Cream Soup Substitute

This recipe can be used as a substitute for canned creamed soup. Handy for casseroles and other recipes that call for canned soup!

Ingredients:

2 c. non fat dried milk
3/4 c. corn starch
1/4 c. chicken or beef bouillon particles
2 Tbsp. dried minced onion
1 tsp. thyme
1 tsp. basil
1/2 tsp. pepper

Mix and store in covered container. To use, combine 1-1/4 cups cold water and 1/3 cup soup mix in a small pan. Add 1 tsp. butter. Cook until thick. Results in the equivalent of one 15 oz. can cream soup.

Hearty Potato Soup

This soup is very good and turns out great every time. If I need to stretch the servings for more guests, I just add an extra potato or two. I also add a few more spices to mine-see asterisk below.

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 qt. water
1 onion, chopped
6 TBSP butter
6 TBSP flour
1 tsp. salt
½ tsp pepper
1 ½ cups milk
1 lb. bacon, cooked & sliced in small pieces (or ham-very yummy!)

***(I also add 1 tsp. of dried dill weed, 1 tsp. of crushed parsley and 1 tsp. of garlic salt) I don't serve it without these extra spices.


In a large kettle, cook potatoes, carrots, celery, and onion in water until tender (about 20 minutes). Drain; reserve liquid and set vegetables aside. In same kettle, melt butter. Stir in flour, salt, and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables and cooled bacon. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Makes 8-10 servings.

Tortellini Vegetable Soup

This recipe is from the San Antonio ward cookbook I made a few years ago. It is SO yummy and fresh tasting to me. It's from my friend Julie Bezzant. She has some of the best recipes. It seems like we are always making recipes from eithe Julie or our other friend Kelly Babcock!! These two know how to cook!!

2 Tbs. olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 ½ c. chicken stock
1 tsp. dried basil
1 bay leaf
½ c. canned crushed tomatoes
½ tsp salt
8-9 oz fresh or frozen tortellini
2-3 Tbs. chopped fresh parsley
Pepper to taste

1. Heat oil in medium soup pot.
2. Add onion, zucchini, and carrot.
3. Sauté for 8-10 minutes until the onion is soft and translucent.
4. Add the stock, basil, bay leaf, tomatoes, and salt to the pot.
5. Increase the heat and bring the mixture to a low boil.
6. Add the tortellini and bring the soup back to a low boil.
7. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer.
8. Gently stir in the parsley and pepper during the last minute or so.
   
   Note: You can add more tomatoes and tortellini than it calls for. And you can substituted frozen green beans if you don't have zucchini.

Taco Soup

I didn't know what to make for dinner tonight, and I found a recipe online that I actually had all the ingredients for without having to run to the store!! Here it is:

INGREDIENTS:

• 2 pounds ground beef
• 1 large onion, chopped
• 1 can pinto beans
• 1 can whole kernel corn ,drained
• 1 can stewed tomatoes - Mexican style
• 1 can Rotel tomatoes
• 1 pkg. taco seasoning mix -(opt.)
• 1 pkg. original hidden valley ranch dressing(dry)
• 2 1/2 cups water or more, to make soup broth

PREPARATION:

Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so.

*Note: I've added a recipe for taco seasoning under Misc. in case you find yourself without one of those little packets you buy at the store. Enjoy!!!

Cabbage Soup

This is my all time favorite soup. It gets better each day after you make it too, so it makes awesome left overs!

1 lb Hamburger Browned
½ head Cabbage sliced thin
1 small onion, diced
½ c. celery (2 sticks) – or Sometimes I use 1-2 cups of Frozen mixed vegetables
- Brown Everything
- Add 2 C water and Simmer everything for 15 minutes
- Add everything to soup pot on stove & Add:
2 Cans Ranch Style Beans
1 Bottle Stewed Tomatoes – blended barely (or you can use diced)
1 t. salt & pepper ¼ tsp
- Cook on low for 30 minutes

Pozole

This is a Mexican stew/soup that my mom makes every Christmas Eve. She also gives it as a Christmas gifts to friends. Warning: I've tried this recipe and it never turns out as good as Mom's. She has the magic touch!

1 1/2 lb. pork, diced
1 small onion, diced
1/2 tsp. oregano
4 cloves garlic, minced
1 TB. chili powder
1/4 tsp. pepper
1 small can green chiles, diced
1 (29 oz.) can hominy, drained
4 c. chicken broth
1 can (28 oz.) red enchilada sauce

In a big pot combine all ingredients from pork to pepper. Add 1 c. broth and bring to a boil. Cover and simmer on medium heat for 30 minutes. Uncover pot and stir often on medium heat until broth evaporates and meat is browned. Add hominy and enough broth to cover. Add green chiles and enchilada sauce. Continue to cook on low for 1 hour or until meat is tender. Serve with shredded cheese and tortillas.

Pumpkin Curry Soup

The first time I made this I accidentally used pumpkin pie filling instead of regular pumpkin. Woops! Needless to say it was gross, but it's really good when you have the right ingredients!

2 Tb. butter
1 c. chopped onions
2 cloved of garlic
1 1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
3 c. chicken broth
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk

Melt butter over medium heat. Add onions and garlic and sautee for 3 minutes. Stir in seasonings and cook 1 more minute. Add broth and pumpkin and bring to a boil. Reduce heat to low and stir occasionally for 15 minutes. Stir in evaporated milk. Transfer to blender and blend until smooth.

Spice Fiesta Black Bean Soup

6 cups chicken broth (3lb can)
¾-1 lb potatoes, peeled and diced
2 cans (15oz) black beans, rinsed and drained
½-1 lb ham, diced
½ onion, diced
1 can (4 oz) chopped jalapeno peppers
2 cloves garlic, minced
2 tsp dried oregano
1 ½ tsp dried thyme
1 tsp ground cumin
Toppings: sour cream, chopped bell pepper and chopped tomatoes

1- Combine broth, potatoes, beans, ham, onion, jalapenos, garlic, oregano, thyme, and cumin in slow cooker; mix well.
2- Cover; cook on LOW 8-10 hours or on HIGH 4-5 hours.
3- Adjust seasonings. Serve with desired toppings.

Yummy Mexican Soup

2 cans rotel tomatoes
1 can black beans (drained)
1 can corn (1/2 drained)
1 can chicken broth
1 Lg. can chicken with rice soup
1 Lg. can Ranch style beans
2-3 chicken breasts (cubed and cooked- I cook with little olive oil in skillet for approx. 5 minutes)
cilantro

Just mix ingredients and boil!

Brian especially loves this recipe. He pours crushed tortilla chips on top with a little shredded cheese. I only use one can of rotel but it just depends on how spicy you like it! Makes lots of leftovers and tastes even better with time.

Potato Chowder

8 cups peeled potatoes, diced
1/3 cup chopped onion
3 cans chicken broth
1 can cream chicken soup
1/4 tsp pepper
1 pkg. (8 oz) cream cheese, softened
1/2 lb. sliced cooked bacon, crumbled

In crock pot combine first 5 ingredients. Cover and cook on low 8-10 hours or until potatoes are tender. Add cream cheese last 2 hours. Garnish with bacon.

Tortilla Soup

This has always been a big hit, and a little bit spicy. Hope you like it!

INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce1 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 (I just buy tortilla chips at the store)
vegetable oil
DIRECTIONS
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. Top with chips, shredded cheddar cheese and serve. Mmmmm....

I just use tortilla chips bought at the store, but this is what you could do if you have too much time on your hands!

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. To serve, sprinkle tortilla strips over soup.

Sunday Beef Stew

This was my families Sunday meal for years. It is one of my favorite comfort foods.

Ingredients:
2 cups flour
1tsp salt
1tsp pepper
1lb. stew meat
4 large potatoes
4 large carrots
1 stock of celery (optional)
½ an onion
1 clove garlic
4-6 cups water
1/2 tsp bouillion per cup of water
1tbs parsley
1tbs soy sauce
1tbs worsteshire
1-2 bay leaves

Directions:
Combine flour, salt and pepper in a small bowl. Cover each piece of stew meat in mixture and put in large crock-pot. Peel and cut potatoes, carrots, celery, onion, and garlic and add to crock-pot. In another bowl combine water, bouillion, parsley, soy sauce, worsteshire sauce, and bay leaves. Add to crock-pot and stir. Cook in crock-pot on high for 6 hours or until potatoes are done.
Stick to your ribs yummy!

Giambotta (Vegetable Stew)

1/4 cup extra-virgin olive oil
1 bay leaf fresh or dried
3 cloves garlic2 chopped, 1 whole cracked from skin
2 onions sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zuchinni, chopped
1 red bell pepper, seeded and chopped
salt and pepper to taste
1 (28 oz) can fire roasted diced tomatoes
1 cup stock, chicken or vegetable
1/2 cup torn or chopped basil (10 -12 leaves)
4 (1-inch thick) slices whole grain crusty bread
1/2 cup pecorino

Preheat broiler

Heat a medium soip pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic, and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.

Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

This is one I got off of 30 minute meals and it is good.

Pasta Fagioli Soup

This is a great Summer soup to make! My sister made it for us while we were visiting and it was the first thing I made when I got home.

2 cans (14 ½ oz each) reduced-sodium beef broth
1 can (15 oz) Great Northern beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes, undrained
2 medium zucchinis, quartered lengthwise and sliced
1 T olive oil
1 ½ minced garlic
½ tsp dried basil
½ tsp dried basil
½ tsp dried oregano
½ cup uncooked tubetti or small shell pasta
½ cup garlic seasoned croutons
½ cup grated Asiago or Romano cheese.

1- Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, basil and oregano in cooker; mix well. Cover; cook on LOW 3-4 hours.
2- Stir in pasta. Cover; cook 1 hour or until pasta is tender.
3- Serve soup with croutons and cheese. Garnish with fresh basil, if desired. Makes 5-6 servings.

My favorite Vegetable Soup

2 T olive oil
1 large onion
2 carrotts, chopped
2 celery stalks, chopped
3 14.5 ounce cans chicken broth
1/2 pound yukon gold potatoes, cut into 1 inch chunks, peeled
1 15 ounce can cannellini beans, drained
1/2 head shredded cabbage
1/4 cup dried macaroni
1 t dried thyme, 1 T fresh thyme
1/2 t salt
1 14.5 ounce can of diced tomatoes
1/4 pound green beans, cut to 1 inch pieces
1 cup chopped broccoli
Grated parmesan cheese

Heat oil in pan over medium-high heat. Add the onion, carrots and celery and cook til softened. Add the broth, 1 cup of water, the potatoes, beans, cabbage, pasta, thyme and salt. Bring to a boil. Reduce heat, cover partially and simmer for 15 minutes.
Add the tomatoes, green beans, and broccoli, return to a simmer and cook until the vegetables are tender, 5-10 minutes.
Add parmesan to soup once it has been ladled and served.

Note: The beans, cabbage and pasta make the soup more like a minestrone. If you prefer just a vegetable soup then take them out.

Potato Cheese Soup with Sausage

3 cans fat-free chicken broth
4 medium -large baking potatoes; peeled and diced
1 large onion; peeled and diced
3 turkey Italian sausages; mild or hot
10 oz. light Velveeta cheese
1 can Rotel tomatoes

1. Cook potatoes and onion in broth until tender; do not drain broth.
2. Use potato masher and mash vegetables into desired chunks.
3. Remove casings from sausage and brown in skillet; stirring until done and crumbled.
4. Slightly melt cheese and add to broth/potatoes mixture
5. Add tomatoes and mix.

Makes about (8) 1 cup servings

Note: This is very good. It is an approved weight watchers recipe and is healthy if you follow the correct ingredients.