White Bean Soup

White Bean Soup

2 c. dry Great Northern beans
Water
4 tsp. chicken-flavor instant bouillon
1 tbsp. chopped fresh thyme or 1stp thyme leaves
1/2 tsp. salt, if desired
1 medium onion
2 garlic cloves, minced
1 bay leaf
1 medium carrot, sliced
1/4 c. chopped fresh parsley
1 medium tomato, chopped

Place beans in a dutch oven or large saucepan. Add water to cover. Bring to a boil; boil 2 minutes. Cover; turn off heat and let stand for 1 hour. Drain. Add 6 cups water, bouillon, thyme, salt, onion, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1 hour. Remove bay leaf. Remove 2 cups bean mixture and place in food processor bowl with metal blade or blender container; puree until smooth. To bean mixture in Dutch oven, add carrot, celery and pureed mixture. Cover; simmer an additional 30 minutes or until vegetables are tender. Just before serving, stir in parsley and tomato.

hearty chicken noodle soup - slow cooker

Hearty Chicken Noodle Soup - Slow Cooker

Notes: This was REALLY good! We loved the linguine in it too. I cut the cayenne pepper to 1/8th tsp, but you couldn't even tell it was spicy so I'd maybe be willing to add the full amount. I used minced garlic and just put it directly in the soup. Instead of using a cheesecloth for the mustard seed I bought coffee filters and put it in a coffee filter and tied the filter with a second coffee filter. I also didn't use celery...personal preference. I didn't use fresh parsley. I also only used 2 chicken breasts and 8 cups of water with chicken bouillon. It was REALLY good. We really liked the flavor of it. I just cooked regular linguine on the stove and added to the soup when it was ready.

12 fresh baby carrots, cut into 1/2 inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 c. finely shopped onion
1 tbsp. minced fresh parsley
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 1/2 tsp. mustard seed
2 garlic cloves, peeled and halved
1 1/4 lbs. boneless skinless chicken breasts halves
1 1/4 lbs. boneless skinless chicken thighs
4 cans (14 1/2 oz) chicken broth
1 package (9oz) refrigerated linguine

In a 5 qt slow cooker combine the first six ingredients. Place mustard seed and garlic on a double thickness cheese cloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low for 5-6 hours or until chicken juices run clear.

Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook for 30 mins or until tender. Cut chicken into pieces and return to the soup; heat through.

Creamy Chicken and Noodles

Creamy Chicken and Noodles (from here)

Note: This is my favorite Chicken Noodle Soup. It's sooo easy and delicious.

* 8 cups of chicken broth ( or equal amount of water with bouillon)
* ½ teaspoon poultry seasoning ( I use a combination of rosemary, oregano, sage, marjoram, thyme since I don't have poultry seasoning)
* 1 teaspoon onion salt (I used onion powder since there is so much salt in the broth)
* 1 (12 oz) pkg extra wide egg noodles
* 4 cups of cooked and shredded chicken (I usually only add half of this)
* 2 (10 3/4 oz) cans of condensed cream of chicken soup
* 1 cup reduced fat sour cream (I don't add this because of Brandon)

1. Bring chicken broth to a boil and add noodles, poultry seasoning, and onion salt. Cook noodles in broth for 6-8 minutes until tender.
2. Add chicken to broth/noodles. Then mix in condensed soup. Stir until smooth and creamy.
3. Just before serving mix in the sour cream. Serves 6-8

Fiesta Chili - from Faith

2.5 pounds ground chuck *

1 medium chopped onion

1 chopped green pepper

Chopped garlic **

1 can kidney beans ***

1 can black beans

1 can pinto beans

3 cans Red Gold diced petite chili tomatoes ****

1 package taco seasoning

1 package Hidden Valley Ranch dressing

1 can corn

1 can white or shoepeg corn

½ habanero pepper

Shredded cheddar cheese

Sour cream

Brown meat and drain. Mix canned ingredients with all others. Add ½ to 1 cup water to thin if necessary. Simmer for at least one hour.

Garnish with cheese and sour cream. Makes over 1 gallon.

I precooked the ground beef and then put it all in the slow cooker.

*I used just 2 pounds – seemed like plenty

**I used two small cloves

***I used chili hot beans

****The tomatoes I had were not “chili” tomatoes, just plain, which is why I used the chili hot beans instead of kidney beans

Cheeseburger Soup - from Joan

1/2 lb. ground beef
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter or margarine, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup all purpose flour
8 oz. processed American Cheese, cubed (I substituted 2% shredded mild cheddar)
1 1/2 cups milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup sour cream

In a 3-quart saucepan, brown beef; drain and set aside. In same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer 10 to 12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt & pepper. Cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Broccoli Soup - from Sue

1 10 oz. pkg chopped broccoli (thawed & cooked)
6 tbsp. margarine
1 tbsp. onion
5 tbsp. flour
1 cup chicken broth
2 cups milk
1/4 tsp. salt & pepper
cheese (optional)

Blend & heat margarine, flour and onion. Stir in broth & milk slowly. Add rest of ingredients and heat through.

Chunky Black Bean & Sweet Pototao Chili - from Karen

2 tsp. vegetable oil
1 cup chopped sweet onion
2 red or green bell peppers or 1 of each, cut into 1/2 inch chunks
4 cloves garlic, minced
1 tsp. chili powder
1 can (about 14 oz.) fire-roasted diced tomatoes, undrained
1 tbsp. minced chipotle chiles in adobo* (Karen substituted La Preferida mild green chiles)
1 small sweet potato (8 oz.), peeled and cut into 1/2 inch chunks (1 1/2 cups)
1 can (about 15 oz.) black beans, rinsed and drained
1/2 cup chopped cilantro or green onions (optional)

*Puree the contents of a 7 oz. can of chilies in a blender. Refrigerate or freeze remaining pureed chiles for another use.

1. Heat oil in large saucepan over medium heat. Add onion; cook & stir 5 minutes. Add bell peppers, garlic and chili powder; cook and stir 2 minutes.

2. Add tomatoes and their juices, chipotle chiles and sweet potato; bring to a boil. Cover and simmer over medium-low heat 15 minutes. Stir in black beans; cover and simmer 8 to 10 minutes for until vegetables are tender. (Chili will be thick; thin with water as desired.)

3. Ladle in shallow bowls; top with cilantro or green onions, if desired.

Makes 5 servings (1 1/4 cups per serving)

Barley and Lentil Soup

2 boxes (32 oz each) Beef Broth (8 cups)
2 cloves garlic, minced
1 tsp. dried oregano leaves, crushed
4 large carrots, sliced (about 3 cups)
1 large onion, chopped (about 1 cup)
1/2 c. dried lentils
1/2 c. uncooked barley

Mix broth, garlic, oregano, carrots, onion, lentils and barley in a 3 1/2 to 6 quart slow cooker. Cover and cook on low 8 to 9 hours or until tender. (Or on high for 4 to 5 hours)

Creamy Chicken Tortilla Soup

1/2 c. chopped red pepper
1/2 c. diced tomato
1 can (8 3/4 oz) whole kernel corn, drained
1/2 pound skinless, boneless chicken breasts, cut into 1/2-in. pieces
1 can (10 3/4 oz) Campbell's Condensed Chicken Verde Soup
1 1/2 c. water
2 corn tortillas cut into strips
1/2 c. shredded cheddar cheese (2 oz)
1/4 c. chopped fresh cilantro leaves

Place pepper, tomato, corn and chicken in 3 1/2 quart slow cooker. Mix soup and water. Pour over chicken mixture. Cover and cook on low for 5 hours. Add tortillas, cheese, and cilantro. Cover and cook for 30 minutes. Serve with additional cheese if desired.

Panera Bread Broccoli Cheese Soup Recipe

Panera Bread Broccoli Cheese Soup Recipe - From here

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Crockpot Hamburger Soup

Crockpot Hamburger Soup

- 10/9/2010: This was DELICIOUS and SO EASY (especially since I cook my ground beef and freeze it). I didn't add the diced tomatoes for obvious reasons, and I halved the recipe. I also only cooked it for 6 hours and added the green beans and potatoes a couple of hours before we were going to eat it. I think you could use real potatoes and just put them in from the start if you wanted too, but the canned ones worked just fine and were yummy. I really enjoyed it.

* 1 whole Onion, Chopped
* 2 pounds Hamburg, Fried
* 3 cans (14 Oz. Can) Beef Broth
* 2 cans (15 Oz. Can) Kidney Beans
* 2 cans (8 Oz. Can) Tomato Sauce
* 1 can 28 Oz. Can Diced Tomatoes
* 2 teaspoons Dried Parsley
* 1 teaspoon Dried Basil
* ½ teaspoons Thyme
* ¼ teaspoons Pepper
* ½ teaspoons Salt
* 1 Tablespoon Chili Powder
* 1 can (14.5 Oz. Can) Diced Potatoes
* 1 can (14.5 Oz. Can) Green Beans, Diced Or String

Add all ingredients to a crock pot, except the potatoes and green beans. Cook on low for about 6 hours, stirring about every 30 minutes or so.

After the 6 hours, add the diced potatoes (drained) and the green beans (drained), and cook for another 2 hours on low.

Serve with crackers or bread, whichever you prefer. The spices in this recipe complement the ground beef, and it is really good. Believe me, before I tried, I never thought a soup made with ground beef would have any flavor.

From: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/crockpot-hamburger-soup/

Beef & Barley Soup

1 3/4 cups beef broth
1 cup water
1 tsp. dried parsley flakes
1 can diced tomatoes, undrained
1 1/2 cups cooked roast beef
1/2 cup diced celery
1/2 cup chopped onion
1/2 cup diced carrots
2 cups shredded cabbage
1 cup diced raw potatoes
1 can green beans, drained
3 tbsp. barley
1/4 tsp. pepper

Combine all ingredients into a crock pot, and mix well to combine. Cook on low for 8 to 10 hours. Stir well before serving.

Hot Dog Bean Soup

3 hot dogs halved lengthwise and cut into 1/4 inch pieces
1 tsp canola oil
1 can kidney beans
1 can condensed bean and bacon soup
1 1/4 c. water
1 tsp dried minced onion
1/4 tsp pepper

Cook hot dogs in oil (I would just spray the pan and not use oil) for 3 - 4 mins. In a 2 qt microwavable bowl, combine remaining ingredients. Microwave on high for 2-3 minutes until heated through. Stir in hot dogs.

Cream Soup Mix taken from Quick & Healthy

This mix is a great nonfat substitute for condensed cream soups in your favorite recipes. Make the larger amount and store it in an air tight container in the fridge. Stir well before using.

Equivalent to 8 cans:
2 c. nonfat dry milk
3/4 c. cornstarch
2 T. dried onion
1/2 tsp. pepper
1 tsp. dried basil
1 tsp. dried thyme
1/4 c. instant chicken bouillon

Equivalent to 1 can:
1/4 cup. nonfat dry milk
1 1/2 T. cornstarch
3/4 tsp. dried onion
dash pepper
1/8 tsp. dried basil
1/8 tsp. dried thyme
1/2 T. instant chicken bouillon

Combine all ingredients and mix well. Use in recipes in place of condensed cream of chicken soup (be sure to follow directions below to reconstitute). Add mushrooms to substitute for condensed cream of mushroom soup.

Stovetop Method: In a glass measuring cup, combine 1/3 cup dry soup mix with 1 1/4 cups cold water. Heat on high for 4-5 minutes, stirring several times, until mixture thickens.

Microwave Method: In a glass measuring cup, combine 1/3 cup dry soup mix with 1 1/4 cups cold water. Heat on high for 4-5 minutes, stirring several times, until mixture thickens.

Onion Soup Mix

SCRATCH RECIPE FOR LIPTON ONION SOUP
MIX

8 tsp. dry minced onion
1 tsp. onion powder
4 tsp. beef bouillon or 4 cubes
1/4 tsp. celery salt

Mix with 4 cups water for soup OR use dry with sour cream for dip.