Another yummy Pinterest find. While the directions call for it to be made in a slow cooker, I had no trouble adapting it to the stove top. Perfect for a rainy autumn day!
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts (I used leftover rotisserie chicken, shredded)
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used half milk and half half and half, low-fat :)
1 cup diced carrot
1 cup diced celery
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Lasagna Soup
Wednesday nights are usually "Italian Night" at our house, but not feeling like the usual, I whipped this up after seeing it on Pinterest. So delicious!
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves (I used dried)
salt and freshly ground black pepper, to taste
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves (I used dried)
salt and freshly ground black pepper, to taste
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.
In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the ricotta mixture in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
Golden Clam Chowder
I have a love-hate relationship with clam chowder. I love the taste, but have a hard time finding one that is a good consistency -- thick and hearty, but not terribly pasty and heavy. This recipe is a winner.
from Taste of Home magazine
2 celery ribs, diced
2 medium carrots, diced
1 medium onion, diced
2 tsp. butter
4 garlic cloves, minced
4 medium potatoes, peeled and diced
2 cans (6 1/2 oz. each) minced clams, undrained
1 bottle (8 oz.) clam juice
1 c. plus 1 Tbsp. water, divided
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 can (12 oz.) evaporated milk
2 tsp. cornstarch
2 bacon strips, cooked and crumbled
In a Dutch oven, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 c. water, thyme, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender. Gradually stir in milk; heat through. Combine cornstarch and remaining water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon and serve.
from Taste of Home magazine
2 celery ribs, diced
2 medium carrots, diced
1 medium onion, diced
2 tsp. butter
4 garlic cloves, minced
4 medium potatoes, peeled and diced
2 cans (6 1/2 oz. each) minced clams, undrained
1 bottle (8 oz.) clam juice
1 c. plus 1 Tbsp. water, divided
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 can (12 oz.) evaporated milk
2 tsp. cornstarch
2 bacon strips, cooked and crumbled
In a Dutch oven, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 c. water, thyme, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender. Gradually stir in milk; heat through. Combine cornstarch and remaining water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon and serve.
Black Bean Soup With a Mexican Flare
I realize that there is another black bean soup on this blog, but this recipe has a completely different flavor. My sister in law gave me this recipe and I tweaked it a bit.
One large can of black refried beans
32 ounces of chicken broth
The juice of one lime
Chopped Cilantro to taste (cool people use a lot!)
One 15 ounce can of diced tomatoes with green chilies
One cup of sour cream
Put all of the above ingredients in the crock pot. I used my hand blender to blend everything together in to a smooth soup base. If you do not have a hand blender you could add some of the broth to the remaining ingredients and blend it up in a blender.
I let this cook in my crock pot on high for a couple of hours.
Add 1 cup of salsa
2 cups of prepared rice (I had leftover Mexican rice)
1 can of black beans, rinsed
Cut about 15 corn tortillas in to strips and bake at 375 for about 15-20 minutes. Turning occasionally.
Serve soup hot, topped with cheese and baked tortilla strips. MMMmmmm.
One large can of black refried beans
32 ounces of chicken broth
The juice of one lime
Chopped Cilantro to taste (cool people use a lot!)
One 15 ounce can of diced tomatoes with green chilies
One cup of sour cream
Put all of the above ingredients in the crock pot. I used my hand blender to blend everything together in to a smooth soup base. If you do not have a hand blender you could add some of the broth to the remaining ingredients and blend it up in a blender.
I let this cook in my crock pot on high for a couple of hours.
Add 1 cup of salsa
2 cups of prepared rice (I had leftover Mexican rice)
1 can of black beans, rinsed
Cut about 15 corn tortillas in to strips and bake at 375 for about 15-20 minutes. Turning occasionally.
Serve soup hot, topped with cheese and baked tortilla strips. MMMmmmm.
Ham Chowder
For some reason I always want to say chowder with a Boston accent. Oh well, any way you say it, it’s delicious.1 cup ham, diced
1 cup potatoes, diced and cooked (I actually used about 2 cups of red skinned potatoes with their skins on)
1 small onion, thinly sliced
2 tablespoons butter
1 (15 oz.) can corn, drained or 2 cups fresh or frozen corn, cooked
1 (10 1/4 oz.) can condensed cream of mushroom soup
2 1/2 cups milk (I used powdered milk from my food storage and you could not tell—it tasted great!)
salt and pepper to taste
In a pot, cook onion in butter until soft but not brown. Add all other ingredients. Blend well and heat thoroughly. Yummy. This is good with biscuits as a side. This feeds my family of 6 with no leftovers.
Split Pea Soup
For Jill. :)
1 lb. dried split peas, sorted and rinsed
8 c. water (sometimes I'll replace part of the water with chicken broth)
1 large onion, chopped
2 medium celery stalks, finely chopped
1/4 tsp. pepper
salt to taste
1 ham bone (if I don't have one, I usually just cut up a ham steak and add at the end)
3 medium carrots, sliced or chopped
Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency (I like to cook a bit longer until the soup gets "creamy" -- so that you can't really see the individual peas anymore).
1 lb. dried split peas, sorted and rinsed
8 c. water (sometimes I'll replace part of the water with chicken broth)
1 large onion, chopped
2 medium celery stalks, finely chopped
1/4 tsp. pepper
salt to taste
1 ham bone (if I don't have one, I usually just cut up a ham steak and add at the end)
3 medium carrots, sliced or chopped
Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency (I like to cook a bit longer until the soup gets "creamy" -- so that you can't really see the individual peas anymore).
Chunky Cheddar Chili
I know everyone usually has their own favorite chili recipes, but this tasted so good on a cold, rainy night last night that I thought I'd share it. It is fairly mild as chilies go but zesty enough for my weakling taste buds.
1 pound of ground beef
1/2 cup onion, chopped
1 pound can of whole stewed tomatoes (I often use diced)
1 (15.5 oz.) can red kidney beans, rinsed and drained
1 (6 oz.) can tomato paste
1 tablespoon chili powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
Grated cheddar cheese for topping (4 ounces or more)
In a large skillet, brown hamburger with onion. Drain off extra grease. Add tomatoes, beans and spices stirring well to combine. Cover and simmer for 45 minutes stirring occasionally. I usually add a tomato can full of water too. This is really thick and hearty and it does lose even more liquid as it cooks so if you don't add the extra water make sure it doesn't burn to the bottom of the skillet. Serve topped with plenty of grated cheddar cheese. I usually top it with a dollop of sour cream as well and serve with corn bread or corn muffins. Also good with oyster crackers or corn chips.
1 pound of ground beef
1/2 cup onion, chopped
1 pound can of whole stewed tomatoes (I often use diced)
1 (15.5 oz.) can red kidney beans, rinsed and drained
1 (6 oz.) can tomato paste
1 tablespoon chili powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
Grated cheddar cheese for topping (4 ounces or more)
In a large skillet, brown hamburger with onion. Drain off extra grease. Add tomatoes, beans and spices stirring well to combine. Cover and simmer for 45 minutes stirring occasionally. I usually add a tomato can full of water too. This is really thick and hearty and it does lose even more liquid as it cooks so if you don't add the extra water make sure it doesn't burn to the bottom of the skillet. Serve topped with plenty of grated cheddar cheese. I usually top it with a dollop of sour cream as well and serve with corn bread or corn muffins. Also good with oyster crackers or corn chips.
Butternut Squash Soup
Had this last night at a Relief Society meeting/homemaking/HFPE/enrichment and it was amazing. I didn't add the sour cream or croutons and it was still SO delicious!
1 butternut squash
1 small onion
2-3 carrots
32 oz. chicken stock
1 tsp. garlic
sour cream/croutons
Cut the squash lengthwise and scrape out seeds. Roast in oven cut side down about an hour, or until very tender, at 375. In a pot add chopped onion, carrots, and garlic. Cover with broth and simmer until tender. When the squash is done, let it cool a bit then scrape it out of the skin and add to the veggies in the pot. Add remaining stock and simmer. Using a measuring cup, add to blender and blend until smooth. Serve hot. Garnish with a dollop of sour cream and croutons.
1 butternut squash
1 small onion
2-3 carrots
32 oz. chicken stock
1 tsp. garlic
sour cream/croutons
Cut the squash lengthwise and scrape out seeds. Roast in oven cut side down about an hour, or until very tender, at 375. In a pot add chopped onion, carrots, and garlic. Cover with broth and simmer until tender. When the squash is done, let it cool a bit then scrape it out of the skin and add to the veggies in the pot. Add remaining stock and simmer. Using a measuring cup, add to blender and blend until smooth. Serve hot. Garnish with a dollop of sour cream and croutons.
Cauliflower Soup
When Che's aunt dropped off a head of cauliflower bigger than my 2-year-old's head, I knew that I was going to need to do more with it than steam it and serve it with dinner for the next week. I made this for lunch yesterday and it was fantastic. My adjustments are in parenthesis. Check out The Pioneer Woman Cooks! for a bunch of great recipes!
1 stick butter
½ onion, diced (I used a whole onion)
1 carrot, diced (I used 2)
1 rib of celery, diced (I used 2)
1 whole (to 2 whole) cauliflower heads (roughly chopped)
2 Tbl. fresh or dried parsley (chopped)
2 quarts low-sodium chicken broth or stock (I only used one quart)
6 Tbl. all-purpose flour
2 c. whole milk (used 1%)
1 c. half-and-half (didn't have it, so I didn't use it)
2-4 tsp.salt, to taste
1 c. (heaping) sour cream, room temperature (I just added a Tbl. to the individual bowls)
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.
1 stick butter
½ onion, diced (I used a whole onion)
1 carrot, diced (I used 2)
1 rib of celery, diced (I used 2)
1 whole (to 2 whole) cauliflower heads (roughly chopped)
2 Tbl. fresh or dried parsley (chopped)
2 quarts low-sodium chicken broth or stock (I only used one quart)
6 Tbl. all-purpose flour
2 c. whole milk (used 1%)
1 c. half-and-half (didn't have it, so I didn't use it)
2-4 tsp.salt, to taste
1 c. (heaping) sour cream, room temperature (I just added a Tbl. to the individual bowls)
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.
Tomato Soup
It is a cold, fall evening and my family requested tomato soup! I found this recipe on allrecipes. Good stuff! Perfect for a cold fall evening. This was served with grilled ham and cheese sandwiches on sourdough. YUM!
2 (28 ounce) cans crushed tomatoes (I had diced, I just blended them smooth)
1 (14.5 ounce) can chicken broth
18 fresh basil leaves, minced (I couldn't find any at the store!?! Used the dried stuff...)
garlic to taste
dried onion to taste
1 1/2 teaspoons sugar
1 cup whipping cream (I used 1/2 cup whipping cream and 1/2 cup milk)
6 TBSP butter or
salt and pepper to taste
In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer. Add basil, garlic, onion and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
2 (28 ounce) cans crushed tomatoes (I had diced, I just blended them smooth)
1 (14.5 ounce) can chicken broth
18 fresh basil leaves, minced (I couldn't find any at the store!?! Used the dried stuff...)
garlic to taste
dried onion to taste
1 1/2 teaspoons sugar
1 cup whipping cream (I used 1/2 cup whipping cream and 1/2 cup milk)
6 TBSP butter or
salt and pepper to taste
In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer. Add basil, garlic, onion and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
Black Bean Soup
This is soooooooo tasty and sooooooooo simple!
2 Tbl. vegetable oil
1 onion, chopped
2 (16 oz.) cans of black beans
1/2 lb. ham, cubed
1 tsp. cumin
28 oz. crushed tomatoes
Cooked rice, red onion, and sour cream for garnish
Heat oil in a large pot, adding onion and cooking for 10 minutes. Add beans, ham, cumin, and tomatoes. Cook for another 20-30 minutes, allowing flavors to combine (I usually let it simmer for up to an hour). Serve over hot rice and garnish with onion and sour cream.
2 Tbl. vegetable oil
1 onion, chopped
2 (16 oz.) cans of black beans
1/2 lb. ham, cubed
1 tsp. cumin
28 oz. crushed tomatoes
Cooked rice, red onion, and sour cream for garnish
Heat oil in a large pot, adding onion and cooking for 10 minutes. Add beans, ham, cumin, and tomatoes. Cook for another 20-30 minutes, allowing flavors to combine (I usually let it simmer for up to an hour). Serve over hot rice and garnish with onion and sour cream.
Chicken Catch-A-Tory Ravioli Stew
A Rachael Ray favorite from a few years ago -- seriously delicious.
3 cloves of garlic, crushed
2 Tbl. olive oil
1 c. fresh mushrooms, sliced
1/2 tsp. rosemary or Herbs de Provence
Salt and black pepper, to taste
1 (15 oz.) can stewed tomatoes with peppers, onions, and celery
2 roasted red peppers from a jar, drained and chopped
1 c. tomato sauce
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
6 c. chicken broth
3/4 - 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
1 lb. fresh ravioli, any flavor (I use frozen -- either cheese or Italian sausage)
Add olive oil, garlic, and mushrooms to soup pot/Dutch oven, and saute over low heat, seasoning with rosemary, salt and pepper while cooking. Add tomatoes, red peppers, tomato sauce, spinach and chicken broth to pot. Bring to a boil. Add chicken. When soup returns to a boil and chicken has cooked through (about 10 minutes), add ravioli, cooking until done. Serve with Romano (or parmesan, if you haven't come to the realization that Romano is better :) cheese sprinkled/shredded over the top and crusty bread.
3 cloves of garlic, crushed
2 Tbl. olive oil
1 c. fresh mushrooms, sliced
1/2 tsp. rosemary or Herbs de Provence
Salt and black pepper, to taste
1 (15 oz.) can stewed tomatoes with peppers, onions, and celery
2 roasted red peppers from a jar, drained and chopped
1 c. tomato sauce
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
6 c. chicken broth
3/4 - 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
1 lb. fresh ravioli, any flavor (I use frozen -- either cheese or Italian sausage)
Add olive oil, garlic, and mushrooms to soup pot/Dutch oven, and saute over low heat, seasoning with rosemary, salt and pepper while cooking. Add tomatoes, red peppers, tomato sauce, spinach and chicken broth to pot. Bring to a boil. Add chicken. When soup returns to a boil and chicken has cooked through (about 10 minutes), add ravioli, cooking until done. Serve with Romano (or parmesan, if you haven't come to the realization that Romano is better :) cheese sprinkled/shredded over the top and crusty bread.
Creamy Potato Soup
3 c. peeled and cubed potatoes
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped carrots
2 c. chicken broth or stock (if using stock, decrease salt by 1/4 tsp.)
1 tsp. dried parsley
1/2 tsp. salt
pinch ground black pepper
3 tsp. flour
1 1/2 c. milk
1 1/2 c. shredded cheddar or American cheese
1 c. chopped ham or cooked/drained ground beef
Add first 8 ingredients to a medium-sized stock pot and simmer until vegetables are tender. In a separate bowl, whisk together flour and milk; add to pot and heat until thickened. Stir in cheese and ham/beef until heated through and cheese is melted.
Note: I usually double this recipe.
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped carrots
2 c. chicken broth or stock (if using stock, decrease salt by 1/4 tsp.)
1 tsp. dried parsley
1/2 tsp. salt
pinch ground black pepper
3 tsp. flour
1 1/2 c. milk
1 1/2 c. shredded cheddar or American cheese
1 c. chopped ham or cooked/drained ground beef
Add first 8 ingredients to a medium-sized stock pot and simmer until vegetables are tender. In a separate bowl, whisk together flour and milk; add to pot and heat until thickened. Stir in cheese and ham/beef until heated through and cheese is melted.
Note: I usually double this recipe.
Corn Chowder
6 ears corn
2 (15-oz.) cans whole kernal corn, drained
5 c. chicken broth
3 slices bacon, chopped fine (I tend to use a bit more than this)
1 onion, chopped
Salt and pepper
1 lb. potatoes, scrubbed and cut into 1/2-inch dice
1 c. heavy cream
4 scallions, sliced thin
Cut kernals from ears of corn; reserve kernals and cobs seperately. Puree canned corn and 2 c. broth in blender until smooth.
Cook bacon in Dutch oven over medium heat until crisp. Transfer bacon to paper-towel lined plate and reserve. Cook onion, corn kernals, 1/2 tsp. salt, and 1/4 tsp. pepper in bacon fat until vegetables are softened and golden brown, 6-8 minutes.
Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, scallions, and reserved bacon. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for up to 3 days.)
2 (15-oz.) cans whole kernal corn, drained
5 c. chicken broth
3 slices bacon, chopped fine (I tend to use a bit more than this)
1 onion, chopped
Salt and pepper
1 lb. potatoes, scrubbed and cut into 1/2-inch dice
1 c. heavy cream
4 scallions, sliced thin
Cut kernals from ears of corn; reserve kernals and cobs seperately. Puree canned corn and 2 c. broth in blender until smooth.
Cook bacon in Dutch oven over medium heat until crisp. Transfer bacon to paper-towel lined plate and reserve. Cook onion, corn kernals, 1/2 tsp. salt, and 1/4 tsp. pepper in bacon fat until vegetables are softened and golden brown, 6-8 minutes.
Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, scallions, and reserved bacon. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for up to 3 days.)
Easy Hamburger Soup
This is probably one of the easiest soups you will ever make. I love it because it tastes like it is packed full of vitamins and nutrients—full of vegetable-y goodness and tasty too.
1 pound hamburger
1 onion, chopped
1 (16 oz) can pork and beans
1 (15 oz) can mixed vegetables drained (like Veg-All)
1/2 (46 oz) can vegetable juice
1 (14 1/2 oz) can stewed tomatoes
Brown hamburger and onion together. Add remaining ingredients and heat thoroughly. Enjoy!
Beef Stew
1 lb. stew beef
1 can cream of potato soup
1 envelope onion soup mix
2 c. water
Handful of baby carrots
Toss everything into crockpot and cook on low for 8 hours. Most of the time I double this recipe (except for the soup mix) and serve over noodles or rice. If I am going to serve it as a stew, I'll throw in some quartered new potatoes and a bit more water.
1 can cream of potato soup
1 envelope onion soup mix
2 c. water
Handful of baby carrots
Toss everything into crockpot and cook on low for 8 hours. Most of the time I double this recipe (except for the soup mix) and serve over noodles or rice. If I am going to serve it as a stew, I'll throw in some quartered new potatoes and a bit more water.
Garden Minestrone
This is another great way to use those veggies from your garden!
INGREDIENTS:
garlic,
1 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cans chicken broth or 1 lrg can
2 cups water
1 LARGE can diced tomatoes
1 can kidney beans, drained
2 cans white beans
1/2 bag frozen green beans
2 cups baby spinach, rinsed (I chop mine)
1-2 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano (I just used dried)
2 tablespoons chopped fresh basil (I just used dried
salt and pepper to taste
1/2 box seashell pasta
2 tablespoons grated Parmesan cheese for topping
Chop onion, carrots, and celery. Add to a LARGE pot with chicken stock, garlic, spices, and water. Let that come to a boil.
Add diced tomatoes and remaining veggies.
Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.
Easy Chicken Tortilla Soup
1 lrg can chicken broth
1 family sized can of Chicken and Rice Soup
1-2 cans of chicken
1 lrg can of red enchilada sauce
1 can of black beans or red kidney beans (optional- sometimes I add for fiber and protein)
Combine all above ingredients and heat completely. I use a crock pot a lot.
Cut about 10-15 corn tortillas in to strips and bake at 400 for about 5 or 6 minutes, or until crisp.
Ladle soup in to a bowl and top with tortilla strips, sour cream, and cheddar cheese.
VERY YUMMY!
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