Taco Soup

(picture courtesy of stellasmom-ronda.blogspot.com)

This one has DEFINITELY become a favorite at our house! 

2 lbs ground beef

1 large onion, chopped

1 can of kidney beans

1 can of whole kernel corn, drained

1 can stewed tomatoes

1 can of Rotel tomatoes

1 pkg of taco seasoning mix

1 pkg of original hidden valley ranch dressing (dry)

2 1/2 c. water or more to make soup broth

Brown ground beef and onions in a large pan, drain fat. Add taco seasoning to beef. Add remaining ingredients and simmer for an hour or so. I usually add the other ingredients to a large pot while the beef is browning. Serve with shredded cheddar cheese, sour cream, and tortilla chips on the side. 

Baked Potato Soup

Courtesy of Our Best Bites

2 T butter
2-3 cloves minced garlic
1/2 c. flour
1 1/2 t. salt
1/2 t. black pepper
8 slices bacon cooked and crumbled
4 1/2 c. milk
1 (14oz) chicken broth
4 med baking potatoes (baked----375* for 60 minutes)
2 c. grated cheddar cheese
1 1/2 c. light sour cream
1/2 c. chopped green onions

Melt butter in stock pot over medium heat. Add garlic and saute 30-60 seconds. Add flour. Slowly add in milk while whisking constantly. Whisk until smooth. Add chicken broth. Bring to a simmer and heat until thick--about 5 minutes. Once the soup is thickened turn heat to med-low. Cut potatoes in half and use spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up the large clumps. Add 1 1/2 c. cheese and salt and pepper. Stir until the cheese is melted. Remove pan from heat and stir in 3/4 c. sour cream, 1/4 c. green onions and 4 pieces of crumbled bacon. Add additional S & P to taste. Top with remaining onion, cheese, bacon and sour cream.

Homemade Chicken Noodle Soup

Quick and easy! 20 minute recipe start to finish
5 c. water
5 chicken bouillon cubes
1 stalk celery diced
1 large carrot
1 can chicken
1/2 bag egg noodles (wheat)
rosemary
garlic powder
salt and pepper

Dissolve bouillon in water (boiling.) When dissolved add in carrots (sliced thin); diced celery, and noodles. Cook on medium high heat and boil until veggies and noodles are soft. Mix in the canned chicken (drained.) Mix in a few dashes of rosemary, 2 dashes of garlic powder, and salt and pepper to taste.

Zuppa Toscana Soup (Olive Garden Copycat)

1 lb spicy Italian sausage, crumbled
1/2 lb smoked bacon, chopped
1 qt. water
1 (14 oz) chicken broth cans
1 large russet potatoes cubed
2 garlic cloves, peeled & crushed
1 medium onion peeled & chopped
2 c. Swiss chard or Kale chopped
1 c. heavy whipping cream
salt & pepper to taste

In a skillet, over medium high heat, brown the sausage and break into small pieces. Rinse and set aside. (no rinse = soup red tinted.) In a medium-high skillet brown the bacon. Drain and set aside. Place water,  broth, potatoes, garlic and onion in a soup pot. Simmer over medium heat until the potatoes are tender. Add sausage and bacon. Simmer 10 minutes. Add the Kale or Swiss chard and cream. Season with salt and pepper. Heat through.

White Chicken Chili

6 cans white beans
2 cans of chicken (looks like large tuna can)
2 cloves garlic
14 oz can of chicken broth (or 3 c. water + 3 chicken bouillon cubes)
1 t. cumin
1 t. oregano
1/2 t. salt
1 c. diced onions
8 oz green chilies undrained
pepper

Heat together until warm. Can also put it into the crock pot on low for 2 hours. Serve with cheddar cheese grated on top and sour cream.

French Onion Soup

2 onions thinly sliced
1/4 c. butter
2 T flour
2 (10.5 oz) cans beef broth
1 1/2 c. water
1/2 c. Parmesan cheese grated
1/2 c. Swiss cheese grated
sour cream
sliced french bread

In a pan, saute' the onions in the butter over medium heat until the onions are caramelized-approx 20 min. Add flour and mix well. Gradually add the broth and water. Boil for approximately 25-30 minutes. While the soup is boiling, toast the french bread slices. Place a piece of toasted bread in each bowl. Top bread with cheese and dollop of sour cream. Pour the soup over the bread and serve.

Cheese Soup

I just have to start out by saying.. this is my absolute favorite soup in the entire world. No really. Since I was a little girl its always been my favorite. I always double the recipe so I can have leftovers that last me an entire week. However, now that I'm married... I am lucky if the soup lasts until lunch the next day :) If I had a bigger pot it would be tripled. We compete for the fridge over it. Its to die for.

2 c. boiling water
2 c. pealed and shredded potatoes
1/2 c carrot slices
1/2 c sliced celery
1 c. ham diced
1/4 c margarine
1/4 c flour
2 c. milk
2 c. shredded cheddar cheese
salt and pepper to taste

Combine water, vegetables, ham and seasonings. Cover and simmer until vegetables are tender. Add margarine. Mix in a bowl 1/4 c flour and 1/2 c. milk until smooth. Add the remainder of the milk and pour into the vegetable mix. Stir until thick. Add cheese. Don't boil, just stir until melted. Serve. (Always is really hot, but just throw in an ice cube into your bowl and you're good to go!) can also garnish the top with green onions and bacon bits.

Chicken N' Gnocchi (Olive Garden Copycat)

1/2 c. unsalted butter
1/2 c. carrot grated fine and chopped
1 1/2 t garlic minced
3/4 c heavy cream
4 c. chicken broth
3/4 c. fresh spinach julienne cut
1/2 t dried rosemary
1/2 t salt
3/4 c celery chopped fine
3/4 c onion chopped fine
1/3 c. flour
3/4 c. milk
1 1/2 c. cooked chicken
16 oz gnocchi
1/2 t pepper

Melt butter in a large heavy saucepan. Add onions, celery, carrots, garlic, and saute' until soft. Add flour mixing well. Cook 3-4 minutes while stirring frequently. Add heavy cream, milk, and chicken broth. Mix. Cook and stir until the mixture thickens and comes to a boil. Reduce the heat and stir in chicken, spinach, gnocchi, and remaining seasonings. Adjust seasonings to taste. Cook on low heat for 8-10 minutes until the gnocchi become tender. (or put in the crockpot on low for 1-1 1/2 hours for the tastes to combine; I transfer to the crock pot prior to putting the chicken, spinach, and gnocchi in, otherwise it splashes everywhere during the transfer.)

Harvest Hamburger Soup

1lb Ground Beef

1/2 onion

4.5 c. water & 4 beef bouillon cubes (dissolved in water)

1 1/2 c chopped tomatoes or 1 can stewed tomatoes

1 1/2 c frozen corn

1 c carrots

3 medium potatoes peeled and diced

1 t taco seasoning*

salt and pepper

Brown ground beef with onion, set aside. Boil carrots and potatoes for 10 minutes in the water/bouillon mixture. Add everything else to the mixture. Simmer for 15-20 minutes. (and for those daring few... cheddar cheese melted on top when the soup is done can be a fun experiment)

*(But if you're like me and cook on a whim and its too late when you realize that you're out of taco seasoning.... I substituted it with a few shakes of chili powder, cavendars greek seasoning, onion powder, garlic, and rosemary and it worked just fine!)