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Old 09-12-2008, 09:07 PM   #16
MickeyWanaBe
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Quick Hamburger Soup

1 lb ground beef
1/2 cup onion
1 can Veg-all
2 cans Italian stewed tomatoes
3 cans beef broth
1/2 cup dry egg noodles
1/2 tsp oregano

Brown and drain beef and onions. Add everything to stock pot and bring to boil. Reduce heat, cover and simmer 15 minutes.

Makes 8 - 1 cup servings.

Super easy and quick! Great for cold rainy nights after you get home from work and you need to feed the family and all you want to do is curl up on the couch with a warm blanket. We usually keep all these items on hand.
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Old 09-16-2008, 08:29 AM   #17
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This is a family favorite:

Beef and Barley Soup

1 1/2 # ground beef
1 med onion, chopped
1 clove garlic, minced
2/3 cup pearl barley
4 carrots, diced
3 ribs celery, diced
1 28 oz can crushed tomatoes
3 10.5 oz cans beef consomme
2 cups water
1 10.5 oz can tomato soup (optional...I always use it)
1 bay leaf
1/4 cup minced parsley
salt and pepper to taste

Brown beef, onion and garlic in a large pot. Add barley and remaining ingredients (except parsley). Cover and simmer for 1 1/2 - 2 hours. Stir in parsley and serve.

***You could also brown meat, etc and then put in a crock pot to cook on high for about 3 hours.
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Old 11-06-2008, 10:20 AM   #18
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Cold weekend coming up. I'm thinking about making a Boma soup or a Cheeseburger soup. Any new soup recipes that you have come across?
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Old 11-06-2008, 02:38 PM   #19
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Quote:
Originally Posted by liamsaunt View Post
My favorite soups to make are chowders! I love corn and cheddar cheese chowder, fish chowder, bacon-cheese chowder, etc. Here is the corn one. It only takes 20 minutes and 2 pots to make.

1 onion, chopped
2 tbsp. butter
2 tbsp. flour
1 tsp. cumin seeds
1/2 cup dry white wine (optional)
2 cups chicken or vegetable broth
1 large potato, peeled and diced
2 cups dairy--your choice of milk, cream, or half and half
1 1/2 cups corn kernals, fresh or frozen
4 ounces sharp cheddar cheese, grated
2 slices bacon, cooked and crumbled (optional)

Melt the butter and saute the onion with the cumin seeds until tender--about 10 minutes. Meanwhile, in a seperate pot, bring the stock to a boil and cook the potato in it until just tender, about 10 minutes.

When the onion is tender, add the flour, and cook, stirring, about 2 minutes, to get rid of the raw taste. Stir in the wine and cook 1 minute. Pour in the hot stock and potato mix and whisk to combine. Add the dairy and bring to a simmer. Stir in the corn and cook until just tender, about 3 minutes. Stir in the cheese, a handful at a time, until just melted. Season with salt and pepper to taste and serve. Garnish with bacon and chopped parsely, if desired.


Oh man does that look yummy!!! It's pouring rain here and I would love to be having that!!!!
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Old 11-07-2008, 06:22 AM   #20
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CROCKPOT POTATO SOUP

6 potatoes, peeled and sliced
1 carrot, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
1 tbsp. salt
Pepper
1/3 c. butter
1 (13 oz.) can evaporated milk

Put all ingredients in crockpot, except milk. Cook on low 10-12 hours. Stir in evaporated milk during last hour
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Old 11-07-2008, 03:58 PM   #21
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Quote:
Originally Posted by liamsaunt View Post

Liamsaunt, you just became my new best friend. Corn chowder is one of my favorite dishes. Your recipe sounds great and the chowder in the picture looks delicious!
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Old 11-10-2008, 11:15 AM   #22
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Made this on Saturday

All-American Cheeseburger Chowder
1 lb extra lean ground beef
6 slices bacon, chopped
1/2 cup onions, chopped
2 cups potatoes, cubed, peeled
1/2 cup celery, thinly sliced
1/4 cup green bell peppers, chopped
1/2 teaspoon salt
1 1/2 cups water
2 1/2 cups reduced-fat milk
3 tablespoons unbleached all-purpose flour
1 cup cheddar cheese, shredded
1/4 cup Worchestershire or Steak Sauce
2 to 3 Tbls Dill Pickle juice
1/3 cup ketchup
2 to 3 Tbls. Mustard

In a large saucepan, brown beef and cook bacon and onion; drain. Stir in potatoes, celery, green pepper, salt and water. Cover and cook until vegetables are tender, about 15-20 minutes.
Whisk together flour with 1/2 cup of the milk; add to saucepan along with remaining milk. Cook and stir until thickened and bubbly. Add cheese and remaining ingredients to taste; heat and stir until cheese is melted. Garnish with additional cheese and sliced scallions, if desired.
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Old 11-10-2008, 11:17 AM   #23
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Made this on Sunday on the stove

Buffalo Chicken Soup
6 cups milk
3 (10 3/4 ounce) cans cream soup (any combo of three will do- use the flavors you like chicken, mushroom, celery, etc)
3 cups cooked chicken
1 cup sour cream
1/2 cup ranch dressing or blue cheese dressing
1/2 cup hot sauce, adjust to your taste

Stove Top: Combine all ingredients in a large pot. cook on stove until hot. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
Crock Pot: put everything in, stir well to combine and then on low for 4 hours.

Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl. Garnish with an additional sour cream, ranch or blue cheese dressing/dip and a celery stick.
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Old 11-10-2008, 08:59 PM   #24
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Quote:
Originally Posted by JodyLynC View Post
Buffalo Chicken Soup
Hi, JodyLynC! That buffalo chicken soup sounds really interesting. I'm going to try that recipe one day.



Here's a recipe for the lentil soup that we had tonight.


Lentil Soup


1/2 cup chopped onions

1-2 cloves garlic, minced

1 (16-ounce) bag of dried lentils

1/2 cup tomato sauce

1/2 - 3/4 cup frozen chopped spinach, thawed

salt (to taste)


-In a large pot over medium-low heat, add a little cooking oil. When oil is heated through, add the chopped onions and garlic and saute, stirring frequently. When the onions are softened, add the lentils to the pot. Add enough water to cover the lentils by 1 1/2 - 2 inches. Stir in the tomato sauce. Add salt (to taste).

-Turn the heat up to high and allow the liquid to come to a boil. When liquid comes to a boil, lower the heat and allow the soup to simmer, covered, for about 20-30 minutes or until the lentils are cooked through. When lentils are cooked, stir in the chopped spinach and let the soup simmer for another 10 minutes.


Note: After the lentils have cooked, you may need to add more water and more salt.

Last edited by tiggerfan1; 11-10-2008 at 10:15 PM.
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Old 11-11-2008, 07:05 AM   #25
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I should probably note that I copied a few of the recipes you've posted over onto the Crock Pot Crazy thread. I know people there will enjoy them as well.

In digging through my archives for another recipe, I came across a few others. (The ones for the crock have been posted there as well.)

Ham, Cheese, Broccoli & Potato Soup

5 potatoes, peeled and cut into small cubes
1½ c ham cut into the same size cubes
1 c broccoli florets cut very very fine...almost shaved.
2 cans cheddar cheese soup
4 cans milk
¼ tsp paprika

Mix milk and soup in crockpot with paprika till smooth. Add remaining ingredients. Cook all day on low.

= = = = = = = = = =
Mushroom Soup

3 Tbl butter or margarine
½ c sliced mushrooms
3 Tbl all-purpose flour
1 c milk
Salt and freshly ground pepper to taste

Melt the butter in a small saucepan over moderate heat. Add the mushrooms and sauté for 2 to 3 minutes, stirring frequently. Add the flour and stir until the mixture had formed a paste and the flour and the butter are thoroughly incorporated. Add the milk and stir with a whisk or spoon until the paste is completely dissolved. Bring the sauce to a boil, stirring frequently. Season with salt and pepper. Makes about 1½ cups.

= = = = = = = = = =
Split Pea Soup

1 ham hock
1 lb split green peas
1 onion, chopped
2 carrots, chopped
3 celery ribs, chopped
to taste salt & pepper

Rinse & pick through the peas to remove the "crud". Simmer ham hock in a couple quarts of water for several hours. Remove ham to cool so you can separate the meat; dice & return to pot. While the ham is cooling, add remaining ingredients. Simmer for several hours. Use a hand blender until most of the peas are "mush" or put about half the soup into a regular blender.

= = = = = = = = = =
This one is good for leftover turkey at Thanksgiving, although it's not an actual recipe with measurements. NOTE: If you make enough to have leftovers & use rice, the rice will continue to absorb liquid for several days. I usually end up adding more water (rather than milk) to thin it to soup consistency again.

Turkey Corn Chowder

Turkey
Turkey broth
Corn
Potatoes, diced
Celery
Chicken bouillon
Celery Seed, ground
Noodles or rice

Add milk about 10 minutes before serving.

= = = = = = = = = =
Winter Corn Chowder

2 c diced potatoes, waxy variety
6 slices cooked, crumbled bacon
½ C chopped white onions
1 lb frozen corn
1 tsp pepper
2 Tbl all-purpose flour
2 Tbl butter
3 c milk

Melt the butter in the stoneware and add butter. Add the milk to the stoneware and stir until combined with flour. Add all remaining ingredients to the slow cooker except for the potatoes. Cook on LOW for 4-6 hours or HIGH for 1½ to 2 hours. During the last 20 minutes of cooking, add the potatoes to the chowder and allow to cook until the potatoes heat through.
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Old 11-11-2008, 12:59 PM   #26
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OMG, these soups sound so good! I could about lick the screen when I saw the corn chowder.

I make a couple variations of homemade soup & chili, but I make 2 really easy standby ones that I usually have all the ingredients for that dh actually prefers:

Quickie Soup-
In a big pot- brown 1 lb ground turkey w/ a little water, add big can vegall, big can diced tomatoes, few cans of whatever veggies in cabinet with juice(green beans, mushrooms, beans, etc), then add in a pack of dry Lipton onion-mushroom soup mix, and top off with small can of Spicy V8 juice. Simmer for about 30 minutes, toss in some fresh parsley (opt) & serve with grilled cheese.

Quickie Chili-
In a big pot- brown 1 lb ground turkey w/ 1/2 finely diced onion until browned, stir in cup of water & pack of chili seasoning. add big can of tomatoes (I like fire roasted), 3 cans of beans (kidney, northern, pinto, whatever), and can of mushrooms. Simmer for about 30 minutes. Sometimes I use it to make dh a chili pie- pour some chili into rectangle glass dish and cover with shredded cheese. Mix 2 boxes of jiffy cornbread mix & pour over the cheese- it will be a thin layer. Bake at 400 until the cornbread is done.
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Old 09-30-2009, 01:53 PM   #27
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The high here on Friday is supposed to be 64 and 58 Saturday! It is time for soup again! Any one have anything new to add? I LOVE FALL!

DH & I were at the Food & Wine Festival this past weekend and they had many soups and stews to try, but DH and I couldn't bring ourselves to try them because it was so darn hot and humid! I bought the cookbook from the festival. I haven't had time to sit down and go through it yet, but when I do I will post any good soup ones here!
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Old 10-29-2009, 04:59 PM   #28
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Quote:
Originally Posted by MickeyWanaBe View Post
The high here on Friday is supposed to be 64 and 58 Saturday! It is time for soup again! Any one have anything new to add? I LOVE FALL!

DH & I were at the Food & Wine Festival this past weekend and they had many soups and stews to try, but DH and I couldn't bring ourselves to try them because it was so darn hot and humid! I bought the cookbook from the festival. I haven't had time to sit down and go through it yet, but when I do I will post any good soup ones here!
Here's a super-quick Black Bean soup:

2 cans Bush's Best Black Beans (Seasoned Recipe)
1 can Rotel (Mild or Milder, if you can't handle too much heat)

Mix in saucepan and simmer until hot. Serve with sour cream, shredded cheese, scoops or tortilla chips.

Some might prefer to rinse the beans and add water, but we don't. Some might prefer to drain the Rotel, sometimes we do. If you don't have the Seasoned Recipe beans, just add a bit of cumin to the pot while simmering.
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Old 10-30-2009, 03:50 AM   #29
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I had some bits and pieces needed using up - quantities are not precise.

Veg and Brie soup

Chop one onion and two leeks and cook gently in a little butter until softened (about 5 mins), stirring occasionally.

Add 1 1/2 litres chicken or veg stock (boiling water and buillon cubes are fine) plus 2-3 potaotes (peeled and diced quite small) and a good dollop of dried herbs, bring to boil and simmer for about 10 mins.

Add one head of broccoli, divided into florets (not too big) and cook at a slightly higher simmer for 5-10 mins (until broccoli stalks are done to your taste).

Blitz with stick blender (or in liquidiser/procesor), put back on low heat and stir in diced bried (about 150-200g) until melted.

Taste for seasoning and serve with good bread.
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Old 11-05-2009, 01:52 AM   #30
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I like to make beef or pork stew and use different flavors than usual.
Instead of bay leaves, I'll flavor it with things like powdered mustard,
raw minced ginger and cayenne. I cook the meat until it's tender before
adding the veggies. I like to add chunks of yukon gold potatoes,
yams (orange sweet potatoes), and then bits of fried mushroom and
red bell pepper. It's good with onion or garlic if you like that. At the
very end, right before it's done, I'll add some torn leaves of fresh
spinach and cook them just until they're tender.
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