Category: Soups and Stews

Crock Pot Taco Soup


1 lb Ground Beef, cooked and drained
1 can corn
1 can Great Northern Beans(white)
1 can Black Beans
1 can Red Beans
1 can Diced Tomatos
1 Hidden Valley Ranch packet
1 Taco seasoning packet
2 cups water
Tortilla Chips
Sour Cream
Shredded Cheese

Combine all ingredients in Crockpot except Tortilla Chips, Shredded Cheese and Sour Cream.
**Do not drain any of the cans. Stir and cover with lid. Cook on low 6-8 hours. Serve with tortilla chips, cheese and sour cream.

Black Bean Cauliflower Soup


1 head of cauliflower cut into florets
1 large sweet onion, peeled and diced
4+ cups low sodium chicken or vegetable broth
1 bay leaf
1/4 tsp. nutmeg
1 cup of canned black beans, rinsed
4 oz of shredded low fat cheddar cheese
chives (optional)

Directions: In a large pot add the broth, onions, cauliflower and bay leaf. Make sure you have enough liquid to just cover the cauliflower. Place a lid on the pot and simmer until the cauliflower is tender ( about 15 minutes ). Remove the soup from the heat and discard the bay leaf. In batches, blend the soup until it is a velvety texture. Return it to the pot, whisk in nutmeg. Serve and top with a quarter of the black beans, cheese and chives.

Italian Wedding Soup


1 whole chicken
1/2 pound lean ground beef
1 large can chicken broth
3-4 garlic cloves — mince garlic
1 Large onion
1 egg
bread crumbs (optional)
Grated parmesan cheese
Salt/Pepper/Garlic powder to taste
Chopped up carrots (about 3-4 large)
Chopped up celery (about 6 stalks)
2 bunches of fresh spinach

Pour entire can of chicken broth and add additional water to cover chicken to cook on medium heat. Add chopped onion, salt, pepper, and minced garlic to taste. Cook for approximately 45 minutes. Remove chicken to cool.
While chicken is cooking, prep your bite size meatballs. Add 1/2 lean ground beef (can use ground chicken, ground turkey, and even ground pork if desired), one egg, sprinkle some bread crumbs (if desired) and some parmesan cheese (1/4 cup is plenty). Roll into bite size meatballs.
Drop meatballs in soup set on low heat and add remaining ingredients: chopped up spinach, carrots and celery. Cut up chicken into pieces and add in soup as well. Continue cooking on low heat for another 30 minutes.

Pasta is optional — if you do wish to have some to accompany this soup, cook in separate pot and add to soup as desired!

Chicken Tortilla Soup


4 cans of corn
2 cans of chicken
1 tbsp. of olive oil…
2 tsp. chili powder
1/2 cup diced onions
4 cups of water
2 tbsp. of chicken base
1 can of stewed tomatoes or salsa
shredded cheese
tortilla chips

I put in a medium skillet the olive oil , onions and chili powder until the onions are tender. The I added everything else and covered on Medium until it boiled then reduced heat and simmered it for 15 minutes. I put in a bowl and sprinkled shredded cheese and crushed tortilla chips. You can serve with bread if you want.

Simple & Hearty Chili


2 lbs Ground Chuck
1 Large Can Tomato Juice (64 0z)
1 Can Chili Beans (15 oz)
1 Can Pinto Beans (15 0z)
1 Can Black Beans (15 oz)
1 Can Tomato Sauce (15 0z)
1 Can Diced Tomatoes (15 oz)
1 Can Ro*Tel Tomatoes & Green Chilies (10 oz)
2 Pkgs Williams Chili Seasoning Mix (1 oz)
1 Large Onion ( diced )

Brown ground chuck and half of the onion. Rinse in hot water to remove excess grease. In the same skillet, add ground chuck, Williams seasoning mix, and tomato sauce. Stir together and simmer for 5 minutes., In a 4 quart stock pan add tomato juice, beans, Ro*Tel, Diced Tomatoes, and remaining diced onion. Add to this the ground chuck mixture. Cook on low heat until ready to serve. The longer it cooks the better the flavor becomes.

Jalapeno Vegetable Soup


1 small head a cabbage – cleaned and cut up
2 cans rotel (tomatoes and green chilies)
5-6 potatoes – peeled and cut
1 bag of baby carrots
6-9 stalks of celery – cleaned and cut into pieces
1 large green pepper- Cleaned and cut
1 large onion or 2 med size onions.
1-2 Jalapeno peppers – cleaned and cut up
2 Tbs. fresh minced garlic
3 Tsp. chili powder
2 Tsp. Cumin
2 Tsp. Oregano
crushed red pepper to taste
32 oz box of all natural chicken broth
1 package of cream cheese 8 oz.

1 turn crock pot on high
2. Pour your chicken broth into crock pot
3. Add all of the other ingredients except for the cream cheese

****Note**** let your soup get real good and hot before adding the cream cheese, I waited for 2 hours. let cook for 6-8 hrs or until all ingredients are thoroughly cooked.

Dill Pickle Soup


Serves 4 to 6

3 cups chicken broth
1 lb russet potatoes (peeled and cubed)
1 cup chopped carrots
1/2 cup chopped dill pickles
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/2 cup sour cream
1/4 cup water
1 cup dill pickle juice
1 tsp Old Bay Seasoning
coarsely ground pepper to taste
1/4 tsp cayenne pepper

Combine broth, potatoes, carrots and butter in a large pot. Bring to a boil and then lower heat and cook until the potatoes are tender. Add pickles and pickles juice, continue to simmer.

In a separate bowl, stir together the flour, sour cream and water to make a paste.

Whisk (vigorously) the sour cream mixture (2 Tbsp at a time) into the soup. Some of the potatoes will break apart, but this is okay. Add seasonings and serve, garnish with some fresh dill or pickle slices. You may also want to add salt to taste depending on how salty the pickles and juice are that you are using.

This makes a very thick soup, for a thinner soup add water (about a 1/2 cup at a time until you have the consistency that you prefer.)

Vegetable Beef Stew


2 lbs Ground Hamburger
1 Can Corn (15oz)
1 Can Peas (15oz)
1 Can Green Beans (15oz)
1 Can Tomatoes diced (15oz)
1 pkg Frozen Blend Vegetables (16oz)
(Broccoli, Cauliflower, & Carrots)
1 Onion diced
3 Potatoes diced
2 Envelopes McCormick Beef Stew Seasoning Mix (15oz)
3 Cups Water

Brown hamburger meat with ½ of the diced onion. Drain Hamburger meat. Add other 1/2 of the onion, and add all the cans plus the diced potatoes. Bring to a boil, turn fire down to med-low simmer until potatoes are done. Enjoy!!

Stuffed Pepper Soup


1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small yellow onion chopped (1 cup)
3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
3/4 cup chopped green bell pepper
2 cloves garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5) can beef broth
2 1/2 Tbsp chopped fresh parsley, plus more for garnish
1/2 tsp dried basil
1/4 tsp dried oregano
1 cup uncooked long grain white or brown rice (I’ve tried and like both)
Cheddar or mozzarella cheese, for serving (optional)

In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.
*For a thinner soup don’t add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).

Vegetable Beef Soup


1 lb ground beef (or turkey)
1/2 cup onion, chopped
2 garlic cloves, minced
4 cups beef broth
3 cups water
14 oz. diced tomatoes (not drained)
1/2 lb uncooked pasta
1/2 cup celery, sliced
1/2 cup carrots, sliced
2 beef bouillon cubes
1/2 tsp Basil
9 oz. frozen mixed veggies

In a 4 quart saucepan or dutch oven, brown the beef.
Add the onion and garlic, cooking until onion is tender.
Drain fat and add remaining ingredients, excluding mixed veggies.
Cover and bring to a boil. Reduce heat to low and allow to simmer about 45-60 minutes, stirring occasionally.
Add frozen veggies and cook an additional 10 minutes, or until veggies are tender.