6 Bean Soup

 1 can of each drained:

    Kidney Beans

    Garbanzo Beans

    Great Northern Beans

1 can Chili 

2 cans Pork and Beans

Bacon

Onion

Green pepper

1 cup Ketchup

1/2 cup brown sugar

Simmer 4-5 hour in crock pot.

Smoked Sausage & White Bean Soup

 

Broccoli Cheese Soup

 White Sauce:

1 cube butter

1/3-1/2 c. flour

4 c. milk (if you want it creamier use whole or evaporated milk)

2 c. chicken broth

Remove melted butter from heat, gradually add flour, then milk.  Bring to a boil stirring constantly.  When it boils and thickens remove from heat and add chicken broth.

Cook and add:

1 c. diced celery

1/2 c. diced onion

2 c. carrots

1 1/2 c. chopped broccoli

Add 1-2 c. mild grated cheese, add salt before serving.

Philly Cheese Steak Soup

My family loves a good hot and gooey cheese-steak sandwich so when this sliced Sirloin Steak went on sale at Lowers I grabbed a bunch to freeze. I've seen it there several times. 

Since it's fall I tried to turn one of our favorite sandwiches into a soup. I was surprised how much my kids liked it. After all this soup has all the ingredients that they "don't like" Onions, Peppers and mushrooms. Maybe I just caught them on a day that they were really hungry. 

Philly Cheese Steak Soup:

1/4 cup butter (1/2 cube)

2 small or 1 large white or yellow onion chopped

1 EACH red bell pepper, orange bell pepper and yellow bell pepper chopped

1 container sliced white button mushrooms. 

1 tsp fresh minced garlic (not powder)

1/4 cup white flour

5 cups beef broth

10 ounces Cheese Whiz or Original Velveeta Cheese

1 pound thinly Sliced sirloin steak

1/2 teaspoon celery salt

1/2 tsp seasoning salt

Black Pepper to taste

Saute your onions, peppers, mushrooms and garlic in the butter until tender. 

Then add the flour and dust your veggies to create a roux to thicken the broth. 

Add your seasonings and your beef broth. You can use canned, bullion cubes or beef base. I love using this beef base paste instead of canned broth. It has a deeper and richer flavor but you can use whatever you have. I added 1 tsp beef base to each cup of water. 

Once your broth thickens and comes to a boil add the cheese and gently melt it on low. Right before you serve your soup add the steak. Take it off the heat so the steak doesn't get tough. 

Top the soup with croutons, garlic bread or a crusty sourdough. 

Potato soup

6 potatoes, diced
2 onions, diced
1 carrot, diced
1 stalk celery, diced
4 chicken bouillon cubes
1 Tbs. Parsley flakes
5 c. Water
1 tsp. salt
1/4 tsp. pepper

Bring ingredients to a boil, turn heat down and simmer until the veggies are tender (about 15 min).

Then add:
1/2 cube butter
1 can evaporated milk

Heat through.

Variations:
Add about 1 cup of diced ham when cooking the veggies or 1/2 lb. hamburger browned and 1 can of creamed corn.

Corn Sausage Chowder

1 lb. pork sausage
1 c. chopped onion
3 c. 1/2" pieces potato
2 c. water
1 tsp. salt
1/2 tsp pepper
1/2 tsp dried oregano
15 oz can whole corn
14 oz can cream style corn
12 oz can evaporated milk

Cook sausage and onion drain well. Stir in potato, spices and water bring to a boil. Boil for 10 minutes or till tender, stir in corn, milk stir till heated.  I just use my own freezer corn.

Squash Soup

Ingredients:
1 c heavy cream
1 dried bay leaf
1/2 stick butter
3 chopped carrots
2 chopped celery stalks
1 chopped onion
1/4 teaspoon nutmeg
1/8 teaspoon cayenne (up to 1/4 teaspoon, to taste)
2 cups blue hubbard puree (see instructions below)
1/4 c flour
32 oz chicken stock (I just used bullion)

Directions for Blue Hubbard Puree:
1. Preheat oven to 350 degrees F
2. Slice Hubbard into halves or quarters (whatever is a manageable size) and scoop out the seeds. Place pieces on a foil-line baking sheet
3. Rub olive oil or butter on exposed flesh
4. Roast for 45-60 minutes. Squash is done when you can poke a fork all the way through the flesh with ease. (I cooked mine longer and didn't process before adding to the soup, since it was already pretty mushy.)
5. Let the squash cool for about 10 minutes and then scoop out the flesh and place in a food processor. Pulse until the mixture is creamy.
6. Whatever you don't you immediately, you can freeze indefinitely until you are ready for further use.

Directions for Blue Hubbard Squash Soup:
1. Steep bay in the cream by bringing the cream to boil and then lowering the temperature so that it is at a low simmer. Keep the temp low and keep your eye on it, the moment I turn my back or turn it up too high, this always boils over and makes a mess!
2. While your herbs steep in the cream, prep the other ingredients
3. In a soup pot, melt the butter and cook the onions, carrots, and celery until softened
4. Add nutmeg, cayenne (omit this if you don't like spicy foods), and salt and pepper to taste
5. Stir in squash puree and flour
6. Add stock and cook at a simmer for 30 minutes
7. Blend the mixture until smooth and creamy (but be sure to start the blender at low so that it doesn't splatter everywhere)
8. Pull out the herbs from the cream and discard them, then add the cream to the soup and stir.

*Recipe adapted from www.fromaway.com

Black Bean Soup

2 cups chicken broth
2 cans black beans, drained and rinsed
1 cup salsa
1 lime, squeeze juice
Shredded chicken, optional but very good

Bring to a boil.  Remove half of the soup and puree in blender. Pour back with remaining soup. Add chicken. Stir and heat throughout!

Mexican Chicken Lime Soup

• 2 Tbsp olive oil
• 1 medium yellow onion
• 2 stalks celery
• 1 medium jalapeno
• 4 cloves garlic
• ¾ lb. chicken breast
• 6 cups chicken broth
• 1 (14.5 oz.) can diced tomatoes w/chiles
• 1 tsp oregano
• ½ Tbsp cumin
• 1 medium lime
• ½ bunch cilantro
• 1 medium avocado

Instructions

1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
2. Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
3. After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
4. Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl. 

www.inspiredreamer.com

Tiffany 2015

Potato Pepperjack Soup

4 cups diced potato
3 cups shredded chicken breast
4 strips thick bacon chopped
1-2 large jalapenos
1 medium red bell pepper diced
1 carrot peeled and diced
1 yellow onion diced
2 cloves garlic minced
1 tsp pepper
1 tsp salt
1 tsp thyme
1 lb shredded pepper jack cheese
3 cups chicken broth (or more as needed)
2 cups heavy cream
1/2 cup flour
1/2 cup butter


Cook bacon in the bottom of a pot thoroughly.  Add to the bacon: peppers, onion, garlic and carrot. Saute on medium heat until veggies are soft.  Add chicken broth and let simmer.  In separate pan boil potatoes in water until tender (about 15 minutes).  Drain and add to soup.  Add cream, cheese, salt, pepper, thyme and chicken.  Bring to a boil.  Prepare roux by melting butter and stirring in flour to make smooth paste.  Cook over medium heat for about 2 minutes.  Add roux to soup mixture stirring to desierd thickness.  Enjoy!

Crock-Pot Posole

From Josi Kilpack's Tres Leches

2 (14.5-ounce) cans golden hominy, drained
1 (4-ounce) can chopped green chili peppers, not drained
1 medium onion, chopped (about ½ cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or thighs, cut into 1-inch pieces
1 (14.5 ounce) can tomatoes, cut up and not drained
2 (14.5 ounce) cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
½ teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt (or more to taste)
2 tablespoons snipped fresh cilantro
Sour cream (optional)
Place hominy, green chili peppers, onion, garlic, chicken, tomatoes, chicken broth, and spices in a 3½-, 4-, or
5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours, or on high setting for 2½ to 3 hours. Stir
in cilantro. Garnish each serving with a dollop of sour cream, if desired.
Makes 8 to 10 servings.
Note: You can use canned corn in place of hominy. Canned chicken works great, too!

Tortellini Soup

2 cans stewed tomatoes
2 cans of beef broth
2 Tbsp chopped fresh basil or 1 tsp dry basil
1/2 tsp pepper
Bring to a boil

Then add:
1-2 medium zucchini sliced in half then really thin
1 can green beans with water
1 pound sausage cooked, crumbled, pad it dry of grease
1 pkg tortellini with cheese
1 tsp minced garlic
3/4 tsp oregano
Heat up and serve with a little grated Parmesan cheese!

Lentil, Kale and Sausage Soup

Can be prepared in 45 minutes or less

2 1/2 inch piece smoked kielbasa, thin slices
2 garlic cloves
1 small onion, sliced thin
1/2 cup lentils
1 1/2 cups water
1 1/2 cups chicken broth
1/2 small bunch kale, stems and c enter ribs discarded and leaves sliced thin
1 tablespoon balsamic or red wine vinegar

In a 3 quart heavy saucepan saute onions till soft with the garlic. Add lentils, water, broth, and sausage. Simmer covered for 30 minutes. Add kale and simmer uncovered until tender, 5-7 minutes. Stir in vinegar and salt and pepper to taste.
Makes about 3 cups

If you want to make it the Lori Koch way, dump everything into a crock pot add water to the top or about 8 cups water add the kale in about 10 minutes before you eat. I use bouillon and so I add enough to taste.

White Chili

White Chili

1 lb. boneless skinless chicken, cubed

1 medium onion chopped

1 1/2 t. garlic powder

1 T veg. oil

2 cans great northern beans, rinsed and drained

1 can chicken broth

2 cans chopped green chilies

1 t salt

1 t dried oregano

1/2 t pepper

1/4 t cayenne pepper

1 cup whipping cream

1 cup sour cream

In a large saucepan sauté chicken, onion, and garlic powder in oil until no longer pink. Add beans, chilies, and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered for 30 minutes. Remove from heat and stir in cream and sour cream. Serve immediately. Serves seven

White Cheddar and Broccoli Soup

 

 

3 Tbsp. olive oil

1/3 lg. yellow onion, coursely chopped

2-3 cloves of garlic, minced

salt 

3 Tbsp. flour

2 1/2 cups chicken stock

3/4 cup milk

1 1/2 cups broccoli

2 cups sharp white cheddar

In a med. stock pan combine the oil, onion, garlic, and salt.  Saute until the onions are translucent.  Add the flour and stir until it is combined.  Slowly, add the chicken stock making sure to get rid of any flour lumps.  I like using a whisk.  Let is simmer about 5 minutes.  Add the milk ans simmer.  Add the broccoli.  Cook on medium heat until thickened; about 10 - 15 minutes.  Use an immersion blender and blend the soup.  This is just to take out any big chunks of broccoli etc.  You can leave them if you want or use a regular blender.  Simmer for another 5 minutes.  Stir in the cheese and let it melt.  Remove from heat and serve.  You can top with a pinch of the shredded cheese for garnish.

Tiffany

2013