Ingredients:
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes, drained
1 can cream of chicken soup
1 can chicken broth
1 can chicken
1 can green enchilada sauce
1 package taco seasoning
Toppings:
Grated Cheese
Sour Cream
Salsa
Tortilla Chips
Directions:
Combine all ingredients into a pot and cook over medium heat (stirring occasionally) until hot. Or combine all ingredients in a crock pot, mix till blended and cook till hot (or until you're ready to eat). To serve, top the soup with any toppings you want and enjoy!
Time to Make: about 20 minutes (or a few hours in the crock pot)
Difficulty: Easy
Recipe Origin:
Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts
13 June, 2015
05 July, 2014
Irish Stew
Ingredients:
1/3 cup + 1 T. Flour, divided
1 + 1/2 lbs stew meat (beef or lamb)
3 Tbsp. Olive Oil
3 medium onions, chopped
3 garlic cloves, minced
4 cups reduced sodium beef broth
2 medium potatoes, peeled and cubed
4 medium carrots, sliced into 1 inch pieces
1 cup frozen peas
1 tsp. salt
1/2 tsp. pepper
Basil, Parsley, Thyme, any other herbs you want to add (start with 1/2 tsp. and add more if need be)
2 Tbsp. water
Directions:
Add the 1/3 cup of flour to a large resealable bag and place the stew meat in the bag. Seal the bag and shake well to coat the stew meat in the flour evenly. In a large hot skillet, brown the stew meat in 2 batches in 1 Tbsp. oil for each batch. Set browned meat aside.
Add the remaining 1 Tbsp. oil and saute the onions until tender. Add the garlic and cook for 1 more minute. Add the broth and scrape the bottom of the pan to loosen any bits, then return the meat to the pan. Bring to a boil, then reduce heat, cover, and continue to simmer for 1 hour.
Add potatoes and carrots and cook for 20 more minutes. Then add the frozen peas and continue to cook 5-10 minutes longer, until all vegetables are tender.
Add the seasonings. In a small cup mix together the remaining 1 Tbsp. flour with the 2 Tbsp. water. Mix until smooth. Add the flour mixture to the stew and cook for a couple more minutes until it starts to thicken. Serve stew hot. Serves 8.
Difficulty: Easy
Time to Make: about 2 hours from start to finish
Recipe Origin: http://www.tasteofhome.com/recipes/favorite-irish-stew
07 October, 2012
Creamy Potato Soup
Ingredients:
4 cups chicken broth
4 cups peeled and cubed potatoes
1 cup minced onion
1 cup celery, diced
1 cup ham, cubed
1/2 tsp. seasoning salt
1/4 tsp. white pepper (black is okay too)
1/4 tsp. ground red pepper
1 (8 ounce) package cream cheese
Directions:
In a large pot, combine the chicken broth, potatoes, onion, celery, and spices. Bring to a boil and boil until the potatoes are tender, stirring occasionally. Combine the cream cheese with some of the soup broth and blend till smooth. Reduce the heat and add the cream cheese mixture to the soup. (You could also chunk up the cream cheese to small cubes and stir them in the soup until they are melted - just be sure the heat is reduced so you don't curdle the cheese.) If desired, thicken the soup a little with cornstarch. Serve warm.
To Freeze:
Prepare soup as directed above. Chill until cool in the refrigerator and then divide into labeled freezer bags. If you double this recipe you will get 4-5 quart sized freezer bags of 4 cups of soup in each. To reheat, thaw over night in the fridge or thaw under warm water. Then reheat over low-medium heat until hot.
Time to Make: about 45 minutes
Difficulty: Easy
Recipe Origin: adapted from the recipe posted here.
4 cups chicken broth
4 cups peeled and cubed potatoes
1 cup minced onion
1 cup celery, diced
1 cup ham, cubed
1/2 tsp. seasoning salt
1/4 tsp. white pepper (black is okay too)
1/4 tsp. ground red pepper
1 (8 ounce) package cream cheese
Directions:
In a large pot, combine the chicken broth, potatoes, onion, celery, and spices. Bring to a boil and boil until the potatoes are tender, stirring occasionally. Combine the cream cheese with some of the soup broth and blend till smooth. Reduce the heat and add the cream cheese mixture to the soup. (You could also chunk up the cream cheese to small cubes and stir them in the soup until they are melted - just be sure the heat is reduced so you don't curdle the cheese.) If desired, thicken the soup a little with cornstarch. Serve warm.
To Freeze:
Prepare soup as directed above. Chill until cool in the refrigerator and then divide into labeled freezer bags. If you double this recipe you will get 4-5 quart sized freezer bags of 4 cups of soup in each. To reheat, thaw over night in the fridge or thaw under warm water. Then reheat over low-medium heat until hot.
Time to Make: about 45 minutes
Difficulty: Easy
Recipe Origin: adapted from the recipe posted here.
03 August, 2010
Home Ec Soup
Ingredients:
1 lb ground hamburger, browned and drained
salt and pepper, to taste
1/2 pkg mixed vegetables
1 cup water
1 can tomato soup
1/4 tsp. celery salt
1 beef bouillon cube
1/4 tsp. garlic salt
Directions:
Brown the ground beef in a large skillet and add salt and pepper, to taste. Meanwhile, cook the vegetables in the water until they are heated. Add the vegetables to the ground beef and add the tomato soup, celery salt, beef bouillon, and garlic salt. Continue cooking until the bouillon cube is dissolved. Serve hot.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
1 lb ground hamburger, browned and drained
salt and pepper, to taste
1/2 pkg mixed vegetables
1 cup water
1 can tomato soup
1/4 tsp. celery salt
1 beef bouillon cube
1/4 tsp. garlic salt
Directions:
Brown the ground beef in a large skillet and add salt and pepper, to taste. Meanwhile, cook the vegetables in the water until they are heated. Add the vegetables to the ground beef and add the tomato soup, celery salt, beef bouillon, and garlic salt. Continue cooking until the bouillon cube is dissolved. Serve hot.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
Corn Chowder
Ingredients:
4 medium potatoes, diced
2 large carrots, diced
1/2 large onion, diced
1 can corn (with the juice)
1/2 can evaporated milk
1 + 1/2 cups diced ham or 4-8 slices of bacon, chopped
salt and pepper, to taste
melted butter, to taste
Directions:
In a large pot, combine the potatoes, carrots, and onion and cover with water. Boil till the vegetables are tender. Add the can of corn and evaporated milk and heat until just before boiling. Add the ham, salt and pepper, and melted butter. Heat and serve warm.
Tips: If the soup thick, add more milk or water.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Annette Gardner
4 medium potatoes, diced
2 large carrots, diced
1/2 large onion, diced
1 can corn (with the juice)
1/2 can evaporated milk
1 + 1/2 cups diced ham or 4-8 slices of bacon, chopped
salt and pepper, to taste
melted butter, to taste
Directions:
In a large pot, combine the potatoes, carrots, and onion and cover with water. Boil till the vegetables are tender. Add the can of corn and evaporated milk and heat until just before boiling. Add the ham, salt and pepper, and melted butter. Heat and serve warm.
Tips: If the soup thick, add more milk or water.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Annette Gardner
Clam Chowder
Ingredients:
1 cup celery, diced
1 cup onion, diced
2 cups potatoes, finely chopped
2 cans minced clams
3/4 cup butter, melted
3/4 cup flour
1 quart half and half
1/4 tsp. pepper
1 + 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. thyme
Directions:
In a large pot, combine the celery, onion, and potatoes. Drain the juice from the cans of clams over the veggies and add enough water to cover the veggies. Simmer the veggies over med heat until the potatoes are tender. Meanwhile, combine and blend the melted butter and flour in a medium bowl. Add the half and half to the flour mixture and whisk until it is smooth. Once the potatoes are tender, add the half and half mixture to it as well as the chopped minced clams, pepper, salt, sugar, and thyme. Stir till blended and continue cooking until it is heated well. Serve warm.
To Freeze:
Prepare as directed above and then chill until cooled. Divide into labeled freezer bags. If you double the recipe you will get 4-5 quart sized freezer bags full with 4 cups of soup in each. To reheat, thaw bags in the refrigerator overnight or under warm water. Then heat on a stove top over low-medium heat until hot.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Annette Gardner
1 cup celery, diced
1 cup onion, diced
2 cups potatoes, finely chopped
2 cans minced clams
3/4 cup butter, melted
3/4 cup flour
1 quart half and half
1/4 tsp. pepper
1 + 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. thyme
Directions:
In a large pot, combine the celery, onion, and potatoes. Drain the juice from the cans of clams over the veggies and add enough water to cover the veggies. Simmer the veggies over med heat until the potatoes are tender. Meanwhile, combine and blend the melted butter and flour in a medium bowl. Add the half and half to the flour mixture and whisk until it is smooth. Once the potatoes are tender, add the half and half mixture to it as well as the chopped minced clams, pepper, salt, sugar, and thyme. Stir till blended and continue cooking until it is heated well. Serve warm.
To Freeze:
Prepare as directed above and then chill until cooled. Divide into labeled freezer bags. If you double the recipe you will get 4-5 quart sized freezer bags full with 4 cups of soup in each. To reheat, thaw bags in the refrigerator overnight or under warm water. Then heat on a stove top over low-medium heat until hot.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Annette Gardner
Chicken Noodle Soup
Ingredients:
egg noodles
1 can canned chicken (the juice and the chicken)
1 chicken bouillon (can add another if it needs more flavor)
frozen peas
baby carrots
salt and pepper, to taste
celery salt, to taste
Directions:
Add the desired amount of egg noodles in a large pot and cook according to the directions on the bag. Once the noodles are cooked, add the carrots, chicken and the chicken bouillon. Stir until the chicken bouillon is dissolved. Then add the frozen peas, salt, pepper, and celery salt. Heat till the peas are done and serve warm.
Tip: You can cook the noodles in chicken broth, just dont add the chicken bouillon later.
Difficulty: Easy
Time to Make: about 25 minutes
Recipe Origin: Mom
egg noodles
1 can canned chicken (the juice and the chicken)
1 chicken bouillon (can add another if it needs more flavor)
frozen peas
baby carrots
salt and pepper, to taste
celery salt, to taste
Directions:
Add the desired amount of egg noodles in a large pot and cook according to the directions on the bag. Once the noodles are cooked, add the carrots, chicken and the chicken bouillon. Stir until the chicken bouillon is dissolved. Then add the frozen peas, salt, pepper, and celery salt. Heat till the peas are done and serve warm.
Tip: You can cook the noodles in chicken broth, just dont add the chicken bouillon later.
Difficulty: Easy
Time to Make: about 25 minutes
Recipe Origin: Mom
11 July, 2010
Corned Beef and Cabbage
Ingredients:1 can Corned Beef
1 medium onion, diced
3-4 cans beef broth
1/2 head of Cabbage
1/2 package of baby carrots, cooked
Salt and Pepper
Butter
Directions:
In a large pot, combine the onion, butter, and pepper. Saute until the onion is tender. Add the corned beef, beef broth, and cabbage. Heat over med until heated through and serve hot.
Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: Mom
Subscribe to:
Posts (Atom)
