Tuesday, September 22, 2009

Creamy Broccoli Cheese Soup

Jennifer S.


1 lb. of fresh broccoli florets (you can also use frozen)
4 T. butter
1 medium carrot, finely shredded
1/2 large onion, finely chopped
6 C. chicken stock, divided (I use chicken bouillon and water)
1/2 C. flour or corn starch
3 C. half and half or whole milk
1/4 tsp. garlic powder
1/2 tsp. salt (taste again before serving and add more if needed)
1/2 tsp. freshly ground pepper
8 oz. cheese, shredded (I prefer Monterrey Jack and cheddar, but you can use any type of cheese or blend of cheeses you like)


Melt butter in a soup pot over medium heat. Add onions and carrots and saute for 5-6 minutes, or until onions and carrots are tender. Add 2 C. of chicken stock to the pot and heat until boiling. Add broccoli and put lid on pot. Steam broccoli with the carrots and onions for 5-6 minutes in the chicken broth until the broccoli is tender. Using a spatula or spoon, break up broccoli into small pieces. Reduce heat to low. Add remaining chicken stock. Mix flour and half and half in a small bowl or measuring cup with a whisk until smooth. Add half and half/flour mixture to the pot. Add garlic powder, salt, and pepper. Continue cooking over low heat until soup thickens - about 5-6 minutes. Add cheese, handfuls at a time, and stir constantly over low heat until smooth and creamy - about 10 minutes. If soup becomes too thick, add additional chicken stock, or half and half or milk. Serve immediately.

Thursday, September 3, 2009

Turkey Minestrone

Julie A.

2/3 cup chopped onion
2 Tbs vegetable oil
1 lb. Hot Italian turkey sausage links, casings removed
1/2 cup minced fresh parsley
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
2 cans (14.5 oz each) Italian stewed tomatoes
6 cups chicken broth
1 medium zucchini, sliced
1 package (10 oz) frozen mixed vegetables
1 can (16 oz) kidney beans, rinsed and drained
1- 1/2 cups COOKED elbow macaroni
2 Tbs cider vinegar
1/2 tsp salt (or to taste)
Pepper to taste

In a large kettle over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink (season meat if desired). Add tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Add beans, cooked macaroni, vinegar, salt & pepper (if desired); simmer for 3-4 minutes or until heated through. Serves 16 (4 quarts). Is YUMMY & Healthy!!

Wednesday, September 2, 2009

Corn Chowder

Jennifer S.

Makes 8 servings

5 cups water, boiling
2 cups chicken stock/broth
4 medium potatoes washed, and cut into 1" cubes
2 medium carrots peeled and chopped into coins
3 cups corn on the cob (cut from cob after cooked)
1 large onion diced
5 medium slices bacon, cooked drained
2 large scallion, thinly sliced
2 cups milk
8 ounces cheddar cheese, shredded
1/4 cup cornstarch mixed with one cup of the milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon dill weed, dried

Simmer water and chicken stock in dutch oven.
Add veggies, simmer til tender. Remove corn from pan, and remove from cob.
In frying pan saute onion and bacon until crisp, drain.
Add to soup.
Stir in seasonings and one cup of milk.
Add cornstarch to remaining milk, add to simmering soup.
If too thick, thin it out with more broth or water.
Add cheese, stir till melted.
Stir in green onions, before serving.

Wendy's Chili

Makes 6 servings

2 tablespoons vegetable oil
2 pounds ground beef
1 can (10.5 oz) French onion soup, not creamy onion
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1 dash Tabasco™ sauce to taste
21 ounces kidney beans, canned undrained
6 ounces canned tomato paste
8 ounces canned tomato sauce

Heat oil and brown beef
Drain and set aside.
Puree French onion soup in blender, and pour over beef.
Stir in spices. Add Tabasco™ to taste.
Add undrained beans, tomato paste and sauce.
Stir until well combined.
Heat through for 20 minutes.
Serve with cheese, onions, and sour cream if desired.

Tony Roma's Baked Potato Soup

Makes 8 servings

3 cups potato, baked and cooled
3 tablespoons butter
1 cup onion, diced
2 tablespoons flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch
1 1/2 cups instant potato flakes, not prepared (NOT Pearls)
1 teaspoon salt
1/2 teaspoon pepper, freshly cracked, use less if using already ground pepper
1/2 teaspoon basil, dried
1/4 teaspoon poultry seasoning
1 cup half and half
1/2 cup cheddar cheese, shredded
1/4 pound bacon, cooked crumbled
2 small scallions, thinly sliced
sour cream

Preheat oven to 400 degree and bake 3-4 medium potatoes for 1 hour or until cooked through.
Remove from oven and set aside to cool.
Melt butter in large stock pot.
Sauté onion until lightly browned.
Add flour to onions to make a roux.
Add broth, water, cornstarch, potato flakes and seasonings to pot and bring to a boil.
Flakes may seem to make broth "lumpy", they will dissolve as it boils.
Cut baked potatoes in half length wise. Cut potato into 1/2" size chunks and add to stock pot with the half and half.
Bring soup back to boil and reduce heat to a simmer.
Simmer for 15 minutes, stirring often, until soup is thickened.
For each serving place 1 1/2 cups of soup into a soup bowl.
Top with 2 tablespoons of cheese, 1 tablespoon of bacon and a teaspoon of scallions.
You can also add a dollop of sour cream if desired.

Olive Gardens Zuppa Tuscana

1 pound spicy Italian sausage
2 medium potatoes, cut in half lengthwise and cut into 1/4 inch slices OR
1 ½ cups cube hash browns, thawed
3/4 cup onions, diced
6 slices bacon, diced
1 1/2 teaspoons minced garlic
2 cups kale leaves, cut in half, then sliced
2 tablespoons chicken base OR 4 bullion cubes
1 quart water
1/3 cup heavy cream

If sausage is in links, take out of wrapper (or slice).
Cook ground sausage, until done. Drain and set aside.
Cook bacon over medium heat, when bacon is crisp, take it out of the pan and add the onion to bacon drippings for 5-7 minutes.
Add garlic to the onion, and cook 1 minute.
Add chicken base, water, and potatoes; simmer 15 minutes.
Add bacon, sausage, kale and cream.
Simmer until kale wilts, and then serve.

Olive Garden Minestrone Soup

3 tablespoons olive oil
1 cup white onions, minced
1/2 cup zucchini
1/2 cup frozen green beans, Italian-cut
1/4 cup celery, minced
4 teaspoons garlic, minced
4 cups vegetable broth
30 ounces canned red kidney beans, drained
30 ounces canned white beans, drained
14 ounces diced tomatoes, canned
1/2 cup carrots, julienned or shredded
2 tablespoons fresh parsley, minced
1 1/4 teaspoons dried oregano
1/2 teaspoons salt
1/4 teaspoon ground pepper
3/4 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh spinach, small leaves
1/2 cup shell pasta
1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Sauté onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat, allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes eight 1 1/2 cup servings.

Chicken and Wild Rice Soup

In a small pot combine:
1 box of RiceARoni Long Grain and Wild Rice (including the seasoning pouch)
1 ½ C water
1 chicken bouillon cube
Bring to a boil, cover with a lid, turn to low for 25-30 minutes

In another pan poach together:
4 C chicken broth
2-3 boneless, skinless chicken breasts
1 C carrot, diced
Simmer until chicken is cooked through and carrots are tender.
Remove chicken from pot and cube up into small bite-sized pieces.

In stock pot sauté:
¼ C butter
½ C onion, diced
½ C celery, diced (I don’t like celery so I double the onions)
When veggies are tender sprinkle in the flour and cook for 1-2 more minutes.
½ C flour

Add to the stock pot the chicken broth and carrots to the onion and celery mix.
Whisk until thickened. Then stir in cream (I use milk most of the time)
1 C cream

Stir in the cooked rice and cubed chicken.
Add parsley and pepper.
2 TBS minced parsley
Pepper to taste (I like cracked pepper from a pepper grinder)

Cheesy Potato Soup

Jennifer S.

Makes 10 servings

1/2 cup butter
1 cup white onion minced
4 ounces cream cheese, softened
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3 cups water or chicken stock
3 cups milk
32 ounces hash brown potatoes heated through in microwave
till softened, about 10 mins
3/4 pound cheddar cheese, grated
4 slices processed American cheese
4 large scallions, thinly sliced

Melt butter in stock pot.
Saute onions until onions are soft.
Add cream cheese and melt into onion mixture.
Sprinkle with flour.
Let flour cook for a minute or two. Don't let it brown.
Season mixture with salt, pepper and garlic powder.
Add water, whisk until thickened.
Keep on med heat so you don't scorch soup.
Add milk, whisk until thickened.
Add both cheeses, continue to whisk until melted.
Add cooked hash brown potatoes
Add more water or milk to soup until you reach desired
Stir in scallions.
Add more salt and pepper if needed.

Green Chile Stew

Michelle H.

This is also really easy and tasty, too! It's runny, more like a soup, but this is what my Aunt Maria always called it!

2 lbs. Pork loin, cubed

5+ large potatoes cut in cubes

1 tub frozen green chilies


garlic powder

onion powder


Put potatoes in a pot and cover with water. Brown cubed pork loin. Once browned, dump in with potatoes. Add green chile and spices to taste. Cook until potatoes are done.

Ravioli Stew

Michelle H.

This is delicious and super kid-friendly, too!

1 tbsp. Olive oil

3 medium carrots, chopped (or 15 or so baby carrots)

2 medium ribs celery, chopped

1 onion, chopped

28 oz. Jar spaghetti sauce

1 can (14 ½ oz.) chicken broth

1 c. water (sometimes I add less, for a thicker base)

1 pkg. (12-20 oz.) fresh or frozen ravioli, cooked and drained (I used the 20 oz. Size and fresh is definitely better!)

In 6 qt. Sauce pot, heat oil over medium-high heat and cook carrots, celery and onion, stirring occasionally, 8 minutes or until golden. Stir in spaghetti sauce, broth, and water. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes. Just before serving stir in hot ravioli and season if desired with salt and pepper. Garnish, if desired, with fresh basil. Make 6 generous servings.

Bean and Hominy Soup

Michelle H.

Apparently this is a Weight-Watchers recipe. All I know is that it's good--maybe my love for it has something to do with my college roommate having this ready for us returning from a snow-shoeing excursion!

3 cans great northern beans, undrained

1 can hominy, undrained

1 can stewed tomatoes, undrained

1 can bean with bacon soup

1 can diced tomatoes with green chilies

1 can corn

1 2/3 c. water

2 bay leaves

3 tbsp. chopped fresh cilantro or 1 tbsp. dried cilantro

1 tsp. ground cumin

1 c. shredded cheddar cheese

Combine all ingredients except cheese in a large pot and bring to boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Discard bay leaves. Serve topped with cheese. 8 servings.

Broccoli Cheese Soup

Michelle H.

One of the best broccoli cheese soups I've ever had and it's fast and easy, too! I definitely prefer it with fresh broccoli, but frozen works, too.

5 chicken bouillon

2 c. water

1 lb. Cut up fresh broccoli or frozen broccoli

½ c. onion, diced

½ c. flour

½ tsp. dry mustard (optional—but better with it)

pepper (to taste)

½ stick butter

2 c. milk

1 ½ c. grated cheese

Cook water, bouillon, broccoli, and onions until broccoli is tender. In the meantime, melt butter in another pan, stir in flour and seasonings. Slowly add milk and cook until thickened and bubbly. Add to vegetables and broth. Stir in cheese and heat until melted. Serves 6.

Hearty Autumn Beef Stew

Michelle H.

I know the roast with chicken broth sounds strange but it is really good!

8 chicken bouillon

8 c. water

cut up potatoes, celery carrots, turnips, garlic


onion, peeled

cut up English or rump roast

Combine all ingredients and cook on stove top. The longer it cooks—the more tender the beef.


Michelle H.

Like how most ingredients have no measurements? Apparently most are to taste. I've added other vegetables like broccoli and cauliflower, too. The dumplings turn out great, just make sure as you add the milk that you get that really gooey consistency!

4 c. flour

2 eggs







chicken bouillon


Boil chicken with onion. Cut up. To water, add celery, garlic, bouillon, carrots, and the onion. With electric mixer, mix flour eggs, and milk until mixture has a gooey, sticky consistency. Drop dumpling mixture in small globs into boiling broth. Add chicken

Tortilla Soup

Michelle H.

This is so fast and easy to make--and delicious, too! I always keep these ingredients on hand for a quick meal. This is also good w/o chicken or with a can of canned chicken.

1 family size can of chicken w/ rice soup (or 2 regular)

1 can Texas style beans + 1 can water

1 can diced tomatoes w/ chilies

1 breast chicken, cooked & shredded

1 can corn, do not drain

Cook ingredients. Garnish. Eat with tortilla chips.

Garnishes (choose what your tastes prefer)

Shredded cheese*

Sour Cream*


Diced onions

Diced green peppers

Sliced olives

* Michelle’s recommendations