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

1 bay leaf

2 quarts chicken stock

8 ounces dried wide egg noodles – homemade is best!

1 1/2 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

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.

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!

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. 

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).

Spicy Pumpkin Soup (Heather)

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.