Potato Soup

This is one of my favorites!

Potato Soup

½ lb Bacon
½ C. Chopped Onion
1½ C. Celery (chopped)
1½ C. Carrots (diced)
5 or 6 Potatos (diced)
Season to taste with Salt & Pepper, Onion Salt, and Celery Salt.
¾ C. Milk

Cut Bacon about ½ inch thick across slices and fry in large skillet. Drain grease, leaving about 2 tbsp. Put in onions and celery sauté until soft. Put this mixture into a large pot, add carrots, potatoes and enough water to cover. Bring to a boil and then let simmer for a few hours until potatoes and carrots are cooked. Use masher to break up potatoes and add ¾ C. of milk.

Taco Soup

Taco Soup

4 cans of Beans (kidney, black, pinto, etc.)
1 can Tomato Soup
1 can Tomato Sauce
1 big can Chopped Peeled Tomatoes
1 packet Taco Seasoning
1 can Corn
1 1/2 lb Hamburger browned (I like to cook with onions)

Do not drain!
Mix everything together.
Add browned Hamburger.
Cook until done.

Toppings:
Cheese
Tortilla strips
Olives

4B's Cream of Tomato Soup

32 ounces of diced tomatoes
9 ounces of chicken broth
1 ounce of butter
2 tablespoons of sugar
1 tablespoon chopped onion
A pinch of baking soda
2 cups of cream

Mix everything except cream. Simmer one hour.

Heat cream in double boiler (or warm in microwave) careful not to scorch. Add cream to hot tomato mixture.

Spinach Tortellini Soup

1-16 oz frozen chopped spinach
1 T. butter
1/2 t. salt
1/4 t. onion powder
2 T. flour
1 can evaporated milk or 1 c. half & half
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1 T. olive oil
diced ham
diced onion
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3 1/2 c. water
1 can chicken broth or 2 c. water & 3 chicken bullion cubes
1 envelope dry vegetable soup mix (1.4 oz)
1 20 oz. pkg refrigerated cheese tortellini
1 c. shredded cheddar cheese
Parmesean cheese

*Thaw spinach & drain. Melt butter in heavy skillet and add spinach. Cook and stir for a couple minutes, then add salt, onion powder, flour, and milk. Cook for about five minutes, until hot and slightly thickened. Cover and set aside. (You can also buy frozen creamed spinach and just heat it through).

Sautee onion and ham in olive oil & add to creamed spinach. Set aside.

Combine water, chicken broth, & vegetable soup mix. Heat to boiling. Add spinach/ham mixture and tortellini & boil for about five minutes. Stir in shredded cheese until melted. Sprinkle individual servings w/Parmesean cheese.

Jeannie's vegetarian chili

* 1 (19 ounce) can black beans
* 2 (15 ounce) cans kidney beans, rinsed and drained
* 1 (16 ounce) can vegetarian baked beans
* 2 (14.5 ounce) can chopped tomatoes in puree
* 1 (15 ounce) can whole kernel corn, drained
* 1 onion, chopped
* 1 green bell pepper, chopped
* 2 stalks celery, chopped
* 2 cloves garlic, chopped (or just a little garlic powder)
* 1 package of chili seasoning
* a little hot sauce if you want

Put in slow cooker on high for two hours and then reduce to low for two or more. If it's not thick enough take a cup out and put it in the blender until smooth, then add back in slow cooker. Serve with Fritos.

Tomato Basil w/Orzo Soup

I know what you are thinking... doesn't a certain popular, Utah based restaurant have a soup like this? And the answer is yes, but not quite. This one might actually be better... AND you can get a whole tureen for the price of a small bowl at said restaurant. Can't beat that!

You will need:

1 tsp olive oil

1/4 cup apple juice (or cranberry, just something sweet)

1/2 medium onion finely chopped

2 cloves garlic, minced

1/2 cup red bell pepper, finely chopped

1 can petite diced tomatoes (1 lb can, no chilis or flavors like garlic)

1 cup vegetable or chicken broth (can use bullion)

1/4 cup fresh basil or 2 Tbl dried basil

1 pint heavy cream

1/4 cup butter

Tobasco sauce to taste

Orzo pasta

Heat oil and apple juice in soup pot over medium heat. Saute onion, garlic and pepper 8-10 minutes, stirring frequently until onion is soft, but not brown. Remove from heat. Add tomatoes and broth, stir. Puree in blender and then return to pot. Add pasta, cook 10 minutes (I like to cook the pasta separately and add it in as I serve it, if so, then just cook 10 minutes without the pasta) Add butter and cream. Stir. (if using dried basil, add now) Simmer 15 minutes. DO NOT BOIL. Add basil (if using fresh).

Serve. This is good topped with sour cream, orzo, feta cheese or anything else you want to experiment with:) Also, I haven't tried it with the tobasco yet, but I am pretty sure it is just the kick it is lacking. Have fun and enjoy!

Butternut Squash Soup

3 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock
1 can evaporated milk

*Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Add milk & seasonings, and heat until hot. Sprinkle w/pumpkin seeds or sunflower seeds and drizzle with plain yogurt or sour cream for garnish.

Creamy Chicken Vegetable Soup

2 chicken breasts, cooked & shredded
OR
leftover rotisserie chicken, broken up
chopped zucchini
chopped squash
chopped onion
chopped carrots
chopped celery
1 cube butter
1 can corn, drained
2 cans cream chicken soup
1 can chicken broth or 2 c. water to 2 cubes chicken bullion

*Cook chicken ahead. Place 1 cube butter in crock pot on low & melt. Then add chopped veggies except corn. Once veggies are tender-crisp, add corn & chicken. Whisk broth & condensed soup & add to crock pot. Cook on low until hot.

*VARIATIONS: Can add cooked rice or noodles to finished soup. Also, for VEGETARIAN (Jeannie!) can use cream of celery soup and dry vegetable soup mix & water instead of broth.

Chicken Flourentine Soup

DISCLAIMER: This recipe has actually NOT been tried out yet. Make at your own risk.

My friend Dionne and I positively LOVE this soup from Biaggi's at the Gateway. Last time we were there we sort-of swindled the recipe out of the waitress.

Chicken, cooked & cubed
Diced onions
Diced celery
Frozen or fresh spinach
Minced garlic
1 cube butter
1 can chicken broth
1 sm. container heavy whipping cream OR 1 can evaporated milk
Flour
Salt & pepper to taste
Garlic/onion powder
Croutons for garnish

*Simmer cooked chicken in broth while celery, onion, spinach, & garlic sautee in butter. Whisk flour and cream or milk until smooth & combine all ingredients in sauce pan. Heat until thickened - add more flour, broth, and cream or milk if necessary. (Since I haven't made it yet, I don't know how the proportions will turn out). Garnish with croutons & shredded cheese.