Lorinda's Minestroni Soup

One package bacon chopped and cooked in pan.

2 stalks chopped celery (or ½ t. Celery seed)

2 chopped onions

4 sliced carrots

3 cubed potatoes

2 T. butter

Sautee for a few minutes

3-4 cloves garlic minced

1 T. Italian herbs

1 T. Basil

Sautee for 2 minutes

Add 8 cups water

3 beef bullion cubes (big ones)

2 chicken buillion cubes (big ones)

2 cans of rinsed kidney beans

1 can diced tomatoes

Bring to boil

Add 1 ½ - 2 C pasta uncooked

When pasta is almost done add

2 C chopped zucchini

2 C chopped cabbage

1 C. frozen corn

Serve with Parmesan cheese

Crock pot Chili

• 5 slices hardwood smoked bacon, diced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 1 yellow onion finely chopped
• 1 small jalapeno peppers, optional* seeds removed and finely diced
• 2 cans (15 ounces EACH) chili (pinto) beans in medium sauce
• 1 can (15 ounces) chili (pinto or kidney) beans in mild sauce
• 2 cans (28 ounces EACH) petite diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 2 pounds (32 ounces) ground beef chuck, cooked and crumbled
• 1 pound (16 ounces) Italian sausage, skins removed, cooked and crumbled

Seasonings

• 4 tablespoons chili powder
• 1 tablespoon dried oregano
• 2 teaspoons cumin
• 1 teaspoon dried basil
• 1 teaspoon seasoned salt
• 3/4 teaspoon pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 tablespoon white sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 3 regular sized beef bouillon cubes
• Optional: fresh cilantro, sour cream, freshly grated sharp cheddar cheese
• Combine in a crockpot and simmer on low 6-8 hours

Smoky Gouda Cauliflower Soup

1 medium white onion, chopped
1/2 c. butter, split in half
1 large head Cauliflower, chopped
1/4 c. flour
2c. heavy cream
2 14 1/2 oz.  cans chicken broth
1 1/2 c. smoked gouda cheeses, grated
1/2 c. pepper jack cheese, grated
1/2 c. cheddar cheese, grated
1/2 teas. season salt
2 teas. dijon mustard
1 teas. yellow mustard
pinch cayenne pepper

In large pot, melt 1/4 c. butter and cook onions until translucent. Add broth, spices and cauliflower. Cook app. 25 minutes or until vegetables are tender. Puree mixture.
In separate pot, melt remaining butter, whisk in flour and cook until bubbly, remove from heat. stir in cream and cheeses. Pour milk mixture into cauliflower mixture's pot. Heat until cheese melts and soup thickens and constitutes.
Adjust spice to taste.

Leek Soup

Chop and sute in 4 tbsp. butter:
4 leeks
2 white onions
Add:
12 cups chicken broth
5-6 medium russet potatoes, peeled and chopped
salt and white pepper to taste
dash cayenne pepper
1/8 teas. garlic powder
1 teas. sugar
Simmer until soft, puree until smooth and shiny. Add 1 c. heavy cream

Taco Soup

1 package taco time seasoning

1 ground beef

1 can stewed tomatoes

1 can whole corn

1 can kidney beans

1 can tomato sauce

1 can crushed tomatoes

Heat and simmer 30 minutes

Serve with tortilla chips, sour cream, grated cheese

Pork Chili Verde

4 c. diced cooked pork roast
1 yellow onion
1/4 c. butter
2-3 cups salsa verde
4 15 oz. cans white beans, rinsed and drained
10 c. chicken broth
2 teas. cumin
1 teas. chili powder
salt and pepper to taste
fresh cilantro

Saute onions until translucent. Add remaining ingredients except cilantro. Simmer 30-45 minutes. Garnish with fresh cilantro to taste.

Loaded Baked Potato

4-6 Baked potatoes, cubed
1 lb. sour cream
1 package bacon, diced and cooked
1 yellow onion, diced
1 qt. heavy cream
1/4 c. butter
Salt and pepper
grated cheese for garnish

Cook onions in butter until translucent. Add all remaining ingredients. Season to taste. Stir constantly until heated.

Butternut Squash Soup

1 yellow onion
2 1/2 lbs. butternut squash
1 red bell pepper
3 cloves garlic smashed
7 c. water
1 tbsp. salt
2 tbsp. sugar
1/2 c. heavy cream

Combine all ingredients except cream. Bring to boil and simmer for 45 minutes. Puree soup until silky smooth. Stir in cream. Taste and adjust seasoning if needed.

Best Ever Lentil Soup

1 large onion, diced
1 cup carrots
1 cup celery
1 large russet potato, diced
1/2 cup pearl barley
2 Tbsp olive oil
2 Tbsp butter
1 Tbsp minced garlic
1 can diced tomatoes
1-2  cups diced ham
1 cup lentils
4 cups chicken stock
4 cups ham stock
1/4 teas tyme
salt and pepper to taste
pinch red pepper powder
 Saute veggies in olive oil and butter.
Combine remaining ingredients in crockpot or regular stock pot. Simmer on low all day if you are using a crockpot. Simmer 1 hour if using regular pot.

Spli Pea Soup

4 cups water

4 cups ham broth

1 ham bone (opt)

2 cups diced onion

2 cups diced carrots

1 cup diced celery

1 Tbsp butter

2 Tbsp olive oil

2-3 cups dry split peas

2 -3 cups diced ham

2 bay leaves

1 Tbsp minced garlic

1/8 teas. white pepper

1-2 teas salt. (opt)

1 large russet potato diced

Soak your peas overnight or at least 2 hours.

Put all ingredients in pot except potato. Bring to boil, reduce heat and simmer on low approximately 1-2 hours, Stirring occasionally. Add potato last 45 minutes of cooking.

(Or put in a crockpot on low for the day, add potato the last hour if you use a crockpot)

Grandma's Chicken Noodle Soup

3 lbs. chicken breasts
2 qts. water
4 teas.  chicken boullion
1 teas. celery salt
1 teas. salt
1 teas. onion powder
1/2 teas. poultry seasoning
1 c. carrots, finely chopped
1 c. celery, finely chopped
1 c. white onion, finely chopped
1 tbsp. parsley
Boil chicken in water 1 1/2 hrs. Remove chicken from broth. Strain cooked blood from broth. Dice meat and set aside.
Add remaining ingredients to broth and simmer until done. Return chicken to broth.
Add 1 bag store version of homemade noodles. Cook until noodles are done. ( may need to add water to desired consistency)
* Serve over homemade mashed potatoes.
**option #2 -  before serving add 1 cup whipping cream.

Chicken and Wild Rice Soup

8 c. chicken broth
1 c. carrots, chopped fine
1 c. celery, chopped fine
1 white onion, finely chopped
2 boxes rice a toni, original wild rice mix
3-4 c. diced cooked chicken
1 tbsp. parsley
1/2 teas. season salt
1/4 teas. pepper
1 pint whipping cream
    Combine all ingredients except cream in soup pot or crockpot. Simmer 30 -45 min or until cooked. (Can be made in a crockpot).
    Just before serving add cream.

Weight-loss Soup

Ingredients

• 2 cans chicken broth (you may use low-sodium)
• 3 cups V-8 juice (you can use low-sodium V8 or even tomato juice, homemade or store bought)
• 2 cans Italian diced tomatoes
• 1 small onion
• 2 cloves minced garlic
• 3 carrots, peeled and sliced
• 1/3 c. pearl barley
• 1 zucchini, diced
• 1 yellow squash, diced
• 2 cups fresh or frozen green beans
• 1 can kidney beans, drained and rinsed
• 3-4 cups shredded cabbage
• 1 tsp. Italian seasoning
• Salt and Pepper to taste

Instructions

• In a large frying pan sprayed with cooking spray, sauté garlic, onions and carrots for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.
• This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.

Cheesy Cauliflower Soup

1 Head fresh cauliflower, chopped
2 cups water, 3 tbsp. chicken base
1/4 c. chopped onion (1 rounded tbsp. dried minced)
4 tbsp butter
1/4 c. flour
1c. heavy cream, and 1 c. milk or 2 c. light cream
1 teas. season salt
1/4 teas. nutmeg
1 1/2 c grated cheddar

 In large pot cook cauliflower and onion in chicken broth. In separate pan melt butter, and flour to make roux; slowly add cream and milk. Stir and cook until tickets. Add salt and nutmeg, set aside.
When cauliflower is tender, blend with a hand blender or put in a regular blender a little at a time and puree cauliflower and broth.
Combine cauliflower puree and cream sauce back in pan, add cheese and stir until combined.
Serve.

Crockpot Chicken Tortilla Soup

 Introduction
This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away.
Minutes to Prepare: 30
Minutes to Cook: 240
Number of Servings: 8


Ingredients

1 pound frozen chicken (shred near end of cooking time)  1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped  1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
3(14.5 ounce) cans chicken broth
1 teaspoon cumin
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 can black beans, rinsed

Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados. Makes 8 servings.

Turkey and Wild Rice Soup

1 c. grated carrots
1 c. sliced mushrooms
1/2 c. chopped celery
1 Tbsp. minced onion
1 Tbsp. butter
1/2 c. flour
2 cans (small) chicken broth
1 can evaporated milk
1 1/2 c. wild rice
1 cup diced turkey
Salt and pepper to taste
Melt butter in medium saucepan. Saute carrots, celery, onion, and mushrooms 3-4 min or until tender. Wisk in flour. Gradually and in milk and broth stirring until blended. Reduce heat and simmer 5 min. Stir in rice and meat and simmer an additional 5 min. Serve.

Clam Chowder

1 c. onion, diced
1c. celery, diced
2 c. red potatoes, diced
1 c. frozen corn, opt.
2 cans minced clams with juice
1/4 c. butter
3/4 c. flour
1/2 pt. whipping cream
3 c. milk
1/2 teas. salt
1/8 teas. white pepper
2 tbsp. red wine vinegar
1 tbsp. parsley
Combine: onion, celery, potatoes, salt and pepper and clams with juice in pan. Add just enough water to barely cover vegetables. Simmer, covered until tender. In the meantime, melt butter in soup pot, and flour and stir for 1 minute. Add cream and milk stir until begins to thicken, add undrained vegetables, corn and vinegar. Heat thoroughly, add more milk if needed.
*** fun optional spices - 1/2 teas. oregano, 1/4 teas. thyme, 1/4 teas. curry powder - YUM!

Barley Split-Pea Soup

3/4 Cup Split Peas
1/2 Cup Barley
2 Tablespoons Carrots, Dehydrated
1 Tablespoon Celery Flakes
2 Teaspoons Vegetable Broth Powder
2 Teaspoons Onion Flakes
1 Teaspoon Salt
1 Teaspoon Parsley Flakes
1/8 tsp. Garlic Granules
1 Bay Leaf
1 tbsp. Oil
5 C Water
6 oz Ham, Canned -- cubed, optional
1. Bring water and oil to a boil. Slowly sprinkle in dry ingredients. Stir; cover
2. Bring to boil again, and keep at high simmer for 45 to 60 minutes or until peas have softened.
3. If used, add pre-cooked meat cook for the last 15 minutes.

Fast Chicken and Leek Soup

1 pkg Knorr Leek Soup Mix
6 cups water
6 cubes chicken bullion
1/8 teaspoon garlic powder
1 1/2 cup wide egg noodles1 cup heavy cream
2 cups chicken, cooked and diced
Mix together with a wire whisk the soup mix, water, bullion cubes, and garlic powder. Heat to boiling and add noodles. Reduce to simmer until noodles are just done. Add cooked chicken and heavy cream. I like to serve this with a salad and corn bread. It is easy and fast.

Cream of Zucchini Soup

3 lb. zucchini
2 cans chicken broth
2 tsp. salt
½ cup water
1 tsp. onion powder
1½ cups half & half
1 tsp. garlic powder
Seasoned salt & pepperto taste
1/8 tsp. white pepper
several dashes nutmeg
Chives for garnish
Slice zucchini into 1" pieces. Put in a large kettle. Add salt, onion&garlic powder, white pepper, chicken broth and water. You may want to increase the spices called for according to your taste. Bring to a boil. Cover and cook until tender, about 10-15 minutes, stirring now and then. Blend in a blender until smooth, about 1/3 at a time.Place in a clean kettle. Stir in half & half. Season to taste. Heatuntil heated through. May be refrigerated overnight or FROZEN.Garnish with chopped chives.