SOUPS / STEWS

Cornbread Waffles with Chili

Ingredients for 4 servings 1 ½ cups milk 1 tablespoon white vinegar 1 tablespoon sugar 1 large egg 1 cup all-purpose flour 1 cup cornmeal, finely ground 1 teaspoon baking soda 1 teaspoon baking powder 1 ½ teaspoons garlic powder ½ teaspoon paprika 1 ½ teaspoons kosher salt ½ teaspoon freshly ground black pepper 1 cup shredded cheddar cheese, plus more for garnish 2 cups chili, prepared, warmed sour cream, for serving green onion, chopped, for serving Preparation Grease a waffle iron with melted butter or nonstick spray. Set the heat to medium. In a large bowl, whisk together the melted butter, milk, vinegar, sugar, and egg. Add the flour, cornmeal, baking soda, baking powder, garlic powder, paprika, salt, and pepper and whisk to incorporate. Fold in the cheddar cheese with a rubber spatula. Pour 1 scant cup (260 G) of batter onto the waffle iron and cook until golden brown, about 5 minutes. Repeat with the remaining batter. Serve the waffles warm and topped with chili, more cheddar cheese, sour cream, and green onions.

Grandma's Simple Potato Soup

Ingredients 2 pounds russet potatoes, peeled and cut into large chunks (about 1-1/2 inch) 1/2 cup chopped sweet onion 1/2 cup chopped celery 3 tablespoons all purpose flour Kosher salt and freshly cracked black pepper, to taste 1/4 to 1/2 cup (1/2 to 1 stick) salted butter Water to cover 1 (12 ounce) can evaporated milk Shredded cheese, for garnish, optional Instructions Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes. Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender. Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reaches desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately. Notes May substitute whole milk, or any milk you have on hand, however, I wrote it for evaporated milk because that is milk that has had 60% of the water removed and that makes for a much richer & creamier soup than regular whole milk. May also substitute green onion. Use an immersion blender or potato masher to puree the potatoes, if a less chunky texture is desired.

Gumbo

Ingredients Roux ¾ cup (1½ sticks / 170 g) unsalted butter 1 cup (125 g) all-purpose flour Veggie Mixture 2 ribs celery, roughly chopped (about 1 cup) 1 large yellow onion, roughly chopped (about 1 cup) 1 large green bell pepper, roughly chopped, seeds removed (about 1 cup) 2 teaspoons garlic, minced Gumbo 10 cups (2.41 kg) beef broth 1 ring (14 ounces) andouille sausage, sliced into rounds 1 can (14.5 ounces) stewed tomatoes 1 can (6 ounces) tomato sauce 2 tablespoons hot sauce 1 tablespoon white sugar ½ teaspoon Cajun seasoning ½ teaspoon dried thyme leaves 4 teaspoons gumbo file powder, divided 4 bay leaves 3 pounds uncooked medium shrimp, peeled, de-veined 2 tablespoons Worcestershire sauce cooked white rice, for serving Instructions In a large 6-quart pot over medium-low heat, melt butter. Once melted, add flour and whisk together until smooth. Continue cooking, whisking constantly until the roux is a deep brown color (about 30-40 minutes). Be careful not to let it burn. Remove from heat. Continue whisking until the mixture is cooled slightly. Set aside. While the roux is cooling, add the chopped celery, onion, pepper, and garlic to the bowl of a food processor. Process until finely chopped. Add the vegetable mixture to the roux and stir to combine. Place the pot over medium-low heat and continue to heat until vegetables are tender (8-12 minutes). Slowly whisk in broth and heat to boiling (15-20 minutes). Reduce heat to low. Add sausage, stewed tomatoes, tomato sauce, hot sauce, sugar, Cajun seasoning, and thyme. Stir to combine. Add bay leaves and simmer, uncovered for 45 minutes. After simmering for 45 minutes, add 2 teaspoons of gumbo filé powder, stirring to combine. Continue to simmer for 15 more minutes. Remove the bay leaves. Then, add shrimp and Worcestershire sauce. Continue to cook over low heat for 45-60 minutes to give the flavors ample time to meld. Stir in the remaining gumbo filé powder. Serve over cooked white rice.

Crab & Shrimp Seafood Bisque

Ingredients 3 tablespoons butter 2 tablespoons chopped green onion 2 tablespoons chopped celery 3 tablespoons all-purpose flour 2 1/2 cups milk 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 cup heavy whipping cream 8 ounces crab meat 4 to 8 ounces small cooked shrimp or other seafood Instructions Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Warm the milk in another saucepan over medium heat. Slowly stir in the warmed milk and continue cooking and stirring until thickened. Add the freshly ground black pepper, tomato paste, and heavy cream. If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan. Stir in the crab, shrimp, and the sherry. Bring to a simmer. Serve hot.

Mushroom Barley Soup

Ingredients 1 tablespoon butter 1 onion diced 1 carrot diced 1 rib celery chopped 8 ounces mushrooms sliced or 1 can mushrooms 6 cups beef broth or vegetable broth ⅔ cup pearl barley 1 bay leaf 1 ½ teaspoons Worcestershire sauce 1 teaspoon soy sauce ¼ teaspoon dried thyme leaves Instructions Cook onion, carrot and celery in butter in a large saucepan over medium heat until onion is tender. Add mushrooms and cook 5 minutes more. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer 30-35 minutes or until barley is tender. Discard bay leaf and serve. Notes Leftovers should be stored in an airtight container in the fridge for up to 4 days. Freeze in labeled Ziptop bags for up to 4 months.

Unstuffed Cabbage Roll Soup

Ingredients: 1 Medium cabbage shredded, or you can use the shredded bagged cabbage or bagged coleslaw mix (I usually use the coleslaw mix because I'm getting red and white cabbage as well as carrots.) 1 - 2 pounds ground beef - depending on how meaty you like your soup. My husband likes lots of meat so I use 2 pounds but you could easily use 1 pound and it would be just as good (in my opinion). Use a good quality leaner ground beef. 1 onion, chopped 2 garlic cloves, minced (more if you like lots of garlic) 1 egg, beaten 2 (14 ounce) cans of stewed or crushed tomatoes or 2 pints of home canned stewed tomatoes. 32 ounces of beef broth - you can use either homemade or store bought Beef Broth - whatever brand you prefer. 32 ounces V-8 juice 2 Tablespoon brown sugar 1/2 - 1 teaspoon cayenne (more if you like or omit if you don't like cayenne) 2 Tablespoons Worcestershire sauce 1 teaspoon nutmeg 1 bay leaf salt and pepper to taste 1 cup rice, raw Directions: Sauté onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. If your meat has a lot of fat in it - drain it. Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage. Add cabbage into pan and sauté with meat just until the cabbage begins to soften. Transfer to large pot and add all the remaining ingredients and bring to a boil. Reduce heat and allow to simmer until rice is done. Remove Bay leaf. You can keep this on low for a long time if you like or put everything in a crock pot and keep on low. To serve, ladle into bowls and garnish with a dollop of sour cream if you like. I don't care for the sour cream so I never add it. While I'm letting the soup simmer I taste it from time to time and tweak the seasonings if I think it needs it. Sometimes I add more cayenne if I want to kick it up a notch and sometimes I add a little more brown sugar if my tomatoes were more acidic. I hope you enjoy this soup - it's a favorite here in Happy Sandy's Kitchen! ❤ Canning Instructions: Put hot soup in hot jars. Fill to 1 inch headspace. Wipe rim of jar with a paper towel that has a bit of white vinegar on it. Put on the lid and the band, tighten to finger tight. Put filled jars in your pressure canner that has heated water in it, make sure you have the correct amount of heated water in your canner (follow the instructions for your pressure canner).. Put on the canner lid. Turn the heat up and allow it to heat until the canner starts to vent a steady stream of steam. Allow the canner to vent for 10 minutes. At this point put the weight on your canner. When the canner reaches the proper pressure begin timing. Guidelines from NCHP says - 60 minutes for pints and 75 minutes for Quarts. Link at bottom of post. When the time is up, turn off the burner and allow the canner to come to zero pressure on its own. When pressure is at zero, carefully remove the canner lid - opening away from you to avoid getting a bunch of hot steam in your face. Using your canning tongs, remove jars and put them on a clean towel on the counter. Leave the jars alone while they cool down. You will start to hear the lovely 'ping' sound that lets you know the jars are sealed. Let the jars seal and cool completely. When the jars are sealed and cooled, remove the rings (the screw on part of the 2-piece lids), Wipe the jars clean, Label the jars with the contents and date.

"The Best" Chili Recipe

Ingredients: 2 pounds lean ground beef 1 onion, diced 1 jalapeno, seeded and finely diced 4 cloves garlic, minced 2 ½ tablespoons chili powder, divided (or to taste) 1 teaspoon cumin 1 green bell pepper, seeded and diced 14 ½ ounces crushed tomatoes, canned 19 ounces kidney beans canned, drained & rinsed 14 ½ ounces diced tomatoes with juice 1 ½ cups beef broth 1 cup beer 1 tablespoon tomato paste 1 tablespoon brown sugar, optional salt and pepper to taste Instructions: Combine ground beef and 1 ½ tablespoons chili powder. In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat. Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness. Top with cheddar cheese, green onions, cilantro or other favorite toppings.

German Potato Goulash

Ingredients: (serves 4) 6 bigger potatoes 75 g bacon 1 tbsp lard or sunflower/canola oil 2 smaller onions 1/2 green or red pepper 2 tbsp tomato paste salt to taste 1 tbsp mild paprika seasoning marjoram, caraway seeds to taste 1/2 l beef or vegetable broth 1 German pickle (optional) 2 tbsp sour cream 3 sausages (Frankfurter, Wiener sausage) Cooking Instructions: Peel potatoes and onions. Chop onions fine, Cut potatoes in smaller cubes. Heat lard/oil in a pan, add onions, saute for 1-2 min, then add potatoes. Reduce heat to medium. Fry for about 5 min. Add tomato paste, mix well. Spice with salt, pepper, paprika, marjoram and caraway seeds.

Vicki's Chili

My Chili Ingredients 1 onion, chopped 1 bell pepper, chopped 4 can(s) tomato sauce ( 8 oz. cans ) 1 can(s) stewed tomatoes, 14 oz. 1 can(s) ranch style beans, 14 oz. 1 can(s) pinto beans, 14 oz. 1 can(s) kidney beans, 14 oz. 1 can(s) Rotel diced tomatoes,10 oz 1 pkg mild chili seasoning 2 lb ground chuck Directions Brown ground beef (drain off fat). Add all canned items (including juice), onions, bell pepper and chili seasoning into a large pot. Cook until onion and peppers are tender. Serve Freezes nicely!

7 Can Chicken Taco Soup

Ingredients: 1 can 15 ounces black beans, drained and rinsed 1 can 15 ounces pinto beans, drained and rinsed 1 can 14.5 ounces petite diced tomatoes 1 can 15 ounces sweet corn, drained 1 can 12.5 ounces chicken breast, drained & flaked 1 large can 28 ounces green enchilada sauce 1 can 14 ounces chicken broth 1 packet taco seasoning 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/2 teaspoon garlic powder Method: Combine all the ingredients into a large pot and bring to a boil over medium-high heat. Lower the heat and let simmer for 20 to 25 minutes. Serve warm with lime wedges, shredded cheese, and tortilla chips.

Cream Potato Soup

Ingredients – 6 slices bacon (about 6 oz.), cut into 1-inch pieces – 3 tablespoons bacon grease or butter – 1 cup diced onion – 1/4 cup all-purpose flour – 1/8 teaspoon dried thyme – 2 cups low-sodium chicken broth – 2 cups milk, warmed – 1.5 pounds potatoes, peeled and cut into 1/2-inch pieces – 1 cup shredded sharp cheddar cheese – 1/2 cup sour cream – salt and pepper Instructions – Heat a soup pot over medium-high heat. – Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. – Remove the bacon from the pot and set it aside. – Pour off most of the grease, but do not clean the pot (3 tablespoons of bacon grease, should remain, otherwise use 3 tablespoons of butter). – Add onion and thyme and sauté until onion is soft, about 7 minutes. – Sprinkle the flour on top of the onion, and stir until combined. – Saute for an additional minute to cook the flour, stirring occasionally. – Stir in the chicken broth until combined. – Add potatoes, milk and cooked bacon bits, bring to a boil. – Reduce heat to low; simmer until potatoes are tender, 12 to 15 minutes. – Stirring occasionally every few minutes so that the bottom does not burn. – When the potatoes are soft, stir in the cheddar cheese and sour cream. – Season with salt and pepper. – Serve warm, garnished with desired toppings (crisp bacon pieces, cheddar cheese or green onion).

Creamy Zucchini Carrot Soup

Ingredients: 1 medium onion, finely diced 3 tablespoons butter 3 tablespoons flour 1 cup chicken or vegetable broth 2 cups milk 2 medium zucchini, grated 1 medium carrot, grated salt and pepper, to taste Instructions: Melt the butter over medium heat in a large pot. Add the onions, saute for 5-7 minutes until the onion is tender. Stir in the flour until combined, cook for 1 minute. Stir in the broth, milk, salt and pepper and bring to a boil. Reduce heat, add the zucchini and carrot and cook for 5 minutes until veggies are tender. Stir often to prevent scorching. Serve immediately or cool and refrigerate or freeze in single serve portions.

"Best Ever" Potato Soup

Ingredients 6 bacon strips, diced 3 cups cubed peeled potatoes 1 small carrot, grated 1/2 cup chopped onion 1 tablespoon dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon celery seed 1 can (14-1/2 ounces) chicken broth 3 tablespoons all-purpose flour 3 cups 2% milk 8 ounces process cheese (Velveeta), cubed 2 green onions, thinly sliced, optional Directions In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

8-Can Taco Soup

Ingredients 1-1/2 lbs. ground beef 3/4 cup diced onion 2 (1-oz.) packets Old El Paso 25% Less Sodium Taco Seasoning Mix 1 (1-oz.) packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix 2 cans of beef broth (14.5 oz.) each 1 can (14.5 oz.) diced tomatoes with basil, garlic & oregano 1 (10 oz.) can (mild) diced tomatoes & green chilies 1 (16 oz.) can Bush's Light Red Kidney Beans, drained & rinsed 1 (16 oz.) can Bush's Pinto Beans, drained & rinsed 1 (15 oz.) can black beans, drained & rinsed 1 can (15.25 oz.) whole kernel corn, drained Directions 1. In a large kettle or Dutch oven, add the ground beef and onion. Cook the ground beef till it browns, and the onion is tender. Drain off any excess grease. 2. Add the cooked beef back to kettle, then sprinkle the packets of taco seasoning mix and ranch dressing mix, over the meat. Stir well to incorporate the seasonings into the meat. 3. Add remaining ingredients into the kettle; stir, and simmer the soup (uncovered) for about an hour. Stir the soup occasionally while it's simmering.

"Wendy's" Chili

Ingredients 2 lbs. Ground beef 1 Bell pepper chopped 1 Onion chopped ⅓ C. Celery chopped 1 Jalapeno deseeded and finely chopped 1 Large can Tomato sauce 1 Small can diced tomatoes 2 Cans Pinto beans not drained 2 Cans Kidney beans not drained 3 Tbsp. Chili powder 3 tsp. Cumin 1 tsp. Oregano 2 tsp. Minced garlic Salt and pepper to taste Instructions Brown the meat in a large pot over medium-high heat on the stove. Continue to cook until the meat is completely done. Add the rest of the ingredients to the pot, and stir to combine well. Bring the mixture to a low boil, and then reduce the heat to simmer covered for at least 2 hours before serving.

Shipwreck Stew

Ingredients 2 lbs. ground beef 5-7 potatoes, peeled (if desired) and sliced thin or cubed 1 large onion, sliced thinly or finely chopped 5-7 stalks of celery, chopped 2 cans dark red kidney beans, liquid included 2 cans whole kernel corn, liquid included 2 cans diced tomatoes, juice included salt & pepper to taste Instructions In a large pot, cook and crumble the ground beef over medium high heat, until no longer pink. Drain, if necessary. Layer in order: the potatoes, onions, celery, kidney beans, corn and tomatoes. Add salt and pepper to taste. Cook on medium-high heat until the stew starts to come to a boil then reduce the heat to medium-low. Let simmer until all vegetables are tender, about 45 minutes. Cook covered and stir occasionally.

Busy Day Soup

Homemade Cream Soups

Ingredients 3 Tablespoons Butter 3 Tablespoons All Purpose Flour 1/2 cup milk I prefer whole but 2% is fine 1/2 cup chicken broth salt and pepper to taste Instructions Melt butter in a small saucepan over medium-low heat. Add flour to melted butter and stir well until no lumps remain. Add milk, broth, salt, and pepper. Continue cooking over medium-low, stirring constantly, until thickened, about ten minutes. Notes Use as a replacement for any recipe calling for one can of cream of chicken soup. To make Cream of Mushroom- Substitute beef broth for chicken and add 1/4 cup finely diced mushrooms to the melted butter in the pan, sautéing for 3-4 minutes before adding the flour and remaining ingredients and proceeding as usual. To make Cream of Celery- You can substitute vegetable broth for the chicken broth or keep that part as is. Add 1/2 cup finely chopped celery to melted butter in the pan, sautéing for 3.4 minutes or until tender, before adding the flour and remaining ingredients and proceeding as usual.

Ground Beef Cabbage Soup

Ingredients 1 small cabbage 300 g ground beef 1 medium onion 3 medium potatoes 2 medium carrots 1 tbsp caraway seeds (optional) salt, pepper to taste 1 tsp instant vegetable broth (optional) – How to Make Vegetable Soup – approx. 1 liter water Cooking Instructions Peel and chop onion fine. In a pan melt clarified butter, add onions, saute until transparent, add the meat. Brown for 2 minutes. Spice with salt and pepper to taste. Peel potatoes, cut into smaller cubes. Cut cabbage in small pieces. Cur carrots in cubes. Add to the meat, mix well, fill up with water, so everything is covered. If necessary spice again to taste, add caraway seeds and instant broth. Let simmer for 30 min until the vegetable is soft.

E Z Tomato Basil Soup

Ingredients 1 can Tomato Soup 15 ounce can petite diced tomatoes undrained 1 Tablespoon pesto sauce 1 1/4 cup Milk Instructions In sauce pot place tomato soup, tomatoes, and pesto sauce. Fill tomato soup can with milk and pour that in as well. Stir and heat over medium until heated through.

Swedish Chicken Soup

4 chicken breasts 1 liter broth 2 cans tomatoes 1/2 swede (rutabaga) 4 carrots 4 stalks celery 1/2 cauliflower 1 onion 1 Chinese garlic 1 leek Dried herbs like oregano, thyme, sage, smoked paprika, paprika, chili flakes A few drops of lemon Basically just use whatever veg and herbs you have. Slow cook for 8 hours.

Winter White Bean and Italian Sausage Soup

Ingredients 1 tsp. minced garlic 1/2 tsp. extra light virgin olive oil 4 cups low sodium chicken broth 3 cups cooked white beans - or one 15 oz. can Great Northern or Cannellini beans, rinsed 1 lb. Italian sausage, cooked and rinsed 1 tsp. dried basil or 4 minced leaves fresh basil 2 cups diced tomatoes 1 10 oz. pkg. frozen spinach 1 tsp. Parmesan cheese Directions 1. Sautee garlic in olive oil. 2. Add sauteed garlic to 4 cups of chicken broth. 3. Add white beans to chicken broth and bring to boil for 5 minutes. Option: for creamy soup use hand blender and puree beans into broth. 4. Add remaining ingredients and simmer. 5. Serve topped with Parmesan cheese. Note: You can make the soup slimmer by using Italian turkey sausage. You can decrease the sodium by using dried and cooked beans instead of canned and rinsed.

Lasagna Soup

Ingredients Soup: 2 teaspoons olive oil 1 1/2 pounds bulk Italian sausage 3 cups chopped onion 4 cloves garlic, minced 2 teaspoons dried oregano 1/2 teaspoon red pepper flakes 2 tablespoons tomato paste 6 cups chicken stock 2 (15 ounce) cans fire-roasted diced tomatoes 2 bay leaves 1 (8 ounce) package rotini pasta 1/2 cup finely chopped fresh basil leaves salt and freshly ground black pepper to taste Cheesy Yum: 8 ounces ricotta cheese 1/2 cup grated Parmesan cheese 1/4 teaspoon salt 1 pinch freshly ground black pepper 2 cups shredded mozzarella cheese Directions Heat olive oil in a large pot over medium heat. Cook and stir sausage in hot oil until slightly brown and crumbly, about 5 minutes. Stir onion in sausage; cook and stir until softened, about 6 minutes. Stir garlic, oregano, and red pepper flakes into onion mixture; cook and stir until fragrant, about 1 minute. Add tomato paste; cook and stir until mixture has a brick-red color, 3 to 4 minutes. Pour chicken stock, diced tomatoes, and bay leaves into pot; bring to a boil, reduce heat to medium-low, and simmer until flavors combine, about 30 minutes. Add rotini to pot and cook until tender yet firm to the bite, about 8 minutes; drain. Stir in basil and season soup with salt and black pepper. Stir ricotta cheese, Parmesan cheese, 1/4 teaspoon salt, and pinch black pepper in a bowl until well-combined. Place a dollop of cheese mixture in the bottom of a soup bowl. Sprinkle some mozzarella cheese over cheese mixture and ladle soup over the top. Repeat with remaining cheese mixture, mozzarella, and soup.

Cabbage Roll Soup

INGREDIENTS 1 large onion diced 3 cloves garlic minced 1 lb lean ground beef 1/2 lb lean ground pork 3/4 cup uncooked long grain rice 1 medium head cabbage chopped (core removed) 1 28 ounce can diced tomatoes 2 tablespoons tomato paste 4 cups beef broth 1 1/2 cups V8 or other vegetable juice 1 teaspoon paprika 1 teaspoon thyme 1 tablespoon Worcestershire sauce 1 bay leaf salt and pepper to taste INSTRUCTIONS In a large pot, brown onion, garlic, pork and beef. Drain any fat. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes). Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes) Remove bay leaf and serve.

Cream of Chicken Soup

Ingredients:2.5 pounds chicken, cooked & chopped1 large onion, chopped1 pound frozen green peas1 cup pasta shells1/2 stick butter1/2 cup flour1 can evaporated milk1 1/2 teas. Kosher saltfresh cracked pepper to tastewaterMethod:I started with five pounds of frozen chicken wings I had on hand, put them in the Instant Pot with about 2 cups of water and pressured them for 35 minutes. Released the pressure quickly and stripped the usable meat from the rest, placing it in a large bowl. I strained the stock remaining in the cooker and put it and the chicken back into the pot.Add the chopped onion and peas to the pot and pressure for another 20 minutes. Release the pressure and set the pot to saute. Add salt to taste. I settled for about 1 1/2 teaspoons. When the soup comes to a boil add the pasta shells and boil gently until it is done.In a separate saucepan make a roux of the butter, flour and evaporated milk. Cook until it is fairly thick and wisk it into the soup to thicken it.Serve with fresh cracked pepper.

Shrimp Tomato Bisque

Leek and Potato Soup

Ingredients: 3 large leeks, peeled, washed, sliced and diced 5 medium potatoes, peeled, washed, sliced and diced 1.5 litres of vegetable stock (or chicken stock) black pepper to taste This recipe is embarrassingly simple – though not as embarrassing as not knowing it in the first place. What you do is take these potatoes, see, peel them and put them in a pan with some chopped leeks and vegetable stock and pepper and boil it all for half an hour. There you go. Nothing more to see here. Move along please. Like everything else, though, it is possible to mess it up. The potatoes have to be peeled properly and chopped into little cubes. The leeks have to be clean – which means removing and discarding the outer layer of skin and chopping the top off to avoid soil and grit getting in the food. Then you slice them lengthways along the grain, cutting the leek into quarter strips, before cutting them across the grain into small chunks. Finally and most importantly, this meal is super healthy, which means that despite tasting fantastic (the spice of the leek and the pepper make this the most moreish soup you will ever eat) on its own it will keep everyone full for about an hour to an hour-and-a-half tops. So be sure to serve it with loads of crusty bread. Don’t be put off if there doesn’t seem to be enough stock to begin with – once the heat is under the pan, the chopped leeks will wilt into the liquid and all will be well with the world.

Roasted Tomato Basil Soup

Potato and Leek Soup

Cream Cheese Potato Soup

Cream of Broccoli Soup

Crab and Shrimp Seafood Bisque

Ingredients 3 tablespoons butter 2 tablespoons chopped green onion 2 tablespoons chopped celery 3 tablespoons all-purpose flour 2 1/2 cups milk 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 cup heavy whipping cream 8 ounces crab meat 4 to 8 ounces small cooked shrimp or other seafood 2 tablespoon sherry win Directions Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Warm the milk in another saucepan over medium heat. Slowly stir in the warmed milk and continue cooking and stirring until thickened. Add the freshly ground black pepper, tomato paste, and heavy cream. If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan. Stir in the crab, shrimp, and the sherry. Bring to a simmer. Serve hot. Tips and Variations Feel free to add small cooked bay scallops or lobster instead of the shrimp. Replace the green onions with finely chopped shallots. If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.

Hamburger Soup

Ingredients (8 oz) extra lean ground beef (8 oz) uncooked ground turkey breast 1 cup finely chopped onions 2 carrots, coarse shredded 2 celery ribs, sliced 2 garlic cloves, minced 6 cups reduced sodium beef broth 2 (14-1/2 oz) cans diced tomatoes, undrained 1 tsp dried sage, crushed 1 tsp dried thyme, crushed 1/2 tsp dried rosemary, crushed 1/4 tsp salt 1/4 tsp ground black pepper 2 cups chopped potatoes Fresh Sage, optional Directions: 1. In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender. 2. Drain off fat. Stir beef broth, undrained tomatoes, dried sage, thyme, rosemary, salt, and pepper into beef mixture in Dutch oven. Bring to a boil; stir in potatoes. Reduce heat. 3. Cover and simmer for 10 to 15 minutes or until vegetables are tender. If desired, garnish with fresh sage.

Mushroom Soup

INGREDIENTS 2 to 3 ounces dried mushrooms (like cremini, morel; whatever you like) ½ stick butter 1 sprig fresh thyme or rosemary 1 large yellow onion or 3 or 4 shallots, chopped 1 tablespoon minced garlic 1 pound fresh mushrooms like shiitake or button, sliced (a variety is nice) Salt and freshly ground black pepper ⅓ cup sherry or Madeira 5 cups chicken stock, mushroom-soaking liquid or a combination 1 cup cream (optional) Chopped fresh parsley leaves for garnish PREPARATION 1. Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large. 2. Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they’re ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally. 3. Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes. 4. Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you’re using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

Stovetop Beef Stew

Ingredients 2 tablespoons butter 1 onion, chopped or diced 2 garlic cloves, crushed fresh thyme, 3 stalks or 1/2 tsp dried thyme 500g beef, cubed 1 tablespoon flour 2 tablespoons tomato paste 1 large sweet potato 3 carrots, chopped 2 cups chicken stock 1/2 teaspoon salt Instructions On medium heat and in a medium-sized pot, fry the onion in the butter until soft. Add the garlic and thyme cook for one minute. Dust the meat in the flour and then add to the pot and brown the meat. Add the tomato paste, sweet potato, carrots, chicken stock and salt Put the lid on the pot and allow to simmer on low heat for 90 minutes (you can increase to 120 minutes to increase tenderness of the meat) Take the lid off and increase the heat to medium and allow to boil for 5 minutes uncovered to reduce the liquid and thicken the stew. Serve with rice, mash potato or pasta or enjoy just as it is!

Cabbage Soup with Hamburger

Ingredients: 2-3 pounds of hamburger (can substitute ground turkey) 1 head of cabbage, chopped 2 cup celery, diced 2 cup white or yellow onion, diced 1 green bell pepper, diced 2-3 cloves garlic, minced 5-6 cups beef broth 2 – 14 oz can basil, oregano, garlic diced tomatoes 2 teaspoon oregano 2 teaspoon basil ½ teaspoon red pepper flakes few shakes of black pepper ½ teaspoon salt (optional) Directions: Brown your hamburger before adding to crock pot. Put all the ingredients in the crock pot, stir it around Cook on high between 5-6 hours or cook on low between – 6-8 hours

Minestrone

Ingredients 1 whole chicken or 4 boneless, skinless chicken breasts 1 large can of crushed tomatoes 1 bullion cube 1 can of diced tomatoes 1 can of tomato paste 1 bag of mixed veggies (I use Bird’s Eye mixed vegetables for soup found in the frozen vegetable section) 1 box of shell pasta 2 tbsp Italian seasoning salt and pepper Instructions: First season your chicken with salt and pepper and carefully place it in a large stock pot of boiling water. Boil your chicken until it is cooked all the way through. I usually let mine boil for about 30 minutes to 45 minutes depending on how thawed it was and how many breasts I am cooking. Once it is cooked, remove it from the water to cool and add your bullion cube to the same pot you cooked your chicken in. While your chicken is cooling, add your crushed tomatoes, diced tomatoes, tomato paste, and mixed veggies into the stock pot. Let that simmer for a bit while you shred your chicken. Add your box of pasta and your shredded chicken to the stock pot. Season with Italian seasoning, salt and pepper. Let it slow simmer until the pasta is tender and cooked. Give it one last taste test to make sure your salt and pepper ratio is ok and serve with a side of corn bread.

Ham and Potato Soup

Ingredients: 8 cups russet potatoes , diced 1 yellow onion , diced 2 large carrots , peeled and chopped 1/2 cup chopped celery 16 ounce Cubed Ham 1 teaspoon Kosher salt 1/4 teaspoon fresh cracked black pepper 1/4 cup flour 4 cups chicken broth 1 1/2 cups heavy cream ½ cup sour cream Directions: Add the potatoes, onion, carrot, celery, ham, Kosher salt, pepper chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours. Using a potato masher, mash about 1/3 of the potatoes (don’t worry the ham won’t really mash that much) Add the flour, heavy cream/milk and sour cream and stir everything together. Cover and cook on high for an additional 15 minutes.

Chicken Corn Chowder

INGREDIENTS 3 medium boneless skinless chicken breasts 4 cups low sodium chicken broth 5 small red, gold, or brown potatoes, cut into 1-inch pieces (red potatoes are my favorite) 1 8-ounce can diced green chiles 1 small-medium white or yellow onion, diced 2 cans cream-style corn 2 cups heavy cream (may sub half & half for a lighter version) 1 teaspoon garlic powder 4-6 strips bacon, diced and cooked til crispy salt and pepper to taste freshly chopped parsley INSTRUCTIONS Combine chicken, chicken broth, potatoes, green chiles, onion, and corn in slow cooker. Stir to combine, then cover and cook on low for 6 hours. Uncover slow cooker and use two forks to shred chicken. Stir in heavy cream, garlic powder, bacon, salt and pepper to taste, and cook another 15-20 minutes. Garnish with fresh parsley and cracked black pepper and serve hot.

Creamy Sausage and Cabbage Soup

INGREDIENTS: 1 lb smoked sausage, sliced 2 tablespoons butter 2/3 cup onion, chopped 4 cups low sodium chicken broth 3/4 lb potatoes, diced (about 2-3 medium) 2 carrots, sliced 3-4 cups cabbage, chopped 1 stalk celery, sliced salt & pepper to taste 1/3 cup butter 1/3 cup all-purpose flour 1 cup milk 1 cup heavy cream 3 tablespoons fresh parsley 1 tablespoon fresh dill DIRECTIONS: Cook sausage, onion and butter until onion is tender. Add celery, carrot, potato, cabbage, broth and salt & pepper to taste. Bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until potatoes are tender. Meanwhile, melt butter in a small saucepan. Stir in flour and cook over medium heat about 2 min. Add milk and cream and stir until smooth. Continue whisking until thick and bubbly. Once vegetables are tender, add cream mixture into the soup. Allow to simmer 5 minutes. Remove from heat and stir in dill and parsley.

Outback Steakhouse Walkabout Onion Soup

Ingredients 2 cups yellow sweet onions, thinly sliced…… 2 tablespoons butter 1 (15 ounce) can chicken broth… 1/4 teaspoon salt 1/4 teaspoon fresh pepper, ground 2 chicken bouillon cubes 1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup) 1 1/2-1 3/4 cups white sauce (below) cheddar cheese, shredded (for garnish) White Sauce 3 tablespoons butter 3 tablespoons flour 1/4 teaspoon salt 1 1/2 cups whole milk Directions: 1 In 2 quart sauce pan place 3 tablespoons butter and sliced onions. 2 Cook at low to medium heat stirring frequently until soft and clear but not brown. 3 Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. 4 Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. 5 Turn temperature to warm and let cook for additional 30 to 45 minutes. 6 Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread. 7 Thick White Sauce:. 8 In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan. 9 Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. 10 Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.

Hearty Hamburger Soup 82 SHARES Share Tweet Ingredients 2 lbs lean ground beef 1 white onion, peeled and diced 1⁄4 teaspoon ground black pepper, more to taste 1⁄2 teaspoon dry oregano, more to taste 1⁄2 teaspoon dry basil, more to taste 1⁄4 teaspoon seasoning salt 1 (1 1/2 ounce) envelope onion soup mix 6 cups water, more to desired consistency 1 (8 ounce) can tomato sauce 1 tablespoon soy sauce 1 (15 ounce) can diced tomatoes, undrained 1 (15 ounce) can corn, drained 1 cup celery, sliced 1⁄4 cup celery leaves, coarsely chopped 1 cup fresh carrot, sliced 1 cup white potato, peeled and cut into small cubes garlic salt, to taste shredded parmesan cheese, to serve sour cream, to serveDirections Brown ground beef and onion in a large pot. Drain if needed. Add spices and onion soup mix. Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed). Season to taste with garlic salt. Serve with shredded parmesan cheese and sour cream.

Taco Soup

Ingredients 1 lb. ground beef, Cooked 1 Large Onion, Chopped 1 Can Pinto Beans 1 Can Kidney Beans 1 Can of Corn 1 Can Ro-Tel 1 Can Diced Tomatoes 1 Packet Taco Seasoning Mix 1 Pack Ranch Dressing Mix 1 1/2 Cups Water Instructions Brown your meat. Open all the cans and dump everything into your crock pot. Juice and all. Let it sit on high for an hour or two then turn it down to low.

Crab and Shrimp Seafood Bisque

Crab and Shrimp Seafood Bisque Ingredients 3 tablespoons butter 2 tablespoons chopped green onion 2 tablespoons chopped celery 3 tablespoons all-purpose flour 2 1/2 cups milk 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 cup heavy whipping cream 8 ounces crab meat 4 to 8 ounces small cooked shrimp or other seafood 2 tablespoon sherry wine Directions Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Warm the milk in another saucepan over medium heat. Slowly stir in the warmed milk and continue cooking and stirring until thickened. Add the freshly ground black pepper, tomato paste, and heavy cream. If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan. Stir in the crab, shrimp, and the sherry. Bring to a simmer. Serve hot. Tips and Variations Feel free to add small cooked bay scallops or lobster instead of the shrimp. Replace the green onions with finely chopped shallots. If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.

Mixed Bean Soup

Ingredients: 3 Cups dried mixed beans (pinto & navy), cleaned 1/4 pound real butter 2 (14.5 oz.) cans diced tomatoes with green chili peppers 1 large onion, diced salt to taste water (see instructions) Instructions: In a six-quart Nesco Roaster, place the cleaned beans and enough water to half fill the cooker. Cover and set the thermostat to midway (that's 300° F but no matter as the Nesco heats from the side and the mixture will never rise above the boiling point.. Set a timer for one hour and walk away. At the end of the hour, drain the beans with a colander and rinse them. Place them back into the Nesco and add the remaining ingredients along with enough water to come to about 3/4 inch below the cooker's rim . Cover and cook for another hour. At the end of that hour, stir and check the level.. Set the timer for another hour. When time's up, check and stir again and mash some of the beans with the back of your ladle to thicken the soup. Now it's time to begin making your cornbread because the soup will be ready to eat within about thirty minutes or so..

"Fat Burning" Soup

I'M SORRY BUT WE DON'T BELIEVE IN THAT "FAT BURNING" SHIT AROUND HERE. WE ADD A STICK OF REAL BUTTER. Ingredients 5 carrots, chopped 3 onions, chopped 2 (16 ounce) cans whole peeled tomatoes, with liquid 1 large head cabbage, chopped 1 (1 ounce) envelope dry onion soup mix 1 (15 ounce) can cut green beans, drained 2 quarts tomato juice 2 green bell peppers, diced 10 stalks celery, chopped 1 (14 ounce) can beef broth 1 stick of real butter Directions Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Vegetable Beef and Mushroom Barley Soup

INGREDIENTS 4 teaspoons olive oil ¾ pound beef stew meat cut into ½ inch pieces ¼ teaspoon salt, plus more to taste Pinch of freshly ground black pepper, plus more to taste 1 medium yellow onion, diced (about 1½ cups) 8 ounces button mushrooms, sliced 2 medium carrots, diced (about 1 cup) 2 stalks celery, diced (about ½ cup) 2 cloves garlic, minced, or 2 teaspoons minced garlic in a jar 6 cups low-sodium beef broth One 14.5 ounce can diced tomatoes, with their juices ½ cup pearled barley 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried ¼ cup chopped fresh flat-leaf parsley INSTRUCTIONS In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Dry off the meat with paper towels and then sprinkle with the salt and pepper. Add the meat to the pan and brown on all sides, about 5 minutes total. Transfer to a 5- or 6-quart slow cooker. Add the remaining 2 teaspoons of oil to the skillet. Add the onion and cook, stirring often, until the onion begins to soften about 4 minutes. Stir in the garlic and cook another minute. Scrape the mixture from the skillet into the slow cooker. (If there are any browned bits still remaining in the skillet, add a little of the beef broth to de-glaze the pan and then add to the slow cooker.) Add the carrots, celery, mushrooms, broth, tomatoes, barley, and thyme to the slow cooker and stir to blend. Cover and cook on HIGH for 4 hours or LOW for 6 to 8 hours. Season to taste with salt and pepper. Ladle into soup bowls and garnish each serving with a sprinkling of parsley, if desired.