Beef Vegetable Soup
(my mom)
1 beef roast
1 large onion, diced
1 head cabbage, chopped
1 large can V-8 juice or tomato juice
32 oz. frozen mixed vegetables or leftover vegetables (any kind)
1 c. diced celery
8-10 potatoes, peeled and diced
10 c. water
2 t. salt
½ t. pepper
(She also put soup beans in hers, but I don’t)
Cook roast in crockpot with water until it is tender enough to fall off bones. I usually do this overnight the night before so it will be done by morning. Cut roast into chunks. Put into large soup kettle along with all additional ingredients. Cook on medium for about an hour or until the potatoes and cabbage get tender.
Black Angus Baked Potato Soup
4 large baking potatoes
2/3 c. butter or margarine
2/3 c. all purpose flour
¾ t. salt
1/2 t. black pepper
½ t. white pepper
6 c. milk
4 green onions, thinly sliced and divided
12 bacon strips, cooked and crumbled
1 1/4 c. shredded cheddar cheese
8 oz. sour cream
Bake potatoes at 400 degrees for 1 hour or until tender; cool completely. Cut in half lengthwise and scoop out pulp; set aside. Use skins for another use. In a large heavy saucepan, melt butter. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add potato pulp, salt, pepper, 2 T. green onion, half the bacon and 1 cup of cheese. Cook until thoroughly heated; stir in sour cream. Serve with remaining green onions, bacon, and shredded cheese.
Broccoli cheese soup (kathyf1)
1 stick (1/2 c.) butter, softened
1/2 c. flour
3 cans chicken broth
2 bunches of broccoli, trimmed and chopped
1 small onion, diced fine
1/2 t. black pepper
1 c. heavy cream (I use half and half or fat free half and half)
3 c. shredded cheddar cheese
In a bowl combine the butter and flour and blend together until smooth, set aside. In a soup pot, mix together the broth, broccoli, onion and black pepper and bring to a boil. Reduce heat to low, cover and simmer for 30 mins or until the broccoli is very soft and tender. Stir in the butter mixture until the soup is thickened, then slowly stir in the heavy cream, mixing well (I use a whisk) Add the cheddar cheese, one cup at a time, mixing well after each until the cheese is melted. Serve immediately. Note: this must be kept on low heat or the cream will separate. gently simmer on low heat.
Cauliflower and Ham Chowder (betheny)
1 c. thinly sliced celery
2 c. sliced fresh or frozen cauliflower
13 oz. can chicken broth
1 c. half and half or evaporated milk
1 can cream of potato soup, undiluted
¼ c. water
2 T. cornstarch
1/8 t. white pepper
2 c. diced cooked ham
½ c. shredded cheddar cheese
Chopped fresh parsley (optional)
In large covered saucepan, cook celery and cauliflower in chicken broth until almost tender, about 10 minutes. Do not drain. Set aside. In mixing bowl, gradually stir half and half or milk into potato soup. Blend water, cornstarch, and pepper. Stir into soup mixture; pour over cauliflower and celery. Stir in ham. Simmer over low heat for 10
minutes. Just before serving, stir in cheese. Garnish with parsley if desired.
Crockpot Albondigas (Mexican meatball soup)--my concoction
About 40 meatballs (I had some already made up, I just used those)
1/4 c. cooking oil (optional)
15 1/4 oz. can whole kernel corn, drained
10 oz. can Rotel tomatoes and green chilies, undrained
4 oz. can green chilies, diced, undrained
2 cans (14 oz. each) beef broth (fat free is what I used)
3 c. cooked rice (may be leftover)
1 Bell pepper, diced (optional)
3 ribs celery, sliced
2 T. cilantro, chopped (use fresh if using)--optional
2 T. minced onion (or you could use a pkg. of dry onion soup mix)
1 c. diced carrots (optional)
1 t. garlic powder
1 t. cumin
1 t. chili powder
1 t. salt
1/2 t. pepper
4-5 c. water
Cook meatballs (in oil if needed). Drain well. Put in bottom of crockpot. Cook celery, Bell pepper and carrots in a little water until tender. I did mine in the microwave. Toss all of it together into the crockpot (that way you get the good vegetable water). Add all other ingredients into the crockpot. Cook on low probably 3-4 hours or high 1 1/2 to 2 hours. Add hot water as needed if soup is too thick. You can also add jalapenos or chipotles or whatever you want to this. I like it just the way it is.
Crockpot Beef Barley Soup (M_Wolverine)
1 lb. lean stew beef, cut in 1/2-inch cubes
1/2 c. chopped onion
2 ribs celery, chopped
2 medium carrots, diced
3/4 c. barley
1 bay leaf
6 c. beef broth
1 t. salt, or to taste
pepper, to taste
In crockpot, combine stew beef with onion, celery, carrots, barley, bay leaf, and beef broth. Cook beef and barley soup on LOW in crockpot for 6 to 8 hours. Taste and add salt and pepper, to taste.
Delicious Ham and Potato Soup
3 1/2 c. peeled and diced potatoes
1/3 c. diced celery
1/3 c. finely chopped onion
3/4 c. diced cooked ham
3 1/4 c. water
2 T. chicken bouillon granules
1/2 t. salt, or to taste
1 t. ground white or black pepper, or to taste (will try 1/2 t. next time)
5 T. butter
5 T. all-purpose flour
2 c. milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately
Lowfat Taco Soup (MarksMom_PA)
1 lb. ground turkey or extra lean ground beef
1 large onion, chopped
1 pkg. Hidden Valley ranch dressing mix
1 pkg. taco seasoning mix
1 can pinto beans
1 can chile hot beans
1 can whole kernel corn
1 can Mexican flavor stewed tomatoes
1 can stewed tomatoes (any flavor)
Brown meat and onions; drain. Mix Hidden Valley Ranch dressing mix and taco seasoning mix into meat. Then, without draining, add all of the other ingredients. Simmer 1 hour. Serve with Baked Tostitos chips or homemade baked tortilla chips.
Yield: 12 servings (1 cup each). WW points: 2.
"My Best so Far" Beef Stew (September_Sue)
2 lb. stew meat
lots of potatoes (8-10), cut into 1 inch chunks
1 onion, cut into 1 inch chunks
1 lb. peeled baby carrots
4 ribs celery, cut into 1 inch chunks
1 pkg. dry onion soup mix
1 pkg. dry brown gravy mix
1 pkg. dry Italian dressing mix
1 pkg. dry Hidden Valley Ranch dressing mix
1 can Pepsi (it tenderizes the meat)
1 can cream of mushroom soup
Put the potatoes in the bottom of the crockpot. Top with onions, carrots, celery, and stew meat. In bowl, combine the 4 dry mixes and blend well. Sprinkle evenly over vegetables and meat. Pour Pepsi over the top. Top with cream of mushroom soup. Cook covered on high 4 to 5 hours or on low 8-10 hours or until meat is tender and vegetables are done. This is SOOO good.
Nacho Potato Soup (QC 1999 Collector’s Edition)
1 pkg. au gratin potatoes
11 oz. can whole kernel corn, drained
10 oz. can Rotel diced tomatoes and green chilies, undrained
2 c. water
2 c. milk
2 c. cubed Velveeta
Dash hot pepper sauce, optional
Minced fresh parsley, optional
In a 3 quart saucepan, combine the potatoes and sauce mix, corn, tomatoes, and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese, and hot pepper sauce (if desired). Cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts).
Santa Fe Soup (CandyKisses)
1 lb. ground beef
1 onion, diced
1 t. minced garlic
10 oz. can Rotel tomatoes and green chilies
15 ½ oz. can chili beans
15 ¼ oz. can corn
14 ½ oz. can diced tomatoes
½ lb. Mexican Velveeta cheese
Brown ground beef and onions; drain. Add rest of ingredients except cheese. Simmer 10 minutes or so, then add Velveeta and stir until cheese is melted.
Stuffed Pepper Soup (Taste of Home)
2 lb. ground beef
28 oz. can tomato sauce
28 oz. can diced tomatoes, undrained
2 c. cooked rice
2 c. diced green Bell pepper
2 t. beef bouillion granules
¼ c. packed brown sugar
2 t. salt
1 t. black pepper
In large saucepan or Dutch oven, brown ground beef; drain. Add remaining ingredients. Bring to boil. Reduce heat and simmer for 30-40 minutes or until peppers are tender.
Taco Soup (Taste of Home)
2 lb. ground beef
1 onion, diced
28 oz. can pureed tomatoes (I just use canned diced tomatoes, undrained)
15 oz. tomato sauce
1 c. water
1 can pinto beans or pinto beans with jalapenos, rinsed and drained
1 can corn kernels, drained
1 pkg. taco seasoning mix
In large saucepan, brown beef and onion; drain. Add all remaining ingredients. Bring to boil. Reduce heat and simmer 5 minutes.
Ten Minute Chili (this one is my pastor's wife's recipe)
1 pkg. ground beef (I used ground sirloin)
1 onion, diced
chili powder to taste (I used 1 t.) garlic powder to taste (I used 1 t.)
salt to taste (I used about 3/4 t.)
pepper to taste (I used 1/2 t.)
1 t. cumin (my tweak--I love cumin)
2 large cans Hunts diced peeled tomatoes (I think 28 oz can)
2 large cans Hunts chili beans (I couldn't find Hunts)
Cook ground beef and onion till done. Drain well. Return to pot. Toss in everything else, mix well and heat through. I actually simmered mine a few extra minutes. Sure does make a great quick and easy meal.
Williamsburg Inn Turkey Soup (Suejay)
1 turkey carcass
4 qt. water
1-2 large onions, chopped fine
3 stalks celery, chopped fine
2 large carrots, chopped fine
¼ c. uncooked long grain rice (I used 6 oz. pkg. fast cook long grain/wild)
1 c. butter or margarine
1 ½ c. flour
1 pint half and half (or 1 can evaporated milk)
3 c. diced cooked turkey
½ t. poultry seasoning
salt and pepper to taste
In large kettle, cook turkey carcass with water to make 3 quarts stock. Remove bones; Reserve meat. Strain stock; set aside. In saucepan, combine onions, celery, carrots, rice, and 1 qt. of the stock. Cook 20 minutes; set aside. In a large soup kettle, melt butter or margarine. Blend in flour and heat until bubbling. Add half and half (or evaporated milk)
and remaining 2 qt. stock to butter mixture. Cook and stir until bubbling. Add reserved vegetable mixture, turkey, and seasonings to taste. Heat slowly to serving temperature.
Makes 4 to 4 ½ qt. This soup freezes well.