Post by peajays on Jun 27, 2014 1:20:06 GMT
Beef Vegetable Soup for Crock Pots (by Regina Phalange)
1-2lbs of beef stew meat
1 can cut green beans
1 can whole kernel corn
1 can peas*
1 can carrots*
1 can diced potatoes
1 can lima beans (if desired)
1 can diced tomatoes (if desired)
1 medium onion, chopped and sauteed (saute not necessary, you can add them raw)
2 14oz cans beef broth
1 packet of beef and onion instant soup mix
1 cup water
Seasonings to taste
*you can substitute 2 cans peas and carrots if you want the carrots diced and not sliced.
Dump all ingredients into the crock pot. Cook on low for 8-9 hours or on high for 5-6 hours. I like to add basil, parsley, garlic powder, and some Emeril's Essence. Just about a teaspoon apiece. This is a great soup that doesn't take much effort! If you are going to use tomatoes, don't drain them and just omit the cup of water, unless you feel you need more broth. I did not use the tomatoes because I wanted a beefy soup, not a tomato-based soup.
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Chicken Noodle Soup (by Regina Phalange)
3-4 boneless, skinless chicken breasts, chopped
4 T butter
4 T olive oil
2 cloves garlic, minced
1 medium onion, chopped
4 celery stalks, chopped
2-3 carrots, grated
2 T parsley
2 T basil
1 tsp garlic powder
Salt and pepper to taste
12-16 cups (96-128 oz, or 3-4 quarts) chicken broth
1 bag of medium egg or kluski noodles (or make it chicken and rice by using two boxes of Uncle Ben's Original Long Grain and Wild Rice)
Melt 2T of both butter and olive oil in a large skillet. Add tsp of garlic powder and cut up chicken. Saute chicken for 3-4 minutes or until all outside edges are now white (it's okay if they aren't cooked inside, they will cook in the soup).
Remove chicken from skillet but leave behind drippings. Add another T of butter and olive oil and add your garlic cloves and onion. Stir onion and garlic for two minutes, or until the onions start to sweat (look wet). Add the celery and cook for another two minutes. Add carrots and cook for another two minutes. Return the chicken to the skillet and combine with vegetables. Add parsley and basil. Add about a cup of chicken broth and simmer for 5 minutes.
Transfer mixture to large pot or Dutch oven and add rest of broth. Bring to boil. At this point you can add your noodles and cook until tender. If you want, you can cook your noodles separately and then add them to the soup mixture.
You can judge from there how much more broth you want. You may need to add more brother after soup sits, because the noodles still absorb broth. Once you have enough broth, simmer for about 20 minutes. Add sal and pepper to taste. You may add additional seasonings (basil, garlic, etc) if you like.
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My Favorite Taco Soup (by MetalDancer)
1 pound of ground beef, browned and drained
1 large onion, chopped
1 large can of petite diced tomatoes
1 can pinto beans
1 can black beans
1 can whole kernel corn
1 can Rotel
1 small can chopped green chilis
1 packet Hidden Valley ranch mix
1 packet taco seasoning
Brown the ground beef and drain. Add the onion and cook that a bit if you're gonna eat it soon so the onions will be softer. I usually do mine in the crock pot. Add the rest of the ingredients and let it simmer. If you want it hot, use the hot Rotel. My DS will add a few extra spices in there. We serve it with Tostitos scoops!
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Spicey Squash Soup (by dulcemama)
Best squash soup I ever had. The recipe calls for any type of winter squash. I used butternut.
1 med onion chopped
3 cloves garlic minced
1 Tbs prepared chopped ginger
1 lg red pepper roasted, peeled, seeded and cubed
3 Tbs Thai red curry paste
4 cups pureed winter squash
1 can coconut milk
Fresh cilantro, chopped
In large saucepan cook onions in a small amount of oil over medium heat, 3 mins. Add garlic, ginger, roasted peppers, & red curry paste. cook another 3 minutes on medium. Add squash & coconut milk and bring to a boil. Simmer 30 min over lower heat, stirring frequently. Let cool.
Transfer to a blender and puree. Heat to serving temp. Top each serving with cilantro.
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Pasta and Bean Soup (by dulcemama)
3 Tbs olive oil
2 med onions, chopped
5 cloves garlic, chopped
3 cans navy beans
6 cups vegetable broth
3 cans diced tomatoes
12 oz pasta shells, cooked
3 Tbs dried basil
1 1/1 tsp oregano
1 tsp pepper
1 package frozen spinach
Freshly grated parmesan cheese
Heat oil. Cook onion and garlic on medium heat until soft. Add all remaining ingredients except cheese. Reduce heat, cover and simmer for 30 mins. Top each service with parmesan just before serving.
I usually make this soup the day before to let the flavour go through but it's really good the same day too. Also, you can use the garlic and onion flavored diced tomatoes rather than doing the onion and garlic fresh if you want it to be even faster and easier.
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Quick Chicken-Corn Chowder (from ilovebuble)
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeno pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4 ounce) can cream-style corn
Preparation
Melt the butter in a large Dutch oven over medium heat. Add onion, celery and jalapeno; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until think (about 5 minutes)
1-2lbs of beef stew meat
1 can cut green beans
1 can whole kernel corn
1 can peas*
1 can carrots*
1 can diced potatoes
1 can lima beans (if desired)
1 can diced tomatoes (if desired)
1 medium onion, chopped and sauteed (saute not necessary, you can add them raw)
2 14oz cans beef broth
1 packet of beef and onion instant soup mix
1 cup water
Seasonings to taste
*you can substitute 2 cans peas and carrots if you want the carrots diced and not sliced.
Dump all ingredients into the crock pot. Cook on low for 8-9 hours or on high for 5-6 hours. I like to add basil, parsley, garlic powder, and some Emeril's Essence. Just about a teaspoon apiece. This is a great soup that doesn't take much effort! If you are going to use tomatoes, don't drain them and just omit the cup of water, unless you feel you need more broth. I did not use the tomatoes because I wanted a beefy soup, not a tomato-based soup.
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Chicken Noodle Soup (by Regina Phalange)
3-4 boneless, skinless chicken breasts, chopped
4 T butter
4 T olive oil
2 cloves garlic, minced
1 medium onion, chopped
4 celery stalks, chopped
2-3 carrots, grated
2 T parsley
2 T basil
1 tsp garlic powder
Salt and pepper to taste
12-16 cups (96-128 oz, or 3-4 quarts) chicken broth
1 bag of medium egg or kluski noodles (or make it chicken and rice by using two boxes of Uncle Ben's Original Long Grain and Wild Rice)
Melt 2T of both butter and olive oil in a large skillet. Add tsp of garlic powder and cut up chicken. Saute chicken for 3-4 minutes or until all outside edges are now white (it's okay if they aren't cooked inside, they will cook in the soup).
Remove chicken from skillet but leave behind drippings. Add another T of butter and olive oil and add your garlic cloves and onion. Stir onion and garlic for two minutes, or until the onions start to sweat (look wet). Add the celery and cook for another two minutes. Add carrots and cook for another two minutes. Return the chicken to the skillet and combine with vegetables. Add parsley and basil. Add about a cup of chicken broth and simmer for 5 minutes.
Transfer mixture to large pot or Dutch oven and add rest of broth. Bring to boil. At this point you can add your noodles and cook until tender. If you want, you can cook your noodles separately and then add them to the soup mixture.
You can judge from there how much more broth you want. You may need to add more brother after soup sits, because the noodles still absorb broth. Once you have enough broth, simmer for about 20 minutes. Add sal and pepper to taste. You may add additional seasonings (basil, garlic, etc) if you like.
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My Favorite Taco Soup (by MetalDancer)
1 pound of ground beef, browned and drained
1 large onion, chopped
1 large can of petite diced tomatoes
1 can pinto beans
1 can black beans
1 can whole kernel corn
1 can Rotel
1 small can chopped green chilis
1 packet Hidden Valley ranch mix
1 packet taco seasoning
Brown the ground beef and drain. Add the onion and cook that a bit if you're gonna eat it soon so the onions will be softer. I usually do mine in the crock pot. Add the rest of the ingredients and let it simmer. If you want it hot, use the hot Rotel. My DS will add a few extra spices in there. We serve it with Tostitos scoops!
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Spicey Squash Soup (by dulcemama)
Best squash soup I ever had. The recipe calls for any type of winter squash. I used butternut.
1 med onion chopped
3 cloves garlic minced
1 Tbs prepared chopped ginger
1 lg red pepper roasted, peeled, seeded and cubed
3 Tbs Thai red curry paste
4 cups pureed winter squash
1 can coconut milk
Fresh cilantro, chopped
In large saucepan cook onions in a small amount of oil over medium heat, 3 mins. Add garlic, ginger, roasted peppers, & red curry paste. cook another 3 minutes on medium. Add squash & coconut milk and bring to a boil. Simmer 30 min over lower heat, stirring frequently. Let cool.
Transfer to a blender and puree. Heat to serving temp. Top each serving with cilantro.
--------------------------------------------
Pasta and Bean Soup (by dulcemama)
3 Tbs olive oil
2 med onions, chopped
5 cloves garlic, chopped
3 cans navy beans
6 cups vegetable broth
3 cans diced tomatoes
12 oz pasta shells, cooked
3 Tbs dried basil
1 1/1 tsp oregano
1 tsp pepper
1 package frozen spinach
Freshly grated parmesan cheese
Heat oil. Cook onion and garlic on medium heat until soft. Add all remaining ingredients except cheese. Reduce heat, cover and simmer for 30 mins. Top each service with parmesan just before serving.
I usually make this soup the day before to let the flavour go through but it's really good the same day too. Also, you can use the garlic and onion flavored diced tomatoes rather than doing the onion and garlic fresh if you want it to be even faster and easier.
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Quick Chicken-Corn Chowder (from ilovebuble)
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeno pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4 ounce) can cream-style corn
Preparation
Melt the butter in a large Dutch oven over medium heat. Add onion, celery and jalapeno; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until think (about 5 minutes)
