Creamy Tomato Soup

Warm tomato soup is so delicious on a cold day. I love how quickly this recipe comes together and it's very rich and creamy. -Sarah

1 onion, chopped
2 T. butter
32 oz crushed tomatoes
2, 10 1/2 oz cans condensed tomato soup, undiluted
1 1/2 cups half and half or milk
8 oz. cream cheese
1 t. salt
1/2 t. basil
1/2 t. oregano
1/2 t. garlic powder

• Cook onions in butter until softened. Add cream cheese and half and half cooking on low and whisking until mixture is smooth. 
• Add remaining ingredients and heat through. 

Hamburger Cabbage Soup

I played with this recipe a few times until I got it where I wanted it. I love the flavors and it makes quite a big batch. Perfect for leftovers! -Sarah

1 pound ground beef, cooked and drained
3 garlic cloves, minced
1 cup chopped carrots
1 cup chopped onions
6 cups chopped cabbage
10 oz. frozen corn
6 cups beef broth
15 oz. tomato sauce
32 oz. diced tomatoes
1 t. Lawrys
1 t. Italian seasoning

• Brown beef with garlic, drain.
• Add remaining ingredients and simmer until veggies are cooked. About 1 1/2-2 hours. 

Jalapeno Chicken Chowder

This is a great soup!  I didn't add the bacon but imagine it would be great in here!  I double this for our family and I use the jarred jalapenos instead of the fresh.  This is great served with crushed tortilla chips on top!  Original recipe is found here:  Darcie Dishes

Olive oil 

1 # chicken thighs or breasts diced into bite size pieces 

salt and pepper to taste

1 medium onion, diced

1-2 large carrots, diced

1 large celery stalk, diced

5 small jalapenos, diced (do not include the ribs or seeds unless you want more spice) **Jarred jalapenos can be substituted 

3 garlic cloves minced

2 teaspoons chili powder

1 teaspoon oregano

1 teaspoon cumin

pinch of cayenne or red pepper flakes

1 can diced tomatoes with green chilies

2 cups chicken broth

8 ounce cream cheese

1/2 cup heavy cream

8 ounce bacon, cooked and crumbled

Optional:  tortilla chips and diced green onions

• Heat oil in large pot.
• Add chicken and season with salt and pepper.  Cook until no longer pink.  Remove from pan and set aside.
• Heat more oil and cook veggies until tender.
• Put chicken back into the pan and add the spices.  Cook for 30 seconds.
• Add the diced tomatoes and broth and bring to simmer.  Let simmer 25 minutes uncovered.
• Then add the cream cheese and heavy cream.  Stir until cheese is completely melted.
• Turn off heat and stir in 1/2 of the bacon if using.
• Garnish bowls with green onions and bacon if desired.
• Serve with tortilla chips.

Chocolate Chili

Chocolate in chili?  I have no idea why...but I tried it because the reviews of this recipe were all positive and a lot of them claimed it was the best chili they ever had.  I adapted this recipe from The Clothes Make the Girl.  This is amazingly, delicious and bean free chili...a must try recipe!  You can make this in a slow cooker or stove top.  -Kristin

2 Tablespoons coconut or olive oil
1 large onion, diced
4 cloves garlic, minced
2 pounds ground beef or turkey or a combination of both
1 teaspoon oregano
1 1/2 -  2 Tablespoons chili powder
2 Tablespoons cumin
1 1/2 teaspoon cocoa powder
1 teaspoon salt
28 oz. can crushed or petite diced tomatoes
16 oz. beef or chicken broth
1 cup water
3-5 potatoes, peeled and diced small (optional)

• Heat oil and sauté onion until it is translucent.
• Add garlic and sauté a minute.
• Add meat and cook completely.  Drain grease.
• Add remaining ingredients and either simmer covered on the stove top for 2 hours or put in the slow cooker and cook on low until potatoes are done. (6-8 hours)

Sausage and Lentil Soup

I love cooking with lentils. They cook quickly and are such a fun alternative to the other more common things we eat regularly. I've made this soup many times. We all love it and it freezes well too. You can change the spice level with the sausage or the red pepper flakes. We all like things spicy and a spicy sausage lentil soup is the perfect thing to warm you up on a cold day. We like to sprinkle a little Parmesan cheese on our bowls.  -Sarah

1 pound Italian sausage
1 onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 1/2 cups water
1 # lentils, rinsed
1/2 t. oregano
1/2 t. sugar
1/2 t. pepper
1/2 t. red pepper flakes
32 oz. crushed tomatoes
14, oz can diced or stewed tomatoes

• Brown sausage, onion and garlic. Drain if needed. 
• Add broth, lentils, water and seasonings. Bring to a boil, reduce head and simmer covered for 30 minutes. (until lentils are softened)
• Add tomatoes, bring back to a boil, reduce heat and simmer about 45 minutes until lentils are cooked through. Adjust seasonings. 

(I found this recipe on the blog anoregoncottage.com I've changed it slightly)

Lentil and Butternut Squash Soup

I adapted this recipe slightly from this blog acouplecooks.com. I love how the butternut squash cubes cook down a little and add creaminess to the broth. My boys enjoy this soup also.-Sarah

2 T. olive oil
4 garlic cloves
3 carrots
1 onion
1 med. butternut squash, peeled and cubed
8 cups chicken broth
1 1/2 cups lentils
1 bunch kale, washed and roughly chopped
1 t. oregano
1 t. thyme
salt and pepper

• In a large pot heat olive oil. Add onion and garlic. Cook a minute until onion starts to soften. Add carrot and squash. Cook and stir a few minutes until onion is cooked.
• Add remaining ingredients and bring to simmer. Cook about 30 minutes until veggies are done.

Pizza Soup

This is a must try soup!  So easy and so delicious!  It has been brought to a lot of social gatherings by different friends that have the recipe and it is always a hit.  Kids even like it, because they get to top it with cheese and pepperoni!  This is another great soup recipe from my friend Janice.  -Kristin

16 ounce sausage

2 cans diced tomatoes

2 cans condensed tomato soup
2 1/2 cups water
1 medium green pepper, diced
1/2 teaspoon sage
1 teaspoon Italian seasoning
1/2 teaspoon basil
1/2 teaspoon oregano

Toppings:
shredded mozzarella
pepperoni, diced.

• Fry the sausage.  Drain and rinse.
• Combine the sausage and remaining ingredients.  Simmer until green pepper is tender.
• Top with desired toppings and enjoy.

Tomato Parmesan Soup

I got this recipe off of Pinterest and changed it just a bit.  This is a quick soup to put together that you most likely have all the stuff for at any given time.  It is thick and delicious!  The original recipe gives the option to use a slow cooker, check it out here Utah Today's Mama.  -Kristin

2 Tablespoons oil

1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 cans diced tomatoes
3 cups water
4 teaspoons chicken boullion
1/2 Tablespoon dried basil
1 teaspoon dried oregano
1 bay leaf
5 Tablespoons butter
1/2 cup flour
1 cup grated Parmesan
1 cup milk, warmed
1 cup half and half, warmed  (or another cup of regular milk)
1 teaspoon salt
1/4 teaspoon pepper

• Saute onion, carrot, celery in oil.  Saute till onions are soft.
• Add diced tomatoes, broth, basil, oregano and bay leaf.  Bring to boil and then back it down to a simmer and cover until veggies are your desired consistency.  I liked a bit of texture still to my veggies and it took around 15-20 minutes.  You don't want them crunchy so make sure to check them.
• In a separate pot, melt butter and then whisk in flour.  Whisk for a couple minutes and then add 1 cup of the hot soup and whisk in.  Then whisk in 2 more cups of the soup.
• Then stir in the Parmesan.
• Then stir in the warmed milks and salt and pepper.
• Combine the rest of the soup in pot.

Cream of Asparagus of Soup

My mom makes this a lot and I finally tried it.  It is very creamy and delicious.  I know many of you are freaked out by this recipe, but trust me it is good!  My kids like it a lot too.  Great on its own or with some oyster crackers on top...especially good with a grilled cheese sandwich on the side!  -Kristin

2 pounds green asparagus, washed
1 large onion, chopped
3 Tablespoons butter
5-6 cups chicken broth
1/2 cup half and half or heavy cream
1/4 teaspoon lemon juice, opt.

• Cut stalks and all remaining asparagus into 1/2 inch pieces.
• Cook onion in 2 tablespoons butter in pot over low heat, stirring until softened.
• Add asparagus pieces and salt and pepper to taste.  Cook and stir 5 minutes.
• Add broth and simmer, covered, until asparagus is VERY tender. (15-25 minutes)
• Remove from heat and cool a bit.
• Puree soup in small batches until very smooth and return to pot.  (Be careful pureeing this...the steam can cause the top of the blender to pop off.  Work in small batches and press the top of blender down while holding a dish towel.  That seems to work for me!)
• Stir in half and half.
• Bring soup back to simmer and stir in butter.
• Add lemon juice if desired.

Cheesy Ham Chowder

I adapted this from a recipe that I found in a magazine. We love the flavor of this thick hearty soup.-Sarah

10 bacon strips, diced
1 large onion, chopped
2 carrots, diced
3 T. flour
3 cups milk
1 cup water
5 cups cubed potatoes
1 can (15 1/2 oz) corn, drained
2 t. chicken bouillon
2 cups shredded cheese
2 cups chopped ham

• Cook bacon until crisp. Remove bacon and drain on paper towels. In the drippings saute onion and carrots until tender. Stir in flour, gradually add milk and water. Bring to a boil and cook and still for 2 minutes until thickened.
• Add potatoes, corn, bouillon, and pepper to taste. Simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese, heat until melted. Stir in bacon.

Spicy Cheese Soup

This is a fantastic soup from my friend Donna.  My girls had this at her house and told me I had to make it!  It is  spicy but a good spice that is toned down well with with the oyster crackers and sour cream.  Very good!!!!-Kristin

1 pound ground beef, cooked and drained
1 pound Velveeta processed cheese, cubed
1 (8 3/4 oz.) can whole kernel corn, undrained
1 (15 oz.) can kidney beans
1 jalapeno pepper, seeded and diced (opt.)
1 (14 1/2 oz.) can diced tomatoes with green chillies, undrained
1 (14 1/2 oz.) can stewed tomatoes, undrained
1/2-1 envelope taco seasoning, according to taste

Oyster crackers
Sour cream

• Mix all in a slow cooker and cook on low for 4-5 hours.
• Serve with the oyster crackers and sour cream.

Cabbage Soup

This is a delicious cabbage soup recipe.  I love how easy it is.  My family loves this soup!  -Kristin

2 pounds ground beef
1 small onion, chopped
2 cups cut up potatoes
2 cups cut up carrots
4-6 cups chopped cabbage
28 oz. can crushed tomatoes
6-8 cups beef broth
4-6 cups water
1 teaspoon salt
1 cup brown rice
1/2 teaspoon basil
1/4 teaspoon thyme
2 bay leaves

• Brown the beef and onion together.  Drain the grease.
• Add all the ingredients together in a large pot.  Add more broth or water depending on how thickyou like your soups.  Cover and simmer 2 hours or until the rice is tender.

Gourmet Bean Soup

I adapted this recipe from tammysrecipes.com.

It is fabulous, the whole family liked it!  It has a little bit of subtle heat from the red pepper flakes that really enhance this soup.  This is a very easy soup to put together making me like it even more :) -Kristin

 

1 pound (about 2 1/2 cups) dry bean/peas/lentils blend  (I used navy, black, pinto, kidney and lentils)

8 ounces Italian sausage, torn into bite size pieces
1 large onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
4 garlic cloves, minced
1 can (15 ounce) diced tomatoes
1/4 teaspoon crushed red pepper flakes
2 bay leaves
1/4 teaspoon freshly ground black pepper
8 cups chicken broth
1 teaspoon salt

Grated Parmesan cheese, for serving (optional)

• Rinse and sort through dry beans.
• In a large pot, combine all of the ingredients except the (optional) Parmesan cheese.
• Bring to a boil over medium heat and then simmer gently over low heat, covered, until beans are all tender (about 2 1/2 hours, but could take longer).
• When beans are tender, remove the bay leaves. Season with additional salt to taste. Ladle into bowls and sprinkle with grated Parmesan cheese if desired.

Cheeseburger Soup

This is another fantastic recipe from Janice.  This is hearty, creamy and comforting.  It makes a nice, big batch...perfect for having company over!  It is sure to please! -Kristin

2 pounds ground beef, browned and drained

3 c. chopped onion

8 carrots, peeled and diced

3 stalks celery, diced

8 c. potatoes, cubed

8 T. butter, divided in half

6 c. chicken broth or water

1 pound Velveeta cheese, cubed

3 c. milk
2 t. basil
2 t. parsley
1/2 t. salt
1/2 t. pepper
1/2 c. flour
1/2 c. sour cream

• Saute onions, carrots and celery in half of the butter until tender; about 10 minutes.
• Add broth, potatoes, cooked beef, basil and parsley.  Bring to a boil.  Reduce heat, cover and simmer 10-12 minutes.
• In a separate pan make a roux with remaining butter and flour.  Melt the butter and stir in flour.  Add a couple spoonfuls of the soup broth and cook until bubbly for 3-5 minutes. 
• Add the roux to soup.
• Reduce heat to low.  Add the cheese, milk, salt and pepper.  Cook until all the cheese melts.
• Remove from heat and stir in the sour cream
• Enjoy this hearty soup!

Turkey or Chicken Chowder

I think this just became my kids favorite soup...and one of mine too!  This is so good, comforting and hearty!  This is another wonderful recipe given to me from my friend Janice...on her recipe she has written Psalm 145:3 - Great is the Lord and greatly to be praised- His greatness is unsearchable!  I thought that would be nice to share and remember too!!!    This is D-E-L-I-C-I-O-U-S!!  Makes 6 servings.  -Kristin

2 cups cubed potatoes

10 oz. package frozen Lima beans

1/2 c. chopped onion

1/2 c. sliced celery

1 can cream of chicken soup

2 cups chicken broth or water

1 can (15 oz.) diced tomatoes, undrained

1/4 t. salt

1/2 t. poultry seasoning

1/4 t. garlic salt

1/8 t. pepper

8-10 oz. fine to medium egg noodles, OPT. (If using increase water by 24 oz. and add 1 1/2 t. chicken boullion)

1 1/2 - 2 cups cooked, chopped turkey or chicken

Optional Topping: Shredded cheddar cheese

• In a saucepan combine the potatoes, Lima beans, onion, celery and salt.
• Blend the chicken soup with the water and add to the vegetables.
• Stir in the remaining ingredients besides the turkey or chicken.
• Cover and cook for 35-45 minutes until the vegetables are tender.  Stir occasionally and if using the egg noodles periodically check the liquid and add some water if it is too thick.  I found it to be just perfect with the amounts that I listed.  Just make sure to stir occasionally and turn down the heat if necessary.
• Uncover and stir in the turkey or chicken.  Simmer for a few minutes.
• Ladle into bowls and top with shredded cheese if desired.

Chicken Wild Rice Chowder

This is a recipe from Taste of Home that I changed just a bit.  It is a quick, comfort meal.  This doesn't make a big batch, just enough for a meal...it was just one meal from my family of 6.  The recipe says it serves 4. -Kristin

2 c. sliced carrots
1/2 c. chopped onion
1/2 c. chopped celery
2 T. butter
3 T. flour
4 c. chicken broth
3 c. diced, cooked chicken breasts
1 package (8.8 oz.) long grain and wild rice mix, cooked according to directions
1/4 c. half and half
1/8 t. pepper
1/8 t. salt

• In a large saucepan, saute the carrots, onion and celery in butter until tender. 
• Stir in flour and then gradually add the broth.
• Bring to a boil; cook and stir for 2 minutes or until a little bit thickened.
• Stir in the chicken, rice, half and half, pepper and salt; heat through.

Cabbage Patch Stew

This is a quick to throw together stew that is healthy and hearty. It has a subtle sweetness to it from the stewed tomatoes and ketchup...it is perfect!  I like to serve this with the option of shredded cheddar on top.  Kristin

1 pound ground turkey or beef

1 small onion, diced

2 celery stalks, diced

6 c. coarsely chopped cabbage

2 (14 1/2 oz.) cans of stewed tomatoes, chopped

1 (14 1/2 oz.) petite diced tomatoes

1 (15 oz.) can pinto beans, drained and rinsed

1 c. water

1/2 c. ketchup

1 1/2 t. chili powder

1/2 t. dried oregano

1/2 t. salt

1/4 t. pepper

Optional topping: shredded cheddar

• In a skillet cook the ground meat, onions and celery until meat is cooked.  Drain grease and rinse.
• Add everything all together in a large pot.  Simmer for about 1 1/2 hours until cabbage is nice and tender.

Navy Bean Soup

This is a recipe from a couple at our church.  They served it at a church potluck and it was a hit.  This is easy to make and so delicious! -Kristin

1 # dried navy beans, rinsed, sorted and soaked according to directions

8 c. water

2-3 c. cubed ham

1 ham bone, optional

1/2 c. chopped onion

3 medium carrots, chopped

1 bay leaf

salt and pepper

• Add soaked beans and water to a large pot.  Bring to a rapid boil.
• Stir in remaining ingredients and return to a boil.
• Reduce heat, simmer and partially cover for about 1 1/2 hours until beans are tender. 
• Remove the ham bone if using and trim any meat that is left on there and stir it into the soup. 
• Remove the bay leaf.
• Season with desired amount of salt and pepper.  It is best to do this at the end to see how much flavor and saltiness is added by the ham.  It will probably be between 1-2 teaspoons of salt. 

Black Bean and Quinoa Soup

This soup has become one of my favorites.  The seasonings along with the combination of vegetables, beans and quinoa are incredibly delicious.  This soup smells amazing with the cinnamon and nutmeg in there.  It is a combination I was nervous to try but so thankful I did!  I adapted this recipe off of a blog called ohsheglows.  -Kristin

1 T. olive oil

2 large carrots, peeled and chopped

1 medium sweet onion, finely diced

1 medium zuchinni, chopped

3 cloves garlic, minced

6 c. water

3 vegetable or chicken boullion cubes

1 (15 oz.) can diced tomatoes

1 c. red quinoa or regular quinoa, uncooked

1 t. curry powder

pinch or 2 of cinnamon

pinch of ground nutmeg

1/2 t. seasoned salt

1/2 t. salt

freshly ground pepper to taste

2 cans black beans, rinsed and drained

2-3 c. baby spinach leaves, well rinsed and roughly chopped

• Heat oil in a large soup pot.  Add the chopped onion and carrot.  Saute over medium heat until onion is translucent.  Add the remaining veggies and saute for about 3-5 minutes.
• Pour in water, boullion, diced tomatoes, quinoa, curry powder, cinnamon, nutmeg, seasoned salt, salt and pepper.
• Bring to a boil and simmer gently 15-20 minutes. 
• Stir in black beans and spinach, stir well, cover and simmer on low for 15-35 minutes. 
• Taste the seasonings and add more seasoned salt if necessary.

Italian Meatball Goulash

The original recipe I have for this calls it a soup...but, it was way too thick to be a soup.  Sarah and I have changed the original recipe quite a bit and made it more like a goulash.  This is a quick and wonderful meal that everyone will enjoy! -Kristin

1.25 # ground turkey or beef

2/3 c. seasoned bread crumbs

1/4 c. finely diced onions
1/4 c. Parmesan cheese
1 egg, lightly beaten
1/4 t. salt
pepper

• Mix all ingredients and shape into about 40 small meatballs.
• Bake at 350 for 30-40 minutes until cooked through.

1 (28 oz.) jar marinara sauce
2 (14.5 oz) diced tomatoes
3 1/2 c. water (possibly another cup more)
2 c. frozen green beans
3 cloves garlic, minced
1 t. Italian seasoning
3/4 t. seasoned salt
7 oz. can mushrooms, optional
8 oz. bowtie noodles

• While meatballs are baking combine all except the bowtie noodles and cook over medium heat and simmer for 10 minutes.
• Add the pasta and simmer for 35 minutes with the pan partially covered.  Stirring occasionally to see if you need to add more water.
• When meatballs are done baking add them to the soup and simmer partially covered for another 15-20 minutes until the noodles are finished cooking.  Stirring occasionally to see if you need to add more water.