Tangy Black Bean Soup

1 pound black beans, soaked overnight and drained

1 (15-ounce) can diced tomatoes, drained

2 cloves garlic, chopped

1 red bell pepper, seeded and diced

1 teaspoon cinnamon

1 teaspoon allspice

1 tablespoon cumin

1 teaspoon chipotle chile powder

1 orange, juiced

1 lime, juiced

4 cups chicken broth (or vegetable!!)

Broccoli Cheese Soup

1 Cup Butter

1 Cup Flour

5 ½ Cups Milk

1 ½ cups onion

3 cups potatoes

2/3 pound broccoli

½ pound Velveeta Cheese

1/3 teaspoon pepper

1 teaspoon salt

2 ½ Tablespoons Red Wine Vinegar

Melt Butter in a large saucepan.  Slowly stir in flour and milk.  Cook until thick.  In another pan cook diced onions and potatoes until tender (crisp tender if you plan on freezing it so that your veggies don’t get too mushy).  When veggies are almost tender add in broccoli for the last few minutes.  Drain excess water off veggies.  Combine sauce and veggies.  Mix in Velveeta Cheese (cut into chunks so it will melt quicker), salt, pepper and red wine vinegar.

When reheating soup you can thin it down with milk if the soup seems too thick.

Corn Chowder

2 lbs. potatoes, cubed (can use frozen bag)
1 onion, chopped
1 can corn
1 pint heavy cream
salt & pepper to taste
Bacon
Chives

Saute the onions in butter in a sauce pan until they start to brown. Put the potatoes into a large pot. Open the can of corn. Pour just the juice over the potatoes. Then add the sauteed onion, salt, pepper, and more water to the potatoes until they are almost covered with water. Cook over medium heat for about 30 minutes, stirring frequently to prevent burning. Then add the corn and cream. Warm for another 5 minutes.Season with salt and pepper to taste, add chives and bacon if desired.

Zupa's Tomato Basil Soup

1-14oz. can of chopped tomatoes

olive oil

salt & pepper

1 stalk celery, diced

1 carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 c. chicken stock

1 bay leaf

2 tbs. butter

1/4 c. chopped fresh basil

1/2 c. heavy cream

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet.  Season with salt and pepper, drizzle with olive oil, roast in 400 degree oven until caramelized, about 15 - 20 minutes.  Meanwhile, in a saucepan, heat olive oil over medium-low heat.  Add celery, carrot, onion, and garlic, cook until softened, about 10 minutes.  Add the roasted chopped canned tomatoes, reserved tomato juices, chicken stock, bay leaf and butter.  Simmer about 15-20 minutes.  Remove bay leaf. Add basil and cream.  Puree with a hand held immersion blender until smooth. 

makes 4 - 3/4 c. servings

African Chicken-Peanut Soup

1 ½ c. cubed peeled sweet potato
½ c. chopped onion
½ c. diced red bell pepper
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 c. chopped cooked chicken
1 c. salsa
½ t. cumin
2 16 oz. cans chicken broth
2 15 oz. cans chicken & rice soup
1 15 oz. can black beans, drained
1/3 c. creamy peanut butter

1. Sauté sweet potato, onion, bell pepper, garlic and jalapeno for 5 minutes in small amount of oil.
2. Stir in chicken and next 5 ingredients; bring to a boil. Simmer on low 10 minutes. Add peanut butter and cook 2 minutes.

Loaded Baked Potato Soup

INGREDIENTS:
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup all-purpose flour, divided
6 cups milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese
1/3 cup finely diced green onions
1/3 cup light sour cream

Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces

DIRECTIONS:
Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don’t want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.

In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.

Crock Pot Potato Soup

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 -14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Taco Soup

1 lb. Hamburger
1 package Taco Seasoning
1 package Hidden Valley Ranch mix
1 onion
1 can kidney beans, drained
1 can northern white beans, drained
1 14 oz. can diced tomatoes with juices
1 28 oz. can stewed tomatoes with juices
1 can corn, drained
1 can diced tomatoes - Mexican style with juices
Tomato juice
Sour cream
Cheese
Oyster crackers

Cook meat and onion with taco seasoning and Ranch packet. Put the meat and canned items in pot on stove except corn. If needed, add tomato juice or water to get the desired consistency. Simmer until heated thoroughly. Add the corn about 10 minutes before it's finished cooking. You can throw in an extra can of drained kidney or black beans if you want.

Serve with oyster crackers, sour cream, and cheese.

White Chili

3 chicken breasts
1/2 medium onion, diced
1 to 2 cloves garlic, minced
3 - 15 1/2 oz. cans Northern beans (rinsed and drained)
2 cups chicken broth
1 can diced green chilies
1/2 tsp. paprika
2 tsp. cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
1 cup sour cream (or 8 oz.)

Put everything except sour cream in crockpot for 4 hours on high or 8 hours on low. Shred chicken and add sour cream, warm back up and serve. Top with chips, cheese, sour cream, or green onions.

Creamy Potato & Leek Soup

4 medium leeks, white & green parts halved lengthwise, washed, & sliced thin (about 4 c), dark green parts halved, washed, & cut into 2-inch pieces
2 C Vegetable or chicken broth
2 C Water
4 Tb butter
1 C chopped onion
¼ tsp. salt
1 small russet potato (6 oz.) peeled, chopped
1 bay leaf
1 (4 in.) sprig fresh thyme
1 large slice white bread, lightly toasted & torn into ½ inch slices
Pepper to taste
½ C Half & Half or cream (opt.)

Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce to low, cover, and simmer 20 min. Strain broth through fine mesh strainer into a bowl, pressing on solids to extract liquid; set aside. Discard solids in strainer and rinse out saucepan. Melt butter in now empty pan over med-low. When foamy, add sliced leeks, onion, and salt. Cook and stir over low until vegetables are softened. Over high heat, stir in reserved broth, potato, bay leaf, and thyme sprig and boil. Reduce to low, simmer until potatoes are tender. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf and thyme sprig. Add cream (opt.) Transfer soup to blender and process until smooth and creamy, 2-3 minutes. Season with salt and pepper.

Broccoli Potato Cheese Soup

4 Tb Butter
1 Leek, diced
1 Minced garlic clove
1 Diced carrot
3 Diced medium red potatoes
4 C Chicken stock
1 Bay leaf
½ tsp Celery seed
1 tsp Dried thyme
¼ C Slivered fresh basil
1 Bunch broccoli, chopped
1 C Heavy cream
Dash Cayenne pepper
1 C Monterrey Jack cheese
Salt & Pepper to taste

In a large pot, melt butter over medium-high. Add leeks, garlic and carrots. Cook until softened, about 3 minutes. Add potatoes; cook 2 minutes. Add stock, bay leaf, celery seed, thyme and basil. Boil; reduce heat to medium and cook until potatoes are barely tender, about 15 minutes. Add broccoli and cook 10 minutes until tender. Pull out some of the broccoli and set aside. Puree the soup in blender. Pour back into pot and stir in cream, cheese, reserved broccoli and rest of seasonings. Keep hot until ready to serve but do not boil.

Wheat Chili

1 1/2 cups steamed wheat
1 pound ground beef
1 onion, chopped
1 Tbsp. garlic
2 cans beans (kindey, or black)
2 cans diced tomatoes
1 Tbsp. chili powder
1 can of corn

Brown ground beef with onions and remove excess fat. Place all ingredients in a crock pot. Cook for 4-5 hours.

Egg Drop Soup

2 cans chicken broth
1 cup frozen vegetables
1 Tablespoon cornstarch
2 eggs lightly beaten
1 Tablespoon chopped green onion

1. In medium saucepan, whisk cornstarch into broth and heat to a full boil. Stirring
constantly.
2. Add frozen vegetables and boil 3 minutes.
3. Beat eggs with a fork and pour slowly into hot soup. Stir once.
4. Continue cooking 1 minute, and then pour into soup bowls.
5. Garnish with green onions.

4 Can Soup

1 can Italian tomatoes
1 can chicken broth (I like more juice, so I add 2 cans)
1 can green beans, drained
1 can carrots, drained
I like to add some pasta and some meat so I have included macaroni and precooked chicken.

Add all ingredients together and simmer for 5 minutes. Top with grated cheese as you serve.

Beef Stew

2 TBL flour
1 lb beef or pork stew meat
2 TBL cooking oil
3 ½ cups vegetable juice cocktail
½ cup chopped onion
2 tsp instant beef bouillon granules
2 cloves garlic, minced
½ tsp dried basil, crushed
½ tsp dried thyme, crushed
2 ¼ cups cubed, peeled potatoes
2 cups sliced carrots
1 cup sliced celery

(This is the original recipe above. I also included peas and corn)

Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Return meat to saucepan. Add juice cocktail, onion, bouillon granules, garlic, basil, and thyme. Bring to boiling; reduce heat. Cover; simmer 1 to 1 ¼ hours for beef (30 minutes for pork) or till meat is nearly tender. Add potatoes, carrots
and celery (peas and corn). Cover, simmer 30 minutes more. Skim fat. Makes 4 main-dish servings.

Crock-pot directions: Prepare and brown meat as above. In the bottom of a 4 quart crock-pot layer onion, potatoes, carrots and celery (and peas and corn).
Sprinkle with bouillon granules, garlic, basil and thyme; add meat. Pour 2 ½ cups vegetable juice cocktail over meat. Cover; cook on low heat setting for 10-12 hours
or till meat and vegetables are tender.

Notes:

1. Since this serves 4, I increased the ingredients by 1.5 times and included corn and peas.
2. You will probably want to add 3 ½ to 4 cups of the vegetable juice cocktail (depending on how brothy you like your soup)
3. When I made it in the crock-pot, it took <10 hours on low.

Taco Soup

Directions:
Boil 1 can v-8 juice & 1 can tomato soup. Add 1 package chili powder or taco seasoning. Squeeze lime juice into mixture. I have already done this for you. All you need to do is heat it on the stove or in the microwave.

NOTE: When we make this, we do it the way above. I know that many people like beans and canned tomatoes in their taco soup. So, I also added a can of beans and diced tomatoes to my meal. I also added an extra amount of seasonings so you can add more to your taste. If you want to add any of these things, do so before you heat it up.

Toppings: chips, shredded cabbage, sour cream, grated cheese, onion, green peppers, lime

Other ideas: chopped tomatoes, chopped olives, ground beef

Beef Stew

2 pounds of stew meat-cut bite sized or pot roast cut up
Celery & carrots cut up –about 2 to 3 cups total
2 tablespoons dried onion
1 1/2 teaspoons garlic powder
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1 teaspoon beef broth
Dash of salt
1 1/2 teaspoons Italian seasonings (basil, thyme, oregano)
One can corn, drained
One can beans, drained
Two cans diced tomatoes
Can of tomato sauce
One can of water
OPTIONAL ADDITIONS: You can also add the following to your crockpot meal
3 medium potatoes cut into bite sized pieces
1 cup chopped zucchini
More of the vegetables I have included

Layer all ingredients in a crock pot and cook all day on low. I have precooked the meat, so you can cook at a shorter time in you need to. Or, you can cook this on your stove top. Bring all ingredients to a boil. Then, turn to low and cook for 1 hour.

Hearty Lentil Soup

1/2 lb. ground Italian or sage sausage
2 celery ribs, finely chopped
1 medium onion, chopped
1 cup grated carrots
1 garlic clove, minced
6 cups chicken broth
1 28-oz can crushed or diced tomatoes
3/4 cup dry lentils
3/4 cup pearl barley
1/2 tsp each dried thyme, oregano & rosemary
1/4 tsp pepper
1 cup shredded Swiss or parmesan (opt.)
1/2 cup half & half (opt.)

In large pot, break up sausage and brown with the next 4 ingredients. Drain grease. Add next 6 ingredients and boil. Reduce heat; cover and simmer 45 minutes or until lentils and barley are tender.

Optional: Turn off heat and stir in half & half and salt to taste. Sprinkle with cheese.

Canadian Cheese Soup

From Lion House Cookbook

½ cup chopped onions
¼ cup butter or margarine
¼ cup flour
1½ TBL cornstarch
½ tsp paprika
½ tsp salt
¼ tsp white pepper
1 quart milk, heated
1 quart chicken stock, heated
¾ cup diced carrots, cooked
¾ cup diced celery, cooked
1 cup shredded sharp cheese
¼ cup chopped parsley

Sauté onion in melted butter until transparent but not brown (5-10 minutes). Add flour, cornstarch, paprika, salt and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring continuously, until thickened. Chop the cooked vegetables very fine, or mash slightly. Add them to milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley (optional). Amount of vegetable may be increased to 1 cup if thicker soup is desired.

I added some cooked long grain rice, cooked/cubed chicken, grated swiss and sharp cheddar cheese for a heartier soup.

Tom Yum Soup with Noodles

5 cups Water
2 cans Chicken Broth
2 Garlic Cloves (minced)
1 Tbs. Olive Oil (to brown Chicken in)
2 Tbs. Fresh Grated Ginger (or more to taste)
4-6 Kaffir Lime Leaves (rough them up to let flavors release)
2 Tbs. Fish Sauce
2 Tbs. Chili Paste with Soya Bean Oil ( more or less for spiciness, this is pretty mild)
2 Limes (juiced)
2 dried Thai Chili Peppers( optional-adds a little heat)
2 stalks Lemon Grass (chop into 2 inch pieces and smash to release flavors)
1 Tbs. Palm Sugar (or brown sugar)
2 Green Onions (chopped)
8 oz. Mushrooms (sliced)
1 can Coconut Milk (optional)
½ bunch Cilantro (chopped)
Asian Noodles
½ pound Shrimp
1-2 Chicken Breasts (chunked)

In large pot heat 1 Tbs. oil and lightly brown Chicken and Garlic (salt and pepper chicken to taste). Then add 5 cups water and 2 cans chicken broth. Bring to a boil. Add bag #1 (Lemon grass, Kaffir Lime Leaves, Chili Peppers–optional, and Palm Sugar). Reduce heat and cover. Let simmer 15 min. Remove lid and add bag #2 (Soya Bean Oil, Ginger and Fish Sauce). At this time also add Noodles and Mushrooms. Let cook until noodles are soft. (about 5 min.) Just before serving add the Shrimp (they are already precooked and just need to be warmed through) and bag #3 (Cilantro, Lime juice, Green Onions). You can also choose to add the Coconut Milk. It makes it less spicy and adds a sweet flavor. Personally it’s better with it but my Husband likes it without. I usually add it to each individual bowl to taste. Remove Lemon grass pieces, Kaffir Lime Leaves and Dried Chili Peppers before serving. Enjoy!

Tip for storing Cilantro: Right when you bring it home from the store rinse it and chop the ends. Shake off excess water. Then put it in a cup with about ¼ inch water. Cover it with the produce bag it came in and store in the fridge. I’ve had it last for weeks this way.

(This also works great for storing asparagus)