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Ready for this week’s MH? This is going to be a YUMMY topic!
Love ya!
Cindy
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Oh I love soup! Yummmm!
Taco Soup
2 lbs ground beef
1 clove garlic; chopped
1 onion; chopped
1 can corn
1 can pinto beans
1 can red kidney beans
2 cans diced tomatoes
1 can Rotel tomatoes; blended
1 envelope taco seasoning mix
1 package ranch dressing mix
corn chips
nacho chip
sour cream
cheese; shredded
lettuce; chopped
tomato; chopped
1. Cook ground beef, garlic& onion until tender.
2. Drain fat.
3. In large crock pot add remaining ingredients, including all the liquid from each can.
4. Cook as long as possible, the longer, the better.
5. Serve in bowls with corn chips or nachos and any topping desired, such as sour cream, shredded cheese, chopped lettuce or tomato.
Yummy Homemade Potato Soup
3-4 cups water
4-5 large potatoes cut into small pieces (I use more some times)
cheese
1 cup of milk
potato flakes (opt)
salt and pepper
1/2 cup of crumbled bacon (opt)
Bring water and potatoes to a boil; cook until fork can go into the potatoes. Add milk, salt and pepper and bacon. Let boil for a few minutes then add cheese (some like it real cheesy and some just like a taste), because my hubby likes it thicker I add a little bit of potato flakes to thicken it.
These are the first ones that came to mind.
Enjoy!
Orilla Crider
Oooh I love fall soups! The one my family always craves and asks for is my Old Fashioned Chicken and Noodle Soup. Here’s my recipe
Old Fashioned Chicken and Noodle Soup
1 large whole chicken
1 bay leaf
1-2 tsp salt
3 cloves garlic
1 medium sized onion, chopped
2 C. chopped celery
2 C. chopped carrots
1 tsp. thyme
1 tsp. garlic powder
1/4 C. butter
1/4 C. flour
1 C. milk
1/2 tsp. poultry seasoning
2 C. noodles of choice ( Can also use rice which is actually my preferred method but kids love pasta)
Place chicken in a large pot with the bay leaf and 2 tsp salt and cover with water. Bring to a boil and then lower your temp to medium so that your chicken is slowly boiling for several hours. I like to boil it for around 3 hours. Once the chicken boils take it out of the pot and let it cool for deboning. Meanwhile chop your veggies. Add your chopped onions, carrots, and celery to the chicken stock and simmer. Meanwhile, debone your chicken and then add all of the meat to your chicken stock. Let this simmer until all of your veggies are tender.
In a small saucepan bring butter to a melting point and then stir in the flour and poultry seasoning. Stir this for a minute and then slowly add milk. You could also use chicken broth. Once you stir in the milk or broth mix it all together so that there aren’t any lumps and then stir this mixture into your soup. Taste your soup and add salt and pepper to taste, add thyme and garlic powder.
At this point you can either separately cook your pasta or rice and add it to your soup or you can cook it right in your soup but you will need to keep adding chicken broth as the soup and rice will soak up your liquid.
I typically cook it separately and spoon the pasta into bowls and then the soup, this way when you store your left overs your pasta does not soak up all of the liquid and your leftovers will turn into mush! 🙂
This is the best soup for colds and the flu and just good ole fashioned comfort. I always make bread in the bread machine or we’ll have cornbread. Enjoy
Leftover Soup
1/4 c butter, 1/4c flour, 1 can evaporated milk, cooked veggies, cooked chicken, 2c chicken broth.
melt butter. add flour to make paste, add milk and slowly bring to a boil. add rest and bring back to a boil. serve.
I save the little bits of veggies left over from a meal in a container in freezer and i have freezer bag with leftover bits of chicken. I use those in this meal. Sometimes I will add leftover noodles or rice that I have in bags in the freezer also. I always boil the bones from baked or rotissiered (sp?) chicken and make broth that I then freeze in pint jars. That is how this recipe ended up with the title leftover soup. I often make it after Thanksgiving. It ends up different every time but always super yummy. May have to make that for our bible study luncheon this week and the family too. 🙂
Heather Wilson
Oh! These look SOooooo yummy sweet friends! 🙂 I have a few recipes that I want to share here that are big favs of our family. Hope you enjoy my recipes too. 😉
Easy and ALWAYS Perfect Crock-Pot Roast (and stick with me to get the easy variation for Stew)…
1 Pot Roast—your choice (I get the largest cut I can fit in my large crock-pot)
Potatoes and Carrots (I cut up enough to fill the crock-pot around my pot roast—sometimes I cut more to cook on the stove top with the roast juices)
1 large can of Cream of Mushroom Soup
Water (After all other ingredients are added, I mix the Cream of Mushroom Soup with Water so it is smooth and ready to pour into the crock-pot. I add enough water to completely cover the meat and vegetables—up to top of crock-pot.)
Place roast in Crock-pot. Cut and add vegetables. Mix the Cream of Mushroom Soup with enough water that it is smooth and ready to pour into the Crock-pot. Then, add enough water to completely cover the meat and vegetables—up to top of crock-pot. Place on high for about an hour—if you have time. Cut back to low overnight (or throughout the day). Your roast and vegetables will be absolutely perfect! If you prefer the taste of garlic salt, salt or pepper, add to taste.
Options:
Stew: Same process, except be sure to cut up meat into smaller pieces and add extra vegetables. You can begin with Stew Meat and get a great Stew.
Sandwiches: Just cook meat, without vegetables. Use meat for sandwich meat.
Way TOO EASY and YUMMY Chicken Noodle Soup…
1 whole chicken
1 large can Cream of Chicken Soup
One bag of Egg Noodles
Prepare your chicken by boiling in a large soup pot. Save your stock. You will use it in the soup. If you prefer salt, pepper, garlic salt or any other seasoning, add to your stock. Usually takes about one hour to fully cook your chicken.
Allow your chicken and stock to cool. De-bone your chicken and drain out all fat and bones. I usually pour my stock through a drainer several times.
Mix stock juice and can of Cream of Chicken Soup together in cleaned soup pot. Bring to a rolling boil. Add chicken. Bring to a rolling boil again. Add noodles to your preference—we add LOTS! Bring back to a boil. Reduce heat to a simmer. Cook until noodles are fully cooked. Serve! Note: this soup can also be made in the Crock-pot. It will take a bit longer, but it is still yummy!
Tortilla Soup
This recipe has become a family favorite. It was originally shared by Janet Birkey for our Time for Tea Magazine. It has since become one that I return to over and over and over. You will LOVE this one! Try it tonight!
Chicken thighs (or any parts…we just like dark meat)…cook and save the water you cook them in. How many will depend on your family.
After cooking chicken, I always de-bone it.
Add :
2 cans green beans
2 cans corn
1 can Ro-tel tomatoes (or 2 cans if you like!)
I usually also add 1/2 can of tomato sauce or a can of tomato paste.
Add the de-boned chicken back in the pot, sprinkle liberally with garlic.
Serve by crushing tortilla corn chips in a bowl, put soup on top and sprinkle liberally with cheddar cheese.
Our Always YUMMY North Alabama Chicken Stew…
I had never had this stew until we moved to North Alabama for Harold to go to college. We adapted QUICK! 🙂 In fact, this has become a family staple. Way too easy! OH! This is even the time of year that it becomes the PERFECT dinner staple!
1 fresh whole chicken
1 large can Campbell’s Tomato Soup (Yep! It makes a difference in this recipe! Non-brands or other brands make this soup a bit too runny and do not have the same taste as Campbell’s soup.)
Fresh cubed potatoes
2 cans of whole kernel corn
1 bag frozen butter beans
1 can of cream corn
Prepare your chicken by boiling in a large soup pot. Save your stock. You will use it in the soup. If you prefer salt, pepper, garlic salt or any other seasoning, add to your stock. Usually takes about one hour to fully cook your chicken.
Allow your chicken and stock to cool. De-bone your chicken and drain out all fat and bones. I usually pour my stock through a drainer several times.
Mix stock juice (I use enough to mix with the Tomato Soup so it dilutes the Soup. Then, I add enough to fill my Crock-pot after I have added all ingredients. I leave just enough room for easy stirring and addition of the Creamed Corn.) and can of tomato soup together in cleaned soup pot. Bring to a rolling boil. Add chicken and all vegetables EXCEPT Creamed Corn. I add enough vegetables to make this stew very hardy. If your soup pot or Crock-pot is large, you may have to add more vegetables than I recommended. Just be ready. Make a note on this page if your pot requires any changes! 🙂
Bring to a rolling boil again, watch carefully—this stew has a tendency to burn to the bottom of your pot. Immediately reduce heat to a simmer once it reaches a boil. Cook until vegetables are fully cooked (If I am in a hurry, I cook potatoes while I am cooking chicken. Then they can both be added together for the stew and cooked quickly!).
Once vegetables are all cooked, add can of creamed corn. Warm completely, stirring VERY frequently. Remember that at this point, the stew will thicken and be very likely to burn unless you watch it carefully. I prefer to use the Crock-pot after I have cooked my chicken and added my vegetables. I hardly ever burn this stew when using the Crock-pot, unless I add the Creamed Corn too early. When using the Crock-pot, do not add the Creamed Corn until you are almost ready to serve. Give enough time for the entire soup to warm up with the Creamed Corn added.
Serve! Serve with either Saltine crackers or rice or cornbread or alongside a sandwich of your choice (see our Pecan Chicken Salad—makes a great sandwich with this stew!).
Note: this soup can also be made in the Crock-pot. It will take a bit longer, but it is still yummy!
One other soup that I LOVE is the Lentil Soup that is in Sue Gregg’s cookbook. I don’t have it with me, but if you have her cookbooks, it is FABULOUS! 🙂
Share more sweet friends! I am LOVING THIS THREAD!
One of our family favorite is:
Chicken Tortilla Soup
1 whole chicken, deboned
1 lb. dried black beans, cooked in the chicken broth with however much more water you need to
make it kind of soupy.
When beans are soft add chicken, the add:
1 can rotel tomatoes
1 cup salsa
4 ounces green chilies
1 15 oz. can tomato sauce
Simmer. Serve over Tortilla Chips. Garnish with sour cream, grated cheddar cheese, etc.
Enjoy! Carolyn Griggs
This one is so easy it falls under cooking with your eyes shut :o)
Sopa de Fideo (Fideo Soup)
for every 4 servings you need:
1 tbsp. butter or oil
1 garlic clove, finely chopped
1 tbsp. finely minced onion
1 tbsp. tomato paste
1 quart homemade chicken stock or Organic low salt chicken broth (like Imagine or Pacific)
1/2 tsp. Sea salt
1/2 pound thin whole wheat spaghetti or fideos (fideos can be found in the Spanish food section of the supermarket or just use thin spaghetti and break it into small pieces 1-2″ long – your kids can do it for you)
queso fresco for topping (If you can’t find this you can use shredded Monterrey Jack)
Sea salt and pepper to taste
1) Saute the garlic and onion in the oil in the soup pan. When the onion is translucent, (don’t let the garlic get brown)
2) Add tomato paste and saute for 2-3 minutes
3) Add the broth and bring to a boil
4) Add the noodles and cook til desired doneness (shouldn’t take longer than about 5 minutes – don’t let the noodles get mushy) Taste and add salt and pepper if needed. Ladle into bowls.
5) Top with crumbled queso fresco or Jack cheese.
This soup is a good starter for a larger meal or a quick throw together for warming up after playing in the snow.
Davette Brown
Sending another one –
This is a good for anyone doing low carb, or not. Someone I shared it with said their kids never liked asparagus, but they liked it in this soup!
Cream of Anything Soup (from Wendy on the suzannesomers.com message board)
1 stick butter
1 onion sliced
1 lb. chopped vegetable (broccoli, asparagus, and mushroom are our favorites)
1 small can chicken broth
2 pints heavy cream
salt and white pepper
Melt butter, sauté the onions and veggie until they sweat. Add the chicken broth and simmer 20 min. Puree with a stick blender or put in a food processor or blender to puree. Put back in pan, add cream, salt and white pepper to taste and heat through. Enjoy!
PS: You can use this as a substitute for canned cream soup in recipe by cutting the liquid in half – So….use 1/2 stick of butter, 1/2 cup chicken broth and 2 cups heavy cream.
Davette Brown
I love fall soups. They can also be froze for those busy days. my favorite and my family’s favorite is chicken noodle soup. and it’s also easy.
bake a chicken in the oven. you can debone the chicken. freeze it for future use or use right away
onions for your taste
carrots for your taste
chicken broth
chop up onions and carrots. saute until soft. add the chicken , onions, and carrots together . add enough broth to cover the chicken and vegetables. Add homemade noodles. must be homemade noodles.
recipe for homemade noodles
2 cups flour
2 teaspoons salt
1 egg
3 egg yolks
1 whole egg
water to moisten (about 1/2 cup)
mix together. roll out thin cut. In fact when I mix the dough, I use my breadmaker on the dough setting.
Cut. Add to boiling soup. May need to add more broth. It doesn’t last at my house. It’s not the same if you don”t use homemade noodle but you can use boughten noodles.
Happy (belated!) Thanksgiving, ladies!
Ok, not only am I late to this party, I’m not exactly sharing a recipe, I’m sharing “soup tricks”! We stay busy and I am….errrr… domestically “challenged” at times.
Bless my heart. 🙂
So when soup sounds SO GOOD but there’s not enough time to make homemade, I use a “powdered” soup mix (like Bear Creek) or canned soup (Progresso, Healthy Choice) and try one of the following to “jazz” it up:
Since most prepackaged soups don’t have that much meat, add a can or two of beans to the pot. We use canned white beans with canned beef soups; you can use black beans and cilantro to enliven chicken noodle.
Throw in a generous handful of baby carrots and chopped celery with chicken based soups (even the cream based ones).
Got this idea from Kraft.com about 5 years ago: use small chunks of cream cheese or neuchatel in canned tomato soup to make tomato cream soup. It’s delish and SO easy!
Add a fresh or chunky salsa to broth based soups for a zesty change.
Ok… I think I’ve maxed out my “cheats” 🙂 I *cannot* wait to try the soups you ladies have posted here!