Best Soup Recipes Blog: July 2016

Sunday, July 31, 2016

puff pastry roll

Ingredients

Servings: 8
1 (17.5 ounce) package frozen puff pastry, thawed
1 pound ground chicken
1/4 cup water
1 small onion, shredded
2 eggs
1/2 cup dry bread crumbs
salt to taste
ground black pepper to taste
1 tablespoon vegetable oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon soy sauce
1/2 packet dry onion soup mix
1 (8 ounce) can mushrooms, drained
1 cup water
2 tablespoons white

Recipe

mix together ground chicken, 1/4 cup water, grated onion, eggs, and salt and pepper. mix in enough bread crumbs to make a soft, moldable mixture.
heat oil in a large skillet, and brown chicken mixture over medium heat.
roll out the puff pastry. place mixture along the long edge of the pastry. roll up, and tuck ends under. place on an ungreased cookie sheet.
bake 425 degrees f (220 degrees c) for 12 to 15 minutes, or until golden.
meanwhile, prepare the mushroom sauce. melt butter or margarine in a small pot. stir in flour. add soy sauce, onion soup mix, 1 cup water, and white ; stir until thick. stir in mushrooms. pour over meat roll when serving.

brazilian black bean soup

Ingredients

Servings: 6
1 tablespoon olive oil
3 cups onion, chopped
8 cloves garlic, chopped, divided
1 carrot, diced
3 teaspoons ground cumin
2 teaspoons salt
1 red bell pepper, diced
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup water
1 cup orange juice
1 pinch cayenne pepper, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large saucepan over medium heat. add onion, half of the garlic, and carrot. season with cumin and salt. cook, stirring, until onion and carrot are tender. stir in remaining garlic, and red pepper; continue cooking until tender.
add beans, water, and orange juice to the pan, and season with cayenne pepper. transfer a portion of the mixture to a blender or food processor, and puree until smooth. puree part or all of the soup, depending on how you like the texture. return puree to the pan, and simmer for 10 more minutes to blend flavors before serving.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

king ranch chicken casserole ii

Ingredients

Servings: 1
2 bone-in chicken breast halves, with skin
2 (10.75 ounce) cans fat free condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (14.5 ounce) package low-fat baked tortilla chips
3 cups shredded cheddar cheese
1 (6 ounce) can black olives
2 cups shredded lettuce
1 large tomato, chopped
1 cup reduced fat sour cream
1/4 cup chopped fresh chives

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). place chicken breasts in a pot of boiling water. cook until meat shreds easily with a fork, about 20 to 25 minutes. remove from water, and cool slightly. remove meat and skin from bones, and shred.
in a medium bowl, combine the cream of mushroom soup and canned tomatoes and mix together.
lightly coat a 9x13 inch baking dish with cooking spray. in dish begin layering: 1/3 of the chicken, 1/3 of the soup mixture, then crumble tortilla chips on top. repeat layers twice, ending with tortilla chips and a sprinkle of cheese on top. bake in the preheated oven for 30 to 45 minutes, until bubbly. remove from oven and let cool for 5 minutes.
top casserole with lettuce, chopped tomato, olives, a couple of dollops of sour cream and a sprinkling of chives. serve.

Black Bean And Salsa Soup

Ingredients

Servings: 4
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

Recipe

Preparation Time:

Cook Time:

Ready Time:

in an electric food processor or blender, combine beans, broth, salsa, and cumin. blend until fairly smooth.
heat the bean mixture in a saucepan over medium heat until thoroughly heated.
ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Red Pepper Soup

Ingredients

Servings: 4
2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
1/2 cup heavy cream
1/8 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a large saucepan over medium heat. place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. transfer to a blender and puree until smooth.
run the soup through a strainer and return the liquid to the saucepan over medium low heat. stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Smooth Cauliflower Soup

Ingredients

Servings: 6
1 tablespoon butter
1 clove garlic, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
6 cups water
1 head cauliflower, chopped
1 large carrot, cubed
1/3 cup chopped green onion
1/4 cup chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot over medium heat, melt butter. cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. pour in the water and introduce the cauliflower. bring to a boil, then reduce heat, cover and simmer 20 minutes, until cauliflower is tender.
in a small saucepan over medium heat, cook carrot with water to cover until just tender. drain and reserve.
puree cauliflower soup in a blender or food processor or with an immersion blender. stir in reserved carrots, green onion and parsley. serve.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Apricot Lentil Soup

Ingredients

Servings: 6
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes - peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

saute onion, garlic, and apricots in olive oil. add lentils and stock. bring to a boil, then reduce heat and simmer 30 minutes.
stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. simmer for 10 minutes.
stir in lemon juice. puree 1/2 of the soup in a blender, then return to the pot. serve.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

bissara

Ingredients

Servings: 8
2 tablespoons vegetable oil
4 cloves garlic, crushed
6 cups water
1/3 cup olive oil
3 cups dry green split peas
3 sprigs fresh parsley
1 dried red chile pepper
2 teaspoons paprika
1 teaspoon cumin
1 pinch salt
1 pinch black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

fry garlic in the vegetable oil in a large pot over low heat until lightly browned. pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. when the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

'adios, turkey' casserole

Ingredients

Servings: 6
3 cups diced cooked turkey
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
1 onion, diced
1 green bell pepper, diced
1 cup shredded sharp cheddar cheese
1 (6 ounce) jar sliced mushrooms, drained
1 clove garlic, minced
1/2 teaspoon chili powder
2 tortillas, cut into strips
1 cup shredded sharp cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 3-quart casserole dish.
mix turkey, chicken soup, tomatoes with green chiles, onion, bell pepper, 1 cup cheddar cheese, mushrooms, garlic, and chili powder together in a bowl.
cover the bottom of the casserole dish with half the tortilla strips; pour turkey mixture tortilla layer. top with remaining tortilla strips. cover dish with aluminum foil.
bake in the preheated oven for 1 hour. sprinkle with 1 cup cheddar cheese. return uncovered dish to the oven and bake until cheese is melted and casserole is bubbling, 15 to 20 minutes.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Slow Cooker Turkey Breast

Ingredients

Servings: 12
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

easy almond chicken

Ingredients

Servings: 8
8 skinless, boneless chicken breast halves
1 pinch garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can evaporated milk
8 ounces toasted almonds

Recipe

preheat oven to 350 degrees f (175 degrees c).
place chicken pieces in a lightly greased 9x13 inch baking dish. season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
in a small bowl mix together the soup and milk. pour mixture over chicken and bake for another 1/2 hour. meanwhile, toast almonds and add to chicken during the last few minutes of baking.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Slow Cooker Turkey Breast

Ingredients

Servings: 12
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

Six Can Chicken Tortilla Soup

Ingredients

Servings: 6
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.

grilled chicken and artichoke soup

Ingredients

Servings: 8
1 ounce dried porcini mushrooms
1 cup boiling water
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
6 cups chicken broth
1/2 cup sun-dried tomatoes (not packed in oil), snipped into small pieces
2 tablespoons tomato paste
1/3 cup olive oil
2 cloves cloves garlic, minced
1 red onion, minced
2 (13.75 ounce) cans artichoke bottoms, drained and chopped
1/4 teaspoon black pepper
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1/2 cup dry white
1/2 cup grated parmesan cheese, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. once softened, squeeze excess water from mushrooms and finely chop. reserve the mushroom-flavored water.
preheat an outdoor grill for medium-high heat and lightly oil grate.
season chicken breasts with salt and pepper. grill chicken breasts until no longer pink in the center, about 6 minutes per side. once cooked, set aside.
pour chicken broth into a large pot, and bring to a boil over high heat. stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. reduce heat to medium-low, and simmer for 15 minutes.
meanwhile, heat the olive oil in a large skillet over medium heat. stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white . bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth.
slice the grilled chicken breasts into strips and stir into the simmering soup. sprinkle with parmesan cheese before serving.

Julia's Easy Slow Cooker Chicken

Ingredients

Servings: 4
8 skinless, boneless chicken breast halves
4 potatoes, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/3 cups milk
1 tablespoon cornstarch
1 (1 ounce) package dry onion soup mix

Recipe

put the chicken pieces and potatoes into a slow cooker. combine the soup, milk, cornstarch and dry soup mix and pour over the chicken and potatoes. cook for 8 to 10 hours on low. serve!

puff pastry roll

Ingredients

Servings: 8
1 (17.5 ounce) package frozen puff pastry, thawed
1 pound ground chicken
1/4 cup water
1 small onion, shredded
2 eggs
1/2 cup dry bread crumbs
salt to taste
ground black pepper to taste
1 tablespoon vegetable oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon soy sauce
1/2 packet dry onion soup mix
1 (8 ounce) can mushrooms, drained
1 cup water
2 tablespoons white

Recipe

mix together ground chicken, 1/4 cup water, grated onion, eggs, and salt and pepper. mix in enough bread crumbs to make a soft, moldable mixture.
heat oil in a large skillet, and brown chicken mixture over medium heat.
roll out the puff pastry. place mixture along the long edge of the pastry. roll up, and tuck ends under. place on an ungreased cookie sheet.
bake 425 degrees f (220 degrees c) for 12 to 15 minutes, or until golden.
meanwhile, prepare the mushroom sauce. melt butter or margarine in a small pot. stir in flour. add soy sauce, onion soup mix, 1 cup water, and white ; stir until thick. stir in mushrooms. pour over meat roll when serving.

Black Bean And Salsa Soup

Ingredients

Servings: 4
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

Recipe

Preparation Time:

Cook Time:

Ready Time:

in an electric food processor or blender, combine beans, broth, salsa, and cumin. blend until fairly smooth.
heat the bean mixture in a saucepan over medium heat until thoroughly heated.
ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Six Can Chicken Tortilla Soup

Ingredients

Servings: 6
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Lebanese-style Red Lentil Soup

Ingredients

Servings: 8
6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
meanwhile, heat olive oil in a skillet over medium heat. stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
stir onions into the lentils and season with cumin and cayenne. continue simmering until the lentils are tender, about 10 minutes.
carefully puree the soup in a standing blender, or with a stick blender until smooth. stir in cilantro and lemon juice before serving.

Old-fashioned Potato Soup

Ingredients

Servings: 6
1/4 cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
1/4 teaspoon dried thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a saucepan over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
while the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see cook's note) in another pot and bring to a boil. cook until vegetables are tender, about 10 minutes. do not overcook. season with ground black pepper to taste.
add the flour to the cooked onions to make a paste. cook, stirring constantly, for 2 minutes. gradually add the milk and stir well. cook over low heat stirring constantly until warmed through. add the potato and carrot mixture. stir in the parsley and thyme and heat through. serve hot.

Easy And Quick Chicken Tortellini Soup

Ingredients

Servings: 10
2 tablespoons butter
1/4 cup chopped onion
2 cloves garlic, minced
6 cups chicken broth
1 (16 ounce) jar alfredo sauce
1 (8 ounce) carton sour cream
2 cups cubed cooked chicken
1 (20 ounce) package refrigerated three-cheese tortellini
1 (10 ounce) package fresh spinach
salt and ground black pepper to taste
1/4 cup shredded parmesan cheese (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a 5-quart pot over medium heat; cook and stir onion and garlic in melted butter until onion is translucent, about 5 minutes. stir chicken broth and alfredo sauce into onion mixture; cook until heated through, about 5 minutes. stir in sour cream and cooked chicken; simmer for 15 minutes.
mix cheese tortellini and spinach into chicken mixture, cover pot, and simmer for 20 minutes. season with salt and pepper.
divide soup into bowls and sprinkle with parmesan cheese.

Hearty Barley Turkey Soup

Ingredients

Servings: 12
turkey stock:
5 quarts water, or as needed
1 turkey carcass
1 1/2 cups coarsely chopped onion
3 stalks celery
1/2 cup chopped carrot
10 whole black peppercorns
1 pinch dried thyme, or to taste
1 bay leaf
soup:
1 1/2 pounds carrots, cut into 1-inch chunks
2 onions, diced
6 stalks celery, cut into 1/2-inch slices
1 cup barley
1/2 cup chopped mushrooms
2 bay leaves
2 teaspoons salt
1 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 pinch dried thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours. add more water to stock as it evaporates. remove carcass from stock and cool. pull meat from bones and shred; refrigerate until needed. strain stock and return liquid to pot.
mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes. add turkey meat to the soup and simmer for 10 more minutes. remove bay leaves before serving.

Slow Cooker Turkey Breast

Ingredients

Servings: 12
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

o'cheeze potato soup

Ingredients

Servings: 8
1/4 pound bacon
1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons butter
2 tablespoons all-purpose flour
1 quart half-and-half
1 (8 ounce) package processed cheese (such as velveeta®), cubed
1/2 teaspoon ground white pepper
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/2 cup shredded cheddar cheese, divided
1/4 cup chopped fresh chives, divided
1/4 cup chopped fresh parsley, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain on paper towels and crumble when cool.
cover potatoes with water in a large saucepan and bring to a boil over medium heat until tender but not mushy, about 15 minutes; drain.
melt butter in a large pot over medium heat and stir in flour; mix until smooth. reduce heat to medium-low and slowly whisk in half-and-half until smooth. bring to a simmer, whisking constantly, and cook until slightly thickened, 2 to 3 minutes.
stir in processed cheese cubes until melted and smooth.
season with white pepper, garlic powder, and hot pepper sauce.
mix in cooked potatoes, cover, and simmer until potatoes are very tender and soup is thickened, about 30 minutes; stir occasionally.
ladle soup into bowls and top each bowl with equal amounts shredded cheddar cheese, crumbled bacon, chives, and parsley.

Six Can Chicken Tortilla Soup

Ingredients

Servings: 6
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Curried Cream Of Any Veggie Soup

Ingredients

Servings: 6
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
1 tablespoon curry powder
4 cups chicken broth
4 cups chopped mixed vegetables
2 tablespoons all-purpose flour
2 cups nonfat milk
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large saucepan over medium heat. saute onion and garlic until tender. stir in curry, and cook for 2 minutes, stirring constantly. add broth and vegetables, and bring to a boil. simmer 20 minutes, or until tender.
dissolve flour in milk, then stir into the soup. simmer until thickened. season with salt and pepper.

Slow Cooker Black-eyed Pea And Sausage Soup

Ingredients

Servings: 8
10 cups water
1 (1 pound) package smoked sausage, sliced
1 1/2 cups chopped carrot
1 cup chopped celery
1 onion, chopped
5 cubes chicken bouillon
2 bay leaves
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound dried black-eyed peas

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour 10 cups water into a 5-quart slow cooker crock; add sausage, carrot, celery, onion, chicken bouillon, bay leaves, garlic powder, and oregano.
pour black-eyed peas into a saucepan; add enough water to cover by a few inches. bring water to a boil, remove saucepan from heat, drain the peas, and add them to the slow cooker.
cook on low for 8 hours. remove and discard bay leaves before serving.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

polish reuben casserole

Ingredients

Servings: 8
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/3 cups milk
1/2 cup chopped onion
1 tablespoon prepared mustard
2 (16 ounce) cans sauerkraut, rinsed and squeezed dry
1 (8 ounce) package egg noodles
1 1/2 pounds kielbasa (polish) sausage, cut into 1/2 inch pieces
2 cups shredded swiss cheese
3/4 cup whole wheat bread crumbs
2 tablespoons butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl combine the soup, milk, onion and mustard. mix well and set aside.
spread sauerkraut into the bottom of a lightly greased 9x13 inch baking dish. top with uncooked noodles, then spoon soup mixture evenly over noodles. cover all with sausage and top with cheese. lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese.
cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Jan's Carrot Soup - Vegan And Dairy-free

Ingredients

Servings: 10
3 pounds carrots, peeled and diced
2 large onions, diced
1 large sweet potato, peeled and diced
2 cloves garlic, chopped
1/4 cup minced fresh parsley
water to cover
1 (32 fluid ounce) container vegetable broth
1 (6 ounce) can tomato paste
1 teaspoon hot pepper sauce (such as tabasco®), or to taste (optional)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
cook over medium-high heat until vegetables are tender, about 15 minutes. stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. remove from heat and let cool for 10 minutes.
blend soup with a stick blender until smooth. or pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.

gold onion soup

Ingredients

Servings: 8
1 cup butter
6 onions, thinly sliced
1 tablespoon dried thyme
ground black pepper to taste
4 tablespoons all-purpose flour
8 cups water
2 cups dry white
1/2 cup soy sauce
4 tablespoons honey
1 1/2 cups shredded swiss cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in large saucepan over medium heat. add onions and thyme, season with pepper. cover and cook until onions are translucent, stirring occasionally, about 15 minutes. cook until they are brown and caramelized, another 10 minutes.
add flour to onions and stir until browned, scraping bottom of pan for about 5 minutes. mix in water, , soy sauce, and honey. bring to boil. reduce heat; cover and simmer until soup is slightly thickened, about 1 1/2 hours. add shredded swiss cheese, stir till melted. serve with french bread.

Six Can Chicken Tortilla Soup

Ingredients

Servings: 6
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.

Easy Slow Cooker Cheesy Potatoes

Ingredients

Servings: 10
1 (2 pound) package frozen southern-style hash brown potatoes, thawed
4 cups shredded cheddar cheese
2 (10.75 ounce) cans condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup chopped yellow onion (optional)
1 cup milk
1 pinch seasoned salt, or to taste
1 teaspoon minced garlic
1 cup crushed cheese-flavored crackers (such as cheez-it®), divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix hash brown potatoes, cheddar cheese, cream of chicken soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker.
cook on low, stirring occasionally until cooked through, about 2 hours. stir and top with remaining 1/2 cup cheese-flavored crackers.

Saturday, July 30, 2016

Black Bean And Salsa Soup

Ingredients

Servings: 4
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

Recipe

Preparation Time:

Cook Time:

Ready Time:

in an electric food processor or blender, combine beans, broth, salsa, and cumin. blend until fairly smooth.
heat the bean mixture in a saucepan over medium heat until thoroughly heated.
ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Split Pea Soup With Rosemary

Ingredients

Servings: 6
6 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1 leek, thinly sliced
1 large carrot, chopped
2 cloves garlic, minced
4 (10.5 ounce) cans chicken broth
1 1/2 cups green split peas
2 bay leaves
1 teaspoon chopped fresh rosemary

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large pot, and cook over medium heat until crisp. stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. pour in chicken broth. stir in split peas, bay leaves, and rosemary. bring to a boil. reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

a slow cooker thanksgiving

Ingredients

Servings: 6
5 cups dry bread cubes
1/4 cup instant stuffing mix
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup olive oil
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon ground black pepper
1 (12 ounce) jar turkey gravy
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (16 ounce) can cranberry sauce
4 skinless, boneless chicken breast halves - cubed

Recipe

Preparation Time:

Cook Time:

Ready Time:

toss together 2 1/2 cups dry bread cubes and 2 tablespoons instant stuffing mix; set aside. combine the remaining bread cubes, instant stuffing mix, mushrooms, onion, celery, olive oil, poultry seasoning, salt, sage, pepper, gravy, condensed soup, and cranberry sauce in a large bowl.
place the reserved bread crumbs and stuffing mix into the bottom of the slow cooker. add the chicken and top with the vegetable, bread, and gravy mixture. cover, and cook on low for 4 to 6 hours.

Potato Casserole

Ingredients

Servings: 6
1 (30 ounce) package frozen hash brown potatoes
2 cups shredded cheddar cheese
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 cup butter
3 cups crushed corn flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
pour the hash browns into a lightly greased 9x13 inch baking dish. in a large bowl, combine the cheese, sour cream and soup.
in a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. add this to the soup mixture and spread this over the potatoes in the dish.
next, arrange the crushed corn flakes over all in the dish. melt the remaining stick of butter and pour this evenly over the corn flakes.
bake at 425 degrees f (220 degrees c) for 1 hour.

Six Can Chicken Tortilla Soup

Ingredients

Servings: 6
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.

Gisela's Butternut Squash Soup

Ingredients

Servings: 4
2 tablespoons butter
1 onion, finely chopped
1 (14.5 ounce) can chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
1 orange, juiced
1 orange, juiced and zested
3 tablespoons sour cream
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour back into the pot. alternately, you can use a stick blender and puree the soup right in the cooking pot. whisk in sour cream until smooth, and season to taste with salt and pepper. heat over medium-low heat until almost simmering, and serve hot.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Slow Cooker Turkey Breast

Ingredients

Servings: 12
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

Slow Cooker Turkey Breast

Ingredients

Servings: 12
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

Chilled Cantaloupe Soup

Ingredients

Servings: 6
1 cantaloupe - peeled, seeded and cubed
2 cups orange juice
1 tablespoon fresh lime juice
1/4 teaspoon ground cinnamon

Recipe

Preparation Time:

Ready Time:

peel, seed, and cube the cantaloupe.
place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. transfer to large bowl. stir in lime juice, cinnamon, and remaining orange juice. cover, and refrigerate for at least one hour. garnish with mint if desired.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

vegetarian kale soup

Ingredients

Servings: 8
2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon (such as knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 tablespoon italian seasoning
2 tablespoons dried parsley
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil in a large soup pot; cook the onion and garlic until soft. stir in the kale and cook until wilted, about 2 minutes. stir in the water, vegetable bouillon, tomatoes, potatoes, beans, italian seasoning, and parsley. simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. season with salt and pepper to taste.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Creamy Broccoli Soup

Ingredients

Servings: 4
2 cups chicken broth
2 1/2 cups fresh broccoli
1/4 cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
1 cup shredded cheddar cheese (optional)
1/2 teaspoon dried oregano
salt and pepper to taste

Recipe

bring broth to a boil. add broccoli and onion. cook for five minutes, or until broccoli is tender.
in a separate bowl, slowly add milk to flour, and mix until well blended.
stir flour mixture into broth mixture. cook, stirring constantly, until soup is thick and bubbly. add cheese if desired; stir until melted. add seasonings and serve.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Gail's Broccoli Soup

Ingredients

Servings: 12
1 tablespoon vegetable oil
1 small onion, diced
3 cups water
7 cubes chicken bouillon
1 large russet potato, cubed
6 carrots, cubed
3 cups milk
1 (16 ounce) bag frozen broccoli florets
2 cloves garlic, minced
2 teaspoons dried chives
1 bay leaf
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste
1 pound processed cheese food (such as velveeta ®), sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the vegetable oil in a large pot; cook and stir the onion in the hot oil until soft, 5 to 7 minutes.
pour water and chicken bouillon cubes to the pot; cook and stir until the bouillon dissolves, about 4 minutes.
stir the potato and carrot into the mixture in the pot; cook another 4 minutes.
pour milk into the pot; add broccoli, garlic, chives, bay leaf, cayenne pepper, salt, and black pepper to the mixture, stir, and cook until warm, about 4 minutes.
stir the sliced processed cheese food into the soup, bring to a simmer, and cook and stir until the cheese food is melted completely into the soup, about 5 minutes.
reduce heat to medium-low and continue cooking until the potatoes and carrots are tender, 10 to 15 minutes.
remove and discard the bay leaf to serve.

Slow Cooker Turkey Breast

Ingredients

Servings: 12
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

cream of cauliflower soup ii

Ingredients

Servings: 6
2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 tablespoon dry
1 tablespoon chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot over medium heat, melt butter. stir in onion and garlic and cook until onion is translucent, about 5 minutes. stir in potatoes and carrots and cook 5 minutes more. pour in chicken broth and bring to a boil. stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. remove from heat.
puree in batches in a blender or food processor, or in the pot using an immersion blender. return to low heat and stir in milk, salt, pepper, nutmeg and . heat through. serve garnished with parsley.

Chicken Supreme Iii

Ingredients

Servings: 6
4 skinless, boneless chicken breast half - cut into cubes
1 onion, chopped
3/4 cup butter, melted
1 1/3 cups water
6 ounces dry bread stuffing mix
1/4 cup water
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a non-stick skillet over medium heat, cook and stir the chicken and onion until the chicken is no longer pink and juices run clear.
preheat oven to 350 degrees f (175 degrees c). lightly grease a 2 quart casserole dish.
in a medium bowl, blend the melted butter, 1 1/3 cups water, and dry stuffing mix. place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. cover with the remaining chicken mixture. in a small bowl, mix the 1/4 cup water and cream of chicken soup, and pour into the dish. top with the cheddar cheese.
bake 30 minutes in the preheated oven, or until bubbly and lightly browned.

Conh Chowdah (corn Chowder)

Ingredients

Servings: 4
1 white onion, chopped
4 slices bacon, diced
6 ears fresh corn
2 quarts heavy whipping cream
salt to taste
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

remove corn kernels from the ears of corn.
saute bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy.
add the heavy cream. heat through over medium low heat. season with salt and pepper. serve.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

grandma's green bean casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Six Can Chicken Tortilla Soup

Ingredients

Servings: 6
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.

Southwestern Turkey Soup

Ingredients

Servings: 8
1 1/2 cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/2 teaspoon dried cilantro
1 cup shredded monterey jack cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. season with cayenne, cumin, salt, and pepper. bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. spoon into serving bowls, and top with shredded cheese.

lentil and cactus soup (mom's recipe)

Ingredients

Servings: 10
14 cups water
3 cloves garlic, cut into thirds
1 pound lentils, picked over and rinsed
1 1/2 tablespoons chicken bouillon (such as knorr®)
1 teaspoon extra-virgin olive oil
1/2 small onion, chopped
2 cloves garlic, chopped
1 tomato, chopped
1/4 teaspoon ground cumin, or to taste
2 teaspoons chicken bouillon (such as knorr®), or to taste
1 cup cooked nopales (cactus), drained
3 small potatoes, peeled and chopped

Recipe

Preparation Time:

Cook Time:

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bring the water to a boil in a soup pot with 3 cloves of garlic. stir in the lentils and 1 1/2 tablespoons of chicken bouillon. simmer over medium-low heat until lentils are almost soft, about 1 hour.
heat extra-virgin olive oil in a skillet, and cook and stir the onion and 2 chopped cloves of garlic until the onion becomes translucent, about 5 minutes. add the tomato and continue to cook and stir until the tomato releases its juice, about 5 more minutes. stir the tomato mixture into the lentil soup along with cumin and 2 more teaspoons of chicken bouillon, or to taste. bring the soup to a simmer, stir in the nopales and potatoes, and cook over low heat until the potatoes are tender, about 20 minutes.

Black Bean And Salsa Soup

Ingredients

Servings: 4
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion

Recipe

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in an electric food processor or blender, combine beans, broth, salsa, and cumin. blend until fairly smooth.
heat the bean mixture in a saucepan over medium heat until thoroughly heated.
ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.