Hearty Tomato Soup

Does anyone else just love a simple but delicious meal sometimes?

I love to take a classic meal, keep it easy, and turn it into something new and better.

That is exactly what happened here. My husband loves grilled cheese and tomato soup, and I often decline fixing it because it seems too "easy". One day I decided to make a homemade tomato soup for him. I knew I wanted a recipe with basil and cream cheese, and luckily I found a recipe in a Betty Crocker cookbook and it was perfect. I guess it is really just a doctored tomato soup because it still uses canned soup.

I think he raved over this soup as much as anything I have ever made. It was unbelievably good and crazy easy! It didn't take but a little longer than a plain old can of soup, but the taste wasn't even comparable.

2 Tablespoons butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 teaspoon paprika
1/2 teaspoon dried basil
6 oz. cream cheese, softened
1 1/4 cups milk
2 cans (10 3/4oz.) condensed tomato soup
2 cans (14 1/2oz.) whole tomatoes, undrained

Melt butter in 3 quart saucepan over medium heat. Cook onion and garlic in butter about 2 minutes, stirring occasionally, until onion is tender; remove from heat.

Stir in paprika, basil and cream cheese. Gradually stir in milk and soup. Beat with hand beater or wire whisk until cheese is melted and soup is smooth.

Stir in tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors. Heat over medium heat, stirring frequently, until hot.

1 serving (1 cup)= 195 calories
8 servings

Chicken Chili

Looking for a recipe for your Super Bowl party?

This chicken chili is not only awesome, but it is easy to make for a crowd and it is a real crowd pleaser! I have a lot of soup recipes, but this is definitely one of my favorites.

You can whip it up before the party and just cook it in the crock pot to free up some time!

Ingredients:
5 cups chopped, cooked chicken
3 (15oz.) cans white beans
32 oz. chicken broth
16oz. jar salsa
1 (8oz.) package monterray jack cheese, shredded
2 teaspoon cumin
2 samll can green chiles

Directions:
Place all ingredients in a crock pot and cook on high for 3 hours and then on low for 2 more hours. Stir and enjoy!

Katie's Chili

Is there anything more comforting on a cold winter night than a bowl of chili?

I have been making chili forever and have never thought of sharing my recipe on here. I guess I have thought of it as one of those things everybody knows how to make. It seems like every family has their own recipe and they rarely stray from the security of their chili. If you fit into that category, it's ok, you don't need to try mine, but there may be a chili newbie out there.

As I have mentioned before, I married at 20 years of age and I knew NoThInG about cooking.

(Somehow I managed to catch on pretty quickly and I can only think of one meal in the first year that went bad...over floured gravy...but we aren't going to talk about that one today!)

Back to the beginning...I did know how to brown hamburger. I did know how to dice an onion, not efficiently, but I could get the job done. One day I decided I wanted some chili. A friend told me to buy a chili packet and go from there. I didn't know there was such a thing, but decided to try it. The result wasn't something that I would make again...kinda thick and over seasoned. I decided to ask my mom how to make chili since she is the chili lady, but she didn't have an actual recipe and just said a pinch of this and a can or two of that.

Back then I wasn't the least bit comfortable with straying from a recipe...(funny how things change). I made her recipe for a few years until I was more comfortable in the kitchen and decided I needed to revamp it into my own recipe and add some of my favorite tastes. I experimented with making my own recipe...and I have found something we love. I finally wrote the recipe down last week so I could share it with you!

Photo Credit

1 pound hamburger
1 medium onion, diced
1 clove garlic, diced
1 bell pepper (I use yellow), diced
1 cup water
1 6 oz. can tomato paste
2 cans petite diced tomatoes, undrained
1 can hot chili beans, undrained
1 can kidney beans, rinsed and drained
2 cubes beef bullion
1 1/2 Tablespoon chili powder
3/4 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon cumin
salt and pepper to taste
hot sauce to taste

Brown hamburger in a skillet until no longer pink. Drain off all fat. Add to a large pot. Add in all of the other ingredients. Stir to blend. Cover and simmer for 2 hours, stirring occasionally. Remove from heat and serve or refrigerate and serve the next day.

Chicken Tortilla Soup

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Are you ready for another awesome soup recipe? The weather has been cold and rainy here in Ohio which is the perfect time for a nice warm soup! I know that I post a lot of soup recipes, but in my humble opinion...you can never have enough soup recipes in your recipe box.

This soup encompasses everything I love. It has the Mexican flavors I always go for. It uses Rotel...and with about 90 free cans stockpiled in the basement that is always a good thing. Lastly, it freezes wonderfully. I made a big batch of this up on my last freezer cooking day and we just loved it!

Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
1-2 Tablespoon oil for sauteing
2 pounds chicken, cooked and chopped
1-14 oz. can diced tomatoes
1-5 oz. can Rotel tomatoes
1-14.5 oz. can beef broth
1-14.5 oz. can chicken broth
1-10 oz. can tomato soup
1 1/2 cans of water (use soup can)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce

Serving Day (Topping Ideas):
Grated cheese for topping
Sour cream
Chopped fresh cilantro
Avocado

Directions:
Saute onion and garlic in oil, adding more oil if needed. Add remaining ingredients and simmer 30-35 minutes. Serve.

If Freezing:
Cool. Freeze using freezer bag method. To serve, thaw and reheat in stock pot until heated through.


Recipe Credit: Don't Panic Dinner's in the Freezer

Zuppa Toscana-Olive Garden Copy Cat

When we eat at Olive Garden, I always go for the soup and skip the salad!

Why? Well, their Zuppa Toscana is Aahh-mazing.

I decided to try to recreate it at home. Honestly, this ranks right up there with one of the best ideas I have ever had. It came out tasting just like theirs...maybe even better!

Even if you have never had Olive Garden's Zuppa Toscana, you need to make this!

You won't be sorry!

1 lb. Hot Italian Sausage, ground
1 Tablespoon butter
3 strips of bacon
1 large onion, diced
2 cloves garlic
8 cups chicken broth
3 red potatoes, sliced thin
1 1/2 cups half and half
2 large handfuls kale, washed and torn

In a large pan brown the Italian sausage. Drain and set aside.

In the same pan melt the butter. Add the bacon, onion, and garlic. Saute until the onions are translucent.

Add the chicken broth to the bacon mixture. Bring to a boil. Add the sliced potatoes and cook until they are tender.

Add the half and half. Once it is thoroughly heated add the sausage and kale. Let heat and serve!

Serves 6-8

This post is linked to:
Ultimate Recipe Swap at http://www.lifeasmom.com/
Works for me Wednesday at http://www.wearethatfamily.com/

Chicken Enchilada Soup

Two bottles of enchilada sauce were found lurking behind the salsa during the last stockpile inventory. I don’t know who would have put salsa in front of them…but, it certainly couldn't have been me! Anyways, I needed to use them up soon and really didn't want enchiladas.

I had a grand idea that I would make soup…did you see that one coming?!? I have been on a real soup kick lately. Have you noticed? This may be the last soup I post in a while since spring is on the way (fingers crossed), so I wanted to leave you with a good one. Ok, I really shouldn't promise things like that. I like soup and may or may not continue to make it all year!

When I was trying to make up a soup I came across this recipe on Real Mom Kitchen. I knew I had to try it. I have a great Chicken Chili recipe, that we LOVE, but it takes a lot of time. This recipe resembled it but was cheaper and easier. Hello- Crock Pot, go ahead and dust it off because you are going to want to make this.

I changed the original recipe to suit what I had on hand. Don’t ever be afraid to do that!


2 cups black beans (I used ones that I had cooked up and then froze, but you could use 1 can of rinsed and drained black beans)
2 cans ROTEL
1 cup frozen corn
½ cup chopped onion
1 can enchilada sauce (10oz.)
1 can cream of chicken soup (10 ¾ oz.)
1 ½ cups milk
2 chicken breasts, uncooked
cheese for topping

In a 3 ½ to 5 quart crock pot, combine beans, ROTEL, corn, and onion. Place the chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low for 6-8 hours or on high for 3-4 hours. Remove chicken and shred. Add chicken back to soup. Top with cheese.
Serves 6

This post is linked to Crock Pot Wednesday at http://diningwithdebbie.blogspot.com

Turkey and Wild Rice Soup

I was looking for turkey and rice soup for my leftover turkey carcass. I came across this recipe on A Year of Slow Cooking, and immediately decided this was the one to try. When I saw it had balsamic vinegar, I was sold. We love balsamic vinegar around here. It really gave the soup an amazing flavor, so don't leave it out!

This recipe did not disappoint. It is very healthy, very inexpensive, and very flavorful. It is a must try!

turkey carcass (you can substitute 2 cups cooked turkey)

8 cups of water to make broth (you can substitute 8 cups chicken broth)

1 chicken bullion cube

2/3 cup uncooked wild rice

1 yellow onion, chopped

1 cup chopped celery

1 cup chopped carrots

2 tablespoons balsamic vinegar

2 cups baby spinach leaves

Get out your biggest crock pot. Place your turkey carcass in and add the 8 cups of water. You may need to break the bones to fit him in the crock pot, but mine fit fine. You can add onion or celery to season if you wish. The more meat and skin left on the carcass the better for flavor.

Cover and cook on low overnight. Now it is time to strain the broth. Put a colander inside a bigger bowl (inside the sink) and dump everything in. Pick off the meat on the carcass and add it to the broth. Now add the broth back into the crock pot.

Chop up the celery, onion, and carrot and add to the broth. Add the rice. Add the bullion cube and balsamic vinegar and stir. Add two heaping handfuls of spinach to the pot. It looks like a lot, but it shrinks quite a bit.

Cover and cook on low for 8-19 hours of on high for 4-6!

This post is linked to:
Crock Pot Wednesday @ Dining with Debbie
Tempt My Tummy Tuesday @ Blessed With Grace
Tuesday’s at the Table @ All The Small Stuff
What’s Cooking Wednesday @ Tales from the Fairy Blogmother

Homemade Chicken Noodle Soup

This is a real treat! My mother-in-law was kind enough to share her great chicken noodle soup with me and the whole blogosphere! Pam is a great cook, and she has taught me how to make several things. This is truly the best chicken noodle soup you will ever eat, so make sure you try it soon.

She had me over and I took pictures of her making every step...so you will see how easy it is to make. It is almost like you are in her kitchen getting a personal lesson yourself! Ok, here we go...

Broth:
3-4 bone-in chicken breasts (you can use a whole chicken if you prefer)
2-3 teaspoons margarine or butter
2 stalks celery, chopped
1 small onion, diced
1 carrot, diced
1 teaspoon minced garlic
salt and pepper to taste
a couple small cans of chicken broth

Noodles:
butter the size of an egg (about 3 tablespoons), room temperature
1 large egg
3 tablespoons milk
pinch of baking powder
pinch of salt
flour (about 1 1/4 cups)
*You are going to want to triple this recipe for the noodles. Pam said it doesn't do as well in one big triple batch, so repeat 3 separate times. Don't worry, it doesn't take long!



In a large pan melt your butter.


Add in your celery, onion, garlic, and carrots. Saute for a couple of minutes.

Then place your chicken breasts in the pan and brown on both sides.

Once they are brown, cover with water and cook until chicken is done.

In mixing bowl add egg, milk, and butter.

Add dry ingredients. You can use a fork, but it is best to just get your hands dirty. You may have to add a little more flour to get it to the right consistency.

It should be about the consistency of a pie crust dough.

Roll out the noodles on a floured surface to 1/4 inch thickness. Cut into strips with a pizza cutter. Set aside.

Make 2 more batches of the noodles, and you will have a big pile like this!!!!

Once the chicken is cooked you will want to remove it. I usually add in a couple small cans of chicken broth, depending on how much soup I am making. Heat the broth to a boil. Drop the noodles into the hot broth and let them cook about 20 minutes.

Debone your chicken and and cut into pieces. Add to broth.

Serve with salad and crackers or rolls! This is a very satisfying meal!

Beef Cabbage Soup

I told you to go get your cabbage and I would post this recipe. I sure hope you did, this is our all time favorite soup! You can thank my Mamaw for this one...she just has the best recipes. I make this all the time in the winter; it is wonderful with a sandwich or homemade bread.

I made a double batch for the freezer this time. The best way to freeze it is to put it in gallon freezer bags. It is cheap, easy, and doesn't take up much room in the freezer. I know I have mentioned it on here before, freezer bags are how I freeze everything I can get by with.

1 pound hamburger
1 teaspoon chili powder
1 med onion chopped
1/2 bell pepper
2 - 15 oz cans stewed tomatoes
2 - 15 oz cans kidney beans, rinsed and drained
2-3 cups water
1/2 small head of cabbage
8 oz. can tomato sauce
3 tablespoons sugar
salt and pepper to taste

Brown hamburger-drain off grease. Add all ingredients to pot. Bring to a boil. Cover and lower heat and simmer 1 hour.

*You can also make this in your crock pot. Brown you hamburger, drain, and add all other ingredients to crock pot. Cook on low for 6-8 hours.

Cowpoke Chili

I love chili! I usually make my mom's recipe, but the idea of this recipe jumped out at me the other day. I changed it around a little to fit with what I had on hand. It has lima beans in it, and boy, do I LOVE me some lima beans! Overall it was a great recipe, and I will definitely make it again. So, if you like a variety of beans make sure that you try this recipe. It is perfect chili weather right now, isn't it?

1 pound ground beef
1 small onion, chopped
1 garlic clove, minced
1 can beef broth
2 cans tomato sauce(8 oz.)*or you could use 1 larger can
1 can tomato paste(6 oz.)
1 can(15 1/2oz.)hot chili beans
1 can(15 1/2oz.)black beans, rinsed and drained
2 tablespoons sugar
1 tablespoons butter
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
dash of cayenne pepper
2 cups lima beans, thawed


In a large saucepan, brown ground beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the broth, tomato sauce, and tomato paste until blended. Add the next 10 ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Add lima beans; cook 5-10 minutes longer until beans are tender. Garnish with sour cream and shredded cheese. Enjoy!

Adapted from Taste of Home Winning Recipes