Asian chicken soup

marked advanced because of the non-measurements. From my homey, Brandi.

chicken stock
LOTS of minced garlic and ginger (when you think it might be too much, add more)
sliced baby carrots and cooked
shredded chicken

Boil it until the carrots are soft. Then reduce the heat until it's no longer boiling at all.

Add sliced green onions (white and green parts), sesame oil (2 T), chopped cilantro and won ton wrappers sliced to noodle size. If the water is boiling, the wrappers turn to paste, and the onions and cilantro get brown.So, the not boiling is an important step. Depending on the strength of your stock may need to add water or salt.

**Add a sliced hot pepper if you wanted heat.**- optional

Vegan chili

From my friend, Kiley. Perfect for our meatless nights!

1 lb of firm tofu chopped into ½ inch cubes*
1 lb of dried black beans**
1 bag of frozen corn thawed
1 small white onion diced and sauted in olive oil
3 T minced garlic
½ T oregano
½ T basil
1 T sugar
2 T cumin
1 liberal sprinkle of crushed red peppers
Salt to taste
1 jar of salsa (I like to use a big jar of salsa or two little jars really.)
Water

1. Chop and sauté the onion until the onion pieces become clear. Add in the garlic, and cubed tofu. Once the tofu is added you may want to add a little bit more olive oil, but you are not frying the tofu so don’t add much oil. Add in other spices and sugar. Stir to coat the onions and tofu in seasonings.
2. Once the tofu seems to be heated through go ahead and add in the beans, corn, and salsa. Stir together. Add in as much water as you would like depending on how thick or soupy you want the chili to be. Salt to taste.
3. Let it simmer for awhile. Simmering for awhile really makes sure the tofu soaks up all of the spices.

Pasta Fagioli

Copycat Olive Garden recipe

Ingredients:
--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time

Directions:
Use a 6 quart or large crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stove, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Serve with a bit of Parmesan cheese if you have it. This soup freezes and reheats nicely.

Split Pea Soup

This one makes A lot, so if you don't have a big crock pot, I suggest you half it.

Ingredients:
1 pkg (about 1 lb.), dried split peas
9 c. chicken broth (if you like it thick, use 8 c.)
4 carrots, chopped
3 medium potatoes, cubed
3 celery stalks, chopped
1 onion, finely chopped
2 Lb. diced ham (about 2 c))
1 t minced garlic
1 t Kosher Salt
1/2 t pepper
1 bay leaf

Combine all ingredients in Crock Pot and cook on low for about 7-8 hours (or on high for about 4-5 hours). Remove bay leaf before serving. Serve with fresh bread.

Chicken Tortilla Soup

Ingredients:
16 oz can corn
1-2 cans of pinto or red beans
1/3 c salsa
2 c chopped cooked chicken
2 16 oz can diced tomatoes
4 c chicken broth
2 T taco seasoning

Combine all together and simmer for 30 mins. Top with sour cream and cheese if desired.

Vegetarian Chili

Ingredients:
2 T veggie oil
1 sweet green pepper, cored, seeded & chopped
1 onion, chopped
2 medium tomatoes, pealed and chopped or 1 can (14.5 oz) stewed tomatoes, drained
2 zucchini, diced
2 yellow squash
3 jalapeno chiles, halved, seeded & chopped
2 T chili powder
1 T ground cumin
2 t sugar
1/2 t salt
2 cans (13 3/4 oz each) veggie broth
2 cans (19 oz each) black beans, drained & rinsed
2 packages (10 oz each) frozen corn kernels, thawed
1 can (15 oz) pinto beans, drained & rinsed
1/4 c chopped fresh cilantro (optional)

Directions:
1. Heat oil in large pot over medium heat. Add green pepper and onion; cook until veggies are tender (about 8 mins). Stir in tomatoes; cook, stirring occasionally, 5 minutes.
2. Add zucchini, yellow squash, jalapenos, chili powder, cumin, sugar, and salt. Cook 1 min. Add broth, black beans, corn & pinto beans. Simmer, uncovered 20 mins.
3. Serve in bowls with cilantro sprinkled on top if desired.

Spinach & shells soup

From Amber Mayfield

1 can kidney beans, drained & rinsed
1 can white kidney beans, drained & rinsed
1 t chicken bouillon granules
1/4 t pepper
1/2 t sweet basil
1/2 t oregano
1 large box chicken broth
1 c small shells
1 can stewed tomatoes
1 t chopped garlic
1 c spinach

Mix all together and simmer until shells are done. Top with Parmesan cheese & enjoy!

For freezer meal simply defrost, and reheat in pot or microwave.

Broccoli Cheese Soup

One my family's favorites!
From Sariah Bishop

Serves 4

Ingredients:
3 T butter (unsalted)
2 T butter, cut into pieces (unsalted)
1 c chopped onion
1/2 t salt
1/4 t white pepper & pinch nutmeg
1/2 t minced garlic
1/2 t thyme
3 T flour
3 c chicken stock
1 (16 oz) package frozen broccoli
1/2 c milk
1 1/4 c cheddar cheese

Instructions
In medium pot, melt 3 T butter over med- high heat. Add onions, salt, pepper, and nutmeg and cook, stirring until soft. Add garlic and thyme cook, stirring until fragrant. Add flour and cook for 2 mins. Slowly add chicken stock, whisking constantly and bring to boil. Reduce heat and simmer until thickened. Add broccoli and cook, stirring until tender. Removed pot from heat and puree with hand- held immersion blender (if desired. I skipped this step and it still tasted fine, but I like bigger bits of broccoli in my soup). Add milk and bring to bare simmer to heat through. Add cheese, cook over low heat until melted. Add 2 T cold butter, melt in soup. Serve & enjoy!

For freezer meal simply defrost and slowly reheat in pot.

Irish Stew

Inspired by McGuire's Irish Pub

serves 10

Ingredients:
* 1 1/2 lbs thickly sliced bacon, diced
* 6 lbs boneless lamb shoulder, cut into 2 inch pieces
* 1/2 t salt
* 1/2 t ground black pepper
* 1/2 c all-purpose flour
* 3 cloves garlic, minced
* 1 large onion, chopped
* 1/2 c water
* 4 c beef stock
* 2 t white sugar
* 4 c diced carrots
* 2 large onions, cut into bite-size pieces
* 3 potatoes
* 1 t dried thyme
* 2 bay leaves
* 1 cup sparkling white grape juice or regular white grape juice

Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.

3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.

4. Add carrots, onions, potatoes, thyme, bay leaves, and juice to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

For freezer meal simply defrost and reheat in pot.

Chicago Style Chili

Spicy and chocolaty, who could ask for anything more?

Ingredients:
1 lb. lean ground turkey
1 large onion, chopped
1 red bell pepper, minced
2-3 cloves garlic, minced
2 15-oz. cans diced tomatoes
2 14.5-oz. cans kidney beans, drained and rinsed
1 15-oz. can beef broth
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder (NOT Nesquik! That would be very bad!)
1/2 tsp. freshly-ground black pepper
1/2 tsp. Kosher salt
Chipotle sauce (from the can of chipotle chilies)
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)
Light sour cream
Chopped green onions
3-4 Tbsp. red wine vinegar
Shredded cheddar cheese

Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.
When thickened and seasoned as desired, serve with chopped onions or green onions (I like green better), sour cream, and shredded cheddar cheese.

Mom's Chili

Ingredients:
1 1/2 lbs ground beef or ground turkey
1 large onion, chopped
1 large green pepper, chopped
2-4 cloves garlic
2 cans (14 1/2 oz) diced tomatoes
2 cans (15 oz) kidney beans, drained
2 stalks celery, chopped
1 can (15 oz) tomato sauce
2-3 T chili powder
2 t salt
2 t sugar
1 t worcestershire sauce
1/2 t pepper

Directions:
In large pot cook celery, meat, onion, pepper, and garlic until meat is brown and veggies are tender; drain fat. Stir in kidney beans, tomatoes, tomato sauce, worcestershire sauce, salt, sugar, pepper & chili powder. Bring to boil; reduce to simmer. Cook for 20 mins, stirring occasionally. If desired top with shredded cheese or sour cream.

Corn Chowder

I got this from a lady at church, but I don't remember her name... sorry lady!

Ingredients:
2 T bacon fat or cooking oil
4 medium potatoes, diced
2 t salt
1/2 t thyme
1 can whole kernel corn
1 can evaporated milk
1 large onion, chopped
2 T flour
1/4 t pepper
2-3 c water
1 can creamed corn
bacon bits

Directions:
Heat bacon fat or cooking oil in heavy deep saucepan; add onion and potatoes. Sprinkle with flour, salt, pepper, and thyme. Mix well. Add water to cover. Bring to boil and cook, stirring occasionally, until the onion and potatoes are tender. Stir in the corn and slowly add the milk. Heat but don't boil. Serve with bacon bits sprinkled on top.

Super Soup Mix Match

From Kraft
Serves 8

Ingredients:
Take 1 Tbsp. vegetable oil, 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, 1 can (14-1/2 oz.) chicken broth, 1 envelope Good Seasons Italian Salad Dressing Mix and 1 cup uncooked bite-sized pasta and mix & match your recipes from these options...

meat options
1 lb. boneless chicken pieces (1 in.) OR
1 lb. ground beef OR
1/4 lb. Pepperoni, coarsely chopped (add with the chicken broth)
OR meatless

vegetable choices
3 sliced carrots, 1/2 cup sliced celery, 1 small chopped onion OR
1 cup corn, 1 chopped bell pepper OR
1 cup sliced mushrooms, 1 small chopped onion, 1 chopped bell pepper OR
3 sliced carrots, 1 chopped bell pepper, 1 chopped zucchini

soup base possibilities
1 additional can (14-1/2 oz.) chicken broth OR
1 jar (16 oz.) Salsa OR
1 can (15 oz.) pizza sauce OR
1 can (14-1/2 oz.) undrained diced tomatoes, 1 can (15-1/2 oz.) drained and rinsed kidney beans

Directions:
COOK and stir meat in hot oil in large saucepan until cooked through; drain. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring occasionally.

ADD chicken broth, soup base, 2 cups water and dressing mix. Bring to a boil.

ADD pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add Velveeta; cook until melted, stirring occasionally.

Tips:
Freeze It
Allow soup to cool, then portion into smaller containers. Store, covered, in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Thaw in the refrigerator as needed. Reheat small portions (about 2 servings of frozen soup) in the microwave on HIGH for about 5 min. or until heated through, stirring after 3 min

Family Fun
For a change of pace, cut vegetables into interesting shapes and use fun shapes of pasta, such as stars or alphabets. Because smaller pastas may cook in a shorter time, follow package directions for suggested cook times.

Substitute
Prepare as directed, substituting 1 cup uncooked Minute Brown or White Rice for the uncooked pasta (for Gluten free substitute or taste preference)

Zuppa Toscana

Copycat of Olive Garden's Zuppa Toscana (but less watery)
Try it- you'll LOVE it!
From Favorite Family Recipes

Ingredients:
3 cans Chicken Broth
2 c whipping cream
red pepper flakes (to taste)
salt and pepper (to taste)
2-3 garlic cloves, minced
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled) or bacon bits
4-5 c chopped kale
3 to 4 potatoes scrubbed and cut into slices or small chunks (skins left on)
1 lb Johnsonville mild Italian sausage

Directions:
Put everything except for potatoes together in a large crockpot and cook on high for 3 to 4 hours. Add potatoes the last 40-60 minutes.

We serve with bread sticks or garlic bread- so good!

Italian Beef & Barley Soup

(From Crockpot: Soups & Stews)
serves 6

Ingredients:
1 boneless beef top sirloin steak (about 1.5 lbs)
1 T veggie oil
4 medium carrots or parsnips, cut into 1/4 inch slices
1 c chopped onion
1 t thyme
1/2 t rosemary
1/4 t black pepper
1/3 c uncooked pearl barley
3-4 c beef stock
1 can (about 14 oz) diced tomatoes with Italian seasoning (undrained)

Directions:
1. Cut beef into 1 in pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.

2. Place carrots and onion in crockpot; sprinkle with seasonings. Top with barley and beef. Pour stock and tomatoes over meat.

3. Cook on low 8-10 hours (or until beef is tender)

Tip: Choose pearl barley instead of quick cooking barley as it stands up better to long cooking.

Egg drop soup

from Recipezaar

serves 4

Ingredients:
* 6 c chicken broth
* 1/2 T grated fresh ginger or 1 t powdered ginger
* 3 eggs, beaten
* 1 T scallion, finely sliced

Directions:
1. Bring broth and ginger to a boil.
2. Whisk in beaten eggs. Cook for 1-2 more minutes.
3. Add scallions, stir.
4. Serve steaming hot.
5. You could add soy sauce to taste at the table.
6. You could add finely sliced celery and grated carrots just before the eggs.That way you get some veggies inches Good idea with picky children.

Minestrone

From Gluten-Free Recipe exchange
makes 8 cups

Ingredients:
4 cups water or broth
8 ounce can tomato sauce
1 cup carrots, peeled and sliced
1 cup diced potatoes
1 small onion, chopped
½ tsp dried parsley
¼ tsp oregano
1 tsp salt
1/8 tsp pepper
Pinch of celery seed
1 cup any shape dry rice pasta
15 ounce can kidney beans, rinsed and drained

Directions:
1. Combine water, tomato sauce, carrots, cabbage, onion, celery and seasonings in a large soup pot.
2. Cook until vegetables are tender (20 – 30 minutes).
3. Cook pasta separately according to package directions. Drain and add to soup pot.
4. Add kidney beans 10 minutes before serving.
5. Thicken the soup by adding a roux of 2 Tbsp cornstarch mixed with ¼ cup water. Bring to a boil and cook 1 minute more

Tortellini Tomato Spinach Soup

(from recipezaar)
Serves 4-6

Ingredients:
* 1 tablespoon olive oil
* 1/2 cup minced onion (about 1/2 small onion)
* 1 garlic clove, minced
* 4-6 cups chicken broth or vegetable broth
* 1 (14 ounce) can whole tomatoes, chopped
* 1 (9 ounce) package fresh tortellini or dried tortellini
* kosher salt
* cracked black pepper
* 10 ounces fresh spinach or frozen spinach, defrosted and chopped
* 1/4 cup freshly grated parmesan cheese (optional)

Directions:

1. In a soup pot, heat olive oil over medium high heat.
2. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
3. Add broth and tomatoes, turn heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
6. Serve immediately.
7. Garnish each serving with a sprinkling of Parmesan if desired.

White Chili

A different twist on chili. My second favorite chili (my favorite being Kera's sweet chili which is also on this blog). It has chicken instead of beef which makes me happy because generally I don't like beef (unless it's in a soup or other wise "hidden")

1 c chopped onion
4 cloves minced garlic
2 t ground cumin
1 t oregano
1/4 t ground red pepper
3-15 1/2 oz Great Northern beans, drained and rinsed
2-4 oz diced chile peppers
4 c chicken broth
2 c monterray jack cheese (optional
Sour cream (optional)

**skip on cheese and sour cream for casein free version**

1. In slow cooker, place onion, garlic, cumin, oregano, pepper, beans, 2 cans of chile peppers, broth, and cooked chicken. Stir to combine.
2. Cover and cook on low for 7-8 hours or high 4 hours. Stir in the cheese until melted.
3. Serve, and if desired top with sour cream.

Easy Veggie-Beef Soup

from BH & G's Biggest Book of Slow Cooker Recipes

serves 4-6

1 lb beef
1 14 oz can beef broth (1 2/3 c)
1 1/4 c water
10 oz frozen mixed veggies
14 1/2 oz canned, diced tomatoes
10 3/4 oz condensed tomato soup
1 T dried minced onion
1 t Italian seasoning
1/4 t garlic powder

1. In large skillet, brown beef and drain off fat.
2. Transfer meat to slow cooker, and add remaining ingredients to cooker.
3. Cover, cook on low for 7-8 hrs or high for 3 1/2- 4 hours.