Soups and Stews

[Emily]

Please post recipes for soups and stews here.

[Emily]

Use your chicken stock instead of boullion. Boil the chicken with salt, pepper, a dash of garlic, and a bay leaf then use that as the base for your soup and put the noodles in just a few minutes before you get ready to serve. It doesn't take noodles very long to cook.

Definately wash your little chicken out then put him in a nice big pan fill it with water. cut up onion, celery, carrots and let boil for a couple hours, take out the chicken you can then strain the veggies out and after the chicken has cooled you can start picking the meat off. Add as much salt as you like cook your noodles right before you're going to serve or they do get mushy

I like to buy the cut-up chicken, too. However, if you have the patience to work with a whole chicken it's much cheaper and then you can cut it up at home. I skin my chicken before I boil it to cut down on fat. In a Dutch oven, I cover it with about 4 cups of cold water. I add a sliced carrot, 1 celery stalk, sliced including leaves and 1/4 cup chopped onion, and salt and pepper. I boil the chicken for 45 minutes to 1 hour. Remove the chicken from the pot, drain the broth and discard the veggies. Remove the chicken from the bone and chop up. Add water to the broth to make 5 cups, put in a bouillion cube. At this point I add 3 sliced carrots, 2 sliced celery stocks, some fresh chopped spinach. Once the veggies are soft, add the chopped chicken and about 1 cup of noodles. Bring to a boil and cook until noodles are tender.

[Emily]

1 lb. ground chuck
1 small onion chopped
1 envelope taco seasoning
2 cans stewed tomatoes
1 can Rotel tomatoes
1 small can chopped green chiles
2 cans black beans (rinsed and drained)
(you can use 1 can black beans and 1 can kidney or northern beans if you prefer)
1 can shoepeg corn (or whole kernel) drained
1 large can tomato sauce
1 tsp. cumin
2 tsp. cilantro
salt and pepper to taste

Brown ground chuck and onion. Drain and put into dutch oven. Add taco seasoning and mix well. Then, add all other ingredients. Add enough water to cover or to make the consistency that you want. Simmer for about 30 minutes.

*I've discovered if you are short on tomatoes, you can substitute salsa instead. It still tastes great!

You can top with sour cream and shredded cheese if you wish, or other toppings (black olives, jalapenos, hot sauce) Serve with tostitos.

[Emily]

½ lb fresh mushrooms, sliced (I buy the pre-sliced)
½ cup chopped onion (I use a whole one)
2 T butter
2 T Flour
½ - 1 Tsp Curry powder (I use a heaping ½)
3 cups veggie broth (Knorr's make one)
1 can (15 oz) solid packed pumpkin
1 can evaporated Milk
1 T Honey
½ salt
¼ tsp pepper
¼ tsp nutmeg (I use fresh and is a bit stronger)

In a large saucepan, sauté mushroom and onions in butter, blend in flour and curry.

Gradually add broth and bring to boil, cook and stir 2 minutes until thickened (I skip this step and don't wait for it to thicken).

Add pumpkin, milk, honey, and remaining spices.

Heat through and serve.

Yields 7 - for my family we serve this as a main course and it serves 3+ with bread or rolls!!!

Taste of Home magazine

[Emily]

1 pound boneless skinless chicken breasts, diced
1 cup diced onion
2 cloves garlic, minced
1 teaspoon basil
1/4 teaspoon pepper
1 cup water
1 can chicken broth
1 16oz can stewed tomatoes, with liquid
1 small zucchini, diced
1 cup frozen corn
1/2 cup uncooked thin spaghetti -- broken in small pieces
1/4 cup Parmesan cheese

Brown chicken in large, nonstick pan. Stir in onion, garlic, basil, pepper, water, broth and tomatoes; bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in corn, zucchini and spaghetti. Cover; simmer 10 minutes until spaghetti is tender. Stir in Parmesan cheese and serve immediately.


This makes 4 dinner size servings
approx 292 calories and 4 grams of fat

[Emily]

In a large pot boil a soup bone till tender
Take out of the broth and let cool. Keep the broth.
Cut meat off bone.
Add to broth
Meat
2 good handfuls of frozen vegetables
2 potatoes diced
small bowl of cabbage
enough tomato juice to fill the pot
Bring to boil then let simmer for at least an hour.
This is how I got the recipe from my grandma, you can adjust amounts to fit your family

[Emily]

6 medium size potatoes, peeled & cubed
2 med. carrots, diced
2 stalks celery, diced
1 small onion, chopped
1/2 stick butter or marg.
4-6 cups of water
4 chicken boullion cubes
1 can evaporated milk
Parsley, fresh or dried, to taste

Optional toppings:
Parmesan Cheese
Bacon, fried and crumbled
Cheddar cheese


In a large stock pot, sautee onions and celery in butter until transparent. Don't overcook. Add water, boullion cubes and bring to slow boil. Boil until vegetables are tender. Use a potato masher and press through the potatoes until they are at a desired consistency. Add evaporated milk and bring back to a slow boil but watch so that you don’t scorch. Add parsley and stir through.

Serve immediately with your favorite toppings and bread.

You can make this without some of the ingredients. Sometimes I don’t have the carrots or celery and adjust with celery salt.

[Emily]

Are you talking about "cream of " soups?

Here's what I do, it's based on a recipe but I'm sure I've changed it...

Take 3 Tbsp butter, melt in a saucepan on medium heat. Add 3 Tbsp flour to the melted butter and stir to create a roux. Then add about 2 cups of liquid - I usually use half milk, half chicken broth - depending on what I have in the pantry! And add whatever spices depending on what flavor you want...if you are making cream of mushroom, then add chopped mushrooms and some spices(I like sage or poultry seasoning, but have also used garlic powder, salt and pepper, etc.) Heat till thickened and voila!!

This is really good, and so much cheaper and healthier than canned soups!

[Emily]

Ingredients:
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream

Preparation:
In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef, until beef is brown. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

[Emily]

This recipe was submitted to H@H's cookbook, Recipes from the Heart, by Jean Fields. This thick soup really hits the spot. Mr. Wonderful said that the next time he makes it he'll prob'ly use less onion. We got 5 or 6 servings from this recipe.

1/2C chopped onion

1/4C butter

1/4C flour

1/4t salt

1/4t pepper

3/4C chicken broth

1-1/2C milk

1C chopped broccoli

1/2C shredded cheddar cheese

In a saucepan, saute' the onion in butter until tender. Stir in flour, salt & pepper; cook & stir until smooth & bubbly. Add broth & milk all at once. Cook & stir until the mixture boils & thickens. Add broccoli. Simmer, stirring constantly until heated through. Remove from heat & stir in cheese until melted.

[Emily]

1 lb ground beef
1 sm onion, chopped
1 can veg-all mixed vegies
2 cans cream of potato soup
1 can milk (more or less depending on how thick you want it)
2 cups shredded cheddar (or your choice)

Brown ground beef and onion (seasoned as you like); drain.
Add all ingredients except cheese. Stir and heat. Once it is warm, add the cheese. Stir then simmer for 10 -15 minutes.

[Emily]

1 lb boneless, skinless chicken breasts
1 can mexican style chili beans
1 can creamed corn
2 cans chicken broth
1 jar salsa or picante sauce
1 packet taco seasoning
1 cup(uncooked) small penne noodles

Cut up chicken breasts in small pieces, brown in a little oil(or nonstick pan), add packet of seasoning and a little water to chicken to combine. Put chicken in crockpot. Add all other ingredients except noodles. Cook on low all day or high for the afternoon. One hour before serving, add noodles.
We love this soup in the winter, and if you're suffering from a cold- it is so-o-o good!

[Emily]

(this is all approximate - do more or less as you need...)

2 qts chicken stock, broth, boullion
2 cups turkey meat, cut into bite-size pieces
1 cup carrots, diced
1 cup celery, diced
1/2 cup onion, diced
1 10-12 oz pkg noodles (dry egg noodles, frozen or homemade)

Combine stock and vegies in a stock pot. Bring to boil. Add turkey and noodles. Cook according to package directions for noodles. (I let it simmer for a while afterward in order for flavors to blend.) Serve.

[Emily]

6 cups chicken broth
1 15-ounce can tomato sauce
4 medium potatoes, diced
2 carrots, chopped
1/2 onion, chopped
1/4 cup chopped celery tops and pieces
1/4 cup chopped green pepper (I don't put these in because DH doesn't like them)
1 handful uncooked rice
1 teaspoon basil
1/2 teaspoon parsley
1/2 teaspoon dill
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 1/2 teaspoon salt

I also add:
1 can green beans
some milk--something my mom adds to veggie soup

Boil the broth. Add all other ingredients except green beans. Bring the broth to a boil and then simmer for 1 hour. At about 45 minutes add the green beans.

Serves 6 to 8.

[Emily]

1 can tomato soup (10-3/4 oz can), undiluted

1 cup water

1/4 cup flour

2 lbs. venison or beef, cut in 2 inch cubes

3 med. carrots or 2 cans diced carrots

2 onions, chopped

4 potatoes, cubed

1/2 cup celery, cut in 1 inch chunks

1 small can mushrooms

1 beef bouillon cube

1 Tbs. Italian herb seasoning mix OR 1 tsp. leaf oregano, 1 tsp. thyme, 1 tsp. rosemary

1 bay leaf

3 grinds fresh pepper

Mix together tomato soup, water, and flour until smooth; combine with remainting ingredients in crock pot. Let heat for 4 - 5 hrs.

Serve over noodles or with crunchy French bread. Coleslaw is a nice winter accompaniment or serve fresh tomatoes in bed of lettuce in summer

Yield: 8 servings

[Emily]

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

[Emily]

7-8 medium to large potatoes, peeled and diced
1 can chicken broth
1 can vegetable broth
1 lg can evaporated milk
1/2 medium onion, finely chopped
1 lg carrot
1 celery stalk
milk
1/2-1 stick butter
cornstarch

Boil potatoes and drain. In skillet, saute` chopepd onion, carrot and celery in small amount of oil. Place potatoes back in pot and add broths, adding enough water to cover- bring to a boil. add sauted veggies, butter and salt to taste (I also add basil)- reduce to a simmer and add evaporated milk and then use that can to measure one can full of regular milk (I use 1%). Thicken with cornstarch and/or use potato flakes.

[Emily]

1 lb ground beef
1 small onion diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes
1 15 oz can red kidney beans with liquid
1 15 oz can great northern beans with liquid
1 15 oz can tomato sauce
1 12 oz can V-8 juice
1 tablespoon white vinegar
1 1/2 teasp. salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 pound (1/2 package) ditali pasta

Brown ground beef in a large saucepan or pot over medium heat. Drain off most fat. Add onions, carrots, celer and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for one hour. Cook the pasta in boiling water for 10 minutes or just until pasta is al dente. Drain. Add pasta to soup and simmer for 10 more minutes.
Serves about 8.

[Emily]

2 Tbsp. butter
1 - 3 lbs. kielbasa, sliced
1 cup onion, chopped
2 cups celery, chopped
4 cups cabbage, shredded
2 cups carrots, sliced
2 Tbsp. white vinegar
3 cups beef broth
2 cups water
3 cups potatoes, peeled and cubed
salt and pepper to taste

1. Melt butter in a large skillet, add sausage, onions and celery, and cook over medium heat until sausage is lightly browned.

2. Pour mixture into a soup pot and add remaining ingredients except for potatoes.

3. Bring to a boil, reduce heat, cover and simmer for 1 hour.

4. Add potatoes and cook until potatoes are tender.

5. Season with salt and pepper

Makes 4 - 6 servings

[Emily]

1 pound dried Great Northern white beans
4 cups chopped, cooked chicken breasts
1 TBSP olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 4-ounce cans chopped mild green chilies
2 tsp. ground cumin
1 1/2 tsp dried oregano, crumbled
1/4 tsp. cayenne pepper
6 cups chicken stock or canned broth
3 cups grated Monterey Jack cheese
sour cream

Place rinsed beans in a heavy large pot. Add enough cold water to cover by at least 3 inches and soak overnight. (I usually do the quick soak method that is on the bag of beans.)

Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes. (NOTE: Why in the world are these instructions in the recipe if the recipe calls for CHOPPED, COOKED chicken?????)

Drain beans. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano and cayenne and saute 2 minutes. (Ooooh! I can just imagine the yummy smell! ) Add beans and stock and bring to a boil. Reduce heat and simmer uncovered until beans are very tender, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to a simmer before continuing.)

Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to tast with salt and pepper. Ladle chili into bowls. Sprinkle with remaining cheese and add a dollop of sour cream to each bowl.

oooooohhhhh! I just HAVE to make this chili THIS WEEK now! My mouth got all watery typing this recipe! I'd use a drooly face if I had one! You will LOVE this chili!

Variations by:
joy2bmom
White Chicken Chili
------------------------------------------------------------------------
I've made a similar version to Emily's, but I often substitute things & add things. For example, I might add corn, or other vegetables. Also chopped green or red bell pepper. The addition of colored veggies is visually appealing, also helps family get in extra servings of veggies. Might also add cilantro. Maybe some hot sauce if I want it spicier. Maybe even a touch of cinnamon. Have also added paprika. I've also incorporated sour cream into the chili itself (instead of just on top). Can also add or top w/ black olives if your family likes them. Kind of whatever jumps out at me when I open the fridge or cupboard. I've also used jarred/canned beans - rinsing them first. Can also add tortilla chips/strips to top w/ sour cream & cheese. All you need to do is get the base going then get creative!

[Emily]

This one is FABULOUS!
------------------------------------------------------------------------
The cloves gives it a really unique flavor.

Timothy's White Bean Chili

Recipe By : Timothy's Bar & Restaurant
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient --
1 pound Great Northern beans -- dried
2 pounds boneless chicken breasts
1 tablespoon olive oil
2 medium onions -- chopped
4 cloves garlic -- minced
8 ounces chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano -- crumbled
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
6 cups chicken stock or canned broth
12 ounces Monterey Jack cheese
Sour cream
Salsa
Chopped fresh cilantro

Place beans in heavy large pot. Add enough cold water to cover by at least 3 inches and soak overnight.
Place chicken in chicken in heavy large saucepan. Add cold water to cover and bring to a simmer. Cook until just tender. Drain and cool. Remove skin. Cut chicken into cubes.
Drain beans. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chllies, cumin, oregano, cloves, and cayenne and saute 2 minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are very tender,
stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream and cilantro.

I crumble tortilla chips on top as well as sprinkle it with green tabasco.

[Emily]

i hardly ever find bugs on my broccoli. i always hear about others having them - they soak them in plain old water here - but i have yet to find more than an occasional one. and i don't use pesticide. strange but thanks Lord!!!

anywho - for my soup (almost typed soap ), i just use the flowerettes (about a quart), boil them til they almost fall apart and there's very little water left (i don't put much in anyway).

then i wisk it to make it like a puree. add two handfuls of usually cheddar cheese. add about half a quart of milk, two chicken bouillon cubes and simmer.

after it seems mixed well, i add a handful of flour to a small cereal bowl of milk and some butter, wisk that and then wisk it into the soup.

simmer til thick.

served with some sprinkled cheese on top.

[Emily]

1/2c grated carrots
1/2c chopped celery
1/2c onion (chopped)
1/2c corn
3/4c water.
Put into a pot, boil until soft.

White Sauce: Melt 1/3c margarine in pan. Add 1/2c flour and 2c milk. Do not boil. Add 2c chicken broth or bouillion cubes to white sauce.

Add veggies to white sauce. Add 1/2c cheddar cheese on top.

This is really easy and really yummy. You can substitute any veggies you like. If you are adding potatoes make sure you add more water.

[Emily]

2lbs stew beef 1 clove garlic
1/4c flour 1 tsp paprika
1 1/2 tsp ea. salt and pepper
4 carrots sliced 2 cans beef broth
1 tsp worcestershire sauce 3 potatoes cut
2 onions 1 celery stalk

Put meat into crock pot. Mix flour, salt and pepper and pour over meat. Stir. Add remaining ingredients. Mix well. Cook on low 10 hrs.

[Emily]

In 1 Tbsp of olive oil, saute 1/3 cup each of chopped celery and chopped carrot, 1/4 cup of chopped onion (til tender).

Add:
1 can diced tomatoes
4 cups chicken broth
1 can each garbanzo & kidney beans, drained

Heat til boiling.

Add 1/4 cup orzo or other pasta.

Return to boil. Simmer 10-15 minutes.

Add 1/2 cup diced zucchini. Simmer 5 minutes.

Brown 1# Italian sausage and add to the soup pot. (I usually brown it while the orzo is simmering.)

Add 1 bag baby spinach at end of cooking time.

Top w/grated parmesan cheese before serving.

[Emily]

6 slices bacon, chopped up (i use more..8-10 slices i think)
1 cup onion chopped (i use a little less.. probably 2/3 cup)
1 cup water
2.5 cups potatoes, diced
1 cup carrots sliced
2 tsp. instant bouillon
3 cups milk
2 cans (16 ounces) whole corn, drained (i use 1 can)
1/2 tsp. pepper
3 cups cheddar cheese grated (be liberal.. it's so good!)
3 Tbsp. flour

Fry bacon adding onions. Brown bacon until crisp (do not drain fat unless excessive amounts are present) Stir in water, potatoes, carrots and bouillon. Simmer until potatoes are tender (about 15-20 min). Stir in milk, corn, and pepper and heat until simmering. Mix cheese and flour and add to soup mixture, stirring constantly until cheese is melted.

ENJOY! Tastes great with bisquits or french bread!
It is a great Autumn favorite!!! And my kids eat it fairly well. Just depends from time to time.

adding a note from Tami about this chowder: I didn't read what seasonings you use, but I like to start with just salt and pepper. This last time I made it, I used a pinch of minced garlic, and dashed the sauteeing onions and carrots with chili pwdr and cumin. It was fantastic!!! Also try adding Betty Crocker's instant potato buds instead of taters to make it creamier. Or try blending/pureeing one cup of the soup for a creamy effect!

[Emily]

1 ½ lbs lean ground beef
1/3 Cup barley (medium)
6 Cups water
1 tsp salt
5 beef bouillon cubes
1/8 tsp pepper
2 Cups sliced carrots
2 bay leaves
1 ½ Cups chopped onions
¼ Cup ketchup
1 ½ Cups chpped celery
1 can (8 oz) tomato sauce
½ Cup chopped green pepper
½ Cup chopped green pepper
2 cans undrained stewed, diced or whole tomatoes (28 oz) I chop them up in my chopper.

In 5 quart dutch oven, brown beef and drain. Stir in remaining ingredients; bring to boil. Reduce heat and simmer for 1 hour or until vegetables tender. Remove bay leaves. Makes 10 servings.

[Emily]

1 pound sausage, cut into 1/4 inch slices
1/2 cup chopped onion
1/2 tsp thyme
1/2 tsp salt
2 tbap all-purpose flour
1 can (14-1/2 ounces) chicken broth (I use oxo ad water)
1/2 cup water
4 medium potatoes pared and diced (abt 4 cups)
1 cup milk
1 cup peas (or corn)


In heavy skillet, brown sausage over medium heat. Remove sausage and set aside. Saute onion, thyme, and salt in sausage fat. Cook until onion is tender. Stir in flour, cook 1 minute. Gradually add broth and water, stirring until the mixture comes to a boil. Add potatoes, Cover and simmer for 25 minutes, or until potatoes are tender. Allow soup to cool. Puree 2 cups in blender, return to pot. Add milk, peas, and sausge, heat through. Serve.

Yield: abt 6 servings.

[Emily]

12 slices bacon 4 green onions, chopped
2/3 c. butter 1 1/4 c. shred. chedder
2/3 c. all purpose flour 1 c. sour cream
7 c. milk 1 tsp salt
4 large baked potatoes, 1 tsp black pepper
peeled and cubed

Fry bacon, drain and crumble. Set aside.
In a stock pot or dutch oven, melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Stir frequently until cheese has melted.

[Emily]

2 lbs stew meat
4-6 sliced carrots
4-6 cut up potatoes
1 cup diced celery
1-2 med. chopped onions
5 Tbl flour
1 tsp salt
3/4 tsp black pepper
1 Tbl sugar
1-46oz can V-8 juice

Mix first 5 ingredients. Pour into pan with lid and sprinkle last 4 ingredients over top. Pour can of V-8 juice over mixture. Bake @ 250 in oven for 7 hours. Do not stir or raise lid

[Emily]

1 pound ground beef, browned and drained
1 pkg long grain and wild rice, prepared according to package

2 T butter
1 T chopped garlic
¼ c chopped onion
¼ c diced celery
¼ c diced carrots (I pre-cooked mine in the microwave w/a little water first)

1/3 c butter
½ c flour
1 t salt
½ t pepper
1 can chicken broth
3 cups water
1 can evaporated milk or 1 c heavy cream
1 can mushrooms, drained (optional)

Melt 2 T butter. Add garlic, onion, celery, and carrots. Cook till veggies are softened.

Melt 1/3 c butter. Add flour, salt, and pepper. Add broth and water. Cook till thickened. Stir in evaporated milk. Add hamburger, rice, mushrooms, and veggies.

Simmer at least one hour.

[Emily]

1 lb. boneless/skinless chicken breast
1/2 cup chopped onion
2 garlic cloves, minced
2 chicken bullion cubes
1 cup hot water
1/2 - 1 teaspoon ground cumin
2 cups half & half cream
2 cups shredded monterey jack cheese
1 can cream style corn
1 can chopped green chillies, undrained
1/4 - 1 teaspoon hot sauce

Cut chicken into bite sized pieces.
In large pot, brown chicken, onion & garlic in butter til no longer pink (I use 4 - 6 teaspoons of real butter).
Dissolve the bullion in the hot water and add to pan, along with cumin.
Bring to boil, cover & reduce heat, let simmer for 5 minutes.
Add cream, cheese, corn, chillies & hot sauce.
Cook & stir over low heat til cheese is melted, serve immediately!
Yield: 2 quarts (6-8 servings)

A few hints... just use chicken broth instead of the whole bullion process! Use 1 and a half cups of half & half and a half cup of light cream... mmmm!! Or equal parts of both! I've also not had enough colby monterey jack cheese and threw in some mozzarella to make up the difference! I really don't think you can mess it up!

[Emily]

4 c. thinly sliced sweet onion
1 stick butter
1 clove garlic, finely chopped
5 1/2 c. water
7 T. beef boullion
6 slices french bread
6 slices swiss or provolone cheese

Melt butter and cook onion and garlic until tender. Add water and boullion. Heat to boiling. Simmer for 30 minutes, covered, stirring occasionally. Put a slice of cheese on the french bread. Heat until melted. Place soup in bowl and top with french bread.

[Emily]

1 lb hamburger
1/2 cup chopped onion (or approx. 2T. dried minced onion flakes)
4 cups milk
2 cups grated American cheese (I have used Velveeta, also)
1 cup hash brown potatoes
1 tsp. pepper
salt to taste

Brown the hamburger and drain; using a large pot, stir in milk and cheese over medium heat until cheese melts. Do not boil. Add remaining ingredients and simmer for 20 minutes.
Serves 8

[Emily]

Chicken and Broth

3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice

Dumplings

2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

[Emily]

In a large pot dump

1 lg. can Veg All
1 can white shoepeg corn
1-2 cans stewed tomatoes
1 can kidney beans or pinto beans (optional)
1 onion cut into large pieces
Cooked hamburger meat

You can also add any other canned veggies you have on hand...dd likes me to add extra carrots ...I have used green beans....I have also added extra peas, it's up to you....can't mess it up.

Then I add water so that everything is well covered.

Boil until the onion is well cooked and tender.


I add season salt and pepper to taste then let it simmer for a few minutes. You can also use a bay leaf in it if you want.

I serve mine with cornbread .

It is SO EASY AND quick and YUMMMY ! Dh's favorite. It tastes even better the next day.

[Emily]

1 medium onion, chopped
2 tablespoons butter
2 cans (14.5 ounces each) diced tomatoes (undrained)
2 cans (10 3/4 ounces each) condensed tomato soup
1 1/2 cups milk
1 teaspoon sugar
1/2 to 1 teaspoon dried basil
1/2 to 1 teaspoon paprika (never use)
1/8 to 1/4 teaspoon garlic powder
1 package cream cheese, cubed (who cubes? not me!)

In saucepan, saute onion in butter until tender. Stir in everything else except cream cheese and bring to boil. Reduce heat, cover and simmer for 10 minutes. Stir in cream cheese until melted and serve immediately!

[Emily]

3 or 4 boneless breasts
1 can of broth or 3 or 4 bullion cubes
1 can of diced tomatos
1 can of green beans
1 can of corn (or frozen... sometimes I used mixed veggies)
1 small bag of baby carrots
1 handful of pasta (little more, little less to preference)
basil
parsley
salt
pepper
garlic powder
curry powder



Take 3 or 4 boneless breasts and boil til done!

Throw in several chicken bullion cubes or a can of chic broth!

Remove chicken and cool on plate!

Meanwhile, throw in baby carrots and let cook in broth!

After chicken cools and carrots are done, use scissors to cut chicken in bite size pieces and return to pot!

Open can of green beans and throw in! Add frozen corn or a can of corn! Add a can of diced tomatos!

Dump in basil, parsley, salt, pepper, garlic powder, onion powder or minced onions and... my favorite, curry powder!! Add these to taste... I use a TON of spices!

Throw in a handful of pasta of your choice and let simmer on low til pasta is soft!

That's it!!!

[Emily]

This is from the Good Things For Kids magazine by Martha Stewart. It is just a tiny little magazine on sale for a few more days....everything we have tried out of it has been EXCELLENT and my kiddos have loved it. I like that it doesn't use any prepared foods!

2 Tbsp unsalted butter
1 medium leek (white and pale green parts), rinsed well and finely chopped
12 medium carrots (about 2 pounds), peeled and cut into 1/4" pieces
6 cups homemade or reduced-sodium chicken broth
ground nutmeg
1/2 loaf rustic bread, cut into 1/2-inch-thick slices (about 5)
salt and ground pepper
1/4 cup sour cream (optional)

1. Melt butter in a large saucepan over medium-low heat. Add leek; cook, stirring occasionally, until translucent, about 5 minutes. Add carrots, broth, and a pinch of nutmeg; bring to a boil over medium-high. Reduce heat to medium-low; cover, and simmer until carrots are tender, about 30 minutes. Let cool slightly.

2. Meanwhile, preheat oven to 375 degrees. Cut out bread, using small animal-shaped cookie cutters; transfer to a baking sheet. Brush both sides of bread with oil. Bake, turning croutons halfway through, until golden brown, about 9 minutes.

3. Working in batches, transfer carrot-broth mixture to a blender or food processor; puree until very smooth. Return to saucepan; season with salt and pepper. Spoon sour cream (if using) over top; swirl into soup. Top w/ animal croutons.

Tip for blender - To prevent splattering, fill only half-way, and allow heat to escape: Remove cap from hole in lid. Cover lid with dish towel, and proceed.

[Emily]

2 cans white beans
1 tablespoon vegetable oil
2 pounds boneless skinless chicken
1 medium onion, diced
4 cloves garlic, minced
1 16-oz package frozen white corn
2 teaspoons cumin
1/2 teaspoon oregano
1 jalapeño, seeded and chopped
1½ cups chicken broth
1 cup grated Monterey Jack or colby-jack Cheese
1/2 cup Chopped cilantro

Boil chicken, seasoned with salt, pepper, minced onion, etc to make a broth. Cook until chicken is cooked through. Remove from pot shred chicken when cool.

In a dutch oven, heat oil and sauté jalapeño and onions till beginning to soften then add garlic and cook till light brown. Stir in undrained cans of beans, along with corn, cumin, oregano, and chicken broth. Simmer uncovered 30 minutes. Add 1 cup of grated cheese; stir till melted, and well blended.

Just before serving, stir in cilantro.

Serve, if desired, with garnishes such as chopped red onion, additional grated cheese, dollop of sour cream, and/or crushed tortilla chips.

Linda's notes: To save time I often use cooked, cubed chicken and canned broth instead of starting from scratch. Also, we don't care for canned green chiles so I substitute a couple of chopped jalapenos, with some seeds and membranes left in for heat. I sauté them with the onions and garlic. I also add red pepper sauce to the beans mixture. Some like it hot, you know.

[Emily]

Brown two pounds of ground chuck with a small onion chopped. Drain if necessary. (My meat was so lean it wasn't.) Add the following:

3 cans of mixed veggies with potatoes, drained.
I can of peas and pearl onions, drained.
I can of diced tomatoes with onions and green peppers.
2 26 ounce jars of tomato and herb spaghetti sauce

Simmer for at least 20 minutes.

This makes a HUGE amount. You will need a HUGE pot or put it into two large ones. I wound up putting the excess into my crock pot and cooking it on low in there.

I plan to freeze several meal-sized portions for use throughout the winter.

[Emily]

1 lb. browned ground beef
1 cup water
1 pkg. taco seasoning
1 pkg. ranch dressing mix
2 cans Rotel tomatoes (drained)
2 cans pinto beans (drained & rinsed)
1 can sweet corn (drained)
1 can creamed corn

Combine all ingredients in crock pot and let simmer.

*Abby's notes*

It's not uncommon for us to add 2 lbs. of ground beef to make it a little thicker and meatier (is that a word?)

We like to eat is kinda like a dip with taco chips.

And we LOVE to put shredded cheese in it once we've served it up!!

[StillJulie]

Coconut Milk Soup

1 ½ QUARTS HOMEMADE CHICKEN STOCK
1 CAN COCONUT MILK
1 PINT WHIPPING CREAM
1 LB. CHICKEN CUT INTO SMALL CUBES
5 JALAPENO PEPPERS DICED (FOR MILD SOUP TAKE THE SEEDS OUT)
1 TBSP FRESH GINGER
JUICE OF ONE LARGE LIME
CHOPPED CILANTRO FOR GARNISH

Simmer all ingredients until meat is cooked through. Garnish with cilantro. Serves 6 –8. Preparation time 1 hour if your chicken stock is all ready.

This is my version from Dr. Jordan Rubin's book, "The Makers Diet".

Buen apetito,
Michelle

[thebeckery]

Potato-Cheese Soup from Laurel's Kitchen cookbook

4 medium potatoes
2 carrots

1 onion, chopped
(1 whole clove of garlic)
1-2 tablespoons oil or butter

3 cups milk
1/2 - 1 cup grated sharp cheddar
2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon chopped parsley

Cook the potatoes and carrots in water to cover in a large, heavy pan. Remove potato skins. Meantime, saute the onion - and garlic, if desired - in the oil or butter and combine with potatoes, carrots and cooking water. Puree in batches.

Return puree to pan and add milk, cheese, and seasonings. Heat until cheese is melted and soup is piping hot - but don't let it boil. Makes 8 to 10 cups.

AND...of course, I always change it up. Today, I added the half an apple that was sitting on my counter, and I'm using some smoked gouda cheese and some mild cheddar.

It is YUMMY and EASY!

[deidrak]

That sounds good! I have made something similiar!
This is easier!
Thanks for sharing!

[Mocha Mom]

Curried Chicken Soup

¼ cup butter
2 stalks celery, chopped
1 carrot, diced small
½ cup onion, chopped
½ apple, diced small
1½ tablespoons all-purpose flour
2 teaspoons curry powder
4 cups chicken stock
¼ cup white rice or orzo, uncooked
2 skinless, boneless chicken breasts, grilled and cut into cubes
½ teaspoon cayenne pepper
½ teaspoon cinnamon
Salt and pepper to taste
1 pinch dried thyme
2 tablespoons cilantro, finely chopped


Melt the butter in a large soup pot and sauté celery, carrot, onion, and apple until tender. Add flour and curry, and cook 3-5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about ½ hour.

Add rice or orzo, chicken, cayenne pepper, cinnamon, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice or orzo is done.

Garnish the soup with cilantro and serve hot.

[Emily]

1/2 cup onion, chopped
2 cloves garlic, minced
1- 4 oz can green chilis, diced
4 Tbsp oil (divided)
2 -15 oz cans stewed tomatoes
3 cups chicken broth
1 1/2 cups chicken, cooked and shredded
1 1/2 tsp cumin
2 tsp chili powder
salt to taste
1/4 tsp pepper
2 tsp Worcestershire sauce
1 can corn (drained)
1 can black beans
soft tortillas

Using medium saucepan, saute onion, garlic and green chilis in 2 Tbsp oil until soft. Add tomatoes, chicken broth, chicken, corn, beans, and seasonings. Simmer for an hour.

(at this point you can cut tortillas into quarters then into 1/2 inch strips. Fry in 2 Tbsp hot oil until crispy. drain. however, we just use tortilla chips.)

Garnish soup with chips, sour cream, and cheese. :licklips:

[Januinely~me]

1/2 cup onion, chopped
2 cloves garlic, minced
1- 4 oz can green chilis, diced
4 Tbsp oil (divided)
2 -15 oz cans stewed tomatoes
3 cups chicken broth
1 1/2 cups chicken, cooked and shredded
1 1/2 tsp cumin
2 tsp chili powder
salt to taste
1/4 tsp pepper
2 tsp Worcestershire sauce
1 can corn (drained)
1 can black beans
soft tortillas

Using medium saucepan, saute onion, garlic and green chilis in 2 Tbsp oil until soft. Add tomatoes, chicken broth, chicken, corn, beans, and seasonings. Simmer for an hour.

(at this point you can cut tortillas into quarters then into 1/2 inch strips. Fry in 2 Tbsp hot oil until crispy. drain. however, we just use tortilla chips.)

Garnish soup with chips, sour cream, and cheese. :licklips:

Thanks for posting this, Emily....it sounds FABULOUS!!!:clap:

[my3rgr8]

Got 2nd place at my church's chili cookoff yesterday with this recipe. It is from Immanuel Lutheran Church in Lake Geneva, WI. The cookbook is called "Hallelujah, it's homemade"

2-lbs. ground beef
1 large onion, finely chopped
1 (15oz) can kidney beans, rinsed and drained
1 (16oz) can pork and beans, undrained (I used 2 11oz campbells cans)
1 (20oz) can pineapple chunks, undrained
1 cup ketchup (I used a little more because I was at the end of the bottle and added water to the bottle to rinse it out and poured it in my chili. I thought it was not "soupy" enough so I preferred the added water and ketchup)
1/4 cup packed brown sugar
1/4 cup cider vinegar

In large saucepan, brown beef and onion; drain. Stir in remaining ingredients. Cover and simmer for 20 minutes.

NOTE: A fun sweet and sour chili! I combine the ingredients and let them simmer in the crockpot. The chili is also great topped with shredded cheese and sour cream.

[Flautista]

Ham and Bean Soup

1 lb dried Great Northern beans, rinsed, drained & picked over
2 lbs ham bone or scraps & pieces from leftover ham
1 large onion, chopped
1 large potato, pared & cubed
2 ribs celery, finely chopped
1 large carrot, finely chopped
2 tbsp fresh parsley, minced
pepper to taste

In large soup pot combine beans and 2½ quarts water. Discard any beans that float to the surface. Bring to a boil; cover. Continue to boil 2 minutes. Remove from heat and allow pot to stand, covered 1 hour. Add ham hocks, onion, garlic, garlic; cover and bring to boil. Reduce heat and simmer 2 hours. Add potatoes, celery, carrot and parsley. Cover and continue simmering, at least 1 hour or longer. Remove ham hocks and separate meat from fat and bones. Dice meat and return to soup. Discard fat and bones. Season to taste with black pepper. Makes 6 hearty servings.

[Flautista]

Ham and Cheddar Chowder

1 small onion, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 cups ham cubes
2 tbsp margarine
4 potatoes, peeled and diced
2 cups chicken broth
1/2 tsp white pepper
1 cup milk
2 cups shredded Cheddar cheese

Sauté vegetables and ham in margarine. Add potatoes, broth, and pepper. Cover and simmer 15 minutes, until potatoes are tender. Stir in milk and cheese. Cook until cheese melts, stirring occasionally.

[cshoremom]

Easy CrockPot Recipe

1 envelope 4 Cheese sauce mix
4 cups water
14 oz can chicken broth
1 1/2 cups sliced baby portabella mushrooms... saute in olive oil or 1 tbsp butter first
1/2 cup chopped onion... can saute these with mushrooms, too
1/2 tsp minced garlic
1/2 tsp salt
1/8 tsp red pepper flakes
1 pkg (8 oz) cheese tortellini
12 oz can Evaporated milk
fresh spinach leaves( a big handful)
Parmesan cheese
Sprinkle black pepper to taste.


Put all ingredients except tortellini and spinach into crock pot

High:3 hrs
Low:5-6 hrs

Last hour add tortellini...
Last 30 minutes, add spinach...

Sprinkle grated parmesan over soup before serving

:licklips:

[BCatherine]

"HAPPY SOUP" (Southwest Chicken Soup)

This is the only soup that I don't add any extras too. I keep it simple b/c it's good and I like it being easy. :) I made it up during "lean" times and needed to keep things simpler.

BTW, my (then) six year old is the one who named it (so that explains the name, lol) I was in the kitchen trying to think up a name for it and he said "How about Happy Soup" :cloud9:

Hard for me to put into recipe form b/c I really just dump stuff in the pot, but I'll try to formulate the amounts somewhat. Add more or less of anything.


1 Large pkg. Boneless, Skinless Chicken breasts (5 whole breasts).
Petite Diced Tomatoes (For a normal pot amt. I probably use two of the big round (large) cans).
One or two cans of Rotel (depending on your spice preference. You can also use mild rotel.)
Cumin (lots)
1 pkg. taco seasoning
1 small bag frozen corn (I think that yellow is better in this).
2 or more cans of black beans, rinsed
Chicken stock (You will make this yourself when you boil the chicken).
Salt and Pepper

1. Rinse and boil chicken breasts in large pot. (fill to cover chicken and then a little more...) I put salt, pepper and lots of cumin in the pot while it's cooking.

2. Once chicken has cooked and is tender and easy to shred, shred it up inside the stock (it will make it's own stock while it cooks) (I use two big pair of tongs to shred it up quickly).

3. Add in tomatoes, rotel, beans, and corn (add it frozen), and anything else you want (you can add onion or sometimes I add green chliis) And add the taco seasoning, plus I add more cumin.

4. Add some water if necessary (depends on how much stock you had. If it needs extra liquid, add water).

4. Cover and cook for a couple of hours at least, to blend up the flavors well. Check the liquid amounts every so often and if it gets low add more water. Taste test for more seasoning toward the end (add more if it's needed, depending on how seasoned your family likes their food).

I serve it with salad and cornbread usually.

I almost never make this small of an amt. either so play around with the amt. of tomatoes and seasoning and all that you like. It's so easy to change around w/o messing it up. I use more taco seasoning too when I make a bigger amt. Use more of everything if you want to make a really big pot. (I don't add more chicken though, this is enough to make a big pot; in fact you could easily do just 3 breasts using these smaller amts. here.)

Sometimes I crisp up some flour tortillas in strips and put those over it.

[mom2riandkayl]

Baked Potato Soup

1 1/2 lb baking potatoes, baked and cubed (you can peel them if you want, but we like the skins on)
1 stick butter
1 small to medium onion, diced
1 or 2 pieces bacon, minced
2 cloves garlic, minced
1/3 c flour
1 can chicken broth
4 cups water
1 cup instant potato flakes
3/4 tsp dried basil
1/2 tsp Tobasco sauce
2 cups half-n-half
salt and white pepper to taste

Melt butter in large saucepan. Add onions, bacon, and garlic. Saute until onions are translucent. Add flour to butter and stir until absorbed. In a separate container combine water, chicken broth, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion/flour mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add half & half, stirring until smooth and lightly thickened. Gently stir in potatoes. Stir to combine. Simmer till potatoes are heated through. Remove from heat and serve. Top each serving with grated cheddar, sliced scallions, and bacon bits.

[BCatherine]

Home made cream of chicken soup:

http://www.tammysrecipes.com/homemade_cream_chicken_soup
-
-

[BCatherine]

Home made cream soup:


I use poultry seasoning or sage for cream of chicken. When I make it, I do the flour/butter, then add chicken broth and milk, then the seasonings.

For cream of mushroom, I do all the same, but if I have it, I use veggie broth instead, and put a small can of mushroom stems/pieces, and some garlic and onion powder.
__

[BCatherine]

Homemade cream of chicken soup:

A little chicken base/boullion or broth.... maybe some pieces of chicken, if you have them.... some spices (onion, garlic and thyme if we're doing chicken around here)
__________________

[Lucy]

i made the best...."clean out the fridge" soup.

12 cups water, 10 chicken flavor boulion cubes

2 carrots, peeled and diced small
1 giant white onion, diced
2 celery stocks
3 ears of corn, cut off the cob

(this is only because that's what i had in the fridge)

poultry seasoning - about 1 tsp..

salt, pepper, garlic powder

all the left over turkey from christmas...

simmer a long time,

then add 2 1/2 bags of different type of egg noodles.

serve w/ 2 different types of crackers.

it was wonderful....and it cleaned out my fridge.

[mom2two]

Italian Sausage Soup

Prep Time: 10 / Cook Time: 40 minutes / Ready in: 50 minutes
Servings: 6
Submitted By: SALLYJUN

"This soup is easy to put together, and the flavor of the spicy sausage is balanced nicely by Great Northern beans, zucchini, fresh spinach, and carrots. Makes a delicious winter supper."

Ingredients:
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style
stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed,
rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Directions:
1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
ALL RIGHTS RESERVED © 2010 Allrecipes.com

Link to recipe (http://allrecipes.com/Recipe/Italian-Sausage-Soup/Detail.aspx)

[tepupmommy]

:giggle:

My family isn't a big soup eating family - but times are tight and today I took my leftovers in the fridge and made a soup and I really thought it turned out good. :clap:

I started with some water...and I am sorry I don't know how much...guessing.....5 cups????? Maybe you could put it in after the main ingredients to see how much you need to keep it from getting too much liquid.:rollingeyes:

One can of tomato soup
One can of French onion soup
One packet of Italian seasoning
leftover grilled chicken breasts (I had probably 3-4 very small pieces)
almost a pound of wild rice mix that I had already cooked for a past meal
a pouch + of real bacon bits
garlic powder to taste
basil to taste
salt to taste

I made homemade yeast rolls and this was a yummy meal...and I think if you had wild rice and chicken one night you could easily plan this for a few nights later.

[DDofEve]

Cheeseburger N' Fries soup



Ingredients:
1 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
4 tablespoons butter
3 cups chicken broth
1/4 cup Worcestershire Sauce (THE KEY)
1/4 cup all-purpose flour
2 cups cubed Velveeta
1 1/2 cups milk
1/4 cup sour cream


DIRECTIONS:


1.In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.


2. Add broth and bring to a boil.


3.Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth, let fry, stirring constantly until a nutty brown color (this is a roux).


4.Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.


Now, I did add a special ingredient at the table. I had a package of those McDonald's-type hashbrowns in the freezer and I always forget to make them, so I stuck them into the oven on 450 for like 15-20 minutes so they were a little dried out and SUPER DUPER CRISPY! (You can substitute French Fries if you want ooo, or Tater Tots would be awesome as well!)

[DDofEve]

Corn Chowder

Extra Virgin Olive Oil (or butter)

2 cups corn (off the cob, sweet corn is best)

1/2 onion, minced

4 tsp (4 cloves) garlic, minced

1/4 cup bell pepper, minced (roasted red would be amazing!)

4 teaspoons Salt (kosher-reduce amount if using table salt)

1 tsp. Cumin

1/2 tsp. Coriander

1-1/2 tsp. chili powder

2 tsp. dry garlic powder

1 tsp. black pepper

4 c. chicken broth

1c. heavy cream

1c. whole (4%) milk

3 oz. cream cheese (low-fat would be ok-I didn't have it)

cooked bacon

1/4 c. fine ground corn meal

Ok, so this was born of things that were already in my pantry. Its not a wonder we are poor. :rollingeyes:

So this is all about getting the veggies and the spices into the pan so the spices bloom and you can layer flavors. This is a fairly simple method, and all you do is:

1. Combine the first 6 ingredients. Cook until the onion is translucent and the garlic is not. Be careful not to burn.

2. Add in the spices cumin, coriander, chili powder, garlic powder, black pepper and salt. OH! I use Kosher Salt, so it will be less salty.

3. Add in the chicken broth.

4. Add in the cream, milk and melt the cream cheese.

5. Throw in as much or as little bacon as you want.

6. Let simmer for 5 minutes to meld the flavors.

7. Add in the corn meal and stir.

8. Let simmer 5-10 more minutes.

Serve with Salsa Verde and Monterey Jack cheese.

Its quicker than the directions appear.

[DDofEve]

Triple D (Diners Drive-Ins and Dives) Grover's Cheeseburger Soup

Ingredients:

2 lb 96% lean ground beef

Hamburger seasoning or salt/pepper

1 large onion, diced

1 Tb light butter

1 box (32 oz) Reduced Sodium Chicken Broth

~1/2-3/4 of a 2 lb log (so, approx 1-1.5 lb) of 2% Velveeta Cheese (On the show, she used Cheese sauce from a can, but all I found was Cheese Wiz, and thought Velveeta would work better)
1-1.5 pint Fat Free Half & Half

1 Tb flour

1 Tb cold water (may take a bit more)

3 medium tomatoes, diced

1/2 head of lettuce, shredded

Directions:

In a skillet sprayed with cooking spray, brown the ground beef. Season with your choice of hamburger seasonings—I used McCormick Hamburger seasoning. Drain and set aside.

In a large soup pot, add 1 Tb light butter, and diced onion. Allow the onion to sweat over medium heat. When the onions become translucent, you are ready to continue.

Add the chicken broth (she used a chicken base–like bouillon + water–but I think it is just easier to use broth), the diced Velveeta and the half & half. Allow the velveeta to melt into the mixture.

In a small bowl or ramekin, mix the flour and water to make a slurry. You may need a bit more of water–just add enough to make a smooth mixture, somewhat thin, but not watery (if that makes sense). Once mixed well, add to the cheesey mixture. Stir to combine, and bring to a boil, stirring constantly (the cheese likes to stick).

Add the ground beef to the soup pot, turn down to medium low heat.
Dice tomatoes and shred lettuce and then add to the mixture. Stir to combine and turn to low heat until ready to heat.

[Ten From Him]

Metric Ingredient Imperial
15 ml vegetable oil 1 tbsp
2 garlic cloves, minced 2
1 medium onion, chopped 1
1/2 green pepper, chopped 1/2
250 ml fresh mushrooms, sliced 1 cup
1 can tomatoes, undrained (28 oz / 796 ml) 1
8 oz pepperoni, thinly sliced 250 g
750 ml beef broth 3 cup
2 ml dried basil 1/2 tsp
150 ml dry elbow macaroni 2/3 cup
- mozzarella cheese, shredded -
In a large saucepan, heat oil and saute garlic, onions, pepper and mushrooms until vegetables are tender, about 5 minutes.

Add tomatoes, pepperoni, beef broth, basil and macaroni. Bring to boil. Reduce heat and continue to simmer until macaroni is tender, about 40 minutes. Season with salt and pepper to taste.

Serve soup with cheese sprinkled on top.

Serves: 6

[our4blessings]

DH said he wanted to try it this week, so I will let y'all know our familys' review of this recipe!

[Januinely~me]

Here is the recipe :)

Crock Pot Chicken Enchilada Soup
1 pound chicken breast
2 cups beans, cooked and drained
1 can (14.5 ounce) diced tomatoes
1 cup frozen corn
½ cup each, chopped onion and green pepper
½ batch of homemade cream of chicken soup
1 ½ cups whole milk
1 ½ cups salsa
1 cup shredded Cheddar cheese
In a greased crock, mix together the beans, tomatoes, corn, onion, pepper, and salsa. In a separate bowl, combine the salsa, milk, and cream of chicken soup. Stir well. Place chicken breast on top of vegetables. Pour soup mixture over chicken and vegetables. Cover and cook on low for 4 hours. After 3 ½ hours, remove chicken and shred. Return chicken to crock and stir. Add cheese. Replace lid and cook an additional 30 minutes. Serve.

I doubled the recipe yesterday but only used half the amount of salsa and still found it to be quite spicy...I will use even less next time.