Broccoli Cheese Soup

2 Tbs oil
3/4 cup onion
6 cups water
6 chicken cubes
16 oz package bow tie pasta
1 tsp salt
20 oz broccoli
1/8 tsp garlic
6 cups milk
lb Velveeta
Pepper to taste

Creamy Tomato Soup

I love Tomato Soup!  This recipe came from my dear friend, Melissa.


INGREDIENTS
1 (29 ounce) can crushed tomatoes 
1 (10.5 ounce) can condensed chicken broth, undiluted 
2 tablespoons margarine 
2 tablespoons white sugar 
1 tablespoon chopped onion 
1/4 teaspoon baking soda 
2 cups heavy whipping cream
DIRECTIONS

In a large stock pot mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour. 
In a double boiler heat cream until hot. You can also do this in a regular saucepan over low heat, but watch it carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.

Hearty Hashbrown Soup

Hearty Hashbrown Soup

2 pounds frozen shredded hash brown potatoes

4 cups water

1 large onion, chopped

3/4 cup sliced celery

4 chicken bouillon cubes

1/2 teaspoon celery seed

1/4 teaspoon pepper

4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

1 quart milk

2 cups cubed fully cooked ham

1 tablespoon dried parsley flakes

1-1/2 teaspoons garlic salt

8 bacon strips, cooked and crumbled

Directions:

In a Dutch oven or soup kettle, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Mash vegetables with cooking liquid. Add soup and milk; stir until smooth. Add ham, parsley and garlic salt; simmer for 10 minutes or until heated through. Garnish with bacon. 

Yield: 12-16 servings.

Cheeseburger Soup

This really tastes nothing like cheeseburgers, but that is it’s name.


½ pound ground beef
½ pound spicy breakfast sausage
¾ c. chopped onion
¾ c. shredded carrots
1 t. basil
1 t. parsley
¾ t. salt
½ t. pepper
4 T. butter
3 c. chicken broth
4 c. potatoes
¼ c. flour 


8 oz. cheese (I probably triple this.)
1 ½ c. milk
¼ c. sour cream


Melt butter in large stock pot.  Add potatoes, onion and carrots and cook til slightly tender.  Add flour to coat.  Slowly mix in chicken broth, spices and meat.  Continue simmering until potatoes are done.  


Before serving, add cheese, milk, and sour cream. Do not boil after adding these ingredients.  


This recipe works well in a crock pot as well.

Spicy Tuscan Soup

1 pound Spicy Breakfast Sausage
1 whole medium red onion, diced
2 slices bacon, diced
3 cloves garlic, minced
3 whole medium potatoes
1 qt. warm water
3 cubes chicken bouillon
1/4 bunches kale, roughly chopped (about 1 cup)
1/2 cup heavy whipping cream.

Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain and set the sausage aside.

Chop onions and dice bacon; add to the dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.

Slice potatoes in half lengthwise and cut into 1/4 inch slices.  Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15-20 minutes until potatoes are done.

Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks.

**How I really did this recipe:  I have picky eaters in this house.  I blended (as in liquified) the kale and onion with the chicken broth. Then simmered it with the remaining ingredients.  It was a lovely shade of green that would be perfect for a St. Patty's Day meal! But it was yummy!  I accidentally cooked our garlic bread a little too long, so we crumbled it up like croutons in the soup. I will do that on purpose next time.

Taco Soup

2 pounds ground beef
1 small onion
Brown meat and onions.

Add:
1 can ranch style beans
1 can pinto beans
1 can corn
1 can red beans
1 can rotel
4 cans diced tomatoes, Italian style
1 pkg. ranch dressing
1 pkg. taco seasoning
Mix all together.
Add 1 Tbs. sugar. Flavor with garlic and Worcestershire.

Serve with tortilla chips, cheese, and sour cream.

Chicken Tortilla Soup

One of our favorite soups, from Melissa Gresham

1 ½ pounds skinless boneless chicken breast, cut into 1 in. cubes
3 T flour or cornstarch
3 (4oz) cans chopped green chilies, undrained
1 (15 oz) can pinto beans
1 (14oz) can diced tomatoes
2 c water or chicken broth
1 tsp salt
¼ tsp grnd. Cumin
¼ tsp dried oregano
1 large onion, chopped
1 clove, garlic
Toppings: sour cream
shredded Colby jack cheese, chopped avocado, slice green onions
Tortilla Chips, whole or crushed in soup

Place first two ingredients in a crock pot and toss until chicken is covered with flour. Add remaining ingredients; stir well.  Cover and cook on High for 4 to 6 hours or Low 8 hrs.  Serve with toppings.
Yield: 10 cups

*This soup can also be made on your stove top by sautéing the chicken, onions and garlic, in ¼ c of olive oil. Toss in flour, add the rest of the ingredients, bring to a boil and then simmer for 1 hr.