Taco Soup

This recipe is super easy and really good.

 

1 lb ground beef, browned and drained

1 onion, chopped with your vidalia chopper (go get one if you don't have one!)

1 qt tomatoes - If you have fresh tomatoes, toss them in a blender, skins on and all. If not, you can use 1 qt tomato juice and 2 c. tomato sauce. (I used fresh tomatoes from my parents garden and probably used closer to a quart and a half of blended tomatoes. We like leftovers around here so I wanted to make it go far. The soup was still really thick and chunky. I could have done even more tomatoes.)

1 package taco seasoning

1 can red kidney beans
2 cups frozen corn
(I added a little garlic salt just for fun)

Add all ingredients into a pot. Simmer for 30 minutes.

Serve with sour cream, cheese, and chips.

Cream Cheese Chicken Potato Soup

Just made this soup tonight and it was fabulous!!! With easy, normal ingredients. My kind of meal! I thought I'd just put a link to the blog in case any of you want to check out any of her other recipes. They're mostly desserts.

French Onion Soup

There is something so delicious and wonderful about this soup. My husband, who hates onions, even likes it. This recipe was fast and easy.

To make it even easier, instead of sticking the whole soup bowl in the oven I just put the baguette slices covered in cheese on a cookie sheet and put that in the oven. That probably helped it be a little healthier as well because I don't know about you, but I have a weakness for cheese and tend to engulf my soup bowl with it before sticking it in the oven.

French Onion Soup

1 Tablespoon butter
5 medium onions ( a mix of yellow and red)
1/2 tsp salt
2 bay leaves
6 cups beef broth
4 or 5 sprigs fresh thyme (optional)
Freshly cracked pepper

Sourdough baguette bread, sliced
1/2 cup shredded swiss cheese (I also used jalapeno monterey jack cheese, which was divine)

Heat the butter in a large pot over low heat. Add the onion and salt. Cover the ot and cook over low heat until very soft, about 30 minutes.

Add the bay leaves, broth, and thyme. Simmer on low heat for at least 15 minutes. Season with pepper. Discard the bay leaves.

Preheat the broiler. Divide the soup among 4 oven-proof bowls. Top each with a slice of baguette and cheese. Broil until the cheese is melted and bubbling, about 3 minutes.

Tomato Basil Soup with Orzo

Imagine standing in line at Zupas waiting to order your favorite soup - Tomato Basil. Oh wait, you no longer have to go wait in line for soup at Zupas (although, if I was ever in town, I still would because that's a fun place to eat) because you can make it in your very own home!!! You heard me folks! I made this today for dinner and Gary said "Put it on the docket" - that always means he likes and wants to have it again really soon. In this case, it will most likely be this week because I had leftovers! Yeah!! Or maybe I'll freeze it for another meal another day. I served it with yummy buns I made but next time I think I'll put a little grilled cheese on the griddle as well! Enjoy! (You can thank me later!)

Tomato Basil Soup with Orzo

1 tsp. olive oil
1/4 C. apple juice
1/2 medium onion, finely chopped **see notes at the bottom
2 cloves garlic, minced (I used 4 because I love garlic)
1/2 C. diced red bell pepper
4 C. chopped fresh or canned tomatoes. (I used 42 oz. - a 28 oz. can and a 14.5 oz. can of whole tomatoes)
1 C. vegetable stock (I used chicken broth)
1/3 C. Orzo pasta - (because I love this and used more tomatoes than it called for, I used more Orzo too)
1/4 C. chopped fresh basil - (If you have it totally use it. NOTHING replaces fresh basil, but in my case, I didn't have it and didn't want to run to the store for one thing...so I used a small amount of dried. Can't wait to make it with fresh though)
1 pint heavy whipping cream
1/4 C. butter

In soup pot, heat oil and apple juice over medium heat. Saute onion, garlic and red pepper 8-10 minutes, stirring frequently, until onion is soft but not brown. Add small amounts of water if mixture becomes dry). Remove from heat. Add tomatoes and broth. Stir. Puree in blender and return to the pot. Add Orzo pasta; cook on medium heat for 10 minutes, stirring frequently. Add butter and cream. Stir. Simmer 15 minutes stirring as often as possible. DO NOT BOIL. Add basil and serve immediately.

**yes, I use my Vidalia chopper EVERY.SINGLE.DAY and if you don't have one, go buy one right now! They are only like $19.00 and it will be the best $19.00 you ever spent in your whole entire life! :) I like to buy a big bag of onions at costco and then chop them up and freeze them, one onion at a time, in small sandwich freezer bags. It's AWESOME! I do this because 99.9% of the time I need a yellow onion, it is going to be cooked and put into something and I don't need it fresh. So, to save time and make my life just a little more simpler, I chop and freeze. Plus, I LOVE my Vidalia chopper and try to get as much use out of it as possible because it makes me happy! (and yes I used it on the red pepper too)

Recipe Sourse: I googled it because I wanted that Zupas soup and found this on a website about family cookbooks. Random...but thank them very much!

Corn Chowder

OK, so it's sort of getting to be beyond soup season, but I wanted to post this anyhow. This is a recipe that I tweeked and really really liked! So...if you have a cold spring day...make this! You'll love it. Well, if you like corn.

1/3 C. Bacon Pieces (I just buy that large bag from Costco) - Or you could just bake and chop some regular bacon.

2-4 Tbs. Oil

6 C. corn kernals (again, frozen from Costco)

1.5 C. cubed red potatoes (about 1/2 inch in size)

3 C. chicken broth

1/2 C. heavy cream

1/2 C. sharp white cheddar cheese, shredded

salt and pepper to taste

3 Tbs. sugar (optional)

1/4. tsp. cayenne pepper (optional if you want a little kick. I did it once with and once without)

Cook your bacon pieces and oil on medium high heat for a few minutes. Obviously, this is already cooked stuff...but I just crisp it up a bit and get the bacon taste in the oil/drippings/pot. Remove all or most of the bacon from the pan leaving the oil and set aside. Add corn and potatoes to pot with oil. Saute for about 5 minutes. Add chicken broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Puree until smooth. (Be careful to not let blender splash or spill this. It's hot!) Return puree to soup in pot. Stir in cream, cheese, and bacon...(and sugar and/or cayenne if using this). Bring chowder to simmer, thinning with more broth if too thick. Season with salt and pepper to taste. Enjoy this bad boy! I LOVED it. Sorry there is no picture. You'll have to just imagine it. It's fabulous!

Chicken Corn Chowder

We ate this for dinner tonight and were scraping the bowl by the end. Delicious. Such great flavors and so great for a chilly winters day. Or any day if you live in Canada. I'm so ready for winter to be over.

Chicken Corn Chowder

2 tablespoons extra virgin olive oil (I found that the olive oil all rose to the top when the soup was done and made it look more unappetizing, hence no picture, so I would try less)
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat.

Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I'll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.

{recipe from My Kitchen Cafe}

Baked Potato Soup

I got this from my sister in-law and have made it a few times already. We really like it! It makes quite a bit, so I usually take dinner to someone when I make it to share some. I LOVE coming home from work to dinner all ready to eat!!!

6 large russet potatoes, peeled, and cut into 1/2 inch cubes
1 large onion, chopped
3-14 oz. cans chicken broth
1/4 c. butter
2 1/2 tsp. salt
1 1/4 tsp. pepper
1 C. whipping cream
1 c. (4 oz) shredded sharp cheddar cheese
3 Tbs. chopped fresh chives (I omit these)
1-8 oz. container sour cream
4 bacon slices, cooked and crumbled (or be lazy like me and use the fresh bacon bits)
shredded cheddar cheese

1. Combine first 6 ingredients in a 5 qt. slow cooker
2. Cover and cook on high for 4 hours or low for 8 hours or until potatoes are tender
3. Mash mixture until potatoes are coarsely chopped/mashed and soup is slightly thickened; stir in cream, cheese, and chives.

Top with sour cream, bacon, and cheese
If desired, serve with half sandwiches

Ham and Broccoli Cheese Soup

It has been raining every day this week and we were in need of a nice warm dinner. This little number did just the trick.

You will be surprised how yummy this is...the swiss cheese gave it a really unique flavor from other similar soups I have tried.

This is definitely the recipe we will be using in the future. I am not one to eat the same thing for days in a row (I'm a little OCD about it, my husband says), but I ate this for three days straight. It was just that good.


Ham & Broccoli Cheese Soup

1 can chicken broth
1 small onion, diced

1/3 c. flour
1/4 c. butter
Pepper to taste

2 c. milk
1 1/2 c. shredded cheddar cheese
1/2 c. shredded swiss cheese
steamed chopped broccoli (I like lots of broccoli so I used about 3 cups...but use to your preference)
ham (again, use as much as you want. I used about 1/2 cup)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses, steamed broccoli, and ham. Serve immediately.

Tortilla Soup

This recipe is so easy and very tasty.

Tortilla Soup

3 chicken breasts cut in cubes and cooked
2-3 cups of chicken broth
2-3 cups water
1 TB chili powder
1/4 C fresh chopped cilantro
3 Roma tomatoes diced or 1 can stewed tomatoes

Boil together for 15 minutes

Serve in bowl and cover with:
broken tortilla chips
grated cheese
diced avocado with fresh lime juice over top

Taco Soup

Today we blessed Austin and had family over for lunch afterward. This was the perfect soup to serve with lots of toppings to make it a filling meal.

Paula Deen's Taco Soup

• 2 pounds ground beef
  
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips for serving ( we love Frito's with this!!)
  
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.

Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.

To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

NOTE: I found that there wasn't enough liquid, so I added some water and tomato soup.

Broccoli Soup

I hope Lindsey doesn't mind me posting this! I got this from her...it's fabulous. I've made it two weeks in a row. I half it and it makes enough for two meals for Gary and I. It's yummilicious! Sorry about the lame picture...

BROCCOLI SOUP

4 C. Chicken Broth

1 C. Diced Onion

1 C. Diced Carrots

2 C. Cubed Potatoes

2 Packages Frozen Broccoli

2 Cans Cream of Chicken Soup

1 lb. Velveeta Cheese

Simmer first 4 ingredients for 15 Minutes, then add 2 packages frozen broccoli (I buy the small chopped broccoli) and simmer for 15 more minutes. Add both cans of Cream of Chicken Soup and 1 lb. cubed Velveeta Cheese. Heat until melted and serve! Delish!

Tortilla Soup

I got this from Niki. We had this at her house a while ago and it was DIVINE! I've made it quite a few times since and I'm making it this week for the Missionaries. I'll try to remember to take a picture of it when I make it.

4 Chicken Breasts, cooked & shredded (Or one whole rotisserie chicken)

3 Cans Cream of Celery/Chicken soup

1/2 Onion, chopped (or more...)

1 Green Pepper

4 Cans Chicken Broth (or more...)

Heat all ingredients together well.

Garnishes: Tortilla Chips (Hint of Lime are the BEST with this), Chopped Tomatoes, Green Onions, Jack Cheese, Chopped Avocados, Sour Cream, etc.

Southwestern Chicken Soup

DIVINE! I just made this for the first time tonight and lucky for all of you...posting this recipe was the FIRST thing I thought of as I ate and enjoyed. TRY IT!

1-12 oz. Jar Salsa Verde (OK, I don't know WHAT this is but I just used a jar of La Victoria Green Taco Sauce and it was fabulous)

3 C. Cooked Chicken Pieces

1-15 oz. cannelloni beans, drained

3 C. Chicken Broth

1 tsp. Cumin

2 Green Onions, chopped

Sour Cream

Tortilla Chips

Empty Salsa into large saucepan. Cook 2 min on medium heat. Add chicken, beans, broth & cumin and bring to a boil. Lower heat to a simmer, and cook for 10 minutes stirring occasionally. Top each bowl with a sprinkling of onions, sour cream and tortilla chips.

I also think next time I make it (and there WILL be a next time very soon) I'll also add cilantro and avocado to the 'topping' list.

Enjoy. I got this recipe from my Sister in-Law who got it from a Real Simple magazine. Sorry, no picture...but trust me, it was great and super quick and easy to make.

Ruby Tuesday Potato-Cheese Soup

I know for all of you living in warmer climates, soup season is over. But this soup is yummy, easy, and great for those occasional rainy days. And the ingredients are things you probably have on hand so good to make if you don't want to go grocery shopping. It is a favorite in our house-hold, and easy to modify and make your own if you want.

Ruby Tuesday Potato-Cheese Soup

2 large russet potatoes
2 Tbsp finely minced celery
1 Tbsp finely minced onion
1 Tbsp grated carrot
2 cups chicken stock or broth
1 tsp salt
2 tsp white vinegar
2 Tbsp flour
1 1/2 cups milk
1 cup shredded cheddar cheese
1 Tbsp shredded Monterey Jack cheese
2 slices bacon, cooked
1 Tbsp chopped green onions

Peel potatoes and chop them into bite-size pieces (you should have about 4 cups). Make sure the celery and onion are minced into very small pieces. The carrot should be grated into very small pieces, not shredded. Combine the veggies with the chicken stock, salt, and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat. Cover the pan and simmer for 20 minutes. Whisk together the flour and milk in a medium bowl. Remove the saucepan of vegetables from the head and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5-8 minutes or until the soup has thickened.

Add cheddar cheese to the soup and simmer until melted. By then, the potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you like it.

To serve, spoon the soup into bowls. Sprinkle cheddar and monterey jack cheese's on each soup. Crumble the bacon on top of the cheese and sprinkle each bowl with chopped green onions.

Crock Pot Chicken Noodle Soup

This is SO easy and super yummy for those cold, wintery days.

5 cups water
2 T. instant chicken bouillon granules
1 large can (46 ounces) chicken broth
2 cups cooked chicken
1 tsp salt
15 baby carrots cut in thirds, or large carrots sliced up
1/2 cup celery
3 cups egg noodles (or to your preference)

Combine all ingredients except egg noodles in crock pot. Cover and cook on low heat 4-6 hours. Thirty minutes before serving, add egg noodles. Cover and cook 30 minutes - do not overcook.