Texas Cowboy Soup (Great for Leftover Roast)

Ingredients

1–2 cups shredded roast beef

1 small onion, diced

2 cloves garlic, minced

1 can diced tomatoes

4–5 cups beef broth (or broth + water)

3 potatoes, diced

1 can corn

1 can green beans

1 can beans (pinto, kidney, or black beans)

1 tsp chili powder

1 tsp paprika

½ tsp cumin

Salt & pepper

In a soup pot, cook the onion in oil for about 4 minutes until soft.  Add garlic and cook 30 seconds.  Stir in diced tomatoes, broth, potatoes, chili powder, paprika, cumin.  Bring to a simmer.  Add the shredded roast beef and let it simmer about 10 minutes. Stir in beans, corn, green beans.  Simmer another 5–10 minutes until the potatoes are tender. Add salt and pepper to taste.  

Toppings that make it amazing: shredded cheese, sour cream, crushed tortilla or corn chips, green onions

Beef and Cabbage Soup

Beef and Cabbage Soup

1 lb ground beef

1 large onion, chopped

2 cans diced tomatoes

1 can tomato soup

1 tbsp minced garlic

1 can corn

1 can diced jalapenos

1 package ranch dressing mix

1 tbsp cumin

2 cups beef broth

1 head of cabbage, chopped

Salt and pepper to taste

Brown the ground beef in a large soup pan.  Add the onion halfway through and cook together until softened and beef is brown.  Add all remaining ingredients to the pot, putting the chopped cabbage on top.  Bring to a boil then simmer for 25-30 minutes.  Alternately you can cook in the crockpot on low for 6 hours.  

Perfect Potato Soup

Perfect Potato Soup

Ingredients

For the vegetables

▢5-6 cups diced potatoes

▢1 cup diced carrots, about 2 large

▢1 small yellow onion, diced

▢1 cup of celery, chopped

▢2 cloves garlic, diced

▢enough water to cover the vegetables

▢1 heaping spoonful Better Than Bouillon Chicken Base

▢1/4 cup fresh chopped parsley, or 1 tablespoon dried parsley

▢1 teaspoon salt

For the white sauce

▢1/2 cup butter, one stick

▢1/2 cup all purpose flour

▢1/2 teaspoon salt

▢1/2 teaspoon black pepper

▢ A couple pinches Piment d’Ville chile powder *See note at bottom

▢4 cups milk, whole milk is best

Garnishes

▢mozzarella or cheddar cheese

▢chopped green onions

▢crumbled bacon

Instructions

Dice/chop the potatoes, carrots, celery, onion and garlic.  Place in a stock pot or 3 quart pot.

Add enough water to the pot so that the vegetables are just slightly covered.  Add a heaping spoonful of Better Then Bouillon and stir. Add the parsley and salt to the pot. 

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.

Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.

Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt, 1/2 teaspoon pepper and a good pinch or two of the Piment d'Ville chile powder. Cook this mixture for 1-3 minutes, stirring constantly.

Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux every time you add more.

Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.

Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.

Serve warm and garnish with bacon, shredded cheese, and chopped green onions.

*Piment d'Ville chile powder is made from a special chile (Espelette) that is only grown in a small region of France and in a small region of California.  The powder can be purchased here:  https://www.boonvillebarn.com/products/piment-dville-collection  If you don't have it, just leave this ingredient out.  Regular chile powder is not a good substitute for this, as the flavor profile is very different.  

Adapted from: https://thefoodcharlatan.com/easy-potato-soup-recipe/#wprm-recipe-container-30881

Pub Style Split Pea Soup

 

Pub Style Split Pea Soup

Ingredients

1 ham steak, diced

1 bag dried green split peas, rinsed

2 celery ribs, chopped

1 large carrot, chopped

1 sweet onion, chopped

5 cups water

1 bottle beer

1 tablespoon mustard

1/2 cup ½ and ½ cream

minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground nutmeg

Directions

Place ham, peas, celery, carrot and onion in the slow cooker. Combine water, beer and mustard; pour over vegetables. Cook, covered, on high 5-6 hours or until peas are tender.  Stir in remaining ingredients and heat until warm.  Serve with garlic bread. 

Adapted from: https://www.tasteofhome.com/recipes/english-pub-split-pea-soup/ 

Chicken and Rice soup

 Chicken and Rice Soup

1 pound of boneless chicken

yellow onion, chopped

carrots, chopped

celery, chopped

garlic, chopped

herbs that you prefer (dill and parsley are fantastic)

Leek soup mix

chicken broth concentrate

rice, couscous or both

Sautee the chicken, onion, carrots, celery, and garlic until partially cooked.  Season with herbs, salt, pepper.  Add the leek soup mix and broth concentrate.  Stir together.  Add 10-12 cups of water plus the rice or couscous.  Bring to a boil then simmer until done.  

Margie's Butternut Squash Soup

 I just roast a butternut squash, a kabocha squash and a sweet potato, then scrape the squash parts out of the rinds (or shells, or whatever it's called) and blend it all together with some chicken stock and a can of coconut milk. Super easy. 

Then I brown sausage with rosemary and use that and pumpkin seeds as a topping. 

It's not fancy, but it is good! 

I sometimes use pumpkin instead, but the kabocha squash is creamier. And I think the sweet potato is kind of the secret ingredient that gives it a sweeter taste and mellows out the squash taste.

Family Borscht recipe

 

Best Vegetable Soup

Best Vegetable Soup

1 yellow onion, diced
3 stalks of celery, diced
2 tablespoons diced garlic
1 can sliced carrots
1 can french style green beans
1 can sweet peas
**1 can diced potatoes OR a couple handfuls of noodles OR a couple handfuls of cous cous (the best!)
1 can sweet corn
1 can fire roasted diced tomatoes
1 can mild Rotel diced tomatoes and chiles
11.5 oz can V8 juice
1 quart chicken stock
1 packet leek soup mix
salt
pepper

Combine all of the ingredients into the soup pot and bring to a boil.  Cover and simmer 30 minutes.  

Green bean soup

Tara's Vegetable Soup

                                                                Tara's Vegetable Soup

olive oil
1 chopped onion
salt
pepper
red pepper flakes
1/2 cup white wine
4 cloves minced garlic
3 carrots, diced
2 stems celery, diced
pinch of fresh or dry basil
8 cups chicken broth
6 medium potatoes, diced
2 handfuls spinach


Heat the olive oil in a pan and saute the onion until soft.  While it is cooking season to taste with salt, pepper,and red pepper flakes.  Add white wine and cook until it reduces by half.  Add garlic, carrots, celery, and basil.  Saute for approximately 2 minutes.  Add the chicken broth, potatoes, and spinach.  Bring to a boil then simmer covered for 30 minutes, stirring periodically.

Delicious Corn Chowder

Ingredients

• 3/4 cup diced bacon
• 8 potatoes, chopped
• 1 medium onion, chopped
• 2 cups water

 3 cans cream-style corn

• 2 teaspoons salt
• ground black pepper to taste
• 2 cups half-and-half

Directions

1. Place the bacon in a large pot over medium-high heat, and cook until crisp. 
2. Mix potatoes and onion into the pot with the crumbled bacon and drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.  Add half and half and warm.
3. 
   

Corn Chowder

Ingredients

• 1/2 pound bacon, chopped 
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1/2 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 3 medium potatoes, peeled and chopped
• 1 pound frozen corn
• 1 teaspoon kosher salt 
• 2 cups half-and-half
• 3 cups prepared popcorn

Make It

1.In a large saucepan over medium-high heat, cook bacon until crisp, about 10 minutes. Drain on paper towels.

2.Remove most of the bacon grease, leaving about 1 Tbs. in pan. Add onions and pepper, and saute over medium until soft, about 5 minutes. Add the flour and saute for 3 minutes. Add broth, potatoes, corn, and reserved bacon.

3.Cover and simmer for 15 minutes, or until potatoes are cooked. Add salt and half-and-half, and heat through. Serve topped with popcorn.

Source: http://www.parents.com/recipe/popcorn-chowder/

Slow Cooker Creamy Black Bean Chicken Soup

Slow Cooker Creamy Black Bean Chicken Soup

2 chicken breasts
1 cup chicken broth
1 can black beans, drained and rinsed
1 can corn
1 can mexican stewed tomatoes
1 can hot Green chiles
1 cup salsa
1 package taco seasoning
1 cup sour cream
1 cup cheddar cheese
Tortilla chips
Avocado
Cilantro


Place chicken in crock pot. Pour broth, beans, corn, salsa, stewed tomatoes, chiles, and taco seasoning over chicken.  Cook on low for 6 hours (or high for 3 hours).  Shred chicken.Add sour cream and cheese to crock pot. Stir until smooth. Cook additional 30 minutes. Serve with tortilla chips, avocado, & cilantro.

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Yield: About 8-10 servings

Ingredients

2 Tbsp olive oil
2 cups canned, sliced carrots
2 1/2 cups green onions, sliced
8 garlic cloves, minced
1 tsp ground ginger
1 rotisserie chicken, meat pulled off and shredded
Salt and black pepper
12 cups low-sodium chicken broth
5 Tbsp soy sauce, or more to taste
4 Tbsp rice vinegar
2 Tbsp Sriracha
2 Tbsp sesame oil
2 Tbsp granulated sugar
6 cups slightly packed chopped Napa cabbage
8 oz mushrooms, sliced
5 packages dry ramen, seasoning packets discarded
1 cup chopped cilantro

Directions

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer.  Add shredded chicken to the pot.
Pour in chicken broth, soy sauce, rice vinegar, Sriracha, sesame oil and sugar.  Bring to a boil then reduce heat to medium-low, cover and simmer about 5 - 7 minutes. Stir in cabbage and mushrooms and return soup to a boil. Add noodles and cook until noodles are tender. Serve warm sprinkled with cilantro.

Recipe source: Adapted from http://www.cookingclassy.com/2015/09/asian-chicken-noodle-soup/

Creamy Tortellini Soup

• 1
  1 1/2 ounce envelope white sauce mix
• 4
  cups water
• 1
  14 ounce can vegetable broth
• 1 1/2
  cups sliced fresh mushrooms
• 1/2
  cup chopped onion
• 3
  cloves garlic, minced
• 1/2
  teaspoon dried basil, crushed
• 1/4
  teaspoon salt
• 1/4
  teaspoon dried oregano, crushed
• 1/8
  teaspoon cayenne pepper
• 1
  7 ounce package dried cheese tortellini (about 2 cups)
• 1
  12 ounce can evaporated milk
• 6
  cups fresh baby spinach leaves or torn spinach
• Ground black pepper (optional)
• Finely shredded Parmesan cheese (optional)

Directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper andParmesan cheese. Makes 4 servings.

*****I added Italian sausage to this, and it was REALLY good!!*****

Source: http://www.bhg.com/recipe/soups/creamy-tortellini-soup/

Borscht recipe from Inna

Can use meat and bones to make broth. Good with fresh green onions and parsley.

Tara's Chicken Noodle Soup

Tara's Chicken Noodle Soup

4 quarts of chicken broth

1 rotisserie chicken, pulled off the bone and shredded

drippings from rotisserie chicken

1 yellow onion, chopped

4 stalks of celery, finely chopped

2 large handfuls of chopped fresh parsley
2 large handfuls of chopped fresh kale
2 garlic cloves, minced
1 sprig of Thyme
2 Bay leaves

8-12oz of egg noodles

Combine all of the ingredients in a large soup pot and bring to a boil.  Reduce to low, cover, and simmer for one hour.  Season with salt and pepper to taste.

Homemade Chili

1pound ground beef or turkey
Large onion chopped
2 cloves garlic chopped
1 can of corn
1 can of black bean
1 can of pinto beans
1 can of kidney beans
1 28oz can of diced tomatoes
1 can of chopped green chiles
1 packet of ranch dressing seasoning
1 packet of taco seasoning

Cook the onions until soft, add the garlic and cook another couple if minutes. Add the meat and brown.
Then just dump the rest in, juices and all. Mix in the 2 packets of seasoning and let cook about 45-60 min until flavors come together. You can put in the crock pot too for a couple of hours after you brown the meat, garlic and onions. 

I found this on a message board and made it tonight. It is very good!

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

3 chicken breasts

1 onion, diced

2 cloves garlic, minced

2 cans white beans, drained

1 regular can chili beans

1 large can diced green chiles

1 cup frozen corn

2 cups chicken stock

1 jalapeño, minced & seeds removed (wear rubber gloves to do this!)
2 teaspoons ground cumin

1/2 teaspoon chipotle chili powder

salt & pepper, to taste

1/2 cup finely crushed tortilla chips

2 cups shredded colby jack cheese (or any kind you like)

Throw all the ingredients, except for the crushed tortilla chips and cheese into your slow cooker. Cook on LOW for 6-8 hours.

Shred chicken. Serve with guacamole, sour cream, salsa, chips, or whatever else you think sounds good!

Sausage and Kale Soup (Zuppa Toscana)

• 1 lb. Italian sausage
•   3large russet baking potatoes , sliced in half, and then in 1/4 inch slices
• 1 large yellow onion , chopped
• 2 garlic cloves , minced
• 2-3 cups kale, chopped
• 16 oz. can chicken broth
• 1 quart water
• 1 c. heavy whipping cream

1. Brown the sausage in a skillet over medium-high heat until no longer pink.
2. Place cooked sausage, chicken broth, water, garlic, potatoes and onion in the slow cooker.
3. Cover & cook on low for 4-5 hours until potatoes are cooked and soft.
4. Turn the slow cooker off and add the kale.
5. Return the lid and let sit for 5 minutes.
6. Stir in whipping cream and serve.

This was absolutely delicious!  It was super easy to make as well.  We're having this again later this week.  Yummy!

 (I only mildly changed this recipe. The original link is here: http://getcrocked.com/2011/10/23/slow-cooker-zuppa-toscana-copycat/ )