Ingredients
1/2 to 1 onion diced
1/2 C. butter
1/3 C. flour
6 C. milk
4 heads of broccoli, chopped (also use a bag of frozen and chop it up)
3 C. grated cheddar cheese
dash of salt
Directions
Melt butter over medium heat and then add onions. Cook the onions for 3-4 minutes and then sprinkle the flour over the top. Stir to combine and then add the milk. Then add broccoli and salt. Cover and reduce heat to low. Simmer for 20-30 minutes until broccoli is tender. Then add cheese and allow time to melt. Enjoy!
Submitted by Erin Sims
Original recipe found here.
Chicken Noodle Soup
Ingredients
2 cans of chicken broth
4 stalks of celery
1-2 C. baby carrots or 2 regular chopped carrots
1 yellow onion, diced
Curly egg noodles
2 chicken breast
2 cubes of chicken bouillon
Spices: salt, pepper, basil, garlic, bay leaves, oregano
Directions
Put all your ingredients in the crockpot except the noodles and bouillon cubes. For the spices, give each one several shakes and put in two bay leaves. Cook on for 6-8 hours. Half hour prior to being done add noodles and bouillon cubes and more water if needed. Serve when noodles are soft.
Submitted by Erin Sims
Original recipe found here.
Chicken Taco Soup
Ingredients
1 onion, chopped
1 16 oz can black beans
1 16 oz can kidney beans
1 16 oz can corn (drained)
1 28 oz can of crushed tomatoes
1 packet of taco seasoning
1-2 boneless skinless chicken breasts
Directions
Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or 3-4 hours on high. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. This is good with cheese, sour cream, tortilla chips, etc.
Servings:14
Submitted by Terri Sims
Chili
Ingredients
1 lb. ground meat
1 small onion or just half
1-14 oz can dark red kidney beans
1-28 oz can crushed tomatoes
2-3 Tbs. chili powder
2 tsp. chicken bullion
olive oil
Directions
Brown the ground meat with onion, I drizzle a little bit of olive oil and sprinkle some chili powder. When the meat is browned, drain excess fat. Then add the kidney beans (undrained), crushed tomatoes, bouillon and chili powder. If you like it spicy add more chili powder. Then let it cook from 30-60 minutes. The longer it cooks the better. Enjoy!
Submitted by Erin Sims
Potato Soup
Ingredients
2 C. water
2 C. diced potatoes (about 2 medium ones)
1/2 C. celery
1/2 C. chopped carrots
1/2 C. chopped onions
1/2 C. grated cheddar cheese
1/4 C. butter
1 tsp. salt
1/4 tsp. pepper (opt.)
1/4 C. flour
2 C. milk
1 C. diced ham (opt.)
Directions
In large saucepan boil 2 cups of water. Dice potatoes, celery, carrots and onions. Put in boiling water. Boil until soft. Remove from heat and set aside. In large pot melt butter. Add salt, pepper and flour. Stir with wooden spoon until bubbly. Add 2 cups of milk and stir well. Then add UNDRAINED vegetables to milk mixture. Stir in cheese and ham. Heat thoroughly.
Number of servings: 4-6 people
Submitted by Erin Sims
INGREDIENTS
- 3 tablespoons butter
- 1 onion, diced
- 2 ribs celery, diced
- 2-3 carrots, diced
- 1 ham bone, or 6 oz. diced ham
- 1 lb. dry split peas, sorted through and rinsed
- 6 cups chicken stock, veggie stock, water, or a mixture
- 2 bay leaves
- kosher salt and black pepper
INSTRUCTIONS
- Turn pressure cooker to the “sauté” setting. Melt butter and sauté onion, celery, and carrots, seasoned with salt and pepper, for about 5 minutes, until softened.
- Add the split peas, stock/water, ham, and bay leaves.
- Cover pressure cooker and set to manual high pressure for 15 minutes.
- Allow the pressure to naturally release for 10-15 minutes.
- If you used a ham bone: remove the it from the soup and remove the ham meat that’s still attached to it. Add the ham meat back into the soup.
- Taste and adjust seasonings if necessary. Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
NOTES
- For a vegetarian version, omit the ham, use more salt and pepper, and make sure to use vegetable stock or water instead of chicken. For a vegan version, use olive oil instead of butter.
- To make this in your slow cooker, add all ingredients (omitting the butter) to slow cooker and cook on low for 8 hours or high for 4 hours, or until split peas are cooked to desired tenderness.
- To make this on your stovetop, sauté veggies as instructed in a large pot. After adding the remaining ingredients, bring to a boil, cover, and simmer for approximately one hour (or until split peas are cooked to desired tenderness).
- This soup will likely thicken once it cools and is refrigerated, especially if you use a ham bone to make it because of the gelatin. Thin out with water and adjust seasonings as necessary.
- I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Original recipe found here.
Tortellini Sausage Soup
Ingredients
1lb Italian sausage
1 small yellow onion-diced
2 large carrots-peeled and diced
4 garlic cloves-chopped
1/4 C. flour
5 C. chicken broth
14 oz. refrigerated cheese tortellini
1 tsp. kosher sea salt
1/2 tsp. pepper (optional :))
1/2 tsp. Italian seasoning
6 oz. fresh spinach
2 C. heavy cream
Instructions
- In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer sausage to a paper towel lined plate; set aside.
- Add onion and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for additional 2 minutes, or until fragrant, stirring occasionally to prevent from burning.
- Whish in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.
- Pat as much grease as possible off the sausage, then add it along with tortellini, salt, pepper, Italian seasoning, spinach, and heavy cream. Simmer for 5 minutes, or until the tortellini is fully cooked.
- Serve immediately with freshly grated parmesan, if desired.
Original recipe found here.
Submitted by Erin
No comments:
Post a Comment