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Soups, Stews, and Chili Oh My! Winter Weather Favorites

We all have our winter weather favorite dishes to keep us warm during the cold seasons. Good thing we can share our recipes on how to make this winter comfort food, just scroll down for delicious dishes!

Winter Weather Favorites

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So it’s cold outside once again, and all I want to do is curl up in front of the fire and eat something warm. We all have our winter weather favorites of soup or stew that warm us from the inside out on a cold day. However, there is a big difference between a homemade classic and some slop from a can.

My grandmother always had her favorites that she would make during the winter. It seemed like soups were the only thing that my father knew how to cook. Chili has always been my favorite, and I have had my own recipe since I was a teenager. In this article I am going to cover my family’s favorite cold weather soups and stews so you too can enjoy them.

This recipe can be made with ground beef, ground venison, or even ground turkey. The key to the flavor is letting the beans cook long enough for them to break down. This adds a richness to the liquid that makes the chili irresistible.

Soups, Stews, and Chili Oh My! Winter Weather Favorites chili


  • 6 cans of beans (15 oz. cans) – I like to mix red beans, black beans, and white beans
  • 2 large cans of tomatoes (30 oz. cans)
  • 2 cans of corn (15 oz. cans)
  • Chopped jalapenos to taste (5-15 oz.)
  • Two large yellow onions
  • 3 lbs. ground meat (beef, venison, or turkey)
  • 2 tbsp. cilantro
  • 4 tbsp. salt
  • 3 tbsp. black pepper
  • 4 tbsp. minced garlic
  • 4 tbsp. chili powder
  • Crushed red pepper to taste (1-3 tbs.)
  • 1 beer of your choice
  • 1 lime cut in half

Step 1 – Set the stove to medium-low heat and add the beans, tomatoes, corn, garlic, and onions

Mix thoroughly and let simmer for three to four hours or until the beans start to break down. The liquid will become thicker and will have a flavor that is richer. Be sure that the bottom of the pan does not scorch by stirring periodically and adjusting the stove temperature if needed.

Step 2 – Brown your ground meat, drain off any grease, and stir the meat into your pot.

Let it cook for another 30 minutes.

Step 3 – Add chili powder, black pepper, salt, cilantro, crushed red pepper, jalapeños, lime, and beer.

Stir and let it cook for one hour.

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Step 4 – Taste and adjust seasoning as needed.

At this point the chili is ready to eat, but the flavor improves if it cooks longer. Cook for up to a total of eight hours.

Potato Soup

Potato Soup | Soups, Stews, and Chili Oh My! Winter Weather Favorites

Potato Soup | Soups, Stews, and Chili Oh My! Winter Weather Favorites


  • 6 medium sized potatoes, peeled and diced
  • 3 pieces of celery, diced
  • 1 medium yellow onion, chopped
  • 1 tsp. salt
  • 2 tbsp. butter
  • 1 ½ cups water
  • 2 hard-boiled eggs, chopped
  • 1 tbsp. chopped parsley
  • ½ lb. cooked bacon, chopped
  • 3 cups whole milk

Step 1 – Add water, salt, and celery to a 3 qt. sauce pan.

Bring it to a boil over high heat and cook for 10 minutes.

Step 2 – Add potatoes and onion.

Boil for 10 more minutes.

Step 3 – Add the bacon along with any grease from the pan.

Also add butter, eggs, and milk. Do not drain any of the water out of the pan.

Step 4 – Turn the burner down to low and simmer for 10 more minutes.

Do not let the milk come to a boil. The soup is finished cooking when the potatoes are tender.

Want to see the full article?

Keep reading here on our sister site Homemade Recipes!

Between these three recipes, there should be at least one that is perfect for anybody. Try them out and battle the cold by being cozy cuddled up by the fire and eating scrumptious food!
Have you tried making these? What’s your winter weather favorite dish? Write them in the comments below!

Try some crockpot recipes right here! They are also perfect for the winter!


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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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