Taco Soup

a family favorite from growing up!

Ingredients:
1 lb ground beef
1 taco seasoning packet
1 lipton onion soup packet
1 can kidney beans with juice
1 can corn with juice
1 can tomato sauce
1 can diced tomatoes
1 can beef broth
2 cups water

Directions:
1.  Brown and drain hamburger.
2.  Add all ingredients to pot and cook, letting simmer for awhile as flavors meld
3.  Top with shredded cheese, sour cream, and tortilla chips.

3 Bean Minnestrone

from Make Ahead Meals Made Healthy by Michelle Borbora

Ingredients:
3 TBSP olive oil
1 pound sweet Italian turkey sausage, casings removed, crumbled
1 onion, chopped
3 stalks celery, finely chopped
4 carrots, diced
3 cloves minced garlic
3 cans crushed tomatoes
3 cups low-sodium vegetable broth
1 TBSP dried Italian seasoning
1 pound fresh green beans, ends trimmed, snapped into 1-2 inch pieces
1 can cannellini beans, rinsed and drained
1 can kidney beans, rinsed and drained
Salt and black pepper to taste
2 cups whole wheat elbow macaroni
shaved Parmesan cheese for topping

Directions:

1.  Heat olive oil in a stock pot over medium heat.  Add sausage and cook, stirring often until lightly browned.  Use a slotted spoon to transfer to plate.

2.  Add onion, celery, and carrots and cook, stirring often until vegetables are just soft.  Stir in garlic and cook, stirring often.  Add tomatoes, broth, Italian seasoning, beans and sausage, stirring to combine.  Bring to a simmer and season with salt and pepper.

3.  If you are adding pasta, cook it in boiling water for 1 minute less than package directions.  Pasta should be toothsome, not mushy soft.  Drain and add to soup. Remove from heat and let cool.  

Hearty Red Lentil Stew

from Make Ahead Meals Made Healthy by Michelle Borboa

Ingredients:
2 cups red lentils, rinsed and rained
3 cups water
1 TBSP Olive Oil
1 1/4 pounds sweet Italian turkey sausage, casings removed, crumbled
2 onions, chopped
2 carrots chopped
1 stalk celery, chopped
2 tsps fresh thyme
2 teaspoons minced fresh rosemary
1 can (14 oz) fire roasted diced tomatoes
1 bay leaf
8 cups vegetable broth

Directions:
1.  In a pot over medium high heat stir together lentils and water.  Bring to a boil and then reduce heat, cover and simmer for 15-20 minutes or until lentils are very soft.  Drain and set aside.

2.  In a dutch oven over medium-high heat, heat olive oil.  Cook sausage, stirring often, until brown.  Remove from pan and drain on a paper towel.  Add onion, carrots, celery and cook stirring often, about 7 minutes.

3.  Stir in thyme, rosemary and tomatoes.  Cook, stirring occasionally for 3 minutes.  Add lentils, sausage, bay leaf and broth.  Bring to a boil.  Reduce heat to medium-low and simmer for 45 minutes.  Remove bay leaf.   

Colorado White Chili

from Don't Panic, Dinner's in the Freezer by Suzie Martinez, Vanda Howell, & Bonnie Garcia

Ingredients: 
1 Tbsp cooking oil
1 medium onion (1/2 cup), chopped
4 large cloves garlic, minced
1-4.5 oz. can diced green chilis (mild or hot)
1 Tbsp cumin (powder or seed)
2 tsp oregano
1/2 tsp ground red pepper
1/4 tsp ground cloves
1-15.5 oz. can great northern beans (don’t drain)
1-15.5 oz. can sweet corn (or frozen)
2 cups cooked chicken
5 cups chicken broth

Serving day ingredients
shredded Monterey Jack cheese
sour cream
tortilla chips
 
Cooking day instructions:
In a large pan or Dutch Oven, combine oil, onion, garlic, and green chilis. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken, and chicken broth. Cook and stir until heated through. Adjust seasonings to taste. Cool chili completely. Freeze, using freezer bag method.

Serving day instructions
Thaw completely. Simmer until heated through. Serve in bowls with cheese, sour cream, and tortilla chips. For extra “kick”, garnish with jalapeno slices.
(yields 6-8 servings)

Chicken Tortilla Soup

Ingredients in each freezer bag:

1 lb shredded COOKED chicken
1 15 oz can diced tomatoes
10 oz can enchilada sauce
4 oz can diced green chilis
1 medium onion chopped
2 cloves minced garlic
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
1 bay leaf
1/4 tsp black pepper
10 oz package frozen corn
1 Tablespoon chopped cilantro

Freeze.  Add to slow cooker with 2 cups water and 1 14 oz can chicken broth.  Cook on low for 6-8 hours.

To make crispy tortilla strips for toppings lightly brush both sides of a corn tortilla with vegetable oil.  cut into strips & spread on baking sheet.  Bake at 400 degrees for 10-15 minutes.

Bean Stew (for the freezer & crock pot)

In each freezer bag:
1 cup dried beans (any kind) picked over and rinsed
2 medium carrots, peeled and diced
1 small chopped onion
2 celery stalks, diced
3 Tablespoons uncooked white rice
2 Tablespoons minced garlic
1 teaspoon dried thyme
1/2 tsp salt
1/8 tsp black pepper

Freeze.  When ready to cook add bag to crock pot and add 6 cups chicken or vegetable broth.

Cook on low for 8 hours.

Rustic Italian Tortellini Soup

This soup is the thing my husband and I are absolutely nuts about right now--it is so so easy and so incredibly delicious!

from Taste of Home

Ingredients

• 3 Italian turkey sausage links (4 ounces each), casings removed
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1-3/4 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• Dash crushed red pepper flakes
• Shredded Parmesan cheese, optional

Directions

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
• Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired. Yield: 6 servings (2 quarts).

Autumn Vegetable Soup

from Simply in Season

Ingredients:

1/2 cup onion chopped
2 cloves minced garlic
1/2 cup each of kale, carrots, red and green pepper (chopped)
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
2 cups vegetable broth
1 cup tomato juice
1/2 cup corn
3/4 cup cooked beans (any kind)
2 teaspoons orzo pasta
2 teaspoons dried instant barley (I'm using regular barley, cooking it, then adding it)
1 1/2 teaspoons red cooking wine (optional)
1/2 cup chopped tomatoes
1 Tablespoon fresh parsley chopped

Directions:
1. In soup pot saute onion in 1 TBSP olive oil over medium heat until soft. Add garlic and saute 1 minute.
2. Add kale, carrots, and pepper with the salt, basil, oregano and pepper and saute a little, turning down heat to low and cover. let cook for 5 minutes stirring occasionally.
3. Add liquid, beans, corn, barley, pasta and wine, bring to a gentle boil, simmer about 15 minutes.
4. Add tomatoes and parsley, simmer about 5 more minutes.

Southwestern Corn Chowder

Also from Simply in Season, this is what we're eating this weekend :)

Ingredients:
1/2 cup chopped sweet onion
2 1/2 cups corn
3 cups chicken or vegetable broth
1 medium sweet red pepper, chopped
1 small tomato chopped
1/2 fresh lime
3 tablespoons fresh cilantro finely chopped
Optional: cooked black beans, lima beans, chunks of chicken or turkey

Directions:
1. Saute onion in olive oil until soft
2. Add corn and broth, cook for 10 minutes. Remove 1 cup of solids with about 1/3 cup broth and place in a blender, blend until smooth. Return puree to the soup pot and heat until nearly boiling.
3. Add pepper and tomato, heat another minute
4. Squeeze lime into pot and top with cilantro immediately before serving. Garnish individual bowls with lime wedges and a dollop of plain sour cream (optional).

Vegetarian Black Bean Soup

Ingredients:

• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) vegetable broth, divided
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 cup diced peeled potato
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/4 to 1/2 teaspoon hot pepper sauce
• 2 green onions, sliced

Directions:

• In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender.
• Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions. Yield: 6 servings.

Red & Green Winter Stoup with Asiago Cheese Bread

from Rachel Ray

Ingredients:
1/4 cup extra virgin olive oil (EVOO)
2 large baking potatoes, peeled and sliced
1/4 inch thick
2 onions, quartered lengthwise and thinly sliced crosswise
2-3 sprigs fresh rosemary, leaves finely chopped
1 bay leaf
Salt and pepper
One chicken or vegetable broth ( 32-ounce, 4 cups)
1 bunch kale, stemmed and coarsely chopped
One can crushed tomatoes or fire-roasted tomatoes (28 ounces)
3 large roasted red peppers
4 thick slices crusty whole grain bread
large cloves garlic, peeled and halved
1 cup shredded asiago cheese

Directions:
1. In a medium soup pot, heat the EVOO, 4 turns of the pan, over medium to medium-high heat. Add the potatoes, onions, rosemary and bay leaf; season with salt and pepper and cook, stirring frequently, until softened, 7-8 minutes.
2. Add the broth and bring to a boil, 6-8 minutes.
3. Add the kale in batches and cook until wilted, 1-2 minutes.
4. Stir in the tomatoes.
5. Using a food processor or a mini chopper, puree the roasted peppers. Stir the pureed peppers into the soup pot, lower the heat to medium-low and simmer for 10 minutes. Discard the bay leaf.
6. Meanwhile, pre-heat the broiler; toast the bread, rub with the garlic halves and top with the cheese. Melt the cheese under the broiler for 1 minute. Serve the stoup with the toasts.

Vegetarian Chili with Cashews

I know it sounds different, but this was so yummy!

Ingredients:
2 tablespoons olive oil
2 medium onions, chopped
2 large green bell peppers, seeded & chopped (I used 1 red and 1 green)
2 stalks of celery chopped
4 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon chili powder (this wasn't enough, not enough spice, so I'd add 1 teaspoon)
1 teaspoon ground cumin
1 teaspoon black pepper
15 oz can tomato sauce
16 oz can diced tomatoes
2 tablespoons red wine vinegar
1 bay leaf
1 cup cashew pieces
3 cups kidney beans (2 15 oz cans)--you can vary it a bit, I used 1 kidney and 1 garbanzo bean
1 cup frozen corn (optional)

Directions:
1. In a large pot heat the oil and saute the onions, peppers, and celery over medium heat until the onions are translucent (about 10 min)
2. Add garlic, basil, oregano, chili powder, cumin and black pepper
3. Add tomato sauce, tomatoes (with juice), vinegar and bay leaf. Reduce heat to low and cook for 2-3 minutes.
4. Stir in cashews and cook over low for 15 minutes.
5. Add beans and cook for 25 minutes stirring frequently. Chili is done when ingredients are well blended and soft, and the chili is thick and bubbly.

I serve this over brown rice and with some shredded cheddar on top.

Lentil Sausage Stew

Ingredients:

• 2 cups sliced fresh carrots
• 2 celery ribs, chopped
• 1 large onion, chopped
• 1 garlic clove, minced
• 2 tablespoons butter
• 7 cups reduced-sodium chicken broth or vegetable broth
• 1-1/2 cups dried lentils, rinsed
• 1/2 pound Italian Sausage
  
• 1-1/2 cups chopped fresh tomatoes
• 2 tablespoons lemon juice
• 4-1/2 teaspoons molasses
• 1 tablespoon red wine vinegar
• 1/2 teaspoon pepper
• Dash each dried thyme, basil and oregano

Directions:
1. Cook sausage over medium heat until no longer pink. Drain fat.
2. Add the rest of the ingredients except the lentils to a large soup pot. Bring to a boil.
3. Add lentils, reduce heat. Cover and simmer for 60-70 minutes until lentils are tender.

Crock Pot Minestrone

Ingredients:
4 cups vegetable or chicken broth
4 cups fresh tomatoes, diced
1 tablespoon fresh basil leaves, chopped
1/2 teaspoon dried oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
1 cup sliced carrots
1 cup chopped celery
1/2 chopped onion
1 cup diced zucchini
1 cup diced yellow squash
1 cup green beans, cleaned and trimmed
2 cloves garlic, finely chopped
1 bay leaf (remove at end of cooking)
1 1/2 cup uncooked rotini or macaroni pasta
***Garnish***
Basil Pesto
Fresh Grated Parmesan cheese

Directions:
Mix all ingredients except pasta in 4- to 5-quart slow cooker.

Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.

Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with parmesan cheese and pesto, to taste.

Broccoli Cheese Noodle Soup

one of our family favorites :)

Note, this makes a lot, you will want to half this recipe!

Ingredients:

2 Tablespoons oil

¾ cup chopped onion

6 cups chicken broth

8 oz noodles (egg noodles or small cork screws)

½ teaspoon salt

2 10oz packages frozen broccoli

1 clove minced garlic

5 cups milk

1 ½ pounds velveeta cheese

pepper

cornstarch

Directions:

1. Heat oil in a large soup pot. Add onion and sauté for 3 minutes.

2.Add chicken broth and heat to boiling.

3.Gradually add noodles and salt so that the broth continues to boil.

4.Cook uncovered for 3 minutes, stirring occasionally.

5. Stir in broccoli and garlic—cook 4 minutes more.

6. Add milk, cheese and pepper, cook until cheese melts.

7.If you want it thicker, add 2 Tablespoons cornstarch or flour in ¼ cup cold water. Once the lumps are out, pour it in soup and stir for 3 minutes.

Megan's Easy Corn Chowder

My amazing sister posted this recipe that looks delicious! We're totally trying it next week!

Ingredients:
2 medium unpeeled red potatoes
1 cup cubed cooked ham (can usually be found packaged near the kielbasa at the grocery store)
1/2 cup diced red bell pepper
1/2 cup coarsely chopped celery
1 tsp. butter or margarine
2 Tbsp flour
1 can (14oz) chicken broth
1 can (12oz) fat-free evaporated milk
1 can (15oz) creamed corn
2 Tbsp sliced fresh chives
salt & pepper to taste
cooked crumbled bacon (optional - I usually forget it)

Directions:
1. Cut potatoes and ham into 1/2 inch cubes, set aside. Dice bell pepper. Coarsely chop celery.
2. Heat butter in a large pot. Add bell pepper and celery; cook and stir 3-4 minutes or until crisp tender. Stir in flour; heat another minute.
3. Gradually whisk in broth, evaporated milk, and creamed corn. Add potatoes; bring to boil. Reduce heat; cook uncovered, 10 minutes or until potatoes are tender.
4. Stir in ham; heat through. Remove from heat, stir in chives, salt and pepper.
5. Ladle soup into bowls and top with crumbled bacon, if desired.

Vegetable Chowder

Ingredients:

• 3 tablespoons butter
• 1 large onion, diced (about 2 cups)
• 2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
• 1/2 teaspoon dried thyme
• 3 cups milk
• 4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
• 8 ears corn, kernels removed (about 4 cups)
• Coarse salt and ground pepper
• 1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
• Hot pepper sauce, for serving (optional)

Directions:

1. In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
2. Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
3. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
4. With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.

Loaded Baked Potato Soup

Ingredients:
1 lb. bacon, diced
1 onion, diced
5 large Russet potatoes, peeled and cubed
3 c. chicken stock
3 T. butter
3 T. flour
1 1/2 c. milk
3 green onions, sliced
3/4 c. shredded cheddar cheese, divided
1/2 t. black pepper
Sour cream for garnish, optional

Directions:

1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.

2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.

3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.

4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

Freezer Friendly French Onion Soup

This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat. The soup gets its rich taste from caramelized onions.
Serves 8

Ingredients:

• 10 medium yellow onions (about 4 1/2 pounds) , halved, peeled, and thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 1 teaspoon dried thyme
• Coarse salt and ground pepper
• 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 3/4 cup dry red wine
• FOR CHEESE TOAST (OPTIONAL)
• 4 slices toasted multigrain bread
• 4 ounces sliced Swiss cheese

Directions:

1. Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.
2. Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.
3. Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)
4. If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.
5. To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.

"Throw it in the pot Chili"

Another crock pot chili recipe I found here, at Meg's recipes. Looks delicious!

Ingredients:
Ingredients:
2 lbs. Ground beef
3 cans kidney beans, rinsed and drained
1 can diced tomatoes
1 big can and 1 normal can tomato sauce
1/3 cup water
Sprinkle with garlic powder ( probably 2 Tbs)
2 Tbs chili powder
2 Tsp. Salt
1 tsp pepper
3 tsp sugar
diced onions if desired
red/green peppers if desired
1-2 Tbs Worchestershire sauce
Pinch of brown sugar :)

Directions:
1. Add all ingredients to crock pot and cook on high for 4 hours or low for 6 hours.
Can serve over potatoes, spaghetti, plain, or add a little cream cheese and you've got a great dip!