Broccoli Cheddar Soup

 Ingredients:

4 Tbsp butter

1 Tbsp onion powder 

1/2 tsp. salt

1/2 tsp. black pepper

3 cloves of garlic

1/4 cup flour

2 cups milk

3 cups chicken broth

1 cup julienned carrots

2-3 cups broccoli florets

3-4 medium potatoes

1/2 tsp Dijon mustard

8 ounces sharp cheddar cheese

 

Directions:

Start to melt butter in a pan and add onion powder, salt, pepper and garlic. One butter is melted add flour. Then add milk and broth and stir consistently until well combined. Bring to a boil and boil for 1 minute stirring often. 

 

Reduce heat to low, add chopped potatoes and cook until almost done. Then add broccoli and carrots. Cook until broccoli is tender. Remove from heat and add mustard and grated cheese and stir until melted. Add more broth if soup is too thick. 

 

Can also add chicken and plain protein powder if you want to up the protein content. If you use plain protein powder add it while adding the milk and the broth.  

Easy Chili- GF

Ingredients:
1 large can Pork and Beans (Bushes)
2 cans Black Beans
1 can Kidney Beans
1 can Black Eyed Peas
2 cans crushed tomatoes (blend if desired)
1 lb. Hamburger
3 Tbsp Chili Powder

Directions:
1. Cook and drain hamburger meat.
2. Rinse black beans, black eyed peas, and kidney beans.  Add to a large stock pot with hamburger.
3. Add remaining ingredients and heat over medium heat until warm.

Carrot Soup

Ingredients:
4 Tbsp. olive oil
1 pound plus a few, peeled, sliced carrots
1 large onion, chopped
8 cups chicken broth
1 cup cooked brown rice
1/2 tsp. curry
1/2 tsp. ground marjoram
1/2 tsp. white pepper
1 cup milk of choice
1/2 tsp. salt

Directions:
In a large pot add oil, carrots, and onion.  Cook for 10 minutes on low.  Stir often.  Add both.  Bring to a boil.  Add curry and marjoram.  Cover and simmer for 20 minutes or until carrots and onion are tender.  Puree in blender and add white pepper.  Put back in pot, add milk and salt.  Do not boil after adding milk.  Serve with cooked brown rice. 

Beef Vegetable Soup

Ingredients:
1 pound steak (marinated in worcestershire sauce and grilled)
1 can black beans rinsed and drained
28 ounces tomatoes undrained (blended if desired)
1 cup carrots chopped
1 can corn drained
3 cups beef broth
1 tsp. salt
1/4 tsp. onion powder
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. pepper

Directions:
Chop steak small and add all ingredients to crock pot.  Cook on low for 6-8 hours until everything is heated through.   

Creamy Chicken and Wild Rice Soup

From: Mels Kitchen Cafe

Ingredients

• ½ cup butter
• 1 medium yellow onion, finely chopped
• 1 cup corn
• ½ cup carrots, sliced
• 1 pound boneless, skinless chicken breasts, cubed
• ¾ cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked wild rice
• 1/2 teaspoon salt
• 1 teaspoon curry powder
• 1 teaspoon mustard powder
• 1 teaspoon dried parsley
• ½ teaspoon black pepper 
• 1 tsp celery salt
• 2 cups milk

Directions

1. Melt the butter in a large pot over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.
2. Next, add the rice, salt, curry powder, mustard powder, parsley, celery salt and ground black pepper.  Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.

Cream of Chicken Soup

From: Pinch of Yum
Ingredients

• 2½ cups chicken broth (I used 2 cans)
• 1½ cups milk
• ¾ cup flour
• 1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)

Instructions

1. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Chicken Tortilla Soup

Ingredients:
2-4 chicken breasts cooked and cut up
1/2 tsp of garlic powder
2 cans (14oz) chicken broth
2 cans (14oz) tomato sauce
1 cup of medium salsa (I like to throw mine in the blender)
2 Tbsp. dried cilantro (or fresh yum!)
1 Tbsp. ground cumin

Directions:
Throw everything in crockpot and cook for 3-4 hours, or until it is hot! Serve with cheese quesadillas or tortillas chips.

Bishop's Chili- GF

Ingredients
1 lbs                     Hamburger
1/2 lb                    Sausage
1                           Onion, chopped
1                           Red bell pepper, chopped
1                           Green bell pepper, chopped
5 (15.5 oz) cans    Red beans (not kidney beans!)
1 (5 oz) can          Chopped green chilies
4 cups                   Stewed tomatoes
4 cups                   Chicken broth
4 Tbsp                  Chili powder
2 Tbsp                  Cumin
1 bunch                Cilantro, finely chopped

Directions
1. Brown the hamburger in a large skillet, drain off liquid and set aside.
2. Brown the pork sausage in the same pan, adding the onion.
3. When the sausage is browned and the onion is tender, drain off the grease and add back the hamburger.
4. Put the hamburger mixture in a large stockpot.  Add the red beans (drain the liquid off the beans and rinse them before adding them to the pot), the stewed tomatoes, green chilies, bell peppers, and cilantro.
5. Add enough of the chicken broth to cover the other ingredients.
6. Add chili powder and cumin to taste.
7. Cook over medium heat until the chili boils. Reduce heat and simmer well for 2-3 hours until flavors blend and the mixture thickens. Test for spices and adjust again as necessary.

White Bean and Chicken Soup

Ingredients:
2 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
3 chicken breasts, cooked and chopped
1 (9 ounce) package frozen white corn
2 (15 ounce) cans Great Northern beans, undrained
1 (7 ounce) can diced green chilies
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. oregano
1/4 tsp. cayenne pepper (optional)
3 cups chicken broth
3 Tbsp. lime juice
Toppings:
Cheddar cheese
Sour cream
Salsa
Green onions
Tortilla chips

Directions:
In a large pot saute onion and garlic in olive oil. Add chopped chicken, corn, beans, green chilies, spices, broth and lime juice. Stir until well blended. Bring to a boil, then turn heat to low and simmer for 20-30 minutes. Serve with toppings.

Cheese Cauliflower Soup

Ingredients:
2 Tbsp. butter
1 medium onion
1/4 cup flour
1/2 tsp. salt
2 cups milk
2 cups chicken broth (13 oz. can)
1 1/2 cups water
1 head cauliflower chopped
1 tsp. Dijon mustard
8 oz. sharp cheddar cheese

Directions:
Melt butter, add onion and saute add flour to make paste. Slowly while stirring add milk, chicken broth and water. Turn to low heat and simmer stirring often until mixture begins to thicken (it will still be quite runny). Add cauliflower and heat to boiling, reduce heat and simmer for approximately 10 minutes or until cauliflower is tender. Add Dijon mustard. Place soup into a blender (watch out for steam) and blend until smooth. Return to pot and over no heat or low heat add cheese, stir until melted. Great with sandwiches or homemade croutons.

Estofado

Ingredients:
2 Tbsp. olive oil
2 cloves garlic
4 green onions
1 lb. stew meat
5 cups chicken broth
4-5 potatoes
1 jalepeno chopped
1/2 cup cilantro finely chopped
2 tsp. cumin
1/4 cup breadcrumbs (optional)
1-2 cups cooked rice
Salt and pepper to taste

Directions:
Sautee onions and garlic in olive oil add stew meat and cook until done. Add chicken broth and potatoes (peeled and cubed). Cook over low heat. Once potatoes are soft add rest of ingredients (you may also add any other veggies that you like carrots and celery work well). Continue to cook over low heat for 30-60 minutes (the longer the better). If soup is still really runny add breadcrumbs to help thicken the soup (it won't change the flavor). Serve over rice.

Zesty Minestrone

Ingredients:
1/2 onion
1 clove garlic
1 can tomato paste
1 can chicken/vegetable broth
1 1/2 cups water
1/2 can garbanzo beans
1/2 can kidney beans
1/2- 1 cup uncooked noodles
15 oz. your choice of vegetables (can be frozen)
1 tsp. Italian seasoning
Salt and pepper to taste

Directions:
Put it all in a pot, warm and enjoy! Super fast dinner. You can add more noodles or vegetables depending on what you like. I just adjust the water level to make it a good consistency. I have noticed that if you store the minestrone the noodles continue to soak up juice so you might want to try cooking your noodles separately then adding them to heat them back up just remember to adjust your water in the soup.

Taco Soup

Ingredients:
1/2 lb ground hamburger
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp crushed red pepper
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/4 tsp pepper
2 cans corn
1 can pinto beans, drained
1 can black beans, drained
1 can tomato sauce (15 ounce)
2 can tomato soup

Directions:
1. Cook hamburger and drain off grease.
2. Drain and rinse beans
3. Add remaining ingredients to a stock pot with beans and hamburger.
4. Heat thoroughly.  Serve with cheese and tortilla chips.

Stephanie's Potatoe Soup

Ingredients:
1/4 cup butter
1/2 cup flour
4 green onions
4 cups milk (can use powdered)
1 cup water
4 large potatoes
1/2 cup sour cream
1/2 lb bacon cooked and crumbled
4 ounces sharp cheddar cheese
Salt and pepper to taste

Directions:
Melt butter in saucepan, add chopped green onions.  Add flour, stir until flour is completely combined with butter. Whisk in milk and water and cook over low heat until soup begins to thicken stirring often. Add salt, pepper and sour cream.  While milk is cooking cube potatoes and cook until soft.  Add already cooked potatoes, and bacon to milk mixture. Continue cooking over low heat. You may also add other veggies of choice, carrots and corn work well. Total cook time of the soup will be 30 plus minutes. Over low or no heat add cheese.  Stir until cheese is all melted. Enjoy.

Maren's Potatoe Soup

Ingredients:
1/2 onion chopped
4 large potatoes peeled and diced
1/3 cup flour
1/3 cup water
2 cups milk
1 cup whipping cream
7-9 slices Cheddar or American cheese
Dill weed to taste

Directions:
Boil diced potatoes until soft. Water should be 1/4 to 1/2 inch above potatoes. Shake flour and water in a tupperware. Add this mixture to the potaotes bring to a boil and then reduce heat. Add milk, whipping cream and mix. Add cheese and allow to melt. Season to taste with dill weed, pepper and salt.

Lentil Soup

Ingredients:
1 package lentils
1 large onion
4 potatoes
Veggies of choice
1 package Kielbasa sausage
Salt

Directions:
Add beans in enough water to cover. Let soak for 1-2 hours. Add rest of ingredients in crockpot and turn on low. Cook for 5-6 hours or until potatoes and beans are soft. Add salt to taste.

Chicken Noodle Soup

Ingredients:
2 chicken bouillon cubes
3 cups chicken broth
2 cups carrots chopped
2 cups celery chopped
3/4 cup onion chopped
2 cans cream of chicken soup
1/2 cup whole milk
2 cups diced chicken
4 cups cooked noodles
Salt and pepper to taste

Directions:
Combine bouillon cubes, chicken broth, cream of chicken soup, and milk. Whisk until smooth. Add vegetables and cook until tender. Add chicken and noodles.

White Chili

Ingredients:
1 small onion chopped
2 cloves garlic
1 Tbsp. olive oil
1 Jalapeno chopped
4 oz can green chilies (drained)
1 tsp. cumin
1/2 tsp. oregano
1/8 tsp. cayenne pepper
1/2 tsp. salt
1 1/2 cup chicken broth
2/3 cup white kidney beans
8 oz chicken cubed (cooked)
1/4 cup cilantro
1/2 cup Monterrey jack cheese

Directions:
Saute the onion and garlic in the olive oil. If the jalapenos are fresh saute them as well (if canned don't use the entire can). Add chicken and other ingredients until warm