Lightened Up Cheeseburger Soup

 

Ingredients

• 1 pound lean ground beef
• 1 cup diced carrots
• ½ cup diced celery
• ½ cup diced onion
• ½ teaspoon salt
• Pinch of black pepper
• 4 cups peeled and diced Yukon gold or russet potatoes
• 4 cups low-sodium chicken broth
• 1 teaspoon dried parsley
• ½ teaspoon mustard powder
• 1 ½ cups milk
• ¼ cup all-purpose flour
• 2 cups shredded sharp cheddar cheese 
• Chopped green onions or chives, sour cream, shredded cheese, for serving

Instructions 

• In a 6-quart pot set over medium heat, add the ground beef, carrots, celery, onion, salt, and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink. Off the heat, drain excess grease.
• Return the pot to medium heat and add the potatoes, broth, parsley, and mustard powder. Stir to combine. Bring the soup to a boil, reduce the heat to medium-low, and continue to simmer for 15 minutes, until the potatoes are tender.
• To a blender, add the milk and flour and blend until smooth. Pour the mixture into the soup and bring to a simmer. Cook, stirring constantly, for 3 to 4 minutes, until the soup has thickened.
• Off the heat, add the cheese a handful at a time and stir until melted.
• Taste and season with additional salt and pepper, if needed (important!).
• Serve with chopped green onions or chives, sour cream and additional shredded cheese, if desired. The soup will thicken considerably as it cools. Image and recipe from Mel's Kitchen Cafe 

Tortellini Soup

 Ingredients

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 medium zucchini, chopped

4 medium cloves garlic, minced, 1 heaping tablespoon

1 tablespoon tomato paste

1 ½ teaspoons Italian seasoning

1/4 teaspoon crushed red pepper flakes, omit if sensitive to spice

8 cups (1.8L) chicken broth

1 (8 to 10oz) package tortellini

1 small bunch kale, thick stems removed and chopped

Splash cream or non-dairy milk, optional

Handful chopped fresh herbs like parsley or dill

Dash fish sauce, optional

Parmesan for serving, optional

Directions

1Heat the oil in a large pot, such as a Dutch oven, over medium heat. Toss in the onions and carrots, and then cook, occasionally stirring them, until they soften, about 5 minutes.

2Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute.

3Pour in the broth, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes.

4Stir in the tortellini and kale, and cook for 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this makes the broth a little creamy, but you can leave this out if you prefer plain broth).

5Taste the soup and season with additional salt as needed. For extra flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated Parmesan cheese scattered on top (optional).

Panera's Broccoli Cheddar Soup

 Ingredients

• 1/4 cup butter
  
  
  
• 1/2 medium chopped onion
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken broth
• 1/2 lb broccoli, (about 3 cups), chopped into bite size pieces
• 1 cup carrot, julienned (can buy matchstick carrots in produce section)
• 1/4 teaspoon nutmeg, (optional but brings out the flavor)
• 8 ounces grated sharp cheddar cheese (2 cups)
• salt and pepper

Instructions

 

• Melt the 1/4 cup butter and sautee the onions in the butter until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
• Whisk in the half & half and chicken stock. Bring to a boil then reduce heat to medium.
• Add the broccoli and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.
• Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.

  
  

Homemade Egg Noodles

 Ingredients

• 1 large egg, beaten
  

• 2 tablespoons milk

• ½ teaspoon salt

• 1 cup sifted all-purpose flour, or more as needed

Directions

1. Combine egg, milk, and salt in a bowl. Add sifted flour and stir until a dough forms, adding more flour as needed, a little at a time, for the dough to come together. Separate into two balls.

2. Sprinkle a work surface with flour and roll out each piece of dough as thin as you like. Let rolled dough rest for 20 minutes.

3. Cut into strips and spread to dry, dusting with a bit of flour so the noodles don't stick together. Let dry for approximately 2 hours.

4. Cook noodles in boiling salted water, or hot soup, until tender, about 10 minutes.

Sausage and Tortellini Soup

    * 3/4 - 1 LB. Italian sausage (hot or mild)

    * 1 can (14 1/2 oz) Diced Tomatoes with Basil, Garlic & Oregano
    * 1 pkg (9 oz.) fresh or frozen cheese tortellini
    * 1 can (14 oz) beef broth
    * 1 c. water
    * 1 tsp. oregano
    * 1 tsp. basil
    * 1/4 tsp. hot pepper
    * 1 Tbsp. garlic
    * 1 small onion chopped
    * 1can black beans
    * fresh grated Parmesan cheese


    Brown sausage & drain. Add remaining ingredients, except beans, tortellini & cheese. Bring to a boil. Add tortellini, cover, reduce heat and simmer until pasta is nearly done. Add beans and simmer until heated through. Sprinkle with finely grated fresh parmesan cheese and serve.

    For the crockpot version: Brown & drain sausage. Put rem. ingred., expect beans, tortellini & cheese in crockpot. Cook on low 4 - 5 hours. Turn crockpot to high. Add tortellini and beans. Continue cooking until tortellini is tender. Serve with a sprinkling of cheese.
    Makes 4 generous servings.
    Good hot, warm or surprise, cold! Enjoy.

Taco Soup

1 pound ground beef

1 .25 oz package taco seasoning mix

1 can red kidney beans rinsed

1 can corn drained

1 can green chilies

1 can diced tomatoes

1 16 oz tomato juice

1 pound package corn chips

1 8 oz chedar cheese grated

1 pint sour cream

Brown hamburger, drain grease, sprinkle taco seasoning and stir well.  Combine beans, corn, soup, chilies, tomatoes and juices in a pot, adding the hamburger last.  Heat through and serve.  Top with corn chips, sour cream, grated cheese, and avocado.

Rich's Coconut Chicken Soup

 4 chicken breast boiled (save broth)

4 ribs of chopped celery

4 chopped carrots

2-3 cans coconut milk

sumbol/red pepper flakes

1 package rice sticks 

1 cups cilantra

1/2 Cup sugar

salt to taste

Slow Cooker Posole

 Ingredients

• 1-2 tablespoons canola, vegetable or avocado oil
• 2-3 pounds pork roast cut into 1-inch cubes (see note)
• 1 yellow onion, sliced thinly
• 4 cloves garlic, finely minced
• 1 can (19-ounces) red or green enchilada sauce (see note)
• 1 jar (16-ounces) salsa verde, regular or thick 'n chunky
• 1 cup chicken broth
• 1 can (4-ounces) green chiles
• 2 cans (15.5 ounces each) white hominy, drained
• 2 teaspoons dried oregano
• ½ teaspoon salt
• ½ teaspoon cayenne pepper, more or less to taste
• ½ cup chopped fresh cilantro

Instructions 

• Heat the oil in a 10- or 12-inch skillet or saucepan over medium heat. Season the pork pieces lightly with salt and pepper. Add the pork in a single layer and brown on all sides (may need to do this in batches so the pan doesn’t get crowded – otherwise the meat steams instead of browning nicely). Transfer the meat to a 6- or 8-quart slow cooker.
• To the skillet, add the onions and cook on medium-low or medium heat until the onions start to soften, 2-3 minutes. Add the garlic and cook another minute or so. Transfer the onions and garlic to the slow cooker.
• Add the enchilada sauce, salsa verde, broth, green chiles, drained hominy, oregano, salt, and cayenne pepper. Give the mixture a good stir.
• Cover and cook on high for 6-7 hours (or low for 8-9 hours) until the pork is fall apart tender. Thin with broth, if desired, and heat through.
• Stir in the cilantro. Season to taste with additional salt and pepper, to taste. Serve with shredded cabbage, sliced avocado, fresh lime wedges, tortilla chips, shredded cheese, etc. Mel's Kitchen Cafe
  

 

Creamy Tuscan Tortellini Soup

4.8 Stars (48 Reviews)

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely diced onion
• 1 cup diced carrots (about 3 medium carrots, peeled)
• 3 cloves garlic, finely minced
• 4 cups chicken broth (I use low-sodium)
• 28-ounce can crushed tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/8 teaspoon black pepper
• 10 ounces cheese tortellini (see note)
• 1 1/2 cups milk
• 3 tablespoons flour
• 1 to 2 cans (15-ounces each) Great Northern, cannellini, or other white beans, rinsed and drained
• 2 cups cooked, diced or shredded chicken
• 2-3 cups lightly packed, torn or coarsely chopped fresh spinach
• Freshly grated Parmesan cheese, for serving

Instructions

1. In a 6- or 8-quart pot, heat the oil over medium heat and add the onions and carrots. Cover the pot and cook/sweat the mixture, stirring occasionally, until the vegetables are tender, 3-4 minutes. Add the garlic and cook, stirring constantly, for about 30 seconds.
2. Add the broth, crushed tomatoes, basil, oregano, thyme, salt and pepper. Bring the mixture to a simmer and add the tortellini. Cook for 2-3 minutes until the tortellini are mostly tender (they'll continue to cook for a few minutes in the next step).
3. Whisk or blend the flour and milk together until smooth and add it to the soup, stirring constantly. Add the beans, chicken and spinach. Bring the soup to a low simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened and all the ingredients are heated through and the tortellini are tender.
4. Serve with freshly grated Parmesan cheese on top, if desired.

Notes

Tortellini: I usually use the Kirkland brand refrigerated cheese tortellini from Costco. It comes in 22-24 ounce packages. This recipe calls for 10 ounces tortellini, but for a thicker, heartier soup, you can double the tortellini amount (same goes for the beans, as noted in the ingredient list).

Slow Cooker Beef Vegetable Noodle Soup

Ingredients

Soup:

• 2-3 pounds stew meat or chuck/arm roast, cubed
• 2 cups (12 ounces) diced carrots, about 2-3 medium carrots
• 1 cup (6 ounces) diced celery, about 3 mediums stalks
• 1/2 cup (3 ounces) small diced onion or shallot
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 bay leaf
• 3 cloves garlic, finely minced (or 1 teaspoon garlic powder)
• 7 cups beef broth
• 28-ounce can undrained diced tomatoes (or fire-roasted diced tomatoes)
• 8 ounces (about 4 cups) uncooked wide or extra wide egg noodles
• 1 cup frozen peas

To Thicken:

• 2 tablespoons cornstarch OR 1/4 cup all-purpose flour
• 1 cup beef broth

Instructions

1. In the insert of an 8-quart slow cooker, add the beef, carrots, celery, onion, salt, thyme, basil, bay leaf, garlic, broth, and diced tomatoes. Stir to combine.
2. Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is fall-apart tender.
3. Stir in the egg noodles. Cover and cook on high until the noodles are tender, about 10-20 minutes (depending on the slow cooker).
4. To thicken (optional), whisk together the cornstarch or flour and beef broth until smooth. Stir the mixture into the slow cooker until well-combined. Cover and cook on high for 4-5 minutes.
5. Stir in the peas and warm through. Season to taste with additional salt and pepper, if needed.

Notes

Beef Broth: you'll need two quart cartons or cans of beef broth for this recipe. You'll use seven of those cups at the beginning and save the last cup for thickening the soup at the end of cooking.

Thickening Soup: thickening the soup is optional; doing so gives it a delicious beef stew vibe.

Recipe and picture from Mel's kitchen cafe

Slow Cooker Beef Vegetable Noodle Soup

 

Ingredients

Soup:

• 2-3 pounds stew meat or chuck/arm roast, cubed
• 2 cups (12 ounces) diced carrots, about 2-3 medium carrots
• 1 cup (6 ounces) diced celery, about 3 mediums stalks
• 1/2 cup (3 ounces) small diced onion or shallot
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 bay leaf
• 3 cloves garlic, finely minced (or 1 teaspoon garlic powder)
• 7 cups beef broth
• 28-ounce can undrained diced tomatoes (or fire-roasted diced tomatoes)
• 8 ounces (about 4 cups) uncooked wide or extra wide egg noodles
• 1 cup frozen peas

To Thicken:

• 2 tablespoons cornstarch OR 1/4 cup all-purpose flour
• 1 cup beef broth

Instructions

1. In the insert of an 8-quart slow cooker, add the beef, carrots, celery, onion, salt, thyme, basil, bay leaf, garlic, broth, and diced tomatoes. Stir to combine.
2. Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is fall-apart tender.
3. Stir in the egg noodles. Cover and cook on high until the noodles are tender, about 10-20 minutes (depending on the slow cooker).
4. To thicken (optional), whisk together the cornstarch or flour and beef broth until smooth. Stir the mixture into the slow cooker until well-combined. Cover and cook on high for 4-5 minutes.
5. Stir in the peas and warm through. Season to taste with additional salt and pepper, if needed. 

Recipe and picture from Mel's Kitchen Cafe

Cheesy Potato Soup

4 medium potatoes, diced

1 large onion
1 quart water
3 stalks celery diced
1/4 Cup butter
3 TBS flour
1/2 cup milk
1 1/2 cups grated yellow cheese
1 tsp salt
1/4 tsp seasoned salt
1/4 tsp paprika
1/8 tsp ground pepper
chopped chives
sour cream
cheese
bacon

Combine potatoes, onion, celery and water in heavy saucepan.  Bring to boil, reduce heat and simmer until tender, about 20 minutes.  In heavy saucepan melt butter; add flour; cook and stir until mixture bubbles.  Remove from heat; stir in milk.  Return to heat; cook and stir until thickened.  Stir mixture slowly into potatoes - don't drain the water; cook and stir until thick.  Add cheese and seasonings.  Serve topped with chopped chives, sour cream, cheese and bacon.

Old-Fashioned Beef Stew

Ingredients

• ¼ cup all-purpose flour
• ¼ teaspoon freshly ground pepper
• 1 pound beef stewing meat, trimmed and cut into inch cubes
• 5 teaspoons vegetable oil
• 2 tablespoons red wine vinegar
• 1 cup red wine
• 3 ½ cups beef broth, homemade or low-sodium canned
• 2 bay leaves
• 1 medium onion, peeled and chopped
• 5 medium carrots, peeled and cut into 1/4-inch rounds
• 2 large baking potatoes, peeled and cut into 3/4-inch cubes
• 2 teaspoons salt

Preparation

1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
2. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
3. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Minestrone Soup

Recipe adapted by Our Best Bites

1 lb. Italian sausage
1 medium onion, diced

4 cloves minced garlic

4 c. water
2 stalks celery, diced

2 large carrots, diced

1-2 small zucchini, quartered and chopped
1 can beef broth
1 10-oz. can bean with bacon soup
1 28-oz. can diced tomatoes

1 can Great Northern Beans, drained and rinsed
1 Tbsp. sugar
1 tsp. oregano
1 tsp. Kosher salt
1/2 tsp. black pepper

1/8-1/4 tsp. red pepper flakes

Remove casings from sausage and crumble the meat. In a large soup pot, brown Italian sausage with onions and garlic. Carefully drain, if necessary. Add remaining ingredients, bring to a boil, cover, and then reduce to a simmer. Simmer on low for 1 hour, stirring occasionally. Serve with freshly grated Parmesan cheese and breadsticks or French bread.

Additionally, you can make this in a slow cooker. Just brown the sausage, onion, and garlic in a frying pan, drain, and then transfer to a slow cooker. Add remaining ingredients and cook all day on low.

Kathleen Magnusson's Creamy Chicken Soup

Use 3 - 14 1/2 oz or 1 - 49 oz can of Chicken Broth or make your own chicken broth by boiling bones and skin from a rotisserie chicken.  Cup up your favorite vegetables and cook until tender in chicken broth.  (The vegetables I like to use are:  Potatoes, onions, celery, green pepper, carrot.)  In another sauce pan, melt 1/2 Cup butter.  Add 1/3 Cup cornstarch, 3 Cups milk, 1 Cup cream.  Heat until thick.  Add milk mixture to vegetables.  Add cup up chicken from rotisserie chicken, or canned chicken, or cooked chicken tenders.  Add 1/2 tsp pepper, 1 tsp salt and 1 TBS dried parsley flakes. You can also add other seasoning such as Mrs. Dash.

Dump Stew

1/2 to 1 pound ground beef (or you can use ground turkey or cup up chicken)
Brown the ground beef  and to that add one chopped onion - Saute
Into that add some garlic and a package of taco seasoning mix
Add 5 cans of beans undrained (some suggestions - kidney, pinto, white - whatever you like but make sure it's five different kids)
1 can of corn - drained
32 ounce can of chopped tomatoes

Heat through and serve.
Recipe courtesy of Sonya Johnston

Easy Broccoli Cheese Soup

Ingredients:

    3 1/2 cups chicken broth
    1/2 cup finely diced onion (white or yellow)
    1 teaspoon salt
    1/2 teaspoon pepper
    5-6 cups (about 30-36 ounces) chopped broccoli
   4 cups milk (I use 2%)
    1/2 cup all-purpose flour
    3 cups (12 ounces) freshly grated cheddar cheese
    1 cup (4 ounces) freshly grated Swiss cheese
Directions:
    In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it won’t be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
    In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring quickly. Bring the mixture to a gentle simmer, stirring constantly, and cook until thickened, 3-4 minutes.
    Turn the heat to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.
    Serve immediately (the soup will thicken as it cools).  Yields 6-8 Servings
Recipe and picture from Mel's Kitchen Cafe

Creamy Crockpot Tortellini Soup

Ingredients:
24 oz jar of spaghetti sauce
2 Cups water
1/4 Cup diced onion
3-4 garlic cloves minced
1/2 Cup diced carrots
1 lb ground beef browned
4 Cups loosely packed fresh spinach leaves
4 Cups beef broth
8 oz cream cheese
8 oz sliced fresh mushrooms
16 oz cheese tortellini

Instructions
1.  Combine spaghetti sauce, water, meat, onion, garlic, carrots, spinach, cream cheese, beef broth, and mushrooms in a slow-cooker.  Cook on low for 7 hours or 5 hours on high.
2.  Before adding tortellini, take a whisk to your soup to break up any chunks of cream cheese.  Stir in frozen tortellini.  Cover and cook for 20-30 minutes or until tender and hot.

Chicken Tortilla Soup

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/4 cup Diced Green Bell Pepper
• 1/4 cup Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Recipe and picture courtesy of The Pioneer Woman (instead of the cornmeal I added crushed tortilla chips - SO GOOD!!!)

White Bean Chile with Tomato Garnish

IT IS ALL ABOUT THE GARNISH FOLKS!!!!

1 lb small white navy beans (rinsed and soaked overnight) or about four cans
1-2 onion chopped
1 48 oz can of chicken broth
4 cups chicken - cooked and diced
1 large 7 oz can diced green chiles
2 tsp dried oregano leaves
4 tsp cumin
1 1/2 tsp cayenne pepper
4-5 (or more) garlic cloves, minced
1 cup sour cream
3 Cups monterey jack cheese, shredded

tomatoes, chopped
cilantro chopped
sweet and sour dressing

1/2 Cup sugar
1/4 Cup cider vinegar
juice from 1 lemon
1 tsp dried onion powder
1 tsp salt
1 tsp paprika
1/3 Cup vegetable oil

In a large pot, combine beans, onions and broth.  Bring to a boil.  Turn down heat and simmer about 2 hours or until beans are tender.
Add chopped chicken with chiles and seasonings and continue simmering until the sauce is thickened about 30-40 minutes. 
Take off heat and add the sour cream and cheese.  Stir until cheese melts.
Serve with tomato garnish.

Sweet and sour dressing
In a small saucepan combine sugar and vinegar and bring to a boil, stirring until sugar is dissolved.  In a jar combine juice and seasoning.  Add vinegar mixture and then oil.  Shake to combine.  Will keep up to a week in refrigerator.  (add only enough dressing to coat the tomatoes, add cilantro)