Cheesy Vegetable Chowder

2 Tbsp. butter
2 lg. potatoes, peeled and chopped
1/2 c. chopped onion
1 Tbsp. flour
1 c. chopped carrots
½ c. water
1 c. chopped celery
2/3 c. milk
1 Tbsp. minced garlic
2 c. chopped broccoli
4 c. chicken broth
2 heaping cups shredded cheddar

Melt butter in large soup pot. Add onions, carrots and celery; sauté over medium heat till tender. Add garlic, cook additional 1-2 minutes. Add broth and potatoes, bring to a boil and cook till potatoes are tender. Mix the flour with the water then add to soup mixture and simmer till soup is slightly thickened. Add milk and broccoli and cook till broccoli is just tender and soup is heated through. Stir in cheese, allow to melt and serve.

Note from Melissa: I always at least double this recipe and I always add a little extra potatoes and broccoli.

Recipe from Melissa Beckstead.

Cream Cheese Chicken and Vegetable Soup

INGREDIENTS:
2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots
3 cups chicken broth
2-3 potatoes, peeled and finely diced
1 cup milk
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

DIRECTIONS:
In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes. In a liquid measuring cup, whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until soft. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through, then stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper.

Recipe from Mel's Kitchen Cafe.

Taco Soup

1 pound ground beef
1/4 cup onion (or sprinkle onion salt)
1-2 cans diced tomatoes
1 can kidney beans
1 can kernel corn
1 can tomato sauce
1 pkg. taco seasoning

Brown ground beef with onion. Add rest of ingredients and heat through. Best if it simmers for a little while. Top with grated cheese, corn chips, and sour cream.

Vegetable Minestrone Soup

3 T. olive oil
1 cup white onion, minced
1/2 cup zuchinni, chopped
1/2 cup frozen italian cut green beans
1/4 cup minced celery (optional)
4 t. minced garlic
4 cups vegetable broth
2 (15 oz.) cans red kidney beans, drained
2 (15 oz.) cans small white beans or great nothern beans, drained
1 (14 oz.) can diced tomatoes
1 small can tomato sauce
1/2 cup carrot, julienned or shredded
2 T. fresh minced parsley
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Heat olive oil over medium heat in large pot. Saute onion, celery, garlic, green beans, and zuchinni for 5 minutes or until onions are translucent. Add vegetable broth, drained tomatoes, tomato sauce, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes. Add spinach leaves and pasta and cook for another 20 minutes or until desired consistency.

Chicken Tortilla Soup

1Tb olive oil
1 large onion chopped
1 can diced green chilis
1 lb chicken-cooked and shredded
¼ tsp cayenne pepper (opt.)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 can small white beans
1 can chicken broth
1/4 cup chopped fresh cilantro
1/2 lime squeezed over soup
salt and pepper to taste


In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken (*I have been using the frozen chicken tenders from Costco--I just put them on a plate in the microwave frozen at 50 % power for 15 minutes--they are super tender and moist and shred up beautifully!)and spices. Add tomatoes, beans and fresh cilantro. Add the broth.

Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.

Garnish:
10 yellow corn tortillas-sliced and baked*
1 large avocado

*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.

Add garnish of a handful of tortilla strips and avocado chunks.

Recipe from Sisters Cafe.

Tomato Bisque Soup

1/2 c. onion, diced
1/2 c. butter, divided
2 garlic cloves, minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes
1 (6 oz can) tomato paste
4 c. chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper (I use regular pepper)
4 t honey
1 1/4 c. heavy cream
2/3 c. half & half

In a large pot, melt 6 T butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is soft and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half & half.

If you prefer a smoother consistency, run the tomatoes through the blender first.

If you are at all a fan of tomato soup, you must try this. The flavor is amazing. It makes great leftovers too. And I don't like leftovers!

Recipe from: Dinner's Ready

Cream of Broccoli Soup

1 stalk broccoli, cut up
1 cup water
2 chicken bullion cubes

Cook until tender. Remove from meat and mash, do not drain.

4 T. butter
1 T. dried onions
1/4 tsp. celery salt
1/4 tsp. pepper
4 T. flour
salt to taste
2 cups hot milk
grated cheddar cheese

Melt butter. Stir in onions, celery salt, pepper. Cook slightly (do not brown). Stir in flour until smooth and bubbly. Add hot milk and bring to boil stirring constantly. Will be thick. Add the broccoli and water mixture. Stir in cheese and serve.

To add potatoes: (This is how I always make it)

Dice peeled potatoes, cook until tender in salted water. Add cooked potatoes to finished broccoli soup.

Notes:
-Add salt to taste.
-If too thick, thin with milk or water from cooked potatoes.
-Double this recipe for a main dish.

Recipe from Mom