Golden Harvest Soup

Notes: Had this on Halloween at home. Was delicious. Reminded me a little of broccoli soup squash style. Mom doubled it when she made it and had plenty left over.

from mom (who got it from LDS living magazine)

Ingredients:
1/4 C butter
1 large onion, chopped
2 leeks, white and light, green parts only, chopped (mom skips)
1 large potato, peeled and diced
1 C thinly sliced or diced carrots
2 C squash, diced (butternut squash is best)
3 C chicken stock or broth/boullion
1 1/2 C (approx) light cream or evaporated milk (Mom used half and half and extra milk)
salt and pepper to taste

Directions:
1. In a large heavy stock pot, melt butter. Cook onions and leeks in butter until softened but not browned. Stir in potato, carrots and squash.
2. Cook, stirring for 2-3 min.
3. Pour in stock, cover and simmer for about 20-30 min or until vegetables are all very tender.
4. Puree in batches in blender or food processor until very smooth.

Basil and Sweet Pea Soup

from Fav Family Recipes

Notes: Tastes REALLY similar to red potatoes and peas. Want to try it with diced cooked potatoes in it next time. Hadn't thought of having it as a soup. I liked it because it reminded me of growing up and having red potatoes and peas.

This soup pairs great with some sourdough bread or a sandwich.  This gives you your basic roux base.  From hear you can make all types of soups- add broccoli and cheese for a creamy broccoli soup, add corn and potatoes for a corn chowder, and for this particular soup you add sweet peas and basil.

Ingredients

• 1/4 c. butter (not margarine)
• 1/4 c. flour
• 3 cups milk
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp finely chopped fresh basil (or 1 tsp. dried basil)
• 1 (14oz) can sweet peas, drained

Instructions

• In a saucepan over medium-low heat, melt the butter then stir in the flour. Gradually whisk in the 3 cups of milk.
• Bring heat to medium and continue to stir until the mix begins to bubble and thicken. Add salt, pepper, basil, and sweet peas (drained) and cook another minute or two.

Tortilla Veggie Soup (Vitamix)

Notes: This was good, I kind of fiddled around with everything depending on what I had on hand. Had a veggie twist to your average tortilla soup, maybe because I added double the carrot, celery, onion, pepper, and 1/2 a zucchini (instead of squash). I didn't have cabbage or mushroom on hand. I may have added a little more seasoning. And a little more broth. Also the beans and corn were great in it as well. But I warmed them up in the microwave and then just added them when dishing it up. And had chips on the table.

Vitamix Recipe Book p. 64

Ingredients (yields 5 C):
soup base
3 C (720ml) broth (chicken, beef, or vegetable)
1 Roma tomato, halved
1 carrot, halved 
1 stalk celery, halved
1 thin slice of onion, peeled
1 garlic clove, peeled
1 thin slice of yellow squash
1 thin slice of red bell pepper
1 thin slice of cabbage
1 mushroom
salt and pepper, to taste
1 tsp taco seasoning
dash of cumin
optional
1/2 C cooked chicken, cubed
1/2 fresh jalapeno
1/4 C pitted olives
1/4 C corn
2 oz tortilla chips
kidney beans

Directions:

1. Place all soup base ingredients into the Vitamix container in the order listeda nd secure lid.

2. Select Variable 1.

3. Turn machine on and quickly increase speed to Variable 10, then to High

4. Blend for 5-6 min. or until heavy steam escapes from the vented lid.

5. If adding optional ingredients, reduce speed to Variable 2. Remove lid plug.

6. Drop in chicken, jalapenos, olives, corn and chips through the lid plug opening. Blend for an additional 10 seconds.

Mexican Soup (Refried Bean Soup)

from Ball Cookbook p. 51

Ingredients (makes 2-3 servings):
4 slices bacon, diced
3/4 C chopped onion
3/4 C chopped celery
1/2 C chopped green pepper
1 clove minced garlic
1 (16 oz) can refried beans
1/4 tsp pepper
1/4 tsp chili powder
dash hot sauce (or a few, optional)
1 can chicken broth
shredded cheddar cheese
chopped tomato
crushed tortilla chips
chopped cabbage (optional)

Directions:
1. Cook bacon in microwave or preferred method (recipe says to cook in pan and then use grease to cook onion and co., but this made too strong of a bacon flavor in my opinion).

2. Saute onion, celery, green pepper and garlic in a pan until tender

3. Add beans, pepper, chili powder, and hot pepper sauce.

4. Stir in chicken broth and bring to a boil.

Serve with toppings.

Crockpot Mom's Beef Stew

from Favorite Family Recipes: Mom’s Beef Stew

Ingredients

• 2 Lbs steak, cubed
• Tabasco sauce, to taste
• Worcestershire sauce, to taste
• salt and pepper, to taste
• 1 medium onion, chopped or diced
• 3 cloves garlic, minced
• 3-4 c. beef broth
• 2 large potatoes, cleaned and cut into large cubes
• 3-4 carrots, peeled and cut
• 1/2 c. frozen corn
• 1/2 c. frozen peas
• 1/2 c. tomato juice (or to taste)(used 8 oz tomato sauce, was good)
• cornstarch (optional)

Instructions

• Braise beef in oil until just brown on all sides (turning only once if possible).
• Add Tabasco, Worcestershire, and salt and pepper to taste.
• Add onions and saute until onions become clear.
• Transfer to a *large pot and add beef broth, potatoes and carrots.
• Bring to a boil, then simmer for about an hour (or until potatoes are cooked through) if you want the beef to be really tender, simmer for even longer.
• About 20 minutes before serving, add corn, peas and tomato sauce and simmer until ready to serve. If you like your stew nice and thick, add a about 1 Tbsp. of cornstarch to some beef broth, stir until smooth, then stir into the stew.
• Add beef broth to thin out and cornstarch to thicken. Add salt and pepper to taste before serving.
• *You can also throw everything (except potatoes, corn & peas) in a crock pot and cook on low for 6-8 hours -- add potatoes, corn & peas the last 2-3 hours so they don't get too mushy.

Broccoli Soup

 

 Note: wondering if this could be made in the Vitamix?

Mom's (Granny's) Broccoli Soup

Ingredients:

1-2 medium Potato

2-3 cloves Garlic

1 medium Onion

1 1/2 bunch Broccoli

3 C Chicken Broth (just enough to cover broccoli to simmer)

Milk, Cream, or Half & Half

Sour Cream

Optional: Cauliflower, Carrot, etc.

 

Directions:

1. Saute onion and garlic in butter. Add cut up broccoli, potato, chicken broth, and salt. Boil til softened.

2. Puree in blender. Hold back on chicken broth and can add later if needed.

3. Add cream, half & half, or milk to desired consistency.

4. Salt and Pepper to taste.

5. Serve w/ sour cream.

 

Another recipe from the Food Network

We enjoyed this recipe. I did add a little more broccoli, I think, than it called for, per reading the comments. I want to ask mom her recipe and try it out as well. I didn't do the croutons this time. I used my immersion blender, but would probably just throw it in the full blender next time to make it smoother (as Camilla would probably do better that way).

Ingredients

• 4 tablespoons butter, room temperature
• 1 1/2 pounds fresh broccoli
• 1 large onion, chopped
• 1 carrot, chopped
• Salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1/2 cup cream
• Homemade Croutons, recipe follows

Directions

Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.

Homemade Croutons:

• Day old French bread
• Olive oil
• Salt and freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Preheat oven to 400 degrees F.
Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
Yield: 4 to 6 servings

Paula Dean's Goulash

from Mommy's Kitchen

Similar in taste to Emily's Hamburger Soup. Makes a lot. We halved it and was enough to serve 4.

Bobby’s Favorite Goulash 

(Great served with garlic bread and salad)

Ingredients:
1/2 - tablespoon Paula Deen’s House Seasoning
3 - tablespoon soy sauce
3 - bay leaves
2 - tablespoon Italian seasoning
2 - (15-ounce) cans diced tomatoes
2- (15-ounce) cans tomato sauce
3 - cups water
3 - cloves garlic, chopped
2 - large onion, chopped
2 lbs - lean ground beef
1 - teaspoon Paula Deen’s Seasoned Salt
2 - cups elbow macaroni, uncooked

1 - cup frozen mixed veggies or frozen corn (If using canned, drain first)

Directions:
In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. If adding mixed veggies or corn add them now.

Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 20 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more before serving. Serve with garlic bread and a salad.

Paula's House Seasoning Recipe:

Ingredients:
1 - cup salt
1/4 - cup black pepper
1/4 - cup garlic powder

Directions:
Mix ingredients together and store in an airtight container for up to 6 months.

Zuppa Toscana (Olive Garden's spicy sausage and potato soup)

1 lb. spicy Italian sausage
1/2 lb. smoked bacon
1 qts. water
3 2/3 C chicken broth (or 2- 14.5 oz cans)
2 large Idaho russet potatoes, scrubbed and cubed ( usually fudge and add a little more)
2 garlic cloves, peeled and minced
1 medium onion, chopped
2 C chopped kale or swiss chard
1 C heavy whipping cream or half and half
Salt and pepper to taste

Place water, broth, potatoes, garlic and onion in a pot and simmer over medium heat until potatoes are tender.

While the pot is simmering, prepare the meat: brown and crumble sausage, set aside. Brown and chop bacon set aside.

When the potatoes are tender  take 1-2 C of soup mixture and puree it. Then add it back to the pot. (This just makes it a little thicker, which I prefer). Add the sausage and bacon and simmer for 10 more minutes. Add kale and cream and heat through. Season with salt and pepper to taste.

Granny's Oven Stew

from Granny W.

Great warm comfort meal with minimal prep. Just takes planning ahead.

5 potatoes, peeled and cut in chunks
5 carrots, peeled and cut in large sections
1 onion, cut in large sections
1 can tomato soup
1 can cream of celery soup
1 can water
Stew meat or round steak cut into cubes

Mix together and bake covered at 300 for 4 hours.

Crepe Broth Soup

von Ingo (Duisburg)

1 packet vegetable broth
1 pfannkuchen (crepe) per person

Cut up pfannkuchen in strips then serve in cooked warm broth

Emily's Hamburger Soup

Ingredients:
1 lb hamburger
1 diced small onion
2-3 cloves of garlic
1/2 green pepper

3-4 diced, cooked carrots
1 can corn
1 can of green beans
2-3 cooked potatoes
3-4 cans of tomatoes
seasoning salt
chili powder
beef bouillon
bay leaf
salt and pepper

1. Brown hamburger, onion, garlic, and pepper in pan.

2. Add remaining ingredients and simmer til serving.

Emily's Baked Beans

from Emily

Ingredients:
2 large cans B & M baked beans
32 oz can of kidney beans
1 lb lean bacon
1 C catsup
2 tsp Worcestershire sauce
1 medium onion or more
1 green pepper or more
1 C brown sugar
2 tsp dry mustard

Cook bacon. Saute onion and pepper. Mix sauce and add to beans and bacon and vegetables.

Cook in oven or crock pot until warm.

Cincinnati Chili

from Patty, a pt. I once bonded with over Cincinnati Chili, and was so kind to send me the recipe.

Ingredients:
1 lb ground beef (lean)
2 med onions (chopped)
1 clove garlic (chopped)
1 6 oz can tomato paste
1 1/2 tsp salt
1 tsp vinegar
1 T brown sugar
1 t worcestershire sauce
1 t cumin
1 dash hot sauce
1 tsp ground allspice
1/2 square unsweetend chocolate
1 T chili powder
1 qt water
1 can kidney beans

1. Brown meat, onion, and garlic and blend up in blender. Add all spices and other ingredients except kidney beans (do not cover).
2. Add kidney beans when chili is creamy consistency.


Serves 4-6
Can cook in crock pot x 7 hours

Traditionally served over cooked spaghetti noodles and topped with oyster crackers, chopped onions, and shredded cheese.

White Bean and Kale Soup

from Endurance magazine 2011

Ingredients:
1 sweet onion diced
1 red bell pepper diced
2 medium-sized carrots, diced
3 cloves garlic, minced
2 T olive oil
1/4 C dry white wine
1 16 oz can Great Northern Beans, strained and rinsed
1 16 oz can of white butter beans, strained and rinsed
4 16 oz cans stewed tomatoes
2 C vegetable stock
1 bunch of kale, washed, pulled from stems and roughly chopped
2 tsp cumin
1 tsp chili powder
1 tsp paprika
1 dash Tobasco
salt and pepper
1 bunch green onions

1. In a heavy-bottomed sauce pot, saute the onion, pepper, and carrots in the olive oil at medium-high heat for about 2-3 minutes until tender. Add the garlic and continue sauteing for 1-2 more minutes. Add the white wine to deglaze the pan and let reduce half way for about 30 seconds.
2. Add the beans, tomatoes, and vegetable stock to the pot. Bring to a boil while adding the kale a handful at a time until it wilts down.
3. Reduce heat to medium-low, stir, then cover, and simmer for 10 minutes. Add the next 4 ingredients, stir, cover again, and continue to cook for another 15-20 minutes.
4. Remove from heat, season with salt and pepper to your liking and add the green onions.

Crockpot Lentil Soup

Note: Great with homemade tortillas or Naan (make from 5 min. dough under bread label)

From Jacqueline T.

Ingredients:
1 bag of dried lentils
1- 1 1/2 C of ground hamburger, browned
1 C tomato puree (or 1-2 cans of whole tomatoes pureed)
1 onion, chopped
1 green pepper, chopped
handful cilantro, chopped (2-3 T)
2 garlic cloves, minced
1 Tbsp. sugar
Cumin
1-2 stalks of celery,diced
2-3 carrots, grated
salt and pepper to taste

Cook lentils in 8 cups of water in crockpot until soft. (I often rinse them, and soak them in the crockpot overnight and then start cooking them in the morning on low.)

Brown hamburger and onion together and add to lentils after they have cooked for a few hours.

Add remaining ingredients and spices (I prefer to stick the tomato, green pepper, cilantro, garlic, celery and carrots together in a blender first and then add to the crock pot) and simmer to blend flavors.

Serve with grated cheese, fresh limes/ lime juice (our favorite part) and fresh tortillas/ naan.

This recipe makes a lot, I often freeze 1/2 to reheat and eat later.

Crockpot White Chicken Chili

Notes: Didn't have northern beans, used generic white beans and black beans. Still great. Also tried adding lime, cilantro, and cabbage when eating and was good too. Just changed it to a more Mexican taste than a chili taste. Both good.

From my nursing preceptor Tavia S.

Ingredients:
1 lb. Chicken (may use canned)
1 med Onion, chopped
1 1/2 tsp Garlic powder (or 2 cloves freshly pressed)
1 T Oil
2 cans Great northern beans, rinsed and drained
1 can Chicken broth
1 can Cream of chicken soup
1 C or more of water, to desired consistency
1 can chopped Green chilis
1 can Mexicorn (green giant brand)
1 tsp Ground cumin
1 tsp Dried oregano
1/2 tsp Black pepper
1/4 tsp Cayenne pepper

Saute onions and garlic with water or broth until soft. Add other ingredients and heat.

Just before serving add:
1/2 C whipping cream/evaporated milk
1 C sour cream

Top with grated cheese and tortilla chips

Cream Cheese Chicken and Vegetable Soup

from melskitchencafe.com

*Note: this recipe calls for already cooked chicken. I usually cook the chicken breasts in the crockpot with a little chicken broth the morning I make this soup, but you could also go ahead and cook the chicken in the first step with the onions and other vegetables that cook together.

*Serves 4

Ingredients:

2 tablespoons butter

1 yellow onion, finely diced

2 cloves garlic, finely minced

2 stalks celery, diced

1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)

3 cups chicken broth

2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)

1 cup milk

4 tablespoons flour

1 (8 oz. package) regular or light cream cheese

2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

Directions:

1. In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.
2.  In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn. 
3. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. 
4. Add the cooked chicken and heat through. Season with salt and pepper. Serve.