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Category: Soups

Beef Soup with Campanelle Pasta in the Crock Pot



Soup with Filet Mignon, are you kidding me!!!! Truth is that we bought a whole Filet last night and this is the Chain. Soup for a King or Queen. The best part is the Crock Pot did all the work not me…

Beef Soup with Campanelle Pasta….

Beef Chuck would be the second choice for this soup.

beef 1 pound cut in 3/4 to 1 inch pieces.

filet strip

beef stock 32 oz.

Campanelle pasta 2 cups boil separate and add at the end

salt and pepper for taste

Italian seasonings 1 teaspoon

onion powder 1/2 teaspoon

parsley 1 teaspoon

carrots 2-3 peeled and sliced

onion 1/2 diced

celery 2 sticks chopped

tomato 1 diced no seeds

Turn your Crock Pot or Slow Cooker on. Low setting for 8 hours. Add your beef broth, vegetables, beef, and seasonings. Set it and forget it. When its finished cook pasta separate and add to the soup. Serve… Easy and Delicious.

Crock Pot Split Pea Soup

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split pea

Crock Pot Split Pea Soup

Well this was a challenge, never made Split Pea Soup in the Crock Pot over my 21 years in Culinary Arts. A dear friend Judy B. asked for a recipe for Split Pea and I know she’s Culinary challenged so I wanted to make it as easy as possible for her. The Split Peas cook much differently in the Crock Pot and the Soup does not reduce as if it is on the stove top. My critics at home loved it, so here it is…

Casaculinarian.com Split Pea Soup in the Crock Pot:

water 8 cups

chicken bouillon cubes 6

beef bouillon cubes 1

salt and pepper for taste

onion powder 1/2 teaspoon

garlic powder 1/2 teaspoon

dry basil 1/2 teaspoon

dry thyme 1/2 teaspoon

parsley 1/2 teaspoon

bag of dry split green peas 16 oz.

carrots 2 chopped

onion half chopped

green onions 2 chopped

celery 2 sticks chopped

garlic bulbs 3

In a food processor add your chopped garlic, onion, celery, green onion, and carrots. Process fine.

Put your Crock Pot setting on fast for seven hours.

Add your water, bouillon cubes, seasoning, processed vegetables, herbs, and dry Split Peas.

Mix this well so Split Peas do not stick to the bottom. Set it and forget it for six hours.

At the six-hour mark, make a corn starch slush with 2 and 1/2 tablespoons of cornstarch and 2 tablespoons of warm water. Mix well to make a slush dissolving all the cornstarch. Add to the Crock Pot and mix well. Continue to cook for another hour or so. Thickness should be consistent with no separation of the soup.

If you want to substitute stock for vegetable stock buy 8 oz. of vegetable broth. This is so easy and delicious, garnish with Croutons… Enjoy, Jason

Homemade Hearty Beef Chili

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chili jaso 2

Homemade Hearty Beef Chili- Perfect food for the Super Bowl this Sunday. Serve with grated Cheddar Cheese, Sour Cream, and diced White Onions on the side…

beef chop meat 2 and 1/2 pounds

olive oil 2 tablespoons

diced tomatoes can and liquid 28 oz.

crushed tomatoes can 28 oz.

water filled in a one 28 oz. empty can

beef bouillon cube 1

chicken bouillon cube 1

red kidney beans can 15.5 oz. drained

onion 1 small diced

green bell pepper 1 diced

red bell pepper 1 diced

fresh garlic bulbs 6 chopped

salt 1 tablespoon

pepper 1 teaspoon

cumin 2 tablespoons

chili powder 2 tablespoons

crushed red pepper 1 tablespoon

onion powder 1 teaspoon

granulated garlic 1/2 teaspoon

fresh or dry cilantro 1 tablespoon

paprika 1 teaspoon

Sazon Con Azafran 1 package

In a large Soup Pot brown off all the chop meat and drain. Add olive oil and chopped onion, both peppers, and garlic. Sauté for a few minutes and before they brown add back the drained chop meat. Continue to brown chop meat, onions, garlic, and peppers. Add all your seasonings to the meat mixture. Add both cans of tomatoes, can of water, and bouillon cubes. Bring to a boil. Lower and simmer on low heat for 1 and 1/2 to 2 hours. When liquid reduces and your happy with the consistency and flavor, add drained kidney beans. Let simmer for ten more minutes. Serve. Enjoy, Jason.

Winter Minestrone Soup

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This Winter Minestrone is very hearty. I cut the vegetables a little larger than normal, more of a rustic cut. I like cutting my vegetables a little larger for Winter Dishes.

celery sticks 3 chopped

onion 1/2 diced

carrots 3-4 sliced

russet potato 1 large

plum tomato 1 chopped no seeds

garlic 3 bulbs chopped

chopped spinach 2 cups

vegetable stock 32 oz.

water 7 cups

chicken bouillon cubes 3

beef bouillon cubes 2

crushed tomatoes can 28 oz.

dry navy beans 8 oz.

dry elbow or ditalini pasta 1 cup

parmesan cheese 2 tablespoons

butter 1 tablespoon

olive oil 2 tablespoons

salt and pepper to taste

parsley 1 tablespoon

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon Italian seasonings

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

In a large soup pot on medium heat add the olive oil and chopped onions, celery, carrots, potato, and garlic. Add butter. Mix thoroughly. Add vegetable stock, water, bouillon cubes, crushed tomatoes dry beans, herbs, and seasonings. Bring to a boil and then lower to simmer. Simmer for 2 hours or until beans are cooked. Add chopped spinach, pasta, and grated cheese now. Simmer until pasta is cooked thoroughly. Enjoy, Jason


Chicken Tortilla Soup in the Crock Pot


chicken tortilla soup 3

This is really good and can be a complete dinner!!! Give it a try, pretty simple too.

water 10 cups

chicken bouillon cubes 6

beef bouillon cubes 4

can of Goya Chiles Chipotles 7 oz.

can of black beans 15.5 oz.

garlic bulbs 3

raw chicken breasts 2

celery 2 sticks

onion 1/2

carrot peeled 1

red bell pepper 1/2 diced fine

green bell pepper 1/2 diced fine

green onion 2 sliced both white and green

salt and pepper taste

parboiled rice 1/2 cup

cumin 1/2 teaspoon

paprika 1/2 teaspoon

chili powder 1/2 teaspoon

garlic powder 1/2 teaspoon

onion powder 1/2 teaspoon

cilantro 1 teaspoon

flour tortillas cut in half and julienned

Add water to the Crock Pot and bouillon cubes. Add 2 chicken breasts. (rinse first) Add all seasonings and set Crock Pot to fast mode for 4 hours.

In a food processor add your can of Chipotle Peppers, cut carrots, cut celery, chopped onion, garlic and process. Process fine. Example below. Add all of this to Crock Pot.

food proce

At the 3 hour mark. Take chicken out. Add black beans, rice, diced pepper, and green onions.  Cut/Shred Chicken and add back to the Crock Pot. Let soup finish for the final hour.

Prep your tortilla strips by cutting flour tortillas. Example below. 15 minutes before soup is ready deep fry strips and lightly season with salt. You can buy them in the store already done if you want.


When soup is finished add a dollop of sour cream and garnish with green onion and crispy tortillas. Its spicy, enjoy! Jason

Chicken Tortilla Soup

Homemade Manhattan Clam Chowder

mahattan clam 4

When I make seafood or fish stock I always cut the broth with some chicken broth. This makes sure it does not get too fishy or salty.

4 peeled potatoes diced 1/4 inch

4 sticks celery chopped

onion 1/2 chopped

fresh bulbs of garlic 3 chopped

carrots 3 peeled and diced

olive oil 2 table spoons

butter 2 tablespoons

tomato paste 2 tablespoon

crushed tomatoes can 28 oz. no salt added

crushed tomatoes no salt

clam juice 8 oz.

4 cans chopped clams in clam juice 6 1/2 oz. cans each

water 4.5 cups

flour 1/4 cup

salt and pepper taste

parsley 1 tablespoon

Italian seasonings 1/2 teaspoon

onion powder 1 teaspoon

garlic powder 1 teaspoon

chicken bouillon cubes 4

white wine 1/4 cup

In a soup pot on medium heat add olive oil, potatoes, garlic, onions, celery, and carrots. Sweat on medium heat stirring constantly till vegetables begin to become translucent. Add tomato paste and blend into the vegetables. Add butter, constantly stirring. When butter is melted down add flour. Stir with a wooden spoon to blend the flour. It will become pasty and when the lumps of flour are gone add white wine to deglaze. Add bottle of clam juice and the clam juice from the 4 cans of chopped clams, leaving the clams separate for later. If we cook them now they will be overcooked and burn at the bottom. Add water, can of crushed tomatoes, bouillon cubes, and all seasonings and bring to a boil stirring so the potatoes do not stick. After boil simmer on low heat for 25-30 minutes or until flour taste is gone. Add Clams now. Example below.

clams on top

Stir clams in on low heat for 5 minutes, then shut heat off. Let soup sit for 10 minutes before serving. Enjoy!

Homemade Wonton Soup From Home


finished wonton soup

Ok so this Wonton Soup has my spin on it. My little Lula has the peanut allergy and is also allergic to seafood. Typically Wonton Soup broth may contain a bit of Fish stock. There are great Wonton Soup Base’s at Asian markets but usually they are made in a nut factory. So we make a simple chicken broth that gets pork broth from cooking the Wontons… Here we go. There are two parts to this recipe, the Broth and the Wontons. Kudo’s to my 7th grade teacher Mrs. Joyce who introduced this to me, and inspired me to become a Chef…


wonton wrappers 1 package

ground pork 1 pound

egg 2 (1 for meat mixture and 1 for the wonton wrappers)

bread crumbs 1/4 of a cup

salt and pepper taste

onion powder 1/2 teaspoon

granulated garlic 1/2 teaspoon

soy sauce 1 teaspoon

scallion chopped 1 teaspoon

Mix the above ingredients so the meat is put together and moist. Let sit as you prepare the wonton wrappers. Lay out half your package of wonton wrappers on a clean cooking surface. Crack your other egg and mix. With a pastry brush cover each wrapper with egg wash. Freeze the left over meat for Dim Sum, the link will be at the bottom of the page. Example below.

egged wonton wrapper

Now you will cover each egg washed wrapper with the left over wrapper. Example below.

covered wonton wrapper

Now we will egg wash two connected sides of the wrappers so we can have a seal when we close them. Add 1/2 inch meatball off chop meat mixture to the middle of the wonton. Example below.

meat in wontons

Fold them over like a turnover and seal with your fingers. Example below.

add egg to wonton

Egg wash one corner as you see above. Close wonton. Example below.

turning wontons makeing wontons wontons

Ok time to make the broth.

wonton broth:

water 10 cups

chicken bouillon cubes 8

onion 1/2 chopped

fresh garlic chopped 1 teaspoon

bok choy chopped 1 cup

salt and pepper taste

onion powder 1/2 teaspoon

olive oil 3 tablespoons

In a soup pot add olive oil on medium heat. Add bok choy, onion, and garlic. Sweat all ingredients constantly stirring. Add bouillon cubes while you are stirring. Before garlic burns add water and seasonings. Bring to a boil for ten minutes. Add wontons. Continue to cook for 10-15 minutes until your second boil. After your second boil simmer on low for ten minutes. Shut off and serve. Garnish with chow mien noodles. Enjoy!


Pork Dim Sum

Homemade Chicken and Dumplings

Chicken and dumplings

This is a Classic in the Mihalik house. Most kids when asked what they want for dinner will say Pizza… Not my kids they say Chicken and Dumplings.

raw chicken breast 1 1/2 pounds cubed

flour 1 cup

chicken bouillon cubes 5

vegetable oil 1/4 cup

fresh chopped garlic 1 teaspoon

onion 1/2 diced

carrots sliced or diced 2

celery sticks 3 diced

peeled potatoes 1-2 diced small

butter 2 tablespoons

salt and pepper taste both chicken breasts and broth

parsley 1 tablespoon

Italian seasonings 1/4 teaspoon

onion powder 1/2 teaspoon

white wine 1/8 cup

water 6 cups

In a Rondo pot add oil on medium heat. Cut chicken breast in cubes, season with salt and pepper, and dust with flour. When oil is hot, brown the chicken on both sides and take out of the pan. (place chicken on paper towel to drain oil) Drain the remaining oil from the pan. Add the butter, garlic, and vegetables. Sweat for five minutes mixing thoroughly. Deglaze with white wine. Add chicken bouillon cubes, seasonings, herbs, and water. Keep on medium heat until boiling. When boiling add the chicken back to stove and turn burner to low. Maintain a slow boil to reduce. The flour in this recipe will act as a roux and make broth slightly thicker than soup. Time to make the Dumplings:

Homemade Dumplings

Add Dumplings to pot and cook for 10 minutes more. Turn Chicken and Dumplings off. Let rest 5 minutes before serving. Enjoy!


Vegan Vegetable Soup

vegetable soup

can of white beans 15.5 oz. drained

tomato sauce 15.5 oz. can

vegetable broth 32 oz.

potatoes peeled and diced 2-3

turnip 1 peeled and diced

small onion 1 peeled and diced

carrots 2 peeled and diced

celery sticks 2 washed and diced

fresh flat leaf parsley 1 bunch chopped

fresh dill 1 bunch chopped

salt and pepper taste

olive oil 2 tablespoons

barley 1/2 cup

veggies for soup

(our shop-rite has the vegetable soup pack, just missing the potatoes)

In a large soup pot add olive oil on medium heat. Sauté onions till translucent, then add the rest of the vegetables and continue to sweat for 7-10 minutes. Add tomato sauce, beans, and vegetables stock and bring to a boil. Add barley, salt, and pepper, herbs, and simmer for 45 minutes.

French Onion Soup at Home

French Onion Soup

This is a simple recipe great for a Snow day like today in the Poconos…

large onions 2 sliced

fresh chopped garlic 1 tablespoon

white wine 1/8 cup

chicken bouillon cube 1

beef bouillon cubes 8

water 10 cups

salt and pepper taste

crostini garnish

parsley 1 tablespoon

onion powder 1 teaspoon

granulated garlic 1/2 teaspoon

swiss or mozzarella cheese 4 oz. per bowl

Slice onions and sweat with seasonings, garlic, and bouillon cubes over medium heat. Sweat for 15 minutes until bouillon cubes have dissolved making a darkish paste with onions and garlic. Deglaze with white wine. Add 10 cups of water and bring to a boil. Lower heat to low keeping a slow boil to reduce the soup for additional 45 minutes.

Crostini- either make them your self or buy in the store. I just took a few pieces of cut Italian bread on the bias and drizzled lightly with olive oil, parsley, and granulated garlic. Cook at 350 degrees until bread is toasted. Set aside.

Place oven on broil. Fill soup bowls that are oven safe with onion soup. Top with crostini and your desired cheese. Broil for five minutes or until cheese starts to brown lightly. Let rest a few minutes to let the bowls cool and serve. Make sure your children know not to touch the bowls. Yields about 5-6 bowls. Garnish with a little parsley. Enjoy!

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