon
2 tsp. chili powder
1/4 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. crushed red pepper 

salt and pepper, to taste

To make the chili:

Add 8 cups of water to a pot over high heat.

Add entire contents of jar and bring to a boil.

Simmer over medium heat until beans are cooked through, 20-30 minutes.
This chili will thicken up quiet a bit during the final minutes of cooking time, so don't panic if it looks too watered down, just keep boiling.

Serve with shredded cheese, optional.

Dry Chicken Noodle Soup Mix {Meal in a Jar}

Meal in Jar recipes are the perfect solution for quick dinners with zero fuss.  They also make wonderful gifts (I like to give them to new moms, perfect for when they need something healthy and fast).

You can use any brand of freeze dried or dehydrated foods here, but I've included links to the products that I personally use.  If interested, you can click here to find out more about how you can earn these products for free or half off.  OR, take advantage of our 2016 discounted group food storage order by clicking here.

You can switch up the seasonings for whatever you like to add to your chicken soup, so this is completely customizable for your tastes.

This mix makes 2 large servings.  If you have a larger family, I would recommend doubling the ingredients and leaving the noodles out of the jar.  Those can always be included in the bag along side the jar, and added at the time of cooking.
Aside from the convenience of having ready made meals like this lining your shelves, these make excellent options for camping, hunting or 72 hour kits.  These can just as easily be put into mylar bags, or if you aren't worried about shelf life, a ziplock would work just fine.
The shelf life of this soup mix is 1 year.  If you have a food saver with the ability to seal a mason jar or vacuum seal a mylar bag, you can extend the shelf life up to 15 years if kept in a cool, dry place.

Dry Chicken Noodle Soup Mix {Meal in a Jar}

Recipe modified from My Food Storage Favorites

2 Tbsp. chicken bouillon
1/4 tsp. pepper
1/2 tsp. sage
1/2 tsp. thyme
1/4 tsp. parsley
1/4 tsp. curry powder
1/2 tsp. garlic powder
1/3 c. freeze dried celery
1/3. c. dehydrated carrots
1/4 c. freeze dried onions
1 c. freeze dried chicken
2 c. egg noodles

In each quart mason jar, add all ingredients in the order listed.

To make the soup:
Add contents of jar to 6 cups of water in a large saucepan.
Bring to a boil, reduce heat to medium, and boil, uncovered, for 15 minutes or until noodles are done.

Makes 2 large servings.

Dry Vegetable Cheese Chowder Mix {Meal in a Jar}

One of my all time favorite soups is now available as a shelf stable dry mix.  Aside from the convenience of having these lining your pantry shelves for a quick and delicious dinner any time, recipes like these also make for the perfect gift.  Not to mention the convenience factor for camping / backpacking / hunting / 72 hour kit food options.  No refrigeration, light weight, nutritious and great tasting.  Just switch out the glass jar for a ziplock bag if you plan to hit the hills.

To make this even more backpacker friendly, you can buy resealable mylar bags, add the jar contents along with boiling water to the bag, seal it up, and let it cook on its own.  This takes about twice as long as boiling on the stovetop, but it is another option.

Shelf life on these jars are 1 year.  If you have a food saver with the ability to seal a mason jar lid on dry goods, it will last much longer (upwards of 15 years if kept in a cool, dry place).

You can use any brand of freeze dried or dehydrated food here, but I've included links to the products that I use personally.  Click here to find out more about how you can earn these products for free or half off.

Dry Vegetable Cheese Chowder Mix

Menu Managed Original

1/4 c. mashed potato flakes
1/3 c. cheese blend powder
1/4 c. powdered milk
1 tsp. salt
1/2 tsp. pepper
1 tsp. chicken bouillon
1/2 c. dehydrated potato chunks
1/2 c. dehydrated carrot dices
1/2. c. freeze dried onions
3/4 c. freeze dried broccoli
3/4 c. freeze dried cauliflower
3/4 c. freeze dried celery

Add all contents to a wide mouth quart jar, in the order listed above.  You will have to push down on the celery to get it all to fit.

To make the soup:
Add 7 cups of water to a pot and turn heat to high.
Dump contents of jar into water and bring to a boil, then reduce heat to medium and simmer for 30 minutes, until potatoes are fully cooked, stirring occasionally.
Soup will thicken up quiet a bit near the end of cooking time, so don't worry if it looks too thin.
Add up to 1 more cup of water if soup seems too thick for your liking.
Season to taste with additional salt and pepper, if desired.

{Homemade} Condensed Cream of Chicken Soup

Some of you have already tried my powdered cream of chicken soup substitute, which I love.  But I have lately started using this recipe as well.  I have found that it works better for certain things.  Both are a great addition to any recipe index, and if you haven't jumped on this bandwagon yet, you should.  You'll save yourself a bundle, and cut down on unnecessary ingredients.

This recipe makes the equivalent to 1 can of Campbells Cream of Chicken Soup.

Condensed Cream of Chicken Soup {Homemade}

Recipe from Mel's Kitchen Cafe

3/4 c. chicken broth

1/8 tsp. poultry seasoning (sage)

1/4 tsp. onion powder

1/8 tsp. garlic powder

pinch of black pepper

1/4 tsp. salt

pinch dried parsley

pinch paprika

1/2 c. milk

1/4 c. flour

In a medium saucepan, bring broth and all seasonings to a simmer.

Whisk milk and flour together in a separate container, and slowly pour into the broth mixture, whisking constantly.

Continue cooking, whisking occassionally until thickened, 3-4 minutes.

Season to taste with additional salt and pepper.

Use in desired recipe.

{Zupa's} Chicken Enchilada Chili

Zupas Chicken Enchilada Chili.  You need this recipe in your life.  This was definitely not my first (or second, or third...) attempt at recreating this, so I can tell you right now, the secret is all in the sauce.  Save yourself the heartache of 'not as good as Zupas' soup and make the enchilada sauce from scratch.  It makes all the difference.  It makes the soup.

I use this enchilada sauce recipe from Our Best Bites, only subbing red bell peppers instead of green ones.  I also like to make a big batch of it ahead of time because it freezes beautifully, which means I can have this soup ready and on the table in a matter of minutes.

Zupas Chicken Enchilada Chili

Recipe modified from Burnt Apple

1 Tbsp. olive oil

1 small onion, chopped

2 cloves minced garlic

2 c. small diced cooked chicken

2 1/2 c. enchilada sauce

1 15oz. can tomato sauce

1 4oz. can diced green chiles

1 15oz. can black beans, rinsed and drained

2 Tbsp. chili powder

1 tsp. cumin

1 c. shredded cheddar cheese

2 Tbsp. flour

2 Tbsp. butter

1 15oz. can evaporated milk

2 c. chicken broth

In a large pan, heat olive oil and add onions, cooking until translucent.

Add garlic and cook for 1 minute.

Add the chicken, enchilada sauce, tomato sauce, green chiles, beans, chili powder, and cumin.

Allow mixture to warm, stirring occasionally, while you make the sauce.

In a separate pan, melt the butter.

Add in flour, and whisk to make a roux.

Gradually add evaporated milk, whisking and cooking until sauce is thickened.

Slowly add milk mixture and grated cheddar cheese into the soup, stirring until melted.

Add up to 2 c. chicken broth to thin soup to desired consistency.

Serve with tortilla chips.

Loaded Baked Potato Soup

This soup has everything I love about a baked potato; cheese, green onions, bacon, sour cream...  

Obviously, the potato itself isn't the star of this dish.  The toppings just make it wonderful.

Also, this soup gets a thumbs up from the hubs; which means that it is dense and thick and hardly resembles a soup at all.  Very filling pure comfort food.

This recipe is all over the internet and pinterest, but I wanted to try it most after viewing it at my sister in laws blog, Cupcakes with Sprinkles.  And seriously, if you haven't been over there to check it out it is worth it!  You might end up making a dessert instead of dinner, but is that entirely a bad thing?

Loaded Baked Potato Soup

Recipe from Cupcakes with Sprinkles

1/2 lb. bacon, cooked and crumbled

1 onion, diced

5 large potatoes, peeled and cubed

2 cans chicken broth

3 Tbsp. butter

3 Tbsp. flour

1 1/2 c. milk

3/4 c. Cheddar cheese, shredded

1/2 tsp. black pepper

For garnish:

green onions, cheddar, sour cream and bacon

In a large pot cook bacon until crisp; remove and dry on paper towels.

Saute onion in bacon drippings until tender; remove excess grease if necessary.

Add potatoes and chicken broth and bring to a boil.

Reduce and simmer until potatoes are fork tender.

Remove 1 c. of potatoes to a small bowl and mash with a fork.

In a small sauce pan melt butter and stir in flour to create a roux.

Cook for 2 minutes, then whisk in the milk.

Bring to a boil, and simmer until thickened.

Slowly stir into the soup pot along with the bowl of mashed potatoes.

Add 1/2 c. of the cheese, three-fourths of the bacon and pepper to the pot.

Stir to combine and cook an additional 5 minutes.

Ladle into bowls and garnish with desired toppings.

Vegetable Cheese Chowder

This is not a new recipe on this blog, but it is one that has been sadly overlooked by many.  It may have been because it desperately needed a new photo.

Either way, this is a fantastically cheesy, and fully loaded with veggies and flavor.  It comes together quickly too, which I love!

This here is my momma's soup.  We loved dinner whenever she prepared it for us.

Vegetable Cheese Chowder
Recipe from Sandy Bishop


2 chicken bouillon cubes
3 c. hot water
1 c. chopped, of each of the following:
broccoli
cauliflower
onions
celery
carrots
potatoes
2 cans cream of chicken soup
1 lb. Velveeta Cheese

Dissolve bouillon cubes in water.
Add vegetables and simmer for 30 minutes.
Add soup and mix well.
Stir in cubed Velveeta.
Stir until melted.

Chicken Quinoa Stew with Butternut and Beans

This stew is delicious.  No other explanation is needed.

It is thick and hearty and I devoured the leftovers everyday for almost a week.

Chicken Quinoa Stew with Butternut and Beans

Recipe slightly modified from Cookin' Canuck

1 1/2 lb. butternut squash, peeled, seeded and chopped into 1/2" chunks

2 cans chicken broth

1 lb. boneless, skinless chicken (thighs or breast), cooked and cubed/shredded

1 Tbsp. olive oil

1 medium onion, chopped

salt and pepper to taste

4 cloves garlic, minced

1 1/2 tsp. oregano

1 can diced tomatoes

1 can garbanzo beans

2/3 c. uncooked quinoa

salt and pepper to taste

chopped cilantro, to taste

Steam the squash until barely tender, about 10 minutes.

Remove half of the squash, setting aside.

Steam remaining squash until very tender, and mash with a fork to puree.

Soak quinoa in some water to help remove the outer bitter coating.

Meanwhile, in a large saucepan, heat oil and saute onions until translucent.

Season with salt, pepper, oregano and garlic, cooking for and additional minute.

Add tomatoes, broth, chicken, beans, butternut squash pieces and mashed butternut; stir to combine.

Drain quinoa and run under water to rinse completely.

Add quinoa to pot and bring to a simmer.

Cover and simmer on low until quinoa is cooked, about 15 minutes.

Season to taste with additional salt and pepper, if needed.

Spoon into individual bowls and stir in cilantro, to taste.

Cream of Chicken/Mushroom Soup Substitute

These easy to make Cream of Soup substitutes are the only thing I use anymore.  I have yet to find a recipe that it doesn't work in.  It saves me money and space.  A few more minutes of time is all it takes compared to opening up a can.  Not to mention you get to control everything that goes into it!

Cream of Chicken Substitute

Recipe modified from A Matter of Preparedness

3 c. powdered milk (both instant or non-fat work great)
1 c. + 2 Tbsp. cornstarch
18 chicken bouillon cubes
3 Tbsp. dehydrated onion flakes
1 1/2 Tbsp. basil
1 1/2 Tbsp. thyme
3/4 tsp. pepper
2/3 c. freeze dried chicken dices, optional

In a food processor, combine bouillon cubes, onion flakes, basil, thyme, and pepper; pulse until smooth.
Combine all ingredients in a bowl and mix well.
Store in an airtight container.

To use:
Mix 1/2 c. soup mixture with 1 1/2 c. water in a saucepan over medium heat.
Cook, stirring occasionally until thickened.
Replace in any recipe for 1 can of condensed Cream of Chicken Soup.

Cream of Mushroom Substitute

Follow directions for cream of chicken substitute above, only:

replace chicken bouillon with beef bouillon

replace freeze dried chicken with freeze dried mushrooms

Autumn Butternut Soup

There are a million butternut squash soups out there.  This is my version of a few that I compiled together.  It is delicious, filling, and great for you.

Autumn Butternut Soup

Menu Managed Original

2 Tbsp. extra virgin olive oil

1 onion, chopped

3 carrots, chopped

salt and pepper to taste

4 c. cubed butternut squash

1 large sweet potato, chopped

1 c. chicken broth (or vegetable)

1/2 c. orange juice

2 c. milk

1/4 tsp. nutmeg

Heat oil in large saucepan.

Add onion, carrot, salt and pepper, and cook until onion is translucent.

Add squash and potato and stir, cooking for one minute.

Add broth and cover.

Bring to a boil and cook until squash and potato are tender, about 15 minutes, stirring occasionally.

Add orange juice and 1 cup of milk.

Using an immersion blender (or regular blender), puree until smooth.

Add remaining cup of milk and nutmeg.

Stir and heat through.

Roasted Red Pepper Soup

If you are a red pepper fan, then you are bound to love this soup!

It was also surprisingly filling for being vegetarian.  Smooth and delicious!

**Take note that this recipe doesn't make very much; about 4 1/2 cups of soup - although one bowl filled me up.  If you have a lot to feed I'd double the recipe; or double it anyway, it freezes well.

Roasted Red Pepper Soup

Recipe modified from SkinnyTaste

4 large red bell peppers, roasted, with seeds removed

1 Tbsp. olive oil

1 onion, chopped

1 carrot, chopped

2 cloves garlic

1 tsp. herbs de provence

1 Tbsp. parsley

2 cans chicken broth

1 medium russet potato, peeled and chopped

1/4 c. Parmesan cheese

salt and pepper to taste

sour cream

Start roasting red peppers.

Meanwhile, in a medium saucepan, saute onion and carrot in olive oil until onion is translucent.

Add garlic, herbs de provence, and parsley and stir for 30 seconds, until garlic is fragrant.

Add chicken broth and potato, and simmer.

Peel and chop peppers and add to pot.

When potatoes are tender, puree everything with an immersion blender (or regular blender).

Add Parmesan cheese, and salt and pepper to taste.

Ladle into bowls and serve with a dollop of sour cream, if desired.

Harvest Time Zucchini Soup

We always make this delicious soup at the end of the harvest, when the weather starts to get too cold for the garden.  It also freezes well, which makes it fabulous all through the winter months.

Harvest Time Zucchini Soup

Recipe from Lyn H. Denna

4 c. chicken broth

6 small zucchini, diced

1 onion, diced

5 carrots, diced

2 potatoes, diced

2 cloves garlic, minced

2 tsp. curry powder

1 Tbsp. Worcestershire sauce 

1 tsp. salt

1/2 tsp. seasoned salt

1/2 tsp. pepper

1 can evaporated milk

hand full cilantro leaves, chopped

In a large pot, combine all ingredients except milk.

Simmer for 20-30 minutes.

Using an immersion blender, puree to desired consistency.

Add milk and heat through.

Butternut Squash and White Bean Soup

This hearty soup is packed with flavor.  The autumn spices add a great touch to the butternut squash, and the bacon puts this over the top.

(Although there is hardly any red pepper, it was much spicier than I anticipated.  If you are serving to your kiddo's, I'd omit the heat altogether).

Butternut Squash and White Bean Soup

Recipe modified from Goodrich Goodies

6 slices bacon (I love turkey)

1 c. chopped onion

1 c. chopped celery

2 garlic cloves, minced

4 c. peeled and chopped butternut squash

2 cans chicken broth

1 tsp. cumin

1/4 tsp. ground red pepper

1/8 tsp. cinnamon

1/8 tsp. ground cloves

1 tsp. oregano

1/4 tsp. black pepper

1 tsp. salt

2 cans Great Northern beans, rinsed and drained

1 can evaporated milk

Cook bacon until crisp; crumble and set aside.

In a large saucepan, using 2 Tbsp of bacon drippings, saute the onion and celery until onion is translucent.

Add garlic and stir for 30 seconds.

Add sqash, cooking for 3 minutes, stirring occasionally.
Add chicken broth, cumin, red pepper, cinnamon, cloves, oregano, salt, pepper and beans.
Bring to a boil.
Add evaporated milk and heat through.
Sprinkle each serving with bacon.

**If Freezing:
Place cooled soup in ziplock freezer bags or containers and freeze for up to 3 months.
Squash will be more tender after frozen.

Summer Corn Chowder with Bacon

This deeeelicious chowder is perfect for those cold winter days (even if it is made with summer veggies).  This comes together quickly and tastes fantastic.

Summer Corn Chowder with Bacon

Recipe from Epicurious

12 slices bacon

12 c. fresh or frozen corn kernels

3 c. chopped fresh fennel bulb (substitute onions and celery if you don't have fennel)

2 c. zucchini or summer squash, 1/2" cubes

2 c. russet potatoes, 1/2" cubes

2 cans chicken broth

1 c. whipping cream OR evaporated milk

1/2 tsp. cayenne pepper

1/4 c. chopped fresh chives

salt and pepper to taste

Saute bacon in a large pot over medium-high heat until crisp and brown.

Transfer bacon to paper towels to drain.

To drippings, add corn, fennel, zucchini, and potatoes and saute for 5 minutes.

Add chicken broth and simmer uncovered, over medium heat until vegetables are tender, about 20 minutes. 

Transfer 6 cups of the soup to a blender, and puree until smooth.

Return puree to soup in pot.

Stir in cream and cayenne.

Bring chowder back to a simmer.

Season to taste with salt and pepper (I had to add about 1 tsp. of kosher salt).

Chop bacon and chives.

Ladle chowder into bowls and sprinkle with bacon and chives.

Serves 8.

If freezing: 

Let soup cool to room temperature.  Pour into freezer bags/containers and freeze for up to 6 months.  Freeze bacon separately to serve on top.

Beef Stew

This is a regular go to meal for us during the cold winter months.  And don't be wierded out by the Western Family Seasoning Packet.  It makes it the perfect consistency, and has great flavor.  And yes, it must be Western Family.  This is probably the only time in my life that I will tell you that a certain brand matters.

Beef Stew

4 baking potatoes, washed and cubed
2-3 carrots, sliced
1 onion, diced
1 lb. stew meat
2 cloves garlic
2 bay leaves
2 packages WF Beef Stew Steasoning Mix
water

Crockpot Directions:
Place all ingredients in crock pot and cover with water.
Stir to combine.
Cook on low heat 5-8 hours.

Stovetop Directions:
Heat 1 Tbsp. olive oil over medium heat.
Add beef and onion, searing meat on all sides.
Add remaining ingredients and cover with water.
Simmer for 30 minutes or until potatoes and carrots are tender.

Remove bay leaves before serving.

Chicken Broth

Let me just start by saying that I hardly EVER make my own broth.  And I NEVER buy chicken with the sole purpose of doing just that.  This recipe only comes out on the rare occasion that I cook a turkey, whole chickens, or buy a rotisserie chicken.  Either way, it is much more cost effective.  Plus, your house will smell delicious!

This particular broth is from a turkey that we had for Easter, hence the lighter color.

Chicken Broth

1 chicken carcass

1 large onion, quartered

2-3 carrots

3-4 celery stalks

2 cloves garlic

3 bay leaves

1 heaping Tbsp. kosher salt

10 peppercorns

Other seasonings of choice, fresh or dried (I've used parsley, thyme, oregano, rosemary, sage, etc.)

Throw everything together in a large pot and cover with water by about 1 inch.

Bring to a boil, cover, and simmer for about 1 hour.

OR, place in the crock pot - 4 hours on high or 8 hours on low.

Strain.

Season to taste with additional salt and pepper, if needed.

Pour into measured portions and freeze for 3-6 months, or about 5 days in the fridge.

Chicken Noodle Soup

A classic.  And for a reason.  This particular recipe uses curry - which gives it a slightly different taste and color.

Chicken Noodle Soup

1/4 c. extra-virgin olive oil

2 large carrots

1 small onion

2 stalks celery

grill seasoning

2 chicken breasts

salt and pepper

1/2 tsp. thyme

1/2 - 1 tsp. curry

1 can cream of chicken soup

2 c. water (or chicken broth)

cooked egg noodles

Heat half of oil in large soup pan.

Season chicken on both sides with grill seasoning and add to hot oil - cook until no longer pink.

Remove and set aside.

In same pot, add remaining oil with carrots and onion.

Cook until onion is translucent, about 8 minutes.

Add celery, thyme, curry, soup and water

Stir and bring to a low boil.

Shred chicken and add to pot.

Season to taste with salt and pepper.

Serve over egg cooked noodles.

I like to keep the noodles and the soup separate so they don't overcook and get soggy.

**For Freezing:

Ladle room temperature soup (without noodles) into freezer bags or containers and freeze.

Creamy Tomato Soup

This is SO SO EASY to make, and tastes MUCH BETTER than the condensed soup from a can.

(even though this recipe does come from a can)

Creamy Tomato Soup

1 (14.5oz) can diced tomatoes with garlic, onions and herbs

1 (8oz) can tomato sauce

8oz. fat-free or reduced fat cream cheese

2 c. milk

1/4 c. chopped fresh basil

1/2 tsp. salt

1/4 tsp. pepper

Place all ingredients in saucepan and heat though.

For chunky soup leave as is (allowing cheese to melt), or puree until desired consistency is reached.

Zuppa Toscana Soup

Kale is my favorite green.  It holds up so well in soups!

I am not an Olive Garden fanatic, but supposedly this soup tastes just like theirs.

Zuppa Toscana Soup

Recipe from Kady Dommer

1 lb. Italian sausage
2 large russet potatoes, cut long ways then in thin slices
½ onion chopped
¼ c. bacon bits
1 tsp. minced garlic
2 c. kale, chopped
2 cans chicken broth

4 c. water
1 c. heavy whipping cream

Cook sausage then set aside to drain on a paper towel.

In large pot put water, chicken broth, onion, potatoes and garlic.

Cook until potatoes are almost done.

Add meat, salt and pepper, and simmer for ten minutes.

Add kale and cream.

Warm through and serve.