Hearty Potato Bacon and Corn Chowder

4 slices bacon cut into 1-inch pieces
2 medium-size red potatoes, washed, unpeeled and cubed ( 1/2-inch cubes)
1 cup yellow onion, chopped
1 cup low-fat sour cream
1 1/4 cups milk
1 cup chicken broth
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup frozen whole kernel corn
1/4 teaspoon pepper
1/4 teaspoon dried thyme
Salt if needed

Optional: Chopped chives and Cheddar cheese for garnish

In 3-qt saucepan cook bacon over medium heat for 5 minutes; add potatoes and onions. Continue cooking stirring occasionally until potatoes are tender (15-20 minutes).
Add remaining ingredients except sour cream. Simmer covered for 12 minutes stirring occasionally.
Stir in the sour cream, heat through.

Serve hot with the garnishes if desired.

Makes 4 servings

Tomato Soup

Cookbook The Pioneer Woman Cooks Dinnertime.

www.thepioneerwoman.com

1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, grated
1 medium onion, finely diced
3 large carrots, finely diced
2 tablespoons tomato paste
4 cups vegetable or chicken broth
Three 28-ounce cans whole tomatoes
1/2 cup heavy cream
2 tablespoons chopped parsley
2 tablespoons chopped basil, plus leaves for garnish
Kosher salt and black pepper to taste

In a big ol' pot, melt the butter in the olive oil over medium-high heat.
Then, add the garlic, onion and carrots.
Stir the veggies around and cook 'em for 5 minutes or so, until they start to soften.
Add the tomato paste and stir it into the veggies, letting it cook and release its flavors for a couple of minutes.
Next, add 1 cup water along with the broth.
Add the tomatoes. Stir the mixture around, bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes.
Blend the tomato soup or use an immersion blender and puree it about halfway. Be careful when you blend hot soup in the regular blender.
To soften the tomato flavor a bit, add the cream.
Then stir the soup and let it cook for a few minutes more.
Finally, sprinkle in some chopped parsley and basil along with some salt and pepper to taste.

Makes 12 servings

Michele's Chicken Noodle Soup

1 lb chicken breast
1 can (10 3/4 oz) cream of chicken
1/2 medium onion, finely chopped

Cook on Low for 3 hours. Remove and shred. Do not discard the cream of chicken.

1 large carrot, peeled and chopped
2 sticks celery
7 cups low-sodium chicken broth
1 teaspoon dried parsley flakes
2 1/2 cups eggs noodles
Black pepper to taste

My additional ingredient:

1 tablespoon flour dissolved in 2 tablespoons cold water to thick the soup a little bit at the end.


In a medium-size pot, add the low-sodium chicken broth, celery and carrots. Let boil, cover and simmer for 30 minutes. Add the shredded chicken and the cream where it cooked. Stir in the noodles and cook on medium-low, covered until tender. Finally, add the flour dissolved in 2 tablespoons cold water and stir constantly until the soup thicken a little bit. Add some black pepper to taste and salt if needed. Stir in the parsley flakes.

Makes 4 servings

Beef and Tortellini Soup

1/2 lb ground beef
1  small onion, chopped finely
1 celery rib, chopped,
1 carrot, peeled and chopped
2 garlic cloves, minced
1 can (28 oz) diced tomatoes, undrained
1 cup chopped green beans (frozen works well, too)
2 cans ( 14 1/2 oz each) reduced-sodium chicken broth
1 1/2 cups water, divided
1 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon salt
2 cups frozen beef tortellini

Brown the ground beef in a Dutch oven or regular saucepan. Drain off the fat. Add the onion and celery and cook until tender. Stir in the garlic and cook for a few seconds. Stir in the tomatoes, broth, 1 cup water, carrot and seasonings. Simmer covered 20 minutes. Add the frozen tortellini and green beans; cook for 5-10 minutes Combine flour and remaining water; add to the soup and cook for 2 minutes to thicken.

Makes 6 servings or 2 1/4 quarts

Cristina's Ham and White bean soup

1 ham bone
1 small onion finely chopped
2 celery sticks chopped
2 carrots, peeled and thickly sliced
2 big garlic cloves, minced
8 cups low-sodium chicken broth
1 can (14.5 oz) stewed tomatoes, undrained and chopped
1/4-1/2 teaspoon chili powder

1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley flakes
2 cans cannellini beans, rinsed and drained
1 can butter beans, rinsed and drained
1 cup fully cooked cubed ham
1 tablespoon red wine vinegar

In a big slow-cooker, pour the chicken broth, ham bone, onion, garlic, celery, carrots, tomatoes and chili powder.  Cook on high for 4 hours. Remove the ham bone; cool down and chopped the meat, discard the bone. Using a ladle remove the fat from the surface and place it in a cup. Freeze to remove the hard fat, save the liquid that is at the bottom of the cup and put it back in the slow-cooker along with the chopped ham. Add the remaining ingredients. Cook on low for 2 hours.

Makes 6-8 servings

Judy's Broccoli Cheese Soup

I made this broccoli cheese soup recipe up when I was going to make dinner for my friend Judy. She told me that broccoli cheese soup was her favorite type of soup.

1/2 cup chopped yellow onion
1 big garlic clove, minced
2 tablespoons butter
5 cups broccoli florets, chopped
2 cups broccoli stems, chopped (the hard part of the stems has to be removed first) or use broccoli florets instead
1 small carrot, peeled and cut into matchsticks
8 cups reduced-sodium chicken broth, divided
1 1/2 cups shredded Cheddar cheese
1 pint half-and-half
Salt and Pepper to taste

5 tablespoons butter
9 tablespoons all-purpose flour

Extra milk if needed

In a big saucepan, melt 2 tablespoons butter and add the onion. Cook until tender. Add the garlic and cook for a few seconds. Pour 4 1/2 cups chicken broth in the saucepan and the broccoli stems. Bring to a boil and simmer for a few minutes. Add the carrots and broccoli and simmer covered for 10 minutes.

Meanwhile, in a skillet, melt the 5 tablespoons butter and add the 2/3 cup flour and mix with a whisk. Add the remaining 3 1/2 cups warm chicken broth slowly whisking to avoid forming lumps. You will have a thick smooth mush. Add this mixture to the broccoli mixture in the saucepan whisking constantly. Once it is combined, let it simmer covered stirring constantly for 5 minutes.

Stir in the half-and-half but do not let boil. Season with salt and pepper if needed and add the Cheddar cheese and melt until smooth.

The soup will thicken  as it sits. Add extra milk if a thinner consistency is desired.

Makes 2 1/2 quarts

Slow-Cooker Chicken Tortilla Soup

Baked by Rachel

www.bakedbyrachel.com

I loved this recipe. I also added chopped fresh cilantro and lime wedges.

1 lb chicken breast, trimmed
15 oz can sweet kernel corn, drained
15 oz can diced tomatoes, drained
5 cups chicken stock
3/4 cup onion, chopped
3/4 cup green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 teaspoon chili powder
1 1/2 teaspoon salt divided
1 teaspoon ground pepper, divided

Monterey Jack cheese
Seasoned tortilla strips

To your slow-cooker add first 9 ingredients plus 1 teaspoon salt and 3/4 teaspoon pepper. Cook on HIGH for 4 hours or LOW for 8 hrs.

Prior to serving, remove the chicken breast. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return shredded seasoned chicken to slow-cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing label containers well with name and date.

Broccoli Cheese Soup

Taste of Home, Mom's Best, Made Easy Cookbook

www.tasteofhome.com

1 cup thinly sliced carrots
2 tablespoons plus 1 cup water, divided
1 package (16 oz) frozen broccoli florets, thawed
2 1/2 cups milk
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 oz)shredded Cheddar cheese

In a 2 qt microwave-safe dish, combine carrots and 2 tablespoons water. Cover and microwave on HIGH for 2 minutes; stir. Cover and cook 2 minutes longer or until tender. Add broccoli. Cover and microwave for 2 minutes; stir. Cover and cook for 1 to 1 1/2 minutes longer or until vegetables are tender. Stir in milk.

In a small bowl, combine the flour, bouillon, salt and pepper; stir in remaining water until smooth. Stir in broccoli mixture. Cover and microwave on HIGH foe 6-7 minutes until mixture is boiling and thickened; stirring every minute. Stir in cheese until melted.

Yield: 4-5 servings

Note: I would add some dried onions at the beginning or chopped green onions at the end of the cooking time.
Sprinkle with Cheddar cheese if desired.

Five-Spice Chicken Noodle Soup

Better Homes and Garden, The Ultimate Soups and Stews

www.betterhomesandgardens.com

2 cups water
1 (14 oz) can reduced-sodium chicken broth
2 green onions, thinly-bias sliced
2 teaspoons soy sauce
1/4 teaspoon five-spice powder
1/8 teaspoon ginger
2 cups chopped bok choy
1 medium red pepper, thinly sliced into strips
2 oz dried Somen noodles, broken into 2-inch lengths or 2 oz dried fine noodles
1 1/2 cups chopped cooked chicken
2 garlic cloves, minced

In a large saucepan, combine water, broth, green onions, soy sauce, five-spice powder and ginger. Bring to boiling. Stir in bok choy, red pepper strips and noodles. Return to boiling. Reduce heat. Boil gently uncovered 3-5 minutes or until noodles are just tender. Stir in chicken. Heath through.

Makes 4 servings

Caldo de Bolas de Verde

One of the most popular Ecuadorian dishes. YUMMY.

The recipe is long so if you would like the recipe, go to Layla Pujol's website.

www.laylita.com

http://laylita.com/recipes/2009/03/31/caldo-de-bolas-de-verde/

Ham and Bean Soup

Taste of Home Magazine, Recipe Card Collection, Comforting Classics to Warm You Up.

www.tasteofhome.com

2 medium carrots, sliced
2 celery ribs, chopped
1/2 cup chopped onion
2 tablespoons butter
4 cans (15 1/2 ounces each) great northern beans, rinsed and drained
4 cups chicken broth
2 cups fully cooked cubed ham
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon pepper
1 bay leaf

In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf.

Yield: 7 servings

Cauliflower Chowder

2 cups cauliflower florets
2 cups chicken broth
1 cup milk
1 tablespoon butter
1- 1 1/2 cups chopped cooked ham
1/2 cup corn (optional)
1 tablespoon cornstarch
2 tablespoon water
3 green onions chopped
Salt and black pepper if needed
Shredded Cheddar cheese

Cook the cauliflower with the chicken broth in a medium saucepan for about 10 minutes until cauliflower is tender. Add the ham, milk, butter and the cornstarch dissolved in the water and cook until it thickens slightly, it takes about 3-5 minutes. Season with salt and pepper if needed. Remove from the stove and add some green onions. Save some for garnishing. Serve hot sprinkling with some Cheddar cheese.

Note: You can add 1/2 cup frozen corn along with the ham and remaining ingredients.

Makes 4 servings

Ham Corn and Broccoli Chowder

1 1/2 cups peeled and diced potatoes
1 1/4 cups frozen corn
1/4 cup finely chopped yellow onion
1 cup chicken broth
2/3 cup cubed ham
2 cups broccoli florets
2 3/4 cups fat-free milk, divided
3/4 tablespoon all-purpose flour
1/2 cup sharp Cheddar cheese, shredded
1/4 teaspoon table salt or to taste
1/8 teaspoon ground black pepper

Extra shredded Cheddar cheese for topping


Place the onions and potatoes in a saucepan and add the chicken broth. Cook uncovered until almost tender.

Add the corn, broccoli, ham and 2 1/2 cups milk. Cook uncovered on medium-low heat until the broccoli is tender.

Meanwhile dissolve the flour in the 1/4 cup milk until no lumps remain and add to the broccoli mixture. Cook stirring until it thickens. Add the salt and pepper. Finally, stir in the cheese and stir until it melts completely.

Serve hot. Sprinkle with some extra shredded Cheddar cheese.


Makes 4 servings

Lentil Soup

Everyday Food Magazine

3 strips bacon (3 ounces), cut into 1/2-inch pieces
1 large onion, chopped
3 medium, carrots, peeled, halved lengthwise and cut into 1/4-inch half-moons
3 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 cups lentils, picked over and rinsed
1/2 teaspoon dried thyme
2 cans (14.5 ounces each) reduced-sodium chicken broth (3 1/2 cups)
1 tablespoon red-wine vinegar
Coarse salt and ground pepper

In a Dutch oven (or another 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8-10 minutes. Pour off all but 1 tablespoon fat.

Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragant, about 30 seconds. Stir in tomato paste, and cook 1 minute.

Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.

Stir in vinegar, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Serve immediately.

Makes 4 servings

Note: I decreased the amount of salt a little bit. You can always add more water if the soup is too thick, add up to one cup more water if needed.

Chicken Tortilla Soup In the Slow-Cooker

I found this recipe in a magazine but I made several changes.

4 big boneless skinless chicken thighs, cut into bite-size pieces
2 medium-size carrots, peeled and finely diced
1 large yellow onion, chopped
1 small jalapeno, seeded and minced
1 can (15 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 cups frozen corn
2 cans (10 3/4 oz) Cheddar cheese soup
3 3/4 cups store-bought chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4-1/2 teaspoon dried oregano
1 teaspoon cornstarch
1/4 cup extra chicken broth

Toppings:

Fresh chopped cilantro
Tortilla strips
Shredded Mexican Cheese blend
Diced avocado

Place all the ingredients except the cornstarch, extra chicken broth and toppings.

Cook on LOW heat for 6-7 hours. Add the cornstarch dissolved in the extra chicken broth and cook on HIGH for 20-30 more minutes.

Serve hot garnishing with desired toppings.

Makes  6-8 servings

Cheeseburger Paradise Soup

My husband does not like Velveeta Cheese, so I used 1 1/2 cups shredded Cheddar cheese.
I have also decreased the amount of beef to 1 pound and it has been perfectly fine. Season the beef with salt and pepper when you brown it, it will taste better.

Taste of Home Magazine
www.tasteofhome.com

 

6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons chopped seeded Jalapeno pepper
3 cups water
2 tablespoons plus 2 teaspoons bouillon granules
2 garlic cloves, minced
1/8 teaspoon black pepper
2 pounds ground beef
1/2 pound sliced fresh mushrooms
2 tablespoons butter
5 cups 2 % milk, divided
6 tablespoons all-purpose flour
1 package (16 oz) process cheese (Velveeta), cubed
Crumbled cooked bacon

In  a Dutch oven, bring the first 9 ingredients to a boil. Redice heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Meanwhile in a large skillet, cook beef and  mushrooms in butter oevr medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups of milk. Heat through.

In a small bowl, combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until bacon. Garnish with bacon.

Yield: 14 servings (3 1/2 quarts)

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Lemon Orzo and Meatball Soup

This soup is really good. I decreased the amount of lemon zest and lemon juice since I know my kids' taste buds really well.

Southern Living Magazine

www.southernliving.com

1 lb ground chicken
1 large egg, lightly beaten
1/4 cup fine dry breadcrumbs
1 teaspoon salt
4 teaspoons loosely packed lemon zest, divided
1 teaspoon dried crushed rosemary, divided
3 tablespoons olive oil, divided
1 medium-size sweet onion, chopped
3 carrots, thinly sliced
2 garlic cloves, minced
2 (32 oz) containers chicken broth
5-6 tablespoons lemon juice
3/4 cup orzo pasta
1/4 cup freshly grated Parmesan cheese
1/2 cup fresh flat-leaf parsley leaves

Combine first 4 ingredients, 2 teaspoons lemon zest and 1/2 teaspoon rosemary in a medium bowl. Shape into 30 (1-inch) meatballs, about 1 level tablespoon each.

Saute meatballs in two batches, in 1 tablespoon hot oil pero batch in a Dutch oven over medium heat 3 to 4 minutes or until browned. Remove using a slotted spoon.

Saute onion and next 2 ingredients in remaining 1 tablespoon hot oil in Dutch oven over medium-high heat 3-5 minutes or until tender. Stir in broth, lemon juice and remaining 2 teaspoons lemon zest and 1/2 teaspoon rosemary. Bring to a boil. stirring ocassionally. Add orzo. Reduce heat to medium; simmer stirring occasionally, 7-9 minutes or until pasta is almost tender.

Stir in meatballs, simmer stirring occasionally, 5-7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.

Makes 3 quarts

Note. I only used the grated zest of 2 lemons and 4 tablespoons lemon juice.

Chicken Enchilada Soup (Crock-Pot)

I liked this soup a lot but since I have little kids, I will use regular canned diced tomatoes and some canned green chilies to taste next time.

www.jamiecooksitup.net

 

1 (14.5 oz) can Mexican-Style stewed tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 (15 oz) can corn, drained
1/2 cup chopped onion
1/2 cup green or red pepper, chopped
2 chicken breasts (I used frozen)
1 (10 oz) red enchilada sauce
1 (10 oz) cream of chicken soup
2 1/2 cups milk
4 chicken bouillon cubes or 4 teaspoons chicken bouillon granules
1/2 teaspoon lime juice (can be bottled)
1/2 cup sour cream
2 tablespoons butter

Toppings:

Tortilla chips
Cheese
Cilantro
Avocado

Pour the whole can of tomatoes into the crok-pot, juice included. Diced tomatoes work best. If you only have stewed tomatoes, cut them up with kitchen scissors.

Add the black beans and corn to the pot. Toss the onion an bell pepper in the crock-pot.

Pour the enchilada sauce into a medium-sized mixing bowl. Add the cream of chicken soup, the milk and then crumble the chicken bouillon over the top. Whisk it all together until nice and smooth.

Place two chicken breasts over the vegetables in your crockpot. Pour the sauce over the top of the chicken. Cover your crock-pot and cook on HIGH for 4 hours or on LOW for 7-8 hours depending on how fast your crock-pot cooks things.

Remove the chicken and place it on a plate. Shred it with a fork. Add the lime juice, sour cream and butter to the soup. Whisk it in until the butter has melted and the sour cream is well-combined. Toss your chicken back into the pot, give it a stir and you are ready to eat.

Serve with the toppings.

Yield: 8 servings

 

 

 

Tomato-Basil Parmesan Soup

www.pinfoody.com

This is a great recipe, yummy soup. I made a couple of changes to the original recipe.

I did not use 1/2 cup butter, I used 1 1/2 tablespoons instead and only 2/3 cup Parmesan cheese.
I did not make the roux, I added 2 cups of the cooked soup (let it cool down first and mix it with the flour and butter and cook until it thickens). I also decreased the amount of salt a little bit.

I have no doubt that the original recipe is great but I just wanted to cut on some calories, the result was really good.

2 (14 oz) cans diced tomatoes, with juice
1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 teaspoon dried oregano o 1 tablespoon fresh
1 tablespoon dried basil or 1/4 cup fresh basil
4 cups chicken broth
1/2 bay leaf
1/2 cup all-purpose flour
1 cup Parmesan cheese
1/2 cup butter
2 cups half and half, warmed (I would only go with 1 1/2 cups though)
1 teaspoon salt
1/4 teaspoon black pepper

Add tomatoes, onions, carrots, celery, dried oregano, basil and chicken broth to a large slow-cooker.
Cover and cook on LOW for 5-7 hours until flavors are blended and vegetables are soft.

About 30 minutes before serving, prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add it back into the slow-cooker. Stir and add the Parmesan cheese, warm half and half, salt and pepper. Add additional basil and oregano if needed. (Spices can get bland on slow-cooker so do not be afraid to always season to taste at the end). Cover and cook on LOW for 30 minutes or so until ready to serve.

Makes 6 regular servings

Pasta e Fagioli

Cooking Light, Italian

www.cookinglight.com

1 tablespoon olive oil
6 oz hot turkey Italian sausage
1 1/2 tablespoons bottled minced garlic
1 cup water
1 (14-ounce) can fat-free less-sodium chicken broth
1 (8 oz) can no salt-added tomato sauce
1 cup uncooked small seashell pasta, (about 4 ounces)
1/2 cup (2 ounces)shredded Romano cheese, divided
1 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon white pepper
2 (15.5-ounce) cans cannellini beans or other white beans, drained
Minced fresh parsley, optional

Heat oil in a large saucepan over medium high heat. Add sausage and garlic; saute 2 minutes or until browned, stirring to crumble. Add water, broth and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, white pepper and beans; bring to a boil.  Cover; reduce heat and simmer 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle each serving with cheese.

Garnish with parsley, if desired.

Yield: 6 servings. Serving size: 1 cup soup and 1 tablespoons cheese.

Note: I added 1 extra cup chicken broth for a thinner consistency and I drained and rinsed the beans.