Taco Soup

 Taco Soup

4 cans (14.5 oz.) diced tomatoes

4-5 cans (15.5 oz.) beans (kidney, pinto, black, white northern beans, red, etc.)

2 cans (15 oz.) corn, drained

2-4 Tbsp. taco seasoning, to taste

salt & pepper, to taste

ground beef

water, if needed

Combine all ingredients and simmer for 20-30 minutes.  Serve with shredded cheese, sour cream and tortilla chips if desired.

*This could also be made in the crockpot.

Recipe from Brooke Geary

Lasagna Soup

This is one of our favorite soups--so yummy!

Lasagna Soup

1 lb. ground beef (can also used ground turkey)

1 small onion, chopped (I use 1 tsp. onion powder)

1 large garlic clove, minced (I use 1 tsp. of the minced garlic in a jar)

1 large can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes

3 C. chicken broth ( I use chicken bouillon and water)

1 C. water

1 beef bouillon cube

1 1/2 tsp. Italian seasoning

crushed red pepper flakes, to taste (I don't use too much because it's pretty spicy)

1/2 box (3 cups) medium shells

cottage cheese

Brown beef with onion and garlic.  Drain fat.  Add the rest of the ingredients except the shells and cottage cheese.  Heat to a boil and then reduce heat.  Add shells and simmer uncovered until noodles are tender, about 20-30 minutes.  Serve warm with cottage cheese on top.

recipe from Haley

Hearty Minestrone Soup

This was yummy & very easy.  Crockpot recipes are the best!

Hearty Minestrone Soup


1 can (28 oz.) diced tomatoes, undrained

1 can (14 1/2 oz.) diced tomatoes, undrained

2 C. water

2 medium carrots, sliced (I used 4 carrots)

1 medium onion, chopped (I used 1 1/2 tsp. onion powder instead)

1 medium zucchini, chopped (I used 2 C. shredded instead)

1 pkg. (3 1/2 oz.) sliced pepperoni (I didn't use quite that much & I cut it up & used turkey pepperoni)

2 tsp. minced garlic (I used 3-4 tsp.)

2 tsp. chicken bouillon

1/2 tsp. basil

1/2 tsp. oregano

2 (16 oz.) cans kidney beans, rinsed & drained (I used 1 can of light & 1 can of dark)

1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry (next time I think I will do a little less spinach)

1 1/4 C. cooked elbow macaroni (1/2 C. + 1/8 C. dry macaroni & I used whole wheat)

shredded Parmesan cheese (I didn't use this)

1-2 tsp. garlic powder (recipe didn't call for this, but I added some)




Combine the first 10 ingredients in a large crockpot.  Cover & cook on low for 6-8 hours or until vegetables are tender.  Stir in the beans, spinach, & macaroni.  Cover & cook 15 minutes or until heated through.  Sprinkle with cheese if desired.



Yield: 7 servings (2 3/4 quarts).

Nutrition Facts: 1 1/2 C. (calculated without cheese) equals 276 calories, 7 g. fat (3 g. saturated fat), 12 mg. cholesterol, 974 mg. sodium, 41 g. carbohydrate, 12 g. fiber, 15 g. protein.




recipe from Bonnie Hosman on Taste of Home website

Debdoozie's Blue Ribbon Chili

This chili was really yummy & very easy.  I've made it 3 times in the last month :)  (This is a horrible picture, but it's the only one I had).

Debdoozie's Blue Ribbon Chili


2 lb. ground beef, cooked (I did less and I did 1/2 hamburger, 1/2 ground turkey)

1/2 onion, chopped (I used 1 tsp. onion powder)

1 tsp. pepper (I used 1/2 tsp.)

1/2 tsp. garlic salt (I just did a couple shakes)

2 1/2 C. tomato sauce (I used a large can, 29 oz.)

1 (8 oz.) jar salsa

4 Tbsp. chili seasoning mix (I used 2 Tbsp. chili powder)

1 (15 oz.) can light red kidney beans, drained

1 (15 oz.) can dark red kidney beans, drained

the recipe didn't call for it, but I added the following:

1 (15 oz.) can red beans, drained

2 tsp. minced garlic

few shakes garlic powder

few shakes Italian seasoning

couple shakes of cumin


Combine all of the ingredients in a crockpot & cook on low for 6-8 hours or until heated through (you can also cook on high for about 4 hours).




recipe from Deb on Allrecipes

Loaded Baked Potato Chowder

This isn't a very good picture, but believe me when I tell you that you must make this soup!  We all loved it at my house & it's all done using the microwave!

Loaded Baked Potato Chowder

3 large potatoes (I left the skins on mine)

3 1/2 C. milk, divided (I used skim)

4 oz. cream cheese, softened (I used Neufchatel--low fat)

2 Tbsp. butter (I just used a little bit--less than 1 Tbsp.)

4 oz. cheddar cheese, grated (I just sprinkled a little on each serving of soup)

1 1/2 tsp. salt (or to taste)

1/2 tsp. pepper (or to taste)

Optional toppings: bacon, sour cream, green onions, steamed broccoli, chopped tomatoes, etc.

Cut potatoes into small pieces.  Place in a microwave safe bowl or casserole dish (it needs to be quite large).  Pour 1/2 C. of the milk over the potatoes.  Cover the potatoes (my bowl didn't have a lid, so I used plastic wrap--just make sure to leave a little opening for the steam to escape) and microwave for 11 minutes.  Then stir the potatoes & microwave for 8-11 minutes or until potatoes are easily pierced with a fork.  Coarsely mash potatoes & add the butter.  Whisk cream cheese until smooth & slowly add the remaining 3 C. of milk, whisking until smooth.  Add cream cheese mixture to the potatoes.  Microwave, covered, for 3-4 minutes or until mixture is hot.  (I actually did mine in a pot on the stove for this part because I didn't have a large enough bowl that would fit in my microwave without overflowing).  Add salt, pepper, and cheese.  Serve with desired toppings.

recipe from Shelly Piech & she got it from Pampered Chef

Broccoli Cheese Soup

This soup was pretty good considering that it was a mix & it was really fast!

This was the mix that I used--I'm sure other brands would be good too.

Broccoli Cheese Soup


Broccoli cheese soup mix

water

broccoli, cut up into bite-sized pieces (I used several cups, but you can add as much or as little as you want)

salt & pepper, to taste




Make soup according to package directions (mine just called for water). I just put the mix & water in my large crockpot & whisked it together. Add cut-up broccoli & cook on low for 3-4 hours or until soup is heated through & broccoli has reached desired tenderness.






recipe from Tiffany

Crockpot Turkey Pumpkin Chili

This was something yummy & different. I always love new crockpot recipes!

Crockpot Turkey Pumpkin Chili


2 lb. 99% lean ground turkey, cooked (I used closer to 1 lb.)

1 small onion, chopped (I used 1 tsp. onion powder instead)

3 garlic cloves, minced (I used this already minced garlic)

1 tsp. chili powder, to taste (I used a little bit less)

2 bay leaves

2 tsp. cumin (I used 1 tsp.)

1 tsp. oregano

30 oz. (2 cans) great northern beans or white navy beans, drained

1 can (15 oz.) pumpkin puree (NOT pumpkin pie filling)

1 can (4.5 oz.) chopped green chili (I just used 1/2 a can & froze the rest for later use)

1 can (2 cups) chicken broth

salt & pepper, to taste



Toppings (optional):


cilantro (I used this cilantro paste)

green onions (I didn't use)

sour cream (I didn't use)




Combine all ingredients (except toppings) in crockpot. Cook on low for 8 hours or on high for 4 hours. Remove bay leaves & serve with desired toppings.





*I'm sure this would be good with hamburger if you're not a ground turkey fan.






recipe from Gina's Skinny Recipes--you can go here for the original recipe

Black Bean Soup

I know this soup doesn't look very appetizing, but it is so tasty (and fast & easy)! You'll definitely want to check your teeth after eating this though--those little black beans have a way of getting stuck :)

This is the cilantro that I use in all of my recipes. It's really good & it keeps for several months in the fridge. I found it in the refrigerated section by the produce at my grocery store. Looking for more recipes with cilantro--Chicken Tortilla Soup

I use this garlic for everything--it's just like using fresh garlic, but SO much faster!

Black Bean Soup


3 cans black beans, drained

1 1/2 C. vegetable broth (I used 1 can of chicken broth--which is 2 C. and it worked great)

1 C. chunky salsa

1 tsp. cumin

1 tsp. minced garlic

cilantro (to taste, I have made it without the cilantro & it is still good)




Blend all ingredients (except 1 can of black beans) in a blender (I used a hand blender) until fairly smooth. Place in a saucepan & add the 1 can of whole black beans. Cook over medium heat until the soup is heated through. Top each serving with any of the following: shredded cheese, sour cream, onion, and avocado. (We liked ours with a little bit of salt & sour cream).





*We had our soup for dinner with these Cheese Quesadillas.






recipe from Maryanne on Allrecipes

Crockpot Corn Chowder

This was SO fast & easy & very good too!

Crockpot Corn Chowder


2 cans creamed corn

1 can cream of mushroom soup

2 1/2 C. milk (I used skim & it worked great)

2 C. frozen southern style hashbrowns (I usually add a little extra)

1 C. diced ham (I didn't use this)

2 Tbsp. butter (I didn't use this)

salt & pepper, to taste

1 1/2 tsp. chicken base (recipe didn't call for it, I just added it in)

onion powder, to taste (recipe didn't call for it, I just added it in)

1 tsp. minced garlic (recipe didn't call for it, I just added it in)






Combine soup & milk in crockpot & whisk together. Stir in the corn, hashbrowns, ham, & seasonings. Cook on low for 4-5 hours or until heated through. Add more milk if needed. If desired, top each serving with shredded cheese and/or bacon bits--we decided we liked it best plain.






recipe from Real Mom Kitchen blog

Chicken Tortilla Soup

This soup is SOOO good! It's a new favorite in our house, so I'll be making this again very soon! Don't let the long list of ingredients deter you--all you do is dump everything into the crockpot, it's really quick & easy!

This is the garlic that I use. It's just like using fresh garlic, but so much faster & it was only $4 & will last me a long time (1/2 tsp. equals 1 clove of garlic).

Chicken Tortilla Soup


2-3 boneless skinless chicken breasts (I just put mine in frozen or you could use chicken that is already cooked & shredded)

1 can black beans, drained

1 (15 oz.) can whole peeled tomatoes, mashed (my can was actually bigger & it worked great)

1 (10 oz.) can enchilada sauce (whatever heat you want--I used mild, we don't like things too spicy)

1 medium onion, chopped (I just dumped in some onion powder)

1 (4 oz.) can chopped green chili peppers (I just used 2 oz. & froze the rest to use next time)

2 cloves garlic, minced

2 C. water

1 (14.5 oz.) can chicken broth

1 tsp. cumin (I just used 1/2 tsp.)

1 tsp. chili powder

1 tsp. salt (I just used 1/2 tsp--trying to cut back on the salt :)

1/4 tsp. black pepper

1 bay leaf

1 (10 oz.) pkg. frozen corn (I just used a can of corn & drained it)

1 Tbsp. chopped cilantro (if you use fresh make sure to add it only one hour before serving)





Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into large crockpot. Pour in water & chicken broth & add cumin, chili powder, salt, pepper, & bay leaf. Stir in corn & cilantro. Cover & cook on low setting for 6-8 hours or on high setting for 3-4 hours (if you're putting in frozen chicken, make sure you give it enough time to cook and then take out the chicken & shred it 1 hour before serving).




Baked Tortilla Strips


7-10 corn tortillas

Pam

salt



Cut corn tortillas into thin strips using a pizza wheel. Spread onto a baking sheet & spray with Pam & sprinkle lightly with salt. Bake at 400 degrees until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips over soup.








*You could also garnish this soup with shredded cheese, avocados, and a splash of fresh lime juice.





recipe from Elena

Tortellini, Bean & Pesto Soup

After tasting this at a Super Saturday, I had to have the recipe--it's so good & something different!

Basil pesto. I had never used it before, but it really adds to the flavor of the soup. I found it in the international foods section of my grocery store--it was around $4, and it will last a long time because you only use a little bit.

This is the garlic that I use. It's just like using fresh garlic, but so much faster & it was only $4 & will last me a long time (1/2 tsp. equals 1 clove of garlic).

Tortellini, Bean & Pesto Soup


2 T. butter (I don't use the butter--I just use cooking spray to coat the pan)

1 garlic clove, peeled & finely chopped (I use 1/2 tsp. minced garlic)

1 medium carrot, sliced (I used 2)

1 medium celery stalk, chopped (I used 2)

1 medium onion, chopped (or 1/2 C.)

6 C. water (I used 3 cans of chicken broth instead of the water & bouillon)

2 tsp. chicken bouillon

1 can kidney beans, drained

10 0z. dried cheese-filled tortellini (the package I used was 8 oz. & it was plenty)

1 Tbsp. parsley

1/4 tsp. pepper

basil pesto

Parmesan cheese




Melt butter over medium-low heat. Cook garlic, carrots, celery, & onion in butter for 10 minutes, stirring occasionally. Stir in water & bouillon (or chicken broth). Heat to boiling & reduce heat. Stir in beans & tortellini. Cover & simmer for 20 minutes, stirring occasionally, until tortellini are tender (mine were after the 20 minutes). Stir in parsley & pepper. Top each serving with basil pesto & Parmesan cheese.




*If you are in a hurry, you can use refrigerated cheese-filled tortellini instead of the dried. It cooks in 6 to 8 minutes instead of 20.




recipe from Julie & Debbie--they got it from the Betty Crocker website

Killer White Chili

This is really good & really easy--gotta love crockpot recipes! It's just as good for leftovers too!

Killer White Chili


48 oz. Great Northern beans (I just use 3 cans)

12 oz. salsa (whatever variety you like--I use mild)

2 C. pepper jack cheese, shredded (I just use 1 cup)

2 tsp. cumin (I just use 1 tsp.)

1 can (2 cups) chicken broth

chicken breast, cooked & chopped (I use about a cup give or take)



Put everything into crockpot & cook on low for about 6 hours.



*You could serve the chili with some pepper jack cheese on top--I just like mine plain or with a little sour cream. It would also be good with tortilla chips.




*If I don't have chicken that is already cooked, I will put in frozen chicken & just cook it longer or on high for part of the time.




*We like to have this corn bread with the chili.









recipe from somewhere online

Creamed Peas & Potatoes

I have always loved this dish--especially if the potatoes & peas are fresh from the garden!

Creamed Peas & Potatoes


4-5 medium red potatoes

1 1/2 - 2 C. peas (I used frozen--Bird's Eye, you want to make sure you get a good brand--some of the store brands can be pretty gross)

1 can evaporated milk

1/4 C. butter

1/4 C. flour

salt & pepper (to taste)




Wash & scrub potatoes & cut them into quarters (more or less, depending on size of potatoes). Put potatoes in a pot with a little salt & fill with water, enough to cover potatoes about halfway. Simmer potatoes on medium heat until they are almost tender. While the potatoes are cooking, melt the butter in a small pan. Add flour & cook over low-medium heat for a minute or two. Gradually whisk in the milk & let mixture cook (constantly stirring) until the flour is cooked & the sauce is smooth. Add in salt & pepper to taste. Add the peas to the potatoes. After a few minutes, drain off about 1/2 of the water from potatoes, but save the water because you might need it later on. Add the white sauce to the peas & potatoes. Add in some of the drained potato water if needed (depending how thick you want the sauce to be). Gently stir until it's heated through & then enjoy!



*You can also add some cheese chunks or shredded cheese in the bowls when serving it.





recipe from Mom

Chicken Noodle Soup & Homemade Noodles

This is so yummy to have on a cold day! We like to have corn bread with it!

Chicken Noodle Soup


6 C. cold water (I like to use 5 C. of water & add a can of chicken stock)

2 chicken breast halves (large--I just use frozen boneless, skinless)

3 chopped carrots (I do way more than this)

3 stalks celery chopped (I do way more than this too)

1 small onion chopped

2 tsp. salt

3 tsp. chicken bouillon

pinch of garlic salt

pinch of pepper

1/2 C. barley (this wasn't in the recipe, but I like to add it)

1 bay leaf (optional)




Combine all ingredients in stockpot. Bring to a boil & reduce to a simmer until chicken is cooked through, about 35 minutes (I always make the noodles while I'm waiting). Use a slotted spoon & transfer chicken to a cutting board and cool slightly. Cut chicken into bite-sized pieces. Return chicken & homemade noodles to soup & simmer 10 minutes.




Homemade Noodles


3/4 C. flour (I use whole-wheat & they're really good)

2 eggs




In a bowl, beat eggs until frothy with an electric mixer (I always just use a fork). Slowly add flour and mix well. Knead with hands (I always need extra flour because it's quite sticky). Roll out very thin on a floured cutting board & cut into 1/4 inch strips (I like to use a pizza wheel). Use immediately or dry and store in an airtight container.







Recipe from Introductory Foods: HFED 110 by Carma Sutherland (BYU-Idaho)