Soup Recipes

okay you got me... Here is my favorite + one of the easiest soups to make

Mexican Chicken Corn Chowder
1 1/2lb. boneless skinless chicken breast
1/2c. chopped onion
1-2 minced garlic cloves
3 TBSP butter
2cubes chicken bouillon
1c hot water
1tsp. ground cumin
2c half & half
2c monterey jack cheese (shredded)
1can cream corn
1can (4oz.) green chilies (undrained)
1/4-1tsp. tabascco
1 medium tomato chopped
chopped Cilantro
Cut chicken into bite-size pieces;in a large sauce pan,brown chicken,onion,and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to chicken along with cumin;bring to a boil. Reduce heat;cover and simmer for 5 minutes. Add half&half,cheese, corn,chilies, and tabassco. Cook and stir over low heat until cheese melts. Garnish with tomatoes and cilantro.

Hi K.. I'd love to share one of my favorites with you.

Chicken Soup with Mini Meatballs

3/4 lb ground turkey
1/4 c cold water
1 egg, beate
1/3 c finely minced onion
1/2 c plain dry bread crumbs
1/2 c freshly grated Parm
1/2 t salt
freshly ground black pepper
8 c chicken broth
2 large carrots, chopped
1 c orzo or pastina
1 (10 oz) package fresh spinach, washed, trimmed and torn into bite sized pieces.

step 1
Mix ground turkey, water, egg, onion, bread crumbs, cheese, salt, and pepper to taste. Shape mixture into 1-inch balls.

step 2
In a large pot, combine the broth and carrots and bring them to a simmer. Add the orzo and let it cook for 5 minutes (pastina takes 2 minutes), stirring frequently.

step 3
Add the meatballs and simmer them in the broth for 10 minutes. Then stir in the spinach and simmer it until it's wilted (about 1 minute).

serves 6 to 8

This is one of my favorites and its good by its self or with crackers. I am looking for to reading the other recipes you receive also, I loved the meatloaf ones. I am a grandma from Kansas

J. Albertson Creamy Potato Soup

6-7 potatoes peeled and diced or chunked (how ever you like them)
1 small - medium onion chopped
1 -2 sticks of celery chopped
1 carrot shredded
salt & Pepper to your taste
1/2 to 3/4 pound Velveeta cheese chunked
2 cans cream of chicken soup
2 chicken bullion cubes
2 -3 cups milk or for really creamy soup use evaportated milk

Cook potatoes, onion, celery, carrot, chicken bullion cubes, until potatoes
are almost done. ( I use just enough water to cook these so I don't have
to pour any off)
Then add all the other ingredients, and bring to a very slow boil and simmer
for about 3-4 minutes.
Of course you can add or take away any of these ingredients to your liking.
This makes a dutch oven size of soup.

Poor Man's Stew

1 lb ground beef, browned
1 15 oz. can tomato bits
1 15 oz. can tomato sauce
1 family sized can Cambell's Vegetable Beef Soup

after browning ground beef, drain, return to pan, add tomato sauce, tomato bits, and vegetable beef soup, heat through. Enjoy!

Broccoli Cheese Soup
10 oz. broccoli, chopped
1 small onion, chopped
1 1/2 cups half-and-half or light cream
1 cup water
1 cup chicken broth
2 1/2 cups shredded cheddar cheese
4 Tbsp. butter
5 Tbsp. flour
1/2 tsp. garlic powder

In a large saucepan, melt the butter over low heat.
Add in the flour.
Mix well and then slowly add in the liquids, stirring after each addition.
Increase the heat to medium.
Allow to cook for a few minutes, stirring often to prevent sticking, until it begins to thicken.
Add in the broccoli, onion and garlic powder.
Allow to cook for 15 minutes.
Add in the cheese and then cook for another 5 minutes.
Garnish with additional cheese and croutons if desired.

Southwestern Soup
Ingredients:

· 3 cups water
· 4 cans (8 ounces each) tomato sauce
· 2 cans (16 ounces each) kidney beans, rinsed and drained
· 2 cans (14-1/2 ounces each) chicken broth
· 2 cups frozen corn
· 2 cups salsa
· 2 teaspoons dried minced onion
· 1 to 2 teaspoons dried oregano
· 1 to 2 teaspoons dried basil
· 2 cups (8 ounces) shredded cheddar cheese
· Tortilla chips, optional

Directions:

In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Sprinkle individual servings with cheese. Serve with tortilla chips if desired. Yield: 12 servings (1-1/3 cups each).

Minnesota Chicken and Wild Rice Soup
3 ½ cups chicken broth

1 cup sliced carrots

½ cup sliced celery

1/3 c sliced onions

1/3 c wild rice

2 tablespoons butter

3 tablespoons flour

1 cup half and half cream

1 ½ cups cut up cooked chicken

Mix broth, carrots, celery uncooked rice, onions and ¼ teaspoon pepper. Bring to a boil; reduce hear, cover and simmer 1 hour, until the rice is tender. Melt butter, stir in the flour, then the half and half. Cook and stir 1 minute. Slowly add half and half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

K.,

Here are a couple that I make often:

Mel's Ham Soup

1 can of Celebrity ham chopped into bite size pieces
Sm. diced white onion
1 can 14 oz diced tomatoes
2 cans FF chicken broth
bacon bits (I use hormel 50% less fat) to taste
black pepper to taste
2 small chopped zucchini

1. saute onion and ham in a large nonstick pot.
2. Add all other ingredients and bring to a boil.
3. Reduce to low and simmer for about 10 min. stirring occasionally.

Barley, red beans and Ham

4 3/4 cans FF chicken broth (2 quarts) I use aldi brand
1 c quick cooking barley
2 T butter
1 T olive oil
2 bay leaves or the equiv. in crushed (I just shake and guess)
1 large onion (I use white)
1/2 c diced carrot
2 clove minced garlic
1 T dry parsley
1 t tomato paste
salt
black pepper
1 can 14 oz corn drained
1 can 15 oz pinto or red beans
1 can Celebrity ham chopped in bite size pieces

1. Melt butter and oil with bay in a large soup pot. Add the onion and carrot. Cook over medium heat, stirring occasionally for about 10 minutes or until onio begins to take on some color. Add the garlic and parsley, then add the tomato paste. Stir well.

2. Add the barley and chicken broth. Bring to a boil. Reduce to simmer, cover and cook about 10 minutes until barley is done. Season with salt and pepper.

3. Add corn, beans and diced ham. Stir and heat thoroughly.

Enjoy!

Melanie

Oh my goodness...that cheeseburger soup sounds wonderful...fattening but wonderful!!!
You might be interested in my Taco Soup recipe...since it is obvious that you serve spicy things at your house!!!
It is somewhat similar to your recipe...but not quite the same.
Taco Soup
@ 1 lbs ground beef...browned ( not drained...cook it in very little grease)
@ 1/2 c chopped onion
1 envelope taco seasoning ( add to ground beef)
3 cans rotel tomatoes ( I use 2 hot , 1 original, you can adjust according to your taste)
1 lg can black beans ( rinsed or not...according to taste)
1 can corn ( undrained)
1 envelope ranch dressing mix
Brown Beef, add taco seasoning and onion
Transfer this to a crock pot and add other ingredients...cover and let simmer.
I serve it with grated cheese for a topping and chips.
You can add other things for toppings....sour cream, jalapenos, green peppers, chopped green onions.
Hope you enjoy it!!
R. Ann

Here is a potato soup recipe that I make when I need to use up leftovers and can't think of anything that sounds good. Kind of a 'clean out the fridge' recipe.

Peel and dice potatoes
Celery chopped
Onion chopped
cook together until tender (approx 20 min)in salted water to come up at least 1/2 way. Most of water will be absorbed and may be sort of mushy so don't drain (the water will be part of the soup).
When done, slightly mash or leave chunky(constistency to your taste).
Add milk to make volume of consistency desired.
Add butter/margerine
Pepper to taste

That is your base and good as is, but for variety, add left over cooked (finely) chopped broccoli, cauliflower, or carrots, or asparagus. Then you may add velveeta cheese.
If soup is too thin, you can melt small amount of butter in microwave pyrex cup, add small amount of flour and milk to make roue to thicken and then add the cheese and melt that way. Then add mixture to the soup. Heat to desired temp adding milk for desired texture or consistency. I prefer a rather thick potato soup, so may not need a lot of milk if you have quite a bit of water.

Garnish with bits of bacon or parsley flakes or grated cheddar cheese. Serve with crackers or a sandwich or salad.

I have also made salmon soup the same way, with the onions and celery, but I leave out the cheese. And I have on occasion added left over canned salmon to the potato soup.

The soups are good left over, just reheat for quick meal.

If you have already cooked left over mashed or baked potatoes, just cook the celery and onion in some salted water, and start adding...you really can't miss, so creativity can be a tasty new surprise.

Sounds like you like a little spice...so here is a soup recipe that my family loves and I never come home with extras when I bring it to church...

Cheesy Corn Soup

16-20 oz. Frozen Corn-thawed
1 cup milk
3 tsp crushed garlic or 3 garlic cloves
Onion powder to taste or 1/2 cup chopped onions
1-2 cans Rotel (depends on your spice level)
16 oz Velveeta Cheese

This can be done in a crock pot or in a microwavable dish, if done on the stove you have to watch it carefully so not to burn the corn and cheese.

Combine all ingredients in the crock pot and place on high for about 30 minutes. Stir every 15 minutes and cook remainder of time on low until cheese is melted and soup is creamy.
If you do it in the microwave, cook in 5 minute intervals on Medium heat, stirring in between until cheese is melted.
Serve hot and enjoy!
Good luck and God Bless.

I have one and my kids absolutly love it. Its called Ramen Noodle Soup

It call for 1 can Tomato Sauce, 1 can Mixed Vegtables, 1 pkg of Hot Dogs, either 3 or 4 pkg of any Ramen Noodles crushed, and Chili Powder to season. Mix all together in a pot you even add the packets of seasoning from the ramen noodles, then just heat and eat. its quick and easy

K.
I served your soup to my in-laws soon after you posted it! We all loved it! It was a little warm for me but so good!! Thanks for sharing!

Looks like you have several yummy recipes already!

Here is a ham-and-beans combo for the crockpot that my husband loves. I nearly always use the overnight method, rather than pre-soaking the beans.

1 lb. dried beans (navy or pinto)
3-4 generous dashes seasoned salt*
3-4 generous dashes Cavender's seasoning (or use a blend of garlic powder, onion powder, thyme, black pepper, and a pinch of ground sage), or to taste
1 or 2 whole bay leaves
1 cup ham, diced

Rinse beans and drain. (OPTIONAL: soak beans overnight and drain again. This helps reduce the, uhh... "after-effects" of eating beans, lol!)** Place beans in crockpot, cover with water, and turn on HIGH. Add seasonings and stir well. If using uncooked ham, add it now. Cover and cook on HIGH for 1 hour, then cook on LOW for 6-8 hours, or until beans are tender and cooked through. (Or you can start them the night before, and cook on LOW for 12-14 hours so you don't have to bother turning it down.) Check water level and stir occasionally to prevent drying out the bottom layer of beans. If using precooked ham, add it during the last hour or so. Discard bay leaves before serving.

I serve this with cornbread or beer bread and sometimes a garden salad on the side.

*If the ham you are using is very salty, you might want to skip the seasoned salt and just add an extra dash or two of Cavender's. I just use leftover lunchmeat-style ham (and sometimes turkey), and it's not too salty for us. Also, I often leave out the ham for a meatless meal.

**If you soaked the beans first, they may take less time to cook, but it won't hurt them to cook an extra couple hours in the crockpot as long as there is enough water in the pot to keep them from drying out too much.

Enjoy!
--A. H.

This isn't soup, but a DELICIOUS White Chicken Chili recipe: http://www.recipezaar.com/Gourmet-White-Chicken-Chili-145098
Also, check these out: http://www.50plusfriends.com/cookbook/soupsand/index-16.html (just click on a recipe that sounds good...)

I like potato soup with cheese. I guess at the amounts, just adding till soup pot is full enough or looks right.
Here's what I put in it:
4-6 Potatoes, peeled and diced (many different sizes so smaller bits get kind of mushy to help thicken soup)
Onion (up to one whole onion)
garlic (minced or fresh)
Add JUST ENOUGH water to cover and boil until potatoes are soft. Lower heat or remove from heat.
Add 1-2 Tbsp (?) real butter
Stir in one can condensed milk.
If you want cheese in it, add it last. I like cheddar, but you could use your favorite. (Pepper jack, colby jack, etc.) If you add cheddar, be sure you take soup off heat after it melts and BEFORE it seperates.

That sounds really good! I am going to try it! Thanks!

Hi K.,
Here is my Grandma's recipe for vegetable beef soup, I increased the amounts so adjust accordingly to your family size.

2 to 3 lbs lean ground beef browned and drained
3 cans diced tomatoes with or with out chiles and with the juice
32 oz beef broth(I use Swansons)
32 oz. water
1/2 a bag of each frozen green beans, carrots, peas or corn, and I use spinach also.
basil, oregano, salt, and pepper to taste.
combine all ingredients in a stock pot and bring to boil when vegetables are cooked the soup is done. If you prefer more of a tomato base add an 8 oz can of tomato sauce.
You can also substitute Chicken and Chicken broth if you are not a beef person.
Enjoy it doesn't look that good but it is really yummy!
M.

Mines Pototes soup you take about 1 Lbs of pototes,water about a half a pot full boil your taters and a cup of milk and a can of cheese soup and salt & pepper to tast and ur ready to eat.

Thanks for sharing, that's sounds great!