EASY BROCCOLI CHEESE SOUP

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“It’s no use going back to yesterday, because I was a different person then.” –Lewis Carroll

This makes about 8 servings.

BROCCOLI CHEESE SOUP

  • 1/2 cup butter
  • 1 onion, chopped
  • 2 16-ounce package frozen chopped broccoli
  • 1 cup shredded carrots
  • 4 14.5-ounce cans chicken broth
  • 2 1-pound Velveeta cheese block, cut into small pieces
  • 1 cup half-and-half
  • 1 cup heavy cream
  • 1 tablespoon garlic powder
  • 2/3 cup corn starch
  • 1 cup chicken broth
  • 1 cup cheddar cheese, shredded

In your cooking pot melt butter over medium heat.  Add onion and cook until soft.  Add broccoli  and shredded carrots and then cover with broth.  Simmer until broccoli is tender, about 10 minutes or so. Reduce heat. Add cubed cheese to mixture and stir until melted and well blended. Stir in half-and-half, cream and garlic powder. In a small bowl, stir cornstarch into 1 cup broth until dissolved. Stir into soup.  Stir frequently, until soup thickens.

Bean with Bacon Soup

Yummy soup recipe from The Pioneer Woman — http://thepioneerwoman.com/cooking/bean-with-bacon-soup/

 

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Bean with Bacon Soup

PREP TIME: 12 Hours
DIFFICULTY: Easy
COOK TIME: 90 Minutes / SERVINGS: 10 Servings
INGREDIENTS
1 pound Great Northern White Beans
4 cups Low Sodium Chicken Stock
1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
1 whole Onion, Diced
2 whole Large Carrots, Peeled And Diced
2 stalks Celery, Diced
Salt And Pepper, to taste
4 cloves Garlic, Minced
2 Tablespoons Tomato Paste
2 whole Bay Leaves
Minced Parsley, To Taste
3 whole Roma Tomatoes, Chopped (optional)
INSTRUCTIONS
Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.

Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.

While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.

Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.

When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

Clam Chowder

Clam Chowder

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“To keep your marriage brimming, with love in the wedding cup, whenever you’re wrong, admit it; whenever you’re right, shut up.” –Ogden Nash

Makes 8 servings
 
· ¼ lb. bacon
· 1 large onion, chopped
· 2 cans minced clams, undrained
· ½ cup water
· 2–3 large potatoes, peeled and cubed
· 3 celery stalks, finely chopped
· 1 11-oz. can corn, drained
· Salt and pepper to taste
· 2 tablespoons butter
· 1 cup milk
· 1 cup half-and-half
· ½ cup flour
· Salt and pepper to taste
1. In a skillet, fry bacon until crispy; drain on paper towels and crumble when cool.
2. In the same skillet, cook onion until clear. Place onion and crumbled bacon in slow-cooker.
3. Stir in clams (with the juice), water, potatoes, celery, and corn.
4. Cover and cook on LOW for 4–6 hours.
5. In a saucepan, combine the butter, milk, half-and-half, and flour; cook on low and whisk until the roux is thick and bubbly.
6. Mix ½ cup of the liquid from the slow-cooker into the roux. Then add the roux to the slow-cooker and stir to blend well.
7. Salt and pepper to taste.
8. Cover and cook on LOW for an additional 30 minutes.

Ground Turkey and Vegetable Chili

“Life is to be enjoyed, not endured” — Gordon B. Hinckley

Artist Unknown

Artist Unknown

 

I wanted to make something that had a lot of vegetables in it and not a lot of fat and this is what I came up with this morning.  And guess what?  It’s my favorite chili recipe now.  I love it!   It’s so tasty and chock full of vegetables.  Win/win.  It didn’t take very long to make.  I came home from the grocery store and had it simmering in the pot an hour later.  I used my food processor to shred the carrots and zucchini instead of chopping them to save time.
INGREDIENTS
  • 2 16-oz packages of Jennie-O ground turkey
  • 4 teaspoons of minced garlic (from a jar)
  • 4-6 tablespoons oil (I used a large stainless steel pot and needed 6 TBLS)
  • 1 large onion
  • Six large carrots
  • 4 large zucchinis
  • 2 tablespoons taco seasoning
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • pinch of salt
  • pinch of pepper
  • 4 15-ounce cans of tomato sauce
  • 2 15-ounce cans of diced tomatoes
  • 1 15-oz size can drained kidney beans
  • 1 15-oz size can drained black beans
INSTRUCTIONS
  1. Brown ground turkey in large skillet or pot until almost all cooked through.
  2. Add minced garlic to ground turkey and cook.  There was no fat to drain.
  3. I used my food processor to shred 4 large zucchinis and the onion; then I shredded 6 large carrots.
  4. I didn’t really cook the vegetables because they were shredded so fine.  They cooked while simmering.
  5. I added 4 15-oz cans of tomato sauce, and two 15-oz cans of diced tomatoes into the pot and stirred.
  6. Add spices and stir them in well.
  7. Add drained kidney beans and black beans (15-oz sized cans)
  8. Bring chili to a boil and then reduce heat and simmer for about 45 minutes.

 

 

 

Tortellini Sausage Soup

Thanks to Sara for this excellent soup recipe.  It was so delicious.  It tasted like a great restaurant quality soup.

“I’m a greater believer in luck, and I find the harder I work the more I have of it” –Thomas Jefferson

Ingredients:
  • 3 links Italian sausage
  • 1 onion, diced
  • 4 cloves garlic, pressed or minced
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (8 oz.) can tomato sauce
  • 1/2 cup apple cider (Don’t leave this out!)
  • 1/2 cup water
  • 2 (15 oz. oz) cans chicken broth
  • 1 cup sliced carrots
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Basil
  • 2 Tablespoons dried parsley
  • 2 medium zucchini, shredded
  • 2 (8 to 10 oz) packages cheese tortellini
  • Parmesan cheese

Directions:

Remove casings from sausage.  Use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.  Crumble sausage into a large soup pot and begin cooking it over medium heat.

Add onion and garlic to the pot.  Continue cooking until onion is translucent, the sausage is cooked, and your house smells like heaven.

Add tomatoes, tomato sauce and apple cider, water, chicken broth, carrots, oregano and basil.  Cover and simmer 1/2 hour.  Add parsley and zucchini and simmer another 15 minutes or so.  Add tortellini and cook until tender.  Serve with bread and freshly grated Parmesan cheese.

Lemon Chicken Quinoa Soup

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Good manners: The noise you don’t make when you’re eating soup. –Bennett Cerf

Lemon Chicken Quinoa Soup

Source cite, click here.  Serves 6-8

Ingredients:

  • 2 cups cooked chicken, cubed or shredded
  • 2 cups carrot, chopped
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 6 cups low-sodium chicken stock
  • 1 cup milk
  • ½ cup flour or cornstarch
  • ½ cup quinoa, uncooked
  • ¼ cup fresh squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons of lemon zest
  • Thin lemon slices for garnish
  • 1 teaspoon tarragon
  • 1 teaspoon chives
  • ½ teaspoon red pepper flakes (optional)
  • Kosher salt and freshly ground pepper

Heat olive oil in large stockpot over medium high heat.  Add carrots, celery and onion and saute vegetables until tender.

Add the garlic and red pepper flakes and cook for 1 minute. Then pour in the chicken stock.  Add bay leaves and tarragon and season with salt and pepper.

In a separate bowl, whisk together cornstarch (or flour) and milk until it’s smooth; pour it into the soup pot.

Bring mixture to a boil and pour in the quinoa, then reduce the heat to medium-low and cook for 20 minutes or until the quinoa is tender.

Stir in chicken, lemon juice and the zest.  Add chives and cook for another 5 to 10 minutes.  Remove bay leaves and serve hot.  Top with lemon slices.

 

Slow Cooker Zuppa Toscana

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Zuppa Toscana Soup
Makes 8 servings
Recipe source, click here
 
· 1 lb. bulk Italian sausage, browned and drained
· 2 cans chicken broth
· 1 cup water
· 1 garlic clove, minced
· 3 large russet potatoes, cubed
· ¼ cup onion, finely diced
· Bacon bits to taste
· 1 cup heavy cream
· 1 bunch fresh kale, coarsely chopped
· Grated Parmesan cheese, for garnish
1. Place Italian sausage, chicken broth, water, garlic, potatoes, and onion in slow-cooker.
2. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until potatoes are cooked and soft.
3. Add bacon bits, cream, and kale right before serving.
4. Top with Parmesan cheese and serve with fresh bread.

Slow Cooker Chicken Chili

This is the chili I made for the gender reveal get together.

Ingredients:

  • 1 small onion, chopped
  • 1 (15.5 oz) can black beans undrained
  • 2 (15.5 oz) can kidney beans undrained
  • 1 (8 oz) can tomato sauce
  • 1 (15.5 oz) corn, drained
  • 2 (10 oz) cans diced tomatoes w/chilies
  • 1 (4 oz) can chopped green chili peppers
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 2-3 boneless skinless chicken breasts
  • 1/4 cup chopped fresh cilantro
  • Shredded cheese
  • Sour cream

Combine the above ingredients and then add the chicken.  Press chicken down into the ingredients until it is covered.

Cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

Top with fresh cilantro, sour cream, grated cheese or whatever else you like.

Easiest Slow Cooker Potato Soup

 

Serves 6 to 8.

Ingredients

  • 1 and a half 32 oz. sized bags of frozen hash browns
  • 1 (32 oz.) box chicken broth (or you could use 2 15-oz cans)
  • 1 (10 oz.) can condensed cream of chicken soup
  • 1 (8 oz.) package cream cheese, softened
  • 1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
  • Cooked cubed ham (you could substitute cooked bacon)
  • 1/2 teaspoon fresh rosemary, minced
  • Salt and ground pepper, to taste
  • Frozen peas (I buy a small frozen bag and shake in the desired amount when soup is hot)

Directions

  1. Combine hash browns, sharp cheddar cheese, chicken broth, cream of chicken soup, ham cubes and cream cheese in slow cooker.
  2. Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.
  3. Place lid on slow cooker and cook on HIGH for 3 hours, stirring occasionally, until potatoes are tender.
  4. Taste and adjust seasoning, if necessary. Add frozen peas.  Garnish with rosemary and/or more cheddar cheese if desired.

Italian Meatball Soup

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Thanks to my friend, Julie, for this recipe.

Italian Meatball Soup

  •  2 cans low sodium beef broth
  • 1 can low sodium chicken broth
  • 1 can stewed tomatoes
  • 1 large bag frozen veggies (whatever you like)
  • 1 bag Italian meatballs (about 26)

 Mix together and cook for 5 minutes.  Then add:

  • 1 can drained kidney beans
  • 1 cup elbow macaroni
  • 1 tsp. Italian seasoning

 Serve with Parmesan cheese sprinkled on top.