Basic Potato Soup

From the "Where's Mom" cookbook

Ingredients:

10 potatoes, peeled and diced

1 cup sliced carrot

1 chopped onion

2 chicken bouillon cubes

Put ingredients into a large pot and add enough water to just cover potatoes.  Bring to a boil and cook until potatoes are tender. Do not drain.

In blender combine:

1 large can evaporated milk

3/4 c flour

1 tsp salt

1/2 tsp crushed rosemary

1/2 tsp thyme leaves

pepper to taste (I throw in a pinch of red pepper flakes since this is a very basic soup)

Blend and pour over hot potatoes.  Stir, then add 1/2 cube buetter or margarine.  Heat and stir until soup thickens.  Add milk if soup is too thick.

Garnish with cheese, chives and/or bacon.

Hamburger Vegetable Soup

Ingredients:
1 lb ground beef
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
3 cups beef broth
3 cups water
1 can diced tomatoes with juice
1/2 cup rice
1/4 cup ketchup
1 bay leaf
1 tsp dried basil
1/4 tsp garlic powder
1/4 tsp dried thyme leaves


Directions:
Brown beef with onion.  Drain well.  Add remaining ingredients, stir to combine.  Bring to a boil, reduce heat.  Cover and simmer 25-30 mins or until vegetables and rice are tender.  Salt and pepper to taste.

Hamburger Soup with Barley (Crockpot)

This comes form the "Fix It and Forget It" cookbook.

Ingredients:

1 lb ground beef

1 med onion, chopped

5 cups beef broth

1 14 oz can diced tomatoes

1 cup sliced carrots

3 celery ribs, sliced

8 Tbsp barley

1 bay leaf

1 tsp dried thyme

1 Tbsp dried parsely

1 tsp salt

1/2 tsp pepper

1 can corn, drained

Directions:

Brown beef and onion in skillet.  Drain, then place in crockpot.  Combine the remainder of the ingredients int he slow cooker.  Cover and cook on high 3 hours or low 6-8 hours.

*Barley can be substituted for 1/2 cup food storage soup mix, or add both for a thicker soup.

Italian Bread Bowls

Do you want an elegant way to serve your soup?

How about a bread bowl?

Do not be intimidated by these at all.

This recipe makes 16 medium sized bowls, so you might want to cut it for a smaller family.

The leftovers freeze nicely.
(I also hear you can freeze the dough balls to thaw and rise later, but I haven't tried it.)

I got this recipe from allrecipes.com .

Ingredients:

2 1/2 Tbsp yeast

3 3/4 c warm water

1 Tbsp salt

3 Tbsp oil

10 1/2 cups flour

1 Tbsp cornmeal

1 egg white

1 Tbsp water

Directions:

In mixer (or large bowl) dssolve yeast in warm water.  Let stand until creamy.

Add 4 cups flour, salt and oil to the mixture and beat well.  Stir in the remaining flour a little at a time, mixing well.

Knead by hand or in mixer for about 6 minutes or until smooth and elastic. If this is sticky, add a little more flour.  Too sticky will mean flatish bowls at the end.

Lightly oil a large bowl and place dough inside.  Turn once to coat, then cover and let rise until doubled - about 40 minutes.

Punch dough down and divide into 16 portions.  Shape each piece into a round ball and place onto lightly greased baking sheet sprinkled with cornmeal.  (I put 8 on a cookie sheet) Cover and let rise again until double - another 40ish minutes. Do not let them rise too long or too fast or they will deflate and be very disappointing at the end.

Preheat oven to 400 F. In a small bowl, beat egg white and water together.  Set aside.

Bake bread bowls 5 minutes, then brush lightly with egg wash.  (Make sure to get all the parts since this "seals" the bread and gives it a good crust to contain your soup.)  Bake 10 minutes and brush again.  Bake until golden brown, then cool on wire rack.

To make the bowls, cut a small slice from the top.  Scoop out the centers (a spoon works well), but leave enough edge to hold the soup.  Fill and serve.

*You can add seasonings or cheese to the dough to compliment the soup/filling you are serving.

Taco Soup (Crockpot)

My sister-in-law, Emily, sent this to me.

I love my crockpot for those really busy days, especially the recipes that dump a few quick ingredients in and you are done.

This one looks like a winner!

2 chicken breasts

1 can cream of potato soup

1 can kidney beans

1 package frozen corn (small package)

1 can diced tomatoes

1 package taco seasoning mix

2 chicken bouillon cubes

2 cups water

 

Mix and cook in crockpot all day.  Shred chicken right before serving.  Top with tortilla chips, shredded cheese, and sour cream.

Melissa's Chicken Soup

Another great sister contribution is from Melissa.

I'm excited to try this one!

4 quarts water
2/3 cup pearled barley, uncooked
2 chicken breasts, uncooked
1 yellow onion, diced
1/3 cup chicken bouillon

 Boil above ingredients until chicken is cooked through.  Do not drain.  Remove chicken from pan and shred on cutting board.

2-3 stalks celery, diced
2-3 potatoes, peeled and diced
1 cup carrots, peeled and diced
2/3 cup small shell pasta

Once chicken is cooked through and removed from pan, add the celery, potatoes, carrots and pasta.  Boil until vegetables are tender.  Add cooked, shredded chicken back to soup.  Serves 6-8

This soup is so delicious on a cold winter day with homemade rolls or garlic bread!!!

Baked Potato Soup

This title got two recipes sent to me - one from Michell and one from Meggan.

I'll have to try them both!!

 

First from Michell:

 

LOADED BAKED POTATO SOUP

 

3 bacon strips, diced

1 small onion, diced

1 clove garlic, minced

3 T. flour

1 t. salt

1/2 t. basil

1/2 t. pepper

3 C. chicken broth

2 large baked potatoes, peeled and cubed

1/2 t. hot pepper sauce

1/2 C. heavy cream

1/2 C. sour cream

Shredded Cheddar Cheese

Minced fresh parsley

 

Directions:

1. Cook bacon until crisp.  Drain, reserving 1 T. of drippings. Set bacon aside.

2. Saute onion and garlic in drippings until tender.  Stir in flour, salt, basil and pepper.  Gradually add broth.  Bring to boil.  Boil and stir for 2 minutes.  Wisk the cream and sour cream together in a separate bowl then add to soup along with potatoes and hot pepper sauce.  Add 1 C. cheese to soup and heat through but do not boil. Garnish with bacon and parsley.

 

 

Next is Meggan's version:

 

Baked Potato Soup

3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C  sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided (I never use this much)

1 head of broccoli

 Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.   Whisk until smooth and then add chicken broth. (Now, if you get to this point and don’t have a smooth liquid.  Stop!  Save your soup by popping the mixture in the blender, then continue.)  Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Add broccoli and stir until well combined. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

 

 

 

 

 

 

*Don’t have time to bake potatoes in the oven?  Just pierce them with a fork a few times and then pop them in the microwave.  Cook in 5 minute intervals until a knife easily pierces through them.  It usually takes 5-10 minutes.  To bake in the oven, pierce each potato with a fork and place directly on oven rack.  Bake at 375 for 45-60 minutes.

 

 



Roasted Chicken Noodle Soup

Just going to ask here - who wants to eat dinner with Michell?

Oh yes, that's me.

We've had the chance to visit with them several times and I have always been impressed by what she serves.
When we ate this, my husband thought this was a great chicken chowder.
Maybe we'll call it that instead.

 

1 C. chopped onion

1 C. chopped carrots

1 C. copped celery (my family doesn't love celery so I gave a few shakes of celery seed)

2 garlic cloves, mined

2 t. olive oil

1/4 C. flour

1/2 t. oregano

1/4 t. thyme

1/2 t Montreal Chicken seasoning

7 C. chicken broth

5 potatoes, peeled and diced

1 t. salt

2 C. diced roasted chicken breast---I use rotisserie chicken

2 C. egg noodles

1 can evaporated milk

Directions:

1. Saute onion, carrots, celery and garlic in oil until tender.  Stir in the flour and spices/seasoning until blended and saute for 1 min.  Gradually add broth and potatoes; bring to a boil.  Reduce heat, cover and simmer for 15-20 min. until potatoes are almost tender.

2. Stir in the chicken and noodles; simmer 10 min or until noodles are tender.  Remove from heat and stir in evaporated milk.  Serve

Creamy Chicken Rice Soup

Another tasty contribution from Michell.

 

Ingredients:

1/2 C. chopped carrot

1/3 C. finely chopped onion

1/3 C. chopped celery

2 cloves garlic, minced

2 T. butter

1/4 C. flour

2 (14.5 oz) cans chicken broth

2 C. cooked long grain rice ---I love to use Uncle Bens wild rice

1 C. cubed cooked chicken---I used leftover shredded rotisserie chicken

1/2 t. salt

1/4 t. pepper

1 C. milk--- if I'm not caring about calories I use half-and-half cream !yum!

2 T. lemon juice--do not omit!!!

1 T. white cooking wine---obviously you can omit this

 

Directions:

1. in large saucepan, saute the carrot, onion, garlic and celery in butter until tender.  Stir in flour until blended.  Gradually stir in broth.  Add the rice, chicken salt and pepper, bring to boil.  Reduce heat, cover and simmer for 10-15 min.  Reduce heat to low and stir in the milk, lemon juice and wine.  Cook and stir for 5 min or until heated through.

 

Italian Sausage Soup (Stove or Crockpot)

This recipe is directly from sister-in-law Michell.  I recently asked my family members to send favorite recipe to share, and these are some of hers. 

My winter menu just got better!!

Ingredients:

1 lb. Italian sausage (could use pepperoni, hamburger, kielbasa, or leave the meat out)

2 cloves garlic, minced
1 onion, diced

4 (14 oz) cans beef broth (7-8 cups)

2 (14.5 oz) can Italian-style diced tomatoes
3 potatoes, diced

1 C. sliced carrots
 1/4 t. ground black pepper
1 tsp salt

1 (14.5 oz) can Great Northern Beans, undrained

1-2 small zucchini, cubed
3/4 C. orzo or ditalini or small pasta (my kids requested more pasta so I add 1 C)

2 C. spinach, packed, rinsed and torn (if frozen thawed and squeeze out water)

Directions:

1. Brown sausage with garlic and onion. Drain.  Stir in broth, tomatoes, potato and carrots, and season with salt and pepper.  Reduce heat, cover and simmer 15 min.

2. Stir in beans with liquid and zucchini and pasta.  Cover and simmer another 10 min or until pasta and zucchini are tender.

3. Remove from heat and add spinach.  Replace lid allowing the heat from the soup to cook the spinach leaves.  Soup is ready after 5 min.

4. Top with grated Parmesan cheese

OR Crockpot Directions:

1. Brown Sausage and drain.

2. Add remaining ingredients except pasta and spinach and simmer for 4-5 hours high,  6-8 low.

3. 30 min. prior to serving add pasta or just cook pasta on it's own and add to soup with a bit of the pasta water

4. Add spinach last 5 min.  Replace lid for a few minutes and serve.

Pumpkin Cornbread

This is the cornbread to go with the Pumpkin Chili from Meggan.

Yummy!!

 

Ingredients:

 

1/2 c white flour

1/2 c whole wheat four

1 Tbsp baking powder

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 c cornmeal

2 eggs

1 c pumpkin puree

2/3 c brown sugar

1/4 c oil

1 Tbsp molasses

 

Directions:

Preheat oven to 400 F.  Grease 10-inch pie pan or 9-inch square pan.  Sift flours, baking powder, salt and spices in large mixing bowl.  Whisk in cornmeal.  In separate bowl, lightly beat eggs, then add pumpkin, brown sugar, oil and molasses.  Add this to the dry mixture, and mix only until blended (don't overbeat).  Pour into prepared pan.  Bake for 30 mins or until golden on the top and surface springs back when lightly touched.

Pumpkin Chili

My sister, Meggan, sent an email around in 2008 with a recipe for Pumpkin Chili and Pumpkin Cornbread.  They were both phenomenal!

I tweaked it a little here (more garlic, more pumpkin, no bell pepper), added some things (like tomato sauce and kidney beans) and now we have a chili favorite.

It's usually one of the first ones gone at a pot luck and people don't even know they are eating pumpkin in it!!

 

Ingredients:

1 lb ground beef

1 chopped onion

2-3 cloves fresh minced garlic

1 15 oz can diced tomatoes with liquid

1 14 oz can tomato sauce

1/2 - 1 small can pure pumpkin (use 1/2 the can if you are making the cornbread with it, otherwise put it all in)

3 14.5 oz cans kidney beans

1 1/2 Tbsp chili powder

2 Tsp cumin

salt & pepper to taste

 

Directions:

Brown ground beef with onion and garlic.  Drain off grease.  Add tomatoes, tomato sauce, pumpkin, beans and spices. Cover and simmer 20-30 minutes. 

 

*Add more chili powder and cumin if it's too bland for you.  My kids don't love it spicy, so this only has a small kick.

Chicken Lime Soup

The original of this recipe came from kraftfoods.com, but, like often happens at my house, it's been altered a bit.

 

Ingredients:

1 14 oz can diced tomatoes with juice

2 Tbsp chopped chipotle or Anaheim peppers (can add more or less for heat)

1 chopped onion

3 cloves minced garlic

2 tsp oregano leaves

1 bay leaf

1-2 cups cooked chicken

6 cups chicken broth

1/2 cup lime juice

1 can black beans

salt and pepper to taste

 

Directions:

Mix tomatoes, chili pepper, onion, garlic, oregano and bay leaf in a large pan.  Cook on med-high heat for 10 minutes, stirring occasionally.  Add chicken, broth and lime juice.  Bring to a boil, then reduce heat to low.  Simmer 20 mins.  Add can of beans and heat through.  Remove bay leaf.  Season with salt & pepper, if desired.

 

Cheese, cilantro and chips make this yummy.

 

*In a hurry, use a can of Rotel instead of chopping peppers.  Don't have cooked chicken, use fresh and brown it at the beginning with the other vegies and spices.

Chicken Enchilada Soup

I came up with this one trying to use up some bell peppers and wanting something slightly different than our usual Chicken Lime Soup.   It's best not to wrap it in a tortilla - chips or fried tortilla strips work nicely.

And there's no cream of mushroom soup like my favorite chicken enchilada recipe, although I guess you could add that if you wanted it creamier.

 

 

Ingredients:

 

1 Tbsp olive oil

1-2 bell peppers, diced (I did a red and a yellow)

2 cloves fresh garlic, minced

2 chicken breasts, cubed (or leftover)

1 tsp cumin

6 cups chicken broth/stock/bouillon & water

1 cup uncooked white rice

1 cup frozen corn (or one drained can or leftover from last night's dinner)

1 10 oz can green enchilada sauce

1 small can green chilies

2 Tbsp lime juice

 

 

Directions:

Heat oil in a large pot on medium high heat.  Add chicken and begin to brown.  Add the bell peppers and garlic and brown with the chicken.  Add the cumin, liquid and rice.  Cover and let simmer about 15 mins for rice to cook.  (If you have leftover cooked rice or use a bean substitution, there is no need to simmer here.)  Add the corn, enchilada sauce, chilies and lime juice and simmer 5-10 mins.  Serve with possible toppings: cilantro, cheese, sour cream chips or tortilla strips.

 

*You can substitute the rice for a drained can of beans if you prefer.  Or use both, why not?!

Mexican Rice

I haven't tried this one yet, but it comes from my friend Christina Martinez, who is an amazing cook.

Haven't tried anything of hers I didn't like and a new rice recipe to go with my frequent south of the border cooking is highly appreciated.

(Her original post of this recipe is here and it includes pictures.)

 

 

Ingredients

- 1/2 cup of rice
- 1 1/2 tbps of canola or vegetable oil
- 1/2 tsp of ground cumin*
- 1/2 tsp of onion powder*
- 1/2 tsp of garlic powder*
- 1/2 cup of tomato sauce**
- 1/2 cup of chicken broth or water (I used water this time).**
- salt
- lemon (optional)

* The amounts for the spices are estimations.  I don't count how many times I shake the container.  Sorry!

**I like to mix the liquids in a small bowl before I start to save time.

 

Added liquids and mixed!

Turn your stove on to about medium hi.  Add your oil.  Let your oil heat up.  Measure out 1/2 cup of rice.  Once your oil is feeling pretty warm, add your rice.  You should hear a slight sizzle.  Stir the rice around, you want to achieve a light brown color and you'll be able to smell a nutty flavor.  Sprinkle in your spices and stir.  It smells wonderful!  Turn the heat down to medium low.  Add your tomato sauce, water (or chicken broth) and salt.  Stir it up!
 

 

I used to have nice glass lids before I broke them all....this works just fine.

Put a lid on the pot and set the timer for 13 minutes.  If you double this recipe, make it 18 - 20 minutes.  DO NOT DISTURB THE RICE!!  NO STIRRING, NO PEEKING, NOTHING!!  People always make this mistake.  If you can't control yourself you will get hard inedible rice and a frowny face.  Leave it alone and wait for the beep unless your nose smells something burning....

Meatball Tortellini Soup

I created this from a combination of a pizza soup, a tortellini soup and some leftover meatballs.  We liked it so much that I wrote it down and have continued making it ever since. It is a great meal to have all the ingredients saved on the shelf and the freezer and pulled out for a hurried dinner.

Ingredients:

30 frozen meatballs/ the little size (It looks like a lot, but for our family, is only about 3-4 small meatballs per person)

1 20 oz can/jar of favorite spaghetti sauce

1  14.5 oz can diced tomatoes, undrained

1 can tomato soup

4-5 cups water (depends on the thickness you like)

1/2  onion, chopped fine (or 1 Tbsp minced dry)

1 tsp basil

1 tsp oregano

2-3 cloves minced garlic (or 1/2 tsp dry)

2-3 cups frozen tortellini (or the shelf stable kind)

Directions:

Put everything except the tortellini in a large pot.  Bring it to a boil.  Cook according to package directions on your meatballs (usually 15 minutes.) Add the tortellini and cook until done..  Serve with grated parmesan.

*On a day when you have more time or want to add more nutrition, chopped carrots, zucchini, bell peppers and mushrooms all go well in this soup.  You can also substitute 1 lb of bulk Italian sausage for the meatballs.  Brown and drain it as the first step if you choose this option.

Beef Stew

I've been making this since college.  It still works and we still like it.  I think the original was from a book called "Where's Mom Now That I Need Her?"  I've changed it a little, but not much.

Ingredients:

1/2 c flour

1 tsp salt

1/2 tsp pepper

1 lb stew meat, cubed small

2 T oil

1/4 cup Italian dressing

6 cups water

1 chopped onion

1 bay leaf

6 potatoes, washed and cubed (skin if you like, I leave them on)

2 cups carrots, sliced

Directions:

In a paper sack, combine flour, salt and  pepper.  Add stew meat and shake to coat each piece.  Heat oil in a large pot.   Remove meat from sack, reserving remaining flour, and add to heated oil.  Brown meat.  When beef is almost done, add the Italian dressing (secret ingredient here!).  Add water, onion and bay leaf.  Cover and cook over low heat until meat is tender.  (This can be 2 hours if you have the time or 30 minutes on higher heat if you didn't plan ahead - like me.)  Add potatoes and carrots and bring back to a boil.  Cook until tender, about 20-30 minutes.  Thicken with reserved flour stirred into a tiny bit of cold water.  Add extra salt and pepper if desired.



Debbie's Easy Chicken Soup

This is from my friend Debbie in Edmond, OK.  She served this to our family once and it's been a staple ever since.  Way fast and way easy!!

Ingredients:

2-3 chicken breasts, diced (or leftover or canned in a real hurry)

10 cups water + 7 chicken bouillon cubes or 80 oz stock

2 cups chopped carrot

5-6 cups egg noodles

salt and pepper to taste

1/2 tsp thyme

1/2 Tbsp rosemary needles

1/2 Tbsp parsley

Directions:

Bring water& bouillon or stock, and carrots to a boil.  Add chicken.  Boil 5-7 minutes.  Add noodles and spices and boil 7 more minutes.  Serve.  Super fast and easy!!

Pasta Fagioli (Stove or Crockpot)

Sadly, I do not remember where I got this recipe so I cannot give credit to the creator.  I have changed it  slightly, so maybe that doesn't matter?  Thanks, whoever you are!

Ingredients:

1 lb ground beef

1 chopped onion

3 carrots

3 stalks celery (or celery seed if your husband hates the texture of celery)

2 28 oz cans diced tomatoes with liquid

1 can kidney beans, drained

1 can cannellini or Great Northern beans, drained

30 oz beef stock (or the bouillon + water thing)

2 tsp  oregano

1  tsp pepper

1 Tbsp parsley

1 20 oz jar/can of favorite spaghetti sauce

4-6 oz small pasta of choice

Directions:

Brown beef and onion and drain.

If making in the crockpot, put beef in and add everything else except pasta.  Cook low 7-8 hours or high 4-5.  Add pasta the last 30 minutes. * Note that spices can lose their strength in the crockpot and may need more than the above recipe lists for oregano, pepper and parsley.

If making on the stove, add other ingredients, except pasta, and bring to a boil.  Reduce to simmer and add pasta.  When pasta is done, you are ready to serve.

Green Chili Cilantro Soup

I first tasted this soup when my friend, Synthia, brought it to a ward Linger Longer.  A couple of family members tasted it and told me I should too.  It was delicious!!  I asked for the recipe, adapted it slightly and now we eat it regularly and love it!

Ingredients:

2 T olive oil

1 chopped onion

4 cloves fresh or roasted garlic, minced

2-3 raw boneless, skinless chicken breasts diced (if you have leftover cooked chicken, dice or shred)

8 cups water + 8 chicken bouillon cubes or 64 oz chicken stock (water + bouillon is cheaper and always on my shelf.  Stock is often healthier and has a different flavor. Use what you like/have.)

1 10 oz can Rotel (or diced tomatoes if Rotel is not on hand)

1 small can diced green chilies

2 cups cooked rice (or 1 cup raw and an 2 cups extra liquid.  See how versatile this is!)

1/4 c lime juice

1 1/2 tsp cumin

salt and pepper to taste (really don't need salt if you used bouillon)

1/2 bunch fresh cilantro, chopped

diced avocado drizzled with lime

shredded cheese

tortilla chips

Directions:

Heat oil in large pot.  Saute onion and garlic.  If your chicken is raw, toss it in now and cook it with the onions and garlic.  When chicken is  browned (doesn't have to be all done since soup will keep simmering) add broth/water, Rotel, green chilies, rice, seasonings and lime juice.  (If your chicken was pre-cooked, add it in now.)  Simmer 15+ minutes or until chicken and rice are both cooked.  Right before serving, add cilantro - it's my kids favorite part!

Serve with avocado, cheese and chips