Roasted Chicken Alphabet Soup made with love by K3 2 whole chickens 5 qt chicken broth 4 Carrots (medium diced) 3 celery stalks (medium diced) 2 yellow onions (medium diced) 2 bay leaves 1 head garlic (peeled, small dice) Fresh pasta letters (as garnish) Remove breast, thighs and legs from chicken, reserve to poach for garnish Cut chicken carcasses into 1" pieces, roast in 450 degree oven until golden brown. Place bones in a soup pot. Pour broth over and simmer 45 minutes. Strain out bones, reserve broth. In a soup pot, gently sweat vegetables until soft, avoiding browning the vegetables. Add the garlic, sauté for 1 minute until very fragrant. Poach chicken breasts in broth, remove and cool. Continue same process with both the thighs and legs. Once all meat is cool, dice into a medium dice. Reserve all the broth Cover vegetables with the remaining broth. Add bay leaves and simmer for 25 minutes. After 25 minutes, remove bay leaves. Add all the chicken meat, and pasta letters. Check soup for seasoning, adjust with salt and pepper as necessary.
Ham and Potato Soup Made with love by K4 7 cups potatoes, diced 1 medium onion, diced 1 large carrot, chopped 2-3 cups ham, diced 2 teaspoons parsley 1 teaspoon thyme leaves Pepper to taste 5 cups chicken broth 1 cup 2% milk 1/2 cup sour cream Add diced potatoes, onion, carrot, ham, thyme, parsley, pepper and broth to a crock pot. Cook on low 7 hours or high 3 hours. Remove 2-3 cups of the potatoes/carrots and mash, then return mixture to the crock pot. Add milk and sour cream. Stir and cook an additional 15 minutes. Add more pepper to taste. Makes twelve 1 cup servings.
Pizza Chili Made with love by K5 Ingredients 2 pounds ground beef 1 pound sausage 1 package (8 ounces) sliced pepperoni, halved 1 large onion, chopped 1 large green pepper, seeded and chopped 4 garlic cloves, minced 1 jar (16 ounces) salsa 1 can (16 ounces) hot chili beans, undrained 1 can (16 ounces) kidney beans, rinsed and drained 1 can (12 ounces) pizza sauce 1 cup water 2 teaspoons chili powder 1 teaspoon dried oregano 1 2 teaspoon salt 1 2 teaspoon pepper 3 cups (12 ounces) shredded part skim mozzarella cheese 1. In a large Dutch oven, cook the beef, sausage, pepperoni, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. 2. Stir in the salsa, beans, pizza sauce, water, chili powder, oregano, salt and pepper. Bring mixture to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese.
Chicken & Spinach Tortellini Soup Made with love by 1E 1 bag of frozen tortellini 1 small bag of fresh spinach 2 cans of Italian style diced tomatoes 4 cups of chicken broth 1 block of softened cream cheese 1 8oz package of Oscar Mayer carving board grilled chicken Add spinach, diced tom, chicken broth, chicken, and cubed cream cheese to crock pot. Cook on low for 5-6 hours. The last 30min add tortellini.
Taco Chili Made with love by 2R 1 lb. Ground Beef, browned and drained 1 can Beef Broth {14.5 oz.} 1 can Kidney Beans {16 oz.}, drained 1 can Black Beans {15 oz.}, rinsed and drained 1 can Petite Diced Tomatoes + liquid from can {14.5 oz.} 1 can Corn + liquid from can {15 oz.} 1 can Original Rotel Diced Tomatoes & Green Chilies {10 oz.} 1 packet Hidden Valley Ranch Seasoning Mix {1 oz.} 1 packet Taco Seasoning Mix {1 oz.} or 3 tbsp. Homemade Taco Seasoning 1.5 tsp. Onion Powder ½ tsp. Salt For Garnish: Fritos, Sour Cream, Shredded Cheddar and chopped Green Onions! Add all ingredients {except garnish ingredients} to Crockpot and stir well. Cook on HIGH for 2 hours, or LOW for 4 hours. Top with a dollop of Sour Cream, Shredded Cheddar, Chopped Green Onions, and some Fritos for a delicious added punch of flavor! ENJOY!!
Italian Meatball Soup Made with love by 3M 3/4 pound of ground beef 1 large egg 2 garlic cloves 7 tablespoons of minced fresh parsley 2 teaspoons of lemon juice 1/4 teaspoon salt, plus more to taste 1/2 teaspoon of black pepper 1/4 teaspoon ground oregano 1/2 cup of freshly grated Parmesan cheese, plus more for serving 3 tablespoons of olive oil 7 cups of low-sodium beef stock 2 heaping spoons of tomato paste 2 whole bay leaves 1 teaspoon of peppercorns 3/4 cup diced onion 3/4 cup diced carrots 3/4 cup diced celery 1 cup dived russet potato 1/2 pound of cabbage, sliced cheese cloth kitchen twine crusty bread, for serving To make the meatballs, add the ground beef, egg, garlic, 3 tablespoons of parsley. lemon juice, salt, pepper, ground oregano, and grated Parmesan to a bowl. Mix together well. Then roll the mixture into 1-inch balls. In a large pot, heat the olive oil over medium-high heat. Brown the meatballs in batches, turning to brown, 3-4 minutes per batch. No need to cook them all the way, as they'll go back into the soup later. When the meatballs are brown removed them with a slotted spoon and set aside. Now grab some beef stock and pour it into the pot. Add some salt and stir in the tomato paste. Next, make a bouquet garni. Add the remaining 4 tablespoons of parsley, the bay leaves, and peppercorns to a piece of cheesecloth and tie it into a bundle using kitchen twine. Drop it right into the soup. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes. Remove the garni. Next, add the diced vegetables and the crisp cabbage. Finally, in go the browned meatballs. Let the soup simmer for another 20 minutes or so, long enough for the vegetables to get slightly tender and the meatballs to cook all the way through. You can sprinkle the soup with some freshly grated Parmesan cheese prior to serving.
Potato Soup Made with love by 4M 1 30oz. bag of frozen diced hash browns 1 32 oz box of chicken broth 1 can of cream of chicken soup (10 oz) 1 pkg. cream cheese (8 oz, not fat free) 3 oz bacon bits 1 cup shredded cheddar cheese salt and pepper to taste Put the hash browns in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 7-8 hours or until potatoes are tender. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. Once the cream cheese is completely mixed in, it's ready to serve. Top with cheddar cheese and some additional bacon bits. Enjoy!
Pasta Fagioli Made with love by 5M 1/2 pound cannellini beans 1/2 pound garbanzo beans 1/4 cup olive oil 2 tablespoons minced garlic 1 large onion, chopped 2 stalks celery, chopped 1 pound ripe tomatoes, chopped 4 cups vegetable broth 1/2 teaspoon oregano 2 large bay leaves 1 teaspoon salt 1/2 teaspoon pepper 1/2 pound spaghetti (broken into 1-inch pieces) * Substitute one 15oz of canned beans for each1/2 pound of dried beans and one 15oz of canned diced tomatoes for fresh tomatoes. If using fresh beans: in a large pot, combine the two types of beans, cover with a couple of inches of water, and soak over night. The next day, drain the beans, cover them in fresh water, and bring to a boil. Lower the heat and simmer or 1 hour (you may need to add additional water). Add the olive oil, garlic, onions, celery, tomatoes and their juice, another 2 cups of water, and the broth. Bring again to a boil. Add the oregano, bay leaves, salt, and pepper. Turn down the heat and let simmer for 1 hour. Fill another large pot with water and bring to a boil. Add a teaspoon of olive oil and the spaghetti pieces. Cook the spaghetti al dente, drain, and add to the simmering soup just a few minutes before you are ready to serve. Serve in soup bowls with a nice loaf Italian bread, and always put some crushed red peppers on the table (some people like this soup with a little zest).
Clam Chowder Made with love by 6L 2 cups chopped onions 2 cans of cream of celery 2 cans of potato soup 2 cans of clams, one drained and chopped and one chopped with juice 2 cans evaporated milk 2 cups of whole milk Sauté onions in butter add the cream of celery, potato soup, 2 can of clams, one drained and chop, one chopped with juice, 2 cans of evaporated milk, 2 cups of whole milk and season with salt and pepper to taste. Cook in slow cooker for 6 hours on low.
Cauliflower Soup Made with love by 7C 2 small heads of cauliflower 2 boxes of chicken broth Salt & pepper to taste 1 T. dried onion OR ½ an onion chopped fine 1-2 cups of shredded carrots (to your liking) 1 stalk of celery, chopped small I large 32 oz. box of Velveeta cheese Chicken from 1 rotisserie chicken, cut into small pieces Cut up cauliflower and boil in chicken broth, onion, salt, and pepper until soft & tender. Use a hand masher in the pot and mash the cauliflower. Add the carrots and celery, and simmer an additional 4-5 min. Add the chicken. Cut the Velveeta into small cubes, and add to soup, stirring until melted and well blended. (Broccoli can also be added in place of some of the cauliflower if you like!)
Sausage Tortellini Made with love by 8T 32 oz. chicken broth 1 lb spicy italian sausage (I use the ground sausage) 20 oz frozen cheese tortellini 1 package frozen spinach 2 14oz cans diced tomatoes seasoned with oregano, basil and garlic. 8 oz. block of either cream cheese or neufchatel Grated Parmesan cheese as a topping Let cream cheese or neufchatel sit out to soften while browning the sausage. Add sausage and tortellini to crock pot. Pour in tomatoes (liquid and all) and chicken broth. Add cream cheese in chunks and stir well to mix everything evenly. Cook on LOW for 4 1/2 hours, stirring a couple of times during cooking. Remove lid for last half hour of cooking to allow soup to thicken up. Top with grated parmesan.