Megan's Beef Vegetable Soup

3 to 4 cups chicken broth

30oz can crushed tomatoes

15oz can diced tomatoes

2 cups great northern beans

2 cups red beans 

Sauté :

1 lb Italian sausage

1/2 red onion

2 carrots

1 yellow pepper

Garlic

Salt

Pepper

Fresh parsley

Fresh basil

Oregano

Rosemary

Put all in crock pot on high for 3 hours. Then add 2 cups water and 1lb of pasta. Cook for another 45 mins until noodles are tender. 

Vegetarian Chili

Vegetarian Chili (from Anna Greene)

4 med zucchini, chopped
2 med onions, chopped
1 med green pepper, chopped
1 med sweet red pepper, chopped
4 cloves of garlic, minced
1/4 c. olive or canola oil
2 - 28 oz cans of italian stewed tomatoes (cut up)
1 can tomatoe sauce (15oz)
1 15oz can pinto beans, rinsed & drained
1 15oz can black beans, rinsed & drained
1 jalapeno pepper, seeded & chopped
1/4 c. cliantro, cut
2 T chili powder
1 T sugar
1 tsp salt
1 tsp ground cinnamon
maybe some oregano

In a Dutch oven, saute zucchini, onions, peppers, and garlic in oil until tender. Stir in the tomatoes, tomato sauce, beans, jalapeño, and seasonings. Bring to a boil over medium heat. Reduce heat. Cover and simmer for 30 mins, stirring occasionally. (16 servings).

Also consider adding carrots, green beans, mushrooms.

Dairy Free Chicken and Dumplings

Dairy Free Chicken & Dumplings

 

2 - 3 chicken breasts

 

Place frozen chicken breasts in covered skillet over medium heat to thaw & cook reducing heat as the juices start to be cooked out.  Might need to add a bit of water before they are cooked thoroughly.  While this is cooking start your cream soup mix.

 

Cream Soup

 

3 T. cornstarch
1 1/2 tsp. dried onion
1/8 to 1/4 tsp. pepper
1/4 tsp. dried basil
1/r tsp. dried thyme
1 T. instant chicken bouillon
2 1/2 cups original almond milk

 

Measure all dry ingredients into a large cooking pot.  Whisk in milk.  Start to boil on medium - low heat while preparing dumplings.  Chop up chicken breasts and add to soup mixture.

 

Dumplings

 

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 T. olive oil

2/3 cup almond milk

 

Stir ingredients until a soft dough forms.  Drop by spoonfuls onto boiling cream soup, reduce heat.  Cook uncovered 10 minutes  Cover and cook 10 minutes.  Makes 9 dumplings.

Blendtec Tortilla Soup

Notes: Haven't tried it.

2 c. warm water
2 Roma tomatoes
1/2 large carrot
1 red pepper
1/4 avacado
1 onion wedge
2 sprigs fresh cilantro
1 tsp no-salt herb seasoning
3/4 tsp sea salt
2/4 tsp garlic powder

Add ingredients to blender. Select soups and serve.

For more texture, add pulse tortilla chips, black beans, corn kernels, cheese, chicken, or fresh tomato.

Chicken Tortilla Soup

Chicken Tortilla Soup (from here, but I modified quite a bit)

Notes: I did this in the crock pot and shredded the chicken. I liked it very much! We served it with the Member's Mark tortilla chips from Sam's Club. So good!

1 onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
2 tsp chili powder
1 tsp dried oregano
1 (28oz) can crushed tomatoes (I used 1 16oz can diced, might try 2 cans next time)
4 cups water + 4 tsp chicken stock powder (instead of canned)
1 cup whole corn kernals, cooked (I used canned)
1 4oz can chopped green chile peppers
1 15oz can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (didn't have, but it would probably be good)
2 boneless skinless chicken breast halves (I used 4 frozen chicken breast tenderloins)

optional toppings:
tortilla chips
avacado
cheese
green onions

I dumped it all in the crock pot and put it on high for 4 hours. Check the original link for stove top directions.

Black Bean Soup

Black Bean Soup (from Taste of Home Prize Winning Recipes)

3 bacon strips
3/4 c. chopped red onion
1 anaheim pepper, seeded and chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 can (15oz) black beans, rinsed and drained
4 tsp lime juice
1 tsp ground cumin
1/2 tsp lemon-pepper seasoning
1/2 tsp ground coriander

In a large saucepan, saute bacon and onion until bacon is tender. Add Anaheim pepper and garlic, cook 1 minute longer.

Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer uncovered for 10 mins. Cool slightly.

Puree half of soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes.

Spinach Vegetable Soup

Spinach Vegetable Soup (from Taste of Home Soups)

1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp. butter
2 cans reduced sodium chicken broth (14oz each)
1 1/2 c. diced peeled potatoes
1 small turnip, peeled and chopped
1 c. chipped carrot
1/2 c. chopped green pepper
1 tsp garlic powder
1 tsp each: dried thyme, basil, and rosemary
1 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
dash to 1/8 tsp cayenne pepper
2 packages (10 oz) frozen chopped spinach, thawed and well drained)
1 can (14 oz) cream style corn

In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.

Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.

Two Bean Soup

Two Bean Soup (from Taste of Home Soups)

1/2 lb. dried baby lima beans
1/2 lb. dried great northern beans
1 can. reduced sodium chicken broth
1 1/2 c. cubed fully cooked lean ham
1 medium onion, chopped
2 celery ribs with leaves, chopped
2 medium carrots, sliced
3 garlic cloves, minced
1/8 tsp ground ginger
2 green onions sliced

Place beans in a large saucepan or dutch oven. Add water to cover by 2 in. Bring to a boil; biol for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

Drain and rinse beans, discarding liquid. Return the beans to pan. Add broth and ham; bring to a boil. Reduce the heat; cover and simmer for 1 hour. Add the onion, celery, carrots, garlic and ginger; return to a boil. Reduce heat; cover and simmer 30 minutes longer or until the beans and vegetables are tender. Garnish with onions.

Southwestern Chicken Soup

Southwestern Chicken Soup (from Taste of Home Soups)

1/2 lb. bonless skinless chicken breasts, cut into 1/2 inch cubes
1/4 c. finely chopped onion
2 tbsp olive oil
2 garlic cloves, minced
1 can (15oz) whole kernel corn, drained
1 can. black beans, rinsed and drained
1 can chicken broth
1 can (10oz) diced green chilies, undrained
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp cayenne pepper
Plain yogurt and minced fresh cilantro

In a large skillet over medium heat, cook the chicken and onion in oil until the chicken is no longer pink. Add the garlic, cook 1 minute longer.

Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro.

Chunky Chicken Soup

Chunky Chicken Soup (from Taste of Home Soups)

1 lb. boneless skinless chicken breasts cut into 1 in pieces
1 c. sliced celery
1/2 c. chopped onion
2 tbsp canola oil
6 cups chicken broth
1 1/2 c. sliced carrots
1 tsp dried thyme
1/2 tsp. salt, optional
1/4 tsp. pepper
1/2 c. uncooked macaroni
1 1/2 c. frozen peas

In a large saucepan, cook the chicken, celery, and onion in oil until chicken is no longer pink.

Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.

Turkey Bean Soup

Turkey Bean Soup (from Taste of Home Soups)

1 lb. ground turkey
1 c. chopped onion
1 c. chopped celery
1 tbsp olive oil
1 can chicken broth (49 oz)
2 c. frozen corn
1 can white kidney beans, rinsed and drained
1 c. frozen lima beans
1 can green chilies, chopped
1 tsp. each: dried oregano, ground cumin, and chili powder
1/2 tsp salt
shredded cheddar cheese

In a dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink. Add the broth, corn, beans, chilies, oregano, cumin, chili powder, and salt. Bring to a boil. Reduce heat; cover and simmer for 30 mins or until heated through. Serve with cheese if desired.

Hamburger Minestrone

Hamburger Minstrone (from Taste of Home Soups)

1 lb. ground beef

1/2 c. chopped onion

1 garlic clove, minced

6 cups water

1 can diced tomatoes, undrained

1 1/2 c. sliced zucchini

1 can (16oz) kidney beans, rinsed and drained

1 1/2 c. frozen whole kernel corn, thawed

1 c. shredded cabbage

1 celery rib with leaves, chopped

2 tsp beef boullon granules

2 tsp italian seasonings

2/4 tsp salt

1/2 c. uncooked elbow macaroni

In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, zucchini, beans, corn, cabbage, celery, bouillon, Italian seasonings, and salt. Add macaroni. Bring to a boil.  Reduce heat. Cover and simmer for 10-15 minutes or until macaroni is done.

White Bean Soup

White Bean Soup

2 c. dry Great Northern beans
Water
4 tsp. chicken-flavor instant bouillon
1 tbsp. chopped fresh thyme or 1stp thyme leaves
1/2 tsp. salt, if desired
1 medium onion
2 garlic cloves, minced
1 bay leaf
1 medium carrot, sliced
1/4 c. chopped fresh parsley
1 medium tomato, chopped

Place beans in a dutch oven or large saucepan. Add water to cover. Bring to a boil; boil 2 minutes. Cover; turn off heat and let stand for 1 hour. Drain. Add 6 cups water, bouillon, thyme, salt, onion, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1 hour. Remove bay leaf. Remove 2 cups bean mixture and place in food processor bowl with metal blade or blender container; puree until smooth. To bean mixture in Dutch oven, add carrot, celery and pureed mixture. Cover; simmer an additional 30 minutes or until vegetables are tender. Just before serving, stir in parsley and tomato.

hearty chicken noodle soup - slow cooker

Hearty Chicken Noodle Soup - Slow Cooker

Notes: This was REALLY good! We loved the linguine in it too. I cut the cayenne pepper to 1/8th tsp, but you couldn't even tell it was spicy so I'd maybe be willing to add the full amount. I used minced garlic and just put it directly in the soup. Instead of using a cheesecloth for the mustard seed I bought coffee filters and put it in a coffee filter and tied the filter with a second coffee filter. I also didn't use celery...personal preference. I didn't use fresh parsley. I also only used 2 chicken breasts and 8 cups of water with chicken bouillon. It was REALLY good. We really liked the flavor of it. I just cooked regular linguine on the stove and added to the soup when it was ready.

12 fresh baby carrots, cut into 1/2 inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 c. finely shopped onion
1 tbsp. minced fresh parsley
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 1/2 tsp. mustard seed
2 garlic cloves, peeled and halved
1 1/4 lbs. boneless skinless chicken breasts halves
1 1/4 lbs. boneless skinless chicken thighs
4 cans (14 1/2 oz) chicken broth
1 package (9oz) refrigerated linguine

In a 5 qt slow cooker combine the first six ingredients. Place mustard seed and garlic on a double thickness cheese cloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low for 5-6 hours or until chicken juices run clear.

Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook for 30 mins or until tender. Cut chicken into pieces and return to the soup; heat through.

Creamy Chicken and Noodles

Creamy Chicken and Noodles (from here)

Note: This is my favorite Chicken Noodle Soup. It's sooo easy and delicious.

* 8 cups of chicken broth ( or equal amount of water with bouillon)
* ½ teaspoon poultry seasoning ( I use a combination of rosemary, oregano, sage, marjoram, thyme since I don't have poultry seasoning)
* 1 teaspoon onion salt (I used onion powder since there is so much salt in the broth)
* 1 (12 oz) pkg extra wide egg noodles
* 4 cups of cooked and shredded chicken (I usually only add half of this)
* 2 (10 3/4 oz) cans of condensed cream of chicken soup
* 1 cup reduced fat sour cream (I don't add this because of Brandon)

1. Bring chicken broth to a boil and add noodles, poultry seasoning, and onion salt. Cook noodles in broth for 6-8 minutes until tender.
2. Add chicken to broth/noodles. Then mix in condensed soup. Stir until smooth and creamy.
3. Just before serving mix in the sour cream. Serves 6-8

Fiesta Chili - from Faith

2.5 pounds ground chuck *

1 medium chopped onion

1 chopped green pepper

Chopped garlic **

1 can kidney beans ***

1 can black beans

1 can pinto beans

3 cans Red Gold diced petite chili tomatoes ****

1 package taco seasoning

1 package Hidden Valley Ranch dressing

1 can corn

1 can white or shoepeg corn

½ habanero pepper

Shredded cheddar cheese

Sour cream

Brown meat and drain. Mix canned ingredients with all others. Add ½ to 1 cup water to thin if necessary. Simmer for at least one hour.

Garnish with cheese and sour cream. Makes over 1 gallon.

I precooked the ground beef and then put it all in the slow cooker.

*I used just 2 pounds – seemed like plenty

**I used two small cloves

***I used chili hot beans

****The tomatoes I had were not “chili” tomatoes, just plain, which is why I used the chili hot beans instead of kidney beans

Cheeseburger Soup - from Joan

1/2 lb. ground beef
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter or margarine, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup all purpose flour
8 oz. processed American Cheese, cubed (I substituted 2% shredded mild cheddar)
1 1/2 cups milk
3/4 tsp. salt
1/4 tsp. pepper
1/4 cup sour cream

In a 3-quart saucepan, brown beef; drain and set aside. In same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer 10 to 12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt & pepper. Cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Broccoli Soup - from Sue

1 10 oz. pkg chopped broccoli (thawed & cooked)
6 tbsp. margarine
1 tbsp. onion
5 tbsp. flour
1 cup chicken broth
2 cups milk
1/4 tsp. salt & pepper
cheese (optional)

Blend & heat margarine, flour and onion. Stir in broth & milk slowly. Add rest of ingredients and heat through.

Chunky Black Bean & Sweet Pototao Chili - from Karen

2 tsp. vegetable oil
1 cup chopped sweet onion
2 red or green bell peppers or 1 of each, cut into 1/2 inch chunks
4 cloves garlic, minced
1 tsp. chili powder
1 can (about 14 oz.) fire-roasted diced tomatoes, undrained
1 tbsp. minced chipotle chiles in adobo* (Karen substituted La Preferida mild green chiles)
1 small sweet potato (8 oz.), peeled and cut into 1/2 inch chunks (1 1/2 cups)
1 can (about 15 oz.) black beans, rinsed and drained
1/2 cup chopped cilantro or green onions (optional)

*Puree the contents of a 7 oz. can of chilies in a blender. Refrigerate or freeze remaining pureed chiles for another use.

1. Heat oil in large saucepan over medium heat. Add onion; cook & stir 5 minutes. Add bell peppers, garlic and chili powder; cook and stir 2 minutes.

2. Add tomatoes and their juices, chipotle chiles and sweet potato; bring to a boil. Cover and simmer over medium-low heat 15 minutes. Stir in black beans; cover and simmer 8 to 10 minutes for until vegetables are tender. (Chili will be thick; thin with water as desired.)

3. Ladle in shallow bowls; top with cilantro or green onions, if desired.

Makes 5 servings (1 1/4 cups per serving)

Barley and Lentil Soup

2 boxes (32 oz each) Beef Broth (8 cups)
2 cloves garlic, minced
1 tsp. dried oregano leaves, crushed
4 large carrots, sliced (about 3 cups)
1 large onion, chopped (about 1 cup)
1/2 c. dried lentils
1/2 c. uncooked barley

Mix broth, garlic, oregano, carrots, onion, lentils and barley in a 3 1/2 to 6 quart slow cooker. Cover and cook on low 8 to 9 hours or until tender. (Or on high for 4 to 5 hours)