Minestrone

Love to make this with all the fresh vegetables out of my garden!



• 7 slices thick bacon; diced
• 2-3 garlic cloves; minced
• 1 med. onion; chopped
• 2 stalks celery; chopped
• 2 carrots; diced
• 2 large potatoes; diced
• 1/2 medium cabbage; finely sliced
• 28 oz can diced tomatoes
• 1 tsp basil
• 1 tsp salt
• 1 TBSP dried or 1/4 cup fresh parsley
• 1 15 oz. can Kidney beans
• 2 quarts soup stalk; chicken or beef
• 1/2 c spaghetti; broken in 1" pieces

Fry bacon in a large stock pot.  Add garlic, onions, celery, carrots, potatoes, and cabbage.  sauté until veggies are tender.  Add the tomatoes, basil, salt, parsley, beans and broth.  Simmer about 35 minutes.  Add the spaghetti and simmer another 10 minutes.

Chicken Tortilla Soup

The best tortilla soup!

• 1/2 cup diced onions
• 3 cloves garlic, minced
• 3/4 tsp ground cumin
• 3/4 tsp dried oregano
• 1/4 tsp chili powder
• 1/4 tsp pepper
• 1/4 tsp garlic salt
• 8 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 (4oz) can diced green chilies
• 8-10 corn tortillas
• 2 cups diced or shredded cooked chicken
• 1 firm ripe avocado
• 1/2 cup shredded Cheddar cheese

In a large pot stir onion, garlic, cumin, oregano, chili powder, pepper, and garlic salt and cook over medium heat for 1 min.  Add chicken, broth, tomatoes, and green chilies.  Cover and bring to a boil over high heat.

Meanwhile, stack tortillas and cut into 1/4 in. wide strips.  Add to broth.  Reduce heat and simmer 15 minutes, stirring occasionally.

Add slices of avocado just before serving.  Garnish with cheese. 

 

(I boiled my chicken before hand and did extra for another meal.  You can also use any leftover chicken or turkey you may have in the freezer!)

Chicken Barley Chili

My sister, Brooke, introduced me to this recipe.  So, so yummy!!

• 1 (14 1/2 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1/2 (16 oz) jar favorite mild salsa (use leftover from Mexican pasta)
• 2 cups chicken broth
• 1 cup Quaker Quick Barley
• 3 cups water
• 1 TBSP chili powder
• 1 tsp cumin
• 1 medium onion, chopped
• 1 small can diced green chilies
• 1 (15 oz) can black beans, drained & rinsed
• 1 (15 1/4 oz) can corn
• 3 cups chicken breasts, cooked & cut
• cheese
• sour cream

In a large saucepan, combine tomatoes, tomato sauce, salsa, broth, barley, water, chili powder, onions, & cumin. Over high heat bring to a boil; cover and reduce heat to low.  Simmer 20 min, stirring occasionally.  Add chili, beans, corn and chicken.  Increase heat to high until chili comes to a boil. Cover and reduce heat to low.  Simmer for another 5 min. or until barley is tender. Serve with cheese and sour cream. 

Taco Soup

Simply good!

• 1 lb hamburger
• 1 can pinto beans
• 1 can corn
• 1 can green chilies
• 1 package taco seasoning
• 1 can diced tomatoes
• 2 TBS four
• cheese
• sour cream
• tortilla chips

Brown hamburger in a large pot with garlic salt.  Drain.  Add taco seasoning and flower.  Add beans, corn, chilies, and tomatoes.  Add 3 cans of water.  Bring to a boil.  Simmer for 10 min.  Serve with cheese, sour cream, and chips. 

I always make this when I have leftover corn, green chilies or tomatoes in the fridge.  I've also thrown in black beans if we have them leftover from taco salad and it's yummy too!

Cream of Asparagus Soup

Mom told me how to make this and it was so good!

• 3-5 cups of asparagus cut into 1-2 in. pieces
• 1/4 cup diced onions
• 1 garlic clove, minced
• 4 TBSP butter
• 4 TBSP flour
• 1 tsp salt
• 1/4 tsp pepper
• 1 can evaporated milk (add another cup of milk if you don't have this)
• 2 cups milk
• 2 cups chicken broth

In a large saucepan cover asparagus with water and boil 3-5 min or until crisp-tender.  Drain and set aside.  In same saucepan, saute onion & garlic in butter until tender.  Add flour, salt and pepper.  Slowly stir in chicken broth and let thicken a bit. Gradually mix in milk and let simmer about 2 min.  Add asparagus and cook until heated through. 

Cheeseburger Soup

Hearty soup that everyone will enjoy!

• 1 lb ground beef (Make extra so you can use for another meal)
• 3/4 cup onion
• 3/4 cup chopped carrots
• 4 TBS butter
• 1/4 tsp oregano
• 3 cups chicken broth
• 4 cups diced potatoes
• 1/4 cup flour
• 2 cups Mexican grated cheese
• 1 1/2 cups milk
• 3/4 tsp salt
• 1/4 tsp pepper

Brown seasoned (I just always season with garlic salt.) beef, set aside to drain.  In saucepan, saute onion, carrots, celery, & oregano in 1 TBS butter until veggies are tender. Add broth, potatoes and beef.  Cook until potatoes are done.  Meanwhile, in small sauce pan, melt butter and add flour.  Cook 3-5 min.  Add to soup. Bring to boil, reduce heat.  Add cheese, milk, salt & pepper. Cook until cheese is melted. 

Potato Soup

This is so good on a cold winter night!

• 3-4 potatoes, peeled & cubed
• 4 slices of bacon
• 1 cup chopped onion
• 2 cups chicken broth
• 2 1/2 cups milk
• 1/4 cup flour
• salt and pepper to taste
• 2 cups shredded cheese

Fry chopped bacon in a large stock pot until crisp.  Remove to paper towel to drain leaving 3 TBS bacon fat.  Add onions and potatoes to pan and saute 2-3 min.  Add flour and bacon and cook for another minute, then gradually add broth and cook until thickened.  Add milk, 1 cup cheese, and salt & pepper.  Simmer for 15-20 min.  Garnish with cheese.

Chicken Noodle Soup

After you eat this and once you find out how easy it can be, you'll never want soup from a can again!

• 3-4 chicken breasts
• 2 cans cram of chicken soup
• 4 cups wide egg noodles
• 2-3 lg carrot sticks
• 2-3 celery sicks
• 1/4 cup chopped onion
• 1 TBS butter

Boil Chicken for 20 min or until done.  Remove from water and chop or shred.  Add chicken soup to the chicken broth (water chicken was cooked in adding chicken bullion if needed).  Saute onions, chopped carrots, & chopped celery in butter.  Add chicken, noodles, and veggies to soup and boil 5-10 min. 

Note: If you have made Hawaiian Haystacks, just add noodles and veggies to that chicken mixture.  Add chicken broth if needed...from leftover to gourmet!