Taco Soup

This is an AWESOME Chili recipe so easy it can be made in a hurry... or cook your meat drain add it and all the cans and the 2 packets to a crockpot cook on low while you're at work yummy dinner when you get home!!

1 lb lean ground turkey or extra lean ground beef

1 pkg ranch dressing mix

1 pkg low sodium taco seasoning (McCormicks)

2 cans corn

2 cans red beans

2 cans pinto beans

2 cans kidney beans

2 cans of black beans (rinsed)

2 cans petite diced tomatoes or you can use Rotel tomatoes(if you want it more spicy) or any type of tomatoes you have..

you can add whatever combination of beans that you want I don't use black beans

Brown meat and drain run under water to rinse fat off. put in a large pot add remaining items and simmer for about 30 minutes...
YUMMY!!

cans are all green bean size cans... this freezes really well I freeze in individual 1.5 cup servings.

Olive Garden Chicken and Gnocchi Soup

found this recipe at Copykat.com hope it's as good as Olive Gardens!! http://www.copykat.com/2010/02/28/olive-garden-chicken-and-gnocchi-soup/

Yield: 8 servings.

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions. or make your own from this recipe http://cheriezrecipes.blogspot.com/search?q=gnocchi

Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.

Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.

Chicken Tortilla Soup

Chicken Tortilla Soup

3 frozen chicken breasts
1 15 oz. can diced tomatoes
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 can black beans
1 can mild green chilis

Add everything to crock pot and cook on low for 8 hours. Remove chicken after 8 hours and shred. Return shredded chicken to soup and serve with cheese, sour cream and tortilla chips if desired.

Slow Cooker Italian Wedding Soup

Makes 8 servings
Prep: 15 mins
Slow Cook on LOW for 6 hours

1 egg, lightly beaten
3/4 pound lean ground beef
1/2 cup finely chopped onion
3 tablespoons plain bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsely
3/4 teaspoon salt
1/2 teaspoon black pepper
8 cups low-sodium chicken broth
3 large carrots, chopped
1 small head escarole (8 ounces), washed, trimmed and cut into 1/2 in strips
1 1/2 teaspoons dried oregano
1 3/4 cups acini di pepe pasta (such as Ronzoni)

In a large bowl, stir together egg, beef, onion, bread crumbs, 1 tablespoon Parmesan, 1 tablespoon parsely and 1/4 teaspoon each of the salt and pepper. Form into 1 in meatballs (about 45 ) and place on baking sheet; refrigerate while preparing soup.

Combine broth, carrots, escarole and oregano in slow cooker. Gently add meatballs. Cover and cook on LOW for 6 hours. Stir in pasta for last 20 mins of cook time. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle each serving with remaining parsely and Parmesan cheese and serve.

Cheeseburger Soup

another great "Taste of Home" Recipe

8 Servings
Prep: 45 min.
Cook: 10 min.

Ingredients
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
this can be doubled!

Lisa's Shrimp and Corn Chowder

This delicious soup is the kind that most people have in mind when they think of comfort food.

2 cups chopped yellow onions
8 garlic cloves, minced
8 ounces bacon, finely chopped
2 tablespoons olive oil
1 cup all-purpose flour
1 quart (4 cups) chicken stock
1 quart (4 cups) heavy cream
1 tablespoon salt
1/4 teaspoon white pepper
1 cup finely chopped carrots
2 cups frozen corn
2 tablespoons chopped fresh dill weed
2 pounds large shrimp, peeled, deveined and cut into thirds


Saute the onions, garlic and bacon in the olive oil in a saucepan over medium heat until the onions are translucent and most of the drippings have been rendered from the bacon. Reduce the heat and stir in the flour. Cook for 1 minute, stirring constantly.
Mix in the chicken stock, cream, salt and white pepper and bring to a boil, stirring occasionally. Add the carrots, corn and dill weed and return to a boil. Stir in the shrimp and simmer over low heat for 5 minutes. Ladle into soup bowls and serve immediately.

Serves sixteen

A few suggestions…..use 4 ears of fresh corn instead of frozen and 1 lb of bacon. Serve with warm corn bread.

Tomato Basil Soup

found this here http://jennysteffens.blogspot.com/2011/01/recipes-tomato-basil-soup-best-grilled.html


3 cloves of garlic, minced
2 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of heavy cream
3 tablespoons of fresh basil, julienned
parmesan cheese


In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes.


To finish, reduce the heat to low and stir in heavy cream and basil. Serve topped with parmesan cheese or a grilled cheese sandwich

WW Broke Bean Stew

Ingredients:

1 Tbsp olive oil
1 large yellow or white onion, chopped
1 Tbsp chopped/minced garlic
1 tsp ground cumin
1 tsp chili powder
2 cans diced fire-roasted tomatoes (14.5oz)
3 cans (15.5 oz each) dark red kidney beans,
black bean, white beans; rinsed & drained
4 cups fat-free low sodium chicken broth
1/4 cup chopped cilantro
3 cups fresh baby spinach leaves


Instructions:

Heat olive oil over medium-high heat in 4-quart saucepan. Add onion and sauté about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown garlic.

Add spices and tomatoes and simmer about 5 minutes. Add 3 cups (2 cans) of beans and 2 ½ cups of broth and bring to a boil. Reduce to a simmer.

Place remaining beans and broth in bowl of food processor or in blender. Add cilantro and puree until smooth. Add mixture to stew. Add spinach and heat just until wilted. Stir well and serve hot.

Makes 10 Servings (1 Cup Per Serving)

Nutrition Facts:
Calories 164; Total Fat 2.1g; Sodium 780mg; Total Carb 28.7g;
Dietary Fiber 9.3g; Protein 8.2g; WW Points Plus 4

Lasagna Soup

found this here http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/



for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste




for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper




2 c. shredded mozzarella cheese





PREPARATION






Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.




Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.




While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.




To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.




Servings: 8

Forgotten Jambalaya Recipe

found this @ Taste of Home

11 ServingsPrep: 35 min. Cook: 4-1/4 hours

Ingredients

1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
Directions
•In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste.
Stir in the green peppers, onion, celery, garlic and seasonings.
Stir in chicken and sausage.

•Cover and cook on low for 4 hours or until chicken is tender. Stir in
shrimp. Cover and cook 15-30 minutes longer or until shrimp turn
pink. Serve with rice. Yield: 11 servings.

Creamy Tomato Soup

found this one here...lots of great recipes here.. http://5dinners1hour.blogspot.com/

2- 14 oz cans chicken broth chicken broth
28 oz can crushed tomatoes
Salt & Pepper to taste
1 1/2 t dried basil
1 C. heavy cream


Mix first 4 ingredients in large container with lid. (if making ahead)


To cook:
Heat soup to a boil in saucepan over med/high heat. Stir in heavy cream and simmer 15 minutes. Puree soup in blender if desired or use a hand blender.

*

Shannon's Baked Potato Soup

6 or more potatos cute in bite size pieces (baked or boiled)
2/3 cup butter
2/3 cup flour
1/4 cup sour cream
6 cups milk
salt and pepper to taste

bake or boil your potatos (if you boil cut before cooking also add salt while boiling, if baking cut after cooking)

Put butter and flour in lg pot and make a rouge
cook for about 5-7 minutes stirring constantly
add milk, stir until thickened (will be very thick)
add salt and pepper to taste
stir in sour cream
add potatos

Garnish with bacon, green onions, sour cream, cheddar cheese etc.
what ever you put on your baked potato you can top your soup with.
Serve with crackers or bread
Very YUMMY

Olive Garden Chicken and Gnocchi Soup

Found this recipe at Copykat.com hope it's as good as Olive Garden's http://www.copykat.com/2010/02/28/olive-garden-chicken-and-gnocchi-soup/
Olive Garden Chicken and Gnocchi Soup
Yield: 8 servings.
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.

Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.

Wasatch Mountain Chili

I found this at http://sandiegocooks.blogspot.com/2009/02/wasatch-mountain-chili.html

This is unique, yummy and so easy to throw into the slow cooker.
Perfect for rainy days!

½ Medium Onion, chopped
1 TBSP Cooking Oil
1 15-oz Can Hominy, rinsed and drained
1 15-oz Can Great Northern Beans, rinsed and drained
1 14-oz Can Reduced Sodium Chicken Broth
9 oz Frozen, precooked Chicken Strips
¼ Cup Lime Juice
1 TBSP Fresh, chopped Cilantro
¼ tsp Ground Cumin
¼ tsp Ground Black Pepper
½ Cup Shredded Cheese (Monterey Jack or Cheddar)
1 4-oz Can Diced Green Chilies
Tortilla Chips
Fresh chopped cilantro






In a skillet cook onion in hot oil over medium heat for 3 minutes, transfer to slow cooker. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to boiling over high heat, stirring occasionally. Serve topped with cheese, green chilies, tortilla chips, and fresh cilantro.
Serves 4

Chicken Tortilla Soup

1-1/4 pounds boneless skinless chicken breasts
1 cup chopped onion
1 teaspoon minced garlic
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 corn tortillas (6 inches), cut into 1/2-inch strips
Directions
Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup. Yield: 8 servings (3 quarts).



Nutrition Facts: 1-1/2 cups equals 227 calories, 2 g fat (1 g saturated fat), 39 mg cholesterol, 818 mg sodium, 30 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 very lean meat, 2 starch.

Zuppa Tuscana Soup

This is supposed to be like the one they serve at Olive Garden. No beans, but you might substitute for the potatoes if you want.


1 lb. Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3-4 cloves garlic, minced
1/2 cup white wine to deglaze the pan
1/2 tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2 1/2 cups water
1 cup heavy cream
Salt and pepper

Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.

Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot.

Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.

Guinness Cheese Soup

1 LARGE ONION MINCED
6 CLOVES GARLIC MINCED
12 TBS UNSALTED BUTTER
12 TBS FLOUR
3 QT. CHICKEN STOCK
1 PINT HEAVY CREAM
1 12OZ BOTTLE GUINNESS BEER
2 TBS DRY MUSTARD
1 TSP KOSHER SALT
2 C. DICED POTATO
2 LB DUBLINER CHEESE SHREDDED
2 TBS CHOPPED CHIVES FOR GARNISH
2 TBS CRUMBLED BACON FOR GARNISH

MELT BUTTER IN A LARGE SOUP POT OVER MEDIUM HEAT
ADD ONIONS AND GARLIC. COOK TIL THEY SOFTEN(8-10 MINUTES)
ADD FLOUR A LITTLE AT A TIME AND BLEND WITH BUTTER.
THIS WILL MAKE THE ROUX FOR THE SOUP. COOK FOR ABOUT 5 MINUTES STIRRING ENOUGH TO KEEP IT FROM BURNING. IT SHOULD COLOR UP TO A NICE PALE YELLOW.
WHISK IN THE STOCK. AFTER THE FIRST QT IS WHISKED IN,YOU CAN JUST ADD THE LAST 2 QUARTS. STIR TO MAKE SURE THERE ARE NO LUMPS.
WHISK IN CREAM AND HALF OF THE GUINNESS.
MIX MUSTARD WITH THE REMAINING BEER AND ADD TO SOUP.
ADD SALT AND SIMMER FOR 30 MINUTES.
WHISK IN SHREDDED CHEESE. DO NOT LET THE SOUP BOIL.
ADD A LITTLE SALT AND PEPPER TO TASTE AND SERVE WITH GARNISHES ON THE SIDE.

WW Hash Brown Soup 2pts

Found this recipe here====>  allrecipes.com/



Serves - 4 (1 cup each)

Pts. - 2

28 oz. (2 - 14 oz. cans) fat free chicken broth
1.32 oz. pkg. country gravy mix
3 cups Ore Ida Hash Browns with peppers and onions
1/2 cup cold water

In a large pot, bring chicken broth and hash browns to a boil; reduce heat to medium and simmer for 15 minutes. Combine gravy mix with cold water. Add to hash brown mix. Simmer for another 5-10 minutes until mixture begins to thicken. Allow to sit for 2-3 minutes before serving.v you cal also add all the free veggies you want to this recipe to make it even more hardy...

Nutrition Information per Serving:
110 Cal., 4.8 g. fat, 1.5 g. fiber

Spicy Pork Chili

1-1/2 lb.s pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 Tbs. butter
6 cans (15-1/2 oz. each) great northern beans, rinsed and drained
4 (14-1/2 oz.) cans chicken broth
2 cups water
2 jalapeno peppers, seeded and chopped
2 tsp. chili powder
1/2 tsp. each white pepper, cayenne pepper, ground cumin, and pepper
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. dried parsley flakes
1/4 tsp. hot pepper sauce, optional
1 cup (4 oz.) shredded Monterey Jack cheese

In a Dutch oven, cook the pork, onions and celery in butter until meat
is browned. Stir in the beans, broth, water, jalapenos, spices,
garlic, salt, parsley and hot pepper sauce if desired. Bring to a
boil. Reduce heat; cover and simmer for 1-1/2 hours. Uncover; simmer
30-40 minutes longer or until chili reaches desired consistency.
Sprinkle with cheese. Yield: 15 servings.

Note: When cutting or seeding hot peppers, use rubber or plastic
gloves to protect your hands. Avoid touching your face.

Easy Cheesy Vegetable Soup

6 Cups Water
1 pkg.30 oz.Ore-Ida Shredded Hash Brown Potatoes
2- 16oz. Pkg. Frozen California Style Vegetables or one bag of frozen brocolli and one bag of frozen Cauliflower
4 tsp. Chicken Bouillon Granules
1 Pound Velvetta Cheese Cut into chunks
2 cans Cream of Mushroom soup undiluted
1 cup milk

In large pot, bring water to a boil. Add hash browns, vegetables, and bouillon. Stir well and reduce heat. Cover and Simmer for 15 minutes or until
Vegetables are tender. I usually cook this about 20 minutes.
Stir in the cheese, soup and milk. Stir until the cheese is melted. You have to watch it closely on the stove to avoid sticking.
Or you can put this in a crocpot on Low for 6 to 8 hrs (use a crockpot liner...they are wonderful!!

Serve or cool and freeze up to 3 months.

To use frozen soup, thaw in the refrigerator, and then heat in sauce pan. Add in additional milk to desired thickness.