Tuscan Lentil Soup

1 pound small French green lentils, rinsed

7 cups vegetable or chicken broth
1 bay leaf

2 Tbs extra virgin olive oil

2 cloves garlic, chopped

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped

1 small cup pasta (try whole wheat)

8 oz spinach, chopped

1 14oz can diced tomatoes

1 Tbs chopped fresh parsley

salt

freshly ground black pepper

fresh Parmesan cheese

In a large pot, combine the lentils, broth and bay leaf. Bring to boil, then reduce heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until lentils are just tender.

In a small skillet, heat the oil. Add the garlic, onion, carrot and celery. Cook over low heat, stirring often, until vegetables are tender, but not browned. Set aside.

Bring a med saucepan of water to boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside.

Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often.

Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Ladle in bowls, and sprinkle with grated Parmesan cheese. Enjoy!

Pork Stew

3 Pork Chops, cubed
1 Can Tomato Soup
1 Can Water
2 tsp. Cornstarch
3 C. Chicken Broth, or bouillon equivalent
2 tsp. Worcestershire Sauce
1/2 Bag of Mini Carrots, sliced into big pieces
About 5 Potatoes, peeled & cubed
1/2 an Onion, cut into large pieces
1 T. Butter
Salt & Pepper to taste

1. In stew pan melt butter & saute onion. Add cubed pork chops, salt and pepper the meat, & fry until browned.
2. Add chicken broth & boil for 1-2 minutes. Remove from heat and take out onion pieces. (My family doesn't like pieces of onion in things so this is how I get the flavor without the onion pieces...if you want onion in it you can dice it into small pieces and leave it in.)
3. Place back on medium heat & add tomato soup, can of water, worcestershire sauce, carrots, & potatoes.
4. Add cornstarch to a little bit of cold water & mix well until combined, then add all at once to stew to help thicken.
5. Let cook on medium to low heat until vegetables are tender. Serve with homemade bread or breadsticks. Enjoy!

White Chicken Chili (all cans)

I got this recipe from my mother in law and I really liked it. My kids loved it!!


1 large can Chicken
2 cans great northern beans rinsed and drained
1 can diced green chilies
1 14 oz can enchilada sauce
1 can cream of mushroom soup
1 can white hominy (white corn)
1 envelope taco seasoning

Combine everything in soup pan and heat thoroughly. Eat as is or with chips, cheese, and sour cream.

ENJOY!!!

I use regular corn and don't drain it. You can also cook your own chicken.

Baked Potatoe Soup

4 Large Potatoes
2/3 C. Butter
2/3 C. flour
1 ½ Quart Milk
4 Green Onions, chopped
1 C. Sour Cream
2 C. crumbled bacon
5 oz. Grated Cheddar Cheese
Salt and freshly ground black pepper, to taste

Bake the potatoes at 350°F until fork tender.

Melt butter in a suitably sized saucepan & gradually blend in the flour until thoroughly combined. Slowly add the milk to the butter/flour mixture, frequently whisking.
Add the salt and freshly ground black pepper; then simmer over low heat, stirring constantly.

Cut the potatoes in half, scoop out the center and set aside. Chop half of the potato peels and discard the rest.

When the milk mixture is hot, whisk in the potato.

Add the chopped green onions and potato peel.

Whisk thoroughly, then add the sour cream and crumbled bacon and heat thoroughly.

Add the grated cheddar gradually until all has melted & serve.

*Top with additional sour cream, cheese, bacon, and gr. onions as desired.

Chicken Cream Cheese Soup

1 lb. Chicken
6 C. Chicken Broth
1 Onion, diced
1-2 T. Butter
2 C. Sliced Baby Carrots
4-5 Potatoes, diced small
1 C. Milk
1/4 C. Flour
8 oz. pkg. Cream Cheese

1. Put 2 chicken breasts in pot of water; boil until cooked. Rinse chicken in cool water and shred.

2. In a separate large pot, saute onion in butter, until lightly browned. (My family doesn't like onions, so I saute in big pieces and let them boil in the broth and then remove them before adding additional vegetables.) Add broth to sauted onion then and add carrots and potatoes. Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup along with shredded chicken. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Six Can Chicken Tortilla Soup

My sister in law just gave me this recipe and it was really good. I made it SOOO fast.



1 (15oz) can whole kernal corn, drained
1 (14.5oz) can chicken broth
1 (10.75oz) can Cream of Chicken Soup
1 (10oz) can chunk chicken- I use the Sams size can 14oz
1 (15oz) can black beans, drained and rinsed
1 (10 oz) can diced tomatoes with green chilies, drained

Tortilla chips
Grated cheddar cheese

Pour everything into a large saucepan or stockpan. Simmer over medium heat until chicken is heated through. Serve over tortilla chips and top with shredded cheese.

Tomato Rice Soup

I grew up eating this and LOVE it!!!

1 lb ground beef
1/4 onion
1 can tomato soup
1 can tomato sauce
2 cans water
1 Cup instant rice

In large saucepan brown beef with onion and your choice seasonings. Only drain fat if there is a ton otherwise leave it. Add soup, sauce, and water bring to a boil then add rice. Cook until rice is done. Super Easy!!! For larger batch just add more soup and water.

Chicken Taco Soup

2 or 3 Cooked Chicken Breats (cubed or shredded)
1/4 Chopped Onion, or I use dried minced onion
1 can tomato sauce
2 cans of your choice beans (I use kidney and pinto) drained and rinsed
1 can diced tomatoes
1 can corn, with juice
1 or so cans of water
2 T. Taco seasoning
1 T. Ranch Dressing or Dip Mix

Mix all together and serve hot. Top with corn chips, sour cream, shredded cheese, and avocado.

Or crock pot on low for 6 to 8 hours

Enjoy!!!

Vegatable Soup

Chuck or round steak, cubed
Onion
Worcestershire sauce
*Brown the meat and onions together in olive oil in a large stock pot; after it starts to brown, add a generous sprinkling of Worcester-shire sauce. Finish browning, stirring often.

Add Canned Diced Tomatoes (any kind...I use about 2-3 cans)
*Fill the pot to about the half-way point; simmer for a couple of hours

Add in the last 90 minutes:
Carrots
Potatoes
Celery
Cabbage

Add your choice of frozen vegetables in the last 45-60 minutes:
Corn
Peas
Green beans

Season with parsley, basil, salt, & pepper.

You can also add small pasta, like alphabet. Barley can also be added.

Chicken and Wild Rice Chowder

1 C Sliced Mini Carrots
1 C Sliced Celery (2 stalks)
1 C of Quartered Mushrooms
3 T Butter
3 T Flour
2 14 oz Cans Chicken Broth
2 1⁄2 C Chopped Cooked Chicken
1/2 C Wild Rice
1⁄4 tsp Ground Black Pepper
14 oz Can Evaporated Milk

In large pot bring chicken broth to a boil and add wild rice, cook until rice is tender. In a separate saucepan cook carrots celery and mushrooms in hot butter over medium heat until tender. Stir in flour. Add vegetable mixture to broth & rice mixture. Add chicken and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in milk. Heat through.

Chowder

2 Stalks of Finely Chopped Celery
3 T Butter
3 T All Purpose Flour
1 14 oz. Can of Chicken Broth
2 C Diced Potatoes, Cooked Halfway in the Microwave
1/2 C Onion
2 1/2 C Milk
4 Slices of Bacon, cooked and crumbled
Salt and Pepper

Saute celery and onion in butter. Add flour. Stir in broth and bring to a boil, stirring constantly. Add potatoes. Cook until tender, 10 minutes. Stir in milk and heat through. Stir in bacon and any other things you like in your chowder.

Add in ideas:

Corn
Peas
Red Pepper (saute with celery and onion)
Cooked Chicken

Broccoli Cheese Chowder:

Your family will love this rich and smooth broccoli cheese chowder. Try serving with bread or in bread bowls. It's also delicious with asiago bagels.

2 bunches (about 1 pound) fresh broccoli

1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 flour
4 cups milk
1 cup chicken broth
1 1/2 teaspoons salt
2 cups grated cheddar cheese

Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces; set aside. Saute chopped onion in the 1/4 cup butter until tender; set aside. In a large saucepan or soup pot prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth, and salt. Stir constantly until mixture reaches a boil. Cook 1 to 2 minutes until thickened. Add broccoli and onion. Stir in cheese. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately or keep warm over low heat. Makes 6-8 servings.

Chicken Tortilla Soup:

4 chicken breasts or 2-3 lbs. of tenders
2 15 oz. cans black beans, undrained (you can substitute 1 can of white beans if you want)
2 15 oz. cans of Mexican stewed tomatoes or Spicy Rotel tomatoes
1 C. salsa
4 oz. can mild chopped green chilies
14 oz. can tomato sauce
tortilla chips
grated cheese
sour cream

Combine all ingredients except chips, cheese and sour cream and cook on low in crock pot for 8 hours.
Top with chips, cheese and sour cream. ENJOY!!!

Easy Crock Pot Stew

1 Can cream of mushroom soup
1 Can golden mushroom soup
1 Can tomato soup
1 Can water
1 lb. stew meat
1 1/2 cup Carrots, sliced
2 1/2 cup potatoes, diced
1/2 small onion, chopped
Salt and Pepper to taste
1 cup frozen petite peas (optional)

Combine the cans of soups and water in the crock pot. Add the carrots, potatoes and onion. Brown stew meat in frying pan then pour meat and drippings into the crock pot. Season with salt and pepper as desired. Cook 6-7 hours on low. Add frozen peas and cook on high for 20 minutes before serving. Serve with corn bread if desired.

Quick Taco Soup

Fry Together:
1 lb Ground Beef
Onion Powder (as desired)
Add:
3 Cans Original Nally's Chilli
1 1/2 C Frozen Corn
1 Packet Ranch Dressing
1 Packet Taco Seasoning
1 3-4oz. Can Green Chiles
1 15 oz. Can Tomato Sauce
1 1/2 C Water
Toppings:
Sour Cream
Cheese
Fritos Chips

Creamy Chicken & Rice Soup

6 C Chicken Broth
3/4 C Minute Rice
1/2 Bag of Mini Carrots Chopped
3 Stalks of Celery (if desired)
6 T Butter
6 T Flour
2 C Half & Half
2 Chicken Breasts (Shredded or Cubed)

Boil broth, add carrots. Melt butter in seperate sauce pan, stir in flour, & cook until bubbly. Remove from heat & add half & half. Take 1 C of broth & carrot mixture & add to butter/flour sauce. Put back on heat and let thicken. Add minute rice to broth and carrots. Once sauce has thickened add back to broth mixture. Fry chicken, either shredded or cubed & throw into soup. ~Serve with fritos chips if desired.~