STUFFED PEPPER SOUP

STUFFED PEPPER SOUP

INGREDIENTS :
 1 lb lean ground beef
  2 Tbsp olive oil, divided
  Salt and freshly ground black pepper
  1 small yellow onion chopped (1 cup)
  3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
  3/4 cup chopped green bell pepper
2 cloves garlic, minced
  2 (14.5 oz) cans petite diced tomatoes
  1 (15 oz) can tomato sauce
  1 (14.5) can beef broth
2 1/2 Tbsp chopped fresh parsley, plus more for garnish
  1/2 tsp dried basil
1/4 tsp dried oregano
  1 cup uncooked long grain white or brown rice (I've tried and like both)
Cheddar or mozzarella cheese, for serving (optional)

INSTRUCTIONS :
-In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
- Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
- While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.
-For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).

Polish Sausage and Cabbage Soup Crock Pot

Polish Sausage and Cabbage Soup Crock Pot

INGREDIENTS :
2 cups potatoes, cubed and peeled
4 cups cabbage, shredded it fine
1 carrot, shredded it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste

INSTRUCTIONS :
-Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.
-Cover, cook on low for 10 - 12 hours or high for 5 - 6 hours

COUNTRY CABBAGE SOUP

COUNTRY CABBAGE SOUP

INGREDIENTS :
1 pound ground beef
1 clove garlic, minced
2 1/2 ounces onion, chopped, 1 small
28 ounce can diced tomatoes
1 pound cabbage, chopped, 1/2 medium
3 stalks celery, coarsely chopped
2 cups chicken or beef broth
1 teaspoon beef bouillon granules
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 teaspoons granular Splenda or equivalent liquid Splenda

 INSTRUCTIONS :
-In a large soup pot, brown the ground beef, garlic and onion; drain. Add the remaining ingredients and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Adjust the seasonings to taste.

Outback Walkabout Onion Soup Recipe

Outback Walkabout Onion Soup Recipe

INGREDIENTS :
2 cups yellow sweet onions, thinly sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (below)
cheddar cheese, shredded (for garnish)
White Sauce
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk

INSTRUCTIONS :
- In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
-Cook at low to medium heat stirring frequently until soft and clear but not brown.
- Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
-Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
-Turn temperature to warm and let cook for additional 30 to 45 minutes.
- Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
-Thick White Sauce:.
-In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
-Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
- Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

POTATO SOUP

POTATO SOUP

INGREDIENTS :
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 lb. uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
3 cups water
4 chicken bouillon cubes (use 1 cup of the hot potato water to dissolve, then use the 3 cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

For garnish :
Shredded cheese
fried bacon bits
chopped green onions

INSTRUCTIONS :
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot

Homemade Chicken (turkey) Noodle Soup

Homemade Chicken (turkey) Noodle Soup

INGREDIENTS :
10 servings
4 cups white chicken meat cut into bite size pieces...
2 stalks chopped celery
2 tablespoons minced garlic
3 large chopped carrots
1 tablespoon dried minced onion
1/4 cup butter
2 bullion cubes
1 bag egg noodles
12 cups Swanson chicken broth
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley
1/2 tsp black pepper
Pinch of salt
.
INSTRUCTIONS :
In a large stock pot, saute celery and garlic in butter
Add chicken, carrots, water, bouillon cubes, dried minced onion, marjoram, black pepper, bay leaf, parsley and salt. Simmer for 30 minutes.
Add noodles, and simmer

Cheeseburger Soup

Cheeseburger Soup

INGREDIENTS :
1 lb ground beef
1 onion, diced
3⁄4 cup shredded carrot
3⁄4 cup chopped celery
1 teaspoon dried parsley
3 cups chicken broth
4 cups potatoes, cubed
1⁄4 cup all-purpose flour
2 cups cheddar cheese, cubed
1 1⁄2 cups milk
4 tablespoons butter or 4 tablespoons margarine

INSTRUCTIONS :
In a large pot, brown ground beef and onion.
Add broth, celery, carrots, parsley and potatoes.
Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.
In a saucepan, melt the butter and stir in flour.
Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly.
Bring to a boil and reduce heat to simmer.
Stir in cheese; continue to stir until cheese is melted then serve.
Do not boil.

ITALIAN WEDDING SOUP

ITALIAN WEDDING SOUP

INGREDIENTS :
• MEATBALLS:
• 2 lbs ground beef
• 1/2 cup fresh spinach, minced
• 1/2 cup fresh parsley, minced
• 4 cloves garlic, minced
• 1 large egg
• 1/2 cup breadcrumbs
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• SOUP:
• 3 cups sliced carrots
• 3 cups peeled and diced parsnips
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can (28 oz) Italian-style diced tomatoes
• 6 cups chicken broth
• 1 cup uncooked orzo pasta
• 2 cups coarsely chopped fresh spinach
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste

INSTRUCTIONS :
1. Prepare the meatballs: Preheat oven to 350F. Lightly grease a baking sheet. Set aside.
2. In a large bowl, combine all meatball ingredients until evenly incorporated. Roll meatball dough into 1-in balls and place on prepared baking sheet. Bake meatballs at 350F 20-25 minutes or until they register 165F. Set aside.
3. Prepare the soup: In a large pot over medium-high heat, saute carrots, parsnips, onion, and garlic in olive oil until vegetables are fragrant and slightly browned, about 6-7 minutes. Stir in diced tomatoes, and chicken broth.
4. Bring soup to a boil over medium-high heat, then stir in orzo pasta, spinach, parsley, and cooked meatballs. Reduce heat to low and simmer until pasta is cooked and vegetables are tender.
5. Season soup with salt and pepper and let stand, covered for 30 minutes in order for the flavors to meld. Serve warm.

CHILI RELLENO SOUP

CHILI RELLENO SOUP

INGREDIENTS :
Servings 4
• 5 poblano chiles
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 onion, chopped
• 4 garlic cloves, minced
• 1⁄4 cup cilantro, chopped
• 1⁄2 cup flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1 teaspoon salt

• chile, relleno topping
• 2 eggs
• 2 tablespoons flour
• 1⁄2 cup cooking oil
• 1⁄2 teaspoon pepper
• 1 cup shredded monterey jack cheese

Directions
1. Clean and dry the poblano chiles. Places them on a cookie sheet covered in foil. Place under the broiler for 5 minutes. Turn the chiles over and broil for another 5 minutes. Chiles should be roasted with black skin. Remove from the oven and place the chiles in a sealable plastic bag. Set aside.
2. In a large saucepan heat the olive oil and butter over medium heat. Add the onions and cook for about 2 minutes until softened. Add the garlic and cilantro. Cook for about 3 minutes.
3. Add the ½ cup of flour to the saucepan and stir to coat the veggies. Cook for about 2 minutes. Then add the chicken broth, cream, milk, salt and pepper. Bring to a low simmer.
4. Once the chiles have cooled to the touch, remove from the plastic bag. Cut off the top, remove the seeds, and then remove the skin. (I found it easiest to use a paring knife to remove the skin).
5. Set one of the chiles aside for the chile relleno topping. Chop up the other 4 chiles and add to the soup. Allow the soup to continue simmering approximately 15-20 minutes.

• While the soup simmers make the chile relleno topping. Slice the remaining chile in half (should already have the seeds and skin removed). This will give you two large pieces of chile.
• Set up two small bowls. Using the two eggs separate so that whites are in one bowl and yolks are in the second bowl. Beat the egg whites for about a minute and add the 2 tablespoons of flour. In the other bowl beat the egg yolks. Set up a small frying pan and heat the cooking oil over medium heat. Dip one of the chile slices into the egg yolk, then into the egg white/flour mixture. Add to the cooking oil and fry on each side about 1-2 minutes until golden. Repeat with the other chile slice.
• Just before serving the soup, add ½ cup of shredded Jack cheese and stir until completely melted. Serve the soup into bowls, top with the chile relleno and extra shredded jack cheese. You can place the bowls under the broiler if desired to melt the cheese on top, however, this step is not required.

Zuppa Toscana (better than Olive Garden!)

Zuppa Toscana (better than Olive Garden!)

INGREDIENTS :
1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

 INSTRUCTIONS :
1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.

Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

INGREDIENTS :
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

INSTRUCTIONS :
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes
.Garnish with grated Cheddar, avocados, and a splash of fresh lime juice
To serve, sprinkle tortilla strips over soup

Crockpot Chicken Noodle Soup

Crockpot Chicken Noodle Soup

INGREDIENTS :
1 pound of skinless, boneless chicken breasts
1 tsp. olive oil
8 cups fat free chicken broth
3 large carrots, chopped
3 celery stalks, chopped
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tsp. dried thyme
1/2 tsp. dried rosemary
1 tsp. dried dill
salt and pepper to taste
4 ounces, egg noodles
1/4 cup fresh parsley, chopped
juice from 1/2 a lemon

INSTRUCTIONS :
Combine all ingredients except the egg noodles , parsley and lemon juice in a slow cooker. Cook on low for 6-8 hours. Remove chicken and chop. Add egg noodles, parsley and lemon juice to slow cooker, and cook until noodles are tender, about 10-15 minutes. Return chicken to slow cooker, and serve.

Cabbage Fat-Burning Soup

Cabbage Fat-Burning Soup

INGREDIENTS :
5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

INSTRUCTIONS :
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

HOBO STEW

HOBO STEW

Ingredients :
1 large package stew beef cut up into bite size pieces
1 each green, red, yellow Bell peppers
1 large onion 1 large can red kidney beans w/juice
1large can cut up tomatoes w/juice
1 frozen bag of mixed vegetables
1 can of corn w/juice
4 c. water
2- 8 oz. cans of tomato paste
1 c. bow tie pasta
Flour for coating
1-2 tables. extra virgin olive oil
4oz bottle kitchen bouquet browning and seasoning sauce
garlic to taste
Cajun seasoning to taste
salt and pepper to taste

Method :
Cut up stew beef to bite size pieces. sprinkle flour over beef and mix until it is coated good. Add to Dutch oven and brown meat stirring often so it does not burn. Add onion and Peppers, cook until onions are tender and start having the brownish color to them. Add 2 cups of water and stir to mix it all together. If its to thick add a little more water. Add everything else and bring to a boil. Pour it in heated crock pot and let simmer. check for doneness by watching the pasta and the beef. when they are cooked it is ready. Usually ready in about 2 hours. Enjoy!

Cheeseburger Soup

Cheeseburger Soup

Ingredients :

1 lb ground beef

1 onion, diced

3⁄4 cup shredded carrot

3⁄4 cup chopped celery

1 teaspoon dried parsley

3 cups chicken broth

4 cups potatoes, cubed

1⁄4 cup all-purpose flour

2 cups cheddar cheese, cubed

1 1⁄2 cups milk

4 tablespoons butter or 4 tablespoons margarine

 Directions :

In a large pot, brown ground beef and onion.

Add broth, celery, carrots, parsley and potatoes.

Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.

In a saucepan, melt the butter and stir in flour.

Add the milk, stirring until smooth.

Gradually add milk mixture to the soup, stirring constantly.

Bring to a boil and reduce heat to simmer.

Stir in cheese; continue to stir until cheese is melted then serve.

Do not boil.

BROCCOLI CHEDDAR SOUP

BROCCOLI CHEDDAR SOUP

Ingredients :
4 Tablespoons butter
1 onion, chopped
4 Tablespoons flour
2 cups chicken or vegetable stock
1 pound chopped broccoli
2 cups milk
1 cup shredded cheddar, plus more for garnish

Instructions :
Saute onion in butter until translucent. Stir in flour until a thick paste forms. Add stock and simmer until thickened. Add broccoli. If only making soup, use raw, fresh broccoli and simmer for at least 10 minutes until tender. If making baby food, it’s best to steam all of the broccoli together and then add cooked broccoli to soup just to warm through. Add milk and cook just a minute or two to warm through. Puree soup with blender or in a food processor or blender. Stir in cheese. Garnish with additional cheese and any extra broccoli.

CHICKEN CORDON BLEU SOUP

CHICKEN CORDON BLEU SOUP

INGREDIENTS :
¼ cup butter
¼ cup flour
2½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
2½ cups milk
1 Tablespoon chicken base, or two chicken bullion cubes crushed
8 oz. cream cheese, softened
2½ cups chopped rotisserie chicken (cooked chicken breast will work)
½ cup cooked and chopped bacon
1 cup cubed ham
2 cups grated Swiss cheese
 

INSTRUCTIONS :
In a large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.

Cheeseburger Soup

Cheeseburger Soup

Ingredients :
½ pound ground beef (use 1 pound)
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream
 

Instructions :
Brown the ground beef in 3 quart saucepan. Drain and set aside.
In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Olive Garden Zuppa Toscana Soup

Olive Garden Zuppa Toscana Soup

Ingredients
1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.

Cheeseburger Soup

Cheeseburger Soup

Ingredients :
½ pound ground beef (use 1 pound)
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream
 

Instructions :
Brown the ground beef in 3 quart saucepan. Drain and set aside.
In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.