Broccoli Cheese Soup (Debbie)
2
cans chicken broth
3
potatoes, peeled and diced
2
cups broccoli, chopped
1/2
cup carrots, chopped
1 can cream of chicken soup
1 cup grated cheddar cheese
4 oz. cream cheese, cubed
Simmer
vegetables in broth until tender. Remove from heat. Add remaining ingredients and stir until
cheeses are melted.
Cream of Broccoli
Soup (Melodie)
1 large bunch broccoli
1/3 cup chopped onion
2 cups water
4 tsp. chicken bouillon granules -
(or 4 chicken bouillon cubes)
1 garlic clove, minced or more
1/2 tsp. dried leaf thyme
3 TBS. butter
3 TBS. flour
1/4 tsp. white pepper
1 1/2 cups half and half
1/4 cup dairy sour cream
2 TBS. chopped chives
Garnish with shredded cheese
Cut florets from broccoli. Peel and dice broccoli stems. In 3-quart saucepan, place broccoli florets
and stems, onion, water, bouillon granules or cubes, garlic and thyme. Cover and bring to a boil. Reduce heat and simmer 15 minutes or until
broccoli is tender. Cool slightly. Puree broccoli mixture and set aside. Melt butter in large saucepan over medium
heat. Stir in flour. Cook 2 minutes stirring constantly. Add white pepper and half and half (or canned
substitute for whole milk). Cook until
thickened, stirring constantly, about 2 minutes. Stir in broccoli puree and heat through. Top each serving with a dollop of sour
cream. Sprinkle with chives and cheddar
cheese. Makes 4 - 5 servings.
Cheese Soup (Grandma Morgan)
1
cup onion
1
cup celery
1
clove garlic
2
TBS. butter
7
cups water
6
chicken bouillon cubes
3
or more cups broccoli
6
cups skim milk
1-
8 oz. pkg. processed cheese
Sauté
onion, celery and garlic. Melt
butter. Add 7 cups water and 6 chicken
bouillon cubes. (can also use 6 tsp. of
seasoning packets from chicken flavored Top Ramen). Bring to boil and add broccoli and milk. Heat.
Add cheese. Cook until warm and
broccoli is tender.
Chicken Enchilada
Soup (Debbie)
3
TBS. oil
1
1/4 cups onion, chopped
1
clove garlic, minced
2
cups chicken, cooked, and shredded
3/4
cup green chiles, chopped
1
1/2 TBS. beef bouillon cubes
1
1/2 TBS. chicken bouillon cubes
1-
18 oz. can condensed cream of chicken soup
1
TBS. Worcestershire sauce
1
1/2 TBS. A-1 steak sauce
2
tsp. chili powder
1/2
tsp. black pepper
2
1/4 cups grated cheddar cheese
Saute’
onion, garlic and green chiles in oil.
Add rest of ingredients and simmer.
Chicken Noodle
Soup (Debbie)
Three boxes of
chicken broth (32oz. at Costco)
1/2 to 1 whole white
onion
5 chopped celery
stocks
5 chopped carrots
Two chicken
breasts
1 package of egg
noodles
1 package of
sliced mushrooms (optional)
Salt and pepper
to taste
Pour chicken
broth into a pot. Add onion, celery,
carrots and chicken breasts. Bring to a
boil and then simmer for 40 - 60 minutes. Take the chicken out and put it on a
cutting board and shred it with two forks. Dump the chicken and noodles
(egg noodles) back in to the pot, add mushrooms (if desired). Cook till
noodles are done. Salt and pepper at the beginning and more later on to taste.
Chicken Noodle
Soup (Melodie)
1/2 pkg. egg noodles
1 whole chicken boiled, de-boned (or Costco chicken)
5 cups chicken broth
3 chicken bouillon cubes
3 carrots chopped
1 can cream celery soup
1 chopped onion
3 stalks celery chopped
2 cans cream chicken soup
1 can evaporated milk
Set noodles aside. Boil all other ingredients until vegetables
are cooked. Add noodles, then simmer 15 -
30 minutes.
Chicken Noodle Soup (Stefanie)
2
TBS. extra-virgin olive oil
1
medium onion, chopped
3
garlic cloves, minced
2
medium carrots, cut diagonally into 1/2-inch-thick slices
2
celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4
fresh thyme sprigs
Kosher salt and freshly
ground black pepper
Place
soup pot over medium heat and coat with oil. Add onion, garlic, carrots,
celery, thyme and bay leaf. Cook and stir for about 6 minutes, until vegetables
are softened but not browned. Pour in the chicken stock and bring the liquid to
a boil. Add noodles and simmer for 5 minutes until tender. Fold in the chicken,
and continue to simmer for another
couple of minutes to heat through; season with salt and pepper. Sprinkle with
chopped parsley before serving.
Homemade Noodles (Stefanie)
2 eggs
3 TBS. Milk
1 tsp. salt
1/2 tsp. pepper
1 1/2 cup flour (approximately)
Beat eggs, milk, salt and pepper slightly with a fork. Gradually add flour. Turn out onto a well-floured surface and roll out until desired thickness or thinness. The dough is very sticky so it is important you use a good amount of flour when you roll out the dough. These may be added to the bubbling broth right away or spread out and allowed to dry. When dried you can freeze them and store them for future use.
Chili (Debbie)
1
lb. ground beef
1
small green pepper
1
cup chopped onion
1
clove minced garlic
1-
8 oz. tomato sauce
1-
16 oz. can chopped stewed tomatoes
1- 30 oz. can kidney beans
1- 8 oz. can kidney beans
1 tsp. chili powder
1/2 tsp. basil
1 can of corn
1 jar of salsa
Brown
beef, green pepper, onion and garlic together and drain off fat. Mix tomato
sauce, stewed tomatoes, beans, chili powder and basil in crock pot. Add meat and cook on high in crock pot for 3
hours. Add corn and salsa. Yummy!
Two –Time Award
Winning Chili (Leon)
1lb. to 2 lbs. ground hamburger
1 green pepper chopped
1 TBS. chili powder
1/4 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. salt
2- 16 oz. kidney or pinto beans rinsed &
drained
1- 28 oz. peeled chopped tomatoes
4 drops of Chile Habanero Hot Sauce (Green)
1 large chopped onion
1- 8 oz. can tomato sauce
1- 8 oz. can water
1/2 tsp. black pepper
2 cloves garlic chopped
Brown hamburger and onion. Add other ingredients and cook for 1 hour or
put in a crock pot.
Creamy White Chili (Andrea)
1 pound boneless skinless chicken breasts cut
into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 TBS. vegetable oil or olive oil
2 cans great northern beans, rinsed and
drained (15 1/2 oz. each)
1 can (14 1/2 oz.) chicken broth
2 cans chopped green chilies (4 oz. each)
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
In a large saucepan sauté chicken, onion and
garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and
seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30
minutes. Remove from the heat; stir in
sour cream and cream. Serve immediately.
Boston Clam
Chowder (Grandma Morgan)
3/4 lb. minced clams (or 2- 6 1/2 oz. cans
minced clams)
1 cup onions - chopped fine
1 cup celery - chopped fine
2 cups potatoes - chopped fine
3/4 cup butter or margarine
3/4 cup flour
1 qt. half and half cream
1 1/2 tsp. salt and pepper
1/2 tsp. sugar
Drain juice from clams and pour over
vegetables in medium saucepan. Add
enough water to barely cover veggies and simmer covered over medium heat until
potatoes are tender. About 20
minutes. In meantime, melt butter, add
flour and blend, cook a minute or two.
Add cream. Cook and stir till
smooth and thick using wire whisk. Add un-drained
vegetables and clams and heat through.
Season with salt, pepper and sugar.
Clam Chowder (Cody Hyde)
1/2 cup butter
1/2 lb. bacon
2 large yellow onions
2 bunches celery
2 cans clams
6 large potatoes - peeled, cooked, chopped
1 tsp. Italian seasoning
4 beef bouillon cubes
2 cups white grape juice
1 gallon half and half
2 1/2 cups powdered potatoes
In pot, melt butter, and then add bacon, onion, and
celery. Cook until bacon is brown. Add clams, potatoes, Italian
seasoning, bouillon cubes and juice. Bring to a slow boil for 10
minutes. Set aside to cool for 2 hours
allowing flavors to mix. Add half and half and bring to boil. Just
before chowder reaches a boil, add powdered potatoes and whisk in. Set
aside 15 minutes. Whisk for 2 minutes to make creamy.
Andrea’s Corn Chowder
4
carrots
2
celery stalks
1
onion
3
cans cream of potato soup
1 1/2 cans milk
1 can corn with juice
1 1b ham chopped
8 oz. shredded cheddar cheese
Chop
carrots, celery and onion. Sauté in
butter for 30 minutes. Add cream of
potato soup, milk and corn with juice, and ham.
After about 15 min add cheese are stir.
Serve right away!
Potato Leek Soup
with Cheese (Alena)
1/4 cup butter
1 large leek (white & pale green parts) thinly
sliced
1 large garlic clove, minced
4 large potatoes (cut in 1/2 inch pieces)
2 large carrots (cut in 1/2” pieces)
4 cups chicken broth (low-salt)
1 TBS. dill weed, dried
3/4 cup milk
4 oz. cream cheese
1 cup sharp cheddar, grated
Parsley
chopped (optional)
Melt butter in heavy pot over medium
heat. Add leek and garlic, sauté until
tender but not brown, about 4 minutes.
Add potatoes and carrots, sauté 5 minutes longer. Add chicken broth and dill. Simmer uncovered until vegetables are
tender. Remove from heat. Add milk. Transfer 1/2 of soup to blender. Add cream cheese and blend until smooth. Return to pot and add 1 cup grated cheese. Stir over low heat until melted.
Season soup with salt and pepper to taste. Garnish with chopped parsley, additional
cheese. (Can blend all the soup to a
puree).
1
(about 2lbs) butternut pumpkin
2
TBS. olive oil
1
large onion, peeled, chopped
2
carrots, peeled, chopped
3
cups chicken stock
1
tsp. mild paprika
1
tsp. ground cumin
1/2
tsp. turmeric
1/2
tsp. ground coriander
1/2
tsp. grated fresh nutmeg
1
cup creme fraiche (less sour type of sour cream)
Preheat
oven to 350°.
Cut pumpkin in half. Place cut-side down
on a lightly oiled baking tray and roast for 45 minutes until soft. Scoop out
seeds and discard. Scrape out the flesh and discard the skin. Set flesh aside.
Heat
oil in a saucepan. Add onion and carrots and cook over medium heat for 5
minutes until softened. Add pumpkin, stock, 2 cups water and the spices. Season. Bring to the boil, then reduce heat to
low and simmer for 25 - 30 minutes. Cool slightly. Blend soup in batches, then
return to pan. Stir through creme fraiche and gently reheat.
Taco Soup (Alena)
1 lb. ground beef
1 medium onion, chopped
1 pkg. mild taco seasoning
1- 16 oz. can cut corn
1- 16 oz. can kidney beans, drained and rinsed
1- 28 oz. can stewed tomatoes
1- 8oz. can tomato sauce
Tortilla chips
grated cheese
Brown ground beef in heavy saucepan. Drain. Sauté chopped onion,
add to ground beef. Stir in taco seasoning, corn, kidney beans, stewed tomatoes
and tomato sauce. Simmer 20 - 30 minutes. Serve topped with tortilla chips and
grated cheese. Makes 8 servings.
Taco Soup
(Grandma Morgan)
1
lb. ground beef (brown and drain)
2-
15 oz. can tomatoes (chopped)
1-
15 oz. can tomato sauce
1-
15 oz. can corn
3
1/2 cups water
1
can garbanzo beans (drain)
1
can kidney beans
1
pkg. Taco Mix (El Paso or Lawry’s
Heat
and simmer 3 min. Serve with shredded
cheese, sour cream, salsa, and corn chips.
Taco Soup
(Jannie)
1 lb. hamburger or ground turkey
1 large onion
1 can pinto beans
2 large cans stewed tomatoes
1 pkg. taco seasoning
1 pkg. corn
Sauté hamburger and onion. Mix the rest of the ingredients together in a
soup pot. Add the hamburger and onion
and let simmer covered for 15 - 20 minutes.
You may add water if you think the flavor is too strong. Top with tortilla chips, cheese, sour cream,
green onions and olives. (We usually just top it with cheese and sour cream and
scoop it up with chips).
Taco Soup (Stefanie)
1 Bunch Green Onions
1 Can chopped green chiles
1 can black beans
1 can Pinto Beans
1 can Kidney Beans – Drained & Rinsed
1 can stewed Italian Style Tomatoes
1 can sweet corn – whole kennel golden
1 pkg. Taco Seasoning
1 pkg. Ranch dressing mix
Sauté green onions and green chili’s with 1 green chili can of
water. Add beans, tomatoes, corn and 1
bean can of water. Mix in taco
seasoning and simmer 10 – 15 minutes.
Add half the package ranch
dressing. Serves 4 - 6.
Tortellini Soup
(Stefanie)
1 TBS. olive oil
1 tsp. minced garlic
1 can (14 oz.) stewed chopped tomatoes
4 cups chicken broth
1- 10 oz. pkg. cheese tortellini
Salt and pepper, to taste
1/2 bunch spinach, stemmed
1 TBS. dried basil leaves
1/4 cup parmesan cheese
Sauté garlic in oil. Stir in tomatoes, broth and tortellini. Bring to a boil. Reduce heat and season with salt and pepper. Simmer until tortellini is just tender—about
5 minutes. Stir in spinach and
basil. Simmer for 2 minutes. Sprinkle with parmesan cheese after dishing
into bowls. Serves 4 - 6 people.
Tortilla Soup
(Melodie)
1 small onion, chopped
1 fresh jalapeno pepper; seeded and chopped
2 cloves garlic, minced
1- 4 oz. can chopped green chiles
2 TBS. vegetable oil
2- 14 oz. cans whole tomatoes
1 TBS. fresh chopped cilantro
1 tsp. each cumin and chili powder
1/2 tsp. sugar
1 tsp. Worcestershire sauce
1-14 oz. can beef broth
1-14 oz. can chicken broth
1-10 oz. can tomato soup
2 cups cooked, diced chicken (optional)
8 flour or corn tortillas
1 1/2 cups shredded cheddar cheese
Sauté onion, jalapeno peppers, garlic and
green chiles in vegetable oil until tender.
In blender, combine undrained tomatoes, spices, onion mixture, and blend
until nearly smooth. Pour into pan, add
canned soup and broths. Bring to a boil;
cover, reduce heat. Simmer one
hour. (At this point, the soup base
without the chicken and cheese can be frozen for later use). Add chicken, simmer 10 minutes. Serve hot.
To prepare tortilla strips, cut tortillas into 1/2” strips and fried in
hot oil until crisp and golden brown.
Put cheese and tortilla strips in bottom of bowl, then pour soup
over. Enjoy!!!
Veggie Soup (Grandma Morgan)
6
large onions
2
green peppers
1
large head of cabbage
1
large stalk of celery
2
large cans tomatoes
Cut
all veggies in small pieces. Cover with
water and boil 10 minutes. Season to
taste. Simmer until veggies are tender
and serve. 1 cup = 6 grams fiber.
Another Veggie Soup (Grandma Morgan)
1
1/2 cups tomato juice
2
cups water
2
bouillon cubes
3
cups shredded cabbage
1 cup onion chopped
1 cup chopped celery
1 tsp. parsley
Garlic salt
Mix
together and cook until tender.
Comfort Vegetable Soup (Jannie)
1 lb. hamburger
1 large onion
1 cup sliced
carrots
1 cup sliced
celery
1 qt. tomatoes
1- 8 oz. can
tomato sauce
About 3 cups
water
3 beef bouillon
cubes (or beef soup base)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic
powder
1 TBS. dry
parsley
1/2 tsp. oregano
1/2 tsp. basil
1 can green beans
1 small bag or
can of corn
Brown
hamburger and onion. Drain unnecessary fat. Add carrots, celery, tomatoes, tomato sauce,
water, bouillon cubes, salt, pepper, garlic powder, dry parsley, oregano, and
basil. Cook until carrots are tender, then
add beans and corn.
*
I usually make it in the crock pot and instead of hamburger I like to make it
with left over roast. Wait to add the
meat, beans, and corn 15 minutes before you eat it.
Zuppa Toscana
(Stefanie)
1 lb. ground Italian Sausage
1 1/2 tsp. crushed red peppers
1 large diced white onion
4 TBS. bacon pieces
2 tsp. garlic puree
5 cubes of chicken bouillon
10 cups water
1 lb. sliced russet potatoes, or about 3 large
potatoes
1 cup heavy cream
1/4 bunch kale
Sauté Italian sausage and crushed red pepper
in pot. Drain excess fat. Refrigerate while you prepare other
ingredients. In the same pan sauté
onions, bacon and garlic for approximately 15 minutes, or until the onions are
soft. Mix together the chicken bouillon
and water, then add it to the onions, bacon, and garlic. Bring to boiling. Add in potatoes and cook until potatoes are
soft. (about 30 minutes). Add heavy
cream and cook until thoroughly heated.
Stir in the sausage. Add kale
just before serving.
