Creamy Tomato Soup

This soup is so delicious and easy to make! To go with it, we made "grown up" grilled cheese sandwiches on sourdough, made with Havarti and fresh basil. SO good!

1 Tbsp. reserved oil from sun dried tomatoes or olive oil

1 cup chopped onion

3/4 cup shredded caroot

4 cloves garlic, minced

2/3 cup sliced sun dried tomatoes packed in oil

2 (14.5 ounce) cans diced tomatoes, undrained

1 (14 ounce) can chicken broth

1 teaspoon sugar

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/2 teaspoon dried oregano

1 Tbsp. dried basil

1/2 teaspoon red pepper flakes, optional

3 ounces cream cheese (reduced fat, if you like)

GARNISHES: Grated parmesan cheese and fresh basil (shown in picture), optional.

Place oil in a large saucepan over medium heat. Add onion, carrot and garlic, and cook for 3-4 minutes or until veggies are tender, stirring often.

Add sun dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano, and basil. If you're using the red pepper flakes, add them now.

Bring soup to a boil and reduce heat to simmer. Cover pan and simmer for 30 mins.

Remove from heat; transfer soup to a blender (may need to do this in two batches). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in lid to avoid splatters. Process for a few minutes or until smooth. (You could also just add the cream cheese directly to the pot, and use an immersion blender to combine, if you would like).

Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of grated cheese and fresh basil if desired.

Serves 4-6.

Source: Our Best Bites.

Meatball Soup

In recent months, we have discovered that Lilly has an obsession with anything that has meatballs. Spaghetti and Meatballs, Saucy Meatballs, Sweet n' Sour Meatballs, you name it. She asks for meatballs CONSTANTLY. Heather and I have even had to limit meatball related items to about once every two weeks, for our sanity's sake. Recently, we found this recipe in one of Heather's mom's Betty Crocker Cookbooks. Meaballs? Check. Slow Cooker? DOUBLE Check. Soup? TRIPLE Check. (I LOVE all things soup.) This was the easiest soup to make, and it was so good! You probably even have about 90% of the ingredients on your shelf already!

1 bag (16-oz) frozen Italian-style meatballs
2 cans (14-oz each) beef broth
2 cans (14-1/2 oz each) diced tomatoes with italian herbs, undrained
1 medium potato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 teaspoon garlic pepper (none of this on our shelf. We ended up adding: a pinch of salt, 1/4 teaspoon garlic powder and a few cranks of freshly ground pepper)
1 bag (1 lb.) frozen mixed vegetables
shredded parmesan cheese for garnish

Mix frozen meatballs, broth, tomatoes, potato, onion, and seasonings in slow cooker. Cover and cook on low for 8-10 hours, or until veggies are tender. Stir in frozen mixed vegetables, cover and cook on high for one more hour. Serve with parmesan cheese.

Serves 6

source: www.bettycrocker.com

Tex-Mex Chili

Yesterday it was FREEZING here in Pocatello with 50 MPH winds and a wind chill below zero. I wanted to warm up, so I went searching for a good chili recipe. This is what I found. It was EXCELLENT. It also makes a big pot, so I will also be enjoying some for lunch today. It's different because it calls for beef stew cubes (which we had a lot of in our freezer) instead of ground beef. This recipe also calls for slow cooking, but I didn't get it on in time for dinner, so I just simmered it on the stove on low for about 3 hours. Beware, this recipe is rather spicy, and I only used half the cayenne it calls for. Next time I may eliminate the red pepper flakes as well. But, if you like it spicy, here's your fix!

3 pounds beef stew meat
1 Tablespoon Canola (or vegetable) oil
3 garlic cloves, minced
3 cans (16 ounces each) Kidney Beans, rinsed and drained
3 cans (15 ounces each) Tomato Sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3/4 cup salsa verde
1 envelope chili seasoning
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper

Optional garnishes:

Minced Fresh Cilantro
Sour Cream
Shredded Cheddar Cheese

In a large skillet, brown the beef stew meat in oil in batches. Add the garlic to the pan; cook and stir for 1 minute. Transfer to a 6 qt. slow cooker. Stir in remaining ingredients (except garnishes). Cover and cook on low for 6-8 hours or until meat is tender.

Yield: 12 servings (1-1/3 cups each)

Source: Taste of Home

Slow Cooker Chili

We found this recipe and made it for our neighborhood chili dinner and trunk-or-treat over Halloween weekend at O.K. Ward park. It was excellent, especially because we just threw it in the slow cooker in the morning, and it just simmered all day while we got the kids costumes ready and did other things. Feel free to adjust ingredients to suit your family's tastes. For instance, if you like a spicier chili, add additional tabasco or a chopped seeded jalapeno pepper. Enjoy!

1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans (I sometimes prefer to use a variety of beans in my chili. last time I used two cans pinto beans and one can kidney beans. It turned out great. You can also use small red beans or black beans if you like as well).
3 (14.5 ounce) cans Mexican-style stewed tomatoes (last time I made this we didn't have these on hand, I just used canned diced tomatoes instead, and added a little extra garlic. It came out perfect).
2 stalks celery, chopped
1 red bell pepper, chopped
1/4 cup red wine vinegar
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 generous dash worcestershire sauce
1 generous dash tabasco
1/2 cup red wine or beef broth
1 to 2 (6 ounce) cans tomato paste, if desired*

In a large skillet over medium-high heat, cook ground beef, onion, and garlic until beef is evenly browned. Drain fat and season to taste with salt and pepper. In a slow cooker (ours is 5 quart size) combine the ground beef mixture, beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil, worcestershire sauce and tabasco. Stir in tomato paste, if desired. Cook on high for 6 hours, or low for 8 hours. Pour in wine or beef broth during the last two hours.

*This recipe without the tomato paste makes a rather "soup like" batch of chili. If you prefer a thicker chili, add as much tomato paste as you would like to achieve your desired consistency. (2 6-ounce cans of tomato paste is perfect for our liking. . . not too thick, not too thin).

Yield: 8-10 servings

Source: allrecipes.com

Farmer's Hamburger Soup

This is another version of Hamburger Soup from Heather's family. It uses pearl barley instead of potatoes, which makes for a different twist on the classic potato version. It is SO EASY and really yummy!!!

1 lb. ground beef
5 cups water
1 (16 oz.) can tomatoes
1 med. onion, chopped
2 med. carrots, chopped
2 ribs celery, chopped
1/3 cup pearl barley
1/4 cup ketchup
1 Tbsp. beef bouillon
2 tsp. seasoned salt
1 tsp. dried basil
1 bay leaf

In soup pot, brown ground beef. Drain. Add remaining ingredients. Stir. Cover and simmer for 1 hour.

Cheese Broccoli Soup

We got this recipe from April, Heather's sister. I believe it comes from her husband's family, the Claysons. We made it a while back and it was soooooo good! It makes a TON of soup, and will feed a crowd! I believe they make it every Christmas.

Stir together in a large kettle and boil for 10 minutes:

6 cups water
1/4 cup (4 tbsp. or 12 cubes) Chicken bouillon granules
1 cup chopped celery
1 large chopped onion (may only use half - enough to make about 1 cup chopped or less.)
16 ounce bag frozen chopped broccoli (or 3 fresh stalks)
1/2 cup butter


Mix separately:

6 cups water
1 1/2 cups flour

Whisk together and pour into boiling soup, stirring constantly (and reduce heat to medium high) while soup thickens

When Thickened, add:

1 large jar Cheez Whiz (will melt slowly as you stir)
Dash of pepper

Keep stirring until cheese melts, then remove from heat. Makes a very large pot of soup! Serve hot with cornbread (or serve in bread bowls).

Source: http://eatintreats.blogspot.com

Hearty Six-Hour Stew

Really yummy beef stew!! You can bake this in the oven or the slow cooker on low for up to 12 hours. You can also serve this in a hollowed-out pumpkin shell for a holiday touch.

1 pound beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) package dry onion soup mix
2 (10-3/4 ounce) cans cream of mushroom soup
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen peas

Grease dutch oven or heavy pan (or slow cooker pot). Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. Cover with tight-fitting lid. Bake at 250 for 6 hours (or up to 8 hours) or slow cooker on low setting for up to 12 hours.

Serves 4 to 6 hungry goblins.

Source: The Essential Mormon Cookbook

Potato Minestrone

This soup is really easy because it simmers all day in the slow cooker and you don't have to mess with it. The house smells awesome as it cooks, and all you have to do to to have dinner ready is slice some bread and throw together a salad and voila! For a thicker soup, mash half of the garbanzo beans before adding them to the slow cooker.

2 cans (14-1/2 ounces each) chicken broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) beef broth
2 cups frozen cubed hash brown potatoes, thawed
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups frozen peas and carrots, thawed

In a slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in the spinach, peas and carrots; heat through.

Yield: 12 servings (about 3 quarts).

Source: Quick Cooking Magazine

Harvest Hamburger Soup

We had this soup for dinner tonight with whole wheat dinner rolls from dough I made in the bread machine. . . easy and awesome as always! The nice thing about this soup is you just stir everything together and just simmer away. Not a very complicated recipe! (Except some slicing and dicing). Another awesome part of this recipe is that we make it to use up our home canned tomatoes and corn. All the fresh produce you really need is onion, potatoes and some carrots! Enjoy!

1 pound ground beef
1/2 of an onion, chopped
2 (10.5 ounce) cans beef consomme
2 cups water
1 1/2 cups chopped fresh tomatoes or 1 (12 ounce) can diced tomatoes
2 tablespoons sugar
1 1/2 cups fresh corn or 1 (11 ounce) can corn
2 carrots, peeled and sliced 4 potatoes, peeled and diced
1 teaspoon taco seasoning
Salt and Pepper to taste
grated cheese of your choice (mozzarella, cheddar, parmesan, etc.)

Brown ground beef and onion in soup pot. Stir in rest of ingredients except cheese. Simmer uncovered until vegetables are tender. Add grated cheese to invividual serving bowls.

(approximately 6 servings.)

Source: The Essential Mormon Cookbook

Cheeseburger Soup

Awesome soup for a cold winter day! To speed along prep at dinner time, Heather always chops the veggies in the morning, puts them in a ziploc bag and all she has to do at dinner time is dump them in the pot! We always eat this soup with cheese garlic biscuits (recipe on the bisquick box) and a fresh salad.

1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 tbsp. butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup all-purpose flour
8 ounces process american cheese, cubed (velveeta)
1 1/2 cups milk
3/4 tsp salt
1/4 to 1/2 tsp. pepper

Brown ground beef in soup pot. Drain and set aside. In the same pan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until veggies are tender, about 10 mins. Add broth, potatoes, and beef. Bring to a boil. Reduce heat and cover and simmer 10-12 minutes or potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup and bring to boil. Cook and stir 2 minutes. Reduce heat to low and add cheese, milk, salt and pepper. Cook and stir until cheese melts, remove from heat.

Yield : 8 servings.

Source: Taste of Home

Aaron's Favorite Chicken Enchilada Soup

I have heard that this recipe is really similar to the Chicken Enchilada Soup at Chili's Restaurants. Even if it isn't, it's AWESOME! The secret to this recipe is the the addition of Masa Corn flour or Masa Harina. You can find it in almost any grocery store next to the regular all-purpose flour, or possibly in the mexican food section. You have to try it!!!

1 tablespoon vegetable oil
1 lb boneless, skinless, chicken breasts (approximately 3 breasts or so, depending on size)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa corn flour
3 cups water
1 cup enchilada sauce
16 ounces velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnishes for finished soup: Shredded cheddar cheese, crumbled corn tortilla chips, sour cream, and/or salsa

1. Add the 1 tablespoon oil to large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.

2. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. Combine masa corn flour with 2 cups of the water in a medium bowl and whisk until blended. Add masa mixture to pot with the onions, garlic and broth.

4. Add remaining water, enchilada sauce, velveeta, chili powder, cumin and salt to pot and bring mixture to a boil.

5. Shred the chicken into bite size pieces and add to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

6. Serve soup in cups or bowls, and garnish with any or all of the ingredients listed above.

Source: www.topsecretrecipes.com