Sunday, March 06, 2011

Yummy Soups


 Baked Potato Soup

• 2 C. chicken broth
• 6 C. cooked potatoes, partially peeled
• ½ C. bacon, cooked and cut
• ½ C. sour cream
• 2 C. milk (or ½ and ½)
• 2 C. cheddar cheese, shredded
• 1 stick butter
• Salt, pepper, garlic powder, sage to taste

Boil potatoes and drain. Add the rest of the ingredients, adding the milk as needed at the end to make it soup-y. Garnish with more cheese and bacon.

Beef Stew
• 1 T. vegetable oil , beef bouillon granules
• 1 1/2 lb beef stew meat, cut into bite-size pieces if needed
• 4 medium carrots, cut into 1/2-inch slices (2 cups)
• 3 medium red potatoes, peeled, cut into 1/2-inch cubes (3 cups)
• 1 large onion, cut into 1-inch pieces (1 1/2 cups)
• 1 medium stalk celery, cut into 1-inch pieces (1 cup)
• 3 C. vegetable juice
• 2 tsp. Worcestershire sauce
• 1 tsp. pepper, salt, basil, garlic to taste

In 12-inch skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients. Cover; cook on Low heat setting 9 to 10 hours.

Broccoli Cheese Soup
• 3 cans chicken broth
• 1 can cream of chicken soup (or mushroom)
• ½ tsp. salt and pepper
• 10 oz. broccoli floret, cooked
• 2 C. milk
• 1/3 C. corn starch
• 1/4 C. water
• 3 C. cheddar cheese, shredded

In a large pot, combine broth, soup, and spices. Bring to a boil. Reduce heat and simmer. Add milk and bring to a boil.
In a small bowl, mix water and cornstarch until dissolved. Gradually add to soup. Stir constantly and simmer 5 minutes. Add broccoli and cheese and mix until cheese is melted.

Chicken Chili
• 2 lbs. chicken, cooked and shredded
• 2 cans Great Northern beans
• 1 can Rotel
• 2 T. garlic, minced
• 1 tsp. chili powder
• 4 tsp. cumin
• 2 tsp. oregano
• 5 C. chicken broth
• 3 C. shredded Monterey Jack cheese
• 1 tsp. salt
• 1 tsp. pepper
• 1 C. chopped fresh cilantro
• 1 C. sour cream

Bring broth to a boil. Add chicken, beans, tomatoes, garlic, chili powder, cumin, oregano, salt, pepper and cilantro. Gradually stir in cheese making sure it’s melted. After cheese has melted, add sour cream. Simmer 15 minutes. Serve topped with cheese and cilantro. Makes a TON! I often cut this recipe in half if it’s just our family.

Chicken Tortilla Soup
• 1 T. vegetable oil
• 1 small onion, minced
• 1 jalapeno, minced
• 1 T. chili powder
• 2 garlic cloves, minced
• 8 C. chicken broth
• 1 lb. boneless chicken breasts
• 2 T. lime juice
• Tortilla chips, broken up
• 1/2 C. cilantro leaves, whole

Heat oil over medium heat. Add onion, jalapeno, chili powder and garlic. Cook until softened and stir in the broth until simmering. Add chicken and cook until no longer pink. Remove chicken and shred. Stir in lime juice and divide portions of chips and chicken among bowls. Ladle broth over each bowl and sprinkle with cilantro.

Cheesy Ham Corn Chowder
• 1 T. butter
• 1 small onion, chopped
• 1 T. flour
• 1 green pepper, chopped
• 1 can chicken broth
• 4 red potatoes, cubed
• 1/2 tsp. sage
• salt and pepper
• 1/2 lb. cooked ham, cubed
• 1 1/2 C. milk
• Handful of frozen corn
• 1/4 block of Velveeta, cubed

Melt butter. Stir in onion. Cook over medium until tender. Stir in flour until blended. Add green pepper, broth, potatoes, sage, salt and pepper and stir. Cover and cook until potatoes are tender (15-20 min.). Add remaining ingredients. Stir and cook 8-10 minutes.

Chili
• 2 lbs. ground beef, browned
• 1/4 C. finely chopped onions
• 1 tsp. garlic
• 1 can tomato sauce
• 1 can water
• LOTS of chili powder
• celery salt, cayenne, garlic, salt, pepper, cumin to taste

Brown beef, add onions, then rest of ingredients. Can eat right way, or better if you let it simmer in all of the spices for a couple of hours. Even better the next day.

Italian Sausage Soup with Tortellini
• 2 lbs. Italian sausage, diced
• ½ C. onion, minced
• 4 cloves garlic, minced
• 80 oz. beef broth
• 1 C. water
• 1 C. red wine
• 58 oz. crushed tomatoes
• 2 C. sliced carrots
• 1 T. basil
• 1 tsp. oregano
• 16 oz. tomato sauce
• 3 C. sliced zucchini
• 16 oz. cheese tortellini pasta, frozen
• 6 T. parsley
In large skillet, brown sausage. Remove from pan. Saute onions and garlic in 2 T. of drippings. Place all ingredients (except tortellini, zucchini and parsley) in a large pot on the stovetop on high heat. After it begins boiling, turn to a simmer for 30 minutes. Stir in parsley and zucchini, continue to simmer for 30 minutes. Add tortellini and simmer another 30 minutes.

Salsa Corn Chowder
• 2 T. butter
• ¼ C. onion
• 1 T. chili powder
• 3 T. flour
• 1 tsp. cumin
• 1 can chicken broth
• 2 C. salsa with beans and corn
• 16 oz. corn, frozen
• 1 C. milk
• 8 oz. cream cheese
• 1 lb. chicken, cooked and cubed
• salt and pepper to taste

Saute butter and onion. Mix dry ingredients and add to butter mixture. Add broth and salsa. Bring to boil. Remove from heat. Warm milk in microwave, add cream cheese and mix. Spoon in soup. Return to low heat until mixed.

Taco Soup
• 2 lbs. ground beef
• 1 small can green chilies
• 1 can refried beans
• 1 can Ranch style beans
• 1 can crushed tomatoes
• 1 can whole kernel corn
• 2 packages Taco seasoning
• 1 package Ranch dressing
• 6-8 C. water
• 2 C. Colby Jack cheese, shredded
• Sour Cream

Brown beef, stirring in green chilies. Drain. In a large pot, add meat and chili mixture. Drain all beans and tomatoes, add to pot. Pour in taco seasoning, ranch, and water. Stir well. Bring to a boil and stir for two minutes. Reduce heat and let simmer for 30 minutes. Ladle into bowls and sprinkle cheese on the top.

Tomato Basil Soup
• 1 stick butter
• 7 leaves fresh basil
• 4 C. tomato juice
• 1 large can tomatoes, crushed
• 1 pint heavy cream
• salt, pepper, cayenne to taste

Mix all ingredients together and simmer at least 30 minutes. Serve with grilled cheese.


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